Chinese fried rice recipe?

Question

hi everyone!

Does anyone know how to get that "chinese" flavor in fried rice? I've tried every way I know how to make chinese fried rice from soy sauce, sesame oil, peanut oil, and oyster sauce but yet I STILL can't get that Chinese taste (If you know what I'm talking about). What is that secret ingredient??Thanks!

Answer 1

try this recipe -

classical chinese fried rice

1 lb rice , cold, cooked, preferably from yesterdays leftover. Cold rice is not so sticky

2 eggs

2 ounces cantonese roast pork (cha xiu)

2 ounces shrimp , shelled and deveined, cooked

1 teaspoon fresh coriander leaves , chopped

7-8 drops dark soy sauce

1/2 teaspoon light soy sauce

1/4 teaspoon salt

3 tablespoons oil

4 ounces chicken broth

Directions

1Break up the lumps in the cooked rice (the goal is to try to separate cooked rice into individual grains).

2Dice roast pork.

3Beat eggs.

4Heat iron wok till smoking hot.

5Swirl a ladle of cold oil in the wok to coat the inside evenly.

6Pour off the oil

7Add 2 Tbsp oil to wok.

8Pour the beaten egg into the hot wok.

9Before the eggs are completely set, put in the rice, then the roast pork and the fresh coriander.

10Toss and turn the rice very quickly for about ten seconds with spatula.

11Add the salt, light and dark soy sauce.

12Toss and turn the rice very quickly for about another ten seconds.

13When you see some the rice grains jumping up and down in the work (meaning the rice is really hot), add half the broth.

14Toss quickly for another ten seconds, and add the other half of the broth.

15Add another Tbsp oil and toss for a further 3 seconds.

conventional chinese fried rice

2 cups uncooked basmati rice

2 cups water

1/2-3/4 cup chicken stock

1 ham steak (cut into cubes)

1/2 cup frozen peas

2 eggs

3-4 tablespoons canola oil (or peanut oil)

1/4 teaspoon salt

2 tablespoons soy sauce

Directions

1Cook your rice (I use a rice cooker). You want it a bit on the crucnhy side, so even though you might want to add more water, DON'T.

2Let your rice cool completely (I spread it out on a baking sheet and put it in the freezer if I'm in a hurry). You can even cook your rice the night before and let cool in the fridge.

3Heat a wok over high heat with 1 tbs. of oil. Add eggs and scramble until cooked. Add ham and peas and fry for about a minute.(You can add or omit any veggie/meat combo you want.)

4Remove omelet from wok. Clean the wok out a bit so the leftover egg doesn't burn while you're heating up your wok and oil again.

5Add remaining oil to the wok and heat over high heat until it is very hot. Add your cold rice to the wok and stir to coat every grain. (You can add some more oil if you want; it just depends on how greasy you like it.)

6Add your chicken stock to the rice; do it a little bit at a time to give the rice a chance to soak up the liquid. I'm not sure exactly the amount of stock to be added; I eyeball it because it seems to change every time. Basically, you want the rice to soak up the flavor, but you don't want to put in too much as it will end up quite sticky.

7Stir 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. Stir. You can add more or less soy sauce and salt according to your taste. NOTE: In this case, the salt is simply to enhance the flavor of the dish, not to make it salty. And remember that soy sauce is salty in itself--unless you use the salt-free or low-salt type. (It is an MSG substitute.)

mushroom fried rice

2 eggs , lightly beaten

1 medium onion

4 spring onions

250 g ham

2 tablespoons peanut oil

4 cups cold cooked medium-grain rice

1/4 cup frozen peas

2 tablespoons soy sauce

250 g cooked small shrimp , peeled

Directions

1Season eggs with salt and pepper.

2Peel onion and cut into wedges about 1.5cm wide. Cut spring onions into shorts lengths on the diagonal. Cut the ham into very thin strips.

3Heat 1 tablespoon oil in a wok or large frying pan and add the eggs, pulling the set egg towards the centre and tilting the pan to let the unset egg run to the edges. When almost set, break up into large pieces, to resemble scrambled eggs. Transfer to a plate and set aside.

4Heat the remaining oil in the wok, swirling to coat the base and side. Add the onion and stir-fry over high heat until it starts to turn transparent. Add the ham, stir-fry for 1 minute. Add rice and peas, stir-fry for 3 minutes until rice has heated through. Add eggs, soy, spring onions and prawns.

