I've never made it, but I know it's one of those things where you can use up
stuff in the fridge. I want to make some tomorrow so tonight I cooked up
some rice, but I flavored it. I haven't seen a recipe with flavored rice.
Also, what kind of sprouts to use if I want to add some? I think I've
always seen sprouts in fried rice that I buy but the recipes I found don't
list sprouts. Maybe I just found crappy recipes. I'm going to use finely
chopped pork, onion, soy sauce, oil. What else to put in? Any other
veggies like cauliflower or peas? I think I've seen peas in it before. I
don't want to make something that is going to totally suck and I'll just
throw it out.

Cheryl wrote:
> I've never made it, but I know it's one of those things where you can
> use up stuff in the fridge. I want to make some tomorrow so tonight I
> cooked up some rice, but I flavored it. I haven't seen a recipe with
> flavored rice. Also, what kind of sprouts to use if I want to add some?
> I think I've always seen sprouts in fried rice that I buy but the
> recipes I found don't list sprouts. Maybe I just found crappy recipes.
> I'm going to use finely chopped pork, onion, soy sauce, oil. What else
> to put in? Any other veggies like cauliflower or peas? I think I've
> seen peas in it before. I don't want to make something that is going to
> totally suck and I'll just throw it out.


Use dried-out stale rice. (cook it a day ahead if you have to) Use
oyster sauce instead of soy sauce. Don't forget to add a scrambled
egg. (I sometimes forget the egg)

Bob

"zxcvbob" > wrote in message
...
> Cheryl wrote:
>> I've never made it, but I know it's one of those things where you can use
>> up stuff in the fridge. I want to make some tomorrow so tonight I cooked
>> up some rice, but I flavored it. I haven't seen a recipe with flavored
>> rice. Also, what kind of sprouts to use if I want to add some? I think
>> I've always seen sprouts in fried rice that I buy but the recipes I found
>> don't list sprouts. Maybe I just found crappy recipes. I'm going to use
>> finely chopped pork, onion, soy sauce, oil. What else to put in? Any
>> other veggies like cauliflower or peas? I think I've seen peas in it
>> before. I don't want to make something that is going to totally suck and
>> I'll just throw it out.
>
>
> Use dried-out stale rice. (cook it a day ahead if you have to) Use
> oyster sauce instead of soy sauce. Don't forget to add a scrambled egg.
> (I sometimes forget the egg)
>
Egg. Yep, forgot the egg. Good idea about the oyster sauce. I was trying
to use what I have, but I could pick up some of that because I don't have
sprouts, either.

"Sqwertz" > wrote in message
...
> On Mon, 26 Oct 2009 21:27:32 -0400, Cheryl wrote:
>
>> I've never made it, but I know it's one of those things where you can use
>> up
>> stuff in the fridge. I want to make some tomorrow so tonight I cooked up
>> some rice, but I flavored it. I haven't seen a recipe with flavored
>> rice.
>> Also, what kind of sprouts to use if I want to add some? I think I've
>> always seen sprouts in fried rice that I buy but the recipes I found
>> don't
>> list sprouts. Maybe I just found crappy recipes. I'm going to use finely
>> chopped pork, onion, soy sauce, oil. What else to put in? Any other
>> veggies like cauliflower or peas? I think I've seen peas in it before.
>> I
>> don't want to make something that is going to totally suck and I'll just
>> throw it out.
>
> I don't use any soy, but you can marinate the pork in a little soy.
> Or use light soy int he rice, if you must, I use a little oyster
> sauce. Use green onions instead of onions.
>
> Peas, small carrot chunks, diced cabbage - prefearbly napa or boko
> choy. Soybean [sprouts], mung bean sprouts after it's cooked.
> Scrambled egg, white pepper, chinese sausage, shrimp, any meat at
> all - even regular unsmoked ham. And yes, Sheldon, even Spam.
>

Thanks. I do have a little bit of shrimp in the freezer I need to use.
Maybe I'll marinate the pork in soy sauce as you say I will pick up some
oyster sauce and green onion. That's still pretty good only having to buy a
couple of things rather than it be all use-up stuff. I wonder if a little
bit of finely chopped pecans would go, or even finely chopped pistachios? I
have some to use up, too, though I can just keep saving them for treats for
the pet mice. I keep the nuts in the freezer, so they shouldn't go rancid.

"Gregory Morrow" > wrote in message
m...
>
> The nuts should be fine, it's pretty much "anything goes" with fried
> rice...
>
> I'd toast the nuts a lil' bit to make them nice and crunchy...

