Hey man, I know this is an old video but I’ve just came across it. Can you explain to me the process of making the overnight rice as I wasn’t sure what was meant by cooling it down quick or it can’t be eaten
@@melódic_breeze_VIIIV it’s when you cook your rice, cool in to room temp in 90 mins and then refrigerate in an air tight container over night. Take out of the fridge when it’s ready to use
I worked in a chinese restaurant for 4 years here in Australia. I had the best bosses/family ever. We basically did this but we would wok spoon a much smaller amount of dark soy as we cooked it (my boss liked it kinda yellowish). We also used to pre-steam our rice and add salt, msg to it once refrigerated cold. I don't think thats very different but not sure. My boss used to teach me all different cool foods from China, Korea and Japan. I still miss that place 20 years later, they really treated me like a son, made sure I ate and when I cooked in the restaurant for those long hours it never felt like work. I got sick at one point with pneumonia and they made me conjee and would bring it to my flat, bought over a vcd player and we watched movies. Eventually I moved away. You just reminded me of a really awesome time in my life. I'm going to make this tommorow. Thanks bro.
hahaha VCD's blast from the past, when everone else was still rocking the vhs! and there are afew ways to do, just the way we show is the way 90% of the uk takeaways do it :) and thanks for the comment was a great read!
@@senpai1928 I spoke to them today. Raymond told me he is well just getting old, his wife is busy with the buisness as usual. It was nice to chat. I'm going into their new place for dinner over the weekend 🙂.
OMG thank God this video is on youtube to save all the traumatized people from the viral BBC egg fried rice tutorial. This is the real deal guys! If you see MSG on a cooking video, it's legit.
Man Id have loved a mother that nice. Instead I got one that didnt care about me and when she did she beat me up. Well you cant have everything I guess
I worked in a Chinese take away for 7 years part time. Started off when I was 15 taking orders and frying chips, by the time i was 22 i was cooking all the dishes and I can assure you 100% this is exactly how they do it in takeaways
Thanks for the back up! I've been doing this since I was 11 (now 33), my mum since she was 8 or 9 and my grandad since the 1950s and some people tell me I'm doing it wrong lol, tell our 1000s of customers that too 😂😂😂😂
@@rogercheeseman it's hard work, you see there open for 6 hours but there is so much to do before, in our shop we wake up at 5:30pm and don't stop til about 11pm
ALWAYS keep a bag of frozen Peas & Carrots on hand. So many dishes are taken up a notch by just tossing in a handful of frozen peas & carrots for color, and even an open bag will last weeks in the freezer (even though 1lb bag gets used fast at handful per use)
About 30 years ago my wife and her girlfriends went away for a weekend. Left in the house with nothing to do, I decided to learn how to cook Egg Fried Rice. No internet as we know it today, so I decided to go with trial and error. To cut a long story short; 48 hours, 7kg of rice and 3 dozen eggs later "Error" was the winner. Over the years I made several unsuccessful attempts at this "basic" dish. I became convinced that the cooking of perfect "Egg Fried Rice" was a secret passed from Father/Mother to Son/Daughter. Fast forward to 12 months ago when my Brother, in a passing conversation, shook his head in disbelief at my story, and pointed me to this video. My first attempt was so close to what I wanted I was instantly hooked. This simple dish, and your clear instructions, made buying the book an absolute must. Thank you.
@@ZiangsFoodWorkshop One of the best I've seen in a while! How exactly do you cook/boil the rice, may I ask? From washing; to boiling. Is it from cold or straight into boiling hot water? Then low heat at a simmer? Thanks for any advice
@@2icelollys1goat no Chinese person anywhere uses a pan, if they say they do they are lying, we all use rice cookers, it gets it perfect every time, there cheap and can cook small amounts
I’ve been cooking egg fried rice for about 20 yrs and every step is identical other than I use sugar instead of MSG. I also add black pepper to taste. It’s great to know I’ve been doing it right lol 😝 thanks for sharing 🤗
I am the worst cook ever and I now regularly make this recipe - I use frozen microwave rice, cook it a bit longer so its a bit dry and it works perfectly! Thank you both so much!
Help us self publish our book, because we're nobodies we cant get a publishing company to look twice at us. To self publish our book is going to cost alot, as to get them at a resonable price to be able to sell we have to print in the thounsands. If you'd like to support the channel and help us achieve this goal a small donation would really help us reach it. If you would like to donate please click the link www.chinandchoo.com/copy-of-cooking-lessons If you can't or just dont want to donate that fine too, we just really appreciate that you're here watching our content and being part of the #ziangarmy community. Happy cooking, happy eating, Chin and Choo xx
I made this after following your instruction & mate, it turned out brilliantly! Never buying take out rice again, this will be my be go-to recipe. Cheers guys! ☺️👌🏽☺️
We made this rice during the lockdown as was missing Chinese food... and OMG it's the best egg fried rice we've ever had!! After going back to the chinese we still think this rice is better, a lot better! Really looking forward to trying more of your recipes, thank you!!!
I just did this recipe omg I added 1 thing diffrent from yours and it was brilliant I just added chicken stock powder when boiling rice Thanks great recipe and so so helpfull
Everyone watching this. This worked 100% for me!!!! Everything they said was 100% accurate. Just amazing!!!! Love these two so much. They make both me laugh equally! Such beautiful souls who know how to cook soulful oriental food and they don't bull**** you. They're honest and funny as you'll see anyway! They're the effing best! Would be my dream to meet them in person and get lessons haha! Much love X
made my first batch today. Holy shit, the MSG really DOES make a difference. My wife ADORES egg fried rice and spends way too much of her paycheck on it, and she loved this. following your recipe and technique to a T (except for the addition of fresh green scallions at the end to garnish) this made PERFECT chinese restaurant style fried rice.
