thought I'd let you all into secret of take-away fried rice. I've been amazed at the amount of crap on internet forums in making take-away fried rice, one forum the secret ingredient is Oyster sauce, the next forum it's dark soya. It's not about what ingredient you add to a dish, it's about how you cook it.
This is how our chinese Restaurant does it, use proper ingredients:
- rinse and boil jasmine rice until it's partially cooked.
- Once partially cooked, rinse under cold water tap
- place in a drainer and set in fridge over night.
next day
- heat peanut oil in wok at high heat (emphasis on high heat)
- put in enough rice for one person and stir until rice seems to dry
- add light soya or dark soya. (Light gives you sweetness, dark gives you salty)
- Depending on quality of ingredients you could add chicken stock, powder, etc, to enhance flavour.
- After frying the rice, make a circle, and add egg (of whatever mixture) into the middle. Mix together thoroughly and stir fry
This is how our chinese Restaurant does it, use proper ingredients:
- rinse and boil jasmine rice until it's partially cooked.
- Once partially cooked, rinse under cold water tap
- place in a drainer and set in fridge over night.
next day
- heat peanut oil in wok at high heat (emphasis on high heat)
- put in enough rice for one person and stir until rice seems to dry
- add light soya or dark soya. (Light gives you sweetness, dark gives you salty)
- Depending on quality of ingredients you could add chicken stock, powder, etc, to enhance flavour.
- After frying the rice, make a circle, and add egg (of whatever mixture) into the middle. Mix together thoroughly and stir fry