Thanks, Greg.

"Ranée at Arabian Knits" > wrote in message
...
>
> I use oyster sauce and soy sauce.

I'm going to try both, too. Already have some soy sauce on the pork now. I
think that's all I'll use, and use just oyster sauce for the cooking part.
I'm already salivating. lol I do like fried rice but rarely eat it. When
I get Chinese food out, I always get white sticky rice instead of the fried
rice they always want to serve with the entry.

Cheryl wrote:

> "Sqwertz" > wrote in message
> ...
>> On Mon, 26 Oct 2009 21:27:32 -0400, Cheryl wrote:
>>
>>> I've never made it, but I know it's one of those things where you
>>> can use up
>>> stuff in the fridge. I want to make some tomorrow so tonight I
>>> cooked up some rice, but I flavored it. I haven't seen a recipe
>>> with flavored rice.
>>> Also, what kind of sprouts to use if I want to add some? I think
>>> I've always seen sprouts in fried rice that I buy but the recipes I
>>> found don't
>>> list sprouts. Maybe I just found crappy recipes. I'm going to use
>>> finely chopped pork, onion, soy sauce, oil. What else to put in?
>>> Any other veggies like cauliflower or peas? I think I've seen peas
>>> in it before. I
>>> don't want to make something that is going to totally suck and I'll
>>> just throw it out.
>>
>> I don't use any soy, but you can marinate the pork in a little soy.
>> Or use light soy int he rice, if you must, I use a little oyster
>> sauce. Use green onions instead of onions.
>>
>> Peas, small carrot chunks, diced cabbage - prefearbly napa or boko
>> choy. Soybean [sprouts], mung bean sprouts after it's cooked.
>> Scrambled egg, white pepper, chinese sausage, shrimp, any meat at
>> all - even regular unsmoked ham. And yes, Sheldon, even Spam.
>>
>
> Thanks. I do have a little bit of shrimp in the freezer I need to
> use. Maybe I'll marinate the pork in soy sauce as you say I will
> pick up some oyster sauce and green onion. That's still pretty good
> only having to buy a couple of things rather than it be all use-up
> stuff. I wonder if a little bit of finely chopped pecans would go,
> or even finely chopped pistachios? I have some to use up, too, though
> I can just keep saving them for treats for the pet mice. I keep the
> nuts in the freezer, so they shouldn't go rancid.


The nuts should be fine, it's pretty much "anything goes" with fried rice...

I'd toast the nuts a lil' bit to make them nice and crunchy...


--
Best
Greg

"Cheryl" > wrote in message
...
> I've never made it, but I know it's one of those things where you can use
> up stuff in the fridge. I want to make some tomorrow so tonight I cooked
> up some rice, but I flavored it. I haven't seen a recipe with flavored
> rice. Also, what kind of sprouts to use if I want to add some? I think
> I've always seen sprouts in fried rice that I buy but the recipes I found
> don't list sprouts. Maybe I just found crappy recipes. I'm going to use
> finely chopped pork, onion, soy sauce, oil. What else to put in? Any
> other veggies like cauliflower or peas? I think I've seen peas in it
> before. I don't want to make something that is going to totally suck and
> I'll just throw it out.

Bean sprouts Sure, add peas, chopped broccoli or cauliflower... there's
really no set type of vegetables to add when making "mustgovian" fried rice.
You're right to chill the rice (flavoured or not) and use it the next day.
Add a lightly scrambled egg to the mix at the end.

Jill

On 2009-10-27, Cheryl > wrote:
> I've never made it, but I know it's one of those things where you can use up
> stuff in the fridge. I want to make some tomorrow so tonight I cooked up
> some rice, but I flavored it. I haven't seen a recipe with flavored rice.
> Also, what kind of sprouts to use if I want to add some? I think I've
> always seen sprouts in fried rice that I buy but the recipes I found don't
> list sprouts. Maybe I just found crappy recipes. I'm going to use finely
> chopped pork, onion, soy sauce, oil. What else to put in? Any other
> veggies like cauliflower or peas? I think I've seen peas in it before. I
> don't want to make something that is going to totally suck and I'll just
> throw it out.

I jes posted on this one. It's easy:

<http://groups.google.com/group/rec.food.cooking/msg/886f1d8a40e7878a?hl=en>

*use any meat, chopped fine, cook it first and set aside.
*cook veggies - frozen, fresh, carrots, peas, corn, etc, are trad.
*when veggies are hot/cooked, add rice, meat, egg, then oyster/soy.

