hi folks,

Anyone has a detialed recepie of chinese chicken fried rice?
My rice does not come out like the chinese resturants. I do use
oil/vinegar when boiling rice. Maybe I am using the wrong rice? I am
using the basmati rice.
Also does the chicken need to be marinated/prepared before frying?

thanks

golf nut wrote:

> hi folks,
>
> Anyone has a detialed recepie of chinese chicken fried rice?
> My rice does not come out like the chinese resturants. I do use
> oil/vinegar when boiling rice. Maybe I am using the wrong rice? I am
> using the basmati rice.
> Also does the chicken need to be marinated/prepared before frying?

Oil/vinegar? Are you making rice or a salad?

Basmati rice is used for Indian food, not Chinese fried rice. You can
use Jasmine rice instead. No oil & vinegar when boiling rice..

--
Dan

My bad. I am acutally using Jasmine rice.
And the reason for adding oil, is to try to make the rice not to stick.

Dan Logcher wrote:

> golf nut wrote:
>
>> hi folks,
>>
>> Anyone has a detialed recepie of chinese chicken fried rice?
>> My rice does not come out like the chinese resturants. I do use
>> oil/vinegar when boiling rice. Maybe I am using the wrong rice? I am
>> using the basmati rice.
>> Also does the chicken need to be marinated/prepared before frying?
>
>
> Oil/vinegar? Are you making rice or a salad?
>
> Basmati rice is used for Indian food, not Chinese fried rice. You can
> use Jasmine rice instead. No oil & vinegar when boiling rice..
>

golf nut wrote:

> My bad. I am acutally using Jasmine rice.
> And the reason for adding oil, is to try to make the rice not to stick.

Boil the rice a day in advance, let it cool and dry some.. Then break it
up as you fry it in the wok. That's typically what Chinese restaurants do
for fried rice.

--
Dan

Thanks Dan. That makes sense.
Do you have the complete recipe? Do you know of any url's that you can
suggest?

thanks again.


Dan Logcher wrote:
> golf nut wrote:
>
>> My bad. I am acutally using Jasmine rice.
>> And the reason for adding oil, is to try to make the rice not to stick.
>
>
> Boil the rice a day in advance, let it cool and dry some.. Then break it
> up as you fry it in the wok. That's typically what Chinese restaurants do
> for fried rice.
>

golf nut wrote:

> Thanks Dan. That makes sense.
> Do you have the complete recipe? Do you know of any url's that you can
> suggest?

Sorry, I don't.. I usually just throw stuff together. It doesn't come
out like what I get at restaurants, but that could be because I'm cooking
on an electric range.

--
Dan

There's a million ways of making fried rice - it's usually considered a
"homestyle" dish. This is the way I do it:

Ingredients

v Oil

v Day-old cooked Calrose rice - about 2-3 cups of uncooked rice
(Calrose makes for a chewier rice. For a more fragrant, drier rice, use
Jasmine)

v 5 eggs, beaten and seasoned with salt/pepper/scallions



v 3 cloves of garlic

v ½ - ¾ onion, cubed

v 1 bunch of scallions, chopped and separated

v 4 Thai chilies, dried (optional)

v 1 teaspoon soy sauce

v 1 Tablespoon sesame oil

v ¼ teaspoon sugar

v Salt and white & black pepper, to taste



v Variations:

- ½ chicken breast, cubed and seasoned with salt/pepper

- ½ lb roast pork

- 3-4 Chinese sausages, sliced on the diagnonal

- frozen peas/carrots

- 5 or 6 sliced cremini or shitake mushrooms

- zucchini, cubed

- bell peppers, sliced

- Soy sauce & Sesame Oil (for brown fried rice)

- Crack the eggs INTO the fried rice rather than scrambling
beforehand




Directions

1. Over low heat, scramble the eggs until cooked and
fluffy. Fork it and set it aside.

2. Heat the wok to high heat and add oil. When hot, add
the Thai chilies, white parts of the green onions, onions, and garlic.

