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Thread: Fried rice

  1. #1
    cybercat Guest

    Default Fried rice

    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?



  2. #2
    James Silverton Guest

    Default Re: 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


  3. #3
    Peter Guest

    Default Re: Fried rice


    "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.



  4. #4
    [email protected] Guest

    Default Re: Fried rice

    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.


  5. #5
    cybercat Guest

    Default Re: Fried rice


    "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.



  6. #6
    Andy Guest

    Default Re: Fried rice

    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

  7. #7
    James Silverton Guest

    Default Re: Fried rice

    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


  8. #8
    James Silverton Guest

    Default Re: Fried rice

    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


  9. #9
    Andy Guest

    Default Re: Fried rice

    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

  10. #10
    James Silverton Guest

    Default Re: Fried rice

    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


  11. #11
    cybercat Guest

    Default Re: Fried rice


    "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.



  12. #12
    cybercat Guest

    Default Re: Fried rice


    "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.



  13. #13
    Sqwertz Guest

    Default Re: Fried rice

    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

  14. #14
    James Silverton Guest

    Default Re: Fried rice

    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


  15. #15
    Billy Guest

    Default Re: Fried rice

    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.


  16. #16
    cybercat Guest

    Default Re: Fried rice


    "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.



  17. #17
    James Silverton Guest

    Default Re: Fried rice

    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


  18. #18
    cybercat Guest

    Default Re: Fried rice


    "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.



  19. #19
    kilikini Guest

    Default Re: Fried rice

    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



  20. #20
    cybercat Guest

    Default Re: Fried rice


    "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?



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