I think I've finally nailed it.
My previous attempts were okay-tasting but just not the same as from a restaurant.
The problem: too heavy on the soy sauce. It was like I was extinguishing a house fire! A house made of fried rice.
Here's what I do now:
- Use leftover rice which has been in the fridge.
Cold rice is key.
- Heat a skillet on high. Add a few tablespoons of oil.
I use olive oil, but peanut oil is more authentic, I believe.
- When that's all nice and hot (if it gets scary-hot, turn the heat down a bit), I stir-fry some onions, garlic, celery and carrots.
- Then I dump in the cold rice and stir-fry quickly.
Gotta keep it all moving around in the pan.
- At this point, I chicken out and turn down the heat.
- Finally, I add some frozen peas (thawed) and cooked meat--diced leftover chicken or lunch meat ham.
- I season with ginger, salt and pepper.
Cayenne pepper and red pepper flakes make it spicy.
- Everyone adds soy sauce on their own plates--to taste.
- Tip: You could also scramble an egg ahead of time, set it aside and mix in right before serving.
This might be a "cheater" way to fry rice, but it works for me.
I thought I'd share it.
Shared on these neighborly sites:The Prairie Homestead