How do you make restaraunt style fried rice?

Question

There has to be some other ingredient that gives it that flavor and color besides soy sauce because when i make it , it never taste like what i would get at a good restaraunt. In New york chinese carryout fried rice has a yellow color.

Answer 1

Fried Rice
This is great as a main dish or accompanying your favorite Oriental meal.
4 servings 25 min 5 min prep

1 tablespoon butter or margarine
2 eggs, beaten
1 tablespoon butter or margarine
1/4 cup chopped onions
1/4 cup chopped green peppers (optional)
2 cups rice, prepared and cooled
1/2 cup cooked pork (optional) or shrimp (optional) or chickens (optional)
1/4 cup soy sauce
1/2 cup cooked peas (optional)

Melt 1 tablespoon butter in skillet or wok.
Scramble eggs in butter, breaking up the cooked eggs into small pieces.
Set aside.
Melt 1 tablespoon butter in skillet or wok.
Saute onions and/or green peppers in butter for 3 minutes.
Combine eggs, onions, rice, and meat.
Stir in soy sauce until color of rice is uniform.
Stir in peas.
Heat only until warm.

Chinese Fried Rice
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.

Indonesian Fried Rice (Nasi Goreng)
6 servings 25 min 15 min prep

2 cups uncooked long-grain white rice
2 eggs, beaten
2 teaspoons sesame oil
1/2 teaspoon salt
8 ounces boneless skinless chicken thighs, cut into 1/2 inch strips
6 ounces raw shrimp, peeled
2 tablespoons vegetable oil
2 tablespoons chopped garlic
1 medium onion, finely chopped
2 teaspoons finely chopped fresh gingerroot
1 tablespoon dried shrimp paste
1/2 teaspoon fresh ground black pepper
1 tablespoon chili bean sauce or 1-2 teaspoon sambal oelek
1 tablespoon oyster sauce
1 tablespoon ketjap manis or dark soy sauce
Garnish
3 tablespoons finely chopped spring onions
1/2 cup fresh cilantro leaves, chopped

Boil rice in plenty of salted water until cooked.
Rinse, drain and spread the rice to cool.
Do this at least two hours ahead, or preferably, leave overnight in the fridge.
Combine eggs with sesame oil and salt, and put aside (see below).
Heat wok or large frying pan over heat until hot.
Add oil, and wait until it is very hot and slightly smoking.
Add the onions, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
Then add chicken and shrimp and stir-fry for a further 2 minutes.
Add rice and continue to stir-fry for 3 minutes.
Now add the chilli bean sauce or sambal oelek, oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes.
Finally, add egg mixture and continue to stir-fry for another minute.
Alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips.
These can then be used as garnish on the finished dish.
Turn onto large serving platter and garnish with the spring onion and fresh cilantro, and serve hot.

Mom's Thai Fried Rice
The key is to use leftover, cold, jasmine rice and Thai fish sauce ONLY, no soy sauce or it will be Chinese fried rice. Serve this with Nam Prik Nam Pla Sauce Nam Prik Nam Pla (Traditional Thai Sauce) to add a little spice and something extra to this dish!
4-6 servings 15 min 10 min prep

4 cups cooked cold jasmine rice (cold rice is essential so the grains will not stick together when stir frying)
3 tablespoons peanut oil
4 cloves fresly minced garlic
1 1/2 cups boneless skinless chicken breasts or lean pork or beef, thinly sliced (its easiest to get thin slices if the meat is still partially frozen)
2 eggs
4 green onions, sliced thin
2 teaspoons palm sugar (table sugar is fine if you can't find palm sugar)
3 tablespoons Thai fish sauce (no substitutes)
1 tablespoon oyster sauce
3/4 cup frozen peas (not traditional but I like to add them anyway)
1 cucumber, sliced
2 limes, cut into wedges

Heat peanut oil in a wok or large skillet over medium high heat.
While pan is warming, toss the cold rice with your hands, making sure to separate the grains from any clumps.
Add the garlic to the heated wok, and toss until fragrant and slightly golden.
Add chicken, beef, or pork and stir fry for about 1 minute.
Push the meat and garlic up the sides making a well in the middle and add eggs.
Scramble eggs for 1 minute in middle of pan then, add green onions and peas and incorporate all ingredients together, stir frying for another minute.
Add rice, turning over rice with pan ingredients several times to coat and stir frying for 2-3 minutes. You want the rice to begin to have a toasted smell, making sure that all the ingredients are constantly being moved around the pan for even cooking.
If your pan seems to have cooled down to the point where the ingredients are no longer sizzling, you may need to turn the heat up slightly.
Sprinkle in the sugar and add the fish sauce and oyster sauce.
Stir fry all ingredients together for one minute more or until sauces are absorbed and mixture is completely combined.Transfer to serving platter.
Garnish plate edge with sliced cucumber, lime wedges, and additional whole green onions if desired.

