Bacon and Egg Fried Rice | Kenji's Cooking Show
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- Опубліковано 14 сер 2022
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This recipe appears in my latest book, The Wok: Recipes and Techniques.
Get my books (including The Food Lab and my new book, The Wok) here: www.kenjilopezalt.com
Here's another fried rice video: • Egg Fried Rice Three W... - Навчання та стиль
Whenever I worked in a Chinese restaurant, this was what the cooks would make for breakfast and it's just amazing. Greatly miss Hugo and his Breakfast rice
I'd drain off the bacon grease, myself.
@@wastrelway3226 the bacon fat does the same job as oil, if you drain the grease and have to add oil then you lose some of the bacon flavor
Bacon fat is hip again. ;-)
@@CWeetus Sure. But it's not a neutral flavor like oil, and there's plenty of bacon here and always some bacon fat remaining. When he puts it back in, the whole thing tastes like bacon. Besides, bacon fat has many uses. I always save it. You can use it to make tortillas, fry chicken etc.
@@wastrelway3226 the bacon and egg fried rice tastes like bacon? whoa!
I love how the dogs pop up when the bacon goes in 😂
My dog pops up whenever there's any food at all
I love it when Shabu peeks around the corner to see what’s going on at 2:45. Sweet little lady. ♥️
i was looking for her head when the eggs went on. shes the best co-host
Often I watch these videos solely for Shabu sightings 💙
Coincidentally right when the bacon goes in 👀
@@lanesniffin730 purely and utterly, totally 100% coincidental ofcourse ✌🏻😌
I love these POV videos. They are somehow relatable, I cant explain it but I enjoy these more than those with fancy camera angles and voice overs. Plus you are able to make these really enjoyable as you talk trough what you do/give tips ect.
Why do I feel like Fried Rice Friday would be a great idea for like a month or two?
You're just gonna pass right over the low hanging fruit of Stir-Friday?
We have Stir-Fridays at our house :p
Also a great opportunity to plug the new book!
Corn and shishito fried rice just got me going. You are a constant inspiration!
As a dog owner I love seeing the dogs make their way into the video. They always manage to sneak their way into the shot very politely.
There is a hispanic grocery near me that sells smoked pork chops (chuletas) and I absolutely love using them in fried rice. They are really inexpensive as well.
I just want to say how grateful I am for these videos and your wok book. I have made maybe a dozen or so recipes from it now, and as long as you follow them closely, they are bulletproof oh-my-god amazing. I live in NYC and I don't think I've had better ants climbing trees from a restaurant. and the various vegetable recipes... I could go on. Anyway, you're a hero of mine, and you remind me over and over what a joy it is to be in the kitchen. Thank you.
man, i am loving the book so much. very in depth but mostly easy to follow explanations.
I really enjoy your candor and authenticity. Your videos are very simple but explained very well. Thank you Kenji.
Just made this! We loved it, thank you Kenji, I am really enjoying wok cooking and fried rice thanks to you.
Kenji, I purchased your book recently. Love the book and your channel. You have been a great teacher and inspiration. Thank You.
i think i watched every video on this channel, a lot of time but it was worth it
learned a lot
Damn you must be a master of cooking
I've probably watched most of em. The most important thing I've taken away is to not be so anal about amounts of most things. Like spices and shit.
I have learned a lot about cooking from your videos, thanks for putting this information out there for free
My mom made bacon and egg fried rice OR Filipino garlic fried rice every weekend of my life growing up - B&E fried rice is magic - the bacon grease gets into the rice & it is so good!
Good to see the old wok again! Loving the book so far.
Yessss! Love your fried rice videos (and recipes)!
Love all of these videos that are coming out all of a sudden, he's spoiling us.
This recepie is great,i remember feeling like i discovered hot water when i first decided to make it a few years ago ,it hits all the right spots and you can eat it for breakfast lunch and dinner,its nice with the eggs just fried aswell.
I'm so glad I found your channel. Everything you cook looks delicious, I probably have to get your book :) Love from Sweden!
Get it!
Lots of great recipes there. If you haven’t got his first book that’s well worth owning too.
Keep em coming! Miss the late night shows dude 🙏👋🤙🏼
Never knew about the cornstarch tip! Thank you tried your recipe tonight and it was delicious ❤
I love finding left over rice in my fridge and just chucking it into fried rice with whatever I got this is probably the most common one so good
Crazy delicious, easy and fast! Thank you; I’ve made this two nights in a row
Ever since discovering fried rice with a fried egg on top for breakfast, I’ve had the idea for this - bacon and egg fried rice. Good to know it’s a thing.
Good job Kenji!!! Gonna try this later!!!
Awesome versatile way of using up fridge stuff
I regularly make this. I'm so excited to see how the maestro does it.
Learned many small nuggets in this one. Thanks Kenji!
Is it weird to say that I love you? Cuz I definitely do, you have made me a better cook than my days in culinary school and restaurants. I hope to be half as good as you.
I recently made a version of this w cabbage (great texture) and peas added=delicious. As always great video.