Onion is de rigueur, preferably green onions. I use about half oyster
and half soy. I cook two eggs as a firm omelet and then chop in
meat/veggie sized pieces. Feel free to use any sprouts, mung being
the traditional "chinese food" bean. OTOH, sprouts add a stringy
texture to a grainy dish. I'd save the sprouts for egg fu young or
you might give 'em a quick chop. Have fun!


nb

On Mon, 26 Oct 2009 21:48:41 -0400, "Cheryl" >
wrote:

>I do have a little bit of shrimp in the freezer I need to use.
>Maybe I'll marinate the pork in soy sauce as you say I will pick up some
>oyster sauce and green onion. That's still pretty good only having to buy a
>couple of things rather than it be all use-up stuff. I wonder if a little
>bit of finely chopped pecans would go, or even finely chopped pistachios? I
>have some to use up, too, though I can just keep saving them for treats for
>the pet mice. I keep the nuts in the freezer, so they shouldn't go rancid.

Don't make fried rice into such a big production. It's a simple dish.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Oct 26, 9:27*pm, "Cheryl" > wrote:
> I've never made it, but I know it's one of those things where you can use up
> stuff in the fridge. *I want to make some tomorrow so tonight I cooked up
> some rice, but I flavored it. *I haven't seen a recipe with flavored rice.
> Also, what kind of sprouts to use if I want to add some? *I think I've
> always seen sprouts in fried rice that I buy but the recipes I found don't
> list sprouts. Maybe I just found crappy recipes. *I'm going to use finely
> chopped pork, onion, soy sauce, oil. *What else to put in? *Any other
> veggies like cauliflower or peas? *I think I've seen peas in it before. *I
> don't want to make something that is going to totally suck and I'll just
> throw it out.

Cheryl, this is my recipe and instructions to make it.
1. Sugar snap peas, chopped onions, peas & carrots frozen mix, cole
slaw mix, eggs, basmati rice(with 2 chicken boullion cubes cooked with
it), and the shrimp, could have cut them smaller(there were 10 - 12
large, peeled & thawed).
Sesami oil is the only thing you might need to go to the International
store for. It has a distinctive flavor and smell. Reminds me of the
Japanese restaurant smell.Yum!
You scramble the eggs in 1 tsp oil(I used peanut) with the onion til
onion is almost translucent, them remove that to a bowl, put the raw
peapods on top. Add 1 tsp oil to pan then do cabbage, shrimp, peas &
carrots, and remove that to bowl on top of peapods. This heats the
peapods without cooking them. Then last, do the rice with a couple of
tbps of oil, and 1 tsp of sesame oil. Let the rice cook til it's
crackling, and turn over/stir, scraping the bottom of the pan or wok,
add some tamari sauce(lower in salt)I fish sauce, or oyster sauce and
keep stirring and scraping rice off bottom. Cook til rice is pretty
well browned, and add back in everything else.
One of the tricks I read was to cook the rice the day before or have
it refrigerated. They said that was very important.
I spent a couple of hours reading recipes and combined what I'd
learned for this recipe. I haven't included many amounts as this is
subjective. Can do the same with chicken or pork instead of the shrimp
- we have frozen ones here most of the time, or some of all those
meats.
I thought I had lots of veggies, but would do twice as many and less
rice next time, and there will be a next time. We loved it!! That was
our whole dinner. Did twice as many and will triple it later this week
when I do it again.
Do be sure you have everything prepped and cut and right there. It
goes FAST when you start stirfrying.
Good Luck with it.Nan in DE.

On Mon, 26 Oct 2009 19:38:10 -0700, Ranée at Arabian Knits wrote:

> In article >,
> zxcvbob > wrote:
>
>> Cheryl wrote:
>>> I've never made it, but I know it's one of those things where you can
>>> use up stuff in the fridge. I want to make some tomorrow so tonight I
>>> cooked up some rice, but I flavored it. I haven't seen a recipe with
>>> flavored rice. Also, what kind of sprouts to use if I want to add some?
>>> I think I've always seen sprouts in fried rice that I buy but the
>>> recipes I found don't list sprouts. Maybe I just found crappy recipes.
>>> I'm going to use finely chopped pork, onion, soy sauce, oil. What else
>>> to put in? Any other veggies like cauliflower or peas? I think I've
>>> seen peas in it before. I don't want to make something that is going to
>>> totally suck and I'll just throw it out.
>>
>> Use dried-out stale rice. (cook it a day ahead if you have to) Use
>> oyster sauce instead of soy sauce. Don't forget to add a scrambled
>> egg. (I sometimes forget the egg)
>
> I use oyster sauce and soy sauce.
>

i was going to say, i don't think i would use oyster sauce alone, because
you want the sauce to kinda coat every part. but maybe bob gets good
results.

