What's the best way to make fried rice?

Question

Mine always ends up sloppy :-(

Answer 1

Make sure you only use cold rice. Warm rice tends to be moist, and turn into goo when you fry it.

Fry the onion till brown, add garlic (I also like to add some chopped ginger). Stir fry for a couple of minutes. Then add the rice and stir fry for a further couple of minutes. Then clear a little space in the middle of the rice and put the eggs in it. Let the eggs set a little, then mix it in with the rice.

Answer 2

Cook (boil) white rice as you usually do (follow the directions on the box). Let it get cold. Chop up any vegetable you want to add to the dried rice (chop up very small such as green onion,etc.). Add the COLD cooked rice in a frying pan (with a little cooking oil added first). Slowly cook the rice, stirring it all the time. First start off cooking on low heat and when you hear the oil bubbling, increase it to medium heat. After a while you might want to increase it to medium-high. Once it's about half cooked, scoop the rice from the sides and shape into a "hill" in the middle. Put an indentation in the top of the hill and pour in an egg (crack the egg and stir up prior to this). Let the egg settle in this hole for a couple of minutes (the heat should be turned down to medium at this point). Let the egg sit here for a couple minutes. Then stir the egg into the hill of rice, stirring rapidly. Add your vegetables whenever - some take longer to cook than others so you determine that. The egg holds the rice together a bit without making it runny.

Answer 3

Fried Rice
2 cups uncooked basmati rice
2 cups water
1/2-3/4 cup chicken stock
1 ham steak (cut into cubes)
1/2 cup frozen peas
2 eggs
3-4 tablespoons canola oil (or peanut oil)
1/4 teaspoon salt
2 tablespoons soy sauce


1. Cook your rice (I use a rice cooker). You want it a bit on the crucnhy side, so even though you might want to add more water, DON'T.
2. Let your rice cool completely (I spread it out on a baking sheet and put it in the freezer if I'm in a hurry). You can even cook your rice the night before and let cool in the fridge.
3. Heat a wok over high heat with 1 tbs. of oil. Add eggs and scramble until cooked. Add ham and peas and fry for about a minute.(You can add or omit any veggie/meat combo you want.)
4. Remove omelet from wok. Clean the wok out a bit so the leftover egg doesn't burn while you're heating up your wok and oil again.
5. Add remaining oil to the wok and heat over high heat until it is very hot. Add your cold rice to the wok and stir to coat every grain. (You can add some more oil if you want; it just depends on how greasy you like it.)
6. Add your chicken stock to the rice; do it a little bit at a time to give the rice a chance to soak up the liquid. I'm not sure exactly the amount of stock to be added; I eyeball it because it seems to change every time. Basically, you want the rice to soak up the flavor, but you don't want to put in too much as it will end up quite sticky.
7. Stir fry for a while, stirring constantly until there is no liquid left, then chop up your omelet and add it, along with the soy sauce and salt. Stir. You can add more or less soy sauce and salt according to your taste. NOTE: In this case, the salt is simply to enhance the flavor of the dish, not to make it salty. And remember that soy sauce is salty in itself--unless you use the salt-free or low-salt type. (It is an MSG substitute.)
8. Enjoy! It's the best homemade fried rice you'll ever make!

Answer 4

Pork Fried Rice.

Answer 5

My easiest fried rice: Depending on how much rice you are preparing (use cooked, cooled rice), heat a little butter and oil in a wok, fry about 1tsp or more chopped garlic until browned, then put in the rice. Stir constantly so the butter and garlic are well mixed with the rice. Do this about 5mins or until the rice is hot enough. You could use garlic powder instead or skip the garlic altogether.

Answer 6

Fried Rice for Two

Cook rice according to package for two servings
Mean while chop onion (1small) and bell pepper (1small) and about 1 c. cooked meat of choice (smoked pork loin, chicken or shrimp) set aside.

Once rice is cooked let cool completely this is important. It is often best to use left over rice!! Once the rice is completely cooled. Heat wok with about 2T sesame oil (regular oil will do if you do not have) & 2 T Soy sauce. Once this is heated add vegetables and cook for about 4-5 minutes until onion is translucent add rice and blend well. At this point you may choose to add more oil and/or soysauce. Toss in cooked meat cook for a few more minutes. This step is optional. Once everything is heated through you can move ingredients to the side of wok. Add a wisked egg and scramble. Fold that into the rice and serve! We like to serve with store bought or homemade eggrolls.

**Also this is a very versatile recipe. You can add many flavors of choice.

Answer 7

DO NOT USE PRE-BOILED RICE!! 2 tablespoons of oil or ghee(.fry your spices if its indian rice for 30 seconds) add your rice to the hot oil with a pinch of salt .Add boiling water ,cover and leave alone for 15 Mins.
Transfer to hot wok with a little oil.Stir fry and add a beaten egg stir fry with some soya sauce.If it is a bit sticky,(it shouldnt be) just cover with a clean cloth and a lid an put in a low oven for 10 mins then fork it up.

Answer 8

This is the long way, but if you want "real" fried rice...

2 cups long-grain converted white rice, rinsed
Salt
1/4 cup oyster sauce
2 tablespoons light Japanese soy sauce
3 large eggs, beaten until just blended
2 tablespoons peanut or vegetable oil
1 cup frozen baby peas, thawed
2 or 3 scallions, thinly sliced, including some of the green tops, 1/3 to 1/2 cup
2 cups diced store bought roast pork, optional
Sesame oil, as needed



At least 1 day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized saucepan. Add 2 cups of cold water and salt, to taste. Bring to a boil over high heat. Cover, and cook at a gentle boil until the water has cooked down to the level of the rice. With a spoon (not a fork), stir the rice well. Cover, and reduce the heat to low. Continue to cook for about 15 minutes, or until the rice is tender. Fluff with a fork. Cool to room temperature before covering and refrigerating for 24 hours.
Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir together the oyster sauce and soy sauce and set aside.

Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly. Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside.

Return the skillet to the burner and heat the oil over high heat. When it is hot, add the peas and scallions, and cook, stirring constantly, until the scallions are limp, about 1 minute. Stir in the rice, sauce mixture, eggs and roast pork until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes. Plate and drizzle with sesame oil, to taste.

You can add shrimp or chicken to replace the egg if wanted.

Answer 9

Cook your rice first as normal. Then get a flat skillet really hot and add a thin coat of vegetable oil. Put the rice in and spread it evenly. Let it brown and stir it once or twice so most of the rice gets browned. Then I add diced frozen peas and carrots. You can add them frozen or pre cook them in the microwave to save time. Pull your rice and veggie mixture over to one side and crack your eggs on the empty side of the pan. Scramble those and then stir them into your rice.

Answer 10

Boil some rice take it out leave it for a while and cook it on a wok. If you want egg fried add a beaten egg.