RECIPE!!!!!!!!!! A MUST ANSWER!!!!!!!!!!!!!!!!!!!...!


Question: RECIPE!!!!!!!!!! A MUST ANSWER!!!!!!!!!!!!!!!!!!!!!!!?
What is a good recipe for fried rice!?!.!.!.!.!.!.!.!.!.!.ive tries so many recipes but i just cant seem to get it right;]!!!!!!!!!!!;] pLeAsE HeLp!!!!!!!!!!!!Www@FoodAQ@Com


Answers:
<<<<< Yang Chow Fried Rice >>>>>>>

4 bowls of rice (600g cooked rice)
6 eggs, beaten
500 g shrimps, shelled, devain
200g char siu, Chinese roast pork, cut into small cubes
200g ham, cut into small cubes
2 stalks of spring onions or chives, finely chopped
1/2 teaspoon salt
6 tablespoons of peanut oil
3 teaspoon of sesame oil

Marinade for shrimps
1 tablespoon cooking wine, sherry
1/4 tablespoon salt
1 teaspoon sugar
some white pepper
1/2 teaspoon corn starch

Hints
1) No matter what ingredients you are going to add into your egg fried rice (char siu Chinese roast pork, ham, chicken, beef or shrimps) you have to stir fry these ingredients till cooked and seasoned them first in a separate wok!.

2) It doesn't matter to use left over rice or just steamed rice, it should be long grain rice and I personally like Jasmine rice and if you steam it before you fry the rice, reduce a tiny bit of water when you cook the rice with your electrical rice cooker so that the rice wouldn't be mushy and still fluffy!.

3) When the rice is cook, spoon it out and let cool (you can spread it on a flat baking tray), meanwhile, beat 4 to 5 eggs with 1/4 teaspoon of salt (depends on the size of your eggs and how many portions you are going to cook), set aside!. Put rice in a big bowl and get ready to start frying!.

4) Use peanut oil instead of sesame oil, because sesame oil is easy to burn and loose its flavour in high temp!. right away!

Directions:

1) You need a real hot stove and a big wok, heat the wok on high heat till you can see smoke coming up (the steam of the air) and that's hot enough to add 3 or 4 tablespoon of cold oil - remember - hot wok + cold oil, season the wok with your spatula!.

2) Within a few seconds, you can tell the oil is hot enough, reduce heat to medium or slightly lower (depends on how hot the heat be generated by your stove) pour egg mixture into wok, stir quickly for a few seconds, add rice into wok while the egg are still 30% cooked!.

Below is a photo showing you that the egg mixture is cooked too fast in the hot oil and it can't coat the rice anymore (about 85% cooked, I would say)
http://images!.search!.yahoo!.com/search/im!.!.!.

3) Toss rice and egg mixture to combine quickly to "coat" the rice, keep the wok as hot and if you find the ingredients are too much that the wok isn't hot enough, turn heat to high again, if you think the heat is too hot and part of your rice starts burning, remove the wok to a cold stove and continue to stir fry quickly!. Then put the wok back to the hot stove!. The action should be quick but organized!.

4) Now it is time to add your other cooked ingredients (shrimps / roast pork or ham) to the egg fried rice, add salt to taste, toss to combine, sprinkle green onions!. Turn off heat!.

5) Sprinkle sesame oil to your rice, toss again till rice is shiny!. If you do not want the sesame flavour!. You can sprinkle a teaspoon of cooked peanut oil to your fried rice to make it shiny!.

Restaurant Style cooking usually use a lot of oil in fried rice, the trick is they add a teaspoon or a tablespoon of cooked oil as the final touch!.

Note: You can stir fry the ham and roast pork (cubes) together because they are cooked meat but still you also have to put them on paper towel to drain the oil after you stir fried them, they contain food colouring, I would suggest you to mix them with your fried rice at the very last moment, so that they are hot enough and you can avoid the red food colouring spoiling your beautiful yellow coated rice!.

