I like the Chinese egg fried rice. What is the recipe to make it taste truly Chinese?

Answer 1

How Chinese is "truly Chinese"? I'm 100% Chinese, so my fried rice recipe is "truly" Chinese? hehe...! ...^_~..., there are many kinds of fried rice, Yang Chow fried rice is just the most common one. I always have fried rice when I'm lazy to cook for myself and here is the my simple recipe :

2 eggs (slightly beaten sometimes I just drop 2 eggs in the hot oil and beat them with my spatula)
a bowl of rice (cold, left over Jasmine rice is preferable)
2 tablespoon chopped green onion
2.5 tablespoon peanut oil (we usually use peanut oil at home)
salt to taste

1) Heat Chinese wok over high heat (as high as possible), when you see the smoke /steam coming up - means the wok is real hot, pour oil in it, spread oil evenly in wok.
2) Stir fry eggs quickly (clockwise) for 30 seconds, (if your wok is hot enough, your eggs should look like the photo below, but don't over cook your eggs)
http://images.search.yahoo.com/search/images/view?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3F_adv_prop%3Dimages%26imgsz%3Dall%26vf%3Dphoto%26va%3Dfried%2Brice%26ei%3DUTF-8%26fr%3DFP-pull-web-t%26b%3D441&w=114&h=88&imgurl=www.starportgourmet.com%2Fsitebuilder%2Fimages%2FEggPanA-114x88.jpg&rurl=http%3A%2F%2Fwww.starportgourmet.com%2FShrimpAndBaconFriedRice.html&size=3.5kB&name=EggPanA-114x88.jpg&p=fried+rice&type=jpeg&no=445&tt=13,185&oid=73cca1e49f464040&ei=UTF-8
3) add rice into wok, stir fry quickly, let egg mixture coat the rice and cut cooked eggs into small pieces with spatula at the same time, add salt to taste, stir fry till your rice is hot enough and jumping in your wok then sprinkle spring onion, toss to combine. Turn off heat.
4) serve immediately.

The trick is hot wok - hot oil - cold rice (it is chewy with less moist) - quick stir fry.
Below is recipe of Yang Chow Fried Rice (written by a truely Chinese in Chinglish -ChineseEnglish) for your reference.
http://www.nicemeal.com/special/special01.html
Yin Yang Chow Fan is one of my favourite, here is the recipe.
images.search.yahoo.com/search/images/view?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3Fp%3Dyin%2Byang%2Bfried%2Brice%26ei%3DUTF-8%26fr%3DFP-pull-web-t%26x%3Dwrt&w=290&h=251&imgurl=www.hkvpradio.com%2Frhythm%2Fdining%2Fcookingwithcassie%2Frice%2Fimages%2Fyinyangfriedrice.jpg&rurl=http%3A%2F%2Fwww.hkvpradio.com%2Frhythm%2Fdining%2Fcookingwithcassie%2Frice%2Fyinyangfriedrice.php&size=18.6kB&name=yinyangfriedrice.jpg&p=yin+yang+fried+rice&type=jpeg&no=1&tt=3&oid=df871a293902c1fe&ei=UTF-8

Answer 2

Forget about adding Monos..... that is just a take away thing, sadly.
You need to have ready a portion of cold, cooked rice.
Beat an egg with a drop of oil in a basin. Have chopped spring onions ready.
Put some oil in a hot wok or frying pan and when it is smoking slightly, add the cold rice. Heat through for 3 minutes; add the egg mixture and continue to cook for a few more minutes. When egg is cooked through, serve and stir in the chopped onion.

Personally, at the hot oil stage, I put some finely chopped garlic and root ginger in the pan just before adding the rice.

There are lots of recipes on the web... Just type Recipes and off you go.

Answer 3

1 bowl overnight steamed rice (which is less moist and prevents fried rice from being sticky) 1-2 eggs 2 inch scallion leaves (chop it) 3 tablespoons cooking oil 1 teaspoon salt Get started: Whip the eggs in a bowl and set aside. Heat up your wok with the oil. Add in egg and stir it with chopsticks or turner to shatter it until it is no longer liquid. Follow with rice and well mix it with egg. Stir fly without stop for 3-5 minutes until rice start to leaping in wok if your rice is dry enough. Add salt and chopped scallion to stir fry for 20 seconds. Dish out and serve immediately.

Answer 4

Seriously. they use rice from the previous night, it apparently makes sure the rice doesn't all glue together and it fries and tastes better. I even seen this tip repeated in one of Steven Chow's God of food movie!

I also find that you should fry it using normal oil, add egg (this portion of egg is for visual effect of the dish), soy sauce and add a little bit more egg (this portion of egg will stick to your rice) and finish off (just before you serve the dish up), add few drops of sesame oil (no need for MSG). works brilliantly.