Went off to a Chinese wholesale place, bought some decent noodles, decent dark soy sauce and some MSG and followed your instructions for egg fried rice, beef chow mien in sauce and chicken chow mein and the results are remarkable thank you. All these years making it with 5 spice and sesame seed oil and never tasting right...we can now make a perfect Chinese 😊 Your instructions are clear and explain yourself well. would love to know how you make your Chinese bbq sauce and beef in black bean.
This was my first dish that I cooked of yours and it is amazing. I am a BIG rice lover in general and I have tried for years and years to perfect this dish and thanks to both of YOU I can. Many thanks, the drinks are on me? (Porlock Mineral water!!!!☺)
what a fantastic relationship you have with your mum can tell she has raised a decent lad and both of your cooking is fantastic saved me literally thousands since your 1st video
WOW just discovered your channel, tried making the beef chow mein and its 100% like a take away!!! However listening to you both is what makes me love your vids! mmm maggots lol, btw I now use MSG in everything!!! I even sprinkle it on my wife before bed!!!
My regular Chinese shop I go to is amazing and I support them because they're a hard working family and have made it in my home town for like the last 20 years. They have massive woks and do like 5-6 portions/boxes of fried rice at a time every 5 or so minutes because they're stupidly busy and I watch the chef cook it and he tosses the pan like a madman and throws a few ladels of soy and a generous heaped spoon of MSG but the thing is it's always perfectly seasoned and it's really pleasant to eat so he clearly knows his shit. So yes that is the secret to amazing tasting rice
I'm 60 now, but when I was in college, a Chinese Chippy was opposite the college and everything was beautifully tasty, but I used to enjoy The Chip's and Prawn Curry, it was just heavenly, so tasty, that the prawns used to just melt in my mouth! I have tried many Chinese take aways, but nothing as tasty as what I used to enjoy in my college day's! I would be very much obliged, if you could show us how to make the Prawn Curry, that would just melt in the mouth! Yasin from Bolton, Lancashire.
Just wanted to say a hugggge thankyou to you both.. I’m a fairly novice cook but I followed this recipe yesterday and my god.. OMG.. best egg fried rice iv ever had.. guna stock up on some bits and bobs and do some more of your recipes as we don’t have many decent Chinese takeaways in thus area (Brighouse) have to travel further afield and by time you get home it’s all cold 😕 thanks again and keep up the good work 👍🏻😊
My favourite part of a Chinese takeaway is smelling the fried rice. I think this goes back to my childhood. When I was young my dad used to work late quite a lot. He would bring back a Chinese and the smell of the rice would wake me up. I made this tonight and although I had basmati rice rather than fragrant it was absolutely spot on.
Ive made this today and it was amazing (even without MSG, didnt have it at home, will buy some) i added extra sriracha when i added the soya sauce to rice. Perfect recepie.
How am I only just finding you guy's!! Can't wait to binge watch the rest of the stuff... I'm guessing if I want to make a special fried rice style I just chuck some peas, onions and little bits of meat in there?
Made this recipe for the first time tonight and it was blinding. Channel is amazing and soooo looking forward to cooking, well, everything! Thanks to the Ziangs, loving you both!
Thank you sooooooo much, iv been trying to make takeaway fried rice for at least 25 years and today iv come the closest I ever have. Not only that you are great and entertaining people. Thanks again this is a game changer 👌
This is magic! These guys know what they are on about.. they keep it simple. And explain it really well! Please keep going!! My misses just made this (she never cooks) and I ate everything off the plate... you are making my misses a good cook.... I never knew that was possible!!! 😦
Made this tonight, only difference was to brown the MSG as mentioned in your dry chow mein video. Man what a difference, nice smokey flavour, the best yet.
boogles sorry if this sounds stupid but how did you “brown” the MSG? did you add MSG in the rice like in the video before cooking, or did you skip adding the MSG into the rice but instead into the wok? Thanks :)
Bought MSG at the Asian market last month and I’ve gotta admit,mit really brings the flavours to life. I add it to soups, casseroles and curries now. Definitely recommend using it.
Moon S actually the 2019 world food health and safety journal reviewed all studies on may over the last 40 years and ruled it’s completely safe, in face they chastised most studies for using does that were so high that they were always going to get a negative result, most doses were 5-15g per kilo body weight, to put that into perspective 3g per kilo body weight would kill an adult human, studies that used high but realistic doses showed no ill effects at all.
Haven't even finished the video and I'm commenting to say I completely have faith in this one. Last one I watched was 4 minutes long and you didn't even see rice until over 3 minutes in. This you can see rice from the start lol
I do mine slightly similar but I add the soy to the wok and finish with sesame oil. It’s tastes really much like the takeaways in the NE. I don’t have MSG would you recommend it?
after watching it cook, then she said maggots, dam. then i watched it cook, totally a spot on description. but then my mind could not stop thinking maggots. so there's that
i'm eating it now and it's absolutely the same as my favourite chinese chippy i live in the far east, in vietnam, and i can't get chinese chip shop food here so i am having to make my own. you guys are life savers!
