Super Simple Egg Fried Rice Recipe
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- Опубліковано 5 бер 2019
- The key to perfect Egg Fried Rice? It’s all in the wok technique. Jeremy takes you through the basics of a no-frills egg fried rice recipe, controlling the heat of the wok to create a delicious end result. Mastering this Chinese staple is easy.
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- Super Simple Egg Fried Rice Recipe -
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3:32 I tried that wok toss at home, and I lost 3/4 portions of my fried rice.
It happens to the best of us, practice makes perfect! - Lee
🤣🤣
Lol. Practice, practice and practice.
Have you seen how they teach Chinese chefs in China? They use sand! And they flip and mix that shit all day till they’re fucking awesome at it. I’ve seen a video of them in a wharehouse just lines of them all flipping and doing the mixing thing with the ladle lol SAND!
Get a handful of raw rice and practice. Then add another handful after you can reliably flip without losing the first handful.
I love the fact you leave the blunder/outtake in. It makes this guy seem all the more genuine and I believe him more than others.
Don't ever change and my taste buds will love you forever!
We love leaving those takes in, it's much more entertaining that way! - Lee
I just made your fried rice this morning for my husband and sons' lunch and it tastes good! They are all looking forward to their lunch today. 🍽
Excellent! I'm jealous! - Lee
Who is here after watched Uncle Roger DISGUSTED by BBC's egg fried rice?😂
😂😂😂😂
Me!!
You hear sizzling I hear my ancestors crying
I think Uncle Roger would be proud
No gas stove, no msg...
Stay home people and cook. Best way to get through this, together.
Exactly! - Lee
I'm here for this exact reason. Stop going to the beaches and parks people! Stay in and cook this!
yeah stay at home and learn how to cook :D
Lol
Bwok bwok bwok!
He forgot to drain the rice in a colander 😂
Eww, just don’t
haaayyia
He is using day old rice and that is why we didn't get to see him make it.
Turn up your volume, he said, day old rice with no liquid
As someone who can't cook to save their life it almost annoys me when I see or read these simple/beginner dishes/recipes which have about 15 different items, tons of cutting in advance and 10 different sauces, none of which I have. I actually watched and think yeah that's pretty easy. Thank you for succeeding where everyone else seems to fail!
Thanks! I hope it goes well when you try it! Just make sure your rice is dry when you make it!
@@lucasl.s.7831 try reading again.
"Half a tablespoon of oil" puts 5 tablespoons in 😂😂😂😂
It may have been underexaggerated a bit - Lee
@@jasonf3963 You've made me laugh so hard...🤣🤣🤣! 🚗🚗🚗
Lol I had to go back and pause and was like really
US military: This Wok needs democracy
🤣🤣🤣🤣
It tasted so good when I made it! Thanks so much you ‘wok!,
Excellent! - Lee
Soooooo punny.... Fuyioh
I've been enjoying cooking with my wok for about 6 months give or take. Always nice to know the techniques I am learning and putting into practice are whats being shown, Thanks for the video Jeremy.
No greater reward then cooking your favorite dishes.
Keep at it! - Lee
Thanks for the video Jeremy can’t wait for Wednesday’s have a good day
Thank you! - Lee
Jeremy, thank you for yet another great, insightful video. Something tasty to add to my growing number of wok cooked dishes.
You're very welcome! - Lee
Love the recipe and it leaves more for one to put their own flare on it.
There's so much you can do with fried rice, I always like having some chopped up pieces of char siu pork in mine! - Lee
Half a tablespoon of oil come on bro in what world was that even close to a tablespoon
1:48 it was at this moment that I realized I've never known what a table spoon is! :-(
🤣👍
1:03 Fried Ride. But afterwards, you got it right haha! love your vids, keep up your work!!
Haha, thanks! - Lee
Please show us how to cook Salt and Pepper Squid, Chicken Wings or Porkchops.
Thanks in advance!
We have all of these on our suggestions list already! - Lee
Wok Toss : Long push forward, quick flip back 😉
What?! NO onion n garlic ?? Naahhhh
I am glad that it doesn't.
