Egg fried rice

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Egg fried rice

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cinders

Joined: 04 Jun 2007
Posts: 2437
Location: norfolk The daft old bat club

Posted: Tue Apr 08, 08 5:37 pm Post subject: Egg fried rice
I'm looking for an egg fried rice recipe which taste like what you get from the chinese.When ever i try to make it ,it just doesn't taste quite right

derbyshiredowser

Joined: 11 Feb 2007
Posts: 980
Location: derbyshire

Posted: Tue Apr 08, 08 8:04 pm Post subject:

heat the wok and then add some ground nut oil, put in a whisked egg and when cooked remove and slice, add a little more groundnut oil and heat until it smokes add cooked rice ( we use a white basmati ) then stir round and add a few peas or other small bits of veg. Just before serving stir through a small splash of sesame oil . and the sliced egg. A lot of recipes say to stir through the whisked egg but this does not seem as succesful as the egg can't get hot enough. Don't use too much of either oils or the end result will be very greasy.

cinders

Joined: 04 Jun 2007
Posts: 2437
Location: norfolk The daft old bat club

Posted: Tue Apr 08, 08 8:18 pm Post subject:
Thank you, the oils must be the secret so will need to buy some

James

Joined: 11 Jan 2006
Posts: 2866
Location: York

Posted: Wed Apr 09, 08 12:58 pm Post subject:
I do it exactly the same as derbyshiredowser. The only thing I can add is that the cooked rice needs to be cold and quite dry (like how it is when its been put in the fridge overnight). It doesn�t stick to the pan as easily then.

RichardW

Joined: 24 Aug 2006
Posts: 8443
Location: Llyn Peninsular North Wales

Posted: Wed Apr 09, 08 1:06 pm Post subject:
Plus a very hot pan kept hot so only add small amounts of rice / food to it unless you have a LARGE wok ring that can keep the heat up. Justme

mark

Joined: 14 Jul 2005
Posts: 2191
Location: Leeds

Posted: Wed Apr 09, 08 1:09 pm Post subject:
i usually splash quite a bit of soy sauce round too and sometimes a bit of five spice powder. some times i whisk soy sauce in to the egg before i cook it. i neary always fry some finely onions and maybe garlic befoe i add the rice too. i think it always works best with with rice that has been cooled and left a few hours too. If you use fresh cooked rice the grains tend to stick together a bit!

cinders

Joined: 04 Jun 2007
Posts: 2437
Location: norfolk The daft old bat club

Posted: Wed Apr 09, 08 5:27 pm Post subject:
is long gain rice suitable or is this where i'm going wrong

mark

Joined: 14 Jul 2005
Posts: 2191
Location: Leeds

Posted: Wed Apr 09, 08 5:32 pm Post subject:

Eco wrote:

is long gain rice suitable or is this where i'm going wrong

yes use long grain rice

deanowales

Joined: 17 Jun 2006
Posts: 28

Posted: Fri Apr 18, 08 7:20 pm Post subject:
The only way to get the same taste as per Takeaway is to add MSG unfortunatley although the way youve all described is better in my opinion a little splash of fish oil is good too and some good Soy Sauce light is better than dark in my opinion

hmk

Joined: 01 Oct 2006
Posts: 10

Posted: Sat Apr 19, 08 7:40 am Post subject:

I never add the soy sauce to the EFR, cause it makes it go brown

(I know it still goes brown when you pour it on afterwards, it just looks more appetising somehow...)

Also, I like mine with the whisked egg cooked with the rice etc, once it's all hot and ready to go. Only cook for a minute or so though, otherwise it goes dry.

And that's only for Chinese rice. I sometimes do an Indian version (coconut, mango chutney, maybe some flaked almonds and or raisins, curry powder/paste etc) and for that I would make a thin omelette, slice into long strips and serve on top of the cooked rice.

HTH!

lettucewoman

Joined: 26 Sep 2006
Posts: 7834
Location: Tiptoe in the Forest!!

Posted: Sat Apr 19, 08 7:56 am Post subject:

you could try this way - I used to do it like this...measure out your rice, put double that amount of water aside...put rice and 1 to 2 tblsp of oil in the wok and heat gently until the rice "pops"...you'll know when this happens the rice makes a noise and changes appearance. keep stirring though!. Carefuly pour in the water, and cover...cook on a low heat until the water is absorbed, then add an egg either by whisking and adding to the rice until cooked, or cooking seperately and adding to the rice. You should end up with slightly oily, brown chinese tasting rice...

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Mon Apr 21, 08 10:35 am Post subject:

hmk wrote:

I sometimes do an Indian version (coconut, mango chutney, maybe some flaked almonds and or raisins, curry powder/paste etc) and for that I would make a thin omelette, slice into long strips and serve on top of the cooked rice.

Oooh. That sounds very good indeed.
Worth cooking some extra rice for.

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