I've read that rice should be cooked the day ahead, then refrigerated for
frying the next day. But I want to make it now and add onions, mushrooms,
veggies etc. I could make it and put it in the fridge for an hour or
so..........or maybe not............d'you think it really matters?

Elaine

"elaine" > wrote in message
news:41781d41$1_4@aeinews....
> I've read that rice should be cooked the day ahead, then
refrigerated for
> frying the next day. But I want to make it now and add onions,
mushrooms,
> veggies etc. I could make it and put it in the fridge for an hour
or
> so..........or maybe not............d'you think it really matters?


My own experience indicates that for Chinese fried rice you need to
start with pre cooked rice that has fully cooled over several hours
at least to room temperature. Fully refrigerated rice is better.

"elaine" > wrote in message
news:41781d41$1_4@aeinews....
> I've read that rice should be cooked the day ahead, then
refrigerated for
> frying the next day. But I want to make it now and add onions,
mushrooms,
> veggies etc. I could make it and put it in the fridge for an hour
or
> so..........or maybe not............d'you think it really matters?


My own experience indicates that for Chinese fried rice you need to
start with pre cooked rice that has fully cooled over several hours
at least to room temperature. Fully refrigerated rice is better.

"elaine" > wrote in message
news:41781d41$1_4@aeinews....
> I've read that rice should be cooked the day ahead, then
refrigerated for
> frying the next day. But I want to make it now and add onions,
mushrooms,
> veggies etc. I could make it and put it in the fridge for an hour
or
> so..........or maybe not............d'you think it really matters?


My own experience indicates that for Chinese fried rice you need to
start with pre cooked rice that has fully cooled over several hours
at least to room temperature. Fully refrigerated rice is better.

"elaine" > wrote in message
news:41781d41$1_4@aeinews....
> I've read that rice should be cooked the day ahead, then
refrigerated for
> frying the next day. But I want to make it now and add onions,
mushrooms,
> veggies etc. I could make it and put it in the fridge for an hour
or
> so..........or maybe not............d'you think it really matters?


My own experience indicates that for Chinese fried rice you need to
start with pre cooked rice that has fully cooled over several hours
at least to room temperature. Fully refrigerated rice is better.

"elaine" > wrote in message
news:41781d41$1_4@aeinews....
> I've read that rice should be cooked the day ahead, then
refrigerated for
> frying the next day. But I want to make it now and add onions,
mushrooms,
> veggies etc. I could make it and put it in the fridge for an hour
or
> so..........or maybe not............d'you think it really matters?


My own experience indicates that for Chinese fried rice you need to
start with pre cooked rice that has fully cooled over several hours
at least to room temperature. Fully refrigerated rice is better.

"elaine" > wrote in message
news:41781d41$1_4@aeinews....
> I've read that rice should be cooked the day ahead, then
refrigerated for
> frying the next day. But I want to make it now and add onions,
mushrooms,
> veggies etc. I could make it and put it in the fridge for an hour
or
> so..........or maybe not............d'you think it really matters?


My own experience indicates that for Chinese fried rice you need to
start with pre cooked rice that has fully cooled over several hours
at least to room temperature. Fully refrigerated rice is better.

"elaine" > wrote in message news:41781d41$1_4@aeinews....
> I've read that rice should be cooked the day ahead, then refrigerated for
> frying the next day. But I want to make it now and add onions, mushrooms,
> veggies etc. I could make it and put it in the fridge for an hour or
> so..........or maybe not............d'you think it really matters?
>
> Elaine
>
Yes, it matters. Friend rice is totally dependent on the rice being a little
dried out and less sticky from spending a day or 2 in the fridge.