3. Add the cooked rice and sear (for guo ba), then lower
heat to medium-high.

5. Add the rest of the seasonings.

7. Just before serving, add the green onions and slightly
cook before serving.








Makes 4 servings





"Dan Logcher" > wrote in message
...
> golf nut wrote:
>
> > Thanks Dan. That makes sense.
> > Do you have the complete recipe? Do you know of any url's that you can
> > suggest?
>
> Sorry, I don't.. I usually just throw stuff together. It doesn't come
> out like what I get at restaurants, but that could be because I'm cooking
> on an electric range.
>
> --
> Dan
>

"golf nut" > wrote in message
...
> hi folks,
>
> Anyone has a detialed recepie of chinese chicken fried rice?
> My rice does not come out like the chinese resturants. I do use
> oil/vinegar when boiling rice. Maybe I am using the wrong rice? I am
> using the basmati rice.
> Also does the chicken need to be marinated/prepared before frying?
>
> thanks
>
A good place to start for almost any recipe (well ok they don't have one for
candied yak butter or how to make pinkelwurst at home).
http://www.recipesource.com
John

On Tue, 27 Jan 2004 11:24:48 -0500, golf nut >
wrote:

>My bad. I am acutally using Jasmine rice.
>And the reason for adding oil, is to try to make the rice not to stick.

Jasmine rice is suppose to stick.

"Steve Sundberg" > wrote in message
...
>
> Jasmine rice is suppose to stick.
>
>

Having eaten jasmine rice my entire life, I would not say it is supposed to
stick. Jasmine rice is less sticky than short-grained rices, but a little
stickier than basmati, and definitely stickier than something like Uncle
Ben's or Minute Rice.

Sometimes cold jasmine rice will stick together in clumps (as most rice
will). To prevent this, after cooking I fluff the rice up while it is still
in the pot. It helps a great deal. It helps even more to spread the rice
out after into a larger container so the rice will have even less chance to
stick together.

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

Dan Logcher > wrote:
+ golf nut wrote:
+ > My bad. I am acutally using Jasmine rice.
+ > And the reason for adding oil, is to try to make the rice not to stick.
+
+ Boil the rice a day in advance, let it cool and dry some.. Then break it
+ up as you fry it in the wok. That's typically what Chinese restaurants do
+ for fried rice.

My mom used to make fried rice with whatever was leftover from the
night before. Grease pan, scramble some eggs. Chop up some leftover
(pre-cooked) meat and onions (either green or yellow... or both).
Throw them all into the pan. Flavor with a touch of soy sauce (or
ketchup or garlic or some combination of the above). Cook until hot.

I'm not sure which restaurant taste is the goal here, but the chef at
Benihana folded a huge slab of garlic butter and a ton of salt into
the fried rice. That might be why it tastes different. The people who
said that eating out is bad for you weren't on crack. I don't really
understand why people would want to make food the way restaurants do.
It seems to defeat the point of actually cooking it yourself.

"Betty Lee" > wrote in message
...
> Dan Logcher > wrote:
> + golf nut wrote:
> + > My bad. I am acutally using Jasmine rice.
> + > And the reason for adding oil, is to try to make the rice not to
stick.
> +
> + Boil the rice a day in advance, let it cool and dry some.. Then break
it
> + up as you fry it in the wok. That's typically what Chinese restaurants
do
> + for fried rice.
>
> My mom used to make fried rice with whatever was leftover from the
> night before. Grease pan, scramble some eggs. Chop up some leftover
> (pre-cooked) meat and onions (either green or yellow... or both).
> Throw them all into the pan. Flavor with a touch of soy sauce (or
> ketchup or garlic or some combination of the above). Cook until hot.

It's certainly true that fried rice tastes best to me if made with leftover
rice held overnight in the fridge. If you must use freshly cooked rice, it
can be dried out some in a microwave.


--
James V. Silverton
Potomac, Maryland, USA

In article >, Betty Lee
> wrote:

> I'm not sure which restaurant taste is the goal here, but the chef at
> Benihana folded a huge slab of garlic butter and a ton of salt into
> the fried rice. That might be why it tastes different. The people who
> said that eating out is bad for you weren't on crack. I don't really
> understand why people would want to make food the way restaurants do.
> It seems to defeat the point of actually cooking it yourself.