your pal,
blake

On Oct 26, 9:27*pm, "Cheryl" > wrote:
> I've never made it, but I know it's one of those things where you can use up
> stuff in the fridge. *I want to make some tomorrow so tonight I cooked up
> some rice, but I flavored it. *I haven't seen a recipe with flavored rice.
> Also, what kind of sprouts to use if I want to add some? *I think I've
> always seen sprouts in fried rice that I buy but the recipes I found don't
> list sprouts. Maybe I just found crappy recipes. *I'm going to use finely
> chopped pork, onion, soy sauce, oil. *What else to put in? *Any other
> veggies like cauliflower or peas? *I think I've seen peas in it before. *I
> don't want to make something that is going to totally suck and I'll just
> throw it out.

Your ingredients sound good. I often mix oyster sauce in with the soy.
I often use carrots & peas. If you use "bigger" veggies like broccoli,
you may want to chop them a little finer than for a stir fry. But it's
really a matter of taste.

The sprouts you're thinking of are usually bean sprouts - they give a
nice crunch.

On the egg, many recipes I've seen call for pouring the beaten egg
into the oil and cooking it before the rest of the mix. (You then
remove it once cooked, shred it and add it again at the end when
wveeything else is done).

As I said earlier, fried rice is very adaptable to your tastes (and
leftovers ), so have fun experimenting. I like to fry mine until
the rice starts to get a little golden brown crispy on the bottom.

Kris

Cheryl wrote:
> I've never made it, but I know it's one of those things where you can
> use up stuff in the fridge. I want to make some tomorrow so tonight I
> cooked up some rice, but I flavored it. I haven't seen a recipe with
> flavored rice. Also, what kind of sprouts to use if I want to add some?
> I think I've always seen sprouts in fried rice that I buy but the
> recipes I found don't list sprouts. Maybe I just found crappy recipes.
> I'm going to use finely chopped pork, onion, soy sauce, oil. What else
> to put in? Any other veggies like cauliflower or peas? I think I've
> seen peas in it before. I don't want to make something that is going to
> totally suck and I'll just throw it out.

You didn't mention what you flavored the rice with.

Cooking rice with chicken stock is a common method to get extra flavor.
I would go with bite size pork instead of finely chopped. You can use
any sort of sprouts you might like but add at the very end. Peas work
well. Also add a glug of oyster sauce and a little dark sesame oil. Egg
goes well. Either scramble in a well while cooking or just scramble and
cook then cut up into small pieces and toss in at the end.

Cheryl wrote:
> I've never made it, but I know it's one of those things where you can
> use up stuff in the fridge. I want to make some tomorrow so tonight I
> cooked up some rice, but I flavored it. I haven't seen a recipe with
> flavored rice. Also, what kind of sprouts to use if I want to add
> some? I think I've always seen sprouts in fried rice that I buy but
> the recipes I found don't list sprouts. Maybe I just found crappy
> recipes. I'm going to use finely chopped pork, onion, soy sauce,
> oil. What else to put in? Any other veggies like cauliflower or
> peas? I think I've seen peas in it before. I don't want to make
> something that is going to totally suck and I'll just throw it out.


Leftover rice, bean sprouts, a scrambled egg, lots of chopped green
onion, toasted sesame oil, soy sauce & oyster sauce. Whoever started
putting peas & carrots in fried rice was just plain wrong, IMO.


Becca

Becca > wrote:

>Cheryl wrote:
>> I've never made it, but I know it's one of those things where you can
>> use up stuff in the fridge. I want to make some tomorrow so tonight I
>> cooked up some rice, but I flavored it. I haven't seen a recipe with
>> flavored rice. Also, what kind of sprouts to use if I want to add
>> some? I think I've always seen sprouts in fried rice that I buy but
>> the recipes I found don't list sprouts. Maybe I just found crappy
>> recipes. I'm going to use finely chopped pork, onion, soy sauce,
>> oil. What else to put in? Any other veggies like cauliflower or
>> peas? I think I've seen peas in it before. I don't want to make
>> something that is going to totally suck and I'll just throw it out.
>
>
>Leftover rice, bean sprouts, a scrambled egg, lots of chopped green
>onion, toasted sesame oil, soy sauce & oyster sauce. Whoever started
>putting peas & carrots in fried rice was just plain wrong, IMO.
>
>
>Becca

Concur... no peas n' carrots. I add dice bok choy (white part), maybe
some water chestnuts, and garnish with cashews. Of course the
ultimate is a mound of poke fly lice heaped with a bucketful of shrimp
n' lobster sauce. Lobster sauce is very easy to make and contains no
lobster.

