I love Thai fried rice as I love vegetables! Thai fried rice was one of the best street food when I was in Thailand. I could just change the meat what and whenever I feel like it. Those aroma from coriander, ground pepper and lime juice on top are so fresh and you can just tell .. that is Thai fried rice.
I’ve picked up the recipe of the Japanese garlic fried rice while eating once at a Teppanyaki restaurant, the Chef used onions, garlic, carrots, pepper, soy sauce, butter. He started with some oil, stirred the garlic, onions, carrots, added the rice, soy sauce…cracked 2 eggs on the side to make an omelette to add to the rice. The carrots in small cube give color to the dish a,d at the end, the butter. I add sesame seeds at the beginning with the garlic and onion. That’s my version of the Japanese style fried rice, tasted and approved by my whole family😜
Sounds phenomenal! That was one thing she missed on was diced onion for fried Japanese rice but I will try the mayo (I once used yumyum sauce while frying it was good)
I love Thai fried rice! Whenever I go to Thailand, it is always the one dish I always order.. I have tried to make it by myself and never got it right in terms of flavour.. I am going to try it again next week!
I think, for us Thai, Fried rice is more forgiving. Your variant might be different for mine and some other million recipe, but it’s totally fine. One of the ultimate version of Thai fried rice is “American Fried Rice” (weird, isn’t it?). Basically they add ketchup while stir frying the rice. It’s served with a sunny side up, fried sausage, and fried chicken. This was made to make it more familiar to US soldiers who was back then stationed in Thailand.
Filipino fried rice (at least my Mom's version): One cup of rice + two tablespoons of garlic per serving. With an option to garnish it with even more garlic on top once cooked. Soooooo good! Yum! Dracula is no match for me.
Now, this Thai fried rice is the kow pot I remember from my time in Thailand, down near Sattahip in the mid-70's. Thank you for the recipe and memories.
@@WutipongWongsakuldej Thanks, I never knew the exact spelling, only the sound. 47 years does dull the memory a bit, though. I loved my time in Thailand.
My Japanese mum’s version always had chopped onion and sausages in it - it was a staple for Saturday lunch when we were growing up. Still the best ever fried rice for me. Of course, nostalgia is the best ingredient, as they say ❤
Do you know when railway fried rice was invented (1910-1925) it’s a luxury food because a lot of ingredients need to import from other countries to Siam
So that's why the fingers technique kinda works for stovetop rice cooking - we usually have a cylindrical pot for rice (not tapering like a wok or something). Stick a finger into the pot with washed rice and marking where it lands on the finger - this would be an approximate for the water level needed (as the pot is cylinder so it's a volume thing). Place the same finger on the surface of the washed rice in the pot (make sure the rice is level), add water until it reaches said level. Then we add a bit extra water to account for evaporation, usually around half a finger's segment between the joints' worth. It may or may not work depending on your pot and the rice (takes a few - or many rice batches, to nail down). Once you get a good pot of rice, there are better chances that you'll make another good batch using the same measurement, no matter how much or little rice you cook - provided you use the same kind of rice. :) Buuuuuuut, better follow Marion. Accuracy is the best policy I guess, but I would stick with the finger - at least at home lol.
My ultimate fav is Thai fried rice. Has always been. As i live in Asia, there are abundance of Thai food here 🤤🤤🤤😋😋😋. Esp when u add in sweet thai basil. Omg. Boom!!
Thanks for sharing, Marion 👍 The best fried rice I had was in Southern Thailand. It is Chinese Thai style with pork, cuttle fish and prawns fried in light soya and fish sauce served with sliced cucumbers, a lime wedge and a sunny side (duck) egg on top! It will be great if you may show us how to cook the dish. Thanks Marion😊
I grew up in Portland Oregon. My favorite fried rice memory was of a Japanese Restaurant from the mid 1980's. Zen had amazing, simple fried rice. Also, I love Thai food (most varieties) however, I don't remember having great Thai fried rice. Not my bag. Finally, I never fully explored my own fried rice for at home cooking. Not sure why that is. On the other hand, my Congee game is strong. Simple, comforting and formidable! Thanks Marion!
Just an extra info. “Chinese” fried rice has lots of varieties and differs from region to region. My favorite fried rice is not the egg fried rice 😅 I have a weird taste that I prefer a fried rice mixed with vegetables that I don’t know the name in English. It taste bitter but I like it a lot then mixed with some pork it taste wonderful
I’ve never added rice wine or sesame oil to my Chinese fried rice before. Will give it a go next time I cook it. I always add MSG to my Chinese dishes though.
So perfect with the rice Marion I always watch my rice let's do some Christmas ideal cooking Marion and get more reviews I always watch you on my flat-screen TV in kitchen your so epicurean on Asian cooking and preparing...
Your Thai fried rice was da bomb. Had it for lunch today. I think i had more than 3 cups. I did the Asian thing use the rest of rice in rice cooker from last night. It didn't turn as dark as yours. I put Japanese turnip greens along with the cabbage. 🙂
I have made the buttery garlic fried rice so many times since I first saw your video. Now I need to get some mayo to try that. This one is a classic especially when you don’t have other proteins handy or are low on time. One of my favorites for sure!
I noticed that the ratio of rice & water to cook is different between the Dry & High Altitude areas, to the super Humid and Tropical/below, Sea levels areas...example: Las Vegas & Miami.🌵/🏝🤔 In Miami I use 1 1/4 C. like you said? But in Las Vegas, it's 1 1/2 C. of water to the 1 Cup of rice! (It's just like in baking..the ratios are different depending on the Altitudes!)
