Comments on: Hillbilly Fried Rice http://www.tigersandstrawberries.com/2006/01/27/hillbilly-fried-rice/ Sun, 20 Jul 2008 05:26:51 +0000 http://wordpress.org/?v=1.5.2 Comment on Hillbilly Fried Rice by: Jim http://www.tigersandstrawberries.com/2006/01/27/hillbilly-fried-rice/#comment-56805 Tue, 03 Jun 2008 23:27:16 +0000 http://www.tigersandstrawberries.com/2006/01/27/hillbilly-fried-rice/#comment-56805 I made this tonight -- though, of course, I based it on what I had available. Instead of bacon, I cut up some pig jowl bacon (very fatty, yum). My leftovers were bok choy, sugar snap peas, and cauliflower. Well, not actually leftovers, just stuff from the CSA box. I added some artifical sweetner to the bowl which went to my eight-year-old (he loved it, hated the cauliflower, and asked, "Next time, can you put some beef in it?), and we added Sriracha to the bowls for the grown-ups. My thoughts? I wish I had let the rice stage cook a little bit longer. I occasionally ran across some rice that was drier and more browned, and they were delicious. I'd like it if 50% of the rice had reached that stage (I think maybe 5% of mine had). Also, I don't think I got the seasonings just right. I need to further tweak the amounts of soy sauce, wine, and toasted sesame oil (I used 3T, 3T, and 2T, respectively). Overall, a great dish and a great jumping-off point for making one's one personal favorite(s) fried rice. Thank you! I made this tonight — though, of course, I based it on what I had available. Instead of bacon, I cut up some pig jowl bacon (very fatty, yum). My leftovers were bok choy, sugar snap peas, and cauliflower. Well, not actually leftovers, just stuff from the CSA box.

I added some artifical sweetner to the bowl which went to my eight-year-old (he loved it, hated the cauliflower, and asked, “Next time, can you put some beef in it?), and we added Sriracha to the bowls for the grown-ups.

My thoughts? I wish I had let the rice stage cook a little bit longer. I occasionally ran across some rice that was drier and more browned, and they were delicious. I’d like it if 50% of the rice had reached that stage (I think maybe 5% of mine had). Also, I don’t think I got the seasonings just right. I need to further tweak the amounts of soy sauce, wine, and toasted sesame oil (I used 3T, 3T, and 2T, respectively).

Overall, a great dish and a great jumping-off point for making one’s one personal favorite(s) fried rice. Thank you!

]]> Comment on Hillbilly Fried Rice by: Things I Put in Fried Rice at wingie.org http://www.tigersandstrawberries.com/2006/01/27/hillbilly-fried-rice/#comment-40779 Sun, 09 Sep 2007 04:34:21 +0000 http://www.tigersandstrawberries.com/2006/01/27/hillbilly-fried-rice/#comment-40779 [...] I love how every time I Google for Tigers and Strawberries because I forget its URL (which is on my blogroll) I find some new entry I have not read yet. For example: Hillybilly Fried Rice. I love how the picture features, in my experience, the most awesome fried rice ingredients: bacon and long, crunchy greens such as asparagus or stalks of Chinese rape. [...] […] I love how every time I Google for Tigers and Strawberries because I forget its URL (which is on my blogroll) I find some new entry I have not read yet. For example: Hillybilly Fried Rice. I love how the picture features, in my experience, the most awesome fried rice ingredients: bacon and long, crunchy greens such as asparagus or stalks of Chinese rape. […]

]]> Comment on Hillbilly Fried Rice by: Fighting off winter with pie at Couteau Bonswan http://www.tigersandstrawberries.com/2006/01/27/hillbilly-fried-rice/#comment-19610 Wed, 18 Apr 2007 15:59:48 +0000 http://www.tigersandstrawberries.com/2006/01/27/hillbilly-fried-rice/#comment-19610 [...] Barbara of Tigers & Strawberries has given me inspiration many times, helping me to recognize great fresh beans at the farmer’s market and her food runs the gamut from Appalachian Hillbilly (her words) to expert Chinese, Thai, and Indian dishes. [...] […] Barbara of Tigers & Strawberries has given me inspiration many times, helping me to recognize great fresh beans at the farmer’s market and her food runs the gamut from Appalachian Hillbilly (her words) to expert Chinese, Thai, and Indian dishes. […]

]]> Comment on Hillbilly Fried Rice by: Erin S. O’Connor » Blog Archive » links for 2006-10-18 http://www.tigersandstrawberries.com/2006/01/27/hillbilly-fried-rice/#comment-8024 Wed, 18 Oct 2006 23:19:42 +0000 http://www.tigersandstrawberries.com/2006/01/27/hillbilly-fried-rice/#comment-8024 [...] Tigers & Strawberries » Hillbilly Fried Rice I love this recipe. (tags: rice fried_rice recipes hillbilly_fried_rice using_up_leftovers) [...] […] Tigers & Strawberries » Hillbilly Fried Rice I love this recipe. (tags: rice fried_rice recipes hillbilly_fried_rice using_up_leftovers) […]

]]> Comment on Hillbilly Fried Rice by: Lisa G. http://www.tigersandstrawberries.com/2006/01/27/hillbilly-fried-rice/#comment-8023 Wed, 18 Oct 2006 20:03:16 +0000 http://www.tigersandstrawberries.com/2006/01/27/hillbilly-fried-rice/#comment-8023 I found your site via the food_porn community on livejournal. I've been wanting to try Chinese cooking for quite some time now, but didn't really know where to start. I have a number of nice cast iron skillets that I thought I could use until I figured out if I could get suitable flavors, but after reading through some of your websites, I don't think they would even give me an accurate test. What I'm wondering is about the type of wok I should buy. I have a gas stove...can a round bottomed wok be used directly on that, or should I go for the flat bottomed? Also, I have a regular home-use stove, but it does have a high BTU burner. Do you think that would support a 16" wok (the largest ones I see at wokshop.com)? And is there such a thing as "too big" of a wok...i.e., would it be tough to cook for 2 like this? (I have 2 kids, so usually cook for more, but was just wondering). Thanks for your wonderful site...you have given me the courage to attempt Chinese cooking! I found your site via the food_porn community on livejournal. I’ve been wanting to try Chinese cooking for quite some time now, but didn’t really know where to start. I have a number of nice cast iron skillets that I thought I could use until I figured out if I could get suitable flavors, but after reading through some of your websites, I don’t think they would even give me an accurate test.

What I’m wondering is about the type of wok I should buy. I have a gas stove…can a round bottomed wok be used directly on that, or should I go for the flat bottomed?

Also, I have a regular home-use stove, but it does have a high BTU burner. Do you think that would support a 16″ wok (the largest ones I see at wokshop.com)? And is there such a thing as “too big” of a wok…i.e., would it be tough to cook for 2 like this? (I have 2 kids, so usually cook for more, but was just wondering).

Thanks for your wonderful site…you have given me the courage to attempt Chinese cooking!

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