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Oil Rice Results, and Thank You to Yimster

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First off, a heartfelt thank you to Yimster for providing me the instructions to recreate this childhood favorite of mine. I still have improvements to make, but this brought me right back to special occassions as a kid when my mom's friend would bring us a huge container of oil rice.

theSauce, thanks for your detailed instructions as well. I didn't see them until just now, but will definitely incorporate some of your suggestions next time.

I think the biggest problem with this initial attempt was that I was shy with the ingredients. I'm usually a little hesitant the first time I try a recipe (especially one like this, where everything is done by look and taste), so the result could have used a little more of everything: salt, pork, soy sauce, sesame oil, dried onions, garlic, etc.

The texture of the rice was just right after a night of soaking, about two minutes of stir frying in sunflower oil, and 30 minutes of steaming. This is fantastic comfort food.

Any and all further instructions would be greatly appreciated!

Link: http://www.chowhound.com/topics/show/...

Image: http://www.jimmyshang.com/peggy/blahg...

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  1. You are welcome and I am glad that I was helpful. I fear most of my cooking is just by feel. My son who want to be a chef always said that unless you are watching me closely you will miss a step. You can add whatever you have on hand and it will be good.

    I know that as you keep cooking this or any dish you will develop you own style and taste. Soon you too will be cooking from you heart and nothing will be as good as that.

    1 Reply
    1. re: yimster

      Thanks for the encouraging words.

      The best part about cooking is definitely taking a traditional dish and making it your own. That's what makes each cook special, right? That's why your instructions were so helpful: they were descriptive and covered the basic technique, but left a lot of room for me to look, see, smell, taste, and develop my own flavors.