I can boil it like a boss but I want it fried.
How do you do yours?
Boil it as per the accepted method of covering with a bit of water, bring it to the boil with a lid on then, when it stops releasing much steam (as most of the water has boiled/absorbed away), leave it for a while to continue to absorb the last of the water.
Leave to cool.
Fry it.
Boil it make sure it’s not soggy, drain it until it’s dry and ideally leave in the fridge over the night.
Heat some oil (veg) in your wok and the rice and fry. You can add what you like to it at this point too, peas, choppers spring onions. For the egg create a well in the middle and crack the egg into it, swirl a fork through as it cooks so it scrambles. Good soya sauce for flavour and a little bit of sesame oil.
Season of course and the magic ingredient, MSG.
I do it like Drac and spread it out on a tray to cool/dry out. But I lightly scramble the egg first in the oil, then remove it and add after any other meat/veg is stir fried and the rice is added.
I use Uncle Roger's Egg fried rice recipe, though I tend to add some shredded tofu , chilli crisp oil & some additional veg ( peas, brocolli etc ) to it
Haven’t you heard, old rice is deadly poison <ducks and runs away>
As above - proceed directly to Uncle Roger (which you should do in general as he's hilarious).
https://www.youtube.com/@mrnigelng/videos
Uncle Roger fried rice above is a proper meal in it's own right. If you want Chinese takeaway style side-dish then you want this;
Given the option - cook the rice a little less than you would if you were were eating boiled rice. Spread out on a flat tray and leave to cool. Preferably keep it overnight in the fridge and covered with clingfilm. Cold rice cooks much better. Don’t stir too much when cooking - the rice needs to fry.
When it comes to cooking. Add oil (I use groundnut), heat the wok until it is smoking and whatever you do - do not add a lot of rice - more rice in too small a wok is not good. Cook the other ingredients you want to add just before you cook the rice, remove and then add back to the wok when the rice is cooked.
I use egg in two ways - but not at the same time. 1) When the rice is cooked, add beaten eggs and coat the rice, or 2). Make a small omelette in the wok first, when cooked roll it tightly and then slice, adding to wok with the other ingredients.
You definitely need good soy sauce, light is stronger so you need less. I use a little oyster sauce too. I add garlic, chilli and ginger just after the egg but before I add any other ingredients. MSG (Don’t frown or scowl!) also works well - I buy mine from the Chinese supermarket. I add a little sesame oil at the end - its for flavouring, not for cooking!
Haven’t you heard, old rice is deadly poison <ducks and runs away>
Reheating boiled or steamed rice is fine, but it just needs to be heated thoroughly!
Also, who doesn’t love an Uncle Roger video!
You definitely need good soy sauce, light is stronger so you need less.
Is that a typo? I've never seen light soy sauce described as stronger than dark, and you'd normally used much less of dark than light. Everything else you say is spot on though - maybe with the exception of clingfilm, as I'd say you want to capitalise on the ability of a fridge to dry it out rather than capturing moisture.
Light is stronger in flavour, but adds less colour.
In this page, look in the Chinese brewed section.
My approach is close enough to Drac not to bother highlighting the differences.
If you want youtube videos on crazy obsessive cooking and fried rice - you need:
(there are several parts building up to that!)
jamj1974Full Member
Haven’t you heard, old rice is deadly poison <ducks and runs away>
Reheating boiled or steamed rice is fine, but it just needs to be heated thoroughly!
Also, who doesn’t love an Uncle Roger video!
This is true, especially the episode where Gordon Ramsey decides to take grilled cheese to another level!
Reheating boiled or steamed rice is fine, but it just needs to be heated thoroughly!
Depends what you mean by thoroughly but generally, the toxin isn't broken down unless above 120 C for an hour or so - or REALLY hot for shorter times. You can kill the bacteria much more easily but if they've already dumped their toxin into the rice you may have a tough few hours ahead of you
lol
@Poly that’s just my version from trying many different ones and off the top of my head. Like a lot dishes I’ve cooked many times I actually have little idea what goes in, the method probably changes as much as the ingredients.
