I go to North-American Chinese restaurants and they more or less all offer "chicken fried rice". It usually has egg, chicken, carrots, celery, and rice. The rice is usually brown-ish, so I imagine they use soy sauce. BUT, every time I try to make it at home, these things happen:
1) My rice is sticky and glutinous, while the restaurant version is almost dry (but in a good way...this is hard to explain)
2) If I use soy sauce, no matter how much I put in, it never tastes right. If I don't use soy sauce, it still doesn't taste right, but it tastes closer. So I guess there isn't any soy sauce after all?
3) Their eggs are always amusingly scrambled in small pieces without that curdled look that my scrambled eggs get. If I try to scramble the egg with the rice as it fries, bad things happen.
Does anyone know what I'm doing wrong? Is there a recipe for "restaurant style fried rice"?
Mike
1) My rice is sticky and glutinous, while the restaurant version is almost dry (but in a good way...this is hard to explain)
2) If I use soy sauce, no matter how much I put in, it never tastes right. If I don't use soy sauce, it still doesn't taste right, but it tastes closer. So I guess there isn't any soy sauce after all?
3) Their eggs are always amusingly scrambled in small pieces without that curdled look that my scrambled eggs get. If I try to scramble the egg with the rice as it fries, bad things happen.
Does anyone know what I'm doing wrong? Is there a recipe for "restaurant style fried rice"?
Mike