Homemade Fried Rice

[Anonymous]

I make it with cauliflower rice and my kids (10th grader and college freshman) don't even realize it isn't rice. Agree with others about the sesame oil

[Anonymous]

Once I tried Trader Joe’s Thai style shrimp fried rice I comfortably admitted that it is far far better than any of my best efforts. TJ for the win!
The lime leaves really make a difference.

[Anonymous]

Anonymous wrote:It takes far more oil than the typical home chef has the guts to use.

This and I also think that those restaurants have woks that are seasoned really well and impart a caramelized flavor I never can at home. I make really good fried rice using all the “tricks” like day old rice and it’s delicious but never really compares to a restaurant.

[Anonymous]

Yesterday I made cake and had a few extra egg yolks. DH was frying rice and threw the yolks in along with 1 or 2 whole eggs and it was extra good.

Lots of soy sauce.

I don’t like sesame oil for some reason; the smell bothers me.

[Anonymous]

Uncle Roger can help you.

[Anonymous]

Really hot pan. We like the fried rice with some char and smokey.

[Anonymous]

Don’t overcrowd the wok with TOO much rice or it will reduce the temperature

[Anonymous]

My relatives used to have a takeout and I think they used oil leftover from frying chicken or other menu items to then cook the fried rice. I dont know the exact recipe but based on what I saw at family meals: Lots of flavored oil, high heat, egg, rice (didnt need to be day old), scallions, peas, onions, white and black pepper and MSG.

[Anonymous]

^^ oh and soy sauce

[Anonymous]

Anonymous wrote:Rice from at least a day before, lots of butter, lots of soy.

Thais don't use butter.

[Anonymous]

Is OP looking for Thai or Chinese recipes?

[Anonymous]

MSG (not being snarky, that’s how you get depth of flavor)

[Anonymous]

Anonymous wrote:MSG (not being snarky, that’s how you get depth of flavor)

That's just a short cut for cooks who don't want to put in effort to get great flavor.

[Anonymous]

The typical residential stove does not have the BTU's in the flame to get the wok as hot as it does in a commercial stove.

Also, it's not so much day old rice as it is rice that is dried out (think frozen rice).

And oil. Lots of oil.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Rice from at least a day before, lots of butter, lots of soy.

Thais don't use butter.

Many Chinese restaurants finish it w/ butter. It’s a good trick.