How do i cook egg fried rice that tasted like chinse take-away please HELP x?

Answer 1

It's important to use cooled rice. Frying warm rice will only turn it to mush. Cook the rice well in advance, or even keep it in the fridge for a while till cool.

Fry an onion and some garlic in a little oil till brown. Add some chilli if you're adventurous. Then add the cooled rice and briskly fry till the oil coats all of the rice and the rice is warmed up.

Make a little hole in the mound of rice and pour the beaten egg into the hole. Let it cook a while, and stir the egg so that it doesn't set. When the egg thickens slightly, mix the rice into the "egg pool". This will coat the rice with the egg for that golden colour.

Add any other vegetables you like (peas, pak choi, etc.) when the egg is cooked.

Season with salt and pepper to taste.

For variety, I like to add some ginger, and shrimp paste (belacan).

If you want to add meat or chicken, make sure you fry the meat or chicken till it's cooked before you fry the rice, then add the meat/chicken at the end as you would the vegetables. This is because meat/chicken takes longer to cook than the egg/rice/vegetable mix.

You could just stir fry the meat/chicken in oil, scoop it out onto a warm plate and then use the same oil to fry the rice. This way, the oil used to fry the rice has infused some flavour from the meat/chicken and give it a bit more depth.

Answer 2

Fried Rice With Eggs
Yield: 4 Servings

Ingredients

2 c cooked rice
4 green onions -- chopped with
1 tops
2 tb bell peppers
2 tb peanut oil
1 c sliced mushrooms
2 tb low sodium soy sauce
5 oz waterchestnuts, canned -- *
1 see note
1 c pork -- cooked & cubed
3 eggs

Instructions

* 1 small can, sizes vary ** Add cooked chicken or beef instead of pork if
preferred. Use up to 2 cups.

Heat the oil in skillet; add onions, green peppers and mushrooms. Saute
until tender. Stir in the cooked rice, sliced waterchestnuts and soy sauce.
Lower heat and cook 7-10 minutes, stirring frequently. Mix in 3 eggs,
slightly beaten, and stir constantly for about 3-4 minutes. Add the cubed
pork or other meat; heat for about 1 minute more. Serve while warm.

Answer 3

First of all you need a good quality rice. Put it in a pan using 2 cups of water to every 1 cup of rice. Bring to boil, then put lid on pan (don't take lid off again till time is up), turn down heat to simmer and cook rice for exactly 10 mins. The water should all be gone but if not, cook for a further couple of minutes. Take off the heat, spoon into a dish and leave till completely cool. Heat a little oil in a wok and swirl it around, add beaten egg and let it cook, stirring now and again. Add the rice and stir fry till hot, then add some dark soy sauce to tast. You can also add fried onions. Mmmm....!

Answer 4

I guarantee that most people say fry pre-boiled and cooled rice.That is not the best way if the rice has only been boiled it will still soak up the oil and go sticky.

The best way is to fry the dry uncooked rice in some groundnut oil to seal the grains.
Add twice it's quantity of boiling water or stock,stir once then put on the lowest heat and cover for 15 mins.
Then stir fry in a wok with some lightly beaten egg and a good splash of soy sauce.This works with hot or cold rice.

Answer 5

Easy, buy some from the Chinese Take-Away. Eat half and leave half in the fridge until you next want it. Then microwave it!

Or, if you really want to do it yourself, learn from the master:
Preparation time less than 30 mins
Cooking time less than 10 mins

Ingredients:
2 large eggs, lightly beaten
2tsp sesame oil
1 tsp salt
2 tbsp/1fl oz/30ml groundnut oil
enough long-grain rice to fill a glass measuring jug to 400ml/14fl oz, steamed and cooled completely
¼tsp freshly ground black pepper
2 tbsp finely chopped spring onions

Method:
1. Put the eggs, sesame oil and half the salt in a small jug or bowl, mix with a fork and set aside.
2. Heat a wok over a high heat. Add groundnut oil and, when it is very hot and slightly smoking, add the cold cooked rice. Stir-fry for 3 minutes, or until it is thoroughly heated through.
3. Next drizzle in the egg and oil mixture and continue to stir-fry for 2-3 minutes or until the eggs have set and the mixture is dry.
4. Add the remaining salt and the pepper and stir-fry for 2 minutes longer, then toss in the spring onions. Stir several times, turn once on to a platter and serve at once.

Answer 6

that is the proper way of cooking egg fried rice yet i do not really comprehend which rice is the proper. EGG FRIED RICE a million/3 c. chopped eco-friendly onions a million c. frozen eco-friendly peas 2 tbsp. vegetable oil 3 c. cooked lengthy grain rice a million egg, fairly overwhelmed 3 tbsp. soy sauce Sauté eco-friendly onions and peas in warm oil 2 minutes. upload rice and prepare dinner till thoroughly heated. Push rice blend to area of skillet, forming a properly in middle. Pour egg into properly, and prepare dinner till set, stirring from time to time. Stir rice blend into egg; upload soy sauce, stirring properly. Yield: 6 servings.

Answer 7

I think you cook the rice first, or just use one of them microwavable ones, put in frying pan with a little oil, add egg stir for a few minutes........and Bob's your uncle......egg fried rice.

Answer 8

Yip, second day rice, some veg oil, throw some peas in, a whisked egg and anything else that takes your fancy. Chicken bits are good or prawns if you like them.

Answer 9

Cold cooked rice.
Fry chopped spring onions add soya sauce [ not to much]
Add beaten egg & add rice mix well & cook unitl rice is hot.
You can add what ever takes your fancy,ham,peas etc etc

Answer 10

thin ommelette of eggs cooked first then slice up. fry cooled COOKED rice in some oil and soy sauce add strips of egg and any other ingredients you want (peas, bacon, mushrooms) enjoy.... for best results eat in front of tv after a couple of pints..