"elaine" > wrote in message news:41781d41$1_4@aeinews....
> I've read that rice should be cooked the day ahead, then refrigerated for
> frying the next day. But I want to make it now and add onions, mushrooms,
> veggies etc. I could make it and put it in the fridge for an hour or
> so..........or maybe not............d'you think it really matters?
>
> Elaine
>
Yes, it matters. Friend rice is totally dependent on the rice being a little
dried out and less sticky from spending a day or 2 in the fridge.

previously in rfc, "elaine" > wrote:

> I've read that rice should be cooked the day ahead, then refrigerated
> for frying the next day. But I want to make it now and add onions,
> mushrooms, veggies etc. I could make it and put it in the fridge for
> an hour or so..........or maybe not............d'you think it really
> matters?
>
> Elaine
>


I have made fried rice with fresh rice (when my son asks for it and I've
forgotten to make extra the night before or somebody, [husband] has thrown
out instead of refrigerated the leftovers) and it is a different animal.
It's fluffier and can get wetter and mushy or broken down like a porridge
or risotto or pilaf.

Not the same dish. Tasty, but different.

-Claudia

previously in rfc, "elaine" > wrote:

> I've read that rice should be cooked the day ahead, then refrigerated
> for frying the next day. But I want to make it now and add onions,
> mushrooms, veggies etc. I could make it and put it in the fridge for
> an hour or so..........or maybe not............d'you think it really
> matters?
>
> Elaine
>


I have made fried rice with fresh rice (when my son asks for it and I've
forgotten to make extra the night before or somebody, [husband] has thrown
out instead of refrigerated the leftovers) and it is a different animal.
It's fluffier and can get wetter and mushy or broken down like a porridge
or risotto or pilaf.

Not the same dish. Tasty, but different.

-Claudia

Sam D. > wrote:
> "elaine" > wrote:
>> I've read that rice should be cooked the day ahead, then refrigerated
>> for frying the next day. But I want to make it now and add onions,
>> mushrooms, veggies etc.
>
> My own experience indicates that for Chinese fried rice you need to
> start with pre cooked rice that has fully cooled over several hours
> at least to room temperature. Fully refrigerated rice is better.

Can somene tell me exact instructions how to make perfect fried rice
(provied we use "standard" cheap rice):

1. How much water per 100 grams of rice?
2. Adding any butter/oil/salt/whatever to it while cooking or not?
3. How many minutes to cook it?
4. Put it in the freezer overnight (or only refrigerator), and then
what?

--
Miernik _________________________
___________________/_______________________/
Protect Europe from a law-disaster. Petition for a Software Patent Free Europe
http://www.noepatents.org/index_html?LANG=en

Sam D. > wrote:
> "elaine" > wrote:
>> I've read that rice should be cooked the day ahead, then refrigerated
>> for frying the next day. But I want to make it now and add onions,
>> mushrooms, veggies etc.
>
> My own experience indicates that for Chinese fried rice you need to
> start with pre cooked rice that has fully cooled over several hours
> at least to room temperature. Fully refrigerated rice is better.

Can somene tell me exact instructions how to make perfect fried rice
(provied we use "standard" cheap rice):

1. How much water per 100 grams of rice?
2. Adding any butter/oil/salt/whatever to it while cooking or not?
3. How many minutes to cook it?
4. Put it in the freezer overnight (or only refrigerator), and then
what?

--
Miernik _________________________
___________________/_______________________/
Protect Europe from a law-disaster. Petition for a Software Patent Free Europe
http://www.noepatents.org/index_html?LANG=en

In article >,
Miernik > wrote:

> Sam D. > wrote:
> > "elaine" > wrote:
> >> I've read that rice should be cooked the day ahead, then refrigerated
> >> for frying the next day. But I want to make it now and add onions,
> >> mushrooms, veggies etc.
> >
> > My own experience indicates that for Chinese fried rice you need to
> > start with pre cooked rice that has fully cooled over several hours
> > at least to room temperature. Fully refrigerated rice is better.
>
> Can somene tell me exact instructions how to make perfect fried rice
> (provied we use "standard" cheap rice):
>
> 1. How much water per 100 grams of rice?
> 2. Adding any butter/oil/salt/whatever to it while cooking or not?
> 3. How many minutes to cook it?
> 4. Put it in the freezer overnight (or only refrigerator), and then
> what?

