The rice was cooked in turkey stock I made from a free turkey.
I didn’t have any teriyaki sauce so I made some. It’s not as cost effective as buying it. It costs about three dollars to make 2/3 of a cup. But I can make it with stuff I already keep on hand and know that it’s not made with cheap stuff or end up throwing away most of a bottle in the future.
Cost per person: $2 plus $1.25 for the dollar store egg roll.
The number of times I’ve fucked up friedrice should make me embarrassed, and I am, but I refuse to give up! Yours looks great.
Binge Uncle Roger fried rice videos. You will, at the very minimum, learn new ways to mess up fried rice. But you might also figure out how to perfect it.
But, as I told my wife today, “it’s not fried rice. There is no egg.” But it is a very close cousin of fried rice. Lol
Id like to see Uncle Roger cook a dish on his own. He’s a comedian. I don’t think he can cook. Like maybe something basic.
He’s a restaurant owner and chef. He can cook.
You can do it! It’s fairly easy. So put in the rice, preferably a day old, if not lay it out on a cookie sheet in the freezer, as it draws away moisture. Do this for like 5-8 minutes. Check on it. Then pull it out and let it come to temp. Collect it then you’re ready.
Start by getting your wok or your pan hot. Do so by placing your hand near the pan to feel the heat. When it’s to temp, lower the pan to medium high.
Add canola oil. Swirl it around. Long yao. Actually you know what check out Chinese demystified for fried rice we’ll tell you how to do it. ❤️
Eh, in my opinion, it takes a lot to actually fuck up fried rice. There’s really no “standard” way to do it. Just saute garlic and onions in oil/butter, throw in whatever veggies you have, then mash leftover (cold) rice and throw it in the pan. Add some soy sauce and that should be good enough at the minimum. Add an egg and sesame oil if you want to be fancy.
Sesame oil to finish, not under heat as it’s unstable on heat. It creates that wok kay taste.
If this had been fried rice that’s what I would have done. There is a little bit of it and the chicken marinade. But this is a teriyaki rice so I left that out of the sauce. Teriyaki only.
My teriyaki sauce is pretty cheap, but I don’t know what you’re paying for ingredients. Just soy sauce, brown sugar, fresh garlic and ginger, MSG, and corn starch slurry to thicken slightly and that’s always good enough for me. Looks good though, I made pork teriyaki this week.
Teriyaki sauce is typically equal parts sugar, sake and soy sauce.
Yeah but I’m from Seattle, we have our own spin on things. And I just really like ginger and garlic
I think thats fine. One thing I would say though is you shouldn’t need the corn starch. The idea of teriyaki is that the sauce becomes shiny and thick as u cook it down giving the food u coat it with a shiny “teriyaki” look. I would recommend just trying it once. Properly made teriyaki chicken tastes amazing IMO.
It’s a bit of a crutch for using far less sugar, but maybe you’re right.
Soy sauce, mirin, rice wine, brown sugar etc. The ingredients add up.
The mirin I usually omit for that reason. I put so much hot sauce on mine it hardly matters.
That looks great
whats a free turkey.
That’s when you have a friend who’s vegetarian and a senior citizen. They get free turkeys and then they give them to you. This was a 16 lb turkey. I got four quarts of turkey meat canned from it and I got 10 quarts of turkey stock as well.
Omg that sounds awesome! better than the hunting stuff I made up in my mind.
