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what's the secret to making great fried rice


General Discussion 18

what's the secret to making great fried rice

lemonginger | Mar 26, 2004 06:18 PM

i love fried rice at thai and chinese restaurants, but can't seem to make it right at home -- either too mushy (too much moisture) or burned on the bottom (if not enough moisture). need help:
- anyone have a great fried rice recipe?
- what kind of wok should i buy? i currently have the thin carbon steel type that's clumsy for me (moves around too much if i don't hold it w/ one hand and bottom burns easily), so am considering purchasing le creuset cast iron or all-clad stainless w/ aluminum core. any thoughts?

the following ingredients produce good flavor (but if only i could get the moisture/texture right):
cold, at least day-old cooked rice
scrambled egg (or substitute)
shrimp, char siu (pork), chicken, or duck (or vegan substitute)
sugar snap or snow peas
soy sauce
oyster sauce
chili pepper flakes
toss in at the end: chopped fresh green onion, cilantro, chives


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