My approach tends to be: take left-over rice, fry it up with loads of egg and pepper + a pinch of salt until starting to get crispy, eat.
Very tasty, could probably be improved though 😋
I tend to add fish sauce to taste towards the end instead of soy (that's on the table to add if required)
Sorry about my first post – I had assumed the OP was just trying to fry uncooked rice (unsuccessfully), not that they wanted recipes. DOH!
But all of the above is good, light soy is what you need to use. I like to add a bit of Chinese 5 Spice towards the end too and I also like to add king prawns for a treat. Also a few beansprouts can be added toward the end for a satisfying crunch.
'Proper' rice cooker. Also some simple but cunning physics used in them rice cooker physics
Yesterday's rice is arguably more healthy too. But watch out.
Fried rice is made with leftover rice. Not with freshly cooked rice. Put leftover rice in the fridge and make it straight from cold. Really quick and easy meal to make
(you can cheat with using defrosted frozen mixed veg if you want to make a special)
Depends what you mean by thoroughly but generally, the toxin isn’t broken down unless above 120 C for an hour or so – or REALLY hot for shorter times. You can kill the bacteria much more easily but if they’ve already dumped their toxin into the rice you may have a tough few hours ahead of you
By thoroughly, I mean cooked using a smoking hot wok for at least 6 minutes. I’ve been eating fried rice like this for most of my life and never been unwell. Although, I would never reheat takeaway rice.
Cook your rice in chicken stock, veg stock if you don't eat meat, makes a huge difference, this is why fried rice tastes ace in Chinese restaurants, they also use both light and dark soy sauce in the rice.
I sweat onions and garlic in oil then add the rice, chicken stock and use the reduction method (lid on, heat off etc), as for the rest there are so many recommendations I won't add mine.
Really? Not once have I seen any Chinese recipes to say to cook in a stock.
Chinese restaurants do this all the time Drac, my ex of many years was Chinese, I picked this up from her, although for boiled rice they'd always just use a rice cooker.
By thoroughly, I mean cooked using a smoking hot wok for at least 6 minutes. I’ve been eating fried rice like this for most of my life and never been unwell. Although, I would never reheat takeaway rice
Still not sure I'd trust that unless you have measurable temperatures throughout the food (I mean, if it's ALL been at well over 150C, how long do you have to wait before eating it?) - HOWEVER, prevention is far better than destruction and keeping yr used rice in the fridge pretty much stops bacterial activity, hence reduces chance of toxins. It's stuff left at room temp for any significant time that causes the trouble. Same SHOULD go for takeaway rice, unless you're worried that they cook & then store it poorly
How far down this rabbit hole do you want to go?
Luckily YouTube has a very good series following Alex going pretty far, and then finding his way back.
The last video in the series applies the principles to a western kitchen and comes up with a good base recipe to make your own.
As much as I’d love to build my own wok burner, I’m happy with the results I’ve got from a deep-sided frying pan and a spatula. It looks like there is not one right way, but plenty of wrong ones!
Fried rice you say! Very easy. There is No one standard ingredients apart from rice, egg and salt.
Cooked rice - however you wish (British style, Asian or rice cooker whatever)
Leave it overnight or leave to cool down for few hours.
Ingredients (measurement entirely up to you): Cooked rice (as prepared above), shallots, garlics (optional), spring onions (optional), eggs and salt.
Heat oil - then shallow fried shallots, garlics then pour in the rice and cook until almost dry then add eggs and keep stirring until all rice are coated. Cook until rice is "non-sticky", add salt and finally garnish with spring onions. (note that some people prefer to cook the egg differently (scramble egg) and then add it to the rice later on - no fix style so long as it taste good). That's it really.
For added flavour if this is your thing, you can add bacon or prawn or whatever cooked meat you have left over.
If you wish to add soy sauce then add the light soy sauce (not the dark one coz it will make your fried rice dark in colour but no harm if you like the taste). You can also add MSG if that is your thing.
Also cook in a wok rather than a flat frying pan coz the rice will fall out all over the stove and you will have to clean them later. But if flat frying pan is all you have then use it.
Oh yes ... Don't use Olive oil.
Chinese restaurants do this all the time Drac, my ex of many years was Chinese, I picked this up from her, although for boiled rice they’d always just use a rice cooker.
Interesting. As I say I’ve never heard of this and I’ve followed Chinese recipes since Ken Hom appeared on our screens.
A scientist friend told me never to reheat rice for the reasons above - the toxins can’t be heated off. I have no reason to doubt her advice but YMMV.
A scientist friend told me never to reheat rice for the reasons above – the toxins can’t be heated off. I have no reason to doubt her advice but YMMV.
I always wonder the sort of toxins they are referring to coz reheating rice or recooked rice (fried rice) is almost the norm in most household in SE Asia or people who eat rice in other part of the world.
Ideally, all food should be cooked from scratch and never eat left over from previous day. All processed food should be avoided.
I always wonder the sort of toxins they are referring to coz reheating rice or recooked rice (fried rice) is almost the norm in most household in SE Asia or people who eat rice in other part of the world.
You can even buy rice to reheat in packets!
You can even buy rice to reheat in packets!
I have eaten them many times before coz I was lazy to cook. i.e. all those supermarket ready food. Just put in microwave and zap it. LOL! Not good for health but I am lazy ...
A scientist friend told me never to reheat rice for the reasons above – the toxins can’t be heated off.
Yeah it is but if you’ve stored it properly and cooked to high enough temperature then it’s not an issue. Turns out the claims of high toxic it can be are some what exaggerated.
Science says:
https://www.food.gov.uk/safety-hygiene/home-food-fact-checker
"Turns out the claims of high toxic it can be are some what exaggerated."
Well not really, that link tells us about when rice becomes toxic not how toxic it becomes. If you do not follow that advice (and are unlucky and your rice had the spores in it) then it can make you very ill - hospital ill. But it won't kill you.
Science says it can be reheated if stored correctly.
drain it
Chinese people love Westerners doing this bit!
It's easier once you get the feel for how much water you need, then there's no need to drain. 1.2x water to rice by volume works well. 1 cup uncooked rice is about right for 2 people. Wash thoroughly! Add 1.2x water (so 1.2 cups). Heat high until boiling, then turn down low. Turn it off completely when you can't see any water left, but don't open the lid and leave it to self steam a bit longer until ready to eat.
LOL again at the death rice zombie myth.
I'be been eating reheated leftover takeaway fried rice regularly all my life. Sometimes reheated more than once as I do the tray full, eat half, put rest back in fridge (ok I don't do that all that often).
You've more chance of choking on it.
Science says the spores are widespread in many foods (and also eg soil) and basically cannot be destroyed reliably by cooking. Science also says the variety associated with rice is primarily associated with vomiting and the diarrheal type is distinct.
What science does not explain is why so many people seem to be fixated on it as something to worry about. I think you have to consider social factors to explain that.
I, too, have been eating reheated rice for most of my adult life and I seem to have avoided dying too much so far.
MSG (Don’t frown or scowl!) also works well
It is an essential seasoning. Once you have a pot of it in the house you will find many recipes that it will improve with its delicious umami edge.
Brown rice? Really? just toss some bran or cardboard shavings into regular rice and enjoy the same effect. I'm not a brown rice fan.
Aside from the aberration of brown rice, @Tom-B made the good point that Basmati does not make great fried rice and that long grain is better. Agreed. Also, sushi rice does not fry well at all - as you'd expect. Any particular brands for long grain, or even a better rice type choice for fried rice, that folks recommend?
Very interested to hear about the long grain rice suggestion - we always use basmati as I do lots of Asain cooking so always have a big 10kg bag in the house. Next time I do a fried rice I am going to try long grain 🙂
always found a tad of fish sauce works well with fried rice.
I haven't tried it myself (but have occasionally had it on takeaways), but I imagine a bit of oyster sauce would work too.
I, too, have been eating reheated rice for most of my adult life and I seem to have avoided dying too much so far.
As anyone who has ordered a Chinese takeaway with fried rice.
Yes long grain is much better for fried rice, it doesn’t go as soft and fried easier. I’ve forgot the recommend brands, I just use whatever I have available.
Basmati is a long grain rice.
I always wonder the sort of toxins they are referring to
They are referring to toxins produced by Bacillus cerus bacteria.
Well not really, that link tells us about when rice becomes toxic not how toxic it becomes. If you do not follow that advice (and are unlucky and your rice had the spores in it) then it can make you very ill – hospital ill. But it won’t kill you.
A little research will confirm that whilst B. cerus infections are relatively common, in otherwise healthy individuals they are usually self limiting and require nothing more than fluids. In extreme cases IV fluids may be required. Would I reheat rice if I was on chemo - maybe not, for the rest of us the issues are not the reheating but the speed of chilling - you want it to pass through the bacteria happy 40-15 deg stages as quickly as possible, the same for all foods you are keeping.
What science does not explain is why so many people seem to be fixated on it as something to worry about. I think you have to consider social factors to explain that.
Like many "myths" they get stated by someone in authority and then repeated. The risk of B. cerus was (maybe still is) taught on undergrad microbiology courses. Its academically interesting because of its spore forming behaviour and ability to survive normal cooking processes. People with microbiology degrees then tell other people that its a terrible risk. Its like cybersecurity professionals telling my mother not to write passwords in a little book, chemists stressing about benzene fumes in fuel, electricians worrying saying that electrical testing screwdrivers will kill you, A&E Dr's exagerating the risks of not wearing a polystyrene helmet when nipping to Tesco for a pint of milk and firefighters making people believe their house will burn down if they put the washing on and go to the shops. Our perception of risk is pretty poor; our awareness of confirmation bias just as bad and our trust in others often misplaced.
I’be been eating reheated leftover takeaway fried rice regularly all my life. Sometimes reheated more than once as I do the tray full, eat half, put rest back in fridge (ok I don’t do that all that often)
(etc)
<slow handclap for the Bear Grylls fans>
Seems to me you're either actually less stupid than your comments suggest, or pretty lucky with how long you've left it. I mean, do what you like but be careful about what you imply is safe for others to do.
If you store yr cooked rice outside a fridge, or even in one for too many days, B.cereus may desporulate (its spores can withstand the initial boiling of rice in water) and will grow on it. The toxin (cereulide) appears due to bacterial growth (quantity dependent on strain and temperature / duration of growth). It is hard to break down using moderate heat that you'd see from simple reheating (typically including making fried rice, hence the commonly used, historically-derived name of the syndrome). The bacteria are easier to kill and so USUALLY what you get is vomiting shortly after eating, due to the toxin already on the food - if you fail to kill the bacteria you can get growth within the gut and that more commonly leads to diarrhoea, caused by additional toxins produced by growth in the gut.
Yes, you're correct; the death rice zombie scenario that I specifically brought up and am obsessed with would be unbelievably rare and propably requires a frail "victim"; mea culpa
always found a tad of fish sauce works well with fried rice.
Even better combined with lime juice, garlic, shallots and birds eye chillis to make a quick prik nam pla. Gives a bracing lift to a lot of foods!
Chinese, parents that have owned restaurants and takeaways. This thread is making me laugh out loud. Honestly, every asian person would be dead if we worried about reheating rice. How many billions eat reheated rice in the world? I'm still not dead (obvious)ly and I've done been eating reheated rice all my life, as have every other Chinese person I know. As for fried rice everyone has a different method, just use that one that you like. Use cold long grain rice, cooled as it stops it from sticking and provides the best results. I like to throw in some thinly sliced ginger and a few finely sliced chilli's too.
Keep up the good work and the scarmongering!
Right so to recap.
Hot wok, cold rice, veg oil, spring onion, when does the egg go in?
