tag:blogger.com,1999:blog-5541500.post6872709084374770343..comments2024-03-29T11:29:58.276+09:00Comments on BigHominid's Hairy Chasms: fried rice: finished productKevin Kimhttp://www.blogger.com/profile/01328790917314282058noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5541500.post-48867999890449464712017-03-17T12:24:34.606+09:002017-03-17T12:24:34.606+09:00It all sounds delish to me.It all sounds delish to me.Kevin Kimhttps://www.blogger.com/profile/01328790917314282058noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-3118539479109869952017-03-17T05:47:38.252+09:002017-03-17T05:47:38.252+09:00For what it is worth, in addition to letting the r...For what it is worth, in addition to letting the rice sit out, sometimes I beat an egg and then toss the rice in the raw beaten egg before the final fry. I started doing this after seeing some well-known Chinese chef do it on TV. The effect is nice. I also add some chunks of scrambled egg too (guess I like egg).The Maximum Leaderhttps://www.blogger.com/profile/16049183891152402775noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-42847569219941005942017-03-16T21:34:59.130+09:002017-03-16T21:34:59.130+09:00Yeah, I've made fried rice without soy sauce a...Yeah, I've made fried rice without soy sauce and didn't miss it, either. I don't think it's all that important, at least not to my taste. Then again, I don't usually like very salty foods.Charleshttp://www.liminality.orgnoreply@blogger.comtag:blogger.com,1999:blog-5541500.post-16238328690117537022017-03-16T17:04:40.721+09:002017-03-16T17:04:40.721+09:00It's a good thing I let my rice sit for almost...It's a good thing I let my rice sit for almost a whole day, then (even though I didn't make real fried rice)!<br /><br />Not sure I've ever tried green-onion oil. Sounds interesting. And I didn't add any soy sauce this time around, but to be honest, I'm not missing it.Kevin Kimhttps://www.blogger.com/profile/01328790917314282058noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-24917634429568899862017-03-16T11:36:07.728+09:002017-03-16T11:36:07.728+09:00If you do ever decide to make this as fried rice, ...If you do ever decide to make this as fried rice, one tip I can give you is to <i>not</i> use freshly cooked rice. You're better off using leftover rice that maybe has been sitting in the refrigerator or something. It's had time to dry out a little and will thus make a better fried rice.<br /><br />Also, for a good fried rice, the soy sauce is not as important as the oil. If you want that Chinese-style fried rice taste, for example, you've got to use green onion oil (파기름).Charleshttp://www.liminality.orgnoreply@blogger.comtag:blogger.com,1999:blog-5541500.post-88845805645640643782017-03-16T00:28:02.416+09:002017-03-16T00:28:02.416+09:00That about sums it up, but based on the fried-rice...That about sums it up, but based on the fried-rice recipes I've seen, all I'd need to do is put my mixture in a <i>bokkeum</i> pan, add a bit of soy sauce, fry everything up, and that'd be enough for this to qualify as fried rice. I must say, I like un-fried rice better. But I did forget to add the damn peas, which are still sitting in my freezer.Kevin Kimhttps://www.blogger.com/profile/01328790917314282058noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-1013484619202940332017-03-16T00:18:12.538+09:002017-03-16T00:18:12.538+09:00So, basically, it's more like a bibimbap, just...So, basically, it's more like a bibimbap, just with fried rice ingredients.Charleshttp://www.liminality.orgnoreply@blogger.com