Fried rice????

Question

How the hell do you make fried rice...you know with like egg in it and the flavours???? I tried it once but it was absolutely disgusting :S

Answer 1

As somebody who had to learn to cook this or make do without it when I went to live in Chile, I can tell you this:
1) Boil the rice, about 2 to 3 cups of raw rice, the day before and put it in the fridge. It doesn't work well with freshly boiled rice.

2) make an omellet (about 2 to 3 eggs), cut in small pieces and reserve.

3) Cut bacon, about six or seven strips, in very small pieces and cook in a wok until golden brown (it is easiest to cut the bacon when it is frozen). Keep the oil from the fried bacon.

4) Chop up some ginger into the smallest possible pieces (almost to a pulp), you should have a little less than a 1/4 teaspoon of it. If you can't get fresh ginger, ginger powder will have to do, but in that case, its just a pich as ginger powder is very strong.

5) Chopp up about 10 to 15 stems of spring onions (we call then chinese onions, you know, the ones with the green stem and a small white bulb).

6) pure about 2 to 3 cloves of garlic (or chop them finely).

7) pour about 3 tablespoons of oil (peanut, cannola...any) and 1/4 teaspoon of sesame oil onto the reserved bacon oil. Put the stove at 3/4 heat and heat up the oil. when hot, put in the garlicand the ginger. 30 seconds later poor in the onions.

8) cook for about a minute and then poor in the omelette and a teaspoon of soy sauce and cook for 30 seconds.

9) turn heat to the highest and poor in the cold rice. Stir in with the ingredients already in the wok. pour soy sauce, a little bit at a time, constantly stirring the rice so it takes an even colour (light brown)

10) pour in the cooked bacon and mix. take out of the fire and ... enjoy.

Answer 2

My husband is from Burma and this is how his mother taught me to make fried rice:

First, start with day-old rice that has been chilled in the refrigerator. Wet your hands and break the rice up into a bowl.

Now, in a large frying pan, heat some oil. Add some chopped onion if you like, some chopped garlic, some thinly sliced sausage perhaps, or none of the above. Add the rice. Toss to coat with oil. When the rice has heated up, add some soy sauce and some salt, being careful not to add too much. Toss again. Crack an egg into the pan and stir rice until egg is cooked. Remove from heat, add some sesame oil and some sliced scallions (green onions).

That's it!

Answer 3

Sam has given you a good recipe.
If there's one secret in making good fried rice, it is making sure the rice is dry and separated, ie. not clumped together. It's better to do it in a wok, but a good frying pan will do. It doesn't matter what oil you use - any good veggie oil will do. Make sure it is nice and hot.
My usual way is to slightly brown some onions in some oil and fry with some bacon pieces or chorizo (optional). Toss in some peas (adds colour) and then rice. Fry for a further 2 mins, add the egg in the middle. Stir fry for further 3 mins. Drizzle the sesame oil just at the end. Serve with some finely cut spring onions on top.

Answer 4

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 5

Traditional Mandarin Fried Rice

This traditional version contains Chinese sausage, ginger, garlic, and softly cooked egg. Peas don’t belong in this authentic recipe, though their use has become almost automatic even among Chinese. Use day-old or leftover rice for this, as freshly made rice gets mushy when it’s stir-fried. If you must use fresh-made rice, “dry” it by spreading it on a baking sheet and putting it in the freezer until cool, 30 minutes.


Ingredients:

4 tablespoons canola oil
3 eggs, beaten lightly
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh ginger
1 la chang (Chinese sausage), cut into 1/8-inch dice, or 4 strips cooked bacon, crumbled
1 bunch scallions, white and green parts chopped and reserved separately
5 cups cold cooked rice
2 tablespoons soy sauce
1/2 teaspoon white pepper
Salt, if needed
Directions

1. Heat a wok or large nonstick skillet over high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil shimmers, add the eggs, which will puff up. Allow to set about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify. Flip the mass, allow it to set, about 5 seconds, and slide it onto a dish; do not over cook. With the edge of the spatula, break the eggs into small pieces. Set aside.

2. Add the remaining 2 tablespoons of the oil to the wok and swirl to coat the pan. When the oil shimmers, add the garlic and ginger and stir-fry until soft, about 2 minutes. Add the la chang, the white parts of the scallions, and the rice and toss thoroughly until heated through. Add the soy sauce, pepper, and reserved eggs and toss. Correct the seasoning, adding the salt if necessary, transfer to a platter, and garnish with the scallion greens. Serve immediately.

Answer 6

There are lots of ways, and it depends on the result you are looking for.

If you are looking for an oriental taste, you will have to add ginger, garlic and soy sauce.

