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Started By
Message
Fried rice recipes/suggestions?
Posted on 9/21/24 at 9:53 am
Posted on 9/21/24 at 9:53 am
I know it’s a simple deal, but I’ve never made it before. I have all the ingredients (veggies/egg) plus a ton of cooked and uncooked white rice left over. Just want to know the best process for the rice itself. Thank you 
This post was edited on 9/21/24 at 9:54 am
8
Posted on 9/21/24 at 9:57 am to Sampson
a little oyster and/or fish sauce along with soy sauce is key, IMO
Posted on 9/21/24 at 10:20 am to Sampson
Check out woks of life website for fried rice snd all things chinese food related.
Best process for the rice is to use "cool" rice. Warm rice will turn to mush.
Best process for the rice is to use "cool" rice. Warm rice will turn to mush.
This post was edited on 9/21/24 at 10:23 am
Posted on 9/21/24 at 10:32 am to Sampson
I'll make pork fried rice from time to time and what I do is cut the pork across the grain in thin slices and then season it with pepper, a bit of salt, garlic powder, soy sauce and toss in a tablespoon of corn starch and mix it real well and let it sit for a few hours.
I pre-cook some basmati rice and not cook it till totally done and set aside until I need it.
Cut up the onion, bell pepper, celery, carrot, ginger and any other vegetables I feel like putting in it in similar size pieces---also mushrooms and some broccoli.
If using a wok, get it hot, add some oil then toss in the pork to start cooking and when about 1/2 way done, add the vegetables to get some heat on them, but you want them lightly cooked in the end with some crunch left in them so don't cook them to death and become mush.
Then add the rice, some fish or oyster sauce and a good bit of soy sauce to taste. Let that cook for several minutes to get it all blended together and nicely colored and eat it. When cooking it, keep it moving in the wok.
I pre-cook some basmati rice and not cook it till totally done and set aside until I need it.
Cut up the onion, bell pepper, celery, carrot, ginger and any other vegetables I feel like putting in it in similar size pieces---also mushrooms and some broccoli.
If using a wok, get it hot, add some oil then toss in the pork to start cooking and when about 1/2 way done, add the vegetables to get some heat on them, but you want them lightly cooked in the end with some crunch left in them so don't cook them to death and become mush.
Then add the rice, some fish or oyster sauce and a good bit of soy sauce to taste. Let that cook for several minutes to get it all blended together and nicely colored and eat it. When cooking it, keep it moving in the wok.
Posted on 9/21/24 at 6:27 pm to Sampson
(no message)
This post was edited on 3/16/25 at 8:37 pm
Posted on 9/21/24 at 6:41 pm to Sampson
Here are two recipes for whichever style you prefer.
Hibachi Garlic Butter Recipe
Ingredients
* 2 tbsp (30g) unsalted butter
* ½ t (1.5g) minced garlic
* ½ t (2.5g) Kikkoman soy sauce
Instructions
* Allow butter to come to room temperature.
* Mix in garlic and soy sauce to butter until no liquid remains at bottom.
Hibachi Rice
Ingredients
* Safflower oil
* Salt, to taste
* Pepper, to taste
* 2 cup (10 oz. or 283 g) cooked calrose rice
* 2 large eggs, beaten
* 2 oz (56g) thinly sliced chicken breast (plus 1 teaspoon (5g) garlic butter)
* ½ cup (65g) yellow onion, finely diced
* 2 tablespoon (20g) carrot, finely diced
* 2 tablespoon (7g) green onion, finely sliced
* 2 teaspoon (8g) sesame seed
* 1 tablespoon (16g) Kikkoman soy sauce
* 1 tablespoon (15g) hibachi garlic butter
Instructions
1. Heat oil in a large pan. Season chicken on both sides with salt and pepper. Cook until done and transfer to a cutting board. Make slices approximately ¼ inch or 1 cm thick, then turn perpendicular and make cuts ¼ inch or 1 cm thick to make small cubes. Return cut chicken to pan and add 1 teaspoon (5g) garlic butter and salt and pepper to taste. Toss chicken in garlic butter until melted and remove to a bowl.
2. Wipe out the pan, return to medium heat and add oil. Once the pan is hot, add the eggs, season with salt and pepper. Break up the egg as it is cooking and once finished, add scrambled egg to the bowl with chicken.
3. Wipe out the pan, return to medium heat and add oil. Once the pan is hot, add the onion and carrot and cook until they are slightly softened, about 2 minutes. Once the vegetables are cooked, add the green onion, stir to combine, and turn off the heat. Add the cooked vegetables to the bowl with the egg and chicken.
