>"The greatest test of someone's cooking ability is having them make you some fried rice"

>"The greatest test of someone's cooking ability is having them make you some fried rice"

How good is YOUR fried rice?

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  1. 4 weeks ago
    Anonymous

    Who are you quoting?

    • 4 weeks ago
      Anonymous

      This was a quote from the great Cato. After he deleted Carthage, he made so bad ass fried rice.

  2. 4 weeks ago
    Anonymous

    Mine is ok. It's not tryhard-home-chef like your pic. I dice and saute and onion in sesame oil, then fry the rice in sesame oil, add some soy sauce while it's frying, and scramble an egg or two into it. Nothing special but it's a great way to use leftover rice. I like it so much that I've cooked rice before specifically to make fried rice.

    • 3 weeks ago
      Anonymous

      >tryhard-home-chef
      because they used slightly more veg than just fried onion? if I was as much of a lazy sack of shit as you I'd have the good sense not to admit it

      • 3 weeks ago
        Anonymous

        Let me guess, you think that using green onion as a garnish on everything makes you a good cook?

        • 3 weeks ago
          Anonymous

          believe it or not what I think just so happens to be exactly what I wrote

        • 3 weeks ago
          Anonymous

          Caps lock for cooking

    • 3 weeks ago
      Anonymous

      >anyone making anything more complex than me is just a sweaty tryhard
      this is 13 year old who just lost a game of halo 3 level cope

    • 3 weeks ago
      Anonymous

      Sesame oil is a finishing oil. You're using it wrong.

      • 3 weeks ago
        Anonymous

        The toasted kind is. The clearing untoasted kind can be used to fry in.

    • 3 weeks ago
      Anonymous

      I love when bots posts shit like this that are just obviously wrong and made up

  3. 4 weeks ago
    Anonymous

    asiatic food so difficult

    • 3 weeks ago
      Anonymous

      >buy chili oil
      >fry rice and eggs in it
      >instantly tastes delicious
      so hard

      • 3 weeks ago
        Anonymous

        >>buy chili oil
        >>fry rice and eggs in it
        If you actually used chili oil to fry food with, all that would happen is it would taste burnt and all the chili flavor would be gone by the time the rice was fried.

        • 3 weeks ago
          Anonymous

          False.
          While I've not done it in a long time since I've not made chilli oil in forever but I used to make grilled cheese sandwiches with the stuff rather than with butter.
          Made it nice and chilli-y.
          Maybe the shopbought stuff does that but not homemade.

  4. 4 weeks ago
    Anonymous

    >The greatest test of someone's Chinese cooking ability is having them make you some fried rice
    ftfy

  5. 4 weeks ago
    Anonymous

    >the greatest test of someone's cooking ability is having them make you some fried rice
    Nobody has ever said this, and greentexting quotation marks is redundant.

  6. 4 weeks ago
    Anonymous

    it's ok i guess, it's something i make when i'm lazy and need to use up ingredients, not really as something to impress. but i think its fine

    • 3 weeks ago
      Anonymous

      Same. Pretty much just something I do with leftovers and scraps.

    • 3 weeks ago
      Anonymous

      fried rice can impressive if u go to a nice place.

    • 3 weeks ago
      Anonymous

      its easy to make a good fried rice but its hard to make a great fried rice

      every grain should be distinct and there needs to be a fragrance to it. The more ingredients there are the harder it is.

  7. 3 weeks ago
    Anonymous

    Love it and it's easy
    I make tuna sushi and make fried rice with the left over
    And yum yum sauce. It's good
    If you crack the egg right in there while you start heating it up an cook the rice a night before it's going to be good
    A little sprinkle of sugar cooked in there with a little soy sauce
    The white sauce really makes it tasty
    Just the right amount of egg little pieces like eraser shavings almost
    That's my dinner for tonight along with teriyaki noodles and egg rolls
    I like Chinese food because it's cheap and good same with mexican but chinese style is better
    I also love the tuna sushi with cucumber and spiced rice

  8. 3 weeks ago
    Anonymous

    I don't think I've ever made fried rice

  9. 3 weeks ago
    Anonymous

    the first few times i made it my rice was always too wet

    • 3 weeks ago
      Anonymous

      That's why left over rice is the best for. Leftover rice is dry as shit so it soaks up all the juices and soy sauce and stuff without ecoming sloppa

      • 3 weeks ago
        Anonymous

        Leftover rice is a meme and real cookers can make fried rice with freshly made rice.

