If you have ketchup, add it to the rice and let it cook for a bit. Adds a bit of umami and sweetness. Ketchup rice topped by an egg is common in hong kong. for a bit of green add baby spinach while stir frying.
tried zaynab's egg fried rice tonight because i had no food and was too depressed to get out of bed let alone cook a full meal. made a few substitutions with what i had- threw in some rice vinegar since i didn't have sesame oil, used onions instead of scallions, sprinkled on some furikake... it was the best thing i've eaten in weeks. i feel so much better already, thank you for sharing something so simple and healing
You know what’s wild? You’d think that would be as ridiculous as it sounds. But I live in STL and we usually have swordfish steaks at the ”fresh” fish counter in my local Schnucks deli
I've made Shilpa's recipe 3 or 4 times at this point. and IT IS GENIUS. texture, acidity, speed, all while being a well rounded meal. cannot recommend enough.
I love how generous they all are with the butter, cream and soy sauce/salt. It shows that the secret to nice food is really a lot about fat and salt. That's why take-away food and restaurant food is always so nice I guess :D
Fat also allows for a more even distribution of heat and avoid food to cook unevenly or to stick/burn on the pan, while salt draws moisture out for nice browning and to reach certain textures. On top of being flavours enhancers of course!
Yeeeep. When I was at the local culinary center studying, one of the instructors said that the goal of fine restaurant cooking here in the states was "getting as much fat into the dish as possible without the customer noticing." Every dish he cooked, his goal was to get as much oil and butter into the dish as possible without it turning greasy through emulsifications, soaking it into carbs, etc. Not gonna lie, his food was delicious.
I always tear the white cause I'm impatient and want it to cook faster (while not disturbing the yolk ofc), I never thought I'd see a real cook do it XD
Same here, I prefer the yolk runny even in boiled eggs, but the fried egg in Latvian is called directly translated as a bull's eye, when the yolk is runny, and the white is well done.
@@ggill1313they sell rice in a bowl you add water and microwave it … you can do that while chopping the scallions and garlic… let it sit while you start cooking .. it will be ready to add when you need it
how? they all look like theyd take about 15 min to make with experience. nowhere did they say you would have the ingredients lying around the others seem a lot more flavorful and nutritious
@@lauraqueentint i could understand not having moroccan spice paste around, sure - but you dont have a can of chickpeas? theyre like 80c... super quick hummus, or salad topping, or any time you need a quick protein without bringing out a meat to cook.
Here I am, pregnant and hungry at 10pm, watching this video and wishing I had the stuff to do Zaynab's recipe, when I suddenly remember: I do have everything for this recipe! And omg! this is a game-changer! It is so good and easy, and 15 min is PLENTY of time to make it. Thank you so much for this delicious and easy recipe, Zaynab! :D
I make that fried egg and rice dish ALL THE TIME. It’s incredible…but I also add kimchi. Seriously, I can eat It for breakfast or dinner. It’s perfect.
I love these videos because you let the chefs highlight their personal styles, on & off the plate. They are all unique and insert their own vibes into the food they’re making.
That chickpea and spinach dish is something I need! Super easy, always have those ingredients (minus the pickled vegetables) and it's straightforward. But the flavors and the finished product are unique, much different than how I usually make chickpeas when I am being lazy.
Shilpa's core ingredients remind me of a meal I used to make OFTEN in my early 20s and just figuring things out - I used to sautee onions, garlic, greens, some spices (usually like a tsp each paprika + cumin) and a few oil packed sundried tomatoes, then dump in a can of chickpeas or white beans and call that dinner once it was hot. Hers is like 40x levelled up!! and I've improved a lot too. Already have the harissa and pickles to make this tomorrow, thinking I need to!!
With Yakisoba, you can use any protein really, and you can use either noodles OR Rice, it's good on both. (I use that exact sauce, it's TO DIE FOR! I love it.)
I mean most stovetop dishes are 15 minutes if you have all ingredients and tools on hand in a big and clean kitchen... Y'all should make a video of 6 chefs making different dishes with the same (common & cheap!) ingredients, that'd be awesome!
