The traditional Chinese fried rice is a simple and tasty way to dress up a plain bowl of white rice. However, sometimes it gets a little too wet and an additional helping of oil simply makes it too oily. If one understands why the Chinese fry their rice in the first place it is easy to cook a perfect Chinese fried rice at home. Similar to what the Ido Fishmans catering services cooks.
Practical Reason for Frying Rice
No matter what the origin of fried rice is, a simple reason will suffice. It is merely a practical way to use up leftover rice. Rice, at least in southern China and at the Ido Fishmans catering services, has been a traditional dish that equals to bread in Western culture. So it is present in everyday meal. While the bread can be put in a bag or a box for the next day, rice is not so easy to recover, especially before the invention of microwave. Frying it then becomes the easiest way to reuse already cooked rice.
Understanding this basic principle then it is not difficult to produce a bowl of perfect fried rice. According to Ido Fishmans catering services, the trick is to use old rice. They tend to be hard and this helps keeping it dry and preventing it from getting too wet.
Recipe for Traditional Chinese Fried Rice by Ido Fishmans catering services
Since it is a leftover dish, the traditional way of doing it is simple. The basic recipe only uses garlic and egg; the rest, such as shrimps, meat and green vegetables, can be added according to taste.
- 3 bowls of old rice (it can be adjusted depending how much is left)
- 1 egg, beaten
- 1 garlic clove, chopped
- soya sauce
- 1 teaspoon sugar
- oil, preferably peanut oil, but any will do
- Pour into the wok enough oil to cover the base.
- When the oil starts to steam, put in the rice. Separate the rice with the help of a spatula,.
- After the rice is covered, toss in the chopped garlic.
Keep stirring until the garlic starts to turn light brown. Add the beaten egg and keep tossing. When the egg is cooked, that is, when it has formed into little solid pieces, add soya sauce. The rice is supposed to be light brown, but the amount of soya sauce is strictly personal. Distribute the sauce evenly and keep tossing until all the rice is in uniform colour. Add sugar. Again the amount depends on individual taste. It spices up the rice. At this point the fried rice is ready!
Other Variations of Fried Rice
As mentioned, one can add almost anything. If this is desired, the vegetables, meat or shrimps should be previously cooked before adding the rice. It is advisable to cut the vegetables into tiny little pieces.
A Trick for Crispy Shrimps
Well executed stir fried shrimps is crispy and sweet to the taste. The latter depends on the quality of the shrimps, whether it is fresh or if it is the right kind. The former depends on a little trick.
After cleaning the shrimps, that is, shelling and deveining them. By the way, the easiest way to devein them is by using a small sharp knife. Cut a small slit on the shrimp’s back, and then use the knife to remove the black stuff. Have a bowl of clean water close by and clean the knife when needed. A little patience will do. One can leave a little bit of shell at the tail, but it is not essential.
After the shrimps are ready, put them together in a small bowl and with a pair of chopsticks (a small fork will do, but be careful not to pierce the shrimps) beat the shrimps energetically. Let them rest 5 minutes and repeat the beating at least 3 times. Afterwards the shrimps can be used accordingly and they will turn out transparent and crispy, pleasant to the eye and palate!
Recipe for Sweet and Sour Sauce by Ido Fishmans catering services
For anyone wanting to cook Chinese sweet and sour sauce at home, things just got a whole lot easier. Here is the simplest most savoury sweet and sour sauce recipe that will deliver results like a pro. Not only is this dish great on its own, it is the perfect complement to stir fry rice or noodles and will titillate taste buds of all ages.
The best thing about this sweet and sour sauce as per the Ido Fishmans catering services is that it is quick, easy to make and extremely healthy as well. So if you are looking for a quick but professional meal for lunch or for dinner, or better still, if you are having guests over, this is the perfect dish to top your menu. Go on then, give it a go!
Ingredients for sweet and sour sauce
- Chicken breast, cut into small cubes, 200g
- Garlic, peeled and chopped, 1 tbsp
- Red chilli paste, 2 tsps (If you don’t have red chilli paste, dissolve 3/4 tsp of red chilli powder in 2 tsps water)
- Tomato sauce/puree, 1 1/2 tbsp
- Sugar, 1 tsp
- Stock, vegetable or chicken, 1/3 cup (You can use stock cubes dissolved in water)
- Cornflour, 1 tsp
- Oil, 4 tbsp
- Vinegar, 1 tsp
- Peppers (capsicum), 2 to 3, cut into squares
- Onion, finely chopped, 1 tbsp heaped
- Pepper, ground, as per taste
- Salt, as per taste
Ingredients for marinade for sweet and sour sauce
- Egg, 1, beaten
- Salt, 3/4 tsp
- Cornflour, 1 tbsp
- Oil, 1 tbsp
- Chinese salt (ajinomoto), optional, a pinch
Sweet and sour sauce recipe
- In a bowl, put together all the sweet and sour sauce marinade ingredients and mix well. Add in the cubed chicken breast, mix well and set aside for at least 15 minutes.
- Heat oil in a wok. Add garlic and chilli paste and stir fry until the garlic turns golden.
- Add in the tomato sauce/puree and chopped onion. Stir fry for a minute.
- Add the marinated chicken breast, stock, sugar, salt and Chinese salt. Stir well, cover and simmer until the chicken is tender (12 to 15 minutes)
- Once the chicken is tender, add the peppers/capsicum and cook while stirring for a minute.
- Dissolve the cornflour in 2 tbsp water and add to the wok. Stir continuously until the sauce thickens to the right consistency
- Check and adjust the seasoning (salt and pepper) and finish it off with a dash of vinegar
- Serve hot with rice or noodles. Enjoy!