Classic Shrimp With Lobster Sauce

Ingredients
1 lb shrimp, peeled and deveined
1 egg white
2 tsp cornstarch
1 tsp salt
1 tsp Asian sesame oil
1/2 tsp freshly ground white pepper
1 cup peanut oil or 2 cups water
1-1/2 tbsp peanut oil
1-1/2 tbsp finely chopped ginger
2 tsp finely chopped garlic
1-1/2 tbsp coarsely chopped black beans
1/2 lb fatty ground pork
1-1/2 tbsp Shaoxing rice wine or dry
sherry
1 tbsp light soy sauce
2 tsp dark soy sauce
2 tsp sugar
1/2 tsp salt
1/4 tsp freshly ground white pepper
2 tsp sesame oil
1/2 cup homemade Chinese Chicken
Stock or reduced-salt canned broth
1 tbsp cornstarch dissolved in 2 tbsp water
1 egg, beaten
2 tbsp finely chopped scallions

Cooking Instructions
Rinse the shrimp in cold water and pat them dry with paper towels. Mix
the shrimp with
the egg white, cornstarch, salt, sesame oil, and pepper. Refrigerate
for 20 minutes.
Heat a wok until it is very hot and then drizzle in the peanut oil.
When the oil is very hot,
remove the wok from the heat, and immediately toss in the shrimp,
stirring vigorously to
keep them from sticking. As soon as the shrimp turn white, in about 2
minutes, quickly
drain them through a stainless-steel colander set in a bowl. Discard
the oil.
Reheat the wok or heat a large frying pan over high heat until it is
hot. Swirl in the 1-1/2
tablespoons of peanut oil, and when it is very hot and slightly
smoking, toss in the
ginger, garlic, and black beans and stir-fry for 30 seconds. Then dump
in the ground
pork, breaking it up, and continue to stir-fry for 2 minutes. Now toss
in the rest of the
sauce ingredients except the dissolved cornstarch. Bring the sauce to
a boil, stir in the
cornstarch to thicken, then return the shrimp to the wok and reheat
thoroughly. Stir-fry
everything for 1 minute. Now pour in the beaten egg in a steady
stream, stirring slowly all
the while. When the egg has barely set, remove the wok from the heat,
pour the contents
onto a warm serving platter, garnish with the scallions, and serve at
once.

On Tue, 27 Oct 2009 14:56:19 -0400, brooklyn1
> wrote:

>Becca > wrote:
>
my one good idea is to cook up all the rice and stuff, then add a half
head of finely chopped cabbage and flip it around for a few minutes
and serve. It lightens the rice and offers a bit of crisp from the
cabbage.

Good luck.

aloha,
Cea

Thanks for all of the ideas! I prepared it tonight and it is delicious! I
had to use Napa cabbage instead of bok choy, chopped in thin strips, I added
bean sprouts, bamboo shoots, onion (not green), pork, shrimp, and egg cooked
into a thin omelet and sliced into strips. I did pick up some sesame oil and
added a couple of drops, and oyster sauce, and a few shakes of soy sauce,
and ground ginger. Great suggestions! There was as much meat and veggies as
there was rice, so it was nice and crunchy and flavorful. George, the
rice was cooked in "oriental" broth mix that comes with Raman noodles. Yeah,
I know, lots of sodium.

Cheryl wrote:
> I've never made it, but I know it's one of those things where you can
> use up stuff in the fridge. I want to make some tomorrow so tonight I
> cooked up some rice, but I flavored it. I haven't seen a recipe with
> flavored rice. Also, what kind of sprouts to use if I want to add some?
> I think I've always seen sprouts in fried rice that I buy but the
> recipes I found don't list sprouts. Maybe I just found crappy recipes.
> I'm going to use finely chopped pork, onion, soy sauce, oil. What else
> to put in? Any other veggies like cauliflower or peas? I think I've
> seen peas in it before. I don't want to make something that is going to
> totally suck and I'll just throw it out.