Visit our webstore www.chinandchoo.com/shop to buy the actual ingredients that the Chinese Takeaway use in quantities suitable for the home chef. Also, you can register interest in our Chinese Takeaway Cook Book that’s basically a manual on how to run a takeaway. Happy cooking, happy eating, Chin and Choo xxx
Ziang's Food Workshop does the rice need to be washed then soaked overnight or shall I just wash it, cook it then leave overnight before frying the following day?
Mom: "You can see when your rice getting soft, like maggots" Son: "You know when it's ready, you can tell cause it starts going sticky" Mom: "It's all slithery, like a snake"' Son: "Like molasses" Seriously, these guys are great.... Best maggots you ever had....
I can 100% recommend this, its tastes exactly the same as my local chinese. Do you have a donations page, because the money this will save me, I will make a donation to you?
Here's the link www.patreon.com/ziangs would mean the world.of you did sign up, but me and mum are just so grateful to everyone who just watches, it's crazy how many people have actually tried our recipes and are saying the same as you 😊😊😊
@OFN69583 "I wouldn't recommend that tasteless crap to anyone" saying nobody makes you sound ill educated, nice little tip there for you, you're welcome 😘
Just tried this and followed step by step and all I can say is wow it’s fantastic you my friend are a legend no more spending big money on take aways. Thank you sir great job 👏
Thank you so much for sharing that inside. I’ve tried MANY times and never got it right. Your mom has such a young voice, by the way. It’s really sweet how you work together to make videos.
Check out my daily vlog channel where you'll see all the behind the scene stuff and my life in general, link here ua-cam.com/channels/PX4joKxkOVMqiN7kW0kzGg.html
Just made this, tasted fantastic! I've never been able to get that takeaway authentic taste, but with your trade secrets and videos, I've finally done it. Thank you both so much
It's crazy that without the amount of free and widely available information on the internet people still to this day think there's something wrong with MSG. It naturally occurs in so many delicious products and adding in extra to your meal is no different than adding in extra salt.
Excellent, excellent, excellent. I'm going to try this. What does adding MSG do to the rice? You are both very informative, and very funny too. Thanks for this.
steve randall It fools the brain into thinking it is tasting a flavour that isn’t actually there. Clinically proven to give headaches and wide variety of health problems we strongly advise people not to eat it.
Top tip...make as described by these very fine people....leave in the wok with a lid on for at least 10 minutes, off heat of course. This mimics the time it takes you to pick up your takeaway and get home, it’s in a sealed container so continues to slowly marinade, it’s a game changer trust me😉👍🏻
They really need to rebrand monosodium glutomate...it makes it sound like a chemical you'd strip paint with. All it actually is salt and glutamic acid, which is a naturally occurring amino acid present in a large amount of produce like, tomatoes and cheese. You are most likely eating monosodium glutomate every day and thinking it's delicious...even if you religiously avoid foods with added MSG. The way people treat it like it's some chemical preservative or carcinogenic E number is ridiculous. They should just call it "Extra tasty salt" or something. Because that's what it is. And maybe then people would stop freaking out about it.
@@ricardomontalban6004 Its toxic the same way vaccinations cause autism. It's just a bunch of ill educated parents being scared by big words. It's not good for you...but its not good for you in the sense that regular salt isn't good for you. Adding a small amount to a dish for flavour does you absolutely no harm.
Tried this recipe, used exact brands as suggested! Absolutely delicious, I am lucky enough to have a wholesale place 2 minutes from my house that sell all the brands you suggest! The hardest bit is waiting overnight for the rice, but it is so worth it.
I have just made the most perfect egg fried rice after years of trying thanks to you both. My wife tried it and said she couldn't tell the difference between our normal Chinese takeaway and how you showed how to do it here. Thank you so much! xx
What can I say....? I am doing a cook up tonight of sweet and sour chicken and egg fried rice. I see you say you cooked 200gms of rice, well last night it looks like I have cooked up a kilo! So I thought I would have a quick try to see how it goes before I cook for the family...OMG!!!! Absolutely fantastically AMAZING!!!! I have never ever been so impressed with something I have cooked!!!!! I am the biggest sceptic going and am bowled over with this recipe!! WOW....thank you both👍🏼👍🏼 🥢
I followed this recipe and it came out brilliant. My daughter absolutely loved it. We used to live in the UK back in 04, and moved to canada since. I miss the UK chinese take out food. Thanks for sharing this channel.
Ive tried a few of your egg fried rice recipes, and this one , by far tastes the best. I feel that with egg fried rice, the more basic, the better. My 9 year old loves this version. It's not quite the same when you start faffing about, adding extra or more expensive ingredients. Thanks both for this recipe.
This was excellent. My mum uses sesame oil whenever she makes fried rice and I never liked it so I tried this out and we were blown away at how nice it was.
You can get our Chinses Takeaway Cooking Bible as an eCookbook on amazon kindle app here: amzn.to/3ebLYLZ
Hey man, I know this is an old video but I’ve just came across it. Can you explain to me the process of making the overnight rice as I wasn’t sure what was meant by cooling it down quick or it can’t be eaten
@@melódic_breeze_VIIIV it’s when you cook your rice, cool in to room temp in 90 mins and then refrigerate in an air tight container over night. Take out of the fridge when it’s ready to use
@@ZiangsFoodWorkshop thank you so much, I thought the overnight part referred to soaking it overnight or should I still do that as well
Hi what type of rice please
You lost your bet! Sure you didn’t eat an egg but you cooked one.That isn’t being vegan 😅
I worked in a chinese restaurant for 4 years here in Australia.
