Food & Drink

Whats the secret ingredient in fried rice?

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  • Dec 27th, 2020 4:36 am
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[OP]
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Aug 9, 2013
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Whats the secret ingredient in fried rice?

Always been a fan of fried rice takeout and in every joint I've been to always had that one specific taste that hits your pallet.

I went online, Google, YouTube, reddit and tried everything and yet I still can't get it right.

MSG
white pepper
Sesame oil
Salt/pepper
Chicken powder
Soy sauce

Do I have the right ingredients but not putting enough of it? I also put in the typical mixed veggies, eggs, meat and scallions... but something has to be missing or not putting enough of something.
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Think of the Childre…
Reused oil

WOULD SOMEBODY THINK OF THE CHILDREN!!!
Penalty Box
Feb 22, 2016
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OrangeBerry wrote: Always been a fan of fried rice takeout and in every joint I've been to always had that one specific taste that hits your pallet.
This is a pallet:
Image

and this is a palette:
Image

The word you wanted is palate.
OrangeBerry wrote: I went online, Google, YouTube, reddit and tried everything and yet I still can't get it right.
Do I have the right ingredients but not putting enough of it? I also put in the typical mixed veggies, eggs, meat and scallions... but something has to be missing or not putting enough of something.
Maybe any or all of these will help?

Rice vinegar
Mirin
Fish sauce
Ginger
Newbie
Sep 29, 2008
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Ottawa
Are you cooking it in a wok over high heat (i.e. imparting the fried rice with "wok hei")?
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No secret ingredient. You have to use cold cooked rice when frying on hot heat with oil. No need for MSG or chicken powder...sounds gross TBH.
Last edited by hierophant on Dec 15th, 2020 7:08 am, edited 1 time in total.
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Jun 4, 2020
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Clarington, ON
Comedian Nigel Ng in his "Uncle Roger" persona is adament that your wok needs to be heated by fire - not an electric stove. Also, MSG is a must according to him.

I honestly have no clue - I'm a pasty white guy.
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Ancient Chinese secrit .... Would consider a trade for government server passwords, miscellaneous classified info, patented technology, Meng Wanzhou & a case of that fancy ice wine or advice on how to score on a first date.
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[OP]
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brainz wrote: Are you cooking it in a wok over high heat (i.e. imparting the fried rice with "wok hei")?
Using a wok over gas flame (butane high BTU) portable cooker. I know the issue isn't the heat it's the flavor profile I'm looking for.
[OP]
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EastGTARedFlagger wrote: This is a pallet:


and this is a palette:


The word you wanted is palate.



Maybe any or all of these will help?

Rice vinegar
Mirin
Fish sauce
Ginger
Considering both words are in the English dictionary my phone made the conscience decision of choosing that one instead while I was half asleep typing this.
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KevinM56081 wrote: Comedian Nigel Ng in his "Uncle Roger" persona is adament that your wok needs to be heated by fire - not an electric stove. Also, MSG is a must according to him.

I honestly have no clue - I'm a pasty white guy.
Aye - yaaaaa.
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You are going to have to get a job at a restaurant that makes it and find out from experience.
I suspect its a spice blend of some kind.
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What's missing flavor wise? Can you describe it? I'm pretty convinced it's just the high temps in a resto.
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Cheapo-Findo wrote: Reused oil
A lot of people are probably going to read this and think it's a joke, but it's really not.

It's oil. Tons of it.
Last edited by MarinersFanatik on Dec 15th, 2020 11:29 am, edited 1 time in total.
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hi heat on & off is likely one of the main factor
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Apr 12, 2005
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brainz wrote: Are you cooking it in a wok over high heat (i.e. imparting the fried rice with "wok hei")?
Its This

and MSG doesnt hurt
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Jun 14, 2018
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booblehead wrote:

hi heat on & off is likely one of the main factor
Lol, like look at all the oil used to make that dish, first the fried rice, then the egg. That's for one serving, lmao. Oil is seriously the secret ingredient.
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Sep 16, 2004
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You need to cook it in an unwashed wok that has cooked everything else in the restaurant.
Try Oyster sauce though.
And lot's of oil for sure.

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