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What's the secret for fried rice?

OvenMaster

OvenMaster

Baby, you're my winterblue
I'd love to know the secret ingredient that would let me replicate Chinese fried rice at home. What is it? Oyster sauce? Brewed soy sauce? Sesame oil? Brown rice? Any time I've made it at home it never even comes close to what the Chinese restaurants serve. What am I missing?
Tom
 
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Letting it sit round all day in a pot to dry out and then fry it. I make stir fried rice dishes and know what you mean. I usually add soy sauce, duck sauce ginger to add flavor. I also add chicken and beef boullion cubes to the water when I boil the rice. The rice needs to dry out so it fries. I usually make fresh rice so it never is dry enough to fry. You have to play with it till it comes out right.
 
You want to avoid the 'sticky' rice. If you use your regular long-grain, rinse in cold water, well. I use a sieve, and flush cold water through the raw rice, until it runs clear. The surface starch is all gone, then. Cook it, but reduce the quantity of water by about a quarter of a cup, since the rice is already wet, going into the pot. Then cook, and let cool. Break up any clumps that may be stuck together, before you put the rice in the wok. Be sure to get some 5-spice powder from your local Chinese market.

I would also tell you to use China Lily soy sauce, but that is still not yet available.
 
cook rice day before saute hot and fast onion carrot fresh garlic ginger meat of choice mushroom soy sauce / ponzu green onion peas and eggs last of course
 
A local restaurant makes this Thai fried rice that is unbelievably delicious. They use some sort of red paste in it. For the life of me, I can't figure out what it is, unless it's an obscure brand of red curry paste, but my God, is it tasty. I should just ask what's in it sometime.
 
Yup day old rice left in the fridge. This helps get the individual grains from sticking and turning to mush. Cook all the meat and veggies first. With the heat high crumble the rice in. Quickly pours some soy sauce and stir. If you can not directly on the rice itself, but along the rim. You don't want it getting soggy. A little black pepper and your set.
 
None of you mentioned eggs, I have always broken an egg or two into the hot rice right at the end, and stirred them in. Chopped ham and shelled peas goes great in fried rice, with scallions and bean sprouts... MMMMM
 
High Heat! I'm talking hotter than the average stove can get, that and a steel wok! Follow Carls directions, thats how I would do it. I like a little "rooster" sauce in my fried rice, that and peppers to give it a Thai flavor. Ok I'm hungry!
 
Bacon Drippings!

At one of the retaurants Ive cooked at,I would use
the leftover rice as a fried rice side dish.
Ive found its best(like said)to use day old rice so
its not too soggy,add most of the ingrediants
mentioned to a skillet with hot(GRAPE SEED OIL)
or wok oil,something with a high burn temp,
add the rice after the veggies have soften abit,
add about 1 tbls of minced fresh ginger root.
I always keep my bacon drippings in a tin can,
add 1 good teaspoon,melt it then add eggs at the end
and fold into rice mix briefly,dont over cook eggs.
2 eggs should do it for 4 servings!:thmbsp: Sluggo.
 
onepixel said:
Yup day old rice left in the fridge. This helps get the individual grains from sticking and turning to mush. Cook all the meat and veggies first. With the heat high crumble the rice in. Quickly pours some soy sauce and stir. If you can not directly on the rice itself, but along the rim. You don't want it getting soggy. A little black pepper and your set.
Click to expand...

My old roommate from Thailand always told me that this was something that was just made up from tossed together leftovers, so the day old rice thing seems to hit the nail on the head.

That aside, I have no clue............
 
Fellas, thank you all. :yes: I see lots of possibilities here. With your help, I'll be able to replicate the stuff from the restaurant easily. I'm saving this page for future reference.
Regards from Tom
 
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