250 mls. chicken or beef stock per 100 grams of rice.
Spice according to your taste. I butter it when it's done and add a
little black pepper.

Place in a covered glass cooking container and microwave on high for 20
minutes, or however long it takes.

I personally use a pressure cooker...

2,000 mls. chicken stock/broth per 1,000 grams of rice.

Use a jar and use liters instead. 2 liters/parts of stock/broth to 1
liter/parts of rice.

Bring up to pressure then turn down and pressure for 20 minutes.

Perfect every time...

For US measurements, that is 2 quarts of broth/stock per 1 quart of rice.

DON'T COOK RICE USING WATER!!! IT MAKES IT BLAND!!! USE STOCK OR BROTH!
Vegetable, beef or chicken will do, or shrimp/crab/fish stock if you are
doing a seafood dish.

Pre-cook the rice prior to frying it. Trust me, it comes out MUCH better!

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Miernik > wrote:

> Sam D. > wrote:
> > "elaine" > wrote:
> >> I've read that rice should be cooked the day ahead, then refrigerated
> >> for frying the next day. But I want to make it now and add onions,
> >> mushrooms, veggies etc.
> >
> > My own experience indicates that for Chinese fried rice you need to
> > start with pre cooked rice that has fully cooled over several hours
> > at least to room temperature. Fully refrigerated rice is better.
>
> Can somene tell me exact instructions how to make perfect fried rice
> (provied we use "standard" cheap rice):
>
> 1. How much water per 100 grams of rice?
> 2. Adding any butter/oil/salt/whatever to it while cooking or not?
> 3. How many minutes to cook it?
> 4. Put it in the freezer overnight (or only refrigerator), and then
> what?

250 mls. chicken or beef stock per 100 grams of rice.
Spice according to your taste. I butter it when it's done and add a
little black pepper.

Place in a covered glass cooking container and microwave on high for 20
minutes, or however long it takes.

I personally use a pressure cooker...

2,000 mls. chicken stock/broth per 1,000 grams of rice.

Use a jar and use liters instead. 2 liters/parts of stock/broth to 1
liter/parts of rice.

Bring up to pressure then turn down and pressure for 20 minutes.

Perfect every time...

For US measurements, that is 2 quarts of broth/stock per 1 quart of rice.

DON'T COOK RICE USING WATER!!! IT MAKES IT BLAND!!! USE STOCK OR BROTH!
Vegetable, beef or chicken will do, or shrimp/crab/fish stock if you are
doing a seafood dish.

Pre-cook the rice prior to frying it. Trust me, it comes out MUCH better!

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

elaine wrote:

> I've read that rice should be cooked the day ahead, then refrigerated for
> frying the next day. But I want to make it now and add onions, mushrooms,
> veggies etc. I could make it and put it in the fridge for an hour or
> so..........or maybe not............d'you think it really matters?
>
> Elaine
>
>
I make it the same day and haven't noticed a problem. I heard somewhere
that rice developes nasties that can make you sick if stored once
cooked. I can't attest to the sick part as we have used left over rice.

--
Think beyond your assumptions.

elaine wrote:

> I've read that rice should be cooked the day ahead, then refrigerated for
> frying the next day. But I want to make it now and add onions, mushrooms,
> veggies etc. I could make it and put it in the fridge for an hour or
> so..........or maybe not............d'you think it really matters?
>
> Elaine
>
>
I make it the same day and haven't noticed a problem. I heard somewhere
that rice developes nasties that can make you sick if stored once
cooked. I can't attest to the sick part as we have used left over rice.

--
Think beyond your assumptions.

