"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-25-2011, 07:36 AM   #41
Executive Chef
 
Timothy's Avatar
 
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
Quote:
Originally Posted by CharlieD View Post
In all the trutth we should have asked what flavor was missing to begin with.
I think it was pork fat flavor...
__________________
Confirmed Sushi Addict
Timothy is offline   Reply With Quote
Old 08-25-2011, 01:37 PM   #42
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,871
Quote:
Originally Posted by Timothy View Post
I think it was pork fat flavor...
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 08-25-2011, 06:11 PM   #43
Assistant Cook
 
Join Date: Aug 2011
Posts: 7
tomato sauce...

Im not too fond of the bland fried rice at chinese restaurants

I usually just load it with soy sauce and plum sauce packets and mix it all together :P
tastypastry is offline   Reply With Quote
Old 08-25-2011, 10:10 PM   #44
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
OK, I might be wrong for what you are looking for, but it sounds like you're trying to hard. I learned in fried rice societies, and it wasn't stuff you had a recipe for, it was leftovers. I knew I'd learned right when, in Hawaii, at a camp, I said I was making fried rice for breakfast. My local friends were looking for me to get it wrong, and loved it.

It was always leftover rice, short grain.

Locals told me to toss the rice with oil before frying. I'd never done that before.

But the meats were leftovers, with some fresh vegs thrown in.

Oyster sauce, hot sauce, and other stuff thrown in.

It was a never-the-same-twice thing. My husband still loves it that way.

Very hot skillet or wok, I like peanut oil but that wasn't available when I was young, so it was just vegetable oil.

Lots of garlic, several kinds of onion (regular round, green scallions, chives), with the round onions in at the beginning, the white part of a green onion next, and the green part of the onions and chives last, just before serving.

But a "recipe" for fried rice seems counter-intuitive. To me it was (and is) something made with leftovers. Something that you do after making a stir fry or bulgogi or ... and leftover rice. Add veggies, and move on.

If it is flavorless, you need to consider some grocery store sauces (and, yes, I do use them) to give some zip.
Claire is offline   Reply With Quote
Old 08-26-2011, 02:07 AM   #45
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,191
Plain fried rice should be bland as it is meant to be the last savory course palate cleanser.
I spent a lot of time in the oldest china town in europe and use sticks and a bowl to eat.
The way I was taught 50 yrs ago was to put some boiled rice in my bowl then reach across to the dishes in the center of the table, select from the dish I want for that mouth full, pick it up with the sticks and use the bowl/rice to catch the drips as I bring it back the sticks to my mouth, after a few mouthfuls the rice is fragrant with the drips I then hold the bowl to my mouth and use the sticks to scoop into my gob then start again.
Lo mai gai is one of the more traditional way to use leftovers.
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 11-06-2011, 05:22 AM   #46
Assistant Cook
 
McAwesome's Avatar
 
Join Date: Nov 2011
Location: Malaysia
Posts: 20
Actually, tomato sauce and rice work together, around here, it's called tomato rice. Don't know how it's made though.

I play Cooking Mama on my NDS, and according to it, you have to mix the rice with some eggs, already mixed together with it's yolk, before frying. I haven't tried it out myself, but I think that's how it's done.
McAwesome is offline   Reply With Quote
Old 11-06-2011, 09:50 AM   #47
Sous Chef
 
JGDean's Avatar
 
Join Date: May 2006
Location: Northwest Florida
Posts: 543
Every now and then I smoke some pork tenderloin and purposely save some for stir fried rice, I also usually use leftovers that I have. I always use: a little peanut oil to stir fry, soy sauce, ginger, eggs, garlic, minced white part of green onion, white pepper and a teaspoon of rice wine vinegar. I have tried using a little fish sauce when I use shrimp but we don't care for it or 5 spice. Whatever veggies if any go in also. I like to sprinke chopped green onion on top befor serving. I usually serve cucumber salad or kim chee on the side.
JGDean is offline   Reply With Quote
Old 11-06-2011, 12:57 PM   #48
Ogress Supreme
 
PrincessFiona60's Avatar
 
Join Date: Jul 2009
Location: Wyoming
Posts: 39,014
Ginger, Garlic, Soy Sauce, Sesame Oil and for the heat lovers a little siracha or chili oil.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 11-06-2011, 02:38 PM   #49
Assistant Cook
 
