Im sick of seeing terrible fried rice on the catalog all the time. R8 my fried rice and post your own.

Im sick of seeing terrible fried rice on the catalog all the time. R8 my fried rice and post your own.
>jasmine rice fresh out of the pot
>onion, garlic, ginger, & chili
>thai sausage
>frozen green beans
>finished with pickled carrot & daikon

Schizophrenic Conspiracy Theorist Shirt $21.68

Homeless People Are Sexy Shirt $21.68

Schizophrenic Conspiracy Theorist Shirt $21.68

  1. 1 month ago
    Anonymous

    I would swap the green beans for bean sprouts. It could also use some meat and scrambled eggs.

    • 1 month ago
      Anonymous

      yeah the green beans suck, just gotta get em out of the freezer

      it doesn't look fried at all
      >jasmine rice fresh out of the pot
      and that's why

      your rice was too wet

      fair, although its not the wettest rice ive seen on here by far

  2. 1 month ago
    Anonymous

    it doesn't look fried at all
    >jasmine rice fresh out of the pot
    and that's why

    your rice was too wet

    • 1 month ago
      Anonymous

      day old rice is a meme that somehow a ton of people have convinced themselves is good.

      • 1 month ago
        Anonymous

        moronic take

        • 1 month ago
          Anonymous

          it's for asian people to stop waste, you absolute god moron.
          Kitchen science and others have done tests where no one can tell the difference between just cooked rice and day old rice. You're eating the 'don't waste food' pill and pretending that makes rice bad.
          You're actually just a gullible moron. Test it yourself.

          • 1 month ago
            Anonymous

            Why not get a jet burner and make actual fried rice?

            >I-I mean no one can tell the difference between gummy wet rice and drier more fried rice
            Jesus you're dumb.

          • 1 month ago
            Anonymous

            morons like you should stop talking about things you obviously have no clue of. One of the distinct characteristics of fried rice is that the individual grains of rice are separate and not clumped together. Using freshly cooked rice makes your fried rice a sticky, clumpy mess. You need to remove as much moisture from the rice to make proper fried rice and one of the most common methods is to use old rice.

            • 1 month ago
              Anonymous

              you can literally get separate rice not clumped together by proper soaking before cooking white rice, you god damn mongoloid. Please learn how to cook.

              • 1 month ago
                Anonymous

                >you can literally get separate rice not clumped together by proper soaking before cooking white rice
                Doesn't work on all varieties of rice, moron.

              • 1 month ago
                Anonymous

                so use the right rice? what kind of moron argument is that.

              • 1 month ago
                Anonymous

                >you can totally make fried rice with freshly cooked rice!
                >if you use the correct variety of rice
                >and soak it before cooking it
                You see how stupid you are?

              • 1 month ago
                Anonymous

                1) you should use the right rice to make fried rice isn't an argument about whether or not it's a fine way to make it. THat's like saying you should use the right type of chicken to make tacos. Like, yeah. Use the right ingredient. moron.
                2) you should be soaking your rice (or at least rinsing it) anyways.

                your argument is:
                >fried rice is better with day old rice! You just gotta cook regular rice, use w/e you want but hten let it set for 24 hours because.... you just do okay!
                Test it yourself. Use the right rice. Soak it and rinse it. Cook it properly. Be amazed that you don't need to decide a literal day beforehand that you want fried rice. Fricking moron

                https://i.imgur.com/BN5pmSr.gif

                Day old rice is the literally, factually and objectively correct way to make fried rice.

                see above

              • 1 month ago
                Anonymous

                Not all people will have access to the correct variety of rice and not all of them know they should soak that specific variety of rice. The day old method works on every type of rice, no matter how it was cooked. It's the superior method and only impatient frickers like you thinks it's wrong.

