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I love the flavor of fried rice, but haven't ever achieved comparable taste and texture to that of a Chinese restaurant. As a young mom, however, it occurred to me that trying beef broth in cooking my rice might provide something reasonably close. By substituting a can of beef broth for part of the liquid, I achieved a brown color, and a great flavor. As I experimented over the years, I found that a dash, or two, of soy sauce also complemented the flavor. Further, frying up small diced pieces of my meat of choice (pork, chicken, whatever was on hand) and cooking a small bag of mixed veggies, then adding to the finished rice, makes a nice side, or in a pinch, main dish.
Broth in the rice makes for great flavor, which works for me!
Broth in the rice makes for great flavor, which works for me!
3 comments:
Good idea! I'm always watching the chefs at Benihana's to see how they make fried rice. For authenticity, I also try to add sesame seeds and some garlic butter to the dish. Great idea with the beef broth though.
For true fried rice, your cooked rice should be about a day old - it will be dryish. Then you add oil to a fry pan, add rice, green onions etc...and soy sauce - as the rice reheats, it will absorb the soy and give you that flavor you are looking for.
I love homemade fried rice! My trick is to scramble up an egg first--in sesame oil if I have it on hand. (Sesame oil is pricey, but you only use a dash so a bottle will last a loooong time.) You can even use butter, which will give your rice a rich flavor. I remove the egg, then I cook everything else. I add the egg back in at the end. This way it does not overcook.
My all-time favorite stir-fried vegetable is broccoli!
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