Made Fried Rice with Prawns
It was really dry and uninteresting.
, Feb 08 2013 05:40 PM
28 replies to this topic
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?
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
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?
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'.
Posted 08 February 2013 - 05:51 PM
All sounds good to me. Oil is your friend.
I know it's not kosher but I add a bit of ginger to mine. Yum.
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?
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!
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.
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)
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.
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.
Posted 08 February 2013 - 06:10 PM
Posted 08 February 2013 - 06:18 PM
All sounds good to me. Oil is your friend.
I know it's not kosher but I add a bit of ginger to mine. Yum.
she used prawns.. so not kosher at all!!!!
and yes, i agree with the others - oil! or butter!
Posted 08 February 2013 - 06:21 PM
if it is too dry, I add water
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.
Posted 08 February 2013 - 06:26 PM
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.
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.
Posted 08 February 2013 - 09:40 PM
I also put bacon pieces in mine!
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.
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!
Posted 09 February 2013 - 10:05 AM
chinese sausage adds heaps of flavour
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.
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.
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
Posted 09 February 2013 - 08:38 PM
you forgot the seasme oil
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