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"Fried Rice" Chinese type: in China or Restaurants here

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39 replies to this topic

#31 huiray

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Posted 14 February 2013 - 07:30 PM

I've done fried rice w/ loads of shredded green-leaf lettuce in it - with lettuce as the star/"main feature". One needs to be quick about it in the cooking and eating. [lettuce types like Boston lettuce/butterleaf are a bit on the soft side for this, the usual "green-leaf" in Western groceries or even harder types like romaine/cos work fine. The one typically called "sang choy" in Cantonese-speaking regions tend to resemble "green-leaf" lettuce and can work in FR] Other times (and in some restaurants) I've also had fried rice dressed with lettuce whether shredded or whole-leaf, both in SE Asia and in the West.

I remember there was an Iron Chef episode (the original Japanese series) where Chen Kenichi made lettuce fried rice.

#32 janeer

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Posted 14 February 2013 - 08:04 PM

I love fried rice. I make it with "leftover" rice, or (more often) with rice specially cooked and kept for a day before using; you can't really make it with fresh rice. I do use some soy sauce. I often make it for a quick supper during the work week, sometimes with shredded chicken. I don't use a recipe, but my basic approach is that from the great Virginia Lee Chinese Cookbook.

#33 dcarch

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Posted 14 February 2013 - 09:05 PM

I have no idea what I was doing, but the rice was good.


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#34 rotuts

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Posted 15 February 2013 - 06:19 AM

are those 'sides' chinese sausage?


#35 JTravel

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Posted 15 February 2013 - 06:46 AM

What a great presentation! Details please.

#36 SobaAddict70

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Posted 18 February 2013 - 04:32 PM

Fried rice can be a featured dish on its own. Then I think there's more planning for the composition - the vegetables, the protein. I can't imagine using leafy vegetables in fried rice - texture is just not right. Each component needs to maintain its shape, texture, thus celery, bell peppers, onion, peas, beans, etc.

Sometimes tho', fried rice is a side along with other entrees or as "I can't think of what to have for dinner". Then it's "throw together". In that, I don't mean leftover cooked vegetables (proteins ok), but leftover bits of fresh vegetables in the fridge. Nothing wrong with that at all. I think Jason established that well.

There is only one rule for fried rice - NEED RICE (tho' I've broken that with cauliflower rice). The whole idea is to add wok hei to the rice, so you can have just plain fried rice - no veg, no protein - and it'd still taste good!

It kills me when I see people ADDING soy sauce to fried rice AT THE TABLE!

Yers, I'm sure there are lots of regional varieties, even with tumeric. But I don't think that's used for colouring, probably more for a "curry fried rice" style. But I believe this thread was about CHINESE fried rice?

To my shame, we used to do "plain fried rice" WITH soy sauce - for people who didn't want white rice but too cheap to buy a side order of real fried rice. This was on the prairies. I think diners are a little better educated now.,


my mom (who is Chinese by the way, from Fujian) typically uses leftover rice, with lots of minced garlic and scallions.  occasionally she'll add Filipino chorizo or beaten egg.  we don't add soy sauce or any other stuff.


this thread is making me hungry.

#37 Jason Perlow

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Posted 18 February 2013 - 05:25 PM

Two fried rices from dinner last night, at a Cuban Chinese restaurant in Miami. Both fairly light on the soy, they used the Pearl River brand.




"Hawaiian" with Chicken and Pineapple.




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#38 slo_ted

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Posted 18 February 2013 - 07:48 PM

I love fried rice.  In our outfit it is almost always a way to use yesterday's rice and yesterday's protein, usually beef, chicken, or pork.  Any added vegetables and of course peppers are fresh.  I love this discussion.  I'm gonna make some tonight.  Thanks

#39 rotuts

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Posted 19 February 2013 - 04:54 AM

Yum Yum on the Cuban FR!  never thought about pineapple!

#40 Alex

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Posted 19 February 2013 - 09:33 AM

Sometimes I'll use a bit of soy sauce (Japanese Kikkoman, usually) for seasoning, but I've found that even in small amounts it tends to overshadow the other flavors. I'll often make extra rice just to have some available for our traditional Sunday night "leftovers dinner." This past Sunday I used a mixture of about 3/4 white and 1/4 brown (from Massa Organics), with onion, carrot, eggs, and green peas, seasoned with salt and a bit of chicken stock, then finished with the last of some beautiful (hydroponic?) basil from Saturday's farmers market.

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