Nice wrap up to an adventure series. Take it back down to the everyday, in a way almost anyone can benefit. One thing I saw in my own journey that you didn’t cover was dry toasting the rice in a pan before cooking it, I haven’t tried it yet but it’s on the list. The steaming method for rice is definitely the winning game changer over all.
I work in a big institutional kitchen, and we cook all our rice in cabinet steamers. It does work well, but I still prefer a rice cooker. It is just very important to spread the rice out on a sheet pan and store it in a cooler for around 12 hours to dry it out. If you want fried rice the same day, steamed rice is the only way.
@@NonEuclideanTacoCannon I've tried the 'Alton Brown method' toast rice in skillet, pour 1.5x the volume of boiling water into skillet with rice, cover, turn off heat. Rice comes out sticky, almost gooey for me. I'm gonna try toasting, 3min par-boil, steaming on my next batch.
I absolutely love fried rice that are roasted dry. I use just a small amout of oil so not to burn the rice in the pan, roast it until it turn completely opaque and white, about 10-15 min on high heat constantly stirring not to burn it. Then cook the rice. Labor intense but you get a lovely crisp outside with a moist inside. With finely ground meat (or soy-alternative), some corn, some green peas all fried and mixed with the rice, then fry all together for a short time (like in this video). My absolutely favorite dish to eat and has been for 20+ years since I learned to roast rice this way.
@@NonEuclideanTacoCannon I wonder if you can put the rice inside a vacuum chamber to accelerate the drying process, if you lower the ambient pressure to 10 pascal, water will start to boil at -50 C. Similar to how if you go up high in the mountain, where air pressure is lower, water boil at a lower temperature.
“Teflon for breakfast” Reminds me of the morning my wife made me scrambled eggs with black pepper only to later learn she didn’t use any black pepper. That pan was immediately thrown out.
I don't even touch that stuff when it's cold I'd never take it near heat. I mean how does that garbage even still exist in the world with what we know about it?
@@SexyLicka well it was made as a coating for tacks originally and it cannot be broken down by any means possible, it is 7 carbon atoms in a chain, 5 was considered industactable, this normally wouldn't be a problem but the way its made when consumed it will attack to other atoms and will never release, so whatever you put into your body will all add up, a little no big deal but if you say consumed all of the coating from a pan or multiple man's it would gunk up your whole body in ways we can't imagine, ( some side effects are, cancer, birth defects in pregnancy, darkening of the white parts of the body eyed teeth bones, etc. ) the list is just never ending this is a man made super carbon chain which all that means is it attacks to nearly any atom in your body and never lets go. You are better off eating rust then eating teflon IMO, now they claim its safe if you don't take it above 432F° but if you scrape it off or if you accidently go above that temperature it becomes a slow killer. The sad part is too many people don't know this and restaurants don't care so people ingest this stuff far more often then they know. Not trying to scare you. Most fast food doesn't use this and if a restaurant would be using it then it wouldn't be a restaurant chain. 98% of the world already has some in them ( and the 2% is just cause some people Don't live in any society ) but simply put avoid it in your home and you avoid it as best you can, almost all black thin surfaces on cookware or sandwich presses or a lot of stuff that says non stick really any black coating that isn't cast iron with a black coating ( cast iron coating is wax and oil but also black ) id avoid with a 10 foot pole.
Well, if the induction burner is powerful enough it can produce as much or even more heat than a gas burner and, due to its make, it can react almost as fast as gas. Therefore an induction burner and a good quality carbon steel pan should give you similar results if you want to make stir fried rice to the larger burners and their wok.
@@Schnittertm1 When used with an induction heater the pan also works as the actual heating element. Some heat still dissipates from the pan to the ambience, but that's much less than the percentage of heat lost directly from flames of a gas burner or the heating plate of a traditional resistor-based electric range into the air. Based on my personal experience, an 2.2 kilowatt induction heater boils the same amount of water in the same pot faster than a 5 kilowatt gas stove. Some commercial-grade IH's have curved surfaces specially designed to match the shape of standard restaurant woks so that they're heated up more evenly and won't keep charring food laying at the bottom.
Alex, I love how deeply you dig into each niche and then apply it to within the realm of a home cook. Bless you for caring this much, and clearly, loving the process.
I'm so confused. She literally rinses the rice in a rice cooker metal bowl then added extra steps with a steamer. No one steams rice in a colander. Chinese restaurants use giant rice cookers. Chinese people use rice cookers.
Alex... This is Amazing! While my husband and I have enjoyed the entire series... This last episode really impressed us because we were actually able to follow this in it's entirety, including how your friend showed us how to prepare the rice. It was so delicious!! Even with our mistakes, that I'm sure were there, this rice was so good! Better then restaurants which is saying something because we live in an RV kitchen haha! Thank you for this series! We are excited for the next!
i would like to say, for a person that only cooked fried rice for a month or 2. This fried rice looks like a perfect standard fried rice that we cook at home. coming from a malaysian chinese
@@zekapten1922 I'm sure he can. Traditional nasi goreng often uses the same type of wok that Alex used (the 'kuali'), but cooked on a much less powerful burner than he built (a standard butane or propane burner). It's just going to be a matter of ingredients. Although I would like to see Alex's reaction to cooking off belacan in his wok, especially indoors.
@@Vasharan Obviously I wasn't serious about it 😅. Nasi goreng literally just means fried rice, so for me, he's already passed. Although, yes seeing Alex get his hands on some belacan would be interesting, don't know if he would like it tho.
If you feel the need to extend this a little longer, you could always get into fried rice from other cultures suh as Indonesian nasi goreng which despite also being a type of fried rice (nasi goreng in fact translates literally to fried rice) it is quite different in flavour profile from the chinese style you've focused o
I agree. There are so many good styles of fried rice from all over the world. One that I like that I don’t think gets enough attention is a Central American fried rice called Gallo Pinto.
My grandma used a cast iron skillet as a wok when she moved to Canada 55 years ago. she would fry the rice ingredients separately and combine at the end.
