Help me make decent fried rice please.
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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.
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.
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