Mmm...well... but... Benihana is just awful (read "a cruel joke" in my
experience.) Last time I ate at one, the "Japanese" meal included
"fried rice" with frozen diced carrots and peas.

--
Jack

"James Silverton" > wrote in message
...
>
> "Betty Lee" > wrote in message
> ...
> > Dan Logcher > wrote:
> > + golf nut wrote:
> > + > My bad. I am acutally using Jasmine rice.
> > + > And the reason for adding oil, is to try to make the rice not to
> stick.
> > +
> > + Boil the rice a day in advance, let it cool and dry some.. Then break
> it
> > + up as you fry it in the wok. That's typically what Chinese
restaurants
> do
> > + for fried rice.
> >
> > My mom used to make fried rice with whatever was leftover from the
> > night before. Grease pan, scramble some eggs. Chop up some leftover
> > (pre-cooked) meat and onions (either green or yellow... or both).
> > Throw them all into the pan. Flavor with a touch of soy sauce (or
> > ketchup or garlic or some combination of the above). Cook until hot.
>
> It's certainly true that fried rice tastes best to me if made with
leftover
> rice held overnight in the fridge. If you must use freshly cooked rice, it
> can be dried out some in a microwave.


I used to think that, but now I'm hooked on fried rice made from fresh, hot
rice, right from the rice cooker. I cook jasmine rice as usual, on the dry
side. Then make sure the gas stove is cranked up high. I then use the back
of the "laddle" wok spoon and smash down on the rice in the wok, to make
sure the grains separate, as I saw them do on Iron Chef. I think this
way might only work well with a gas stove though.

Peter

Jack B > wrote:
+ Betty Lee > wrote:
+ > I'm not sure which restaurant taste is the goal here, but the chef at
+ > Benihana folded a huge slab of garlic butter and a ton of salt into
+ > the fried rice. That might be why it tastes different. The people who
+ > said that eating out is bad for you weren't on crack. I don't really
+ > understand why people would want to make food the way restaurants do.
+ > It seems to defeat the point of actually cooking it yourself.
+
+ Mmm...well... but... Benihana is just awful (read "a cruel joke" in my
+ experience.) Last time I ate at one, the "Japanese" meal included
+ "fried rice" with frozen diced carrots and peas.

I didn't find the Benihana around here to be bad, but there were
definitely no frozen carrots and peas in the fried rice when I went.
*boggle* The poor chef! He/she has to cook the fried rice in front
of you... That must've been humiliating! When I went, the chef only put
eggs, onions, and chicken in the fried rice (with a whole bunch of butter,
salt, soy sauce, and pepper).

Of course, I was expecting a show and "fusion" food (American food
dressed up in Asian decor), and it lived up to those expectations.
The show I got was definitely very cute -- I've never actually seen
someone juggle egg yolk around on a spatula before. The food was about
what I expect from a reasonably good but not-too-overpriced American
restaurant, and the price was okay for a meal with live entertainment.

I _do_ agree that anyone going to Benihana for Asian food would be very
disappointed. Benihana is probably about as Japanese as Teen Titans. ;-)

precooked meat. Is that meat fried with garlic and peppers and soy sauce.
thanks

Betty Lee wrote:
> Dan Logcher > wrote:
> + golf nut wrote:
> + > My bad. I am acutally using Jasmine rice.
> + > And the reason for adding oil, is to try to make the rice not to stick.
> +
> + Boil the rice a day in advance, let it cool and dry some.. Then break it
> + up as you fry it in the wok. That's typically what Chinese restaurants do
> + for fried rice.
>
> My mom used to make fried rice with whatever was leftover from the
> night before. Grease pan, scramble some eggs. Chop up some leftover
> (pre-cooked) meat and onions (either green or yellow... or both).
> Throw them all into the pan. Flavor with a touch of soy sauce (or
> ketchup or garlic or some combination of the above). Cook until hot.
>
> I'm not sure which restaurant taste is the goal here, but the chef at
> Benihana folded a huge slab of garlic butter and a ton of salt into
> the fried rice. That might be why it tastes different. The people who
> said that eating out is bad for you weren't on crack. I don't really
> understand why people would want to make food the way restaurants do.
> It seems to defeat the point of actually cooking it yourself.
>

golf nut > wrote:
+ precooked meat. Is that meat fried with garlic and peppers and soy sauce.

