How to make dark fried rice

how to make dark fried rice

Dark Soy Sauce Fried Rice Recipes

Sep 26,  · Please Subscribe & be the first to recieve more of my Authentic Chinese Cooking Videos and Check out my other cooking videos too:) This video shows you Author: mingskitchen. Oct 28,  · This may seem like a naive question, but I'm not a cook. When I order fried rice from various Chinese restaurants, the rice sometimes comes white, sometimes brown.

In the What is cfm rating on a fan, it's dark, flavorful rice with a few carrots, peas and other veggies tossed in.

In the West, fried rice is light and often has more veggies. This recipe is based on the East Coast mentality that fried rice should be rich, dark and be loaded with flavor. Add a few shakes of soy sauce, a few shakes of teriyaki sauce, about 2 tbsp. Stirring just a few times, give the veggies a time to cook how to think of a tattoo design get better acquainted with the other ingredients.

Add salt and pepper - I used a shaker how to make dark fried rice kosher salt, shaking liberally all around the pan, and the same with black pepper. Take your soy sauce and shake it about 8 to 12 times over the mixture, soon you'll hear a searing sizzle sound.

Let it sear for at least 45 seconds, up to a rie minutes depending on how hot your dak gets. After you've waited an uncomfortable amount of time, stir it up again and you should see some tasty looking hoa rice. Preserve and even sell your recipes. Makes the perfect sentimental gift. More Great Recipes: Ti. By crd. No Video. Set aside to let the flavors develop. Heat up a small amount of oil in a large skillet on friee heat. Once it's hot, add makee rice and stir it around.

Allow the rice to sit and cook riec a few minutes, stirring just a few times. Push the rice to the outskirts of the pan, leaving a crater hole in the center.

Add the meat in the center, making sure to not add ANY excess liquid. You want the seared flavor, if excess liquid gets in, it'll boil the meat. Let the meat sear for minutes, then give it a good stir. Repeat this until it looks pretty well cooked. Now, toss on the load of veggies everything else ride stir it up. With fried rice, my new rule of thumb is add as much as you think is necessary, then a bit more. Now for the essential step. Give everything a good stir and spread it evenly around the pan.

This really "fries" in the flavor. Let it sit, really cook into the rice, veggies and meat, sear sear sear. Could you use toasted sesame oil or would that clutter it too much? Make Your Own Cookbook Preserve and even sell your recipes. Learn More. Related Cookbooks Similar Recipes. More Similar Cookbooks.

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Jan 07,  · Add carrots and onion to the pan and cook until tender, minutes. Stir in garlic and cook for an additional minute. Add in the cold rice and peas and saute for minutes. The rice should /5. Add beaten eggs, swirling to evenly coat the bottom of the pan. When the edges start to ruffle, add the rice evenly on to the eggs. Gently but expeditiously stir them around, breaking the eggs into small pieces. Do not press down on the rice, as you want to keep the fluffy texture.

I make really great fried rice. Before you silently judge me for this arrogance, know this: Behind this hubris lies the wisdom of my Chinese in-laws. When first dating my now-husband, I would fly to Seattle to visit his parents, and our family time would be spent with me taking copious notes on an iPad while they attempted to teach me to cook their family dishes.

I was so taken with their food. I learned dumplings and stir-fries and five-spice braised beef. It was overly salty, gluey and filled with vegetal nubs and rubbery meat, ribboned with dry shredded eggs. Their fried rice was elegant and lightly seasoned; the grains were individual, kissed with soy sauce and toasted sesame oil. Their recipe uses bacon, though any salty meat would work. Spam is especially good too.

When they taught me to make fried rice, they taught me their way, not meant to be altered or improvised upon. Every time. These were some of the secrets they passed to me, and now I pass on to you:.

For an easy dish with so few ingredients, I know the methods seem rather particular. Like its takeout cousins, this fried rice tastes great cold the next morning too. Heat a inch non-stick skillet or wok over medium-high heat.

Remove from pan and leave about a tablespoon of rendered bacon fat in the pan. Any more and your final product may become too greasy.

Add beaten eggs, swirling to evenly coat the bottom of the pan. When the edges start to ruffle, add the rice evenly on to the eggs. Gently but expeditiously stir them around, breaking the eggs into small pieces. Do not press down on the rice, as you want to keep the fluffy texture.

I use chopsticks to do the stirring, which also curbs the impulse to smoosh down with a spatula. When the rice is warmed through, add bacon back in and stir through.

If using the Chinese preserved vegetables add them in now too. Add a small pinch of salt to season. Season with a teaspoon of soy sauce to start, and take a quick taste. If you like a bit of a deeper flavor add another teaspoon.

Remember we are going for a light brown color, not a murky dark shade. Turn off the heat, add scallions and stir through. Add a drizzle of toasted sesame oil, and stir gently to incorporate. Scoop into bowls and serve immediately. Some peas and carrots also help spruce up the color a bit, but to each his own.

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