              • 1 month ago
                Anonymous

                you know what you're right

              • 1 month ago
                Anonymous

                Have tested day old dry roce fries up better 100% of time, moronic homosexual

              • 1 month ago
                Anonymous

                go ahead and evaporate your water and eat your shitty fried rice. were just telling you how to make better/proper fried rice but you keep acting like a moron

                look at these morons who can't figure out how to make fried rice without a full fricking day of prep. Do you morons literally think every single asian restaurant makes 20 lbs of white rice hoping that not too much is ordered before hand so they can make it all with day old rice? you're either eating several days old rice or they've figured out how to make decent friend rice with rice made in the moment(s). Cantonese people do not use day old fried rice morons
                https://www.youtube.com/watch?t=205&v=goh_ptzMa6o&feature=youtu.be

              • 1 month ago
                Anonymous

                just stop anon. dont waste your valuable time arguing trivial stuff with idiots like this.

            • 1 month ago
              Anonymous

              ... you can just use less water when you cook your rice too, tbh. in a rice cooker anyways. and rinse your rice to remove the starch. Day old rice is a lazy way to do it.

          • 1 month ago
            Anonymous

            You can tell.

      • 1 month ago
        Anonymous

        Based.

        Fresh rice is superior for fried rice.

        t. has made hundreds of fried rice with both fresh and old rice

        • 1 month ago
          Anonymous

          so you like mushy porridge, not fried rice. thats okay, it probably tastes good

          • 1 month ago
            Anonymous

            give me one reason why i can't just evaporate the water

            • 1 month ago
              Anonymous

              go ahead and evaporate your water and eat your shitty fried rice. were just telling you how to make better/proper fried rice but you keep acting like a moron

          • 1 month ago
            Anonymous

            It's never mushy because I know how to cook. Rinse the rice thoroughly and don't use too much water.

  3. 1 month ago
    Anonymous

    Im sick of hearing you b***h all the time

  4. 1 month ago
    Anonymous

    looks like my shit after a night of drinking

  5. 1 month ago
    Anonymous

    I fry the rice before cooking it.

    • 1 month ago
      Anonymous

      >anon discovers risotto is french fried rice

      https://i.imgur.com/ou5zXyB.jpg

      Im sick of seeing terrible fried rice on the catalog all the time. R8 my fried rice and post your own.
      >jasmine rice fresh out of the pot
      >onion, garlic, ginger, & chili
      >thai sausage
      >frozen green beans
      >finished with pickled carrot & daikon

      your stove isn't hot enough, buy a higher btu stove

      • 1 month ago
        Anonymous

        >risotto is french fried rice
        The absolute state of this board

  6. 1 month ago
    Anonymous

    >metal utensil
    >teflon
    >forgot to fry the fried rice
    that's a no from me dawg.

  7. 1 month ago
    Anonymous

    >fried rice made in a non stick pan
    mental illness

    • 1 month ago
      Anonymous

      >think nonstick pans aren't capable of everything
      moron

      • 1 month ago
        Anonymous

        they aren't. read manufacturer's manual.

  8. 1 month ago
    Anonymous

    Look, I want to be supportive, but this isn't pretty
    Maybe it tasted good, but it looks fricked up
    Unironically watch Uncle Roger videos

  9. 1 month ago
    Anonymous

    >jasmine rice fresh out of the pot

  10. 1 month ago
    Anonymous

    worst fried rice i've seen on Culinaly

  11. 1 month ago
    Anonymous

    Mine looks better

  12. 1 month ago
    Anonymous

    > op complains about everyone else posting terrible fried rice
    > posts terrible fried rice
    what did he mean by this

  13. 1 month ago
    Anonymous

    Everyone is saying this looks like very bad fried rice. I've never made fried rice before, what's actually wrong with it? What's it supposed to look like?

    • 1 month ago
      Anonymous

      they are just the regular bitter Culinaly posters it looks fine.

    • 1 month ago
      Anonymous

      They're making a big deal of the rice, which doesn't have anything very apparently wrong with it, but there are a lot of problems here. No meat, no eggs, weird anglo selection of veggies (yet leaves out peas). I think the rice itself looks fine, perhaps slightly underfried, but without the egg holding it all together, it's just veggies on a bed of oily rice.

  14. 1 month ago
    Anonymous

    >pickled anything in fried rice
    no
    >carrots not shoe string
    yeah just what everyone wants a big fricking chunk of carrot
    >sausage
    no
    >no egg
    are you even fricking trying?

