The most important sauces to add are soy sauce, oyster sauce and fish sauce in fried rice. All three add unique flavors to rice, but it can be easy to overdo it. You can make fried rice with chicken or fried rice with shrimp with leftovers, but the following guide applies to all types of fried rice. However, you can cook the rice in a rice cooker, let it cool in the fridge overnight, and then add it to the fried rice the next day.
Practically any Chinese or Asian-inspired dish, side dish, and snack will pair perfectly with homemade fried rice. While a domestic stove can't reproduce the dramatic hell of a wok stove, this post will show you how to serve fried rice alongside your favorite Chinese restaurant and Chinese takeout. Therefore, rinsing rice is much more important for frying rice than for cooking white rice or preparing sashimi and risotto, since the stickiness of the rice is important. Rice with lower water content will also avoid the problem of sticking to the wok during stir-frying.
This method enhances the flavor of all grains of rice with eggs, just like a fish fillet covered in dough. On the other hand, Arborio rice is not rinsed to make risotto because we want to preserve as much starch as possible. They have a high smoke point suitable for sautéing and a neutral flavor that won't affect the flavor of fried rice. These are the basic ingredients your local Chinese restaurant uses so you can enjoy the authentic taste of Chinese fried rice at home.
When sautéing, let the rice sit in the pan for a bit between stirring so that everything is fried well. Cold rice from the day before: It is best to use long-grain white rice left over from a day that has been cooled and cold when stored in the refrigerator. One-day cold rice will be drier than fresh rice; this allows fried rice to have the perfect texture while absorbing all the flours from soy sauce, garlic, onion, sesame oil, etc.