I had the best bosses/family ever.
We basically did this but we would wok spoon a much smaller amount of dark soy as we cooked it (my boss liked it kinda yellowish).
We also used to pre-steam our rice and add salt, msg to it once refrigerated cold. I don't think thats very different but not sure.
My boss used to teach me all different cool foods from China, Korea and Japan. I still miss that place 20 years later, they really treated me like a son, made sure I ate and when I cooked in the restaurant for those long hours it never felt like work.
I got sick at one point with pneumonia and they made me conjee and would bring it to my flat, bought over a vcd player and we watched movies.
Eventually I moved away.
You just reminded me of a really awesome time in my life. I'm going to make this tommorow.
Thanks bro.
hahaha VCD's blast from the past, when everone else was still rocking the vhs! and there are afew ways to do, just the way we show is the way 90% of the uk takeaways do it :) and thanks for the comment was a great read!
you should call your old boss and see how they're doing
@@senpai1928 that would a nice idea
@@senpai1928 I spoke to them today. Raymond told me he is well just getting old, his wife is busy with the buisness as usual. It was nice to chat. I'm going into their new place for dinner over the weekend 🙂.
Glenn Hanlon can you send me the recipe how to make it like my local Chinese plz
OMG thank God this video is on youtube to save all the traumatized people from the viral BBC egg fried rice tutorial. This is the real deal guys! If you see MSG on a cooking video, it's legit.
I just ordered a KG of MSG on amazon haha!
thayne559 you don’t need to add heaps remember lol
@@L_MD_ it only cost a little more than the small 4 oz bottle at the grocery store. Looks like im stocked up for a while! haha
Yup i just made another fried rice but with msg this time and its way better. all these 1k 4/5 star rating google recipe are a sham.
BBC???!
Is it just me, or is this close relationship between a Mother and a Son so incredibly wholesome? ❤️
Thank you 😊
Man Id have loved a mother that nice. Instead I got one that didnt care about me and when she did she beat me up.
Well you cant have everything I guess
No it really is wholesome
@@ZiangsFoodWorkshop do u put any seasoning in rice while boiling?
It's wonderful.
I worked in a Chinese take away for 7 years part time. Started off when I was 15 taking orders and frying chips, by the time i was 22 i was cooking all the dishes and I can assure you 100% this is exactly how they do it in takeaways
Thanks for the back up! I've been doing this since I was 11 (now 33), my mum since she was 8 or 9 and my grandad since the 1950s and some people tell me I'm doing it wrong lol, tell our 1000s of customers that too 😂😂😂😂
Id love to be a chef in a Chinese restaurant.
@@rogercheeseman it's hard work, you see there open for 6 hours but there is so much to do before, in our shop we wake up at 5:30pm and don't stop til about 11pm
@ I have no idea about Indian takeaways
@OFN69583 bahahahahhahaha go home you're drunk
All I have is rice n eggs in my kitchen. Thus I am here
One of the best comment ever 😂😂😂
Hanny me to that’s why I’m here 😂
ALWAYS keep a bag of frozen Peas & Carrots on hand.
So many dishes are taken up a notch by just tossing in a handful of frozen peas & carrots for color, and even an open bag will last weeks in the freezer (even though 1lb bag gets used fast at handful per use)
Was it overnight rice though? If not, how did it come out?
Hanny a few peas,any soy,hienz,or chilli,yummo
About 30 years ago my wife and her girlfriends went away for a weekend.
Left in the house with nothing to do, I decided to learn how to cook Egg Fried Rice.
No internet as we know it today, so I decided to go with trial and error.
To cut a long story short; 48 hours, 7kg of rice and 3 dozen eggs later "Error" was the winner.
Over the years I made several unsuccessful attempts at this "basic" dish.
I became convinced that the cooking of perfect "Egg Fried Rice" was a secret passed from Father/Mother to Son/Daughter.
Fast forward to 12 months ago when my Brother, in a passing conversation, shook his head in disbelief at my story, and pointed me to this video.
My first attempt was so close to what I wanted I was instantly hooked.
This simple dish, and your clear instructions, made buying the book an absolute must.
Thank you.
Thank you so much, that’s such an amazing story and apologies we weren’t there 30 years ago, well I was just 7 and mum would of been in her early 30s
Love that!
Things I was doing wrong before watching this video;
1: Everything
Hahahaha glad this helped :)
Brilliant comment
@@2icelollys1goat made me actually laugh out loud
@@ZiangsFoodWorkshop One of the best I've seen in a while!
How exactly do you cook/boil the rice, may I ask? From washing; to boiling. Is it from cold or straight into boiling hot water? Then low heat at a simmer? Thanks for any advice
@@2icelollys1goat no Chinese person anywhere uses a pan, if they say they do they are lying, we all use rice cookers, it gets it perfect every time, there cheap and can cook small amounts
Purchased MSG on Amazon simply to make this recipe properly and oh my god it was worth the wait!
We have an online store so if you ever want to support check it out www.chinandchoo.com if not no worries at all :)
I’ve been cooking egg fried rice for about 20 yrs and every step is identical other than I use sugar instead of MSG. I also add black pepper to taste. It’s great to know I’ve been doing it right lol 😝 thanks for sharing 🤗
I am the worst cook ever and I now regularly make this recipe - I use frozen microwave rice, cook it a bit longer so its a bit dry and it works perfectly! Thank you both so much!
