Food Fried rice (2 Viewers)

Another alteration I have in mind is that when I cook the shrimp I want to basically make my bbq shrimp and add that to it but that would require a capfull of crab boil and some thyme. Should I add those two? I'm not sure how that would pair with the sauces I already have in it.

Take this with a grain of salt because I'm allergic to shrimp but I feel like the bbq shrimp would be a better culinary improvisation than the bell pepper.
 
Take this with a grain of salt because I'm allergic to shrimp but I feel like the bbq shrimp would be a better culinary improvisation than the bell pepper.

I think I would agree. I'm just not sure if thyme and crab boil with maybe some worcestershire would work with soy and oyster sauce.
 
My girlfriend makes a rice they made in Colombia with pasta. You break up angel hair pasta in about inch lengths and fry it. Then you cook that into basmati rice with onions. It’s actually quite addictive. The crunch your looking for made me think of it. So crunchy works well in rice. I’m just not certain about fried rice.
 
My girlfriend makes a rice they made in Colombia with pasta. You break up angel hair pasta in about inch lengths and fry it. Then you cook that into basmati rice with onions. It’s actually quite addictive. The crunch your looking for made me think of it. So crunchy works well in rice. I’m just not certain about fried rice.

I'm not necessarily looking for a crunch component but I'm not opposed to it. I kind of want the onions to not cook as long and get it from them.
 
I think I would agree. I'm just not sure if thyme and crab boil with maybe some worcestershire would work with soy and oyster sauce.

i could see it working if you cut way down on the crab boil and possibly cut out the soy all together. I’ve seen people screw up fried rice too often by too much salt. It can always be added at the table.
 
i could see it working if you cut way down on the crab boil and possibly cut out the soy all together. I’ve seen people screw up fried rice too often by too much salt. It can always be added at the table.

I'm talking a capfull of crab boil, that's probably 1/4 teaspoon, kind of hard to use less than that. Also I don't use too much salt but I see what you mean. Maybe 3 tablespoons of soy sauce instead of 4? I feel like you need it because it helps give it that color.
 
I'm not sure I should add milk to the eggs if I'm using them for fried rice. Should I? I'm not sure if they should be fluffier when combined with the fried rice.

Everything I know about making fried rice, I learned at the Japanese steak house. They just crack the egg on the cooking surface - no milk.
 
Everything I know about making fried rice, I learned at the Japanese steak house. They just crack the egg on the cooking surface - no milk.
I've watched videos on making fried rice and that's how they do it but I can't fathom not adding some more flavor to those eggs like black pepper. It's worked for me so far.
 

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