Help me make decent fried rice please.
Discussion
All
Have let the rice go cold, have tried just using soy sauce and soy sauce and oyster sauce mixed. (2tbsp of soy to 1tbsp of oyster). The rice just comes out all slimey and wet after frying. The stuff from my local take-away (Wok 2 Go in Worsley/Manchester)is dry and tasty. The only info I could get out of the guy was that they added salt and let the rice sit for 24 hours.
Thanks in advance.
Have let the rice go cold, have tried just using soy sauce and soy sauce and oyster sauce mixed. (2tbsp of soy to 1tbsp of oyster). The rice just comes out all slimey and wet after frying. The stuff from my local take-away (Wok 2 Go in Worsley/Manchester)is dry and tasty. The only info I could get out of the guy was that they added salt and let the rice sit for 24 hours.
Thanks in advance.
Cook the rice, then fluff it thoroughly so its not packed tight.
Refridgerate, then let it come up to room temperature the next day.
(if you want egg fried rice, make a very thin, sweetened omlette cooked in the wok before you fry the rice. Roll it up, and slice thinly into shreds.)
Get your wok blistering hot and stir fry spring onion chunks, pancetta (well chinese ham if you are feeling authentic and picky...but really pancetta works too), garlic, dried chillies (2) and ginger for a minute or so. You can add small cooked prawns too if you like. Don't skimp on the oil, its quite important for the rice.
quickly crumble the rice into the hot wok and toss vigorously on a high flame. pour in a mix of 2tsp light soy, 2tsp sesame oil, and a pinch of salt.
serve when very hot, grinding a little Szechuan Pepper on top for an extra kick.
Refridgerate, then let it come up to room temperature the next day.
(if you want egg fried rice, make a very thin, sweetened omlette cooked in the wok before you fry the rice. Roll it up, and slice thinly into shreds.)
Get your wok blistering hot and stir fry spring onion chunks, pancetta (well chinese ham if you are feeling authentic and picky...but really pancetta works too), garlic, dried chillies (2) and ginger for a minute or so. You can add small cooked prawns too if you like. Don't skimp on the oil, its quite important for the rice.
quickly crumble the rice into the hot wok and toss vigorously on a high flame. pour in a mix of 2tsp light soy, 2tsp sesame oil, and a pinch of salt.
serve when very hot, grinding a little Szechuan Pepper on top for an extra kick.
Wadeski said:
Cook the rice, then fluff it thoroughly so its not packed tight.
Refridgerate, then let it come up to room temperature the next day.
(if you want egg fried rice, make a very thin, sweetened omlette cooked in the wok before you fry the rice. Roll it up, and slice thinly into shreds.)
Get your wok blistering hot and stir fry spring onion chunks, pancetta (well chinese ham if you are feeling authentic and picky...but really pancetta works too), garlic, dried chillies (2) and ginger for a minute or so. You can add small cooked prawns too if you like. Don't skimp on the oil, its quite important for the rice.
quickly crumble the rice into the hot wok and toss vigorously on a high flame. pour in a mix of 2tsp light soy, 2tsp sesame oil, and a pinch of salt.
serve when very hot, grinding a little Szechuan Pepper on top for an extra kick.
Cheers!Refridgerate, then let it come up to room temperature the next day.
(if you want egg fried rice, make a very thin, sweetened omlette cooked in the wok before you fry the rice. Roll it up, and slice thinly into shreds.)
Get your wok blistering hot and stir fry spring onion chunks, pancetta (well chinese ham if you are feeling authentic and picky...but really pancetta works too), garlic, dried chillies (2) and ginger for a minute or so. You can add small cooked prawns too if you like. Don't skimp on the oil, its quite important for the rice.
quickly crumble the rice into the hot wok and toss vigorously on a high flame. pour in a mix of 2tsp light soy, 2tsp sesame oil, and a pinch of salt.
serve when very hot, grinding a little Szechuan Pepper on top for an extra kick.
Cook rice. Let it cool to room temp. If you have time, then put it in the fridge (after it has cooled to room temp). The longer in the fridge, the better.
Take a couple of eggs, beat them. Add a good pinch of salt and pepper. Add 1 tsp of sesame oil and the same of light soy sauce. Add in a small handful of frozen peas. Mix together.
Heat your wok until smoking. Add a good glug of groundnut oil (3-4 tablespoons). Swirl it about. Add your rice and the egg mix and move it about to avoid large lumps of egg forming. Add a dash of dark soy for colour. Check seasoning and serve it up. The trick is not to over cook it otherwise the rise goes hard.
You can do variations like adding prawns or cooked meats shredded up. Add it all at the same time.
Take a couple of eggs, beat them. Add a good pinch of salt and pepper. Add 1 tsp of sesame oil and the same of light soy sauce. Add in a small handful of frozen peas. Mix together.
Heat your wok until smoking. Add a good glug of groundnut oil (3-4 tablespoons). Swirl it about. Add your rice and the egg mix and move it about to avoid large lumps of egg forming. Add a dash of dark soy for colour. Check seasoning and serve it up. The trick is not to over cook it otherwise the rise goes hard.
You can do variations like adding prawns or cooked meats shredded up. Add it all at the same time.
good point: make sure you wash your rice properly before cooking.
I fill a bowl with water, put the rice in, knead it between fingers until the water is cloudy, drain, rinse, and repeat until the water stays clear-ish.
you also obviously dont want mushy overcooked rice to start with, but go to "al dente" and you get crunchy fried rice which isnt nice
a rice cooker helps get the right consistency for me.
the point i made about not skimping on the oil works too - keeps the grains seperate and the rice moving in the wok.
I fill a bowl with water, put the rice in, knead it between fingers until the water is cloudy, drain, rinse, and repeat until the water stays clear-ish.
you also obviously dont want mushy overcooked rice to start with, but go to "al dente" and you get crunchy fried rice which isnt nice
a rice cooker helps get the right consistency for me.
the point i made about not skimping on the oil works too - keeps the grains seperate and the rice moving in the wok.
washing some of the starch out first helps a lot, but i then pour a kettle full of boiling water through the rice in a sieve/ collander to wash out the starch which was released during cooking. let this drain for a few mins and then use.
i picked up this tip from ching whatshername on telly too. chuck all the lightly beaten egg in the pan/ wok first and almost let it set. then chuck the rice in and stir quickly to break the egg up.
i picked up this tip from ching whatshername on telly too. chuck all the lightly beaten egg in the pan/ wok first and almost let it set. then chuck the rice in and stir quickly to break the egg up.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff