Chinese Fried Rice???!
Answers: Does anyone know how to make Chinese Fried Rice like it is in the resturant??? What ingredients do I need??? Thanks =0?
Use day-old cooked jasmine rice straight from the refrigerator. Put a bit of peanut oil in a very hot pan or wok. Fry up the rice and be sure to move it about so that all the grains are separated. Add some minced garlic if you wish. Add some soy sauce to taste and to achieve the level of color you want. At this time you may want to add some vegetables such as frozen peas and diced carrots. Be sure it thaws with the heat of the rice. Keep all ingredients moving in the pan or else the rice or garlic will burn. Finally, in a separate bowl, beat 1-2 eggs and add sliced green onions. Now mix egg mixture into rice mixture in the pan. Continuing stirring rice. You may want to add cooked chicken, beef, or shrimp at this time, too.
try this one:
1 tablespoon light sesame oil
1 tablespoon minced fresh ginger
4 garlic cloves, minced
1 small red bell pepper, finely diced
1 small red onion, finely diced
1 cup frozen peas
1 cup diced ham
1/2 lb shrimp, peeled deveined (16-20 count)
3 eggs, beaten and scrambled in large curds
4 cups cooked jasmine rice
2 scallions, white and green parts, thinly sliced
1 teaspoon Chinese five spice powder
1 teaspoon kosher salt
2-4 teaspoons dried red chilies or szechuan peppercorns
1/2 teaspoon cracked black pepper
Place a wok or large skillet over medium-high heat and when it is hot, add the oil. Add the ginger and garlic and cook until lightly carmelized, about 1 minute. Add the bell pepper, and red onion and cook for 2 minutes.
At this point, I add the frozen peans, ham and shrimp and cook, stirring constantly -- for a couple of minutes.
Then I add the eggs and rice and keep moving ingredients around.I never leave the rice stick to the sides of the pan.
Then you can add the scallions, spices, salt and pepper, continuing to stir until heated completely 4-6 minutes.
Serve immediately.
There are different ways to make it (some like it white while others like it dark), but the absolutely, positively, most essential ingredient is *DAY OLD* rice (not freshly made). Fried rice was actually concocted as a way to not waste leftover rice...
Boil the rice first.
Then fry it with assorted vegetables, oil, onion and various spices.
I have answered similiar questions a few times here in this forum and below is one of them.
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No magic, no msg, just you need to practise a bit more and use peanut oil (add at least 2 tablespoons of oil) + a stove that can generate high heat.
Here are the steps and hints to prepare Yang Chow Fried Rice.
<<<<< Yang Chow Fried Rice >>>>>>> Serves 4
4 bowls of rice (600g cooked long grain rice)
4 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
5 tablespoons of peanut oil
1 teaspoon of sesame oil
Marinade for shrimps
1 tablespoon cooking wine, sherry
1/4 tablespoon salt
1/4 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 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.
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, sometimes 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.
I only season my fried rice with salt and I like it simple and the yellow colour so I never add soy sauce. I sometimes season my seafood fried rice with salt and a lot of freshly ground black pepper to spice it up. If you do not mind your fried rice look a bit light brown in colour, you may add 1 or 2 teaspoon of oyster sauce in the wok when you mix the shrimps, char siu and ham to the egg fried rice.
Good luck!!!
you need cooked rice that is a few days old. let it stay in the fridge till it's dry. then let a skillet get really hot, add some oil and the rice and fry.
Chinese fried rice is typically a dish combining left overs. Basically you can put anything you want in it such as left over ham, bacon, chicken, beef and of course left over rice. Adding onions and vegies to make it more tasty and season to taste with salt or soy sauce.