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(Serious Eats)   It's time to go against the grain and learn how to make your own great fried rice   (seriouseats.com) divider line
    More: Spiffy, Meal, Thai cuisine, Korean cuisine, Spam, leftover rice, Fried rice, Philippine cuisine, Simple Thai shrimp  
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721 clicks; posted to Food » on 12 Mar 2019 at 4:56 AM (10 days ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



15 Comments     (+0 »)
 
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2019-03-12 07:32:16 AM  
Japanese "flavor" salt and pepper from Ajinomoto or Daisho. The perfect blend of salt, pepper, MSG, and for some reason corn grits. Makes everything better. And the extra umami flavors mean you can use less salt.
 
2019-03-12 07:38:25 AM  
Thanks, subby!
 
2019-03-12 08:09:30 AM  
If you can't generate enough heat it doesn't matter. Hell the woks at most chinese restaurants aren't hot enough.
 
Ant
2019-03-12 08:24:08 AM  

NINEv2: If you can't generate enough heat it doesn't matter. Hell the woks at most chinese restaurants aren't hot enough.


Use a charcoal chimney lighter as your burner.
 
2019-03-12 11:26:16 AM  

Ant: NINEv2: If you can't generate enough heat it doesn't matter. Hell the woks at most chinese restaurants aren't hot enough.

Use a charcoal chimney lighter as your burner.


AB would be proud!
 
2019-03-12 11:29:58 AM  

Ant: NINEv2: If you can't generate enough heat it doesn't matter. Hell the woks at most chinese restaurants aren't hot enough.

Use a charcoal chimney lighter as your burner.


I never thought of that.  Does it actually work?
 
2019-03-12 11:31:44 AM  

Likwit: Japanese "flavor" salt and pepper from Ajinomoto or Daisho. The perfect blend of salt, pepper, MSG, and for some reason corn grits. Makes everything better. And the extra umami flavors mean you can use less salt.


I usually go for a variation on nasi goreng : curry powder, soy sauce and mix in some shredded carrots just before serving.

The carrots help to make up for the lack of Indonesian sweet soy sauce, and the curry powder is easier than tracking down all of the appropriate spices.  I also typically add chicken, pork, or shelled edamame, along with some form of onion and egg ribbons (make a thin omelette or two at the start, then cut into strips and mix in when you add the carrots)
 
2019-03-12 11:46:26 AM  

Marcus Aurelius: Ant: NINEv2: If you can't generate enough heat it doesn't matter. Hell the woks at most chinese restaurants aren't hot enough.

Use a charcoal chimney lighter as your burner.

I never thought of that.  Does it actually work?


They do get super hot. Mine get so hot that the flames are nearly invisible.
 
Ant
2019-03-12 11:53:48 AM  

Marcus Aurelius: Ant: NINEv2: If you can't generate enough heat it doesn't matter. Hell the woks at most chinese restaurants aren't hot enough.

Use a charcoal chimney lighter as your burner.

I never thought of that.  Does it actually work?


I don't know. I've been meaning to try it.
 
2019-03-12 12:07:25 PM  
Rice is great if you're hungry and want 2000 of something.
 
2019-03-12 12:19:38 PM  

The Silver Mullet: Rice is great if you're hungry and want 2000 of something.


RIP Mitch
 
2019-03-12 03:12:35 PM  

Marcus Aurelius: Ant: NINEv2: If you can't generate enough heat it doesn't matter. Hell the woks at most chinese restaurants aren't hot enough.

Use a charcoal chimney lighter as your burner.

I never thought of that.  Does it actually work?


Yes but you need to Take into account a) stability issues; chimneys can tip somewhat easily, and b) the materials your wok is made with. If your not careful, plastic handles can easily melt.

A Slow 'n sere for a Weber grill can also produce great heat for wok use.

That being said, while most American stoves aren't hot enough, a few higher end brands can put out some great heat. And even mid-tier brands can put out enough heat to make decent fried rice and stir fry. It won't be as good, but it will be plenty tasty. However, you will need a good hood on your stove, one that vents to the outside to deal with all of the smoke.
 
2019-03-12 04:17:03 PM  

Ant: NINEv2: If you can't generate enough heat it doesn't matter. Hell the woks at most chinese restaurants aren't hot enough.

Use a charcoal chimney lighter as your burner.


One of these dys ima try it.
 
2019-03-12 05:11:32 PM  
Anyone have any experience with the outdoor propane wok burners? They were affordable last time I looked
 
2019-03-12 09:20:06 PM  
I use leftover rice that I stuck in the freezer.
 
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