Do you know the fried rice you buy from Chinese fast food place i love the rice anyone know how to make?!

Do you know the fried rice you buy from Chinese fast food place i love the rice anyone know how to make?

I went on the internet but all the ingredients are different from what you eat out of the box. I moved abroad 3 years ago and i have been craving it since. Please help. Thanks a bunch.

Fried rice is really easy to make. The key to getting it just like the stuff you eat at a Chinese restaurant here in the US is to cook the rice the day before you want to make the fried rice. Fluff it up, let it get cold and then put it in the refrigerator overnight. Chinese restaurants use a long grained rice. Common types of long grain rice that you can find in many places are Basmati from the Himalayas, Texmati from Texas and Jasmine rice from Thailand. Follow the package directions to cook 1.5 cups of raw rice.

It helps if you have a wok, but I've made fried rice many times in just a big frying pan. Making fried rice is a variation on a stir-fry. The food cooks over high heat very quickly, so you need to get all of the ingredients that you want to put into your dish all ready to just dump into the pan before you start to cook.

You might have noticed eating in different Chinese restaurants that no restaurant's Fried Rice is just like another's. That is because Fried Rice started out as a way to use up leftovers. Most of the variation that you will find is in the kind of meat or meats that you include, which can range from chicken or bits of beef to shrimp, lobster or even bits of Chinese style barbecued pork. Some places make their Fried Rice with just one kind of meat, others with several. What you want to put in yours is all up to you.

If you are using already cooked meat - a leftover chicken breast, a piece of steak that didn't get eaten, a single pork chop - then just cut the meat into small bits and set it aside in a bowl.

If you need to cook the meat, the easiest way is to put the meat into the freezer for about an hour so that it partially freezes. That will let you cut the meat very thinly. Cut your meat into pieces no bigger than 1/2 inch cubes. Put them into a bowl with a couple of tablespoons of soy sauce, a smashed clove of garlic and a little grating of fresh ginger. You can use about 1/2 tsp. of garlic from a jar if you would like and just leave out the ginger if you don't keep fresh ginger on hand. Let that sit for about 15 minutes.

You will want 1 or 2 cups of meat(s) all together.

Vegetables: Almost all fried rice includes fresh mung bean sprouts and onion. Other things that you might commonly see are peas, snow peas, scallions, water chestnuts and bamboo shoots. Wash any fresh vegetables (except the onion) you are going to use and drain them well. Pat dry with paper towels or spin in a salad spinner. (Water will make the oil in the pan pop and spit at you.) Drain any canned vegetables you've decided to use. Chop the onion and cut snow peas across the pod into 3 or 4 sections per pod.

You will want to have ready 1 large chopped onion, one clove of finely chopped garlic, and 1 to 2 cups of other mixed vegetables.

Eggs: Some chefs put the raw eggs into the fried rice, but the easiest way is to cook them in advance. I also think the eggs look better done in advance. Beat two eggs with a fork until they are well blended. Heat a large Teflon frying pan with about 1/2 tablespoon of oil in the bottom over medium high heat. Pour part of the eggs into the pan, then turn and twist the pan so that the egg films over the bottom and cooks almost instantly. Use a fork to remove the eggs from the pan and repeat with the rest of the eggs. Use a table knife to chop the eggs into small bits and set it aside.

Now, get your bottle of soy sauce handy, line up all your ingredients beside the stove, pour about 3 tablespoons of oil into the bottom of your wok or large frying pan and let's make Fried Rice:

Heat the pan over medium high heat. When the oil starts to glisten throw in all of the onions and the garlic. Stir with a figure 8 motion for a minute or two until the onions just start to look translucent. Add the meat. Keep stirring. If you used already cooked meat then you can almost immediately start adding other ingredients. If you are using uncooked meat, stir a minute or two until the bits of meat have cooked through. Add any vegetables that you have decided to use except the bean sprouts. Stir and cook one more minute.

Now dump in the rice. Take a big spoon and mix the rice together with the other ingredients. Add some soy sauce - about 1/3 cup is usually right. Cook another minute or two until the rice has heated through. You can cover the pan to speed that up if you want to.

At the very last minute add your eggs and bean sprouts, then gently fold them in to the rice mixture.

Enjoy!