Thread: Fried rice

cybercat wrote on Wed, 24 Sep 2008 14:45:38 -0400:

> Is it possible to make decent fried rice that is not soggy and
> does not stick together without making the rice ahead of time to let
> it dry out?

While I favor making it ahead of time, spreading it out on a paper towel
and perhaps nuking works!
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"cybercat" <[email protected]> wrote in message
news:gbe1s8$nfq$[email protected]..
> Is it possible to make decent fried rice that is not soggy and does not
> stick together without making the rice ahead of time to let it dry out?

Give the rice a quick pan fry in oil, coating all the rice, before steaming
or boiling, say 5 minutes worth of it. I don't do this myself but might be
what you are looking for.

cybercat <[email protected]> wrote:
> Is it possible to make decent fried rice that is not soggy and does not
> stick together without making the rice ahead of time to let it dry out?

Uh, use Uncle Ben's?

Or, just make it kind of dry and use olive oil in the frying and
keep it moving. Don't let it fry in a big lump. Break it up
and turn it constantly. Honestly, I don't usually make fried
rice unless I already have left-over rice sitting around, but
I think freshly made would work OK if you didn't use sticky rice
as a base.

Bill Ranck
Blacksburg, Va.

"James Silverton" <[email protected]> wrote in message
news:G9wCk.1090$[email protected]..
> cybercat wrote on Wed, 24 Sep 2008 14:45:38 -0400:
>
>> Is it possible to make decent fried rice that is not soggy and
>> does not stick together without making the rice ahead of time to let it
>> dry out?
>
> While I favor making it ahead of time, spreading it out on a paper towel
> and perhaps nuking works!
> --

Now there's an idea! I spread it out on a cookie sheet and put it in the
refrigerator all day uncovered. The flavor was good, but it was a soggy
mess. Plus, nobody had fresh bean sprouts and I just cannot use canned.
Aack! Why ARE there canned bean sprouts? The things are all about texture.

cybercat said...

> Is it possible to make decent fried rice that is not soggy and does not
> stick together without making the rice ahead of time to let it dry out?


I've been meaning to make a successful egg fried rice.

The overnight rice is the problem. That and the long or short or WHAT grain
rice.

Someday.

Andy

cybercat wrote on Wed, 24 Sep 2008 15:20:43 -0400:


> "James Silverton" <[email protected]> wrote in
> message news:G9wCk.1090$[email protected]..
>> cybercat wrote on Wed, 24 Sep 2008 14:45:38 -0400:
>>
>>> Is it possible to make decent fried rice that is not soggy
>>> and does not stick together without making the rice ahead of
>>> time to let it dry out?
>>
>> While I favor making it ahead of time, spreading it out on a paper
>> towel and perhaps nuking works! --

>Now there's an idea! I spread it out on a cookie sheet and put it in
>the refrigerator all day uncovered. The flavor was good, but it was a
>soggy mess. Plus, nobody had fresh bean sprouts and I just cannot use
>canned. Aack! Why ARE there canned bean sprouts? The things are all
>about texture.

Yes, I agree, tho' fortunately I seem always to be able to find fresh
bean sprouts. I don't like canned water chestnuts or frozen snow peas
and canned bamboo shoots are just tolerable. Fresh water chestnuts,
unfortunately, are hard to find outside Chinese markets but, once you
have tried them, you'll never go back to canned.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Andy wrote on Wed, 24 Sep 2008 14:30:42 -0500:

>> Is it possible to make decent fried rice that is not soggy
>> and does not stick together without making the rice ahead of
>> time to let it dry out?

> I've been meaning to make a successful egg fried rice.

> The overnight rice is the problem. That and the long or short
> or WHAT grain rice.

> Someday.

I've never seen much difference in types of white rice. I usually use
standard supermarket long grain rice but, if I have some, I may use
Bismati for Indian food. I use a Japanese rice cooker for all types
including sushi rice. Let me honest, I don't make sushi but I like sushi
rice with other types of Japanese food.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton said...

> Andy wrote on Wed, 24 Sep 2008 14:30:42 -0500:
>
>>> Is it possible to make decent fried rice that is not soggy
>>> and does not stick together without making the rice ahead of
>>> time to let it dry out?
>
>> I've been meaning to make a successful egg fried rice.
>
>> The overnight rice is the problem. That and the long or short
>> or WHAT grain rice.
>
>> Someday.
>
> I've never seen much difference in types of white rice. I usually use
> standard supermarket long grain rice but, if I have some, I may use
> Bismati for Indian food. I use a Japanese rice cooker for all types
> including sushi rice. Let me honest, I don't make sushi but I like sushi
> rice with other types of Japanese food.


James,

For some reason I'm under the impression that fried rice is fattening.

Andy

Andy wrote on Wed, 24 Sep 2008 14:51:29 -0500:

>> Andy wrote on Wed, 24 Sep 2008 14:30:42 -0500:
>>
>>>> Is it possible to make decent fried rice that is not soggy
>>>> and does not stick together without making the rice ahead
>>>> of time to let it dry out?
>>
>>> I've been meaning to make a successful egg fried rice.
>>
>>> The overnight rice is the problem. That and the long or
>>> short or WHAT grain rice.
>>
>>> Someday.
>>
>> I've never seen much difference in types of white rice. I
>> usually use standard supermarket long grain rice but, if I
>> have some, I may use Bismati for Indian food. I use a
>> Japanese rice cooker for all types including sushi rice. Let
>> me honest, I don't make sushi but I like sushi rice with
>> other types of Japanese food.

