Let’s begin straight now, then. Here are the key tips for making the best fried rice that I have discovered over the years.
1) Use cold rice: Be prepared and use cooked rice that has been properly chilled. Warm (or even lukewarm) rice that has just been made will not fry properly in a hot skillet and will instead form sloppy clumps that are undesirable. So leftover chilled rice is perfect! You may also quickly prepare a new batch of rice if you are in a rush (or have an unexpected hankering for fried rice, which I entirely understand). The rice should then be spread out on a baking sheet or another wide flat pan, covered with a layer of plastic wrap, and placed in the refrigerator for 30 minutes (or the freezer for 10-15 minutes) to reach the desired level of cooling (not frozen).
2) Use butter: Butter, of course. I’ve cooked numerous batches of fried rice in a variety of oils, and I’m now certain there’s a reason Japanese steakhouses use that large piece of butter while preparing fried rice. Simply put, it tastes better and also precisely browns everything. (However, in this recipe, we only use 3 tablespoons for a huge amount of rice, in contrast to Japanese steakhouses.)
3) Incorporate vegetables: One of my biggest pet peeves with boring take-out fried rice is that it lacks enough vegetables. Veggies greatly enhance the flavor and freshness of fried rice in addition to adding some wonderful splashes of color. White and green onions were also frequently added by our neighborhood Chinese restaurant, so I did the same in this dish. However, feel free to update this dish with a few other tasty stir-fried vegetables!
4) Add toasted sesame oil and oyster sauce to your fried rice. If you don’t like shellfish, you may omit the oyster sauce and the dish will still be delicious. But a little of this ingredient goes a long way and makes such a big difference in good fried rice. So don’t be afraid of oyster sauce even if you don’t like oysters! Contrarily, sesame oil that has been lightly toasted is a strict no-no. In my cooking, it has the best aroma and tastes fantastic in fried rice. (Remember that sesame oil should be added after the pan has been taken off the heat; it should not be used as a cooking oil.)
5) Use high heat: This will assist the rice and vegetables cook through and brown, as well as keep the rice from steaming in the pan rather than frying.
6) Allow the rice to brown a little on the bottom: If you like your rice to be a little crispy, like I do, give it a little time to rest between stirrings so that it can do so. Utilizing a non-stick skillet is also very beneficial in preventing rice from sticking to the pan’s bottom.
7) Don’t be afraid to add more soy sauce at the end: I am aware that everyone reacts to salt in different ways, and that the sodium content of various soy sauce brands varies quite a little. So in the recipe below, I used a little less soy sauce. However, if you think this tastes delicious, please add extra towards the end. I nearly always add an extra drizzle to my serving because I enjoy it so much.
What can I use in fried rice in place of oyster sauce?
Fish sauce can be used in some recipes in place of oyster sauce, albeit it’s not a perfect substitute.
In comparison to oyster sauce, this sauce, which is prepared from fermented fish, is thinner and has a fishier flavor. It is also less sweet and saltier.
For tasty meals that wouldn’t be overwhelmed by it or that already have a fishy flavor, such stir-fried fish, fish sauce may be especially well suited.
Can I use oyster sauce in place of soy sauce when making fried rice?
Oyster juice is used to make oyster sauce, a black sauce that resembles syrup. Because it has the same umami sweet-salty flavor as soy sauce, it works well as a soy sauce alternative in fried rice.
Oyster sauce is typically Chinese, much like soy sauce, and it pairs well with a variety of Asian cuisines, including fried rice. Oyster sauce is not quite as harshly salty as soy sauce, which is a key distinction between the two sauces.
Oyster sauce should be substituted for soy sauce in a ratio of 1.5 to 1. Rice is given a distinctive dark color by the caramel coloring in oyster sauce.
Oyster sauce is based on shellfish, as its name suggests, thus vegetarians and vegans might opt to avoid it. Oyster sauce from some brands may also include trace levels of soy and gluten, two potential allergies. Before using your substitute for oyster sauce if you are replacing soy sauce due to an allergy, you should check the ingredients.
How much oyster sauce to soy sauce is there?
You’ve probably heard that pound cake got its name from the fact that it used to be baked with a pound each of butter, flour, and sugar? In a similar vein, Cantonese 3-2-1 sauce has a recipe. But unlike pound cake, I frequently use this recipe. This wonderful basic sauce, which is full of umami and ideal for stir fries, is made with three parts soy sauce, two parts oyster sauce, and one part sesame oil. I’m sure I’ve talked about my obsession with umami previously. It was only 27 years ago that this rich, substantial flavor—along with the other basic flavors of sweet, sour, salty, and bitter—was officially recognized as one of our five basic sensations. Cooking can be greatly improved by considering how to add umami to your dishes. 3-2-1 sauce is a fantastic source of umami, making it an easy method to create a dish that is full of flavor. Beech mushrooms, broccoli, and bell peppers are some of my favorite vegetables, but you could easily substitute some of your favorites in this 3-2-1 stir fry.
