Someone have mercy on an old man please. Fried Rice?????

[TNHermit]

Does ya 'all's fried rice come out nice and white or cream colored ??

[armourbearer]

Does ya 'all's fried rice come out nice and white or cream colored ??

It starts out white ( I have found leftover rice or made the day before and cold works best also), but when I stir in the soy sauce that darkends it so it turns 'light brown.'

[hunybee]

sweety,

just before the rest of the dish is done (they would need only a minute more to be fully cooked) hollow out a spot in the pan and push the veggies and such out of the way and crack the egg in the hollow. scramble it quick and do your best to keep it away from the rest of the dish as you cook it. when it is just about done, mix in the other veggies and stuff and enjoy!

[TNHermit]

Thanks Ladies I'll be in touch LOL

[hbg]

What type of rice are you using? We used several different varities over the past few wks. The differences between them are amazing when it comes to making fried rice. Kids like brown rice best.

[TNHermit]

What type of rice are you using? We used several different varities over the past few wks. The differences between them are amazing when it comes to making fried rice. Kids like brown rice best.

I've been trying to get this right for years LOL I've used long grain,short grain.brown,white mellw yellow and tonight i tried wild. Same thing. What is most humiliating is that I am a pretty good cook
THis thing has turned into my waterloo
BUt I shall overcome!!! :)

[tupper]

Don't know if this is what you're looking for, but maybe -

Brown the rice, dry, in some oil or butter, depending on your recipe. Mexican, use lard maybe. Italian, use olive oil or butter. Whichever you like. But brown it first, stir in the seasonings, and *then* pour in the liquid. Mexican rice, I think I've just put on a cover. Risotto, you have to stand there and stir it while it absorbs the liquid.

[hbg]

OUCH...I can sympathize. I still can't use the smoker grill to any sort of satisfaction. I can safely say beef and pork do not get along with me on one. Hubby can do anything with the blasted thing. Me...sigh...it's an ugly picture...

Have you tried letting the rice set for at least 24 to 36 hours...then finger seperating it and "massaging" a wee lil bit of oil thru it to help it break up and not stick together (before warming it and adding the other fried rice ingredients)? We got the brown rice to fluff up nicely when we did it that way. It was even somewhat "mushy" when we used it within an hour or so of cooking it..

Due to us getting another snowstorm today/tonite/tomorrow (I noted ND attempted to snitch it again...sigh), the boys and I will do some experimenting and see what we can come up with to try to help you. (This board gives me some unique ways to keep them out of mischief during the 'boring' times...lol) Tupper may be on to something. Maybe if it was slightly fried before making it into the "fried rice" dish it may make it less "mushy"...we'll try this one tomorrow...:D

[Texaslil]

Thanks guys

IT seems like I pretty much do what you guys do. but it never has that :fluffyness" LOL to it. When you eat out fried rice everything is mixed together but still separate. (does that make sense :) ).

Mine you can make wet snow balls out of. I have to keep trying

I like the rice cause you can put left over meat and veggies in it.

Hermit, you can't get really fluffy rice by boiling,,. It has to be STEAMED. That how the chinese restaurants do it. If you can't invest in a rice steamer, try cooking it on such lo;w heat that you don't have to stir it. The stirring breaks it up. Also use long grained rice. short grain, or basmati gets sticky. I hate sticky rice and so I invested in a rice steamer a long itme ago. If you can't, bring 2 cups of water and one cup of rice to a boil, then turn off the heat. and cover. If it's not done in about 30 minutes, put the heat on the lowest to finish and don't stir. Also you can try washing the rice to get rid of any exces starch which has a tendency to make for more sticky. Good luck

[TNHermit]

Hermit, you can't get really fluffy rice by boiling,,. It has to be STEAMED. That how the chinese restaurants do it. If you can't invest in a rice steamer, try cooking it on such lo;w heat that you don't have to stir it. The stirring breaks it up. Also use long grained rice. short grain, or basmati gets sticky. I hate sticky rice and so I invested in a rice steamer a long itme ago. If you can't, bring 2 cups of water and one cup of rice to a boil, then turn off the heat. and cover. If it's not done in about 30 minutes, put the heat on the lowest to finish and don't stir. Also you can try washing the rice to get rid of any exces starch which has a tendency to make for more sticky. Good luck

I've got some kind of crockpot thing for rice with a hole in the lid. Its suppose to be a rice cooker ?? :)
By the way I should add I make a killer rice pudding LOL