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Answers: I agree with Eric C wholeheartly!!!

The stoves in Chinese restaurants can generate real high heat while the one you have in your domestic kitchen can't compare with at all. This is one of the reasons of why your fried rice tasted different.

Below is my answer to a similar question before and hope this may help a bit.

The most important thing is you have to heat up your stove as hot as possible, then heat the wok till you can see some white smoke (stream of the air) coming up, then add cold oil in the wok(remember : hot wok + cold oil), season the wok and reduce heat to medium / low. Personally, I don't use sesame oil to fry rice, it burns easily and then the flavour disappeared (evaporated).

<<<<< Chinese Egg Fried Rice >>>>>> Serves 2

3 eggs, beaten with a pinch of salt
2 bowls of cooked long gain rice - jasmine is preferable
1/4 small onion, finely chopped
1 glove of garlic, finely chopped (optional)
2 stalk of green onions, finely chopped
3 tablspoons peanunt oil
1 teaspoon sesame oil
salt to taste

Direction :

1) Heat up the wok over strong heat, then add cooking oil (2 tablespoons at least for 3 eggs), season the wok, then reduce heat to medium/low, stry fry eggs (beaten with a pinch of salt) quickly till halfly 80% cooked, removed from wok, set aside.
2) turn the heat up again, add a tablespoon of cooking oil, stry fry some chopped onions, garlic (optional) till fragranct. Add steamed long grain rice - jasmine is a good choice (better to use the left over one because it is less starchy and is more chewy) in the wok, stry fry the rice quickly till rice is hot or you can see the rice jumping up in the wok, then turn the heat down, stir in the egg, toss to combine. Sprinkle chopped green onions
4) Add salt to taste and a few drops of sesame oil to make your fried rice shiny.

If you want to have seafood fried rice, then the procedure would be more complicated.

a) shelf and devien 500g (for 4 persons) shrimps (big ones), dry them with kitchen towel, marinate the shrimps with 1/2 teaspoon of cooking wine, a pinch of salt, a pinch of sugar, 1/2 teaspoon of cornstarch for about 15 minutes,
b) Heat 2 tablespoon of cooking oil in the real hot wok, very quick stir fry the shrimps till the colour changed, strong heat seal the favour of the shrimps, turn off heat when they are just 70% cooked. Drain well and set aside.
c) Wash your wok, start from direction 1 till all the way to No3. then add eggs and shrimps together into the wok and stir fry till cooked. Then go further to step 4.

If you want to add Chinese roast pork (Char Siu) or ham, then, you have to stir fry the meat after you have removed the eggs, you just add the char siu and ham and stir fry them till hot and they would add more flavour to your rice. Again, you fry the cold rice with the ham or char siu then add the eggs and shrimps together and go forward to step 4. I sometimes add a teaspoon of oyster sauce mix with a pinch of sugar and 2 teaspoon of sesame oil into the wok while the rice are very hot, toss to combine quickly, sprinkle the green onions, toss quickly again, turn off heat, the flavour comes up and you know you get what you want.

Tips:
1) Never let your wok cool down when you are frying your ingredients, if you found your ingredients are starting to burn or turn to brown a bit, then move the wok away from the stove and stir fry the ingredients on another cool stove for a few seconds, then put the wok back to the hot stove.

2) The temp. for stir frying different ingredients are different and you can tell by experience and you also can adjust the heat at anytime, certainly if you have a very strong arm that you can throw the ingredients in the air when stir frying your rice like the professional chef in Chinese Resturant, then absolutely you would get what you want. As I do not have the strenght, I only can adjust the heat or the position of the wok by experience. My advice is still, you have to keep your stove hot, as hot as possible.

Enjoy!

PS. I never put MSG in my food!!!!!

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One reason it is so good there is the open flame flash cooking. Do you have that at home? If you google Chinese fried rice you will have all the recipes you can ever want.