> James,

> For some reason I'm under the impression that fried rice is
> fattening.

Not really much more fattening than regular rice! You can use a
non-stick pan and use very little oil (or even none at all.) There will
be a little oil from stir frying the vegs and protein if desired but
very little is needed. Of course, many restaurants use a surprising
amount of grease.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" <[email protected]> wrote
>> For some reason I'm under the impression that fried rice is
>> fattening.
>
> Not really much more fattening than regular rice! You can use a non-stick
> pan and use very little oil (or even none at all.)

I think of it as one of those foods that balance out because of the fresh
vegetables and lean protein.

"Andy" <q> wrote
>
> For some reason I'm under the impression that fried rice is fattening.
>

For me, rice, fried or not, is fattening, because starchy foods tend to
stick--to me.

cybercat wrote:
> Is it possible to make decent fried rice that is not soggy and does not
> stick together without making the rice ahead of time to let it dry out?

After cooking it, immediately spread it out loosely on a cookie sheet
and put it in a FROST FREE FREEZER. It should be ready in an 1 or 1.5
hour(s) or so. Let it come to near-room temp before you cook with it.

Works much better than an oven, won't over-dry, and doesn't require any
attention (like stirring).

-sw

cybercat wrote on Wed, 24 Sep 2008 16:18:08 -0400:


> "Andy" <q> wrote
>>
>> For some reason I'm under the impression that fried rice is
>> fattening.

>For me, rice, fried or not, is fattening, because starchy foods tend to
>stick--to me.


I can't argue with that as an opinion. My son swears that cutting out
all carbohydrates works but the effect has not been spectacular for me
:-)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Wed, 24 Sep 2008 20:24:25 GMT, "James Silverton"
<[email protected]> wrote:

>>> For some reason I'm under the impression that fried rice is
>>> fattening.
>>For me, rice, fried or not, is fattening, because starchy foods tend to
>>stick--to me.
> I can't argue with that as an opinion. My son swears that cutting out
>all carbohydrates works but the effect has not been spectacular for me
>:-)

Eliminating "white" food, will help greatly for weight loss....but I
am positive that some here will claim they lost 200 pounds eating
mashed potatoes and gravy.

With that said....why not make your "fried" rice with brown rice. Nice
"nutty" flavor to me.

"Sqwertz" <[email protected]> wrote in message
news:gbe7c3$5l8$[email protected]..
> cybercat wrote:
>> Is it possible to make decent fried rice that is not soggy and does not
>> stick together without making the rice ahead of time to let it dry out?
>
> After cooking it, immediately spread it out loosely on a cookie sheet and
> put it in a FROST FREE FREEZER. It should be ready in an 1 or 1.5 hour(s)
> or so. Let it come to near-room temp before you cook with it.
>
> Works much better than an oven, won't over-dry, and doesn't require any
> attention (like stirring).
>

Thanks. I'll do this next time.

Billy wrote on Wed, 24 Sep 2008 16:41:29 -0400:

>>>> For some reason I'm under the impression that fried rice is
>>>> fattening.
>>> For me, rice, fried or not, is fattening, because starchy
>>> foods tend to stick--to me.
>> I can't argue with that as an opinion. My son swears that
>> cutting out all carbohydrates works but the effect has not
>> been spectacular for me :-)

> Eliminating "white" food, will help greatly for weight
> loss....but I am positive that some here will claim they lost
> 200 pounds eating mashed potatoes and gravy.

>With that said....why not make your "fried" rice with brown rice.
> Nice "nutty" flavor to me.

I've tried it and I've tried various things like "black" rice but I've
always gone back to white. I keep meaning to make some wild rice and add
it to fried rice but I've not done it yet.



--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" <[email protected]> wrote
> I've tried it and I've tried various things like "black" rice but I've
> always gone back to white. I keep meaning to make some wild rice and add
> it to fried rice but I've not done it yet.
>
I'm convinced that some people metabolize carbs better, some metabolize fats
better.

cybercat wrote:
> "James Silverton" <[email protected]> wrote in message
> news:G9wCk.1090$[email protected]..
>> cybercat wrote on Wed, 24 Sep 2008 14:45:38 -0400:
>>
>>> Is it possible to make decent fried rice that is not soggy and
>>> does not stick together without making the rice ahead of time to
>>> let it dry out?
>>
>> While I favor making it ahead of time, spreading it out on a paper
>> towel and perhaps nuking works!
>> --
>
> Now there's an idea! I spread it out on a cookie sheet and put it in
> the refrigerator all day uncovered. The flavor was good, but it was a
> soggy mess. Plus, nobody had fresh bean sprouts and I just cannot use
> canned. Aack! Why ARE there canned bean sprouts? The things are all
> about texture.

Cyber, grow your own! We do. It's cheap and really easy. Sprouts are
ready in about 4 -5 days.

kili

"kilikini" <[email protected]> wrote
> Cyber, grow your own! We do. It's cheap and really easy. Sprouts are
> ready in about 4 -5 days.
>

How do you do it?