Nice Cookies

got any tips?

i was thinking of throwing in snap peas and carrots, maybe a few other ingredients. i’m pretty open to any ideas. can it be done in a wok? after loving it so much for all these years in restraunts, i realized i’ve never made it at home and have no idea how to even attempt it.
Is this my first post?

If you’re gonna put snap peas and carrots in it, you might as well save yourself the trouble and go to Panda Express.

Heat some sesame oil in a wok (or big pan). Throw in some onion and minced garlic (don’t let the garlic burn). Throw in left over rice (new rice gives you moist mushy fried rice). Let it sit till the rice gets a little crusty. Add a little soy sauce and a little salt. Throw in some chopped kim chi & juice and whatever left over meats (kalbi) / veggies (chopped green beans please) you have laying around in your fridge. Put an egg in there if you’d like.

Nice car, btw. I drive one too.

hahah ya i know my example is pretty basic stuff but i’ve got a gf who doesn’t eat much variety. but the garlic, onions, veggies, and the egg would actually be some great additions. i need to pick me up some sesame oil.
Heres how I make mine:
cook rice ahead of time and let it cool off completly.

Heat up wok/large pan on med/high heat, add 2 tbs sesame oil, minced garlic and ginger, heat until its aromatic, then add 1 egg, fry until cooked. Add in your veggies (and meat if you like), stir. Once everythings good and heated add in your rice and whatever kind of stir fry sauces/mixes you like and stir until everything is evenly coated, let cook for a couple mins then remove from heat and serve.

I sometimes like to add pineapple chunks.
pineapple chunks?? does that taste good??? sounds interesting.

fried rice can be made any way you want. or so i’ve learned. it’s basically what i live off of when i’m running low on cash.

the only main tip i have is just add the rice last and when you add it move all the ingredients to the side of the pan like make a ring… then add a little bit of sesame oil, a touch of butter etc, then put the rice in the middle let sit for awhile, season a little bit with whatever you want.. then gradually stir in some of the veggies from the side. and season a little more if needed.

1. heat up oil in a wok or pan
2. add garlic
3. add leftovers
4. add rice
5. add soysauce

you really can’t mess it up. use soy sauce to taste.

add sesame oil sparingly. a very little will add a LOT of flavor.
nice thanks guys. lots of cool suggestions and it looks like everyone uses the sesame oil. gotta pick some up!
heres how i make it, and its better than any place ive ever had it.

garlic, sesame oil, and balsamic vinegar in wok or large pan. heat very well. add one beaten egg. dont let it clump together. add chicken breast cut into little pieces. the littler the better. fry until golden brown. add veggies. any veggies you like. they will all taste fine. i usually like peas, sometimes broccoli, sometimes ill add chinese cabbage (napa cabbage), or waterchestnuts. anything you like is fine. then you remove the meat and veggies from the pan. add rice to pan oils. mix well. then add soy sauce, fat lady oyster sauce, and a little dash of fish sauce to the rice. mix szechuan style, really stirring the shit out of it. then add the meat back in, mix well. then remove from heat immediately and enjoy.

if you live by any asian groceries, they also make powder fried rice dressing that you just add to water then to your rice mixture that you can buy. its just as good (if you know what youre doing) if not better (if you dont know) than you can mix at home.

the reason you want to seperate your meat and vegs and rice is that you want the rice to retain the fried rice taste, but the meat and veggies to retain their original flavors

Oh yeah the pineapple is a great addition to the flavor, I kind of consider it "fusion" cooking
tagged for when i get home, i’ll give you the PF chang’s recipe.
make rice the day before. use jasmine rice, its medium grain, not long grain, which makes it taste better. then put the rice in a bowl, cover it, and stick it in the fridge over night. refridgerating it makes it dry out and harden a little which gives it the restraunt taste of the grains being firm and not mushy. then in a hot wok, add a tablespoon of peanut butter and a big spoon of butter, let it melt, throw in a few eggs and scramble them. add rice and flip it over constantly. if you want yellow rice grains add in tumeric (found in the spice isle at your grocery store, it has no flavor and just a pinch of it turns things yellow), and then put in sesame seeds and soy sauce to taste and keep stiring for another minute. then you are done.

1. in a clean hot wok (smoking) introduce 3 ladles wok oil, heat to 300.
2. add protein (chicken, beef, pork or shrimp) and velvet for 30 seconds to 1 minute. finished appearance should be smooth and clean, not crispy.
3. carefully pour all the oil and protein onto oil skimmer.
– for this dish, do not wash the wok with water. whatever oil is left in the wok will be enough to cook the egg.
4. add 1 egg into the wok, let it quickly "set-up" and then quickly stir fry.
5. add cooked protein, quickly stir fry.
6. add cooked rice and veggies and stir fry.
7. add 1/4 tsp white pepper by shaking onto the back of the woke and ’smoke.’
8. with the back of the wok ladle, pound and separate rice kernels.
9 add 2oz dark sauce (chicken broth, mushroom soy, oyster sauce, rice wine, soy sauce and sugar.); stir fry using high heat until all rice is coated evenly.
forgot this thread was still here.

i tried out a lot of the ideas in this thread and they’ve worked great. its perfect for when there isn’t much prep time in a night or i’m feeling lazy.
I always add eggs, scallions, spam, in my fried rice, mix with sesame oil and a touch of soy sauce and then eat. =)
date and asian person. fixed then they can make it for you

ha. she’s white. i’m the half japanese. figured it out with my halfie powers.

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