Fried Rice Recipes

Who needs a recipe for fried rice, i use what ever i have about - and who was that nuffy that mentioned spam, i wouldnt feed it to my dog !

I use:

Cold rice. When I cook it I use more water than normal.
Good soy sauce.

As for everything else I just use whatever is in the fridge.

Once I cooked up a heap for a camping trip and had it cold for breakfast lunch and dinner. It was nice but kind of over it by Sunday :D

My recipe is u need some finely diced ham, a chinese egg which is just a beaten egg poured in a pan and gently cooked both sides, roll it up and chop in small pieces, some peas, prawns are optional, if u have an asian supermarket get some bbqd pork, u will need some sesame oil, bit of soy sauce, bean sprouts, bamboo shoots if u like em, this is more of a combo fried rice, u need to cook your rice, buy some asian rice from a gook supermarket and use a rice cooker, when your rice is done put it in a wok on a low heat, add your other ingredients except for the sauces, use sesame oli very sparingly its over powering, add soy to taste, let it cook for a while and turn the rice constantly or it will stick, use your tastebuds to work on the flavour with the sauces but u will get it very close,

I spent a decade cooking and eating in Asia.
All I'll say is you are a very creative bunch!!;)

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Originally Posted by Tango51

I spent a decade cooking and eating in Asia.
All I'll say is you are a very creative bunch!!;)

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So what is your recipe? :cool:

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Originally Posted by MickG

Yep, rice from the day before it the go plus try some indonesian soy souce as this seems to be a lot sweeter than your run of the mill soy and IMO seems to give it more or a restaurant tatse. I have yet to master adding the egg, but normally throw in some frozen peas and shredded chicken and it goes down very well.

Great stuff the old fried rice:D

Aye, Mick

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Mick,

Cook the egg first as an omlette.
Take it out of the wok and cut it into small squares, then add last and strir.
Works every time :)

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Originally Posted by landyfromanuthaland

My recipe is u need some finely diced ham, a chinese egg which is just a beaten egg poured in a pan and gently cooked both sides, roll it up and chop in small pieces, some peas, prawns are optional, if u have an asian supermarket get some bbqd pork, u will need some sesame oil, bit of soy sauce, bean sprouts, bamboo shoots if u like em, this is more of a combo fried rice, u need to cook your rice, buy some asian rice from a gook supermarket and use a rice cooker, when your rice is done put it in a wok on a low heat, add your other ingredients except for the sauces, use sesame oli very sparingly its over powering, add soy to taste, let it cook for a while and turn the rice constantly or it will stick, use your tastebuds to work on the flavour with the sauces but u will get it very close,

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That is the most "wholesome" Flied Lice" I have ever heard of :eek:
Good on you :D

It is important also to let the rice soak for 12 hours prior to cooking it as this washes most of the unwanted starch out of it. Starch is an enemy to good fried rice.

Peanut oil is good to cook with and a good soy not kikkoman but something like lee-kum-kee improves flavour.

Also use shallots.

You need heat, like a wok burner or something because if it ain't hot enough the flavours don't blend properly. And be lean with the oil because once the bacon and other meats (if you so decide to put some in) start to let out their juice it gets to soggy.

I always add egg and peas and usually duck as is the tastiest meat that was ever invented I reckon and stays moist. You don't need to cut the egg up if you decide just to cook it in the wok and then chop it up with ur stirring spoon through the proccess of cooking.

Xavier

We had it tonight.

Left over pork roast from Family dinner last night.

Eggs,
Pork,
Onion,
shallots,
Peas,
corn,
Capsicum,
prawns and soy sauce (light and a dash of dark.)

We had it tonight.

Left over pork roast from Family dinner last night.

Eggs,
Pork,
Onion,
shallots,
Peas,
corn,
Capsicum,
prawns and soy sauce (light and a dash of dark.)

And of course basmati rice that I had cooked earlier, and spread to dry.