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Thursday, July 8, 2010

Restaurant Style Fried Rice

fried rice

This a quick recipe and tutorial on how to get perfect fried rice that has all of the fresh aromas and tastes of Americanized take out fried rice dishes. Yes, I said 'Americanized' fried rice-I love it even if it's not quite authentic to any area of China or other land that may claim this type of dish as their own. I also know many of you might secretly love Americanized Asian foods of all kinds too, as they seem cause hot and sometimes fiery discussions in culinary circles.


First, the rules when it comes to fried rice (the trinity):
1. Always use cold, refrigerated leftover rice straight from the fridge. Day old cold rice is great!
2. Resist the urge to move the rice and stir it about-this creates sticky, broken rice by disrupting the inner starches!
3. Work in batches-egg first and set aside, then veg and set aside. You can't make it all at once. Remember the chefs at the Japanese places that cooked at the table? They cook one thing and push it off to the side only to continue this process and reunite all of the ingredients in the end.

Restaurant Style Fried Rice for 2
3 Cups Cold Day Old Rice (whole grain preferably)
1 Carrot-sliced thin
3/4 Cup of Organic Broccoli-chopped
2 Organic Eggs
1 1/2 Tbsp. Garlic-minced
1-2 Tbsp. Fresh Cilantro or Scallions
3/4 Tsp. Onion Powder
1 1/2 Tbsp. Low Sodium Soy Sauce
1 Tsp. Toasted Sesame Oil
1 Tsp. Fish Oil
1/2-1 Tsp. Sriracha
Peanut or Veg Oil for cooking
pinch of salt

In a small omelet pan sprayed with Pam, lightly cook your egg. I made a light cooked omelet and sliced it. Set aside. In a large (at least 12' wide sauté pan or wok) pan, place about 1/2 tbsp. veg oil and bring it to medium heat. Sauté the carrots and broccoli for about 2-3 minutes and set aside. Make sure to scrape them out of the pan/wok creating a clean surface. *Or you could simply steam your veggies first.

Place the pan/wok back on the heat and add 1 to 1 1/2 Tbsp. of oil. Bring the oil to medium heat. Once hot, scatter the rice in the pan and leave it for at least a minute or two! Do not touch for a minute so that you hear it frying and cracking. Sprinkle with the onion powder and garlic. Now turn areas of the rice with a spatula and allow to fry on the other side making sure not to stir or move the rice too much. Let the other side cook for a minute. Then, place the vegetables on top and add the soy sauce, sesame oil, fish oil, and sriracha. Do not allow the soy to fall to the bottom of the pan as it will cause burn. Toss in the egg and cilantro. Serve hot. Enjoy!



















p.s. temperature is so important for fried rice dishes being that the rice has to be allowed to fry. If the pan is too hot, it will simply burn!


53 comments:

  1. Love this Stella! I honestly don't know why we Chinese can eat rice everyday, sometimes even 3 times a day and still keep coming back to it. Seriously, I will eat the same cereal maybe 3 days max and be sick of it but rice is a whole different story. Maybe cause I was brought up with it and trained to like it. Actually come to think of it, as a kid I used to hate rice. My grandma even called me white girl (and I absolutely do not mean to offend anyone in any way) cause all I liked eating was Western food.

    You are absolutely right about using day old rice! I've actually tried using freshly cooked rice and it was just all wrong. Your dish is making me hungry for lunch all over again. You definitely know how to make an Asian drool over fried rice Stella. I'mma make sure I cook too much rice tonight ;-). Have a great one!

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  2. This is great, Stella. We had some Chinese friends years ago when we were in the Air Force and she taught me how to make fried rice the way she did at home. Day old rice is a MUST. She used meat in hers, but it sure isn't necessary. And scallions. I don't remember fish oil, but sesame and soy, yes. Delish!

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  3. I've never really been a fan of rice in general. That being said...I make a mean Italian risotto and I also ask for chinese fried rice when having another one of my favourite meals at the Asian restaurants. Hence, your recipe is very welcomed because it is not regular at all and I can certainly see myself trying this out with some brown gluten-free basmati rice ;o)

    Thanks for the great tasty recipe ;o)
    Flavourful wishes, Claudia

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  4. Stella
    thanks for those tips on your fried rice....It makes so much sense to do it that way....I have always used warm rice when i make it.....now I know!
    and your set up and images are true artistry!
    thanks so much for all your hard work!
    Dennis

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  5. Oh, that makes my stomach growl! I adore fried rice and ate for breakfast an entire summer in Thailand! This looks just perfect! Good memories...