    I carry pepper spray and when I see homeless tents I spray it inside gassing everyone and then zip the tent door and run off

    I hate homeless people so much it's unreal

    • 1 month ago
      Anonymous

      I don't have rice to make fried rice with:
      >lots of egg
      >frozen mixed vegetables (not a huge fan of the green beans, but I'm lazy and I'll live)
      >white part of the scallion
      >lapchong
      >salt and pepper, no fricking soy sauce
      >top with green part of the scallion

      It's not fancy, but it's good.

      anything in fried rice
      >no
      Kimchi fried rice can be good sometimes.

      • 1 month ago
        Anonymous

        >Kimchi fried rice

        kinda a different genre of fried rice tbh so the techniques and base ingredients are also different, but yeah kimchi fried rice is good shit

      • 1 month ago
        Anonymous

        kimchi is fermented not pickled

  15. 1 month ago
    Anonymous

    As far as I know, the ingredients don't matter nearly as much as the technique. My ex-wife used to make it like shit but she was chinker.

  16. 1 month ago
    Anonymous

    >Im sick of seeing terrible fried rice on the catalog all the time
    >posts fried rice made with freshly-made rice instead of day-old rice

    • 1 month ago
      Anonymous

      >anime poster is moronic
      oh no

      • 1 month ago
        Anonymous

        >weeaboo
        Opinion discarded.

  17. 1 month ago
    Anonymous

    Day old rice is the literally, factually and objectively correct way to make fried rice.

    • 1 month ago
      Anonymous

      >weeaboo
      Opinion discarded.

      • 1 month ago
        Anonymous

        By the way, it's not just because it's drier:
        >Unlike freshly cooked rice, which forms soft, mushy clumps when stir-fried, chilled leftover white rice undergoes a process called retrogradation, in which the starch molecules form crystalline structures that make the grains firm enough to withstand the second round of cooking. (It’s the same process that firms up leftover pasta.) That process gives white rice a dry, firm texture that would be disappointing in other rice dishes but is perfect for fried rice.
        Science, motherfricker.

  18. 1 month ago
    Anonymous

    all you morons talking about rice know that you can literally just let rice sit out on a baking sheet and dry for like an hour and it's the same right? it doesn't even matter that it's cold or old just dry

    • 1 month ago
      Anonymous

      air dried rice is trailer park rice crispies for morons, you need cold so the slimy starch on the surface of the rice grain "dries" up (crystallizes so that the rice as a whole is "dry) whereas if you let it air dry it turns into dogshit crisps

      • 1 month ago
        Anonymous

        i'm googling around and i can't find any science that supports cold rice mattering at all.. just being dry.

        • 1 month ago
          Anonymous

          https://www.americastestkitchen.com/articles/3390-how-to-make-the-best-fried-rice-when-you-don-t-have-leftover-rice
          >Unlike freshly cooked rice, which forms soft, mushy clumps when stir-fried, chilled leftover white rice undergoes a process called retrogradation, in which the starch molecules form crystalline structures that make the grains firm enough to withstand the second round of cooking. (It’s the same process that firms up leftover pasta.) That process gives white rice a dry, firm texture that would be disappointing in other rice dishes but is perfect for fried rice.
          https://pubmed.ncbi.nlm.nih.gov/26693746/
          >Cooling of cooked starch is known to cause starch retrogradation which increases resistant starch content.

          • 1 month ago
            Anonymous

            all that has to do with is it being too mushy because they use a lot of water and are moronic. it doesn't actually say anything about whether or not leaving it out is bad or good.

            • 1 month ago
              Anonymous

              >I can't read

    • 1 month ago
      Anonymous

      air dried rice is trailer park rice crispies for morons, you need cold so the slimy starch on the surface of the rice grain "dries" up (crystallizes so that the rice as a whole is "dry) whereas if you let it air dry it turns into dogshit crisps

      the starch inside the rice also chemically changes in the fridge which can reduce the calories by up to 60% for you fat asses in this thread

  19. 1 month ago
    Anonymous

    afaik you don't do the day old rice if you're making korean fried rice because they like their fried rice with the clump factor so that they can do the crispy charred rice bottom shit

    otherwise day old, source: some chink grandma that hosted me before

  20. 1 month ago
    Anonymous

    during your attempt to make fried rice you appear to have made a bastardized jambalaya

  21. 1 month ago
    Anonymous

    I haven't seen someone beat down as bad as OP since Tyre Nichols.

