Chinese authentic fried rice scratch

If you used freshly cooked, steaming hot rice – and added more liquids and ingredients, it becomes gummy and sticky.
You can use brown rice, jasmine rice (popular in SE Asia), short-grain rice (popular in Korea and Japan), basmati rice, multi-grain rice. Just a half-pound of meat, cut in very small pieces, like the size of a small dice, will be enough to feed 4 people.
For the best fried rice, ingredients are added to the wok in batches, stir fried, then removed. We were testing out the lightweight cast iron wok from IMUSA, the makers of global cookware. If you don't have a wok, use a large saute pan (like a frying pan, but with high sides) or even a large dutch oven. I have a similar question as Ashley and my stovetop is induction, so I can’t use the aluminum wok that I received as a wedding present.
Jaden — thank you for the link — I suspect thetwo brands come out of the same factory with different colored handles! Singaporean cuisine is influenced by a combination of authentic Chinese cuisines so a lot of dishes I’ve tried before but from Chinese restaurants. I had a relative who is a local in Singapore bring me around so I tried the right stuff at the right place! The brown stuff on top was a stir fry of finely minced preserved radish, fried garlic and soy sauce.
The toppings are cockles (salt water clams), prawns, fish cakes, very little slices of tofu puffs, bean sprouts and minced Laksa leaves.
It’s minced white fish, red curry paste, coconut milk, fish sauce, chili, lime and eggs made into a cake and steamed or grilled in a banana leaf. In this case it was grilled, but they grilled it a bit too long so it was a bit flat and wrinkly rather than fluffy. A traditional Singaporean char way teow is fried with dark soy sauce, chili, tamarind sauce, prawns, bean sprouts, egg, pork lard, and cockles (salt-water clams).
It reminds me of the popular fried rice noodle with beef slices you find at Chinese restaurants in Vancouver. Fried noodles in Singapore and Malaysia are all made with dark soy sauce and they’re a lot more saucy and wet than the Cantonese version. Besides the added cockles (which taste like raw baby oysters) and the slight tang in flavour another difference is that they use 2 different kinds of noodles – flat rice noodles and round chow mien noodles.
I’m not a big fan of stuff like this so I thought chewing on a piece of salty grease fat was gross. The chicken was small, but the meat was so slippery and well marinated probably because of the size too. In Singapore the traditional way is to pour this sweet thick really really dark soy sauce on top.
I really wanted to try their satay sticks and went back 2 days in a row but the first time their satay cook was off duty and the second time he had a day off. It had cockles (salt water clams AGAIN, just like all the other noodle dishes I had), sliced beef, bean sprouts and green onions. She’s the only stall selling them and everything is handmade from the popiah skin to the roll. It’s stuffed with braised cabbage, carrot and onion sautee, a mild curry sauce, lots of fried garlic chips, dried BBQ pork slices, bean sprouts, lettuce, hard boiled egg bits, ground peanuts, and a little hoisin sauce. The broth has a very strong seafood flavour and the noodles are really soft to the point where you think they’re overcooked. The meat was fall off the bone tender and it was made really well, but I just don’t like it.
Some restaurants here in GV are charging ridiculous prices for tiny servings of hawkers food that one can easily prepare at home. EnbM, that is part of the reason why I don’t believe street food will work in Vancouver. I think the closest thing that looks similar to the Hainanese Chicken Rice in your pics is the version you can find at Prata Man at the corner of Capstan Way and Garden City in Richmond.
October 26, 2013 by Sara Phillips 9 Comments **Full Disclosure: This blog post is part of a paid SocialMoms and Tai Pei® blogging program. I enjoy Chinese food but when I go to a restaurant or order take-out, it’s often pretty expensive.

