What's new
By:
Filters
Cooking Forum

This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

all about fried rice

C

clementine

Guest
I am a 75 year old new member. I have cooked by scratch all my life..but now cannot make a decent fried rice. What kind of rice is best? How to cook the same? How do the restaurants make it? Your knowledge is appreciated.:confused:
 
CHINESE FRIED RICE

1/4 cup salad oil
1/4 cup chopped scallions
2 cups diced cooked ham, pork, or shrimp
2 2/3 cups Minute Rice
4 eggs, scrambled in small pieces
2 cups chicken broth
2 cans (3 oz. each) sliced mushrooms
2 cups cooked peas
2 teaspoons soy sauce

Heat oil in skillet. Saute scallions, ham, and rice in oil for about 5 minutes. Remove from heat. Stir in eggs.

Bring broth, mushrooms with liquid, peas, and soy sauce to a boil. Stir into rice mixture. Cover and let stand 5 minutes. Stir to mix.

TO MAKE AHEAD:
Chop all necessary ingredients and store in the refrigerator until ready to cook. Cook, drain, and chill peas. (If you use frozen peas, cook a 1-lb. package; it may measure more than what is called for, but you can use all.) Use a flameproof casserole for cooking and serve from it at the table. Or cook the rice dish in an electric skillet right in front of your guestsl

Makes 8 servings


Chicken Fried Rice

1 tb Oil
1 Egg, slightly beaten
2 tb Oil
1 c Chicken, finely diced
1 md Onion, finely diced
1/2 c Water chestnuts, finely diced
1/2 c Bamboo shoots, finely diced
1/2 c Celery, finely diced
1 c Fresh bean sprouts
1/2 c Frozen peas (opt)
1/2 c Sliced mushrooms (opt)
4 c Cooked rice
Soya sauce
Salt
Pepper

1. Cut up and prepare all ingredients. Reserve.

2. Heat wok up with 1 tablespoon oil and fry egg into a thin sheet.
Remove to plate and reserve.

3. Add 2 tablespoons more oil to wok. Heat until smoking. Stir fry
chicken and onion together until cooked. (If leftover meat is used,
just heat through.) Add bean sprouts, peas, celery. Stir and cook 2
minutes with wok covered. Uncover wok, add all the rest of the
vegetables. Stir fry and cook covered for 2 additional minutes. Add
cooked rice, season with salt, pepper, soya sauce. Reduce heat to
medium. Take your turner and break up clumps of rice as finely as
possible. Make sure rice takes up soya sauce and does not remain
white. Keep stir-frying until all rice is broken up and heated
through. Shut heat off. Cut up sheet of egg into small pieces and
stir into rice, or remove rice to serving platter and garnish with
egg slivers.

NOTE: Leftover rice makes a better fried rice. If using leftover rice,
place rice in sieve and rinse with hot water from the tap. Pork ,
beef or shrimps (cooked or uncooked) may be substituted for above
chicken.
 
CHINESE FRIED RICE WITH PORK

3/4 lb. boneless pork loin
5 slices bacon
2 eggs, beaten
1 c. chopped fresh mushrooms
1/2 c. thinly sliced green onion
3 c. cold cooked rice
1/4 c. soy sauce

Partially freeze pork. Thinly slice across the grain into bite-sized strips; set aside. In large skillet or wok cook bacon until crisp. Drain bacon, reserving 3 tbsp. drippings; crumble bacon on paper toweling. Cook eggs in 1 T. hot drippings for 2 minutes or until set; remove and set aside. Add 1 T. drippings to skillet. Stir-fry half of pork till browned; remove. Stir-fry remaining pork; remove. Add remaining drippings to wok; stir-fry mushrooms and onion 1 minute or until tender. Stir in bacon, egg, pork and rice; cook 2 minutes, stirring gently. Pour soy sauce over pork-rice mixture; cook 3 minutes more or until heated through.
 
