Quotes & Sayings About Fried Rice

When I went to visit this rice cake plant, I hadn't realized how the rice cakes were made. As soon as I saw the molds of rice and how the heat pops it like popcorn, the light bulb went off. This is popped. This isn't baked or fried. — Keith Belling

Nothing had changed in my routine, except that when I went down the chippy and got me special fried rice, it would be wrapped in a newspaper that had my picture all over it. — Robbie Fowler

Jake fried up the fish, cooked rice with garlic, cilantro and green onions. Someday he was going to make some woman a wonderful wife. — Josh Lanyon

The cheapest gadget - and you don't even have to spend a dime - is chopsticks from a Chinese restaurant. I use them for everything: to toss salads, to turn a piece of meat in the pan, to flip croquettes in the Fryolator, to whisk eggs for omelets, to stir eggs into fried rice when I make that for my daughters. — Jose Andres

Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with strips of omelette and a few baby veg stir-fried with soy. — Yotam Ottolenghi

This sounds like a brag, but I know how to make good fried rice. I learned in college. There are two secrets - take the rice after you cook it and let it get cold in the fridge. Then cook the egg like you're making a fried egg and just before it's done, dump the rice and veg on it and swirl it around. — Patton Oswalt

For many years now, my source for salvific chicken soup has been the Sanamluang Cafe on the corner of Hollywood Boulevard and Kingsley Drive: crystalline broth, flecks of fried garlic, and a moist, steamed bird nesting on thick rice noodles and bean sprouts has stanched many a misery. — Michelle Huneven

Business was doing well, because all the locals knew that dishes made from the flowers that grew around the apple tree in the Waverley garden could affect the eater in curious ways. The biscuits with lilac jelly, the lavender tea cookies, and the tea cakes made with nasturtium mayonnaise the Ladies Aid ordered for their meetings once a month gave them the ability to keep secrets. The fried dandelion buds over marigold-petal rice, stuffed pumpkin blossoms, and rose-hip soup ensured that your company would notice only the beauty of your home and never the flaws. Anise hyssop honey butter on toast, angelica candy, and cupcakes with crystallized pansies made children thoughtful. Honeysuckle wine served on the Fourth of July gave you the ability to see in the dark. The nutty flavor of the dip made from hyacinth bulbs made you feel moody and think of the past, and the salads made with chicory and mint had you believing that something good was about to happen, whether it was true or not. — Sarah Addison Allen

[My favorite dish to cook] is fried chicken, and by the way I'm good at it, too. I make really good fried chicken. — Condoleezza Rice

I needed to talk to Vargina, to straighten this out, but felt suddenly faint, headed for the deli across the street. Just standing in the vicinity of comfort food was comfort. The schizophrenic glee with which you cold load your plastic shell with spinach salad, pork fried rice, turkey with cranberry, chicken with pesto, curried yams, clams casino, breadsticks, and yogurt, pay for it by the pound, this farm feed for human animals in black chinos and pleated chinos, animals whose enclosure included the entire island of Manhattan, this sensation I treasured deeply. — Sam Lipsyte

Today's breakfast consist of rice and a piece of bread fried in a bit of salt pork grease. At least I have my memories of grand banquets and fine foods, but this is all the children have ever known. I suppose it is best not to have anything to compare. — Nancy B. Brewer

I love fried chips, but they weren't good for you, and I didn't like the healthy options like rice chips. — Keith Belling

Dinners at Stony Cross Park were famously lavish, and this one was no exception. Eight courses of fish, game, poultry, and beef were served, accompanied by fresh flower arrangements that were brought to the table with each new remove. They began with turtle soup, broiled salmon with capers, perch and mullet in cream, and succulent Jon Dory fish dressed with a delicate shrimp sauce. The next course consisted of peppered venison, herb-garnished ham, gently fried sweetbreads floating in steaming gravy, and crisp-skinned roast fowl. And so on and so forth, until the guests were stuffed and lethargic, their faces flushed from the constant replenishing of their wineglasses by attentive footmen. The dinner was concluded with a succession of platters filled with almond cheesecakes, lemon puddings, and rice souffles. — Lisa Kleypas

A chunk of seared albacore tuna, salted and peppered, then seared rare in a little oil in a hot skillet for just a minute or so per side, is the perfect addition to a savory plate of fried rice. Just slice the tuna across the grain and fan those mild, meaty slices over the top of the rice. — Tom Douglas

The recipes of the dishes served Khubilai Khan still survive. They include a variety of foods but maintain the traditional Mongol emphasis on meat and dairy products. The members of the Mongol court ate such delicacies as strips of mutton tail fat dusted with flour and baked with leeks. Bull testicles fried in hot oil, basted with saffron paste, and sprinkled with coriander. Mutton boiled with cardamom and cinnamon and served with rice and chickpeas. Young eggplant stuffed with chopped mutton, fat, yogurt, orange peel, and basil. — Jack Weatherford

They have the kinds of things we can eat.' An unease crept up on Ifemelu. She was comfortable here, and she wished she were not. She wished, too, that she were not so interested in this new restaurant, did not perk up, imagining fresh green salads and steamed still-firm vegetables. She loved eating all the things she had missed while away, jollof rice cooked with a lot of oil, fried plantains, boiled yams, but she longed, also, for the other things she had become used to in America, even quinoa, Blaine's specialty, made with feta and tomatoes. This was what she hoped she had not become but feared that she had: a "they have the kinds of things we can eat" kind of person. — Chimamanda Ngozi Adichie

When I returned to camp, they walked behind me on the trail, and we spoke not a word about getting skunked today, but rather talked about the days we returned with a stringer full of fish, and how we filleted them and the left the guts out for bears and eagles, and how those fish tasted fresh when we fried them over a fire. — Daniel J. Rice