P!.S!. If you have a strong arm that you can hold the wok and throw the food up in air a few times while you are stir frying, then, you can make really good fried rice, because the heat would get through the ingredients more evenly and shorten the cooking time!. Www@FoodAQ@Com

2 eggs, beaten
1/4 cup diced Chinese sausage
2 stalks scallions, minced
1/4 teaspoon grated ginger
3/4 cup diced vegetables
1 tablespoon soy sauce
1 teaspoon Chinese rice wine
3 cups cooked day-old Jasmine Rice (break up chunks)
1/4 teaspoon salt+ freshly ground pepper
1/4 teaspoon sesame oil

Fry the sausage & eggs: Heat up wok or large saute pan on medium-high heat!. Add 1 teaspoon of cooking oil and when hot, add eggs!. Fry eggs gently until 50% done, remove and set aside!. Wipe pan clean!. Turn heat to medium-low and add Chinese sausage!. Cook the sausage until the fat melts!. Remove sausage carefully, leaving as much of the sausage fat in the wok/pan!.

Fry vegetables: Add the scallions & ginger and cook in the sausage oil for 15 seconds!. Add diced vegetables!. Cook until heated through, about 30 seconds!. Add the soy sauce and rice wine, cook another 15 seconds!.

Add the rice: Your rice grains should be broken up and as separate as possible!. Add the rice, eggs, sausage to the wok/pan and fry until each grain is heated through!. Season with salt, pepper and sesame oil!. Stir fry until all ingredients are steaming hot!.Www@FoodAQ@Com

Chicken fried rice
Nonstick skillet, or wok used to make this (I usually have to use my wok, as this produces a lot of food)

take Leftover cold rice (can cool cooked rice by: spreading it on a pan & let sit out 30 minutes!. Then place it in the fridge for 4 -8 hours!.)

Let skillet/wok heat up over medium heat!. Mix some oyster sauce & soy sauce up (to total 1/4-1/2 Cup, so to make 1/2 total, use 1/4 C oyster & 1/4 C of soy) add this oyster & soy mix to skillet/wok & add 1 1/2 ts oil too!.

Add 2 eggs to cook in skillet for 1 minutes or 45 seconds!. Remove all & reserve for later use!.

Let wok/skillet preheat to high for a bit!.
Add thawed peas & mushrooms to skillet!. Cook a couple of minutes!. Add 2 garlic cloves, minced!. 30 seconds cook time!.
then add cooled rice & egg/oyster/soy sauce combo, and cooked chicken!. Cook a few minutes at Medium-high heat!. Www@FoodAQ@Com

From:
http://www!.cooks!.com/rec/view/0,1742,135!.!.!.

FRIED RICE

4 cups boiled rice
3 tablespoons olive or peanut oil
1 tablespoon dry green (or other) onion
1/4 teaspoon garlic powder (or 2 cloves fresh)
2 tablespoons dried mushrooms
2 dried whole eggs, rehydrated
1 tablespoon soy sauce
shredded canned ham, pork or chopped shrimp (optional)

Sauté rice in oil for 5 minutes, stirring occasionally!. Add green onions and mushrooms and meat, if using!. Cook for several minutes!. Combine rehydrated eggs with soy sauce and stir into pan!. Cook until eggs set!.
Submitted by: CM

Www@FoodAQ@Com

The most important thing is to use cool, dry rice!. Steam it in the morning (or boil it if you prefer) and put it in the fridge or a cool place for the day!. In a wok cook your veggies, meats, egg, etc!. When they are done add the rice, mix well and heat through!. I use jasmine rice and to color and flavor it I use some fish sauce and a couple tablespoons of sweet soy sauce!. Www@FoodAQ@Com

I agree with Jane 100% on using cooled rice!. Even if you make the rice the night before and let it sit in the fridge overnight!. It helps it to dry out a bit and helps to keep the rice separate!.
I like to use a bit of sesame oil mixed with vege oil!. Fry up any veggies first, add the rice and the soya!. Scramble an egg separately, in sesame oil if you like, break it up small and add that last!. Www@FoodAQ@Com

http://allrecipes!.com/Recipe/House-Fried!.!.!.
http://allrecipes!.com/Recipe/Fried-Rice-!.!.!.
http://allrecipes!.com/Recipe/Fried-Rice-!.!.!.
http://allrecipes!.com/Recipe/Vegetable-F!.!.!.

I hope this helped good luck!.Www@FoodAQ@Com





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