Looks yum! Have shared yesterday's with my grown-up children, as they will love the simplicity of your cooking instructions, as do I, and hopefully cook more at home 🤔🙄🥴 lol 💜
Hello Shu! (I read your great website ;-) 👏👏👏I can't thank you enough! I made your fried rice last evening - it was fabulously delicious! I've been doing an Anglicised version for years - it was OK, but still not Chinese Fried Rice. Now, with one simple dish, you've actually revolutionised my 'Chinese' cooking! ❤❤❤
There was this Chinese Restaurant in the city I used to live in. I was 15yrs old when my mom & dad started taking us there. I brought my kids there to, my oldest is 33yrs now. Sadly, they retired a few years ago. They had the absolute best: Chicken Fried Rice, Chicken Almond Ding, and of course the Egg Rolls which were fantastic. I have been looking for a place that is even half as good as they were and recipes. Their Chicken Fried Rice was darker, it had bean sprouts in it, and some other stuff I can't remember it all. I think it had oil in it too. But I'd love a good Chicken Fried Rice, Chicken Almond Ding, and of course Egg Roll recipes. Would you be willing to make any of those too sometime? Cause I love your recipes so far.
When I saw the dish at the beginning I could never have guessed it was egg fried rice. Or, more accurately, as 'Egg Fried Rice' was in the description, I assumed the block was rice with bits of egg in it but you had covered it with some pappardelle pasta for some unfathomable reason! Of course, the 'pappardelle' was chopped up omelette. Never seen it done that way. Must try it out.
i have a go the next time the old man here with me . I be look back to see want i like to cook next , for some you put up look great but my still look for shops in my part of uk , my in Lincolnshire in the north so thank you under till the next time love
Looks lovely, I'm going to make this tomorrow. do you have a recipe for Singapore Noodles not sure if you would, they are my favourite dish from a Chinese but I moved last year and my local ones don't know how to make it properly 🤣
I wanted to let you know I made this for my daughter and grandkids after watching your video and that was a week and a half ago. As of today I have cooked it 7 times because from my daughters mouth she said Mom this is the best I’ve ever had😍 and she loves Authentic Chinese food and if she loves it than that says a lot. Thank goodness I have a rice cooker because I cooked it 100% from your video and they loved it! I follow your husband is how I found your page and I’m so glad I did! I will be cooking more from your page and all I can say is YOU ARE FANTASTIC!
My favorite thing in the whole world is chicken or veggie fried rice. Julia Child used to make little goofups on her cooking show & it was so funny. She would just pick up the spill add it like you did & move on. It was not like today's perfect shows. I prefer the funny human side.
Over sized bowls also save making a mess when mixing. I've never seen anyone crack an egg that way, I'm impressed. You know when I try it I'll make a mess 😂 And I can see why you work out. Le cruse pot on the cooker I bet ways a ton.
New to cooking Chinese food, so exactly how much rice do you need to cook for it to be half and hand (also not sure if my hand is the same size as yours)? Is that 2 cups? More or less? Just want to know because you said you are using only 1 egg based on the amount of rice.