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  6. Awesome recipe, delicious and so well presented ♥

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  7. Stella, this is an excellent explaination. For some reason, and for as much as I love fried rice, I didn't think it was something that one could make in their own kitchen.
    Thanks for showing me the light...yet again. :D

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  8. I love fried rice, and yours is perfect...I love that you can see the veggies...delicious:)

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  9. Great tips and great recipe. I'm sure I would've stirred it as soon as I took it out of the fridge!

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  10. Looks loaded with ingredients ;)

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  11. I used to avoid ordering fried rice at restaurants. I have this thing in my mind that they probably use up the ingredients the customers didn't finish. Perhaps I'm just being paranoid..or maybe not?

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  12. The fried rice looks so delicious. I like my stir-fried rice with lots of different kinds of veggies, eggs...just like this one.

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  13. I've never had much luck with fried rice. After reading your post I realize that I've been doing it all wrong!!! Thank you so much for posting this, now I know how to do it the right way. Can't wait to give it a try!

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  14. I love fried rice too! So simple and so so satisfying.

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  15. Another beautiful dish!!!Love all those vegetables and flavors.

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  16. Thanks for all the tips to make fried rice. It's my favourite too...a real comfort food.

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  17. Wow...that looks awesome, it all looks delicious. I definitely need to get a wok.

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  18. Hi Stella, can see you have a Black Belt in cooking. Love your this fried rice, your presentation.
    Would make the F&B manager at Sheratons or The 4 Seasons want to go back to school, ha ha.
    Have fun and keep a song in your heart, best regards, Lee.

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  19. I could eat this whole bowl wow does this ever look great!

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  20. I just made fried rice yesterday! Never made it with broccoli before, I must try that next time!

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  21. Oh Stella, Korrine was looking over my shoulder at this entry and said: "Ooooooooooooooooooo". That is a good thing.

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  22. Beautiful photos Stella!! Fried rice is my comfort food! I second to use cold rice to stir-fry. I used to wonder my mine was mushy. That's the trick!

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  23. Rice is a always in our fridge, pips loves rice and beans, sometimes doesn't even touch the main course. we went to have lunch with hubby last week and stopped at a great chinese place here, pips told the waiter..I'll take two bowls of fried rice and a glass of milk, I wanted to die, the waiter just laughed and said "no problem" she will love that I have finally found a reliable recipe.

    sweetlife

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  24. Addictive, isn't?! Comfort food at it's best.

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  25. Fried rice is always yummy and I love your presentation! and I've learnt a word today: sriracha (had no idea that this delicious sauce was called like this!!)
    Have a great week-end!

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  26. I didn't know this trick about rice....Thanks for the secret !!!!!
    We adore this, but I have never done it at home....I'm cooking rice NOW, to do this for lunch time tomorrow !!!

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  27. I think as long as you accept that NO takeout food is authentic, we can all agree that it tastes pretty good. It always tastes better at home though - this looks delicious. Thanks for all your tips!

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  28. Beautifully photographed Stella, you gave a good explanation of how to make perfect fried rice and I like all your ingredients, especially whole grain rice which I prefer to the white. I would love to have a bowl of your stir fried rice for lunch, I guess I'll have to make some, thanks, Patty

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  29. Hey, I am going to be frying rice for dinner soon. I like to use cauliflower but most cruciferous vegetables work well. We all love fried rice and your version looks really good.

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  30. Hi Stella
    When you have time please stop by my blog, I have some awards for you if you would like them!
    Dennis

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  31. I love all the vegetables in this! This is way better than the stuff we order in takeaways (which I find that the veggies are too soggy and the rice is too oily).

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  32. OK, this is SO sad to admit: I'm Chinese and I've NEVER made fried rice. *GASP*. There, I said it! Whew... the charade is over. So with that being said, your recipe is definitely healthier than any restaurant version. Will definitely have to give this one a go ;) You are the bestest Stella ;)

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  33. You are absolutely right about using day old rice - it makes ALL the difference. Too often, I forget to plan ahead for that. Yummy recipe!

