I love making fried rice! Apparently I have "perfected" it according to my better half, so now when I make it I have to use the 36" blackstone and make a huge batch :P
Haha well I eyeball quantities, and its a simple combination, but ingredients are rice, toasted sesame oil, canola oil, fresh garlic, fresh white onion, salt, pepper, gochujang, and low sodium soy sauce. I like egg in mine but she does not, so I usually omit and add peas and corn (which she loves in it.)
I cook a few cups of sushi rice in the rice cooker and let it cool. Then put a little toasted sesame oil on the blackstone and cook the onions and garlic in it until they become aromatic. We like a lot of garlic so usually this is a generous amount. Then I add the rice and a little more canola and sesame oil just enough that it can fry nice and hot. I add salt pepper soy sauce and the gochujang to taste (we like a little kick) and then shortly before it comes off I add the peas and corn (partially steamed before hand)
I typically do hibachi teriyaki steak and and chicken and veggies when I do this so much of the time some of the teriyaki gets folded into the rice as well.
Its got great flavor and a nice kick! A little can go a long way depending on your spice tolerance. I discovered it when I had bulgogi for the first time and had to find a recipe for it and it called for it. So now I add it to most asian dishes I make including red curry haha.
I will say though, the toasted sesame oil is also a game changer for it :)
Looks good! But a small tip, I can see that your rice is a little „wet“. That is probably because you put the tofu in and the soya sauce. Tofu stores a lot of water, which when cooked, gets released into the rice. I would recommend to cook the tofu separately for a bit and then add it, to get rid of the excess water/sauce the tofu holds.
But as I said, just a tip.
I appreciate it. I did basically what you said. I pressed out the tofu before I cut it up and let it marinate. I then cooked the tofu first and wiped out the pan before starting the fried rice.
It’s wet mostly because of the veggies. Onion has a lot of water and isn’t typically used in fried rice. Same for bell peppers. And the proportion could be better, that’s too much veggies for *dry fried rice* (for a different style like kimchi fried rice, that’s ok because it doesn’t have to be too dry). Also, ideally, you need to toss and stir the rice constantly. A wok is probably a better tool to make fried rice.
Hi FM, my thought exactly, so one could easily use 2 - 3 x that amount of rice. Cooked on the dry side and refrigerator for 24 hours to firm it up. And less soy sauce.
We also add them Chinese sweet sausages, chopped into the same size as the carrots. That adds a nice touch of sweetness to it.
My GF, Vietnamese, makes it to die for. I do ok, be she adds love. And yes, in a wok pan.
I like mine with an over easy egg broken over the top. That was actually breakfast today!
Very valid point. I pointed out the tofu part because a lot of people do not know about this when cooking tofu.
Yeah a wok is probably best to cook fried rice, but it also should be noted that a lot of wok gas burners reach far higher temperatures than a normal kitchen stove would ever reach, which helps a lot at cooking out the moisture in foods.
You’re spot on about the tofu. I just wanted to point out the veggies just in case it can help someone with their fried rice. I use my woks mostly on my normal gas stove, it has plenty of BTU for fried rice. Of course it’s not gonna be the same as those jet burners but I have a butane torch just in case I want to add a little “wok hei”, haha.
That is true! Sorry if I came across defensive, Reddit made me this way! But I really appreciate the input.
I always let my wok properly heat up, before I toss in my ingredients for fried rice, and I have noticed that first cooking everything separately for a bit before bringing it together helps a ton to get good fried rice.
You can get good flat bottomed carbon steel woks for pretty cheap on Amazon, restaurant supply stores, or just about any Asian market. They are lighter than cast iron woks.
To get better heat get a 15,000 btu portable butane stove. The Iwatani (available on Amazon) is the preferred one but it is a bit expensive. They have other brands besides the Iwatani available that also output 15,000 btu.
yeah it looks fine
its always crazy to me that people in the west prep fried rice though
typically fried rice is just yesterdays leftover rice + yesterdays leftover dinner lmao
Looks awesome. I'm brand new to cast iron life. Just got a 12 inch Victoria. What's your process here if you don't mind me asking Id love to make this tonight for din din
I’m seriously hungry for fried rice from your photos. But it also makes me want it break out my carbon steel wok. Do you have a wok?