I would have to respectfully disagree when you said that cooking is an art and not a science. I claim it is both. You cannot convert a recipe for 1 cake for example just by multiplying the ingredients x5 to make 5 cakes. That is where science comes into it. The art part - no rhyme intended is what you do with the mixture. I've been a chef for 50 plus years although now retired and I do love to watch you and your husband's channels,if I may give you one piece of advice it would be Never use a knife with your index finger resting on the top- that is unstable and can lead to an accident always hold your knife firmly with your thumb and finger on the heel of the knife. Once again love your video's and look forward to seeing more. All the best to you and yours. Rab
@@lesleywatkins1172 Then Lesley I will raise my toque blanche to you. I f you can catch a haggis then you are a better man than i am. I'm calling this BS. All the Best to you and yours..Rab
@@lesleywatkins1172 I suppose I could give you that if you were following an American cup measure but I wouldn't try it with a French or UK recipe unless it was possibly a very basic sponge,even then you could have problems with the eggs or liquid. All the best. Rab
@@lesleywatkins1172 Hi, That is where the science comes in. Weighing your ingredients is the way to do it however that is not the same as just multiplying x5 or any other number for that matter. As I said previously I am a qualified chef so it stands to reason I've made a few cakes in my day. All the best. Rab
If you begin with the oil and soy sauce, and use your hands, you won't break the rice. Adding the oil then means you need almost none in the pan, it's not the authentic way but if you only have an inside kitchen then it helps massively with the inadequate heat source of a domestic cooker. You forgot the MSG 😂. This is the second of your videos I've watched, I believe the other one was you first, It's such a shame you accent has changed so much. I suspect a bad influence.
Like how you use a bigger bowl, shows everything off. Also no overspill from ingredients, looks delicious.
Looks yum! Have shared yesterday's with my grown-up children, as they will love the simplicity of your cooking instructions, as do I, and hopefully cook more at home 🤔🙄🥴 lol 💜
Hi Daniel
Thank you for your recommendation. I will try this 😊
I am so going to do this now, it looks lovely and simple. Which is as much as I am able to cook, thank you so much.
Hello Shu! (I read your great website ;-)
👏👏👏I can't thank you enough! I made your fried rice last evening - it was fabulously delicious!
I've been doing an Anglicised version for years - it was OK, but still not Chinese Fried Rice.
Now, with one simple dish, you've actually revolutionised my 'Chinese' cooking! ❤❤❤
Thank you, it’s interesting how many different ingredient’s are used.
😋
Looks like a great meal. My daughter and her family eat a lot of rice. I love rice too! A simple delicious meal. YUM! ❤
Look so yummy 😋
I will definitely be making this dish, it looks delicious.👍
There was this Chinese Restaurant in the city I used to live in. I was 15yrs old when my mom & dad started taking us there. I brought my kids there to, my oldest is 33yrs now. Sadly, they retired a few years ago. They had the absolute best:
Chicken Fried Rice, Chicken Almond Ding, and of course the Egg Rolls which were fantastic. I have been looking for a place that is even half as good as they were and recipes. Their Chicken Fried Rice was darker, it had bean sprouts in it, and some other stuff I can't remember it all. I think it had oil in it too.
But I'd love a good Chicken Fried Rice, Chicken Almond Ding, and of course Egg Roll recipes. Would you be willing to make any of those too sometime? Cause I love your recipes so far.
I’m going to cook this!
Looks good
👍💜👍💜🍚🍚🍚
When I saw the dish at the beginning I could never have guessed it was egg fried rice. Or, more accurately, as 'Egg Fried Rice' was in the description, I assumed the block was rice with bits of egg in it but you had covered it with some pappardelle pasta for some unfathomable reason! Of course, the 'pappardelle' was chopped up omelette.
Never seen it done that way. Must try it out.
That looks lovely, Thankyou xxx
As always, looks lovely and great guidance to make it.
Whens my dinner invite? Hehe
i have a go the next time the old man here with me . I be look back to see want i like to cook next , for some you put up look great but my still look for shops in my part of uk , my in Lincolnshire in the north so thank you under till the next time love
This looks so good..mayb my granddaughter will like this rice..I sure hope so cause shes not a river person..going to you this for her..thanku
Looks lovely, I'm going to make this tomorrow.
do you have a recipe for Singapore Noodles not sure if you would, they are my favourite dish from a Chinese but I moved last year and my local ones don't know how to make it properly 🤣
It's just noodles and curry powder. The one place you'll never find them is Singapore. The same applies to Singapore fried rice.
