Does anyone have a great recipe for awesome fried rice?!
Answers: I mean like the really good stuff you get at a Chinese Restaurant, brimming with MSG's? Mmm. :) I've tried alot of bag and box brands, but they're just not the same. Thanks for all help!
First of all, make sure the rice is NOT freshly cooked, but left over from the night before. Fresh rice, even if you leave it to air out with the lid off for an hour, makes it way too soggy in texture. Contrary to online recipes' suggestions, DO NOT use salt for fried rice, because salt is so hard to distribute evenly in the rice. With home stoves, it takes longer to distribute the salt thoroughly, so you would need more time to stir fry it, which increases the risk of overcooking the rice. The general rule of thumb for salt usage in any Chinese food is that salt is for soup dishes or stir-fry dishes in which there's liquid to dissolve it more evenly; and soysauce is more for "dryer" recipes. And much contrary to americanized Chinese restaurants' fried rice recipes (which we call it as Western Fried Rice), our traditional fried rice (homemade or commonly found in restaurants in Hong Kong, Taiwan, mainland China, Thailand, or Vietnam) does NOT contain peas, carrots, garlic, or any American peppers (green, red, or yellow kinds). This is my personal homemade fried rice recipe, for 4-people servings:
5 cups of steam rice
4 tablespoons of Maggi soy sauce (which is a bit sweeter than regular Kikkoman brand)
2 eggs
4-5 Chinese Sausages (Kam Yen Jan brand, available at the local Chinese/Vietnamese grocery stores. Get the Cantonese style sausage, as the same brand Taiwanese style is too sweet)
2 stalks of green onion
Half of a white onion
1. Scramble the 2 eggs in a bowl.
2. Dice up the green onions and put in a bowl.
3. Dice up the white onion in aother bowl.
4. Cut each Chinese Sausage thinly, diagonally across, into oval shapes.
5. Fry each of the above ingredients first, one at a time. Then set each one aside back in the small bowls.
6. After taking those ingredients out, put in the steam rice and stir fry with the Maggi soy sauce on medium-high heat, as opposed to the high "fire setting" in restaurants. The high heat on home stoves is simply not high enough in comparison to restaurant stoves, and home-style woks are not as big, so you can't stir fry fast like they do in restaurants to get the same effect. You'll most likely burn the rice with the high setting instead. Just stir fry until all the soysauce is evenly distributed and the rice is a nice golden color.
7. Then add all the rest of the pre-fried ingredients and continue to stir fry for a few more minutes, until you flip all the ingredients into equal distribution throughout the rice.
8. Lastly, add in a bit of black or white pepper and stir to distribute the pepper thoroughly.
That's it. Done. For variations, you can play around with other ingredients, such as diced chicken, shrimp, diced ham and bean sprouts.
Used a top while cooking 8min,until low heat until check it if it all the way like most or too wet it's will quicker dry out fast.It's fried rice do the right thing.
Fried rice is like chop suey; it does not have one standard recipe. You cook with what you have.
Chop any or all of the following, depending on what's in your fridge: onions, garlic, carrots, green onions, celery, red and green pepper, ham, beef, cooked shrimp, cooked sausage.
Begin by frying garlic and onions in peanut oil. Add the veggies, and lastly the meats or seafood. Then the cooked rice, which have been mashed with a little water (or with wet hands) to separate the grains. Season with soy sauce and salt.
Meanwhile, in a different pan, scramble some eggs and fry until set. Chop the fried eggs and add to the fried rice.
If more flavor is desired, dissolve one boullion cube in sater and add to the veggies at the start of the process.
Here's my easy fried rice recipe:
3-4 cups of cold cooked rice
1/2 lb of ground beef
1 medium onion diced
1/2 bag of frozen mixed vegetables (vegetable soup mix)
eggs/shrimp (optional)
oil
dark soy sauce
eg. (ChungKing, Yamasa, SilverSwan, Not kikkoman!)
salt/pepper/msg
In a large skillet over medium/high heat, brown ground beef. Then add onions and saute til transparent. Season with salt, pepper, and MSG then add frozen vegetables. Just saute enough untill the veggies are tender. You can add scrambled eggs and shrimp when veggies are done because you don't want to over cook the shrimp. Set aside in a large bowl.
Prepare cold rice by breaking it up so you don't have a big clump of rice. Run hand under cold water and break up rice by squeezing the clump apart. Make sure you have watery hand not watery rice! Water just keeps the rice from sticking to your hand.
In a very large non-stick skillet/pot/wok preheat on high heat. Make sure it's hot so the rice doesn't stick when you fry it. Then add enough oil to cover the surface. Let it heat up for a second then add the rice. Now stir fry the rice until it's coated with the oil and break it up even more. Make sure to keep the rice moving so it doesn't burn! Once the rice is coated add the soy sauce. Add little by little until the rice looks like fried rice not black soup. Once you're satisfied on color, combine all of the ingredients and stir fry for another 3-5mins. Then serve and enjoy!