I think it was wise to not give the spicy mcnuggets to your pooch!XexoX wrote: ↑Fri May 13, 2022 6:47 amWell, the vinegar was from a fried rice recipe on the Chinese Cooking Demystified YouTube channel. I know fried rice is really just a way to use leftovers, but I need some guidance till I'm comfortable with what I'm doing.ronnie_suburban wrote: ↑Thu May 12, 2022 11:43 pmLooks tasty, and resourceful, too! I love black vinegar in certain dishes, many of which just wouldn't work without it. But it's very strong and has a super specific flavor. I've never tried it in fried rice but I'm not sure I'd like it there. Your instinct to use less next time makes sense to me. Otoh, Nanshan Chicken would be a shadow of its normal self without it.XexoX wrote: ↑Thu May 12, 2022 8:27 pm Made a freestyle fried rice today. Leftover rice, leftover chicken McNuggets, some fresh celery and carrots, a bit of green onion, some soy sauce, Chinkiange Vinegar, Laoganma Chili oil with fermented soybean, and an egg. Next time less vinegar, more chili oil, less oil for frying.
Fried Rice free style.jpg
I'm not going to question your use of chicken mcnuggets but I'm astounded that you used leftover ones. I've never experienced any of those and didn't know that such a thing was even an existential possibility.
The chicken nuggets, well, I had a coupon buy one 10 nugget size, get one free. I ordered classic ones, and when I got home they were the "spicy" ones. Ugh. I usually feed the extra to my dog, but I wasn't going to give him the spicy ones. I didn't want to just throw them out, so I decide I'd use them in fried rice as the protein. I've also been watching the Mandy videos, but didn't check her channel for fried rice.
The chili oil, well I bought a jar the other day and didn't look at the best by date, which is next month, so I thought I'd use it. Should have used more, much more. I've run out of GWiv's oil with the Mr. Suburban mod, and haven't found the "roundtoit" to make another batch.
I really like CCD and trust them enough that I'd try something they recommended even if it didn't seem like a perfect fit for my palate. So, you'll keep going and figure out what works for you and what doesn't. It really is just a matter of getting reps making dishes and taking a few notes for yourself, so you remember which are your favorite combos.
And you're probably doing this but just in case, it's always good to taste/smell the ingredients before you include them. This will help you get a sense of whether you should use the proscribed amount, more, less or skip it entirely. It could also help save you from putting something old or sub-par in your food. This is especially true with oils. Seems they often go rancid very suddenly, so best to check them ahead. Just because that veg oil was good 2 days ago, doesn't mean it still is. This one, I learned the hard way.