Made this last week. Absolutely lovely, full of flavour. The best part was after feeding 3 adults, there was enough leftover for lunch the next day, or so I thought. The midnight snackers struck, and by the next morning, it was all gone.
Extraordinary ... just made this (with plain brown rice) and the aroma, taste, and texture are exactly what I remember from my hometown Chinese restaurant in the 1960's ... and I know they _fried_ their fried rice. This is easy to make, plentiful, and deeply satisfying - thank you, Chef John!
Just made this again with a crapload of ginger. The smell that filled my apartment the moment I peeled the foil away was breathtaking. I think the recipe does benefit from some additional sharpness, since with the ham and soy sauce and veggies it's mostly sweet and savory. The ginger cuts through the richness really well and just brightens the whole thing. Also the half hour to bake it is much more than enough time to scramble a couple eggs to fold in before the final crisping step, although you do get a few charred egg curds near the surface that may or may not be desirable. If you're shrewd about it you can probably bury all the curds just below the surface after folding, but for me that's more effort than I care to put in.
I made this for breakfast with some modifications: - Toasted the raw rice in the oil in a sauce pan on medium heat until lightly brown - Instead of ham used small shrimps I had to use up soon - Instead of chicken stock, made a stock using the shrimp shells and a bit of knorr chicken bouillon (aka the one with msg) - Skipped the peas since I didn't have any. - Topped with over easy egg and slices of avocado It came out amazing! slightly like paella. Thanks Chef John for all these years of cooking videos. I feel like I kinda know what I'm doing in the kitchen now.
Chef John, you probably won’t see this comment, but I just wanted to say, video recipes are 10X better than written ones, and your video recipes are best of all. I’ve made many of your recipes and they ALL come out spectacular! Any time I’m looking to make something new, I always check your channel to see if you’ve got a recipe for whatever I want to make. You almost always do! And sometimes I just troll through your videos and stumble across a recipe I want to try. I’ve learned a lot about cooking. Thanks for all these recipes! Never stop! 😊👍
Very nice way to make fried rice. 👌👌👌 Instead of a poached egg, I would make some scrambled eggs, mix them into the cooked baked rice, after taking the rice out the first time, and then do the optional baking step to crisp up the top.
Sorry just have John this is an American living in Taiwan. I never put poached eggs in fried rice. I do like your baked fried rice I think it's more like a fancy style fried rice. If you want to put a Friday again I recommend cooking the egg yolk a little longer. There are a lot of people that don't like poached eggs. I love your channel by the way
I watched this video for the first time today and immediately tried it to see if Chef John's claims were too good to be true. I've struggled with fried rice for years. It. Was. Amazing. Hats off to you, Chef John. Thank you from the bottom of my fried-rice-loving heart...
Looks easy and delicious! I always appreciate how succinct your videos are - no 'fluffing' of the content with meandering stories or silly graphics - just great shots of the work to be done to achieve tasty nirvana. Thanks, Chef!
I made this on a Dutch oven with a nice lid. I used frozen vegs, frozen meatballs, peppers and onions and the oils, and broth mixture. I was very interested on the technique since I know how to make rice in other ways. It came out very nice. Highly recommend. 👍
Arily ohhhhhh my God....my mother used to buy the little 75 foot rolls or whatever....as soon as I got my own kitchen, I was stocking multiple rolls of 200 foot heavy duty. I go through a lot of foil.
its true that foil (especially when its heavy) is a nice thing for some recipes, but this dish can also be made in a pot or a casserole with a lid , think of the environment ppl ! aluminium uses tons of energy and toxic substances to produce... sorry i'm a little bit of an environmentalist. healthy food grows on a healthy planet only !
I made this yesterday and I didn't have heavy tin foil so I used my Le Creuset pan with the lid and it turned out perfect, thank you for this recipe it is so good. And it really does taste like fried rice.
Made this for dinner this evening and followed to the t the recipe except I had some fresh pineapple that I diced in between the rest and the final bake! My wife loved it and will make again with another protein. Thanks Chef John love your videos and take on food prep!
