Re: Fried Rice

[Guest guest]

At 08:17 AM 11/1/04 -0600, you wrote:

>

>Has anyone ever tried to make fried rice with whole grain rice, rather than

>white rice. Someone (a chef) told me it would not work.

>

>If anyone has done this, could you share with us a recipe and how it is

>done?

>

>I would, also, like to find out about Cuban, Puerto Rican, and Mexican foods

>(of course using whole grain rice and good veggies). Any takers?

>

>Thanks,

>huehue

Sorry for the late reply, but I just now was thinking about dinner.

I've never tried making fried rice with brown rice - I don't see why it

wouldn't work, except the consistency obviously would be different - your

chef may simply have been thinking in a more traditional sense.

However, since I planned to do some sort of stir-fry in the next day or so

anyway, I'll just switch it to fried rice (will be using soaked version

from NT) and let you know what happens. Fair enough?

MFJ

I wanna live! I wanna explore the Universe! And I wanna eat pie!

~Urgo

[Guest guest]

On Tue, 02 Nov 2004 09:44:18 -0500, F. Jewett wrote:

>

> At 08:17 AM 11/1/04 -0600, you wrote:

>

>> Has anyone ever tried to make fried rice with whole grain rice,

>> rather than white rice.  Someone (a chef) told me it would not

>> work.

>>

 

Brown rice isn't going to stick together as well as white rice, and so you are

going to end up with a non-traditional textured dish.  Still tasty, just

different.  It helps to make the rice the day before and refrigerate it, whether

you are using white or brown rice.   You don't really need a recipe... just stir

fry various things in the order of how much cooking they need (start by making

the little thin rolled omelet to cut up first), then add the rice at the end.  I

always use oyster sauce, about 2 tbsp, and sesame oil, about 2 tsp, after adding

the rice and then mix everything up good and stir fry enough to heat up the

rice.  If you are doing gluten-free you have to be very careful on the oyster

sauce just to find one without wheat... unfortunately, I have been unable to

find one at any of the oriental groceries around here made the traditional way,

just fermented oyster extractives  (if anyone knows of a brand, let me know, I

would be willing to mail order!).  AFAIK, the best you can do is still a

compromise, because you end up with cornstarch.  You can skip the oyster sauce,

but it won't taste like you're used to fried rice tasting.  Tamari is NOT the

same thing at all, and neither is Vietnamese fish sauce, though I suppose the

latter would be closer than tamari.  

Joan Cole

[Guest guest]

Date: Tue, 02 Nov 2004 09:44:18 -0500

From: " F. Jewett " <mfjewett@...>

I've never tried making fried rice with brown rice - I don't see why it

wouldn't work, except the consistency obviously would be different - your

chef may simply have been thinking in a more traditional sense.

I make fried rice all the time with brown rice. I don't even keep white

rice on hand. The results seem perfectly fine to me and not that much

different from traditional white fried rice. FWIW )

Sherry (in Oregon)

[Guest guest]

I used to use brown rice to make fried rice and it was fine. I've now gone

back to using white, though, as my eczema was flaring up with the brown.

Lately, I've been cooking rice in bone broth instead of plain water. It

gives it a nice flavour (unless you want to use it for something sweet) and

my kids get to consume the bone broth that they wouldn't normally get

because they're not big on soups.

Cheers,

Tas'.