What my mom made? Not usually... The fried rice I grew up with
isn't haute cuisine at all -- just simple home cooking by a very busy,
working mom trying to save money.

My favorite meat for fried rice was Chinese sausages. For breakfast,
pop them out of the package and pan fry them (plain -- it doesn't need
any other flavoring). Put one sausage on a piece of bread per person,
and you're good to run out the door -- you don't even have to cut the
sausage. For lunch (on weekends), cut the leftover sausages up and make
fried rice to get rid of leftover steamed rice from last night's dinner.

Sometimes, the meat in the fried rice would be last night's steak (which
was often pan fried with just salt and black pepper). After BBQ parties,
there would be cut-up leftover hamburgers, hot dogs, or BBQ chicken.
After Thanksgiving, there would be turkey chunks. When there was leftover
rice without leftover meat, the meat might be bacon (cut strip of bacon,
fry in pan until they're nice and crispy, and then scramble egg and
add everything else) or even cold cuts. It was all very quick, simple,
and delicious.

I don't often order fried rice at restaurants (and especially not cheap
Chinese fast food places). The only reason I ordered it at Benihana was
because the person who picked the place said that we have to order the
fried rice to get the best parts of the show. The fried rice at Benihana
tastes absolutely nothing like what my mom used to make. But, since we
had fried rice so often, if my mom made fried rice the way Benihana does,
our family would probably have all died of heart attacks by now.

+ Betty Lee wrote:
+ > My mom used to make fried rice with whatever was leftover from the
+ > night before. Grease pan, scramble some eggs. Chop up some leftover
+ > (pre-cooked) meat and onions (either green or yellow... or both).
+ > Throw them all into the pan. Flavor with a touch of soy sauce (or
+ > ketchup or garlic or some combination of the above). Cook until hot.

I second the Chinese sausages!! They add a lot of flavor to the fried rice
that's very distinctive.

Another "quick" choice is diced Spam....



"Betty Lee" > wrote in message
> My favorite meat for fried rice was Chinese sausages. For breakfast,
> pop them out of the package and pan fry them (plain -- it doesn't need
> any other flavoring). Put one sausage on a piece of bread per person,
> and you're good to run out the door -- you don't even have to cut the
> sausage. For lunch (on weekends), cut the leftover sausages up and make
> fried rice to get rid of leftover steamed rice from last night's dinner.
>

"Lorena" > wrote in message
...
> I second the Chinese sausages!! They add a lot of flavor to the fried
rice
> that's very distinctive.
>
> Another "quick" choice is diced Spam....
>
>

My favourite is tuna, and my second favourite is corned beef (the type in a
can). No, on second thought, move both those down a notch and put salted
fish as my favourite. I *love* salted fish!

My favourite way to eat Chinese sausages is with freshly cooked rice and an
egg, sunny-side up. Yum!

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

In article >, "Rona
Yuthasastrakosol" > wrote:

> "Lorena" > wrote in message
> ...
> > I second the Chinese sausages!! They add a lot of flavor to the fried
> rice
> > that's very distinctive.
> >
> > Another "quick" choice is diced Spam....
> >
> >
>
> My favourite is tuna, and my second favourite is corned beef (the type in a
> can). No, on second thought, move both those down a notch and put salted
> fish as my favourite. I *love* salted fish!
>
> My favourite way to eat Chinese sausages is with freshly cooked rice and an
> egg, sunny-side up. Yum!
>
> rona

I've used chorizo for fried rice before-pepperoni too.

monroe(kickin it multiculti-teehee)

On Thu, 29 Jan 2004 18:11:17 -0600, "Rona Yuthasastrakosol"
> wrote:

>My favourite is tuna, and my second favourite is corned beef (the type in a
>can). No, on second thought, move both those down a notch and put salted
>fish as my favourite. I *love* salted fish!

