Fried rice is a popular dish that can be found in many restaurants, particularly Chinese, Thai, and Indonesian cuisine. When done right, restaurant-style fried rice is flavorful, aromatic, and delicious. But what makes restaurant fried rice taste so good? Here we’ll explore the ingredients and techniques restaurants use to make standout fried rice.
Key Ingredients
Several ingredients are vital for giving fried rice its signature flavor.
Rice
The rice itself forms the base of the dish. Restaurants typically use medium or short grain white rice. The starch released from the rice gives the dish its essential texture. Restaurants usually use day-old rice, as freshly cooked rice is too moist and doesn’t fry up properly. The older rice has a drier texture that fries up nicely.
Vegetable Oil
Fried rice is, well, fried! A good amount of oil is needed to sauté the rice and other ingredients. Restaurants often use vegetable oil with a high smoke point, like peanut or canola oil. This allows the rice to fry up to a nice crispness without burning. A small amount of sesame oil may also be used for added aroma.
Soy Sauce
No fried rice is complete without soy sauce. Its savory umami flavor is what makes fried rice taste like the takeout you know and love. Restaurants use regular soy sauce or thick, syrupy dark soy sauce. A sprinkle of soy sauce tossed through the rice gives it that essential salty flavor.
Aromatics
Onions, garlic, and ginger are almost always present in restaurant fried rice. These aromatics are sautéed before the rice is added, imparting flavor. Diced onions provide texture, while minced garlic and ginger add a punch of flavor. Other aromatics like scallions, chilies, or lemongrass may also be used.
Eggs
Beating eggs into the rice is a must for extra richness. Scrambled eggs simmered with the rice provide creaminess. Omelet-style egg ribbos stirred through at the end also taste delicious.
Proteins
Chicken, pork, shrimp, or other proteins give fried rice extra hearty flavor. Diced char siu pork and bits of chicken are most common. Shrimp add a sweet brininess. The protein is typically cooked separately then tossed with the rice.
Vegetables
Fresh colorful vegetables add texture and flavor contrast. Carrots, peas, corn, broccoli, and cabbage are popular options. Bean sprouts and scallions add crunch. The vegetables are sautéed until crisp-tender before joining the rice.
Cooking Techniques
In addition to ingredients, several cooking techniques are key for making restaurant-quality fried rice.
High Heat
Fried rice requires high heat from start to finish. The rice is seared in batches over high heat to create crispy edges. A super hot wok prevents sogginess. Keeping the heat high ensures each grain of rice is properly fried.
Separate Cooking
In most restaurants, the ingredients are cooked separately then combined. Aromatics are sautéed first to release their flavors. Proteins are seared before vegetables are stir-fried. Eggs may be scrambled first. Then everything joins the rice at the end for quick tossing to finish.
Tossing Technique
The way the rice is tossed makes a difference. Cooks continuously stir and flip the rice to sear all sides. Tossing the rice high into the air with a flick of the wrist aerates it for lightness. Stirring rhythmically prevents sticking. This all contributes to fried rice with a fluffy texture.
Wok Hei
Wok hei is the smoky, charred flavor imparted by high heat wok frying. Restaurants achieve this flavor by using round-bottom woks seasoned from years of use. The wok hei flavor is difficult to replicate at home without a powerful stove.
MSG
Many restaurants enhance flavor with MSG, or monosodium glutamate. This controversial ingredient boosts umami and may be why restaurant fried rice tastes so savory. Most home cooks skip MSG for health reasons.
Pairing with Other Dishes
Fried rice is rarely eaten alone. Restaurants serve it alongside other dishes it can complement. Here are some of fried rice’s favorite pairings:
Curries
A big scoop of fried rice soaks up rich, spicy curry sauces beautifully. Fried rice balances the intensity of curries like masaman or green curry.
Spicy Stir-Fries
Fried rice provides a starchy, soothing counterpoint to intensely flavored stir-fries featuring chili peppers or Sichuan peppercorns. It cools the palate between bites of spicy kung pao chicken or mapo tofu.
Lighter Proteins
Fried rice works well with simple steamed, grilled, or poached proteins. A plate of steamed fish, chicken satay, or tea-smoked duck paired with fried rice offers variety.
Spring/Egg Rolls
Crisp spring or egg rolls offer textural contrast to soft, creamy fried rice. They also provide vegetables and crunch to balance the starch.
Soups
A bowl of egg drop soup, wonton soup, or hot and sour soup alongside fried rice makes a tasty and balanced meal. The two dishes offer an array of flavors and textures.
Fried Rice Around the World
While fried rice originated in China, many cultures have put their own spin on the dish. Here are some popular global variations:
| Country | Type of Fried Rice | Key Ingredients |
|---|---|---|
| Indonesia | Nasi Goreng | Shrimp paste, kecap manis (sweet soy sauce), chili paste |
| Japan | Chahan | Scrambled egg, vegetables, chicken |
| Korea | Bokkeumbap | Gochujang (chili paste), kimchi, beef |
| Thailand | Khao Pad | Fish sauce, lime juice, herbs |
| Philippines | Sinangag | Garlic, scallions, meat |
As you can see, cultures customize fried rice to suit local ingredients and tastes – but it always starts with flavorful rice as the base.
How to Make Restaurant-Style Fried Rice at Home
It’s possible to mimic that restaurant fried rice flavor in your own kitchen. Follow these tips:
– Use the freshest ingredients possible, especially the produce and proteins. Quality ingredients make a difference.
– Don’t skimp on the aromatics – use plenty of sliced ginger, garlic, and scallions. They add lots of flavor for few calories.
– Cook the proteins and vegetables separately before combining with the rice. This prevents sogginess.
– Toss the rice in a very hot pan or wok to sear it. Listen for the crackle and sizzle.
– Consider adding a small amount of MSG to enhance the umami flavor. But start with just 1/4 teaspoon.
– Finish with a drizzle of sesame oil and a sprinkle of soy sauce. Taste and adjust seasoning as needed.
– Garnish with sliced scallions, lime wedges, and chili sauce so each bite pops with flavor.
Conclusion
When made well, fried rice is so much more than just leftovers. It balances textures, colors, flavors, and aromas in every bite. While restaurants have an arsenal of specialty equipment and secret ingredients, you can make impressively flavored fried rice at home. Pay attention to the details – quality ingredients, high heat, separate cooking, and proper seasoning. With practice, your homemade fried rice will taste better than takeout.