"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 10-01-2010, 04:03 PM   #11
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
Quote:
Originally Posted by 4meandthem View Post
I find using leftover rice works best for fried rice.It dries out in the refer overnight.

I like your recipe!
Day-old rice is pretty much a requirement for fried rice. I've never seen a recipe for fried rice that didn't call for day-old cooked rice.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-01-2010, 04:16 PM   #12
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,934
Quote:
Originally Posted by Andy M. View Post
Day-old rice is pretty much a requirement for fried rice. I've never seen a recipe for fried rice that didn't call for day-old cooked rice.
As I said above, I always try to make my rice a day ahead, but I have found in a pinch my freezer method works very well.

.....just sayin'
__________________

__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 10-01-2010, 04:18 PM   #13
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,291
Quote:
Originally Posted by LPBeier View Post
As I said above, I always try to make my rice a day ahead, but I have found in a pinch my freezer method works very well.

.....just sayin'
But, you have freezers the size of Manitoba...!
__________________
PrincessFiona60 is offline   Reply With Quote
Old 10-01-2010, 04:56 PM   #14
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
Quote:
Originally Posted by LPBeier View Post
As I said above, I always try to make my rice a day ahead, but I have found in a pinch my freezer method works very well.

.....just sayin'
I didn't see your post before I posted. That's a great idea if you want fried rice and don't want to wait!

Is there much or any difference in the finished product if you use the freeze method?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-01-2010, 08:17 PM   #15
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,883
I use the freezer method every time, as I seldom have enough leftover rice for another meal the next day. I use just slightly less water than normal to assure a dry pot of rice and then pop it in the freezer on a sheet pan for a few minutes. As a matter of fact, I have everything prepped and ready to go for dinner tonight. I'm adding some slivers of carrot and some chopped green pepper to the rest of the items too.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 10-01-2010, 09:50 PM   #16
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,934
No, I don't find much difference. Like Kayelle, I use slightly less water when making the rice and then put it on sheet pans. It just depends whether I plan ahead or not....otherwise the rice is exactly the same!
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 10-01-2010, 10:02 PM   #17
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,883
Quote:
Originally Posted by LPBeier View Post
No, I don't find much difference. Like Kayelle, I use slightly less water when making the rice and then put it on sheet pans. It just depends whether I plan ahead or not....otherwise the rice is exactly the same!
Just finished dinner LP, and it was sooooooo good. A great one pan meal, protein, starch and veggies........sure hit the spot tonight. Thanks again for the idea, it's been a long time since I've made it.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 10-01-2010, 10:08 PM   #18
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
This is great!

The Chinese develop a recipe to use up leftover rice from yesterday and it's such a big hit so now the rest of the world develops a shortcut to create day old rice so they can make it at home without the wait!

The creative mind is a wonderful thing!
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-01-2010, 11:20 PM   #19
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,934
Quote:
Originally Posted by Kayelle View Post
Just finished dinner LP, and it was sooooooo good. A great one pan meal, protein, starch and veggies........sure hit the spot tonight. Thanks again for the idea, it's been a long time since I've made it.
Glad it went well, Kayelle!

Quote:
Originally Posted by Andy M. View Post
This is great!

The Chinese develop a recipe to use up leftover rice from yesterday and it's such a big hit so now the rest of the world develops a shortcut to create day old rice so they can make it at home without the wait!

The creative mind is a wonderful thing!
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 10-02-2010, 03:26 PM   #20
Head Chef
 
spork's Avatar
 
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,123
TNT, LB! Solid recipe and good tips. Anyone who's tried to make fried rice with hot, wet, sticky freshly cooked rice and ended up with a congealed ball of goop will understand that dry, day old kernels are important. (I've used the sheet pan/freezer method, too, to dry out a freshly cooked batch.) My favorite is with shrimp, my go-to is with diced Chinese barbecue pork mysteriously dyed red, and my special treat is with sweet lap chong sausages cut on bias.

One of my personal secret tips for fried rice is: to finish, evaporate a couple drops of rice vinegar in the bottom of the wok/pan. The acidic touch will brighten/freshen this dish.
__________________

__________________
spork is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:27 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.