        • 3 weeks ago
          Anonymous

          >real cookers
          wouldn't be making a dish that's made with leftovers from scratch. They'd make something, then use those leftovers for fried rice. 2 meals from 1. Twice a real, twice as cooker.

        • 3 weeks ago
          Anonymous

          I could do that and wait 30 minutes longer each time I want to make fried rice, or I could just make extra rice every time I make rice to have rice ready to go for fried rice. Dumb homosexual.

          • 3 weeks ago
            Anonymous

            so every time you make rice, you make extra, just in case you want fried rice the next day, sounds like you dont know which end of the spoon goes up your moms ass.

            • 3 weeks ago
              Anonymous

              don't you put any forethought into what you cook? for all you know they only make rice once a week or every other week, and making fried rice within a few days can easily just be planned from the start. don't be obtuse homie, we aren't all gorillas acting on momentary instinct

              • 3 weeks ago
                Anonymous

                I fricking wish I was ;_;

      • 3 weeks ago
        Anonymous

        the rice has to left out, preferably on a baking tray to dry while hot
        you put leftover rice straight in the fridge it will still be wet the next day

  10. 3 weeks ago
    Anonymous

    >overcook rice in rice cooker
    >neglect, overnight
    >throw some random shit together with ham eggs and green onions
    10/10

    • 3 weeks ago
      Anonymous

      >ham eggs
      They are called piglets, you know?

  11. 3 weeks ago
    Anonymous

    the heat of the rice fries the wok

  12. 3 weeks ago
    Anonymous

    HAI YAH FU YO
    Why does Unkoh Roger make westernized Asians and hapas seethe ?

    • 3 weeks ago
      Anonymous

      cause hes your stereotypical asian loser nerd dork and when westernized, u bully those types.

    • 3 weeks ago
      Anonymous

      He has one joke and it's not very good.

      >cook does something he doesn't like
      >OHHH CHING CHONG WING WONG UNC ROWGE HATE THAT NO NO

      • 3 weeks ago
        Anonymous

        The best part is he can't even cook. Or couldn't. I suppose he has taught himself a little since his first fried rice video.

      • 3 weeks ago
        Anonymous

        It’s a good enough joke to get him millions of subscribers and make him rich. Don’t be mad at him, be mad that Asian people really do have funny english accents. If anything, he’s downplaying the accent.

  13. 3 weeks ago
    Anonymous

    Not the best but here's an extremely old pic of a fried sticky rice with chicken and Chinese sausage I made: https://i.warosu.org/data/ck/img/0053/43/1397000145748.jpg

    • 3 weeks ago
      Anonymous

      Beetroot fried rice with egg: https://i.warosu.org/data/ck/img/0077/66/1465531882338.jpg

  14. 3 weeks ago
    Anonymous

    I haven't successfully made it yet in three attempts. My rice just gets too gluey. I'll keep trying though. Luckily it's a cheap dish to mess up, and the resulting gruel is at least sorta edible.

    • 3 weeks ago
      Anonymous

      Dont use sticky short-grain rice. Try jasmine. And wash it before cooking, a few rinses to remove the excess starch.

      • 3 weeks ago
        Anonymous

        >Dont use sticky short-grain rice
        Why? I do all the time. I like how it clumps. Have your never had Khmer it Lao fried rice?

      • 3 weeks ago
        Anonymous

        You're not frying it in enough fat

        I will try these next time anons, ty

    • 3 weeks ago
      Anonymous

      How? Any day old rice will work. Are you drowning it in liquid or something?

    • 3 weeks ago
      Anonymous

      You're not frying it in enough fat

  15. 3 weeks ago
    Anonymous

    I don’t make fried rice. I can’t be bothered to get $80 of authentic Chinese ingredients to make it proper.

