I wanted to document my best attempt at fried rice so far. Garlic, ginger, Church rice, eggs, lots of bacon, green onion, a little corned beef.
The key changes that let to the success of this dish was:
1. Good rice
The rice was nice and dry. It wasn’t prepared by me, it was leftover rice from the church. It lent towards the texture and moisture that I was looking for.
2. Stir Fry Sauce
I used a liberal amount of the “all purpose cantonese stir fry sauce” that I got from village foods. I need to learn the elements of it, that is, how to do this with traditional soy sauce and other sauces. But I learned that I need to be liberal with the amount. The jar suggested 1/3 cup. That’s probably amount that it needs. I put in less than that, and as a result, Gracie (and I) concluded that the rice was still a little underseasoned (there should be enough seasoning for the rice to stand by itself says the Gracie).
3. Egg must be separate
Some recipes call for the egg to be aggressively scrambled and then to dump the rice in while it is still cooking. This causes little pebbles of egg to be in the rice. But I really like Daddy-style eggs better. Make an egg patty, take it out and slice it up, and put in back into the rice while it’s frying. This makes the egg into a better sung-sung. To make the egg patty, scramble it in a bowl, add S&P, and them slowly fry in in the pan. Not low heat, but not high heat.
Mommy and Daddy liked the rice. Gracie wasn’t impressed. I was happy with my progress.
-Isaac
Grac(i)e: Notes on fried rice-
Isakey (< Hah.) and I both grew up with Daddy’s fried rice, which I like best. Even though Isaac’s is usually prettier. What I mean by “rice should be good enough to stand by itself” is, when Daddy taught me how to to make fried rice, we would make the sung sung (< sp?) first, like, chopped pork, some sort of veggie (usually zucchini) and egg (< Daddy’s oil eggs=extreme love. Grease never tasted so good! [/tagline]) , and we would fry the pork, the zucchini, then the egg, throw in the cold rice and heat it up until it was hot throughout- then Daddy would add plain salt to the rice and mix the rice (I later decided to use watered down soy sauce to make the rice brown, like the restaurants), and he would make me taste the rice until I thought the rice by itself was good-
The point of fried rice is to make the rice awesome. Not have the rice taste like it was just fried up with some sung sung- even if it doesn’t taste like normal steamed rice. Really great fried rice has AWESOME sung sung, AND awesome rice. If you have to skimp, skim on the rice’s awesomeness. (< Awesome fried rice, literally tastes fried, and technically, Daddy’s doesn’t qualify since his was boiled and refried and it doesn’t taste….fried.) But it still has to be flavorful, and the sung sung has to be awesome enough that you taste test too much. You don’t need much meat/sungsung for fried rice, and that’s what makes it awesome (You do, however, need a healthy serving of Daddy style fried egg. Mmmm. Fried egg.)