anybody knows good recipes for fried rice????

Question

original chinease style???????

Answer 1

you can try this one

http://www.kraftfoods.com/recipes/SeafoodMeatlessEntrees/SeafoodShellfish/ShrimpFriedRice.html

Answer 2

Get a cheap rice cooker from Walmart. Steam 3 cups brown rice with 6 cups water. When the cooker is done, put the rice in the fridgerator overnight. The next day break up the clumpy rice with your hands until it is all loose and sepperated. Heat up a cup of canola oil very hot. Add 4 mixed eggs into the oil and stir quickly. Add 1 cup of white onions chopped. Dump in the rice and stir well until all the rice is very hot, but dont let it burn. Add precooked dark meat chicken. Stir well.

Mix 1 teaspoon soy sauce
1/2 cup terriyaki sauce
2 tablespoons oyster flavored sauce

take rice off the fire and add the sauce and stir well. Add 1 cup chopped green onions.

Answer 3

I've always thought of fried rice as the quintessential comfort food. Think of it - a bowl of steaming white rice, cooked to just the right consistency, filled with bits of meat and vegetable. What could be more perfect?

Here is a basic recipe for fried rice that you can adapt depending on what vegetables you have on hand:

Fried Rice Recipe:
Serves 4 to 6
Ingredients:
4 cups cold cooked rice
4 tablespoons oil
3 beaten eggs
1 teaspoon salt
Pepper to taste
1 scallion, chopped fine

Directions:

Break rice apart with wet hands
Heat oil on high flame in wok. Stir-fry rice rapidly, turning spatula constantly until the rice is thoroughly heated.
Make a well in center of rice. Pour in beaten eggs. Stir eggs until they are scrambled. Then stir-fry eggs into the rice until thoroughly blended. Add salt and pepper. Stir-fry 30 seconds. Add scallion.

May be prepared in advance. May be frozen. Reheat before serving.
(This recipe is reprinted from Madame Wong's Long-Life Chinese Cookbook, courtesy of Sylvia Schulman)
In the upper right-hand corner, in the linkbox under "More of this Feature" you'll find several recipes that illustrate different ways of making fried rice. The first recipe - Fried rice with ham - uses thick soy sauce to give the rice a darker color. This is the way fried rice is often served in American restaurants and take-out establishments. The second recipe - Sun Ya Fried Rice - is a Cantonese dish made with shrimp, roast pork, and chicken. The third is an authentic recipe for Yangzhou or Yangchow fried rice.

Finally, here are a few basic tips for cooking rice:

Always use long grain rice - short grain rice is used only for desserts and snacks in Chinese cooking.
Rinse the rice in water to get rid of excess starch.
Use 1 cup rice to 1 1/2 cups water. For example, when cooking 2 cups of rice you would use 3 cups of water.
Bring the rice to a boil at medium heat (about 4 on the dial).
When boiling, turn the heat down to medium low (about 3) and tilt the lid on the pot. This allows the steam to escape.
Let the water evaporate. When you can see craters (holes) in the rice, put the lid on tight.
Turn the heat to low, and simmer for another 15 minutes.
Fluff up the rice, and serve.

Answer 4

Some use cold (leftover) rice, but I like to cook rice and immediately after it is cooked all of the way then I mix up the rice with soy sauce and about 2 tablespoons of margarine or olive oil. Constantly stirring and adding soy sauce 2 teaspoons at a time until all of the rice is light or medium brown and tastes like original fried rice. If you want you can separately cook a scrambled egg and/or meat and mix it in when you first are mixing the soy sauce, margarine or olive oil, and hot rice*

Answer 5

This is from my Mom:

2 cups of cooked rice
1 egg
3 strips of bacon cooked
2 Tbls vegetable oil (canola or peanut oil)
1 garlic clove crushed flat and one slice fresh ginger
1/2 medium onion diced
1 carrot grated
1 celery stalk small diced
1/2 red bell pepper small diced
Left over meat (chicken, hot dog, bologna, ham, sausage)
1 Tbls soy sauce
2 green onion stalks sliced thinly at an angle
salt and pepper to taste

Cook 2 cups of rice and then put in the refrigerator in a bowl covered with plastic wrap. (actually we use left over rice from the week). This is to dry the rice as freshly steamed rice is too sticky.

