Ginger Fried Rice Recipe · i am a food blog (2024)

FAQs

Which vinegar is used for fried rice? ›

Cook for 3 to 5 minutes or until softened. Add rice, VH® Lite Soya Sauce, rice wine vinegar and sesame oil.

Perfecting Your Fried Rice

Starting with the Right Rice: Ideally, use day-old rice, like in the 15-Minute Easy To Make Pork Fried Rice recipe. Cold, day-old rice from the fridge has reduced moisture content, which is crucial for preventing mushiness. High Heat is Key: Cook the rice over high heat, as in the P.F.

If you want an oil with a neutral flavor, go with canola oil. For a mildly nutty flavor, you'll want to pick peanut oil. If you want your oil to infuse your fried rice with a rich flavor, go with avocado oil, macadamia oil, or sesame, depending on what taste you're going for.

The answer: high heat, expert tosses, and something known as 'wok hei. ' As J. Kenji López-Alt writes for Serious Eats, expert cooking with a wok (and the gas range it requires) is one of the main reasons that fried rice from a Chinese restaurant tastes so much better than what you can make at home.

To give your dish that signature fried rice taste, you'll need to drizzle in sesame oil and soy sauce, but feel free to use as much or as little as you wish. You can even mix in things like garlic powder, ginger root, or Sriracha sauce and chili pepper for a bit of a kick.

While vinegar is not a traditional ingredient in most fried rice recipes, some cooks may choose to add it for a few reasons: 1. Flavor enhancement: Vinegar can add a tangy and slightly acidic flavor to the fried rice, which can help balance the overall taste and complement the other ingredients.

Apple cider vinegar

Its sweet and sour combination makes it a close enough match to work in most circ*mstances by using a 1:1 ratio.

Preparation. Combine the coconut milk, 2 teaspoons salt, ¼ teaspoon pepper, and 1 cup water in a medium saucepan and bring to a boil over high heat. Stir in the rice and bring back to a boil. Reduce the heat to medium-low, cover, and cook until the liquid has been absorbed and the rice is tender, about 18 minutes.

You don't use flavorful sauces

Key amongst these is soy sauce. By adding soy sauce during cooking chefs are adding both salt and umami to the fried rice which, unsurprisingly, greatly improves the dish's overall flavor. Other chefs opt to include fish sauce for similar reasons.

Use COLD day old rice: For best results! Cold rice will crisp up in the hot oil. Warm rice will not toast and can even become mushy. If you are in a pinch make the rice first and spread it out onto a baking sheet in a single layer.

What oil do Asians use for fried rice? ›

You can also use day-old brown rice, however it will create a less-authentic taste and texture, even though it's still delicious. Sesame oil. I do not recommend omitting or substituting the sesame oil in this recipe. It is key to the authentic flavor of this dish.

Butter Makes Your Fried Rice Taste Richer But Also Increases Fat Content. Since cooking with butter infuses food with a richer flavor and texture in general, you might find that frying leftover rice in oil leaves it bland in comparison.

Other recipes get the scarlet pigment from red yeast rice powder. Some cooks even use red food coloring to really nail the trademark char siu look. Either way, the result is a sweet-savory umami bite with a crispy exterior and tender interior that have kept foodies coming back for centuries.

To ensure that your rice is nicely fried, mix a bit of mayo in it before frying. The oil in the mayo will coat the rice so that it does not stick together.

Mushy or soggy rice is simply overcooked rice that has absorbed too much water. Water over-absorption causes the rice grains to split open, ruining the texture and creating a starchy, gummy result.

Eggs: Which add great flavor, texture and protein. Carrots, onions, green onions and peas: This is the base mix of veggies that I always use for fried rice, but feel free to add in other stir-fry veggies you love (see ideas below).