Homemade Pork Fried Rice... what's the secret?
What is the secret to the fried rice you get from chinese restaurants... i'm a decent cook and can capture the flavors I want but I can't get the texture of the rice which I'll describe as dry and firm. I parboil the rice, cool it quickly and then fry in a wok with oil, soy, garlic, pork, scallion, peas, eggs whatever... the rice tastes good but it comes out wet and clumpy.... What's the secret? Know what I'm talkin'?
Good information & recipies. It'll be hard to pick best... thanks all
- DrewLv 61 decade agoFavorite Answer
There are three tricks to this:
1. As others have said, you need day-old rice.
2. You need A LOT of heat. If you're cooking on an electric stove, what you want is a big cast-iron pan. Let it preheat for a good while. The intuitive thing is to want to cook fried rice in a wok, but woks are poorly-suited for electric ranges. They work well with giant gas burners like they use in restaurants. A gas range of the sort you find in home kitchens might or might not generate enough heat.
3. A proper fried rice recipe includes eggs, BUT they aren't just scrambled. The eggs should be incorporated into the sauce; your goal is to coat the individual grains of rice in the sauce as it cooks.
Nonessential advice: try incorporating some fresh thai basil into your fried rice. It's super tasty.Source(s): I used to eat a lot of fried rice. Also, they talked about this on ask.metafilter.com a while ago: http://ask.metafilter.com/50127/Chinese-takeout-re...
- lots_of_laughsLv 61 decade ago
Since you already have a recipe that you like, but your rice is clumpy, then I'll tell you the secret to making fried rice.
Fried rice is best made with cold, day old rice.
Freshly cooked rice is "mushy" since the starches are still sticky, while cold rice the grains are more firm since the starches have gelatinized together so the rice will be firm and separate.
Also, most Chinese restaurants use regular long grain rice instead of parboiled rice.
You've probably seen it before, if you've ever have takeout rice leftover in the fridge, you'll notice that the rice grains are firmer and separate into individual grains the next day.
- Anonymous1 decade ago
Well I don`t know the secret but here`s the recipe to the PORK FRIED RICE my grandma usually makes :)
2-3 c. cooked rice
1/2 c. diced boneless pork, fried
2 cloves garlic, minced
1 onion, chopped
2 sm. eggs
1 tbsp. chopped scallions
1 tbsp. bean sprouts
1. Melt butter and saute onions and garlic.
2. Move onions and garlic to one side and scramble eggs on the other side. When eggs are done, mix together with onions and garlic.
3. Add boiled rice and fried pork. Mix well.
4. Add scallions and bean sprouts and serve. Serves 4-6.
It`s delicious & with out a doubt, FILLING.
- Angel****1Lv 61 decade ago
Pork Fried Rice
6 eggs, beaten
15 cups cold white jasmin rice
2 lbs chinese flavored pork sausage
1 medium onion, chopped
2 (16 ounce) packages fresh bean sprouts
16 ounces fresh sliced mushrooms
4 (3 ounce) packages oriental-flavor instant ramen noodles
1/2 cup soy sauce
Fry up eggs in pan with a little oil and then chop up and set aside.
Fry cold rice in batches using vegetable oil and adding soy sauce a little at a time to add color and flavor to your taste. Make sure to continue to stir rice so that it does not stick to the bottom of the pan. Set rice aside when finished cooking all of it.
Fry Chinese sausage in a pan or bake in oven until done. Slice Chinese pork sausages into small chunks and set aside. Sausage is available in grocery store where the italian sausages are, they are red in color.
Fry the vegetables in vegetable oil along with oriental season packets (throw out the ramen noodles or use in another recipe)until vegetable are soft or cooked to your liking.
Mix all cooked ingredients together and enjoy.
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- 1 decade ago
Ok...You MUST use day old rice for fried rice...because all the moisture and starch has been removed..The best thing to do is wash your rice after you cook it...then put it in the fridge UNCOVERED overnight. Make sure you cook your rice, vegis, and pork seperately , so that you wont add any more moisture. I alos marinate my pork in Terriaki seasoning, Soy sauce, and a little Corn starch..for an hour or so...really yummy. hope this helps
- JayLv 71 decade ago
Fried rice was "invented" to use up old (i.e., day old) rice.
So, you need to let the rice sit for a day.
Also, even though you didn't say this... make sure to use Chinese roast pork.
- 1 decade ago
I will be watching this question because I have the same problem! I hope we are not doomed to eat mushy clumped fried rice