Fried rice anyone?

Question

I am a looking for a recipe for AUTHENTIC asian friend rice. I have been surfing the net, but am only find the Americanized versions. I have a rice cooker, so I am part way there already.
Thanks for your help!

Answer 1

Okay, here's where my Japanese, Chinese, & Filipino bloodlines can kick in.

They all start the same. You have to use cold, cooked rice. Don't use instant. I prefer to use long-grain because the Calrose-type (fatter grain similar to risotto) sticks more.

Use a rice cooker or cook it over the stove. Put in the fridge and wait at least 1 day. I prefer 2 days because it breaks up better if you start with a large pot.

Required:

- 1 wok or large frying pan
- cooking oil (some people swear by peanut oil, but no Japanese or Chinese family members use it to make fried rice that I know of. They use plain vegetable oil. I use light olive oil. The kind that doesn't have the green tint).
- soy sauce (I prefer the Japanese Kikkoman or the Filipino Swan brands. They are fermented longer, have a deeper, richer flavor than the Chinese kind).

That's your basic stuff. Everything else is to your taste. I hate the peas & carrots crap. I only use scrambled eggs, diced ham, and yellow & green onions. You can add more stuff that you like, like shrimp, carrots & peas, or whatever.

Optional:
- Oyster sauce
- Other meats
- Other vegetables

You can use a spoon or you can wet your hands and break it up. Just make sure your hands are very clean. Set that aside.

Now, here is how I make it. Assuming I start out with 4 cups of cold rice. I start out making some scrambled eggs. I'll scramble about 3 eggs with about 1-2 tblsp of water. I add water because it makes eggs fluffier than milk and without cutting it, the eggs are a little tough. Some people like to make these giant egg pancakes, then slice them up. It's up to you how you want to do it. Once the eggs are cooked, I set them aside. No need to break them up, that will happen by itself.

Then I re-heat the wok or pan (you want it pretty hot, but not so hot that it's smoking). You can tell the oil is hot enough by throwing a pinch of flour into it. If it sizzles, it's hot enough. If it disperses, wait a little longer. You want to pour enough oil that it can cover the bottom of the pan, but no so much that the rice is swimming in it. If I had to estimate, for 4 cups of cold rice, I'd put in about 1/4 cup of oil. Then I add about 1 cup of diced ham. You fry that in the oil. You want the ham (pork is best in my opinion because it is a sweet meat that gives the oil a nice smoky flavor, subtle but yummy). I then add some chopped yellow onions. After it looks like the ham is beginning to brown, you add the rice. All at once. Don't stir just yet.

Then you pour soy sauce on it. You want to use a dispenser that pours the soy sauce into a thin stream. Like at the Chinese & Japanese restaurants. There are bottles of soy sauce that only allow you to "dash" the soy sauce and then there are these jug-like things that come out to quickly. If you use the "dash" kind, your rice will burn will you try to dash soy sauce all over. So I don't recommend it. The jug kind will pour out too quickly and settle in some spots over-dousing sections. So, use the "thin-stream" kinds. You can buy them in any grocery store.

Anyhow, right after you have thrown the cold, broken-up rice into the pan, quickly pour soy sauce all over it. Just pour it while you criss-cross. It does not need to cover all the rice. You will get a feel for how much you need to pour. Right after you pour your soy sauce all over your rice, then start using a spoon or curved spatula to "flip" your rice. Don't mix it. Just put your spoon or spatula under the bottom of the pan and flip it over to the top of the pile. Keep doing this until the soy sauce has mixed evenly with the rice. If you don't get a nice, light brown color, add more soy sauce and repeat. While you're doing this, the rice is being re-heated.

By this time, your rice should have an even light brown color. At this point, I then add my scrambled eggs and some choppped up green onions. I keep flipping until the eggs have been somewhat evenly dispersed.

And then I'm done. One of my Chinese friends likes to add a couple tablespoons of oyster sauce. I don't use it because I think the soy sauce I use is rich enough. I would definitely use oyster sauce, though if all I had was the Chinese soy sauce which kind of tastes more watered down to me.

Answer 2

Pork Fried Rice.

Answer 3

Just a comment here...I don't think there's such a thing as "authentic" Asian fried rice, (there is not really an official standard as it is not really a dish the way chicken marsala or Peking Duck is) at least not in the Chinese sense...everyone recommends to use "day old" rice because fried rice began as a way of using up leftover rice by stirfrying it with whatever else was leftover/available.

The way my parents make it (what's AUTHENTIC to me...), they scramble an egg or two and mash it with the spatula into smaller pieces, then add whatever other leftover stirfry we have (or you could just add small frozen mixed vegetables and some chopped up deli ham/canadian bacon-my preference) and then add the rice. The day-old rice will be in clumps, so continue to stir to heat and break up the rice so that it thoroughly mixes with the other ingredients. When the rice is thoroughly combined and heated through, we'd add some soy sauce to taste and for some color.

