Comments on: Secrets to Cooking the Best Chinese Fried Rice http://steamykitchen.wordpress.com/2007/04/09/secrets-to-cooking-the-best-chinese-fried-rice/ Modern Asian Home Cooking (old site) Sun, 12 Oct 2008 22:47:15 +0000 http://wordpress.org/?v=MU hourly 1 By: louie http://steamykitchen.wordpress.com/2007/04/09/secrets-to-cooking-the-best-chinese-fried-rice/#comment-2696 louie Sun, 13 Jan 2008 16:04:29 +0000 http://steamykitchen.wordpress.com/2007/04/09/secrets-to-cooking-the-best-chinese-fried-rice/#comment-2696 Chinese take out only usually have fried rice with the yellow color rice onions and pork but its enough to give the aroma that all of us are looking for. The best fried rice comes from your sitdown chinese restaurant the kind that have waiters and at least two drivers for delivery. Oh...i forget to mention animal fat burns at a higher temperature than your regular soy based vegetable oil. Peanut oil is way too expensive and allergies associated with peanut they really don't bother too much with that. So what is that aroma that drives us all crazy when it comes to authentic chinese fried rice? Let your thick pan build up the heat without oil is key. The WuTang technique is to put your diced onion in a bowl and massage that with oil and a little salt. Drop your onions to the hot pan. If you don't hear sizzling or see smoke your pan is not hot enough or not thick enough to store that kenetic BTU energy. The onions will smoke but not stick to the pan as well as caramelization the sugar content of onions begins to form and thus we now have "UMAMI" the old fashion way. We didn't use MSG yet. Don't stir too much. Let the onions smoke and caramelized but not sweaty otherwise you will loose the succulency meaning that crispy juicy noisy rhythm you get when you bit into it such as our uncooked bean sprouts. Then put your leftover rice that you massage with both hands so the rice is separated. Put that in your wok or thick pan. This is how far anyone can get cooking at home. The taste and the aroma comes from all the different food that they make and the different "Umami" that comes from all different vegetables and meat collagen that sticks to their wok. Chinese take out only usually have fried rice with the yellow color rice onions and pork but its enough to give the aroma that all of us are looking for. The best fried rice comes from your sitdown chinese restaurant the kind that have waiters and at least two drivers for delivery. Oh…i forget to mention animal fat burns at a higher temperature than your regular soy based vegetable oil. Peanut oil is way too expensive and allergies associated with peanut they really don’t bother too much with that. So what is that aroma that drives us all crazy when it comes to authentic chinese fried rice? Let your thick pan build up the heat without oil is key. The WuTang technique is to put your diced onion in a bowl and massage that with oil and a little salt. Drop your onions to the hot pan. If you don’t hear sizzling or see smoke your pan is not hot enough or not thick enough to store that kenetic BTU energy. The onions will smoke but not stick to the pan as well as caramelization the sugar content of onions begins to form and thus we now have “UMAMI” the old fashion way. We didn’t use MSG yet. Don’t stir too much. Let the onions smoke and caramelized but not sweaty otherwise you will loose the succulency meaning that crispy juicy noisy rhythm you get when you bit into it such as our uncooked bean sprouts. Then put your leftover rice that you massage with both hands so the rice is separated. Put that in your wok or thick pan. This is how far anyone can get cooking at home. The taste and the aroma comes from all the different food that they make and the different “Umami” that comes from all different vegetables and meat collagen that sticks to their wok.

]]> By: Chris http://steamykitchen.wordpress.com/2007/04/09/secrets-to-cooking-the-best-chinese-fried-rice/#comment-1927 Chris Sat, 22 Sep 2007 06:47:41 +0000 http://steamykitchen.wordpress.com/2007/04/09/secrets-to-cooking-the-best-chinese-fried-rice/#comment-1927 One other thing. You must have day old cold rice. This allows much of the moisture to escape from the rice and for the rice to harden ever so slightly so that when you cook it, all of the grains separate perfectly. Basically, when you pick the rice up in your hands, every grain should fall off from your hands as you put it back into the bowl. If none of the rice sticks to your hands then it is a good consistency for frying. One other thing. You must have day old cold rice. This allows much of the moisture to escape from the rice and for the rice to harden ever so slightly so that when you cook it, all of the grains separate perfectly. Basically, when you pick the rice up in your hands, every grain should fall off from your hands as you put it back into the bowl. If none of the rice sticks to your hands then it is a good consistency for frying.

]]> By: Chris http://steamykitchen.wordpress.com/2007/04/09/secrets-to-cooking-the-best-chinese-fried-rice/#comment-1925 Chris Sat, 22 Sep 2007 06:41:29 +0000 http://steamykitchen.wordpress.com/2007/04/09/secrets-to-cooking-the-best-chinese-fried-rice/#comment-1925 I am a huge fried rice enthusiast. I have read so many recipes and cooked fried rice at least a hundred times or more, lol. I could never get it to taste like the chinese restaurants though. One day, I decided to buy an outdoor propane burner that goes to 65,000 BTU's, which is very hot. I have to tell you, my fried rice has never tasted the same. The key is to cook rice fast and hot. In only 2 to 5 minutes tops. You also need a wok that is blackened (seasoned) with a nice patina in it. These two things combined allows you to get that elusive wok hey flavor. Trust me, you will not get authentic quality fried rice without these two things! The ingredients you use are secondary to these two things. I am a huge fried rice enthusiast. I have read so many recipes and cooked fried rice at least a hundred times or more, lol. I could never get it to taste like the chinese restaurants though. One day, I decided to buy an outdoor propane burner that goes to 65,000 BTU’s, which is very hot. I have to tell you, my fried rice has never tasted the same. The key is to cook rice fast and hot. In only 2 to 5 minutes tops. You also need a wok that is blackened (seasoned) with a nice patina in it. These two things combined allows you to get that elusive wok hey flavor.