Chinese-Style Egg Fried Rice

Preparation time : 20 minutes
Cooking time : 10 minutes
Servings: 4

Ingredients Preparation
2/3 cup [180 mL] uncooked long grain white rice
3 eggs, beaten
2 tablespoons [30 mL] vegetable oil
2 cloves garlic, crushed
4 green onions, chopped
1 cup [250 mL] fresh or frozen sweet peas
1 tablespoon [15 mL] light soy sauce
Pinch of salt
Salted boiling water
Fine green onion strips, to garnish
Into a casserole, boil rice into salted boiling water for approximately 10 to 12 minutes, until almost done, yet not soft.
Well drain then cool rice under cold running water; well drain rice.
Pour beaten eggs into a frypan; scramble eggs until set, yet not dry.
Into a preheated wok or a large frypan, heat vegetable oil over high heat until really hot, leaning wok or frypan to completely cover the bottom with hot oil.
Add crushed garlic, chopped green onions and sweet peas; fry stirring from time to time, for 1 to 2 minutes.
Well mix in well-drained rice before mixing in scrambled eggs, light soy sauce and salt, being careful to evenly distribute scrambled eggs.
Evenly pour fried rice into 4 individual bowls.
Serve immediately, each serving garnished with fine green onion strips.
 
Fried Rice With Eggs and Country Ham

Serves 4 (main course)


Eggs and a container of leftover rice in the refrigerator mean that dinner can truly be last-minute. Salty country ham is an especially wonderful embellishment.


4 jumbo eggs at room temperature 30 minutes
2 tablespoons water
1 teaspoon kosher salt
2 tablespoons vegetable oil
3 oz country ham, chopped (1/2 cup; see cooks’ note, below)
5 cups cold cooked jasmine or long-grain brown rice, crumbled to separate grains
6 to 8 scallions, thinly sliced (about 1 1/2 cups)
1 teaspoon Asian sesame oil


Whisk together eggs, water, and salt until combined well. Heat a wok or
12-inch heavy skillet (not nonstick) over medium-high heat until hot. Add
vegetable oil and ham and cook, tossing and separating pieces of ham, just
until ham begins to darken, about 10 seconds. Add rice and toss to coat with
oil. Reduce heat to medium and cook, covered, stirring frequently, until
rice is hot, 4 to 5 minutes. Stir in half of egg mixture and cook, tossing,
until rice is well coated and eggs begin to cook. Make a well in rice and
add remaining egg mixture. Cook, stirring eggs often but not incorporating
rice, just until eggs are softly scrambled, then toss with rice. Stir in
scallions and sesame oil.

Cooks’ note: If you can’t find country ham, prosciutto is a good substitute.

Servings: 4
 
Benihana Japanese Fried Rice

4 cups cooked converted or parboiled rice (1 cup uncooked)
1 cup frozen peas, thawed
2 tablespoons finely grated carrot
2 eggs, beaten
1/2 cup diced onion (1/2 small onion)
1 1/2 tablespoons butter
2 tablespoons soy sauce
salt
pepper

1. Cook rice following instructions on package (Bring 2 cups
water to a boil, add rice and a dash of salt, reduce heat
and simmer in covered saucepan for 20 minutes). Pour rice into
a large bowl to let it cool in the refrigerator.

2. Scramble the eggs in a small pan over medium heat. Separate
the scrambled chunks of egg into small pea-size bits while
cooking.

3. When rice has cooled to near room temperature, add peas,
grated carrot, scrambled egg and diced onion to the bowl.
Carefully toss all of the ingredients together.

4. Melt 1 1/2 tablespoons of butter in a large frying pan over
medium/high heat.

5. When butter has completely melted, dump the bowl of rice and
other ingredients into the pan and add soy sauce plus a dash of
salt and pepper. Cook rice for 6-8 minutes over heat, stirring
often

Serves 4.
 
Oh my darlin' , oh my darlin' Clementine! ...welcome to Spice Place and hope all these recipes MamaM posted will help you get back to making your best fried rice ever!!! I make fried rice all the time with leftover white rice and it is so good, I get my skillet really hot and pour in a thin layer of canola oil, then put my rice into it and let it fry until light golden brown brown and then add my other ingredients.. You do not have to go to any great lenghts to make it. I use chopped up bits of carrots and celery and frozen english peas. Diced garlic and onion, I stir fry all these in a seperate little skillet. My secret special ingredient is sesame oil, when finished I drizzle it onto my rice, along with a small amount of soy sauce! Lastly I make a well in the center and scramble an egg sometimes and after it is done stir it in, but usually I forget that step :D actually I never miss it if I do forget! I love fried rice!!! I hope it works for you. Please let us know and if you would like we would love to have you be an active part of our little on-line family!

