All the Fried recipes online are really bad. They are really Americanized and are not as good as restaurant quality, they are comparable to buffet quality. Does anyone know of a good chicken fried rice recipe (it doesn't have to be chicken, it can be veggie) that they have made that tastes like a sit down Chinese restaurants' version?
As an American, I take offense to that statement, But for any fried rice, Use rice that's been cooked for a bit, I have a rice cooker and will cook rice 4 hours prior, not freshly made. Add a few tablespoons of olive oil to a hot pan add chopped garlic and onions and toss till the garlic is lightly browned, throw in the rice and add a small amount of soy sauce. I like a bit of fish sauce in mine" 3 Crabs Brand". I even add shredded carrots and a few green peas every now and then.
Note: If adding any meat, I usually use Boneless-Skinless chicken breast cubed, throw it in when garlic and onions are done, then proceed. This is a typical Hmong Fried Rice
July 3rd, 2008 at 12:41 am
I have a good chicken recipe, but its not fried chicken. Do you still want it? Ill check back with you in a minute.
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July 3rd, 2008 at 12:51 am
i have a veggie fried rice one its really gewd i got it from my mom :] ill send it to you later!!
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my mom is mixed with chinese
July 3rd, 2008 at 12:53 am
I find it is best to pre-cook the rice and put it on absorbant paper towels on a tray and leave for several hours or overnight. Then pre-cook any vegies to 'crunch' point, (usually means 2-3 mins in boiling water) and drain. Pre cook any meats you are using. Then heat vegetable oil in pan (a little sesame oil gives a good flavour - but use sparingly as it is strong) put in all ingredients and add soy sauce while stirring - add soy gradually and keep tasting till you get a good flavour. Just cook until everything is heated through.
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July 3rd, 2008 at 1:29 am
Fried Rice is great because of it's simplicity. This is a basic authentic recipe- add what you wish, diced carrots, cubed cooked pork, etc- up to you!
1 tablespoon peanut oil
4 large eggs, lightly beaten
4 cups cold unsalted steamed white rice
3/4 teaspoon salt
1/2 cup thinly sliced scallion greens (3 to 4 scallions)
1 to 2 teaspoons Asian sesame oil
Special equipment: a well-seasoned 14-inch flat-bottomed wok
PreparationHeat wok over high heat until a drop of water vaporizes instantly upon contact. Add peanut oil, swirling to coat wok evenly, and heat until hot and just smoking. Add eggs, tilting wok and swirling eggs to form a thin even layer on cooking surface, and cook 30 seconds, then add rice and salt and stir-fry, breaking up eggs and letting rice rest several seconds between stirs, until rice is hot, 2 to 3 minutes. Add scallion greens and sesame oil (to taste) and stir-fry until combined well
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July 3rd, 2008 at 3:18 am
As an American, I take offense to that statement, But for any fried rice, Use rice that's been cooked for a bit, I have a rice cooker and will cook rice 4 hours prior, not freshly made. Add a few tablespoons of olive oil to a hot pan add chopped garlic and onions and toss till the garlic is lightly browned, throw in the rice and add a small amount of soy sauce. I like a bit of fish sauce in mine" 3 Crabs Brand". I even add shredded carrots and a few green peas every now and then.
Note: If adding any meat, I usually use Boneless-Skinless chicken breast cubed, throw it in when garlic and onions are done, then proceed. This is a typical Hmong Fried Rice
References :
My Better half is Hmong
June 14th, 2010 at 2:55 pm
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