Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How can I make fried rice to taste like it does from the chinese resturant?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How can I make fried rice to taste like it does from the chinese resturant?),it will help you,my kids.
I've made it lots of times but cannot get the same taste it does from the chinese resturant. Is there something I should be using or adding to it? I do use peanut oil.
Thanks :)
Answer:
It seems no one up there mentioned about the heat of your stove, the stoves in Chinese restaurant can generate real high heat which your domestic kitchen can't compare with at all. This is one of the reasons of why your fried rice tasted different.
Below is my answer to a similar question a few months ago, hope it may give you some ideas of how to fine-tune your skills.
The most important thing is you have to heat up your stove as hot as possible, then heat the wok till you can see some white smoke (stream of the air) coming up or try the heat by putting your finger near to the center of the wok and you can't even keep a 10 mm distance between your finger and the wok, then add cold oil (remember : hot wok + cold oil), season the wok with peanut oil, personally I don't like to use sesame oil, it burns easily and then the flavour disappeared (evaporated).
<<<<< Chinese Egg Fried Rice >>>>>> Serves 2
3 eggs, beaten with a pinch of salt
2 bowls of cooked long gain rice - jasmine is preferable
1/4 small onion, finely chopped
1 glove of garlic, finely chopped (optional)
2 stalk of green onions, finely chopped
3 tablspoons peanunt oil
1 teaspoon sesame oil
salt to taste
Direction :
1) Heat up the wok over strong heat, then add cooking oil (2 tablespoons at least for 3 eggs), season the wok, then stry fry the eggs (beaten with a pinch of salt), reduce heat, remove eggs and set aside (below is a picture showing you how the eggs be cooked in the real hot oil)
http://images.search.yahoo.com/search/im...
2) turn the heat up again, add a tablespoon of cooking oil, stry fry some chopped onions, garlic (optional) till halfly cooked (the actions should be quick and organized)
3) Add steamed long grain rice - jasmine is a good choice (better to use the left over one because it is less starchy and the texture is more chewy) in the wok, stry fried till the rice is hot or you can see the rice jumping up in the wok, then turn the heat down, stir in the egg, toss to combine. Sprinkle chopped green onions in your fried rice.
4) Add salt to taste and a few drops of sesame oil to make your fried rice shiny.
If you want to have seafood fried rice, then the procedure would be more complicated.
a) shelf and devien 500g (for 4 persons) shrimps (big ones), dry them with kitchen towel, marinate the shrimps with 1/2 teaspoon of cooking wine, a pinch of salt, a pinch of sugar, 1/2 teaspoon of cornstarch for about 15 minutes,
b) Heat 2 tablespoon of cooking oil in the real hot wok, very quick stir fry the shrimps till the colour changed, strong heat seal the favour of the shrimps, turn off the heat when they are just halfly cooked. Drain well and set aside.
c) Wash your wok, start from direction 1 till all the way to No3. then add eggs and shrimps together into the wok and stir fry till cooked. Then go further to step 4.
If you want to add Chinese roast pork (Char Siu) or ham, then, you have to stir fry the meat after you have removed the eggs, you just add the char siu and ham and stir fry them till hot and they would add more flavour to your rice. Again, you fry the cold rice with the ham or char siu then add the eggs and shrimps together and go forward to step 4. I sometimes add a teaspoon of oyster sauce mix with a pinch of sugar and 2 teaspoon of sesame oil into the wok while the rice are very hot, toss to combine quickly, sprinkle the green onions, toss quickly again, turn off heat, the flavour comes up and you know you get what you want. The rice would be shiney when you add a bit sesame oil when it's done.
Tips:
1) Never let your wok cool down when you are frying your ingredients, if you found your ingredients are starting to burn or turn to brown a bit, then move the wok away from the stove and stir fry on the other cool stove for a few second, then put the wok back to the hot stove.
2) The temp. for stir frying different ingredients are different and you can tell by experience and you also can adjust the heat at anytime, certainly if you have a very strong arm that you can throw the ingredients in the air when stir frying your rice like the professional chef in Chinese Resturant, then absolutely you would get what you want. As I do not have the strenght, I only can adjust the heat or the position of the wok by experience. My advice is still, you have to keep your stove hot, as hot as possible.
Enjoy!
PS. I never put MSG in my food!!