Merry Christmas, CCCathy
 
Welcome to Spice Place Clementine. I will have to leave the fried rice recipes to Mama, Cathy and Rick but I just wanted to jump in and tell you hello.
 
Welcome Clementine! We're a fine bunch of folks and we're happy to pull out the chair for ya and take your coat... ALWAYS room at the table for more! My name's Kevin... :)
 
Mama Mangia said:
Cathy - that's close to how I do it - fried rice is the one of the easiest ways to use up leftover rice!
Click to expand...
Hey MamaM don't you love my lack of a formal recipe! Hee-hee I just make as much as I need forget measuring! Also I make enough for 1 person to all 9 of us or 10 if my daughter is visiting! Or I just make enough to use up leftover rice. I do not add mushrooms to mine, as I do not care for the moistness the mushrooms give off, I prefer mine dry, only mositure I need is extra soy sauce:p I never have but a nice can of drained water chestnuts would not be a bad addition either!
 
Cathy - I never measure when cooking and only occasionally when baking - I do so much by look and feel. but it's always great - no one complains!
 
Fried rice....

Hi everyone, Mama thanks for all the fried rice recipes. I made chicken fried rice the other night but I cheated and made my rice first, then I added 2 eggs into the rice.

I had my wok heating up with 2 tbsp. olive oil, I added frozen peas first, then onion, carrots, 2 cups of already cooked cut-up chicken. I also used a pkg. of fried rice seasoning mix with 2 tbsp. soy sauce and 1/3 cup water, let the mixture thicken. I added my rice last minute and cooked it about another 2 min. all together. I had this for dinner the other night it was good but :rolleyes: not like take-out & they do it so fast and authentic!! ;)
Cookie :)
 
Last edited:
Fried Rice, My Basics

The most important thing with making fried rice, like in several of Mama's recipes, the use of left over COLD rice but with an addition of a shot of white vinegar. I learned this idea from an Iron Chef episode and really appreciate the addition to the flavor. I use to use a dry sherry along with soy sauce but like the vinegar much better. The second is a really hot wok. Sorry to say, non stick pans would be nice but can't take the heat. A nice seasoned wok is the best. Since high heat is needed, so is peanut oil. It can be heated and has a high smoking point.

I make my fried rice very simple, Add a few tbls of peanut oil to the hot wok. Add 2 cups of cold white rice, 3 cloves of chopped garlic and about a tsp of fresh ground ginger. Stir stir stir and heat the rice through. Stir in a few good shots of soy sauce and right away, remove the rice from the wok. Stir in some sliced scallions, some cooked bbqed pork strips or chicken. (Into the rice) Place the wok back on the heat, another splash of oil and then in with 2 beaten eggs. I swirl the egg onto the bottom of the wok like making a crepe. Really thin. Cook one side and then flip. The wrist action impresses the kids. With the oil in the wok the egg slides very easily though. Slide the egg onto the cutting board when done, lightly salt and pepper and then cut into thin strips. Fold the strips of egg into the rice.

At times I too like a few drops of sesame oil. You have to be careful with it though because it is some very strong stuff.

If you would like a more flavor full rice you can pre cook the rice in a chicken stock first and then refrigerate it over night. I have tried it with beef stock but am not much of a fan of beef flavored fried rice.

Enjoy, IC
Lol, not long ago, discussing fried rice with a friend from West Virginia, Fried rice to her was frying rice in bacon fat. It's a family favorite of her's.
 
The Ironic Chef said:
Lol, not long ago, discussing fried rice with a friend from West Virginia, Fried rice to her was frying rice in bacon fat. It's a family favorite of her's.
Click to expand...

I once had a MIL that used bacon grease in everything, it was terrible in some things, I imagine bacon grease in rice would not appeal to me at all:eek: Just the thought of it makes me queasy! I would not even eat bacon grease over grits! Best thing it is good for is turnip or collard greens and then only a tbsp. or so! Oh and I like to cook a few strips of bacon on top of my baked beans too, that's it!
 
You must log in or register to reply here.
Back
Top