    • 3 weeks ago
      Anonymous

      the simplest fried rice is just eggs and rice
      >authentic
      nobody has jinghua ham at home
      you can just do eggs, spam and rice. Or chopped up hotdogs. Or bacon.

  16. 3 weeks ago
    Anonymous

    I toast the rice then cook it.

  17. 3 weeks ago
    Anonymous

    I don't bother making fried rice at home
    I don't have a 50k BTU wok burner
    i've thought about buying one but it's not worth it when my local chinese place is so consistently fast, cheap, and good.

    • 3 weeks ago
      Anonymous

      >50k btu
      That's a pretty low temp burner, mine is 110k btu.

      • 3 weeks ago
        Anonymous

        >110k btu
        What? Can they even get that in commercial kitchens?

        • 3 weeks ago
          Anonymous

          Jet burners definitely do get that hot, they also have nifty heat deflectors for where you stand so you don't get hot.

    • 3 weeks ago
      Anonymous

      >50k BTU wok burner

      Wok hei is kind of a meme. Even in China homecooks generally don't use anything remotely close to what's "required" for a wok

  18. 3 weeks ago
    Anonymous

    If you don't have a high BTU burner, the workaround to get the texture right is as follows:
    >use day old rice
    >add soy sauce to the rice the day before
    >cook any frozen ingredients separately and cook off all the water from them before adding them to the fried rice
    This is how you get that nice, firm texture with individual, non-clumped grains of rice, without having to rely on super high flame. You can even get the texture right with a medium flame and a nonstick pan. Just can't get wok hei, but you can simulate that with a torch.

    • 3 weeks ago
      Anonymous

      >use day old rice
      >add soy sauce to the rice the day before
      ???

      • 3 weeks ago
        Anonymous

        >throws green onion on it for a garnish while it's still in the pan
        we get it you're a pretentious gay trying to make yourself look cool to the anonymous fast food shoppers online but jesus christ could you tone it down a little

        not Culinaly's best and brightest

        • 3 weeks ago
          Anonymous

          yea imagine actually trying to show off on the fast food board of a tunisian crocheting website, takes a special kind of moron

      • 3 weeks ago
        Anonymous

        Right after you initially cook the rice (meaning convert it from dry rice to cooked rice), you add the soy sauce to the rice and stir until it is evenly distributed. Then you stick the rice in the fridge. Then you use that rice to make fried rice the next day.
        This way you don't need to add soy sauce (extra moisture) while preparing the fried rice itself.
        This helps it have that drier, firm texture with individual, non-clumped grains of rice you want out of fried rice.

  19. 3 weeks ago
    Anonymous

    I made fried rice, but I was out if sour cream so I subbed guacamole and mayo

    • 3 weeks ago
      Anonymous

      uhh

    • 3 weeks ago
      Anonymous

      This is closer to a prison spread than fried rice.

  20. 3 weeks ago
    Anonymous

    I like it with yummy peas and garlic.

  21. 3 weeks ago
    Anonymous

    CCP shill thread
    fried rice is low tier cooking

  22. 3 weeks ago
    Anonymous

    Hmm, I think I will fry some rice today. I think it will be a lazy rice fry using stuff I have on hand.

    • 3 weeks ago
      Anonymous

      Idk what I'm doing, but we're gonna find out together

      • 3 weeks ago
        Anonymous

        Mmhmm

        • 3 weeks ago
          Anonymous

          Wa là

          • 3 weeks ago
            Anonymous

            It was delicious.

  23. 3 weeks ago
    Anonymous

    rice, chicken thigh, onions, carrot, sweetheart cabbage, chinese five spice, ginger, white pepper, soy sauce - I have my fried rice perfected, I don't even order it takeout anymore because my own is so much better

  24. 3 weeks ago
    Anonymous

    the greatest test of cooking ability is making an omelet

    • 3 weeks ago
      Anonymous

      Fried rice is next level. Microscopic omelette integrated into a rice macroenvironment.

    • 3 weeks ago
      Anonymous

      Fried rice is next level. Microscopic omelette integrated into a rice macroenvironment.