Who is here after watched Uncle Roger DISGUSTED by BBC's egg fried rice?😂
😂😂😂😂🙏🏾
Yep. Haha
I see this disgusting copy pasted comment on every egg fried rice video
I actually did search for proper egg fried recipe just after watching Uncle Roger, I give you that!
Haha same. Actually i got here while searching for MSG where he mentioned
Help us self publish our book, because we're nobodies we cant get a publishing company to look twice at us. To self publish our book is going to cost alot, as to get them at a resonable price to be able to sell we have to print in the thounsands. If you'd like to support the channel and help us achieve this goal a small donation would really help us reach it. If you would like to donate please click the link www.chinandchoo.com/copy-of-cooking-lessons
If you can't or just dont want to donate that fine too, we just really appreciate that you're here watching our content and being part of the #ziangarmy community. Happy cooking, happy eating, Chin and Choo xx
My local has just lost one of their best customers and you’ve saved me so much money! Thank you 😊
Oh dear lol
Only place I can find real UK Chinese takeaway recipes!
WASD this is an amazing comment! Most places wont tell because of so many reasons, we dont suffer from anything that could hold us back
ua-cam.com/users/vongs510 - Check out Khoan Vong - he actually owns a restaurant and takeaway and shows you exactly how to make everything
@@natenorrish good call. He is brilliant too. His and this channel are the go to channels for Chinese cooking (takeaway style)
What is the difference between Chinese takeaway in the UK, Canada and US?
Oh, look a cod4 frag movie chanel
Just cooked this after finding your channel yesterday, now my wife thinks i'm wonderful.........thank-you so much for sharing these recipes.
brilliant :) thank you!!
Now this is a really wholesome dynamic for a cooking channel.
Thank you! Means alot to hear!
I made this after following your instruction & mate, it turned out brilliantly! Never buying take out rice again, this will be my be go-to recipe. Cheers guys! ☺️👌🏽☺️
"ain't that right mum?"
"yeah"
😂😂😂
We made this rice during the lockdown as was missing Chinese food... and OMG it's the best egg fried rice we've ever had!! After going back to the chinese we still think this rice is better, a lot better! Really looking forward to trying more of your recipes, thank you!!!
I just did this recipe omg
I added 1 thing diffrent from yours and it was brilliant
I just added chicken stock powder when boiling rice
Thanks great recipe and so so helpfull
Everyone watching this. This worked 100% for me!!!! Everything they said was 100% accurate. Just amazing!!!! Love these two so much. They make both me laugh equally! Such beautiful souls who know how to cook soulful oriental food and they don't bull**** you. They're honest and funny as you'll see anyway! They're the effing best! Would be my dream to meet them in person and get lessons haha! Much love X
made my first batch today. Holy shit, the MSG really DOES make a difference. My wife ADORES egg fried rice and spends way too much of her paycheck on it, and she loved this. following your recipe and technique to a T (except for the addition of fresh green scallions at the end to garnish) this made PERFECT chinese restaurant style fried rice.
MSG is 50% of the secret to it the other 50% is to fry it in sesame oil, completely does it.
@@christofinb reading the comments he didn't like is funny 🤣
Haha “ you think you can make it tase the same with out the MSG ... no you cannot” spot on 🤣
😁😁😁
Went off to a Chinese wholesale place, bought some decent noodles, decent dark soy sauce and some MSG and followed your instructions for egg fried rice, beef chow mien in sauce and chicken chow mein and the results are remarkable thank you. All these years making it with 5 spice and sesame seed oil and never tasting right...we can now make a perfect Chinese 😊 Your instructions are clear and explain yourself well. would love to know how you make your Chinese bbq sauce and beef in black bean.
Thank you :)
"don't use olive oil"
Jamie oliver: 👁️👄👁️
HAHA!
jamie Oliveoiler
And msg
You need a HI temp smoke point oil.
This is not olive oil
what type of oil, then?
This was my first dish that I cooked of yours and it is amazing. I am a BIG rice lover in general and I have tried for years and years to perfect this dish and thanks to both of YOU I can. Many thanks, the drinks are on me? (Porlock Mineral water!!!!☺)
Gald it worked for you :)
what a fantastic relationship you have with your mum can tell she has raised a decent lad and both of your cooking is fantastic saved me literally thousands since your 1st video
Thank you 😊
WOW just discovered your channel, tried making the beef chow mein and its 100% like a take away!!! However listening to you both is what makes me love your vids! mmm maggots lol, btw I now use MSG in everything!!! I even sprinkle it on my wife before bed!!!
Awesome! Thank you!
My regular Chinese shop I go to is amazing and I support them because they're a hard working family and have made it in my home town for like the last 20 years. They have massive woks and do like 5-6 portions/boxes of fried rice at a time every 5 or so minutes because they're stupidly busy and I watch the chef cook it and he tosses the pan like a madman and throws a few ladels of soy and a generous heaped spoon of MSG but the thing is it's always perfectly seasoned and it's really pleasant to eat so he clearly knows his shit. So yes that is the secret to amazing tasting rice
Every other recipe I tried wasn't right. This is right. Absolutely perfect 👍 Thanks very much 😊
You’re welcome
OK, this fixes some of my problems with making fried rice. Love your mom.
Brilliant:)
I've always wondered why my fried rice was rubbish. This video alone has earned you a subscriber! Nice job guys!
😂😂😂😂
I'm 60 now, but when I was in college, a Chinese Chippy was opposite the college and everything was beautifully tasty, but I used to enjoy The Chip's and Prawn Curry, it was just heavenly, so tasty, that the prawns used to just melt in my mouth!
I have tried many Chinese take aways, but nothing as tasty as what I used to enjoy in my college day's!
I would be very much obliged, if you could show us how to make the Prawn Curry, that would just melt in the mouth!
Yasin from Bolton, Lancashire.
I’ll add it to the list :)
Many thanks!
Just wanted to say a hugggge thankyou to you both.. I’m a fairly novice cook but I followed this recipe yesterday and my god.. OMG.. best egg fried rice iv ever had.. guna stock up on some bits and bobs and do some more of your recipes as we don’t have many decent Chinese takeaways in thus area (Brighouse) have to travel further afield and by time you get home it’s all cold 😕 thanks again and keep up the good work 👍🏻😊
So glad we could help 😊😊😊
I Love this Family, the guy is so funny and his mom is cute
Thank you!
His happiness is so contagious ❤️
@@Hellokittyslay78 thank you 😊😊😊😊😊😊
My favourite part of a Chinese takeaway is smelling the fried rice. I think this goes back to my childhood. When I was young my dad used to work late quite a lot. He would bring back a Chinese and the smell of the rice would wake me up. I made this tonight and although I had basmati rice rather than fragrant it was absolutely spot on.
Yeah and it’s a belend 2 part high grade long grain and 1 part fragrant
good, grief you've got me hungry for egg fried magots great video easy and well-explained recipe thanks.
Hahaha nothing better than some fried rice right! 😁😁
Oh my days....I feel like I've been given the secrets of the universe......Thanks guys. Friday nights are gonna be a whole lot cheaper.
😂😂😂😂 no worries 😊😊😊
Ive made this today and it was amazing (even without MSG, didnt have it at home, will buy some) i added extra sriracha when i added the soya sauce to rice.
Perfect recepie.
Wonderful!
How am I only just finding you guy's!! Can't wait to binge watch the rest of the stuff... I'm guessing if I want to make a special fried rice style I just chuck some peas, onions and little bits of meat in there?
Pretty much, if you follow our chicken fried rice live stream it's basically that :) and thanks for the kind words
@@ZiangsFoodWorkshop awesomeness thanks!! Do you have an Instagram and I'll share the results :)
@@DeSousm yes we do instagram.com/ziangsworkshop
For the ingredients the Chinese takeaways use at low prices and for our CookBook visit www.chinandchoo.com/shop
What's the make & model of the wok you used?
how lucky you are to have a mum like that, tried this and it was very good! thanks-
Very lucky, she is actually the best
Made this recipe for the first time tonight and it was blinding. Channel is amazing and soooo looking forward to cooking, well, everything! Thanks to the Ziangs, loving you both!
Awesome! So glad we could help :)
My fav thing ever is sweet and sour chicken cantonese style i would love it if u would make a vid showing how to make it👌👌
Thank you sooooooo much, iv been trying to make takeaway fried rice for at least 25 years and today iv come the closest I ever have. Not only that you are great and entertaining people. Thanks again this is a game changer 👌
Really glad we could help :)
I just bought lee kum kee dark soya sauce
And omg does it make it taste better
My old version was good but this soya makes it excellent
Thank you
yeah it makes a huge difference :)
Loved that video , I will try this sometime this week. Loved your wee mum , lovely lady
Thank you amd shes amazing
This is magic! These guys know what they are on about.. they keep it simple. And explain it really well! Please keep going!! My misses just made this (she never cooks) and I ate everything off the plate... you are making my misses a good cook.... I never knew that was possible!!! 😦
Haha brilliant and we will keep going :)
YES!!!!
My life is complete!!!!!
MSG you sneaky elusive bastard!!!!
Hahahahhahaha
Where do you buy msg?
@@Ratsinthereticles www.skepticalraptor.com/skepticalraptorblog.php/msg-myth-versus-science/
@@Ratsinthereticles it's just a myth ...you should research more
@@Ratsinthereticles i bet you think the earths flat also.
Made this tonight, only difference was to brown the MSG as mentioned in your dry chow mein video. Man what a difference, nice smokey flavour, the best yet.
boogles yes!! Its amazing the difference it makes right!
boogles sorry if this sounds stupid but how did you “brown” the MSG? did you add MSG in the rice like in the video before cooking, or did you skip adding the MSG into the rice but instead into the wok? Thanks :)
How do you brown msg? Do you toast it?
What's browning MSG dude!?
@@blurredandhazy I found out that it's just putting MSG on contact with your hot pan directly
Bought MSG at the Asian market last month and I’ve gotta admit,mit really brings the flavours to life. I add it to soups, casseroles and curries now. Definitely recommend using it.
Glad to see you posting more videos. Nearly went into a coma you kept us waiting sooooooo long. Keep them coming.
Yeah sorry, we had a bit going on and now finding the time to make at least 1 video per week :)
MSG= MAKES SO GOOD.
thank you been trying to get this right for ages
😊😊😊
Bad for health though. Gives you round face! If you have kidney problems..don’t touch it.
