fail....

Little Steven said:

fishlessman said:

i make fresh rice in a stone korean rice bowl with cover but for stirfry a cheat and buy it pre cooked white rice at the takeout place
its already a day or two old
)

Gotta watch rice. Keep it cold. I sent you a pm the other day.

was it about the mapleleaf, i tried contacting them but didnt get a response, was going to get their habanero rub as well. will try again

Little Steven said:

Yeah it showed they were an active dealer. Only two in Newengland.

hope they have it, i pass within 10 minutes of that town a few times a year, i fished a derby close by just last weekend but with the snow storm we were having i wasnt going to stop. i think we have enough snow

Dredger said:

@tarheelmatt, no that is for white rice. For brown rice, I use 2 1/2 cups of water to 1 cup of rice. For stir-fry, we prefer white rice. The important part is letting the rice dry out well, so using day old rice works well. I measure the cooked rice in 2 cup increments to freeze for hubby and I, but if guests are coming over for stir-fry, we just take out more "packets" from the freezer.

Interesting... Usually for white rice the rice to water ratio is 1:1.

We use a Rice Cooker, if we are going to make Fried Rice we let the Rice sit overnight to cool and dry.

@anton, is this the stuff? I lived in the Philippines for a couple years and the closest I've come to rice like I i remember there is jasmine, which I do really like. But I'm wondering if there's something even better. Your description tells me maybe there is. So I wanna try it out If this is the right one.

tisoypops said:

@anton, is this the stuff? I lived in the Philippines for a couple years and the closest I've come to rice like I i remember there is jasmine, which I do really like. But I'm wondering if there's something even better. Your description tells me maybe there is. So I wanna try it out If this is the right one.

That's the stuff, Hinode Calrose, nice and sticky, on the side of the bag is the sushi rice recipe, done with vinegar and stuff too. Good stuff.@tisoypops

Who cares about rice you got BOURBON

I didn't read all the posts previously, but when you stir fry with rice here are a few of my guidelines listed below.

1. Don't use sticky rice, also known as glutinous rice (not because of gluten, but because it's like "glue").  The rice used to make California rolls is the wrong kind.

2. Refrigerate your rice.  What happens here is the rice, when cooling, develops a starch on the outside.  When you add oil and stir fry, this starch keeps the rice from sticking together.

3. Get more booze.

tarheelmatt said:

Zmokin said:

The Cen-Tex Smoker said:

Get a rice cooker.

Hmm, no "agree" button, so I have to type this.

I have 2 rice cookers, one small that only goes up to 3 cups and a larger one that will do 6 cups of rice.  Never had a problem with making rice once I got a rice cooker.  I haven't screwed up rice in >25 years.

For fried rice, it still needs to be dry.  

Actually, it doesn't.  And I learned how to make fried rice from a little ole Okinawan lady.  I make fried rice with fresh cooked rice all the time, and in fact, you never even need to fry the rice if you don't want to, you just need to stir-fry the veggies and stuff you add.

Cook rice in rice cooker

while it is cooking prep everything for stir-fry

I like to cook two batches of scrambled eggs, one to scramble while cooking so it is small irregular shaped chunks of scrambled egg to go into the fried rice.  then I make another batch poured thin, cooked until you can flip the whole shebang and then cooked a little more on side 2.  this is cut into thin strips for artistic topping of the dish.

I then cook up some pre-chopped bacon.  Remove the bacon, save the oil & drippings.

When rice cooker dings, fire up wok or frying pan.  Use lots of oil, the amount of oil you need for the amount of rice you are making.  I like to use a mixture of my bacon fat drippings, peanut oil, some ginger-garlic stir-fry oil, a little chili oil and some dark sesame oil.

Stir fry the veggies you want to use.
When veggies are done, remove from heat.

Put rice in a very large bowl (much larger than what you need for serving), fluff with spoon breaking it up.  Add soy sauce to rice and stir until all the rice (or greater than 95%) is no longer white.  I go by color to decide if I need to add more soy sauce or not, better to start off with not enough than too much, you can always continue adding if it isn't to the color/flavor you want.  Then I pour in the veggies and oil and stir-stir-stir to get the oil and everything fully mixed
then add the scrambled-scrambled egg & bacon, stir-stir-stir.

Now pour mixture into a smaller bowl for serving.  Then carefully lay the thin strips of scrambled egg in a spoke like pattern on the top.  Garnish with some green onions, & serve.

Sorry I don't have quantities, I measure everything by eyeball.  I will say that for 5 cups of rice in the rice cooker, I use a lb of bacon, 6 eggs (3 for one batch, 3 for the other).

For veggies, my family isn't into peas, I like to use onion, julienned or thin sliced carrots.  If my wife makes it she uses a green bell pepper, if I make it, I don't use bell peppers.  I've used green beans in lieu of peas, I've used diced up stalk of broccoli, I've used diced bok choy. 

Many recipes I've looked at online say to use whatever left overs you have.