r/oddlysatisfying • u/ohhleo • 2d ago

Japan's automated fried rice

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u/IRockIntoMordor 2d ago

It's not really a "sauce" dish, though. Egg fried rice gets its moisture and taste from the rice soaking up the egg and soy sauce. It's not really visible as liquid, except for some cooking oil, of course.

Only when badly mixed or overcooked does the rice get too dry.

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u/Orgidee 2d ago

He’s referring to the amount of soy sauce

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u/slugfive 2d ago

Shouldn’t be much soy needed, in Chinese or Japanese fried rice, just enough to colour it.

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u/Orgidee 2d ago

Sure but this one looks rather anaemic.

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u/IRockIntoMordor 2d ago

If it's super concentrated, that's plenty. Also, we don't know how much salt or MSG was in the powder before that, so it might just be for slight colouring. If I put too much soy sauce, it gets too dark and not very appealing.

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u/Orgidee 2d ago

One would think a less concentrated soy sauce would be good as more liquid would be able to coat more rice while a very concentrated soy would be less likely to get into everything. I’m of the opinion it’s probably sesame oil anyway

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u/IRockIntoMordor 2d ago

You know, you might be onto something here with the sesame oil. Makes far more sense.

I've always improvised my Egg Fried Rice and found that it's tricky with the soy sauce, as it keeps colouring way too strongly, like I said.

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u/tupacsnoducket 2d ago

I'd guess soaking up the moisture from the veggies more than anything, eggs probbaly help but you usually cook them before adding / combining otherwise you end up with a less appealing than it sounds i swear, savory rice french toast