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InvisibleShins
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How to make stir fry and fried rice that is guaranteed good.
    #14162714 - 03/22/11 01:10 AM (12 years, 11 months ago)

The trick to making awesome fried rice and stir fry is the Oriental holy trinity; onions, garlic, and ginger.

First thing chop up those 3 ingredients and fry em til nice and golden, then add an egg or 2 if you have them, add the meat, next the veggies then rice/noodles.

You should add things in order of which cooks longest first after the garlic ginger an onions.

When it's all cooked THEN you generally add the sauce.

Sometimes i like to add some spices/sauce to the onions and stuff in the beginning, but the point is; you don't want it to stew in the sauce or it will get soggy and the sauce will burn onto the pan.

Mix it all up, turn down a heat a bit, fry the noodles/rice for a minute or so while you do and done, you win!


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OfflineBeverageFace
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Re: How to make stir fry and fried rice that is guaranteed good. [Re: Shins]
    #14162774 - 03/22/11 01:31 AM (12 years, 11 months ago)

the biggest mistake people make it stirfry, or any cooking. is over crowding the pan. every piece of food must be directly touching the pan, or it will steam, not carmelize. it also helps to make sure your food is dried off of any excess water, as that will also steam instead of carmelize.

also making sure all the food is cut up into the same size pieces, so it all cooks through at the same time.

so much you can do with stir fries.

i wish i had a nice big wok.

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OfflineTri High
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Re: How to make stir fry and fried rice that is guaranteed good. [Re: BeverageFace]
    #14162807 - 03/22/11 01:40 AM (12 years, 11 months ago)

I, too, wish you took a nice big wok.


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OfflineOuija
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Re: How to make stir fry and fried rice that is guaranteed good. [Re: Tri High]
    #14162817 - 03/22/11 01:44 AM (12 years, 11 months ago)

I heard that putting a little bit of sugar in makes it extra tasty, is this true?

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InvisibleShins
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Re: How to make stir fry and fried rice that is guaranteed good. [Re: BeverageFace]
    #14162826 - 03/22/11 01:47 AM (12 years, 11 months ago)

Yeap, that's another thing i do is make sure the stuff is spread out evenly in the pan by shaking it til it spreads out, no need to stir it constantly, but you also don't want it burnt. :lol:


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InvisibleIrishdrunk
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Re: How to make stir fry and fried rice that is guaranteed good. [Re: Shins]
    #14162835 - 03/22/11 01:50 AM (12 years, 11 months ago)



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OfflineBeverageFace
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Re: How to make stir fry and fried rice that is guaranteed good. [Re: Shins]
    #14162864 - 03/22/11 02:00 AM (12 years, 11 months ago)

Quote:

Shins said:
Yeap, that's another thing i do is make sure the stuff is spread out evenly in the pan by shaking it til it spreads out, no need to stir it constantly, but you also don't want it burnt. :lol:





whats your go to stir fry?

i normally do stirfried ginger/garlic,

then do bell peppers, onion and mushroom, with either pork or chicken, then for the sauce i do 2 parts hoison sauce, one part dry sherry, one part soy sauce, then some red chilli flakes.

ive been wanting to try some sort of lemongrass beef. cant find a good recipe though.

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InvisibleShins
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Re: How to make stir fry and fried rice that is guaranteed good. [Re: BeverageFace]
    #14162884 - 03/22/11 02:12 AM (12 years, 11 months ago)

I usually put in onions garlic ginger, a dash of cayenne, few splashes of soy sauce, meat, lots of broccoli, mushrooms, carrots, water chestnut, bamboo shoot, baby corn, some other random sauce i have at the time (often hoisin) done!

duh WINNING!


:lol: Charlie's coming right about about the Vatican assassin thing, now everyone's going to think it's a joke and cool :s

Alex Jones is down with the Vatican too, that's why he's such good friends with sheen, and why he censors comments about The Vatican/Templars/hospitallers  in the comments on his website.

Edited by Shins (03/22/11 02:20 AM)

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InvisibleShins
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Re: How to make stir fry and fried rice that is guaranteed good. [Re: Shins]
    #14162894 - 03/22/11 02:16 AM (12 years, 11 months ago)

When i do fried rice i like to just do onions garlic, ginger, cayenne, soy, spoonful of sugar, meat, then add pre-chopped frozen vegetables, and rice.


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OfflineMadtowntripper
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Re: How to make stir fry and fried rice that is guaranteed good. [Re: Shins]
    #14163404 - 03/22/11 07:36 AM (12 years, 11 months ago)

Ooooh, I disagree with the ginger part.