Moon S actually the 2019 world food health and safety journal reviewed all studies on may over the last 40 years and ruled it’s completely safe, in face they chastised most studies for using does that were so high that they were always going to get a negative result, most doses were 5-15g per kilo body weight, to put that into perspective 3g per kilo body weight would kill an adult human, studies that used high but realistic doses showed no ill effects at all.
Haven't even finished the video and I'm commenting to say I completely have faith in this one. Last one I watched was 4 minutes long and you didn't even see rice until over 3 minutes in. This you can see rice from the start lol
I do mine slightly similar but I add the soy to the wok and finish with sesame oil. It’s tastes really much like the takeaways in the NE. I don’t have MSG would you recommend it?
MSG is a big must for that takeaway flavour and can be used to boost flavour of any savoury dish too
This guy is hilarious. Great personality!
When your mam said about the rice being like maggots It just reminded me of the lost boys movie 😂😂😂
Maggots! That's why it's called flied Lice! Ha
I tried the recipe and it's fantastic!! Thanks for making the video. 😀
No worries, it litteraly how the takeaways make :)
after watching it cook, then she said maggots, dam. then i watched it cook, totally a spot on description. but then my mind could not stop thinking maggots. so there's that
It's fried rice you plick
I never thought about adding the sauce to the rice before cooking it .. we learn something new every day
glad we could help :)
i'm eating it now and it's absolutely the same as my favourite chinese chippy
i live in the far east, in vietnam, and i can't get chinese chip shop food here so i am having to make my own. you guys are life savers!
No worries! And that's awesome, glad we could help 😊😊
Visit our webstore www.chinandchoo.com/shop to buy the actual ingredients that the Chinese Takeaway use in quantities suitable for the home chef. Also, you can register interest in our Chinese Takeaway Cook Book that’s basically a manual on how to run a takeaway. Happy cooking, happy eating, Chin and Choo xxx
Ziang's Food Workshop does the rice need to be washed then soaked overnight or shall I just wash it, cook it then leave overnight before frying the following day?
Ziang's Food Workshop
Any chance you can do a video making crispy chilli beef?
Ben Palmer already done
Ziang's Food Workshop
Just found it... Salt and Chilli squid or prawn?
Can you make a video on Chinese bbq sauce the proper one you find in a fraction of Chinese takeouts
Made this for the second time tonight. 100% delicious.
Mom: "You can see when your rice getting soft, like maggots"
Son: "You know when it's ready, you can tell cause it starts going sticky"
Mom: "It's all slithery, like a snake"'
Son: "Like molasses"
Seriously, these guys are great....
Best maggots you ever had....
haahah thanks :)
I can 100% recommend this, its tastes exactly the same as my local chinese. Do you have a donations page, because the money this will save me, I will make a donation to you?
So glad you tested it out! So awesome to hear it worked well for you!! And we have a patreon account, the link is in the description :)
Here's the link www.patreon.com/ziangs would mean the world.of you did sign up, but me and mum are just so grateful to everyone who just watches, it's crazy how many people have actually tried our recipes and are saying the same as you 😊😊😊
@OFN69583 "I wouldn't recommend that tasteless crap to anyone" saying nobody makes you sound ill educated, nice little tip there for you, you're welcome 😘
@OFN69583 OFN69583 I am calm, you're the one that came in super hot, I just corrected your poor grammar, again you're welcome
@@ZiangsFoodWorkshop You forgot to put a full stop at the end of your sentence.
Just tried this and followed step by step and all I can say is wow it’s fantastic you my friend are a legend no more spending big money on take aways.
Thank you sir great job 👏
❤️❤️❤️❤️❤️
I love the Harvest Moon music!
Lol thanks
These videos are great :), please keep making them. I just wish there was a similar channel for British Indian Restaurant cooking.
Look for Latifs inspired mate.👍
@@samgarrod4781 i was going to recommend him too!
Ahhhh. Throughout lockdown been trying to make egg fried rice. Nothing tasted right. Now I know why!! Thank you. ❤️
I’m glad I found this channel. 👍 awesome dude!!
Thank you, we're glad you found us too :)
Me too😜👏🏻
I like a tad of oyster sauce in this. Enhances the egg flavour
Thank you so much for sharing that inside. I’ve tried MANY times and never got it right.
Your mom has such a young voice, by the way. It’s really sweet how you work together to make videos.
Thank you 😊
Check out my daily vlog channel where you'll see all the behind the scene stuff and my life in general, link here ua-cam.com/channels/PX4joKxkOVMqiN7kW0kzGg.html
How do you cool the rice quickly
@HONKLER THE CLOWN ua-cam.com/video/ERVRjAYBOp0/v-deo.html
Msg can be replaced with garlic and ginger if your heart pumps 10 times faster after eating it.
I’m doing this recipe Sunday an I’m not gonna be able to get msg do I use fresh ginger an garlic ?
Just made this, tasted fantastic! I've never been able to get that takeaway authentic taste, but with your trade secrets and videos, I've finally done it. Thank you both so much
Pearl River soy sauce is actually quite thick. I'm so used to high street soy sauce that I have considered watering it down.
Use lee kum kee :)
Wondering why my egg fried rice is always nice but never has that zang...MSG! Okay okay
What is MSG
It's crazy that without the amount of free and widely available information on the internet people still to this day think there's something wrong with MSG. It naturally occurs in so many delicious products and adding in extra to your meal is no different than adding in extra salt.
Yeah it’s like they want us to be wrong for using it
Excellent, excellent, excellent. I'm going to try this. What does adding MSG do to the rice? You are both very informative, and very funny too. Thanks for this.
