{"id":605,"date":"2011-10-07T20:39:53","date_gmt":"2011-10-08T00:39:53","guid":{"rendered":"http:\/\/theasiangrandmotherscookbook.wordpress.com\/?p=605"},"modified":"2016-06-17T12:29:30","modified_gmt":"2016-06-17T16:29:30","slug":"fried-rice-recipe","status":"publish","type":"post","link":"https:\/\/apa.si.edu\/picklesandtea\/fried-rice-recipe\/","title":{"rendered":"5 Secrets to Making Fabulous Fried Rice"},"content":{"rendered":"
\"fried<\/a>

Leftovers come together beautifully in a delicious bowl of fried rice<\/p><\/div>\n

Everyone loves fried rice!<\/p>\n

I know, I know, it\u2019s a bold statement to make. I don\u2019t think it\u2019s a stretch though. Just think about the infinite permutations worldwide. Examples include: Indonesian nasi goreng, Thai pineapple fried rice, Filipino garlic fried rice (siningag), and that\u2019s only in Asia! (Don\u2019t worry I\u2019ll delve into these a little more in another post). Fried rice is also wildly popular at Asian restaurants, often served with lunch specials and always ordered by my friend, X, who shall go unnamed.<\/p>\n

I have a confession to make. Fried rice is the last thing on the menu I’d order when dining out (unless it\u2019s chicken and salted fish fried rice, yum!) for one reason\u2014it\u2019s so very simple to make at home. A quick dig in the fridge for cooked rice, last night\u2019s leftovers and whatever treasures are lurking in the back, and everything comes together in the wok in less than 20 minutes!<\/p>\n

Making fried rice is easy in theory, but getting it right does take a little know-how. I don\u2019t know about you but I\u2019ve dished up my fair share of burnt fried rice, clumpy fried rice, and simply not very good fried rice.<\/p>\n

After years of experimenting and watching, however, I have to say my fried rice is pretty good.  So here are my 5 secrets anyone can pick up and you’ll soon be on your way to making fabulous fried rice.<\/strong><\/p>\n

    \n
  1. Use cold, leftover cooked rice.<\/strong> Left in the fridge overnight, the rice grains will firm up, making it easier to separate and decreasing the chances of your fried rice turning out mushy. If you can\u2019t wait, air freshly-cooked rice to remove moisture and refrigerate the rice for a few hours before cooking.<\/li>\n
  2. Use medium to long grain rice, not short grain sweet\/sushi rice or glutinous rice.<\/strong> Medium grain jasmine rice is my choice for fluffy, sturdy grains that don\u2019t clump or fall apart when fried. Short grain rice tends to be softer and to stick together.<\/li>\n
  3. A blazing hot wok<\/strong> (a wok is ideal but a large pan, skillet, or Dutch oven will do) and an adequate amount of oil will ensure your ingredients don\u2019t stick to the surface. That\u2019s how restaurants achieve the smoky, \u201cburnt\u201d flavor in their stir-fried dishes. Your home stove probably doesn\u2019t have the same BTU strength (unless you have a commercial Viking or Wolf range *JEALOUS*) but just remember to preheat your wok before adding ingredients.<\/li>\n
  4. Use the biggest pan available in your kitchen and don\u2019t crowd it with ingredients<\/strong>. Don\u2019t try to cook for your spouse, son, twin daughters, and grandma and grandpa too. You\u2019ll have rice and peas flying everywhere! Ideally, you should cook 1 to 2 servings at a time. My recipe below makes enough for 3 moderate appetites. When you have too many ingredients, the wok doesn\u2019t get hot enough and your ingredients will get soggy causing the rice to clump together. If you prefer, cook each ingredient individually (raw vegetables or meat, egg) and remove to separate plates. Return all the ingredients to the pan at the end for the final mixing and seasoning.<\/li>\n
  5. Don\u2019t overdo the saucy seasonings<\/strong> like soy sauce or oyster sauce. I add just a few tablespoons of my chosen sauce for flavor and then add salt for saltiness and savor. Too much sauce will make your rice mushy.<\/li>\n<\/ol>\n

