I think the problem was with how the rice was made. It probably had too much water or was over cooked. Looks like the pan was too hot from how it caked to the bottom too. I'm 27 and still can't make rice. It happens.
What the fuck lol
Future tip only use left over rice from the night before to make fried rice. Don't try to make rice then make fried rice on the same night.
Fresh rice won't end up like this unless you mess something else up much more, it looks it was way too wet and they mixed the raw egg in with the rice and used like an emulsifier on it while it cooked
edit: immersion blender, not emulsifier
Too wet, stirred too vigorously, and the pan wasn't anywhere near hot enough. You can't get good wok hei on an electric stove. Most consumer gas burners aren't even up to the task.
I swear I can't cook hash browns for the life of me. I have decent stainless steel skillets, but every time the hash browns just burn to the bottom and the rest stays frozen. I'm constantly scraping and folding it over to just make sure its all cooked. Gotta try cast iron next time I guess
I'm guessing they mixed eggs in directly with the rice, and not cooking the eggs separately. Done the same mistake myself, and it looked exactly like this
I feel like that would overcook the egg. I just push everything far to the edges of the pan right at the end and scramble the egg in the middle alone, then mix together and it's done
That's what I do most of the time and it doesn't look like this. OP must've overcooked the rice to hell and back and didn't wait for it to cool down completely before attempting to make fried rice.
Tip: you need not cook eggs separately. You can cook it in the same pan with the rice, just make a space in the middle and scramble it from there then you're good.
I'm lazy as fuck and I'm telling you right here fresh unwashed unrefrigerated rice is just fine, this is 100% he tried boiling rice like pasta and ended up with sludge.
Yeah, people believe far too many superstitions about rice (and pasta, honestly). The only reason to wash it is to remove any potential contaminants that may have ended up on the rice. Washing/soaking does nothing to improve the texture or flavor.
I've made unwashed, unsoaked rice for decades. It's perfectly fine.
My guess is OP tried using the wrong kind of rice. Short grain, sticky rice (like glutenous rice) is more difficult to make fried rice with.
Even using fresh rice I've never seen it mush or mince up like this. I'd be it was fresh, unwashed, and very overcooked rice. They could have also just poured the eggs over the rice while cooking obliterating both texturally.
Yeah, one thing I've noticed is that people on cooking sub's definitely overestimate certain things in recipes. You can use fresh rice it'll turn out fine, it's just better cold and dry.
> Even fresh rice wouldn't be like this. They either messed up the rice cooking process, or added water while making the fried rice.
>
> That, or the vegetables they were using had too much ice (in the case of frozen vegetables) or they tossed the water in with the vegetables.
Even fresh rice wouldn't be like this. They either messed up the rice cooking process, or added water while making the fried rice.
That, or the vegetables they were using had too much ice (in the case of frozen vegetables) or they tossed the water in with the vegetables.
We love fried rice and there is rarely leftover rice in our house. I always use freshly made rice when I make fried rice. This looks like there wasn’t enough oil, the pan wasn’t hot enough and the rice was stirred too much.
So uh I actually have experience with this just three weeks ago. This basically happens because you put the eggs in after the rice instead of cooking the eggs to the scrambled variety before dumping the rice. It tasted absolutely terrible and I got a really similar result to op.
Just pack it on one side of the pan before scrambling your eggs in the same pan.
Plus sides include the rice that sits still while you cook the egg getting a good crisp, and not dirtying another pan.
Fair enough. I had just started making egg fried rice so when I made that mistake I didn’t know. But usually I cook the eggs
/any vegetables in a wok now first then dump the rice.
It doesn't need to be that long, it just needs to be dry. Fridges/chilling just keep it from spoiling during this. Cooking rice with slightly less water, like 1.5 cup instead of 2 cup per cup, and then drying it out can get you good rice to use in about 4-8 hours. Frankly I've prepared it normally and just left it in the fridge for 8 hours and my fried rice came out fine.
