Pork fried rice, or fried rice... how do i make it?

Question

How can i make the rice they sell with dinner at chinese restaurants?

Answer 1

Use REFRIGERATOR COLD RICE!!! Whatever recipe you go with you must do that otherwise you end up with mush!!!

Answer 2

Pork Fried Rice.

Answer 3

Start with cold rice. If you use warm rice, it will stick and clump together.

Place two tablespoons of oil in a wok or a deep skillet, heat until oil is hazy looking, and briefly stir fry two thinly-sliced green onions. When the onions are crisp-tender, remove, and add a cup of slivered, cooked pork seasoned with soy or teryaki sauce. (Left-over pork roast is great, but you can use boneless porkchops, etc.)

Heat the pork through, then add three cups of cold cooked rice. Heat the rice through, stirring constantly.

Now you have two options: you can either add three beaten eggs to the rice and stir until the eggs are set. A Chinese friend of mine assures me that this is the more authentic method. Or you can do what most Chinese restaurants do, and that's add three eggs that you have previously scrambled to the rice mix.

As soon as the eggs are done or the rice is heated, add just enough soy or teryaki sauce to moisten lightly. Mix in the cooked green onions, and serve with additional sauce if desired.

Answer 4

PORK FRIED RICE

2-3 c. cooked rice
1/2 c. diced boneless pork, fried
2 cloves garlic, minced
1 onion, chopped
2 sm. eggs
butter
1 tbsp. chopped scallions
1 tbsp. bean sprouts

1. Melt butter and saute onions and garlic.
2. Move onions and garlic to one side and scramble eggs on the other side. When eggs are done, mix together with onions and garlic.
3. Add boiled rice and fried pork. Mix well.
4. Add scallions and bean sprouts and serve. Serves 4-6.

Answer 5

Okay, here's where my Japanese, Chinese, & Filipino bloodlines can kick in.

They all start the same. You have to use cold, cooked rice. Don't use instant. I prefer to use long-grain because the Calrose-type (fatter grain similar to risotto) sticks more.

Use a rice cooker or cook it over the stove. Put in the fridge and wait at least 1 day. I prefer 2 days because it breaks up better if you start with a large pot.

Required:

- 1 wok or large frying pan
- cooking oil (some people swear by peanut oil, but no Japanese or Chinese family members use it to make fried rice that I know of. They use plain vegetable oil. I use light olive oil. The kind that doesn't have the green tint).
- soy sauce (I prefer the Japanese Kikkoman or the Filipino Swan brands. They are fermented longer, have a deeper, richer flavor than the Chinese kind).

That's your basic stuff. Everything else is to your taste. I hate the peas & carrots crap. I only use scrambled eggs, diced ham (you can substitute pork or bbq pork), and yellow & green onions. You can add more stuff that you like, like shrimp, carrots & peas, or whatever.

Optional:
- Oyster sauce
- Other meats
- Other vegetables

You can use a spoon or you can wet your hands and break it up. Just make sure your hands are very clean. Set that aside.

Now, here is how I make it. Assuming I start out with 4 cups of cold rice. I start out making some scrambled eggs. I'll scramble about 3 eggs with about 1-2 tblsp of water. I add water because it makes eggs fluffier than milk and without cutting it, the eggs are a little tough. Some people like to make these giant egg pancakes, then slice them up. It's up to you how you want to do it. Once the eggs are cooked, I set them aside. No need to break them up, that will happen by itself.

Then I re-heat the wok or pan (you want it pretty hot, but not so hot that it's smoking). You can tell the oil is hot enough by throwing a pinch of flour into it. If it sizzles, it's hot enough. If it disperses, wait a little longer. You want to pour enough oil that it can cover the bottom of the pan, but no so much that the rice is swimming in it. If I had to estimate, for 4 cups of cold rice, I'd put in about 1/4 cup of oil. Then I add about 1 cup of diced ham/pork. You fry that in the oil. I most often cook this with ham (pork is best in my opinion because it is a sweet meat that gives the oil a nice smoky flavor, subtle but yummy). I then add some chopped yellow onions. After it looks like the ham is beginning to brown, you add the rice. All at once. Don't stir just yet.

Then you pour soy sauce on it. You want to use a dispenser that pours the soy sauce into a thin stream and lets you drizzle. Like at the Chinese & Japanese restaurants. There are bottles of soy sauce that only allow you to "dash" the soy sauce and then there are these jug-like things that come out to quickly. If you use the "dash" kind, your rice will burn will you try to dash soy sauce all over. So I don't recommend it. The jug kind will pour out too quickly and settle in some spots over-dousing sections. So, use the "drizzle" kinds. You can buy them in any grocery store.

Anyhow, right after you have thrown the cold, broken-up rice into the pan, quickly pour soy sauce all over it. Just drizzle it in a criss-cross pattern. It does not need to cover all the rice. You will get a feel for how much you need to pour. Right after you pour your soy sauce all over your rice, then start using a spoon or curved spatula to "flip" your rice. Don't mix it. Just put your spoon or spatula under the bottom of the pan and flip it over to the top of the pile. Keep doing this until the soy sauce has mixed evenly with the rice. If you don't get a nice, light brown color, add more soy sauce and repeat. While you're doing this, the rice is being re-heated.

By this time, your rice should have an even light brown color. At this point, I then add my scrambled eggs and some choppped up green onions. I keep flipping until the eggs have been somewhat evenly dispersed.

And then I'm done. One of my Chinese friends likes to add a couple tablespoons of oyster sauce. I don't use it because I think the soy sauce I use is rich enough. I would definitely use oyster sauce, though if all I had was the Chinese soy sauce which kind of tastes more watered down to me.

Answer 6

Fried Rice with Ham
Serves 4.

3 large eggs, lightly beaten w/ 2 tsp. waer
2 Tbsp vegetable oil, divided
½ tsp. toasted sesame oil
Coarse salt to taste
4 green onions, thinly sliced diagonally (both white and green parts)
4 garlic cloves, minced
5 oz. ham, thinly sliced and chopped (can use cooked chicken, pork, or shrimp as well)
4 cups cold cooked rice
3 Tbsp. rice vinegar
1 cup frozen peas, thawed

In a large nonstick skillet, heat 1 Tbsp. oil, swirling to coat. Beat eggs, with 2 tsp. water and ½ tsp. coarse salt. Cook in skillet, moving cooked eggs aside gently to allow raw eggs to run in their place, about 2 minutes. Transfer to plate; when cool enough to handle, cut into strips.

In same skillet, heat remaining Tbsp. vegetable oil and sesame oil. Add garlic and scallions, heat and stir until fragrant, about 1 minute. Add ham and rice, season with salt, and cook until very hot, stirring often, about 5 minutes. Add vinegar, peas, and eggs, cook until very hot, about 2 minutes.

Answer 7

Here's a good recipe. It's not exactly like the Chinese restaurant kind. But if anybody's trying to tell you that you can make that, they're lying.

http://www.recipezaar.com/8594

Answer 8

u use rice and fry it in a pan and use pork to cook it in and put bits of it infto it while ur stirring it