do you know how to make fried rice--chinese style??

Question

My wife and i tried --very unsuccesfully--all soggy --whats the trick??

Answer 1

I personally do not like to put soy sauce in my fried rice, it darken the colour and the wok may get burned quicker! My tip for fixing simple frieid rice is you have to heat your frying pan or Chinese wok real hot with more oil (cooking oil or peanut oil or corn oil) and stir fry speedy to mix the rice and eggs thoroughly.

My recipe is simple, no cooking wine, no garlic, no soy sauce, you can just fry your rice with eggs and salt only. Once you caught the speed, you would make it!

<<<<<<<<< Egg & Ham Fried Rice >>>>>>>>>>>

100 g ham or sauages (cubes)
4 eggs beat with some salt
1 slice of ginger (crushed)
300 g steamed Jasmine rice (the best would be the left over from last night)
green onions (finely chopped)
4 tablespoon peanut oil / cooking oil
salt

1) Heat the oil in the frying pan or Chinese wok real hot, add the ginger to make a fragrance, take the ginger out before it got burned
2) pour the egg into the pan, stir fry quickly for a few seconds, add the rice into the pan and stir fry quickly till the rice covered by the egg (turned to yellowish and jumping in your pan)
3) Add the ham into the pan to stir fry for a minute or two.
4) add some table salt to taste, lower the heat, add the green onion into the pan and mix well.
5) serve immediately

We sometime put shrimps into our fried rice, but we need to fry the shrimps to make it halfly cooked then mix the shrimps with the ham and fry with the rice. (Marinate the shrimps with salt + sugar + cooking wine + white pepper + a bit of corn starch for about 15 mins then stir fry the shrimps in hot oil for 1 minute, drain and set aside)

Answer 2

Here are a few of the tricks.

Most importantly, use leftover rice that has been in the fridge for at least a day. Freshly cooked rice is too moist and will produce a soggy result, and adding more veg. oil will not solve this problem.

Second, if you are going to add egg, do this without any rice in the pan, to a very hot pan. Don't add any water to the beaten egg. Try to create a thin sheet of scrambled egg, which you then chop up in the pan with your spatula or whatever. Remove it from the pan when cooked and add it back later.

Third, add some toasted sesame oil and salt to the egg mixture before you cook it. You will be surprised how much flavor this adds to the egg. Think of toasted sesame oil as a seasoning, not as a cooking lubricant. You only need a little bit.

Fourth, it takes a surprising amount of patience to let the pan get hot enough. On the highest heat, you wait until you can't stand to hold your palm one inch above the pan for more than 10 seconds. This can take about 5 minutes on some stoves, which seems like a million years when you're waiting for it. If possible, set a timer for five minutes.

Fifth. Do not add the vegetable oil until the pan has attained this level of hyper-hotness. Hot pan, cold oil, food won't stick.

Sixth, whatever's going into that rice better already be chopped and next to the stove before you start. Once you start cooking at hyper-hot, there is no time to fetch or chop ingredients.

Seventh, fry up all the ingredients first, before adding the rice, particularly the ones that have some fat in them...the ingredients will flavor the oil, which will end up flavoring the rice.

Eighth. An optional final step is to add some frozen vegetables like peas or corn at the end. Have them all broken up before you add them. The residual heat from the rice will cook them just enough to bring out their bright color and flavor,

I wouldn't add soy sauce, but you could.

Answer 3

The most important trick is to have your rice cooked al dente, and very cold, not frozen, just very chilled. Remember you are cooking your rice twice, so there is no need for the rice to be over cooked. Add onions to hot oil in wok style pan. Add rice, spices, (pkg of fried rice mix works well) and soy sauce. Scramble one egg and add to side of rice in pan and mix into rice. Add frozen peas, and remove from heat. Mix well and allow to stand for a few minutes.

Answer 4

Saute in hot oil: 1 clove garlic, minced 1 diced pork chops or any leftover meat (for flavor)
Scramble 2-3 eggs in this mixture. Add few drops of sesame oil (for more authentic Chinese flavor) and leftover cooked rice; stir-fry about 1 minute. Add whatever leftover vegetables you have in the refrigerator (cabbage, broccoli, corn, peas, bean sprouts, etc. - anything goes, even lettuce) ! Stir- fry to heat through. Season with soy sauce and sesame oil.

Answer 5

Chinese Fried Rice

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 chickens, 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

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.
Allow wok to cool slightly.
Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
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.
Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
Set out additional soy sauce on the table, if desired.

Answer 6

Heat oil in a wok. Add in chopped onions and saute for 30 secs and in 2 nos of eggs and chopped garlic into the wok. scramble the eggs and add seasoning, light soy sauce, white pepper, salt and chicken granules. Stir well. then add in chilled cooked rice. Add in Mixed vegetables and lastly add chinese rice wine and sesame oil for flavour.

Answer 7

A veg is a plant or part of a herb used as food

Answer 8

Both are good for you, each fruit/vegetable has different vitamins. And so as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 9

Make sure you aren't using too much oil, and use sesame oil instead of vegetable or olive oil. It's more expensive, but adds to the taste.

Answer 10

as above ... just don't put too much oil. that's the trick.