It’s quite easy to prepare authentic Chinese restaurant-style fried rice at home. Just follow a few tips and cooking instructions. You can prepare it simply and easily without spending a dollar. It’s full of egg-scented crispy meringues, so you’ll definitely fall in love with this preparation.
Authentic Chinese restaurant-style fried rice
By following tips, you can prepare authentic Chinese restaurant-style fried rice that is neither dry nor soggy.
1. For authentic Chinese restaurant-style fried rice, you need high heat. The heat of the pan and oil should be high enough that you can see the smoke. Before you add egg and rice to the pan.
2. You should scramble the egg first so that it can develop its flavor. This way, the pan and the oil will be filled with the flavor of the egg. When you stir fry the rice, the rice will take on the flavor of the egg.
3. When you fry the fried rice, don’t press it with a spatula. Use a cutting method to loosen the rice grains, otherwise, the rice will stick to the pan and become one piece.
4. If the rice is too dry and you add water instead of oil, the water can make the rice moist, so that the fried rice isn’t too oily and it’s a grainy texture.
5. Freshly cooked rice– if you want to use freshly cooked rice. When you cook the rice, the water should preferably be about 1/4 cup less than the usual cooking water so that the cooked rice doesn’t become too soft and mushy. Make sure you let it get cold. This way the fried rice won’t stick to the pan.
6. Overnight rice– if you use rice that’s been stored overnight in the refrigerator, you don’t need to reduce the water. Scientific research has shown that overnight rice has fewer calories and absorbs less oil than freshly cooked rice.
Egg-Fried Rice Ingredients
This recipe is for 2 people, so 2 bowls of white rice, 3 eggs, and 3~4 scallions are used.
It’s a traditional and simple method, so it’s not necessary to add other ingredients.
- Rice stir fry- It’s recommended to use overnight rice or cold rice, which is better.
This is because they’re relatively dry, so can be eaten grainy, not mushy, or stick together. - Light soy sauce – It’s best to use light soy sauce, so the flavor doesn’t overpower the egg flavor and it’s less salty.
If you don’t have light soy sauce, you can just use a tablespoon of soy sauce with a little salt instead. - Black & white pepper – a few, as you like.
- White sesame- a few cooked white sesame. (optional)
How to Make Fried Rice
- Separate the egg white from the yolk and pour the yolk on the rice. Use a chopstick to mix the yolk well with the rice. Set them aside.
- Separate the chopped scallion white and scallion green.
- Heat the pan, pour in 1/2 bowl of oil over medium heat.
- Pour in egg whites and stir slowly and gently to create a ribbon effect.
- Pour off the oil and egg whites, separate them, and set them aside.
- Add some oil to the same pot, add the white part of scallions and stir-fry them for about 1 minute.PRO TIP: The reason we sauté the white part of the scallions first is because the scallions are very fragrant. Use oil to fry the scallions, and all the fried rice will be filled with the aroma of the scallions.
- Add the rice and stir-fry it for about 2 to 3 minutes.PRO TIP: If the rice sticks together when you fry rice, you should not press it with a spatula. Use the cutting method – use a spatula to cut the rice – so that the fried rice has a grainy texture and doesn't stick together.
- Add light soy sauce, black or white pepper, and the green part of the scallions and fry for another minute. Adjust to taste.PRO TIP: If the rice is too dry and you add water instead of oil, the water can make the rice moist so that the fried rice isn't too oily and it's a grainy texture.
- Sprinkle some white toasted sesame seeds on top. (Optional)
More fried rice recipes:
Steak Fried Rice
Pulled Pork Fried Rice
Baked Pork Chops and Rice
Oven Fried Chicken Fried Rice
Garlic Fried Rice – Less Than 10 Minutes
what do you eat with fried rice
RECOMMEND MAIN DISHES
Kung Pao Chicken
Beijing Beef
Sweet And Sour Pork
Moo Shu Vegetables
RECOMMEND HOT SOUP
Hot And Sour Soup
Chinese Beef Soup
Miso Ramen
Ingredients
Stir Fry:
- 3 large eggs
- 2 cups cold fresh-cooked rice or refrigerator overnight rice
- 1/2 cup cooking oil
Seasonings:
- 3 teaspoons light soy sauce
- 3 scallions, thinly sliced
- White or black pepper
- white sesame, optional
Instructions
- Fresh cold rice- if you use freshly cooked rice, you need to remove them from the rice cooker to a plate to cool the rice completely. (Noted 1)
- Separate the egg white from the yolk, pour the yolk on the rice, and set the whites aside.
- Separate the chopped scallion white and scallion green.
- Heat the pan, pour in 1/2 bowl of oil over medium heat. (Noted 2)
- Pour in egg whites and stir slowly and gently to create a ribbon effect.
- Pour off the oil and egg whites, separate them, and set them aside.
- Add some oil to the same pot, add the white part of scallions and stir-fry them for about 1 minute, then add the rice and stir-fry it for about 2 to 3 minutes. (Noted 3)
- If the fried rice is too dry, you can add a little water to make it moist. Increase it gradually instead of adding too much at once. About 2 tablespoons at a time, depending on your taste. Just add a little if it's not enough. (Noted 4)
- Add light soy sauce, black or white pepper, and the green part of the scallions and fry for another minute. Adjust to taste.
- Transfer to a serving platter sprinkles some white toasted sesame seeds on top. (Optional)
Video
Tips & Notes:
If the bamboo chopsticks dipped in the oil have many small bubbles, it means the oil temperature is ready for cooking.
You can also add a drop of egg liquid to the oil pan. If there are many bubbles, it means that the oil temperature is ready. 3. If the rice sticks together when you fry rice, you should not press it with a spatula. Use the cutting method – use a spatula to cut the rice – so that the fried rice has a grainy texture and doesn’t stick together. 4. If the rice is too dry and you add water instead of oil, the water can make the rice moist so that the fried rice isn’t too oily and it’s a grainy texture.
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