Answer 2

Boil patna rice until cooked, then rinse under cold water until most of the starch has come out of the rice. Leave to drain in a culender placed over a saucepan. Chop up quarter of an onion into very small pieces. Beat up one egg. Heat a teaspoon of oil in a wok and pour the egg in - cook until done and remove to a plate and cut into very small pieces. Then put the chopped onion into the wok and fry gently until cooked but not browned. Add half a teaspoon of oil ( if needed) and then pour in the rice. Turn very quickly and gently with a rice paddle or wooden spoon until rice is coated with oil - it is very important that there is only the minimum of oil so that the rice is not greasy. At the same time add a few pinches of turmeric (saffron is better though and adds that lovely flavour but is quite expensive but if you can afford it a few god pinches of this imparts a better flavour). Then add the chopped egg and mix very very lightly and quickly together and you should get a very good fried rice. But remember that you MUST be very sparing with the oil and do not have the wok too hot for this dish. You can of course add some cooked prawns or small pieces of cooked chicken whilst in the final few minutes of stirring to make a complete meal and then shake a little soya sauce through it if you wish. Best of luck!

Answer 3

There's lots you can do; first, precook the rice, so you have white rice already cooked.

Then prep whatever you want in it - fried egg, peas, meat, anything.

Then get a sautee pan or wok or flat griddle, oil it a bit - you might want some sesame oil for a flavor, but note that there is both hot and mild sesame oil.

Then dump it in the pan or on the griddle and work it back and forth until done.

Keep in mind that fast food takeout is drenched in oil, and the really good fried rice is light and fluffy.

The sesame oil might be what you're missing.

Good luck!

Answer 4

If it's yellow, it's either curry powder or turmeric.

Chinese Curried Fried Rice

Ingredients:

/2 cup plain nonfat yogurt
1/2 teaspoon coconut extract
1 teaspoon green curry paste
1/2 teaspoon minced ginger
3 cups cold cooked rice, grains separated
1 egg
3 drops soy sauce
3 drops sesame oil
1 cup chopped zucchini
1/2 cup shredded carrots
1/2 cup frozen peas, thawed
1 cup fresh shiitake mushrooms, chopped
2 cups bean sprouts
3 green onions, chopped
1 tablespoon minced lemongrass
3-5 Thai red chili peppers, stemmed and sliced
1 tablespoon fish sauce
1 tablespoon light soy sauce
1/3 cup chopped cilantro
vegetable oil

METHOD:

Mix together yogurt, coconut extract, curry paste, and ginger in a small bowl until well blended; set aside.

Beat egg in a small bowl with 3 drops of soy sauce and 3 drops of sesame oil; set aside.

Heat wok over medium heat with 1/2 tbsp oil; add beaten egg when wok is heated and swirl gently to set egg into a thin pancake; as egg puffs and cooks, break apart into small pieces and remove from wok.

Add 1 tbsp oil to wok; when heated, add zucchini and cook until halfway done; add peas, carrots, lemongrass, chilies, and mushrooms and cook 1 minute more.

Add rice to wok and stir-fry for several minutes, allowing flavors to cook through the rice; if mixture begins to stick, lower heat some and add a small amount of oil.

Add green onions and bean sprouts to rice and cook for up to 1 minute; add 1 tbsp fish sauce and 1 tbsp light soy sauce, blending into rice.

Fold in cooked egg.

Pour in the curry sauce and squeeze in the juice of 1/2 lime and stir quickly.

Turn off the heat and fold in the chopped cilantro and stir well.

Serve at once.

Answer 5

this is fry rice Trinidad style

i would boil the rice and make sure that it is not soft and when finish cook put it in the fridge to chill. while the rice is cooking cut up all the veg that you want in the rice

put some oil to hot and pour the veg in the oil and add the soy sauce with vesting powder and fresh ginger let cook
pour rice in and add your salt and some more vet in powder that is the trick the the different taste. hope that i was some help

Answer 6

Try using Curry or Tumeric. If you are looking for the type of fried rice that most places in Hawaii serve then replace most of the soy sauce with oyster sauce.