I tried my own spin on this and it was some of the best rice I've ever had. I used chili oil and fresh chilies, along with chicken breasts strips. It so adaptable, you can practically put whatever you want in it and it'll still turn out extremely nice while only taking 10 or so minutes to prep.
As a bona fide Chinese person, I truly wanted to be offended by the flagrant and gleeful disregard for anything even remotely resembling authenticity in this recipe. Really, I did. But it turns out this actually looks simple and effective and delicious, and Chef John does us a solid by admitting it's basically a rice pilaf, and I'm really looking forward to trying this myself. Well played, Chef John.
AHHHH!!!! I've been making Chef John's "how to make perfect white rice" ahead of time for years and making fried rice in the skillet an hour later. How long have you been keeping this from us!?!
I don’t usually get worked up. But, being a fake connoisseur of cooking Asian food in my home, I was so stressed by your amounts of sesame oil! I was so relieved when you explained that it was a mild oil (something I didn’t know about. Remember, fake connoisseur). My sesame oil is so strong and can overpower so many dishes with its nutty goodness.
I made your recipe last night. Very good! I was very surprised at the difference between the smell and the taste. My wife isn't fond of a lot of garlic, but she liked it as well. One suggestion, if you don't have a fan in the kitchen, wait until you can open the windows before you make it. The smell is very strong.
"...which, in fairness, is one of the easiest types of Nirvana to achieve." lol I love you, Jon. You make my days better. :) ...even if you make me miss my restaurant...
IF you 'roast' the rice after adding the oil, by stir frying it IN the roasting pan; the flavor profile will BE fried! 'Deglaze' AND cook, with stock mixture. I cannot wait to finish it off using your method. I have been 'frying' raw rice and then deglazing and cooking in stock for years. Quickly, after fried rice, and before adding stock, put in flavoring, being careful not to burn, just before deglazing. I have been using an onion heavy, hot pepper basque chutney/salsa. So heavenly, I wanna pass out, it is SO good. Dehydrated mushroom mix awesome too, USE the soaking water to deglaze AND cook; you get the idea. Rice cooks so much faster in this manner too, in 20min. Total. Love your recipes and your delivery! Wonderful ideas!
i nice tablespoon of oyster sauce and equil amount to the garlic of ginger makes a great taste also . scrambled eggs iadded just before the last few mins put into it. i love Jasmine rice as my rice.
And growing up in Hawaii I was told by my Japanese friends that fried rice was basically leftover dinner stuff made into a breakfast meal and (ick) sometimes had fish in it. Spam became the norm in Hawaii and Even McDonald's had it and Portuguese sausage in it's breakfast menu. a little old man in Straub hospital's cafeteria made a fantastic fried rice many came to eat before work even though they didn't work at or near the hospital.
You know, I really need to learn to plan my viewing of these videos. Not hungry at all, then you post things like this and suddenly I'm starving. This looks amazing. Going to have to make this.
As a single mom, who wants to serve her hungry horde of kids something freshly cooked dinner every day despite my fulltime job, I have to thank you from the bottom of my heart. Dishes, that take no time to prepare and can be tossed into the oven, while I assist with homework, do the laundry and cuddle the kids, save me from going crazy (or end up buying fast food). Thank you, Chef John!
@@shevalazaros4427 That's very sweet of you to say, but I'm most certainly not. I just love my children more than anything else in this world, and try my best to brighten up their lives, bringing joy and warmth into our home and help them cope with their father's death while being constantly tired myself. I'm just doing my best to fail quietly and out of sight. ;)
I'm going to make this a day ahead and reheat and crisp it in a skillet tomorrow, and add an oriental egg omelet to chop up in it. Need the oven to make oven baked teriyaki pork country ribs to go with. Also gonna add some ginger to the rice. Excellent as usual Chef John!
Made this last night. O.M.G. An instant favorite. Used all the oil, added left-over rotisserie chicken, a few squirts of hoisin sauce and stirred in 3 eggs scrambled before the final baking. Will be making this over and over and over.