Salted *fermented* fish is my favorite. I usually mix it with a
shredded/jilianned chicken in fried rice. It's a mess to make at
home though. Nostrilly, that is - but I endure.

Austhentic resturants often list it on the menu as "anchovy and
chicken flied lice".

-sw

Betty Lee wrote:

> Dan Logcher > wrote:
> + golf nut wrote:
> + > My bad. I am acutally using Jasmine rice.
> + > And the reason for adding oil, is to try to make the rice not to stick.
> +
> + Boil the rice a day in advance, let it cool and dry some.. Then break it
> + up as you fry it in the wok. That's typically what Chinese restaurants do
> + for fried rice.
>
> My mom used to make fried rice with whatever was leftover from the
> night before. Grease pan, scramble some eggs. Chop up some leftover
> (pre-cooked) meat and onions (either green or yellow... or both).
> Throw them all into the pan. Flavor with a touch of soy sauce (or
> ketchup or garlic or some combination of the above). Cook until hot.


Ketchup?


> I'm not sure which restaurant taste is the goal here, but the chef at
> Benihana folded a huge slab of garlic butter and a ton of salt into
> the fried rice. That might be why it tastes different. The people who
> said that eating out is bad for you weren't on crack. I don't really
> understand why people would want to make food the way restaurants do.
> It seems to defeat the point of actually cooking it yourself.

Defeats the point of eat healthy perhaps, but not the point of not having
to go out to eat or paying as much. Not everyone is that concerned about
health issues.. some people eat tons of "bad foods" and have no problems
with fat and cholestrol. Others don't care either way.

--
Dan

Peter Dy wrote:

> "James Silverton" > wrote in message
> ...
>
>>"Betty Lee" > wrote in message
...
>>
>>>Dan Logcher > wrote:
>>>+ golf nut wrote:
>>>+ > My bad. I am acutally using Jasmine rice.
>>>+ > And the reason for adding oil, is to try to make the rice not to
>>>
>>stick.
>>
>>>+
>>>+ Boil the rice a day in advance, let it cool and dry some.. Then break
>>>
>>it
>>
>>>+ up as you fry it in the wok. That's typically what Chinese
>>>
> restaurants
>
>>do
>>
>>>+ for fried rice.
>>>
>>>My mom used to make fried rice with whatever was leftover from the
>>>night before. Grease pan, scramble some eggs. Chop up some leftover
>>>(pre-cooked) meat and onions (either green or yellow... or both).
>>>Throw them all into the pan. Flavor with a touch of soy sauce (or
>>>ketchup or garlic or some combination of the above). Cook until hot.
>>>
>>It's certainly true that fried rice tastes best to me if made with
>>
> leftover
>
>>rice held overnight in the fridge. If you must use freshly cooked rice, it
>>can be dried out some in a microwave.
>>
>
>
> I used to think that, but now I'm hooked on fried rice made from fresh, hot
> rice, right from the rice cooker. I cook jasmine rice as usual, on the dry
> side. Then make sure the gas stove is cranked up high. I then use the back
> of the "laddle" wok spoon and smash down on the rice in the wok, to make
> sure the grains separate, as I saw them do on Iron Chef. I think this
> way might only work well with a gas stove though.

Does this make the rice biscuits used in Sizzling Rice Soup?

--
Dan

Hey, wait a minute! I think I might have just realized what's "missing" in
your fried rice.....do you have a traditional carbon steel wok? Using that
kind of wok is mandatory to getting that special fried rice taste....there
is no substitute. The wok imparts a special wok chi flavor to the food.

So tell us.....do you use a traditional carbon steel wok? Maybe this is
it....


