Think the biggest issue with that is that freshly cooked rice is more or less unsuitable for frying, I'm not sure how much shorting the water actually helps here, you can stockpile cooked rice in the fridge for several days easily without any noticeable loss in quality.
At least, what a neighboring stall did was that freshly cooked rice would be sold on its own or with a stir fry item, cooked using the 100 cup rice cooker, and at the end of the day any excess gets chilled for tomorrow's fried rice stocks. I don't know the details, we did noodles instead.
Think the biggest issue with that is that freshly cooked rice is more or less unsuitable for frying, I'm not sure how much shorting the water actually helps here, you can stockpile cooked rice in the fridge for several days easily without any noticeable loss in quality.
Seconding. My experience and the conventional anecdote around seem to track that it's better to just let the rice dry out or fridge them for the night. Though I think that's mostly because the family restaurant/coffeeshop serves regular rice as well as fried ons. Food for thought, at a certain point if we're selling non-fried rice items, it'd probably be better to just chill the rice overnight and make them in batches.
[x] Plan Profiting Off Failed Businesses
-[x] 4,000 dollars for movable/IKEA Single Cart version
-[x] Special Wok Burner (outside) - 1,000 dollars
-[x] Best Board + Knife Set - 300 dollars
-[x] Portable POS + Cash Drawer - 500 dollars
Personally, I like simpler fried rice, and I hate having sauce on top of my fried rice, but edamame instead of peas is an interesting twist. Should try that when I have the chance.
When you got warped to learn fried rice, you are in some sort of mental place, where you can learn the recipe easily. Since it isnt exactly real - fast forwarding time so that 24 hours passed before using the rice is easy. The system basically make up the rules of physics at that place.
The first recipe given is free. But, you have to pay if you want to learn next time using your lifespan.
....A lot of system goodies actually cost lifespan and stuff. ^^
Seconding. My experience and the conventional anecdote around seem to track that it's better to just let the rice dry out or fridge them for the night. Though I think that's mostly because the family restaurant/coffeeshop serves regular rice as well as fried ons. Food for thought, at a certain point if we're selling non-fried rice items, it'd probably be better to just chill the rice overnight and make them in batches.
If we're making fried rice exclusively I'd say just stockpile 300 servings of rice in the fridge, and cook more as needed to restock it. Once you let the steam disperse the white rice could keep for more a week in the fridge, especially if you shorted the water.
If we're selling non-fried rice dishes on top of that then we can just fridge the leftover white rice for frying and cook extra to fill the fridge stock overnight.
I work in IT, but before that I helped my mom with her handmade noodles stall. Mostly kneading the dough since its terrible for her wrists.
If we're making fried rice exclusively I'd say just stockpile 300 servings of rice in the fridge, and cook more as needed to restock it. Once you let the steam disperse the white rice could keep for more a week in the fridge, especially if you shorted the water.
If we're selling non-fried rice dishes on top of that then we can just fridge the leftover white rice for frying and cook extra to fill the fridge stock overnight.
Anemic isn't an untrue descriptor. I'm not even sure my local fried rice food cart that I've eaten for four years even sells up to 100 servings of fried rice a day, and that's with rush hours that can get seven orders deep with one stove. Combine that with the fact that ingredient prep can take a significant time on a daily basis then well... I'm not even sure Tiffany could last a day with that statline. At the least though, the first three days should prove enlightening to her on the rigours of cooking.
OTOH, we can always refridge the rice but a single 100 cup rice cooker seems like a good idea.
I'm saying that just to temper the expectations a bit, mostly because the statline is a concern for someone so unused to the motions. And yeah, same with my grandma, steamer rack is more useful for lemper — for the non-Indonesians wondering, it's a savoury rice-snack traditionally filled with shredded chicken — overall though. Though it's less about cooking the rice but more shaping the rice and filling in the... fillings to be the tediously strenuous part.
