The short version:
- Cook some rice the day before you're going to make fried rice. It really does work better; warm, the rice tends to break down and turn to mush.
- Take vegables, chop into small pieces. [Technically they should be uniform small pieces but we're not all
rapier1 :-P.]
- Optionally, do the same with meat. Marinate first if you like.
- Optionally, scramble an egg or make a very thin omelet & cut it into strips.
- Cook the above seperately or in small groups.
- If you want sauce/flavoring, add it to the meat ond/or vegables
- FOR THE LOVE OF ALL THAT IS TASTY
DO NOT put more than a few dashes of soy sauce, IF ANY, on the rice or the finished product.
- Once your vegs or meat & vegs are cooked, stir fry the rice, add the rest, toss, PIG OUT.
Yesterday I cooked up 2 cups (dried) of brown rice with the intent of making some fried rice.
Many years ago when I was a poor college student living in the depths of the Oakland section of Pittsburgh I lived a block away from a tiny food coop. It was great because you could go in and buy, like, 3 mushrooms, an egg and a couple of stalks of green onions for a dollar or two. I'd take that home and cook it up and add it to some rice. Simple and filling.
Today I was far, far more adventurous. First up, the chicken & the mushrooms. I forgot to take some of the frozen chicken
1 out to thaw, so this was my chance to thaw & cook the chicken and rehydrate the dried shiitaki at the same time. I put the chicken in a frying pan with some broken-up mushrooms and about 3 cups of water mixed with half a packet of flavoring from the "good" (nong shim) ramen packets & simmered it for a bit.
While it was going I spent time chopping vegetables that were not yet chopped
3, in bursts, as my hands have been very bad lately.
Once everything else was in zipper-lock bags
4 I moved over to the stove, with some bowls (both small & large), to start things up.
The chicken & the mushrooms were dumped, with the liquid, into one of the large bowls.
Frying pan was wiped, most of this was done on a medium high heat.
Next, the onion. I had a red onion, 2-3 handfuls went in to some hot oil in the frying pan. I really dislike biting into huge chunks of onion so these pieces were chopped relatively finely.
While those were starting to cook I started shredding the chicken, pulling it into small pieces, which went into a smaller bowl. Once that was done I tossed it with some dark soy sauce (the stuff with mole-asses in it) and oyster sauce. Then as time permitted between the next few vegables, I further chopped the mushroom pieces and added them to that same bowl.
Once the onion was starting to brown (you might prefer it less cooked) I tossed in half a chopped orange capsicum (bell pepper)
5 and some chopped celery and took to stirring that up. When that was heated yet still crispy, into a big bowl. A couple of shakes of dark soy sauce and black vinegar went in, too.
Next up: the last of the gai lan. Chinese broccoli tastes closer to spinach than western broccoli, but has a mix of leaves and thick stalks. That went into a pan of a little hot oil, and after a minute, also got some of the chicken-mushroom-cooking liquid, enough to coat the bottom of the pan. This let the it steam more than fry. By the time the liquid had evaporated the gai lan was heated, vividly green and the stalk pieces still crisp with the right give. This went into the big bowl with the onion-capsicum-celery mix.
Egg: Really, egg-in-a-carton. About 2-3 eggs worth went into the frying pan, along with a little bit of (regular) soy sauce. There are usually two methods to this madness. One is to just pretend it's scrambled egg, the other is to make a thin omelet and then slice it up. I went for the former, then threw it into the bowl-O-vegables.
Now it all went together. Wiped the pan, added a little oil, reheated at a heat a little higher than before In went half the cooked rice - If I'd been using a wok, I realized belatedly, I could have done it all at once, but at the time I was only going to make half a batch. Ha. Anyways, the rice got stirred around until the grains started to separate. Then the chicken and mushrooms went in. Then, here's where I failed -- the whole thing of vegables went in. Turns out I'd made WAY more than what was needed for one batch.
6I wound up dumping that into one of the big bowls, "frying" the rest of the rice, then putting some of the big mix in, then mixing it all together in the big bowl [it wouldn't fit in my frying pan].
Let me repeat what I said above: FOR THE LOVE OF TASTE PLEASE! Do not add craploads of soy sauce to the rice or to the finished rice. It's like making a steak and coating it with so much steak sauce all you're tasting is the sauce. Sauce your meats & vegables, but don't make soup, and drain them if needed before it gets added to the rice (or it will get mushy). If you've done this right, you have a mix of flavorful ingredients and rice, and the flavors all mix together for yum.
[You may, however, add a dash of sriracha, if you're like me and it goes in everything but the coffee.]
Thus ends my tale of BUUUUUUUURP (excuse me
7) my fried rice adventure.
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1And then I find #4 screw up from my last food chopping trip. 1st I found that the "shrimp & pork" dumplings I bought at the Chinese grocer was really "fish and pork"
wontons (with soup base!). Then I discovered that the "pork & vegetable" dumplings I bought there were really "pork and cilantro"
2. THEN I found that the tuna cans I bought were tuna in oil. Today I found that the frozen chicken boobs are really frozen chicken boob
tenders. And, yes, I shopped from a list!
2I'm one of those weirdos for who(m) cilantro tastes like soap. So I had two meals of tasty (blech) soap dumplings.
3It's not uncommon for me to decide I want some vegable I have fresh, chop it all, use some of it, and store the rest in the fridge or freezer.
4Dang I love zipper-lock baggies, but the dang zipper thing keeps coming off. I've gotten really good at putting the damn things back on.
5I find green capsicums too bitter and they upset my stomach [my dad was allergic to them, hmm], but I find that the deeper colored ones are sweeter and less upsetting. Purple ones are the most awesome but are of course absurdly expensive. I lucked into the orange one on sale.
6This is a common problem for me when I'm cooking on the fly. I always think I don't have enough of something and toss more in. End result: TONS OF FOOD.
7 Long live Stumpus Maximus!