I liked when the chefs said which ingredients they always have on hand, because that is how I plan my own 15 minute meals-- and now I can add their "on hand" ingredients to my cupboard :)
Just wanted to mention that Japanese Yakisoba (fried noodle) sauce isn’t oyster or soy sauce based!!! They are Sōsu (including varieties of different thickness such as Usutā, Tonkatsu, Okomomiyaki sauces), which is Japanese worcestershire/brown sauce.
I’m going to make Hana’s tomorrow! It sounds like something my whole family would like. And I it looks like I have everything for Shilpa’s in my pantry for tonight!
if everything was prepped for you, im sure it would be 15 min. But having to do the chopping and puree all takes more than 15 min. not to mention "mortar and pestle" like sorry dude i'm not an old timey doctor, i don't have one of those laying about lol
I love the first 2 dishes as that does look like something one can throw together in 15 minutes. Brad's looks like it's doable, too. However, the steak and chickpeas look like they will take way longer. Would love to see more 15 minute meal ideas soon.
i think if u start the chickpeas first and then cut the shallots etc in 3min they should be done after 10min, then 5min for flatbread just to heat it up and cut up pickled veg while that's heating up. so doable but u need to have everything out on the kitchen bench and be comfortable multitasking all the different steps
@@laurenngng I know, I was being silly. I worked in Japanese restaurants for years. I have leftover rice in my fridge right now! But it was more a commentary on “15 minute recipes” that have some prep portion that obviously takes more than 15 minutes. Like salting a steak or brining a chicken. Or dicing 3 lbs of vegetables. I honestly wasn’t trying to be offensive.
@@jgorman1918 nono you're absolutely valid, I was just thinking that for a lot of asian households like mine, it would be a totally regular ingredient we have laying around most of the time but it definitely wouldn't apply to households and cultures that don't eat rice as regularly like some others do
Japanese one for creamy, sweetness of onion-y flavor, Korean curry powder for peppery and there's more kick to it, of you happen to be seeing both kinds in one store which is pretty often. I use japanese one for my family, Korean one for myself.
yes Chris!! I make practically the same thing except i add coconut milk instead of butter and will dump in whatever veggies are going bad OR frozen ones, haha
I make quick fried rice but with leftover roast pork and I stir fry the egg so it more authentic. The Japanese curry sauce comes in mild medium etc. I love it all.
Love these dishes. The cooks are so FAST, though!! I’m envious: Just cutting shallots takes me a while ☺️ And in a European village it’s not easy to get, say, rice cakes or curry-blocks - and if you do, they’re very expensive...
Miso ramen; 15 min; three pots required. Start 2 medium pot water to boil Set aside 4 cups of water then add Hondashi + chicken bullion Chop scallions + garlic + ginger When water is boiling cook eggs for 5 1/2 minutes. Transfer to icebath On a tall pot, high heat, add ground pork until brown, then add the aromatics. On a tall pot, turn to medium heat and add mirrin rice wine, gochugang, Miso paste then turn to low. Add the water + hondashi + chicken bullion to tall pot Boil egg noodles preferably Shanghai noodles. Peel boiled eggs On a bowl add the egg noodles, broth, boiled eggs, scallions. Done in 15 minutes.
Zaynab's fried egg / fried rice is something I could whip up right now without a grocery run, so that's my true 15 minute dinner winner!
Same. Though that flank steak looked really good even if it would take a little longer than 15 minutes probably
Agreed. Love her choices.
If you have ketchup, add it to the rice and let it cook for a bit. Adds a bit of umami and sweetness. Ketchup rice topped by an egg is common in hong kong. for a bit of green add baby spinach while stir frying.
is very nice but not very healthy
Yeah definitely felt like something I would actually make and eat in 15 minutes!
tried zaynab's egg fried rice tonight because i had no food and was too depressed to get out of bed let alone cook a full meal. made a few substitutions with what i had- threw in some rice vinegar since i didn't have sesame oil, used onions instead of scallions, sprinkled on some furikake... it was the best thing i've eaten in weeks. i feel so much better already, thank you for sharing something so simple and healing
BA: You have 15 minutes
DeVonn: Say less (busts out mandoline, mortar & pestle, and pastry brush)
15 minutes cooking, 1 hour cleaning everything he used.
And a blender!
Zaynab's "I measure with my heart" is one of the best lines I have heard!