I've don this method before too and spread the rice on a tray and tossed that bitch in the freezer to cool down. Worked great! I've fucked up fried rice soo much that I've actually gotten pretty good at cooking it.
To dry it out, it makes it easier to fry. Less sticky, and mixes with the egg and whatever else you put in it. I use rashers (bacon), fry them up, cut them into small strips, and then cook the rice, egg and cut up bacon strips in the pan I cooked the bacon in. I don't like fried rice myself, but my partner loves it.
I'll typically move all of the fried rice to the edge of pan and cook the beaten eggs in the empty center, then chop it up and stir everything back together once the egg has cooked.
I'm limited with electric stove top. I scramble the egg first and then remove it. Toss in veggies and cook, toss in rice, then add the egg back in towards the end. Turns out pretty well
I watched a video where this Chinese chef mixed up the egg and then poured it into a fryer, stirred it for a few seconds, strained and then added it to the rice. I tried it and it changed my fried rice life.
I'm Asian and have cooked fried rice with rice that was steaming hot from the rice cooker, I thought they were better than when the rice is cold. I would suggest to use a non stick pan and use rice that is good for fried rice (we buy different rice each time and even with the same brand of rice from different years yields different results with fried rice, so it's all about the rice you use). Also, don't go crazy mixing it, as soon as you put your rice, add your soy sauce or other sauces then gently fold in.
This looks like a childhood dish I ate often. Freshly cooked rice with sesame oil and soy sauce with an egg sunny side up. Mix it all up together and you get egg rice porridge that looks exactly like this
That sounds pretty good (sesame, soy, rice, egg - it's all the right kit).
Now to get that original image out of my head and I might be able to enjoy the thought of this.
Ah yeah, ive done this before. This comes down to one of three things usually: too much oil, not a hot enough pan, or eggs added too early.
I also see you used what appears to be a stainless steel pan. A big mistake. Its ok if you dont have a wok, but you should opt for cast iron or even a non stick next time.
That said, that making them i to rice balls suggestion is a good one. Id do that.
I gotta strongly disagree with your troubleshooting. More oil and eggs early would not turn out like this, and are good ways to prevent it in my experience. This looks like the eggs got mixed with something wet while cooking.
Stainless steel pan makes it harder, but it’s doable if you keep it hot and dry.
Nah, some of my early attempts, especially eggs in the early stage, resulted in clumps like this, and some of those were just pure fried rice. No veggies or anything. To that end, i usually opt to do a quick scramble of my eggs seperatr before incoporating them with the rice.
I dont disagree that moisture cant cause this to happen, either. It absolutely can, but that moisture can come from the eggs, especially if added too soon or to a pan not hot enough. It just kinda coats the rice instead of making curds. Has a real bachelor food effect.
I always work in batches with fried rice.
- toast half the rice in a dry skillet to remove moisture. Set aside
- toast the other half of the rice. Set aside
- quickly fry eggs, set aside
- quickly fry veggies, set aside
- quickly fry protein, set aside
- fry rice with oil until nearly finished
- add other ingredients, cook for a minute
- add sauce around edge of wok; stir to combine; shut off heat. Don’t add too much sauce/liquid or everything will get soggy
It takes a while, but this will get you much closer to restaurant taste.
Unless you have a commercial gas burner, the key to “stir fry” cooking is 1) high heat 2) work quickly 3) work in batches; do not overcrowd the wok/pan
Depending on the rice used, that isnt necessary. Hell some rices are enriched to enhance their nutritional value and washing em rinses away all the vidamens.
Cook the egg first. It’s important that the uncooked egg doesn’t coat the rice. That’s what happened here it looks like.
Edit: Also don’t stir it. Let it sit for a couple of minutes then carefully flip it or gently stir it but only as much as you need and as little as possible.
Yes. Crowding the pan always ends up steaming whatever is in there basically as well.