Fish & Chips in the UK, regardless of the weather, is the food of the Gods. Over my 74 years I have eaten F&C all over our wonderful land and never tire of them. Our waters have superb cod and haddock which other nations would love to plunder and we grow superb King Edwards. Alex, you should come over and treat yourself. Really enjoyed the fried rice series, looking forward to your next project.
Really enjoyed this series. The amount of effort Alex went through when this is just a simple basic dish in every Asian family shows how great it is to learn about other cultures instead of hating them. Looking forward to the next one.
Hi Alex! I’ve been watching you videos for years now. Thank you for waking up the chef in me. People are amaze of the food I cook and it’s good part because of you. I love your method, I see a lot a common point in the way I’m thinking and experiencing. Keep doing your amazing work, I’m travelling with you in your adventures. Love from Quebec! Salut
@@JesseS. you noob need to do some research before you desecrate the legend of biryani... the thing is you can always over cook or undercook it that's why its hardest to perfect, specially when its a "raw biryani" i.e., meat rice all are raw
Did this today for dinner and it turned out *Amazing*! The approach also worked perfectly with a heavy non-stick skillet such as Swiss Diamond ones, likely also with ceramic non-stick pans that are heavy enough to have good thermal mass.
Tried to avoid over heating the eggs, you can fry the egg just turn semi-solid and remove from the pan before fry the rice alone. Turn up the heat when individual rice start separated and the pull back eggs and spring onion to the pan to mix.
Hey Alex. I just ate my first t ever fried rice. Cooked on my old hotdog stand gasburner in a wok i seasoned after your instructions. Watched you try to perfect your food flipping skills and I tried to. Two wok sessions on and It was amazing. Thank you for your Inspiring videos that have made me more and more interested in cooking not only food but good food. Keep it up /Emil
I'm so sad now that i've seen all of your uploaded videos. You're truly an amazing guy with one of the most unique cooking/DIY content on youtube. I really could watch nothing else but your videos! Can't wait for more and I'm already excited what will be next! Keep it up Alex - you are the real GOAT! ✌🏽
I immediately tried the steamed rice method after watching this. Absolute game changer. I made fried rice both faster and better than I’ve ever made. Front to back cooking time of 45 minutes including prep, steaming and stir frying.
Its indeed on the top of the list! Have a look at Marion’s kitchen channel - some good asian inspired recipes for us to make at home with our standard stove tops and pans. With some cute Australian accent as a bonus hehe
Oh my goodness Alex, I really admire your desire to get to the absolute answer. Your ability to dig deeper than I can imagine on a subject. Truly inspiring. I really enjoyed this series and look forward to your next research project. You capture it well. Thank you.
I just made this tonight for my family! I think my parents were confused at how much I was freaking out about the rice being so delicious though. Never going back to the old fried rice again
I love how this is so thoroughly explained! I do not have any of the standard items used to make steamed rice, yet had exactly the items your friend used to steam the rice - it came out perfectly! The fried rice part was the 'piece de resistance' Merci!
Hi Alex, as a Hongkonger myself I'm extremely impressed by your determination to perfect this very dish. Here we grew up with this dish, I think you did even better than many of the local people! But what I'm trying to say is the egg, we never put the egg into the wok before everything else, as the high temperature will cook the egg immediately, and the longer the egg stays in the wok, the older (this is how we say overcooked egg) it gets. We usually heat the rice first, than add in the egg (you can use the spatula to push the heated rice aside, leave a room in the middle of the wok for frying the egg). This series is one of my favourite, really enjoy watching your channel! Every episode is interesting and inspiring, thank you so much :D
Your combination of practicality and humor is excellent. I chuckled when you gently placed the egg on the work surface while unceremoniously plunking everything else down 😂 Thank you for the fantastic videos! 🍳🍚🔥
I have made fried rice a hundred times at home. The trick with steaming it instead of boiling just changed my life. This is incredible! Thank you very much, Alex
I am a Malaysian who when I make fried rice, I will cook the rice in a rice cooker. I always sauté onions, garlic and chilli to start the fried rice. Then I would chuck in whatever fillings I have in hand like chicken or prawns or eggs and vegetables. Lastly the rice and seasoning. Today, I follow all the steps shown in the video, including steaming the rice. Holy barnacles! It has elevated my Fried Rice / Nasi Goreng / Chow Fan game to higher levels. I can't believe how simple the recipe is, but tasted much, much better. Thanks for a wonderful series, Alex
You're my absolute favourite cook on UA-cam. The French passion about cooking is like the German passion about engineering. And as a Russian-German I love to watch your videos... :)
Oh dear… don’t even go there… angry Spaniards will come… I am saying this as a person with a Spanish partner… God forbid to say the recipe has Spanish inspired flavours even… that starts a fire… if he doesnt do something right angry Spaniards will come after him…
@@katherinechu4581 Same could have been said about fried rice (for example uncle roger) or croissants…. Seems like Alex loves the risk of starting a shitstorm lol. So Paella would be absolutely perfect imo
This is the best series yet. I love rice in general, and this has upped my fried rice game considerably. The steamed rice is a game changer! I ran out of propane for my outdoor wok station, but I just made beautiful fried rice with fresh caught Colorado trout and herbs from out garden in my cast iron skillet. So great. Thank you for what you do!
I would absolutely LOVE a series about mushrooms. Mushroom cream sauce, toasted mushrooms, mushroom powder, mushroom soup and so in. How to grow, how to handle and get out all the flavours - bring some structure into the unlimited world of umami packend bunch of watery squish. A beautiful and captivating series ended. Thanks for all Alex! You are pure inspiration in so many aspects.
I love the way you approach dishes in depth over time and share this journey with us. However after the other series lately i have to say i really missed this kind of video where you make it accesible for home cooks again and inspire us to be better cooks ourselves😊 thanks a lot! I‘ll be viewing and cooking with you more in the future!
