Chinese Fried Rice - How to Make Fried Rice

Chinese fried rice is one of the most popular dishes ordered from Chinese takeout restaurants and a lot of people wonder how to get the great flavor and texture of this amazing dish. If you enjoy making fried recipes like a southern fried chicken recipe or chicken fried steak, you will enjoy making this tasty Chinese dish. Fried rice is so simple to make and it is the perfect accompaniment to any Chinese meat, fish, or chicken dish.

This recipe is a great way to combine leftovers. Using leftovers means there are infinite possibilities if you want to make something really flavorful and different countries have their own versions of this dish. Indonesian fried rice is different from the Thai style dish, for example.

Cooking Tips for This Delicious Dish

Use steamed or boiled white rice to make this dish. The key to a good dish is to use chilled rice. If you use it freshly cooked, it will not taste authentic or have a good texture. Chilling it overnight gets rid of excess moisture and makes the grains firm and therefore easier to separate. Cooking with fresh grains means you will get mushy results. If you do not have a whole day, make sure it can cool for a few hours somewhere cool before you use it.

The wok has to be very hot so the soy sauce gives flavor to the dish, rather than making it soggy. Also, a layer of oil in a hot wok will dance around and create a nonstick coating. If the wok is not sufficiently hot, the contents will stick to it.

You can use any leftovers you want in this recipe. What about some leftover bacon or ham from breakfast, some chopped chicken from yesterday's dinner or some leftover carrots? Do not use anything too wet or in a sauce, else the dish will go mushy. Garlic, ginger, and salt are good seasonings and you can also add some chili powder to spice the dish up.

The Recipe - Step by Step

This basic fried rice recipe can be modified, as you like. If you are going to add more ingredients to it, you should use three eggs instead of two. This recipe serves four to six people as a side dish. Feel free to add chili powder, ginger, garlic or anything else you fancy.

What you will need:

4 cups cold cooked rice
1 finely chopped green onion
4 tablespoons cooking oil
2 tablespoons oyster sauce or soy sauce
Salt and pepper, to taste
2 eggs

How to make it:

Beat the eggs with some salt and pepper. Heat half the oil in a wok, and then add the eggs. Cook them, stirring all the time, until they are scrambled but still wet. Take out the eggs and wipe out the pan with paper towels.

Add the rest of the oil and stir fry the rice for a few minutes. Use a wooden spoon or a pair of chopsticks to stir the grains and separate them. Stir in the oyster sauce or soy sauce, and then add the eggs back in the pan. Mix well and stir in the green onion. Adjust the seasonings and serve hot.

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The History of Chinese Cuisine

In China, food and its preparation has been developed so highly that it has reached the status of an art form. Rich and poor, the Chinese people consider that delicious and nutritious food is a basic necessity. There is an old Chinese saying "Food is the first necessity of the people".

This art has been cultivated and refined over hundreds of years. Legend has it that the culture of Chinese cuisine originated in the 15th century BC during the Shang dynasty and was originally introduced by Yi Yin, its first Prime Minister.

The two dominant philosophies of Chinese culture both had extreme influences on the political and economic history of the country but it is less well known that they also influenced the development of the culinary arts.

Confucius emphasised the artistic and social aspects of cookery and eating. The Chinese don't gather together without involving food - it is considered to be poor etiquette to invite friends to your home without providing appropriate food.

Confucius established standards of cooking and table etiquette, most of which remain to this day. The most obvious example of this is the cutting of bite-sized pieces of meat and vegetables during the course of the food preparation in the kitchen, rather than using a knife at the table which is not considered to be good manners.

Confucius also encouraged the blending of ingredients and flavourings to become a cohesive dish, rather than tasting the individual components. Harmony was his priority. He believed and taught that without harmony of ingredients there could be no taste. He also emphasised the importance of presentation and the use of colour, texture and decoration of a dish. Most importantly, cooking became an art rather than a task to be endured and certainly he was instrumental in promulgating the philosophy of "live to eat" rather than "eat to live".

On the other hand, Tao encouraged research into the nourishment aspects of food and cookery. Rather than concentrating on taste and appearance, Taoists were more interested in the life-giving properties of food.

Centuries on, the Chinese have discovered the health-giving properties of all sorts of roots, herbs, fungus and plants. They have taught the world that the nutritional value of vegetables is destroyed by over-cooking (particularly boiling) and in addition have found that things with a great flavour also have medicinal value.

Home cooked Chinese food is extremely healthy, even though much of it is fried. This is due to the use of polyunsaturated oils (used only once and discarded) and the exclusion of dairy products. In addition the inclusion of animal fat is minimal because portions of meat are small.

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Thai Cooking Recipe: Shrimp in Chinese Clay Pot (Thai Food) from Lobo (www.lobo.co.th)

Thai Cooking Recipe: Shrimp in Chinese Clay Pot (Thai Food) from Lobo (www.lobo.co.th)// Ingredients: Lobo Potted Seafood Seasoning Paste, Bean vermicelli, Lard or bacon (or) vegetable oil, Shrimps, Chopped Chinese celery

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Stainless Steel Wok - Great For Homemade Chinese Food

A round-bottom cooking vessel is a wok. They are utensils that are bowl-shaped and their main characteristic is that they spread heat evenly. The origin of a wok is ancient China. Even today it is extensively used in Southeast Asia especially the eastern parts of Asia. Mostly used for stir-frying, woks are also used for stewing, deep frying, smoking, steaming, braising and making soups. A long handle spatula is necessary while cooking in a wok. The most commonly used style is the stainless steel wok.

There are two kinds of woks. These are the flat bottom wok and traditional round bottom wok. The traditional ones work on top of a gas stove or over the fire. They are perfect to toss the food. Nevertheless, the downside is that they tend to reflect back heat due to their rounded bottom. This could harm the heating element.

On the other hand, a flat bottom wok works well with an electric stove as it balances on the hot plate. However, the disadvantage here is that heat distribution is uneven. The food may not cook well as it would if one uses a round-bottomed wok.

The Chinese and Thai cookery needs this utensil and when you go to Southeast Asian states, you will notice that almost all houses have a wok. As the high flame spreads below the surface of a wok, due to its shape, it enables even distribution of heat. This helps in cooking the food at high speed and makes it crispy as well. You will also notice that most of the fast-food joints have a wok for sure. It enables quick preparation of food and they can thus sell volumes.

Woks are mostly made of iron, carbon steel, stainless steel or aluminum. Each of the materials has their own advantages and disadvantages. In big hotels and restaurants in the kitchen, you will come across huge woks that are capable of making high volumes of food. Iron woks are naturally non-stick once you season them. Woks from cast iron are perfect for stirring and tossing. If they fall, they can easily spoil. The advantage of carbon steel woks is that they are good conductors of heat. They have a drawback as food might stick to the sides of the wok. There are several advantages of using a wok made in stainless steel. Let me list some for you.

Free of Rust: The stainless steel wok is ideal for boiling and steaming purposes. The best part about this material is that there is no worry of any rust accumulation. Therefore, there is no seasoning required.

Good Appearance: Woks made of stainless steel are very good looking. After every use if you scrub them well, they look as good as new.

Flat Bottom: A stainless steel wok with a slightly flat bottom is the best to use. This enables it to have more contact with the heating element.

Lightweight: Compared to cast iron and carbon steel, woks made in stainless steel are much lighter. This makes it possible for them to be carried anywhere. Therefore, if you are going for a picnic or camping, you could just pack the wok and have some great stir-fry on your trip. So, if you are looking forward to make some great Chinese food at home, grab a good stainless steel wok at the earliest.

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