Does anyone know the trick or have a recipe to make chinese fried rice.?

Fried rice is easy!! I do not add soy sauce in my fried rice because it makes the colour turns a bit dark.

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) come up or try the heat to put your finger near the wok and you can keep a 10 mm distance between your finger and the wok, then add cold oil (remember : hot wok + cold oil)

Direction :

1) Heat up the wok over strong heat, then add cooking oil (2 tablespoon 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/images/view?...

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 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 it jumps 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.

Enjoy!

I cook a lot, and this is one of my favorite things to make! I think the secret is making the rice in a rice cooker. This gives the rice a sticky texture. My friend brought me one back from Japan, but there are some good ones here in the U.S. @ Target, etc. I don't measure anything - I just use whatever is in the frig/freezer.

I begin by cooking a few cups of rice in the rice cooker. While that is cooking, if you want chicken or shrimp in your fried rice, prepare that. I always have chicken around, so I cut up a chicken breast into small pieces and brown it with diced onion and fresh garlic in a pan. If I have green onions, I add those as well. I then add some frozen peas & carrots to the mix and cook just a little more. Once the rice is done, I add it and also add soy sauce and teryikayki sauce. Over to the side I scramble an egg or two and then add that to the mixture at the end.

All of my friends love my fried rice. It is easy to make and I think is better than take out.

Firstly, the most important step to make good fried rice os to have good rice.

1. Prepare some rice(preferably left overnight in a fridge)

2. Beat some eggs.

3. Put some oil in the frying pan. Put some chopped onion in and pan-fry it. Then pour the beaten egg inside. Stir while in the process. (mesh egg).

4.Then put in all ingredient which include mixed bean, chinese roast meat.(still can put in other ingredient.)

5. Add a little amount of soy sauce and pepper.

6. Stir it and it is ready to serve.

To do egg fried rice most restaurants will actually use their left over boiled rice, put it in a wok will a little bit of oil, add egg, then just add the ingredients, then add any sauces if they want to make it spicy. They also add some msg but salt works just as well, and soy sauce could work, just don't add too much because it'll get too salty. Chinese chefs don't really work in measurements either, they season to taste etc.

Read through the recipe & have everything ready to go before you start.

Heat 2 tbsp oil in a wok or fry pan

Add 2 tbsp chopped garlic & 1 tbsp fresh grated ginger, stir quickly until lightly browned

Add 4 cups cooked rice, keep stirring

Add 2 cups cubed chicken or 2 cups cooked shrimp or ham, tip: go to the deli & buy cooked chicken

Add 1 bunch chopped green onion , keep stirring

Mix 2 eggs with 1/4 cup soy sauce & fresh ground black pepper to taste, add to wok mixture

Stir fry until the eggs are set

This is the best!

the trick is simple

after you cook your rice, put in the fridge and cook with it after it gets ice cold. Use jasmine rice

Jasmine Rice

Fried rice

dice small 1/4 of the following

1 cup carrots

1 cup celery

1 cup onion

1cup of ham

2 eggs , beaten

1 package of bean sprouts

soy sauce

vegetable oil

get your frying pan or wok, very hot.

put 1/4 cup of oil then add your beaten eggs

add all veggies and ham

fry until onion is almost translucent/ see through

add rice

1/4 cup of soy

and sautee for about 5 min

eat

I'm not sure if this is what you're looking for but I really like the recipe at the link below for fried rice minus the MSG, give it a try, the recipe does leave room for tweaking to your liking, for instance I like to add a little soy sauce while frying the rice:

According to the cooking shows I watch the trick is to cook the rice and let it cool in the refridge uncovered so it gets a little hard before you use it.

Make rice. when its ready pan fry it with corn, peas, carrots, green onions and egg( egg optional). Add vineger, soya sauce, chilly sauce and salt to taste.

Chinese boiled rice is ready.

Cook the rice first and let it cool, it's less sticky and wet. Stir fry it when cold, it's much easier to handle and has a drier texture.