I learned how to make it when i used to goto benihana's...you really can't go wrong if you pay attention and take mental notes as they cook it in front of you.

everytime since it's turned out exactly the same.

 

Ok, so how do I cook the rice before hand? (Remember, im not Asian, I know nothing of these things!)

And I presume adding the chicken comes later, like after the rice/egg gets mixed and the soy sauce added? No veggies for me though, I like my food carnivore style

 

OK here's how i do it. Im not asian either

1) cook some jasmine rice or whatever in a rice cooker. Or if you're a redneck oakie, throw the packet of Uncle Bens rice into the boiling water and wait for it to cook.

2) while the rice is cooking, get a wok or good size pan and start cooking your meat and/or veggies until done. Then put them into a tupperware bowl (we're going to use them later so be patient)

3) Take the wok and set it on a low heat. now add a little sesame oil to coat the bottom of the wok (i find sesame oil gives it a good oriental flavor but careful not to add too much; a little will go a long way)

4) now add the cooked rice into the wok/pan. Now shift the rice to the sides of the wok so the rice looks like a donut with a void in the middle of the pan. This void is the hotter portion of the pan where you're gonna cook your eggs.

5) get as many eggs as you need for the amount of rice that you have and scramble them in a cup (don't scramble them too much! just enought to break the yolks a bit)

6) now pour the eggs into the middle of the rice (that hot little void in the middle of the rice donut, remember?) If your pan isn't big enough then scramble the eggs in another pan and put them into the rice pan.

7) Cook the eggs as if you were making scrambled eggs by keeping them moving by stirring and folding. Make sure you don't over-cook the eggs!!! You want them a little runny for the next step.

8) While the eggs are a little under-cooked start mixing the egg into the rice by folding it over and over as if you were mixing cake batter (Mmmm cake batter ). Now take that bowl of meat and veggies and throw them into the wok and keep stirring all the stuff together. (keep in mind that the wok has been on a low to med heat this whole entire time)

9) keep stirring to avoid burning and wait for everything to get to the same heat. Now the most important part... spice. Add a LITTLE salt and a dash of pepper to your desired taste and a few splashed of soy sauce (soy sauce will act as your salt too so taste it to make sure it's not too salty. thats why i said LITTLE salt)

10) Fianlly, crank the heat up to HIGH and add 1/4 to 1/8 cube of butter (once again the amount depends on the amount of rice) and add it into the rice while stirring vigerously to keep from burning. SERVE IT UP YO!!!

eric

 

Wow that sounds pretty easy. I am gonna make some tommorow for lunch.

 

My dad...who always cook rice for every meal...actually fries it.

Lets say you have steamed rice...take that rice with a LITTLE bit of oil in a frying pan...fry it til it is slightly crispy...mix into it some ham or bacon....walla!! Top it off with some eggs over easy!!

Breakfast of Champions!!!

da bomb

-freddie

 

or some steamed rice with milk and sugar...ummmmm

-freddie

 

oh that's so not right!

 

actually it's quite yummy.


take some leftover rice. add milk, sugar, nutmeg, cinnamon and raisins. throw them in a pot and simmer. Serve it up

It's what us British call Rice pudding

 

just throw this puppy on the wok w/ some oil...

 

My wife makes the rice in the family....sorry. I could go wake her up and find out what she says, but i'd get killed in the process.

 

WHOA That yellow(fried)RICER has 4 (sparkle,recurrent or bridegroom )Racing seats....

 

is that a stratus???

 

Recipe for Shrimp fried rice.

http://www.marthastewart.com/page.jh...rue&resultNo=1


You asked for a recipe so here is one.
There are many different ways to cook fried rice.
The method I learned are from inside the chinese restuarant.
So it does not match home cooking as much. Here are the reasons.

* Mass production in short period of high traffic time.
* Optimzed cooking time with consistency.
* High fire power(stove and big wok)
* Organized spices, ingradients.
* High preparation time which is off from traffic time.

Ingredients:
* Overnite refriged cooked white rice(10 -15 quarts),
* 2 eggs
* Marinated, cooked, diced chicken white meat.
* diced onions
* 1 quart bean sprout
* MSG(1/2 cup),
* soy sauce concentrate(hard to find outside the restarant).
* Oil (1/2 cup)
* white pepper, 1 table spoon salt).

About the rice:
The rice need to be fridged overnite to have cooking consistency and not to stick.
Right before the cooking, wash the rice in the sink inside a holed bowl with very HOT tap water for 1-2mins. Drain the hot water and make sure no big chunks(crack them if there are still any).
This makes the rice into individual piece and HOT. This reduce the cooking time a lot so the other ingredient will not be overcooked.
However, make sure the hot water are really drained out at least 5 mins before cooking. Or it will be too wet and too heavy.

Cooking:
* Fry wok to high until the palm feel the heat from 1.5 feet atop.
* Pour in the oil. Move the oil around to cover the wok area well.
* Crack the 2 eggs into the wok, move around a bit very fast with the cooking tools.
* pour in the chicken, onions and bean sprout. Add the white pepper and salt Mix(stir fry) them for 5-15 sec time.
* pour in the rice. Don't stir. Cover the wok for 3 mins. Fire power under high.
* Stir the rice well for 15-30 secs. Cover and wait for another 5 mins.
* Add MSG. Stir fry the rice for another 15-30sec(depending on skill).
* Add soy sauce concentrate(not much or it is too brown and bitter). Stir fry for anothe 15-20sec.
* For last 2 actions, if you do it too long or too much, it will be too sticky and rice start to lose its form and textures. Each stir fry move should be a good mix.
* After adding soy sauce, the concentrate tend to burn really easily at the wok surface. Too long will have a "black" pudding.
* MSG have to add at the very end and everything need to be evenly hot. Then the MSG can stick to inidvidual rice surface evenly. The coated one will have a little be of shiny on the whole rice. For the impatient, this is where master chinese cooking really fails. Some cook will not heat up the rice enough and added the MSG. Then the MSG will melt together into its own bitter piece.
Also, once MSG is in, the cooking(fire power) should be end no more than 2 mins. I forgot the reason but something about losing taste with overcooked MSG. Somthing like "melt" the crystal but not "burn" the mine.
* Scoop the fry rice out of the wok really fast(the wok is still on high). Sitr every 4 scoop so the bottom does not burn.


I like to have diced pinapple and diced, extra marinated ham.
But they should go in before for the MSG.

Good luck. Martha Stewart dot com has many good recipe(well informed direction).

Hong Kong cooking sites which may have english:
http://www.towngas.com/cn/cooking/cooking_01.asp

This one is chinese but you may have someone to translate for you:
http://www.hktpcc.com/


-Kendo.