I like my fried rice with lots of vegetables, so I typically cut up a bunch of:
Carrots
Celery
onions
snow peas
bamboo shoots
sprouts

then I make the rice. Instead of plain water, I use chicken stock and add soy sauce garlic and ginger. This gives the rice a fuller taste, but it is a little more sticky.

I add oil, garlic and ginger to a skillet and fry the vegetables over high heat. Then add the 2 scrambled eggs, and finally the rice cooked rice. I add soy sauce to taste and thats it.

Great quick meal that is cheap and can feed the whole family.

Answer 7

This is so simple..........First wash the rice until the water runs clear. This washes the starch out of the rice and cuts down the sticking. Bring the rice to the boil in plenty of water, then turn down to simmer....Stay at the cooker as it doesn't take long to absorb the water.....Keep tasting a few grains of rice until it is almost cooked but still a little hard in the centre.......At this point
stop the cooking process by washing in cold water........Then drain and put aside for 2 or 3 hours to dry. You can put it in the oven on low if need be to dry, then every so often loosen up with a fork.........For basic egg fried rice....Slice a half of an onion and flash fry......Add 1 or two eggs, as they fry break them up........When cooked add the rice and fold over.......AS for flavour and taste, that's up to you.....Add what you like....Try different things to suit your own tastes...........The secret to this is not overcooking you rice......and making sure it is dry before frying it..........Try this, Ive been doing it for years. Good luck.

Answer 8

Yang Chow Fried Rice

6 servings
35 min
20 min prep

Ingredients:

1 tablespoon light sesame oil
1 tablespoon minced fresh ginger
4 garlic cloves, minced
1 small red bell pepper, finely diced
1 small red onion, finely diced
1 cup frozen peas
1 cup diced ham
1/2 lb shrimp, peeled deveined (16-20 count)
3 eggs, beaten and scrambled in large curds
4 cups cooked jasmine rice
2 scallions, white and green parts, thinly sliced
1 teaspoon Chinese five spice powder
1 teaspoon kosher salt
2-4 teaspoons dried red chilies or szechuan peppercorns
1/2 teaspoon cracked black pepper


1. Place a wok or large skillet over medium-high heat and when it is hot, add the oil.
2. Add the ginger and garlic and cook until lightly carmelized, about 1 minute.
3. Add the bell pepper, and red onion and cook for 2 minutes.
4. At this point, I add the frozen peans, ham and shrimp and cook, stirring constantly -- for a couple of minutes.
5. Then I add the eggs and rice and keep moving ingredients around.I never leave the rice stick to the sides of the pan.
6. Then you can add the scallions, spices, salt and pepper, continuing to stir until heated completely 4-6 minutes.
7. Serve immediately.

Happy eating!

Answer 9

Shrimp Fried Rice
Serves 2-3

- 5 cups of Cooled boiled rice (if u put a bit of butter while boiling it could help make the rice shiny), once boiled (u can also leave it overnight to let it cooled), take a rice ladle and break it into small chunks/pieces.
- Any amount or sizes of prawns u intend to put, if its a big prawn, u might want to deshelled and slice the back, throw away the vein.
- Any amount of green peas/carrots to add colour
- 1 egg (optional)
- Half cup of cooking oil
- 5 mashed coarsely garlic
- 1 mashed coarsely onion
- 1 tbsp fish sauce (its okay if u dont have it)
- 1 tsp of chicken stock / cube (its okay if u dont have it, nicer if u have)
- Chopped spring onion for decoration and fragrance
- Bit of pepper
- Salt to taste

1. Once oil heat in the wok, throw in the mashed garlic and onion.
2. Once those mashed items turned slightly brown(dont burn), add in the prawns.
3. Prawns almost cooked, add in chicken stock and stir.
4. Add eggs, fish sauce and keep stirring until egg cooked and ingredients mixed properly.
5. Add rice and vegetables, keep stirring on low fire, add salt if need be and pepper to taste.
6. Medium fire if need be and keep stirring to avoid rice being burnt at the bottom wok.
7. Serve on plate and sprinkle spring onion on top.

Note:
-Go easy on salt if u use chicken stock.
-Some prefer eggs fried sparingly coz sometimes eggs turns fried rice soggy. So, fry eggs into thin omelet, roll it and slice thinly. Once fried rice is ready, add sliced eggs and mix.
- Asian normally eat it with sliced or chopped chilis, and soy sauce for that extra oomph.

Answer 10

No messing, it's easy - add a fried onion and soy sauce to day old cooked rice, fry in a mixture of butter and oil, about a tablespoon of each - the butter gives it it's flavour and the oil stops the butter burning - voila- egg fried rice