I can't hate her, she's too wholesome. She might not have the perfect cooking skills but I love how gentle she is and most especially she doesn't waste food. Love that for you, Kay! Keep it up!
When I saw "fried rice" I immediately said a prayer & Oh bless her ❤ Looks great Kay- love your unique style & just you being the authentic Kay that we love...🎉❤
I absolutely love & adore Kay & I'm in Texas. My kids are the ones who introduced me to her channel & I watch her everyday. Her channel is my favorite. Hi Kay with love from the Texas Gulf Coast. ❤❤❤
Kay, your personality and humour is amazing, and your channel is very wholesome. Keep it up! Im still waiting for you to have a proffesional cooking show on tv or a streaming service, and im sure many other people share this opinion. Im hoping to see more of your cooking!!
some pointers for kay, constructively -the pan needs to be HOT, like all the way up, you should not have to turn the pan up in heat. -the rice should follow the meats into the pan, immediately after cooking, you want flavor mixing -the eggs get cooked into the rice, not scrambled separately -the garlic, peas, and carrots is done first -the chicken needs soy sauce when being sauteed, and should have been cooked WITH the bacon for best flavor. -way more rice is required -dont use freshly made rice, boil some rice and place it in the fridge overnight uncovered. -you should cut the chicken far smaller than it was, like small diced chunks. -you should be keeping the rice moving consistently, letting it sit has the chance to burn it and ruin the meats -some oils would help, not much, like a couple to three tablespoons of vegetable oil this rice certainly looks okay, but there was a bit of loss of flavor in following the steps out of order and some of the ways things were cooked, so the flavors werent mixing as they should. no hate, only love :)
@@KaysCooking Fucking legend! Just a lil more soy sauce. Damn you're good! Id suggest next time making Bacon/Kimchi Fired Rice. The vinegar from the kimchi cuts the bacon fat.
That actually looked right nice. Just the sort of meal to enjoy on a hot sweaty day at the end of May. The was one time, my good friend May went on holiday and had a meal similar to this. He said it was simply delicious but the next day he was right clogged up and could not dedicate for about four days. Apart from that, May said he had a fantastic time at the place he was at and told me it was well worth a visit and good value for money too. I only met May once, that time in the bus but I do hope to catch up again at some point. Fumbs up.
I love making fried rice. Try to remember that you are wanting very little moisture in your rice and veggies. Thaw out the frozen veggies thoroughly so you can pat them dry, and use day old rice that have been refrigerated overnight. For the eggs, swirl them about the pan buy tilting the pan only, a wok is designed to allow the sides to be heated. If you can get your eggs to cook evenly without scrambling, slice the eggs up into strips using a pizza cutter. I am sorry for the salty bacon, i prefer cubed ham myself. But all in all, this looks 125 times better than "Kay's Special Fried Rice" which you made six years ago.
I make fried rice a lot. The saltiness isn't just the bacon. Bacon is salty. Soy sauce is also salty. Then you added in more salt on top of that. I marinade the chicken in a tupperware container using a mixture of soy sauce, chinese five spice and parsley, occasionally adding in some honey if I feel like it. Leave it in the fridge for at least a couple of hours (overnight is better). I use all fresh ingredients, not frozen. Frozen ingredients can come out a little rubbery. I julienne the carrots (cut them into matchsticks), not cut them in circles. I also use a handful of diced bacon, not rashers. It's not quite as salty, and cooks more evenly than the rashers. I tend not to use peas, but that's personal preference. I also use eschallots (scallions/green onions), dice them on a diagonal and some form of leafy green; usually bok choy, but really kale or something else will do (it's mostly for colour). You can also use capsicum (bell pepper), either diced or julienned. And, as you did, scramble the eggs beforehand and set them aside. You can also add in any diced meat product to make it a more filling meal. I tend to use either chicken or chorizo sausages (instead of chinese sausage) Boil 1 cup of rice for however long you need to. When it's done, get your wok out. Put the oil in the wok and bring it to heat. Put the carrot in the wok first, it takes the longest to cook, and it needs to be cooked until it can be easily bent, stir it to make sure that they are cooked evenly. Then, you put in the green onions, then the capsicum if you've used any and let it go for a minute or so, stirring occasionally to work the flavours together and make sure that they are all cooked properly. After that, stir in the bok choy. Then comes the chicken. Add the chicken from the marinade container with tongs. That lets the chicken absorb the flavours from the onion and carrot that have mixed in with the oil. Stir the chicken until while cooking. When it's done you should be able to cut into it by pushing a spatula into it and seeing that it's white, you do not need to wait until it's brown to see. When that's done, put in the bacon. Stir it all together for a couple of minutes to heat the bacon up and make sure that the chicken is fully cooked. Add in the rice and stir it in with the mixture. Then, tip some of the marinade in for colour.
