To begin, in a mixing dish, combine the meat, salt, water, baking soda, dark soy sauce (mushroom flavored preferred), cornstarch, and oil. Stir until completely combined. Remove from the equation. (We used a little water to marinade the beef, which is usually a no-no for beef…but it keeps the small morsels of meat moist and tender in this fried rice dish!)
Is it necessary to cook the rice before adding it to the stir fry?
Using Uncooked Rice to Make Fried Rice | Using Cooked Rice to Make Fried Rice
There are various ways to make fried rice recipes, but two of the most popular are those that combine the wet heat methods of boiling/absorption/steaming with the dry heat methods of frying/stir-frying. The methods are nearly identical, with the exception that some phases are performed in reverse order. One approach necessitates the use of uncooked rice, while the other necessitates the use of already cooked rice. Both strategies yield great outcomes.
Using Rice That Wasn’t Cooked Before
When using uncooked rice in a fried rice dish, rinse and soak the rice before cooking. After the rice has been well drained, it is stir-fried for several minutes in a big skillet with a small amount of oil.
Various spices and seasonings are combined with the rice and stir-fried fast. All of the ingredients should be prepped, measured, and arranged in tiny bowls so that they are easily accessible during the cooking process. There is no time to prepare or measure the materials that will be necessary after the stir-frying procedure has begun.
The skillet is then filled with water or stock, the heat is turned down low, and the pan is covered until the rice has absorbed the liquid. If the rice is slightly undercooked (as many people prefer), the texture might be chewy, or softer and creamier if the rice is cooked for a longer time and more liquid is utilized. The “pilaf” method of preparing stir-fried rice with previously uncooked rice is also known.
Using Rice That Has Been Cooked Before
When making fried rice with previously cooked rice, the rice must first be properly cooked using the boiling/absorption/steaming method. The prepared rice is then cooled thoroughly.
The rice is cooked a second time using the frying or stir-frying method after chilling it for a few hours (or overnight). In a big skillet, the rice is stir-fried for several minutes with a small bit of oil.
With the rice, other ingredients and seasonings are stir-fried swiftly. All of the ingredients should be prepped, measured, and arranged in tiny bowls so that they are easily accessible during the cooking process. There is no time to prepare or measure the materials that will be necessary once the stir-frying begins.
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Because the rice has already been precooked in liquid, no extra water or liquid is necessary to finish the cooking process. It’s lot faster to fry previously cooked rice than it is to fry uncooked rice, and it’s also a great way to use up leftover rice.
In a stir fry, what kind of meat is used?
In the meat case, packages of pre-cut beef strips, beef for stir-fry, are frequently available. Most tender beef cuts can be cut into strips for stir-fry dishes, including sirloin, tri-tip, ribeye, top loin (strip), tenderloin, shoulder center (Ranch Steak), shoulder top blade (Flat Iron), and shoulder petite tender.
How do you prepare fried rice with beef and eggs?
The following is a quick rundown on how to make and cook beef fried rice:
- Cook the eggs in a wok, cast iron pan, or nonstick skillet with hot oil. Place on a plate to cool.
- Beef strips should be seared and charred until they are just done. Place on a plate to cool.
- Add the peas and carrots, as well as the onion and scallions, and cook until tender.
- Stir in the garlic and ginger until they are fragrant. Add a bit of salt and pepper to taste.
- Fry the day-old rice that has been cooked.
- Add the soy sauce, oyster sauce, sesame oil, and a bit of salt and pepper and stir to combine.
- Return the cooked meat and eggs to the pan and stir to incorporate.
- Season to taste and, if necessary, adjust seasoning.
What kind of meat pairs well with fried rice?
Chinese dumplings, known as Jiaozi, are sweet, salty, juicy, and oh so wonderful. It doesn’t matter if it’s beef, pig, or shrimp; they all go well with fried rice.
In a stir fry, what kind of rice is used?
The best rice to use is long grain white rice, which keeps its shape and stays separate when stir-fried. In addition, it is less sticky than short-grain rice. Jasmine is my favorite because it has a faint floral aroma, is slightly dry in texture when cooked, and has a light floral aroma. This option also makes it simple to move around in the pan.
Other types of rice can be used, however short grains, such as Japanese sticky rice, should be avoided. For a high-fiber option, my family frequently utilizes leftover medium-grain Calrose, nutty basmati, or brown rice.
What’s the secret to making good fried rice?
1. Use leftover cooked rice that has been refrigerated. The rice grains will stiffen up overnight in the fridge, making it easier to separate and reducing the likelihood of mushy fried rice. If you can’t wait, drain the moisture from freshly cooked rice and chill it for a few hours before cooking.
2. Instead of short grain sweet/sushi rice or glutinous rice, use medium to long grain rice. For fluffy, durable grains that don’t clump or fall apart when fried, I choose medium grain jasmine rice. Short grain rice is softer and more likely to cling together.
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3. Ensure your components don’t stick to the surface by using a blazing hot wok (a wok is best, but a large pan, skillet, or Dutch oven will suffice) and an ample amount of oil. That’s how eateries get their smokey, savory flavor “Their stir-fried dishes have a charred flavor. If you don’t have a professional Viking or Wolf range, your home stove won’t have the same BTU power, but remember to preheat your wok before adding ingredients.