Answer 4

Authentic Fried Rice

Ingredients

(4 servings)

2 oz Chinese barbecued pork
1/4 lb Fresh or frozen peas
2 tb Oil, preferably peanut
2 c Long-grain rice, steamed and chilled
1 ts Salt
2 Eggs; beaten
4 oz Fresh bean sprouts

GARNISH:
2 tb Finely chopped scallions


Instructions

CUT THE PORK INTO FINE DICE. Blanch the peas in a saucepan of boiling water for about 5 minutes if they are fresh or 2 minutes if they are frozen. Drain them in a colander. Heat a wok or large skillet until it is hot. Then add the oil and wait until it is almost smoking. Add the cooked rice and stir-fry it for 1 minute, and then add the barbecued pork, peas and salt. Continue to stir-fry the mixture for 5 minutes over high heat. Next add the beaten eggs and bean sprouts and continue to stir-fry for 2 minutes or until the eggs have set. Turn the mixture onto a plate and garnish it with the scallions. Serve at once, or let it cool and serve as a cold rice salad.

Answer 5

Authentic Chinese Fried Rice

2 cups instant rice
2 cups water
1/2 medium onion, diced
1/4 cup frozen mixed peas and carrots (doesn't have to be thawed)
1/4 cup soy sauce (sounds like a lot, but it IS 2 cups of rice!)
1 egg
4 tablespoons oil, divided


1. In a small pot, bring the water to a boil and then stir in rice. Cover with a tight-fighting lid and set aside.
2. In a large skillet, place 2 tablespoons of oil to get hot over med-high heat. Scramble egg, stir-frying the heck outta that sucker to make sure it's good and broken up. Put it into your serving bowl for holding.
3. Put the other 2 tablespoons of oil in the skillet and fry the onion until almost trasparent.
4. Add the peas and carrots, stir-frying those to thaw. Heat thoroughly.
5. By this time, the rice should be ready; pour it into the skillet and add the egg. Pour in the soy sauce as well.
6. With a quick hand, toss ingredients over med-high heat and stir quickly. "Fry" the rice until all the soy sauce is distributed and the color and strenght is to your liking.
7. Dish this stuff up and serve it with your favorite other Chinese dishes or just do what I do and make a meal outta this stuff!

Answer 6

You can make your own fried rice. It's best to use day old rice the next day for fried rice. Don't use a fresh pot since the rice is still very moist. Anyway, chop some garlic and fry it with some oil, then add the vegetables that you like for example, small pieces of broccoli, diced carrots, peas, zucchini whichever you like best. Fry the egg and scramble it and add some salt and and a dash of garlic salt. Now you are ready to add some rice. Add oil to your liking. You should end up with a great fried rice. Once you perfect this method, add more things that you might like. Practice makes perfect.

Answer 7

The key to "authentic" fried rice is to use day old, left over rice. Put it in a bowl and "un-clump" it with a wooden spoon. Essentially you want all the rice grains to be seperated. In a wok or a heavy duty frying pan, heat up a teaspoon or so of peanut oil and get it hot but not smoking. Season as you please; garlic, fresh ginger and some kind of hot pepper for me. Have whatever veggies you want cut up into small pieces. I usually like carrots, peas and onions. In a seperate bowl, whisk up a couple of eggs. If you like your veggies cooked through, toss those in the pan first, if you want them extra crunchy, toss the rice in first. The idea is to get each piece of rice coated in the spiced oil. Stir constanly and don't let clumps form. A dash or two of sesame oil would be good at this point. You may also add any pre-cooked cut up meat now. Lastly, as everything is warmed through, stir in the eggs making sure to keep it moving so the egg is distributed through out the rice. Enjoy!

Answer 8

The most authentic that you can get is by using whatever leftover meats you have such as spam or even some Char Sui Pork, you can also throw some shrimp in them also chop them bad boys up, don't forget to drizzle your rice w/soy sauce also put in some green onions for color, scramble an egg or two throw them in the rice also if you want throw some peas in it also. Make sure you put it in a frying pan and let all them ingredents blend together.
Well at least this is how I would make my own fried rice I learned this from my mom and she from her mom. I hope this helps you get a general idea of how to make it.

Answer 9

Best fried rice is easy to make. First make sure you use overnight rice, it means rice that have been cooked a day earlier.
Mince some garlic, onion and ginger(slivers), heat wok with peanut oil and some sesame seed oil. Make sure that the wok is hot and put in the ginger, garlic and onions. Sautee till there is a nice aroma then add some char siew(BBQ Pork), green peas, carrot and corn. Add soy sauce, mix it well and crack in an egg or two and mix well. Make sure rice is not soggy. Add spring onion as garnishing and serve hot.

Answer 10

i can tell you a Filipino fried rice:

you need:

onions
garlic
oil(any kind)
leftover rice(not mouldy)

how to cook:

first put the oil, then the garlic and the onions(both sliced)
after 1-3 minutes,add the rice and mix all the ingredients for 4-5 minutes,and your done!

Singaporean fried rice:

ingredients:

1 or 2 eggs
coriander(diced)
oil(any kind)
cooked rice
carrots(diced)

how to cook:

first add the oil then the rice then after 1-2 minutes add the egg(s)(make sure you mix it),then the coriander and the carrots(diced)
then mix for 4-5 minutes,then your done!

now,my way of cooking fried rice:

ingredients:

2 or 3 eggs
cooked rice
onions
coriander
oil(any kind)

how to cook:

first add the oil,then the onions,then eggs,mix well,then mix together for 4-5 minutes,and your done!place the rice in a plate then ad some coriander on top,and its ready to serve!