Found this really useful, I always loved making egg fried rice as a student as it was gorgeous and cheap. But I knew as I got into using a wok that there is a bit of a science to getting it just right. I will try and hone my skills with this video 🙂
Hopefully you can learn from us! - Lee
Great channel. Seriously, with you and Chinese Cooking Demystified, all our bases are covered. Cheers!
Thanks!
Thanks for the helpful tips😊
You're welcome! - Lee
I'm a novice cook. (Coming from a family of chefs) so I'm learning from this video.
Glad to see you can learn from us! - Lee
carbon steel wok!
They are cheap and awesome like carbon steel pans aswell.
@@brokenspine66 Soy your health is cheap!
Some monosodium glutamate in there would be good
Can you guys improve the shot with Jeremy and the table shown at the same time?
I'm going to be using a wider angle lens from now on so you can see Jeremy and the table at the same time in the wide shots! - Lee
There goes my 1st like n comment.. love your videos guys #SchoolofWok
it can't be more simple to make than this!!! lovely!
Super quick and easy, with minimal washing up. What's not to love? - Lee
You took the words out of my mouth..was going to say day old rice is the best! Great video as always Jeremy!
Thanks! - Lee
I like the video but I love the accent more!
Thanks! - Lee
*"half table spoon oil!"*
looks like 4 to me lmao
@@pac0re maybe table spoons in china are giant! hummm. maybe that is why they eat everything and everything is getting extinct on the planet!
@@joselight1980 it's all a conspiracy mannnnnnnn!!! :D
Tummy and the head baby.... Tummy and the head! ;-)
Woah I didn't know the existence of this kind of stove. Kitchen Stove for wok.
1:15 vid start
🙏🏼🙏🏼🙏🏼
Finally, someone who says "a little drizzle of oil" and actually means it
Yet doesn't understand what half a tablespoon looks like (or just over). You could fry chips in that!!
how do all cooks always get the spoon measurements so wrong? the oil is dfinetly not 'half a tablespoon', more like 2 to 3 tablespoons. more like half a frickin soup ladle since its in one
It actually looks like a whole lot more than it is! - Lee
What happened to the Sesame Oil I missed it going in?
The sesame oil goes in towards the end with the soy - Lee
A more apt title for this tutorial might have been 'Super Simple Egg Fried Rice Recipe for Induction Cooktops' :-D
Just made it for lunch with some fish (a piece of salmon and some hake dipped in egg, both pan fried separately). Really delicious. Was so thrilled my rice danced too. Thank you so much.
Excellent, sounds great!
Great recipe just a shame i can’t cook rice been showed many times always sticks and burns please show me a easy way
Cook your rice first then let it chill in the fridge overnight. Once it’s chilled it will allow the rice to dry out and separate, making it easier for cooking fried rice on a wok. We do this at the restaurant I work at
I can’t seem to get the knack of cooking the rice from raw
I wash rice three times. Then put water to cover rice with half inch above rice. Bring to boil, and let water almost boil out. Careful not to boil all of water out. Then turn heat to lowest setting and cover. Let rice steam like that for 20 minutes. Remove lid and see your perfectly cooked rice my friend. :-)
Why is day old rice best? I need a good explanation for this
Cook the rice today and make the fried rice tomorrow. After the rice had been in the refrigerator.
Why do you need an explanation for this? I need a good explanation for this
Because it works best when the rice is dry!
Couple of reasons:
a) when rice is just cooked and still steaming (using the proper way of using the right amount of water to rice ratio to let all water to be sucked in to rice rather than “boiling” in more water than needed and draining...) it is very soft. And you can make the rice continue to steam and soak up more liquid. Effectively over cooking it and becoming stodgy. And if the soy and other sauces get sucked in to the grain, you can lose flavour.
So, when you cook and cool the rice (forking through it just after it is cooked to fluff up - forking is controversial but I do it) you are allowing the grains to rest and lock in its moisture content. Fridge it and that process will dry the grains out a bit more too.