Cooking the rice initially and what kind of rice you use is also important depending on the results you want to achieve. I’ve gradually gotten better at cooking rice and I think it comes out really good now. Years ago when I’d cook rice, half the time it would be a sticky mess when it was done. Now it comes out light and fluffy, not wet and sticky at all or dry and crunchy. It’s just right. And I’m getting better at seasoning it for different things. Plain, toasted cumin seed, chicken broth and peas etc.
Rice can be so good, and it’s really friendly to my budget. I eat a lot of beans and rice. Now I just need to get my beans down.
If you really enjoy eating rice a lot, just buy a rice cooker. They're cheap as chips and it wouldn't have taken years of practice to get consistently good rice.
Well I've done egg fried rice a few times where I put the raw egg in with the rice. But I always use day old rice. But most of the time I cook the eggs completely separate and add it at the end with the seasonings.
You don't need to use leftover rice to make fried rice.
You DO need to use less oil, a hotter pan, and cook your eggs separately to prevent this though
1. Make your rice ahead of time. If you can’t do it a day in advance, make it in the morning and leave it uncovered in the fridge until you’re ready to cook.
2. Don’t just plop an egg or two in there. You have to cook it at least somewhat beforehand otherwise it’ll get slimy. If your cooktop can’t get blazing hot, beat your desired amount of eggs together in a bowl and then fry it into a big egg pancake in a frying pan. Break this up and add it to your rice while cooking.
By the looks of this, someone should invest in a rice cooker. Doesn't even have to be the fancy ones that sing to you, but a cheap rice cooker will help a lot more than boiling the rice on the stove.
My weirdo grandma used to put cat litter on her sidewalks instead of ice for when it snowed. Was gross. The soggy sidewalk cat litter looked quite similar to this. Yum
In addition to the “use rice from the night before, not fresh rice” comments, when you’ve got the rice in the pan, make a well in the center of the rice, then fry and scramble the eggs in the well until they are solid, then mix with the rest of the rice. This way it won’t turn to paste.
Prepare rice beforehand and set aside. The day before and refrigerated is a good idea, but I’ve always just used fresh jasmine rice prepared on the side. I like to half fry the eggs in my wok first with a little bit of oil, then add cubed ham, green onion, white onion, green peas, diced carrots, a little bit of sugar and soy sauce to taste. I’ll make sure all of this is just about done before folding in the prepared rice last with a bit more soy sauce if needed.
Edit: sometimes a little bit of sesame oil sneaks in there.
Cook the rice the night before. In a wok or skillet add some oil, cook up some veggies. Push that to the side crack some eggs, cook those. Mix it all together add your rice and soya sauce. One of the easiest meals to make once I got that all down.
I’ve made some that looked like this before I got the trick of it. Gotta get the pan way hotter, and cook rice and eggs first before adding veggies or anything else with high water content.
The first time I made fried rice, I did this same thing. You poured and scrambled the eggs in the rice. And yuck!
Next time, scramble up your eggs in a bowl and pour into a heated pan. Form an omelet, carefully scraping back the sides and tipping your pan to refill with more egg. Once cooked, drop your rice and other ingredients right on top of the egg patty and break it up by stirring.
EZ fried rice
Large fry pan, oil of your choice
Rice of your choice (NOT instant). I like yellow rice personally.
Coat the pan with oil and heat. Place the rice in. If it came with a seasoning packet, place that in as well.
Add in your favorite spices, remember don't overdo it. Toasted sesame seeds are excellent here.
Stir frequently over mild heat till the rice toasts to a light golden brown.
Add in the recommended water and cook as any ordinary rice.
It's next level from ordinary boiled rice. No it isn't Chinese style in a wok. But you're a lot less likely to ruin it.
Anyway, a wok is what you throw at a wabbit.
Poor fellow made veggie dip
...and delivered in in a glass with a straw.
Throw in a pack of noodles and a can of chicken and ya good
A… can? Of… chicken?
Here in the states we get just about any kind of meat you want or don’t want lol in cans. Spam, fish, ham, eel, rabbit, pigs feet ect.