      *omelett

  25. 3 weeks ago
    Anonymous

    >throws green onion on it for a garnish while it's still in the pan
    we get it you're a pretentious gay trying to make yourself look cool to the anonymous fast food shoppers online but jesus christ could you tone it down a little

    • 3 weeks ago
      Anonymous

      Oh it's not bad to throw in some green onions at the end, provided it as after you are done cooking.

  26. 3 weeks ago
    Anonymous

    It's the one thing I can never seem to get right, sometimes it comes out OK but usually it's bland. However, one time my roommate who can barely cook to save his life made some, and it was actually pretty good.

  27. 3 weeks ago
    Anonymous

    I fry the rice in butter and put some Kielbasa pieces in it.

    • 3 weeks ago
      Anonymous

      Butter can't get hot enough for fried rice.

  28. 3 weeks ago
    Anonymous

    My first batch was the best I ever made. Every batch after sucked. I've not cooked it in a while, and I know how to make it better than all those years ago. Should try it.

  29. 3 weeks ago
    Anonymous

    >fried rice in a stainless steel pan
    could OP possibly be more moronic?

  30. 3 weeks ago
    Anonymous

    The greatest test of someone's cooking ability is the following: a friend of mine was drunk last night. He browned some ground 80/20 ground meat on onions and threw a shitload of capers, sauerkraut and pickled turnips to the pot. The taste of the primary ingredient(meat) is barely noticable. How would (You) fix this mess?

    • 3 weeks ago
      Anonymous

      id stop smoking cigarettes

    • 3 weeks ago
      Anonymous

      Hardmode: no dumping a whole can of tomato sauce because my friend already tried that.

    • 3 weeks ago
      Anonymous

      Serve it on rice.

  31. 3 weeks ago
    Anonymous

    I used this quote in my essay about intersocial skill testing, and my tutor failed me with "this has never been said" written in big capital letters at this quote. WTF OP?

  32. 3 weeks ago
    Anonymous

    Better than the culinary abortion pictured in the OP at least but that's not exactly a challenge

  33. 3 weeks ago
    Anonymous

    Depends. Can I save somewhat gluey/mushy rice by throwing it in a wok and stirring it around? I'm an ingredient minimalist and can't cut onions to save my life. Too many recipes ask for 5+ vegetables when just one protein and one green would do.

  34. 3 weeks ago
    Anonymous

    A place near me had spicy Thai basil fried rice that was great, cheap and a good amount but the owners decided to get out of the business and do something else. Now I will attempt to make my own... Eventually.

  35. 3 weeks ago
    Anonymous

    Sti-fry old rice with random garbage you find in your fridge. It's literally the most basic shit.

  36. 3 weeks ago
    Anonymous

    I left my rice in the fridge without any cover and now it's hard, is it still good to go? Or should I use plastic wrapper

    • 3 weeks ago
      Anonymous

      If you put it in a container it would be both hard and wet. Its whatever. just keep choppong it with your spatula in the pan and adding soy sauce till it breaks up.

  37. 3 weeks ago
    Anonymous

    >day old leftover rice
    >diced onion, whatever the frick else is in the fridge that's about to go bad chopped and ready (carrots, green onion, almost anything, I sometimes use frozen shit)
    >in small bowl mix dark soy sauce, oyster sauce, mirin, dried spicy peppers from garden (chili crisp is good too), white pepper, A TINY BIT of sesame oil
    >garlic press ready with peeled garlic

    >a little oil and butter in pan
    >throw some chinese five spice into oil/butter for about 15s
    >then the harder vegetables like carrots to soften
    >then the rice
    >let cook for a bit
    >then the sauce mixture
    >then a few pressed cloves of garlic
    >then the softer vegetables
    >and either press garlic to side of pan to make room for eggs or make hard scrambled eggs on the side
    wa la, the best sloppa. Should be fairly garlicky with a hint of chinese five spice and seasme. The order of operations should let you keep your softer vegetables fresher and somewhat distinct from the stuff that needs to cook. You can steam them on the side and add them to at the end. Optionally you can add chopped water chestnuts from a can at the end. I sometimes just make it with bags of frozen shit although it's a fair bit worse.

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