Chinese fried rice

In some selected take out Chinese foods I have seen the cooks stir fry rice in the wok and at some point dip into an old can with the spatula and add what appears to be some kind of infused oil. This adds an incredible light lemony/oniony flavor to the rice. I cannot describe it any better than this.

This can also gets filled with some left over fried rice every once in awhile. Does anyone know what I am talking about or better yet can tell me what this really is. I am desperate to know from some seasoned Chinese chef.

:chef:

Chinese Fried Rice

Thanks Folks:

I know for almost certianty that it is an infused oil of some kind. I have only seen it and tasted it in three resturants. Two in Canada (Near Toronto) and in a little take out spot in Panama City Florida. This oil is placed in the rice at the last minute stirred ,then served.:p

Maybe I will get lucky and a Chinese chef will see this and shed some light on the mixture.

Chinese Fried Rice

So many Thanks FLDZone. That sounds exactly what it is. I am gonna try it on my next batch of homemade fried rice. You and your friend are great> I have been looking for this simple recipe for years. Thx again

Thanks again for your help. I tried it twice. I burned the onions the first time and of course that was ruined. I used canola oil. The second time I got it right with your recipe. We are on the right track , but there is something missing. The oil tasted too oiley not enough onion/lemon flavour. I wonder if ther is lemon rind put in. I'll try it later.

Anyway I am still looking. There is nothing on the internet with chinese finishing oil. But many thanks again. :lips:

Chineses fried Rice

Thx RSteve I am certain if we new what was in it it might not sound so good.I have seen the chefs take left over fried rice and plop it into the oil. I don't know if that's the secret or not, but I will experiment with lemon grass and lemon zest as you suggest to see. I have asked the chefs whats in the old can at the side of the wok and so far I've been told just canola oil.

I wonder if anyone out there knows what I am talking about. The flavor it adds to the rice is amazingly subtle but delicious.

The saga continues.:crazy:

Thx Hime:


I'll give it a try!!

Thanks fishtix:

But I know the flavor of Curry, and Japanese rice is just sticky rice and not the common Chinese rice that I am familiar with . There is something in this infused oil that is a special recipe that only a few Chinese chefs would know about. I will give your curry idea a try though with just a pinch in some oil.

The flavor is very subtle like an onion with lemon. You can also smell it on the rice. But what an enhancement it does for the finished product. It does not seem to make the rice any more oilier either.

All I can hope for is for some knowledgeable Chinese chef who knows exactly what I am describing will contact me.

But thanks again for all the help from everyone.

If this oil is a super secret then I promise not to divulge it to anyone. But I am sure that all the chefs on this site will would like to finally know what I am asking for.:crazy:

Sorry I didn't get back to you HIME:

I can't find Kafin lime yet , am still looking.

Peanut oil is a no no , due to allergies ( most Chinese food resturaunts don't use it in Canada)

I caramilized some onion with lemon grass and got a nice oil but it was not near the flavour I'm looking for..

I am ready to give up. But thanks for the suggestion.:beer:

GMD