Hi does anyone have any secrets on how to make fantastic fried rice?

Question

mine is ok but still isnt nothing like the shops.

Answer 1

Fish and rice make a great combination - the instructions for this thai fried rice recipe call for you to prepare everything before assembling the finished dish - read on, all will become clear!
Thai Fried Rice Recipe
1 tbspn dried shrimp
8 oz (225g) rice
2 eggs beaten with the salt and pepper (below)
1/2 tspn salt
1/4 tspn black pepper
3 tbspns oil
3 cloves garlic - peeled and crushed
1 red chilli - deseeded and chopped
6 oz (150g) chopped cooked ham
2 tbspns soy sauce
bunch fresh coriander - chopped


Cover the shrimp with hot water and soak for about 15 minutes - drain, chop and set aside.

Bring a pan of water to the boil and cook your rice - about 12 minutes - drain and set aside

Lightly oil a frying pan (a wok is best, but if you don't have one, it doesn't matter) and heat it. Pour the eggs in and leave them to cook through without stirring. Then cut the egg into thin strips and set aside.

Heat the rest of the oil in your pan and cook the garlic and chilli for about 1 minute.

Add the shrimp and cook gently for about 3 minutes - stir constantly, so that they don't 'catch'.

Add the ham and cook a further minute.

Add the cooked rice and heat it through - stir in the soy sauce.

Serve with the strips of egg on top and garnish with coriander.


This thai fried rice recipe uses dried shrimp. That's the authentic way, but you could easily subsitute fresh, frozen or canned if you would like to.

Answer 2

I used to have a really hard time of it, too. Here's what I found.

"Wash" the rice really well beforehand. That is, put the rice into your pot, fill it with cold water, swish it around with your hands, then strain it. Keep repeating that until the water hardly gets cloudy when you swish it around. Then boil the rice as normal (2-3 cups water to 1 cup rice, 12-15 minutes). Once the rice has cooked, strain it and rinse it a LOT with cold water. When the rice is cool and hardly sticks at all, put it on a covered tray or in a sealed container in the fridge overnight before you fry it.

Some other things are:
- Don't be afraid to use quite a bit of oil.
- If you use frozen vegetables, reheat them seperately first, then drain off any excess water before they go in with the rice.
- A little Chinese Five Spice and a dash of Soy Sauce makes all the difference. If you can't get Chinese FIve Spice, use at least some garlic and ginger.

Good luck!

Answer 3

Serves 4 to 6

This is a basic recipe for fried rice that you can add to as desired. If adding other ingredients, increase the number of eggs to 3.
INGREDIENTS:
1 green onion
2 large eggs
1 teaspoon salt
Pepper to taste
4 tablespoons oil for stir-frying, or as needed
4 cups cold cooked rice
1 - 2 tablespoons light soy sauce or oyster sauce, as desired
PREPARATION:
Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry.
Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.

When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

Answer 4

Try the following

Stir-fried Rice with Egg and Spring Onions

4 fl oz (125 ml) white basmati rice
1 large egg, beaten
1 spring onion, split lengthways and finely chopped (including green part)
½ level teaspoon salt
1 dessertspoon groundnut oil
½ onion, peeled and finely chopped
1 dessertspoon Japanese soy sauce

You will also need a frying pan with a 10 inch (25.5 cm) base and a tight-fitting lid or a wok with a lid.

First, warm the frying pan over a medium heat, next, add the rice, then add 8 fl oz (225 ml) boiling water along with the salt, stir once only, then cover with a lid. Turn the heat to its lowest setting and let the rice cook gently for exactly 15 minutes. Don't remove the lid and don't stir the rice during cooking, because this is what will break the grains and release their starch, which makes the rice sticky.

After 15 minutes, tilt the pan to check that no liquid is left; if there is, pop it back on the heat for another minute. When there is no water left in the pan, take it off the heat, remove the lid and cover with a clean tea cloth for 5-10 minutes, then transfer the rice to a dish and fluff it lightly with a fork and allow it to become completely cold. When you are ready to stir-fry, heat half the oil in the frying pan and when it's really hot, quickly fry the onions for 3 minutes, moving them around in the pan until they are tinged brown.

Now add the remaining oil to the pan and, when it's smoking hot, add the rice and stir-fry this time for about 30 seconds. Now spread the ingredients out in the pan and pour in the beaten egg. It won't look very good now, but keep on stir-frying, turning the mixture over, and the egg will soon cook into little shreds that mingle with the other ingredients. Finally, add the spring onion and soy sauce, give it one more good stir and serve with Chinese Stir-fried Chicken with Shiitake Mushrooms and Purple Sprouting Broccoli.