4. Wipe out the pan, return to medium heat and add 2 teaspoons of oil. Once the pan is hot, add the rice and spread out in the pan. Break up large chunks of rice with a spatula and cook the rice in the hot pan for 2-3 minutes, all the while breaking up the rice and turning it over in the oil. Once the rice has heated, add the bowl of cooked ingredients and mix into the rice until they are well combined.
5. After the rice and ingredients are combined, add 1 tbsp (15g) hibachi garlic butter, salt and pepper to taste, and stir until the rice and ingredients are completely coated in the melted garlic butter.
6. Move the rice to one side of the pan and add the soy sauce directly to the pan. Once the soy sizzles, immediately stir the rice into the sauce. Continue stirring the rice until you no longer see any large chunks of white rice.
7. Add the sesame seeds, stir until combined and serve.
8. Garnish with additional sesame seeds and/or green onion.
Chinese Fried Rice
Ingredients
* 2 tbsp. Lard
* 5 Garlic Cloves, smashed
* 1 Shallot, sliced from the middle
* 1 Egg +1 Egg Yolk
* 1 Spring Onion, sliced
* 1 Red Chili, sliced or chopped
* 4 Cups Chicken Flavored Rice (day old works best)
* 2 tbsp. Soy Sauce
* 2 tbsp. Asian Sesame Oil
* ½ tbsp. MSG
Instructions
1. Coat a wok pan with lard and put it over medium heat. Once it starts smoking, pour the excess oil out of the pan. Then add the garlic and shallot and fry them for 3 minutes.
2. Once the time is up, add the beaten egg to the wok and stir it around until it's almost solid. Then add the cooked rice and mix it with everything in the wok.
3. After it's mixed, add the soy sauce and sesame oil and flatten it into the rice with the back of a spoon.
4. Next, add the MSG, spring onion, and chili to the wok and cook for a minute or so, mixing all of the ingredients together.
Hibachi Garlic Butter Recipe
Ingredients
* 2 tbsp (30g) unsalted butter
* ½ t (1.5g) minced garlic
* ½ t (2.5g) Kikkoman soy sauce
Instructions
* Allow butter to come to room temperature.
* Mix in garlic and soy sauce to butter until no liquid remains at bottom.
Hibachi Rice
Ingredients
* Safflower oil
* Salt, to taste
* Pepper, to taste
* 2 cup (10 oz. or 283 g) cooked calrose rice
* 2 large eggs, beaten
* 2 oz (56g) thinly sliced chicken breast (plus 1 teaspoon (5g) garlic butter)
* ½ cup (65g) yellow onion, finely diced
* 2 tablespoon (20g) carrot, finely diced
* 2 tablespoon (7g) green onion, finely sliced
* 2 teaspoon (8g) sesame seed
* 1 tablespoon (16g) Kikkoman soy sauce
* 1 tablespoon (15g) hibachi garlic butter
Instructions
1. Heat oil in a large pan. Season chicken on both sides with salt and pepper. Cook until done and transfer to a cutting board. Make slices approximately ¼ inch or 1 cm thick, then turn perpendicular and make cuts ¼ inch or 1 cm thick to make small cubes. Return cut chicken to pan and add 1 teaspoon (5g) garlic butter and salt and pepper to taste. Toss chicken in garlic butter until melted and remove to a bowl.
2. Wipe out the pan, return to medium heat and add oil. Once the pan is hot, add the eggs, season with salt and pepper. Break up the egg as it is cooking and once finished, add scrambled egg to the bowl with chicken.
3. Wipe out the pan, return to medium heat and add oil. Once the pan is hot, add the onion and carrot and cook until they are slightly softened, about 2 minutes. Once the vegetables are cooked, add the green onion, stir to combine, and turn off the heat. Add the cooked vegetables to the bowl with the egg and chicken.
4. Wipe out the pan, return to medium heat and add 2 teaspoons of oil. Once the pan is hot, add the rice and spread out in the pan. Break up large chunks of rice with a spatula and cook the rice in the hot pan for 2-3 minutes, all the while breaking up the rice and turning it over in the oil. Once the rice has heated, add the bowl of cooked ingredients and mix into the rice until they are well combined.
5. After the rice and ingredients are combined, add 1 tbsp (15g) hibachi garlic butter, salt and pepper to taste, and stir until the rice and ingredients are completely coated in the melted garlic butter.
6. Move the rice to one side of the pan and add the soy sauce directly to the pan. Once the soy sizzles, immediately stir the rice into the sauce. Continue stirring the rice until you no longer see any large chunks of white rice.
