Traditional Chinese combination fried rice.?

Question

I'm new to cooking & I love fried rice Chinese style, I have tried so many times to cook this dish, some how I end up with a porridge like mix! It never tastes like the authentic Chinese I buy from the take away. (When I can afford it.)
Easy ten points if you will share with me the whole procedure from go to woe, thanks everybody.

Answer 1

1.Cook rice in rice cooker or microwave portion for 4 for 20 mins. Rice has to be of a harder consistency.
2. Mince garlic, and prepare ingredients like shrimp, beaten egg, roast pork, peas or chicken slivers.
3. Saute all ingredients except egg. Remove from pan.
4. In the oily pan, fry the ommelette. Remove and jullienne.
5. Heat some oil, toss rice in and fry quickly.
6. Add salt or soy sauce, more garlic and fish sauce.
7. Add prefried ingredients except egg and toss till fragrant.
8. To serve, sprinkle egg, shallots, spring onions, cilantro, chilli slices.

Remember not to add any water as this will make it soggy. Use a non stick pan or more oil. Hope this helps. I'm chinese and cook this all the time in a jiffy. Its really easy to make and freezes well too!!

Answer 2

Authentic Chinese Fried Rice

I know...you say another fried rice recipe. No matter how many recipes you come across here at Zaar, this one is the best, I assure you. What makes it the best, you ask? That it is EXACTLY down to the peas and carrots what you get at the China Buffet. It looks like it, smells like it, and best of all, tastes like it because a little old Chinese lady gave me the recipe and actually showed me in her kitchen how to do it. I will say that the amount of soy sauce, peas, carrots, and onion is to your liking, but this is my favorite way to fix it. A note about soy sauce: there are immitation soy sauces on the market. YES, that's what I said, believe it or not. Alton Brown, my fave chef, brought it to my attention on his show, GOOD EATS, and I went directly to the frige and I had the fake stuff. I tossed it IMMEDIATELY! The real stuff is actually brewed soy beansand the fake stuff is some kinda vegetable protein and caramel color junk. The cheap stuff is usually the real stuff. Get that, or when you add heat, the cheap stuff loses it's flavor.
by Redneck Epicurean

Makes 2 cups
time to make 20 min 10 min prep

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 3

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.

Answer 4

One Chinese style of preparing rice that has caught on in this country is Fried Rice, a good way to use leftover rice and small amounts of leftover meat, shrimp or vegetables.

"Fried Rice" - 6 servings

8 slices bacon
1/4 cup diagonally sliced green onions (scallions)
1/4 cup green pepper; cut into thin strips
2 tablespoons chopped parsley
3 cups cold, cooked rice
2 tablespoons soy sauce
1/8 teaspoon pepper
2 eggs; beaten

1) In 10" skillet over medium heat, fry bacon until crisp. remove to paper towels to drain; crumble and set aside. Spoon off all but 2 tablespoons drippings.
2) In bacon drippings, cook onions, green pepper and parsley until tender-crisp. Stir in rice, soy and pepper; heat through.
3) Make a well in center of rice mixture. Pour beaten eggs into well. As eggs begin to set, stir lightly with fork so uncooked egg flows to bottom. Cook until set but still moist. Gently stir to mix all ingredients in skillet. Stir in reserved bacon. Yields 4 cups.

Answer 5

Try making your rice in a rice cooker. Asian rice (jasmine-scented) works best. Basic rule of thumb is 2 parts water to 1 part rice. To make a good fried rice, make sure the rice is either a few days old or at least cold. See the link below:

http://chinesefood.about.com/library/weekly/aa022800a.htm

Answer 6

A plant is a plant or part of a flower used as food

Answer 7

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