Just don't put too much of anything. Oyster sauce is good but don't
bother making a special trip to get it. A small amount of sesame oil is
good too. The latest variation over here is kimchee fried rice - pretty
darn spicy but I sure wish I had some right now!

In article >, brooklyn1 > wrote:
>Becca > wrote:
>>Cheryl wrote:
>>> I've never made it, but I know it's one of those things where you can
>>> use up stuff in the fridge...
[snip]
>>Leftover rice, bean sprouts, a scrambled egg, lots of chopped green
>>onion, toasted sesame oil, soy sauce & oyster sauce. Whoever started
>>putting peas & carrots in fried rice was just plain wrong, IMO.
>
>Concur... no peas n' carrots. I add dice bok choy (white part), maybe
>some water chestnuts, and garnish with cashews. Of course the
>ultimate is a mound of poke fly lice heaped with a bucketful of shrimp
>n' lobster sauce. Lobster sauce is very easy to make and contains no
>lobster.

Shel's recipe quoted below is clearly not one of those trendy "Four
Ingredients" meals. :-)

But my real reason for responding concerns soy sauce. A local
supermarket has suddenly started stocking both "dark" and "light" soy
sauce (previously we just had plain "soy sauce"). Wot gives? What
role does each type preferably play as a cooking ingredient? And is
the distinction all that important anyway?

>Classic Shrimp With Lobster Sauce
>
>Ingredients
>1 lb shrimp, peeled and deveined
>1 egg white
>2 tsp cornstarch
>1 tsp salt
>1 tsp Asian sesame oil
>1/2 tsp freshly ground white pepper
>1 cup peanut oil or 2 cups water
>1-1/2 tbsp peanut oil
>1-1/2 tbsp finely chopped ginger
>2 tsp finely chopped garlic
>1-1/2 tbsp coarsely chopped black beans
>1/2 lb fatty ground pork
>1-1/2 tbsp Shaoxing rice wine or dry
>sherry
>1 tbsp light soy sauce
>2 tsp dark soy sauce
>2 tsp sugar
>1/2 tsp salt
>1/4 tsp freshly ground white pepper
>2 tsp sesame oil
>1/2 cup homemade Chinese Chicken
>Stock or reduced-salt canned broth
>1 tbsp cornstarch dissolved in 2 tbsp water
>1 egg, beaten
>2 tbsp finely chopped scallions
>
>Cooking Instructions
>Rinse the shrimp in cold water and pat them dry with paper towels. Mix
>the shrimp with
>the egg white, cornstarch, salt, sesame oil, and pepper. Refrigerate
>for 20 minutes.
>Heat a wok until it is very hot and then drizzle in the peanut oil.
>When the oil is very hot,
>remove the wok from the heat, and immediately toss in the shrimp,
>stirring vigorously to
>keep them from sticking. As soon as the shrimp turn white, in about 2
>minutes, quickly
>drain them through a stainless-steel colander set in a bowl. Discard
>the oil.
>Reheat the wok or heat a large frying pan over high heat until it is
>hot. Swirl in the 1-1/2
>tablespoons of peanut oil, and when it is very hot and slightly
>smoking, toss in the
>ginger, garlic, and black beans and stir-fry for 30 seconds. Then dump
>in the ground
>pork, breaking it up, and continue to stir-fry for 2 minutes. Now toss
>in the rest of the
>sauce ingredients except the dissolved cornstarch. Bring the sauce to
>a boil, stir in the
>cornstarch to thicken, then return the shrimp to the wok and reheat
>thoroughly. Stir-fry
>everything for 1 minute. Now pour in the beaten egg in a steady
>stream, stirring slowly all
>the while. When the egg has barely set, remove the wok from the heat,
>pour the contents
>onto a warm serving platter, garnish with the scallions, and serve at
>once.

Cheers, Phred.

