Fried Rice!

[Sam Dunham]

Love it! Shrimp fried, Chicken fried. Any secret ways you do it?

[CarolinaBob]

Poe kim bob, korean fried rice, be sure to get Vietnamese hot sauce to put on it. The bottle has a crowing rooster on it. I like it with pork, dae jee gogee. Maa she soo!!
Serve with a cold beer, and a dill pickle. I also like Cow Pod, Thai fried rice but since my wife is Korean don't go there!xxx!!

[Larry Hatfield]

heres a pretty good way to do it. i subbed hot bean sauce because it's easier to find than namprik pao that i use.
the thai name would be khao pad namprik pao sai kai.

3 tbsp. fish sauce
1 tsp. hot bean paste or hot bean sauce
2 tbsp. cooking oil
2 beaten eggs
1 tbsp. cooking oil
2 cloves garlic, minced
1 med. onion, chopped
2 boneless, skinless chicken breast halves, cut in 1/2 inch cubes
3 c. chilled cooked rice
2 tbsp. snipped cilantro or parsley
1 tbsp. lime juice
1 sm. tomato, cut in thin wedges
1 sm. cucumber, sliced
Cilantro, optional

In small bowl stir together fish sauce and bean paste. Set aside. Preheat wok or large skillet over medium high heat. Add 1 tablespoon cooking oil. Add eggs. Tilt wok or skillet to form thin sheet of egg 7-8 inches wide. Cook, without stirring, 2 minutes or until set. Slide egg sheet onto cutting board. Cut into 3/4 inch wide strips. Cut strips into 2 inch lengths. Return to wok or skillet.
Add 1 tablespoon cooking oil. Stir-fry garlic and onion 2 minutes. Add chicken and stir-fry 2-3 minutes or until done. Add rice and fish sauce mixture. Stir for 1 minute or until heated through. Gently stir in egg strips. Cover and cook 1 minute. Add cilantro or parsley and lime juice. Toss lightly. Spoon onto serving platter. Arrange tomato and cucumber around edge of platter. Garnish with cilantro, if desired.
you can do anything you want with fried rice! sometimes i cook it with preserved vegetable and use thai style sriracha and oyster sauce along with black pepper and fish sauce. you can also just add left over cooked meat and a few shrimp if you want. i think it's important to have the meat highly flavored and cut small. that way when you bite some meat you notice the flavor. and chicken thighs taste as good as breast meat and aren't so dry.

[CarolinaBob]

That's it Larry, I know that khao pad was an incomplete name. Warning fish sauce is an acquired taste go easy. Anything Thai that says hot is HOT.

[groundhawg]

one thing that i think adds to the flavor of a rice dish depending on desired end result, is to first literally fry the rice. heat a little oil in the pot you are planning on cooking the rice in. when hot add the uncooked rice and then fry the rice until it takes on a nice tan color. when you add your "boiling" water it will pretty much be at boil immediately. cook as normal. the frying of the rice causes it to take on the nice color as well as a rich nutty flavor. try it i think you will like it.
ps fish sauce is delicious

[Larry Hatfield]

groundhog, we use that method when we make rice soup. if you saute the rice with some minced garlic until it's as white as cooked rice the rice flour is cooked off and when you add broth and cook it the broth will be silky from the flour and each rice kernel is seperate. add some chicken or pork intestine at the start, mushrooms, and shredded ginger at the end and it's our favorite comfort food!
1/2 cup of khao hom mali, (thai jasmine rice) to 6 cups broth. season with fish sauce and coarse ground black pepper. add fried garlic and cinnamon basil or cilantro to sprinkle on top.