Fried Rice

[Hsnopi]

so on a whim i tried to make fried rice.
made rice
then in wok threw in butter
then the rice
mixed on a medhi heat.
then some pepper and cavenders seasoning (best ever)
then some scallions
then frozen peas and carrots (thawed)
mixed more and fried a little.
soy sauce till i liked the color
then some egg beaters.

came out pretty good but I think if I cook the egg first it would help a lot. cooking it last makes it very thick and sticky.

opinions and ideas?

[SauerKraut]

I use peanut oil instead of butter, and I usually throw in the vegetables before anything else, unless the meat is not cooked yet, then it's at the same time. But I'm no wok expert.

I tend to shove the egg in there either half-way or right at the end myself. I don't like tooooo hard or burnt eggs.

[Chairman_Kaga]

Right toward the end for the eggs for me.

Bit of the stickyness may come from how you handle the rice as it's frying. Try not to stir too much but "flip" it using the wok instead. Stirring with a utensil will crush the softened rice and make a pudding. Less you touch, more is stays together.

Japanese places around here use peanut oil. I prefer butter as I don't like that oily after taste in my mouth. That's a personal preference though.

Uncooked meat (minute or two depending on size of chunks of meat)
Veggies (another minute or two to allow them to start cooking)
rice + seasonings (greatly depends on amount of rice but 5-7 minutes or so)
well beaten eggs (egg beaters may also be part of the problem. they are a bit more watery than eggs)

let it steam a bit before you stir the eggs in. Let the eggs start to harden before you mix them in.

[LilPuppy]

I use peanut oil instead of butter.

Try Sesame oil..should be available at local large multi-national food chain... :nod: pwns for stuff like this..and at last second try tossing in some sesame seeds or cashews , pistachio's