What do Asian chefs season their fried rice with?

I've never been able to figure out what hibachi chefs sprinkle on the rice and i've never figured out what sort of seasoning is added to the fried rice at my local favorite Thai Restaurant.



please share your ancient chinese secrets with me.What do Asian chefs season their fried rice with?
Start with peanut oil.
Another option is to chop one or two pieces of raw bacon, fry it in the wok and leave the drippings.
First into the wok are garlic, ginger and dried chili peppers
I use Maggi Seasoning rather than soy sauce.
There are several different types of soy sauces for those who prefer it.

The sprinkle may be finely diced garlic and ginger.
I get a diced mix of garlic and ginger in a glass jar and keep it in the refrigerator.

I like making my fried rice sticky, so I put my raw eggs into the wok with the rice.
As it cooks, everything sticks together.
Many just add chopped scrambled eggs.
.What do Asian chefs season their fried rice with?
John- You are very observant. Here's a list of some flavoring agents associated with making Fried Rice:



-Toasted Sesame Oil: It must be toasted (it can be found in Asian markets already prepared). It must be added at the END of the cooking process in order to retain it's fragrance. It's a wonderful smell indeed.



-"Sook Yao"-This is a Cantonese term my mother/father use in reference to "previously cooked oil". The word Yao = oil. A "previous use" would constitute something like the deep frying of battered chicken or pork in the oil first. Then, you use a little here and there in various dishes as a "flavor enhancer"...basically it's free and adds alot of flavor to your dishes. This concept is the same as in Western cooking where bacon drippings are used in all kinds of ways: saute' greens or drizzled in muffin tins while making cornbread muffins or in biscuit batter.



-The act of "flavoring the oil" with items like fresh garlic cloves FIRST. Sometimes, they add a few cloves of garlic directly to the hot oil to flavor it. However, you do not let it cook all the way or get brown or esp. black. That would change the flavor entirely. Garlic gets more sweet as it cooks turning from brown to black. That flavor is closely attributed to Italian food or in Western dishes using roasted garlic. Another option rarely discussed is the use of raw (fresh) shrimp shells. Since Chinese kitchens use alot of shrimp in various dishes, you will most likely never see the shells/peels tossed in the garbage immediately. They too are the key to lots of flavor when added to hot oil or simmering stock and then removed when heated through.



Ok, hope that helps. That's the extent of my Ancient Chinese Secrets. These are the delicious ones!

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