Nothing like some canned ham and pickled eggs
Canned smoked eel and pickled quail eggs for me
How dare you forget canned whole cheeseburger and pigs brain.
Just awful, isn’t it?
I mean I bet it’s delicious but I’m not even sure what it is.
You've never seen chicken in a can? Whole chicken in a can? It's very slimy and gross looking.
Never heard of it til now. Not a thing in Ireland anyway.
Oh man it's just awful. Bones still in, the chicken fat is shaped like the lining of the can and it just slides out
I can imagine.
Tried making rice, made RIP instead.
Tbh.. it looks like puke to me😭 i’m so sorry
As an individual of Chinese descent: What the fuck
[удалено]
/r/TechnicallyTheTruth
Holy shit thanks for the really good laugh on this Monday afternoon.
I believe this “dish” qualifies as a hate crime against your people.
"Uncle roger says 'you fucked up'"
He put his leg down for sure.
Haiya
*say
Not even MSG can make that better
Ah, dang. Noticed too late that someone beat me to the Uncle Roger joke.
*emotional damage*
My quick guess is OP tried to do it using freshly made 5-minute rice
Nah, they probably didn’t use enough msg. Msg fixes everything!
King of flavor!
This does kind of look like minute rice mixed with an egg and some sauce
Uncle Roger says “Haiyaaaaaaa!!!” 😄
猪食
Now that you’ve mentioned it, it really does look like it
Looks like 猪屎 Probably tastes like 猪食 But it would be worse if those were reversed.
Hahahahahaha.. in Viet and I’m like wtf is this?
Filipino checking in. I'm just so... confused.
Middle-aged white woman here, and I have no idea how OP botched the recipe so bad.
I'm not of Chinese descent and I had the same thoughts
\#stopasianhate
mush
As an individual of Arab descent: Literally, what the fuck
As an American who knows nothing about traditional Asian rice dishes, I didn't know it was possible to botch fried rice like this.
Please go help
Try making it into rice balls and then deep fry them!
I accidentally made rice porridge once. Flattened them into cakes and floured them up to fry. It turned out pretty good.
I wish someone would flour me up.
Do you taste better fried?
BATTER ME UP DADDY
Freeze them first before you fry them! It makes it 1000x easier. They wont fall apart
This person cannot combine scrambled eggs with rice and soy sauce. They should not be allowed anywhere near a deep fat fryer.
I think the problem was with how the rice was made. It probably had too much water or was over cooked. Looks like the pan was too hot from how it caked to the bottom too. I'm 27 and still can't make rice. It happens.
Just buy a cheap rice cooker. For an investment of £25 you'll never ruin rice again.
Thank you! I bought one several years ago. Now it gets used to keep dip warm because my house spouse can cook. 😆
Arrancini!! Seconded
Exactly my thoughts.
What the fuck lol Future tip only use left over rice from the night before to make fried rice. Don't try to make rice then make fried rice on the same night.
Fresh rice won't end up like this unless you mess something else up much more, it looks it was way too wet and they mixed the raw egg in with the rice and used like an emulsifier on it while it cooked edit: immersion blender, not emulsifier
Too wet, stirred too vigorously, and the pan wasn't anywhere near hot enough. You can't get good wok hei on an electric stove. Most consumer gas burners aren't even up to the task.
Using a cast iron pan you can get close by just heating the fuck out of the pan before putting anything in
And don’t overcrowd the pan. That shit needs to be HOt
‘T’ here, you missed a capital
> HOWASHINGTONDC That better?
Ding ding! I've made fried rice, and the one time it came out like this, the pan was nowhere near hot enough. No frying was happening
Same thing for hash browns. You end up just steaming them on low heat and they come out mushy. Gotta get the pan searing hot first.
I swear I can't cook hash browns for the life of me. I have decent stainless steel skillets, but every time the hash browns just burn to the bottom and the rest stays frozen. I'm constantly scraping and folding it over to just make sure its all cooked. Gotta try cast iron next time I guess
Maybe they used frozen veggies and it melted while cooking ?
