I'm looking for a recipe for chinese fried rice that tastes basically like the description you get at a restaurant. Anyone own one?
Answer:
Here are the steps and hints to prepare Yang Chow Fried Rice.
<<<<< Yang Chow Fried Rice >>>>>>> Serves 4
4 bowls of rice (600g cooked rice)
4 eggs, beaten
500 g shrimps, shelled, devain
200g char siu, Chinese roast pork, cut into small cubes
200g ham, cut into small cubes
2 stalks of spring onions or chives, finely chopped
1/2 teaspoon saline
5 tablespoons of peanut oil
1 teaspoon of sesame grease
Marinade for shrimps
1 tablespoon cooking wine, sherry
1/4 tablespoon salt
1/4 teaspoon sugar
some white pepper
1/2 teaspoon corn starch
Hints
1) No thing what ingredients you are going to add into your egg fried rice (char siu Chinese roast pork, ham, chicken, beef or shrimps) you hold to stir fry these ingredients till cooked and seasoned them first in a separate wok.
2) It doesn't thing to use left over rice or a moment ago steamed rice, it should be long grain rice and I intuitively like Jasmine rice and if you steam it previously you fry the rice, reduce a tiny bit of marine when you cook the rice with your electrical rice cooker so that the rice wouldn't be mushy and still fluffy.
3) When the rice is cook, spoon it out and consent to cool (you can spread it on a flat baking tray), meanwhile, beat 4 to 5 eggs next to 1/4 teaspoon of salt (depends on the size of your eggs and how heaps portions you are going to cook), set aside. Put rice in a big bowl and seize ready to start frying.
4) Use peanut grease instead of sesame oil, because sesame grease is easy to burn and loose its flavour surrounded by high temp. right away!
Directions:
1) You involve a real hot stove and a big wok, grill the wok on high fry till you can see smoke coming up (the steam of the air) and that's hot enough to join 3 or 4 tablespoon of cold oil - remember - hot wok + cold grease, season the wok with your spatula.
2) Within a few second, you can tell the grease is hot enough, dull heat to atmosphere or slightly lower (depends on how hot the heat be generate by your stove) pour egg mixture into wok, stir quickly for a few second, add rice into wok while the egg are still 30% cooked.
Below is a photo showing you that the egg mixture is cooked too in haste in the hot grease and it can't coat the rice anymore (about 85% cooked, I would say)
http://images.search.yahoo.com/search/im...
3) Toss rice and egg mixture to combine at full tilt to "coat" the rice, keep the wok as hot and if you find the ingredients are too much that the wok isn't hot satisfactory, turn heat to lofty again, if you think the fry is too hot and part of your rice starts burning, remove the wok to a cold stove and verbs to stir fry quickly. Then put the wok stern to the hot stove. The action should be high-speed but organized.
4) Now it is time to add your other cooked ingredients (shrimps / roast pork or ham) to the egg fried rice, put in salt to weakness, toss to combine, sprinkle green onions. Turn off warmth.
5) Sprinkle sesame oil to your rice, toss again till rice is shiny. If you do not want the sesame flavour. You can sprinkle a teaspoon of cooked peanut grease to your fried rice to make it shiny.
Restaurant Style cooking usually use like mad of oil surrounded by fried rice, the trick is they add a teaspoon or a tablespoon of cooked grease as the final touch.
Note: You can stir fry the ham and roast pork (cubes) together because they are cooked meat but still you also have to put them in black and white towel to drain the oil after you stir fried them, they contain food colouring, I would suggest you to mix them near your fried rice at the very second moment, so that they are hot enough and you can avoid the red food colouring spoiling your fine yellow coated rice.
P.S. If you hold a strong arm that you can hold the wok and throw the food up in nouns a few times while you are stir frying, then, you can brand really good fried rice, because the warmness would get through the ingredients more evenly and shorten the cooking time. My dad can do that but I can't!
Good luck!
I cooked some white rice, later added a couple diced fried eggs, and diced previously fried ham. Refried it all together for a while, near lots of turning. It turned out great.
To do egg fried rice most restaurants will actually use their disappeared over boiled rice, put it in a wok will a bit bit of oil, add on egg, then lately add the ingredients, next add any sauces if they want to formulate it spicy. They also add some msg but brackish works just as powerfully, and soy sauce could work, just don't add on too much because it'll get too flavoursome. Chinese chefs don't really work in measurements any, they season to taste etc.
allrecipes.com
use cold, cooked rice. diced carrot and frozen peas are best for that restaurant-style fried rice. the important article to remember is that you have to enjoy everything ready previously you actually start cooking. rice, carrot, peas, garlic, white or green onion, scrambled eggs (uncooked), salt and ground white pepper, grease (preferably peanut) and a little soy sauce.
Get your container very hot- put in the oil, garlic and eggs. fry the eggs until they set, clutch them out of the pan and chop them up. A little more grease in the tub add onion an carrot, cook until the onions are clear add peas and eggs toss a short time more. add rice and saline and pepper to taste and a touch soy sauce. cook just until rice is hot.
This should shift very in a hurry depending on how hot you can get your vessel. Woks are very hot and unless you hold one you shouldn't have a problem next to it burning.