So when you come to fry it the next day (or any time after it has properly cooled) the sauces and flavoursnts you add stick to the outside like a coating rather than infusing inside the grain. Thus giving a more concentrated flavour and more of a shine.
I also use basmati rice which is a long grain but thinner and less puffy/glutinous. So is drier and has a more elegant mouthfeel. So perfect for re-cooking by wok frying.
B) Also because fried rice is the perfect next day dish. You steam white rice for a meal. You cook more than needed and then reheat the leftovers the next day in a wok. (I always over portion white rice in liklihood of putting it in a wok some time later). Imagine the days before microwaves... how else do you reheat?
I cook my egg first then take it out and chop it up. It is reliable but less efficient than your method. I also use a Chinese or is it a Cantonese wok scoop. My favourite wok is Cantonese style and I bought it in 1988 I think. It is totally black now and and completely non stick. However Chinese and Asian food is a cultural thing and I am very much still learning.
Sounds like a very well seasoned wok! - Lee
Yep. My egg fried rice is really similar. Apart from that you can i begin with the rice and finish with the egg. And a put 1/2tsp of sesame oil into the egg mixture. Definitely cold rice.
Me love egg fried rice. Uncle Roger (Nigel Ng) will also love that except for the green peas. Fuiyoh!
i hope to find a good wok like Chef Jeremy's
I'm trying to send you a bitly link, but their servers are down. You can buy one of our woks here: schoolofwok.co.uk/shop/woks - Lee
I made mine with Char Siu pork and Ajinomoto for better flavour!
Thanks for your videos, anybody is better than Jamie Oliver, or Uncle Roger.
In your opinion, what is the best kind of rice to make fried rice? Lots of variety out there... Basmati, long grain white rice, sushi rice, etc etc.
👆👆👆👆👆
Really Good Asian chef 👨🍳 Thanks for your tips.
Thanks!
Could you use Uncle Ben's microwave rice?
You could give it a go, not sure how it would turn out though! - Lee
I used microwave rice and it works out fine.
Yo nice video dude👍
And you kinda remind me of heston blumenthal the way you talk and explain things
Thanks!
Oh wow, that was pretty simple lol overcomplicating fried rice appears to be the reason why some other recipes don't come out good.
This how you make egg fried rice jamie oliver needs to watch this how to make perfect egg fried rice
Even simple east-asian food looks amazing
It's very good! - Lee
School of Wok
I know! Already tried it and it was delicious
Excellent! - Lee
I think the first step for me is to get a reliable wok.
I lived in the New Territories as a child in the late sixties and early seventies. After a couple of hours of frolicking in the Sek Kong swimming pool we would go to the cafe there and have egg fried rice. It is one of the happiest memories for me. I have tried many times to recreate that egg fried rice but never quite getting it. Thank you Jeremy for this recipe, it is spot on and for me brought back a flood of memories from a special time in my life.
Someone's probably said this before, but anyone think he sounds exactly like Jamie Cullum?
Never heard that one before - Lee
Wasn’t brave enough for a wok toss but this turned out fantastic! If you haven’t got day old rice, warmed up microwave rice works fanatasticly
Great! The wok toss isn't as intimidating as it looks! - Lee
My birthday today and I’ve been given an Amazon voucher so out of it I’ve bought a school of Wok cleaver and the school of Wok book.
Can’t wait for them to arrive!
Happy birthday!! Thank you so much for the support. - YOLO
It funny how the Thais use just cooked long grain jasmine rice and get excellent results. Of course they do use day old if that's what they have.
I’m lieu of a wok, I assume a normal large frying pan will do the trick to make this?
Yes a frying pan will work! - Lee
Did I miss seeing a seasoning step, or is the only salt coming from a tablespoon of light soy sauce? It just seems like it needs a hit of salt and some white pepper.
Only salt I use is during the cooking of my rice the day before. It adds plenty this way once you add the soy sauce.
