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Ultimate Veggie Fried Rice

first, use a seasoned wok ... and be sure to cook over a high flame

next, chop a pound of bacon into bite-sized pieces and cook in the hot wok. now, if you prefer, use bacon fat from your saved bacon grease container and cook whatever other meat, pork, beef, chicken, you would want to enhance your fried rice. but i will continue this as if using bacon as the meat of choice (because it is for this dish)

drain into your bacon grease canister most of the bacon drippings leaving a small well of grease in the bottom of the wok. set the under-cooked bacon aside. add chopped vegetables to the hot wok. i prefer onion, bell pepper, celery, mushrooms, carrots, but use what you enjoy/have on hand. add a large splash of soy sauce to keep the veggies wet as they are cooking. as the veggies begin to glaze (try not to cook them until they become mushy), make a well and add two eggs to the center of the wok. while the eggs are cooking in the center add some chopped garlic, shaved ginger root, and a large pinch of asian five-spice powder on top of them.

start scrambling those eggs. as they soon start to solidify, fold in the veggies now along the perimeter of the wok. once the veggies are coated with the egg mixture make another well in the middle of the wok and add in the cooked rice. day old rice works well with this. hopefully, you have used a rice maker to cook your rice after having thoroughly rinsed it prior to placing it in the rice cooker. that is the perfect rice for fried rice. add soy sauce to taste while combining the rice with the vegetable mixture

now add the reserved bacon (and/or other meat) and stir the whole mixture. turn off the fire and go look for a small sauce bowl

using that small bowl, pack the fried rice into it until it is heaped over the top. now, take a knife/spatula level with the top of the bowl and remove the excess fried rice over the wok. quickly turn that now densely packed sauce bowl filled with fried rice over a plate (the fried rice should retain the shape of that sauce bowl) and serve it to your guest. place soy sauce nearby so it can be added if needed by the diner
 
justabubba said:
first, use a seasoned wok ... and be sure to cook over a high flame

next, chop a pound of bacon into bite-sized pieces and cook in the hot wok. er
Click to expand...

actually no. This recipe is plant based and doesn't need to be soaked in bacon grease. please start another thread if you wish, but this thread is about THIS recipe.
 
justabubba said:
first, use a seasoned wok ... and be sure to cook over a high flame

next, chop a pound of bacon into bite-sized pieces and cook in the hot wok. now, if you prefer, use bacon fat from your saved bacon grease container and cook whatever other meat, pork, beef, chicken, you would want to enhance your fried rice. but i will continue this as if using bacon as the meat of choice (because it is for this dish)

drain into your bacon grease canister most of the bacon drippings leaving a small well of grease in the bottom of the wok. set the under-cooked bacon aside. add chopped vegetables to the hot wok. i prefer onion, bell pepper, celery, mushrooms, carrots, but use what you enjoy/have on hand. add a large splash of soy sauce to keep the veggies wet as they are cooking. as the veggies begin to glaze (try not to cook them until they become mushy), make a well and add two eggs to the center of the wok. while the eggs are cooking in the center add some chopped garlic, shaved ginger root, and a large pinch of asian five-spice powder on top of them.

start scrambling those eggs. as they soon start to solidify, fold in the veggies now along the perimeter of the wok. once the veggies are coated with the egg mixture make another well in the middle of the wok and add in the cooked rice. day old rice works well with this. hopefully, you have used a rice maker to cook your rice after having thoroughly rinsed it prior to placing it in the rice cooker. that is the perfect rice for fried rice. add soy sauce to taste while combining the rice with the vegetable mixture

now add the reserved bacon (and/or other meat) and stir the whole mixture. turn off the fire and go look for a small sauce bowl

using that small bowl, pack the fried rice into it until it is heaped over the top. now, take a knife/spatula level with the top of the bowl and remove the excess fried rice over the wok. quickly turn that now densely packed sauce bowl filled with fried rice over a plate (the fried rice should retain the shape of that sauce bowl) and serve it to your guest. place soy sauce nearby so it can be added if needed by the diner
Click to expand...

Sounds good.
 
justabubba said:
it has lots of good veggies in it

but NO ****ing beans

it should be against the law to add beans to fried rice
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Bean sprouts are allowed. You have a point. A quick flick through my cookbooks revealed no Chinese fried rice recipes with beans.
 