Thank you and it makes a huge difference, it’s a flavour enhancer, we sell it on our webstore www.chinandchoo.com/shop
MSG flavour enhancer what it actually does is physically open the taste buds on the tongue
@@ZiangsFoodWorkshop Thank you very much. I'm exploring other videos that you have produced. They're very interesting.
steve randall It fools the brain into thinking it is tasting a flavour that isn’t actually there. Clinically proven to give headaches and wide variety of health problems we strongly advise people not to eat it.
@@oneoddsockk I understand it has been clinically proven NOT to have any health problems whatsoever. MSG is harmless unlike Salt
'the rice contacts the heat'
'..yeah, and that'
lol
Top tip...make as described by these very fine people....leave in the wok with a lid on for at least 10 minutes, off heat of course. This mimics the time it takes you to pick up your takeaway and get home, it’s in a sealed container so continues to slowly marinade, it’s a game changer trust me😉👍🏻
Great advice!!!
Mom: like maggots and snakes
Son: moist, molasses.
hahahaha
Can't have fried rice without spring onion and peas in it 😂
You’ve become my favourite channel for any kind of Chinese dish. Made this for my dad and me and we loved it
So glad we could help!!!!! 😊😊😊
They really need to rebrand monosodium glutomate...it makes it sound like a chemical you'd strip paint with. All it actually is salt and glutamic acid, which is a naturally occurring amino acid present in a large amount of produce like, tomatoes and cheese. You are most likely eating monosodium glutomate every day and thinking it's delicious...even if you religiously avoid foods with added MSG.
The way people treat it like it's some chemical preservative or carcinogenic E number is ridiculous. They should just call it "Extra tasty salt" or something. Because that's what it is. And maybe then people would stop freaking out about it.
Preach! As a bio chemist I agree too!
@@ricardomontalban6004 only if your I'll educated here links read them
@@ricardomontalban6004 www.bbc.com/future/story/20151106-is-msg-as-bad-as-its-made-out-to-be
@@ricardomontalban6004 www.skepticalraptor.com/skepticalraptorblog.php/msg-myth-versus-science/
@@ricardomontalban6004 Its toxic the same way vaccinations cause autism. It's just a bunch of ill educated parents being scared by big words.
It's not good for you...but its not good for you in the sense that regular salt isn't good for you. Adding a small amount to a dish for flavour does you absolutely no harm.
MSG...bloody love that stuff
😂😂😂
Tried this recipe, used exact brands as suggested! Absolutely delicious, I am lucky enough to have a wholesale place 2 minutes from my house that sell all the brands you suggest! The hardest bit is waiting overnight for the rice, but it is so worth it.
Fantastic!
I wish Choo was my mum😭
😂😂😂 she is an awesome mum 😊😊😊
"Just like maggots" hahaha I died :-D
Hahaha mum's so funny 🤣
Made this today with leftover basmati rice. Turned out great!
I can watch 1000 cooking tutorials, but I will never forget the time the nice Asian lady taught me to cook rice until it look like maggots 😂
Hahahahhahahha brilliant :)
You're eating maggots Micheal.
The Lost Boys ;)
How do they taste?
They're only noodles Michael
I've literally just followed this recipe and it is the first time I've ever come close to take away rice.
thank you guys!
Our pleasure!
Wondering when Uncle Roger's reaction to this is gonna drop......🥡
Would love that, except we have 2 takeaways so we are reaching actual takeaway food
@@ZiangsFoodWorkshop I don't think he would take the piss tbh, he would be ecstatic at the MSG use! Salt on Crack is right!
Maggot rice = Lost Boys movie
ooooowwwwwww lost boyzzzzzz come out to plaaaa-aaaaay :)
How's those maggots Michael
@@ZiangsFoodWorkshop I think you mean Warriors come out to play
@@stevefindlay5186 yes that lol
I have just made the most perfect egg fried rice after years of trying thanks to you both. My wife tried it and said she couldn't tell the difference between our normal Chinese takeaway and how you showed how to do it here. Thank you so much! xx
Fantastic! so glad we could help!
What can I say....?
I am doing a cook up tonight of sweet and sour chicken and egg fried rice. I see you say you cooked 200gms of rice, well last night it looks like I have cooked up a kilo! So I thought I would have a quick try to see how it goes before I cook for the family...OMG!!!! Absolutely fantastically AMAZING!!!! I have never ever been so impressed with something I have cooked!!!!!
I am the biggest sceptic going and am bowled over with this recipe!!
WOW....thank you both👍🏼👍🏼 🥢
This is by far the best comment I've read this week! Thank you so much :)
I followed this recipe and it came out brilliant.
My daughter absolutely loved it.
We used to live in the UK back in 04, and moved to canada since. I miss the UK chinese take out food. Thanks for sharing this channel.
Thats awesome! Glad we could help :)
Ive tried a few of your egg fried rice recipes, and this one , by far tastes the best. I feel that with egg fried rice, the more basic, the better. My 9 year old loves this version. It's not quite the same when you start faffing about, adding extra or more expensive ingredients. Thanks both for this recipe.
100% when it comes to fried rice, simple gets the best results
Better for my pocket too 😁
This was excellent. My mum uses sesame oil whenever she makes fried rice and I never liked it so I tried this out and we were blown away at how nice it was.
❤️❤️❤️❤️❤️