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Fried Rice Recipe.. Nice

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  • RobertC
    replied
    I agree with Uncle Roger on fried rice. He has Youtube videos. Search there for "uncle roger fried rice."

    Leave a comment:


  • JCGrill
    replied
    I buy frozen mixed veggies for my fried rice.

    Leave a comment:


  • jfmorris
    commented on 's reply
    This is what I do. The eggs go onto the flat top the last couple of minutes, after everything else has been combined into the rice. They cook very fast, and then get incorporated right before I take the fried rice off the griddle. I would do it the same way in a wok - just make a hole in the bottom of the wok in the middle of the rice, cook the eggs in it last thing, then incorporate throughout the rice.

  • Rob Johnston
    replied
    Thanks for this, I will give it a try.

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  • Ernest
    replied
    My rice to water ratio is 1:1.5. Tight lid on pot, as soon as water start boiling on stovetop, move to 350 degrees oven for 30 minutes

    Leave a comment:


  • Dadof3Illinois
    commented on 's reply
    We just go grab a couple orders of plain rice from the local Asian Restaurant a day or two before we cook fried rice...

  • Uncle Bob
    commented on 's reply
    Good advice on the "day old" rice, it also desiccates slightly which let's it crisp a bit. To skip the pan spread mambo cut back the water to 1 3/4 cup, cook for 20 min as shown, and then without removing the lid let it rest for 10 min. Never clumps and is fully cooked.

  • DavidNorcross
    replied
    Good recipe. Will give it a shot. Like Ernest I cook the rice the day before. Thank you for sharing.

    Leave a comment:


  • Stuey1515
    commented on 's reply
    ^^^ what Ernest said

  • Jerod Broussard
    commented on 's reply
    Thanks.

  • Ernest
    replied
    Cook your rice a day in advance, cool it on a sheet pan so it doesn't clump up. Cold rice, better fried rice.
    Scramble your eggs separately, add them after your rice and veggies have fried. That high heat when "frying" your rice veggies will ruin your eggs.

    Leave a comment:


  • Jerod Broussard
    replied
    I love fried rice, by people not named Jerod. Maybe I'll give another go Saturday after I put the meat smoking.

    Leave a comment:


  • TripleB
    replied
    Gonna make some fried rice this week. I'll try the sesame oil addition. Thanks for posting.

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  • RichieB
    started a topic Fried Rice Recipe.. Nice

    Fried Rice Recipe.. Nice

    I found this and did it tonight. Sorry it was rice so no pictures. Had with leftover leg o" lamb. I did sub in brown rice and I was a bit heavy on the soy sauce. Used the C.I. skillet, as a dummy got rid of the wok years ago. I scaled it to 1/2 and ate it all. This is the scaled at 1/2 of the 8 servings.

    Here is the link I found it.
    https://www.allrecipes.com/recipe/79...taurant-style/

    Copied from Paprika.

    Fried Rice Restaurant Style

    Prep Time: 15 mins | Cook Time: 30 mins | Servings: serving: 8
    Ingredients:
    1 cup enriched white rice
    2 cups water
    1/3 cup chopped baby carrots
    1/4 cup frozen green peas
    1 tablespoon vegetable oil
    1 eggs
    soy sauce to taste
    1 tablespoon sesame oil, to taste

    Directions:
    In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
    In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
    Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

    Notes:

    Nutrition:
    Per Serving: 261 calories; protein 5.8g; carbohydrates 39.7g; fat 8.4g; cholesterol 46.5mg; sodium 380.9mg. Full Nutrition
    Source: https://www.allrecipes.com/recipe/79...taurant-style/

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