How To Make Fried Rice Chinese Restaurant Style

How to Make Chinese Restaurant-Style Fried Rice

Want to recreate the magic of your favorite Chinese restaurant's fried rice at home? This comprehensive guide will walk you through each step, ensuring your fried rice is perfectly fluffy, flavorful, and bursting with that signature restaurant taste. Forget the bland, sticky fried rice; this recipe delivers the authentic experience.

Key Ingredients for Authentic Flavor

The secret to restaurant-quality fried rice lies in the ingredients. Don't skimp on quality!

The Rice:

• Day-old rice: This is crucial! Freshly cooked rice is too moist and will result in mushy fried rice. Day-old rice is drier, allowing for perfectly separated grains.
• Jasmine rice or long-grain rice: These varieties hold their shape well during frying.

The Protein:

• Char siu: This Cantonese barbecued pork adds a sweet and savory depth. You can easily substitute with leftover roasted chicken, shrimp, or even tofu.

The Vegetables:

• Eggs: Scrambled and lightly broken up for added richness and texture.
• Onions: Adds a subtle sweetness and savory base.
• Peas and carrots: Classic fried rice additions that provide a pop of color and sweetness.
• Green onions: Added at the end for freshness and vibrant green color.

The Sauce:

• Soy sauce: Provides the salty base.
• Oyster sauce: Adds umami depth and a slightly sweet flavor.
• Sesame oil: A touch of this at the end creates a fragrant finish.
• Optional: Rice wine or Shaoxing wine: For an added layer of complexity.

Step-by-Step Guide: Mastering the Technique

1. Prepare the Ingredients: Chop all your vegetables and protein into bite-sized pieces. Scramble your eggs separately and set aside. Measure out your sauces. This pre-preparation is key for efficient cooking.

2. Cook the Rice: If using freshly cooked rice, spread it out on a baking sheet to cool and dry completely. This will prevent sticking and mushiness.

3. Stir-Fry the Protein: Add the protein to a wok or large skillet with a little oil over medium-high heat. Stir-fry until browned and heated through. Remove from the wok and set aside.

4. Stir-Fry the Vegetables: Add the onions to the wok. Once softened, add the peas and carrots and stir-fry for a few minutes. Remove and set aside with the protein.

5. Make it Flavorful: Add a touch of oil to the wok and add the day-old rice. Break up any clumps and stir-fry for a couple of minutes, allowing the grains to get slightly toasted.

6. The Sauce Magic: Add your soy sauce, oyster sauce, and any optional rice wine. Stir-fry until the rice is well-coated.

7. Combine and Finish: Add the cooked protein, vegetables, and scrambled eggs back to the wok. Stir-fry until everything is heated through and well combined.

8. The Final Touch: Drizzle with sesame oil and garnish with green onions. Serve immediately!

Tips for Restaurant-Quality Fried Rice

• High heat: Maintain a high heat throughout the cooking process to prevent the rice from becoming soggy.
• Don't overcrowd the wok: This will lower the temperature and result in steamed rice instead of fried rice. Work in batches if necessary.
• Taste as you go: Adjust the seasoning to your liking. More soy sauce for extra saltiness, or more oyster sauce for a richer flavor.
• Experiment with flavors: Add other vegetables, like mushrooms or bell peppers. Try different proteins, like beef or tofu.

Serve and Enjoy!

Your homemade Chinese restaurant-style fried rice is now ready. Serve it hot as a main course or a side dish. Enjoy the delicious results of your hard work! Remember to share your culinary creations with friends and family; delicious food is best enjoyed together!