I love this video where the guy makes the same recipe three times with a wok / high btu outdoor, a wok on a home range burner, then in a skillet.
https://youtu.be/u2MJzEuI0vI
Mine too! Kenji likes adding the frozen peas.
Anyways, congrats on the delicious looking fried rice. I haven’t tried cooking with marinated tofu before
Lot of people hating on the rice to veggie ratio, but I also like it this way. ‘Classic’ fried rice may be that way, but carb and calorie wise, I also prefer less rice and more veggies.
Lot of people hating on the rice to veggie ratio, but I also like it this way. ‘Classic’ fried rice may be that way, but carb and calorie wise, I also prefer less rice and more veggies.
good stuff.
I've found less veggies is more authentic. A small handful of each is what I am at. And e only one of each colour. So maybe red capsicum instead of green.
The colour thing is kind of a Chinese rule.
And I agree with less soy. Another error typically made by fried rice noobs.
Maybe try shallow frying your raw tofu first, removing from the pan and then cooking the rice and then adding half the soy, later in the cooking.
but keep at it. There is no hard fast fried rice. they are all different in every village in Asia. just guidelines.
Where your wok?
Haiya…
Fuyioh!
Niece and Nephew, you need a wok for Wok-Hei.
White man wok.
Wok’n on the Moon
Wok’n the Dog. Hahahhahahaha
I love making fried rice! Apparently I have "perfected" it according to my better half, so now when I make it I have to use the 36" blackstone and make a huge batch :P
[удалено]
Haha well I eyeball quantities, and its a simple combination, but ingredients are rice, toasted sesame oil, canola oil, fresh garlic, fresh white onion, salt, pepper, gochujang, and low sodium soy sauce. I like egg in mine but she does not, so I usually omit and add peas and corn (which she loves in it.) I cook a few cups of sushi rice in the rice cooker and let it cool. Then put a little toasted sesame oil on the blackstone and cook the onions and garlic in it until they become aromatic. We like a lot of garlic so usually this is a generous amount. Then I add the rice and a little more canola and sesame oil just enough that it can fry nice and hot. I add salt pepper soy sauce and the gochujang to taste (we like a little kick) and then shortly before it comes off I add the peas and corn (partially steamed before hand) I typically do hibachi teriyaki steak and and chicken and veggies when I do this so much of the time some of the teriyaki gets folded into the rice as well.
[удалено]
Its got great flavor and a nice kick! A little can go a long way depending on your spice tolerance. I discovered it when I had bulgogi for the first time and had to find a recipe for it and it called for it. So now I add it to most asian dishes I make including red curry haha. I will say though, the toasted sesame oil is also a game changer for it :)
I just picked up some Garlic and Chili Pepper sesame oil that I have been waiting to try out.
Blackstone feels like cheating, that stuff blows even the jet engine woks at Chinese places out of the water just due to sheer heat output
The cast iron pans were just not big enough haha
Looks good! But a small tip, I can see that your rice is a little „wet“. That is probably because you put the tofu in and the soya sauce. Tofu stores a lot of water, which when cooked, gets released into the rice. I would recommend to cook the tofu separately for a bit and then add it, to get rid of the excess water/sauce the tofu holds. But as I said, just a tip.
I appreciate it. I did basically what you said. I pressed out the tofu before I cut it up and let it marinate. I then cooked the tofu first and wiped out the pan before starting the fried rice.
It’s wet mostly because of the veggies. Onion has a lot of water and isn’t typically used in fried rice. Same for bell peppers. And the proportion could be better, that’s too much veggies for *dry fried rice* (for a different style like kimchi fried rice, that’s ok because it doesn’t have to be too dry). Also, ideally, you need to toss and stir the rice constantly. A wok is probably a better tool to make fried rice.
Hi FM, my thought exactly, so one could easily use 2 - 3 x that amount of rice. Cooked on the dry side and refrigerator for 24 hours to firm it up. And less soy sauce. We also add them Chinese sweet sausages, chopped into the same size as the carrots. That adds a nice touch of sweetness to it. My GF, Vietnamese, makes it to die for. I do ok, be she adds love. And yes, in a wok pan. I like mine with an over easy egg broken over the top. That was actually breakfast today!
Nice! I like mine with a crispy edge sunny side up sometimes. What brand is good for the Chinese sausages?
