Fried rice is one of the main course dishes that you order when you visit a restaurant, and you don’t have much time to think over the choices. The best thing about this satisfying dish is that it can accommodate different ingredients according to your food habits. Besides the stir-fried assortment of vegetable ingredients, you can get eggs, meat, or seafood added to it. Some would prefer to have a side dish along with it as well.
Here is the Fried Rice Recipe video:
The sources of this popular rice-dish go back centuries to imperial China. Food historians consider that this recipe originated as a convenient method to process leftovers. Who could have predicted that it will later become a favorite meal across the globe! The basic idea of making fried rice is to season the ingredients with soy sauce, garlic, etc.
As said already, most of us prefer to have this spicy treat from restaurants because it has a distinct flavor and feeling. Those who try making it at home complain that it is not at par with the restaurant-style. Always keep this in mind: it is not about any secret ingredients or recipe. The key to cooking a bowl of delicious fried rice is the procedure.
You can easily prepare this yum-yum dish at your home if you follow the technique closely. Cooking at a high flame at a fast pace — that is one sure way of getting a finger-licking good result. There is no need to add Ajinomoto, no need to add artificial flavoring agents.
Usually, long white rice grains will yield the best results in making it. The tricky part is to get the rice cooked rightly. Overcooked rice will turn the dish into a messy one. The fried rice you get in restaurants is excellent because each rice grain will lie separately without sticking to each other. To get the same effect at homemade courses, take care while boiling rice in water. If you let the rice remain in boiling water for a long time, it will turn sticky and starchy. It is better to prepare the rice one day before and store it in the refrigerator.
Start cooking only after preparing all the ingredients. Chop the vegetables into thin pieces. Commonly available vegetables such as carrots, cabbage, and beans will do for a modest preparation. Adding the white portions of spring onion will give an inviting aroma and flavor to the dish. You can also use chopped bell pepper/capsicum for an extra zing.
The dish becomes Indo-Chinese because we are using the cooking traditions from both regions. That is, you can modify the recipe according to the ingredients available in your place. If you wish to have a mixed-items variety, grab some more vegetables, mushrooms, egg, chicken, beef, or prawns. No matter what things you put into it, the seasoning essentially belongs to the Chinese custom: soy sauce is unavoidable. Soy sauce gives the dish its typical savory flavor. Garlic and scallions are also seasoning agents used in Chinese kitchens.
However, the specialty of Indian Chinese cuisine is that you can substitute some of the seasonings. You can add crushed pepper as a spicy replacement and get an excellent result! If it is a vegetable dish, then you have to sauté them on a high flame. If you are using eggs, then scramble them with a little amount of salt and pepper powder. Meat needs to be pre-cooked before stir-frying.
Finally, and most importantly, the taste is determined by how you mix the ingredients up. The wok or frying pan should be large enough. Otherwise, rice would clump together and lose its texture. Fried rice is best when served hot, with or without any side dish.
English Recipe: https://www.tastycircle.com/recipe/restaurant-style-egg-fried-rice/