I have been making egg fried rice wrong all this time

This is where our community discusses almost anything! While we're mainly a Cambodia expat discussion forum and talk about expat life here, we debate about almost everything. Even if you're a tourist passing through Southeast Asia and want to connect with expatriates living and working in Cambodia, this is the first section of our site that you should check out. Our members start their own discussions or post links to other blogs and/or news articles they find interesting and want to chat about. So join in the fun and start new topics, or feel free to comment on anything our community members have already started! We also have some Khmer members here as well, but English is the main language used on CEO. You're welcome to have a look around, and if you decide you want to participate, you can become a part our international expat community by signing up for a free account.
Post Reply Previous topicNext topic
Bongmab69
Expatriate
Posts: 817
Joined: Sat Feb 15, 2020 11:40 pm
Reputation: 332
Belgium

Re: I have been making egg fried rice wrong all this time

Post by Bongmab69 »

Maybe because you are all hobby cooks, you know already, but the most common error i think is to not wait to the day after that the cooked rice is cold, even better if coming really cold out of your fridge !! ??
Top
User avatar
Freightdog
Expatriate
Posts: 4397
Joined: Wed May 16, 2018 8:41 am
Reputation: 3480
Location: Attached to a suitcase between realities
Ireland

Re: I have been making egg fried rice wrong all this time

Post by Freightdog »

Bongmab69 wrote: ↑Tue Jun 14, 2022 3:23 pm Maybe because you are all hobby cooks, you know already, but the most common error i think is to not wait to the day after that the cooked rice is cold, even better if coming really cold out of your fridge !! ??
I confess- I frequently make the rice having recently boiled it.
But equally, I’ve gone scavenging various precooked and unused rice (SWMBO again), and rustled up breakfast, lunch or snacks. Including take-away rice portions, languishing in the fridge.

A frequent error, apparently; using too heavy an oil. Olive oil is too heavy. I use groundnut, or any light cooking oil.

Not getting the pan hot enough. There comes a point where a hot pan, properly seasoned, is genuinely non stick. It’s easy to chicken out or simply run out of energy, and the pan is hot, but the egg sticks excessively.

Who’d have thought it- the science of left overs egg fried rice?
Top
User avatar
Ghostwriter
Expatriate
Posts: 3147
Joined: Sat Feb 09, 2019 2:01 am
Reputation: 2025
France

Re: I have been making egg fried rice wrong all this time

Post by Ghostwriter »

Freightdog wrote: ↑Tue Jun 14, 2022 3:31 pm I confess- I frequently make the rice having recently boiled it.
Image

Who’d have thought it- the science of left overs egg fried rice?


That's just one of them on thousands of versions, with seafood it's also great, with shrimp paste too.

If you're adding a bit of water while cooking, at least have some garlic sinked a few days in that glass of water to enhance the flavor...
Top
Pseudonomdeplume
Expatriate
Posts: 1529
Joined: Sun Dec 06, 2020 3:31 pm
Reputation: 510
Contact:
Contact Pseudonomdeplume
Cambodia

Re: I have been making egg fried rice wrong all this time

Post by Pseudonomdeplume »

Isn't it about a dollar to buy it cooked for you? No clean up (occasionally I get egg on my face).

Someone once said "rice is only good if you want 2,000 of something."

Maybe I'm missing something, in which case, the yolk's on me.
Scent from Dan's Durians & Perfumierie
Top
Post Reply Previous topicNext topic
  • Similar Topics
    Replies
    Views
    Last post

Return to “General Chatter”



Who is online

Users browsing this forum: Daniel1912, hdgh29, Richy9999Rich, Soriya, truffledog and 666 guests