I'm saying that just to temper the expectations a bit, mostly because the statline is a concern for someone so unused to the motions. And yeah, same with my grandma, steamer rack is more useful for lemper — for the non-Indonesians wondering, it's a savoury rice-snack traditionally filled with shredded chicken — overall though. Though it's less about cooking the rice but more shaping the rice and filling in the... fillings to be the tediously strenuous part.
Same deal, doctor said if she stopped she'd make a full recovery, but pressing on could cause permanent damage.
And its not like we need the stall for a living.
Anemic isn't an untrue descriptor. I'm not even sure my local fried rice food cart that I've eaten for four years even sells up to 100 servings of fried rice a day, and that's with rush hours that can get seven orders deep with one stove. Combine that with the fact that ingredient prep can take a significant time on a daily basis then well... I'm not even sure Tiffany could last a day with that statline. At the least though, the first three days should prove enlightening to her on the rigours of cooking.
OTOH, we can always refridge the rice but a single 100 cup rice cooker seems like a good idea.
If we were selling rice with sides dishes it'd be a bigger concern, but a 100 cup cooker isn't a problem with fried rice, the rice keeps a long time in the fridge, so a full batch could be used for several days of frying in the worst case.
As expected of the studious June, there were a lot of concept designs for kiosks and stores in the binder. That said, a lot of the choices seemed too complicated and ambitious. Tiffany doesn't need June to quote the price tag to know that most of these were expensive to implement.
"Are you really going to open a business?" June's doubtful voice asked interrupting Tiffany's concentration.
"Yep. A restaurant to be exact." Now that it comes to this, she might as well own it up.
"Tiff, I haven't seen you cook a single dish in the whole time we have known each other. "
"That's because I don't feel like cooking before."
"But, you feel it now? June asked incredulously.
"That right."
Looking over the design, Tiffany felt that she was getting nowhere. Meanwhile, June appeared to be mumbling something. "Maybe this is a fad thing. Tomorrow morning, I'll wake up and Tiffany would be back to normal." "
"Hey, I can hear you!"
"Good! Maybe you'll wake up faster!"
Hearing that, Tiffany closed the binder down and posed dramatically, clutching her heart. "Alas, I am now betrayed. The long hours burning the figurative candlelight gone like a flicker in the wind, our comradeship….
Perhaps, knowing that Tiffany could literally monologue for a long time if she felt like it. June shouted "Cut Cut Cut!"
"Fine. You're going to open a restaurant now, I believe you!"
"Really?"
"Yes."
"Could you help me with the layout and design then?" Tiffany asked cheerfully.
June gave her a look.
"I really am serious about this, June."
"I think you really should give up the idea."
If I can I would. If I'm not going to literally die I'm not going to do this even if I'm paid to.
I want to be a manager bossing people to riches!
But, Tiffany can't say that can she? Or else she's going to die faster.
"See, you can't even defend it. You don't even know how to cook!"
At that Tiffany developed a cold sweat. While she remembered making hundreds of fried rice in the mindscape that wasn't exactly reality, how sure was she that she can do the same in reality.
I need to make sure.
"Hey, June let's make a bet?"
"I still need to study Tiffany."
Oh the whole name now. Must have ticked June a bit.
"No, this isn't like the other crazy bets. If I can prove I can cook can a chef-worthy dish, do you think you can make me a design?" Maybe she can kill two birds in one stone.
As for what happened if it resulted in failure, Tiffany tried not to think about it.
X.x.X.
This was why Tiffany found herself standing in the nearest supermarket, looking at the different varieties of rice in the aisle. She already bought butter, eggs, spring onions, regular onions, garlic, some red pepper, and other condiments. A bit simple but this was just an experiment.
"Let's see, if I remember it right, Shen mentioned using particular rice variety for the dish. I think he mentioned the long-grain variety."
User, I suggest you use Jasmine or Basmati for fried rice.
System, what is the difference between the two?
Both of them belong to the long-grain variety of rice. But, jasmine is shorter and rounder compared to basmati which is slender and needle-like. When the two are cooked, basmati became dry and fluffy while jasmine becomes moist and sticky.
How about the flavor?
Basmati has a nutty flavor while Jasmine has a floral one.
