Guys (and girls). This is a weird topic, but I have been trying to duplicate the fried rice that you get in chinese restaurants for a long time, and I think it has to do with the actual rice. I buy rice in bulk (not the Uncle Ben type). Usually Mr Goudas or other white rice. Question: what kind of rice do they use in the fried rice. There is a lot of variety in the oriental supermarkets, but I need to know which one to buy.
Fried rice
- Thread starter Worf
- Start date
Any short or medium grain white rice will do. The key technique is to ensure that the cooked rice has been cooled before frying (day old refrigerated rice is often used) so that the exterior of the rice is dry while the interior is moist. This ensures that the grains will not stick together during frying and the fried rice will have the same texture that you find in restaurants. Also make sure you use high heat while frying.
well, I'm not a chef or anything but anytime I've done it is cook the rice normally via boiling water, then after it is cooked I put it in a wok or frying pan with some olive oil, and sometimes throw in peas, or diced (pre-cooked) chicken bits. Cook it until steaming hot and then serve with lite soy......
I sometimes through in some garlic or other spices if I'm in the mood......
I sometimes through in some garlic or other spices if I'm in the mood......
make sure u use a gas stove. u need the flame temp to be really high to get the wok flavour. those woks are set over a bonfire in those chinese restaurant kitchens.
dont over do it w the soy sauce. the restaurant fried rice have barely any in it if at all.
dont over do it w the soy sauce. the restaurant fried rice have barely any in it if at all.
Thanks for all this info. But what usually happens is that the rice sticks together, even after I cool it. Somehow, they fried rice in the restaurants don't stick, and the textture is much different. I can cook rice, but it doesn't come out the same. And when I start mixing all the ingredients together, more often than not it turns out to be sticky.
do what they do to pasta to keep from sticking. add some oil to the wok. it will coat the grains and keep em separated as well as provide a higher frying temp to get that flavour u are looking for.
if that doesnt work try using you batleth to break up the rice.
if that doesnt work try using you batleth to break up the rice.
I think that would be overkill!!!if that doesnt work try using you batleth to break up the rice.
A lot of these suggestions I have done, but I will try the 2 or 3 day old rice and higher temp, even though I don't have a gas stove. I was trying to get both the texture and flavour similar. But I still think the kind of rice used is important (I just don't know which one) - or maybe it is the 'wok' I use (non-stick, electric).
There are in fact different kinds of Chinese rice. Obviously, don't buy sticky rice. Buy the white, long grained rice. Thai jasmine rice works. There are other kinds too.
Chinese people don't boil rice in a pot, they use a rice cooker. I don't know what restaurants do, but if you boil the rice it isn't going to come out right. Buy a rice cooker.
Chinese people don't boil rice in a pot, they use a rice cooker. I don't know what restaurants do, but if you boil the rice it isn't going to come out right. Buy a rice cooker.
try basmati
I agree the Jasmin rice is the best.
But my second hobby is cooking, and I found that Basmati rice is great to mimick the chinese fried rice. The key to the flavor is the seasoning in the meat or vegetables.
I agree the Jasmin rice is the best.
But my second hobby is cooking, and I found that Basmati rice is great to mimick the chinese fried rice. The key to the flavor is the seasoning in the meat or vegetables.
Two Jews were argueing in a Chinese restaurant.
One Jew sais to the other : There are Jews all overthe world, I will bet you there are even Jews in China!
The other guy sais: Naw your crazy, there are no jews in China.
So they ask the waitress to go ask the Chinese cook if there are any Chinese Jews.
The waitress comes back and tells them that the Chinese cook told her there are no Chinese Jews, only orange jews and tomato jews.
well, have you ever had left over take out rice after it has cooled? it turns hard like a rock and sticks like glue. That's because there is a LOT of oil/fat when they fry it hence why it is always a little greasy.
You're probably not using enough oil when you fry it hence why it sticks together. If it is greasy, it won't stick.
Lofan way to make realy good fried rice.
Cook rice with a rice cooker, you can get them as cheap as $15 on special from Loblaw or better ones can be had for about $30 or $40, but even the lower priced ones will make prefect rice. The rice cooker will ensure your rice is done perfectly every time. What kind of rice do you buy? Go to a store that has a lots of variety and ask the guy at the store, why the fuck are you asking a bunch of horny dickheads what kind of rice to buy for fired rice? I suggest white bland rice, no scented or perfumed rice and no uncle bens parboiled rice.
Cooking rice
- Rince the rice under the tap 4 or 5 times, pour out water for the next rince being careful not to rince the rice out of the pot.
- If you are making fried rice, put a teaspoon of sesame oil and 2 teaspoons of soya sauce into the rice before you start to cook it.
Ingredients for making fried rice:
- Cooked rice. ( cooled )
- Mixed veggies ( peas, carrots, peppers, ect. ), chopped mushrooms, shallots
- One or two meats diced or chopped - (chicken, shrimps, smoked ham)
- One or two eggs
1) Beat the eggs and then fry it into an omlet and chop the egg up into small pieces.
2) Stir fry your veggies till cooked. ( I like to d0 the musrroms separately )
3) Stir fry your meat or meats till done
4) Fry the rice in a wok, and sprinkle more soya sauce and sesame oil on it ( not too much, just enough to make the rice slightly salty ) Add shallots into stir frying rice the last 2 minutes.
5) Quickly stir fry all the other ingredients into the rice with the eggs being last because it cooks quickly.
6) Sprinkle with black pepper and serve
* Be carefull not to use too much oil in every step of the stir frying or you might end up with a oily rice.
Cook rice with a rice cooker, you can get them as cheap as $15 on special from Loblaw or better ones can be had for about $30 or $40, but even the lower priced ones will make prefect rice. The rice cooker will ensure your rice is done perfectly every time. What kind of rice do you buy? Go to a store that has a lots of variety and ask the guy at the store, why the fuck are you asking a bunch of horny dickheads what kind of rice to buy for fired rice? I suggest white bland rice, no scented or perfumed rice and no uncle bens parboiled rice.
Cooking rice
- Rince the rice under the tap 4 or 5 times, pour out water for the next rince being careful not to rince the rice out of the pot.
- If you are making fried rice, put a teaspoon of sesame oil and 2 teaspoons of soya sauce into the rice before you start to cook it.
Ingredients for making fried rice:
- Cooked rice. ( cooled )
- Mixed veggies ( peas, carrots, peppers, ect. ), chopped mushrooms, shallots
- One or two meats diced or chopped - (chicken, shrimps, smoked ham)
- One or two eggs
1) Beat the eggs and then fry it into an omlet and chop the egg up into small pieces.
2) Stir fry your veggies till cooked. ( I like to d0 the musrroms separately )
3) Stir fry your meat or meats till done
4) Fry the rice in a wok, and sprinkle more soya sauce and sesame oil on it ( not too much, just enough to make the rice slightly salty ) Add shallots into stir frying rice the last 2 minutes.
5) Quickly stir fry all the other ingredients into the rice with the eggs being last because it cooks quickly.
6) Sprinkle with black pepper and serve
* Be carefull not to use too much oil in every step of the stir frying or you might end up with a oily rice.
that's right fuji, I forgot about that...it is basically steamed not boiled...DOH my bad.....
I also agree. Generally, long grain rice is less sticky. Japanese rice (more sticky) generally uses short grain rice.
