Euro Pro Food Processor

Yesterday, I made some rice (with my new rice maker)and put the rice in the fridge for a day (so it would dry out a little) I have eggs vegitables, garlic, butter, olive oil and soy sauce. Anyone know how to make really good fried rice (LIke you get at the Chinese Restaurants) Unfortunately I do not have a wok but instead just a HUGE frying pan… thank you for your suggestions… please be specific about cooking instructions

Thanks again!

Rice from Chinese restaurants clumps together. If I wanted to make rice like that, is there a specific type of rice to buy? Or is there a certain way of cooking it?

Incoming search terms:

• how to make white rice like a Chinese restaurant

I like chinese food and cooking, but I am having trouble getting the chicken taste that tender as in chinese restaurants. It’s usually really soft. But when I just fry the chicken in the wok, it’s not that tender.
Any hints on how I can easily "reproduce" that tasty soft meat?

Thanks a lot!

It’s impossible to find fresh hei mu-er (wood ear) where I live but you can buy it dehydrated. You are supposed to soak them overnight but when I do that they still end up with this very tough texture, impossible to chew.. How do you get them nice and tender like in the Chinese restaurants? How are you supposed to cook them?

Mine always end up still tasting kinda raw, or being too mushy like they were steamed. Am I not cooking at high enough heat? I’m spending a fortune at Chinese restaurants.

When I goto chinese restaurants, their stir-fried beef for example, is nice, tender and easy to chew.

When I cook beef at home, it is all tough and stringy.

What do they add, or what process do they use to tenderise their meat? Can I easily mimic their technique?

BTW I’m chinese, so I quite embarrased.