Tai Pei products have been around for over 20 years, they are chef-created, restaurant-inspired cuisine and offer flavorful authentic food in each box. I adore the take-out box packaging on its own, but it also doubles as the heating container which makes it ten times better! I am partial to the Chicken Chow Mein and the Chicken Fried Rice, but Beef & Broccoli, General Tso’s Chicken, Orange Chicken and Pepper Beef are also big hits around my house! I may or may not have learned this firsthand, but make sure you read the directions before you unwrap the take-out container!
In addition to the regular line of Tai Pei products, there is a new line called Tai Pei Asian Garden™.
Each entree contains around 300 calories, 8 grams of fat or less, and real ingredients including lean meats, crispy vegetables, brown rice and whole grain noodles. I've been married to my husband, Larry, for 12 years and we have two great boys - ages 11 and 6. Now that you’ve mastered fish sauce and miso, tap a second wave of Asian pantry items to boost everything from wok-fried noodles to a simple fried egg. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Conde Nast.
Chinese foods are delicious and cost-effective in United States, the below is the top 10 most popular Chinese foods in United States list with foods images. You can order this in almost any Chinese restaurant and buffet, but in the United States the spareribs is boneless and pre-cooked. Kung Pao Chicken is a classic Sichuan cuisine, this food gets a lot of Chinese fans in Mainland China. Spring roll is an authentic Chinese food, this food is much more in USA than Mainland China, because there are so many buffets and take-out restaurants in United States. Fried rice with egg, shrimp or vegetables is my favorite fried rice, the tip for cooking good fried rice is add little sugar and soy sauce. Ma Po Tofu is another Sichuan food, you could buy Ma Po Tofu sauce from Chinese supermarket, boiled Tofu first then cook the sauce and add boiled Tofu, follow those steps you can make delicious Ma Po Tofu.
Dumpling is one of my favorite Chinese foods,especially shrimp and chive dumpling stuff, but it is too difficult to make for the beginner, but dumpling is very normal in United States, you can buy it from any Chinese restaurant.
Wonton is well known in United States because the Wonton Soup, this soup normally comes with fried rice or combo. Roast Duck in United States is famous in Cantonese restaurant, it’s about $7 for half one, the Cantonese call Roast Duck as ??.
Chow Mein is a kind of fast food in mainland China, but in United States it gets much more popular and serve as lunch and dinner. Ok, to be honest, this one is not my taste, but looks delicious; the price is a little bit higher than others, because of the cashew nuts. Oftentimes, those attempting fried rice without learning just a couple simple tricks will end up with a goopy, glue-y, heavy mess. We like using frozen peas or frozen diced mixed vegetables (no need to defrost, just use straight from freezer), chopped green onion and eggs. The egg will finish setting, the chicken will finish cooking, the peas will defrost, and the liquid seasoning will help re-steam the rice.
With only one hand, I’m wobbly and need to rest the wok on something just to take some of that weight off my hands and wrist.
In a bowl, add in the chicken, just 1 tablespoon of the soy sauce, cornstarch, rice wine and sesame oil.
I used to love takeout, but with Jaden’s recipe, you can make it taste just like takeout but improvise on the veggies. Instructions are clear, pictures are great and I love that you tell us WHY each action is important. If the cooked pork needed just a little more flavor, I would give it a few splashes of soy sauce and a tiny bit of sesame oil. I love your details and tips, and look forward to using them to hopefully perfect my fried rice recipe! The best part is that I can sample everything under one roof and it will only cost me a few dollars. He has the longest line of locals in the whole Hawker’s Centre so I knew it was a sure bet.
I would rather have Bak Kut Teh in Malaysia – that was the best of the best so now nothing will ever compare.

Chances are they will be charging borderline restaurant prices, at which point, why would I go for street food???
I actually didn’t know the name so I had to google names and try to figure it out on my own… thanks for the link!
I’m originally from Singapore now in the States, and all I ever crave is hawker and kopitiam (coffee shop) food. It’s smooth with a sweet note, adding an acidic complexity to braises and sauces like the dipping sauce for our Pork Soup Dumplings. I’ll show you the techniques for a restaurant-worthy, Chinese mom approved, Chicken Fried Rice.
When we cook rice, we’ll make a double batch, so that I have extra for fried rice later in the week.
If rice completely frozen, you might have to let it sit out on counter for a bit to defrost.
You can marinate the chicken for as little as 5 minutes or up to overnight in refrigerator. If you throw everything in the wok all at once, it will taste like a mish-mash of everything.
Fortunately, I have a lid from another wok, it fits perfectly. Lids are used in steaming, sauteing, braising, simmering, boiling. A hawker centre is an open air place where several food stalls gather to sell different Singaporean specialties at a cheap price. Some dishes I tried in Malaysia, however Singapore and Malaysia will continue to debate who started what first… all I know is that I have a good sample of how each country can interpret the same dish.
Add in the marinated chicken and spread out all over the surface of the wok in single layer.
It reminds me of a ghetto food court, or a hole in the wall food court, or street side vendors except undercover… you get the point.
I thought it was dirt cheap!… although $2.50CAD for chicken rice and Red Star is RIDICULOUSLY cheap!! Yes, Chinese-Singaporean cuisine is varied in its influences but when I think of our national cuisine, the various Malay, Indonesian, Indian and Peranakan dishes of all permutations play a strong role.
And, you’ll be breaking the delicate grains of rice, releasing more starch, making a gummy mess. My Mom likes it too – she asked if I could give her this wok (of course, Mom!) Mom is big fan of light cast iron as well.
Add in the remaining soy sauce, oyster sauce (or fish sauce) and freshly ground black pepper. Laksa, in fact, is something very Peranakan in origin and a favourite of my grandma to make. So, instead of cooking the pork, you’re just searing it and using the soy sauce to help you caramelize.
Mind you I DO love sauce, but this is a bit much and it was really bland sauce which is disappointing. Some hawker centres are very cuisine-specific (or specifically Halal) while some are mixed in offerings. By now, the chicken should be nearly cooked through (depends on how big your chicken pieces are). I don’t like going out for Chinese fried rice because the fast-food joints LOAD it up in oil. In Singapore, ketupat is very popular during the end of ramadan (Hari Raya Puasa) and eaten with various saucy dishes and curries.
Today, many satay places serve ketupat alongside the condiments-peanut sauce, cucumbers and onion. Fried rice is ready when each grain of rice is heated through and hot, and the chicken is cooked through. I could spend hours waxing lyrical about my favourite dishes, snacks and eating spots in Singapore but, oh well.

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