What's the key to a great fried rice and egg?

What's the key to a great fried rice and egg?

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  1. 2 months ago
    Anonymous

    use shallots

    • 2 months ago
      Anonymous

      no

      • 2 months ago
        Anonymous
    • 2 months ago
      Anonymous

      Redpill me on shallots.

      • 2 months ago
        Anonymous

        Tastes like a cross between red onion and green onion, very fragrant when sauteed. Great fried, stewed, or added raw into things like omelets or rice. Can cut into slices of any width for a wide variety of onion consistency in a dish as well. Shallots are truly the thinking mans allium

    • 2 months ago
      Anonymous

      >garlic
      😐
      >garlic: smaller
      :O

      • 2 months ago
        Anonymous

        based moron

        • 2 months ago
          Anonymous

          >shallots
          >garlic
          crazy the extent to which you're a tastelet

          >onion
          😐
          >onion: smaller
          :O

      • 2 months ago
        Anonymous

        >shallots
        >garlic
        crazy the extent to which you're a tastelet

    • 2 months ago
      Anonymous

      no idea what those purple shits are but picrel are shallots

      • 2 months ago
        Anonymous

        No, these are green onions.
        have a nice day homosexual I bet you call pizza pie and soda pop.

        • 2 months ago
          Anonymous

          pizza is pie tho

          • 2 months ago
            Anonymous

            >pizza is pie tho
            incorrect
            pizza is open-faced, so it's a tart at best

            • 2 months ago
              Anonymous

              >pumpkin pie isn't pie

              • 2 months ago
                Anonymous

                yes

              • 2 months ago
                Anonymous

                youre absolutely moronic

              • 2 months ago
                Anonymous

                I'm a pie purist
                if it doesn't have a crust on the top, bottom and sides, it isn't a pie

              • 2 months ago
                Anonymous

                so a hot pocket is a pie to you?

              • 2 months ago
                Anonymous

                >a calzone is a pie

              • 2 months ago
                Anonymous

                >a calzone is a pie
                if you're

                pizza is pie tho

                then your even more warped than I am

      • 2 months ago
        Anonymous

        those are green / spring onions.

        shallots look like elongated small onions.

  2. 2 months ago
    Anonymous

    shallots

  3. 2 months ago
    Anonymous

    lots of onion

    • 2 months ago
      Anonymous

      *shallot

      • 2 months ago
        Anonymous

        shallot of onion

  4. 2 months ago
    Anonymous
    • 2 months ago
      Anonymous
  5. 2 months ago
    Anonymous

    scrambling the egg would be a start op

  6. 2 months ago
    Anonymous

    1. Wash the rice. Frying starchy rice is bad, it soaks up the oil, creating uneven textures and makes it half-sticky, half-unsticky. You're not going to get properly sticky rice from fried rice, so just wash the starch out. Day-old, couple hours-old, doesn't matter, as long as it's washed and cold.
    2. Fry the rice. I mean that you should at some stage in the process be frying the shit out of the rice on high heat to help crunch up its texture. This heat might ruin some of the other ingredients, so do it with nothing else in the pan. I bring this up because there are recipes that add the rice to an already in use pan, when it should be fried solo.
    3. Use scallions and at least one other allium (this includes shallots, but near-caramelized onions bang too)
    4. No carrots. What are you, four?

    • 2 months ago
      Anonymous

      >No carrots. What are you, four?

  7. 2 months ago
    Anonymous

    runny yolk

  8. 2 months ago
    Anonymous

    the heat from the egg frys the rice

  9. 2 months ago
    Anonymous

    How about a rabbit and dog to puke in that, it sure looks like some kind of puke.

    • 2 months ago
      Anonymous

      mom will put more tendies in the freezer for you soon, don't worry

  10. 2 months ago
    Anonymous

    The simple answer and the one that works is a bit of soy sauce and a chopped up chile pepper. Those two will both make OPs slop more presentable and palatable.

  11. 2 months ago
    Anonymous

    A splash of sesame oil at the end is great for flavor and aromatics it also makes girls cream their panties.

  12. 2 months ago
    Anonymous

    No anon mentioned salt and pepper, the most basic of the basic. You people are goofy.

    • 2 months ago
      Anonymous

      You should also cook it in a metal pan, with fat.

    • 2 months ago
      Anonymous

      yeah op dont forget to wake up before cooking

  13. 2 months ago
    Anonymous

    Haven't had a good result but
    - use leftover chicken
    - cook scrambled egg seperately
    - don't use soy sauce to brown the rice, it will be way too salty
    - don't try to fry too much rice at once
    - add everything at the end so it doesn't burn

    • 2 months ago
      Anonymous

      >- don't use soy sauce to brown the rice, it will be way too salty
      This is exactly why you keep a bottle of soy sauce and dark soy sauce. Dark soy is thicker and a little milder and sweeter.

      • 2 months ago
        Anonymous

        I've already caught a serious boner thinking of soy sauce

  14. 2 months ago
    Anonymous

    >Add shallot/onion and white bits of green onion and cook until translucent
    >Add garlic and ginger and cook until fragrant
    >Add eggs and beat in pan
    >Add day old white rice once eggs are mostly cooked and toast for a bit (Add diced carrot now if you're adding it)
    >Add white pepper, salt, and msg and mix
    >Add frozen peas now if you're adding them
    >Add whatever sauce you're using around the pan and not directly onto rice. Adding around the pan will give a more even coating. Adding directly to rice will have some overseasoned bits and some underseasoned bits.
    >Taste and finish seasoning
    >Add green part of green onions for garnish

  15. 2 months ago
    Anonymous
  16. 2 months ago
    Anonymous

    Malt vinegar, behold the phalanx!

    • 2 months ago
      Anonymous

      For me, it's NBC

      • 2 months ago
        Anonymous

        From the label it looks British, I've never seen that here in the states.

  17. 2 months ago
    Anonymous

    Ketchup, ketchup goes great on eggs, most people think that's for simpletons and it's good for everyone and ketchup is great on eggs on a Sunday afternoon.

    • 2 months ago
      Anonymous

      Sriracha is better

      • 2 months ago
        Anonymous

        That's the great debate, shark brand is pretty good.

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