Or Special fried rice
1 clove garlic, chopped
1 tbsp fresh ginger, chopped
2 tbsp vegetable oil
1 tbsp sesame oil (optional)
2 eggs
227g/8oz pre-cooked long grain rice, chilled
3 spring onions, finely chopped
salt and pepper
113½g/4oz frozen peas, thawed and drained
50g/2oz cooked ham or chicken, diced OR prawns chopped coriander, to taste

Method
1. Heat a wok or large frying pan until it is very hot. Add the garlic and ginger and cook briefly, stirring all the time.
2. Add the COLD rice and seasoning and stir fry for about 5 minutes on a high heat.
3. Beat the eggs together and add the mixture to the pan. Stir fry until the eggs have set.
4. Add the peas, ham, chicken or prawns to the rice.
5. At the end of cooking mix in the coriander. Transfer to a warm dish and serve hot or cool as a rice salad.

Or Indonesian fried rice
2 tbsp groundnut (peanut) oil
2 tbsp coarsely chopped garlic
1 small onion, finely chopped
2 tsp finely chopped fresh ginger
400ml/14fl oz long-grain white rice
1 tsp sugar
2 tbsp vegetarian oyster sauce
1 tbsp chilli bean sauce
1 tbsp dark soy sauce
freshly ground black pepper
2 eggs
2 tsp sesame oil
1 tsp salt
To garnish
1 tbsp groundnut (peanut) oil
2 eggs
3 tbsp finely chopped spring onions
handful fresh coriander sprigs

Method
1. At least two hours in advance, or even the night before, steam-cook the rice. Allow it to cool by spreading it on a baking sheet. When it is cool, cover and refrigerate.
2. Combine the eggs with the sesame oil, half the salt and some freshly ground black pepper, then set aside.
3. Heat a wok or large frying-pan over a high heat. Add the oil and, when it is very hot and slightly smoking, add the garlic, onion, ginger, the remaining salt and some black pepper. Stir-fry for two minutes.
4. Add the rice and stir-fry for three minutes. Next, add the sugar, vegetarian oyster sauce, chilli bean sauce and soy sauce and stir-fry for two minutes.
5. Add the egg mixture and stir-fry for another minute. Turn on to a platter. Finally, make the garnish. Wipe the wok clean with kitchen paper and reheat it. When hot, add the oil.
6. When it is hot and slightly smoking, fry the eggs.
7. Using a slotted spoon, place the cooked eggs on top of the rice and sprinkle with the spring onions and coriander.
8. Serve at once.

Answer 5

It's best if you have long grain rice, a little better if you cook the rice ahed of time and let it loose some moisture.

Add a little minced garlic, some chopped onions, whatever veggies you like (peas and carrots are my faves). One scrambled egg, chinese sweet sausage, diced ham, little bit of soy sauce. I like to use a little bit of light olive oil, usually I don't use any oil. Throw in some bamboo shoots for a little extra crunch.

If you want to get fancy get a pineapple cut in half, hollow it out and add a little bit of pineapple to the fried rice and serve in the pineapple shell.

Answer 6

When I cook fried rice I always cook the rice 2 to 3 days in advance this seems to help to keep the grains separate
hope this helps you

Answer 7

I cheat and its all done in 20mins
fry off some bacon and onion,a cup of diced capsicum,tsp of soy sauce,1 bacon stock cube,1tsp crushed garlic,1/2 tablesp of veg oil,2cups rice 3 cups of water bang it all in togeter in a glass bowl,cook on high for 14min stirring 3>4 times.stir in some frozen peas at the end...enjoy

Answer 8

Spanish Rice

Ingredients
3 cups cooked rice
1 large onion, chopped
4 stalks celery, diced
1 large bell pepper, chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
1 teaspoon chili powder
1 teaspoon cumin
1 cup chopped tomatoes
coarse salt
1/2 teaspoon oregano
freshly ground black pepper
1/2 cup grated Monterey jack cheese

Method
Sauté onion, celery, pepper, and garlic in oil. Add chili powder and cumin. When fragrant, add tomatoes, salt, oregano, and pepper. When tomatoes are cooked through, stir in the rice

Top with the grated cheese and bake long enough to melt the cheese

Answer 9

Hi !
I Have a really good secret recipe for fried rice, but it is a secret , and I can't tell SORRY>

Answer 10

the best tips I've ever had have now made sure I make world famous fired rice! 1) make sure the rice is cold before you fry it
2) near the end of the cooking add a small dribble of seasame oil - it's delish!
I love it with chicken, bacon, peas, corn, chinese spinach, tonnes of garlic, soy sauce