Thanks for doing this for us mortals who have no plans to build core strength to toss a freaking wok. You are mad mate. And I certainly love you for it.
This has been some of the best content I have ever seen on youtube. Loved every episode, thank you for covering one of my favourite dishes of all time in such a thorough fashion. Perfection!
when I found this channel I thought Alex was crazy ! now that I have watched a bunch of his episodes .....I know he is Crazy ! but in the good take over the world genius find the cure for cancer maniacal make you watch to the end of the video crazy ( meant to be a run on sentence) keep making great content and we will watch.
He is so crazy- brilliant and fun. He has to be humble enough to be able to laugh at himself bc he knows he is a riot 😂 he is like Dr. Who in the kitchen 😂(10th and 11th)
Salut Alex, Thank you so much for your Fried Rice Season. I just followed all of what you and the chefs said. So i did it basicly just like you in this Video. Wow The taste, the steam while putting it into your mouth. i added 1 thai chilly and a bit of lime juice. Heaven. Thank you so much. keep up the nice work!
I still don't understand why the egg has to go in first... Instinctively it makes much more sense to add it after the rice, so it can nicely coat the rice instead of having dry pieces of egg mixed in it.
It's a matter of taste, I think; if you prefer it well mixed, then put the egg in second. Alex was aiming for (I think) the "official cantonese style", which is something specific. I suspect putting the egg in second would result in something closer to paella, perhaps. Still good, but a different result, if you follow.
depending on where they came from, everyone's ideal fried rice is different. Some cultures do not want the egg to coat the rice to the degree you are referring to. I like most of my rice coated and then having some left over in little chunks. It adds texture and different flavour profiles when you are eating.
Hey, Alex. I know this comment is a day late so you probably won't see it, but in case you do I wanted to share how much this video means to me. My first job ever was at a Japanese restaurant for 6.5 years. From when I was 16 to 22 I worked there. The Chinese couple that ran the restaurant and their sons essentially became my second family. I would dine with them on chinese new year and christmas every year and it was always a blast. In the last year I worked at the restaurant, I had been promoted from waiter to sous chef because I knew the menu front to back and knew the kitchen like my own home. There we had a wok and wok flame and I had learned to make perfect fried rice. It was insane to me how much different a wok made fried rice compared to making it at home with a nonstick skillet. Ever since I left that job the one skill I learned, making fried rice, was the only skill I could not take with me, as getting a wok stand would require owning my own home (landlords tend to not favor having a giant flame inside of your rented abode). Thanks to this, I've been able to recreate the fried rice and I couldn't be happier. It's not perfect by any means, but I bet I could get it there with enough tweaks. Thanks for bringing that back into my life.
@cameronphenix2096: finish off the fried rice with a dash of shaoxing wine, pool your ingredients at the end in the center and turn the heat up wait 30 seconds and plate.
Awesome stuff. I have an electric stove and an aluminum wok, so to get the smoky flavor I do some bacon first, take it out, use the bacon fat to supplement the avo/canola oil, and add the bacon back in later. Some shrimp and adding eggs a bit later so they don't get so charred and it's perfect enough for me.
In many high volume kitchens I've worked, we've done it on a flat top, putting down the oil, then the rice, then the egg, then the filler ingredients and spices. It's an effective way of producing a large amount of fried rice immediately.
Fantastic!! Simple detailed pros and cons of utensils and ingredients used resulting in super dishes. Love watching , so educational and so much fun, you're the best
Alex, you did very much nicely wrapping-up this wonderful episode. Honestly I liked the “cooking-skill and preparation instructions, exchange with other chefs” parts of the episode even over the construction aspects. But you are an artist in many ways, can’t take that away from you. Thank you for inspiring me once again. I really look forward to what ever is coming next.
While you are at the topic already: I'd love a series where you adress the topic of Pans, Skillets etc. there are so many myths and urban legends around it. Everybody has a different (and very strong) opinion so a "scientific" approach from you would really help me out.
PERFECT EFR IS NO JOKE AND IS ALWAYS THE MAIN EVENT, THX SO MUCH FOR ALL YOUR EFFORT BRO… NEXT LEVEL. I USED A RUBBER SPATULAR FELT SO WRONG BUT THE CONTROL WAS GREAT IN MY VILROY NON STICK WOK…
This series has been so much fun to watch. All your series. The dives, the problems, the intrigue, the success, it's all extremely entertaining. I hope you love it as much as we, your viewers, do (Podcast season 3??? (Josh is not too busy making tacos, huh))
What a journey it's been. I actually discovered you from your first episode of this fried rice series. Went back to watch all of your older videos Alex wow. Watching you go through this journey has been such an eye-opener for me because we're still going through partial lockdown here in India and your videos have helped me go through this tough time. Looking at you makes me think I can do anything too. What a way to end the series though, absolutely inspiring.
One time I tried to make fried rice it came out like mush. the second time I used shrimp and it turned out mush and I got food poisoning(can't even eat shrimp anymore because of it). Im pretty confident to try again after watching your guide. At first I thought it was something that was a no brainer/simple. Boy was I wrong. Thanks Alex for the guide. I will be trying again soon.
I use a carbon steel pan because unlike non-stick, it tolerates high heat and it's a little more responsive than cast iron. And with proper heat control and seasoning, it will be as non stick as a wok.
If you frequently cook, or at least plan to, toss away the non-stick pans what so ever. A well seasoned cast iron or carbon steel is just way too good. In a sense, non-stick is a cheating product. It cheats those new who has fear toward cooking into a seemingly easy way (which actually is not) and stuck them there. All you need to do with steel or iron, is to give them a little bit more time to heat up with oil before you cook. Medium heat for a few minutes should do. And it’s mostly just for the first a few times, once the cooker is ready, you just need to wash them BEFORE each time you use them, not after. That’s it. If for some reason the seasoned surface is worn, just do it over again. Not even difficult.
