tag:blogger.com,1999:blog-8104208349190221469.post1660204620513159639..comments2024-03-14T00:33:37.267-07:00Comments on Nook & Pantry - A Food and Recipe Blog: Fried RiceAmyhttp://www.blogger.com/profile/03476501320662187793noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-8104208349190221469.post-88651339625277182702011-09-17T22:11:07.838-07:002011-09-17T22:11:07.838-07:00Steven's mum is right: dark fried rice is a us...Steven's mum is right: dark fried rice is a usually a sign of an inexperienced or lazy chef/cook and I personally hate seeing this too. <br /><br />Fried rice is one of those dishes that's easy to do but apparently hard to master ... when it shouldn't be and the amount of FUD around here on the net is bemusing to say the least.<br /><br />Typically you don't need to season your fried rice when you're cooking it up as your existing traditional ingredients such as Chau Siu pork (BBQ pork) or Chinese sausage (Lap Cheong), ham etc. and your seasoned wok will impart the necessary flavours and saltiness to your rice. If you need to season it for whatever reason, you can add extra salt or some stock for a bit of nuance.<br /><br />You should notice that the better Chinese restaurants will always have such a beautiful pale fried rice with a hint of a smoky flavour to them since the professional chefs cook with an extremely high heat in a well seasoned wok.<br /><br />Thai fried rice is a bit different because they like adding soy sauce or fish sauce directly into their fried rice or fried noodle dishes as they're cooking it up.LordPandahttps://www.blogger.com/profile/00278001045611554715noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-69785571167419297172008-03-31T12:40:00.000-07:002008-03-31T12:40:00.000-07:00This looks wonderful, I love all the little bits o...This looks wonderful, I love all the little bits of different flavors in there :). <BR/><BR/>I've actually been following your blog for awhile now, and I'd love to feature some of your recipes on the Key Ingredient Blog, especially this one. Please let me know if you're interested :).<BR/><BR/>Sophie<BR/>Blogger in Chief<BR/>Key IngredientAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-84038547863186714662008-03-13T13:31:00.000-07:002008-03-13T13:31:00.000-07:00Wow, this looks amazing! I've bookmarked it for fu...Wow, this looks amazing! I've bookmarked it for future dinners. Any ideas for where to get chinese sausage or chinese Bar-B-Q pork? In my china town it's post common to sell the pork within a bun, not separately, but I could just be looking in the wrong place!Neenhttps://www.blogger.com/profile/10669218258335429493noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-18101084021358302282008-03-11T22:20:00.000-07:002008-03-11T22:20:00.000-07:00It's the middle of the night, I should be asleep, ...It's the middle of the night, I should be asleep, I'm not hungry in the least, and yet all I can think about now is how many years it's been since I've had a bowl of fried rice. I'm positively drooling over yours! I'm so glad I just discovered your blog - I think. I do know I am definitely NOT going to look at the bbq pork and bun recipes right now. ; )Farmgirl Susanhttps://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-84483779454857009412008-03-11T13:06:00.000-07:002008-03-11T13:06:00.000-07:00Patricia,Oh I love bacon fried rice too! Cooked in...Patricia,<BR/>Oh I love bacon fried rice too! Cooked in a little bacon fat, mmm mmm!<BR/><BR/>Karen,<BR/>One time I was volunteering in a kitchen and they had me chop off and throw away all the broccoli stems. I wanted to take them home with me! All 20 pounds. :(<BR/><BR/>Recipegirl,<BR/>That's a good idea! Now that spring is just around the corner I'll have to hit up the farmers market for some fresh peas to convince the bf. :P<BR/><BR/>happycook,<BR/>Thank you!<BR/><BR/>Lydia,<BR/>Ooh yay, it's awesome that you use the stalks too! They're fabulous in stir fries. <BR/><BR/>Susan,<BR/>That's a great way to do it!<BR/><BR/>Bettina,<BR/>Thanks!<BR/><BR/>Susan,<BR/>Aw :)! Thanks! The colors make it tastier too. :)Amyhttps://www.blogger.com/profile/03476501320662187793noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-25430855566769420612008-03-07T11:05:00.000-08:002008-03-07T11:05:00.000-08:00Is fried rice supposed to look this pretty?Is fried rice supposed to look this pretty?Susan from Food Bloggahttps://www.blogger.com/profile/11034518858688958369noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-69064627520118811012008-03-06T22:41:00.000-08:002008-03-06T22:41:00.000-08:00yay it's so colorful!yay it's so colorful!Bettinahttps://www.blogger.com/profile/12187394059115229421noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-64874642707317962022008-03-06T22:37:00.000-08:002008-03-06T22:37:00.000-08:00This looks great! I love to make my own fried ric...This looks great! I love to make my own fried rice too. When I want to make it, I just stop by the Chinese takeout place on my way home and buy a few containers of their plain rice. It saves me the trouble of making my own in advance.Susan @ SGCChttps://www.blogger.com/profile/00156812413651058664noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-43397250241549863552008-03-06T12:26:00.000-08:002008-03-06T12:26:00.000-08:00I make fried rice with oyster sauce, too. And I lo...I make fried rice with oyster sauce, too. And I love the stems of broccoli, more than the florets. I peel and slice the stems very thin, and use them in lots of stir fries.Lydia (The Perfect Pantry)https://www.blogger.com/profile/18005372315838352874noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-66782412031215731182008-03-06T07:12:00.000-08:002008-03-06T07:12:00.000-08:00I love fried rice. Actually i adore them.I love th...I love fried rice. Actually i adore them.<BR/>I love the way you have made them.Finlahttps://www.blogger.com/profile/12122357811540919609noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-72724135016082786092008-03-06T06:39:00.000-08:002008-03-06T06:39:00.000-08:00My little one hates peas too, but we just planted ...My little one hates peas too, but we just planted them in our garden - so I'm hoping he'll learn to like the fresh ones as he sees them grow!<BR/><BR/>I've been known to sneak veggies in where I can too!RecipeGirlhttps://www.blogger.com/profile/03387369904765600870noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-75348604461436959152008-03-06T04:24:00.000-08:002008-03-06T04:24:00.000-08:00Thanks for posting this one Amy! I couldn't agree ...Thanks for posting this one Amy! I couldn't agree with you more, sneaking in veggies, using the stalks of broccoli.Karen Baking Sodahttps://www.blogger.com/profile/10648275442628223581noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-41150524015611259802008-03-06T04:15:00.000-08:002008-03-06T04:15:00.000-08:00I love rice packed with bits of veggies, bacon, ch...I love rice packed with bits of veggies, bacon, chicken... This looks so good!Patricia Scarpinhttps://www.blogger.com/profile/14025126825422974626noreply@blogger.com