7. Add the sesame seeds, stir until combined and serve.
8. Garnish with additional sesame seeds and/or green onion.
Chinese Fried Rice
Ingredients
* 2 tbsp. Lard
* 5 Garlic Cloves, smashed
* 1 Shallot, sliced from the middle
* 1 Egg +1 Egg Yolk
* 1 Spring Onion, sliced
* 1 Red Chili, sliced or chopped
* 4 Cups Chicken Flavored Rice (day old works best)
* 2 tbsp. Soy Sauce
* 2 tbsp. Asian Sesame Oil
* ½ tbsp. MSG
Instructions
1. Coat a wok pan with lard and put it over medium heat. Once it starts smoking, pour the excess oil out of the pan. Then add the garlic and shallot and fry them for 3 minutes.
2. Once the time is up, add the beaten egg to the wok and stir it around until it's almost solid. Then add the cooked rice and mix it with everything in the wok.
3. After it's mixed, add the soy sauce and sesame oil and flatten it into the rice with the back of a spoon.
4. Next, add the MSG, spring onion, and chili to the wok and cook for a minute or so, mixing all of the ingredients together.
Posted on 9/22/24 at 11:51 am to Sampson
Having a decent wok and a way to get it super hot is key. I cook fried rice with my crawfish burner.
Posted on 9/22/24 at 12:08 pm to SUB
Alex the French Cooking Guy has a pretty good series on fried rice and part of it goes into making it in a cast iron skillet if you aren’t a wok f**k boy or have a griddle and looking for a simple way to make it. It’s not Jamie Oliver bad and he goes to learn from decent sources.
Decent place to start out to see if you want to invest in a wok.
Decent place to start out to see if you want to invest in a wok.
This post was edited on 9/22/24 at 12:10 pm
Posted on 9/22/24 at 12:28 pm to Sampson
Biggest thing is letting your rice dry out before you make your dish. I throw a batch in the rice cooker the night before I plan on making my fried rice. When it's done in the cooker, spread it out on a half sheet pan and throw it in the fridge, uncovered.
When it comes time to cook, I use my flat top. Cook up some carrot, broccoli, scallions and move them to the side. Throw the rice on with a good amount of oil, mixing it around to keep it from burning. Crack a couple eggs to the side and get those cooked and broken up. Toss it all together season with soy sauce (not a lot!), oyster sauce, fish sauce, a touch of mirin, a touch of rice wine vinegar, a smidge of sesame oil. If you want some dry seasoning, our grocer carries little packets of "fried rice seasoning" in the Asian aisle..perhaps yours does too?
When it comes time to cook, I use my flat top. Cook up some carrot, broccoli, scallions and move them to the side. Throw the rice on with a good amount of oil, mixing it around to keep it from burning. Crack a couple eggs to the side and get those cooked and broken up. Toss it all together season with soy sauce (not a lot!), oyster sauce, fish sauce, a touch of mirin, a touch of rice wine vinegar, a smidge of sesame oil. If you want some dry seasoning, our grocer carries little packets of "fried rice seasoning" in the Asian aisle..perhaps yours does too?
Posted on 9/22/24 at 12:29 pm to Sampson
I like a simple egg fried rice.
Day old rice
Eggs
Oil/fat
green onion tops
Soy sauce
Fry egg in oil/fat, break apart and move up the side of wok. Or remove and add back after rice is browned.
Add more oil/fat and add rice to wok. Flip egg to top of rice and begin stir frying and flipping the rice.
When rice is browned and jumping in the wok, move to one side and add small amount of oil/fat to bottom of wok and add soy sauce to hot oil. This keeps soy sauce from immediately evaporating. Stir soy sauce into eggs and flip a couple of times.
Turn off heat, add green onion and mix to heat through.
Optional: Add fish sauce to the soy sauce/oil step if desired. Can use ghee instead of neutral flavored oil.
Day old rice
Eggs
Oil/fat
green onion tops
Soy sauce
Fry egg in oil/fat, break apart and move up the side of wok. Or remove and add back after rice is browned.
Add more oil/fat and add rice to wok. Flip egg to top of rice and begin stir frying and flipping the rice.
When rice is browned and jumping in the wok, move to one side and add small amount of oil/fat to bottom of wok and add soy sauce to hot oil. This keeps soy sauce from immediately evaporating. Stir soy sauce into eggs and flip a couple of times.
Turn off heat, add green onion and mix to heat through.
Optional: Add fish sauce to the soy sauce/oil step if desired. Can use ghee instead of neutral flavored oil.
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