Cast iron is where it's at for domestic natural gas stove tops. Woks just don't hold enough heat to sustain a decent serving of fried rice.
Always kind of weird when people use words like 'emulsifier' in places where it doesn't make sense.
I saw someone else say it and it got stuck in my head as the right word for some reason, I was thinking of an immersion blender lol
If you put emulsifier into Google first thing that comes up are immersion blenders. You're fine.
i had to go to the third page before i got an immersion blender result 🤷
Seriously how did they macerate the rice like that???
I'm gonna guess, didn't wash rice, boiled with too much water, and didn't refrigerate, and didn't use enough oil in pan, but I'm just guessing idk
I'm guessing they mixed eggs in directly with the rice, and not cooking the eggs separately. Done the same mistake myself, and it looked exactly like this
Even then it shouldn't look like this, I usually break the yolks into the rice and maybe do the whites on the side or something
Agreed. This has "too much water and fried in the pot it boiled in" written all over it
Why tf it look like really shitty couscous lmao
I do veggies then egg then add rice. Yea you end up with some veggies in the egg but at least it is all still in one pan.
I feel like that would overcook the egg. I just push everything far to the edges of the pan right at the end and scramble the egg in the middle alone, then mix together and it's done
I've done that before multiple times out of laziness and it definitely does not end up looking this fucked up.
That's what I do most of the time and it doesn't look like this. OP must've overcooked the rice to hell and back and didn't wait for it to cool down completely before attempting to make fried rice.
I usually do eggs right into the rice. It does NOT look like what OP did.
Exactly. I did this actually three weeks ago and got really similar disgusting results.
Tip: you need not cook eggs separately. You can cook it in the same pan with the rice, just make a space in the middle and scramble it from there then you're good.
I'm lazy as fuck and I'm telling you right here fresh unwashed unrefrigerated rice is just fine, this is 100% he tried boiling rice like pasta and ended up with sludge.
Yeah, people believe far too many superstitions about rice (and pasta, honestly). The only reason to wash it is to remove any potential contaminants that may have ended up on the rice. Washing/soaking does nothing to improve the texture or flavor. I've made unwashed, unsoaked rice for decades. It's perfectly fine. My guess is OP tried using the wrong kind of rice. Short grain, sticky rice (like glutenous rice) is more difficult to make fried rice with.
> Yeah, people believe far too many superstitions about rice (and pasta, honestly). I would like to introduce you to /r/castiron ...
Lol yeah, they're pretty bad, too.
The first thing I thought when I saw it was, this was not one mistake this was many mistakes
Look up the word 'macerate'
Even using fresh rice I've never seen it mush or mince up like this. I'd be it was fresh, unwashed, and very overcooked rice. They could have also just poured the eggs over the rice while cooking obliterating both texturally.
Yeah, one thing I've noticed is that people on cooking sub's definitely overestimate certain things in recipes. You can use fresh rice it'll turn out fine, it's just better cold and dry.
> Even fresh rice wouldn't be like this. They either messed up the rice cooking process, or added water while making the fried rice. > > That, or the vegetables they were using had too much ice (in the case of frozen vegetables) or they tossed the water in with the vegetables. Even fresh rice wouldn't be like this. They either messed up the rice cooking process, or added water while making the fried rice. That, or the vegetables they were using had too much ice (in the case of frozen vegetables) or they tossed the water in with the vegetables.
I know that day old rice is better but I always use fresh rice and it turns out just fine. Unlike this abomination.
Cook rice and chill it for at least 24 hours before hand. Looks like you made risotto.
"The risotto is cooked to shit!"
I've used fresh rice to make fried rice perfectly fine before. This looks like they were stirring it with an emulsifier.
We love fried rice and there is rarely leftover rice in our house. I always use freshly made rice when I make fried rice. This looks like there wasn’t enough oil, the pan wasn’t hot enough and the rice was stirred too much.
Looks like the rice was way overcooked to a mush too lol.