--
LID

On Wed, 28 Oct 2009 08:54:08 GMT, Phred wrote:

> In article >, brooklyn1 > wrote:
>>Becca > wrote:
>>>Cheryl wrote:
>>>> I've never made it, but I know it's one of those things where you can
>>>> use up stuff in the fridge...
> [snip]
>>>Leftover rice, bean sprouts, a scrambled egg, lots of chopped green
>>>onion, toasted sesame oil, soy sauce & oyster sauce. Whoever started
>>>putting peas & carrots in fried rice was just plain wrong, IMO.
>>
>>Concur... no peas n' carrots. I add dice bok choy (white part), maybe
>>some water chestnuts, and garnish with cashews. Of course the
>>ultimate is a mound of poke fly lice heaped with a bucketful of shrimp
>>n' lobster sauce. Lobster sauce is very easy to make and contains no
>>lobster.
>
> Shel's recipe quoted below is clearly not one of those trendy "Four
> Ingredients" meals. :-)
>
> But my real reason for responding concerns soy sauce. A local
> supermarket has suddenly started stocking both "dark" and "light" soy
> sauce (previously we just had plain "soy sauce"). Wot gives? What
> role does each type preferably play as a cooking ingredient? And is
> the distinction all that important anyway?
>

assuming you're not talking about 'lite' soy, or reduced sodium, light soy
has a thinner consistency. dark is a little thicker and usually has some
molasses added. it's not as salty. (we're talking about chinese soy
here.)

wikipedia actually has a pretty good run-down of the many, many varieties
of soy sauce out the

<http://en.wikipedia.org/wiki/Soy_sauce>

this section covers what i think you're talking about:

<http://en.wikipedia.org/wiki/Soy_sauce#Chinese_soy_sauce>

sometimes you will see these referred to as 'thin' and 'thick' soys.

(there's a page out there somewhere similar to Gernot Katzer's spice page
that deals with asian ingredients, but i've lost the bookmark. does that
sound familiar to anyone?)

your pal,
blake

"blake murphy" > wrote
> assuming you're not talking about 'lite' soy, or reduced sodium, light soy
> has a thinner consistency. dark is a little thicker and usually has some
> molasses added. it's not as salty. (we're talking about chinese soy
> here.)

Kroger used to sell this Chinese soy sauce in a really tall bottle, like,
taller than any of the other bottles on the shelf. On all the shelves. I
recall a yellow and red label and something like "happy" on the label. It
was thick, dark, nutty flavored, and not too salty.

"Cheryl" > wrote in message
...
> I've never made it, but I know it's one of those things where you can use
> up stuff in the fridge. I want to make some tomorrow so tonight I cooked
> up some rice, but I flavored it. I haven't seen a recipe with flavored
> rice. Also, what kind of sprouts to use if I want to add some? I think
> I've always seen sprouts in fried rice that I buy but the recipes I found
> don't list sprouts. Maybe I just found crappy recipes. I'm going to use
> finely chopped pork, onion, soy sauce, oil. What else to put in? Any
> other veggies like cauliflower or peas? I think I've seen peas in it
> before. I don't want to make something that is going to totally suck and
> I'll just throw it out.

The real answer to your question is:

Are you ready?

Are you sure?

Anything you like.

Peas, carrots, onion, garlic, ginger, egg, scallion, bean sprouts, Napa
cabbage, Bok Choy, Celery, leftover meat, non leftover meat, rice vinegar,
sesame seed, sesame oil, soy (of course) sugar to balance the vinegar, MSG,
any vegetable you want to use up, broccoli, cauliflower, red cabbage, white
cabbage, any color onion,. green beans, etc. etc. etc.

Procedure - stir fry the vegetables - crisp in regular (not EVOO) oil, add
the rice, stir to heat, and the liquid, stir till the rice is coated and the
liquid has evaporated.

Done!
--
Dimitri

Soy & Vegetables

http://kitchenguide.wordpress.com.

On Tue, 27 Oct 2009 13:04:51 -0500, Becca wrote:

> Cheryl wrote:
>> I've never made it, but I know it's one of those things where you can
>> use up stuff in the fridge. I want to make some tomorrow so tonight I
>> cooked up some rice, but I flavored it. I haven't seen a recipe with
>> flavored rice. Also, what kind of sprouts to use if I want to add
>> some? I think I've always seen sprouts in fried rice that I buy but
>> the recipes I found don't list sprouts. Maybe I just found crappy
>> recipes. I'm going to use finely chopped pork, onion, soy sauce,
>> oil. What else to put in? Any other veggies like cauliflower or
>> peas? I think I've seen peas in it before. I don't want to make
>> something that is going to totally suck and I'll just throw it out.
>
> Leftover rice, bean sprouts, a scrambled egg, lots of chopped green
> onion, toasted sesame oil, soy sauce & oyster sauce. Whoever started
> putting peas & carrots in fried rice was just plain wrong, IMO.
>
> Becca

i can live with carrots in a small dice, but the peas have got to go.

your pal,
blake

On Wed, 28 Oct 2009 08:54:08 GMT, (Phred)
wrote:

>A local
>supermarket has suddenly started stocking both "dark" and "light" soy
>sauce (previously we just had plain "soy sauce"). Wot gives? What
>role does each type preferably play as a cooking ingredient? And is
>the distinction all that important anyway?

