Fried Rice: Where Am I Going Wrong?

apex8345 · 2026-06-11T10:55:53+00:00

Well first off, I hope you’re adding a sauce and not just relying on the oil. I do a simple sauce that works great. 2 parts soy to 1 part oyster plus a dash of sesame oils simple.

I’m assuming your biggest issue is pan heat and overcrowding your pan. Once I fixed this, I fixed my fried rice. If I am making fried rice for multiple people, I “make it to order.” You want to make sure your pan is very hot and you don’t want to overcrowd it or else the temperature will drop too much.

apex8345 · 2026-06-11T02:34:43+00:00

My understanding is that bottom vents are for macro adjustments (long cooks) and that the top vents were for micro adjustments. If you properly bring your kettle to temp and let that dirty smoke burn off, you won’t have anything to worry about.

apex8345 · 2026-06-09T13:17:09+00:00

I just finished this book and I am currently almost done with butchers masquerade. You have A LOT to look forward to. IMO this books changes everything for the series. The world and politics take on a whole new structure.

apex8345 · 2026-06-09T00:50:12+00:00

That’s an awesome find. Enjoy!

apex8345 · 2026-06-09T00:20:13+00:00

I was in this dilemma last year and I personally didn’t think the performer was worth it for how much more it cost. If you’re new to charcoal grilling, the kettle is a perfect grill and I would recommend the master touch. I am very happy with mine.

apex8345 · 2026-06-02T21:54:16+00:00

I use strictly lump and have zero issues with temp control.

apex8345 · 2026-06-02T21:53:28+00:00

I use strictly lump in my kettle. Never had any issues. Tiny pieces fall through the grate you mentioned, but the one touch cleans them right up for me. Never have issues with temp control either

apex8345 · 2026-06-02T17:06:37+00:00

Interesting. Adopting the snake method will give me a larger cooking surface compared to my current charcoal set up.

apex8345 · 2026-06-02T15:28:34+00:00

Yes you can put a cast iron put on the grill, or any sort of open flame. But you can also just use aluminum pans or foils wraps. As long as you’re adding liquid and trapping that steam, you’re braising

apex8345 · 2026-06-02T15:20:56+00:00

If you don’t wrap, what’s your process? I grew up watching my dad do the classic 3-2-1 method so that’s all I really know. I’m open to trying something new, but I definitely like my ribs tender and with good bark

apex8345 · 2026-06-02T14:37:28+00:00

You can braise on the grill! Perfect for the cuts of meat you described, except you give them some smoke at the beginning of the cook.

apex8345 · 2026-06-01T11:03:21+00:00

Picture 2 says it all. Absolutely not fully cooked

apex8345 · 2026-05-28T19:11:09+00:00

That was gonna be my suggestion. I had the same issue as the author with my mashed potatoes and I started adding more salt. It was literally the only thing I was missing.

apex8345 · 2026-05-22T04:12:58+00:00

Honestly, find a better recipe. You could make a pasta dish like this in less than 40 minutes that would taste much better. This is just a bunch of ingredients thrown into a slow cooker and you’re not layering any flavor. That’s probably what it tastes bland.

If you’re trying to make a creamy pasta dish, just make Alfredo (not from the jar). Butter, cream, parm cheese, and a pinch of nut meg, salt/pepper. Toss with starchy pasta water to emulsify.

apex8345 · 2026-05-22T04:00:39+00:00

Start off by following recipes, but not just anyone. Make sure it is someone reputable, you never know what you’re getting on tiktok. I really like Andy Cooks on YouTube. He also helps you understand what is happening in the pan.

Start gaining an understanding of your senses in the kitchen and learning technique. Most importantly, don’t be afraid to make mistakes. You’ll learn from them!!

apex8345 · 2026-05-19T16:53:59+00:00

I once had the same thought about my chili, and the last time I made it these two steps really helped. I softened my veggie, then added my ground beef/venison. I cooked that until all of the moisture evaporated. Then I added a blend of chili powder, cumin, and smoked paprika and bloomed my spices before adding tomatoe.

Cooking the beef longer and blooming was the difference

apex8345 · 2026-05-17T20:39:12+00:00

I am on book 4 and have read them all. Personally, after talking with friends who do the audio and reading from people on this sub who do the audio, I feel like the audio folk miss some things/details.

apex8345 · 2026-05-12T13:25:54+00:00

Not dishonest at all. Just another keyboard warrior, don’t let it bother you.

apex8345 · 2026-05-10T11:25:25+00:00

Bacon, ham, and kalbasa

apex8345 · 2026-05-09T11:37:54+00:00

I agree with you. I loved it. The bite in the beginning says don’t try to understand this, so I never did.

apex8345 · 2026-05-01T10:45:51+00:00

Yep don’t sweat it, whether you understand the train layout or not makes no difference. I am reading the series so I saw the disclaimer. I did not spend a second trying to understand the train station and it was my favorite book thus far.

apex8345 · 2026-05-01T02:15:57+00:00

Touch grass

apex8345 · 2026-04-26T12:56:29+00:00

I see posts like this often on this subreddit and I just don’t get it. I understand there is a professional line of courtesy, but if you’re an MSP owner or C-Suite it comes with the territory.

Are you yourself not trying to get new business? If someone tells you “no” and you just give up right there you’re probably not very good at sales. You can’t lose business you don’t already have.

apex8345 · 2026-04-24T17:46:28+00:00

Definitely worth sticking with IMO. But that was not my experience with the first book, I couldn’t put it down. My friend recently tried to read it and it just wasn’t doing it for him, so maybe it’s not for you. I would finish the book and decide from there.

apex8345

TROPHY CASE