Video: Fried Rice Restaurant Style -

Video: Fried Rice Restaurant Style

This easy fried rice goes with just about any entrée.

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In this video, you’ll see how to easy make authentic Asian fried rice, just like your favorite restaurant’s. With just a few ingredients, including fresh carrots and fresh or frozen peas, you’ll have a tasty side dish in minutes. Watch the video, then get the recipe for jostrander’s Fried Rice Restaurant Style.

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Oct. 19, 2014 11:02 pm
Jean Kirby. Your recipe sounds like a keeper. I will try it. Spaceba
Oct. 18, 2014 7:19 pm
This recipe is amazing, didn't take a long time to cook and it hit the spot, I added some shrimp to it and and whoop there it is!!! Thanks for sharing!
Oct. 18, 2014 7:09 pm
It's a must to use cold day old rice. I use a rice cooker which does a superior job. Also a must is to use sesame oil to fry. I usually add frozen peas, chopped leftover chicken or pork, onion. Egg scrambled in near the end. Soy sauce to taste. But what really gives the authentic Chinese flavor is to drizzle "hot" sesame oil over all at the end. Don't need much. A little goes a long way, but add according to how hot you like it.
Oct. 18, 2014 6:22 pm
Chefmm1 recipe is almost identical to mine and it tastes amazing. I use fish sauce vs ws, and sauté my meat in ground ginger and other spices.
Oct. 18, 2014 3:18 pm
I use most of the same ingredients, but usually work in reverse order to get a less sticky result. I'll cook the rice by sauteing in pan or wok with a touch of oil until it loses a lot of its extra moisture and the clumps break free. Then, I'll add frozen peas and carrots that I have already thawed and warmed in the microwave. In another small pan, I'll scramble and break up the eggs, and then add those. Finally, I'll create the sauce, typically soy sauce/teriyaki sauce, a spoonful of Black Bean and Garlic Sauce (we usually have LeeKumKee on hand), a shot of WS, and a pinch of Five Spice and/or ginger. Stir to blend for a minute or two, adjust seasonings, plate and garnish. Done! If in the mood for "sweet heat", I've been known to add a pinch of red pepper and a spoonful of orange marmalade to the dish. Note: Be sure to use LONG grain white rice to make separating the grains easier. SHORT grain is much starchier and, therefore, stickier.
Oct. 18, 2014 2:35 pm
In my opinion,fish sauce is the best secret to good fried rice but oyster sauce will work. Tip: Rice does not have to be day old rice. It just has to be cold. Certainly do not use hot/warm rice or you will have a balled rice. If you don't want to purchase large shrimp, frozen 24-30+ count shrimp is relatively cheap and puts a good final touch on fried rice.
Oct. 18, 2014 2:11 pm
I also use dayold riead add bean sprout and green onion.very good
Oct. 18, 2014 11:08 am
The sauce she mentioned was soy sauce and oyster . No mention of Worcester .
Oct. 18, 2014 8:25 am
You would find pineapple in thai fried rice and its very good and a splash of worcestershire does deepen but a tiny amount
Oct. 18, 2014 8:21 am
I was taught fried rice by an Aisian American - her mother owned a restaurant. She actually used Fish Sauce not oyster sauce. She also used any number of veggies - finely shredded cabbage, mung bean sprouts, white radishes - basically any vegetable we had around! She also always added some sort of meat - generally pork if we had it.
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