How do I get to make chinese fried rice? Do I actually have to fry it?

Question

Help! I love Chinese!

Answer 1

Here's my absolute favorite fried rice recipe :)

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.

Answer 2

Vegetable Fried Rice

2 cups cooked rice, long grained, preferably one day old
1 tsp. garlic puree
1/2 tsp. ginger puree
2 tsp. vegetable oil
1/2 tsp. sesame oil
1 tsp. sambal oeleck (or any hot sauce - optional)
1 cup mixed cooked vegetables (fresh or frozen) - your choice
2 fluid oz. Mountain Sauce (try to find this - this is the key...if not, a good quality soy sauce will work)
1 egg, beaten lightly
1/4 bunch scallion, cut thin (green parts only)

Method:

Get your pan or wok hot. Add the vegetable and sesame oils. Sauté the garlic and ginger for 10 seconds.

Add your cold, day old rice. If your heat is high enough, the rice won't stick. Stir fry it for about 1 minute.

Add your vegetables and hot sauce. Cook another minute.

Now, tilt your pan towards you, at a 45 degree angle. Push the food up, so that you have some space on the bottom. This is where you add your egg.

Scramble it using chopsticks or a rubber/plastic spatula. When the eggs are just about scrambled, put your pan back down and toss everything together.

Add your Mountain sauce (or soy). Toss everything together. Let the liquid absorb into the rice. It should not be liquidy. Add the scallions.

Serves 6

Answer 3

I am Chinese so I can tell u that u can put what ever u want on it . Use leftover rice from the day before or cook it the day before and store it when cool in the fridge... don't forget to fluff the rice when it is just cooked or it would become hard. The trick to Chinese cooking is to stir frying, which involves stirring the food around to wok at high flame rapidly
This is just a general guide on how fried rice is cooked. So u might feel more comfortable using the other recipes provided in this post as it is more structured and easier to follow..... I am more of a instinctive cook... so I usually do not measure. Bear in mind though.. unless u buy the premium quality of soya , oyster or any other Chinese sauces, they can be very salty so use a small amount when u are cooking and add more later if u find it too bland.
This same technique can be used in other stir fries, so happy cooking.....

What u would need:
rice
finely sliced meat(pork, chicken or beef) marinated with light soya sauce and cornflour
finely cut or diced vegetables( carrots,mushrooms or any other vegetable)
ur choice of seasoning
pepper to taste
- Heat a tablespoon of oil up in a wok or a deep fry pan if u do not have a wok on high fire and first add chopped garlic in when the oil is warm, stiring the garlic rapidly around the wok to prevent the garlic from burning.
-Once the frangrance of the garlic appears.. which only takes like a minute, add it the ingredients that u want to use, like pork, chicken or beef in still moving it rapidly around.
-when the meat is slightly cooked add ur vegtables and ur chioce of sensoning, like oyster sauce, XO sauce or light soya sauce to name a few in.
-stir the combined ingredients together and add the rice in when the ingredients are nearly cooked.
- stir in till the ingredients are throughly mixed together and rice is warm.
- serve up.

Answer 4

The answer is in the name.
The night before boil some rice. (One cup per person) Let it cool overnight, because doing it with freshly cooked rice makes it very soggy and a sticky mess.
Heat some oil on a wok. (2tbs)
Once hot, put a beaten egg into it. (one for every two person approx)
When the egg is in a semi-solid state, add your rice.
Mix the rice in with egg thoroughly. Can use a wooden spoon here or a teflon coated spatula.
To add colour, put some soya sauce in, and season with a little salt. I like to add a little bit of chopped spring onion.
When it is piping hot, serve.

If you want to add meat to your fried rice, simply cook your meat before you add the egg.
In theory, it should take no longer than 20 mins providing you have everything to hand.

My plumber blow torched his rice to get it brown, so I'm used to hearing crazy things. And he thinks its not "Chinese" to wash the wok, and thinks you have to buy the heavy ones from cash and carry, burn it til its black. On the contrary, I bought my non stick wok from the department store and I wash it! Its actually blue!

Answer 5

Fried rice is often in one day chilly steamed rice it fairly is stir-fried with seasonings & substances like chinese BBQ red meat, peas or frozen mixed vegetables, egg, salted fish, shrimps, spring onions, luncheon meat/ham etc. Stir-frying frequently makes use of truly a small quantity of oil, even though it relies upon on the guy eating position. there are a range of diverse differences, subsequently the calorie count number would fluctuate widely yet undeniable steamed rice is definitely way fit. only for a problematic theory, below are some dietary diagnosis for an same serving length: - Fried rice (with BBQ red meat, peas, carrots & egg) energy = 530 entire fat (g) = 19 Saturated fat (g) = 8 Carbohydrate (g) = seventy 3 ldl cholesterol (mg) = 103 Sodium (mg) = 728 - undeniable steamed white rice energy = 280 entire fat (g) = a million Saturated fat (g) = 0.2 Carbohydrate (g) = sixty 2 ldl cholesterol (mg) = 0 Sodium (mg) = 10

Answer 6

The key to making good fried rice is to start with COLD, cooked rice. If you use fresh, hot rice it will be too sticky/gooey. It works best if you cook it the day before, and put it in the fridge overnight. Better yet, just use left-over rice for fried rice!

Answer 7

Yes you have to fry it, that's why it's called Fried rice.

Take cooked rice, green onions, an egg, bean sprouts, soy sauce, water chestnuts, and any meat or additional veggies you may want and cook it in oil (canola or peanut) in a wok.

Answer 8

Hmmm what part of FRIED Rice don't you understand? Duhhh

How do you prepare Condilissa Rice...do you Condi it?

Answer 9

The best is to fry it in a wok with peanut oil.

Answer 10

You cook it in a wok with oil and soy sauce and whatever else you want in it.