"Serendipity" > wrote in message
...
> elaine wrote:
>
> > I've read that rice should be cooked the day ahead, then refrigerated
for
> > frying the next day. But I want to make it now and add onions,
mushrooms,
> > veggies etc. I could make it and put it in the fridge for an hour or
> > so..........or maybe not............d'you think it really matters?
> >
> > Elaine
> >
> >
> I make it the same day and haven't noticed a problem. I heard somewhere
> that rice developes nasties that can make you sick if stored once
> cooked. I can't attest to the sick part as we have used left over rice.
>
> --

The rice tasted fine and in a pinch I'd do the same again - but it will
probably taste better today! I made lemon chicken with it which I love to
order in from my Chinese take out place. Mine wasn't quite the same. Would
anyone have a favourite batter for lemon chicken??

"Katra" > wrote in message
...
> In article >,


>
> DON'T COOK RICE USING WATER!!! IT MAKES IT BLAND!!! USE STOCK OR BROTH!
> Vegetable, beef or chicken will do, or shrimp/crab/fish stock if you are
> doing a seafood dish.
>
> Pre-cook the rice prior to frying it. Trust me, it comes out MUCH better!


What about someone who is on a low sodium diet? Stock cubes have a lot of
salt in them.
A.

"Katra" > wrote in message
...
> In article >,


>
> DON'T COOK RICE USING WATER!!! IT MAKES IT BLAND!!! USE STOCK OR BROTH!
> Vegetable, beef or chicken will do, or shrimp/crab/fish stock if you are
> doing a seafood dish.
>
> Pre-cook the rice prior to frying it. Trust me, it comes out MUCH better!


What about someone who is on a low sodium diet? Stock cubes have a lot of
salt in them.
A.

"Angus White" > wrote in message
...
>
> "Katra" > wrote in message
> ...
> > In article >,
>
>
> >
> > DON'T COOK RICE USING WATER!!! IT MAKES IT BLAND!!! USE STOCK OR BROTH!
> > Vegetable, beef or chicken will do, or shrimp/crab/fish stock if you are
> > doing a seafood dish.
> >
> > Pre-cook the rice prior to frying it. Trust me, it comes out MUCH
better!
>
>
> What about someone who is on a low sodium diet? Stock cubes have a lot of
> salt in them.
> A.
>
They didn't mention using cubes only to use stock. So if you are making your
own stock you can control the salt and there are low sodium canned stocks
available.

"Angus White" > wrote in message
...
>
> "Katra" > wrote in message
> ...
> > In article >,
>
>
> >
> > DON'T COOK RICE USING WATER!!! IT MAKES IT BLAND!!! USE STOCK OR BROTH!
> > Vegetable, beef or chicken will do, or shrimp/crab/fish stock if you are
> > doing a seafood dish.
> >
> > Pre-cook the rice prior to frying it. Trust me, it comes out MUCH
better!
>
>
> What about someone who is on a low sodium diet? Stock cubes have a lot of
> salt in them.
> A.
>
They didn't mention using cubes only to use stock. So if you are making your
own stock you can control the salt and there are low sodium canned stocks
available.

"Angus White" > wrote in message >...
> "Katra" > wrote in message
> ...
> > In article >,
>
>
> >
> > DON'T COOK RICE USING WATER!!! IT MAKES IT BLAND!!! USE STOCK OR BROTH!
> > Vegetable, beef or chicken will do, or shrimp/crab/fish stock if you are
> > doing a seafood dish.
> >
> > Pre-cook the rice prior to frying it. Trust me, it comes out MUCH better!
>
>
> What about someone who is on a low sodium diet? Stock cubes have a lot of
> salt in them.
> A.

There are low sodium alternatives. You can always go with cans of low
sodium chickn broth.

Dean G.