My girl is a veg, so I do a ton of stir-fries 'cause it's easy to make hers and then do something different for me.

I just don't like ginger and have made hella_good stir fries without it all the time.

Garlic, yes.  Onions, yes.

But obviously, it's a matter of personal taste.


--------------------
After one comes, through contact with it's administrators, no longer to cherish greatly the law as a remedy in abuses, then the bottle becomes a sovereign means of direct action.  If you cannot throw it at least you can always drink out of it.  - Ernest Hemingway

If it is life that you feel you are missing I can tell you where to find it.  In the law courts, in business, in government.  There is nothing occurring in the streets. Nothing but a dumbshow composed of the helpless and the impotent.    -Cormac MacCarthy

He who learns must suffer. And even in our sleep pain that cannot forget falls drop by drop upon the heart, and in our own despair, against our will, comes wisdom to us by the awful grace of God.  - Aeschylus

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Invisiblekoraks
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Re: How to make stir fry and fried rice that is guaranteed good. [Re: Madtowntripper]
    #14163468 - 03/22/11 08:03 AM (12 years, 11 months ago)

So am I the only one who starts with onions and chopped chillies, and then adds garlic, ginger, turmeric, laos, koenjit or whatever spices I fancy? Especially when cooking on high heat, such as in a typical stir fry scenario, the garlic tends to burn all too easily if I put it right in with the onions. So I first sear the onions, and then add other spices including garlic. The only thing I add together with the onions is chopped chillies, which nicely parts its aromas with the oil and the onions.

If I use vegetables with a high water content (e.g. bok choy or napa cabbage), I usually stir fry the veggies first, maybe with a dash of soy sauce. Then take out of the wok and set aside. If I use tofu in the dish, then I'll fry the tofu in a skillet with some oil until it is somewhat crispy. Also set aside. Only then start with the onions/chillies, adding other spices when the onions have softened a bit, add fish sauce and/or soy sauce, and add any other vegetables that don't shed much moisture (e.g. carrot, turnip). Then add rice or noodles, and sear. When nicely maillard, add the pre-cooked ingredients and let reheat for a minute.

I find that stir frying everything at once gives only good results if you use a gigantic wok and a matching heat source. I have neither in my little kitchen.

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OfflineMadtowntripper
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Re: How to make stir fry and fried rice that is guaranteed good. [Re: koraks]
    #14163478 - 03/22/11 08:07 AM (12 years, 11 months ago)

Yah, I wish I had a higher-intensity burner.

I have an awesome wok and a gas stove, but you can still only get it so hot w/out propane or something similar.


--------------------
After one comes, through contact with it's administrators, no longer to cherish greatly the law as a remedy in abuses, then the bottle becomes a sovereign means of direct action.  If you cannot throw it at least you can always drink out of it.  - Ernest Hemingway

If it is life that you feel you are missing I can tell you where to find it.  In the law courts, in business, in government.  There is nothing occurring in the streets. Nothing but a dumbshow composed of the helpless and the impotent.    -Cormac MacCarthy

He who learns must suffer. And even in our sleep pain that cannot forget falls drop by drop upon the heart, and in our own despair, against our will, comes wisdom to us by the awful grace of God.  - Aeschylus

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Invisiblekoraks
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Re: How to make stir fry and fried rice that is guaranteed good. [Re: Madtowntripper]
    #14163481 - 03/22/11 08:09 AM (12 years, 11 months ago)

Exactly, you really want something in the range of 6-12kW for some decent heat. Even the wok burners in fancy new gas stoves are still way too small with their 'tiny' flame of maybe 4.5kW.

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OfflineBeverageFace
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Re: How to make stir fry and fried rice that is guaranteed good. [Re: koraks]
    #14163962 - 03/22/11 10:57 AM (12 years, 11 months ago)

Quote:

koraks said:
Exactly, you really want something in the range of 6-12kW for some decent heat. Even the wok burners in fancy new gas stoves are still way too small with their 'tiny' flame of maybe 4.5kW.





i recently have been sauteing my garlic/ginger, then removing and putting it into whatever sauce ive made.

and i always cook meat, the remove it to cook the veg.

i wouldnt need to if i had a nice wok burner and wok, but i dont.

any recipes for your main stirfry?

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Invisiblekoraks
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Re: How to make stir fry and fried rice that is guaranteed good. [Re: BeverageFace]
    #14164047 - 03/22/11 11:18 AM (12 years, 11 months ago)

It depends on the vegetables I get dealt by the local farmer I got a subscription from. The deal is that you give him a small amount of cash, and he gives you an assortment of organically grown veggies (either cultivated locally by himself or obtained from an organic wholesaler). Tonight, I'm probably going to settle for this one, as I'm coming down with the flu, so I can use something spicy, quick & easy, and I noticed that theres bok choy in this week's package:

- Wash long-grain rice and put in steamer (I use a pot and a heat spreader, and cook the rice on low flame using a measured amount of water, about 110% of the weight of the washed rice).
- Dice block of tofu and fry blocks in a hot skillet with maybe 1/2" of oil. When crisp, set apart. Use the oil for the stir frying, or chuck away if you're afraid of the health effects of heating oil.
- Heat oil in wok; I use sun seed oil because it's cheap and more heat resistant than olive oil.
- Chop bak choy into strips; set the green bits apart and stir fry the white bits with a dash of soy sauce. Stir fry until colored and slunk a bit; maybe 3 minutes. Set aside.
- Reheat wok and fry chopped onion and a couple of chopped chillies; amount of chillies depends on their heat. I've got some fresh chillies in the fridge that are a mildly hot capsicum annuum that is sold as 'lombok' (after the Indonesian island). I believe the name lombok also refers to a variety of smaller, much hotter capsicum frutescens chillies. In any case, of these mild lomboks I have at hand right now, I'll use two or three. Of the smaller, hotter variety I'd use maybe one or two for a dish like this.
- Add chopped ginger, garlic, soy sauce and fish sauce and heat for a minute or so (add chopped coriander roots now if your coriander comes with the roots still attached)
- Add rice and fry until somewhat crispy
- Add tofu cubes and bok choy and let the greens wilt
- Add chopped coriander leaves

Just about any ingredient can be substituted for something else, and the same goes for the spices :thumbup:

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OfflineBeverageFace
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Re: How to make stir fry and fried rice that is guaranteed good. [Re: koraks]
    #14164494 - 03/22/11 12:54 PM (12 years, 11 months ago)

Quote:

koraks said:
It depends on the vegetables I get dealt by the local farmer I got a subscription from. The deal is that you give him a small amount of cash, and he gives you an assortment of organically grown veggies (either cultivated locally by himself or obtained from an organic wholesaler). Tonight, I'm probably going to settle for this one, as I'm coming down with the flu, so I can use something spicy, quick & easy, and I noticed that theres bok choy in this week's package:

- Wash long-grain rice and put in steamer (I use a pot and a heat spreader, and cook the rice on low flame using a measured amount of water, about 110% of the weight of the washed rice).
- Dice block of tofu and fry blocks in a hot skillet with maybe 1/2" of oil. When crisp, set apart. Use the oil for the stir frying, or chuck away if you're afraid of the health effects of heating oil.
- Heat oil in wok; I use sun seed oil because it's cheap and more heat resistant than olive oil.
- Chop bak choy into strips; set the green bits apart and stir fry the white bits with a dash of soy sauce. Stir fry until colored and slunk a bit; maybe 3 minutes. Set aside.
- Reheat wok and fry chopped onion and a couple of chopped chillies; amount of chillies depends on their heat. I've got some fresh chillies in the fridge that are a mildly hot capsicum annuum that is sold as 'lombok' (after the Indonesian island). I believe the name lombok also refers to a variety of smaller, much hotter capsicum frutescens chillies. In any case, of these mild lomboks I have at hand right now, I'll use two or three. Of the smaller, hotter variety I'd use maybe one or two for a dish like this.
- Add chopped ginger, garlic, soy sauce and fish sauce and heat for a minute or so (add chopped coriander roots now if your coriander comes with the roots still attached)
- Add rice and fry until somewhat crispy
- Add tofu cubes and bok choy and let the greens wilt
- Add chopped coriander leaves

Just about any ingredient can be substituted for something else, and the same goes for the spices :thumbup:




yeah, extra virgin olive oil is bad for when cooked. most people dont know that, and just think it is healthy.

i tend to use peanut for fryin/stirfrying.

i normally dont use any rice. too much starch, not enough flavour/nutritional content.

just thinking about it. doesnt your rice clump up? normally stirfried rices need to be cold.