I measure with my hEART...she says everything with an infLECTION....I find it very annOYING...I hope she SEES THIS.....and makes changes to FIX IT
@@EyeOfThePhi chill it ain’t that deep
@@dahliaamaya don't tell me what to do.
@@EyeOfThePhi … What a worthless comment. I feel like I wasted time even having thought about reading your comment. 🙄
@@xAsianish s my c
Got to love Brad. Cause everyone just has swordfish steaks just laying around the house. lol
You know what’s wild? You’d think that would be as ridiculous as it sounds. But I live in STL and we usually have swordfish steaks at the ”fresh” fish counter in my local Schnucks deli
Lol i was gonna say the same thing. Not hard to find but also definitely not just a weeknight dinner! Like a special occasion
At least it won't take long to make unlike some of these recipes would take a lot longer than 15 minutes and clean up.
you can typically find swordfish steaks at costco, similar size to what brad was using too
@@chadharrison2042 I wonder if they have them at my Dierbergs, I’ve never checked. Not that into fish but still would try.
Everyone: chill recipes with little prep time
Devonn: steak with 3 sauce layers
Yeah he failed the rule set by quite a lot.
zaynab saying "i measure with my heart" - using this in my life for everything moving forward.
1000
Loved how mindful Hana's dish was of the time constraint. Prepackaged slaw, one pan, flexibility on ingredients. Looks great!
just mute, seriously. cut off.
@@NoMoeMistaNiceGuy ???
I found Hana really engaging too. She made using Korean and Japanese ingredients seem straightforward.
I've made Shilpa's recipe 3 or 4 times at this point. and IT IS GENIUS. texture, acidity, speed, all while being a well rounded meal. cannot recommend enough.
They all look good but Shilpa’s was the one that made me jaw drop a little. I’m further intrigued by this stellar review!
@@jacforswear18 you took the words right out of my mouth.... MUST TRY THIS
It looked so delicious to me, I can't wait to try it!
looks soooo good
I made Shilpa's dish based off of your comment and I agree. Very delicious!
I can totally relate! My 15 minute go-to meal is ordering food online for 1 minute and then waiting for 14 minutes for it to arrive.
I love how generous they all are with the butter, cream and soy sauce/salt. It shows that the secret to nice food is really a lot about fat and salt. That's why take-away food and restaurant food is always so nice I guess :D
Fat also allows for a more even distribution of heat and avoid food to cook unevenly or to stick/burn on the pan, while salt draws moisture out for nice browning and to reach certain textures. On top of being flavours enhancers of course!
Yeeeep. When I was at the local culinary center studying, one of the instructors said that the goal of fine restaurant cooking here in the states was "getting as much fat into the dish as possible without the customer noticing." Every dish he cooked, his goal was to get as much oil and butter into the dish as possible without it turning greasy through emulsifications, soaking it into carbs, etc. Not gonna lie, his food was delicious.
I've fried maybe a million eggs for breakfast and love a runny yolk. Never tried tearing the white around the yolk, genius tip
I always tear the white cause I'm impatient and want it to cook faster (while not disturbing the yolk ofc), I never thought I'd see a real cook do it XD
she gave that tip and then covered the pan anyway to help the top cook and they edited it out...
Use a lid on the pan, the top will steam cook and the yolk will be always runny, but the white will be fully cooked
Agreed, what a revolutionary. She's quickly become my favorite of the new crew.
Same here, I prefer the yolk runny even in boiled eggs, but the fried egg in Latvian is called directly translated as a bull's eye, when the yolk is runny, and the white is well done.
Zaynab was pretty much the only one who understood the assignment
Nah. Shilpa. Zaynab requires forethought with the previously cooked rice. Shilpa really was the most “on-hand” ingredient meal.
@@ggill1313 are you for real? just have moroccan spice paste, chickpeas lying around? nah.
@@ggill1313they sell rice in a bowl you add water and microwave it … you can do that while chopping the scallions and garlic… let it sit while you start cooking .. it will be ready to add when you need it
how? they all look like theyd take about 15 min to make with experience. nowhere did they say you would have the ingredients lying around
the others seem a lot more flavorful and nutritious
@@lauraqueentint i could understand not having moroccan spice paste around, sure - but you dont have a can of chickpeas? theyre like 80c... super quick hummus, or salad topping, or any time you need a quick protein without bringing out a meat to cook.
most chaotic dish i've ever seen Chris make and I'm loving it
yeah it was really out there, i would never put sweet italian sausage in a curry, but it kinda makes sense
한국 궁중떡볶이랑 비슷한 맛일듯 단짠의 조화가 얼마나 완벽한데
I'm stealing his trick of fast ground meat by gutting a sausage.