Kay, would you ever try my recipe for homemade pasta? It's very easy!! 1 cup Type 00 flour and 1 cup semolina with a healthy pinch of salt in a bowl. Make a well in the flour/salt and pour in 1/2 teaspoon extra virgin olive oil and 4 eggs plus 2 egg yolks. Mix it until a dough forms, that might be sticky. Flour your board or counter and turn out the dough, kneading it by hand for about 3 to 5 minutes. You can add just a pinch or two of flour if the dough feels sticky. Wrap it in cellophane and set in the fridge for 10 to 15 minutes to rest and then you can roll it out to cut. You can use a pasta machine, but if you don't have one, you can roll with a rolling pin and use a pizza cutter to cut into fettucine or rectangles to toss in any pasta sauce. An easy and delicious sauce can be made putting 8 oz of butter (not marg) in a sauce pan and simmering --keep stirring it-- until it turns a lovely golden brown. Top with a little parmigiano reggiano cheese if you like and enjoy!!
Love that you left in the pan some of whatever you cooked last time.... And on the wall.... Also love when you dragged your sleeve through the pan full of 'food'.... I can't leave out the close-up of the coffee cup with all the food and grime all over it...
Another great recipe. One recipe you may want to try is an easy fish casserole called fish surprise. You take a casserole dish and butter it. Then you lay down some fish sticks. Then you place two cans of creamed corn as well as one chopped up onion over top. Then you put some shredded cheese mixed with breadcrumbs on top. Bake this until your fish would be done per the package and the top should be brown.
Kay! Tip for using frozen peas: boil the kettle, pour water into your container and pop into the microwave for 30 seconds. You'll not be messing with the temperature in your pan and the veg is already going in with a head start 👍
Hello Kay!! I'm a true fan of yours, I've grown to really love your channel. it feels like watching an old friend. Wondering--Do you take recipe recommendations from viewers? I'd LOVE to send you a recipe I just learned for fried cod fish, it's heavenly, it's SO easy too!!
When the pan is dry, add oil. You usually don't have enough oil in your pan. A dry pan will scortch your food. Great job on the meal though. 👍 Just a tip.
If you thought the bacon was "already salty" and trust me soy sauce has unbelievable amounts of sodium, you really don't need to add yet more salty walty! Nice looking meal tho Kay. Cheers
Love that sizzling sound!🤤 I was worried about the sodium content with the Dark Soy sauce which,I think may be saltier than the regular or low sodium versions, the bacon 🥓 and the salt 🧂 😅. But it’s a good basic recipe that can be adjusted as needed. 👍🏻
I need full list of Kay-isms like oofah-doofah for spatula. I want to make Kay fan art and potentially make it available for her to use on merch if she wants.
There's a mystery sauce here kay. I saw! You went to make your coffee and that rice got a secret ingredient added. What was it? It's such a different colour and has far more liquid after that cut!
