chicken fried rice

[negolien]

Kikkoman's spice blend does it again

 

[gmc2003]

I had some General Tso chicken last night. Your rice would have gone well with it.

Point for sure
Chris

 

[radioguy]

I just got a Blackstone griddle. I've made fried rice a few times. The first few were made without any special spice packets and they were meh. Last night I made my best batch using an off brand packet. How does the Kickoman blend taste? Any experience with other brands?

Thanks,

RG

 

[bill1]

I'm not much of a cook but I know rice needs salt to taste good. But most of you folks are culinary geniuses. So I ask...
Whether Kikomans or your own blend, is it best to add the flavor first, namely in the rice cooker along with the water and raw rice? Or add it later after the rice has cooked such as right before putting it on a griddle for fried rice. From my limited experience, I think I'm leaning toward the latter. (At least I think so if you're trying to minimize salt in your diet...better to have it more on the surface of the grain where your tongue gets the flavor before your teeth grind it down to your stomach.)

 

[negolien]

The Kikkoman's is the best blend I have tried so far... I have tried a few others like signature from safeway and lawry's they were just ok. the Kikkoman's ads just the right amount of flavor for me.

As for when to put it in. I would experiment to see what you like. I tend to cook everything first then add rice alone with spices to get a good fried rice then I add all the stuff at end for just like 2 mins on hot hot hot

 

[radioguy]

From what I've read, you must use dry rice, cook it a day before, spread it out on a tray and refrigerate. Even few hours helps, moist rice doesn't fry up. I've observed the guys at the local Japanese steak house and they put the rice right on, stirring it on a low fire, they cook the meat then chicken then shrimp . The vegetables are the last thing. I use canola oil along with some butter. I added the spice after rice was warmed throughout along with some soy sauce.
I'll have to try the Kikoman.

RG

 

[negolien]

From what I've read, you must use dry rice, cook it a day before, spread it out on a tray and refrigerate. Even few hours helps, moist rice doesn't fry up. I've observed the guys at the local Japanese steak house and they put the rice right on, stirring it on a low fire, they cook the meat then chicken then shrimp . The vegetables are the last thing. I use canola oil along with some butter. I added the spice after rice was warmed throughout along with some soy sauce.
I'll have to try the Kikoman.

RG

Sounds about right I also let my rice dry in a sheet pan for a day or two

 

[zwiller]

Looks great! Even in the small town I live it's sorta crazy how many variations of fried rice there are (and none are really that good). Most are a soy/salt bomb and while others are just bland. I am always playing with mine a little but think I got it down now. Took MANY fails to get where I am at. Yep, old rice for sure but I don't put much effort into drying it. To me the key is using some sesame oil, sliced green onions and minced ginger, and cooking over HIGH heat. Soy sauce matters too and use either green bottle Kikko (low sodium) or japanese soy. Regular soy is way too salty and generic is just NASTY. I can get large bottle of Yamasa at asian market CHEAP.

Red pill or blue pill???

 

[Sven Svensson]

That looks fantastic. I know that Kikkoman makes some great stuff and their plant is near you in Folsom. Purists will disagree but they make an amazing Tonkatsu ramen base that’s always impressed me.

 

[neerarawat]

Great! Kikkoman's spice blend is impressive.



I love a great Chinese take-out recipe, and Chicken Fried Rice is always a must! This homemade version still has all the flavors you would expect from a restaurant-style dish, but it is much healthier, Thanks to a few simple swaps.

• Chicken: Use boneless, skinless chicken breast.
• Rice: I recommend using jasmine or basmati rice, but you can also use brown rice. Check out more best rice for fried.
• Veggies: A mix of carrots, peas, onions, and scallions.
• Eggs: The egg adds incredible flavor and texture to this rice dish!
• Soy Sauce: I recommend using a low-sodium option.
• Toasted Sesame Oil: Adds a rich nutty flavor.
• Garlic: Adds an earthy flavor.
• Mirin: This is a tangy rice wine that adds so much flavor.

Pro Tip: Ensure your oil is smoking hot before adding the rice. This will prevent the rice from sticking!

Thanks

 

[Filipino-Boy]

From what I've read, you must use dry rice, cook it a day before, spread it out on a tray and refrigerate. Even few hours helps, moist rice doesn't fry up. I've observed the guys at the local Japanese steak house and they put the rice right on, stirring it on a low fire, they cook the meat then chicken then shrimp . The vegetables are the last thing. I use canola oil along with some butter. I added the spice after rice was warmed throughout along with some soy sauce.
I'll have to try the Kikoman.

RG

Fried rice in Hawaii is just basically soy sauce garlic salt and oyster sauce