• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Shalmanese

Fried rice: frying the rice or just reheating?

17 posts in this topic

The way I've always done fried rice at home is that the rice spends a significant time alone in the pan so that it's a mixture of tender and crisp. Recently, I've been looking at fried rice recipes and most of them have you cook the rice for just 30 seconds to a minute just to warm through including Irene Kuo (Barbara Tropp says 2 - 3 minutes).

Which do you do? Do you just reheat the rice or do you try and actually get it fried?


PS: I am a guy.

Share this post


Link to post
Share on other sites

I fry the rice for a while because I like the crisp.

Share this post


Link to post
Share on other sites

For my money, frying is done long enough to coat each grain with oil so the rice goes from a cold lump to warm individual grains. I don't want the rice crispy.

Share this post


Link to post
Share on other sites

Fried rice should definitely be fried! Like almost anything cooked in a wok, you need a furnace. The best fried rice should have each grain of rice individual, rather than clumped - and each grain should have a slight char. I know most people advocate using day old rice in the fridge, but my preferred method is to toast the uncooked rice with a bit of oil first - similar to tostatura with risotto. This helps keep the grains seperate when steamed, and helps the grains seperate when fried. It also helps with the "wok hei".


There is no love more sincere than the love of food - George Bernard Shaw

Share this post


Link to post
Share on other sites

How about the fact that 'old' rice can be quite bad for you.

It is an excellent growing medium for bacteria.

Personally I go for a red hot wok, toss in the oil,

then cast the rice in to the inferno, get it well heated,

which will make it safe.

It is already cooked, but we also want the Wok-Hei as Kieth-W

describes.


Who cares how time progresses..

Today I am drinking ale.

(Edgar Allen Poe)

Share this post


Link to post
Share on other sites

Sure it's bad if you leave it out at room temp for hours while you eat, clean the kitchen, have a drink, etc. So is anything else. But if you get it chilled and into the fridge quickly using day-old cooked rice is no big deal.


Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites

I fry it, too. And somewhere along the way (don't remember exactly where; I lived in both the Philippines and Hong Kong), I was taught to stir in a beaten egg right before it's time to plate it up. I definitely have to stir it and fry it long enough to get that egg to coat everything and cook.


I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

Share this post


Link to post
Share on other sites

I've been to many banquets where the fried rice is more tossed than fried. I don't know if that's a function of having to prepare a large amount of fried rice at one time or rather a desire to have a more "clean" tasting rice.

Share this post


Link to post
Share on other sites

I'm in the frying rather than heating camp here. The best version of fried rice ever was at Ding Tai Feng in Taipei: each grain was given a wisp of egg coating (sort of like what Jaymes mentioned) so that every bit of rice had a range of texture and flavor. The barest amount of oil was used, and tiny pink shrimp dotted the landscape. It was a revelation.


@MadameHuang & madamehuang.com & ZesterDaily.com

Share this post


Link to post
Share on other sites

I quickly fry cold, dry rice over very high hieat in a tiny amount of oil. It does not stick. Sometimes I stir in beaten egg at the end, sometimes not.

Share this post


Link to post
Share on other sites

Sometimes I stir in beaten egg at the end, sometimes not.

I'm pretty sure it's a regional thing. But I've forgotten which region.


I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

Share this post


Link to post
Share on other sites

Interestinly, just made it yesterday for husband's lunch. Had to pull out a book to re-enforce "how to". Was told to fry the cooked rice, then add separately scrambled egg and top with green onion. Worked quite well.


eGullet member #80.

Share this post


Link to post
Share on other sites

I swear by Mark Bittman's fried rice recipe/technique in How To Cook Everything. It's for the most part a reheat, but you do fry long enough you get some crispy bits.


Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Share this post


Link to post
Share on other sites

Interestinly, just made it yesterday for husband's lunch. Had to pull out a book to re-enforce "how to". Was told to fry the cooked rice, then add separately scrambled egg and top with green onion. Worked quite well.

Yes. I usually do both - add strips of scrambled egg 'omlet' and the beaten egg at the penultimate moment. Probably don't need to do both, but I do. Just habit I guess.


I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By liuzhou
      Introduction
       
      I spent the weekend in western Hunan reuniting with 36 people I worked with for two years starting 20 years ago. All but one, 龙丽花 lóng lì huā, I hadn’t seen for 17 years.  I last saw her ten years ago. One other, 舒晶 shū jīng, with whom I have kept constant contact but not actually seen, helped me organise the visit in secret. No one else knew I was coming. In fact, I had told Long Lihua that I couldn’t come. Most didn’t even know I am still in China.
       
