There is a workaround, albeit it’s not perfect. I am now more prepared to attempt fried rice again. Its simplicity also makes it a great recipe to demonstrate some key techniques for making great fried rice. Here are some tips to help maintain heat and control moisture: This golden fried rice uses choy sum stems, but you could also use asparagus, broccoli stems, or gai lan stems. 50 %. Mix egg with 1 teaspoon soy sauce and 1 teaspoon sesame oil; set aside. The dish is said to “have wok hei 有镬气 “. This will help prevent food from falling out during stir-frying.4. And cook for about 1 minute. This is a classic Chinese Egg Fried Rice recipe (蛋炒饭), made in chinese restaurant style but in the comfort of your own home. Add ham and peas and fry for about a minute. Pan-fry and then mix it into your rice. Sprinkle the chopped scallion on it and serve. Also, it tends to lose moisture on the surface as well as in the centers of the grains. Just dice and stir it in to combine. Once he/she smell the aroma from the wok, remove and dish up. It depends on the recipes. Hehehe…you are right, PJ, time to take the cue. […] rice related posts before, How to cook the best Chinese fried rice with only six ingredients and How to prepare the best restaurant-style fried rice. Stir fry for a while, stirring constantly until there is no liquid left, then chop up your omelet and add it, along with the soy sauce and salt. They have a high smoking point which is suitable for stir-frying and a neutral taste that will not affect the flavor of the fried rice. Make a habit of fluffing the rice immediately after cooking it. Below is my tested method. You want it a bit on the crunchy side, so even though you might want to add more water, DON'T. Premium light soy sauce with a pinch of salt is all you need to season Cantonese-style fried rice. Continue stir fry until the egg is cooked and no longer sticky. ). If you use too much soy sauce or oyster sauce, the color of the rice will become dark and not aesthetically appealing.Chinese-American fried rice– tomato ketchup and Worcestershire sauce are used to render a whole new flavor.Thai fried rice- uses fish sauce, soy sauce, and sugar.Japanese fried rice– Mirin (sweet Japanese cooking wine), Japanese soy sauce.Indonesian nasi goreng– sambal (Indonesian chili paste). Add eggs and scramble until cooked. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. There should be no lumps or chunks of rice. I only turn up the heat after the egg is set. I use the same method to cook Yang Chow fried rice. Note that you do not need to do this if you want to cook plain or biryani rice. Golden Fried Rice (huángjīn chǎofàn – 黄金炒饭) gets its name from the fact that you coat the rice in egg yolk before stir-frying. Ultimately, it’s the wok hei that makes all the difference between a respectable fried rice and a so-called fried rice. Add the carrots, peas and rice and stir-fry for about 1 minute. Fried rice cooked with the normal amount of water is not suitable as it will clump together easily. The recipe looks awesome and is something that I will want to try. Fry the rice in the wok until the grains are slightly brown and smell fragrant.2. Choose something that can maintain the shape and won’t fall apart with constant flipping and tossing. It is easily clumped together during frying. Add egg … And they keep stirring it so the grains don’t stick together. Certainly enough times to know that a good fried rice can be hard to come by, and even harder to make at home without the right technique. Add meat and carrots. (Think of cooked omelet will not stick to the pan, right?) This prevents sticking, and helps you achieve that elusive wok hei (the “breath of the wok”) seared flavor. Add the rice, and stir-fry continuously for 1-2 minutes. Stir. Prawns and crab meat are good alternatives. The absolute keys to making a good fried rice are high heat and moisture control. Saute the aromatics (garlic, onions, spring onion) with oil. Use fanned fresh rice. The reason is that the heat of the stove is not high enough to prepare 6 portions at once. Use less liquid. One thing common to all types of fried rice is that there are a set of universal techniques for any fried rice. However, the rice tends to become too hard and not chewy. All the vegetables, meat and seafood should be in small pieces so that they can be cooked quickly.2. It sits perfectly on the wok burners that can generate intense heat and plenty of wok hei. Make sure the rice is not too dry and doesn’t