Special Chinese Fried rice Restaurant style

Friends, how are you? Aroshi’s kitchen today will show how to cook Chinese Fried rice Restaurant style

Homemade fried rice is my fave.

When I was a child, our family had a Saturday lunch ritual at our neighborhood’s favorite Chinese restaurant. And on Saturdays, I always eat the same thing for lunch – egg drop soup and fried rice, two of my faves. This place immediately raised the bar for me in terms of what fried rice might be. Theirs was usually wonderfully al dente with slightly crunchy edges, brimming with deep savory aromas, and piled high with additional vegetables, eggs, and whatever protein seemed nice.

 

After our favorite restaurant closed more than a decade ago, I spent years experimenting with thousands of batches of fried rice, seeking to reproduce a fried dish that tasted as delicious as theirs. And although nothing will ever come close to the original, this fried rice dish is the closest I’ve gone and has been my go-to ever since. It takes surprisingly little time to prepare, is simple to personalize with your favorite add-ins, and is SO tasty and soothing. Therefore, if you’re searching for a delicious dish to try, I hope you like this one as much as I did.

 

Let’s cook some Chinese Fried rice Restaurante style from scratch.

SUGGESTIONS FOR MAKING THE PERFECT FRIED RICE

Let’s get started. In order to make the best-fried rice, I’ve learned the following lessons throughout time:

 

1) Utilize thoroughly chill cooked rice: You must prepare ahead and use properly chilled cooked rice. When fresh rice is placed in a hot pan while it is still warm (or even lukewarm), it will not cook correctly, resulting in mushy and sticky clumps – not ideal. Thus, cooled rice that has been refrigerated is fantastic. You can make a new bowl of rice if you’re in a hurry (or have an insatiable appetite for fried rice, which I entirely understand?). If using a baking sheet, spread it out and cover with plastic wrap before chilling for 30 minutes (or 10-15 minutes in the freezer) until absolutely cool (not frozen).

 

2) Using butter: That’s right, butter. I’ve cooked several batches of fried rice using a variety of oils and am now persuaded that there is a reason why Japanese steakhouses use that giant slab of butter when creating fried rice. Simply put, it tastes even better and browned all of it beautifully. (However, in contrast to Japanese steakhouses, we use just three tablespoons to cover the massive quantity of rice in this dish.)

3) Vegetables: This is a significant pet peeve of mine for subpar turn fried rice — an insufficient amount of vegetables.

Along with providing some beautiful pops of color, vegetables contribute significantly to the taste and freshness of fried rice. Additionally, our neighborhood Chinese restaurant usually included white and green onions, which I used in this dish. However, feel free to update this dish by adding some other delectable stir-fried vegetables!

 

4) For those who don’t like seafood, skip the oyster sauce and enjoy your fried rice just as it is. However, this ingredient makes a significant difference in the flavor of excellent fried rice, and a little bit goes a long way. Therefore, even if you dislike oysters, do not be afraid of oyster sauce! Toasted sesame oil, on the other hand, is a must-have ingredient. It is the most fragrant item in my kitchen, and it tastes fantastic with fried rice.

 

5) Use a high heat setting: As a result, the rice will be more evenly fried and brown, and it won’t simmer in the pan instead of golden while cooking.

 

6) Allow the rice to brown somewhat on the bottom: If, like me, you want your rice to be slightly crispy, allow it to rest for a few minutes between stirrings to allow it to brown slightly on the bottom. A nonstick pan is also required to prevent the rice from sticking to the pan’s bottom.

 

7) Don’t be afraid to mix more soy sauce at the end: I understand that everyone’s salt sensitivity varies and that various types of soy sauce also contain significantly varied amounts of sodium. As a reason, I reduced the amount of soy sauce in the recipe following. As a reason, the recipe following has less soy sauce. However, if it’s a flavor you like, go ahead and add a little more at the end. I usually always include an additional sprinkle in my serving and like it.

INGREDIENTS FOR HOMEMADE FRIED RICE:

Now, let’s discuss the components. To prepare this fried rice dish, you will need the following ingredients (affiliate links included):

 

Rice, cooked and chilled:

White or brown rice of any kind would suffice. Before adding it to your hot skillet, make sure it’s cooked (I usually use this rice cooker, and it works well) and chilled (in a sealed container in the fridge). Again, this meal is unsuitable for newly cooked rice.

Eggs: These provide an excellent source of taste, texture, and protein.

Carrots, green onions, onions,  and peas: I often use this vegetable base for fried rice, but you may replace whatever stir-fry veggies you choose (see ideas below).

Garlic:

Minced fresh.

Soy sauce: I used low-sodium soy sauce to produce this meal. As a result, if using traditional soy sauce, use very little.

Oyster sauce:

This adds tremendous flavor to fried rice and, worry not, does not taste like oysters. You may get it in Asian sections of supermarkets or purchase it online from Amazon.

Toasted sesame oil:

The essential finishing touch to this dish. Additionally, you may get it in the Asian department of supermarket shops or order it online via Amazon.

My preferred method of stir-frying rice is with butter.

MANUFACTURING FRIED RICE:

To prepare this fried rice meal at home, follow the directions:

 Using a scrambler, beat your eggs: Scramble several eggs with a bit of butter in a big saucepan, and split them up as you need it. Then put aside the eggs on a separate platter.

Prepare your vegetables and garlic in a sauté pan: Sauté the onions, carrots, peas, and garlic in the sauté pan until tender and cooked through.

After that, heat to high and cook the rice in a stir-fry fashion: Set aside the vegetables in the pan and add the cold rice, oyster sauce, and soy sauce to the other half of the skillet (if using).  Then toss the rice to combine with the vegetables and continue sautéing for about 3 minutes, or until the rice and vegetables begin to color slightly.

Then, turn off the heat and take out of the oven the pan that was previously heated there. Sautee the green onions in sesame oil, then add the fried eggs and stir to combine. Add salt and pepper to taste for seasoning. If desired, top with more sesame oil or soy sauce.

Serve! Then garnish and serve immediately!

Ingredients of Chinese Fried rice Restaurant style:

• cooked and chilled rice 4 cups
•  butter 3 tbsp
• carrots, peeled and diced 2 medium
•  eggs 2
•  white onion 1 small
•  green onions, thinly sliced 3
• frozen peas 1/2 cup
•  garlic, minced 3 cloves
• Soy sauce 3-4 tbsp
• black pepper
• Salt to taste
• Toasted sesame oil 1/2 tsp
• Oyster sauce 2 tsp

Instructions:

 

1. Stir 1/2 tablespoon butter in a large frying pan on medium-high flame. Cook, scrambling the egg repeatedly until it is scrambled. Transfer to a separate dish the egg.
2. Heat 1 tablespoon more butter in the pan until melted. Season the carrots, onion, peas, and garlic with a hefty sprinkling of pepper and salt. Season carrots, onion, peas, and garlic generously with salt and pepper. Cook, stirring regularly, for approximately 5 minutes, or until the carrots and onion are tender.
3. Melt 1 1/2  teaspoons butter over medium-high heat, stirring constantly. Gently incorporate the rice, soy sauce, green onions, and oyster sauce (even when using).
4. Continue sautéing for a further 3 minutes, stirring periodically, to finish cooking the rice. (I prefer to leave the rice alone for a few minutes between stirrings to allow it to crisp up on the bottom.)
5. The eggs will then be added and whisked until well blended. Remove the pan from the heat and add the sesame oil, whisking until smooth.
6. For more soy sauce flavor, add a little more to taste.

Serve:

Serve with fried chicken on Chinese vegetable salad.