Egg fried rice, I made a mess

[grayg1]

So ugh yeh I had a go at making egg fried rice...

I cooked the rice let it cool down for an hour or two then put it in the fridge as a tip I found on the net, supposedly it helps stop the rice sticking togther... well it didn't
And my egg fried rice turned out horribly

So yeh lol

Anyone have an idiot proof way of making egg fried rice?
Forget the spring onions etc for now just getting it not to taste like ass and go on it's way to being rice pudding would be good for me

Good job I cooked my prawns and beef completely seperate at least I had some meat to eat

Oh and what perticular rice would be reccomended for making egg fried rice?

[MadduckUK]

http://www.deliaonline.com/messagebo...92/thread.html

to the rescue!

[Colossous]

Istead of letting the rice cool down slowly, put the pan under a cold running tap when its cooked and it will both cool it and wash off the starch (thats the rice pudding bit !!) then let it drain really well and chill before frying !!

[g8ina]

May seem obvious to some, but did you fry the egg on its own before adding the rice ??

I fry the egg first, take it out and keep it aside for a while. Fry the garlic and ginger, add any other bits and pieces, then add the rice, soy & any other sauces, then finally the egg.

Don't overdo the sauces, keep it as dry as you can.

Good luck.

I'm doing rendang tomorrow, will report back

[alexkoon]

I would put the rice in a colander type thing, spread it out with a hole in the middle. Best is to put it in a cool area or somewhere with breeze. The trick is not just to cool it but to get some of the moisture out so its not sticky.

When cooking, if you don't have non-stick, heat up the pan/wok until smoking, add a bit of oil and spread. Drop the egg in and stir around to cook. Not sure why but the egg getting swept around helps make the pan non-stick! (one of the mysteries I never understood). Then when the egg is nearly all cooked, add the rice and stir fry - keep turning the rice to stop it sticking. Add salt and soy sauce to taste. You can always leave some of the beaten egg and add to the rice half way through to add a bit of moisture.

[grayg1]

Thanks for the help guys, might have a go again tomorrow

but what rice should you use really?

[Zak33]

ANd rice you've got.....try them all. Basmati is hard to do right as it cooks fast, but you can try long grain too.

Don't overcook the rice. It mustnt be quite cooked.....not quite.

and as it all says, rinse with cold water a LOT as soon as its cooked to stop it cooking more

BUT the most important thing is HOT OIL.

NOTHING sticks in REALLY HOT OIL.

But be careful

Also....if you like Chinese Egg Fried rice from the chinese restaurant, you're probably fooling yourself if you think you might make it as good at home.

Try a little SUGAR in , near the end....and a sprinle of salt...and then prolly another etc etc....

it's very salty in Chinese Restaurants/takeways.

[fuddam]

also, rinse repeatedly with cold water BEFORE cooking.

is age old Chinese way. I believe they know something about rice............

[starbuck]

rinsing before you cook it(until the water runs clear) gets all the rubbish off it from when it was picked/packed etc and it also gets rid of some starch.

Don't think many people will be able to get it to taste exactly like a takeaway anyway as I thought they use MSG to enhance the flavour.

[Firebar]

Yeah, add tonnes of MSG and you'll practically be there. That stuff can make anything taste nice

[grayg1]

I had a go again but this time rather than using 2 eggs I used 3 and I also used long grain rice, it came out much nicer

[cymap]

Yes , definately wash the rice before cooking and your rice waont stick together half as much. You will be surprised how much stuff there is on it.

[HyeongSeong]

The easiest way to cook rice is to get a rice cooker.
This is what take way uses.

[j1979]

wash the rice, cook the rice (but not completely) in plenty of water and the strain completely, and cool in a blast chiller (if you have one) or leave to cool but not in the fridge until its at room temp.

when frying the rice. start with plenty of oil in the wok and when fairly hot crack an egg in use a fork and break the egg right after you drop it in then add the rice and other stuff. Its very hard not to get rice to stick to the work (even without startchy rice), just part of fried rice.

to make pilau rice you do it the other way around, wash and soak the rice for half and hour, strain well then you fry it in oil (until rice becomes translucent) and then add chicken/vegetable stock and simmer untill all water is absorbed. madhur jaffreys book is good for this.

[notsobig]

Like Zak said above, you must heat wok very well. This is most important from my experience. Especially home gas hobs are much less powerful compared with those ones in chinese resaurants so you must keep the heat from running away.This is the key to success. You have to heat up wok first then add oil then heat it up more, before you start adding things. Cold rice is easier to handle but unless you're using korean or japanese sticky rice then hot rice would be ok. And don't over shake your wok, because doing so will release heat from the wok, therefore rice will start to stick to the wok. In chinese restaurants they shake woks very hard but that is not just to stir things well but controlling the temperature of the wok. Home hobs are not as powerful so you don't really have to worry about burning things.(although you still do that sometimes) Anyway good luck with your cooking, I also made lot of mistakes and made lots of fried rice wannabes and had those dog food for 1 week continuously but thanks to that I can now cook reasonably well. Just don't afraid of mistakes and keep trying and you'll definitely get better.

[Proplus]

also, rinse repeatedly with cold water BEFORE cooking.

is age old Chinese way. I believe they know something about rice............

No, everything Chinese know to make fried rice, its best to use overnight rice.....rice cooked the day before.