I was baby sitting my nephew and he was crying uncontrollably. I needed some inspiration on what to cook during the weekend. I decided to view one of your videos... for some reason the tone of your voice silenced him and he eventually went to sleep. I decided to keep your videos playing continuously on random while I baked those superior cheesecake flans which turned out phenomenal. Thank you kind sir and continue doing what you do best!
WOW - never thought about fried rice (with ham) and a poached egg for brunch - but now I have something to do next Sunday - bet this will go amazing with Mimosas for the gang. Thanks Chef John!
This is amazing timing, because I have fried rice on my menu planning for tomorrow night and I'm totally going to try it this way. Thanks Chef John! You have no idea how much easier you make my life with your technique videos. 😊
I've been making this many times over these last few weeks, and oh man is it fantastic. It's become one of my best staples. I made a few personal adjustments if anyone wants some inspiration. I add minced/grated ginger in with the garlic. I use red onion instead of green onion, I add sweet corn to the vegetable mix, as well as some edamame beans along with the green peas. I add a little bit of rice vinegar and a teaspoon of honey/brown sugar to the stock mixture. Then since I leave out the ham, I make some quick scrambled eggs when the rice comes out of the oven. By the time it's finished cooking I can uncover it and fluff while mixing in the eggs. Then finally finish under the broiler. It's absolutely heavenly, and I make a massive casserole dish every time so I can have it for a few days. This recipe has truly been a life-changer for me. Thanks, Chef John!
Haha! Chef John is a master of keeping the references just vague enough that if someone were to call him out for obscenity, he's left just enough room to sneak out the backdoor...."Yeah, I worked at Bed Bath & Beyond in pillows through college, fluffing was pretty much my job description....Oh I'm sorry, what did YOU think I meant!?"
I have made a few of your recipies and have never had one problem. I come here to look for ideas because I know what ever I pick will ne good. Thank you Chef John
I've never had problems with fried rice on the stove, but this method is a perfect one since not only there's no way of failure here, but also you have time to prepare some other dish in those 42 minutes [or 52 if the browning the top is done]. Definitely something to try when you're out of time.
I like that idea. Switch up the vegetables a little. I hate my rice to be gooey in jambalaya. Maybe brown the meats before adding them in. I'm curious, have you tried it?
I have given up on rice. I've spent so much time and effort trying a ton of methods to make good rice and I simply cannot do it. So thankful for this video.
A good dish of fried rice is dependent on the caramelization of the steamed rice in the wok over high fire, which gives it that special flavor. Your method is not fried rice but baked rice. You will never get that flavor you have it at Chinese restaurant. No way.
I am definitely trying this for sure. I hate mushy peas so they won’t be add in thawed till just before the crisping stage. I have elderly parents so chili paste will have hoisin sauce instead. I also don’t have a palette for different oils, they seem to make me nauseous. So a generous amount of veg oil will have to do. I can tell all ready this will be a favorite in my household. I’m sooo glad Chef John for this recipe.
You should try a microwave rice cooker. They are maybe $10, so a lot cheaper than an electric one. 1 cup of rice, 1.5 cups of water, 11 minutes on HIGH, then leave it there for a few minutes and DONE!
Thank you so much for this easy pea-sy Rice 🍚 dish!! Looks delish! And thank you also for mentioning the importance of heavy duty foil...so very true!!! Another great video!!
Yep, if you are in a rural area where your grocer doesn't stock many ethnic items such as korean chili paste, etc... heinz chili sauce works well, and you can use it with horseradish for a good cocktail sauce for shrimp, etc...
I had a lot of trouble making good rice on the stovetop for years. I tried rinsing the starch off the rice before I put it in the pot, adding margarine or oil to it, but I just couldn't get it to come out good on a consistent basis. It turns out that the trick was to let it cook for longer. Instead of cooking the rice for 20 minutes like the directions say, I started cooking it for 30 minutes instead. Now all the rice I've made since then is wonderfully tender.
for those out of the know, that Korean chili paste is in all likelihood Gochujang, which, if you like spicy food, you need in your kitchen, its so amazing on so many things
I'm always looking for more ways to eat sesame oil! I recently discovered how amazing it is and how incomplete my life was without it. Please make more vids with sesame oil to help my addiction.