Yes I studied egg fried rice while I was at university :P

Answer 5

The Chinese normally use soya or sunflower oil not mineral
The egg is beaten in a cup before being added to rice
My wife puts in some celery and cucumber (small pieces cut length ways) you can put in cabbage, carrots, oinions
No sauces are added to the fried rice only the dish with it unless it is the only thing you are cooking
The sauces you can get here can be very spicey
The wok needs to be a heavy iron one and very hot
The street vendors make wonderful fried rice in about 3 minutes flat
Experiment with it

Answer 6

You might have to find some oyster sauce. It's a thick brown sauce, and to a large frying pan or wok, you should add maybe a table spoon after you put the rice in. Also, when you make the rice, make it the day before and put it in the refrigerator after it has cooled down.

Answer 7

Something I did earlier for a friend.
Just scamble one egg per person, add one garlic clove crushed and mix with the rice shown below.

Cooking rice

Rice is a staple food for the working classes in the Far East but sadly not the very poor.
The rich use rice as filler dish in a spread that might include a dozen more dishes of any type of protein except pork if they are Muslim, or beef if they are Hindu. Japanese mostly eat fish and the Chinese anything.
The poor cannot afford food every day and eat a soup made from meal with whatever they can find or afford to garnish it with. An egg mixed with garnished onion thinly spread over bread is a feast.
Rice is cooked lovingly and slowly over any type of heat source and that can take time.
With gas 12 - 14 minutes is as fast as you will want cook it.
Cooking it too fast makes the rice overcooked on the outside leaving the inside uncooked. The result is a swollen stomach as it later expands in the tummy.
Dry spaghetti and rice have similar cooking rules.
Slowly, with just a bubble or two rising through the mix when stirring it at ten second intervals

When is it cooked?
This is the hard part as it hurts the fingers.
The rice by now almost fills the water so with the end the spatular capture one grain
With the thumb and forefinger fingernails cut the grain in half and the rice should be firm with a tiny uncooked spot in the centre. It wants another half minute.
Now try it again and repeat until the uncooked spot is translucent.
Pour the rice into the colander and wash it with the boiled kettle that finished earlier.
Let it drain and it's ready to serve or mix with whatever you wish.

A good test - Indian Style'
Work the rice round on your plate before lifting a portion with your bent thumb and the first two fingers. The thumb nail is behind the rice as you push the portion horizontally into your mouth.
The rice should not be sticking to itself or your fingers.
If you want to hold a 'coolie' dinner party sit your guests in a circle with the food in the middle and look on with pride as they politely take turns in selecting some protein in the same manner while squatting on their hips to rest.
Sharing food and poverty go together in India and Malaya where those with food put it in the middle and those without join in the small feast. One egg or one chicken, it counts the same. You belong.
Rice is the best single food on earth where even the water it is cooked in has nourishment for someone.

Special Rice

Ingredients. Prepare and transfer to separate dishes or plates before cooking

One Cup Basamati Rice
One Small Onion Cut into slices twice to make small pieces
Two Cloves of Garlic Crush and mix with onion
One Rasher of Streaky Bacon Cut into small pieces (Lardon?)
One Egg Beaten
Half cup Frozen Peas
Two M & S Sunflower Oil (It's the only oil that does not taste)
Half Cup Large Frozen Prawns Cut into three
Two Shakes Worcester Sauce

Equipment
Two Gas Rings
Place the dry Rice in a two pint or bigger saucepan with salt to suit taste
Place the Peas in a one pint or smaller saucepan with salt to suit taste
A clean dry wok or frying pan.
Large kettle
One plastic spatular for rice
One wooden spatular for wok use
One Colander

Instructions
Boil the filled kettle and cover the peas using the rest to pour over the rice
Stir the rice bottom immediately while you are still holding the empty kettle. (Stops lumps forming)
Bring the rice to the boil and simmer for 1 minute while stirring then put the lid and and move it to one side. Fill up the kettle to boil again.

The clock has now started so allow about twelve minutes for the rest. Relax it's plenty of time.
Place the wok with oil over the vacated gas ring and turn down the gas when it's hot
Put in the onion and garlic and cook gently while stirring now and then with the wooden spatular
Stir the rice
As the onion changes colour from raw to nearly done add the bacon pieces to the other side of the wok
Move the bacon around until that is also cooked then mix it with the onion
Stir the rice
The peas are done now as they are beginning to crinkle so drain them.
Time now to give the wok contents a couple of shakes of shaken Worcester sauce. (Removes any oil)
Stir the rice
Move the contents to one side and get the other side hot
With the pan tilted pore in the egg and let it run all over the empty space while moving around chopping it with the wooden spatular. You should now have something looking like scrambled egg.
Stir the rice
Add the prawns and heat them like you did the egg before mixing the whole together.
Swop the wok for the rice saucepan and bring it back to the boil while stirring
When done empty the rice into the colander and pour the kettle of hot water over it in a washing action. Leave for two minutes to drain and tip the rice over the evened contents of the wok.
Mix and stir for one minute then ladle into two plates leaving a hole in the middle for the protein
Finish off the cook's glass of wine now. You have earned it.