Militant_Vegan_ said:
This looks pretty good

Ultimate Veggie Fried Rice | Vegetarian Recipe | Vegetarian Times
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I make fried rice about once a week, veggie or all in but this sounds very bland to me. The best fried rice is made from white rice, not brown and from rice cooked the previous day and then cooked on a cast-iron flattop. The important step is to rehydrate the rice a bit, typically this is done with soy sauce or a mix of oyster sauce and oil. I use low sodium soy sauce and let it soak in for a few hours. I then fire up my mini outside Benihana flattop and go at it. I purposefully save small portions of cut up veggies just for this rice and will add in any leftover meats or poultry if I have them. A big part of the flavor of fried rice comes from the frying “i.e. fried rice” or caramelization of the rice and the liquid it is rehydrated in.

I have this on the menu for tonight, It will be veggie because I’m matching it with my easy/cheating peeking duck wraps. Of all places, Costco sells a great full duck breast with skin on. I rewarm the already cooked breast then brush the skin with a thinned out hoisin sauce and peanut oil mix and crisp the skin under the broiler. I sourced the pancakes wrappers at the local Asian market and they do keep well in the freezer so this is a common dish for me.
 
woodsman said:
I make fried rice about once a week, veggie or all in but this sounds very bland to me. The best fried rice is made from white rice, not brown and from rice cooked the previous day and then cooked on a cast-iron flattop. The important step is to rehydrate the rice a bit, typically this is done with soy sauce or a mix of oyster sauce and oil. I use low sodium soy sauce and let it soak in for a few hours. I then fire up my mini outside Benihana flattop and go at it. I purposefully save small portions of cut up veggies just for this rice and will add in any leftover meats or poultry if I have them. A big part of the flavor of fried rice comes from the frying “i.e. fried rice” or caramelization of the rice and the liquid it is rehydrated in.

I have this on the menu for tonight, It will be veggie because I’m matching it with my easy/cheating peeking duck wraps. Of all places, Costco sells a great full duck breast with skin on. I rewarm the already cooked breast then brush the skin with a thinned out hoisin sauce and peanut oil mix and crisp the skin under the broiler. I sourced the pancakes wrappers at the local Asian market and they do keep well in the freezer so this is a common dish for me.
Click to expand...

thanks for your polite input.
 
Brown rice ??! Leftovers??!....leftovers?? The picture shows white rice and how in the hell does one crumble cooked rice??! Stupid OP. How about a recipe for Spam???
 
justabubba said:
first, use a seasoned wok ... and be sure to cook over a high flame

next, chop a pound of bacon into bite-sized pieces and cook in the hot wok. now, if you prefer, use bacon fat from your saved bacon grease container and cook whatever other meat, pork, beef, chicken, you would want to enhance your fried rice. but i will continue this as if using bacon as the meat of choice (because it is for this dish)

drain into your bacon grease canister most of the bacon drippings leaving a small well of grease in the bottom of the wok. set the under-cooked bacon aside. add chopped vegetables to the hot wok. i prefer onion, bell pepper, celery, mushrooms, carrots, but use what you enjoy/have on hand. add a large splash of soy sauce to keep the veggies wet as they are cooking. as the veggies begin to glaze (try not to cook them until they become mushy), make a well and add two eggs to the center of the wok. while the eggs are cooking in the center add some chopped garlic, shaved ginger root, and a large pinch of asian five-spice powder on top of them.

start scrambling those eggs. as they soon start to solidify, fold in the veggies now along the perimeter of the wok. once the veggies are coated with the egg mixture make another well in the middle of the wok and add in the cooked rice. day old rice works well with this. hopefully, you have used a rice maker to cook your rice after having thoroughly rinsed it prior to placing it in the rice cooker. that is the perfect rice for fried rice. add soy sauce to taste while combining the rice with the vegetable mixture

now add the reserved bacon (and/or other meat) and stir the whole mixture. turn off the fire and go look for a small sauce bowl

using that small bowl, pack the fried rice into it until it is heaped over the top. now, take a knife/spatula level with the top of the bowl and remove the excess fried rice over the wok. quickly turn that now densely packed sauce bowl filled with fried rice over a plate (the fried rice should retain the shape of that sauce bowl) and serve it to your guest. place soy sauce nearby so it can be added if needed by the diner
Click to expand...

My kind of veggie fried rice.
 
You never make fried rice with rice made the same day. Always in the fridge for 1-2 two days before making.
 
rhinefire said:
You never make fried rice with rice made the same day. Always in the fridge for 1-2 two days before making.
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Disagree it doesn't really matter whether it was cooked today or two days ago just so long it is it is edible white rice
 
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