Ok.I don’t know your cooking method, so I’m going to make some assumptions. I’m not meaning to offend.
So for stir fry you want a medium-high heat and regularly stirring. Take your veggies (usually brocoli, zuchinni, peppers, white onions, carrots, optional celery) and pan sear them. I use a wok, but any pan will work. The goal is to get the outside of the veggies golden brown that way it locks in the flavors. Once golden brown add a few dashes of soy sauce. Only soy sauce.
For your rice, cover it and boil it on low. During this time, dont stir. Takes 20-30 minutes. so that’s also a good time to sear the veggies and prep any sort of meat or protein you want to include.
Now you don’t want to wait too long to add the protein, but before you add it to the pan, a pinch of salt to it and give it a good massage, slice it into bite-sized strips. Dump it into the pan with the veggies. Turn the heat down to a medium heat and let the protein juices mingle with the veggies and the soy sauce. Let that cook until the protein is cooked all the way through. If you’re using a plant based protein, this will happen pretty quickly so keep a close eye on it to make sure it doesn’t burn.
If it gets too hot or the ingredients start to get too dark, turn the heat down to medium-low
Now back to the rice; take a look at it and if it looks completely dry on the top, that’s a good sign. Now give it a stir and let it sit off heat for about 10 minutes so it can dry out.
Now for stir fry, I usually do one of two methods. I put the veggies and protein on top of the white rice and then I’ll add teriyaki sauce, Mongolian BBQ sauce or Korean BBQ sauce. Add some Sesame seed for garnish, and it’s ready to serve
The second method is to dump the rice into the pan with the other ingredients, crank the heat up to medium-high again, add a few more dashes of soy sauce and stir vigorously. Once the rice is a light brown, remove from heat and serve. Add aforementioned sauces as needed. You can still garnish with Sesame seeds.
Whole process takes me about 45 minutes at home and if you make a decent amount, it can last in a refrigerator for about a week, so that could be a weeks worth of lunches or dinners. You can even vacuum seal it (once it’s cool enough) and freeze it so you can make microwavable meals that will last even longer
Some of this is okay, but how are you going to give this person fried rice tips (essentially what you are suggesting by adding the rice at the end) and not telling them to use day old rice thats been chilled in the fridge.
That one tip above all else will improve the texture of your meal tenfold!
Because I’ve tried that method and there was little to no difference. If you want that method, then go for it, but for a substantial and reliable meal that you don’t have to prep the day before, it’s not necessary.
I have tried a method where you rinse the rice first and cutting out a certain amount of water while leaving covered. For example, if you’re making a cup of rice, use 1 3/4 cup of water. Leave at low heat and let sit covered. Once cooked in the same method I’ve mentioned earlier, stir then rec-cover for ten minutes.
Also if you still use the 2-to-1 measurements with rice, then rinse, cook, rinse again to rapid cool it, then dry it
You gotta be trolling or using gpt for yhis… Rinse the rice??? After its cooked?! [Insert uncle roger meme] if your rice too wet you fucked up.
Anyone reading this do not follow those instructions.
Make some rice the day before and let it chill… Slap that shit in a wok / skillet with some oil. Cook till it gets a little browned and crispy… Remove from wok and cook your other veggies / protein. Re add the rice and toss together and then serve.
If you dont want to prep rice day before just skip frying the rice and have a traditional stir Fry.
Absolutely! I don’t have much experience making these kinds of dishes so any advice/insight is appreciated.
This was literally my first time doing something like this.
Ok.I don’t know your cooking method, so I’m going to make some assumptions. I’m not meaning to offend.
So for stir fry you want a medium-high heat and regularly stirring. Take your veggies (usually brocoli, zuchinni, peppers, white onions, carrots, optional celery) and pan sear them. I use a wok, but any pan will work. The goal is to get the outside of the veggies golden brown that way it locks in the flavors. Once golden brown add a few dashes of soy sauce. Only soy sauce.
For your rice, cover it and boil it on low. During this time, dont stir. Takes 20-30 minutes. so that’s also a good time to sear the veggies and prep any sort of meat or protein you want to include.
Now you don’t want to wait too long to add the protein, but before you add it to the pan, a pinch of salt to it and give it a good massage, slice it into bite-sized strips. Dump it into the pan with the veggies. Turn the heat down to a medium heat and let the protein juices mingle with the veggies and the soy sauce. Let that cook until the protein is cooked all the way through. If you’re using a plant based protein, this will happen pretty quickly so keep a close eye on it to make sure it doesn’t burn.
If it gets too hot or the ingredients start to get too dark, turn the heat down to medium-low
Now back to the rice; take a look at it and if it looks completely dry on the top, that’s a good sign. Now give it a stir and let it sit off heat for about 10 minutes so it can dry out.
Now for stir fry, I usually do one of two methods. I put the veggies and protein on top of the white rice and then I’ll add teriyaki sauce, Mongolian BBQ sauce or Korean BBQ sauce. Add some Sesame seed for garnish, and it’s ready to serve
The second method is to dump the rice into the pan with the other ingredients, crank the heat up to medium-high again, add a few more dashes of soy sauce and stir vigorously. Once the rice is a light brown, remove from heat and serve. Add aforementioned sauces as needed. You can still garnish with Sesame seeds.
Whole process takes me about 45 minutes at home and if you make a decent amount, it can last in a refrigerator for about a week, so that could be a weeks worth of lunches or dinners. You can even vacuum seal it (once it’s cool enough) and freeze it so you can make microwavable meals that will last even longer
Some of this is okay, but how are you going to give this person fried rice tips (essentially what you are suggesting by adding the rice at the end) and not telling them to use day old rice thats been chilled in the fridge.
That one tip above all else will improve the texture of your meal tenfold!
Because I’ve tried that method and there was little to no difference. If you want that method, then go for it, but for a substantial and reliable meal that you don’t have to prep the day before, it’s not necessary.
I have tried a method where you rinse the rice first and cutting out a certain amount of water while leaving covered. For example, if you’re making a cup of rice, use 1 3/4 cup of water. Leave at low heat and let sit covered. Once cooked in the same method I’ve mentioned earlier, stir then rec-cover for ten minutes.
Also if you still use the 2-to-1 measurements with rice, then rinse, cook, rinse again to rapid cool it, then dry it
Also it’s not fried rice. It’s stir-fry
You gotta be trolling or using gpt for yhis… Rinse the rice??? After its cooked?! [Insert uncle roger meme] if your rice too wet you fucked up.
Anyone reading this do not follow those instructions.
Make some rice the day before and let it chill… Slap that shit in a wok / skillet with some oil. Cook till it gets a little browned and crispy… Remove from wok and cook your other veggies / protein. Re add the rice and toss together and then serve.
If you dont want to prep rice day before just skip frying the rice and have a traditional stir Fry.