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Rice Expert Needed!!!

Discussion in 'Recipes' started by Fragrant Grace, Apr 3, 2013.

  1. Thanks @Bendito

    I've conquered the boiled rice problem....it's the egg fried rice that's causing some difficulties.
    So any further experience you can offer will be gratefully received ☺
     
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  2. I love cooking I make a wicked spicy chicken stir fry....uh should I say wicked? LOL
    When I do egg fried rice I fry the eggs separately and chop them before adding them to the rice..You probably do that, so what problem are you having?
     
  3. Greetings @Bendito

    I will have to try cooking the egg first.
    I hadn't thought of that
    I just added raw egg to the rice but it just didn't cook well....ended up a rather slimy mess.

    Thanks for the help:)
     
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    Bendito likes this.
  4. LOL I might have tried that myself but I had the good fortune to see a Chinee cook making my fried rice in a cafe many many years ago..It stuck in my head so I knew what to do when I tried it the first time....Just drop an egg in the pan, break the yolk and go for it.

    My Mommy always told me, "I never use a cookbook...A cook with no imagination is no cook at all" Just use your wonderful imagination and you'll do fine...Really
     
  5. Try it this way...
    1. In a small bowl beat the eggs with water.
    2. Melt the butter in a large skillet or a wok over medium heat or until sizzling.
    3. Add in eggs and leave flat for about 2 minutes or until cooked through; remove to a plate then chop.
    4. Heat oil in the same skillet; add in onion and saute until softened (about 3-4 minutes, adding in the garlic the last 2 minutes of cooking time).
    5. Add in cold cooked rice, soy sauce, sesame oil and black pepper; stir-fry tossing continuously for about 5 minutes (adding in more soy sauce and black pepper if needed to suit taste).
    6. Stir in the egg and green onion.
     

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