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Fried rice, how I can get comfortable as the Chinese do?

Fried Rice to carry the entire country that has a taste I can not play, there is a magic ingredient that kept a closely guarded secret?

There is no magic, no msg, just needs a little more practice and use peanut oil (More oil) and you need a stove that can generate high temperatures. These are the steps and advice for the preparation of Yang Chow Fried Rice. Yang Chow Fried Rice <<<<< >>>>>>> Serves 4 4 cups of rice (600 g of cooked rice) 4 eggs, beaten 500g peeled prawns, char siu pork Devaines 200g, Chinese roast diced 200g ham, diced 2 stalks of chives or onion, finely chopped 1 / 2 teaspoon salt 5 tablespoons peanut oil 1 tablespoon coffee Marinade sesame oil 1 tablespoon cooking wine shrimp, salt, sherry 1 / 4 tsp / 4 cup sugar tea a little white pepper 1 / 2 c. Tips teaspoon cornstarch 1) No matter what ingredients you add in your egg (Chinese char siu rice fried pork roast, ham, chicken, beef or shrimp), you have to extend these ingredients cooked and seasoned for the first time in a separate wok. 2) There is no question of using left over rice with steamed rice or simply must be the long grain rice I personally like jasmine rice and if the steam before frying the rice, reduce a little water to cook rice with rice cooker electric rice is not soft and fluffy again. 3) When the rice is cook, spoon and cool (can be spread on a flat plate tray), meanwhile, beat 4-5 eggs with 1 / 4 cup teaspoon salt (depending on the size of eggs and the number of servings you are cooking), to one side. Put the rice in a large bowl and get ready to start frying. 4) Use peanut oil instead of sesame oil, sesame oil because it is easy to burn and lose its flavor at high temperatures. immediately! Instructions: 1) You need a real stove and a hot wok wholesale Heat the wok over high heat until you can see the smoke (steam, air) and is hot enough to add 3 tablespoons oil 4 tablespoons cold – remember – Hot wok, cold oil +, the wok with your spatula season. 2) Within seconds, you can indicate that the oil is hot enough, reduce the heat to medium or slightly lower (depending on how hot the heat generated by the pan) Pour eggs into the wok, stirring quickly for a few seconds, add the rice in the wok, while eggs are still 30% cooked. Here is a picture to show that the egg mixture is cooked very quickly in hot oil and can not cover more rice (about 85% say cooked)% http://images.search.yahoo.com/search/images/view?back=http I 3D41% 3A% 2F% 2Fsearch% %%%%% 3FP 2Fimages.search.yahoo.com% 2Fimages 3Dchinese 2Bfried 26_adv_prop 2Brice 3Dimages 26ei% 3DUTF -8% 26fr%% 3Dyfp-t-501% 26b% and w = 114 & h = 88 & hl = Www.starportgourmet.com%%% 2Fimages 2Fsitebuilder 2FEggPanA-114×88.jpg and rurl = http% 3A% 2F%% 2Fwww.starportgourmet.com 2FShrimpAndBaconFriedRice.html size = & & name = 3.5kb EggPanA-114×88.jpg & p = + + Chinese fried rice type = jpeg & no = 57 & TT = 957 & oid = 73cca1e49f464040 and Ei = UTF-8 3) Mix rice and the egg mixture to combine quickly to "coat" the rice, keep the wok hot and if you find the ingredients also that the wok is not enough hot heat to high, if you think the heat is too hot and part of their rice starts to burn Remove the wok to sauté pan cold. Then, place the wok back to the hot skillet. Action must be quick, but organized. 4) Now is the time to add other cooked ingredients (shrimp / roast pork rice or ham) with fried egg, add salt to taste, mix well, sprinkle with green onions. Turn off the heat. 5) Sprinkle sesame oil to rice, stir until the rice is bright. If you do not want the taste of sesame. You can sprinkle a teaspoon of peanut oil to cook their fried rice to bright. kitchen style of a restaurant usually use a large amount of oil in fried rice, the trick is to add a teaspoon or a tablespoon tablespoons of cooking oil as the touch final. Note: You can skip the ham and roast pork cubes () together because they are cooked meat, but we must also put them on paper towels to drain the oil after jumping from them, which contain food coloring, I suggest you mix with your fried rice at the last minute, so they are warm enough and can prevent the dye spoil his beautiful red coat of yellow rice. I season my fried rice with salt and I love the yellow so I can never add soy sauce. Sometimes my fried rice season with sea salt and freshly ground black pepper a lot of flavor to your life. If you do not mind the fried rice looks a little light brown, you may add 1 or 2 teaspoons salsa of oysters in the wok when you mix the shrimp, char siu, ham fried rice with egg, Is this the "secret" of the takeaways that you mentioned? PS If you have a powerful weapon that can keep the wok and throw food in the air a few times while frying, so you can make really good fried rice, because heat passing through the ingredients more equality and shorten the cooking time. My father can not, but I can! Good luck with that!

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