Check out the recipe: www.allrecipes.com/Recipe/272494/Baked-Fried-Rice/
Chef John. I Love you.
This looks delicious. Will definetly give it a try
Made this last week. Absolutely lovely, full of flavour. The best part was after feeding 3 adults, there was enough leftover for lunch the next day, or so I thought. The midnight snackers struck, and by the next morning, it was all gone.
Extraordinary ... just made this (with plain brown rice) and the aroma, taste, and texture are exactly what I remember from my hometown Chinese restaurant in the 1960's ... and I know they _fried_ their fried rice. This is easy to make, plentiful, and deeply satisfying - thank you, Chef John!
Just made this again with a crapload of ginger. The smell that filled my apartment the moment I peeled the foil away was breathtaking. I think the recipe does benefit from some additional sharpness, since with the ham and soy sauce and veggies it's mostly sweet and savory. The ginger cuts through the richness really well and just brightens the whole thing.
Also the half hour to bake it is much more than enough time to scramble a couple eggs to fold in before the final crisping step, although you do get a few charred egg curds near the surface that may or may not be desirable. If you're shrewd about it you can probably bury all the curds just below the surface after folding, but for me that's more effort than I care to put in.
I made this for breakfast with some modifications:
- Toasted the raw rice in the oil in a sauce pan on medium heat until lightly brown
- Instead of ham used small shrimps I had to use up soon
- Instead of chicken stock, made a stock using the shrimp shells and a bit of knorr chicken bouillon (aka the one with msg)
- Skipped the peas since I didn't have any.
- Topped with over easy egg and slices of avocado
It came out amazing! slightly like paella.
Thanks Chef John for all these years of cooking videos. I feel like I kinda know what I'm doing in the kitchen now.
"Well played, Universe."
I'm saving that for my tombstone.
😂
Chef John, you probably won’t see this comment, but I just wanted to say, video recipes are 10X better than written ones, and your video recipes are best of all. I’ve made many of your recipes and they ALL come out spectacular! Any time I’m looking to make something new, I always check your channel to see if you’ve got a recipe for whatever I want to make. You almost always do! And sometimes I just troll through your videos and stumble across a recipe I want to try. I’ve learned a lot about cooking. Thanks for all these recipes! Never stop! 😊👍
Very nice way to make fried rice. 👌👌👌
Instead of a poached egg, I would make some scrambled eggs, mix them into the cooked baked rice, after taking the rice out the first time, and then do the optional baking step to crisp up the top.
Great idea! I also wonder if making wells for raw eggs and then crisping the top would work, or if the eggs would soak in too far to cook enough.
@@danielleanderson6371 With how separated the individual rice grains were most of the egg would probably pass right through to the bottom.
Very good idea!
I was thinking the same. Egg throughout is so good.
Sorry just have John this is an American living in Taiwan. I never put poached eggs in fried rice. I do like your baked fried rice I think it's more like a fancy style fried rice. If you want to put a Friday again I recommend cooking the egg yolk a little longer.
There are a lot of people that don't like poached eggs. I love your channel by the way
I watched this video for the first time today and immediately tried it to see if Chef John's claims were too good to be true. I've struggled with fried rice for years. It. Was. Amazing. Hats off to you, Chef John. Thank you from the bottom of my fried-rice-loving heart...
Looks easy and delicious! I always appreciate how succinct your videos are - no 'fluffing' of the content with meandering stories or silly graphics - just great shots of the work to be done to achieve tasty nirvana. Thanks, Chef!