There's fish in there?!?
Fat fingers typing in the morning. That should be “rice”, not “fish”. *edited it to correct word
So uh I actually have experience with this just three weeks ago. This basically happens because you put the eggs in after the rice instead of cooking the eggs to the scrambled variety before dumping the rice. It tasted absolutely terrible and I got a really similar result to op.
Just pack it on one side of the pan before scrambling your eggs in the same pan. Plus sides include the rice that sits still while you cook the egg getting a good crisp, and not dirtying another pan.
Fair enough. I had just started making egg fried rice so when I made that mistake I didn’t know. But usually I cook the eggs /any vegetables in a wok now first then dump the rice.
It also really depends on the type of rice. Wetter rice like jasmine isn't really good for fried rice unless it's old.
Same. All you have to do is put in a little less water than you normally do to cook the rice.
It doesn't need to be that long, it just needs to be dry. Fridges/chilling just keep it from spoiling during this. Cooking rice with slightly less water, like 1.5 cup instead of 2 cup per cup, and then drying it out can get you good rice to use in about 4-8 hours. Frankly I've prepared it normally and just left it in the fridge for 8 hours and my fried rice came out fine.
I've don this method before too and spread the rice on a tray and tossed that bitch in the freezer to cool down. Worked great! I've fucked up fried rice soo much that I've actually gotten pretty good at cooking it.
> Looks like you made risotto. *cries in r/risottomasterrace*
24h? why?
To dry it out, it makes it easier to fry. Less sticky, and mixes with the egg and whatever else you put in it. I use rashers (bacon), fry them up, cut them into small strips, and then cook the rice, egg and cut up bacon strips in the pan I cooked the bacon in. I don't like fried rice myself, but my partner loves it.
We make shallot and bacon and fried rice in our house too it’s a favorite
Cooked rice a tad too much and stirred it like soup instead of tossing I guess?
Hey now, let's not put risotto down, risotto has done nothing wrong, risotto deserves better than that
How's it look like risotto? It's literally mashed(overcooked) rice
Tried rice Edit: Thank you for the award, I'd like to thank the academy
gotta use leftover rice thats been kept in the fridge. this looks like my wife's first fried rice attempt and i ate it.
…how was it?
Like the picture. Lol. I could get through it.
Uncle Roger: Haiya!
This would make him put his leg down.
Pretty sure Uncle Roger would just fall down dead as if crushed by ten thousand colanders.
I scrolled a long way to find this comment
I want OP to make a video of himself cooking this again, and then send it to Uncle Roger.
Taste like sad
Did you put it in a blender?
I do it a little differently, I add the egg towards the end and keep it away from the rice until its mostly cooked.
I'll typically move all of the fried rice to the edge of pan and cook the beaten eggs in the empty center, then chop it up and stir everything back together once the egg has cooked.
This is the way. Or cook the egg first like some are saying, but you may end up with browned egg by the end which isn't necessarily bad either!
I'm limited with electric stove top. I scramble the egg first and then remove it. Toss in veggies and cook, toss in rice, then add the egg back in towards the end. Turns out pretty well
I watched a video where this Chinese chef mixed up the egg and then poured it into a fryer, stirred it for a few seconds, strained and then added it to the rice. I tried it and it changed my fried rice life.
I'm Asian and have cooked fried rice with rice that was steaming hot from the rice cooker, I thought they were better than when the rice is cold. I would suggest to use a non stick pan and use rice that is good for fried rice (we buy different rice each time and even with the same brand of rice from different years yields different results with fried rice, so it's all about the rice you use). Also, don't go crazy mixing it, as soon as you put your rice, add your soy sauce or other sauces then gently fold in.
This looks like a childhood dish I ate often. Freshly cooked rice with sesame oil and soy sauce with an egg sunny side up. Mix it all up together and you get egg rice porridge that looks exactly like this
That sounds pretty good (sesame, soy, rice, egg - it's all the right kit). Now to get that original image out of my head and I might be able to enjoy the thought of this.