Join Date: Nov 2011
Posts: 5
I always use a bit of sherry wine in my Asian dishes and I feel like it adds that "restaurant" flavor... Also a few drops of sesame oil adds a nice authentic flavor. If you like heat, I know that there is a brand that makes a spicy sesame oil that I love as well.
catfinn86 is offline   Reply With Quote
Old 11-06-2011, 08:14 PM   #50
Sous Chef
 
no mayonnaise's Avatar
 
Join Date: Oct 2011
Posts: 553
Didn't see it mentioned too much but I think one key thing to getting the right flavor is to have the pan hot enough. Pan's gotta be pretty hot!
no mayonnaise is offline   Reply With Quote
Old 11-07-2011, 02:17 AM   #51
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,191
Quote:
Originally Posted by Bolas De Fraile View Post
Plain fried rice should be bland as it is meant to be the last savory course palate cleanser.
I spent a lot of time in the oldest china town in europe and use sticks and a bowl to eat.
The way I was taught 50 yrs ago was to put some boiled rice in my bowl then reach across to the dishes in the center of the table, select from the dish I want for that mouth full, pick it up with the sticks and use the bowl/rice to catch the drips as I bring it back the sticks to my mouth, after a few mouthfuls the rice is fragrant with the drips I then hold the bowl to my mouth and use the sticks to scoop into my gob then start again.
Lo mai gai is one of the more traditional way to use leftovers.
I just read this am I pompous or what.
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 11-07-2011, 09:28 AM   #52
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 11,985
Quote:
Originally Posted by KrakenFan69 View Post
Like many I have become a food network junkie. I've never really been a foodie but lately I have been experimenting in the kitchen more and more. I have always had a couple of basic meals that were |dads" job, but am trying to expand my horizons more . I love asian food in all styles. I want to try to make a bunch of Japanese, Vietnamese, and thai recipes. Here is my problem.
So I made fried rice a couple of times now. I use Onions, peas, carrots, chicken and shrimp, some tomato sauce, soy sauce, garlic, day old rice fried in peanut oil in a wok. It tastes ok but not great. It's still missing something to keep it from being bland. I was hoping someone here may have some suggestions for what I have overlooked that will bring some flavor into my rice.

I appreciate any help you guys can give,

Kraken Fan #69
I agree that I would omit the tomato. The addition of a bit of Chinese 5-spice, and maybe a touch of ginger will add loads of flavor, and if you haven't used them in your food a lot, it will be a great new flavor on your pallate. Use flavors that you like. You might add a bit of good soup base, such as chicken, pork, or beef, depending on the leftover meats you are adding. Maybe serve up the rice with a little home-made sweet and sour sauce, either mixed in, or on the side.

Seeeeeeya' Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 11-07-2011, 10:20 AM   #53
Head Chef
 
spork's Avatar
 
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,135
Quote:
Originally Posted by Bolas De Fraile View Post
I just read this am I pompous or what.
Bolas, actually, it describes the end of an asian meal very accurately. Some cultures regard bringing a plate/bowl into contact with one's mouth, and shoveling food into one's mouth with chopsticks or any other utensil, as impolite table manners. But it's the only practical way to finish off a bowl of rice that's become drenched in your meal's sauces.

I don't use this, but might suggest it -- MSG.
__________________
spork is offline   Reply With Quote
Old 11-07-2011, 12:01 PM   #54
Executive Chef
 
Join Date: Jun 2011
Location: Mostly in my head
Posts: 2,601
Quote:
Originally Posted by Bolas De Fraile
I just read this am I pompous or what.
I didn't find it pompous. :) I didn't even find it long winded.
__________________
Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck.
Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.
purple.alien.giraffe is offline   Reply With Quote
Old 11-08-2011, 01:24 AM   #55
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 11,985
Quote:
Originally Posted by purple.alien.giraffe View Post
I didn't find it pompous. :) I didn't even find it long winded.
That's right. There is only one Chief Longwind of the North. My dear freind, Bolas, I have named - Duke Williwaw. If you don't know what that means, then Google is your freind.

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 11-08-2011, 01:41 AM   #56
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,191
Thank you chief mate I thought at first it was a Gore Vidal ref so I googled it
Could I be Major General Trumpington "Duke" Williwaw MBE DSO VD and scars
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 11-08-2011, 08:11 AM   #57
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 11,985
Quote:
Originally Posted by Bolas De Fraile View Post
Thank you chief mate I thought at first it was a Gore Vidal ref so I googled it
Could I be Major General Trumpington "Duke" Williwaw MBE DSO VD and scars

My dear freind Bolas, you have earned for yourself whatever title you might choose, so long as it keeps in the spirit of "The People Who Speak What They Will" tribe.

As a Major General, you will be expected to defend our little tribe against any and all who would rail against us.

Let's See. Hmm. I'm still G.W., so the title you chose would make you TDW. Sounds good to me.

Seeeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Tags
rice

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




All times are GMT -5. The time now is 03:51 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.