I made this on a Dutch oven with a nice lid. I used frozen vegs, frozen meatballs, peppers and onions and the oils, and broth mixture. I was very interested on the technique since I know how to make rice in other ways. It came out very nice. Highly recommend. 👍
Rule of thumb on buying foil. When your in the store and you pick it up...if it's light, it isn't right...if it has some weight it's great. lolol
Arily damn right. *light* foil is for communists and castration victims
or "if it weighs a ton, you're done"
Arily ohhhhhh my God....my mother used to buy the little 75 foot rolls or whatever....as soon as I got my own kitchen, I was stocking multiple rolls of 200 foot heavy duty. I go through a lot of foil.
its true that foil (especially when its heavy) is a nice thing for some recipes, but this dish can also be made in a pot or a casserole with a lid , think of the environment ppl ! aluminium uses tons of energy and toxic substances to produce... sorry i'm a little bit of an environmentalist. healthy food grows on a healthy planet only !
@@tinygriffy My favorite things are made from aluminum. Foil...AR15 receivers...and beer cans.
I made this yesterday and I didn't have heavy tin foil so I used my Le Creuset pan with the lid and it turned out perfect, thank you for this recipe it is so good. And it really does taste like fried rice.
Up an hour and 12,000 views! Chef John, you are a star. Rock on!
Made this for dinner this evening and followed to the t the recipe except I had some fresh pineapple that I diced in between the rest and the final bake! My wife loved it and will make again with another protein. Thanks Chef John love your videos and take on food prep!
I tried my own spin on this and it was some of the best rice I've ever had.
I used chili oil and fresh chilies, along with chicken breasts strips. It so adaptable, you can practically put whatever you want in it and it'll still turn out extremely nice while only taking 10 or so minutes to prep.
As a bona fide Chinese person, I truly wanted to be offended by the flagrant and gleeful disregard for anything even remotely resembling authenticity in this recipe. Really, I did. But it turns out this actually looks simple and effective and delicious, and Chef John does us a solid by admitting it's basically a rice pilaf, and I'm really looking forward to trying this myself. Well played, Chef John.
AHHHH!!!! I've been making Chef John's "how to make perfect white rice" ahead of time for years and making fried rice in the skillet an hour later. How long have you been keeping this from us!?!
I don’t usually get worked up. But, being a fake connoisseur of cooking Asian food in my home, I was so stressed by your amounts of sesame oil! I was so relieved when you explained that it was a mild oil (something I didn’t know about. Remember, fake connoisseur). My sesame oil is so strong and can overpower so many dishes with its nutty goodness.
One of my absolute favourites, Chef John! Kudos!! Worked out marvelously in my kitchen.
I made your recipe last night. Very good! I was very surprised at the difference between the smell and the taste. My wife isn't fond of a lot of garlic, but she liked it as well. One suggestion, if you don't have a fan in the kitchen, wait until you can open the windows before you make it. The smell is very strong.
"...which, in fairness, is one of the easiest types of Nirvana to achieve."
lol
I love you, Jon. You make my days better. :)
...even if you make me miss my restaurant...
IF you 'roast' the rice after adding the oil, by stir frying it IN the roasting pan; the flavor profile will BE fried! 'Deglaze' AND cook, with stock mixture.
I cannot wait to finish it off using your method.
I have been 'frying' raw rice and then deglazing and cooking in stock for years.
Quickly, after fried rice, and before adding stock, put in flavoring, being careful not to burn, just before deglazing. I have been using an onion heavy, hot pepper basque chutney/salsa.
So heavenly, I wanna pass out, it is SO good.
Dehydrated mushroom mix awesome too, USE the soaking water to deglaze AND cook; you get the idea.
Rice cooks so much faster in this manner too, in 20min. Total.
Love your recipes and your delivery!
Wonderful ideas!
"Use a spoon or any other stirring device"
*Uses a wangjangler*
Looks up wangjangler
OH
YSAC!
We have reached a new level
OMG! Those are tied for the best cooking videos with Food Wishes!! Wangjangle!
I come for the recipes, but stay for the entertainment...one of the best comedians on UA-cam, or any other tube for that matter
I just made this and it surpassed my expectations. So delicious, easy; I may not fry frice again. Yum. Thanks chef. Jon
Made this for supper last night with a few personal modifications. Awesome dish. Wife and son loved it. Thanks!