@@tipinwings There are only a few exceptions, where a Non Stick really makes sense, like with french omlette or something like that. But yeah, for the absolute vast majority of tasks, carbon steel - casted or forged (basically thick or thin) are at least equals, often better, will last forever and will never season our dishes with a sprinkle of teflon. The only other pan I'm regularry using is a stainless steel pan. Wich can't be seasoned and won't have as good non stick properties, but still great for searing stuff and I can see the fond on the botton. Wich is handy, because from the looks you can't decide if the fond is ready or burnt on a carbon pan. It doesn't have any coating as well and therefore pretty much lasts forever as well.
I randomly remembered that I enjoyed watching some of your videos a couple of months ago, but didn't remember your channels name. Searched for "french sauce guy", it worked. Love your style of filming, great work.
Nooo! Don't let the series go! I just made my first fried rice, it's far from perfect, not even a 7 out of 10. I have so far to go, I can't do it alone.
Im picturing a man in a bright orange collard shirt yelling, "colander..colander... why does everybody keep using colander to make rice.... hiyahhh..."
I had always been a rice lover, specially de fried rice. I manage to prepare a really good rice tasted by Chinese friends. What I learned from them is that you must fried the vegetable first, than the eggs and finally de rice. I use a regular wok with flat bottom. I'm in Mexico. One thing I learned is that the way you prepare the rice works well.
I love it. I've recently started really enjoying Vietnamese Fried Rice. It's a whole different animal. Fragrant and delicate, almost bringing in some of the sort of flavours you get in Thai cuisine, yet still in a fried rice, which I often do have on it's own, as the whole dish. Which reminds me, if you ever feel like getting your meatballs properly perfected(!), so far you have missed a trick! Not tomato sauce... But Spanish style Saffron Sauce. Mmm, heavenly. It's rich, it's unctious and it's heartwarming.
You do realize Uncle Roger is a comedian right ? What insights could he give ? Alex went to chefs who are top of their field for advice and now you want a comedian ?
I just tried this, but instead of what they did washed and parboiled the rice in the colander, then covered and proceeded to steam. The idea of boiling water twice drove me nuts. Worked for me. Alex, thank you for you inspiration brother ❤️. Love this show.
Alex - thank you so much for all the hard work that went into this (saved me a lot of time and money) made my first Chicken Fried Rice today based on this technique and was really nice.
new video on my birthday. i love fried rice. i fail at making it. i have cast iron pan. i will try it! thank you for this series. food experiments are what it is all about :) cheers
Nice wrap up to an adventure series. Take it back down to the everyday, in a way almost anyone can benefit. One thing I saw in my own journey that you didn’t cover was dry toasting the rice in a pan before cooking it, I haven’t tried it yet but it’s on the list.
The steaming method for rice is definitely the winning game changer over all.
I work in a big institutional kitchen, and we cook all our rice in cabinet steamers. It does work well, but I still prefer a rice cooker. It is just very important to spread the rice out on a sheet pan and store it in a cooler for around 12 hours to dry it out. If you want fried rice the same day, steamed rice is the only way.
@@NonEuclideanTacoCannon I've tried the 'Alton Brown method' toast rice in skillet, pour 1.5x the volume of boiling water into skillet with rice, cover, turn off heat. Rice comes out sticky, almost gooey for me. I'm gonna try toasting, 3min par-boil, steaming on my next batch.
Dry roasting before boiling is how I make my Spanish rice. I can see how it would work well for fried rice as well.
I absolutely love fried rice that are roasted dry. I use just a small amout of oil so not to burn the rice in the pan, roast it until it turn completely opaque and white, about 10-15 min on high heat constantly stirring not to burn it. Then cook the rice. Labor intense but you get a lovely crisp outside with a moist inside. With finely ground meat (or soy-alternative), some corn, some green peas all fried and mixed with the rice, then fry all together for a short time (like in this video). My absolutely favorite dish to eat and has been for 20+ years since I learned to roast rice this way.
@@NonEuclideanTacoCannon I wonder if you can put the rice inside a vacuum chamber to accelerate the drying process, if you lower the ambient pressure to 10 pascal, water will start to boil at -50 C. Similar to how if you go up high in the mountain, where air pressure is lower, water boil at a lower temperature.
dude, you are an artist.
Well, he is French after all.
the notorious B.i.G has spoken true
He is.
An artistic series Alex. I hope you take up the Chef Samuel’s offer on learning dimsum.
Maybe narrow it down to Xiao long bao?
“Teflon for breakfast”
Reminds me of the morning my wife made me scrambled eggs with black pepper only to later learn she didn’t use any black pepper. That pan was immediately thrown out.
Dupont's special seasoning
I don't even touch that stuff when it's cold I'd never take it near heat. I mean how does that garbage even still exist in the world with what we know about it?
The good thing is that it's teflon... So it won't react with anything in your body.
@@UA-cam_is_complete-total_shit what’s so bad about it, I haven’t heard
@@SexyLicka well it was made as a coating for tacks originally and it cannot be broken down by any means possible, it is 7 carbon atoms in a chain, 5 was considered industactable, this normally wouldn't be a problem but the way its made when consumed it will attack to other atoms and will never release, so whatever you put into your body will all add up, a little no big deal but if you say consumed all of the coating from a pan or multiple man's it would gunk up your whole body in ways we can't imagine, ( some side effects are, cancer, birth defects in pregnancy, darkening of the white parts of the body eyed teeth bones, etc. ) the list is just never ending this is a man made super carbon chain which all that means is it attacks to nearly any atom in your body and never lets go. You are better off eating rust then eating teflon IMO, now they claim its safe if you don't take it above 432F° but if you scrape it off or if you accidently go above that temperature it becomes a slow killer. The sad part is too many people don't know this and restaurants don't care so people ingest this stuff far more often then they know. Not trying to scare you. Most fast food doesn't use this and if a restaurant would be using it then it wouldn't be a restaurant chain. 98% of the world already has some in them ( and the 2% is just cause some people Don't live in any society ) but simply put avoid it in your home and you avoid it as best you can, almost all black thin surfaces on cookware or sandwich presses or a lot of stuff that says non stick really any black coating that isn't cast iron with a black coating ( cast iron coating is wax and oil but also black ) id avoid with a 10 foot pole.
