[Naren]

Originally Posted by BigM555

"Emulating" might be a tough call. It's unlikely you'll get great results with anything less than day-old rice.

The moisture content in the kernels just isn't the same and it will tend to go mushy once it's re-heated.

I haven't seen anyone mention chopped garlic or ginger yet. This is usually a mainstay for any Asian cooking I do. Use fresh, not powdered and throw them in the oil for 30-60 seconds before you throw in anything else. If you want to get "exotic" grab some 5 spice powder (though personally I'm not a big fan).

A little chopped green onion at the end is always a nice touch too.

I just started looking through this thread and I'm kind of confused by how you guys are making it.

I used to make fried rice all the time at my old house in Choshi. I would buy all my ingredients at the supermarket and sometimes at the convenience store. I always made kimchi cha-han (a Japanese kind of fried rice) with chashu (grilled pork), green onions, kimchi, egg, and sometimes some other ingredients. I ALWAYS used fresh white rice and it always turned out perfect when I was finished.

If you asked me how I made it, I don't know how to explain it. I first read how to make it in a Japanese culinary book this guy had given me (fried rice is included in a Japanese cooking book just like pizza might be included in an American cooking book) and I just make fried rice like I used to. To make fried rice correctly, you need a wok and a bunch of particular stuff 'n' junk. And you need to cook everything in the same wok.

To be honest, before reading this thread, I'd never even heard of using "old rice" or "leftover rice" for "fried rice." That's not how they make it at the restaurants. And every "fried rice" I've ever made has been dry and well-made. Maybe you guys are using American/European/Canadian rice and I'm using Japanese rice and that's the difference? No idea.

[Decreate]

Actually it seems like most people here in Hong Kong prefer using "old rice" when making fried rice...it just seems to turn out better...

[BigM555]

Originally Posted by Naren

I ALWAYS used fresh white rice and it always turned out perfect when I was finished.

I'm just going by my own experience and the techniques I've 'absorbed' over the years. But hey, I've got an open mind. If you can share with us how it's done correctly with "fresh" rice I'm all ears.

Originally Posted by Naren

If you asked me how I made it, I don't know how to explain it.

You're holding out on us!


Ancient Chinese secret huh?

[Naren]

Originally Posted by BigM555

I'm just going by my own experience and the techniques I've 'absorbed' over the years. But hey, I've got an open mind. If you can share with us how it's done correctly with "fresh" rice I'm all ears.



You're holding out on us!


Ancient Chinese secret huh?

Well, I did oftentimes use the microwavable instant rice stuff they sell really cheap at convenience stores that is normally kind of dry. It worked really well for fried rice.

I too am just talking from my experiences 'n' junk. Y'know? Like... ol' school style.