Tips on cooking fried rice

last SG · 2006-10-18T13:31:39+00:00

SAMBAL FRIED RICE this is my recipe for sambal fried rice.... very nice... try it!!! This recipes quantity enough for about 2 person. Ingredient: 2-3 garli...

R3SsH|n SG

Just now watch a show that talk about cooking fried rice...
It is said that cooking fried rice shows one person's skill in culinery.

before i forget the tips...i will post it here to share... Embarassed

1) Add more oil to the wok. Pour the beated egg in. This is to prevent the egg from sticking to the wok. Another purpose is so that you need no add much oil when u cook the rice.
2)Cook the egg. Fire must not be too high, if not the egg will become chao tak. Throw in the spring onion next. Make sure the egg is not overcooked.
3) Cooked rice should be left overnight. Actually, the wetness of the rice is the most important. Keep it as dry as possible with little bit moisture.
4) After cooking the egg, throw in the rice. Toss it around so that the egg aroma and rice can come together.
5) Add some seasoning.
6) Add in the soy sauce. Important thing to remember is that soy sauce should be added around the wok, not onto the rice itself.
7) Stir fry till aroma comes. Serve.

Something simple yet amazing...
anymore tips?

skeujin SG

yr fly lice no lap cheong n no chai one....

n most important no bak you.... Sad

R3SsH|n SG

you can add yourself mahz...thats the good thing about fried rice...many variations...

Texcoco II SG

Amazing! Thanks for the tips! *Taking note* Mr. Green

bluejuice SG

cool! thanks for sharing!

laurence82 SG

Never get a poly student to cook it

Twisted Evil

Texcoco II SG

btw, how much oil is then considered as "enough"?

BrUtUs SG

need to add garlic? when throw in salty fish?

R3SsH|n SG

hmm...depends on how much egg u put in. cos the egg is suppose to absorb the oil when u first cook it. the left enough oil to cook the rice.

missqi SG

Don't antagonise me. Twisted Evil

kaister SG

Can use butter instead of oil?

R3SsH|n SG

as when you like for the garlic. but if u put it early, the garlic might cover the whole aroma of the rice and egg. so i suggest put it after u put in the rice. then cook it till the garlic smell comes out lor..

salty fish depends how cooked is the fish. if its fairly cooked already, u can put it late or the last few steps..

R3SsH|n SG

you can try... Laughing
try already tell me...

kaister SG

Tried before liao... the rice turns yellow instead of light brown.

More fragrant and nicer looking but it's hard to control the amount cos' I still dun really know how... Laughing

vito_corleone SG

you need a very powerful fire which is unachievable by 99.99999% of housesold stoves. the "wok hei" gives the fried rice the shiokness and flavour Laughing

kaister SG

Won't the large fire burn the rice at the bottom of the pile?

I've tried to use a normal household stove at full blast but the rice gets burnt even when constant stirring was done.

NewAge SG

freak 'wok hei' is so hard to achieve. Heard must do constant flipping my wrist not strong enugh

missqi SG

You need ALOT of speed to cook over a big fire.
Ever watched the hawker cook before?
He flips the food over and over, holding the frying pan with a cloth, moving in tandem with his spatula; perspiration drenching his stained white shirt.

You only stand in front of the stove and move your wrist.
Laughing

tHoMiE SG

ermmm flipping the wok is not 100% needed to achieve the wok hei when flrying rice. The big flame is needed for the wok hei no doubt, still the temp must be comtrol. Reasonable amount of wok hei can be achieve by conventional household stove.

Beside looking damm cool, which is totally not the point. Flipping the wok is done to stir the rice and making it move constantly to prevent wok sticking when high heat is used. Still when small amount of rice is been fried u can use the stir method but need to stir very fast. My skill not there yet but this method produce a ricebowl of good wok hei fried rice as vouch by my chef fren. When flipping a wok is it important not to lift the wok or sauce pan too high away from the fire. That defeat the purpose of high power fire.

Adding butter just before the fire rice is served gives it a good aroma.
The eggs add pior to the rice also helps in preventing the rice from sticking to the wok besides giving it good aroma.
Freshly cook rice can be fried too, need a lot of skill , practise makes perfect.
Adding some wine be it chinese wine or sake prior to serving gives the rice a nice aroma.

Best tasting fried rice i eaten is Kimuchi Chahan from Tamaya a jap resturant where i use to work. 2nd best tasting fried rice i eaten is fried by my fren at a canteen at CIAS cargo centre. He used to fired a lot of rice when he works at Ajisan and Oshio a ramen resturant. I learnt a lot of fried rice skill from him.

matchless SG

There was once when i was studying overseas, i used to cook fried rice a lot.

And there was this one instance, when i was cooking it, i kind of mixed around 2 types of sauces together.

I remember eating it later, and thought to myself, "my god, it's amazing!" I even let my friend sample and he said it was pretty amazing.

I'm not saying it was world class standard. But that was the finest plate of fried rice i ever cooked in my life. Sad to say, i never took down the exact steps i used, and the sauces i employed.

I have not been able to reproduce that plate of fried rice, and it saddens me. Sad