Great series Alex. You bring a level of passion to UA-cam that is sorely needed and for that I thank you.
What will you bring passion to in life?
Rinsing the rice in the bowl from the rice cooker, then cooking it in a strainer was amusing.
Whipping out the induction burner was quite the twist in this series. So awesome!
Well, if the induction burner is powerful enough it can produce as much or even more heat than a gas burner and, due to its make, it can react almost as fast as gas. Therefore an induction burner and a good quality carbon steel pan should give you similar results if you want to make stir fried rice to the larger burners and their wok.
how do u even use a cast iron for induction....
are there special cast iron pans for that?
@@Schnittertm1 When used with an induction heater the pan also works as the actual heating element. Some heat still dissipates from the pan to the ambience, but that's much less than the percentage of heat lost directly from flames of a gas burner or the heating plate of a traditional resistor-based electric range into the air. Based on my personal experience, an 2.2 kilowatt induction heater boils the same amount of water in the same pot faster than a 5 kilowatt gas stove. Some commercial-grade IH's have curved surfaces specially designed to match the shape of standard restaurant woks so that they're heated up more evenly and won't keep charring food laying at the bottom.
FANTASTIC series!
Hello check mark
That part about the “kid moving out” was so endearing. He loves his food so much!☺️
Alex, I love how deeply you dig into each niche and then apply it to within the realm of a home cook. Bless you for caring this much, and clearly, loving the process.
Chinese food demystified is one of my favourite channels and the cross over is everything!
I'm so confused. She literally rinses the rice in a rice cooker metal bowl then added extra steps with a steamer. No one steams rice in a colander. Chinese restaurants use giant rice cookers. Chinese people use rice cookers.
Alex... This is Amazing! While my husband and I have enjoyed the entire series... This last episode really impressed us because we were actually able to follow this in it's entirety, including how your friend showed us how to prepare the rice. It was so delicious!! Even with our mistakes, that I'm sure were there, this rice was so good! Better then restaurants which is saying something because we live in an RV kitchen haha! Thank you for this series! We are excited for the next!
i would like to say, for a person that only cooked fried rice for a month or 2. This fried rice looks like a perfect standard fried rice that we cook at home.
coming from a malaysian chinese
Yes... he can cook fried rice. He may even be able to cook chao fan. But nasi goreng? Can cook or not? 😜
@@zekapten1922 boleh, kenapa tak boleh pulak
Malaysian fried rice is hands down my favorite, so light, simple and packed full of flavor. Congratulations friend! Good job with your rice game.
@@zekapten1922 I'm sure he can. Traditional nasi goreng often uses the same type of wok that Alex used (the 'kuali'), but cooked on a much less powerful burner than he built (a standard butane or propane burner). It's just going to be a matter of ingredients. Although I would like to see Alex's reaction to cooking off belacan in his wok, especially indoors.
@@Vasharan Obviously I wasn't serious about it 😅. Nasi goreng literally just means fried rice, so for me, he's already passed. Although, yes seeing Alex get his hands on some belacan would be interesting, don't know if he would like it tho.
I've spent hours watching "how to make fried rice" videos on UA-cam, and I've never really got it right until your series. Amazing work.
I'd like to see him try something Mexican.
Oh god please no
@@cy2112cy why not?
Alex learns how to make mole, that would be an awesome series.
@@cy2112cy why not?
Salsa Is a must can he make authentic Salsa green and red? then make a dish using the Salsas
If you feel the need to extend this a little longer, you could always get into fried rice from other cultures suh as Indonesian nasi goreng which despite also being a type of fried rice (nasi goreng in fact translates literally to fried rice) it is quite different in flavour profile from the chinese style you've focused o
I agree. There are so many good styles of fried rice from all over the world. One that I like that I don’t think gets enough attention is a Central American fried rice called Gallo Pinto.
I have been looking, but you cannot find any good example of nasi goreng in France, so it will be very hard for Alex to learn.
@@MtJochem je has used the internet for research and travelled to meet with experts before, so I don't think that needs to be a limitation for him
My grandma used a cast iron skillet as a wok when she moved to Canada 55 years ago. she would fry the rice ingredients separately and combine at the end.
Fish & Chips in the UK, regardless of the weather, is the food of the Gods. Over my 74 years I have eaten F&C all over our wonderful land and never tire of them. Our waters have superb cod and haddock which other nations would love to plunder and we grow superb King Edwards. Alex, you should come over and treat yourself.
Really enjoyed the fried rice series, looking forward to your next project.
Really enjoyed this series. The amount of effort Alex went through when this is just a simple basic dish in every Asian family shows how great it is to learn about other cultures instead of hating them. Looking forward to the next one.
Hi Alex!
I’ve been watching you videos for years now. Thank you for waking up the chef in me. People are amaze of the food I cook and it’s good part because of you. I love your method, I see a lot a common point in the way I’m thinking and experiencing. Keep doing your amazing work, I’m travelling with you in your adventures.
Love from Quebec! Salut
Drill into Biryani.... the canvas is wide but its simply the hardest dish to perfect... specially "Kaachi biryani" means raw biryani.
Where he gonna set wood fire 🔥
hardest dish to perfect? isn't this when you throw a bunch of stuff in a sealed pot and just let it cook?
@@JesseS. it isn’t like that
@@JesseS. you noob need to do some research before you desecrate the legend of biryani... the thing is you can always over cook or undercook it that's why its hardest to perfect, specially when its a "raw biryani" i.e., meat rice all are raw
@@paulson2008 it looks like throwup when i google it
I love how you're able to make something so simple as making fried rice so intense, the series have been a real journey! Good job on the rice.
Such a great serie, thank you Alex!
