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Jan 7, 2013 11:28 AM

Special Fried Rice ingredients????????

Hi, I'd like to prepare a special fried rice like those in restaurants, I have tried to prepare Chinese food before but i do not get that authentic aroma that you can recognize miles away.

All Chinese food has a special aroma only found in Asian cooking, i was wondering if it requires a special sauce or oil or ingredient that gives it the wonderful smell.

I'd like to make special fried rice just like the one sold in my local take away, its the most delicious special fried rice that I have tried in London.

From looking at the different bits and pieces on my plate i can find the following in my special chow mein and special fried rice

1. chicken breast
2. roasted duck
3. roasted pork
4. ham
5. egg

1. Scallions
2. Peas

Rice or Noodles

Update: how about dark or light soy sauce? also any particular brand? what about oyster sauce?

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  1. In addition to the meat of your choice and rice, add 2 scrambled eggs, chopped fresh ginger, scallions, garlic, snow pea pods, sesame oil and of course soy sauce. Cook in very hot peanut oil.

    1 Reply
    1. re: cstr

      Is there a particular ingredient/sauce that enhances the flavour? there seems to be an ingredient that i am missing and all chinese take aways seem to use it as it smells and tastes the same

    2. The elusive flavor you're trying to capture is wok hei, imparted by quickly cooking your ingredients in a screaming hot wok. If you don't have a wok, you can approximate the flavors by stir frying your proteins in peanut oil with garlic and scallions. Don't crowd the pan and don't cook for too long; you only need a bit of char on the exteriors since your meat is pre-cooked. Add in your cold rice and stir fry it with the peas and proteins. Season with soy sauce, which will add color and rehydrate the rice. Add pepper to taste. Done.

      4 Replies
      1. re: JungMann

        Thanks for the advice, what about the type of soy sauce? dark or light and any particular brand?

        1. re: LatinUnit

          Generally I'd say light soy, but the pictures you've attached look like they have been dosed with dark soy as well so I'd use both if you want to recreate what you get at the restaurant. As far as brands, Kimlan is a good brand to have on hand.

        2. re: JungMann

          Totally agree with the wok hei.
          You can approximate it at home, but its tough, especially if you're cooking with electric.
          Even with a home gas range, the ingredients tend to cool the pan before you get the wok hei, then you're making re-heated rice with stuff in it. (Chinese restaurant burners tend to be 100,000-150,000 BTUs where the average home burner is 10,000...).
          But give it a whirl as JungMann describes.

          Not the same as the wok hei effect (or even authentic take-away), but you can enhance the flavor and experiment with oyster-flavored sauce, or other bottle sauce (stir fry sauce, fried rice sauce, etc).

          1. re: porker

            Oh yeah, I like to scramble the egg and cook in microwave. Once done, cut in cubes to add to rice pan.

        3. I use a sprinkle of sugar to balance the saltiness as well.

          1. Peanut oils from Asian markets have a more distinct peanut flavor than typical Peanut oil IMO........

            2 Replies
              1. re: LatinUnit

                Look for unrefined oil, or maybe try the roasted...or both!

            1. I add fresh cut up bits of pineapple.