Comments on: Secrets to Cooking the Best Chinese Fried Rice

By: Fiwirecipe – Brussels Sprouts Chinese Sausage Recipe

Fiwirecipe – Brussels Sprouts Chinese Sausage Recipe — Sat, 28 Apr 2012 21:13:28 +0000

[...] Sausage is the secret ingredient to my fried rice - and hey, it’s sold on Amazon.com (actually, that’s a pretty good price $12.85 for a [...]

By: Justin Barba

Justin Barba — Sat, 28 Jan 2012 22:54:45 +0000

Great article–thanks! I am going to cook up a batch of Jasmine Rice right now and let it dry out. I haven’t tried that before and have definitely had soggy rice in the past (I have only tried making fried rice a few times). Off to cook and dry my rice . . .

By: Simon Jensen

Simon Jensen — Thu, 03 Nov 2011 22:17:14 +0000

Hi Jaden

You are a massive inspiration to me when it comes to cooking and presenting beautiful dishes. I always make fried rice out of left-overs, but one trick i learned from my former Shanghai father in law was using left over char siu pork dices. Also a really delicious addition. Bean sprouts also adds a lovely crispy texture to the rice. however, great recipe. I think the options are endless with fried rice.

And about the peanut oil Ron: Peanut oil is not necessary. The point about wok cooking is using a oil that has a high smoking point ideal for stir fries. In other words not toasted sesame oil or olive oils. I tend to use Grapeseed oil, rapeseed oil or any other neutrally flavored vegetable oil.

By: Healthier, Easy Fried Rice (with vegan option) « Misadventures of fat- free baking

Fri, 07 Oct 2011 14:06:09 +0000

[...] http://steamykitchen.com/68-secrets-to-cooking-the-best-chinese-fried-rice.html [...]

By: Ron

Ron — Sun, 04 Sep 2011 23:47:53 +0000

jaden,

So glad I found your site, it’s an inspiration.
20 years ago, I cooked in an electric wok, and used fish sauce and toasted sesame oil to flavor my fried rice, it was heavenly, but I thought I was a little cracked since I never thought the pros did it.
I never got the texture quite right back then, but now I can.
Anyway, I forgot about the fish sauce, and anjou sausage, I used to love that too.
Been 20 years since I made fried rice till today, I forgot how great it can be.
While at the market today, I picked up some smoked white fish, do you think it would be good in the rice?
I might try a small batch just for fun.
Does peanut oil make a big difference in flavor?

By: Charlotte

Charlotte — Tue, 14 Jun 2011 17:13:05 +0000

Sharona,

Probably the primary reason is that the wok has not developed a good patina yet. Restaurants use their woks a lot (obviously) so each time they use it, it adds another layer of flavor to the dish. Also, a lot of them use peanut oil. By the way, their burners could go up to 20,000 BTU. Not sure if your burner can do that. Here is a better illustration: http://www.shesimmers.com/2010/06/pad-see-ew-recipe-how-to-make-pad-see.html

-Charlotte

By: Edi

Edi — Mon, 13 Jun 2011 22:05:34 +0000

Thanks for this post. The comments are also good

By: sharona

sharona — Fri, 29 Apr 2011 02:23:48 +0000

Hi Okay I have a carbon steel wox well seasoned and i also have a 10 psi burner I converted a turkey fryer I got at walmart for 35 bucks but I cannot get the flavor like the takeout and restuants my wok heats up super hot so its not the burner i cook my rice ( jasmine ) in a rice cooker 2 to 3 days before im gonna use its very dried i have all the other ingredients fish sauce, kikoman soya sauce, pure seasame seed oil, i also have the other sauses used in asian cooking, I have watched numberous video;s on youtube.. but still cannot get that flavor…what else is there that might be added .. thank you

By: gladen

gladen — Sun, 20 Feb 2011 22:43:06 +0000

I used the thai fish sauce nam pla because I use it for other cooking and added a tablespoon of dark shoyu. Whatever leftovers I had in the fridge – bacon, shrimp, green onions, bok choy, green peas, spam (yes spam) was tossed in…delicious.

By: Alexandra

Alexandra — Wed, 16 Feb 2011 14:56:03 +0000

Good advice! Thanks.
Coincindentally, I cooked fried rice last night (hadn’t cooked it in a while) and I did exactly as you say. Save for the Chinese sausage(didn’t know it) and the fish sauce, which I have never used. I’ll buy it asap (not too dark, ok!)
As you say, the rice is the real secret.
I also cook the rice in advance. I presume in a rice cooker it would turn out better, don’t have it.
Anyway, good to know, from a Chinese (i.e. an expert), that I do it right. Thanks again!