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Just as your fried rice is nearing completion, add the other raw, beaten egg, and scramble them all together. You have to have a fairly good amount of fried rice for this to work properly, but the beaten egg should just coat all of your ingredients lightly. You shouldn't be able to exactly tell it's there, but it adds a great flavor.
Salted Fish and Chicken Fried Rice (咸魚雞粒炒飯) Salted fish and diced chicken is a wonderful combination for making fried rice. The finished fried rice is full of fragrance from the salted fish. Transparent: This pictorial is dedicated to you. I hope you like fried rice as much as you like pan fried noodles. Picture of the finished dish:
- a plateful of cooked, plain steamed rice, about 4-5 cups - 2 stalks of green onions - about 1/4 head of lettuce. Note: the best rice to use for fried rice dishes are day-old rice (in the refrigerator). If you use freshing cooked steamed rice, it's best to let it cool off in room temperature for about an hour before using it to cook fried rice.
The fried rice that is known as "Yeung Chow" (or Yangzhou) fried rice ("chow fan") in SE Asia and Southern China is typified by the use of char-siu. I think of the use of lap-cheong or ham as variations or versions of it.
The Mystery of "Fried Rice" as it's evolved in America is something that can be attributed to the "New York City" evolution of Cantonese Restaurant's that apparently began in Shanghai sometime in the 1920's. Fried Rice, Egg Fu Yong, Shrimp in Lobster Sauce, Lobster Cantonese.
My recipe for making egg chahan:Ingredients (1 serving):200g plain cooked rice2 eggs1 tbsp oil (or lard)PepperSaltSoy sauceSesame seed oilHow to make:1) Heat rice in a microwave oven (if cool).2) Beat eggs.3) Heat the nonstick frying pan at high heat for about 1 min.(If an iron pan or wok, heat u...
Fried rice is generally made with leftover rice. Just make your rice as normal and put it in the fridge overnight. THe next day the rice will have hardened up. Be sure to break up the rice so you don't have big clumps going into the wok.
Restaurant fried polenta is golden brown and tastes like polenta, but better. My fried polenta is light tan and tastes like a corn chip. I've tried dusting with flour or sugar, deep frying, pan frying...all the same. Anybody know any tricks?
I also wash/rinse my rice, I do it 3 times. I also sometimes let it soak too for a more fluffier, tender feel in the mouth. If I need to fry it later for fried rice, I lower the water level a tad so that the rice is not as sticky and ends up being a little dry. Perfect for garlic fried rice.
Saar Hor Fun is the Cantonese name for flat rice noodles. 'Char' means fried in Hokkien. The seafood hor fun you've described is the Cantonese style of cooking saar hor fun. You might like to try browning the garlic lightly first before adding the seafood and veggies - I think cooking the garlic last does not allow its flavours to quite develop.