Chinese fried Rice recipes please!!??!
Chinese fried Rice recipes please!!??
Why does the rice I eat at chinese restaurants or even Chinese-Canadian restaurants taste so good? What kind of oil do they cook it in? I make rice and it's ok, but it doesn't have that flavour in it. What are they using??
Answers: The key really to fried rice that taste just like the restaurant is high heat. Commercial stoves have btu's of about 310,000. Big difference when a residential stove has about 70,000 btu's.
I have a Chef friend who's fried rice at his restaurant is phenomenal. When he cooks at home, it tends to taste just like mine. No special oil, vegetable or canola is fine. Peanut oil is good because it holds up to high heat. ask on internet or tind a church full of chinese You can use butter or sesame oil for fried rice. Brown chopped garlic and onion, add chicken or shrimps and put in rice, one egg, fish sauce and pepper. You can add mixed peas, carrots and corn to add color to it.
This will taste great. Try this
STIR-FRIED RICE WITH PORK
1/2 cup green onion, sliced
1/2 cup celery, diagonally sliced
2 cups pork roast, diced
1 tablespoon fresh garlic, finely minced
2 tablespoons oil
3 cups cooked rice, cold
1 cup water chestnuts, canned, sliced
1/8 teaspoon pepper
1/4 teaspoon salt (or hot salt)
1 egg, slightly beaten
pinch of hot pepper flakes or cayenne, to taste
2-3 tablespoons soy sauce
Sauté onions, celery, and pork in oil until vegetables are tender crisp.
Add rice and water chestnuts. Combine pepper, salt, egg and soy sauce.
Stir into rice mixture. Cook, stirring 2 to 3 minutes or until heated.
Variations:
#1 Add cooked cocktail shrimp during last 5 minutes of cooking.
#2 Stir in 1 small can or 1 cup fresh bean sprouts during last 10 minutes of cooking.
#3 Add 1 1/2 cups snow peas or sugar snap peas; sauté with green onions.
#4 1/8 cup finely minced fresh ginger added and a tablespoon of lemon juice adds a fresh new twist. Serve over cooked Thai noodles.
Makes 6 servings. Your question has two parts. You want recipes. You want to know the difference in taste. My assumption is that you wna to know the 'secret' ingredient to get the restaturant taste! Well, I m not a chef. However, you can try to use the following
1. Use a real wok.
2. Use parboiled rice.
3. Stir a lot
4.Cook on flaming high heat
5. Use balsamic vinegar
6. Use MSG pr monosodium glutanate( I m allergic)
7. Finely chop veggies into streaks or strips
8. Mix well.
Have fun cooking it. 1.boiled rice.
2.add olive oil.warm it.add some ginger garlic flakes.
3.add some grated carrot +cabbage chopped+ rings of capsicum+beans.
4.saute it.after 4 min add rice and stir it well .add some salt +azinomotto salt.
5 add some vinager, soya sauce,little tomato and chilli sauce and fried it well. Chinese Fried Rice
This has the flavor those other recipes are missing. Tastes like take-out. I want to dedicate this dish to Bergy, whose recipe, "AM & B's Indonesian Mehoon", has inspired this dish.
3/4 cup finely chopped onions
2 1/2 tablespoons oil
1 egg, lightly beaten
3 drops soy sauce
3 drops sesame oil
8 ounces cooked lean boneless pork or chicken, chopped
1/2 cup finely chopped carrots (very small)
1/2 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce
1. Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
2. Allow wok to cool slightly.
3. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
4. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
5. Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
6. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
7. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
8. Set out additional soy sauce on the table, if desired.
try it it's the best just read the comments of this recipe and the ratings from this web and you will believe me:
http://www.recipezaar.com/38748... The ingredients/recipe fried rice can be found over the web and its more or less the same. I know the key to Chinese cooking is actually the 'control of fire'.
For fried rice, usually you will add in egg and the technique is for each rice to have a coating of egg mixture surrounding it. You would have to constantly move the wok/pan so that each rice is evenly coated and evenly cooked.
If you are talking about oil, I think mostly use normal vegetable oil or peanut oil. 1.cook rice the night before and put it in the fridge. that way it doesnt get mushy when you fry it
2. chop lettuce, meat (ham works fine), defrost raw shrimp
3. cook shrimp and meat until its almost fully cooked, take it out
4. mix rice and about 5 beated eggs. add shrimp and meat
5. add salt pepper, and lettuce at the end
use peanut oil to heat up the wok before you cook the rice and eggs