[laughter]

Does anyone know how to get home made fried rice to taste just like the bought stuff???!!!

Is it to do with the oil? or the sauces they put in it? I just use soy sauce, maybe thats my problem.

[happygurl06]

mine comes close and the main factors that make it more like the shops are:

cook rice the night before and spead out in a tray in the fridge so it is sort of dry when you come to use it.

Use peanut oil to cook with and at the end throw a dash of sesame oil

Use a high heat under your wok so it sort of smokes while cooking.

I buy the marinated pork from the asian butcher - FAB!

Depending on the amount you are making add about 1/2 tbs of ketchup manis per person and 1 tbs of kikkomen soy sauce. Only use kikkomen soy sauce, the taste difference between that and the other brands is remarkable.

Always add egg to it.

Thats all I can think of for now that will give a more authenitc taste.

[angie h]

I actually don't use any fancy oils or anything (to me, sesame or peanut oil is fancy hehe), but when I add the precooked rice to the end and toss it thru the other ingredients, I just use soy sauce, a spoon of sugar and drizzle more oil over the top so it goes a bit crunchy. Yummo

[wallah]

I cook the rice, then spoon it into a plate, fluff it up and let it cool.

Chop all the veggies/meat in a similar shape. I prefer matchsticks for capsicum, carrot etc; then have slivers of chinese cabbage, red onion. I also love fresh garlic and ginger in my fried rice.

Heat some oil in a wok, then fry the rice quickly for a few minutes. Take off the heat. Heat some sesame oil in the wok, sear your meat and put aside. Repeat for your veggies.

Return the meat and veggies to the wok; add some soy sauce (I also add some chilli flakes), stir quickly then add the rice; then take off the heat. Stir through until just combined..and you can add some chopped mint/coriander. I love fried rice served with wedges of lime and garnished with fried shallots..yum!

This post has been edited by auntiesocial: 21/01/2008, 12:29 PM

[*Shandy*]

I also use peanut or sesame oil.

Cook the rice the night before.

Dash soy sauce, some sweet chilli sauce(not masterfoods)and a dash of fish sauce.
Cook thin omelete in the pan before putting rice in. Get it out and chop up, but throw in last as it is already cooked.
Add some garlic or ginger if you have time.
Use beanshoots p-lus whatever other vegies you have,
Often if I think of it I will get a tin of tiny prawns and throw them in as well.
Shallots.

The chinese pork would be great as well if you can find it.

I think that is what I use. But it is always different and I usually get some good comments.

This post has been edited by *Shandy*: 21/01/2008, 12:39 PM

[Ruffles]

In addition to the cooking methods and ingredients suggested, I use Soy sauce, oyster sauce, sesame oil and a couple of teaspoons of Chinese 5 Spice. Not the same taste as a chinese restaurant, but REALLY YUMMY, and my 2 yo and 3 yo love it.

[arty]

Rice
-cook night before if possible
-or cook on required day with a little oil in rice. Spread on tray and leave to cool.
-Use a little less water eg: if you use 2 c water to 1 c rice then use 1.5c water to 1c rice.
-Use long grain rice.

Meat
-Chinese pork if you can find it.

-If using chicken or beef. Slice, add corn flour then pan fry in hot oil (add garlic if desired). This is a trick taught by my chinese friend- the meat turns out so tender and not at all dry. Also works for stir fries. The meat does not need any sauces or seasoning as you will add soy to it all when you add it to the rice.

Vegetables
-Spring onions sliced finely and cooked in oil before adding rice.
-I microwave baby peas and add to the rice.
-Mung bean sprouts are nice stirred through at the end.
-if adding carrots then grate them. This is a much nicer texture.

Putting it together
-Cook meat first add a little garlic if desired.
-Then veges separately ( I only use grated carrots. baby peas mung bean sprouts)
-Cook spring onions. Add rice, good quality soy (I use Kikkomen) don't use too much.
-Add asian seasoning or a little Asian chicken stock powder. You can find this at the asian supermarkets.

This is what makes it taste like the chinese restaurants. But be careful of MSG.

But the real trick is keeping it simple and not overdoing the sauces. Have you ever noticed that they keep it very simple.

This post has been edited by arty: 22/01/2008, 02:56 PM

[Guest_newbie101_*]

This is from a Chinese colleague who is obviously very good at Fried Rice:

The best way to make fried rice is indeed using leftover rice.

Step one is to fry an egg or two. Don't worry if the egg isn't completely cooked because when you add the egg(s) into the rice at the end, the heat will cook the remainder of the egg.

Step Two Add some oil to the wok. Let that heat up a little before adding in the rice. You'll notice sometimes that the rice will stick to the wok (or fry pan). When this happens just add a little bit of water and continue frying. You don't want to add too much water because the rice becomes too soft.

Step Three Once the rice is warm add any ingredient you want. Shredded lettuce works. Choy works. Mushrooms. Left over chicken, prawns, beef etc. also work well. You can really put whatever you want into the wok.

Step Four So now everything is in the wok. Just continuing frying until everything is hot. Then add salt to taste. Note salt is the key ingredient. It is not soy sauce. When you've added in the salt then add some soy for colour. If you add too much the rice will become too moist and soggy.

This post has been edited by newbie101: 03/02/2008, 08:24 PM