Between the Heidi Fleiss comment, achieving Nirvana comment and that runny egg yolk, I am very very happy!!! Great vid Chef John!
I lost it at Heidi Fleiss. 😄
Fried rice that takes x10 the amount of time to create, and yet yields the same flavor. Interesting concept - I approve.
I have made this so many times absolutely delicious
i nice tablespoon of oyster sauce and equil amount to the garlic of ginger makes a great taste also . scrambled eggs iadded just before the last few mins put into it. i love Jasmine rice as my rice.
And growing up in Hawaii I was told by my Japanese friends that fried rice was basically leftover dinner stuff made into a breakfast meal and (ick) sometimes had fish in it. Spam became the norm in Hawaii and Even McDonald's had it and Portuguese sausage in it's breakfast menu. a little old man in Straub hospital's cafeteria made a fantastic fried rice many came to eat before work even though they didn't work at or near the hospital.
My food wish is a recipe using black garlic!
Also this dish looks delicious! (as usual)
Great job Chef John!
You know, I really need to learn to plan my viewing of these videos. Not hungry at all, then you post things like this and suddenly I'm starving. This looks amazing. Going to have to make this.
LMAO🤣🤣🤣 the same happens to me
Apparently Chef John knows when you are making one of his recipes so he uploads a new one for you to make tomorrow.
As a single mom, who wants to serve her hungry horde of kids something freshly cooked dinner every day despite my fulltime job, I have to thank you from the bottom of my heart. Dishes, that take no time to prepare and can be tossed into the oven, while I assist with homework, do the laundry and cuddle the kids, save me from going crazy (or end up buying fast food).
Thank you, Chef John!
you sound like the best mom.
@@shevalazaros4427 That's very sweet of you to say, but I'm most certainly not. I just love my children more than anything else in this world, and try my best to brighten up their lives, bringing joy and warmth into our home and help them cope with their father's death while being constantly tired myself. I'm just doing my best to fail quietly and out of sight. ;)
_You are, after all, the McLovin of your Fried Rice In The Oven!_
Good one!
This sounds like a great recipe. Super easy and delicious, and tailored for people like me who can't cook rice! I'd love to make this for dinner
After all, you are the Vanilla Ice, of your baked fried rice.
I'm going to make this a day ahead and reheat and crisp it in a skillet tomorrow, and add an oriental egg omelet to chop up in it. Need the oven to make oven baked teriyaki pork country ribs to go with. Also gonna add some ginger to the rice. Excellent as usual Chef John!
My day is now instantly better, I am the darius guice of my oven fried rice
By your comment I can tell Chef John is having an effect on you....... and that's good.
@@RUHDD4HVN what kind of effect?
You are the Fluffer of your Baked Fried Rice Supper.
This is hands down my favorite rice recipe to make. Going to make it for dinner tonight.
IT LOOKS DELICIOUS!!!
I can hardly wait to try this! Fantastic! 😀
Made this last night. O.M.G. An instant favorite. Used all the oil, added left-over rotisserie chicken, a few squirts of hoisin sauce and stirred in 3 eggs scrambled before the final baking. Will be making this over and over and over.
I'm going to try this with my recipe for kimchi fried rice!!
Ray Martin I just came here to say that! I do live my kimchi fried rice fried.. but will give this a go for sure!
I was baby sitting my nephew and he was crying uncontrollably. I needed some inspiration on what to cook during the weekend. I decided to view one of your videos... for some reason the tone of your voice silenced him and he eventually went to sleep. I decided to keep your videos playing continuously on random while I baked those superior cheesecake flans which turned out phenomenal. Thank you kind sir and continue doing what you do best!
"In the business is known as *"fluffing"*
*_HE KNOWS EXACTLY WHAT HE'S SAYING._*
So does Heidi Fleiss
WOW - never thought about fried rice (with ham) and a poached egg for brunch - but now I have something to do next Sunday - bet this will go amazing with Mimosas for the gang. Thanks Chef John!