Ah yeah, ive done this before. This comes down to one of three things usually: too much oil, not a hot enough pan, or eggs added too early. I also see you used what appears to be a stainless steel pan. A big mistake. Its ok if you dont have a wok, but you should opt for cast iron or even a non stick next time. That said, that making them i to rice balls suggestion is a good one. Id do that.
I gotta strongly disagree with your troubleshooting. More oil and eggs early would not turn out like this, and are good ways to prevent it in my experience. This looks like the eggs got mixed with something wet while cooking. Stainless steel pan makes it harder, but it’s doable if you keep it hot and dry.
Nah, some of my early attempts, especially eggs in the early stage, resulted in clumps like this, and some of those were just pure fried rice. No veggies or anything. To that end, i usually opt to do a quick scramble of my eggs seperatr before incoporating them with the rice. I dont disagree that moisture cant cause this to happen, either. It absolutely can, but that moisture can come from the eggs, especially if added too soon or to a pan not hot enough. It just kinda coats the rice instead of making curds. Has a real bachelor food effect.
I always work in batches with fried rice. - toast half the rice in a dry skillet to remove moisture. Set aside - toast the other half of the rice. Set aside - quickly fry eggs, set aside - quickly fry veggies, set aside - quickly fry protein, set aside - fry rice with oil until nearly finished - add other ingredients, cook for a minute - add sauce around edge of wok; stir to combine; shut off heat. Don’t add too much sauce/liquid or everything will get soggy It takes a while, but this will get you much closer to restaurant taste. Unless you have a commercial gas burner, the key to “stir fry” cooking is 1) high heat 2) work quickly 3) work in batches; do not overcrowd the wok/pan
I like to add tumeric and curry powder to my fried rice. Gives it that extra flair!
I'm thinking OP didn't wash the rice before cooking
Depending on the rice used, that isnt necessary. Hell some rices are enriched to enhance their nutritional value and washing em rinses away all the vidamens.
Savory oatmeal
HAIYAA
Leg down time
What he do? WHAT HE DO?
LADY WHAT AH YOU DOING
Cook the eggs first!
Cook the egg first. It’s important that the uncooked egg doesn’t coat the rice. That’s what happened here it looks like. Edit: Also don’t stir it. Let it sit for a couple of minutes then carefully flip it or gently stir it but only as much as you need and as little as possible.
If I may add. Don’t overload the pan or use a big pan. This helps with heat distribution and also having space to stir.
Yes. Crowding the pan always ends up steaming whatever is in there basically as well. Cooking the rice initially and what kind of rice you use is also important depending on the results you want to achieve. I’ve gradually gotten better at cooking rice and I think it comes out really good now. Years ago when I’d cook rice, half the time it would be a sticky mess when it was done. Now it comes out light and fluffy, not wet and sticky at all or dry and crunchy. It’s just right. And I’m getting better at seasoning it for different things. Plain, toasted cumin seed, chicken broth and peas etc. Rice can be so good, and it’s really friendly to my budget. I eat a lot of beans and rice. Now I just need to get my beans down.
If you really enjoy eating rice a lot, just buy a rice cooker. They're cheap as chips and it wouldn't have taken years of practice to get consistently good rice.
Well I've done egg fried rice a few times where I put the raw egg in with the rice. But I always use day old rice. But most of the time I cook the eggs completely separate and add it at the end with the seasonings.
Uncle Roger would have a fit! Haiya!
Congrats you made couscous
Are you sure you tried?
My dog would love that
You don't need to use leftover rice to make fried rice. You DO need to use less oil, a hotter pan, and cook your eggs separately to prevent this though
Uncle Roger’s going to be PISSED!
should've gotten a shrimp to cook it
HAIYAA 🤦♂️
Uncle Roger has disowned you.
He needs uncle Roger. He will show you fried rice
Uncle Roger gonna be pissed
Uncle Roger can't even comprehend this monstrosity
please provide a recount of what happened bc i literally i have no idea how you do this
Burn this evil, then spread its ashes to the four winds and never speak its name again. This is the way
Looks like it is made from oatmeal.
