How can I make egg fried rice like they make in my local Chinese?

Answer 1

DO NOT BOIL THE RICE FIRST!!!

The key is to fry the dry rice first for a minute to seal all the grains.Then add twice the quantity of water or stock.Bring back to the boil,remove to a ring on it's lowest setting ,cover and leave alone for 15 mins.
Then stir fry in a wok with 1 or 2 lightly beaten eggs and some frozen peas .Splash in some soy sauce and serve.

This can be done in advance and kept covered in an oven on it's lowest setting.
You can allow the cooked rice to cool if you like but it must have had the initial frying stage.If you have done that you do not need to let it cool ,it will still work.

Answer 2

In the States every take out place I've ever had any fried rice from has always put scrambled eggs in the rice. But never a fried egg on top. That sounds really good though!

Answer 3

Here's how I make it.

I start out with 2 cups dry Basmatti rice and prepare it as normal on the stove top.

I crush about 4 cloves of garlic and leave it in a little bowl until later.

I take three large eggs and put them in a coffee mug and beat them. Set aside until later.

I use a large wok and add half a cup of vegetable oil and heat it up on high. I take one or two large onions and slice them up. I fry them in the oil al dente (cooked, but not too cooked if you know what I mean).

Immediately add all the other ingredients. First the rice, then pour the egg over it and then the garlic. Very quickly, stir fry the entire thing until the egg is cooked, then remove from heat an put in a large bowl.

Yum

Answer 4

my mom always makes it, first you make the rice but while the rice is still cooking you cook your scrambled egg. When your rice is done put it in a pot and add both ingredients to it. Then put it on the cooker for a bit just so they nicely blend in. Contact me if you want a more detailed way to cook it. But that is the basic, hope you find it useful. Enjoy

Answer 5

Egg fried rice is made with left-over rice. So you have to boil the rice the day before. The egg should be made into an omelette, allowed to cool and then cut into strips and placed on the frying rice just before you serve it. Rice can be flavoured with grated ginger and garlic, seasoned with soy sauce and five-spice powder and garnished with spring onions (for the trendy, I think these are now called scallions).

Answer 6

First the rice.
it has to be light and fluffy.
in a pot. 2 cups white rice, 4 cups water. Bring to a boil- boil for
5 minutes, turn heat on stove down to medium-low. Leave it to
steam only(this is what makes it light and fluffy. Too much water
is what causes it to become sticky) Remember to stir around occasionally cause it may stick a little to the bottom of the pan.
once that is finished allow the rice to cool down.
prepare tiny chopped pieces of the green onion(forgot the name)
liquid beef boullion. and one egg.
heat fry pan, 1 Tbsp butter into pan scramble the egg and add the chopped onion.
Add 2 cup size of the rice..sprinkling on the beef boullion liquid.
Fry on Medium high. use your judgement not to burn.
Salt can be added according to preference.
Bon Apetite

Answer 7

"Oriental Fried Rice" - 4 to 6 servings

3 cups cold cooked rice
1/4 tsp. salt
1/4 cup slivered roast pork
1/2 cup finely chopped celery
1/3 cup sliced green onions (scallions), including tops
1/2 cup drained bean sprouts
1 egg; beaten
2 tbsp. soy sauce
Dash ground black pepper

Heat rice and salt in well-greased skillet. Add meat, vegetables and egg. Cook, stirring, for 3 minutes over high heat. Add a little shortening if rice tends to stick. Add soy sauce and pepper; cook and stir 1 minute longer.


"Chinese Fried Rice" - 16 servings

1 cup finely diced cooked ham, chicken or pork
1/4 cup salad oil
1 (6 oz.) can (1 1/3 cups) broiled sliced mushrooms; drained
7 cups chilled day-old cooked rice
2 green onions (scallions); finely chopped
1/4 cup soy sauce
2 well-beaten eggs

In 12" skillet, brown meat in hot oil; add mushrooms, rice, onion and soy sauce. Continue to fry over low heat about 15 minutes, stirring constantly.
Add eggs and continue to stir for another 15 minutes or until dry enough to be fluffy. Add additional soy sauce, if desired.

Answer 8

Go to allrecipes.com or recipezaar.com and you should be in PLENTY of luck there. I found some recipes for take-out style fried rice that I wanna try too. The sites are FREE!

Answer 9

well every cinese reast.have different recipe i guess.but thats is how i make it:get same cooked rice put it in a pan with same sesame oil or veg oil let it fry a bit then add an or more depending from the amount of rice, then stir it until its cooked .

Answer 10

There are lots of recipes online here is a good one from Recipe Zaar:
Chinese Fried Rice
Recipe #3874881
by Sue L

4 servings 28 min 10 min prep
3/4 cup finely chopped onions
2 1/2 tablespoons oil
1 egg, lightly beaten
3 drops soy sauce
3 drops sesame oil
8 ounces cooked lean boneless pork or chickens, chopped
1/2 cup finely chopped carrots (very small)
1/2 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce

Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
Allow wok to cool slightly.
Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
Set out additional soy sauce on the table, if desired.

GOOD LUCK!