Special Chinese Fried Rice is fast and easy to make. It's a tasty and delicious dish because you can add your favourite toppings, such as shrimp, scallops, Chinese sausage and bbq pork. A great way to cook day old rice. As a viewer suggested, put the rice in the fridge to dry the rice and to make to make the rice more chewy.
The recipe is below:
Special Chinese Fried Rice
4 to 5 cups cooked rice
2 tablespoons sliced onions
1 tablespoon chopped ginger
1 tablespoon chopped garlic
2 tablespoons dice bbq pork
2 tablespoons sliced Chinese sausage
2 tablespoons shrimp
2 tablespoons scallops
1/2 teaspoon sesame oil
1/2 teaspoon dark soy sauce
1/2 teaspoon light soy sauce
1/2 teaspoon salt
2 tablespoons chopped green onions
3 tablespoons cooking oil
Preheat a wok or frying pan at medium heat. Add 1 tablespoon cooking oil. Crack the egg into a bowl and beat with a fork. Pour egg onto pan and cook for 30 seconds. Flip egg and cook for 30 seconds on other side. Remove egg from pan.
Put another tablespoon of oil into pan. Add onions, ginger and garlic and stir fry for 15 seconds. Add bbq pork, Chinese sausage, shrimp and scallops into pan. Add other toppings if you like. Stir fry fry for 15 seconds. Add rice and continue to stir fry for 2 to 3 minutes. Add 1/4 cup of water if you want softer rice. Add sesame oil, dark soy sauce, light soy sauce and stir fry for 1 minute. Cut egg into small pieces and put in pan. Add green onions. Stir fry for 30 seconds. Serve Special Fried Rice on a plate or in a dish. Enjoy!
I have a flat bottom wok so I can put the wok directly on the electric coil. I have used the wok rack before, but in my opinion, it doesn't generate enough heat using an electric coil. Thanks for viewing my video on Special Chinese Fried Rice.
The diameter of this wok in this video is 14 inches. I also also have a 10 inch wok. I think I would prefer a 12 inch wok which is easier to handle than the 14 inch wok. Thanks for viewing my video on Special Chinese Fried Rice.
A good quality carbon steel wok will bring out the smoky flavour of the food that you cook. My wok is a "Dexam" brand, but there are other brands. Thanks for viewing my video on Special Chinese Fried Rice.
I like "Yeo's Sesame Oil". When you buy sesame oil, make sure it says 100% sesame oil. Don't buy sesame oil that is mixed with soybean oil or any kind of vegetable oil because you won't get the full flavour of the sesame oil. Thanks for viewing my video on Special Chinese Fried Rice.
Xaekai - again, there are many different ways to make fried rice. Most of the time, you add ingredients that’s catered to your taste. Personally, I would add fried cabbage, bean sprouts, triple the eggs, any kind of stir fried meat, chopped green onions, diced garlic, teriyaki soy sauce, and from time to time, frozen peas and carrots. Spam is also a nice ingredient to add or bacon. But this is only one of many, many different ways to make fried rice. I use day old rice too. Best consistency.
Choose what you enjoy eating and add it to your rice. Remember: all fried rice is, frying rice. Everything else is just extras.
The mirin is at the Japanese supermarket.... I've never used mirin. I had the white onions in my salad. I ran out of frozen peas. I only use cubed carrot in Diced Almond or Cashew Chicken Chop Suey. I never use bean sprouts in fried rice. Thanks for viewing my video on Special Chinese Fried Rice.
I like coconut oil because it has a fairly high burning point, compared to a lot of vegetable oils. Coconut oil does have some aftertaste, but I use enough sauces and ingredients so it's not noticeable in most dishes. Thanks for viewing my video on Special Chinese Fried Rice.
Don't forget to leave the cooked rice in the fridge for a couple of days... Jasmine works fine but traditionally they use long grain. (I just finished eating my Jasmine fried rice). The next trick is to get a couple of sanitary gloves and massage oil into the cold rice coating it evenly and braking up all the cold hard lumps... when you have finished this process the rice is ready to add... The way I cook the dish is to first fry some finely chopped bacon in a wok then spread it around the edge so it's fat gravitates to the middle, then I remove the bacon and cook the pre-mixed egg in the fat, then I add the rice to that with a little white pepper... I actually simmer the soy in a separate pan until it starts to caramelize and become syrupy before adding it... I also cook some mushrooms separately then into the wok with the rice I toss in some peas, corn kernels, the bacon, the mushrooms and then at the end I stir in the soy and salt (salt makes the rice stick so I add it at the end) and then a splash of sesame oil for added flavour... delicious Special Fried 'Jasmine' Rice!
I use the long grain rice in this video. You might have to adjst the rice to water ratio slightly. Also, different kinds of rice will have different texture and softness. Thanks for viewing my video on Special Chinese Fried Rice.
Great to hear about your great success in cooking fried rice. I'm sure you make a great fried rice. For the price of fried rice in Chinese restaurants, you don't get very much. Thanks for viewing my video on Special Chinese Fried Rice.
