Why is take-out fried rice always so shitty?
I'm an amateur cook and I can make better fried rice than literally any asian restaurant. Restaurant fried rice almost never crispy and just tastes like plain rice with carrots and peas.
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whats you recipe china man dan
I agree that most take out fried rice is pretty basic, but fried rice shouldnt be crispy so idk what you are on
I don't mean crispy like the whole plate of fried rice should be crunchy, I'm talking about the slight crispiness like you want in a paella. What's the point of frying the rice if you don't want a bit of texture to the dish?
That's not the point of fried rice and not where the name comes from. It's the stir frying of the rice with other ingredients that gives it the name.
moron
he's right you know
Fried Rice isn't meant to have a crispy texture, the "frying" part is meant to impart the flavors of "Wok Hei"
I can't make good fried rice to save my life. I think my sauce is fricked up but i follow the recipe
why are you a gay Black person? you don't happen to be part of the gay Black person alliance or the gay Black folk from outter space, do you?
I've never eaten or seen fried rice that was 'crispy' is OP trolling?
Crispy?
homie, you ain't gonna be asian. Also, stop eating at cheap joints you Hispanic. And inb4 you say you eat at expensive joints. You weebs will always be white no matter how much you cope.
Fried rice is a way to repurpose leftover rice. It's poverty food you moron not fine dining
Fine dining is just making ordinary food - "poverty food" - but with only the best bits. The expense comes from discarding anything not pErFeCt
>take-out
>probably one that caters to gaijin
That's your problem
Homestyle fried rice emphasises the browning and crisping. We just fob off mass-boiled shit on dumbasses who don't know any better
I frankly wouldn't eat anything on most takeout places' menus, except maybe sweet and sour pork, or its cousin, orange chicken
>t. uncle runs an asian takeout place
There are no "best bits" in fried rice. It's slop i.e. comfort food. You only think it can be fine dining because you didn't grow up eating it. Serving fried rice in a nice restaurant would be like serving hamburger helper
It was an analogy. What is risotto but simply rice with shit? But if you make it with Regional Ingredient X and Y, Pretentious Wine Du Jour, and drown it with truffle shavings and who knows, shredded gold leaf or whateverthefrick, suddenly it's "haute cuisine" and you can charge a hundred bucks a plate to eat "slop i.e. comfort food".
>Serving fried rice in a nice restaurant
Likewise, you can turn asian fried rice into some gourmet shit by using the best possible basmati, jamon iberico, wagyu, crabmeat, black ginger, frying in XVOO and handmade abalone sauce, whatever. Go wild.
"Nice restaurants" are mostly a scam. Mostly.
What weird ass restaurants are you going to wear risotto is served as an entree and not as a side?
where*
I didn't, and in asian fine dining, neither is rice. For example, in Japanese kaiseki, rice is served at the end. Same deal with Chinese. Not sure about Korean.
You just claimed that risotto can be an entree
citation needed
>ctrl + F "entree", "main dish", "main course", "mains"
>404
weird
Post TOEFL score
never needed to take that shit lmao
you, on the other hand, seem to have misinterpreted "haute cuisine". at least, that's the only way I can imagine you fricked up, besides being an utter mong
>basmati
That's boiled not fried. It's full of water and mushed together in an overcrowded pan.
Rice is served as the main food in Southern Chinese cuisine
Fried rice is generally good even from shitty takeout restaurants
Fried rice isn't meant to be crispy
Fried rice generally has an egg coat or oyster sauce.
wrong, wrong, wrong, right
Chicken Rice and Steamed Fish are entrees where rice is served as a main part of the dish
That's like saying french fries are mains because steak frites is an entree where fries are part of the main dish
unlike western food, the two components aren't meant to be separated.
the steamed fish is too seasoned/salty to eat alone, the rice is entirely unseasoned
as for chicken rice, the rice being poached in the chicken broth is an integral part of the dish
disagree; carbs and meat come together in many cuisines, that doesn't make carbs a main. e.g. chili con carne is served with beans or rice but that doesn't make the beans and rice in that combination a main.
>fish
agree, but fish here remains the entree and can be cooked in a way that is eaten individually, it is usually cooked with additional "over"-seasoned sauce simply because it is usually served with rice
>rice
agree, but chicken here is still the entree; that the rice is poached in chicken broth is irrelevant
no one eats mapo tofu straight without rice
And nobody eats a roast straight without side dishes of carbs and vegetable. Nonetheless, nobody categorises potatoes and vegetables as "mains"
That is why this statement
>Rice is served as the main food in Southern Chinese cuisine
is as stupid as saying "bread is the main food in French cuisine"
"To eat" in Chinese is literally "Eat Rice"; then yes rice is the main food in their cuisine.
if
"mange pomme de terre" in French was the meaning "to eat", then I'd imagine they'd consume potatoes as one of their main food staples
>吃飯
I know
It's similar for Japanese in that rice plays an important cultural role. They use it in every stage of the meal from starter to sweet, and once upon a time even as currency. Nonetheless that does not make rice the "main food". At least not in the sense of (what Americans call) an entree...
Well, good thing no one said that.
we just say mangia
time to mangia, etc.
guess what i am
I don't know if this has happened all over, but in my area all the generic take-out fried rice has seriously declined, used to be you could get pork fried rice and it would have tasty chunks of roast pork or char siu, plenty of peas, carrots, and beans sprouts, and big bits of scrambled eggs. In the past few year though you get overcooked bits of mystery meat and you're luck to find more than a bit of diced onion.