"Angus White" > wrote in message >...
> "Katra" > wrote in message
> ...
> > In article >,
>
>
> >
> > DON'T COOK RICE USING WATER!!! IT MAKES IT BLAND!!! USE STOCK OR BROTH!
> > Vegetable, beef or chicken will do, or shrimp/crab/fish stock if you are
> > doing a seafood dish.
> >
> > Pre-cook the rice prior to frying it. Trust me, it comes out MUCH better!
>
>
> What about someone who is on a low sodium diet? Stock cubes have a lot of
> salt in them.
> A.

There are low sodium alternatives. You can always go with cans of low
sodium chickn broth.

Dean G.

"Dean G." > wrote in message
om...
> "Angus White" > wrote in message
>...
> > "Katra" > wrote in message
> > ...
> > > In article >,
> >
> >
> > >
> > > DON'T COOK RICE USING WATER!!! IT MAKES IT BLAND!!! USE STOCK OR
BROTH!
> > > Vegetable, beef or chicken will do, or shrimp/crab/fish stock if you
are
> > > doing a seafood dish.
> > >
> > > Pre-cook the rice prior to frying it. Trust me, it comes out MUCH
better!
> >
> >
> > What about someone who is on a low sodium diet? Stock cubes have a lot
of
> > salt in them.
> > A.
>
> There are low sodium alternatives. You can always go with cans of low
> sodium chickn broth.
>
> Dean G.

Thanks but I haven't seen any in England. However I'm going over to the
States in a few weeks time and I'm sure to pick some up there.
A.

"Dean G." > wrote in message
om...
> "Angus White" > wrote in message
>...
> > "Katra" > wrote in message
> > ...
> > > In article >,
> >
> >
> > >
> > > DON'T COOK RICE USING WATER!!! IT MAKES IT BLAND!!! USE STOCK OR
BROTH!
> > > Vegetable, beef or chicken will do, or shrimp/crab/fish stock if you
are
> > > doing a seafood dish.
> > >
> > > Pre-cook the rice prior to frying it. Trust me, it comes out MUCH
better!
> >
> >
> > What about someone who is on a low sodium diet? Stock cubes have a lot
of
> > salt in them.
> > A.
>
> There are low sodium alternatives. You can always go with cans of low
> sodium chickn broth.
>
> Dean G.

Thanks but I haven't seen any in England. However I'm going over to the
States in a few weeks time and I'm sure to pick some up there.
A.

In article >,
Serendipity > wrote:

> I make it the same day and haven't noticed a problem. I heard somewhere
> that rice developes nasties that can make you sick if stored once
> cooked. I can't attest to the sick part as we have used left over rice.

Almost any food can make you sick if stored *improperly*. If you keep
rice at proper holding temperatures, it's no riskier than any other
food, and probably safer than many.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

In article >,
Serendipity > wrote:

> I make it the same day and haven't noticed a problem. I heard somewhere
> that rice developes nasties that can make you sick if stored once
> cooked. I can't attest to the sick part as we have used left over rice.

Almost any food can make you sick if stored *improperly*. If you keep
rice at proper holding temperatures, it's no riskier than any other
food, and probably safer than many.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

In article >,
"George" > wrote:

> "Angus White" > wrote in message
> ...
> >
> > "Katra" > wrote in message
> > ...
> > > In article >,
> >
> >
> > >
> > > DON'T COOK RICE USING WATER!!! IT MAKES IT BLAND!!! USE STOCK OR BROTH!
> > > Vegetable, beef or chicken will do, or shrimp/crab/fish stock if you are
> > > doing a seafood dish.
> > >
> > > Pre-cook the rice prior to frying it. Trust me, it comes out MUCH
> better!
> >
> >
> > What about someone who is on a low sodium diet? Stock cubes have a lot of
> > salt in them.
> > A.
> >
> They didn't mention using cubes only to use stock. So if you are making your
> own stock you can control the salt and there are low sodium canned stocks
> available.
>
>

'Zactly... ;-)

I make bone stock, or fresh broth with chicken drumsticks.
If doing rice, I then cook the rice in the resulting broth/stock,
and shred the chicken meat to add back to the rice.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra