Chicken Fried Rice Recipe | WW Fried Rice (2024)

FAQs

What is the secret ingredient to restaurant fried rice? ›

Cooking bits of chopped vegetables, seasoning, soy sauce, and oil, seems easy enough. However, when making fried rice at home, there's one ingredient you may be overlooking: Sugar.

Use fresh or leftover white rice for this easy, vegetable-studded fried rice. We fry the grains in batches and season lightly for perfect texture and flavor.

The usage of rice

But in Chinese rice, it is suggested to use leftover cooked rice to avoid the rice from being sticky. In Fried Rice, most quick-service restaurants (QSRs) use long-grain white rice like Basmati, whereas Jasmine Rice is used in Chinese Rice.

Always use leftover rice for this recipe

“Rice is too soft when first cooked,” says Chang. “Fresh steamed rice is great for eating right away but fried rice [tastes] time to dry out, overnight rice is best.” If possible, try and spread it out on a plate or tray in the fridge to let the grains dry.

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.

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.

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.

✨Gordon Ramsay's Fried Rice Recipe: Garlic Ginger Chilis Green Onion Spring Greens 2 Heads Broccoli 2 Eggs Peanut Oil Fish sauce Directions: 1. Add oil to hot wok, and stir fry garlic, ginger, chili, spring greens, and broccoli. 2. Add cooked rice (day old) and fry.

Why does Mexican restaurant rice taste better? The method used to make Mexican rice involves lightly frying the uncooked rice in oil which helps it absorb more flavor from the seasoning and cook to a perfect consistency.

Fried rice syndrome is caused by a bacterium called Bacillus cereus, which is present in these types of starchy foods prior to cooking. Bacillus cereus is a heat-resistant bacteria, so even recooking foods that have not been appropriately refrigerated can result in food poisoning.

Does fried rice use oil or butter? ›

Butter Makes Your Fried Rice Taste Richer But Also Increases Fat Content. Since cooking with butter infuses food with a richer flavor and texture in general, you might find that frying leftover rice in oil leaves it bland in comparison.

With about 18% amylose content, jasmine rice is soft, slightly sweet, and somewhat sticky, much like California medium grain japonica rice, while the subtle floral aroma is unique to jasmine. As an all-purpose rice, it is becoming a favorite in the United States and already used in many Chinese restaurants.

Hong Kong fried rice typically includes diced meat, while traditional fried rice does not. This gives Hong Kong fried rice a more substantial and filling quality, while traditional fried rice is more light and vegetal.

Boiled rice is generally lower in calories, fat, and sodium than fried rice. In terms of taste and texture, fried rice and boiled rice can also differ. The frying process gives fried rice a crisp, chewy texture, while boiled rice tends to be fluffy and softer.

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.

Lu is the secret sauce at the heart of many Chinese family cuisines. To Peter, his Lu sauce is also a heritage from his beloved mother. Chef Peter uses a bit of his mother's original sauce for each batch he simmers up in his restaurant. Other ingredients: garlic, ginger, soy sauce, sugar and a boatload of spices.

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.

A blend of cinnamon, cloves, Sichuan peppercorns, fennel and star anise, these five spices give the sour, bitter, pungent, sweet and salty flavors found in Chinese cooking. This spice works extremely well with meats and in marinades.