You missed nothing, the soy sauce is plenty for seasoning! - Lee
What type of rice is it? That’s what I always wonder when it comes to Chinese style fried rice. Thanks!
I think we used jasmine rice, I can't really remember. Either way, it's long grain rice that we used! - Lee
No dishes to clean sweet.
Recipes like this are always the best! - Lee
This has just made me quit wok cooking. I have a induction glass top stove and 5 woks none will do this. They simply wont cook on a wok so guess I'm done. I REALLY want to but I've asked and I guess you cant season and cook on these stoves either. Sorry loved your videos and wanted to cook like this
You can season with a blow torch if you need to! Don't give up yet, if the heat isn't high enough, it'll just take a little longer to cook! - Lee
Don’t give up Anthony!
Looks great but i'm wondering why no MSG? Isn't that the magic ingredient or have I been ill informed? Great channel btw..
Great vid only just discovered u n i love watching u. Definitely. A new subscriber
Thank you!
You should do a collabration with Uncle Roger, especially for egg fried rice!
You have the funnest and the best asian food channels I´ve seen. Can watch these vidoes for hours on end, or until I get really hungry :D
Thank you, we try to make them as fun as possible whilst still teaching! - Lee
My take away is that I don't understand my heat.
Today I made egg fried rice for the first time ever, following this recipe.
It turned out fantastic - thank you so much for sharing your knowledge and skill 😁
Great, glad you enjoyed it! - Chris
brilliant very clear thank you tony
I've got to say
As an Asian I just learnt how to cook fried rice XD
Guess late is better than never
Haha, you have to start somewhere!
light soy sauce - how many % of saltiness should be?
Hi Jeremy what make and model of hob do you have? It looks so sleek and I'm looking for a new one
We use AEG induction wok hobs here at the school! - Lee
@@SchoolofWok thankyou is there a specific brand of wok and other general cookware you recommend? I've decided to go induction which means massive cookware change.
No problem! We have our own brand of woks and cookware, which you can buy here: schoolofwok.co.uk/shop/woks - Lee
thanks guys.i usually cook my rice let it cool then freeze it
and take what i need and let it defrost .maybe its holding
a lot more moisture because i have frozen it .than if i justed
cooked it and let it cool then put it in the fridge for over night.
That will make it retain more moisture, try it with day old fridge cooled rice and see what you think! - Lee
Dear Jeremy and Team, How are you? Thank you very much! You really got me starting WOK cooking a while ago 🤠👍🏻. As for this recipe, my rice will burn. 3rd time in a row. I am doing something wrong I think. For now I would add oil to compensate. Any hint? Your help is highly appreciated 😀 Looking forward to your Book 😁😉
Hey guy question please I brought a preseaoned wok . it arrived with a food grade covering to remove they say get it hot with some vegetable oil . this is supposed to soften the covering so that you can use a paper towel to remove. well it removed the bottom third but no more. with out taking steel wool to it what do you suggest please
Colin Gibson I have a flat-bottomed wok that I cook on a electric hob and so I’m never able to season up the side because it never gets hot enough for the oil to bond. If you don’t have a handle that would burn you could try baking the pan to get it hot enough
Robert Lamacraft Thanks mine is a round bottom with wooden handles . I'll have to bite the bullet and steel wool and reseason it.. just trying to avoid that. Thanks anyway
Did you get the flame all around the top parts? You have to move the wok around the heat to get a proper covering of heat! - Lee
School of Wok . Yes Lee I have a electric stove but I had thought of that and I tried to do that even with the heat up it was like it was harder to get the heat up and keep it up. Anyway I bit the bullet and steel wool and elbow grease it's all off. I'll just have to reseason. thanks again. really love the vlogs wish I was back in the UK
I would definitely be taking your classes.
@@colingibson8018 Glad to hear you've sorted it out! We'd love to have you on one of our classes if you ever make another visit to the UK! - Lee
NO MSG?! 🤔
Anyway, Uncle Roger approves! 👍
Jeremy. I like the way you teach. Simple and effective. And clear. And makes sense.
