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David M. Bueker

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Do you make fried rice and if so what do you put in it?

by David M. Bueker » Sun Mar 03, 2013 11:15 pm

Did some mostly veggie fried rice tonight using a bunch of leftover brown basmati. Veggies were broccoli, carrot and spinach. Seasonings of curry powder and fish sauce. Not bad at all.
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Howie Hart

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Re: Do you make fried rice and if so what do you put in it?

by Howie Hart » Mon Mar 04, 2013 1:01 am

Peas, carrots, green onions, scrambled eggs, soy sauce.
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Mike Bowlin

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Re: Do you make fried rice and if so what do you put in it?

by Mike Bowlin » Mon Mar 04, 2013 4:20 am

along with those additions I add minced bbq'd pork, or cooked shrimp, minced roma tomato (no seeds or pulp), minced red bell pepper(sauteed), garlic slivers (sauteed), beans sprouts (blanched), scallions (minced), chili oil, sesame oil, mushroom soy.
Thanks,
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Drew Hall

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Re: Do you make fried rice and if so what do you put in it?

by Drew Hall » Mon Mar 04, 2013 5:15 am

David M. Bueker wrote:Did some mostly veggie fried rice tonight using a bunch of leftover brown basmati. Veggies were broccoli, carrot and spinach. Seasonings of curry powder and fish sauce. Not bad at all.


David, what brand of fish sauce do you use/recommend?
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David M. Bueker

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Re: Do you make fried rice and if so what do you put in it?

by David M. Bueker » Mon Mar 04, 2013 9:35 am

Drew,

I have to admit I have never been observant or choosy about fish sauce (or soy sauce for that matter).
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Mark Lipton

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Re: Do you make fried rice and if so what do you put in it?

by Mark Lipton » Mon Mar 04, 2013 1:49 pm

For us, fried rice is whatever we scrounge from the fridge: meat, seafood, veggies, egg, tofu, etc. The seasoning also changes from classic Chinese to SE Asian depending on our whims.

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Dale Williams

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Re: Do you make fried rice and if so what do you put in it?

by Dale Williams » Mon Mar 04, 2013 1:58 pm

Fried rice is a great way to use up leftovers, so mostly just use whatever is available. We are more likely to have haiga rice leftover, works ok even if sticky.

For meatless Mondays I'd be likely to use sprouts, tofu, mushrooms, carrot, egg, bok choy (or other cabbage). But have thrown in broccoli, cauliflower, zucchini. Other nights might add shrimp or leftover chicken. Soy sauce, fish sauce, oyster sauce, or kecap manis for flavoring. Scallions or cilantro for garnish.

Personally I tend to like Vietnamese fish sauces a bit more than Thai. For soy we usually keep Kikkoman for Japanese and Pearl River Bridge for dark Chinese.
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Re: Do you make fried rice and if so what do you put in it?

by Jenise » Mon Mar 04, 2013 2:30 pm

Drew Hall wrote:
David M. Bueker wrote:Did some mostly veggie fried rice tonight using a bunch of leftover brown basmati. Veggies were broccoli, carrot and spinach. Seasonings of curry powder and fish sauce. Not bad at all.


David, what brand of fish sauce do you use/recommend?


Not David, but the one with the three boats on the label. American/Chinese chef Barbara Tropp reccomended it as the best, and I've taken her word for it ever since.
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Re: Do you make fried rice and if so what do you put in it?

by Jenise » Mon Mar 04, 2013 2:38 pm

Funny, David; yesterday I made fried rice with, of all things, brown basmati. First time ever making a brown rice fried rice for me. And where the only two things that HAVE to be in fried rice for me or it doesn't taste like fried rice are green onions and soy sauce, I found the brown rice needed a stronger flavor and added oyster sauce, too. If making fried rice as an original dish (not out of leftovers) and for comapny, I often add bean sprouts and slivers of boy choy leaf for texture and color. If feeling the fusion thing, then I'll go all Wolfgang Puck (Chinois on Main) with a confetti look and add tiny diced red bell pepper and yellow corn kernels.

Otherwise, when it comes to fried rice, I'm with the Chinese in that it's all about using up leftovers. Yesterday's had scrambled egg and small half inch chunks of asparagus in it.

