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How does one prepare fried rice like they serve in Chinese restaurants?

Question by Dorcas: How does one prepare fried rice like they serve in Chinese restaurants?
One of my children loves pork fried and shrimp fried rice from Chinese restaurants. My attempts to cook this at home have been completely unsuccessful. The canned “Chinese fried rice” which I bought at the grocery store was even worse. What is the secret? I hope it’s not MSG. What variety of rice should I use?

Best answer:

Answer by M H
Use Jasmine rice, chinese twice cooked pork, and a light sprinkling of any veggies you want to sneak in. What’s the problem with what you’ve tried? Mushy? Wrong taste?

What do you think? Answer below!

7 thoughts on “How does one prepare fried rice like they serve in Chinese restaurants?”

  1. Here is a recipe that uses cold (not sticky rice)

    Chinese: Shrimp Fried Rice
    Cold cooked rice
    3 Eggs, slightly beaten
    1/3 c Raw shrimp, cleaned and
    Slivered
    1/3 c BBQ pork
    1/2 ts Cornstarch
    1 ts Wine
    1 tb Soy sauce
    1/4 ts MSG (optional)
    2 Green onions, diced
    1 ts Salt
    Peanut oil

    Pan-fry the eggs into thin sheets in a frying pan.
    Remove and cut into small strips.

    Heat peanut oil over high heat. Stir-fry shrimp and
    chicken. When done, sizzle in 1 tsp. wine.

    Add the cooked rice. Stir until well-mixed. Add 1
    tbsp. soy sauce, 1/4 tsp. MSG and the diced green
    onion. Add 1 tsp. salt (or more). Stir-frry for at
    least 10 minutes over MEDIUM heat. Add egg strips.

    Serve hot.

    Note: The cooked rice should not be sticky. It might
    even be better to use day-old rice. If you must use
    freshly cooked rice, you may spread the rice on a
    cookie sheet and let cool completely before you
    stir-fry it.

    SOURCE: Stella Chan’s Secrets in the Art of Chinese
    Cooking.

  2. there is a chinese rice you can buy….almost like reg rice but diff, look in your ethnic section at the store.
    or with phillipino food, you can boil some white or brown rice, and then put it in the fridge overnight…that way it is already dried out and then fry it…..my step mother is phillipino and that is what she does. well once you take the rice out of the frige put a small amount of oil in the pan and fry the rice, add in your spices or whatever your recipe calls for.
    but the “fridge rice” is one of the easiet ways to get the texture right

  3. “Authentic Oriental Rice Recipe” – Serves 6

    Put 3 cups rice in 2-quart saucepan; wash and drain 4-5 times.
    Add 4 cups water (for drier rice, add less water). Bring to boil over high heat. Boil 1 minute on medium heat (add salt and margarine, if desired). Cover; turn heat to low and simmer 20 minutes. Remove from heat and serve.

    “Oriental Fried Rice” – 4 to 6 servings

    3 cups cold cooked rice
    1/4 tsp. salt
    1/4 cup slivered roast pork
    1/2 cup finely chopped celery
    1/3 cup sliced green onions (scallions); including tops
    1/2 cup drained bean sprouts
    1 egg; beaten
    2 tbsp. soy sauce
    Dash ground black pepper

    Heat rice and salt in well-greased skillet. Add meat, vegetables and egg. Cook, stirring, for 3 minutes over high heat. Add a little shortening if rice tends to stick. Add soy sauce and pepper. Cook and stir 1 minute longer.

  4. Cook up some rice, about 1 to 1.5 cups raw. You want about 3 cups cooked rice. If you have less than that leftover, use what you’ve got. (Note: Rice freezes well for fried rice, since it is better if it’s leftover and a little dryer anyway. Just make extra one night and pop a few cups in a freezer bag for your next batch of fried rice.)

    Heat a bit (2 Tbs) of oil in a large frying pan. Put in some sliced or shredded carrots, celery, onion–whatever you have around. Cook on medium until just softened, stirring frequently. Throw in a bit of sugar, soy sauce, salt and pepper and stir. Add the raw or cooked meat and cook or heat through. Throw in a can of bamboo shoots if you have them. Add other leftover vegetables like corn and peas if you have them.

    Mix up an egg or two and 1 Tbs of milk. Here you have a choice.

    If you like little strips of egg for fried rice, remove everything from the skillet, make sure there’s enough oil or butter so the egg won’t stick. Pour the egg in and cook it without stirring, so it lays flat, then flip it just once. Fold or roll the egg up and put on the cutting board and cut into strips.

    Add the cooked rice to the pan and fry for a few minutes, stirring constantly. Some people like to remove the vegetables and meat, add a bit of oil, fry the rice, and then mix back in the vegetables and meat.

    Put the cooked egg top of the rice and serve. Or if you’re in a hurry and a bit lazy like me, just add the raw egg to the rice and cook until done, stirring frequently.

  5. Basic Oriental Fried Rice * RATING * 5 out of 5 1 reviews
    Servings [Reset]
    Keys : Grains Chinese China Asian Oriental Hot
    Ingredients :

    6cupRice, cooked, cold
    2lrgEggs, beaten with dash of salt
    1/2tspSalt
    2tblSoy sauce, Dark
    1tspWine, cooking
    2xGreen onion stalks, chopped fine
    1cupPeas, frozen thawed
    4tblPeanut oil

    Method :

    * 1. Into a hot wok, add 1 tablespoon of peanut oil. When oil is hot, gently pour egg into wok and cook with medium-high heat for 2 minutes and then turn over to cook the other side of the egg. Cook for another 2 minutes and remove from wok to a cutting board. Shred egg into slivers.
    * 2. Use medium heat, add 3 tablespoons of peanut oil into wok until smoke begins to rise. Put in cooked rice, salt, wine, and dark soy sauce. Keep stirring until the rice is hot. Add peas, egg slivers, and green onions.
    * Stir for another minute and serve hot.
    * “There are many ways to do fried rice, depending on the kinds of ingredients employed. The specific name is called when a specific kind of ingredient, mostly meat is added to the basic fried rice. Fried rice can be made ahead of time and kept warm in oven. It freezes well in deep freeze too.” – Stephen Yan

  6. the secret is….

    FISH SAUCE! really. I’m Vietnamese and I make fried rice all the time. It can be found in the ethnic foods isle.

  7. arrgh!! no no no!
    the secret is oyster sauce, drnit! all the recipies here is for making imitation chinese fried rice. go to any store in chinatown or any other asian store (even korean or japanese) and look for oyster sauce. a trusty brand is LEE KUM KEE. a lot of white folk think this stuff is wierd, but trust me it’s our “secret”. kind of hard to describe… but yeah that is the most important ingredient. other main ingredients are rice eggs and soy sauce. oh dont put too much.. just a bit okay? you gotta experiment to see how much you like.
    just use any kind of white rice.

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