1) Make sure you use cold cooked rice
2) Try using sesame oil instead of peanut
use sesame oil...and its a certain type of rice you using too..go to the asian carryouts and ask them..i think its sweet rice..
Monosodium Glutamate or MSG. It's the most commonly used additive or flavour enhancer that Chinese restaurants use. Not very good for you coincidentally.
buy it from the restaurant
add a Chinese oxo
mix Tomoto and chili sause with ur fried rice i hope u will find it more tasty.
Chinese make their fried rice with animal's fat (like hen, pig...) and their food usually so sweet (they use honey or black sugar), they use some spice and ingredient that i don't know their name in English.
are you adding soy sauce just before you dish up?
Just put loads of MSG in it (ugh)
I have to tell you...If you want it to taste like it does from the Chinese restaurant you don't really want Chinese fried rice. At any rate, the keys are adding soy sauce and sesame oil right before serving. It will taste great, though maybe not exactly like carryout. If you really want the authentic fake Chinese fried rice (from the restaurant) you can actually buy MSG in the spice aisle...but WHY...
The key is to let the cooked rice stay overnight, so it is not wet at all. Add soy sauce, green onion. After that you can add anything you choose. Egg, carrot, peas,etc.
I think the best way is to fry all the vegetables in garlic and oil along with the soy first , and then add the rice once they are almost finished.
Hope it helps.
Make sure your rice is well dried out. After I boil my rice I place it on trays and heat in the oven. This prevents it from going gluggy. Also instead of Soy Sauce as a flavouring use Fish Oil. This gives the rice a authentic Asian flavor.
Yang Zhou Fried Rice (with "Char Siu" - roast, barbequed pork).
Yang Zhou Fried Rice is a popular wok stir-fried dish in Chinese restaurants. Use shrimps; and "char siu" - half a pound is more than enough to make 4 servings of Yang Zhou Fried Rice.
Ingredients:
- 2 cups, rice
- 1/2 lb char siu, cut into small pieces
- 2 strips bacon (make extra to keep, if you wish)
- 1/4 lb, lean pork (used to add flavor only and to make soup later)
- 2 eggs, beaten
- 1 stalk, green onions (also called scallions or spring onions), chopped into small pieces.
- light soy sauce
- white pepper
Method:
1. Cook rice in rice cooker and allow to sit for several hours.
2. Cut bacon strips into small pieces and allow to cook in the wok.
3. You will know the bacon is cooked when it starts to turn brown. Set aside the bacon and scoop off excess bacon oil to leave about 2 tbsp in the wok.
4. Season the pork with salt and transfer the pork to the wok. When cooked, remove the pork. (You can make soup using the same pieces of pork.)
5. Transfer the rice to the wok and stir fry a bit to make sure the rice gets all the flavor from the bacon oil and pork juice.
6. Make a ‘hole’ in the center of the heap of rice and pour the beaten egg into the center. Stir fry the egg to mix thoroughly with the rice.
7. Transfer the bacon pieces, char siu and chopped green onions to the wok. Mix well.
8. Add light soy sauce and pepper to taste. Mix well.
Cooking tips (Many!):
When you cook the rice, use slightly less water than you normally would as fried rice requires the rice to be drier. Thats also the reason why some people recommend the use of overnight rice, though its not exactly necessary.
The egg is mainly used to provide a tinge of yellow to the fried rice. Hence I add the egg before the other ingredients or the egg will also color the other ingredients.
Instead of chopping the green onions and setting them aside, you can also use your kitchen scissors to snip off the green onion into the wok when you are ready to add them.
If you add too much char siu to the rice, your rice will be smeared with a tinge of red. To prevent this, you can choose to use only half the above suggested quantity to stir fry with the rice, and the rest, as a side dish when you serve.
If for health reasons you do not want to use bacon oil, its OK. But please do remember to still use pork to add flavor!
Most Chinese dishes from a take a way have Mono-sodium Glutamate added, this is a flavour enhancer. You can get it from Win yip store www.wingyipstore.co.uk
Make sure you're using the right type of rice. American rice is different and tends to come out mushy, even if day old. It will not turn out like take-out fried rice no matter what.
when frying the rice and other ingredients i add quite a bit of soy sauce, that normally does it for me
Just make sure the rice has been cooked and left to cool before you start.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How can I make fried rice to taste like it does from the chinese resturant?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How can I make fried rice to taste like it does from the chinese resturant?),it will help you,my kids.
