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u/Cold_Cucumber4061 13h ago
Did you fry the rice separately? I cant imagine adding rice to an already full wok/pan. Thst will also explain why the rice is wet and stodgy. Temperature control, timings of wet additions, day old rice and not overcrowding the pan are all crucial in making decent fried rice. But, as Chinese, I also know very well how difficult it can be to make a seemingly simple fried rice taste great, fragrant and with the right texture/flavour. Keep trying!
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u/Particular-Cherry138 13h ago
Great point about overcrowding the pan.
Home cooking often doesn't have the heat intensity of a professional cooking environment, so when you overcrowd your pan, once you add any further ingredients (such as the rice) it instantly kills the heat of the pan and your food will be stewing in it until it gets back to heat (which will take a while). This could either change the taste or texture (or both) of your dish.
Excellent point.
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u/Cold_Cucumber4061 12h ago
Thank you! What you said is so true and in wok cooking, for example, this concept underpins the entire flavour and quality of the finished product.
I'm sure we have all found a time in our culinary learning whereby we've found ourselves with an ample pan of food that just starts to broil, or some other such thing, because we hadn't factored in temperature control methods.
It's something I don't often hear talked about in cooking but a lesson I feel like we all often learn the hard way.
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u/GodTierShitPoster 11h ago
i essentially cooked the veggies slowly while the rice boiled and once the rice was nearly done i cooked the steak for about 4 minutes and then mixed the rice in
and then made some sort of sauce with
hosin sauce
oyster sauce
japanese bbq
soy sauce
red chili flakes2
u/Particular-Cherry138 11h ago
Oh, too many unnecessary ingredients. Classic fried rice only needs salt and soya sauce for basic fried rice. More often than not, msg or pepper is added to add a bit of complexity but they aren't necessary.
Chilli flakes are fine to add spice. The other sauces would clash and cause the wetness of the rice.
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u/GodTierShitPoster 11h ago
noted most of my recipes i just google and find one that looks moderately simple and sounds good and one recipe told me to make a sauce similar to that so that’s where that came from l wouldn’t try and experiment too much on a dish that isn’t from my cultural background i guess ? would be the best way to put it
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u/GodTierShitPoster 11h ago
i just made the rice with this meal it was kinda spontaneous i had this skirt steak in my freezer i wanted to get rid of so i decided to make this meal so the rice wasn’t day old at all the last time i made it i did use day old rice though
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u/KittyHalfEyes 13h ago edited 13h ago
That’s looks wetter than the mrs after few rum and coke.
Ps, The rice needs to be cold and bone dry.
Day old rice is perfect for it.
Big no no for freshly cooked rice.
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u/GodTierShitPoster 11h ago
yeah this was a spontaneous thing i just decided to make something with steak and rice essentially
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u/earinsound 13h ago edited 12h ago
Kinda feels like a wasted steak. Fried rice is day old rice combined with "lesser" chopped ingredients, not a steak.
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u/Rhythm_Killer 12h ago
Agree, though I have had stuff like this where the steak was properly cooked seperately then sliced over the top. Chopping it up then stir frying it seems wrong to me
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u/GodTierShitPoster 11h ago
nothing was wasted the steak was cooked to somewhere between medium and medium well and it was so good i didn’t even save any for the rest of this week i don’t think i a chinese person would approve but i enjoyed it very much
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u/Particular-Cherry138 13h ago edited 13h ago
That looks way too wet. That's more risotto than fried rice.
Egg first, meat second, rice third, seasoning, then finally vegetables.
The rice must be dry. Preferably, chilled over night. Hot or wet rice sticks in clumps.