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[–] Fambida 0 points 8 points (+8|-0) ago 

For the best fried rice, you want to cook it on your highest temperature setting, and even then it won't be as hot as what a proper wok burner will do. Preheating the shit out of your cast iron will help though.

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[–] clamhurt_legbeard [S] 1 points 9 points (+10|-1) ago 

^---this guy woks

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[–] 10696836? 0 points 1 points (+1|-0) ago  (edited ago)

An outdoor fryer/turker fryer type burner works well, though. Also, best rice to use is stuff leftover from yesterday, when it's gotten just a tiny bit dry on the outside. And like OP said, getting the right amount of fat(not too little, not too much) is big.

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[–] Fambida 0 points 3 points (+3|-0) ago 

Also, best rice to use is stuff leftover from yesterday, when it's gotten just a tiny bit dry on the outside.

Yep, and that's why fried rice doesn't keep as long, it's already old. A couple days is all you've got to eat it in before you might get the rumbleguts from it.

Regular boiled/steamed rice you can get 5 days or so before it starts to turn.

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[–] 1moar 0 points 7 points (+7|-0) ago 

Capped, logged and reported. I need to try this one soon.

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[–] nigger_knocking 0 points 3 points (+3|-0) ago 

can we substitute rice with chicken?

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[–] clamhurt_legbeard [S] 1 points 0 points (+1|-1) ago 

So like... Bacon and chicken stirfry?

I'd add a few more veggies, like some string beans our baby corn. Sounds good!

[–] [deleted] 0 points 2 points (+2|-0) ago 

[Deleted]

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[–] BB-3 0 points 3 points (+3|-0) ago  (edited ago)

You can always add chicken or shrimp or something to make it a little meatier.

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[–] WhiteRonin 0 points 3 points (+3|-0) ago 

Nice! Why not buy a wok?

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[–] clamhurt_legbeard [S] 1 points 1 points (+2|-1) ago 

Even then, you need more burner than a regular stovetop puts out. This recipe was designed to "get it done" with normally available stuff.

A wok and full afterburner would be even better.

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[–] WhiteRonin 0 points 1 points (+1|-0) ago 

Well yeah but I've had a few G's who could make one knarly restaurant grade fried rice.

Try freezing the rice which dries it out a little.

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[–] asabove 0 points 2 points (+2|-0) ago 

Adding bacon to chinese food. What a mad genius!

General Tsows Bacon Chickn is now on my bucket list.

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[–] clamhurt_legbeard [S] 1 points -1 points (+0|-1) ago 

lol inorite

Chicken and pig comes from southeast Asia, Indochina, etc. Normally it's not bacon, but I think pig is appropriate. :)

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[–] middle_path 0 points 1 points (+1|-0) ago 

Any reason you prefer short grain? Stickyness?

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[–] clamhurt_legbeard [S] 1 points 0 points (+1|-1) ago 

For this dish, I wouldn't like the long grain. Would be drier and different texture.

I use long grain for curry dishes. But use what you like!

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[–] Empress 0 points 1 points (+1|-0) ago 

This looks great!

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[–] clamhurt_legbeard [S] 1 points 0 points (+1|-1) ago 

I've been doing it for years.

Try it out!

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