Plenty of good suggestions for fried rice, all good even the one with "drain it" LOL. I still remember the time my Japanese friend and I observed my other British flatmates cooked rice with amazement, and we were grinning from ear to ear for entertainment. The result was half cooked rice that we ate politely. (we didn't want to LOL like a d**k to our flatmates or destroy their confidence in cooking). We just politely told them to cook/boil it longer so the rice is 95% cooked with no hard bits.
Mind you one of my late uncle in the far east actually preferred to eat rice that is actually 3/4 cooked with the "drain it" texture. My late aunt and cousins had to cook the rice separately just for him. When I told them the British "drain it" rice, he was very happy (found the entire British nation cooking like him) and kept using the "drain it" rice texture to wind up his family. LOL
I have eaten the best fried rice in my life (in my home town of course) as well as those experimental ones. As far as fried rice is concerned there really is No one best way. Fried rice for us is just a way to not waste food. There are so many ways of cooking fried rice nobody really can claim theirs are the original. As long as it tastes good, regardless how you cook it, you have achieved the result.
I have watched so many fried rice clips on YouTube (just to see what the fuss is all about), and all I can say is that there really is no one best way. My late father can cook his fried rice by using just 4 ingredients (rice, shallots, eggs and salt) and it taste wonderful. Similar attempt by me taste very different (always a hint of bitterness in the rice ... I know I mess up a bit).
Right so to recap.
Hot wok, cold rice, veg oil, spring onion, when does the egg go in?
1. Hot wok (turbo wok with jet flame is the best but that's for professionals)
2. Cook ingredients: shallots, garlic, bacon etc whatever you like to create the based of the aroma or taste. (the YouTube of Uncle Roger is SE Asia style fried rice due to the ingredients used)
3. Don't overcooked the ingredients or you will end up with bitter fried rice (like me).
4. Pour in the rice and keep stirring until "dry-ish" or the rice is separated.
5. Next ... the eggs. Depending on your style of cooking ...
Eggs can go in before or after depending on your style of cooking.
Restaurant style (with jet turbo flame): The Chinese (China), HK and Japanese will put the egg in first. Once the egg is cooked half way, the rice go in in order to "coat" the rice (sometimes not totally coated and more like yellow bits colouring the rice separately) . This way you don't have to spend your time "stirring" and cooking until they "dry up".
Home cooking not in much hurry (without F-16 jet turbo flame): Rice in first and when almost "dry" 0r rice separated nicely, pour in the egg and start stirring to coat the rice (at medium flame) until all the rice is coated and separated.
Remember:
No Olive oil (pork fat the best)
Don't over cooked the based ingredients (unless you like bitter fried rice)
Keep stirring until rice is separated nicely (hence over night rice is better because they have harder texture).
Fried in smaller batches unless you have 30 inch wok. LOL
Once you master the basic, you can create your own custom fried rice by experimenting by adding different ingredients ... too many to list.
As long as your fried rice is not bitter (like mine) you have succeeded.
Surely Basmati rice has no place in these recipes. Why is it even mentioned?
Surely Basmati rice has no place in these recipes. Why is it even mentioned?
Type of rice is not really that important.
You just need to adjust the ingredients accordingly to make it tastes good.
The best fried rice is judged by the separation of the grains and the coating of the rice from the ingredients. The rice must not be too soft or hard.
p/s: I just finished cooking my fried rice in less than 10 mins using ingredients from my stir fried chicken and cabbage from yesterday. I also used duck egg. Taste good.
Right, time to put my long grain rice on to steam in readiness for tonight's special fried rice (chicken and king prawns). I also find that really cheap peas are best (think supermarket 'value' ranges) – they are bigger and have a nicer bite with a slightly bitter taste rather than sweet.
Still undecided on whether to cook the rice in chicken stock or not (I used to add crumbled chicken stock whilst frying but stopped doing that as I wasn't sure of the taste at times, but I see how steaming in it would improve the flavour of the rice).
