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Posted: 11/13/2014 8:46:29 PM EDT
[#1]
MSG.
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Posted: 11/13/2014 8:46:37 PM EDT
[#2]
you forgot the msg and small amount of peanut oil?
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Posted: 11/13/2014 8:46:37 PM EDT
[#3]
Use old rice.
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Posted: 11/13/2014 8:48:18 PM EDT
[#4]
Quote HistoryQuoted:
Use old rice. Bingo. |
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Posted: 11/13/2014 8:48:39 PM EDT
[#5]
Quote HistoryQuoted:
Use old rice. Use cold rice, preferably cooked the day before. |
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Posted: 11/13/2014 8:48:43 PM EDT
[#6]
Quoted: I know the process is very simple but I have tried a few times and it doesn't taste ANYTHING like my local hole in the wall Chinese place. Rice Soy sauce Egg Carrots Peas I know it can't be that hard. Help me out here. Add oil, some garlic, and some ginger (and chilis if you want some heat). When garlic/ginger smells right, toss in the rice and stir to keep form sticking. Add in cooked carrots and peas and some sesame oil and heat through. Toss the eggs back in and stir through.
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Posted: 11/13/2014 8:49:39 PM EDT
[#7]
Asian Mail Order Bride.
Otherwise you are just screwing around in the kitchen trying to get it right. |
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Posted: 11/13/2014 8:49:58 PM EDT
[#8]
Go eat at the hibachi, take notes., ask questions.
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Posted: 11/13/2014 8:50:40 PM EDT
[#9]
Quote HistoryQuoted:
Use old rice. That is not really a secret, nor is it a guarantee of success either. 
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Posted: 11/13/2014 8:50:56 PM EDT
[#10]
Cat.
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Posted: 11/13/2014 8:51:00 PM EDT
[#11]
A stick of butter.
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Posted: 11/13/2014 8:51:08 PM EDT
[#12]
Quote HistoryQuoted:
Asian Mail Order Bride. Otherwise you are just screwing around in the kitchen trying to get it right. This comes awful close |
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Posted: 11/13/2014 8:51:29 PM EDT
[#13]
Use cold/refrigerated rice.
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Posted: 11/13/2014 8:51:55 PM EDT
[#14]
Quote HistoryQuoted: MSG. |
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Posted: 11/13/2014 8:52:02 PM EDT
[#15]
All you need to know:
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Posted: 11/13/2014 8:53:39 PM EDT
[#16]
I cook the rice, add the vegetables, add some oil, then bake at 350 for 15 minutes. Same for rice and beans.
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Posted: 11/13/2014 8:53:43 PM EDT
[#17]
Never add MSG. Good cooks don't need MSG.
Check you PM for the ingredient you're missing. |
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Posted: 11/13/2014 8:57:14 PM EDT
[#18]
If your wok isn't smokin' hot--it won't taste right. It has nothing to do with MSG. Old rice does work better.
Learned it from a Cantonese chef who insisted most Americans don't get their woks hot enough. He also added about a teaspoon of oyster sauce/wok load & never used MSG. YMMV. |
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Posted: 11/13/2014 8:57:33 PM EDT
[#19]
dag
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Posted: 11/13/2014 8:59:31 PM EDT
[#20]
There is a certain oil contained in the fat and muscle tissue of cats that interact with the rice that makes this combination, perfecto............................
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Posted: 11/13/2014 9:00:21 PM EDT
[#21]
Quote HistoryQuoted:
Never add MSG. Good cooks don't need MSG. Check you PM for the ingredient you're missing. Sugar? |
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Posted: 11/13/2014 9:01:10 PM EDT
[#22]
As posted earlier, use stale cooked rice.
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Posted: 11/13/2014 9:02:47 PM EDT
[#23]
Quote HistoryQuoted:
Sugar? Quote HistoryQuoted:
Quoted:
Never add MSG. Good cooks don't need MSG. Check you PM for the ingredient you're missing. Sugar? I won't add sugar to my fried rice. ETA: Oyster sauce. Add to taste. When you buy your oyster sauce, read the label and try to find one without MSG. Personally I hate that sh*t and never use it. |
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Posted: 11/13/2014 9:03:16 PM EDT
[#24]
I use sesame oil and fish sauce in just about everything. |
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Posted: 11/13/2014 9:06:39 PM EDT
[#25]
Quote HistoryQuoted:
As posted earlier, use stale cooked rice. Can get the same result by making the rice in the microwave, no bullshit |
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Posted: 11/13/2014 9:07:08 PM EDT
[#26]
Quote HistoryQuoted:
MSG. |
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Posted: 11/13/2014 9:07:45 PM EDT
[#27]
Quote HistoryQuoted: I won't add sugar to my fried rice. ETA: Oyster sauce. Add to taste. Quote HistoryQuoted: Quoted: Quoted: Never add MSG. Good cooks don't need MSG. Check you PM for the ingredient you're missing. Sugar? I won't add sugar to my fried rice. ETA: Oyster sauce. Add to taste. Oyster sauce... aka glutimates and msg...
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Posted: 11/13/2014 9:08:55 PM EDT
[#28]
Infuse some ginger and orange into your soy sauce.
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Posted: 11/13/2014 9:09:20 PM EDT
[#29]
Quote HistoryQuoted:
If your wok isn't smokin' hot--it won't taste right. It has nothing to do with MSG. Old rice does work better. Learned it from a Cantonese chef who insisted most Americans don't get their woks hot enough. He also added about a teaspoon of oyster sauce/wok load & never used MSG. YMMV. This |
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Posted: 11/13/2014 9:10:52 PM EDT
[#30]
Tag.