As a side question to your methods, what is the hob you are using? I need one. I like gas for its immediate responsiveness but the wife only wants induction. We have found a hybrid induction with a single gas burner but you seem to have an induction wok well of some kind which would be perfect. Could you somehow message me the make and model please?
Thank you! It's an AEG induction wok hob, but I'm not too sure of any of the other details unfortunately as we've had them removed when we got a refurb!
A New Sub here and just ordering wok! :)
Hope you enjoy the wok! - Lee
@@SchoolofWok can u recommend a good wok burner please, as we don't have gas cooker
Really surprised that the color comes more from the sauce than from the heat! THANKS for sharing!
You're welcome! - Lee
Ok, Great vid, basic major ingredients & wok fry techniques, although I had wished there was addition of basic seasonings, like soy sauce, salt, ground pepper, or sesame oil, etc. so that people don't forget that in this vid to turn up the taste. :)
Thanks!
I read somewhere that sesame oil shouldn't be cooked on high heat, so is that not the case here because its mixed with other ingredients, so cooler?
so why dos my rice seem to stick more after adding my soya sauces light and dark
is my heat to high do you thing ..thanks
I think there's too much moisture in your rice. In my house, we always let our rice dry out over night. Freshly boiled rice can get really mushy when using it to make fried rice because the moisture softens it.
Also stated in the video, 1 day old rice is better
If I don’t have day old rice I find that cooking a fresh pot the rice, allow it to cool and then put it in the fridge to go cold also works a treat.
Like others are saying, if you cool your rice overnight it will allow it to dry out and separate. Doing this will keep your rice from sticking to the wok. Make your wok has the proper amount of oil as well.
You shouldn't use dark soy sauce in egg fried rice, it's mostly used for colour and texture! As mentioned by other replies, you might have too much moisture in your wok! - Lee
We almost cook fried rice the same way. I also put the egg first. I also like to put peas and use soy sauce and sesame oil. The only difference is that before I put the rice, I cook the garlic first, make it slightly brown. I am just really addicted to garlic.
I envy your pan/wok flipping skills. It's one of those skills that I wish am able to do when cooking but I just can't. I must just scatter the rice everywhere and I don't want that to happen haha
Enjoy the vids, salt and pepper chicken recipe would be good
I'll add it to our suggestions list! - Lee
could someone please tell me the kitchen he is using that has that wok indent? I'd like that
It's an AEG induction wok hob - Lee
@@SchoolofWok thank you! Love your vids!
Good vid although ive tried sooo many of these recipes but none of them come out like the takeaway stuff. I think the chinese have a little secret tgeyre not giving away??
Probably MSG! - Lee
@@SchoolofWok lol I think youre right. I love chinese food and the fact I have been trying to get it right my whole life and failed. Theres a smokey flavour to my favourite chinese takeaway...would love to see what theyre up to....
That'd be from a well seasoned wok, I'd imagine! - Lee
@@SchoolofWok oh ok. So how can I do that?
ua-cam.com/video/odkYsBHTXNI/v-deo.html - Lee
How can I use frozen green peas, it wont cook with rice na ??
Just had a go at this with some freshly cooked jasmine rice and all your other ingredients. I had a nice clean wok at the end and a tasty bowl of egg fried rice. Thanks 👍
Glad to hear it! - Lee
can u make this without a wok and use a frying pan ?
Yes you can, a a skillet would be better for making it rather than a frying pan
0:40 just say number 7.
So much easier.
I don't care about the recipe, can you teach me how to speak with that British accent please? ;))
This maakes a perfect school lunch for the kids. Easy, simple but yet tasty and filling.
Precicely how I make it, only I use a lot more seseme oil and about a spoonfull of MSG. Also Salt. Can't beleive you haven't used any seasoning. It needs salt and MSG gives it that takeaway taste.
This is one of my favorite channel on youtubes.
Thank you! - Lee
first of all I'll break and beat 'my egg's😂
This is the best video I jave seen so far. He explains so much that many other videos do not explain. Kimda like the show Good Eats
Thanks! - Lee