Did this today for dinner and it turned out *Amazing*! The approach also worked perfectly with a heavy non-stick skillet such as Swiss Diamond ones, likely also with ceramic non-stick pans that are heavy enough to have good thermal mass.
Tried to avoid over heating the eggs, you can fry the egg just turn semi-solid and remove from the pan before fry the rice alone. Turn up the heat when individual rice start separated and the pull back eggs and spring onion to the pan to mix.
This is a perfect example of how the chef and not his tools are creating the dish. Very good series!
Hey Alex. I just ate my first t ever fried rice. Cooked on my old hotdog stand gasburner in a wok i seasoned after your instructions. Watched you try to perfect your food flipping skills and I tried to. Two wok sessions on and It was amazing. Thank you for your Inspiring videos that have made me more and more interested in cooking not only food but good food. Keep it up /Emil
I'm so sad now that i've seen all of your uploaded videos. You're truly an amazing guy with one of the most unique cooking/DIY content on youtube. I really could watch nothing else but your videos! Can't wait for more and I'm already excited what will be next! Keep it up Alex - you are the real GOAT! ✌🏽
Yes, this will help greatly with my cooking skills.
I immediately tried the steamed rice method after watching this. Absolute game changer. I made fried rice both faster and better than I’ve ever made. Front to back cooking time of 45 minutes including prep, steaming and stir frying.
This channel is some of the best food content on UA-cam currently
So true
Its indeed on the top of the list! Have a look at Marion’s kitchen channel - some good asian inspired recipes for us to make at home with our standard stove tops and pans. With some cute Australian accent as a bonus hehe
Oh my goodness Alex, I really admire your desire to get to the absolute answer. Your ability to dig deeper than I can imagine on a subject. Truly inspiring. I really enjoyed this series and look forward to your next research project. You capture it well. Thank you.
When I saw the colander, all I heard in my mind was Uncle Roger going: Haiyaa!
No MSG and no rice cooker…Haiyaa!!
Bruh same for all this ^^
It’s the only thing Uncle is wrong about. The colander is a saviour for rinsing rice! Well, I use a sieve, but you know. Same function.
I'd love to see how @uncleRoger is reacting to the series 🤣
Im so sick of this uncle roger , that guy is so wack and lame
Dude, the song during the setup: I can’t stop playing it. And that parboil-steam rice method is magical.
I just made this tonight for my family! I think my parents were confused at how much I was freaking out about the rice being so delicious though. Never going back to the old fried rice again
I love how this is so thoroughly explained! I do not have any of the standard items used to make steamed rice, yet had exactly the items your friend used to steam the rice - it came out perfectly! The fried rice part was the 'piece de resistance' Merci!
I would love to see Alex make a series on the perfect satay and peanut sauce.
Hi Alex, as a Hongkonger myself I'm extremely impressed by your determination to perfect this very dish. Here we grew up with this dish, I think you did even better than many of the local people! But what I'm trying to say is the egg, we never put the egg into the wok before everything else, as the high temperature will cook the egg immediately, and the longer the egg stays in the wok, the older (this is how we say overcooked egg) it gets. We usually heat the rice first, than add in the egg (you can use the spatula to push the heated rice aside, leave a room in the middle of the wok for frying the egg).
This series is one of my favourite, really enjoy watching your channel! Every episode is interesting and inspiring, thank you so much :D
Your combination of practicality and humor is excellent. I chuckled when you gently placed the egg on the work surface while unceremoniously plunking everything else down 😂 Thank you for the fantastic videos! 🍳🍚🔥
I have made fried rice a hundred times at home. The trick with steaming it instead of boiling just changed my life. This is incredible! Thank you very much, Alex
I learned some things I can apply when making my Japanese-American fried rice! Especially the steamed rice method.
rice for fried rice and regular rice for eating should be different, fried rice mostly use medium to long grain, need only small amount of water
I am a Malaysian who when I make fried rice, I will cook the rice in a rice cooker. I always sauté onions, garlic and chilli to start the fried rice. Then I would chuck in whatever fillings I have in hand like chicken or prawns or eggs and vegetables. Lastly the rice and seasoning.
Today, I follow all the steps shown in the video, including steaming the rice. Holy barnacles! It has elevated my Fried Rice / Nasi Goreng / Chow Fan game to higher levels.
I can't believe how simple the recipe is, but tasted much, much better.
Thanks for a wonderful series, Alex
Well done Alex! You are a master teacher and entertainer. Can't wait for your next series. Be well and stay healthy!
I can always feel the passion of cooking whenever i watch a video on this channel
"I'd love a stove with infinite btu. The sun is infinite btu......" This is me working on literally any project. Squirrel!
I was expecting the next video to be “harnessing the sun for next level fried rice”
You're my absolute favourite cook on UA-cam. The French passion about cooking is like the German passion about engineering. And as a Russian-German I love to watch your videos... :)
Alex have you done a paella that would still keep you in the field of rice and spain is open so maybe some travel too
that's exactly what I thought too! would be a perfect opportunity to show the difference in those two dishes (and would be a sunny place)
gla hopefully Alex see this I'm just saying it would be AMAZING
I was thinking the same!! Different rice and technique, with a special pan to cook it as well. But adaptable too. It would be a perfect serie!
Oh dear… don’t even go there… angry Spaniards will come… I am saying this as a person with a Spanish partner… God forbid to say the recipe has Spanish inspired flavours even… that starts a fire… if he doesnt do something right angry Spaniards will come after him…
@@katherinechu4581 Same could have been said about fried rice (for example uncle roger) or croissants…. Seems like Alex loves the risk of starting a shitstorm lol. So Paella would be absolutely perfect imo
This is the best series yet. I love rice in general, and this has upped my fried rice game considerably. The steamed rice is a game changer! I ran out of propane for my outdoor wok station, but I just made beautiful fried rice with fresh caught Colorado trout and herbs from out garden in my cast iron skillet. So great. Thank you for what you do!