      I arrived at my local station around 00:20 in order to catch the 1:00 train northwards travelling overnight to Hunan, with an advertised arrival time of 9:15 am. Shu Jing was to meet me.
       
      When I arrived at the station, armed with my sleeper ticket, I found that the train was running 5 hours late! Station staff advised that I change my ticket for a different train, which I did. The problem was that there were no sleeper tickets available on the new train. All I could get was a seat. I had no choice, really. They refunded the difference and gave me my new ticket.
       
       

       

       
      The second train was only 1½ hours late, then I had a miserable night, unable to sleep and very uncomfortable. Somehow the train managed to make up for the late start and we arrived on time. I was met as planned and we hopped into a taxi to the hotel where I was to stay and where the reunion was to take place.
       
      They had set up a reception desk in the hotel lobby and around half of the people I had come to see were there. When I walked in there was this moment of confusion, stunned silence, then the friend I had lied to about not coming ran towards me and threw herself into my arms with tears running down her face and across her smile. It was the best welcome I’ve ever had. Then the others also welcomed me less physically, but no less warmly. They were around 20 years old when I met them; now they are verging on, or already are, 40, though few of them look it. Long Lihua is the one on the far right.
       

       
      Throughout the morning people arrived in trickles as their trains or buses got in from all over China. One woman had come all the way from the USA. We sat around chatting, reminiscing and eating water melon until finally it was time for lunch.
       

       
      Lunch we had in the hotel dining room. By that time, the group had swelled to enough to require three banqueting tables.
       
      Western Hunan, known as 湘西 xiāng xī, where I was and where I lived for two years - twenty years ago, is a wild mountainous area full of rivers. It was one of the last areas “liberated” by Mao’s communists and was largely lawless until relatively recently. It has spectacular scenery.
       
      Hunan is known for its spicy food, but Xiangxi is the hottest. I always know when I am back in Hunan. I just look out the train window and see every flat surface covered in chilis drying in the sun. Station platforms, school playgrounds, the main road from the village to the nearest town are all strewn with chillis.
       

       

       
      The people there consider Sichuan to be full of chilli wimps. I love it. When I left Hunan I missed the food so much. So I was looking forward to this. It did not disappoint.
       
      So Saturday lunch in next post.
    • By liuzhou
      I was recently asked by a friend to give a talk to a group of around 30 first-year students in a local college - all girls. The students were allowed to present me with a range of topics to choose from. To my joy, No. 1 was food! They wanted to know what is different between western and Chinese food. Big topic!
       
      Anyway I did my best to explain, illustrate etc. I even gave each student a home made Scotch egg! Which amused them immensely.

      Later, my friend asked each of them to write out (in English) a recipe for their favourite Chinese dish. She has passed these on to me with permission to use them as I wish. I will post a few of the better / more interesting ones over the next few days.

      I have not edited their language, so please be tolerant and remember that for many of these students, English is their third or fourth language. Chinese isn't even their first!

      I have obscured some personal details.

      First up:

      Tomato, egg noodles.

      Time: 10 minutes
       
      Yield: 1 serving

      For the noodle:

      1 tomato
      2 egg
      5 spring onions

      For the sauce:
       
      1 teaspoon sesame oil
      1 tablespoon sugar
      ½ teaspoon salt

      Method:

      1. The pot boil water. At that same time you can do something else.

      2. Diced tomato. Egg into the bowl. add salt and sugar mixed. Onion cut section.

      3. Boiled noodles with water and cook for about 5 minutes.

      4. Heat wok put oil, add eggs, stir fry until cooked. Another pot, garlic stir fry the tomato.

      5. add some water to boil, add salt, soy sauce, add egg
       
      6. The tomato and egg sauce over noodle, spring onion sprinkled even better.
       


      More soon.
    • By zend
      I just bought these greens from the neighborhood Asian grocery. Had them once in China as a salad, and they tasted exceptional - a bit peppery like arugula, yet much more subtle and fresh, with hints of lemon.
      Store lady (non-Chinese) could not name them for me other than "Chinese greens".
      Any help identifying them is greatly appreciated
       

    • By liuzhou
      China's plan to cut meat consumption by 50%
       
      I wish them well, but can't see it happening. Meat eating is very much seen as a status symbol and, although most Chinese still follow a largely vegetable diet out of economic necessity, meat is still highly desirable among the new middle classes. The chances of them willingly giving it up, even by 50%, seems remote to me.
    • By JohnT
      I have been asked to make Chinese Bow Tie desserts for a function. However, I have never made them, but using Mr Google, there are a number of different recipes out there. Does anybody have a decent recipe which is tried and tested? - these are for deep-fried pastry which are then soaked in sugar syrup.
  • Recently Browsing   0 members

    No registered users viewing this page.