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Feb 6, 2007 11:47 AM

Best Fried Rice & Stir Fry Recipes

I love to cook. However, I just can't seem to get the fried rice to be like fried rice. I should let you all know that I am a vegetarian - but I can adapt recipes if they have meat in it. I've heard, cold rice, oil should do the trick, but it just doesn't work out.

Please, I beg of you...remind me what great fried rice tastes like without having to order in.

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  1. I don't really have a recipe... but I always use jasmine rice (well... because that's what I always have on hand) and I never use soy sauce. I just don't like the taste of soy sauce fried rice since I always grew up with more of a yang-chow style fried rice. So instead of soy sauce I use salt to season. My grandma's secret is to sautee finely chopped onions first. So sautee onions until translucent and beginning to brown in oil (and also add any veggies that you're using and cook until tender). Set aside. Add more oil to wok until hot, add the beaten eggs (if using). Stir the eggs a bit but before they're set, add the rice. Stir the rice and the not-yet-set-eggs so it gets coated evenly. Add the onions and the veggies again and chopped green onions, mix and continue to cook until rice is heated. Season with salt. Serve. Some might find my recipe quirky since I don't use soy sauce... but that's how I make my yang chow fried rice, and fiance and others seem to love it.

    1. Try using thick soy sauce. It comes in a jar and has the consistency of molasses. It is sweeter than regular soy which gives the fried rice a caramelized, smoky flavor. As you are a vegetarian, you can't use the other trick which is to fry the rice in pork fat - that gives the dish a really distinctive taste.

      3 Replies
      1. re: cheryl_h

        As alternative to thick soy sauce, try oyster sauce for your fried rice. I add it last after cooking everything.

        1. re: vsoy

          Hmm, never used oyster sauce in fried rice. I think it would give a very different result from soy.

          1. re: cheryl_h

            Different yes, but I'm not sure if that's the taste you're going for. Oyster sauce tends to be too sweet to get that authentic taste of fried rice.

      2. Use cold, leftover fried rice. Start with very hot oil. Toss in the whites of a bunch or two of green onions and stir fry for a minute or so. Add the cold rice and stir fry, breaking up the clumps. Add soy sauce to taste and stir fry until the soy has been absorbed. Move rice to the sides of the pot and add the eggs, scrambling lightly. If you want to have chunks of egg in your rice, then let the eggs cook all the way before bringing the rice back to the middle. If you want your egg to "disappear" into your rice, stir the rice into the runny egg and let the egg cook that way. Add the rest of the green onions and whatever other veggies you want. Stir fry until everything is heated through. I rarely cook my veggies ahead of time, but you can if you want to. Taste and add more soy or salt as needed (I rarely add any more).

        6 Replies
        1. re: TorontoJo

          what if you don't have left-over fried rice? how am i supposed to make fried rice w/o leftover fried rice?

          1. re: adkim

            It's not the end of the world if you use freshly made rice, it's just better with leftover stuff. If you are making the rice fresh, make sure you use a long grain rice and don't use any more than the required amount of water. And let the rice rest a good 20 minutes after cooking before using it for the fried rice.

            1. re: adkim

              I plan my meals out ahead of time, and if I know I want fried rice tomorrow, i make some rice tonight, and put it in the fridge. . A little prep work, and menu planning goes a long way in having meals turn out good.

              1. re: adkim

                It really doesn't turn out as well with fresh rice. You can do it, but the texture will be a bit different.

                1. re: prunefeet

                  Day-old cold rice is a must for fried rice, I think...

              2. re: TorontoJo

                i think, if there is one more spice to add, there is chopped GINGER. i followed the instruction of chef and tv host Ming Tsai. it did really brighten the flavour of soy sauced fried rice.

              3. You didn't really say how you are doing it now, so it's hard to trouble shoot for you. But what I do is to use really old really dry rice, something long grain and non-sticky is good. Jasmin will work, I've also used Basmati.

                Heat wok/pan with oil until sizzling hot. Sautee your veggies, I use a combination of onions, scallions, and sometimes the frozen veggie mix. After that has carmalized, I add the rice and break it up and sautee more. Add more oil if it looks dry. While I detest adding oil and fat to my food, fried rice is something that just won't taste right with not enough oil. You want the grains to be coated evenly.
                When the rice is heated through and toasted, push it aside and add you eggs. Scramb that a bit and push the rice mixture into that. Mix everything up and add your seasons now. I tend not to add too much soysauce or other liquid as that'll make the rice soggy. I use salt and pepper and msg. (okay, you have to use msg, that's what make the restaurant fried rice taste good!)

                If your rice looks wet from the eggs, jack up the heat and keep stir-frying it until it dries up. and the kernals separates.

                2 Replies
                1. re: OnceUponABite

                  I think you nailed it OUAB
                  Sorry I didn't explain what I was doing...but I think it's that I use too little oil and too much soy which makes it wet mooooooshier. Does anyone have an actual recipe for fried rice? I think that would help me get my oil ration to food right...

                  1. re: lollya

                    I don't have a recipe, and probably most Chinese home cooks just make it by experience. Maybe you google for a recipe, but I think you just need to experiment a little. There are certain things I don't like to make myself, because I know I am not willing to add the fat required to make it taste the way it should. But if I'm eating out, I pretend it's perfectly healthy! :)

                2. What's your idea of fried rice - what qualities do you like in it? Mine is dryer than most, and is full of crusty pieces of browned rice but is still tender. I use oil or butter but never eggs and soy sauce would be anathema.


                  4 Replies
                    1. re: uptown jimmy

                      i don't partake in the fish - although i've been considering it for it's health appeal.
                      i believe there is a vegetarian oyster sauce that they make from mushrooms, not sure about a fish sauce!

                        1. re: KTinNYC

                          I third the fish sauce. I also use a lot of finely chopped vegetables - whatever I have on hand.