I use only three condiments to season my fried rice. Fried oil should not taste oily, but it needs sufficient oil to circulate heat and flavor. If you want to achieve restaurant-quality fried rice, we’re going to need a good amount of oil. Then, you can cook the other ingredients and rice, followed by the fluffy egg back into the wok or pan. When the bottom of the egg is set but the top is not yet fully cooked, take it out. Pour the beaten eggs in a pool of hot oil, and let the oil cook up the eggs first. Mine always start with making the fluffy eggs. Make Fluffy Eggs FirstĮveryone has a different method to cook fried rice. If you have too much food, your fried rice will be stuck together like a giant mess.Īlso, keep the veggies and meat/protein in smaller sizes so they will get cooked nicely together with the rice. Use a big wok or a pan with sufficient space to toss and turn the ingredients, and give each grain of rice enough contact with the heat. Rice is the key ingredient and the rest should be kept minimal. The rice had no space to move around and it ended up with big chunks of rice with overloaded vegetables and proteins. When I was first made fried rice in college, I tossed in way too many ingredients that my fried rice was more like a fried plate of a mish-mash. Less is More for the Case of Fried RiceĪ good bowl of fried rice is about simplicity.
Hot rice will easily turn into mush, so this helps to keep the rice intact and fluffy. Once cooked, spread the rice out in a baking sheet at the counter to cool it and let the moisture evaporate. If you have to use freshly cooked rice, you’ll need to cook the rice earlier. Use Day-Old Rice or Let Cool Freshly Cooked Riceĭay-old, leftover rice that has been dried out slightly in the refrigerator is the perfect vehicle for making fried rice because it is more firm and has no excess moisture. Just make sure to bring the leftover, cold rice to room temperature so it is easier for you to crumble and fry the rice in the wok. 4 Tips to Make the Best Japanese Fried Rice 1. I wrote more about it in my Teppanyaki post. The concept of hibachi has somehow been misinterpreted and become mainstream for American-Japanese restaurants. I sometimes come across hibachi fried rice recipes online and I do want to point out that these are only available at hibachi or teppanyaki restaurants in the US, not in Japan. Chinese fried rice or the other Asian fried rice are typically made with long-grain rice such as Jasmine rice, so you’ll find the texture tends to be on the drier side. The main difference is Japanese fried rice use only Japanese short-grain rice, which is plump and sticky and has a higher moisture content, so it gives a slightly sticky, chewy, toothsome texture. How is Japanese Fried Rice Different from Chinese Fried Rice?
In Osaka, fried rice seasoned with worcestershire sauce is called Sauce Yakimeshi (ソース焼き飯).
Here are a few observations: Chahan チャーハン What is the Difference between Chahan and Yakimeshi?īoth terms are commonly used interchangeably and there are a few explanations out there, but I believe the actual differences might have gotten mixed up and blurred. In Japan, we call Japanese fried rice chahan (チャーハン) or yakimeshi (焼きめし). It’s a clever way of repurposing leftover rice by frying it with veggies, eggs, or whatever meat/protein in a wok or pan. With this Japanese Fried Rice (Yakimeshi) recipe, you are guaranteed a delicious dinner that comes together quicker than you can say “takeout delivery.” What is Japanese Fried RiceĪlmost every Asian country has its own version of fried rice, and so does Japan. So, when you are thinking of takeout to solve your dinner problem, remind yourself that it’s always a better idea to make fried rice at home. With just a few well-chosen ingredients in the pantry and leftover rice, I’d be ready to cook up a satisfying meal in less than 20 minutes. Whenever I need to get lunch or dinner on the table fast, fried rice often comes to mind. It’s bursting with flavor and perfect for a weeknight meal. This classic Japanese Fried Rice (Yakimeshi) with ham, egg, and green onion is a delicious one-pan meal that you can whip up in under 20 minutes.
0 kommentar(er)