Trust me, you will not get authentic quality fried rice without these two things! The ingredients you use are secondary to these two things.

]]> By: Jaden’s Steamy Kitchen » Blog Archive » Chinese Steamed Fish http://steamykitchen.wordpress.com/2007/04/09/secrets-to-cooking-the-best-chinese-fried-rice/#comment-1468 Jaden’s Steamy Kitchen » Blog Archive » Chinese Steamed Fish Mon, 09 Jul 2007 15:41:18 +0000 http://steamykitchen.wordpress.com/2007/04/09/secrets-to-cooking-the-best-chinese-fried-rice/#comment-1468 [...] The Secrets to the Best Chinese Fried Rice [...] [...] The Secrets to the Best Chinese Fried Rice [...]

]]> By: ash http://steamykitchen.wordpress.com/2007/04/09/secrets-to-cooking-the-best-chinese-fried-rice/#comment-986 ash Tue, 19 Jun 2007 03:34:45 +0000 http://steamykitchen.wordpress.com/2007/04/09/secrets-to-cooking-the-best-chinese-fried-rice/#comment-986 I am from India, I dont have most of the things required, and I am a veg, What do I do??? I am from India, I dont have most of the things required, and I am a veg, What do I do???

]]> By: SteamyKitchen http://steamykitchen.wordpress.com/2007/04/09/secrets-to-cooking-the-best-chinese-fried-rice/#comment-449 SteamyKitchen Wed, 16 May 2007 00:06:06 +0000 http://steamykitchen.wordpress.com/2007/04/09/secrets-to-cooking-the-best-chinese-fried-rice/#comment-449 Hi Andy- You can use any type of sausage, really. Today, I made chicken sausage fried rice. Since chicken has very low fat, no need to "render" the fat. 1. fry sausage until 80% done. remove. 2. fry all the other ingredients 3. add sausage back, fry until sausage is done 4. add rice and seasonings Good luck, let me know how it turns out. Hi Andy-
You can use any type of sausage, really. Today, I made chicken sausage fried rice. Since chicken has very low fat, no need to “render” the fat.
1. fry sausage until 80% done. remove.
2. fry all the other ingredients
3. add sausage back, fry until sausage is done
4. add rice and seasonings

Good luck, let me know how it turns out.

]]> By: aseno http://steamykitchen.wordpress.com/2007/04/09/secrets-to-cooking-the-best-chinese-fried-rice/#comment-447 aseno Tue, 15 May 2007 23:49:07 +0000 http://steamykitchen.wordpress.com/2007/04/09/secrets-to-cooking-the-best-chinese-fried-rice/#comment-447 Me & my brother are fried rice crazy. Can you recommend a good, non pork, sausage substitute? Thanks! Me & my brother are fried rice crazy. Can you recommend a good, non pork, sausage substitute? Thanks!

]]> By: Spam Fried Rice « Jaden’s Steamy Kitchen http://steamykitchen.wordpress.com/2007/04/09/secrets-to-cooking-the-best-chinese-fried-rice/#comment-423 Spam Fried Rice « Jaden’s Steamy Kitchen Tue, 15 May 2007 01:10:50 +0000 http://steamykitchen.wordpress.com/2007/04/09/secrets-to-cooking-the-best-chinese-fried-rice/#comment-423 [...] on Fried Rice & Fish Sauce (wouldn’t that make an awesome rock band [...] [...] on Fried Rice & Fish Sauce (wouldn’t that make an awesome rock band [...]

]]> By: Crab & Chinese Sausage Fried Rice « Jaden’s Steamy Kitchen http://steamykitchen.wordpress.com/2007/04/09/secrets-to-cooking-the-best-chinese-fried-rice/#comment-173 Crab & Chinese Sausage Fried Rice « Jaden’s Steamy Kitchen Mon, 30 Apr 2007 06:59:58 +0000 http://steamykitchen.wordpress.com/2007/04/09/secrets-to-cooking-the-best-chinese-fried-rice/#comment-173 [...] Mar 8th, 2007 by SteamyKitchen Here is my recipe for Crab Fried Rice.  I did write another post on fried rice with some similar material and goes a little more in-depth, its a must read  The Secrets to the Best Chinese Fried Rice. [...] [...] Mar 8th, 2007 by SteamyKitchen Here is my recipe for Crab Fried Rice.  I did write another post on fried rice with some similar material and goes a little more in-depth, its a must read  The Secrets to the Best Chinese Fried Rice. [...]

]]> By: SteamyKitchen http://steamykitchen.wordpress.com/2007/04/09/secrets-to-cooking-the-best-chinese-fried-rice/#comment-156 SteamyKitchen Sun, 29 Apr 2007 18:48:02 +0000 http://steamykitchen.wordpress.com/2007/04/09/secrets-to-cooking-the-best-chinese-fried-rice/#comment-156 They have a lot of great products - love the freeze dried herbs (process keeps it very fresh and it is the next best thing to the freshly picked). Also like that they have a ton of organic products. They have a lot of great products - love the freeze dried herbs (process keeps it very fresh and it is the next best thing to the freshly picked). Also like that they have a ton of organic products.

]]>