Posting another “fried rice” as is again!

Shanghai Veggie Rice 上海菜饭, only salt and white pepper as seasoning. Not even scallions this time! (This is the traditional way of doing it. Look it up, I dare you)

This time, it’s even a little mushy!

So enjoy this on your feed! I’ll be prepping another one next week!

  • chrash0
    183·
    6 days ago

    you’re gonna struggle to get a good sear on that ceramic top. the cooktops they use in east Asia look like friggin jet engines, and mise en place is basically a necessity because of how fast things move. even on full blast your wok is gonna struggle to maintain temp up those rounded sides.

    that said, authenticity in food is just another story we tell ourselves. the chilis in Asian cuisine, just like the tomatoes in Italy or the potatoes in Ireland, came from America. i say go nuts. the experiments are more fun to me than an “authentic ramen”, a dish that was invented in the 20th century and designed to be pub food.

    • PM_ME_YOUR_ZOD_RUNES@sh.itjust.works
      20·
      6 days ago

      While this is true, you can do a pretty good job at replicating it on a regular stovetop. Years ago, I watched a YouTube video of a French guy who tested a bunch of methods for recreating cooking fried rice with a jet engine but on a home stove.

      He found that the best method was the following:

      • Use a thick cast iron pan on medium heat to cook your eggs.
      • Add your rice then add your veggies.
      • Keep mixing and cook until veggies reach desired doneness.
      • Then to finish, max out the heat and move all your rice to the center of the pan exposing the edges all around.
      • Pour your soy sauce around the edges so it instantly starts boiling and evaporating most of the water.
      • Mix everything together for a few minutes then done.

      I’ve been doing this method for years and it works amazingly well. Before using this method, I found my fried rice would often come out mushy or wet. It’s the closest I’ve ever come to recreating restaurant fried rice. Id say it’s about 90% of the way there and my fried rice is probably my favorite dish I make now.

    • StarDreamer@lemmy.blahaj.zoneOPEnglish
      9·
      4 days ago

      It’s a bit of a problem. But then again, apartment living takes its toll.

      The biggest problem with the glass stovetop is actually continuous heat. I usually combat it with a carbon steel wok and preheating aggressively and moving it off the heat when needed. But that wok is smaller, so for stuff based on volume I’m back to this non stick again.

      • grue
        2·
        6 days ago

        You can also use a charcoal chimney starter for wok cooking.

        • undrwater
          21·
          6 days ago

          While I think this is great out-of-the-box thinking, it sounds a bit unsafe.

          • grue
            6·
            6 days ago

            I can’t find the clip online, but I learned it from an episode of Good Eats.

            While looking for it, I ran across a different video from Alex “French Guy Cooking”, who has an improved design. In it, he says he heard about the idea of using a chimney starter for wok cooking from Kenji Lopez-Alt, so that’s at least three pretty-famous TV cooking people who endorse the idea.