Monday, April 7, 2014
酱油炒饭 Authentic Restaurant Style Soy Sauce Fried Rice
It took me many years to figure out how to make fried just like I used to order from restaurants in Taiwan. It was so so worth it. In this post I will teach you several techniques straight from the mouths of Chefs that will help you get authentic restaurant style results. Whenever I serve this to my family it always brings big smiles to their faces. I hope you and your family will enjoy it as well.
This is specifically soy sauce fried rice. There are many types of fried rice with their own special techniques that I will teach you in the future. This is the most common type of fried rice served in restaurants outside China and the most common style of fried rice in Taiwan. Of course, the variety's of soy sauce fried rice are many. Fried rice restaurants in Taiwan have a large variety in their menus. Some of my favorites included BBQ pork Fried Rice, Hawaiian Fried Rice and Shrimp Fried rice. Feel free to add meat, sea food and even fruit.
Let me tell you three tips that will totally transform your fried rice:
1) First tip is to pour the soy sauce or liquid seasoning of your choice over day old rice (or older, my favorite is two day old rice). Mix it well and allow the rice time to soak it up. If you add soy sauce or other liquid seasonings while cooking the rice will not be able to crisp up and take on that fried flavor.
2) Fry the vegetables separate from the rice. The rice needs to fry on it's own (except for garlic and ginger as these season the rice). Vegetables release water and will stop the rice from crisping up.
3) After frying the rice til it is dry and starts to crisp up crack a whole egg over the rice. Then quickly stir the egg into the rice and continue to stir until the rice is dry and the egg is no longer visible. This does not replace any scrambled eggs you may decide to add to your fried rice. The egg coats and then fries onto the grains of rice making the texture very light, chewy and crispy.
If you would like a white fried rice, instead soak the rice in a mixture of 1 egg beaten, salt and chicken bouillon (overnight for best results).
I encourage you to look at my post on gas stoves vs. electric stoves here before attempting this dish. Even if you have an electric stove and don't own a wok you can still try out the recipe but the result may not be as I promise here in this post. Unfortunately fried rice is one of those dishes that is really difficult to achieve great results in without the help of the high temperatures that a gas stove can reach and instant temperature change.
2 cups day old, chilled rice (two day old rice is actually my favorite)
3 Tbsp. soy sauce
6 cloves garlic
1/2 Tbsp. ginger, minced
1 cup carrot, cut into small pieces
1 1/2 cups cabbage, chopped fine
1 cup snow peas or sugar snap pea cut into small pieces
3 green onions, chopped
Mix the soy sauce into the rice evenly and make sure any clumps of rice are broken up.
Chopped all the vegetables and set aside.
Heat another 2 Tbsp. of oil over high heat. Add in garlic and ginger and stir-fry a few second (don't brown the garlic, it should still be white but just starting to release it's fragrance). Add in rice and stir-fry constantly until it separates and starts to look dry. If the rice is sticking to the bottom you may add more oil. Crack the egg over the rice then stir-fry constantly until the rice appears dry again.
Add in cabbage and green onion and toss with the rice.
Remove to a serving plate.