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Cook white rice by general instructions and chill. Heat oil in a wok or frying pan (Medium-High heat). Add chilled cooked rice and diced meats and vegetables, and fry until rice is golden brown.

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If you check out this site:

http://www.opmom.com/mod/recipes.aspx

and do an advanced search under cuisine types there's a pull down choice of Chinese. I found some pretty tasty recipes there. Hope this helps!

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Here are the steps to making the basic fried rice given to me by a Chinese grandmother:

1. Start with cooked rice that has been refrigerated. Finely chop some scallions, separating the whites from the greens. Beat some eggs. Have soy sauce and black pepper ready.

2. Heat some oil in the wok/pot until shimmering but not smoking. Saute the white parts of the scallion.

3. Then put in the beaten egg and saute. Use the spatula to break the egg up into little pieces. Keep going until the egg is fragrant and slightly browned. (IMPORTANT! We don't want the egg runny and too soft like most scrambled eggs.)

4. Put the rice in. Use the spatula to break up pieces that may be stuck together. You want to end up with the grains separated.

5. Once the rice has been heated through, add soy sauce to taste. Make sure you mix the fried rice well to ensure that the soy sauce is evenly distributed. At this point, feel free to add other ingredients to your liking (i.e., cubed ham, finely diced carrots, corn, etc.)

6. Add in the green scallions and some black pepper to taste. Saute for a bit more and then serve.

NOTE: It's important to keep mixing the fried rice to make sure everything, including heat, is evenly distributed.

Have fun!

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First take onions and glaze them, then add the meat of your choice and cook until golden brown, then take peppers and bean sprouts and stir fry them until the crack. next, add 2 beaten eggs and chop them up so they will cook into small pieces. next add the rice and pre treat the rice with garlic powder and soy sause, kikoman is the gods soysause, best. Then mix everything together til it all sticks to the pan then scrape it all off.

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It's true that fried rice taste much better if you have a open flame like in the restaurant, but if your stove is hot enough, it will do the trick too.

The key word in cooking fried rice is "leftover rice." You never never use fresh cooked rice because it's too sticky. Naturally, the chilled rice is a good idea, but do not cook it right away when you take it out of the fridge. The moisture of the chilled rice will make the fried rice sticky. Make sure you take the chilled rice out and leave it at room temperture before you cook your masterpiece.

Two ways you can cook the eggs in the rice. If you want to see it (like in restaurants), then you add it 1st. But if you want to do it in the traditional way, then you add it at the end, when the rice is almost done.

Here's how you cook it:
1. Heat wok (or pan), add oil, wait a min or so or until the oil is hot. (*if oil is not hot enough, the rice will soak up the oil)

2. Add rice, keep turning it so it will get loose. Add soy sauce and continue to turn until all the rice turn brown (or golden)

3. Add eggs and continue to turn. Within minutes, the eggs will be cook and that's the time you should add chopped green onions. Just turn a couple of times and turn heat off. Green onions should not be over cook!

4. Dinner is serve! Have fun cooking.

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The trick of making good fried rice is the flame control and quick stir fry. The proportion of rice to be fried is also important, depending on your stove size and wok size. Let cut the chase and do what I say here.
1) 2 bowl of overnight or room temp. rice (long grain)
2) Heat wok with generous amount of oil (medium heat)
3) Lightly beat-up 2 eggs and add some soya sauce (eggs must be room temp)
4) Pour eggs into wok when only when oil is well heated
5) Do not flip eggs yet, wait till it's half done(half watery) pour rice onto it and spread rice to soak up eggs
6) Blast your stove to the max
7) quick stir fry and toss them well, you should be seeing rice cook with a yellow coat of eggs on the and it would turned grainy.
Finished it off with a pinch salt. (*good fried rice don't come with soya sauce) Total stir fry time is about 3 minutes.
Master this simple egg rice combination first before you get too enthusiastic on adding more ingredients.

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you can make decent fried rice at home but never like the chinese restaurants, unless your stove generate 70,000 btu heat.

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