jim@byucsa.UUCP (03/15/84)
If the preferred method of re-using rice is to fry it, could someone please let me know the best ways to do so. What spices do you add etc. Thanks jim harpo!utah-cs!beesvax!byucsa!jim
ed@unisoft.UUCP (Ed Gould) (03/22/84)
I fry rice by heating a wok *very* hot, then adding peanut oil and heating it *very* hot (until it smokes). Then I add the cold, cooked (steamed) rice and whatever leftover vegetables and/or meats that I have handy. Sometimes fresh scallions, too. Some soy sauce is often all the seasoning I add. Stir-frying some fresh garlic and/or ginger in the oil before adding the rice is good, too. Basically, anything works as far as ingredients go. I would reemphasize, however, just how hot the wok and oil need to be before starting. This keeps the rice from getting soft and gooey. -- Ed Gould ucbvax!mtxinu!ed
rccall@dartvax.UUCP (R. Christian Call) (04/10/84)
As long as people out there are interested in fried rice, perhaps someone can help me with a problem I've been having in making it. My recipe calls for brown rice, which must first be cooked and then fried in a pan with a bunch of other stuff. The problem is that my fried rice always seems to come out too soggy. Could it be that I'm cooking it too long? (I buy packaged brown rice and follow the directions on the package -- I boil the rice for about 50 minutes)
msimpson@bbncca.ARPA (Mike Simpson) (04/10/84)
*** 10 April 1984. From: rccall@dartvax.UUCP (R. Christian Call) >> As long as people out there are interested in fried rice, >>perhaps someone can help me with a problem I've been having >>in making it. My recipe calls for brown rice, which must >>first be cooked and then fried in a pan with a bunch of other >>stuff. The problem is that my fried rice always seems to come >>out too soggy. Could it be that I'm cooking it too long? (I >>buy packaged brown rice and follow the directions on the package -- >> I boil the rice for about 50 minutes) Try this -- it has not failed me yet. Bring 2 cups water to a boil. Stir in one cup brown rice. Return to boil. VITAL -> Turn heat down as LOW as you possibly can. <- LATIV Cover pot and let rice cook WITHOUT PEEKING for thirty minutes. (It's going to cook from the steam generated, which is why you should keep the rice covered at all times.) When done, the water should have evaporated and you should see little "steam holes" in the rice. Fluff with fork and serve (or use further for fried rice.) For white rice, cook for 20 minutes instead of 30. Good luck! -- -- cheers, Mike Simpson, BBN msimpson@bbn-unix (ARPA) {decvax,ima,linus,wjh12}!bbncca!msimpson (Usenet) 617-497-2819 (Ma Bell)
deven@umcp-cs.UUCP (04/10/84)
The best way I found to fry brown rice was to saute it with vegetables and olive oil >before< the rice is actually cooked. Then I add chicken stock and spices and let it cook slowly for about an hour to an hour and a half. After it's done you can add more veggies like chopped snow peas, or whatever to give it some crunch. Also for any one who may be interested in non dairy products for lactose intolerance: Many natural food stores such as food co-ops sell an ice cream like product called ice bean which is made from soy beans icelandic moss and other delectible edibles. They taste pretty good but the texture is not as creamy as one might want. Also a new product is available made from tofu, and it is called tofutii. It too is an ice cream like substance.
rhaynes@sunfun.DEC (Rae Haynes) (04/11/84)
> My recipe [for Fried Rice] calls for brown rice, which < > must first be cooked and then fried in a pan with a < > bunch of other stuff. The problem is that my fried < > rice always seems to come out too soggy. < You didn't mention whether or not you allow your cooked rice to cool before frying it. In order to properly fry rice, you *MUST* start out with cold, cooked rice. Otherwise the result is mushy fried rice (yuck). I learned this lesson the hard way. Rae Haynes ...decvax!decwrl!rhea!sunfun!rhaynes