Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jul 8, 2008 11:53 PM

Trouble with fried rice

I love the fried rice one gets at any american chinese take out place but i have failed to replicate it at home.
Heres what i have figured out thus far.
1. requires drying time
2. requires lots of oil and a hot pan
3. can use just about any ingrediants

heres my problems
1. when i leave the rice overnite in fridge it just doesnt seem to dry out very well.
2. idk how much to use ive used a few tablespoons but it seems like however much i put in the rice absorbs all of it. am i suppose to use the whole bottle of oil?
3. im not sure what to do for seasoning and i like the brown fried rice which i think means add soy but again my rice just absorbs it i dont get the look or texture to the fried rice that i want.
4.does anyone have some recipes im specifically looking for a way to bbq some pork for my fried rice and id also like to know what do do for seasonings and flavorings. i do not wish to add lard either.

pleases help

  1. Click to Upload a photo (10 MB limit)
  1. Fried rice is usually made with leftovers, so I can't help with a BBQ pork recipe, but you can add any left over meat, or marinated meat. Chicken, prawns, cookied ham etc...
    If your pan is hot enough, you should have no problem with the rice absorbing too much of the oil.
    I usually spray the pan with oil, just enough so the eggs don't stick and that's it. Maybe a 2 sec spray
    I would cook the scramble eggs first, until it's still a little runny, remove it and set aside.
    Add meat to pan, cook until it's almost done (if using raw meat) or until it's warm through if left over meat.
    Add any veg (i.e. peas, carrot, bok choy) you like, when the veg are done
    Add day old long grain rice, break up any clumps of rice, mix everything well until rice is warm through
    Add chopped green onions
    Return eggs back to the pan, mix everything well
    Add soy sauce last, mix well so the soy sauce is evenly distributed

    1. I'm not sure about your wet rice/oil concern, I have never had that happen. Maybe it's because you are using brown rice?
      As far as seasoning goes, I use plenty of garlic and onions at first, then soy while cooking, and finish it off at the end with a drizzle of sesame oil and it knocks the flavor factor up. Sprinkle with green onions.
      When I started doing fried rice, I scanned recipezaar and allrecipes for ideas and then just went off.

      Your BBQ'd pork fried rice sounds like it is going to be amazing!

      1. You can roast boneless pork that has been cut into one inch strips on a rack in a roasting pan. Marinate the meat in soy, ginger, garlic, five spice powder, and a touch of sesame oil. When it is almost done (don't overcook), brush honey that has been tinted red with food color liberally over the pork. You may need to do this two or three times. It will get you a pretty good BBQ pork for your fried rice.

        1. Are you cooking your rice in a rice cooker or a pot? What kind or rice and how much water are you using?

          I have found that it is best to use a Jasmine rice that has been cooked with less water that works best, so the rice cooker seems to make the best texture. If you are using a pot, use no more than 1 1/2 to 2 cups of water for each cup of uncooked rice. TURN OFF the burner so that it doesn't stick when it is partly done to let the water get absorbed and the rice cooked. Fluffy, wet and or Basmati/long grain rices don't do as well with this dish.

          BTW. you don't need a ton of oil -- only enough to prevent sticking. That brown color you see is from soy sauce. There are also flavoring packets out there in the Asian food section of your supermarket specifically made for fried rice. You can try them to see how close they take you.

          1. Mr. Chili, are you rinsing the uncooked rice in cold water before cooking? That helps to remove excess starch and makes the rice very fluffy when cooked. Fill the uncooked, rice-filled pan with cold water and move your hand about in it to start releasing the starch. Drain the starchy water. (This starch water can be re-used to water plants.) Re-fill with cold water and hand-stir again. Drain and repeat once more. This technique works great for white rice, far less so for brown rice. This should help greatly when trying to make fried rice the next day.