Here I am, pregnant and hungry at 10pm, watching this video and wishing I had the stuff to do Zaynab's recipe, when I suddenly remember: I do have everything for this recipe! And omg! this is a game-changer! It is so good and easy, and 15 min is PLENTY of time to make it.
Thank you so much for this delicious and easy recipe, Zaynab! :D
I love Zeinab’s cooking and her personality! I’d love to see more of her
Same here ❤️
DeVonn... Awesome dish, but what does 15 minutes feel like in your universe?
When they pulled out the thyme I was like OK so it takes an hour
For sure, steak is supposed to rest for 15 minutes, not to mention all the prep and cook. That dish is an hour, generously
I was thinking the same thing!
Blender ? Really? Come on.
Couldn't really focus on the dish with that one, LOL!
I make that fried egg and rice dish ALL THE TIME. It’s incredible…but I also add kimchi. Seriously, I can eat It for breakfast or dinner. It’s perfect.
Kimchi fried rice is my go to fast meal as well. I use whatever veggies I want to use up too so it helps reduce my food waste!
I love these videos because you let the chefs highlight their personal styles, on & off the plate. They are all unique and insert their own vibes into the food they’re making.
omg chris how have I NEVER thought of putting rice cakes in curry???? that actually sounds amazing. so doing that for dinner.
That chickpea and spinach dish is something I need! Super easy, always have those ingredients (minus the pickled vegetables) and it's straightforward. But the flavors and the finished product are unique, much different than how I usually make chickpeas when I am being lazy.
Shilpa deserves an award for that. Looks insane!
Giardiniera lasts a really long time in the fridge too. Great on hot and cold sandwiches
I always have giardiniera in my fridge! Haha (granted I live in the Chicago area) it is good on a lot but never thought to use it like she did, yummy.
I wanna try that one as well! And the fried rice :)
Shilpa's core ingredients remind me of a meal I used to make OFTEN in my early 20s and just figuring things out - I used to sautee onions, garlic, greens, some spices (usually like a tsp each paprika + cumin) and a few oil packed sundried tomatoes, then dump in a can of chickpeas or white beans and call that dinner once it was hot. Hers is like 40x levelled up!! and I've improved a lot too. Already have the harissa and pickles to make this tomorrow, thinking I need to!!
I just made Zaynab's rice. The best fried rice I've ever made. So crispy and flavorful!
"I measure with my heart." I love that, Zaynab!!
With Yakisoba, you can use any protein really, and you can use either noodles OR Rice, it's good on both. (I use that exact sauce, it's TO DIE FOR! I love it.)
I've used curry blocks a million times but not with sausage/green bean/rice cakes, that's so interesting! Going to try that out
True! This recipe also made me realize that rice cake is just another kind carb like pasta or noodle. It sparks a lots of ideas! lol
Udon noodle works great too.
what curry block do you use in specific? I have so many kinds-- chicken, beef, japanese curry.
Please try a different brand of curry roux blocks. Golden curry is the most boring of all. I recommend Java Curry
@leannemartis7180 Japanese curry blocks don't come flavoured as chicken or beef?
Love it when the 15-minute meal includes the clean-up time
the flank steak looks excellent!! many fusion Japanese style dishes! and really love the cast iron fry pans!!
Flank steak looked delicious but not like 15 minutes.
@@MumrikDKit was still medium rare though
the prepackaged slaw is one of my favorite ingredients its so great to add to so many things
It never occurred to me to try this until this video! Truly a fantastic hack!!
I mean most stovetop dishes are 15 minutes if you have all ingredients and tools on hand in a big and clean kitchen... Y'all should make a video of 6 chefs making different dishes with the same (common & cheap!) ingredients, that'd be awesome!
In a small apartment kitchen with no prep space lol
Yessssssuh!
Nice concept 😊
The key to sesame oil is to add it when you're almost done cooking. Otherwise you're cooking it off, barely getting the aromatics and flavour of it
I thought that too... I was surprised to see her add it earlier than I expected.
