nice and quick fried rice my style ingredients 4 cups of rice 4 eggs 3 carrots broccoli beans corn kernels 2 Chinese sausages (or you could use ham) 1 clove of garlic sweet soy sauce my mother told me to buy this brand of sweet soy Preparation ive got a rice cooker, so i start to cook the rice first. mine takes about 20 minutes from placing to cooked. boil the chinese sausage in a seperate pot for about 5 mins and cut into slices once cooked. while you are waiting for the above 2 to cook, heat up a pan with some oil and crack all 4 eggs and whisk into the pan to cook. once done chop the eggs up into pieces. cut all the vegetables in pieces i cheated and used ham i had in the fridge Cooking heat a wok up with oil and crush the garlic in the wok. once the wok is up to a nice hot temp, place all the vegetables in there and stir through. cook for about a minute then throw the chinese sausages and eggs. pour some sweet soy sauce to flavour the vegetables. throw all the rice into the wok and pour some more sweet soy. add more for acquired taste. slightly lower the heat and mix everything. Done!
Looks great i might give it a try. Could never cook fried rice properly. I always thought you needed day old cold rice?
Yeah, i make it a similar way. Boil the rice a day before hand and then put it in a covered container in the fridge. It helps stop the rice from being gluggy when you fry it up the following day.
my Mum used to do it this way, but ive had no problems with my rice being gluggy when making it my way. the trick is to know how much water you put in the rice cooker and the type of rice cooker you have. Japanese rice cookers are the bomb! i've always used Tiger branded ones
Yeh that's true. Unless the rice is gluggy to begin with it's not going to change shape much. The idea of using old rice is so there's less moisture in the rice, it looks nicer upon presentation when the rice stands out individually, instead of sticking together. Also it's easier to get it all brown more evenly. Looking at your pic, there are still some bit that does not have soy on them because they were stuck together.
This recipe is excellent, thanks for that Tomee! I have tried many online fried rice recipes but have never have had one tasting this good. I substituted the ham for SPAM when I made mine and it tastes just as great.
The trick is the rice cooker. Ive done this before and rice cooker rice generally comes out fluffy and drier, whereas old school boiled or steamed rice is problematic.
It depends, if you put too much water in the cooker it'll still come out wet hehe. (ie if you didn't follow the guide properly) But if you leave it in the rice cooker for a day or two, it will usually be dry enough without having to put it into the fridge overnight.
Yeah true, pays to follow the guide though I've had it very usable for fried rice within a few hours of being cooked.
Substitute for Chinese sausages next time and I bet it'll taste 500x better. http://en.wikipedia.org/wiki/Chinese_sausage
Oh I'm not saying it's not usable. It's definately more than fine. It'll fry without problem. As I said earlier, it's mostly for presentation. So unless you're doing it to impress someone (ie future inlaws ), just about any rice will do. And yeh, sometimes (usually when drunk) the pot is not leveled when you check the water level, it kinda goes off scale a little.
isn't it bad (bacteria wise) to leave rice at room temp (i.e. in a cooker) for days? anyway, i've used rice fresh out of a rice cooker and turns out fine for me
It's not in room temp. Cooker keeps it warm (above room temp). And as I said, you can use pretty much what ever rice you want. Even if your rice is wet and gluggy. Makes no difference in taste. The only main difference is presentation.
leaving rice in a rice cooker on "warm" for more than an hour or so leaves me with dry/burnt rice at the bottom?
The cheapo ones just have a fixed wattage element for the warm function. better ones have a thermostat to maintain 65 - 70 degrees. Just an aside, this makes them perfect for doing mini beer mashes too