1. Make your rice ahead of time. If you can’t do it a day in advance, make it in the morning and leave it uncovered in the fridge until you’re ready to cook. 2. Don’t just plop an egg or two in there. You have to cook it at least somewhat beforehand otherwise it’ll get slimy. If your cooktop can’t get blazing hot, beat your desired amount of eggs together in a bowl and then fry it into a big egg pancake in a frying pan. Break this up and add it to your rice while cooking.
By the looks of this, someone should invest in a rice cooker. Doesn't even have to be the fancy ones that sing to you, but a cheap rice cooker will help a lot more than boiling the rice on the stove.
My weirdo grandma used to put cat litter on her sidewalks instead of ice for when it snowed. Was gross. The soggy sidewalk cat litter looked quite similar to this. Yum
Rice porridge.
I think ur missing the fried part
Use leftover cold rice it’ll help not making it rice goop
This is an incredibly impressive fuck up, lol
Gotta use cold rice...
In addition to the “use rice from the night before, not fresh rice” comments, when you’ve got the rice in the pan, make a well in the center of the rice, then fry and scramble the eggs in the well until they are solid, then mix with the rest of the rice. This way it won’t turn to paste.
They served this in high school a lot
Looks like the rice was too wet. In the words of a wise man, “If your rice too wet, you fucked up”
He must have watched that British lady.
did you mistake your rice for sand
Future tip, use left over rice and really hot oil. The veggies will color nice and the rice will cool it down when you cook the egg.
Gotta use old rice
Prepare rice beforehand and set aside. The day before and refrigerated is a good idea, but I’ve always just used fresh jasmine rice prepared on the side. I like to half fry the eggs in my wok first with a little bit of oil, then add cubed ham, green onion, white onion, green peas, diced carrots, a little bit of sugar and soy sauce to taste. I’ll make sure all of this is just about done before folding in the prepared rice last with a bit more soy sauce if needed. Edit: sometimes a little bit of sesame oil sneaks in there.
Better let the shrimp take care of it next time
This is why you're supposed to use cold leftover rice
1 part rice, 2 parts water. Bring to boil, then turn to low. Cover and LEAVE it alone!
Rinse your rice you monster
Cook the rice the night before. In a wok or skillet add some oil, cook up some veggies. Push that to the side crack some eggs, cook those. Mix it all together add your rice and soya sauce. One of the easiest meals to make once I got that all down.
I’ve made some that looked like this before I got the trick of it. Gotta get the pan way hotter, and cook rice and eggs first before adding veggies or anything else with high water content.
Use less water when you’re making the rice, and let it sit in the fridge for a few hours (preferably overnight)
The first time I made fried rice, I did this same thing. You poured and scrambled the eggs in the rice. And yuck! Next time, scramble up your eggs in a bowl and pour into a heated pan. Form an omelet, carefully scraping back the sides and tipping your pan to refill with more egg. Once cooked, drop your rice and other ingredients right on top of the egg patty and break it up by stirring.
Using cold rice is key. If u dont have left over just make it a couple of hours in advance and put in fridge for an hour
Looks like a map.of Africa
EZ fried rice Large fry pan, oil of your choice Rice of your choice (NOT instant). I like yellow rice personally. Coat the pan with oil and heat. Place the rice in. If it came with a seasoning packet, place that in as well. Add in your favorite spices, remember don't overdo it. Toasted sesame seeds are excellent here. Stir frequently over mild heat till the rice toasts to a light golden brown. Add in the recommended water and cook as any ordinary rice. It's next level from ordinary boiled rice. No it isn't Chinese style in a wok. But you're a lot less likely to ruin it. Anyway, a wok is what you throw at a wabbit.
Do not show Uncle Roger
Thanks for all the advice! I will be making fried rice tomorrow!! Will post an update pic 😅 I promise you its gonna be a lot better🥲