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  34. You provided really good directions on how to prepare "Americanized" fried rice. A nice healthy alternative the restaurant version of fried rice.

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  35. Awesome post! I always end up with scrambled eggs and rice when I attempt fried rice. Definitely going to give it another try though, following your directions. I think using day old, refrigerated rice might just be the key. Thanks for the tips :)

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  36. Thanks for the great tips. I've tried making fried rice a few times and it never quite turns out the way I want it to. Have a wonderful week!

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  37. Oh how I love fried rice. And I haven't had it much lately so this recipe comes at a good time. Well, except for the fact that I'm out of town right now. So I will have to wait a little bit to get to this recipe. But the waiting will make it all the better. Thanks!

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  38. Ciao mi ha fatto piacere trovarti al mio blog, mi hai dato modo di conoscere il tuo che è molto bello, :) a presto

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  39. LOVE making fried rice. Your version sounds fantastic. I never thought to use srisricha sauce!!

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  40. Stella, I was thinking that I'd never made fried rice. Then, as I read this, I realized that I do something very similar with leftover rice. AND risotto. OK, it's not authentic, but it IS rice, and it IS fried!

    Now I can make the real thing. Thanks!

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  41. I cook fried rice so often, I'm almost embarassed to admit it LOL But,it is a quick and tasty treat and great for feeding a houseful of constantly hungry boys!

    Great tips and wonderful photography. I have one question though - do you really need to put fish oil in this? Is that a "secret ingredient?

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  42. Hi Stella,
    As an Indonesian, I'd say you're doing it all wrong. Not so much as the technique, just the ingredients. hahaha. Just kidding, I'm still suck at making chinese fried rice too.

    For a westernised fried rice, I'd say this is as close to delicious as there is around. I'd eat it anytime. No problemo.

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  43. Gorgeous picture! I want this right now!

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  44. I'm not an egg person so I probably wouldn't like fried rice but I still enjoyed learning how to make it! And your pictures are, as always, gorgeous. :)

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  45. Hey Denise, sometimes I don't put fish oil in it when I want vegan fried rice and it is still really good. I do notice a difference though when I throw any sort of seafood element in the mix-fish oil, oyster sauce, clam juice, etc. It does something to it, and people always say it tastes just like stuff at restaurants...?

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  46. What an awesome recipe, Stella! I really love and I think I will definitely make this soon (and I'm not writing this just to have something to write. I've been so busy these last few weeks with my move, and preparing for the new job, I am always looking for quick, delicioius, and wholesome recipes like this. Plus with all the summer vegetables, this looks like the perfect dish!

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  47. Stella, me encanta tu blog y las fotos son estupendas. He preparado arroz frito muchas veces y estoy de acuerdo contigo sobre la consistencia y temperatura del arroz para este plato. El tuyo se ve muy rico. Gracias por dejar un comentario en namelymarly.

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  48. AHHHH..... ONE OF MY FAVORITES!!! Wow, how do you get so many readers? I'm new to blogging and not familiar with how to make a blog relevant. You commented on my blog that you want to take better pics. your pics are great! because they make me want to eat!
    check out my friend (she's currently on the next food network star) SCROLL DOWN TO THE VIDEO 'Fish Tacos fit for a McQueen' !! that's me! and my other favorite food besides fried rice!
    http://www.aartipaarti.com

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  49. Hey Stella - sorry to be a pain LOL but, I am really intrigued now by this fish oil. Is it a culinary ingredient or the health supplement kind? I have never seen bottled fish oil for kitchen use. What brand do you use?

    I'm nosy like that ROFL

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  50. YUM, I just LOVE fried rice and have been searching for a great recipe -- I think I may have found it! :) thanks for the post. Love your blog!

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  51. I love fried rice, and your blog is so pretty, I can't wait to come back and read more!

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  52. Stella your fried rice looks so yummy! 'Americanized' or not. All your tips are great and ones I will keep in mind for my next fried rice. What a great choice for your best of 2010.

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  53. Oops I hit post comment before I finished, got distracted by my dog:) I also meant to say thank you for the YBR post and I hope you have a great 2011. Happy New Year!

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