turn hard. The best type of rice for frying should be less starchy, fragrant, and have a chewy texture. The rice should separate into individual grains without breaking or getting crushed. Add the cooked rice, soy sauce, and Sriracha. The simplest egg fried rice (鸡蛋炒饭) only required egg and light soy sauce, which is still a delectable meal by itself. Add the vegetables, and continue stir-frying. I am happy to see you in this comment area, as you have read through my recipe. Once it starts to set, mix in with the rest of the rice. On the other hand, short grain sushi rice is stickier and starchier. There are a few ways to keep the surface of the rice dry and achieve a good browning effect. Stir-fry over high heat until the rice becomes dry again. You may need to validate it works, but this is my view: Once the rice grains are dry and start to pop around in the wok, taste and add an additional pinch of salt if needed. We love fried rice but can’t have all those carbs! How to cook the best restaurant-style fried rice […]. Chinese fried rice includes chopped spring onions sprinkled on top, whilst Thai fried rice may prefer basil. Ideally, use leftover rice from the night before. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. This method gives better control over the moisture content than the overnight rice left in the fridge, and it is easier to dry only the surface and keep the centers of the rice grains moist. Flavors blend well and are delicious! Thanks. Thank you! Note: This post may contain affiliate links. I am newly employed in a chinese restaurant and really need help and more techniques to prepare the best chinese meals. Before we look closer at these technical aspects, let’s find out which are the various popular types of fried rice and the differences among them. A ‘cheat’ method used by some Chinese restaurant: The cook the fried rice in bulk (e.g. Thank you for trying out the fried rice recipe, and glad to know that you like it. The rice is also fresh, not stale like overnight rice. Oils suitable for stir-frying are peanut oil, vegetable oil, and palm oil. These measurements mean nothing to me. )3. If you continue to use this site we will assume that you are happy with it. The second is a collection of ten time-tested fried rice techniques that will transform you into an expert. Hi Gaven, Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! When customer order, they measure one portion and put back to the wok and stir-fry over high heat for a short while, usually less than 30 seconds. Golden Fried Rice (huángjīn chǎofàn – 黄金炒饭) gets its name from the fact that you coat the rice in egg yolks before stir-frying. The aromatic oil enhances the flavor of the rice, just like infusing garlic flavor to the oil for a plate of aglio e oleo pasta.5. Toss lightly to mix well and heat for 3 minutes. preventing food from sticking to woks/pans. When it is no longer ice cold, add the vegetables to the rice. Pineapple Fried Rice: Canned or fresh pineapple can be traditional in Chinese or Thai fried rice. Stir in the scallions. (A pinch of extra salt really brings out the flavor of this golden fried rice.) The fried rice will become lack of wok aroma. By now, you can freely heat it without worrying the rice will stick to any surface. I have tried many recipes and was never able to make it taste like in the restaurants until I met someone who was a chef in a Chinese restaurant and let me in on the secrets. Cook the rice with slightly less water than normal. Stir fry on intense heat for a minute to create wok-hei. Set aside. This is analogous to a masterfully prepare plain agleo e oleo spaghetti with only olive oil and garlic. 1. Despite the different seasonings, the key to making the fried rice smell aromatic is keeping the rice dry during stir-frying. Aroma Housewares ARC-914SBD 2-8-Cups (Cooked) Digital Cool-Touch Rice Cooker and Food Steamer, Stainless Steel, Joyce Chen 21-9972, Classic Series Carbon Steel Wok Set, 4-Piece, 14-Inch Charcoal, Pearl River Bridge Golden Label Superior Light Soy Sauce, Plastic Bottles, 16.9 oz. This data was provided and calculated by Nutritionix on 5/28/2019. Vegetables. There should be no lumps or chunks of rice. In a medium bowl, add cooked white rice, egg yolks, salt, Shaoxing wine, white pepper, and sesame oil. Add the rice, and stir-fry continuously for 1-2 minutes. The surface moisture of the wet rice can rapidly reduce the temperature, causing the rice to stick together and does not brown efficiently.