Help me make fried rice......like they have in the chinese takeaway....

[pTerodACtYL]

please.

It boils, it drains,
it fries and turns to gruel.

Dry it first in a slow oven after cooking.
Really really hot oil, garlic, soy sauce, good eggs.
PITA but works
Or just buy it from the takeaway

Thanks jackstini...the latter suggestion crossed my mind

will try the oven tip..

btw...good eggs?

Cook your rice as normal, and then drain and let it go completely cold.

In a large frying pan or a wok, heat some vegetable or sunflower oil (a flavourless oil is best) and fry a finely chopped onion. If you like, you can add some cooked peas at this stage. Then stir in the rice, and stir so that it heats through and is coated with oil. Beat an egg, then make a big hole in the centre of the rice (easier to do this if you use a wok) and pour in the egg into this hole. Let it set a little bit - probably around 30-40 seconds then stir it into the rest of the rice. Season with a little soy sauce and then serve.

Oh I really fancy this !

Will it work if I cool the rice by running it under the cold tap or am I just being too impatient ?

You need to cook it in a rice cooker first, then let it dry then get a wok or pan extremly hot then add a bit of oil then the egg then mix it together always moving it about for max 5 mins i would say. This is what i watch them doing at work anyway. hth.

tbh think its easier to just buy it, think it takes a while to master.

I run mine under the cold tap - helps remove any excess starch I think too. V hot frying pan or wok is a good tip too

i do the cold tap thing....never drains though

sounds good..biwi

cheers

no you cant cool the rice under the cold tap, you will get a sticky mess.

I think the point is that it needs to be dry not just cold, FL.

I used to do it exactly as Santa describes - except that I was told to use groundnut oil, (peanut oil) for that authentic flavour.

Try draining and rinsing the rice with boiling water, then putting the sieve back on the pan, with a lid over the rice, and leave it for about 20 mins. A lot of the moisture will have gone and it will be cooler by then as well.

And groundnut oil doesn't burn when the wok/pan is very hot, whereas other oils will.

I'm with the dry AND cold brigade!!!

hello

thankye all for you words of wisdom

i washed rice in cold water

drained on pan

put in oven

fried in very hot oil

with othe4 stuff

was the best...thankyou

i wqould use rice that was a day or two old.
Stir a beaten egg or two in at the very end/

I do the egg before the rice - trail it allover the wok and let it dry out, then do onion,peas, then rice, finish off with a bit of soy sauce

Sorry Ptero - by good eggs I meant nice big free range ones. I can tell the difference (fussy that I am!)