I can't improve your fried rice but you can put the water into the rice. Let it boil for awhile and it will turn into congee, also known as rice soup. Thanks for viewing my video on Special Chinese Fried Rice.
It's best to use overnight boiled rice. A non stick wok is great for cooking fried rice. The advantage of a carbon steel wok is that you get a bit of the smoky flavour from the wok. Thanks for viewing my video on Special Chinese Fried Rice.
Fry the onions and meat in excess oil. Add the egg, stir until it is nearly done, followed by the rice quickly. (Don't cook the egg till very solid or it becomes rubbery and can't stop the rice sticking. The more egg and oil used at the helps to reduce the rice from sticking.
I absolutely hate it when customers ask for fried rice without the egg.
Have you ever managed to make something taste as good with less oil? Because I've tried to play around with healthier versions (eg reducing oil and salt) but the result has never come out quite as well. That goes for most health foods.
So instead of worrying I'll have the full fat and salt version but say fast a day or a half in advance.
Yours is very good and most people can definitely make it at home, even with a large pan. Less oil probably suits a good proportion of people watching.
Thanks for telling me your way for cooking fried rice. Actually I like fried rice cooked in lots of oil but last few years I have cut back on oil in everything I cook. Thanks for viewing my video on Special Chinese Fried Rice. One day I will do a video your way.
A lot of restaurants put dark soy sauce to their fried rice. Sometimes I put a little dark soy sauce and sometimes I don't put any in my fried rice. Thanks for viewing my video on Special Chinese Fried Rice.
Chinese Cooking Channel it was nice of you to reply and clarify but I would think such an explanation is not required- if a person doesn't have the sense to understand that you are demonstrating to teach those who don't know, well he really didn't have to watch your clip, did he?!
If you plan to do Chinese cooking white often, I would suggest buying some of the basic sauces and ingredients. I would include light soy sauce which can be a substitute for salt but with a little more complex flavor. I would buy some dark soy sauce, which is sweeter and is used for darkening food, such as fried rice and dishes like soy sauce chicken. If you like spicy in your food, buy some chili sauce or chili flakes. I like Chinese oyster sauce but a lot of people don't use it. Sesame oil adds a nutty flavor, especially when you add a few drops to clear broth but it's also optional. I try to introduce different sauces and ingredients for different dishes but you can still make most of these dishes if you are missing ingredients. Thanks for viewing my video on Special Chinese Fried Rice. Welcome to Chinese cooking. I'm sure you will enjoy Chinese cooking when you do more of it.
My grandfather ran the restaurant. He only cooked for himself and never for customers. At that time, if there were vegetables, vinegar and chili in the fried rice, customers would have asked "Why the fuck are there vegetables, vinegar and chili in my fried rice?" Thanks for viewing my video on Chinese Special Fried Rice.
I have a strong feeling that your grandfather cooked this way better in his restaurants than you did here for us. ( and I say this because you've left out so many great and common ingredients that go in fried rice, where the fuck is the vegtables, the vinegar, the chili? )
You can use whatever you like in your own Special Fried Rice. If you want, you can put the chicken in some cooking oil with soy sauce and salt and leave in the fridge for a few hours. But often, I don't season the chicken but just cook it as it is. Just cut the chicken into small pieces. Thanks for viewing my video on Special Chinese Fried Rice.
Yes, bacon is fantastic for fried rice. Sometimes I use what they call "Chinese Bacon". It's the same pork belly used in western bacon. I have to agree, the western bacon grease you used has way more flavor for fried rice. Thanks for sharing your cooking technique. Thanks for viewing my video on Special Chinese Fried Rice. Happy cooking!
If you have some chicken, you can make some orange sweet and sour fried rice. The relish can work like vinegar and add equal amount of sugar to balance the sweet and sour. One day you may find orange sweet and sour fried rice on one of my videos. Thanks for checking out my video on Chinese Special Fried Rice.
Yes, I have to be more careful in what I say. I was just thinking. If I have a lobster, I could make a Lobster Newburg Fried Rice with the milk, butter and cheese. But then it's not really a Chinese dish. Thanks for viewing my video on Special Chinese Fried Rice.
Sesame oil is more for flavouring. I would use a vegetable cooking oil, such as corn oil or canola oil. Peanut oil is great but more expensive. Olive oil is not as good because it burns at lower heat. Add the sesame oil in addition to the cooking oil. Thanks for your question. Thanks for viewing my video on Special Chinese Fried Rice.
I try to cook steamed rice with one to one ratio. For example, 1 cup rice to one cup water, so the rice stays firm. Adding too much water when cooking rice makes rice mushy. Thanks for viewing my video on Special Chinese Fried Rice.
Thanks for that and specially speaking in universal language. Pls. don't get offended but some chinese cooking videos are not in english. We, the viewer takes hard time to catch it. Specially the sequence of condiments or the cooking process itself. Good job!,Thanks.
Using day old rice helps. Fresh cooked rice will usually stick. Some kinds of rice also are sticky. I suggest using a long grain rice for good results. Thanks for viewing my video on Special Chinese Fried Rice.