"golf nut" > wrote in message
...
> hi folks,
>
> Anyone has a detialed recepie of chinese chicken fried rice?
> My rice does not come out like the chinese resturants. I do use
> oil/vinegar when boiling rice. Maybe I am using the wrong rice? I am
> using the basmati rice.
> Also does the chicken need to be marinated/prepared before frying?
>
> thanks
>

Lorena wrote:

> Hey, wait a minute! I think I might have just realized what's "missing" in
> your fried rice.....do you have a traditional carbon steel wok? Using that
> kind of wok is mandatory to getting that special fried rice taste....there
> is no substitute. The wok imparts a special wok chi flavor to the food.
>
> So tell us.....do you use a traditional carbon steel wok? Maybe this is
> it....

I don't, because I'm cooking on an electric glass top range.
I have a tephlon coated flat bottom wok. I wish I had gas!
(range).

--
Dan

"Dan Logcher" > wrote in message
...
> Peter Dy wrote:
[...]
> > I used to think that, but now I'm hooked on fried rice made from fresh,
hot
> > rice, right from the rice cooker. I cook jasmine rice as usual, on the
dry
> > side. Then make sure the gas stove is cranked up high. I then use the
back
> > of the "laddle" wok spoon and smash down on the rice in the wok, to make
> > sure the grains separate, as I saw them do on Iron Chef. I think
this
> > way might only work well with a gas stove though.
>
> Does this make the rice biscuits used in Sizzling Rice Soup?


Not at all! It works great. Course, I always cook my rice on the dry
side -- 2 cups jasmine rice with 2 cups water. Try it! I think it's the
best-textured fried rice.

Peter

On Tue, 27 Jan 2004 10:47:09 -0500, golf nut >
wrote:

>hi folks,
>
>Anyone has a detialed recepie of chinese chicken fried rice?
>My rice does not come out like the chinese resturants. I do use
>oil/vinegar when boiling rice. Maybe I am using the wrong rice? I am
>using the basmati rice.
>Also does the chicken need to be marinated/prepared before frying?
>
>thanks

You are right. Do not use basmati rice. And do not add anything to the
rice other than water.


SIAOGU

The husband is the head of the house. The wife is the neck. And the neck turns the head.

On Tue, 27 Jan 2004 11:24:48 -0500, golf nut >
wrote:

>My bad. I am acutally using Jasmine rice.
>And the reason for adding oil, is to try to make the rice not to stick.
>

Do not fry it immediately after cooking it. Let it cool for a few
hours.


SIAOGU

The husband is the head of the house. The wife is the neck. And the neck turns the head.

On Thu, 29 Jan 2004 21:45:47 +0000 (UTC), Betty Lee
> wrote:

>golf nut > wrote:
>+ precooked meat. Is that meat fried with garlic and peppers and soy sauce.
>
>What my mom made? Not usually... The fried rice I grew up with
>isn't haute cuisine at all -- just simple home cooking by a very busy,
>working mom trying to save money.
>
>My favorite meat for fried rice was Chinese sausages. For breakfast,
>pop them out of the package and pan fry them (plain -- it doesn't need
>any other flavoring). Put one sausage on a piece of bread per person,
>and you're good to run out the door -- you don't even have to cut the
>sausage. For lunch (on weekends), cut the leftover sausages up and make
>fried rice to get rid of leftover steamed rice from last night's dinner.
>
>Sometimes, the meat in the fried rice would be last night's steak (which
>was often pan fried with just salt and black pepper). After BBQ parties,
>there would be cut-up leftover hamburgers, hot dogs, or BBQ chicken.
>After Thanksgiving, there would be turkey chunks. When there was leftover
>rice without leftover meat, the meat might be bacon (cut strip of bacon,
>fry in pan until they're nice and crispy, and then scramble egg and
>add everything else) or even cold cuts. It was all very quick, simple,
>and delicious.
>
>I don't often order fried rice at restaurants (and especially not cheap
>Chinese fast food places). The only reason I ordered it at Benihana was
>because the person who picked the place said that we have to order the
>fried rice to get the best parts of the show. The fried rice at Benihana
>tastes absolutely nothing like what my mom used to make. But, since we
>had fried rice so often, if my mom made fried rice the way Benihana does,
>our family would probably have all died of heart attacks by now.
>
>+ Betty Lee wrote:
>+ > My mom used to make fried rice with whatever was leftover from the
>+ > night before. Grease pan, scramble some eggs. Chop up some leftover
>+ > (pre-cooked) meat and onions (either green or yellow... or both).
>+ > Throw them all into the pan. Flavor with a touch of soy sauce (or
>+ > ketchup or garlic or some combination of the above). Cook until hot.

