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Chinese Rice Recipe: 60 Photos

Chinese Fried Rice

************************ By popular demand, this recipe is also featured in my debut cookbook “Dinner” (p120)! Find out more about...

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FAQ

Chinese cooking wine or Mirin (or cooking sake or dry sherry) is an essential ingredient for making a truly “restaurant standard” fried rice. Though many recipes suggest using liquid chicken broth, please do not do this – it makes your fried rice wet and gluey!
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.
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.
The Type Of Rice Is Different. Chinese fried rice uses varieties of long-grain white rice, which includes the likes of basmati and jasmine. This gives the dish a characteristically dry, firm texture and leads to a little more crispness when fried.
“Instead of water, use either vegetable or chicken stock. Homemade is ideal, but plenty of premade boxed stocks exist for convenience. Add stock to the hot pan with vegetables and toasted rice.” He explains that toasting the rice first adds a layer of nutty flavor and creates more depth.