Chicken Fried Rice Recipe - Easy Chicken Recipes (2024)

FAQs

What gives Chinese fried rice its flavour? ›

To give your dish that signature fried rice taste, you'll need to drizzle in sesame oil and soy sauce, but feel free to use as much or as little as you wish. You can even mix in things like garlic powder, ginger root, or Sriracha sauce and chili pepper for a bit of a kick.

Chicken fried rice is not fried in the sense that it is not submerged in oil. Rather, it is cooked over very high heat with an oil that has a high smoke point. Think of it as pan-fried rice, versus deep-fried rice.

Sesame oil is a perfect choice for a wok-fried dish, like fried rice or pan-fried noodles. It will also impart a nutty flavor that works well with many Asian sauces and ingredients.

Chinese restaurants cook over commercial wok burners, which put out 125,000 BTUs of heat. Your home stove might generate 15,000 BTUs out of its largest burner. That's a pretty significant difference. There are numerous fried rice varieties in China.

DEHYDRATED SOY SAUCE (SOY SAUCE [SOYBEANS, WHEAT, SALT], MALTODEXTRIN, SALT), MALTODEXTRIN, YEAST EXTRACT, CORN STARCH, SUGAR, ONION POWDER, GARLIC POWDER, TORULA YEAST, DEHYDRATED ONION, SPICES, CHICKEN FAT, SALT, CARAMEL COLOR, SILICON DIOXIDE, LACTOSE (MILK), MALIC ACID, DISODIUM INOSINATE, DISODIUM GUANYLATE, ...

Frying short grain rice can result in a soggy, sticky blob. To ensure that your rice is nicely fried, mix a bit of mayo in it before frying. The oil in the mayo will coat the rice so that it does not stick together.

So what's the difference between fried rice and a special fried rice?? Special fried rice has extra goodies like onions, prawns and chicken along with everything you get in a fried rice (ham egg peas and corn)!

Chinese cooks normally use soybean oil, vegetable oil, or peanut oil, all of which have a high smoke point. Peanut oil usually has a pleasant nutty flavor and is suitable not only for stir-frying but also for deep-frying. Canola oil, which has a high smoke point but a neutral flavor, is also a good choice.

That's one of the major differences between how Chinese and Japanese restaurants prepare fried rice. Whereas the former only uses oil, the latter cooks leftover grains with butter (plus soy sauce).

Traditional fried rice, as commonly prepared, may not be considered the healthiest option due to its high calorie and sodium content. This is primarily because it is often cooked with a generous amount of oil and can include high-sodium sauces like soy sauce or oyster sauce.

Do I need MSG for fried rice? ›

MSG is a flavor enhancer similar to salt that has gotten a bad reputation over the years. If you have personal concerns with this, then leave it out. However, MSG adds umami flavor to the rice which imitates that classic fried rice you get from Chinese takeout.

When cooking fried rice, you'll want to use a darker soy sauce for sweeter caramel notes and to add that beautiful bronzed colour to your dish. A simple Chinese dark soy sauce will suffice.

Popular herbs like ginger, garlic, scallions, star anise, cinnamon, and Sichuan peppercorns are frequently used in Chinese cooking because of their therapeutic properties, in addition to their ability to improve the flavour, aroma, and texture of food.

You can introduce smoky flavours to your rice by considering other methods such as using a flavoured oil to fry your rice with so perhaps a combination of butter and peanut oil in which you fry off smoked bacon first.

The answer: high heat, expert tosses, and something known as 'wok hei. ' As J. Kenji López-Alt writes for Serious Eats, expert cooking with a wok (and the gas range it requires) is one of the main reasons that fried rice from a Chinese restaurant tastes so much better than what you can make at home.

Authentic Chinese ingredients include mushrooms, bamboo shoots, and seafood found in Chinese seas or streams. Some of these ingredients aren't accessible in North America. North American-style Chinese food also uses ingredients like MSG and cream, which aren't often found in authentic Chinese food.