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Made Fried Rice with Prawns
It was really dry and uninteresting.


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29 replies to this topic

#1 CharliMarley

Posted 08 February 2013 - 05:40 PM

What did I do wrong. I fried onions, bits of bacon, rice (which I had cooked overnight and let dry). I added 2 beaten eggs, peas and soy sauce and then I added prawns, which I had thawed out, as they had been in the freezer since Christmas. What could I have added to make it more moist?

#2 credence

Posted 08 February 2013 - 05:47 PM

Immediately, 'more oil' comes to mind, it generally makes things more luscious and more moist. Don't know if you'd really want to do that though  biggrin.gif

#3 CharliMarley

Posted 08 February 2013 - 05:48 PM

Yes, I could cope with more oil, afterall it is Virgin Olive Oil, which is supposed to be good for you -isn't it?

#4 *Spikey*

Posted 08 February 2013 - 05:50 PM

Normally you cook fried rice in either peanut or sunflower oil - much lighter than olive oil. Could explain why yours is feeling 'dry'.

#5 Chaos in stereo

Posted 08 February 2013 - 05:51 PM

All sounds good to me. Oil is your friend.  wink.gif

I know it's not kosher but I add a bit of ginger to mine. Yum.

#6 Old Grey Mare

Posted 08 February 2013 - 05:52 PM

Perhaps the cooked rice itself was a little too dry - maybe leave a little water in it next time?

#7 ~*Twilight~Zone*~

Posted 08 February 2013 - 05:55 PM

Butter - butter always makes things taste good.

#8 SensibleSis

Posted 08 February 2013 - 05:55 PM

Definitely peanut oil for the frying and then a dash of sesame oil for that authentic Chinese flavour!

#9 Wahwah

Posted 08 February 2013 - 05:56 PM

I cooked fried rice tonight and used very little oil. Flavour comes from both dark and light soy and a little oyster sauce. If it looks too dry add a table spoon or two of water around the edge.

#10 babychacha

Posted 08 February 2013 - 05:57 PM

Quite a few things actually....... have a read of this recipe and you'll see what I mean.

http://www.lifestylefood.com.au/recipes/58...ious-fried-rice


From this recipe, I don't use

garlic (hate it)
onion
maggi seasoning (it would make it too salty)
meat ingredients (wanted one dish to be vegetarian)

The shao hsing wine, is cheap and I get mine from my local vegie shop.

#11 Puffin

Posted 08 February 2013 - 06:04 PM

I always add a bit of garlic and ginger to my fried rice. I have a jar of minced garlic and ginger in my fridge for when I just need a small amount.
Sweet soy sauce -or kecap manis, is another yummy addition.

#12 OneProudMum

Posted 08 February 2013 - 06:10 PM

Oyster sauce

#13 elmo_mum

Posted 08 February 2013 - 06:18 PM

QUOTE (Chaos in stereo @ 08/02/2013, 06:51 PM) <{POST_SNAPBACK}>
All sounds good to me. Oil is your friend.  wink.gif

I know it's not kosher but I add a bit of ginger to mine. Yum.



BAHAHAHAHA
she used prawns.. so not kosher at all!!!!




and yes, i agree with the others - oil! or butter!

#14 icekool

Posted 08 February 2013 - 06:21 PM

if it is too dry, I add water

#15 ~Supernova~

Posted 08 February 2013 - 06:25 PM

Flavour! There are so many options...oyster sauce, honey, ginger, chili, garlic, fish sauce, pepper, hoi sin, bbq sauce, sambal oelek...so many different alternatives.

I do mine different every time, but there is always a variety of punchy flavours.

Oh and peanut oil is win. As is frying off garlic in a good dollop butter before adding rice.

#16 HeroOfCanton

Posted 08 February 2013 - 06:26 PM

Sherry

#17 ~Supernova~

Posted 08 February 2013 - 06:29 PM

Sesame oil is another good one, only a tiny bit though. Worcestershire sauce too, just a splash.

A really good recipe if you don't want to mix up your own concoction is Kylie Kwong's special fried rice. Super yummy.

http://www.abc.net.au/kyliekwong/recipes/s952410.htm

Edited by Mareek, 08 February 2013 - 06:31 PM.


#18 CharliMarley

Posted 08 February 2013 - 06:45 PM

Thank you for those ideas everyone. I tend to get recipes from the internet and follow them to the letter. So, instead of doing that, I will mix what I like into it and make it more interesting and definitely Peanut Oil or Sesame Oil. I don't like garlic though, so will give that a miss. But I will give it more moisture. Thank you all.

#19 OneProudMum

Posted 08 February 2013 - 09:40 PM

I also put bacon pieces in mine!

#20 FiveAus

Posted 08 February 2013 - 09:44 PM

Mine is seasoned with Chinese Five Spice, and a sprinkle of sesame oil before serving. Mine is never dry but I don't add liquid to it or use much oil for frying, and I never add soy sauce. That's served separately so everyone can add it to taste.

#21 againagain

Posted 08 February 2013 - 10:47 PM

I cook my rice in stock instead of plain water. I use Basmati rice too, seems to be nicer, and I don't refrig it overnight, just use it then and there. Kids devour it!

#22 emnut

Posted 09 February 2013 - 10:05 AM

chinese sausage adds heaps of flavour

#23 76 others

Posted 09 February 2013 - 10:43 AM

I use sesame oil in the wok and then add oyster and soy sauce when everything is in it and keep mixing through it until I can't see any white on the rice. Mmmmmmmmmm.

#24 Pearson

Posted 09 February 2013 - 11:40 AM

i also put a little bit of chicken or vege stock in the water when I cook the rice.

Then, i make up the egg mix, 1/2 pinch salt bit of pepper, chop up a shallot, ham or bacon.  Throw the shallot (spring onion) in the frypan, push around for less than a minute and then add the egg mix.  Push this out to the edges, (so it is not in one big lump) and cook until still a little soft.  Pull out, chop up the egg.  Cook off the bacon, add the rice, the veg, the egg, mix through.  

Then I make up a little mix of soy, kecap manis and sweet chilli sauce, pour over the rice, add 2 tablespoons of water and move around until all rice is coloured.  If I had seafood in my rice, I would add it before the sauce.

#25 cuddlebud

Posted 09 February 2013 - 08:35 PM

I normally use this kylie kwong recipe. The The Shao Xsing wine stops it being too dry as well. Often make a vegetarian version and add some peas - tastes pretty good :-)

http://www.abc.net.au/kyliekwong/recipes/s952410.htm




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