I don't how the rice flavor affects fried rice but Basmati maybe my best bet now since I don't have much time to dry the rice.
Correct, user.
Ok, 1 kilo of basmati is it?
Hmmm…. I wonder how many servings of fried rice you can make with 1 kilo?
X.x.X.
So two hours later, she managed to return their shared apartment/dormitory. Tiffany washed and cooked the rice, according to Shen's instructions. Not forgetting the 0.90% ratio.
After boiling the rice, she did step 2 which was drying - spreading it out in the tray and drying it out with a fan.
"What are you doing?" June's judgemental stare is back.
"Making fried rice."
"Using the electric fan?"
"Just wait, Its the best and most innovative method. I just need to dry the rice a bit for one hour."
June's judgemental gaze didn't fade.
Tiffany didn't mind. She didn't believe it as well when she tried it in the mindscape but it worked there. It should work here as well, right?
Meanwhile, she concentrated on getting a nice loan online. Going to the bank is a no go since she has no collateral nor does her business have a proven track record. Besides, the banks take a long while and she's kinda in a timer right now.
Currently, she's waffling if she should take a government loan or a business loan for 10,000 dollars.
The government loan has only a 4% interest rate as long as one is opening a new business and have a good credit score. The business loan, on the other hand, has a 7% interest rate and an upfront fee of 300 dollars.
Sounds like the government loan is the clear winner, right?
That said, the government loan needed to be repaid in 6 months while the business loan's term is about a year.
From a cash flow perspective, the business loan is the winner.
Tiffany looked at the ever ticking life timer in the system.
She sent the application for the business loan.
X.x.X.
The making of the golden fried rice using a skillet was a bit anti-climatic. Tiffany almost had the urge to flip it like a wok but she resisted.
Scrambling the eggs, sauteing the vegetables, stir-frying the vegetables, seasoning.
And voila.
Fried rice!
The moment Tiffany lifted the cover to taste, she realized that she must have used Jasmine rice on the tutorial. If the previous fried rice is a bouquet of flowery melting gold, this one has a more nutty fragrance.
The scrambled eggs, the onions, the red pepper, spring onions they were highlighted by the nutty undertone of the rice. With such large grains it feels like digging for treasure, each bite has a slightly different taste depending on the treasure unearthed.
That said, it's obvious that it would be better if she used a wok instead of a skillet. The smoky flavor seemed to be missing making the dish a hair breath from perfect.
A clack of plate captured Tiffany's attention, June's plate was empty.
"You win!" June simply said and then reached for the serving spoon to eat another serving.
X.x.X.
You got June Davis to design your cart (Click on the spoiler tag for the picture)
Just give me which you guys like best.
[ ] Exhibit A - The one with BBQ grill.
[ ] Exhibit B - The native Chinese house concept
[ ] Exhibit C - Chinese Ice Cream cart Concept
[ ] Exhibit D - Chinese Gate Concept
[ ] Write In
Tutorial: Karmic Encounter
Sometimes your choices would align in such a way that with just a tiny karmic push, you can get great opportunities. (In this case, it was the write in of bargain hunting stuff which would force you to wander town)
Using your stored good karma AKA lifespan - influences the world around you to have a random lucky encounter. As in tutorial, it has a 90% system discount so it will only cost 1 day of karma.
[ ] A Test of Skill from a Prospective Rival
[ ] Mysterious Old Man
[ ] No, I don't want to have a random encounter.
GM Notes:
I was actually planning on using duck egg substitution due to wdango mentioning it but then I remembered that I have no idea what duck egg fried rice taste like. While I have tasted boiled duck egg, I, unfortunately, haven't come across duck egg fried rice yet.
As for the rice variety introduced in this update.
I actually think Jasmine fits Chinese Cuisine better which isn't surprising since Jasmine is one of the most popular l rice in South East Asia, especially chopstick using countries. ^^
Basmasti goes with strong sauces and strong spices which is the trademark of Indian cuisine. So yeah.
But, both are long-grained rice and could work in Fried Rice.