Fried rice

[pontifex]

Any recommendations on how to make it? I've never made it before but I love the stuff when I eat at chinese restaurant.

I guess its pretty simple, but what all goes in it? Any tricks to making really it really well?

 

[Ika]

Throw some MSG in there and it tastes great. Otherwise I can't remember anything else special...

 

[ChaoZ]

http://www.videojug.com/film/how-to-make-egg-fried-rice

Switch the oyster sauce to soy sauce. You can basically use any ingredient you want.

 

[Kelvrick]

Make the rice the day before, shove in fridge. Don't make it using freshly cooked rice as you want dry grains.

Make sure the heat is high enough, otherwise everything will mush up. I cook the meats/veggies ahead of time and then dump the rice in there. One pan/wok, all the way through. Also, get good dark sodium filled soy sauce.

 

[Howard]

http://forums.shoryuken.com/sh...?p=3552911#post3552911

 

[Josh]

it never tastes like the fried rice you get at a local chinese delivery place though

 

[bignateyk]

heres how I do it, but it's probably not authentic:

Meat:

Butterfly/pound chicken breasts/thighs. Marinate in teriyaki/soy for a few hours.
Cook it in a skillet with olive oil.

Veggies:

Saute brocoli first, then toss in peppers/peas/onions, etc...
Use lots of olive oil and some soy sauce
I usually also throw some sugar into the veggies before hand

Rice:

Cook rice ahead of time, and let cool
I use a mixture of half whole grain wild rice, and half white rice
Saute rice in olive oil and some soy sauce.
Scramble some eggs next to the rice (in the same skillet), then when they are close to being cooked, mix them in with the rice as it fries...


Mix everything together, and enjoy.

 

[sonambulo]

Originally posted by: Josh
it never tastes like the fried rice you get at a local chinese delivery place though

That's because you're missing the sweat of a man working off a lifetime of mah jong debt.

 

[ChaoZ]

Originally posted by: Josh
it never tastes like the fried rice you get at a local chinese delivery place though

Cause they reuse the oil. If they deep fry something with the oil, they'll save the oil. I think they also use a bit of chicken stock. The degree of heat from the stove is also a factor.

 

[FoBoT]

i eat fried rice

 

[nageov3t]

Originally posted by: ChaoZ
http://www.videojug.com/film/how-to-make-egg-fried-rice

Switch the oyster sauce to soy sauce. You can basically use any ingredient you want.

videos like that make me thank god Al Gore invented the internet.

what did people do when they couldn't pull up a video at any hour of the day to find out how to do any random thing they needed/wanted to learn how to do?

 

[Rudee]

Originally posted by: ChaoZ
http://www.videojug.com/film/how-to-make-egg-fried-rice

Switch the oyster sauce to soy sauce. You can basically use any ingredient you want.

Carrots in fried rice?

 

[richardycc]

the secret is pork fat/lard and high heat pro gas range, thats the fried rice you make at home will never taste like it's from a restaurant.

 

[Chronoshock]

Originally posted by: richardycc
the secret is pork fat/lard and high heat pro gas range, thats the fried rice you make at home will never taste like it's from a restaurant.

Yep, chinese restaurants (any restaurant really) has extremely high BTU burners that impart a "smokiness" to the rice which you cannot get any other way.

 

[illusion88]

gonna save this link and future advice...

 

[Ika]

Originally posted by: Rudee

Originally posted by: ChaoZ
http://www.videojug.com/film/how-to-make-egg-fried-rice

Switch the oyster sauce to soy sauce. You can basically use any ingredient you want.

Carrots in fried rice?

Sure. My mom usually uses carrot cubes, but it's the same thing.

 

[imported_Lothar]

Originally posted by: Rudee

Originally posted by: ChaoZ
http://www.videojug.com/film/how-to-make-egg-fried-rice

Switch the oyster sauce to soy sauce. You can basically use any ingredient you want.

Carrots in fried rice?

I always use carrots. green peas, string beans, shrimp, and pieces of maybe chicken or liver.
But then again...The African version I know and cook is different from the Chinese variety.

And no, I don't use egg.

 

[Kelvrick]

Originally posted by: Chronoshock

Originally posted by: richardycc
the secret is pork fat/lard and high heat pro gas range, thats the fried rice you make at home will never taste like it's from a restaurant.

Yep, chinese restaurants (any restaurant really) has extremely high BTU burners that impart a "smokiness" to the rice which you cannot get any other way.

A heavy cast-iron helps.

 

[0roo0roo]

gas stove
wok
massive heat!

 

[ed21x]

use MSG instead of Salt. A hint of sugar also goes a long way.

 

[Locut0s]

Originally posted by: Kelvrick
Make the rice the day before, shove in fridge. Don't make it using freshly cooked rice as you want dry grains.

Make sure the heat is high enough, otherwise everything will mush up. I cook the meats/veggies ahead of time and then dump the rice in there. One pan/wok, all the way through. Also, get good dark sodium filled soy sauce.

:thumbsup:

 

[0roo0roo]

yup yesterdays rice is a must.
and high high heat. its a must. alton brown took it to the next level with his outdoor turkey fryer butane burner setup

http://www.youtube.com/watch?v=GiI_1f_eXjM

 

[JC86]

here's what you need,
two eggs
skinless chicken breast
diced onions and carrots
day old rice
salt pepper soy sauce

scramble the eggs in oil until they're not watery but not completely cooked, remove and add some more oil
Oil and a big pan is the key because it coats the granules and a big pan allows you room to properly stir the rice
add the diced chicken, onions and carrots till and cook till the chicken in brown and the onions and carrots are softened
add the rice and eggs in and stir vigorously to combine, now's the time to season it to your liking.

 

[compman25]

Originally posted by: Josh
it never tastes like the fried rice you get at a local chinese delivery place though

Did you use kitten in yours?