- Water in 4 glasses
- Cut up into bite-sized florets, one pound of broccoli
- 3 tablespoons soy sauce
- 1 Tbsp. oyster sauce
- 1 tbsp sesame oil
- Tbsp. of peanut oil
- 3 to 4 finely sliced shallots
- 1 pound of beech mushrooms with the bottoms removed
- 2 sliced bell peppers
- 3 to 4 minced garlic cloves
- 1 inch of minced ginger
- 1 minced spicy pepper,
*Because they’re a little bit tougher than the florets, I normally chop the stems and utilize them as well.
**Using an actual, high-quality soy sauce will make a significant difference in this recipe; for my tastes, “Super Special” Kimlan soy sauce works best.
***Oyster sauce is not vegetarian because, as its name suggests, it is typically made using oysters. However, vegetarian “oyster” sauces are also offered; these are frequently created with mushrooms.
Typically, these mushrooms are attached at the bottom in bunches; you should cut the bottom off so that the bunches separate into individual mushrooms.
For added heat, I used Thai bird’s eye chili, but if you’re not a big fan of heat, a jalapeño would do.
- 1 lb of broccoli should be sliced into bite-sized florets and cooked in 4 cups of boiling water for 1 to 2 minutes, or until brilliant green, in a medium pot. To stop the cooking, drain, rinse with cold water, or submerge in ice water, and then set aside.
- 3 Tbsp soy sauce, 2 Tbsp oyster sauce, and 1 Tbsp sesame oil should be combined and set aside in a small bowl.
- Three to four thinly sliced shallots should be added to one tablespoon of peanut oil that has been heated to medium-high heat and sauteed for three to five minutes, until transparent.
- Add 1 pound of bottom-less beech mushrooms, and sautee for about 5 minutes, or until they begin to soften and color.
Can I substitute oyster sauce for soy sauce?
Although for different reasons, soy sauce is frequently substituted in dishes with fish and oyster sauces. A thick, flavorful sauce prepared from boiling oysters is oyster sauce. Despite being noticeably less sweet, it is more equivalent to dark soy sauce.
Oyster sauce is it used in Chinese restaurants?
A savory sauce that is frequently used in Chinese cookery is oyster sauce (hao you, Ci You), also known as “ho yeow” in Cantonese. Due to the close vicinity of the productive oyster beds off the coast of Hong Kong and Guangdong, it was traditionally utilized mostly in Cantonese cooking and southern Chinese cuisine. Since then, it has spread to a variety of Chinese cooking styles and has gained popularity as a component in many Asian dishes.
It is an all-purpose spice sauce that is predominantly made with oyster extract, has a dark brown color, is quite thick, and has a consistency and texture comparable to ketchup or barbecue sauce.
The sauce was traditionally prepared by cooking oysters in water until the liquid turned into a delicious sauce and caramelized. Today’s produced versions, known as oyster flavored sauce, are thickened with cornstarch, sugar, salt, oyster flavoring, and occasionally MSG (though you can find MSG-free versions).
Oyster sauce: Is it healthy?
Oyster sauce is a salty sauce made from oysters that is frequently used in Asian cooking. It has few calories, little fat, and a good amount of calcium for strong bones. People following a low-sodium diet should be aware that the soy sauce component of the dish is where the sodium level is found.
How do you utilize sauce with an oyster flavor?
In stir-fries like our Beef Stir-Fry with Bell Peppers and Black Pepper Sauce, oyster sauce is frequently utilized. Along with other Asian-inspired cuisines, it is a crucial component of Kung Pao Shrimp, Spicy Sichuan Noodles, and others. The sauce is reduced from cooked oysters and sold in bottles under the name “oyster-flavored sauce.”
How is oyster sauce balanced?
Fear not if you’re halfway through a recipe and find you’re short of ingredients! Oyster sauce can be swapped out with some of the following everyday ingredients:
- Use soy sauce, which nearly corresponds in terms of color, intensity, and flavor. Try adding a few drops of Worcestershire sauce and/or some sugar to turn it up a notch (Note: Worcestershire sauce contains anchovies but there are vegan versions available too)
- Try a small amount of fish sauce in place of the recipe as a last resort due to the differing consistency.
Is oyster sauce edible without being cooked?
Alternatively, you may use it as a condiment by drizzling a tiny bit of it over your food right before you start to eat. Oyster sauce skilfully draws out and enhances the natural savoury flavors in food, without overwhelming your dinner with salt, no matter how you use it.