You’re amazing! I love the amount of detail and research you put into every series 😍
I would absolutely LOVE a series about mushrooms. Mushroom cream sauce, toasted mushrooms, mushroom powder, mushroom soup and so in. How to grow, how to handle and get out all the flavours - bring some structure into the unlimited world of umami packend bunch of watery squish.
A beautiful and captivating series ended. Thanks for all Alex! You are pure inspiration in so many aspects.
Thought you said “he is not available” when referring to Anthony Bourdain and I was like “that’s a gentle way to put it”
I love the way you approach dishes in depth over time and share this journey with us. However after the other series lately i have to say i really missed this kind of video where you make it accesible for home cooks again and inspire us to be better cooks ourselves😊 thanks a lot! I‘ll be viewing and cooking with you more in the future!
Next episode: Alex cooks... ON THE SUN!
Thanks for doing this for us mortals who have no plans to build core strength to toss a freaking wok. You are mad mate. And I certainly love you for it.
Maybe try ceviche next, simple but most people don't know the technique and there's some science in there too.
Oh, that would be a fun journey.
This has been some of the best content I have ever seen on youtube. Loved every episode, thank you for covering one of my favourite dishes of all time in such a thorough fashion. Perfection!
when I found this channel I thought Alex was crazy !
now that I have watched a bunch of his episodes .....I know he is Crazy !
but in the good take over the world genius find the cure for cancer maniacal make you watch to the end of the video crazy ( meant to be a run on sentence)
keep making great content and we will watch.
He is so crazy- brilliant and fun. He has to be humble enough to be able to laugh at himself bc he knows he is a riot 😂 he is like Dr. Who in the kitchen 😂(10th and 11th)
Salut Alex, Thank you so much for your Fried Rice Season. I just followed all of what you and the chefs said.
So i did it basicly just like you in this Video. Wow The taste, the steam while putting it into your mouth. i added 1 thai chilly and a bit of lime juice. Heaven. Thank you so much. keep up the nice work!
I still don't understand why the egg has to go in first... Instinctively it makes much more sense to add it after the rice, so it can nicely coat the rice instead of having dry pieces of egg mixed in it.
It's a matter of taste, I think; if you prefer it well mixed, then put the egg in second. Alex was aiming for (I think) the "official cantonese style", which is something specific. I suspect putting the egg in second would result in something closer to paella, perhaps. Still good, but a different result, if you follow.
depending on where they came from, everyone's ideal fried rice is different. Some cultures do not want the egg to coat the rice to the degree you are referring to. I like most of my rice coated and then having some left over in little chunks. It adds texture and different flavour profiles when you are eating.
Hey, Alex. I know this comment is a day late so you probably won't see it, but in case you do I wanted to share how much this video means to me.
My first job ever was at a Japanese restaurant for 6.5 years. From when I was 16 to 22 I worked there. The Chinese couple that ran the restaurant and their sons essentially became my second family. I would dine with them on chinese new year and christmas every year and it was always a blast. In the last year I worked at the restaurant, I had been promoted from waiter to sous chef because I knew the menu front to back and knew the kitchen like my own home. There we had a wok and wok flame and I had learned to make perfect fried rice. It was insane to me how much different a wok made fried rice compared to making it at home with a nonstick skillet. Ever since I left that job the one skill I learned, making fried rice, was the only skill I could not take with me, as getting a wok stand would require owning my own home (landlords tend to not favor having a giant flame inside of your rented abode). Thanks to this, I've been able to recreate the fried rice and I couldn't be happier. It's not perfect by any means, but I bet I could get it there with enough tweaks. Thanks for bringing that back into my life.
@cameronphenix2096: finish off the fried rice with a dash of shaoxing wine, pool your ingredients at the end in the center and turn the heat up wait 30 seconds and plate.
I imagine the best way for Alex to clear his throat is to say "Rollercoaster".
With those French Rs said in the back of the throat, you're not wrong.
@@apokalypsecow9756 not the back of the throat but the roof of the the mouth you do it by sticking up your tongue on the back
@@thereinthedeep yeah, but it still feels weird to my American sensibilities
Awesome stuff. I have an electric stove and an aluminum wok, so to get the smoky flavor I do some bacon first, take it out, use the bacon fat to supplement the avo/canola oil, and add the bacon back in later. Some shrimp and adding eggs a bit later so they don't get so charred and it's perfect enough for me.
Perfect. This was my question after your wok hey journey
In many high volume kitchens I've worked, we've done it on a flat top, putting down the oil, then the rice, then the egg, then the filler ingredients and spices. It's an effective way of producing a large amount of fried rice immediately.
Thanks alex. I’m still waiting for the pasta series
Fantastic!! Simple detailed pros and cons of utensils and ingredients used resulting in super dishes. Love watching , so educational and so much fun, you're the best
5:00 I can hear uncle Roger screaming COLLANDER WHY COLLANDER PUT THAT AWAY
Alex, you did very much nicely wrapping-up this wonderful episode.
Honestly I liked the “cooking-skill and preparation instructions, exchange with other chefs” parts of the episode even over the construction aspects.
But you are an artist in many ways, can’t take that away from you.
Thank you for inspiring me once again.
I really look forward to what ever is coming next.
While you are at the topic already: I'd love a series where you adress the topic of Pans, Skillets etc. there are so many myths and urban legends around it. Everybody has a different (and very strong) opinion so a "scientific" approach from you would really help me out.
Loved this series! I was able to use your previous episode and get my fried Rice up to the next level!!! This one just confirms it! Thanks Alex!
If anyone is wondering, you can get that induction hob at IKEA.
Wow... What amazing serie this was!! 🙌🏻🙌🏻🙌🏻 Can't wait to see what you bring us next. Thanks man!