Kenji's channel is probably one of the few that doesn't have any commercials. Almost all I know about cooking I learnt from you, thank you, Kenji!
This is a commercial for his book.
@@nope9439 and for his charity wooden wok spoon. Capitalist imperialist pigs.
You realise that the reason for that is Kenji making his living from other things that aren’t youtube, meaning he doesn’t need the money from commercials. Some creators simply don’t have a choice.
I just ordered an earlywood yesterday after revisiting your 2020 Roman pasta videos, so excited to see how it will do with my cast iron
I made the General TSO and Orange beef from The Wok this weekend, was really nice. ill give this a try soon
How was the General Tso's?
@@tomstevens4037 I really enjoyed it, tried a few different versions but this one will be the one I stick too for now. The beef ill fry like kenji but make the sauce from Americas test kitchen vid
I remember seeing on a tv show in japan where a fried rice master recommended cooking the egg and within 8 seconds throw in the rice for a consistent and equal distribution of egg. Give the rice a golden egg color. I use this method as well as beating the eggs with the rice prior to cooking. The latter method yield different results and very micro egg pieces. I’ve even seen a combo of the egg rice mix with a scrambled egg cooked separately. I think ramen chonmage (ちょんまげ) does the combo method.
All are interesting methods to a simple looking dish.
My style is to add a bit of sweet chilli sauce to glue everything together and put it into a bell-shaped bowl. You need a flat plate on top and turn it upside down and you have a beautiful shaped dish.
great shot of the finished dish at the end
Another trick: 1) Wash rice thoroughly until water is clear. 2) Bring a pot of water to boil with few drops of oil and salt. 3) boil rice for 3 minutes. 4) strain with a colander. 5) Spread the rice on some paper in a bamboo steamer. Poke few holes in the rice. 6) Allow to steam for about 13 minutes in a wok with a bit of boiling water. A Cantonese chef taught me this technique. This makes the rice even fryable after 15 minutes spread on a plate. Also adding a bit of the egg to the rice before cooking keeps it separate.
I love riding on top of Kenji's head as he cooks.
Love this channel. Just love it.
I would love to watch a video on the corn and shishito pepper fried rice! please!! 💜
I just made this, but with leftover guanciale, fresh chilies and some raw garlic thrown in at the end. Came out perfect.
Gonna try to separate the ingredients in the cooking process next time to see if it makes a difference. I always start with the egg and just pile stuff onto it. Love the vid.
I also always just gradually add ingredients to the wok until it's all in there. Maybe I'll try separating them as well to see if it makes a difference, but honestly it strikes me as a bit unnecessary. I like my eggs browned with a firm bite, and I don't find much trouble separating and cooking all the rice grains when there's other stuff in the pan as well 🤷♂️
Well the main reason you’d separate the ingredients in the cooking process is to not overcrowd the wok/pan, especially if you’re cooking for more than 1 person.
@@tashipalden3651 ahaa, yeah that does make sense. It's just that I'm rarely cooking for more than just myself haha
I've made variations of this many times and my wife acted like it was craziness! Good to know it's not just my weirdo idea.
Went to London for a cookery class at School of Wok (they have a great UA-cam channel and your book on their shelves!) and we learned to make Fujian Fried Rice. Would love to see your take on it
Subtle...yet impressive! I have your cookbook and our family favorite...so far is Mapo Tofu. All the way back on page 598 and 600; both are amazing!
looks super tasty! love the moustache btw :)
Petition to have Shabu or Jamón in each thumbnail. They're treasures ❤️
looks phenomenal
Every time I visit the US on vacation I always try to order some Earlywood stuff, hopefully the wok spatula lines up with when I’m there next.
Thanks for another great video!
Love the cover art.
You know you’re hungry when you’re making satisfying grunting noises as ingredients are added and sizzlin
Such a Legend !
This recipe is why I adore woks, they just work so not stand head and shoulders above anything else it is more like knees and thighs. They just reign supreme to a degree that can not be under estimated. They give you a vastly superior dish with less effort.
I hate to detract from the comments like this, but man, the fact your friends have a spatula company named early wood is just hilarious.
Hey Chef Kenji. Curious if you purposefully have a traditional stove top for us audience members can follow along with our stoves as well? Would love to see your wok work on a top tier wok burner. Thanks for your work!
I like to add a little bit of oyster sauce to my fried rice, as well as grated garlic and ginger!
agree. in one recipe I saw them combine oyster sauce and soy sauce. but I prefer just oyster sauce bc it seems sweeter and less salty. I'm a little lazy to prep the garlic and ginger but found this ginger in a tube which is nice for dishes like this.
Looking good kenji!!!
I'm making this for my lunch today.
Thank you for the video.
Ah my childhood right there, my mum would put a wok fried egg on top with sriracha and sliced cucumbers on the side
This is SO GOOD. How is this so good? Eating it right now and I’m REELING. I have the whole rest of my life ahead of me to eat this. :’)
Loving the moustache Kenji!
it looks so good on him
Longtime fan of your videos and books. Quick question-where would be the best place to find something similar to the stainless steel nesting bowls you use for prep? Thank you and congrats on the success of the new book.
