Pork and fried rice.
- Thread starter jsmoke
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Caporegime
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Make tonkatsu pork cutlet curry instead.
Fried rice is pretty hard to do right. For one, you definitely can't cook it then fry it straight away. You'll end up with mush.
You need to cook your rice the night before and leave it in the fridge for 24hrs. This dries it out. It's still hard to do right though, too much oil and sauce etc. and you get mush.
You need to cook your rice the night before and leave it in the fridge for 24hrs. This dries it out. It's still hard to do right though, too much oil and sauce etc. and you get mush.
Caporegime
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My local Chinese egg fried rice is so good, I could never get it right.
Caporegime
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It's god damn easy IMO...
Rice - cooked, put aside and cool
If you have meats, they need to be cooked first separately, so dice all your pork or whatnot and cooked that in a little oil, seasoned and put to the side. Now in a fresh pan/wok put in oil, eggs, salt and season, then throw in your rice, now soy sauce and a touch of salt. Cooked until the soy is absorbed, won't take long, keep it moving. Then toss in your meat, mix it then serve.
If you have anything like peas and onions, you can cook that with the meat stage, separately so any water out from the vegetables is not going to wet the rice.
Rice - cooked, put aside and cool
If you have meats, they need to be cooked first separately, so dice all your pork or whatnot and cooked that in a little oil, seasoned and put to the side. Now in a fresh pan/wok put in oil, eggs, salt and season, then throw in your rice, now soy sauce and a touch of salt. Cooked until the soy is absorbed, won't take long, keep it moving. Then toss in your meat, mix it then serve.
If you have anything like peas and onions, you can cook that with the meat stage, separately so any water out from the vegetables is not going to wet the rice.
I tried it. I'd give my effort about 3.5/10 compared to the Chinese. Pork still so rubbery, overall dish dry, main flavour was garlic. Needs more sauce, more flavour and more tenderised pork. Fried rice was semi fried as I hadn't cooled it off as suggested.
Caporegime
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It’s meant to be dry?
There shouldn’t be and sauce, at all.
There shouldn’t be and sauce, at all.
Caporegime
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Dry rice and then make up some Goldfish curry sauce to pour over. Very take away like.
Noodles are the same though. No matter how many times I have tried, I have never got close to my local takeaway's chicken chow mein.
Noodles are the same though. No matter how many times I have tried, I have never got close to my local takeaway's chicken chow mein.
Soldato
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Non dry dishes people are talking about may be the house special meat and rice. Generally boiled rice with tender meats and vegetables with a brown sauce.
For fried rice:
Cook rice and let it cool. Day old rice is best as it is a bit dryer.
As for meat, slow cook it to make it tender. If you have already cooked meats, gently recook them by carving them and lightly frying them in oil until a bit tender (you wont work miracles but itl help). Then remove meat and keep the oil, rice goes on, heat goes up and use a wooden spatula to keep the rice moving and stop it sticking. when rice is hot, add a bit of egg and keep mixing it till rice is dry and egg is cooked. Repeat until l all egg is cooked. I use one large egg for every 1 cup of dried pre-cooked rice. Salt to taste or use stock at the initial rice cooking stage if you want a twist of flavour (chicken stock is good as it adds a nice yellow colour anyway). Once the egg is cooked, add whatever meats you want and turn the heat down, keep mixing.
Flavours depends on what meat is going in but to be honest most of the flavours come from the meat depending on how its cooked anyway. Normally i roast with plenty of garlic and sometimes sticky sweet glazes.
Fried rice is my go too easy meal when dealing with leftovers. Boxing day is my favourite meal of the year as it get to use lamb, chicken, duck, beef and pork. Lamb adds great flavours to the rest of the rice.
For fried rice:
Cook rice and let it cool. Day old rice is best as it is a bit dryer.
As for meat, slow cook it to make it tender. If you have already cooked meats, gently recook them by carving them and lightly frying them in oil until a bit tender (you wont work miracles but itl help). Then remove meat and keep the oil, rice goes on, heat goes up and use a wooden spatula to keep the rice moving and stop it sticking. when rice is hot, add a bit of egg and keep mixing it till rice is dry and egg is cooked. Repeat until l all egg is cooked. I use one large egg for every 1 cup of dried pre-cooked rice. Salt to taste or use stock at the initial rice cooking stage if you want a twist of flavour (chicken stock is good as it adds a nice yellow colour anyway). Once the egg is cooked, add whatever meats you want and turn the heat down, keep mixing.
Flavours depends on what meat is going in but to be honest most of the flavours come from the meat depending on how its cooked anyway. Normally i roast with plenty of garlic and sometimes sticky sweet glazes.
Fried rice is my go too easy meal when dealing with leftovers. Boxing day is my favourite meal of the year as it get to use lamb, chicken, duck, beef and pork. Lamb adds great flavours to the rest of the rice.
Last edited:
Associate
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200% this.
theres a great ken hom fried rice with pork mince and ginger that is lush
https://www.bbc.co.uk/food/recipes/pineapple_rice_29541
I prefer to use dark soy ..its a lovely savory edge with the pineapple..and some chopped red chilli
https://www.bbc.co.uk/food/recipes/pineapple_rice_29541
I prefer to use dark soy ..its a lovely savory edge with the pineapple..and some chopped red chilli