I would love to see you attempt a lava cake I just tried it and it went well but I slightly overcooked mine and the chocolate wasn’t gooey was still delicious 😊
Hiya! Maybe serve bacon as a garnish on the side that way you can leave it out of yours. Loved the video and your stir frying skills have improved so much 👏🏻👏🏻👏🏻👍🏻
So many ingredients this time and well done, Kay, lovely. And the bacon, the bacon only kills us off anyway so we're better off not liking it too much. ;) Be well, luv. xo
I can't hate her, she's too wholesome. She might not have the perfect cooking skills but I love how gentle she is and most especially she doesn't waste food. Love that for you, Kay! Keep it up!
Kay I love how you can laugh at yourself, life is so serious all the time but you always cheer me up with your giggles.
Glad to make you happy
When I saw "fried rice" I immediately said a prayer & Oh bless her ❤ Looks great Kay- love your unique style & just you being the authentic Kay that we love...🎉❤
Thanks so much
Love watching this with our 2 children; we all absolutely love you, i hope anyone out of the UK sees you and thinks we’re all like you!
Thanks so much
kay is one of a kind!
I absolutely love & adore Kay & I'm in Texas. My kids are the ones who introduced me to her channel & I watch her everyday. Her channel is my favorite. Hi Kay with love from the Texas Gulf Coast. ❤❤❤
That looks delicious, Kay! Thank you for your videos. So much nicer than pretentious chefs with impossible recipes.
Kay, your personality and humour is amazing, and your channel is very wholesome. Keep it up! Im still waiting for you to have a proffesional cooking show on tv or a streaming service, and im sure many other people share this opinion. Im hoping to see more of your cooking!!
I'd love that.
Uncle roger is going to have a heart attack when he sees this
Fuiyoh..
LMFAO
I came back after a long time because i missed Kay and ofc for the 8th wonder of the world that is Kays comment section....❤
some pointers for kay, constructively
-the pan needs to be HOT, like all the way up, you should not have to turn the pan up in heat.
-the rice should follow the meats into the pan, immediately after cooking, you want flavor mixing
-the eggs get cooked into the rice, not scrambled separately
-the garlic, peas, and carrots is done first
-the chicken needs soy sauce when being sauteed, and should have been cooked WITH the bacon for best flavor.
-way more rice is required
-dont use freshly made rice, boil some rice and place it in the fridge overnight uncovered.
-you should cut the chicken far smaller than it was, like small diced chunks.
-you should be keeping the rice moving consistently, letting it sit has the chance to burn it and ruin the meats
-some oils would help, not much, like a couple to three tablespoons of vegetable oil
this rice certainly looks okay, but there was a bit of loss of flavor in following the steps out of order and some of the ways things were cooked, so the flavors werent mixing as they should.
no hate, only love :)
How on earth did the dish turn orange?
It did nt
I was wondering that too. One moment it's...i don't know how you describe that look, and then it all turns orange.
@@sc_enjoyer i put some extra soy sauce in it
@@KaysCooking Fucking legend! Just a lil more soy sauce. Damn you're good! Id suggest next time making Bacon/Kimchi Fired Rice. The vinegar from the kimchi cuts the bacon fat.
I enjoy your videos, thank you Kay.
Hello from Illinois, USA
where did the juice come from kay? it looked dry until the end when you got your coffee then it was juicy
love your videos gorgeous!
so happy to see you posting Kay!
Ohh Uncle Roger is gonna LOVE this recipe!!! Looks lovely Kay!
Haiyaaaa....
He's going to put his leg down from the chair
@@stevoswifty6574 nice and nephew shall hear of this
@@spacemafia16yes must tell Roger tho
That actually looked right nice. Just the sort of meal to enjoy on a hot sweaty day at the end of May.
The was one time, my good friend May went on holiday and had a meal similar to this. He said it was simply delicious but the next day he was right clogged up and could not dedicate for about four days. Apart from that, May said he had a fantastic time at the place he was at and told me it was well worth a visit and good value for money too. I only met May once, that time in the bus but I do hope to catch up again at some point.