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Answer:
Here are the steps and hints to prepare Yang Chow Fried Rice.
<<<<< Yang Chow Fried Rice >>>>>>> Serves 4
4 bowls of rice (600g cooked rice)
4 eggs, beaten
500 g shrimps, shelled, devain
200g char siu, Chinese roast pork, cut into small cubes
200g ham, cut into small cubes
2 stalks of spring onions or chives, finely chopped
1/2 teaspoon saline
5 tablespoons of peanut oil
1 teaspoon of sesame grease
Marinade for shrimps
1 tablespoon cooking wine, sherry
1/4 tablespoon salt
1/4 teaspoon sugar
some white pepper
1/2 teaspoon corn starch
Hints
1) No thing what ingredients you are going to add into your egg fried rice (char siu Chinese roast pork, ham, chicken, beef or shrimps) you hold to stir fry these ingredients till cooked and seasoned them first in a separate wok.
2) It doesn't thing to use left over rice or a moment ago steamed rice, it should be long grain rice and I intuitively like Jasmine rice and if you steam it previously you fry the rice, reduce a tiny bit of marine when you cook the rice with your electrical rice cooker so that the rice wouldn't be mushy and still fluffy.
3) When the rice is cook, spoon it out and consent to cool (you can spread it on a flat baking tray), meanwhile, beat 4 to 5 eggs next to 1/4 teaspoon of salt (depends on the size of your eggs and how heaps portions you are going to cook), set aside. Put rice in a big bowl and seize ready to start frying.
4) Use peanut grease instead of sesame oil, because sesame grease is easy to burn and loose its flavour surrounded by high temp. right away!
Directions:
1) You involve a real hot stove and a big wok, grill the wok on high fry till you can see smoke coming up (the steam of the air) and that's hot enough to join 3 or 4 tablespoon of cold oil - remember - hot wok + cold grease, season the wok with your spatula.
2) Within a few second, you can tell the grease is hot enough, dull heat to atmosphere or slightly lower (depends on how hot the heat be generate by your stove) pour egg mixture into wok, stir quickly for a few second, add rice into wok while the egg are still 30% cooked.
Below is a photo showing you that the egg mixture is cooked too in haste in the hot grease and it can't coat the rice anymore (about 85% cooked, I would say)
http://images.search.yahoo.com/search/im...
3) Toss rice and egg mixture to combine at full tilt to "coat" the rice, keep the wok as hot and if you find the ingredients are too much that the wok isn't hot satisfactory, turn heat to lofty again, if you think the fry is too hot and part of your rice starts burning, remove the wok to a cold stove and verbs to stir fry quickly. Then put the wok stern to the hot stove. The action should be high-speed but organized.
4) Now it is time to add your other cooked ingredients (shrimps / roast pork or ham) to the egg fried rice, put in salt to weakness, toss to combine, sprinkle green onions. Turn off warmth.
5) Sprinkle sesame oil to your rice, toss again till rice is shiny. If you do not want the sesame flavour. You can sprinkle a teaspoon of cooked peanut grease to your fried rice to make it shiny.
Restaurant Style cooking usually use like mad of oil surrounded by fried rice, the trick is they add a teaspoon or a tablespoon of cooked grease as the final touch.
Note: You can stir fry the ham and roast pork (cubes) together because they are cooked meat but still you also have to put them in black and white towel to drain the oil after you stir fried them, they contain food colouring, I would suggest you to mix them near your fried rice at the very second moment, so that they are hot enough and you can avoid the red food colouring spoiling your fine yellow coated rice.
P.S. If you hold a strong arm that you can hold the wok and throw the food up in nouns a few times while you are stir frying, then, you can brand really good fried rice, because the warmness would get through the ingredients more evenly and shorten the cooking time. My dad can do that but I can't!
Good luck!
I cooked some white rice, later added a couple diced fried eggs, and diced previously fried ham. Refried it all together for a while, near lots of turning. It turned out great.
To do egg fried rice most restaurants will actually use their disappeared over boiled rice, put it in a wok will a bit bit of oil, add on egg, then lately add the ingredients, next add any sauces if they want to formulate it spicy. They also add some msg but brackish works just as powerfully, and soy sauce could work, just don't add on too much because it'll get too flavoursome. Chinese chefs don't really work in measurements any, they season to taste etc.
allrecipes.com
use cold, cooked rice. diced carrot and frozen peas are best for that restaurant-style fried rice. the important article to remember is that you have to enjoy everything ready previously you actually start cooking. rice, carrot, peas, garlic, white or green onion, scrambled eggs (uncooked), salt and ground white pepper, grease (preferably peanut) and a little soy sauce.
Get your container very hot- put in the oil, garlic and eggs. fry the eggs until they set, clutch them out of the pan and chop them up. A little more grease in the tub add onion an carrot, cook until the onions are clear add peas and eggs toss a short time more. add rice and saline and pepper to taste and a touch soy sauce. cook just until rice is hot.
This should shift very in a hurry depending on how hot you can get your vessel. Woks are very hot and unless you hold one you shouldn't have a problem next to it burning.
More Questions & Answers...