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re: Hibachi fried rice
Posted on 2/3/24 at 8:26 pm to JackieSonnier
Posted on 2/3/24 at 8:26 pm to JackieSonnier
Woks don't have the surface area for good fried rice in my opinion. Need a hibachi
Posted on 2/3/24 at 8:27 pm to JackieSonnier
quote:
chicken boo yawn aka “MSG”
While you get an Unami boost from good chicken bouillon…..it’s not quite the same as MSG. You are adding other flavors and a LOT more salt. You will never get the same flavor vs just using MSG.
The biggest thing I’ve seen is that folks don’t use high enough temps, or overcrowd their pan. The danger is steaming the food vs stir frying.
If you have a smaller surface, it might help for you to cook each ingredient individually so you can get it right.
This post was edited on 2/3/24 at 8:29 pm
Posted on 2/3/24 at 8:28 pm to JackieSonnier
Ingredients:
4 cups cooked and cooled rice
1/2 cup cubed onions (1/4-inch cubes)
1/4 cup green peas
1/4 cup cubed carrots (1/2-inch cubes)
2 large eggs, lightly whisked
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon white pepper powder
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
Instructions:
1) Cook 4 cups of white rice in advance then let cool to at least room temp
2) Heat a large-flat wok, Chinese wok, or a large skillet over medium-high heat until it is very hot, and add 4tbs salted butter and stir until melted.
3) Add 1/2 cup cubed onions (1/4-inch cubes) and 2 tspn minced garlic. Fry briefly (about 10 seconds).
4) Add 1/4 cup green peas and 1/4 cup cubed carrots (1/2-inch cubes) and saute for 15-20 seconds.
5) Push all the above to the side of the wok to make room for eggs.
6) Pour in 2 whisked eggs and scramble them. Then mix with the other stuff you've fried.
7) Add: Your 4 cups of cooked, cooled white rice
8) Add: 1 tspn salt, 1 tspn white pepper powder, 1 tbs soy sauce, 1 tbs toasted sesame oil
9) Toss until rice is thoroughly mixed, then flatten it out into a thin layer, and allow the rice to sizzle for about 30 seconds untouched. Stir, and then let sit again for 30 seconds. Alternating gives the rice time to heat through. You’ll notice the rice starts to sizzle and pop in the pan.
Take it off heat and serve straight away.
Send the pics to OWLFAN86, he's a good guy.
4 cups cooked and cooled rice
1/2 cup cubed onions (1/4-inch cubes)
1/4 cup green peas
1/4 cup cubed carrots (1/2-inch cubes)
2 large eggs, lightly whisked
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon white pepper powder
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
Instructions:
1) Cook 4 cups of white rice in advance then let cool to at least room temp
2) Heat a large-flat wok, Chinese wok, or a large skillet over medium-high heat until it is very hot, and add 4tbs salted butter and stir until melted.
3) Add 1/2 cup cubed onions (1/4-inch cubes) and 2 tspn minced garlic. Fry briefly (about 10 seconds).
4) Add 1/4 cup green peas and 1/4 cup cubed carrots (1/2-inch cubes) and saute for 15-20 seconds.
5) Push all the above to the side of the wok to make room for eggs.
6) Pour in 2 whisked eggs and scramble them. Then mix with the other stuff you've fried.
7) Add: Your 4 cups of cooked, cooled white rice
8) Add: 1 tspn salt, 1 tspn white pepper powder, 1 tbs soy sauce, 1 tbs toasted sesame oil
9) Toss until rice is thoroughly mixed, then flatten it out into a thin layer, and allow the rice to sizzle for about 30 seconds untouched. Stir, and then let sit again for 30 seconds. Alternating gives the rice time to heat through. You’ll notice the rice starts to sizzle and pop in the pan.
Take it off heat and serve straight away.
Send the pics to OWLFAN86, he's a good guy.
This post was edited on 2/3/24 at 8:29 pm
Posted on 2/3/24 at 8:28 pm to JackieSonnier
Hopefully you didn't use your real name on here.
Posted on 2/3/24 at 8:30 pm to JackieSonnier
Watch Uncle Roger wideos
Posted on 2/3/24 at 9:46 pm to JackieSonnier
quote:
If y’all help me out I’ll show ya what I look like in my micro bikini at the rice festival ;)
Posted on 2/4/24 at 1:08 pm to JackieSonnier
This is my fried rice recipe. It calls for Spam, not chicken.. people can't get enough of it.
ETA: thinly sliced green onions.. you can try thinky-sliced though, up to you
Also skip salt & pepper. Soy sauce & Spam is enough salt, and you don't really need pepper with this recipe
ETA: thinly sliced green onions.. you can try thinky-sliced though, up to you
Also skip salt & pepper. Soy sauce & Spam is enough salt, and you don't really need pepper with this recipe
This post was edited on 2/4/24 at 1:46 pm
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