It all depends on your taste. "Light" soy is saltier, dark soy gives
more color. I prefer the dark, but keep each on hand.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Wed, 28 Oct 2009 08:54:08 GMT, (Phred)
> wrote:
>
>> A local
>> supermarket has suddenly started stocking both "dark" and "light" soy
>> sauce (previously we just had plain "soy sauce"). Wot gives? What
>> role does each type preferably play as a cooking ingredient? And is
>> the distinction all that important anyway?
>
> It all depends on your taste. "Light" soy is saltier, dark soy gives
> more color. I prefer the dark, but keep each on hand.
>

The Chinese dark stuff is like the heavy artillery of cooking. I use it
mostly for flavoring meat that gets boiled in a sauce. I'll use the
Japanese light stuff for fried rice but that's just me.

On Wed, 28 Oct 2009 13:09:45 -1000, dsi1
> wrote:

>The Chinese dark stuff is like the heavy artillery of cooking. I use it
>mostly for flavoring meat that gets boiled in a sauce. I'll use the
>Japanese light stuff for fried rice but that's just me.

I've just never taken a liking to Japanese soy. It lacks something.
I don't know what.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Oct 29, 9:28*am, sf > wrote:
> On Wed, 28 Oct 2009 13:09:45 -1000, dsi1
>
> > wrote:
> >The Chinese dark stuff is like the heavy artillery of cooking. I use it
> >mostly for flavoring meat that gets boiled in a sauce. I'll use the
> >Japanese light stuff for fried rice but that's just me.
>
> I've just never taken a liking to Japanese soy. *It lacks something.
> I don't know what.
>

Contamination perhaps

On Wed, 28 Oct 2009 17:28:46 -0700, sf > wrote:

>On Wed, 28 Oct 2009 13:09:45 -1000, dsi1
> wrote:
>
>>The Chinese dark stuff is like the heavy artillery of cooking. I use it
>>mostly for flavoring meat that gets boiled in a sauce. I'll use the
>>Japanese light stuff for fried rice but that's just me.
>
>I've just never taken a liking to Japanese soy. It lacks something.
>I don't know what.

Flavor.

sf wrote:
> On Wed, 28 Oct 2009 13:09:45 -1000, dsi1
> > wrote:
>
>> The Chinese dark stuff is like the heavy artillery of cooking. I use it
>> mostly for flavoring meat that gets boiled in a sauce. I'll use the
>> Japanese light stuff for fried rice but that's just me.
>
> I've just never taken a liking to Japanese soy. It lacks something.
> I don't know what.
>

You're right about the Japanese sauce being rather thin compared to
Chinese. I like to think of it as being more refined compared to the
Chinese which has some really dark undertones. Truth is, in Hawaii, we
prefer a lighter, sweeter, shoyu than the stuff the Japanese use. It may
be that folks on the mainland get this type. The real Japan stuff is
somewhat stronger. I don't care for that.

On Wed, 28 Oct 2009 20:55:45 -0400, brooklyn1
> wrote:

>On Wed, 28 Oct 2009 17:28:46 -0700, sf > wrote:
>
>>On Wed, 28 Oct 2009 13:09:45 -1000, dsi1
> wrote:
>>
>>>The Chinese dark stuff is like the heavy artillery of cooking. I use it
>>>mostly for flavoring meat that gets boiled in a sauce. I'll use the
>>>Japanese light stuff for fried rice but that's just me.
>>
>>I've just never taken a liking to Japanese soy. It lacks something.
>>I don't know what.
>
>Flavor.

That was the best I could come up with too.

--
I love cooking with wine.
Sometimes I even put it in the food.

"dsi1" wrote
> sf wrote:

>> I've just never taken a liking to Japanese soy. It lacks something.
>> I don't know what.

> You're right about the Japanese sauce being rather thin compared to
> Chinese. I like to think of it as being more refined compared to the
> Chinese which has some really dark undertones. Truth is, in Hawaii, we
> prefer a lighter, sweeter, shoyu than the stuff the Japanese use. It may
> be that folks on the mainland get this type. The real Japan stuff is
> somewhat stronger. I don't care for that.

Thats exactly what is happening. American palate version sold here. It's
not the same there in Japan. Oh and if you want the thicker stuff, it's
called Tamari.