Nice idea, and it would look good on the table.
By the way, you are the Posh Spice of your fried rice.
It’s rare you can acknowledge someone who is the best at what they do. And that’s exactly what you are Chef John!!! Thanks for all the great work.
I like to mix in kimchi 👌👌 very delicious sir
This is amazing timing, because I have fried rice on my menu planning for tomorrow night and I'm totally going to try it this way. Thanks Chef John! You have no idea how much easier you make my life with your technique videos. 😊
@5:45 OK, I was SO relieved when he said that I was like “Omg, that was WAAY too much sesame oil”😂😂Nice save, Chef John 👌🏾
He probably has a cheap blended oil not real chinese toasted oil or Turkish 100% oil
I've been making this many times over these last few weeks, and oh man is it fantastic. It's become one of my best staples.
I made a few personal adjustments if anyone wants some inspiration.
I add minced/grated ginger in with the garlic. I use red onion instead of green onion, I add sweet corn to the vegetable mix, as well as some edamame beans along with the green peas. I add a little bit of rice vinegar and a teaspoon of honey/brown sugar to the stock mixture. Then since I leave out the ham, I make some quick scrambled eggs when the rice comes out of the oven. By the time it's finished cooking I can uncover it and fluff while mixing in the eggs. Then finally finish under the broiler.
It's absolutely heavenly, and I make a massive casserole dish every time so I can have it for a few days. This recipe has truly been a life-changer for me. Thanks, Chef John!
Chef John Dad jokes are a plane of existence all by themselves. (In an amazing way)
I just love it, how Chef John has started posting these cheaper recipes for us not-rich-enough-to-by-beef -people. THANK YOU CHEF!!
I think this dish is begging for some chilli oil drizzled on top at the end 😍
Have to agree w Chef John on the runny egg, always adds another level, yumm!
Haha! Chef John is a master of keeping the references just vague enough that if someone were to call him out for obscenity, he's left just enough room to sneak out the backdoor...."Yeah, I worked at Bed Bath & Beyond in pillows through college, fluffing was pretty much my job description....Oh I'm sorry, what did YOU think I meant!?"
Haha, "BackDoor"!😂
@@lynnwilhoite6194 I just meant it metaphorically, you know...like to dodge. What did YOU think I meant!?
Hahahahahaha! Ummmm, nuthin! 😁
I have made a few of your recipies and have never had one problem. I come here to look for ideas because I know what ever I pick will ne good. Thank you Chef John
A winner. I'll definitely give this a try in the very near future.
I wonder how the technique might work with jambalaya.
What a great recipe, thanks Chef! Easy recipes like this are pure gold
Beautifuly done 😍😍
Hey I know you
tried this last night . what an easy cracking way to do rice. tks chef John.
My food wish is West African peanut butter soup with fufu
I love your recent easy one pot recipes!
I was just looking into more rice dishes...
Making this with Pepper steak tomorrow... 😳
Nice!!!
I've never had problems with fried rice on the stove, but this method is a perfect one since not only there's no way of failure here, but also you have time to prepare some other dish in those 42 minutes [or 52 if the browning the top is done]. Definitely something to try when you're out of time.
this could turn into an easy Jambalaya if we put raw chicken and sausage and just add some cooked shrimps at the end
I like that idea. Switch up the vegetables a little. I hate my rice to be gooey in jambalaya. Maybe brown the meats before adding them in. I'm curious, have you tried it?
Chef...no matter what you say, this is BAKED rice. Your awesome and I've been inspired many times by your videos.
You are the Vanilla Ice, of your Easy Fried Rice.
I made this tonight and it came out perfect. You truly are a mastermind Chef John.
“Plane that you want to exist” unlike all the grounded 737’s! Well spoken Chef John.
Im so glad you mentioned that this is pretty much rice pilaf. And you are so right about heavy duty foil.
totally gonna do this for the next potluck at work
This is one strange and wonderful dude. The voice plus the awesome recipes is nuts. Bravo chef John.
