Fried Rice

>>8206958

I'd add white pepper, oyster sauce and swap pork for chicken and maybe prawns

>>8206958
Egg onion carrots chicken oyster sauce msg soy sauce rice

>>8206981
Shit garlic and ginger also

>>8206958
Sounds pretty good, minus the butter.

In accordance to Chinese peasant cooking policy, I toss in whatever leftovers happen to remain in my fridge.

The only problem I have is that I'm always fucking up somehow when I add the rice, and it damn near always sticks....

>>8206996
>minus the butter.
To be clear, I only added this at the end after turning off the flame. I know not to burn butter. I'm just a butter whore.

Kecap manis

>>8206996

I refrigerate my rice over night so it gets rid of all the moisture and never sticks.

File: P1090928cropres.jpg (224KB, 1000x750px) Image search: [Google]

224KB, 1000x750px

Ginger root, garlic, green onion, brown onion, chopped broccoli stalks, chopped kale stalks, green pepper. Sometimes mushroom.

Usually chicken, sometimes pork, sometimes roast turkey meat, on rare occasions shrimp.

I don't like using egg. It makes it difficult to digest.

Whatever leftover vegetables are in my fridge, eggs, sesame oil, onions, garlic, along with some fried tofu
>>8207003
This

>>8207003
This. According Asian people I've known, you always use day-old refrigerated rice for friend rice.

They've also been insistent that frozen vegetables are the best to use.

>>8207047
If you use frozen vegetables, you have to defrost them and cook the excess water out of them before you add them to the rice. The rice will get soggy if you don't. I also find it helpful to add the soy/fish/oyster/whatever sauce immediately after cooking the rice, stir it all around, and then refrigerate it overnight to further prevent soggy/clumpy fried rice.

If you overcook your rice or use too much water, no amount of cold is going to save it.

Them tiny little dried shrimp