Thank you!
I recommend buying a better dark sesame oil. There are many Korean and Chinese dishes that utilize oil at the beginning.
Hana and Zaynab are so real. They understood the assignment
Made Chris' curry rice cakes for my family, and we absolutely loved it! Can't wait to make it again and experiment with different meats.
DeVonn has the most stellar cooking posture in the world
Brad really likes the word "little" haha! All jokes aside, this was a great video and the tips will last a lifetime.
I love these videos because you let the chefs highlight their personal styles, on & off the plate.
Shilpa’s dish looks delish and I feel like it would be equally delish made with coconut cream for a plant-based twist 🔥
I liked when the chefs said which ingredients they always have on hand, because that is how I plan my own 15 minute meals-- and now I can add their "on hand" ingredients to my cupboard :)
Just wanted to mention that Japanese Yakisoba (fried noodle) sauce isn’t oyster or soy sauce based!!! They are Sōsu (including varieties of different thickness such as Usutā, Tonkatsu, Okomomiyaki sauces), which is Japanese worcestershire/brown sauce.
I’m going to make Hana’s tomorrow! It sounds like something my whole family would like. And I it looks like I have everything for Shilpa’s in my pantry for tonight!
In what world is the flank steak a 15-min meal…the rest are easily within that time frame and simple and accessible.
Maybe they didn't do a good job explaining the challenge and people thought it was just 15 minute prep?
if everything was prepped for you, im sure it would be 15 min. But having to do the chopping and puree all takes more than 15 min. not to mention "mortar and pestle" like sorry dude i'm not an old timey doctor, i don't have one of those laying about lol
swordfish steaks accessible?
I love the first 2 dishes as that does look like something one can throw together in 15 minutes. Brad's looks like it's doable, too. However, the steak and chickpeas look like they will take way longer. Would love to see more 15 minute meal ideas soon.
i think if u start the chickpeas first and then cut the shallots etc in 3min they should be done after 10min, then 5min for flatbread just to heat it up and cut up pickled veg while that's heating up. so doable but u need to have everything out on the kitchen bench and be comfortable multitasking all the different steps
I made the second dish, just swapped out the rice cake for ramen and omg so delicious
That creamy spinach and chickpea dish looks amazing!
No way I'm getting that steak dish all done in 15 minutes :)
I love the one that starts with “make rice yesterday”.
Tbf a lot of asian households who make rice regularly every night have usually will have leftover rice in the fridge
@@laurenngng I know, I was being silly. I worked in Japanese restaurants for years. I have leftover rice in my fridge right now! But it was more a commentary on “15 minute recipes” that have some prep portion that obviously takes more than 15 minutes. Like salting a steak or brining a chicken. Or dicing 3 lbs of vegetables. I honestly wasn’t trying to be offensive.
@@jgorman1918 nono you're absolutely valid, I was just thinking that for a lot of asian households like mine, it would be a totally regular ingredient we have laying around most of the time but it definitely wouldn't apply to households and cultures that don't eat rice as regularly like some others do
@@jgorman1918 tbh if you ever make rice there’s always some left over
Just made Zaynab's scallion fried rice as I had all the ingredients.... awesome flavours for a quick dinner. Thank you for sharing!
Never thought of using Japanese curry blocks in any other ways lol Need to try Chris's recipe
Japanese one for creamy, sweetness of onion-y flavor, Korean curry powder for peppery and there's more kick to it, of you happen to be seeing both kinds in one store which is pretty often.
I use japanese one for my family, Korean one for myself.
OK but let's talk about Devonn's outfit I mean, the matching apron and everything!!!! 🤌💚
“I measure with my heart”. That’s the perfect way to put it. My grandma 👵🏻 measured with her heart ❤️ as do all grandmas around the world.
“I measure with my heart” is the exact moment I knew that dish would be 🔥
That first stir fry recipe , I had all the ingredients and made it real quick , delicious 🤤😋😋
I’ve made the fried rice like a billion times now. Definitely my go-to 15 minute meal!
I just made Chris' dish with salsiccia sausage. I'm amazed at how tasty it was. I added some rice noodles in for even more starch/carbohydrates.
The salvitxada sauce is so versatile
Can't wait to give it a try
Measuring with your heart is the hallmark of an amazing chef.
