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Message
re: Hibachi fried rice
Posted on 2/3/24 at 7:29 pm to JackieSonnier
Posted on 2/3/24 at 7:29 pm to JackieSonnier
Forgot the butter
Posted on 2/3/24 at 7:38 pm to rexorotten
Tokyo in Lafayette across from Lafayette shooters adds MSG and teriyaki though. It’s the best I have ever had “ fried rice that is” ;)
Posted on 2/3/24 at 7:40 pm to JackieSonnier
PICS!!!!!
show the pungent beaver
show the pungent beaver
Posted on 2/3/24 at 7:41 pm to JackieSonnier
Oyster sauce.
It's not the same without it.
It's not the same without it.
Posted on 2/3/24 at 8:05 pm to JackieSonnier
They add Japanese mustard, which is one of the brown sauces they used to put in the divided dipping things before they all just went to yum yum sauce. Watch them closely next time you go and ask them to squirt some on your plate. I have searched for the recipe with no luck. A little dab of Chinese mustard in the rice comes close.
ETA: this is at Hokkaido in Tuscaloosa
ETA one more: a recipe for Japanese mustard. https://bakeitwithlove.com/hibachi-mustard-sauce/?utm_campaign=yummly
ETA: this is at Hokkaido in Tuscaloosa
ETA one more: a recipe for Japanese mustard. https://bakeitwithlove.com/hibachi-mustard-sauce/?utm_campaign=yummly
This post was edited on 2/3/24 at 9:05 pm
Posted on 2/3/24 at 8:19 pm to JackieSonnier
Secret is sesame seed oil.
Posted on 2/3/24 at 8:21 pm to JackieSonnier
Your husband wishes he wasn’t with you
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 NC_Tigah
quote:
Send the pics to OWLFAN86, he's a good guy.
Posted on 2/3/24 at 8:30 pm to JackieSonnier
Watch Uncle Roger wideos
Posted on 2/3/24 at 8:33 pm to IMJ127
thats a lot of cocks on her homepage
Posted on 2/3/24 at 8:34 pm to NC_Tigah
That’s basically what I do, but order it a different.
Comment should be made that ideally it’s at least the rice was from the prior day and fridge cool. Time is almost as important as temp.
I do aromatics, protein, veggies, rice, then add egg in well in center.
I find adding egg before rice means you are doing one of two things, not really frying the rice or over cooking the egg.
Comment should be made that ideally it’s at least the rice was from the prior day and fridge cool. Time is almost as important as temp.
I do aromatics, protein, veggies, rice, then add egg in well in center.
I find adding egg before rice means you are doing one of two things, not really frying the rice or over cooking the egg.
Posted on 2/3/24 at 8:43 pm to Pooswa
quote:
Pooswa
I think we've been 'strung' along
Posted on 2/3/24 at 8:46 pm to NC_Tigah
WAIT!!!!
she was lying?????
wtf
she was lying?????
wtf
Posted on 2/3/24 at 9:13 pm to OWLFAN86
It won’t let me upload my pic? Come on chicken…. I was show these boys this sexy little fig I got ;)
Posted on 2/3/24 at 9:18 pm to JackieSonnier
I'm a Chicken alter and youre a liar!!!
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