I'm suddenly reminded of my stepmother's fried rice: MJB brand rice, cooked at the dreaded 2:1 water/rice ratio so already soggy, extended-cooked for another half hour or so with soy sauce and diced lunch meats. Dear god!
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Paul Winalski

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Re: Do you make fried rice and if so what do you put in it?

by Paul Winalski » Mon Mar 04, 2013 2:47 pm

Tiparos seems to be the fish sauce brand used in most Thai restaurants, including the one that produces the best Thai food I've ever had (Spice Siam in Sydney, Australia). It's the brand that I use.

You might want to check out this discussion of premium fish sauce brands: http://importfood.com/sati7501.html .

I make fried rice by Joyce Chen's recipe, with scrambled egg, diced green onions, and thick soy sauce.

-Paul W.
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Ken Schechet

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Re: Do you make fried rice and if so what do you put in it?

by Ken Schechet » Tue Mar 05, 2013 12:59 am

I'm basically with Howie on this, but I might add anything in the fridge that looks lonely in addition to his ingredients. But I only use day old rice for this dish. Too soggy otherwise.
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Carl Eppig

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Re: Do you make fried rice and if so what do you put in it?

by Carl Eppig » Tue Mar 05, 2013 2:26 pm

NASI GORING:
(Indonesian Fried Rice)

2 Onions chopped
2 Cloves garlic minced
½ C Peanut oil
1 C Raw rice (short grain)
2 C Chicken stock
1 C Shredded cooked chicken
1 C Diced ham
1 C Cooked popcorn shrimp (native Maine shrimp)
1 tsp Shrimp paste
¼ tsp Cayenne
¼ tsp Ground white pepper
¼ tsp Ground mace
1 T Sweet paprika
2 tsp Laos root
1 tsp Ground cumin
¼ C Peanut sauce

Cook rice in stock; cool & dry. Sauté onion in oil until golden. Dissolve shrimp paste in onions and add garlic and other spices (not peanut sauce yet). Cook spice mixture for five minutes (the shrimp paste will smell like terrible for a while, but eventually dies down). Add rice and mix thoroughly with spices. Add meat and shrimp and stir till heated through. Stir in peanut sauce. Place on warm platter, garnish with chopped parsley or cilantro, and serve.
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Paul Winalski

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Re: Do you make fried rice and if so what do you put in it?

by Paul Winalski » Tue Mar 05, 2013 2:35 pm

Carl,

That looks very tasty. But what is meant here by "peanut sauce"?

-Paul W.
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Dale Williams

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Re: Do you make fried rice and if so what do you put in it?

by Dale Williams » Tue Mar 05, 2013 4:27 pm

Had to look up Laos root (it's galangal). Sounds good.

If I can't get Vietnamese fish sauce, usually get Tiparos or Squid. But be careful- as Tiparos is most common, there are knockoffs (Tips, Tiparu, etc)
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Carl Eppig

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Re: Do you make fried rice and if so what do you put in it?

by Carl Eppig » Tue Mar 05, 2013 6:27 pm

Paul Winalski wrote:Carl,

That looks very tasty. But what is meant here by "peanut sauce"?

-Paul W.


PEANUT SAUCE:
4 T Conimex Gado-Gado Mix (or 4 T crunchy peanut butter and ¼ tsp crushed red pepper)
4 T Water
Mix together over heat.
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Jenise

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Re: Do you make fried rice and if so what do you put in it?

by Jenise » Tue Mar 05, 2013 10:18 pm

Question for Dale re Haiga rice: I have a bag standing by to take the place of what I've been using. I've never cooked it before, but would presume that the germ doesn't change anything about cooking, the way the hull (if present) would. Right or wrong?
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Paul Winalski

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Re: Do you make fried rice and if so what do you put in it?

by Paul Winalski » Tue Mar 05, 2013 10:25 pm

Carl Eppig wrote:PEANUT SAUCE:
4 T Conimex Gado-Gado Mix (or 4 T crunchy peanut butter and ¼ tsp crushed red pepper)
4 T Water
Mix together over heat.


Thanks, Carl. Sounds delicious!

-Paul W.
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Dale Williams

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Re: Do you make fried rice and if so what do you put in it?

by Dale Williams » Wed Mar 06, 2013 12:42 am

Jenise wrote:Question for Dale re Haiga rice: I have a bag standing by to take the place of what I've been using. I've never cooked it before, but would presume that the germ doesn't change anything about cooking, the way the hull (if present) would. Right or wrong?


We cook the same, but it takes a little longer (hard to be exact, we use rice cooker). But closer to white rice than brown. We treat like any Japanese short-grain: wash, soak, cook-I think something like 1 cup rice to 1.25 (or a scant 1.25) water.

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