When you're making Chinese Fried Rice, you might be shooting yourself in the foot if you're a fresh food fanatic! There's a secret to making that perfect, hot, fluffy fried rice... and mostly it's that dreaded "L" word.
Here are some tips to making Chinese Fried Rice just like you get in takeout.
Begin with the eggs. Scramble the eggs in a little oil with a little salt over medium heat until cooked and fluffy. Remove from the pan and set aside, breaking up large clumps.
Increase the heat to high and allow the pan to get very hot. Reserving the green onions and any delicate vegetables like sprouts, saute the hardier vegetables with a pinch of salt in about a tablespoon of oil until softened. Add the meat and saute a few minutes more, till hot.
Add another tablespoon of oil to the hot pan and add the rice. Toss to coat and cook through - don't worry too much if a little bit sticks. Add your green onions and other delicate vegetables at the same time as the rice.
Just before done, add soy sauce to taste, tossing the rice to coat. Cover, remove from heat and let sit for a minute or two. This will help "unstick" the stuck rice, too.
Fold in scrambled eggs and serve.
Oyster sauce in addition to / as a replacement for soy sauce.
A drizzle of sesame oil when sauteing the vegetables.
Add bacon! (Everything's better with...)
Add reconstituted dried scallops.
What do you like in your fried rice?