  22. 1 month ago
    Anonymous

    tfw morons on reddit have better cooking opinions than all of Culinaly
    i shouldnt' be surprised though, by a board spammed by fast food, /alc/, and moronic bait like 'who here eats hotdogs boiled??'

    • 1 month ago
      Anonymous

      I theorise that we have Culinaly brain drain. Anyone who actually knows their shit will inevitably get tired of having to deal with the deluge of bots, shitposting morons and third world idiocy which all goes completely unmoderated. Culinaly is the living example, where the catalogue is so irredeemably terrible that anyone who has ever read a book about history will always give up on trying to actually discuss anything. I know this because I was there.

    • 1 month ago
      Anonymous

      Culinaly used to be better. At least third of the threads here used to be about cooking.
      Now it's just homosexuals spamming meme shit. Fricking phoneposting morons everywhere. Ban phoneposting when.

    • 1 month ago
      Anonymous

      That reddit post literally says there will still be some clumping and that there's a difference in texture in that it's softer. That means it's personal preference at best. I like crispy rice. Day old rice makes it so you get that and also it's much more fool proof and easy than that shit to prepare fresh rice for frying. You need to plan ahead, but who cares? I personally just make enough rice to last 3 days, and then on the 2nd or 3rd day I get to decide if I want to eat reheated rice or make fried rice. With that in mind I think there's a good reason people recommend old rice. Saying it's wrong to do so is being a contrarian moron. Also
      >reddit

      • 1 month ago
        Anonymous

        Made some fried rice from fresh rice today, and yeah, the difference is pretty much what I thought it'd be. It was soft and fluffy, but didn't get as much browning. I usually fry the rice to where some of it gets crispy and crunchy and that wasn't happening. I should note I was using a typical western stove, maybe you can get some kind of best of both worlds with a good burner. Also in case anybody's wondering why the frick there's lime on the plate, I like like in it kind of like Thai fried rice, but otherwise I used sichuan type flavorings.

  23. 1 month ago
    Anonymous

    all you buffoons miss the point, the chinks have it right when they use big fricking nuke powered burners because that's the best way to fry your shit and have it turn out fluffy rather than sticky

    • 1 month ago
      Anonymous

      that's what it comes down to, 900 fricking degrees on a well oiled wok. americans cook in a pussy 275 on a shitty non stick pan then b***h about their rice being too 'wet' lmao wtf

  24. 1 month ago
    Anonymous

    >OP makes fried rice incorrectly
    >gets BTFO
    >samegays as damage control

    • 1 month ago
      Anonymous

      OP here. I went to bed bro, i didnt spend 12 hours monitoring the fried rice situation.
      I stand by the idea that you dont need day-old rice. Its better that way, but its still good with fresh rice if you use long-grain rice and wash it beforehand.

      • 1 month ago
        Anonymous

        >Its better that way
        All you needed to say.

  25. 1 month ago
    Anonymous

    >makes "fried rice" with green beans, carrots and no eggs
    would not feed this to a dog OP. see me after class

  26. 1 month ago
    Anonymous

    you should steam rice for fried rice.

  27. 1 month ago
    Anonymous

    Fresh or old/cold make little difference. The problems I see with OP is it's not fried and the veg were cut too big. You're not supposed to subject the rice to a pool of oil, but it's supposed to be stir fried at high heat with a drop of high smoke point oil.

    • 1 month ago
      Anonymous

      >You're not supposed to subject the rice to a pool of oil
      all the chink videos I've seen show otherwise.

      • 1 month ago
        Anonymous

        Not deep fryer amounts, I mean. Also, those videos are made by restaurant cooks making several servings in hueg woks.

      • 1 month ago
        Anonymous

        yes but they're also firing them up with industrial grade arson

  28. 1 month ago
    Anonymous

    Dinner last night. I've been adding Lao Gan Man or whatever the frick it's called as a source of MSG.

    • 1 month ago
      Anonymous

      >not filled with giant hunks or carrot or string bean
      Just missing bean sprouts. Looks delicious.

Your email address will not be published. Required fields are marked *