I wanted to let you know I made this for my daughter and grandkids after watching your video and that was a week and a half ago. As of today I have cooked it 7 times because from my daughters mouth she said Mom this is the best I’ve ever had😍 and she loves Authentic Chinese food and if she loves it than that says a lot. Thank goodness I have a rice cooker because I cooked it 100% from your video and they loved it! I follow your husband is how I found your page and I’m so glad I did! I will be cooking more from your page and all I can say is YOU ARE FANTASTIC!
Awww Thank you so much 😊 🙏
So glad they enjoyed it!
How do you cook rice without it sticking pls? Btw loved the interview with you and your husband...sending positive vibes to you both...😊
My favorite thing in the whole world is chicken or veggie fried rice. Julia Child used to make little goofups on her cooking show & it was so funny. She would just pick up the spill add it like you did & move on. It was not like today's perfect shows. I prefer the funny human side.
Cooking is an art not science.
Any real chef especially a pastry chef would disagree there.
I have never used anything other than chopsticks to beat eggs! I'm not even sure if I know how to use any other tool!
Over sized bowls also save making a mess when mixing.
I've never seen anyone crack an egg that way, I'm impressed. You know when I try it I'll make a mess 😂
And I can see why you work out. Le cruse pot on the cooker I bet ways a ton.
I am with you! I showed my daughter how she did the egg via the video and she was like WOW what an artist she is!
New to cooking Chinese food, so exactly how much rice do you need to cook for it to be half and hand (also not sure if my hand is the same size as yours)? Is that 2 cups? More or less? Just want to know because you said you are using only 1 egg based on the amount of rice.
I used 75g per person - normally enough as a rice portion but everyone wanted MORE! I used 1 egg per person.
I would have to respectfully disagree when you said that cooking is an art and not a science. I claim it is both. You cannot convert a recipe for 1 cake for example just by multiplying the ingredients x5 to make 5 cakes. That is where science comes into it. The art part - no rhyme intended is what you do with the mixture. I've been a chef for 50 plus years although now retired and I do love to watch you and your husband's channels,if I may give you one piece of advice it would be Never use a knife with your index finger resting on the top- that is unstable and can lead to an accident always hold your knife firmly with your thumb and finger on the heel of the knife. Once again love your video's and look forward to seeing more. All the best to you and yours. Rab
I multiply 1 cake recipe and have done so for 50+ years! They always come out perfect!
Just saying!
@@lesleywatkins1172 Then Lesley I will raise my toque blanche to you. I f you can catch a haggis then you are a better man than i am.
I'm calling this BS. All the Best to you and yours..Rab
@@lesleywatkins1172 I suppose I could give you that if you were following an American cup measure but I wouldn't try it with a French or UK recipe unless it was possibly a very basic sponge,even then you could have problems with the eggs or liquid. All the best. Rab
@@raibeart1955 Rab, it’s all about weighing all of your ingredients even egg’s, then divide by the number of cakes or bread etc. give it a go!
Lesley
@@lesleywatkins1172 Hi, That is where the science comes in. Weighing your ingredients is the way to do it however that is not the same as just multiplying x5 or any other number for that matter. As I said previously I am a qualified chef so it stands to reason I've made a few cakes in my day. All the best. Rab
I love the way you waste nothing.
我要吃这个 😋
Chicken powder? I wonder if that would be compared to chicken bullion powder.
I’m in the US and have not heard of chicken powder.
Thank you. My forget to rest the cooked egg. Plus we tend to overload with cooked vegetables. Your way is better.
Could a crushed chicken OXO cube be used if chicken powder isn't available? Or is that a completely different type of product?
Not a bad alternative!
If you begin with the oil and soy sauce, and use your hands, you won't break the rice. Adding the oil then means you need almost none in the pan, it's not the authentic way but if you only have an inside kitchen then it helps massively with the inadequate heat source of a domestic cooker. You forgot the MSG 😂.
This is the second of your videos I've watched, I believe the other one was you first, It's such a shame you accent has changed so much. I suspect a bad influence.