Welcome to DU! The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards. Join the community: Create a free account Support DU (and get rid of ads!): Become a Star Member Latest Breaking News General Discussion The DU Lounge All Forums Issue Forums Culture Forums Alliance Forums Region Forums Support Forums Help & Search
17 replies = new reply since forum marked as read
Highlight: NoneDon't highlight anything 5 newestHighlight 5 most recent replies
FRIED RICE Done Right (Original Post) yuiyoshida Nov 2019 OP
fried rice intimidates me but I do love it EveHammond13 Nov 2019 #1
Smells great but what kind of oil does he use? Corn/Veg/Olive/Whale? marked50 Nov 2019 #2
Soybean oil, vegetable oil or peanut oil.. yuiyoshida Nov 2019 #4
Thanks for the followup- my fried rice has always been marginal. marked50 Nov 2019 #5
Hunh. The green bottle looked like olive oil. trof Nov 2019 #10
I wondered about that spinbaby Nov 2019 #6
soy bean oil yuiyoshida Nov 2019 #7
I could gobble up every level of cooking. Kind of Blue Nov 2019 #3
when did peas and carrots become popular? Kali Nov 2019 #8
I don't know, most of the Chinese yuiyoshida Nov 2019 #9
I remembered them NOT being there when we lived in the Bay Area (long ago) Kali Nov 2019 #12
Aw-right! trof Nov 2019 #11
The best fried rice, from great ethnic restaurants always Laura PourMeADrink Nov 2019 #13
combination yuiyoshida Nov 2019 #14
Like what? Laura PourMeADrink Nov 2019 #15
I love QT!! intrepidity Nov 2019 #16
My mouth is so watering right now. dware Nov 2019 #17

yuiyoshida

(41,818 posts)
4. Soybean oil, vegetable oil or peanut oil..
Wed Nov 6, 2019, 12:02 AM
Nov 2019

Chinese cooks normally use soybean oil, vegetable oil, or peanut oil, all of which have a high smoke point. Peanut oil usually has a pleasant nutty flavor and is suitable not only for stir-frying but also for deep-frying. Canola oil, which has a high smoke point but a neutral flavor, is also a good choice.

Kali

(55,004 posts)
8. when did peas and carrots become popular?
Wed Nov 6, 2019, 05:16 PM
Nov 2019

I continue to rant against them, but I fear I have lost that battle.

yuiyoshida

(41,818 posts)
9. I don't know, most of the Chinese
Wed Nov 6, 2019, 05:18 PM
Nov 2019

Restaurants here in this area, do not add them to the mix. Maybe its a Filipino thing..

Kali

(55,004 posts)
12. I remembered them NOT being there when we lived in the Bay Area (long ago)
Wed Nov 6, 2019, 09:21 PM
Nov 2019

they are always in there unless I order it special to be left out. I think it is a (lame) USA thing. I can eat them but never put them in when I make fried rice. Do you know what was going on with the way his rice was wrapped in paper? I have never seen that before.

 

Laura PourMeADrink

(42,770 posts)
13. The best fried rice, from great ethnic restaurants always
Thu Nov 7, 2019, 09:52 PM
Nov 2019

Is brown. Have never figured that out because I assume it's soy sauce and that would make it too salty. This pic doesn't look very brown do you know what it is that does that and makes it taste so good?

Latest Discussions»Culture Forums»Cooking & Baking»FRIED RICE Done Right