Next time try adding dried anchovies and a little vinegar and also fry
some sliced green chilli with your onions. Add the chilli a little
later, once the onions are half cooked. The anchovies have to be
pre-fried, and then added to the rice when you are almost done.


SIAOGU

The husband is the head of the house. The wife is the neck. And the neck turns the head.

Peter Dy wrote:

> "Dan Logcher" > wrote in message
> ...
>
>>Peter Dy wrote:
>>
> [...]
>
>>>I used to think that, but now I'm hooked on fried rice made from fresh,
>>>
> hot
>
>>>rice, right from the rice cooker. I cook jasmine rice as usual, on the
>>>
> dry
>
>>>side. Then make sure the gas stove is cranked up high. I then use the
>>>
> back
>
>>>of the "laddle" wok spoon and smash down on the rice in the wok, to make
>>>sure the grains separate, as I saw them do on Iron Chef. I think
>>>
> this
>
>>>way might only work well with a gas stove though.
>>>
>>Does this make the rice biscuits used in Sizzling Rice Soup?
>>
>
>
> Not at all! It works great. Course, I always cook my rice on the dry
> side -- 2 cups jasmine rice with 2 cups water. Try it! I think it's the
> best-textured fried rice.

And then you use it freshly made? I always cook normal 2:1 ratio
of water/rice a day in advance so it dries out some. I'll try 1:1
next time.

--
Dan

"Peter Dy" > wrote in message
m...
>

>
>
> Not at all! It works great. Course, I always cook my rice on the dry
> side -- 2 cups jasmine rice with 2 cups water. Try it! I think it's the
> best-textured fried rice.
>

I like 1 cup rice to ~1.25 cups water (or a little less). 1:1 is a little
dry for me, though better for fried rice.

Dan's question about rice biscuits, if they're like the potcrusts of
khao tang na tang, they're fried. I suppose you could bake them but I don't
think they would taste as good ("Anything fried is good").

rona

--
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Rona Yuthasastrakosol wrote:

> "Peter Dy" > wrote in message
> m...
>
>
>>
>>Not at all! It works great. Course, I always cook my rice on the dry
>>side -- 2 cups jasmine rice with 2 cups water. Try it! I think it's the
>>best-textured fried rice.
>>
>>
>
> I like 1 cup rice to ~1.25 cups water (or a little less). 1:1 is a little
> dry for me, though better for fried rice.
>
> Dan's question about rice biscuits, if they're like the potcrusts of
> khao tang na tang, they're fried. I suppose you could bake them but I don't
> think they would taste as good ("Anything fried is good").

I had thought Peter's suggestion was gear towards making the sizzling
rice bicuits. But now I understand what he meant.

BTW, how does one make the sizzling rice? With freshly made rice?

--
Dan

Yes, I have a traditional wok. I don't know if its carbon steel. My fried
rice comes out alright. My query was how to make the rice like the
restaurants - non sticky. Also was not sure about how the chicken was
cooked. I was doing it my way, which is basically just frying chicken bits
with black pepper, garlic, and lil soy sauce. But now, thanks to you guys, I
got some new things that I can try next time. Thank you all.

"Lorena" > wrote in message
...
> Hey, wait a minute! I think I might have just realized what's "missing"
in
> your fried rice.....do you have a traditional carbon steel wok? Using
that
> kind of wok is mandatory to getting that special fried rice taste....there
> is no substitute. The wok imparts a special wok chi flavor to the food.
>
> So tell us.....do you use a traditional carbon steel wok? Maybe this is
> it....
>
>
> "golf nut" > wrote in message
> ...
> > hi folks,
> >
> > Anyone has a detialed recepie of chinese chicken fried rice?
> > My rice does not come out like the chinese resturants. I do use
> > oil/vinegar when boiling rice. Maybe I am using the wrong rice? I am
> > using the basmati rice.
> > Also does the chicken need to be marinated/prepared before frying?
> >
> > thanks
> >
>
>

