kanny 19,387 Posted February 7, 2021 Report Share Posted February 7, 2021 6 minutes ago, Ken's Deputy said: Fried Rice Advice? Made some attempted chink takeaway fried rice, last night, lads. Wasn't what I'd hoped for Primarily my own fault as I wasn't focused and under boiled the rice to start with. Fukked from the start then. My question is: This recipe called for 1 Tablespoon of Dark Soy Sauce. One of Light. (In about 2 1/2 cups of prepared rice). I'm reasonably sure most recipes tend to use only Dark? Wonder if it's only one spoon, too? Dunno. This stuff - apart from being too 'hard' - was a bit overpoweringly soyed. One Tbspn Dark? Just the one of Light? Half of each? What's anyone reckon? Cheers. cold rice works best , if your adding egg then scramble the egg in the pan before adding the cold rice, without using authentic oils your never going to achieve that exact taste but you can get something decent, as for soy its to taste, treat it like salt . 1 Quote Link to post Share on other sites
Jonjon79 13,340 Posted February 7, 2021 Report Share Posted February 7, 2021 11 minutes ago, Ken's Deputy said: Fried Rice Advice? Made some attempted chink takeaway fried rice, last night, lads. Wasn't what I'd hoped for Primarily my own fault as I wasn't focused and under boiled the rice to start with. Fukked from the start then. My question is: This recipe called for 1 Tablespoon of Dark Soy Sauce. One of Light. (In about 2 1/2 cups of prepared rice). I'm reasonably sure most recipes tend to use only Dark? Wonder if it's only one spoon, too? Dunno. This stuff - apart from being too 'hard' - was a bit overpoweringly soyed. One Tbspn Dark? Just the one of Light? Half of each? What's anyone reckon? Cheers. I do a really simple egg fried rice - cook the rice first, oil in a pan, get it hot, put the rice in and move it around for a minute. Then crack a couple of eggs in there and keep it moving until the egg is cooked. 2 Quote Link to post Share on other sites
Ken's Deputy 4,456 Posted February 7, 2021 Report Share Posted February 7, 2021 9 minutes ago, mushroom said: Have a look at this YouTube channel Worth it, just for his mum! What a little sweetie! Definitely getting me closer though. Thanks! 1 Quote Link to post Share on other sites
mushroom 12,388 Posted February 7, 2021 Report Share Posted February 7, 2021 16 minutes ago, Ken's Deputy said: Worth it, just for his mum! What a little sweetie! Definitely getting me closer though. Thanks! When it comes to Chinese fakeaway, I reckon they're the best 1 Quote Link to post Share on other sites
Jonjon79 13,340 Posted February 7, 2021 Report Share Posted February 7, 2021 Beef and stilton pasty tonight. .......... Nice and simple - beef mince, onion, peas and stilton with a buttery mash. 4 Quote Link to post Share on other sites
kanny 19,387 Posted February 7, 2021 Report Share Posted February 7, 2021 American style pancakes with butter fried bananas and a himalayan salted caramel sauce . 4 Quote Link to post Share on other sites
kanny 19,387 Posted February 7, 2021 Report Share Posted February 7, 2021 14 minutes ago, Jonjon79 said: Beef and stilton pasty tonight. .......... Nice and simple - beef mince, onion, peas and stilton with a buttery mash. Looks pukka mate 1 Quote Link to post Share on other sites
Jonjon79 13,340 Posted February 7, 2021 Report Share Posted February 7, 2021 1 minute ago, kanny said: Looks pukka mate Cheers mate - it went down well I've just sent the missus a link to this page - I reckon those pancakes are right up her street 1 Quote Link to post Share on other sites
NEWKID 26,191 Posted February 7, 2021 Report Share Posted February 7, 2021 The chop was good... But why do we only have sprouts at Christmas? Sprouts fried off in pancetta was the star of tonight's dinner.. Great shout from the wife 2 Quote Link to post Share on other sites
NEWKID 26,191 Posted February 7, 2021 Report Share Posted February 7, 2021 1 hour ago, Ken's Deputy said: Fried Rice Advice? Made some attempted chink takeaway fried rice, last night, lads. Wasn't what I'd hoped for Primarily my own fault as I wasn't focused and under boiled the rice to start with. Fukked from the start then. My question is: This recipe called for 1 Tablespoon of Dark Soy Sauce. One of Light. (In about 2 1/2 cups of prepared rice). I'm reasonably sure most recipes tend to use only Dark? Wonder if it's only one spoon, too? Dunno. This stuff - apart from being too 'hard' - was a bit overpoweringly soyed. One Tbspn Dark? Just the one of Light? Half of each? What's anyone reckon? Cheers. The rice needs to be fairly dry mate...Best cooked hours or a day before. Cook the egg like an omelette but break up, put to oneside, fry the rice (i add garlic and onion) then add back the egg...add soy sauce a little at a time...and taste.. I quite like the salt it adds so probably add more than some...but taste as you go 1 Quote Link to post Share on other sites
NEWKID 26,191 Posted February 7, 2021 Report Share Posted February 7, 2021 A tip with rice... Boil it until it still has some bite, drain it over the pan and cover it (tin foil and a tray towel over the top)... this will steam slowly for 10 minutes or so...it will be perfect and fluffy after...if you then spread it on a tray for 20 minutes or so you can dry it enough for fried rice... Quote Link to post Share on other sites
Ken's Deputy 4,456 Posted February 7, 2021 Report Share Posted February 7, 2021 6 minutes ago, NEWKID said: Boil it until it still has some bite, drain it over the pan and cover it (tin foil and a tray towel over the top) How do you mean; " drain it over the pan "? And, what's a Tray Towel? Is that what I'd call a tea towel? One of those general clothes one might handle a hot dish with, or dry shit with? Quote Link to post Share on other sites
Ken's Deputy 4,456 Posted February 7, 2021 Report Share Posted February 7, 2021 Fried Rice: MSG? Anyone here actually use that? It seems popular with the chinks. I'm just hovering over 1Ilb of the shit, for four quid! Out last me! What have I to loose? 1 Quote Link to post Share on other sites
NEWKID 26,191 Posted February 7, 2021 Report Share Posted February 7, 2021 7 minutes ago, Ken's Deputy said: How do you mean; " drain it over the pan "? And, what's a Tray Towel? Is that what I'd call a tea towel? One of those general clothes one might handle a hot dish with, or dry shit with? Sorry I'm on phone, spell check is a twat.. Tea towel.. Drain the rice over the saucepan you boiled it in and cover straight away, tinfoil first and put a tea towel over the top.. The hot water will continue to steam it, and "fluff it up" .... ( that sounds a bit porn lol) You need to take it off the boil when it still has a little bite to the rice, 10 minutes over the hot water finishes it... 1 Quote Link to post Share on other sites
NEWKID 26,191 Posted February 7, 2021 Report Share Posted February 7, 2021 9 minutes ago, Ken's Deputy said: Fried Rice: MSG? Anyone here actually use that? It seems popular with the chinks. I'm just hovering over 1Ilb of the shit, for four quid! Out last me! What have I to loose? Very salty.... I rather add salt personally, or fish sauce, soy sauce etc... 2 Quote Link to post Share on other sites
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