Home Cooking 23

fried rice like a pro

Yukari Pratt | Dec 3, 200408:01 AM

I love Japanese t.v. This morning there was a 45 minute program dedicated to how to make fried rice like a professional. As there has been some postings recently about "chahan" (fried rice), I thought I would pass on the following helpful hints.

Use cold rice. A night in the fridge usually is sufficient.
Before you start cooking, break up the chilled rice with your chopsticks.
Using dried shiitake mushrooms that have been rehydrated will give you 10 more times umami (umami seibun) than fresh shiitake.
Combining the aforementioned shiitake with ham makes a dynamic combo and provides for even more umami.
The pro suggested using lard. However, suggested that you could use a combo of vegetable oil and butter in lieu. (I have tried lard but was disgusted by this coating in my mouth afterwards.)
Here was his KEY POINT. In a well greased hot wok, add your scrambled eggs and just as it has started to set (about half-way cooked) throw in your rice. The secret to good chahan is trying to cover each grain of rice with some of the scrambled egg. The end result was rice that was neither clumpy nor chewy, rather light and fluffy.
After mixing together the rice into the scrambled eggs, you can now add your remaining ingredients. Meat, vegies and seasoning.
He suggested salt, pepper, soy sauce and a bit of oyster sauce.
At the VERY END, add some minced green onions, for "kaori" or for the aroma.

Cheers and Happy Eating!

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