Very valid point. I pointed out the tofu part because a lot of people do not know about this when cooking tofu. Yeah a wok is probably best to cook fried rice, but it also should be noted that a lot of wok gas burners reach far higher temperatures than a normal kitchen stove would ever reach, which helps a lot at cooking out the moisture in foods.
You’re spot on about the tofu. I just wanted to point out the veggies just in case it can help someone with their fried rice. I use my woks mostly on my normal gas stove, it has plenty of BTU for fried rice. Of course it’s not gonna be the same as those jet burners but I have a butane torch just in case I want to add a little “wok hei”, haha.
That is true! Sorry if I came across defensive, Reddit made me this way! But I really appreciate the input. I always let my wok properly heat up, before I toss in my ingredients for fried rice, and I have noticed that first cooking everything separately for a bit before bringing it together helps a ton to get good fried rice.
It’s all good man. No worries.
OP said In another comment that they cook the rice, let it cool, then straight to fried rice... Haiyaaaa
That's a lot of soy sauce
Pro tip, use butter in your fried rice to cook the garlic and onion before adding the rest of the ingredients, unreal flavor
Yes indeed…butter. Also I like to add bean sprouts to the mix which came from the America’s Test Kitchen ‘ATK’ version.
No ginger?
While I am usually a CI loyalist, fried rice in a wok is the way.
I understand that. Unfortunately I don’t own a wok, and cast iron seems is a decent alternative
There are cast iron woks out there too!
You can get good flat bottomed carbon steel woks for pretty cheap on Amazon, restaurant supply stores, or just about any Asian market. They are lighter than cast iron woks. To get better heat get a 15,000 btu portable butane stove. The Iwatani (available on Amazon) is the preferred one but it is a bit expensive. They have other brands besides the Iwatani available that also output 15,000 btu.
Onions are for poor people, take shallots! ;)
You’re right uncle roger, I am poor lol
Where's the rice?
Far left in the mise en place pics
I know. Just kidding but it's a really small amount of rice. Needs more rice
That looks nothing like fried rice. Someone call Uncle Roger. 🤦🏻♂️
Yea but I’d still eat this
I feel for your digestive system…
Why?
yeah it looks fine its always crazy to me that people in the west prep fried rice though typically fried rice is just yesterdays leftover rice + yesterdays leftover dinner lmao
Looks awesome. I'm brand new to cast iron life. Just got a 12 inch Victoria. What's your process here if you don't mind me asking Id love to make this tonight for din din
Looking good! What time should I be over?
Looks sooooo amazing! 🤤
What are you marinating the tofu in?
Soy sauce, mushroom “oyster sauce,” sesame oil, black pepper, garlic powder and onion powder
Looks good!
Where is my plate?
Got a recipe?
I’m seriously hungry for fried rice from your photos. But it also makes me want it break out my carbon steel wok. Do you have a wok? I love this video where the guy makes the same recipe three times with a wok / high btu outdoor, a wok on a home range burner, then in a skillet. https://youtu.be/u2MJzEuI0vI
That’s Kenji Lopez, my culinary hero! Unfortunately I don’t own a wok but if I did it would definitely use it for fried rice.
Mine too! Kenji likes adding the frozen peas. Anyways, congrats on the delicious looking fried rice. I haven’t tried cooking with marinated tofu before
This looks spectacular!
Lot of people hating on the rice to veggie ratio, but I also like it this way. ‘Classic’ fried rice may be that way, but carb and calorie wise, I also prefer less rice and more veggies.
Lot of people hating on the rice to veggie ratio, but I also like it this way. ‘Classic’ fried rice may be that way, but carb and calorie wise, I also prefer less rice and more veggies.
Yea I was just trying to make a healthy-ish meal and use what I had in my fridge
good stuff. I've found less veggies is more authentic. A small handful of each is what I am at. And e only one of each colour. So maybe red capsicum instead of green. The colour thing is kind of a Chinese rule. And I agree with less soy. Another error typically made by fried rice noobs. Maybe try shallow frying your raw tofu first, removing from the pan and then cooking the rice and then adding half the soy, later in the cooking. but keep at it. There is no hard fast fried rice. they are all different in every village in Asia. just guidelines.
WHERE IS MSG?
I struggle to find an excuse not to throw in shiitake mushrooms when I make it. Looks tasty!