How do you make fried rice like the chinese rest.??

[lovefood]

Iwould like to know how to make fried rice like the chinese resturants do, mine always tunrs out sticky, what rice should I use? Procedure? Rice cooker? Really would like to make some for my family...
Thanks

[lovefood]

Could you use brown long grain rice????

[urmaniac13]

My fried rice is a bit unconventional but I have a very high reputation for making some kick-a$$ fried rice...(not meaning to toot my own horns...)

For the selection of rice, anything that are not overly sticky seem to work better. I use Basmati or plain old parboiled rice.
Steam the rice, plain, set it aside and let it cool completely.

Make scrambled egg, something like one for each two portions. I usually do a plain scrambled without anything (not even oil) on a non stick skillet.

In a large skillet or wok, sautè finely chopped vegetables of your choice and minced garlic with sufficient amount of olive oil, I like mine with bell peppers, green onion, onion and some lightly pre-cooked carrots. You can also use frozen peas, corns and string beans broken in smaller pieces etc. but try to avoid vegs from tin, as they contain too much liquid and tend to make the result kind of soggy. Also you can add some bacon in smaller pieces (if they are too fatty precook and drain) or leftover roasted chicken or pork pieces. Season with freshly ground black pepper and salt.

When they are well sautèed throw in the rice and scrambled egg previously prepared. Vigorously stir the whole thing as you cook. If needed add a little more s&p to your liking. Cook until everything is heated through and the rice is well coated with flavour.

A few options... prawns are also nice substitute to bacon/chicken/pork...you can sautè with the vegs, or if you use the frozen precooked, prepare them according to the direction and add them with rice and egg.

I do not use soy sauce because personally I don't care for its flavour. But you can use it, if you prefer, in place of salt, but try not to "drench" the rice with it. Also a dash of sesame oil will give a very pleasant flavour... add it just before you finish cooking.

Buon Appetito

[Ishbel]

I make fried rice with day-old, cooked rice, otherwise it gets too sticky.

[Andy M.]

Here is a recipe from Ming Tsai that looks good.


It is recommended to use day-old rice so that the drier rice can soak up the flavors.


Canola oil
3 eggs
2 tablespoons minced garlic
2 tablespoons minced ginger
1 bunch chopped scallions, green and white separated
1 lapchang, diced (Chinese sausage), can substitute with 4 strips of cooked bacon
8 cups cooked, day-old long grain rice
3 tablespoons thin soy sauce
1/2 teaspoon white pepper
Salt to taste



In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately.

[Yakuta]

I am with urmaniac on how I cook mine as well. The only difference is that I use pulled chicken breasts that are simmered in some water with garlic and ginger (and not the roasted kind). I also finish my rice with some scallions that I chop finely and stir it just before serving.

I personally like to add a touch of soy sauce and hint of rice wine vinegar to my rice (keeps the rice from getting mushy). Also like to add some sambal (hot chilli paste)to the rice for some extra flavor.

I also sometimes add bean sprouts to my rice to make it extra crunchy and yummy. Ofcourse you add this at the tail end with the scallions and serve the rice immediately.

I normally make this rice with some soup made of corn and coconut (I strain it to make it smooth). A bowl of soup and this rice is all you need.

[lovefood]

I need to know if brown rice will work as wel?????

[yankeefaninseattle]

You know, I use white basmati rice because it is not sticky, and just got a load of brown basmati rice in. Now I have never used brown rice in fried rice before, but it seems to me that it will work just the same. I don't think brown rice is as sticky as the white, due to the husk on the rice, and I think it may taste good in fried rice because brown rice has a nutty flavor, as they say. But I would take their advise and either cook the rice the day before, or cool it completely, because I've made that mistake, and my rice was mushy and I wasn't able to distribute the flavors due to that.

B.

[Michael in FtW]

Sure you can substitute brown rice for white rice! You just have to treat it the same as you would for white rice ... cook ahead, cool, etc.

[Dina]

Start with 3 cups cooked white rice and a hot wok with sesame oil:
Add 1/2 cup chopped onions
teaspoon fresh grated ginger
2 to 3 tablespoons soy sauce
1 teaspoon garlic powder
1 scrampled egg
1/2 cup thawed peas
Optional - add any other veggies you like (finely chopped)

Toss it all for about 10 minutes. Add more sesame oil as needed. Serve hot. It's that simple and delicious!