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Posted: 11/13/2014 9:15:18 PM EDT
[#31]
Sesame oil or GTFO
The fish sauce is whatever. I mean, you can do it, but it's just fine without it. |
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Posted: 11/13/2014 9:16:05 PM EDT
[#32]
At those japanese hibachi places they use coca cola
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Posted: 11/13/2014 9:16:25 PM EDT
[#33]
This is what you need. use it sparingly
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Posted: 11/13/2014 9:19:01 PM EDT
[#34]
At least day old cold rice to start (trying to make it with fresh steamed/cooked rice will be a no go...
Sesame oil FTW... I find sesame oil always adds the finishing touch... My wife makes a pretty bitchin' fried rice....of course she is Chinese.... She likes to use spam....works for me... ETA The sesame oil isn't for cooking, you add it last either just drizzle on top, or mix it in...its a flavor topping.... |
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Posted: 11/13/2014 9:19:36 PM EDT
[#35]
OST
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Posted: 11/13/2014 9:19:53 PM EDT
[#36]
high heat on hot wok
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Posted: 11/13/2014 9:22:13 PM EDT
[#37]
Go buy fish sauce at the Asian store.
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Posted: 11/13/2014 9:23:18 PM EDT
[#38]
Floor drain flavor?
I saw them making the rice once and they placed the strainer baskets on top of the floor drains in the kitchen; the floor drains were 12 inch by 12 inch square and about 8 inch deep basin with the drain at the bottom that went to a p-trap, of course everything that drops on the floor ends up in those basins thus they are filthy. They poured the pots of rice and boiling water in to the strainers sitting on top of those basins which created steam rising back from the drain and basin in to the rice. I was so disgusted I complained to the manager about it, told him he needed to toss all that rice and called the health department after I left the establishment without eating. |
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Posted: 11/13/2014 9:26:48 PM EDT
[#39]
Quote HistoryQuoted:
If your wok isn't smokin' hot--it won't taste right. It has nothing to do with MSG. Old rice does work better. Learned it from a Cantonese chef who insisted most Americans don't get their woks hot enough. He also added about a teaspoon of oyster sauce/wok load & never used MSG. YMMV. Yep. Most if not all home ranges can not reach high enough temps for real Chinese food. |
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Posted: 11/13/2014 9:32:39 PM EDT
[#40]
I worked the bar in a Japanese style restaraunt for about a year.
It's all in the rice. You must use an Asian rice cooker and you must refrigerate the once cooked rice at least 24 hours before making your rice. The Asian rice cookers somehow effect the starch and makes it different then just plain old boiled rice. And get fresh soy sauce. That makes a difference also. |
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Posted: 11/13/2014 9:32:47 PM EDT
[#41]
You have to use a wok at high heat, like really fucking hot, lava hot. And 1-2 day old rice.
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Posted: 11/13/2014 9:33:26 PM EDT
[#42]
Lots of good info. Thanks all.
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Posted: 11/13/2014 9:34:35 PM EDT
[#43]
Cat fat. That's the secret.
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Posted: 11/13/2014 9:36:13 PM EDT
[#44]
Quote HistoryQuoted:
You have to use a wok at high heat, like really fucking hot, lava hot. And 1-2 day old rice. So, I should be ooking that rice with a Fresnel Lens. Good to know. |
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Posted: 11/13/2014 9:37:12 PM EDT
[#45]
Quote HistoryQuoted:
If your wok isn't smokin' hot--it won't taste right. It has nothing to do with MSG. Old rice does work better. Learned it from a Cantonese chef who insisted most Americans don't get their woks hot enough. He also added about a teaspoon of oyster sauce/wok load & never used MSG. YMMV. Most Americans don't own a wok -- even the ones that think they do. |
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Posted: 11/13/2014 9:37:13 PM EDT
[#46]
Have a Mexican make it.
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Posted: 11/13/2014 9:37:26 PM EDT
[#47]
I have a rice cooker I got as a hand me down. I've tried it a few times but it burns the rice very quickly. I assume that I need to just make more at one time? 1-2 cups is probably not enough for the rice cooker but it's just me so I don't know how to eat 4-8 cups of a rice at at time.
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Posted: 11/13/2014 9:38:31 PM EDT
[#48]
Day old rice and let it stick when you first put it in.
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Posted: 11/13/2014 9:40:15 PM EDT
[#49]
Quote HistoryQuoted:
This Quote HistoryQuoted:
Quoted:
If your wok isn't smokin' hot--it won't taste right. It has nothing to do with MSG. Old rice does work better. Learned it from a Cantonese chef who insisted most Americans don't get their woks hot enough. He also added about a teaspoon of oyster sauce/wok load & never used MSG. YMMV. This Heat, real woks in the chinese places are super freaking hot compared to your stove. When I stir fry I put the wok on high and let it run that high for at least 5 minutes. I add oil right before I start cooking. I blanch all the vegetables before stir frying them. |
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Posted: 11/13/2014 9:41:25 PM EDT
[#50]
Quote HistoryQuoted:
This is what you need. use it sparingly
<a href="http://smg.photobucket.com/user/19suburban96/media/maggi.jpg.html" target="_blank">http://img.photobucket.com/albums/v465/19suburban96/maggi.jpg</a> I love that stuff |
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