Chinese Restaurant Fried Rice Recipes

Steps:

• In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
• In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
• Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Steps:

• Cook your rice (I use a rice cooker). You want it a bit on the crunchy side, so even though you might want to add more water, DON'T.
• Let 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.
• Heat 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.).
• Remove 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.
• Add 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.).
• Add 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.
• 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. 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.).
• Enjoy! It's the best homemade fried rice you'll ever make!

Steps:

• 1. Cook your rice on the stove or in a rice cooker. You want it a bit on the crunchy side, so even though you might want to add more water, Do Not! Let the rice cool completely. You can even cook it the night before and let cool in the fridge.
• 2. Heat a wok over high heat with 1 Tablespoon of oil. Add eggs and scramble until cooked. Add the ham and peas and fry for about a minute. Remove egg mixture from wok. Clean the wok out a bit so leftover egg doesn't burn while you are heating up the wok and oil again.
• 3. Add remaining oil and heat over high heat until very hot. Add cold rice and stir to coat every grain. Add chicken stock a bit at a time to give the rice a chance to soak up the liquid. Add much just enough stock the rice will soak up the flavor- you do not want it sticky.
• 4. Stir fry , stirring constantly until there is no liquid left, then chop up the egg mixture and add it, along with the soy sauce and salt. Stir. You can add more or less soy sauce and salt according to you taste.
• 5. The secret is to use cold al dente cooked rice and to cook the eggs and add-ins separate;then add them in later. Be sure to let the rice soak up the chicken stock , but do not let the rice become sticky. Enjoy- this is the best homemade fried rice you will ever make.