Fumbs up.
I love making fried rice. Try to remember that you are wanting very little moisture in your rice and veggies. Thaw out the frozen veggies thoroughly so you can pat them dry, and use day old rice that have been refrigerated overnight. For the eggs, swirl them about the pan buy tilting the pan only, a wok is designed to allow the sides to be heated. If you can get your eggs to cook evenly without scrambling, slice the eggs up into strips using a pizza cutter. I am sorry for the salty bacon, i prefer cubed ham myself. But all in all, this looks 125 times better than "Kay's Special Fried Rice" which you made six years ago.
love you Kay!!!!!
Love you too
What liquid did you add at the end - it wasn't that orange colour when it was in the pan ? Looks lovely though - keep going Kay, we LOVE you 🙂
your smile makes me so happy they are in the walls
thank you kay this is what ive been looking for, cant wait to watch
Hope you like it
Love you Kay!!
My mum and I always do a bet on how many times you will say “stop kicking that camera!”
❤️❤️❤️
Lots
It‘s allweays a inspiration watching you cookin‘ Kay 🤍
Much luv from Austria
Thanks so much
Shine on Kay! you are an inspiration! 💖
We gotta wait for the carriots and the peas to undefrost
I’m glad she set the record straight on the heat of the bacon, so we can follow along ! This makes me hungry for a bacon and frazzle sandwich 😋
Absolutely LOVE the hold-it-together-er!
Thanks so much
Bacon is cured with salt. Its supposed to be salty! But I love you.
Why, wasn't it very well?
I make fried rice a lot. The saltiness isn't just the bacon. Bacon is salty. Soy sauce is also salty. Then you added in more salt on top of that.
I marinade the chicken in a tupperware container using a mixture of soy sauce, chinese five spice and parsley, occasionally adding in some honey if I feel like it. Leave it in the fridge for at least a couple of hours (overnight is better). I use all fresh ingredients, not frozen. Frozen ingredients can come out a little rubbery. I julienne the carrots (cut them into matchsticks), not cut them in circles. I also use a handful of diced bacon, not rashers. It's not quite as salty, and cooks more evenly than the rashers. I tend not to use peas, but that's personal preference. I also use eschallots (scallions/green onions), dice them on a diagonal and some form of leafy green; usually bok choy, but really kale or something else will do (it's mostly for colour). You can also use capsicum (bell pepper), either diced or julienned. And, as you did, scramble the eggs beforehand and set them aside. You can also add in any diced meat product to make it a more filling meal. I tend to use either chicken or chorizo sausages (instead of chinese sausage)
Boil 1 cup of rice for however long you need to. When it's done, get your wok out. Put the oil in the wok and bring it to heat. Put the carrot in the wok first, it takes the longest to cook, and it needs to be cooked until it can be easily bent, stir it to make sure that they are cooked evenly. Then, you put in the green onions, then the capsicum if you've used any and let it go for a minute or so, stirring occasionally to work the flavours together and make sure that they are all cooked properly. After that, stir in the bok choy. Then comes the chicken. Add the chicken from the marinade container with tongs. That lets the chicken absorb the flavours from the onion and carrot that have mixed in with the oil. Stir the chicken until while cooking. When it's done you should be able to cut into it by pushing a spatula into it and seeing that it's white, you do not need to wait until it's brown to see. When that's done, put in the bacon. Stir it all together for a couple of minutes to heat the bacon up and make sure that the chicken is fully cooked. Add in the rice and stir it in with the mixture. Then, tip some of the marinade in for colour.
Hi from South Wales Kay!