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Invisiblekoraks
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Re: How to make stir fry and fried rice that is guaranteed good. [Re: BeverageFace]
    #14165279 - 03/22/11 03:23 PM (12 years, 11 months ago)

Well, usually I don't stir fry the rice with the vegetables, and instead serve the rice apart. But the rice doesn't clump up if you (a) get the right rice, (b) wash it and (c) steam it in the right way. Concerning (a), you want a non-sticky, long-grained rice variety. I usually use pandan-flavored long rice, but basically anything long grained should do. Concerning (b), washing helps getting rid of the starch dust that sticks to the rice. Concerning (c), it takes a lot of practice to get the water content just right, and 'your mileage will vary': it matters what pot and what heat source you use, so you'll have to figure something out that works for you. Personally, I add about 110-120% of the rice's weight in water to the rice. So 1oz of rice gets about 1.15oz of water. Steaming rice in a regular pot works best if you put it on a low heat source after you've brought it to a boil. After boiling it for the required time, leave the lid on and let sit for another 10 minutes so the rice can soak up any steam left. A rice steamer makes things a lot easier. And if you like brown rice, then you're golden, because that is just about impossible to get to stick together :grin:

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InvisibleShins
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Re: How to make stir fry and fried rice that is guaranteed good. [Re: Madtowntripper]
    #14166212 - 03/22/11 06:07 PM (12 years, 11 months ago)

Quote:

Madtowntripper said:
Ooooh, I disagree with the ginger part.

My girl is a veg, so I do a ton of stir-fries 'cause it's easy to make hers and then do something different for me.

I just don't like ginger and have made hella_good stir fries without it all the time.

Garlic, yes.  Onions, yes.

But obviously, it's a matter of personal taste.




I actually of ten leave out ginger too depending on whether or not i have it at the time.

No ginger is still super good IMO, i just said ginger because it's considered part of the "oriental cuisine holy trinity" of onions, garlic, and ginger.  Chillies is kind of in there too but that makes 4 :P


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InvisibleShins
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Re: How to make stir fry and fried rice that is guaranteed good. [Re: koraks]
    #14166231 - 03/22/11 06:10 PM (12 years, 11 months ago)

Quote:

koraks said:
Well, usually I don't stir fry the rice with the vegetables, and instead serve the rice apart. But the rice doesn't clump up if you (a) get the right rice, (b) wash it and (c) steam it in the right way. Concerning (a), you want a non-sticky, long-grained rice variety. I usually use pandan-flavored long rice, but basically anything long grained should do. Concerning (b), washing helps getting rid of the starch dust that sticks to the rice. Concerning (c), it takes a lot of practice to get the water content just right, and 'your mileage will vary': it matters what pot and what heat source you use, so you'll have to figure something out that works for you. Personally, I add about 110-120% of the rice's weight in water to the rice. So 1oz of rice gets about 1.15oz of water. Steaming rice in a regular pot works best if you put it on a low heat source after you've brought it to a boil. After boiling it for the required time, leave the lid on and let sit for another 10 minutes so the rice can soak up any steam left. A rice steamer makes things a lot easier. And if you like brown rice, then you're golden, because that is just about impossible to get to stick together :grin:





Yeah! if you do the rice right it won't clump or mush.  Water content and washing is key.  The water content depends on the type of rice too so you need to learn new rice.  Also it's good to not leave a lid on your rice pot if you have set it aside to add later.


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Offlinetodesengel
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Re: How to make stir fry and fried rice that is guaranteed good. [Re: Shins]
    #14181871 - 03/25/11 12:29 PM (12 years, 11 months ago)

Steam your rice, or boil rice with slightly less water so that it comes out with almost no wateryness its identical to steamed rice.

Fry lb of bacon. Remove almost all grease except for about a tablespoon. Set aside cooked bacon, Add a tablespoon of sesame oil to pan with the bacon grease. Let it heat up and toss in one chopped green onion and about a cup of frozen veggies, the bag that has cubed carrots, peas, green beans, corn, and lima beans all in one. Also add some mung bean sprouts at this point. Fry until everything is almost cooked fully and will have a very little bit of texture left. You cooked it too long if the bean sprouts become soft. They are supposed to have a crunch.

At this point toss the bacon back into the vegetables and crack two eggs into the other side of the pan. If need be add a bit more sesame oil. Fry the eggs a bit then mix it all together. At this point I like to toss about a teaspoon of salt over this mixture. Then add your precoooked rice(its even better if you let it sit overnight in the fridge without a lid). Fry for about 2 minutes stirring almost constantly. Then add the rest of your green onions and enough soy sauce to slightly brown the rice. Turn off the heat but continue mixing thoroughly for about a minute or two.

Voila, if done correctly this is identical to the bacon fried rice you find in restaurants where you just shit yourself in awe because its so dank.

Oh yea this should use about 4-6 cups of rice with each cup of frozen bag veggies. Green onions really don't have a limit add as much as you want. Bacon shouldn't be bits, it needs to be small chunks.

Edited by todesengel (03/25/11 12:40 PM)

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