4. Make use of the largest pan you have in the kitchen and don’t overcrowd it with ingredients. Don’t try to feed your spouse, son, twin girls, granny and grandpa at the same time. Rice and peas will be flying everywhere! Cooking one to two servings at a time is ideal. My recipe serves three people with a moderate appetite. When there are too many ingredients in the wok, it does not heat up properly, and the components become mushy, causing the rice to clump together. Cook each ingredient separately (raw veggies or meat, egg) and serve on separate plates if desired. At the end, return all of the ingredients to the pan for a final stir and seasoning.
5. Use caution when using saucy flavors such as soy sauce or oyster sauce. I flavor with a couple tablespoons of my favorite sauce, then season with salt for saltiness and deliciousness. If you use too much sauce, your rice will get mushy.
It’s a lot to keep in mind, but keep one aim in mind: non-mushy fried rice, and everything else will fall into place.
It’s not a science to make fried rice; you don’t need precise ingredients or measurements. And anything goes with fried rice: leftover roast chicken, fried tofu, ham, frozen vegetables, and so on. Just don’t use the word “super.” “Wet leftovers, such as curry or chap chye, will turn to mush, and your fried rice will be mush. Experiment with ginger, sesame oil, kecap manis, chili paste, and other flavors, or add herbs like Thai basil or cilantro.
4 cups cooked long or medium grain rice, refrigerated for at least 2 hours or leftover from the day before
1. Using damp fingertips, break up large clumps of rice and separate the grains.
2. Preheat a 14-inch wok or 12-inch skillet for about 1 minute over high heat. In a small saucepan, boil the oil until it turns liquid and shimmers.
3. Reduce heat to medium and toss in garlic and onion for 15 to 30 seconds, or until fragrant. Cook, stirring occasionally, until the carrots are soft, about 2 to 3 minutes.
4. Transfer all ingredients to one side of the wok. Break the eggs into the wok and scramble them for approximately 1-1/2 to 2 minutes, or until they’re almost cooked through but still a bit mushy.
5. Stir in the meat and peas, then add the rice, tossing and stirring with each addition. Break up any clumps with your spatula.
6. Season with salt and white pepper to taste, then add the sauces. 3 to 4 minutes, stir everything quickly around the wok until the rice is well-coated and colored (a few white bits here and there is fine) and heated through. If the rice starts to stick to the pan, add extra oil; if it starts to scorch, lower the heat. If necessary, taste and adjust seasonings.
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How long should beef marinade before being stir-fried?
The second phase of velveting is to marinate the beef for your stir-fry, which should never be overlooked. You won’t be soaking the beef in a lot of liquid or adding a variety of different flavorings like you might be used to.
It’s all about making the steak more juicy. Have you ever attempted to cook a stir-fry at home but found the meat to be dry and unrepresentative of what you’ve had in Asian restaurants? You’ll be able to make Chinese stir-fry dishes at home if you master this marinating process.
After the meat has been tenderized, do the following:
1. To enhance the flavor of your meat, add oyster sauce and/or soy sauce. Per pound of meat, use about 2 teaspoons of each.
2. To make the meat silky, combine cornstarch and oil. Per pound of meat, use about 2 teaspoons of each. The beef’s silky smooth texture comes from the cornstarch and oil, which seals in liquids and protects the meat while searing or frying. Shaoxing wine (2 tablespoons per pound) adds taste as well, but it’s completely optional for those of you who don’t drink alcohol.
3. Combine all of the ingredients in a mixing bowl and leave away to marinate for 15-30 minutes while you prepare the rest of the ingredients.
What is the best way to soften beef?
There are a few knife techniques that can make meat appear more soft. One is accumulating points. When you make shallow cuts across the surface of a thin steak like skirt or flank, you’re not cutting all the way through. This approach can help break up stubborn proteins while also making it easier for the meat to absorb tenderizing marinades.
Slicing cooked steak thinly across the grain is the second meat-tenderizing knife trick. The goal is to break up the lengthy, tough meat fibers into shorter, easier-to-chew pieces.
Tenderizing tough slices of beef over a lengthy period of time with low-temperature heat is an excellent approach to do so. Tough fibers, collagen, and connective tissues will disintegrate, resulting in delicate meat. Use a slow cooker or braise in the oven in a covered dish with broth or other liquids.
What’s the best way to create soft beef stir fry?
There are a few options, but this is the most straightforward:
On 250g / 8oz sliced cheap beef pieces, sprinkle 3/4 tsp baking soda (bi-carbonate soda).
Continue with the stir-fry recipe. It can be cooked simple or marinated with wet or dry ingredients. The beef will be extremely delicate and supple, almost velvety. Just like in your favorite Chinese restaurant’s stir fry!
What is the shelf life of beef fried rice?
Fried rice can be kept in the refrigerator for up to 5 days if stored in an airtight container. Beef fried rice can be frozen as well. Place the cooled beef fried rice in a freezer container or bag and store it for up to 6 months in the freezer.