I've made it lots of times but cannot get the same taste it does from the chinese resturant. Is there something I should be using or adding to it? I do use peanut oil.
Thanks :)
Answer:
It seems no one up there mentioned about the heat of your stove, the stoves in Chinese restaurant can generate real high heat which your domestic kitchen can't compare with at all. This is one of the reasons of why your fried rice tasted different.
Below is my answer to a similar question a few months ago, hope it may give you some ideas of how to fine-tune your skills.
The most important thing is you have to heat up your stove as hot as possible, then heat the wok till you can see some white smoke (stream of the air) coming up or try the heat by putting your finger near to the center of the wok and you can't even keep a 10 mm distance between your finger and the wok, then add cold oil (remember : hot wok + cold oil), season the wok with peanut oil, personally I don't like to use sesame oil, it burns easily and then the flavour disappeared (evaporated).
<<<<< Chinese Egg Fried Rice >>>>>> Serves 2
3 eggs, beaten with a pinch of salt
2 bowls of cooked long gain rice - jasmine is preferable
1/4 small onion, finely chopped
1 glove of garlic, finely chopped (optional)
2 stalk of green onions, finely chopped
3 tablspoons peanunt oil
1 teaspoon sesame oil
salt to taste
Direction :
1) Heat up the wok over strong heat, then add cooking oil (2 tablespoons at least for 3 eggs), season the wok, then stry fry the eggs (beaten with a pinch of salt), reduce heat, remove eggs and set aside (below is a picture showing you how the eggs be cooked in the real hot oil)
http://images.search.yahoo.com/search/im...
2) turn the heat up again, add a tablespoon of cooking oil, stry fry some chopped onions, garlic (optional) till halfly cooked (the actions should be quick and organized)
3) Add steamed long grain rice - jasmine is a good choice (better to use the left over one because it is less starchy and the texture is more chewy) in the wok, stry fried till the rice is hot or you can see the rice jumping up in the wok, then turn the heat down, stir in the egg, toss to combine. Sprinkle chopped green onions in your fried rice.
4) Add salt to taste and a few drops of sesame oil to make your fried rice shiny.
If you want to have seafood fried rice, then the procedure would be more complicated.
a) shelf and devien 500g (for 4 persons) shrimps (big ones), dry them with kitchen towel, marinate the shrimps with 1/2 teaspoon of cooking wine, a pinch of salt, a pinch of sugar, 1/2 teaspoon of cornstarch for about 15 minutes,
b) Heat 2 tablespoon of cooking oil in the real hot wok, very quick stir fry the shrimps till the colour changed, strong heat seal the favour of the shrimps, turn off the heat when they are just halfly cooked. Drain well and set aside.
c) Wash your wok, start from direction 1 till all the way to No3. then add eggs and shrimps together into the wok and stir fry till cooked. Then go further to step 4.
If you want to add Chinese roast pork (Char Siu) or ham, then, you have to stir fry the meat after you have removed the eggs, you just add the char siu and ham and stir fry them till hot and they would add more flavour to your rice. Again, you fry the cold rice with the ham or char siu then add the eggs and shrimps together and go forward to step 4. I sometimes add a teaspoon of oyster sauce mix with a pinch of sugar and 2 teaspoon of sesame oil into the wok while the rice are very hot, toss to combine quickly, sprinkle the green onions, toss quickly again, turn off heat, the flavour comes up and you know you get what you want. The rice would be shiney when you add a bit sesame oil when it's done.
Tips:
1) Never let your wok cool down when you are frying your ingredients, if you found your ingredients are starting to burn or turn to brown a bit, then move the wok away from the stove and stir fry on the other cool stove for a few second, then put the wok back to the hot stove.
2) The temp. for stir frying different ingredients are different and you can tell by experience and you also can adjust the heat at anytime, certainly if you have a very strong arm that you can throw the ingredients in the air when stir frying your rice like the professional chef in Chinese Resturant, then absolutely you would get what you want. As I do not have the strenght, I only can adjust the heat or the position of the wok by experience. My advice is still, you have to keep your stove hot, as hot as possible.
Enjoy!
PS. I never put MSG in my food!!