In a large fry pan or wok cook the bacon and set aside.
Drain pan of bacon grease, but do not wipe out clean.
Add the oil and then the garlic and ginger on medium heat.
Pull the ginger and garlic out once they start to slightly brown, approximately 3 minutes.
Put the onions, celery and bell pepper in the flavored oil and add the meat, cook 2 minutes on medium high heat.
Add the rice and stir in the carrots.
Stir with a wooden spoon and make sure the bottom is constantly stirred.
Pour the soy sauce on and make a well in the center of the pan and put the egg into it stirring to mix and breakup in smaller pieces. Add 2 Tbls water to moisten. Salt and Pepper.
Top with the bacon bits and green onions and serve.

This dish is typically made with left overs and whatever vegetables you have on hand. The meat is for flavoring and not a main ingredient. You can spice it up with red pepper flakes added when you cook the onions

Answer 6

The trick is to use YESTERDAY's rice, so it soaks up the sauce a little more.

When I make homade teriyaki sauce I always make double so I have enough to make fried rice, but any good teriyaki sauce works, as long as it is balanced and not to starchy or sugary.

Basically take any veggies you like, I use sliced cellery, pea pods, carrots, Bok Choy, onion, or what ever is in the house.

Cook the veggies in a little oil in your wok then add the rice and the teriyaki sauce, and mix it in the pan to heat.

Then pile the rice to one side and scrable your eggs and use the spatula to break up, then stir into the rice.

Really quick and yummy.

Answer 7

Prep: 5 min
Ready In: 20 min
Serves: 4

INGREDIENTS:
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
1-1/2 cups chicken broth
4 tsp. soy sauce
3 cups frozen stir-fry vegetables
1-1/2 cups MINUTE RICE Brand Rice, uncooked

DIRECTIONS:
HEAT oil in skillet on medium-high heat. Add chicken; cook and stir 5 min. or until cooked through.

ADD broth and soy sauce. Bring to boil.

STIR in vegetables and rice; cover. Reduce heat to low; cook 5 min. Stir before serving. Sprinkle with 1 green onion, sliced, if desired.

Substitute
Substitute chopped fresh vegetables for the frozen vegetables. Add vegetables to skillet; cover. Cook 5 min. Reduce heat to low. Add rice; cover. Cook an additional 5 min. Stir before serving.

Nutrition Bonus
The Asian stir-fry vegetables help make this recipe a good source of vitamin C and iron. For extra flavor, add 2 Tbsp. grated ginger root to skillet with chicken.

Answer 8

CHINESE PORK FRIED RICE

4 c. boiled rice, cold
4 chopped scallions
1/4 head chopped Chinese cabbage
1 tbsp. chopped fresh ginger
3 tbsp. oil
3 eggs, beaten
1/2 lb. pork, diced
Salt & pepper
1/2 tsp. MSG
2 tbsp. soy sauce
1/2 tsp. sugar
1/2 c. chopped parsley

Prepare all ingredients and make sure they are within easy reach. In the wok heat oil to high temperature (just below sizzling). Cook pork until no longer pink. Add scallions and rice, stirring. When well heated, add cabbage and stir fry five minutes. Add ginger, pork and seasoning. Stir well. Make hole in center of mixture and add eggs. Stir fry 3 minutes and mix into rice. Sprinkle with parsley and serve hot at once.

Answer 9

boil rice till tender, heat cooking oil and pour it over rice, cover and let it simmer for 10-15 minutes.

Answer 10

If you go on the benihanas website.. and look for there recipe on fried rice, its AMAZING... i have made it myself and its fairly easy and delicious. GO TO IT!!