Answer 2

Put some Garlic and fry it with peanut oil, put in the cooked rice and fry it for 3 minutes add an egg and fry and when the egg is cooked, the fried rice is ready for you to eat.(one egg for a plate of fried rice.

Answer 3

Hey There.... i am malaysian and i luv to eat fried rice... this is my secret recipe. All my friends luv it and they always ask me for the ingredients and i keep it a secret so yea.. GOOD LUCK!! HOPE EVERYONE LIKES IT AS MUCH AS MINE!!>_<

Here is a basic recipe for fried rice that you can adapt depending on what vegetables you have on hand:

Fried Rice Recipe:

Serves 4 to 6

Ingredients:

4 cups cold cooked rice

4 tablespoons oil

3 beaten eggs

1 teaspoon salt

Pepper to taste

1 scallion, chopped fine

Directions:

Break rice apart with wet hands

Heat oil on high flame in wok. Stir-fry rice rapidly, turning spatula constantly until the rice is thoroughly heated.

Make a well in center of rice. Pour in beaten eggs. Stir eggs until they are scrambled. Then stir-fry eggs into the rice until thoroughly blended. Add salt and pepper. Stir-fry 30 seconds. Add scallion.

May be prepared in advance. May be frozen. Reheat before serving.

(This recipe is reprinted from Madame Wong's Long-Life Chinese Cookbook, courtesy of Sylvia Schulman)

In the upper right-hand corner, in the linkbox under "More of this Feature" you'll find several recipes that illustrate different ways of making fried rice.  The first recipe - Fried rice with ham - uses thick soy sauce to give the rice a darker color. This is the way fried rice is often served in American restaurants and take-out establishments.  The second recipe - Sun Ya Fried Rice - is a Cantonese dish made with shrimp, roast pork, and chicken. The third is an authentic recipe for Yangzhou or Yangchow fried rice.

Finally, here are a few basic tips for cooking rice:

Always use long grain rice - short grain rice is used only for desserts and snacks in Chinese cooking.

Rinse the rice in water to get rid of excess starch.

Use 1 cup rice to 1 1/2 cups water.  For example, when cooking 2 cups of rice you would use 3 cups of water.

Bring the rice to a boil at medium heat (about 4 on the dial).

When boiling, turn the heat down to medium low (about 3) and tilt the lid on the pot. This allows the steam to escape.  

Let the water evaporate.  When you can see craters (holes) in the rice, put the lid on tight.

Turn the heat to low, and simmer for another 15 minutes.  

Fluff up the rice, and serve.

Answer 4

hi gurlielash! I think I know exactly what flavor you mean. My dad refers to that secret ingredient as the "breath of the wok." That yummy carmelized smoky flavor can only be achieved in a wok that's heated to over 100,000 BTUs..a lot more heat than a household stove can provide.

Answer 5

alot of chinese/japanese people ive seen use a sweet rice wine check out opensourcefood(.)com for some recipes. WOW you use oyster sauce thats a bit much for fried rice : ) make sure you add the chinese sausage though thats my favorite!!! the chinese sausage also secretes an oil which makes the fried rice 5x more delicious!

and make sure you use ASIAN RICE, you can pick this up at any asian market the ones from indonesia/thailand are pretty good as well. Do not get american rice which were meant hard and breakable asian rice is sticky/soft and holds together (hence why we can use chopsticks on our rice...). you can make a regular fried rice with simple ingredients or you can make your own fried rice adding different sauce/spices every time.

Answer 6

I may be wrong with my take about your question.. but first thing first when making fried rice.  Use leftover rice that has been chilled in the refrigerator.  It needs to crumble into separate grains when cold.   Stir fry with any recipe over very VERY high heat (starting with a rice that is cold and crumbly, working VERY quickly with all the other ingredients.)

My guess is that it may be more about the texture than the flavor.  Never make fried rice with hot, fresh made rice.  

That is all about technique.  Fried rice is an invention to utilize leftover rice, and perhaps make a meal out of it.

Soy sauce is all I have ever needed to get that "Chinese" flavor.,,,  but the other stir-fry ingredients are very important.  Be conservative in the amount of soy sauce because it will get salty if you use too much.

Good luck!

Answer 7

I've made many good batches of Chinese fried rice, but I know what you mean.  I never quite get it...

I would bet the key ingredient is MSG.  Seriously!

Answer 8

Chinese sausages, chopped finely. Also rehydrated dried shiitake mushrooms, chopped green onions and lots of fried garlic.

Answer 9

do u eat pork?most chinese used to pork fatty oil 4 frying the rice which is more tasty n better flavor.