1) Make sure you use cold cooked rice
2) Try using sesame oil instead of peanut
use sesame oil...and its a certain type of rice you using too..go to the asian carryouts and ask them..i think its sweet rice..
Monosodium Glutamate or MSG. It's the most commonly used additive or flavour enhancer that Chinese restaurants use. Not very good for you coincidentally.
buy it from the restaurant
add a Chinese oxo
mix Tomoto and chili sause with ur fried rice i hope u will find it more tasty.
Chinese make their fried rice with animal's fat (like hen, pig...) and their food usually so sweet (they use honey or black sugar), they use some spice and ingredient that i don't know their name in English.
are you adding soy sauce just before you dish up?
Just put loads of MSG in it (ugh)
I have to tell you...If you want it to taste like it does from the Chinese restaurant you don't really want Chinese fried rice. At any rate, the keys are adding soy sauce and sesame oil right before serving. It will taste great, though maybe not exactly like carryout. If you really want the authentic fake Chinese fried rice (from the restaurant) you can actually buy MSG in the spice aisle...but WHY...
The key is to let the cooked rice stay overnight, so it is not wet at all. Add soy sauce, green onion. After that you can add anything you choose. Egg, carrot, peas,etc.
I think the best way is to fry all the vegetables in garlic and oil along with the soy first , and then add the rice once they are almost finished.
Hope it helps.
Make sure your rice is well dried out. After I boil my rice I place it on trays and heat in the oven. This prevents it from going gluggy. Also instead of Soy Sauce as a flavouring use Fish Oil. This gives the rice a authentic Asian flavor.
Yang Zhou Fried Rice (with "Char Siu" - roast, barbequed pork).
Yang Zhou Fried Rice is a popular wok stir-fried dish in Chinese restaurants. Use shrimps; and "char siu" - half a pound is more than enough to make 4 servings of Yang Zhou Fried Rice.
Ingredients:
- 2 cups, rice
- 1/2 lb char siu, cut into small pieces
- 2 strips bacon (make extra to keep, if you wish)
- 1/4 lb, lean pork (used to add flavor only and to make soup later)
- 2 eggs, beaten
- 1 stalk, green onions (also called scallions or spring onions), chopped into small pieces.
- light soy sauce
- white pepper
Method:
1. Cook rice in rice cooker and allow to sit for several hours.
2. Cut bacon strips into small pieces and allow to cook in the wok.
3. You will know the bacon is cooked when it starts to turn brown. Set aside the bacon and scoop off excess bacon oil to leave about 2 tbsp in the wok.
4. Season the pork with salt and transfer the pork to the wok. When cooked, remove the pork. (You can make soup using the same pieces of pork.)
5. Transfer the rice to the wok and stir fry a bit to make sure the rice gets all the flavor from the bacon oil and pork juice.
6. Make a ‘hole’ in the center of the heap of rice and pour the beaten egg into the center. Stir fry the egg to mix thoroughly with the rice.
7. Transfer the bacon pieces, char siu and chopped green onions to the wok. Mix well.
8. Add light soy sauce and pepper to taste. Mix well.
Cooking tips (Many!):
When you cook the rice, use slightly less water than you normally would as fried rice requires the rice to be drier. Thats also the reason why some people recommend the use of overnight rice, though its not exactly necessary.
The egg is mainly used to provide a tinge of yellow to the fried rice. Hence I add the egg before the other ingredients or the egg will also color the other ingredients.
Instead of chopping the green onions and setting them aside, you can also use your kitchen scissors to snip off the green onion into the wok when you are ready to add them.
If you add too much char siu to the rice, your rice will be smeared with a tinge of red. To prevent this, you can choose to use only half the above suggested quantity to stir fry with the rice, and the rest, as a side dish when you serve.
If for health reasons you do not want to use bacon oil, its OK. But please do remember to still use pork to add flavor!
Most Chinese dishes from a take a way have Mono-sodium Glutamate added, this is a flavour enhancer. You can get it from Win yip store www.wingyipstore.co.uk
Make sure you're using the right type of rice. American rice is different and tends to come out mushy, even if day old. It will not turn out like take-out fried rice no matter what.
when frying the rice and other ingredients i add quite a bit of soy sauce, that normally does it for me
Just make sure the rice has been cooked and left to cool before you start.
correctness,It's Non-profit and only for informational purposes.
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