Ozzy Fudd Posted November 11, 2009 Report Share Posted November 11, 2009 daft, but serious question. does anyone know how to make egg fried rice, like you get in the chinese? ive tried to make it a few times, following several different recipes step by step, but the rice always comes out in gooey lumps, fried on the outside, boiled on the inside, instead of individual grains like you get in the chinese. is there a special type of rice? do you only parboil? any ideas appreciated! Quote Link to comment Share on other sites More sharing options...
SXPhil Posted November 11, 2009 Report Share Posted November 11, 2009 Description Egg-fried rice is easy to prepare and tastes great as a meal on its own. For the best result, make sure the rice is cooked and cooled beforehand so it won't stick together when frying. Ingredients 1 egg 2 tsp sesame oil 2 tbsp vegetable oil 200g/7oz long-grain rice (uncooked weight), cooked and left to go cold 100g/4oz frozen peas, defrosted (rinse under warm water to do this quickly) 4 spring onions, finely chopped 100g/4oz bean sprouts (optional) 1-2 tsp soy sauce ground white pepper Method 1. Beat together the egg and sesame oil and put to one side. 2. Heat the vegetable oil in a wok or large frying pan. When it's shimmering and almost smoking, add the rice and stir-fry for about 3-4 minutes until completely heated through. 3. Add the peas, spring onions and beansprouts, if using. Stir-fry, turning the rice constantly around the pan, for about 3 minutes. Season well with soy sauce and pepper, then push to one side of the pan. Pour the beaten egg mixture into the other side and leave for about 10 seconds so it begins to set. Using a chopstick, briskly swirl around the egg to break it up and then toss around with the rice. Stir-fry for a further minute and serve straight away. Quote Link to comment Share on other sites More sharing options...
Ozzy Fudd Posted November 11, 2009 Author Report Share Posted November 11, 2009 see ive been using that one, and the rice defo was cooked and cooled, maybe need to let it dry out a bit and then break it up? Quote Link to comment Share on other sites More sharing options...
SXPhil Posted November 11, 2009 Report Share Posted November 11, 2009 make sure its rinsed in hot water so all the starch is removed then make sure its really dried Quote Link to comment Share on other sites More sharing options...
MC Posted November 11, 2009 Report Share Posted November 11, 2009 Yes, Let it cool and dry out in a colander. Quote Link to comment Share on other sites More sharing options...
Beardo Posted November 11, 2009 Report Share Posted November 11, 2009 rinse your rice well before you cook it to get rid of excess starch (til the water goes clear), don't stir the rice when cooking as this will destroy the rice grain skins and make them sticky, and when its cooked and cooling, place a clean t-towel over the pot to absorb the moisture. Quote Link to comment Share on other sites More sharing options...
Ozzy Fudd Posted November 11, 2009 Author Report Share Posted November 11, 2009 ah i was rinsing in cold water, then leaving to drain in a sieve, then breaking it up into the oil, but still clumped together, ill try that then, cheers Quote Link to comment Share on other sites More sharing options...
nailer Posted November 11, 2009 Report Share Posted November 11, 2009 If you are burning the rice then it's all to hot...keep a cup full of cold water near and swish it in when it gets to hot. You are killing it. When you go to the ****** and hear whoooooshhhh that is the water being thrown in cos it's getting to hot! You gotta move quick and know when. Only a splash and it goes mental, Move fast then-prob ready. The above post is good but ya gotta keep moving and with the water fast fast fast. Hth. Quote Link to comment Share on other sites More sharing options...
humperdingle Posted November 11, 2009 Report Share Posted November 11, 2009 Chinese restaurants cook their rice well in advance, and leave to cool, only reheating by frying when required. You can try frying the rice in a little oil 1st (when the rice is dry). It'll go a solid white colour as opposed to the semi-translucent "raw" rice colour. After it's attained this colour, boil as usual, and the grains won't stick to each other... And put a couple of OXO cubes in the water whilst boiling. Quote Link to comment Share on other sites More sharing options...
Ozzy Fudd Posted November 11, 2009 Author Report Share Posted November 11, 2009 cheers lads, ill try that, wont wont putting water in hot oil leave me covered in burning hot oil? already been badly burnt this week! Quote Link to comment Share on other sites More sharing options...
malkiserow Posted November 11, 2009 Report Share Posted November 11, 2009 (edited) Cook the egg first on its own and break it up as it cooks, take it out, cook up all the rest and then add the egg back in then add the sesame oil last without heating it up (or it goes bitter) Edited November 11, 2009 by malkiserow Quote Link to comment Share on other sites More sharing options...
humperdingle Posted November 12, 2009 Report Share Posted November 12, 2009 cheers lads, ill try that, wont wont putting water in hot oil leave me covered in burning hot oil? already been badly burnt this week! You put the rice (cooked in oil) into a pan, and add water... bring to the boil. Quote Link to comment Share on other sites More sharing options...
Mungler Posted November 12, 2009 Report Share Posted November 12, 2009 Yes, Let it cool and dry out in a colander. Yes, try and get a large one. I find it works best by spreading the rice out over a nice warm summer month (such as August) works the best. Quote Link to comment Share on other sites More sharing options...
jasper3 Posted November 12, 2009 Report Share Posted November 12, 2009 we found the secret... we tried everything but just couldnt get that chinese flavour like you get from the take-away..until !!!!!! we bought a bottle of fish sauce...1/2 a tea spoon added...... try it Quote Link to comment Share on other sites More sharing options...
hurstpol Posted November 12, 2009 Report Share Posted November 12, 2009 I had the pleasure of being taught how to do fried rice by a lovely chinese girl, and the family way she did it was before you cook the rice first wash it and keep washing it till the water is no longer milky this is the starch being washed out, then you can cook your rice but let it stand and go cold, you always make fried rice with cold rice, also when you mix your eggs give them a ziz in a bowl in the micro wave then chop them up like scrammbled egg before adding to the rice, you wont then get thick lumps of rice stuck in your eggs. hope this helps Frank Quote Link to comment Share on other sites More sharing options...
Ozzy Fudd Posted November 12, 2009 Author Report Share Posted November 12, 2009 Yes, try and get a large one. I find it works best by spreading the rice out over a nice warm summer month (such as August) works the best. :angry: i had to read that twice before i got wot you meant cheers everyone, ill give it a go this weekend, think ill try a few different batches with the different ways and see what works best Quote Link to comment Share on other sites More sharing options...
pyr8 Posted November 12, 2009 Report Share Posted November 12, 2009 seen another way were the egg is cooked seperetly like a pankake,then sliced very thinly and then added to the rice. Quote Link to comment Share on other sites More sharing options...
Ozzy Fudd Posted November 15, 2009 Author Report Share Posted November 15, 2009 just had a go at it again, not too bad, the rice isnt as stuck together as it was before, far nicer colour too, theres only a couple of crispy bits where the rice has stuck on the pan, and it does taste a bit oily (but its fine when drenched with ketchup...), but its defo edible, and definitely an improvement, just need towork on it a bit Quote Link to comment Share on other sites More sharing options...
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