How do you make fried rice for only one person?
Not worth the effort
How to make fried rice?
The key is leftover rice. If you cook the rice the same day you make fried rice, you will just get a mushy mess. It needs to sit for at LEAST a day in the fridge. The other important thing to remember is to cook in batches. Prepare your ingredients (scrambled eggs, diced onion, chopped vegetables, strips of meat). Using a hot frying pan and a little olive/sesame/vegetable oil, cook each ingredient separately, until almost done (i.e. chicken a little pink in the center, eggs a little soft), and remove each from the pan as soon as it's done. Fry the rice last. Make sure the pan is plenty hot, but not hot enough to burn the rice, and there's a good coating of oil on the pan. Let it sit for a few minutes before stirring - it won't fry if you mix it around all the time. When it's almost done (most of the grains look toasted), dump all the other ingredients back in, stir well, and let cook until they're finished. Drizzle some soy sauce over the lot and serve!
I want to prepare fried rice, which rice should I use?
I suspect your question was missing a couple of words. Did you mean “day-old long-grain” rice, oil, salt, soy sauce and an egg? If so, the answer is yes.Frying rice is actually an excellent way to conserve energy, as the cook only has to steam rice once for at least two meals. Half can be used as steamed rice, then the following day, the other half can quickly be fried. Rice that’s cooled and dried for a while is ideal for this dish.A wok is the ideal tool for fried rice, as the hot oil pools in the bottom, allowing you to minimize both the oil (dietary calories) and the cooking time (heating calories).Please bear in mind that while peanut oil, which has a very high smoke point, is excellent, you should only use it if you’re 100% certain that no-one who’ll be eating food cooked with it is allergic.Peanut allergies can be so powerful that even a tiny drop of oil can trigger a life-threatening reaction. If you’re not 100% sure about all of the people who will be eating your food (pot-luck dinners, school events, etc), consider removing peanut oil from your shopping list.Other oils can also work well. I love to use bacon fat or even lard, as they also have high smoke points. Unfortunately, they’re also high in cholesterol, so you may want to use sunflower, corn or canola.Whether I’m using a wok or a frying pan, I put enough oil in to lightly coat the rice. Once the oil is quite hot, at he first trace of smoke, I add the rice, taking care not to let it sit even for a second, as it will quickly stick and coat the bottom of a pan.Once the rice is moving freely in the pan, I use the flipper to mix in a whole egg, then season the whole mixture with salt and soy sauce.Naturally, you can also add other ingredients, such as mushrooms, pork or chicken. The other answers to this question give some excellent suggestions.
Does anyone have a recipe for real fried rice?
I don't measure but you really don't need to. So here goes. Cook some white rice and let cool. Heat Wok on high heat. Cut up chicken breast into small peices. Add peanut oil to wok. Cook chicken for 2 minutes and remove. Reheat Wok and add more peanut oil. Throw in shredded carrots, frozen peas and onion. Cook for 2 minutes and remove Reheat wok Cook scrambled eggs, Reduce heat to medium Add Chicken, Vegis, rice Add Soy Sauce, Chinese Mustard, Oyster sauce, salt and pepper and stir and cook for 1 or 2 minutes.
My fried rice is sticky! help?
Scared?! What for...geez so it's sticky...it's not lethal. Just eat it as is or try to fry it up to dry it out in a large skillet. In the future, you might want to use "day old"/leftover long grain rice to make your fried rice. That way you are starting out with less moisture content in the rice. Never use fresh rice. I mean you can ...but it won't be fried rice. It will just be a mixed rice dish.
Making fried rice but don't want my rice sticky are lumpy?
First of all, let your rice sit for couple of days in the fridge. Use fork to separate the grains. Then only you fry. Do not dump in too much vegetables and sauces as they will cause the rice turn soggy. The same process applies when cooking the rice. One cup of rice normally needs one cup of water. Too much the rice will turn out stick and lumpy.
Why does my fried rice turn out mushy?
I can offer a few possible fixes:Use dryer rice. Chef Hooni Kim takes the time to dry his out on a sheet pan, then freezes it. This enables him to coat each kernel in a super thin layer of oil.Better frying technique. First of all, you should allow the rice to touch the hot pan for longer, without any wet stuff in the way (other than some hot oil). That way you get a nice crust on part of the rice, like so:Another cool trick: don’t just dump the soy sauce on the rice (like I grew up doing before I watched Chef Kim’s method!). He allows the soy sauce to reduce a bit, right in the pan, so you get all the salty umami quality with LESS LIQUID:See how it’s bubbling up on the left, releasing some liquid? Let it reduce down and then mix it into the rice. It’s such a genius move, I love it. Check out the final result, with each rice kernel perfectly coated and intact, not mushy:Don’t mix the egg in. It’s just more liquid and can clump. Instead, fry it separately (or scramble—I’ve used a very very thin flat omelet before) and lay it on top at the end. Like so:Tah-dah! I guarantee this is one of the top fried rice dishes I’ve ever tried…and I grew up in a Korean household where we ate it about once a week (sorry, Mom!). Here’s the recipe, which includes the video with all the tips and tricks:Kimchi Fried Rice (Kimchi Bokkeum Bap)Happy cooking!