making fried rice brown

[scott123]

The rice needs to be more than just chilled/cold. It should be refrigerated overnight.

The starch in rice takes time in the fridge to retrograde for the proper consistency of fried rice.

Steam the rice, let it cool, refrigerate overnight.

Besides refrigerating the rice, you'll want to track down a good recipe for char siu pork. Fried rice just isn't fried rice without it.

[Chef Kaiser]

Originally Posted by Gianni123

I made the rice yesterday. For the amount of rice I used I put too much oil in the pan and I also used too much of the barbecue sauce. It certainly came out much darker than what I had hoped for. It tasted too greasy while it was hot, but my wife liked it a lot after it had cooled off.

I'm going to experiment by steaming the rice, that is using a minimal amount of water, and add the barbecue sauce during the simmering process.

hi,

As promissed, a base recipe the way we cook it out here in Asian. The method is stir - fried.

Ingredients
Specifications
Units
Quantity

Cooked Rice
Cold

Kg
1.000

Chinese Sausage
Sliced small, blanched

Kg
0.250

Green Peas
Frozen, blanch before using

Kg
0.200

Lettuce
Iceberg, washed and dried

Kg
0.100

Shrimp
Washed & de-veined

Kg
0.150

Soy Sauce
Dark soy sauce

Ml
40

White pepper
Ground

Kg
0.005

Eggs
Fresh, approx. 50 grams per piece

Pcs
5

Spring Onion
Washed, finely chopped

Kg
0.100

Garlic
Peeled, chopped

Kg
0.030

Oil
Corn oil

Ml
50

Salt
Iodized

Kg
0.005

Method:
· Using a Chinese wok, heat the oil.
· Add garlic and sauté.
· Add the beaten eggs, stirring well. Add the shrimps.
· Add the Chinese sausage and stir well. (or BBQ pork)
· Add the cooked rice into the wok.
· Add the green peas, lettuce, salt and white pepper.
Add the soy sauce and the spring onions. Stir well to evenly distribute the ingredients

you need high heat for this preparation.

note: BBQ sauce is not the right ingredient. Also i saw someone recommending Hoisin sauce. Hoisin sauce is served in the chinese for cold roasted appetizers, or when serving pekin duck etc.

regards and good luck

[iworkforthem]

Dark soy sauce might just be the thing you are looking for.
But did you use 'overnight' rice? And fry the egg first?

[Gianni123]

I made steamed rice in the pressure cooker today. That's where you put the rice and water in a small bowl and place that in the pressure cooker with a cup of water. I added one teaspoon of barbecue sauce during the cooking which resulted in a very nice brown color and a slightly 'smoked' flavor. It was convenient in that it takes only a few minutes and there is no need to refrigerate the rice before frying it. Of course a true fried rice should include roasted pork.
Gianni

[travisbickle]

I read through all of the exsisting posts up to this point and most of the suggestions revolved around some kind of sauce to bring the "brown" color our friend asked about. The "brown" that you seek comes from method, and not your sauce of choice entirely. Fried rice came from where most things we Westerners think is great...Leftovers! Here's a great tip: Cook off two cups of rice, after you have rinsed it in cold water thoroughly, Chineese style (rice equal proportion to water). It should be sticky, but not starchy-gooey. Lay it out flat and cool it down fast. Allow it to dry out under refigeration. This is key...it must dry out! Now, when you go through your steps to prepare it, your rice will perform. Don't use so much oil and cook over high heat. Stir-fry is fast, hot cooking and it doesn't take much time if your mise en plas are in front of you.