    It\u2019s a lot to remember but keep your mind set on one goal: non-mushy fried rice and everything will fall into place.<\/p>\n

    ~~~<\/p>\n

    Fried Rice Any Way You like It<\/strong><\/span><\/p>\n

    \"fried<\/a><\/p>\n

    Cooking fried rice isn\u2019t a science; you don\u2019t need exact ingredients or measurements. And just about anything belongs in fried rice: leftover roast chicken, fried tofu, ham, frozen veggies. Just don\u2019t use super \u201cwet\u201d leftovers like a curry or chap chye, or your fried rice will most likely turn to mush. As for seasonings, experiment with ginger, sesame oil, kecap manis, chili paste, etc. or add herbs like Thai basil or cilantro.<\/p>\n

    Time: 20 minutes
    \nMakes: 3 to 4 servings<\/p>\n

    4 cups cooked long or medium grain rice, leftover from the day before or refrigerated for at least 2 hours
    \n1 tablespoon canola or other neutral oil
    \n2 cloves garlic, minced
    \n1\/2 medium red or yellow onion, coarsely chopped (about 1\/2 cup)
    \n1 cup carrots chopped into small pieces (about 2 medium)
    \n3 eggs
    \n1 cup chopped leftover meat or tofu
    \n1\/2 cup frozen peas, defrosted
    \n2 tablespoons oyster sauce (or sweet soy sauce)
    \n2 tablespoons soy sauce (or fish sauce)
    \nSalt
    \nWhite pepper powder<\/p>\n

    Break up large clumps of rice and separate the grains with wet fingers.<\/p>\n

    Preheat a 14-inch wok or 12-inch skillet over high heat for about 1 minute. Swirl in the oil and heat until it becomes runny and starts to shimmer.<\/p>\n

    Reduce heat to medium and add garlic and onion and stir until fragrant, about 15 to 30 seconds. Add the carrots and cook until tender, about 2 to 3 minutes.<\/p>\n

    Move all the ingredients to one side of the wok. Break the eggs into the wok, and stir to scramble until they are almost cooked through but still a little soggy, about 1 1\/2 to 2 minutes.<\/p>\n

    Add the meat and the peas, followed by the rice, stirring and tossing between each addition. Use your spatula to break up any clumps.<\/p>\n

    Add the sauces, and salt and white pepper to taste. Stir everything swiftly around the wok until the rice is well-coated and -colored (little bits of white here and there is OK) and heated through, about 3 to 4 minutes. Add more oil if the rice begins to stick to the wok; reduce the heat if it starts to scorch. Taste and adjust seasonings if necessary.<\/p>\n

    Divide the rice among dinner plates. Serve immediately.<\/p>\n

    ~~~<\/p>\n


    \n\"\"
    \n<\/a><\/p>\n

    ~~~<\/p>\n

    To see some live fried rice action, check out the following videos:<\/p>\n

    Frugal Chef<\/a>: She is clear and easy to follow<\/p>\n

    S&D Recipe Channel<\/a>: Watch a professional chef at work<\/p>\n

    Do you have any tips for making amazing fried rice? Please share!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

    Everyone loves fried rice! I know, I know, it\u2019s a bold statement to make. I don\u2019t think it\u2019s a stretch though. Just think about the infinite permutations worldwide. Examples include: Indonesian nasi goreng, Thai pineapple fried rice, Filipino garlic fried rice (siningag), and that\u2019s only…<\/p>\n","protected":false},"author":1,"featured_media":2394,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[7,21],"tags":[262,263,904,431],"class_list":["post-605","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chinese","category-comfort-food","tag-fried-rice","tag-fried-rice-recipe","tag-jasmine-rice","tag-leftovers"],"yoast_head":"\n5 Secrets to Making Fabulous Fried Rice - Pickles and Tea<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/apa.si.edu\/picklesandtea\/fried-rice-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"5 Secrets to Making Fabulous Fried Rice - Pickles and Tea\" \/>\n<meta property=\"og:description\" content=\"Everyone loves fried rice! 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