Jim Gordon's answer to How is authentic fried rice prepared? Mark Dodwell's answer to How is authentic fried rice prepared?John Burgess' answer to How is authentic fried rice prepared?Hoi Fung Ho's answer to How is authentic fried rice prepared?Anonymity works against this questioner, making a useful answer pretty much impossible.  We don't get any idea where the person is from (and thus what they're used to eating as fried rice), or what their ethnicity is, or whether they know anything about Chinese food.Fried rice from a restaurant is all about ingredients that were left over from at least yesterday, and a minimal amount of time and effort.  There's NOTHING fancy in terms of ingredients or techniques.The overwhelming characteristic is the rice's dark color from a generous use of Chinese dark soy (which is NOT overly salty) and a little flavor depth from sesame oil and wine.  FRY the rice, don't just warm it and don't just soften it.Chinese restaurants do not waste good money, adding expensive bottled oyster sauce or XO sauce to fried rice, and you should forget adding spices other than the aromatics for frying. 

The use of sweet soy or sugar in fried rice is a taste from Southeast Asia.Proper Chinese-style fried rice must be made with day-old, cooked rice. Preferably long grain white rice that was washed before cooking.Consider using a smidgen of five spice powder. Others have recommended a dram of oyster sauce. I recommend Lee Kum Kee premium oyster sauce (accept no substitutes).Also, consider using a reduction of xao xing rice wine. Wherever you see Chinese recipes recommending the substitution of "dry sherry", this is what they're really alluding to. Cook off the xao xing by 50% in volume before frying any of the meat ingredients, be they pork, shrimp, chicken or char siu.Use a light touch with any soy sauce and work with high heat in a well-seasoned pan. I prefer to mix regular oil with a tiny bit of roasted sesame oil (or even spicy sesame chili oil), for extra flavor.For an elegant presentation, gently pack the prepared rice into a lightly oiled bowl and then cover it with a serving plate.

Quickly invert this arrangement so as to create a beautiful dome of freshly fried rice. Top with garlic chive spears or simply place a spoonful of minced green onion in the bottom of the bowl before adding any rice so that it creates a centered garnish after being inverted.It is strongly recommended to scramble whatever eggs separately and then break them up into smaller curds prior to their being introduced into the fried rice. red wine glass black backgroundPlease consider using my scrambling method recommended in: What are some common and simple ways to cook eggs that most people have been doing wrong?beer and wine healthFor fried rice, cook the scrambled eggs to a medium hardness (not soft), and then gently fold them into the final product before serving.best wine for dessert

Basic ingredients: (American-style)Day-old riceMinced green onionScrambled eggsGreen PeasDiced carrotsMinced garlicChoice of meatFive spice powderXao XingOyster sauceSoy sauceVegetable or peanut oilRoasted sesame oilI really am not an expert in the kitchen. This is the reason I rely so much on recipe books and cooking show. best buy countertop wine coolerI guess what’s missing in your (and definitely my) cooking is accuracy? top 10 most expensive red winesThere are some recipes that need exact measurements for their ingredients. best wine bar in sfAlthough many times, we need to explore and experiment by adding more ingredients right?best finger foods with white wine

You might want to try this recipe and maybe, you’ll achieve what you want: How to Make Fried Rice - Kitchen Gadget Reviews. This is an easy to follow recipe that needs no expertise. When I first learned about this, I tried not to change ingredients. I did not even attempt to lessen or increase measurement so as not to affect the taste. good wine quotesI followed exactly the same procedure and ingredients and…buy wine accessories onlineI asked my mom to try it and she loved it. After this first time, I’ve already been cooking the same fried rice recipe for all occasions and it’s getting better every time!Have a recipe you want to share with the world? Steak & Eggs with Quick Kimchi Fried Rice When steak and eggs join forces, the result is a deeply satisfying meal for any time of day. The classic duo appears across different cuisines—each with its own delicious additions.

Syrah & steak go together like wine and a glass. Our yummy Eight Barrel Syrah black fruits contrast the spiciness of the Kimichi fried rice. 2 Top Sirloin Steaks ½ Cup Jasmine Rice 4 Ounces Green Cabbage 2 Teaspoons Sesame Oil 1 Tablespoon Rice Vinegar In a small pot, combine the rice, a big pinch of salt and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. While the rice cooks, wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. While the rice continues to cook, in a large bowl, combine the cabbage, vinegar, white bottoms of the scallions and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be.

Drizzle with olive oil and toss to thoroughly coat; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes. While the kimchi marinates, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 2 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Set the cooked steaks aside to rest for at least 5 minutes. To the pan of reserved fond, add the sesame oil and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the cooked rice and cook, stirring occasionally, 1 to 2 minutes, or until well combined. Add the kimchi (including the liquid);