A Chinese restaurant supply store or supermarket.
Yes. Jamon is ready. So so ready!
I just use a non-stick type rubber spatula to cook with usually, it's the perfect tool!
Hey Kenji! I was wondering if you had a recipe on cheung fun with peanut sauce HK style?
I just made this with but with microwave fried rice and mixed frozen veggies! It turned out really good. This is coming from someone who doesn’t know too much about cooking. I actually never knew there was soy sauce and sesame oil in fried rice..
I make it for breakfast when I have a bit more time, but I put sriracha on top. There's something in the egg-scallion-bacon-sriracha combo.
This is nearly identical to the fried rice my Japanese grandma has been making my entire life. It's so easy and delicious, pretty much the default lazy meal in our family.
What are your thoughts on parboiling and steaming rice, specifically for making fried rice? I used to rely on leftover rice (from a rice cooker) but after seeing Chinese Cooking Demystified's video about parboiling and steaming, I always use that method when making fried rice. It keeps the grains separate and has little residual moisture so less oil is required for frying and it never sticks. Also, I no longer have to wait for leftover rice and can make larger batches.
Thank you for sharing this awesome recipe video! It’s wonderful tasting!
that side camera angle is beautiful!
Need to do this fried rice justice. I typically like my fried rice with as much minimal "processing" as possible. I grew up with Filipino sinangag (garlic fried rice) that had no meat or veg, and was plainly seasoned with salt and homemade pre-fried garlic pieces, also stored in its own frying oil. Dad would usually serve bacon/spam on the side, never mixed in, as a result of preserved meat being treated as a luxury for their family back then. The only fried rice variations I've stayed loyal to since are egg, kimchi, and most recently, Spanish shrimp gambas fried rice. I've tried those with copious amounts of butter or mayo, different meats, or other saucy add-ins. While delicious, I also found them too heavy on the stomach. But rice fried in bacon grease makes so much sense flavorwise, and this recipe keeps it relatively simple too.
Have you tried taking the cap off the burner? Some ranges make them removable and it is just a single outlet for the gas, similar to what you would see on a restaurant style wok burner.
P.S. I love the stache!
How can I use a wok on an electric stove effectivly, I find it doesn't work as well when you dont have gas flames going up the sides
You've mentioned previously that holding pans with a dish towel is an important habit learned in kitchens after getting burned on hot handles. With pans like this one where there's little to no risk (I assume) of getting burned on the insulated handle, does having the towel in hand serve to give you better purchase/grip or anything? Or is it simply force of habit?
I add a dash of maple syrup for a little sweetness, along with some tingly salt from Momofuku.
My mom always made it with bacon and peas. Tbh the rice was always mushy, but it was delicious nonetheless
I made this tonight, but cooked the bacon separately first. I didn't want to eat all of that bacon grease. Also, good tip to take out the egg and add it back later. I usually add the rice on top of the egg and continue cooking, but end up with tiny bits of egg in the end.
I enjoy cooking in my wok and I've been working on getting it nice and seasoned to get it to be non stick but Im now on a quest to use less oil. I find that cooking in the wok I use more oil than I would in other pans and the calories add up. I can use a non stick wok but I don't think it is a good idea for high heat.
I am looking forward to see what Earlywood comes up with for you. Their utensils are my favorite it my kitchen.
I'll add just a touch of MSG (1/2 - 3/4 tsp) when I'm making something similar and it has an enormous impact on the flavor.
Subtle yet decadent ❤️
What woks does Kenji recommend? I see that America's test kitchen recommended the Taylor and Ng 14" but that was a few years ago
I really like your sharpei dog. Cute little gentle giant.
Kenji You inspire me. Stockholm Sweden
That dog is so cute!
This is my go to fried rice but I don't add onions in mine. I sometimes add shredded carrots and some frozen peas, and some leftover ham if I got it.
ok, corn and shishito pepper fried rice sounds amazeballs
I grew up eating rice, bacon and eggs for breakfast. Fry bacon, cook eggs in grease, mix while dippy with rice and add cheese
Looks sooooo good 👍🏽 but il be making Turkey bacon with mine.Seriously loooks soooo good !!
I’ve made this and used bachans Asian bbq sauce and it is really good
Looks great, I need to try bacon in fried rice. I made some egg fried rice tonight for dinner.
I see you have a 5th burner in the center. Why don’t you use that for the wok?? I have done that and it works pretty well.
Have you been getting some sun, lately, Kenji-Kenj? So tan. Thanks for the video and recipe!
In a previous video you took the defuser from your gas burner. Does it not work for your current range?
hey kenji, question:
why are you always holding towel in your other hand? does the handle get hot or is it smth else?
like grip or smth? or you just do it no reason just a habit?
its a chef thing. always using towels to grab handles cause you burned your hand one too many times grabbing a pan that was just under the broiler.
Hello kenji
Do you know if Earlswood will ever start to sell within EU? 82$ is a bit rough, but the products look so good!