The voice = one thing. Plus the recipes = second thing. Now you need a verb for this plural. Are, not is. Got it?
Heidi Fleiss of lubricating your rice... OMG! LMAO! That was AWESOME!
Words I never imagined hearing in my lifetime! LOL!
And fluffing, to boot...omg.
Snickering through this whole video.
And "money shot."
Heidi Fleiss of LUBRICATING your rice! That takes the cake for lines! Love it!
this next day fried like a pancake with egg and sausage would be a great breakfast.
I have given up on rice. I've spent so much time and effort trying a ton of methods to make good rice and I simply cannot do it. So thankful for this video.
Money shots and fluffing, a whole new meaning to food porn
AlabasterJazz don’t forgot the oil lubricant
@@hopecotney510 And the Heidi Fleiss reference. He's from the SF Bay area, the most oversexed place on the planet.
Wow 😍I never knew rice can cook in the oven ..looks delicious
A good dish of fried rice is dependent on the caramelization of the steamed rice in the wok over high fire, which gives it that special flavor.
Your method is not fried rice but baked rice. You will never get that flavor you have it at Chinese restaurant. No way.
I am definitely trying this for sure. I hate mushy peas so they won’t be add in thawed till just before the crisping stage. I have elderly parents so chili paste will have hoisin sauce instead. I also don’t have a palette for different oils, they seem to make me nauseous. So a generous amount of veg oil will have to do.
I can tell all ready this will be a favorite in my household. I’m sooo glad Chef John for this recipe.
You are, after all, the Miami Vice of your poser rice😎
Also, I'm most definitely a member of the goopy rice gang😔
You should try a microwave rice cooker. They are maybe $10, so a lot cheaper than an electric one.
1 cup of rice, 1.5 cups of water, 11 minutes on HIGH, then leave it there for a few minutes and DONE!
I made this tonight and Chef John don't lie! Baked fried misnomer worked...ty, Sir Chef
You are the Kimbo Slice of your Baked "Fried" Rice.
so... dead?
@@stocktonnash You are the Preparation H of your Chris H.
Feta Cheezz yikes. don’t quit your day job to be a writer.
@@stocktonnash Feta Cheezz has left the chat.
May he Rest In Peace.
Thank you so much for this easy pea-sy Rice 🍚 dish!! Looks delish! And thank you also for mentioning the importance of heavy duty foil...so very true!!! Another great video!!
Essentially this is how Chinese restaurants do it in large amounts.
No its not
Yep, if you are in a rural area where your grocer doesn't stock many ethnic items such as korean chili paste, etc... heinz chili sauce works well, and you can use it with horseradish for a good cocktail sauce for shrimp, etc...
"at least in this business..." i haven't laugh/coughed in a while.. ty chef john
I had a lot of trouble making good rice on the stovetop for years. I tried rinsing the starch off the rice before I put it in the pot, adding margarine or oil to it, but I just couldn't get it to come out good on a consistent basis.
It turns out that the trick was to let it cook for longer. Instead of cooking the rice for 20 minutes like the directions say, I started cooking it for 30 minutes instead. Now all the rice I've made since then is wonderfully tender.
😁 this is gluten free! I can cook and eat this...
As long as the soy sauce is gluten free.
@@justinm2697 I use gluten free soy sauce
At first I was so opposed to the idea but it ended up looking fun & totally worth it.
"Which in the business it's known as fluffing. At least in _this_ business." 😂😂😂😂😂😂
for those out of the know, that Korean chili paste is in all likelihood Gochujang, which, if you like spicy food, you need in your kitchen, its so amazing on so many things
"either way I hope you give this a fry soon!"
Made this tonight, the best ever baked "Fried" rice ever. Followed by using different ingredients as well, including ginger paste.
on the roll of notification squad
i know you liked the comment chef john lol
I'm always looking for more ways to eat sesame oil! I recently discovered how amazing it is and how incomplete my life was without it. Please make more vids with sesame oil to help my addiction.