How to make Tasty chinese Fried rice?

always put in the green onion last and egg second last.

I'd heat the wok and fry the chicken until just cooked. Remove from the wok and let rest. Heat the wok with oil and fry the rice. Add in the chicken, carrots and peas. Make a well in the middle of the wok and pour in the beaten egg. Let the egg cook a bit before stirring it into the rice. Just when almost done, add in the green onion, stir a bit and then remove from heat and serve. The green onion has a delicate flavor and cooking it too long will ruin both the flavor and texture. You want the eggs to have a nice yellow fluffy look, cooking the egg too soon or too long will make it dry, hard and brownish.

If you want to use soy sauce, add it in before adding the egg or green onion.

This is a classic recipe, and looks complicated and time consuming. it is neither. Start to finish is 12 to 15 minutes if everything is ready. Substitute chicken for the shrimp, and leave out any ingredients you don't have handy. The basics are the same. use either a good Indian Basmati long grain rice, or as previously suggested, a jasmine rice. Always use cold cooked rice. Leftovers from a previous meal are preferred when preparing any good fried rice.

Yangchow fried rice (6-8 servings)

Preparation of ingredients

4 tablespoons oil for frying

Egg mixture (beat together until slightly foamy)*
4 eggs
1/4 tsp. salt


1/3 cup chopped scallions, in pea-sized pieces, including green part *
6 Chinese dried mushrooms: soak in hot water until spongy, discard stems, cut caps into 1/4" squares. *
6 ounces Smithfield ham or Cantonese barbecued por,; cut into 1/4" cubes *

Shrimp Mixture (mix in a bowl. Refrigerate before use) *

4 ounces fresh shrimp: shell, devein, rinse in running cold water, pat dry, cut into peanut-sized pieces.
1/2 tsp cornstarch
1/2 teaspoon pale dry sherry

1/3 cup fresh or frozen green peas *



Sauce mixture (Mix in a bowl) *

2 tablespoons thin soy sauce
2 tbs. black soy sauce, (substitute1 tbsp thin soy sauce & 1 tbsp. molasses)
1/4 tsp. salt
1/2 tsp. sugar
1/8 tsp white pepper

4 cups cold cooked long-grain rice; cook a day in advance, and keep chilled in refrigerator (left over steamed rice)
1 teaspoon sesame seed oil

Directions for cooking

1) Heat wok over high heat. Swirl in 2 tablespoons oil for frying. When oil is hot, pour half the egg mixture into wok and swirl it around, spreading it into a thin pancake. Turn pancake when it is set. Remove from pan before it is golden brown. Cook remaining egg mixture in the same manner. Cut pancakes into 1/2" squares. Set aside.

2) Heat wok over high heat. Add remaining 2 tablespoons oil for frying. When oil is hot, add scallions, mushrooms, and ham or pork. Stir-fry for about 30 seconds. Add shrimp mixture. Stir-fry until shrimp turns whitish (less than 20 seconds). Add peas. Stir in sauce mixture. mix well. Break up lumps in cooked rice, and add it along with egg squares. Stir-fry for 3 to 5 minutes or until cooked rice is thoroughly hot. Swirl in sesame seed oil, mix well. Put on a serving platter, and serve hot.



Plain rice (makes about 6 cups of rice)

Preparation of ingredients
2 cups long grain rice; wash and rinse in cold water until water is not cloudy, drain
3 cups cold water

Directions for cooking
1) Use a 3 quart pot with a tight lid. Put in the washed rice and add the water. Cook over medium heat without a cover. When it is boiling, you will see that the water is very foamy, almost obscuring the rice. Do not go away! Stand by and watch it closely. You will see the water evaporating to the point where many small holes (like craters) appear in the rice. The Chinese call them rice eyes.

2) Put lid on, turn heat to very low, and cook for 10 minutes. Then turn off heat, but do not remove the pot or uncover it. Let it stay covered for 15 minutes or more. (Do not peek during this 25 minutes! Otherwise the magic steam will escape; you will have half-cooked rice for not having faith!)

3) Remove the cover. Loosen with a fork or chopsticks. Serve hot. (or in this case, reserve 3 cups for the above recipe. Remember the rice must be cold to use in stir-fried rice recipe.)

scramble eggs & set aside. sautee garlic & onions in some oil until they smell really good. add day-old rice & sprinkle just a bit of salt (not too much, because you'll be adding something else later). stir until the rice is evenly glossy/shiny from the oil. add peas, carrots, mashed scrambled eggs & chicken (cubed). if you have chinese or spanish dried sausages, slice thinly and add to the mix while stirring. take a spoonful to taste. if the rice isn't that flavorful yet, trickle a spoonful of soy sauce to the entire mix & stir for the last time. serve on a plate & enjoy!

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Asian Chicken Wings 2 garlic cloves, smashed and chopped 2 tbsp chopped fresh ginger 2 tbsp soy sauce ¼ cup lemon juice 1 tsp hot sauce or Tabasco 1 tbsp wine vinegar ½ cup olive oil 2 # chicken wings, cleaned salt and pepper Combine all ingredients and marinate meat (1 hr). Place on grill and cook 12-15 mins. Occasionally flip the meat and baste to keep from burning. if you are talking about fried crispy ones? Make a paste of ginger and garlic, smear on the wings and marinate. make a batter of egg, milk and flour. Dip in batter the ginger coated wings and fry. for stir fry, start off with oil, ffry the peeled shrimp til pink, add garlic and ginger (minced), then add onions (sweat for a while) add soysauce, sesame seed oil ,(just a lil, very strong)., and lil brown sugar (if you like), add the already cooked day old rice (must be this way to let the rice get a chance to dry out, so when you refry it's not mushy). Mix well, to incorporate the soy sauce to get brown rice. good luck, i looooooovvvveee asian food :)

add deep fried salted fish.

The most important thing in my opinion is the type of rice. Try thai jasmine rice. Use cold cooked rice, and heat in about 3-4 Tablespoons of vegetable oil. You could scramble the egg in another pan and then add into the heated rice, or push the rice to the side in the pan and put in the beaten egg, let it set, and the mix it into the rice. Of course the chicken should be cooked already, and cut into small strips or chunks. Use a breast or thigh meat. Fresh julienned carrots and peas, not frozen, will taste best. Put in green onions last because they don't need to be overheated. You still want them to be somewhat crisp. Season with a little sesame oil and soy sauce or Bragg's Aminos to taste.

Yes. Try soy sauce, chinese pea pods, mung bean sprouts, sesame oil. Quite pleasing. My son eats it by the bucket full, especially if made with shrimp or pork.

hmm just the obvious for me really..cook the rice, fry the onions (and shredded chicken - if raw), shove the rice on the onions..crack some eggs over it and mix it about so it coats all the rice, put the chicken (if cooked) and veg in, let it cook. maybe put some soy sauce on before putting the veg in.