🔕 🔔
Loading…

My Basket ()

All questions

fried rice

What do American Chinese restaurants put in fried rice to give it that particular flavor? Most recipes I see just use soy sauce although some add oyster sauce. Neither gives it that same flavor you get from a restaurant. Thank you for any help you can give me.

asked by Barb Cook 4 months ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

13 answers 751 views
B0e51b35 a002 4fdd adc2 f06fa947184e  baci1
HalfPint

HalfPint is a trusted home cook.

added 4 months ago

That particular flavor (a kind of smoky slight caramelized flavor) is likely coming from a searing hot wok. Home stoves aren't capable of the high BTU heat that the restaurants can have.

Though there is this contraption that was on Kickstarter, not sure if it's made it into the market,http://www.seriouseats...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 4 months ago

Thank you! At least now I can stop looking. I'll check out that contraption.

74ae45ce 244b 4655 8a1e a8655c72047a  img 4116
added 4 months ago

I make "fried rice" whenever I have leftover grilled vegetables. The grilling creates that extra depth of a commercial wok and to get the sticky sweetness I add slowly caramelized onions, garlic and ginger. Then I crisp the rice after steaming and stir it all together. Certainly not traditional and creates more dirty dishes, but I find that the extra flavor is worth it.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 4 months ago

Thank you! It might be worth a shot.

Cd4936f2 2555 42a6 bab6 b78ae625f4ec  img 3538
added 4 months ago

Golden Mountain Seasoning.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 4 months ago

Thank you! That's the easiest one - I'll try to find some of that.

Cd4936f2 2555 42a6 bab6 b78ae625f4ec  img 3538
added 4 months ago

At least that is what we use in combination with some soy sauce as well. It tends to be sharper in flavor.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 4 months ago

i usually add a splash of toasted sesame oil or if i have it, homemade char siu which i make with sesame oil.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added 4 months ago

To get that flavor at home. You're going to need a gas burner and a wok.
And yes...as mentioned before restaurants have screaming hot burners.

At home Look for a table top gas burner...and get a round bottom wok.
https://www.amazon.com...
Most Asian stores have those and the gas canisters.

Still they're not quite as resturant hot enough. So you have to have a game plan:
Do the cut up veggies first in the wok...remove them.
Then the meat bits...remove and reserve them.
add more oil to the wok between each addition.
Finally. add lots of oil and turn that thing up...and fry that rice.
And keep it moving....and season it with soy sauce...etc.

Finally. either remove the entire bit...or push it out of the way to fry a couple of eggs (again with oil addition). let those cook and reincorporate the rice/veggie/meat mixture.
The soy sauce should be done before the eggs....you don't want brown eggs.

The rice should be leftover rice from the day before. Freshly cooked rice will make a soggy 'wet dog' mess. Use yesterdays rice that's a bit dry.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3299dd0b a953 46f5 8a98 a0241f3b893a  256
MMH
added 4 months ago

Cook in peanut oil and always use fresh ginger

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 4 months ago

Thank you everybody! I have much to do.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

68de587a 1415 4682 863f 6f7a5c5c1744  dsc 0013
Trena Heinrich

Trena is a trusted source on general cooking.

added 3 months ago

Barb - Here's one of my favorite fried rice recipes. I often substitute a high quality lard for the oil to accentuate the pork flavor. https://food52.com/recipes...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 3 months ago

Thank you, Trena. I appreciate the recipe and the lard idea. I think I even have some.

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.