Which "Rice" does Chinese take out use?

[mikehende]

Hello all, Can anyone give me the exact name of the small grained Rice that Chinese restaurants use to make their Pork Fried Rice please? Thanks.

[rxrfrx]

Most Chinese places around here serve regular (Thai) Jasmine rice.

[OnigiriFB]

Most Chinese places use either jasmine rice or a medium grain rice. Brands will vary from restaurant to restaurant. Try you local Asian store and see what all they have available.

[mikehende]

Thank you very much guys, I will look into the Jasmine rice this weekend!

[mikehende]

Oh, forgot to ask, when making the Fried rice using Jasmine, what's the best way to do this? How I do it when using the regular Long grain Brown rice, I would boil the rice around 3/4 cooked or while a little stiff and not soft THEN fry it, any idea how the Take out places cook this please? Thanks.

[rxrfrx]

You cook it the normal way, then let it sit in the fridge overnight, then use it. You can't make proper fried rice with freshly-cooked stuff.

[mikehende]

Oh, I see, so I should NOT cook it 3/4 way but cook it just as if I was going to eat it? Reason I ask is that other have told me that the rice should not be soft, it should be a little stiff, is this correct?

[OnigiriFB]

Fried rice is generally made with leftover rice. Just make your rice as normal and put it in the fridge overnight. THe next day the rice will have hardened up. Be sure to break up the rice so you don't have big clumps going into the wok.

[mikehende]

THANK YOU ALL very much! I got it now!

[chef koo]

Oh, I see, so I should NOT cook it 3/4 way but cook it just as if I was going to eat it? Reason I ask is that other have told me that the rice should not be soft, it should be a little stiff, is this correct?

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typically you want it stiff. there's a method where you can use freshly cooked rice, still hot and have all the grains of rice seperate and un broken. basically all you do is you take your rice and stir in the beaten egg. then into the hot wok and stir fry as usual. i've done it this way many times and it always works

[piazzola]

I do cook it in the rice cooker and in the fridge overnight it gives the best result.

BTW could anyone here explain what are the "A" gradings and what's the best

in that scale? thanks

[wesza]

The great majority of Chinese Restaurants in North America always use "Long Grained Rice", grown in Texas, Arkansas, Carolinas and California.

I understand that the "Jasmine" varieties are popular in the Bay Area and Vancouver, BC.

In Honolulu the Short Grain Hinode Type with some Talcum added is the local preference at Chop Suey places, the more authentic Chinese Restaurants sometimes offer both Long Grain traditional and Short Grain local Rice's.

Irwin

Edited January 19, 2006 by wesza (log)

[Ben Hong]

In eastern Canada (boonies) catering to clientele comprised 100% white folks long ago, the demand was for "fluffy, separate grained rice, fried or otherwise". So, we hit upon the idea of using Uncle Ben's converted crap. This "rice" is an abomination to us Chinese, but it was preferred by the clientele . You can literally use it in fried rice right after the rice cooker stopped...no overnight cooling, no work separating the grains. Pretty amazing stuff, the Jeep of rices, industructible and above all "good looking"

[OnigiriFB]

In eastern Canada (boonies) catering to clientele comprised 100% white folks long ago, the demand was for "fluffy, separate grained rice, fried or otherwise". So, we hit upon the idea of using Uncle Ben's converted crap. This "rice" is an abomination to us Chinese, but it was preferred by the clientele . You can literally use it in fried rice right after the rice cooker stopped...no overnight cooling, no work separating the grains. Pretty amazing stuff, the Jeep of rices, industructible and above all "good looking"  

←

ai ya!

[mikehende]

The long grained brown rice is what I use but I am looking for the small grained rice that we are accustomed to in my area from the take out places so I'll try the Jasmine.

[Ben Hong]

I've never had fried rice made with any kind of brown rice. I guess it ain't Chinese enough. Mais, tout a son gout.