Thank you for being absolutely amazing 😊 xxxxxx
Kay, would you ever try my recipe for homemade pasta? It's very easy!! 1 cup Type 00 flour and 1 cup semolina with a healthy pinch of salt in a bowl. Make a well in the flour/salt and pour in 1/2 teaspoon extra virgin olive oil and 4 eggs plus 2 egg yolks. Mix it until a dough forms, that might be sticky. Flour your board or counter and turn out the dough, kneading it by hand for about 3 to 5 minutes. You can add just a pinch or two of flour if the dough feels sticky. Wrap it in cellophane and set in the fridge for 10 to 15 minutes to rest and then you can roll it out to cut. You can use a pasta machine, but if you don't have one, you can roll with a rolling pin and use a pizza cutter to cut into fettucine or rectangles to toss in any pasta sauce. An easy and delicious sauce can be made putting 8 oz of butter (not marg) in a sauce pan and simmering --keep stirring it-- until it turns a lovely golden brown. Top with a little parmigiano reggiano cheese if you like and enjoy!!
I love you Kay! Keep the vids coming!
Great job Kay ❤love to watch you cooking. X
I love you Kay, don’t ever change even a tiny bit.
Love from B.C. Canada 🇨🇦
Love watching your videos
Love that you left in the pan some of whatever you cooked last time....
And on the wall....
Also love when you dragged your sleeve through the pan full of 'food'....
I can't leave out the close-up of the coffee cup with all the food and grime all over it...
Jack grealish has this as a pre match meal..fact
The secret to good fried rice is, cooking it 24 hours before use and setting it in the refrigerator
Uncle Roger is gonna love this
Another great recipe. One recipe you may want to try is an easy fish casserole called fish surprise. You take a casserole dish and butter it. Then you lay down some fish sticks. Then you place two cans of creamed corn as well as one chopped up onion over top. Then you put some shredded cheese mixed with breadcrumbs on top. Bake this until your fish would be done per the package and the top should be brown.
Big lee can't eat cheese you would know this if you were a true fan!
Kay! Tip for using frozen peas: boil the kettle, pour water into your container and pop into the microwave for 30 seconds.
You'll not be messing with the temperature in your pan and the veg is already going in with a head start 👍
I love you cooking 🧑🍳
Thanks so much
Hello Kay!! I'm a true fan of yours, I've grown to really love your channel. it feels like watching an old friend. Wondering--Do you take recipe recommendations from viewers? I'd LOVE to send you a recipe I just learned for fried cod fish, it's heavenly, it's SO easy too!!
Use cooked cold rice Kay
hey kay ive been watching a long time and have seen you fluorish as a chef. this dish was spectacular.
Where is Lee? I feel he would like it and give it a thumbs up!!!
Prison
@@jack-a-lopium The food would be better in prison
He'd give it a "It's nice" out of ten.
Great video again. You are amazing. Dont put yourself down. Good home cooookin xx no takeaway needed.
thank you
When the pan is dry, add oil. You usually don't have enough oil in your pan. A dry pan will scortch your food. Great job on the meal though. 👍 Just a tip.
Protect Kay at all costs!! Kay you are a national treasure! God bless your soul. Much love from the states!! 😀
Hi Kay it's me and I'm back watching again 😂
If you thought the bacon was "already salty" and trust me soy sauce has unbelievable amounts of sodium, you really don't need to add yet more salty walty! Nice looking meal tho Kay. Cheers
True british cuisine.
Makes me go back to my memories of England.
Makes me miss the place.
Thank you Kay! ❤
best dish so far love the eggs kay
It must be my birthday - TWO Chef Kay recipes this week!
🌹🌹🌹🌹🌹
That looks good at the end. What sauce did you add? And where did you get the fancy oofa doors?
Love that sizzling sound!🤤 I was worried about the sodium content with the Dark Soy sauce which,I think may be saltier than the regular or low sodium versions, the bacon 🥓 and the salt 🧂 😅. But it’s a good basic recipe that can be adjusted as needed. 👍🏻
always used to watch your videos with my mom. i miss her.
Kay do they actually sell bacon that isn’t salty?
