Egg Fried Rice - CJ Eats Recipes (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.

Chefs cook with high-quality woks and powerful heat

Basically, it's the irreplaceable, steaming-hot aroma and taste that can only be created at the highest temperatures with a wok. Chinese restaurants have high-quality woks and commercial-grade burners that allow them to cook at high heat.

The secret to delicious, restaurant-quality fried rice lies both in the rice and the seasoning. My dad's technique of fluffing cooked rice, then flipping and tossing as he stir fries ensures that there's no mushy, clumpy rice. It's also important to season both the eggs and rice to give it great flavor.

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.

Day old rice is needed to avoid the rice being soggy. It also means that it's cold and dry enough so that it will fry in the wok in the oil, vs. basically steaming if you used fresh cooked rice. Don't mess about with the oil.

Soy sauce fried rice (酱油炒饭, Jiang You Chao Fan) is a classic. It is not just another fried rice. It's a signature of Chinese cooking, as it uses pretty minimal ingredients to create a wonderful flavor.

Sesame oil.

I do not recommend omitting or substituting the sesame oil in this recipe. It is key to the authentic flavor of this dish.

Eggs: Which add great flavor, texture and protein. Carrots, onions, green onions and peas: This is the base mix of veggies that I always use for fried rice, but feel free to add in other stir-fry veggies you love (see ideas below). Garlic: Freshly-minced. Soy sauce: I created this recipe using low-sodium soy sauce.

No, there ISN'T supposed to be “black stuff” in your fried rice. It's okay, though, because nobody would put anything black in your fried rice that isn't intended to be there. It's more than a little strange to be examining your food so very closely. Either you trust the cook, or you should cook for yourself.

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.

What makes fried rice taste like restaurant? ›

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.

Eggs – scrambled and cooked into the rice for that classic fried rice flavor! Omit if a vegan dish is desired. Rice – cooked and chilled. Soy Sauce, Seasoned Rice Vinegar, and Hoisin Sauce – this blend of sauces gives a salty, tangy, and sweet flavor.

Chinese cooks normally use soybean oil, vegetable oil, or peanut oil, all of which have a high smoke point. Peanut oil usually has a pleasant nutty flavor and is suitable not only for stir-frying but also for deep-frying. Canola oil, which has a high smoke point but a neutral flavor, is also a good choice.

Special Fried Rice is an easy and flavorful Chinese rice dish made by stir-frying cooked rice with vegetables and protein, seasoned with soy sauce and spices.

In fact, the use of classic Chinese sauces is exactly what makes takeout fried rice so incredibly moreish. Key amongst these is soy sauce. By adding soy sauce during cooking chefs are adding both salt and umami to the fried rice which, unsurprisingly, greatly improves the dish's overall flavor.

Why does the Chinese food in restaurants taste better than that cooked at home? Restaurants will have a long list of ingredients prepped, including stocks, sauces, lots of different spices, dark, light, and regular soy sauce, etc.

MSG: MSG adds the perfect sweet-salty boost to fried rice. It's a widely misunderstood ingredient—checkout this article all about MSG if you're looking to learn more. Peas: I personally love peas in fried rice, and find it's a common addition in many American versions.