FRIED RICE CHINESE RESTAURANT STYLE
Chinese fried rice that tastes just like in the Chinese restaurants. I have tried many recipe and have found this one from a Chinese chef who gave me a few tips and secrets. Now you can have them too.
Provided by Pat Duran
Categories Rice Sides
Time 40m
Number Of Ingredients 9
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.
CHINESE RESTAURANT FRIED RICE
Chinese fried rice that tastes just like in the Chinese restaurants. 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.
Provided by poune33
Categories Long Grain Rice
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 9
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!
FRIED RICE RESTAURANT STYLE
A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby carrots, peas and soy sauce is all you need.
Provided by jostrander
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 45m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 39.7 g, Cholesterol 46.5 mg, Fat 8.4 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 380.9 mg, Sugar 1.3 g
CHINESE CHICKEN FRIED RICE I
Chicken fried rice, just like they serve in the restaurants! A stir fry with chicken, rice, soy sauce and veggies like peas, carrots, celery and bell peppers. This is something my sister just sort of whipped up one day. It's very good!
Provided by sal
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 40m
Yield 7
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
- Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
- Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.
Nutrition Facts : Calories 424.9 calories, Carbohydrate 47.5 g, Cholesterol 133.9 mg, Fat 9.5 g, Fiber 3.1 g, Protein 34.7 g, SaturatedFat 2.5 g, Sodium 1060.4 mg, Sugar 3.5 g
CHINESE PORK FRIED RICE
Pretty peas and crunchy carrots add color to tender poultry and rice in this savory supper recipe sent by Peggy Vaught of Glasgow, West Virginia.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the pork, carrot, broccoli, peas and onion in butter until pork is no longer pink. Remove from skillet and set aside. , In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, soy sauce, garlic powder, ginger and pork mixture; heat through.
Nutrition Facts : Calories 338 calories, Fat 13g fat (6g saturated fat), Cholesterol 163mg cholesterol, Sodium 597mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
CHINESE FRIED RICE
This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns.
Provided by PalatablePastime
Categories Chicken
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
- Allow wok to cool slightly.
- Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
- Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
- Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
- Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
- Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
- Set out additional soy sauce on the table, if desired.
RESTAURANT QUALITY CHINESE CHICKEN FRIED RICE
I created this recipe out of desperation last night when it was getting late and everyone was HUNGRY now, so I call it one of my Desperation Dinners! It is really pretty and tastes as good as something you order in a restaurant! It was very cheap to make. You buy the chicken on sale and boil it and shred it and put in freezer in baggies till you need it and it's all ready to use in recipes at last minute! You can get the canned water chestnuts for $1 or less on sale and keep on hand in pantry! Hope you like this as much as we do!
Provided by dolliegyrl
Categories One Dish Meal
Time 23m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Make rice first.
- Add all ingredients together in saucepan and bring to boil.
- Turn to simmer and cook 20 minutes with lid on.
- Set aside to cool.
- In large skillet pan melt butter.
- In a small bowl stir egg and water.
- Add to skillet on medium low heat in one big thin pancake formation.
- Cook for 1-2 minutes or until set.
- Take out carefully with spatula (I roll it end over end as I take it out to cut easier and prevent breakage).
- Cut egg into long thin shreds on cutting board.
- Set aside.
- Heat oil in same skillet (for flavor) over medium high heat and put in onion, bell pepper and drained water chestnuts; cook until soft (if you like it still a little crispy then sauté only a few minutes). Add rice, chicken, soy sauce and pepper.
- Mix all together to warm through and then add shredded egg to mixture.
- Cook a few minutes more and serve hot.
CHICKEN FRIED RICE - RESTAURANT STYLE
I was working in a great little chinese restaurant in Acworth, GA for over a year. Here's the recipe. You can substitute the meat for shrimp, beef flank steak, pork loin or add all three for "House Special" fried rice. For Hawaiian Fried Rice, use good quality ham and diced pineapple!
Provided by nisguy_300
Categories One Dish Meal
Time 1h38m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Wash rice and cook with a couple pinches of salt. Then, put it on a plate and cover with saran wrap and allow to cool in fridge for at least 1 hour.
- Slice the chicken to the size of 3 quarter dollars put together, or cut to your preference. Partially freeze the meat to make meat easier to cut small.
- Put the chicken in a small bowl. Add the cornstarch, garlic powder, 1/2 the salt, 1/2 the sugar, 1/2 the white pepper, 1/2 the MSG and 2 teaspoons of water. Mix by hand to coat the meat. This step keeps the meat juicy while cooking in hot oil.
- Heat 3 tablespoons oil in your wok at 80% heat. Add the chicken and cook until white. Drain off the oil and set meat aside.
- Add the remaining tablespoon of oil to the wok. Heat to 60% heat and add the beaten egg. Allow the egg to cook before stirring it. Stirring the egg while it is setting will make the egg more fluffy, like scrambled eggs.
- Turn the heat up to 80% and add the onion. Cook for 30 seconds and then add the cooled rice. Keep flipping or turning the rice over to heat it evenly in the pan for 1 minute.
- Add the remaining salt, sugar, white pepper, and MSG. Continue turning the rice for another minute.
- Add the chicken, oyster sauce, soy sauce, and peas and carrots. Continue turning and flipping for 3 minutes.
Nutrition Facts : Calories 1194.4, Fat 41.6, SaturatedFat 7.7, Cholesterol 178.4, Sodium 1120.9, Carbohydrate 158.5, Fiber 4.1, Sugar 2.7, Protein 41.9
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