Does anyone know how to make home chinese fried rice that actually tastes like the restaurants?....?!
Answers: I have tried it several times and tried different recipes and it still doesn't taste like it's from a restaurant. Thanks.
You can make fried rice with any ingredients you want. The trick is how.
First, heat the pan, add some olive oil or peanut oil or sesame oil (pick one) but not too much, and also add finely chopped onions or spring onions.
Then once the pan is hot (doesn't take long) add the rice (pre-cooked steamed rice, either white or brown is fine), and the other main ingredients you choose.
I made fried rice yesterday, and I put in left over chicken, some sandwich ham (both chopped) and corn kernels. You can vary this and either put in prawns or shrimp, peas, carrots, beansprouts, snowpeas, etc etc. whatever you want
I did mine without any sauce and it tasted sooo good still, but it's up to you, try putting in a splash of soy sauce (not too much!) or fish sauce after adding the main ingredients.
Keep stirring!
Then after they are hot, whisk one egg and add to pan - be ready - you have to stir everything so fast all together, cause the egg will cook immediately!
I find the egg part is really makes or breaks the fried rice, so stir well!!! ;o)
Good luck! x x x
P.S The rice can either be just made (let it sit lid on for a few minutes though) or from the fridge, if so, no re-heat is necessary. I use frozen corn or veges in mine, no need to heat those prior either, just chuck them in they will cook fine. I just use a regular pan, not a wok, if you use a wok it will cook faster and you can probably make a bigger batch, but it gets very hot, so be careful.)
the secret ingredient is oyster sauce.
add soy sauce when u are frying it and oyster sauce
add veggies =]
I fry up egg in one pan, chicken in another, cook the rice, cook the veggies, and put it all into a big wok with a bunch of olive oil, and just enough soya sauce to colour the rice... and I think it's better than the restaurant!
You should put the cooked rice in the fridge for awhile before adding the ingredients. maybe that's all your doing wrong?
BASIC RICE BUT JASMINE IS THE BEST.
leftover ham, or bacon, green onions, five spice, scramble egg, soy sauce, sesame oil, carrots, all chopped up fine except for egg. After you cook the rice, scramble the egg, add the rest.... Sometimes we use celery, but not much and it must be really finely chopped, chopped water chestnuts for the crunch, a small amount of cilentro finely chopped ...
sure do. the trick it most be Cold, already cook rice. day old is better. perfect for leftover rice.
put whatever oil you want on a wok or large pan or skillet. i use large pan so it wont spill over when i'm mixing it.
after oil is hot add vegetables, then already cooked meat, then rice. space it out about a minute before adding the ingredients, otherwise itll turn into mush. dont put everything all at once.
after rice is evenlly heated up. turn off stove and add some soy sauce to taste, and add an already premade and choped omelet. you can add the egg also as first ingredient after the oil is hot, but it dont look as preetty.
They are all wrong . It's the MSG. That's the differences.
First, you need to keep the cooked rice in the fridge for at least 2 days. Use any cheap rice except Jasmine. Jasmine is good tobe eaten in original form but when it comes to fried rice, it's too starchy. It turns abit soft and gooey when you add in liquid. For veggies, quick stir fry in hot work for about 5-6 seconds. Then put aside. The same goes for meat and prawns. Lastly, fry the rice and add in all ingredients and sauce( not too much. 2 Tbsps for one person's meal). Again fry the rice quickly.
The essence of great fried rice is 'dry' and taste subtle. This is important esp for Chinese fried rice.
I keep all my leftoverf rice in plastic bags in the fridge or freezer. When I have enough, I mash the rice to separate the granusle, then microwave the batch to heat. Fry in corn oil some mashed garlic, mined carrots and redd/green pepper and chopped onion. Add soy sauce and a mashed boullion or two and some water, depending on the amount of rice. Then add some leftover ham, bacon, pork, chicken, whatever. Keep stirring. When all is very hot and steamy, add chopped scrambled eggs and minced green onions. And lastly, the secret ingredient: a dash or two of sesame oil. Colorful and yummy!
Start with cold rice, leftovers are best, fresh hot rice makes it too starchy and it will stick to the pan. Next, I use butter or margarine in the pan, and add some soy sauce right into the butter. When all melted, I mix in the rice all at once,and continue to stir until all of it is covered, maybe 5-8 minutes. After that, I put my add-ins into the pot... chopped green onion, shredded carrots, diced chicken, scrambled egg that I broke up into small bits, a little bit of salt. For us, that works. Still, I agree, it's not exactly like the restaurant. Give me the real one any day, but if I'm home, it's fairly close.
Barb
Chinese restaurants use jasmine rice, so that is key.
Day old rice works best.
Yes, but mine's a secret...sorry!