How I make flied lice

[Robin Usagani]

Egg should go first.



Don't argue with me. I am Asian.

 

[Amocholes]

I'm glad that I don't live with you! My waistline couldn't take it.

 

[Ron Evers]

I'm glad that I don't live with you! My waistline couldn't take it.

We just got back from the gym, an hour work-out @ least three times a week. I am 140 lb & my wife 131 lb. I still am trying to get rid of a gut.

 

[Ron Evers]

Egg should go first.



Don't argue with me. I am Asian.

I just improved on that by beating together egg & soy & adding it last. No chunks of egg in finished dish.

 

[JacaRanda]

I end up adding way more veggies. Corn, peas, broccoli, cauliflower etc. Basically a stir fry with rice

 

[Designer]

I've used peppers, mild and medium, red for color.

 

[Ron Evers]

I've used peppers, mild and medium, red for color.

There are sweet red & green Jalapeno peppers, onion & brown mushrooms in the above mix.

 

[dxqcanada]

Egg should go first.

Don't argue with me. I am Asian.

The Asian guy is right.
Egg first, then the stuffing, then the rice.

 

[Designer]

Egg should go first.

Don't argue with me. I am Asian.

The Asian guy is right.
Egg first, then the stuffing, then the rice.

Not arguing, but I am questioning. Since eggs don't take a lot of cooking to be cooked, why start with the eggs?

Also; what is the "stuffing"?

I get the recommendation to dry the rice, and I have never attempted to use freshly-cooked rice, but I am curious as to what all goes in and when?

In my example above; cabbage (I know, sacrilege) takes time to cook down, so I start with that. Then the onions take the next longest, so in they go. Then vegetables such as snap peas, bean sprouts, etc, take very little cooking. The rice I would like browned and crispy, so I tend to cook it a fairly long time. I like it to be so crispy that I need to scrape it off the bottom, and it comes off in little sheets.

So let's say if I wasn't going to use any cabbage, what goes in first, and so on?

 

[sashbar]

OK, I will try Ron's recipe mixed with Derrel's tips. Must be nice.

 

[ratssass]

"There is no such thing really as professional chefs anymore, given the pervasiveness of pots and pans."

~ Robert Mark

 

[weepete]

I'm not usually organised enough to cook my rice the day before and have found that you can use rice that's just been cooked but it needs to be cooked perfectly or even slightly under cooked to work well. It works best if you rinse the rice well beforehand and cook it in a pan with lots of water (at least 5 times more water than rice). I cook it for about 5 mins, drain and cover with a tight fitting lid and leave it for 10-15 mins. The rice then partially boils, part steams and the heat left in the pan dries it out a bit too. Then I fry it in a well seasoned steel wok (since I got a traditional wok I'll never go back to non stick) in a bit of oil (not olive oil though that doesn't get hot enough). Then I add Kikkoman soy sauce and cook for a bit. Then it comes out of the pan and I'll scramble the egg and break it up (I like lots of egg in my rice and some big chunks too!) And then back into the wok with the rice and combined well.

I like it with chilli chicken which is basically just chopped up chicken thighs, soy sauce, lots of garlic, ginger and lots of fresh chopped chilli

 

[Ron Evers]

Weepete "I like it with chilli chicken which is basically just chopped up chicken thighs, soy sauce, lots of garlic, ginger and lots of fresh chopped chilli".

That sounds good to me but I would have to hold the soy sauce as my wife is not fond of it. I could add it on my plate or add some hot sauce - yes some hot sauce.

 

[weepete]

It's tasty Ron, I just use a splash to season the chicken but you could just put in a wee bit of salt instead. The stars of that dish are the chilli and the chicken so that's the main flavours that should stand out.

I've got a bottle of stuff called "Glasgow Megadeath" which is a hot chilli sauce mainly made with habenero chillis, that gives it a nice kick and a slightly different flavour if I want it really hot.

I also use in a soup I make that's an approximation of a dish I had in Thailand. It's a kind of clear very spicy chicken and mushroom broth with fresh basil, mint and corriander and chilli. I poach an egg on top too!

 

[acparsons]

That's fried rice you plick!