"Dan Logcher" > wrote in message
...
>
> I had thought Peter's suggestion was gear towards making the sizzling
> rice bicuits. But now I understand what he meant.
>
> BTW, how does one make the sizzling rice? With freshly made rice?
>

If sizzling rice is what I'm thinking it is, I think it's best to use the
rice that gets stuck to the pot (hmm, I guess that's why the English
translation is "potcrust" :-)). However, my friend will make it for me
using old rice that has hardened a bit. If you don't cover your cooked
rice, it will develop a hard surface--you can spread rice out on a cookie
sheet if you want to make a lot. Then once it has hardened, just fry it.
It's pretty easy. The hardest part is making sure the rice is hard enough,
yet it should not be completely dessicated (I think). If there is too much
moisture still in the rice, it gets a bit soggy but if the rice is too dry,
the potcrust is too hard.

rona

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On Tue, 03 Feb 2004 13:16:18 GMT, Dan Logcher
> wrote:

>And then you use it freshly made? I always cook normal 2:1 ratio
>of water/rice a day in advance so it dries out some. I'll try 1:1
>next time.

your supermarket brand long grain rice, freshly cooked 1:1 makes fine
fried rice.

your pal,
blake

"blake murphy" > wrote in message
news
>
> your supermarket brand long grain rice, freshly cooked 1:1 makes fine
> fried rice.
>
> your pal,
> blake

I strongly disagree with the supermarket brand recommendation. I once went
to a major grocery store to buy a bag of rice, only to find that the brand I
usually buy was out of stock (Rooster brand). One of the employees pointed
to the bulk food bin and said, "Just buy that. It's the same thing." I
assumed he meant it was Rooster brand rice that had been emptied into a bin
so I bought some. It was horrible. I don't know if it was old rice, or
just bad rice, but I know it made lousy cooked rice. Even fried it was
lousy. Turns out they put their own brand of rice into the bins. That was
a year or so ago, and I never used the rest of that rice. I think it either
got thrown away or stuck in a dark corner of a cupboard never to be seen
again. Never again will I buy store brand rice--at least not
American/Canadian supermarket brand rice (a Chinese/Japanese/Thai
supermarket brand rice, maybe, but not Filipino, either!).

rona

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On Tue, 03 Feb 2004 02:48:11 GMT, Dan Logcher
> wrote:


>
>I don't, because I'm cooking on an electric glass top range.
>I have a tephlon coated flat bottom wok. I wish I had gas!
>(range).

Dump the teflon coated wok and get the steel one.


SIAOGU

The husband is the head of the house. The wife is the neck. And the neck turns the head.

wrote:

> On Tue, 03 Feb 2004 02:48:11 GMT, Dan Logcher
> > wrote:
>
>
>
>>I don't, because I'm cooking on an electric glass top range.
>>I have a tephlon coated flat bottom wok. I wish I had gas!
>>(range).
>>
>
> Dump the teflon coated wok and get the steel one.

Do they make steel flat bottom woks for glass top ranges?

--
Dan

Yep....check out American stores like Bed Bath and Beyond, Walmart,
etc......asian stores don't usually carry too many of them, if any.


"Dan Logcher" > wrote in message
...
> wrote:
>
> > On Tue, 03 Feb 2004 02:48:11 GMT, Dan Logcher
> > > wrote:
> >
> >
> >
> >>I don't, because I'm cooking on an electric glass top range.
> >>I have a tephlon coated flat bottom wok. I wish I had gas!
> >>(range).
> >>
> >
> > Dump the teflon coated wok and get the steel one.
>
> Do they make steel flat bottom woks for glass top ranges?
>
> --
> Dan
>

Lorena wrote:

> Yep....check out American stores like Bed Bath and Beyond, Walmart,
> etc......asian stores don't usually carry too many of them, if any.

Walmart will have steel flat bottom woks? Wow. Wouldn'ta thunk it.

--
Dan