Yes they do
I need full list of Kay-isms like oofah-doofah for spatula. I want to make Kay fan art and potentially make it available for her to use on merch if she wants.
Can you do a video of you making your own bread?
Kay your an inspiration keep up the good work
Kaye your an inspiration keep up the videos love
Amazing Kay keep on going with your great work. 😊❤
Fantastic Kay ! I’ll be making this tonight ❤
There's a mystery sauce here kay. I saw!
You went to make your coffee and that rice got a secret ingredient added. What was it? It's such a different colour and has far more liquid after that cut!
I just put extra soy sauce in it
@@KaysCooking soy sauce isn't that colour Kay
I thought exactly the same it suddenly looks red
You put extra soy in with salty bacon and extra salt? Bold move!
But soy isn't that color.
Sweet and sour sauce by the looks of it
I would love to see you attempt a lava cake I just tried it and it went well but I slightly overcooked mine and the chocolate wasn’t gooey was still delicious 😊
Hey kay, I've been wanting to see you make this for a while, could you give lava cakes a go please ❤😊
17:09 to be honest i would eat some of that. Actually looks appetizing
But only for a second
Kay is the best. Who of all the rest of you is as prepared to do stuff, make errors sometimes and keep going?
Can I use any kind of rice or does it have to be a special kind?
Could we see some groovy cocktails Kay!? Now it’s almost summer I’d love to see you making some fruity cocktails with fruit and all x
finally repping the merch!!! love to see it
Looks delicious Kay! I’ve never had fried rice with bacon. I will have to try this 👍
Hope you enjoy
Try with hotdogs or spam. 😋 😋
What's your favourite Iron Maiden song?
I don,t like iron maiden songs only the t shirts
i love you kay xxxx
Love you too
kay my buddy and i have recently stumbled upon your channel and would love to see you cook chicken permission! much love from glasgow
Love the vid Kay❤️❤️
Try making New Orleans style food! You would love jambalaya and étouffée! I LOVE your videos!!!!!!!!
Hiya! Maybe serve bacon as a garnish on the side that way you can leave it out of yours. Loved the video and your stir frying skills have improved so much 👏🏻👏🏻👏🏻👍🏻
Thanks so much
ALL BACON IS SALTY!
Nice job, Kay!
Kay…. You should have a Netflix show!
love ya Kay! keep making the videos! ❤
Hello 👋 Kay looks delicious well done ❤
You are my favorite cook on the planet! Please cook the oofie doofie out of the next recipe for me! ❤❤❤
So many ingredients this time and well done, Kay, lovely. And the bacon, the bacon only kills us off anyway so we're better off not liking it too much. ;) Be well, luv. xo
chicken and bacon sort of omelette
Very nice to hear how someone else doesn't like their bacon crispy! I don't like mine crispy either
Looks good that Kay! I'd smash that
Lovely Kay i am going to make this 😊
someone tag uncle roger into this
u shouldn't put frozen pea straight into pan, defrost it first, and eat fried rice with a spoon, but pretty good 👍
You should make a video showing off your band shirt collection
kay is looking like a whole snack
Hey Kay. I got a dish recommendation. Do Chicken Parm that will be amazing. BTW I hear in all your videos that you call and Egg a Heg. Why is this?
Hi Kay. All the family love your videos. Have you considered doing personalised cameo videos? Think you’d be great at them
I do personal messages but theres a fee
luv you kay
Love you too
looks amazing kay! hope you had a nice mothers day
Thank you but our mothers day is in march but thanks anyway
@@KaysCooking i had no idea it was different in the UK... thats a trip
@cinnamontoastken your girl is back!! We love ❤ Kay 💞
Interesting. I wouldn't have thought to use dried parsley.
i love you kay!
Happy Pride Month, Kay!!! Remember to be proud of who you are :D
Kay, the soy sauce is your salt... you don't need to add any extra. Pro tip: use both light AND dark soy sauce