Comments on: Chinese Fried Rice

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By: Susan

Susan — Fri, 14 Oct 2011 05:21:41 +0000

To make a good fry rice dish is very simple and one does not have to rely on overnight rice. In order to have dry rice, one must use the right type of rice grain and the amount of water. Try using long grain, Jasmine or Basmati, add less water than usual. As soon as the ric is done, stir it with chopstick and leave it uncover until you are ready to use.
Another important note is what else are being added? Peas, chopped brocolli stem, beans, Chinese sausage, luncheon meat and eggs if cooked separately, will help to control the dryness of the fryrice.

By: SparklingRachel

SparklingRachel — Sat, 01 Oct 2011 05:26:50 +0000

Wow, thanks Steven for explaining some keys points about how to cook fried rice. It’s very insightful and I agreed, it not easy. I’ll definitely try that out when I cook fried rice again. :)

By: Steven

Steven — Wed, 17 Aug 2011 16:41:41 +0000

Hi,

Nice work! Not many people know the reason behind using ‘overnight rice). I thought I am the only one who know this secret! :-p

Another cheating method is use freshly cooked rice and spread rice evenly on a flat plate. Allow to cool for 15 minutes then put in the fridge (Not freezer) for 15 mins. ( Spread evenly and putting evening is to allow moisture to evaporate)

The reason why overnight rice taste so nice when cooking fried rice is because of the dryness of overnight rice. Freshly cooked rice has a high moisture content which makes the rice ‘sticks’ when cooking instead of ‘burn’. We want a certain degree of ‘burn’ but not over ‘burn’. When rice are ‘burn’, the aroma of the rice are forced out and combine with the seasoning, produce a tasty fried rice.

Fried rice is a very common dish and seems so easy to cook. In my opinion, it is one of the most difficult to cook. During the cooking, you need to toss the rice a few times so that the ‘burning’ of the fried rice is spread evenly. And you have to be careful not to overburn the rice.

Yes, Salted fish is recommended for fried rice because of the strong smell and the saltish taste but not too much.

Some notes, you need a good wok which you can toss easily. Reason is you need the oil to be evenly spread over the rice. Otherwise, the ‘burning’ will not be even. I prefer to use traditional cast iron wok. For beginners, start with servings of 1-2 so you can manage the rice easily. Also, have a feel of the ‘fire’, you can only use the big ‘fire’ for about 10-15 seconds and toss 5-6 times to create a good ‘burn’. A good cast iron wok can transfer this high heat intensity to the rice instantly. And finally, I have never taste a good fried rice cooked with electric or induction stove.

Thank you so much for posting the recipe.

By: Rasa Malaysia

Rasa Malaysia — Sun, 18 Oct 2009 17:39:13 +0000

Overnight rice means leftover right that is kept in the fridge overnight.

By: Shannon

Shannon — Sat, 17 Oct 2009 20:11:03 +0000

What is overnight rice?? You mean soak overnight or something? Please explain. Thanks!

By: Jennifer Purse

Jennifer Purse — Tue, 21 Jul 2009 08:58:01 +0000

Do you have a recipe for the ‘hum ha’ ? I was married to a Cantonese born Australian Chinese and his family also made fried rice with ‘hum ha’

Many thanks
Jennifer

By: Rasa Malaysia

Rasa Malaysia — Tue, 16 Jun 2009 19:46:01 +0000

Haha, now I know what I should make myself for lunch. Fried rice! :)

By: Huffiz

Huffiz — Sun, 14 Jun 2009 14:18:51 +0000

Thanks for the recipe! we tried and we like it so much :)

By: Rasa Malaysia

Rasa Malaysia — Mon, 06 Apr 2009 20:10:51 +0000

Hi Marilyn,

You should cut the salted fish to very tiny pieces and also deep fry them before adding to the fried rice.