Ok, let’s try this again.
I’m gonna try for the perfect rice for frying today. Tomorrow is the soonest I can use the rice, it’s gotta rest and chill first to reduce the moisture in it so it won’t stick together.
Peanut oil is the main oil. Sesame oil is added very sparingly along with a dash of Oyster sauce and shoyu sauce. A good shake of garlic and onion powder, a pinch of smoked salt and a generous grind of black peppercorns. I wish I had some ginger.
I brought the heat to max and stirred the oils together as the sauces kinda cooked away leaving little flakes of flavor. Then I added two cups of long grain rice. BTW, a one pound bag of long grain is two cups.
The mission is to stir over high heat until each and every grain of rice is coated in the oil, and then stir, stir, stir until the rice starts to brown. Then, turn off the burner and continue stirring until the skillet cools down to finish browning the grains.
I’ll stop there since this is my prototype. Now it goes in our old rice cooker with four cups of water and wait for the ding.
I use a scant four cups of water.
This is the max load for our rice cooker. It’ll fill it up and probably boil over just a little.
Now I just cover it and push the button. When it dings in about 20 minutes, I’ll remove the lid and let it begin to dry as it cools. Then I’ll spread it on a shallow baking pan and let it dry some more. Lastly, it’ll go in the fridge partially covered with clear wrap to chill and dry some more. Tomorrow or day after it should be ready to try.
I haven’t decided what kind of fried rice I’m gonna make. Shrimp maybe.
And that’s it for now.