“I measure with my heart” is so cute
EPA! I enjoyed the different approaches to "I'm Hungry Now!" And thanks for the new faces, new styles.
These all look delicious but I’m gonna need to see a clock to believe some these were actually done in
yes Chris!! I make practically the same thing except i add coconut milk instead of butter and will dump in whatever veggies are going bad OR frozen ones, haha
The first one made my day, her instructions are ace.
The tip about the even egg whites is amazing!
Brad: "a little avocado"
Me: "Mangooooooo"
Ill never let him live it down!
Great video! I will definitely be fixing the flank steak recipe and the chick pea creamed spinach recipe!
The rice looked amazing I wanna make it asap!!
Zaynab understood the assignment
Zaynab nailed this one! ❤
I love how it has something for everyone rather than one kind of taste…
Shilpa's dish looks soooo good! Trying out very soon.
Measuring garlic with your ❤ is perfect!!
Brad called his salad “simple” 🤣🤣🤣🤣🤣🤣
the flavors are all so unique and new to me! don't know which one i want to try first
I need those curry blocks! I added it to my grocery list, excited to try.
Me too!
university student here and I've made nearly all of these. total lifesaver!
I like Zaynab, she's much better than some of these others BA has been trying out on camera.
I rarely watch these videos because BA has become annoyingly ... New York? But I agree, she is a great addition in front of the camera.
I make quick fried rice but with leftover roast pork and I stir fry the egg so it more authentic. The Japanese curry sauce comes in mild medium etc. I love it all.
I love brad as a NJ local but also bc he was bold enough to use swordfish. A lot of people are scared to cook it
Loved all the dishes. They looked great. I saw one "maybe 15 minute" meal. Thank you Zaynab.
If it were anyone else but Brad, I wouldn't believe that swordfish was something they kept on hand.
This is my second one of these videos and I LOVE Zeynab 🤩!!
The yaki shoba looks so good 😊😊
5:42 it's Cataluña (or Catalunya), Catalan is the denonym
Love these dishes. The cooks are so FAST, though!! I’m envious: Just cutting shallots takes me a while ☺️
And in a European village it’s not easy to get, say, rice cakes or curry-blocks - and if you do, they’re very expensive...
Beautiful! I love the sauce with almonds, herbs and tomato.
Sometimes you forget how great food can be simple to make
Miso ramen; 15 min; three pots required.
Start 2 medium pot water to boil
Set aside 4 cups of water then add Hondashi + chicken bullion
Chop scallions + garlic + ginger
When water is boiling cook eggs for 5 1/2 minutes. Transfer to icebath
On a tall pot, high heat, add ground pork until brown, then add the aromatics.
On a tall pot, turn to medium heat and add mirrin rice wine, gochugang, Miso paste then turn to low.
Add the water + hondashi + chicken bullion to tall pot
Boil egg noodles preferably Shanghai noodles.
Peel boiled eggs
On a bowl add the egg noodles, broth, boiled eggs, scallions.
Done in 15 minutes.
In case you want even a quicker version of Zaynab's fried rice, just put the egg after the alliums become fragrant then scramble it 😄
But then you won't have a runny yolk 😢
@@danibaie Or the crispy bottom.
I'm not even joking when I say, "I measure with my heart" is pro chef energy to me
What pan is Zaynab using? It looks nonstick but she uses metal!
If i've got 15 minutes I'm not reaching for my mortar and pestle but thank you DeVonn
THIS!! MORE OF THIS! Love the simplicity.
I really enjoyed watching everybody’s dishes. The flavors! Learned some things, too.
brad is by far the most creative chef in BA. i'm pretty sure every single dish he cooks is a dish that's never been done before.
That Japanese curry is fantastic. It’s been a staple in our house for two decades
These all look delicious!!
Respect to everyone and their lifestyle discoveries. May they keep growing greatly.
I want to try them all! 🤤
Love'd Zaynab's egg dish. Exactly the perfect meal requiring little energy and time.
brads cooking got me in a trance
First and last recipes are the only true 15min meal. Quick and easy cleanup.
Devonns looks great but its really a 30 minute meal, my mans made 15 minutes worth of dishes
Creamy spinach and chickpeas looks amazings and Tunisian Harisa is the best Harisa !