Best Fried Rice Restaurant Style Recipes

FRIED RICE CHINESE RESTAURANT STYLE

Steps:

• 1. Cook your rice on the stove or in a rice cooker. You want it a bit on the crunchy side, so even though you might want to add more water, Do Not! Let the rice cool completely. You can even cook it the night before and let cool in the fridge.
• 2. Heat a wok over high heat with 1 Tablespoon of oil. Add eggs and scramble until cooked. Add the ham and peas and fry for about a minute. Remove egg mixture from wok. Clean the wok out a bit so leftover egg doesn't burn while you are heating up the wok and oil again.
• 3. Add remaining oil and heat over high heat until very hot. Add cold rice and stir to coat every grain. Add chicken stock a bit at a time to give the rice a chance to soak up the liquid. Add much just enough stock the rice will soak up the flavor- you do not want it sticky.
• 4. Stir fry , stirring constantly until there is no liquid left, then chop up the egg mixture and add it, along with the soy sauce and salt. Stir. You can add more or less soy sauce and salt according to you taste.
• 5. The secret is to use cold al dente cooked rice and to cook the eggs and add-ins separate;then add them in later. Be sure to let the rice soak up the chicken stock , but do not let the rice become sticky. Enjoy- this is the best homemade fried rice you will ever make.

CHICKEN FRIED RICE - RESTAURANT STYLE

Steps:

• Wash rice and cook with a couple pinches of salt. Then, put it on a plate and cover with saran wrap and allow to cool in fridge for at least 1 hour.
• Slice the chicken to the size of 3 quarter dollars put together, or cut to your preference. Partially freeze the meat to make meat easier to cut small.
• Put the chicken in a small bowl. Add the cornstarch, garlic powder, 1/2 the salt, 1/2 the sugar, 1/2 the white pepper, 1/2 the MSG and 2 teaspoons of water. Mix by hand to coat the meat. This step keeps the meat juicy while cooking in hot oil.
• Heat 3 tablespoons oil in your wok at 80% heat. Add the chicken and cook until white. Drain off the oil and set meat aside.
• Add the remaining tablespoon of oil to the wok. Heat to 60% heat and add the beaten egg. Allow the egg to cook before stirring it. Stirring the egg while it is setting will make the egg more fluffy, like scrambled eggs.
• Turn the heat up to 80% and add the onion. Cook for 30 seconds and then add the cooled rice. Keep flipping or turning the rice over to heat it evenly in the pan for 1 minute.
• Add the remaining salt, sugar, white pepper, and MSG. Continue turning the rice for another minute.
• Add the chicken, oyster sauce, soy sauce, and peas and carrots. Continue turning and flipping for 3 minutes.

FRIED RICE RESTAURANT STYLE

Steps:

• In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
• In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
• Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.