PERFECT EFR IS NO JOKE AND IS ALWAYS THE MAIN EVENT, THX SO MUCH FOR ALL YOUR EFFORT BRO… NEXT LEVEL. I USED A RUBBER SPATULAR FELT SO WRONG BUT THE CONTROL WAS GREAT IN MY VILROY NON STICK WOK…
This series has been so much fun to watch. All your series. The dives, the problems, the intrigue, the success, it's all extremely entertaining. I hope you love it as much as we, your viewers, do (Podcast season 3??? (Josh is not too busy making tacos, huh))
"The game is the game". - Avon Barksdale
“Sssssssssssssssshhhhhhhhhhhhhhhhhhiiiiiiiiiiiiiittttttt”. - Clay Davis
@@robspecht9550 LOL that character was hilarious
What a journey it's been. I actually discovered you from your first episode of this fried rice series. Went back to watch all of your older videos Alex wow. Watching you go through this journey has been such an eye-opener for me because we're still going through partial lockdown here in India and your videos have helped me go through this tough time. Looking at you makes me think I can do anything too. What a way to end the series though, absolutely inspiring.
ADOBO please~ the varieties of that dish is endless
One time I tried to make fried rice it came out like mush. the second time I used shrimp and it turned out mush and I got food poisoning(can't even eat shrimp anymore because of it). Im pretty confident to try again after watching your guide. At first I thought it was something that was a no brainer/simple. Boy was I wrong. Thanks Alex for the guide. I will be trying again soon.
Was thinking about making fried rice. But in a pan.
I use a carbon steel pan because unlike non-stick, it tolerates high heat and it's a little more responsive than cast iron. And with proper heat control and seasoning, it will be as non stick as a wok.
Do it
If you frequently cook, or at least plan to, toss away the non-stick pans what so ever. A well seasoned cast iron or carbon steel is just way too good.
In a sense, non-stick is a cheating product. It cheats those new who has fear toward cooking into a seemingly easy way (which actually is not) and stuck them there.
All you need to do with steel or iron, is to give them a little bit more time to heat up with oil before you cook. Medium heat for a few minutes should do. And it’s mostly just for the first a few times, once the cooker is ready, you just need to wash them BEFORE each time you use them, not after. That’s it. If for some reason the seasoned surface is worn, just do it over again. Not even difficult.
as long as ur pan really super hot, u can have smokiness flavor which usually get from wok
@@tipinwings There are only a few exceptions, where a Non Stick really makes sense, like with french omlette or something like that.
But yeah, for the absolute vast majority of tasks, carbon steel - casted or forged (basically thick or thin) are at least equals, often better, will last forever and will never season our dishes with a sprinkle of teflon.
The only other pan I'm regularry using is a stainless steel pan. Wich can't be seasoned and won't have as good non stick properties, but still great for searing stuff and I can see the fond on the botton. Wich is handy, because from the looks you can't decide if the fond is ready or burnt on a carbon pan. It doesn't have any coating as well and therefore pretty much lasts forever as well.
Thank you for such a passionate and wonderful series! Thoroughly enjoyed it as well as Chef Samuel and Stef's contributions!!
Has he done French Fries?, the Belgians are just next door.
Yes he has but it’s an old video of his
I randomly remembered that I enjoyed watching some of your videos a couple of months ago, but didn't remember your channels name.
Searched for "french sauce guy", it worked.
Love your style of filming, great work.
Maybe the real fried rice is the friends we made along the way?
Nooo! Don't let the series go! I just made my first fried rice, it's far from perfect, not even a 7 out of 10. I have so far to go, I can't do it alone.
i am Asian and i always make my fried rice using a frying pan 😂
@@X1348-n3n bold of you to assume
lmao same
Great series, I learned a lot and have already put it to use. Thanks for putting out great videos. Looking forward to what you do next!
You cannot make finale about Fried Rice without Uncle Roger reaction!
My thoughts exactly!
Hi Alex, Love your channel! Please do a series on classic bouillabaisse, that will be super!
Im picturing a man in a bright orange collard shirt yelling, "colander..colander... why does everybody keep using colander to make rice.... hiyahhh..."
I had always been a rice lover, specially de fried rice. I manage to prepare a really good rice tasted by Chinese friends. What I learned from them is that you must fried the vegetable first, than the eggs and finally de rice. I use a regular wok with flat bottom. I'm in Mexico. One thing I learned is that the way you prepare the rice works well.
Hi Alex, please submit your series to uncle roger to get his opinion about your fried rice. I think it may be fabulous
I love it. I've recently started really enjoying Vietnamese Fried Rice. It's a whole different animal. Fragrant and delicate, almost bringing in some of the sort of flavours you get in Thai cuisine, yet still in a fried rice, which I often do have on it's own, as the whole dish.
Which reminds me, if you ever feel like getting your meatballs properly perfected(!), so far you have missed a trick! Not tomato sauce... But Spanish style Saffron Sauce. Mmm, heavenly. It's rich, it's unctious and it's heartwarming.
Alex -> how about you do a collab with uncle Roger on this? I wonder what he says!
i was waiting for him to show up in the series not gonna lie!
You do realize Uncle Roger is a comedian right ? What insights could he give ? Alex went to chefs who are top of their field for advice and now you want a comedian ?
@@flameguardian5108 he's been collaborating with a few chefs and it's still great and funny content even if he's not a chef himself.
Following your recipe is the best fried rice I’ve ever made. Period.
Alex used a reference from the Wire.
My life is complete now
I just tried this, but instead of what they did washed and parboiled the rice in the colander, then covered and proceeded to steam. The idea of boiling water twice drove me nuts. Worked for me.
Alex, thank you for you inspiration brother ❤️. Love this show.
If you don't want to move on just yet, try mastering Omurice. Fried rice with a Japanese take on a classic French omelet.
Kichi Kichi Omurice haha
Alex - thank you so much for all the hard work that went into this (saved me a lot of time and money) made my first Chicken Fried Rice today based on this technique and was really nice.
Uncle Roger:
Hauuuyaa, no garlic, no msg, no rice cooker, no wok. Why you hate fried rice??? Why???
new video on my birthday. i love fried rice. i fail at making it. i have cast iron pan. i will try it! thank you for this series. food experiments are what it is all about :) cheers