Hi everyone,

I was trying to find the ideal kind of rice to accompany some chicken that I will be cooking next weekend. I have alot of friends who said they would love it if I were to make Fried rice. Problem is that I have never tried to cook this and would really appreciate any methods and recipies that you all can give me.

Thanks to all that reply,

Nathan.

Well Ken Hom said it must be long grain rice (of course) and it must be cold before stir frying. As for the ingredients, it's really up to the individual. Starting with onion and garlic (sorry Gino ) then the rice then all the other ingredients. I read or heard somewhere that soy sauce shouldn't be added but I always do!

One thing though, I always cook my egg before adding it because it makes the rice 'claggy'. Sticks to it rather than scrambling separately.

Hope this helps but there'll be someone out there who'll know more than I do!

Thanks Abby. I appreciate any post that I get. Please keep them comin folks. I need your help.

Nathan.

why don't you just cheat and go to the local chinese for some no i probably wouldn't either. I would need to confess

I fry some chopped onion with a couple of rashers of finely chopped bacon to give the oil a nice flavour add the cooked rice after rinsing in cold water when its warmed through move it all to the sides of the pan and make a good sized well in the centre add the beaten egg and turn it after it sets on one side and slice it in strips with your spatula and mix in with the rice. I like to add soy sauce

My husband makes the most delicious Egg Fried Rice , we have it every Saturday evening as our treat with a variety of accompaniments. This is what he does...
Wash your rice very well(in a sieve till the water runs clear) this gets rid of the starch so it doesn't stickBoil the rice about 10 mins so it still has a bite.Drain and cool.
Little bit of oil in a Wok, add chopped spring onions about a bunch and fry gently. Then the rice and about 3or tablespns frozen peas. Stir-fry till all is hot. Make a well in the centre of the Wok and add 2 beaten eggs . As the egg cooks stir it into the rice this way it never goes sticky. Finally take off heat and add Soy sauce till the rice colours slightly.. There you go. Wonderful.
By the way we do 2oz rice per person plus a little extra if you are cooking for hungry people.
That's a lot of typing for me I'm crosseyed now...

The best kind of fried rice - the chinese way - is to cook the day before, so ive told by a friend of mnine that works in a chinese takeaway - as long as you reheat thoroughly it should be fine! i make myine by heating the pan,adding oil - rice for a short while - then with the egg 'well' in the middle, mixing all the time - means you will get strands throught the rice - liek Ainsleys recipe for chinese chicken and sweetcorn soup!

Hello there,
Ken Hom was on Good Food Live on Friday showing how to make the perfect egg fried rice. You can get the recipe by clicking on this link: [link]
If you go to the Good Food Live recipe page for 17th September, you'll see plenty of other great Chinese recipes, which were made on the show that day.

I made mine by trial and error and after trying loads of recipies. Now the one I do tastes just like my local chinese's even if I do say so myself!

Not much to it....use cooked cold long grain rice, fry in olive oil until bit crunchier, then add the egg, cracking it straight into the pan, one or two or however many depending on how much rice you have. then I add salt and pepper and my secret ingredient...dark soy sauce. I keep adding the last 3 ingredients to taste and stir it all the time...and eventually it tastes just like proper egg fried rice! I was so chuffed I shouted the house down...as I usually follow recipies..but none I had tried (not including any of the above as I haven't tried them) tasted authentic.

It is handy to practice as I often had a bit of rice left over from a dinner..and got there in the end! I now add cooked peas sometimes too!

I do mine like Jennifer's husband and it's just like the real macoy.You can add anythin really.I've used sweetcorn,peas,mushrooms and spring onions.It just makes it a bit more substantial if you are just having a piece of chargrilled chicken with it.I wouldn't warm it up the day after though because I'm very particular with rice as it contains spores if left.I suppose it would be ok if chilled in an airtight container but personally I wouldn't risk it.But honestly,Jennifers method is delish!

Hi Turnbull, I can assure you that Ken Hom's method is exactly how the chinese restaurant would do their egg fried rice. As long as your rice is cooked the day before or even cooked in the morning, forked to loosen and leave to cool uncovered (assuming you do the fried rice in the evening for dinner), then shouldn't be a problem. And that's how I do my fried rice never failed.

Because I'm from Malaysia, I tend to use soya sauce both light and dark to give it the Malaysian Chinese style and with chilies of course as I like it hot. The dark soya sauce I use is the Indonesian Kicap Manis, gives it a hint of sweetness.

Whatever you choose to add to your fried rice, just make sure that your wok/frying pan is very hot. After adding the eggs, leave it for a few seconds for the wok to gain some heat then turn the rice and let it sits a few seconds for the heat to dry and heat through the rice in order to cook the rice, do that until the eggs are cooked (you will see bits of cooked eggs stuck to the rice), then carry on turning until the rice are all separated and serve immediately with any anything you like.