Answer 8

Yangchow Fried Rice
What makes this rice distinct from Cantonese fried rice is that the individual grains of rice are cooked in the egg, and soy sauce, oyster sauce or other seasonings are not added. Cooked ham can be used in place of the roast pork.
INGREDIENTS:
3 large eggs
6 ounces roast pork
4 ounces frozen medium shrimp
Shrimp Seasonings:
Salt and freshly ground black pepper, to taste
1/2 teaspoon cornstarch
Other:
5 tablespoons oil for stir-frying, or as needed
1 medium yellow onion, diced
1/2 cup peas, fresh or frozen (if using frozen peas, thaw first)
4 cups cold cooked rice
PREPARATION:
Lightly beat the eggs and set aside.

Dice the barbecued pork. Rinse the shrimp under warm running water to thaw. Shell, devein, and finely chop. Toss the shrimp with the salt, pepper and cornstarch
Heat the wok and add 1 tablespoon oil. When the oil is hot, add the shrimp and stir-fry until they turn pink. Push the shrimp up to the side and add the roast pork. Stir-fry briefly, then remove both from the pan. Clean out the pan.

Heat the wok and add 2 tablespoons oil. When the oil is hot, add the onion. Stir-fry until it begins to soften, then add the peas. Stir-fry until the peas turn bright green and remove from the pan.

Heat 2 tablespoons oil in the wok. Add the cooked rice, stirring to separate the individual grains. Do not let the rice brown. Add the beaten egg, stirring so that all the rice grains are covered.
Add the roast pork, shrimp, onion and vegetables into the pan. Mix everything together. Taste and season with extra salt and pepper if desired. Serve hot.


Sun Ya Fried Rice
INGREDIENTS:
6 tablespoons oil
2 eggs, beaten with 1/2 teaspoon salt
1/2 cup fresh shrimp, shelled, deveined, and washed
1 1/2 teaspoons sherry
4 cups cold cooked rice
1/2 teaspoon salt
1/2 cup cooked chicken, diced
1/4 cup roast pork*
2 dried black mushrooms (soaked in boiling water 20 minutes, stems removed, cooked 20 minutes)
2 tablespoons chicken stock
2 tablespoons frozen peas, blanched 1 minute in boiling water and rinsed under cold water
PREPARATION:
Heat 2 tablespoons of oil in wok. When very hot, pour in beaten eggs and scramble briskly with spoon. Set aside.

Heat 2 tablespoons of oil in wok. Stir-fry shrimp on high heat 30 seconds. Add sherry. Stir-fry 10 seconds. Remove to plate. Set aside.

Heat 2 tablespoons of oil in wok. Add rice. Stir constantly over moderate heat, breaking up lumps with spoon. Add salt.

Continue stirring until rice becomes hot. Pour in chicken, pork, mushrooms, and scrambled eggs. Stir-fry to mix. Add stock to moisten scrambled ingredients.

Add shrimp and eggs. Stir-fry until thoroughly heated and mixed.

*This is a very flexible recipe. You may vary it with leftover turkey, duck, or lobster.

Pork Fried Rice
INGREDIENTS:
2 eggs, lightly beaten
1/4 teaspoon salt
1/8 teaspoon black pepper, or to taste
5 tablespoons oil for frying, or as needed
1 medium onion
1 cup roast pork, diced
1/2 cup shredded Napa cabbage
4 cups cold cooked rice
2 tablespoons dark soy sauce
PREPARATION:
Lightly beat the eggs. Stir in the salt and pepper.

Heat a wok on medium-high to high heat. Add 1 tablespoon oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.

Add 2 tablespoons oil. When the oil is hot, add the onion. Stir-fry briefly, then add the roast pork and then the Napa cabbage. Stir-fry until the pork is cooked. Remove from the wok.

Add 2 tablespoons oil, turn the heat down to medium, and stir-fry the rice. Use chopsticks to separate the individual grains. Stir in the dark soy sauce. Add the other ingredients except for the egg. Season with salt, light soy sauce or oyster sauce if desired. Serve the fried rice with the strips of egg laid on top.

Answer 9

Use sesame oil in your wok instead of vegetable oil, it'll make it taste like you've just got it from the local takeaway !.

Answer 10

beat the egg in a cup, add soy sauce, fry it, add the cooked rice, stir liberally, eat and enjoy.