How do you make pork fried rice like the restaurant does?

Question

I am really allergic to fish, so I cannot eat good chinese food out because of the risk of contamination, but I have had many batches of amazing PFR from places that do not serve fish at all... I have tried many recipes from epicurious and about.com and other places, and it ends up coming out good, but more gourmet than what I am looking for... I want pork fried rice that is brownish in color, and what I see my friends eating when they order it. When I make it, it looks offwhite and seems watery. It also coats the pan that I work with with a paste from the rice... So... how do I make it like the restaurant?

Answer 1

The biggest secret to fried rice, is don't use rice that has been freshly prepared. Use the all the leftover rice and put it in shallow glass bowls in the refridgerator with no lid. This keeps it cool, but allows it to dry out a little over night. That is what is used to make fried rice the next day. For this reason, always cooked double the amount of rice needed each time, so u would have left over rice to use the next day for fried rice. If you make fried rice with rice that is too moist, it just don't turn out right.

Answer 2

Restaurant Style Pork Fried Rice

Answer 3

Chinese Fried Rice 2 eggs 1 teaspoon MSG (optional) 1/8 teaspoon ground white pepper 1/4 cup soy sauce 4 cups cooked rice 4 scallions, chopped, including green ends 2 cups diced cooked pork, ham, chicken, shrimp, or any meat 1 slice ginger, minced 1 clove garlic, minced 1/4 cup sliced mushrooms (optional) 1/4 cup vegetable oil Put first four ingredients in a mixing bowl and stir slightly; the eggs should not be well beaten. Heat wok or pan hot and dry. Add the oil. Brown the garlic and ginger slightly, then add the rice. Cook for 2-3 minutes, stirring to break up lumps and coat with oil. Add the rest of the ingredients except the egg mixture. Fry and stir constantly until thoroughly mixed. Add the egg mixture while stirring the rice so it will cover as much of the ingredients in the pan as possible. Cook about 2 minutes, stirring constantly. Serve while hot.

Answer 4

Just want to add: Use day old rice as it is much easier to handle. The brown color is from soy sauce. Restaurants probably add MSG to enhance the flavor. Hint: Have all your ingredients prepared and oil and seasoning within arm's reach so you don't have to leave the pan when you begin to toss fry. Doesn't take long, but you have to stay with it until completed.

FRIED RICE (Chow Fon)

Have prepared:

4 cups cold cooked long grain rice
1/2 cup diced barbequed pork (Cha Siew or Ham as substitute)
1/4 cup diced green onion

In a preheated wok or skillet, place:

2 Tablespoons vegetable oil

Turn to high heat, toss pork and onion for 1 minute, then add rice, along with:

1/2 teaspoon salt
* 1/4 teaspoon monosodium glutamate
1 1/2 Tablespoons soy sauce

Press rice gently into pan and fry for a few seconds, repeating the process until the rice is hot clear through. Turn and mix rapidly for 5 minutes. Add a few drops of oil if necessary to prevent burning.

Add:

2 eggs (thoroughly beaten)

Mix and toss until eggs are done, about 1 minute. Serves 4 to 6.

* Optional - MSG was at one time commonly used. It might be still used by some chinese restaurants. At one time my family used it in our chinese dishes at home until it became common knowledge that the chemical isn't good for health. It really enhances the flavor. But if the quality of your ingredients is good, you really can do without it. Just adjust your salt and soy sauce to taste. Or you might add a few drops of oyster sauce. Lee Kum Kee (spelling?) or Panda brand at the asian aisle or grocery store.

Back in the 50's and 60's Kan's restaurant in San Francisco was very popular and a family favorite.

Answer 5

You can try adding soy sauce, or any braised meat sauce. Teriyaki sauce may do the trick too, but it is not authentic (it's Japanese!).
The thing is, there is no fixed recipe for fried rice, you can add any ingredients you like. And if you work with plain rice that is cooked the night before, the dish will taste really great. Never use rice that is just cooked and still warm.

Answer 6

1.) Cook the rice seperately.
2.) While the rice is cooking (preferrably in a rice cooker), stir fry the pork and cook the vegetables or eggs or whatever else you're going to put in the fried rice.
3.) Fry rice together with pork, adding a little bit of soy sauce if there was no pork juice.

They key is to prepare everything seperately and then finally mix everything together in the end.

Answer 7

(Teriyaki pork rice) pork cubes ster fry w/ oil, onion, garlic,soy souces.
Then add vegy
Stir fry rice w/ teriyaki souce,
put cooked meat on fried rice then stir it w/ sugar plum.

Answer 8

In the superstore, fruits are usually selected much too soon. Some are rocks, many are wrong. Some of the fresh vegetables are right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 9

PORK FRIED RICE

Makes 6 servings. Chinese - style fried rice is an excellent dish when one wants to use up odd bits and pieces of leftovers. 1 tbsp. water Salt Oil 1/2 lb. lean pork, cut in thin strips, or 2 c. diced roast pork or Chinese barbecued pork 1/2 tsp. sugar 1/2 c. sliced green onions with tops 1/2 c. sliced celery 3 c. cold cooked rice 1 c. bean sprouts 3 tbsp. soy sauce 2 eggs, beaten Chopped cooked pork Green Onion Brushes (see note)
Combine egg, water and 1/8 teaspoon salt and beat. Heat wok or large skillet over medium high heat. Add 2 teaspoons oil and pour in egg mixture. Tilt pan to coat surface. Cook until pancake is set and bottom is slightly golden. Turn and cool, then roll up golden. Turn and cool, then roll up tightly and slice crosswise into slivers. Set aside.

Heat 3 tablespoons oil in wok or large skillet. Add pork, season with sugar and 1/2 teaspoon salt. Stir fry over high heat until browned and cooked. Add green onions and celery; cook until crisp-tender. Add rice and bean sprouts and cook until rice is heated through, stirring to mix with meat and vegetables. Add soy sauce and stir to mix. Make well in center of rice, pour in beaten eggs, allow to set then scramble with chopsticks and stir into rice.

Or heat 1 tablespoon oil in separate pan. Pour in eggs and allow to set, pushing set portion aside to allow uncooked egg to run underneath. Cut into strips and stir into rice. Turn rice out onto platter and top with chopped cooked pork and slivered egg. Make border of Green Onion Bushes around rice.

Answer 10

two tricks i use... minute rice already cooked. and only use it cold. ad far as the color goes, the trick is soy sauce...