Marion, @20:25 where did you get that knife from to cut the butter ? It looks similar to the ones I have which my mother got as a set for a wedding present 1945. Just curious. I enjoy your channel 👍.
Very nice recipes, I guess also what makes the real difference in all these recipes is the rice, it is completely different in the 3 countries, and even if we would add egg and soy sauce only to each one, the rice would make it taste different and very typical of their respective countries. I would have liked to know what you used for each (they do look different) ❤️❤️❤️
Thai fired rice use "fish sauce . soy sauce . black soy sauce (not sweet soy sauce) , oyster sauce and sugar". We don't put cabbage in Thai fired rice but we use Thai kale (ผักคะน้า). I think be kind for cabbage, Thai kale its hard to find.
I think we have an auntie deserving title here. The Thai and Chinese fried rice looks about right. The Japanese one looks.... less conventional, but I still think it's going to be good when we have so much butter and baby mayo at play. Lol
I once took white rice from the chinese restaurant fried an egg mixed yumyum sauce with the rice an egg added soy sauce (nuke it in microwave or heat in pan) and i think the yumyum acted as a mayo because it was great
Tomato? One of most important veg on TH and CH ones is a carrot, green onion is missing on JP, also never seen tomato except on "american fried rice", etc etc lots of stuff that are missed. Hopefully this helps you, cheers FYI, TH: fried rice needs a meat source, generally it is not eaten by itself if you don't add meat into it CH: frying char siu (or any cooked meat) with rice is generally frown upon if it's not served with additional side dish of pure char siu
What I don't like about an induction stove is obviously as you told that the heat isn't as powerful as the gas stove. For me, the fried rice of all these 3 nationalities should have the smell of iron and heat which makes rice friable. And for Thai railways fried rice, I have experienced one street restaurant using pickled bean curd as another ingredient. (This restaurant claims that this recipe and restaurant were created 100 years ago. And I'm not saying your Thai fried rice recipe isn't correct.) Just to share my experience. :)
about quarter cup thing, I once cooked rice in pressure cooker, I don't know why I did that, but it turned out perfect. of course I have no idea what I did. so, in pressure cooker, most of the steam stays inside, some whistles out, but it's called pressure cooker for a reason, I assume, so, the steam should be building up inside and not really getting out through the whistle too much. would that mean that you wouldn't need extra quarter cup of water when making it in pressure cooker?
You should try hyderabadi fried rice made with basmati rice, scrambled eggs, boiled shredded chicken, extreme finely chopped carrots & green beans, spring onion for garnish- green part only, chopped garlic, sauces add soy sauce, ketchup, green chilli sauce, vinegar, spices add salt, black pepper. Serve with chicken 65 gravy style south indian. For reference view the UA-cam channel 'my kitchen tasty dishes' for both recipes
Western Chinese restaurant style. It possibly resembles one authentic Chinese style - soy sauce fried rice. Although of course that would use Chinese rice and not Jasmine or long grain.
that tip about how much water to put in the pot. I use it all time and it works out perfectly every single time. Its basically a 1 to 1 ratio. 1 cup of water to 1 cup rice plus an extra 1/4 cup
Thai Fried rice seasoning consists of soy sauce, oyster sauce, sugar, but it's very difficult to make it delicious like the restaurant. But the important secret is the burning smell of the pan.
Here are the links to both recipes Kimchi Fried Rice: www.marionskitchen.com/kimchi-fried-rice/ Nasi Goreng Fried Rice: www.marionskitchen.com/indonesian-nasi-goreng/ Enjoy cooking! 🥰 -Team Marion's Kitchen
I love watching your channel and love trying out the recipes. But I do wish the camera guy would pull out just a little and show the "cooking" part in it's entirety. It's frustrating not to see your hands at all time. Thank you for the channel.
I'm thai and i enjoy watching your presentation. May I recommend the most popular fried rice in thailand. ua-cam.com/video/SjW1Pck-ZIw/v-deo.html The most importance is the process to flip the pan with the high heat. Your rice has to jump and pop out onward. That means it's supposed to be dry and not chunky or soaky at all. You can sniff the slightly burnt ingredient on it, that's matter as well. That's the most pleasurable fried rice that everyone would love to.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
I love Thai fried rice as I love vegetables! Thai fried rice was one of the best street food when I was in Thailand. I could just change the meat what and whenever I feel like it. Those aroma from coriander, ground pepper and lime juice on top are so fresh and you can just tell .. that is Thai fried rice.
I’ve picked up the recipe of the Japanese garlic fried rice while eating once at a Teppanyaki restaurant, the Chef used onions, garlic, carrots, pepper, soy sauce, butter. He started with some oil, stirred the garlic, onions, carrots, added the rice, soy sauce…cracked 2 eggs on the side to make an omelette to add to the rice. The carrots in small cube give color to the dish a,d at the end, the butter. I add sesame seeds at the beginning with the garlic and onion. That’s my version of the Japanese style fried rice, tasted and approved by my whole family😜
Sounds phenomenal! That was one thing she missed on was diced onion for fried Japanese rice but I will try the mayo (I once used yumyum sauce while frying it was good)
Uncle roger should do a review! I don’t think he would have much to say and you would be Auntie Marion!
I was thinking that too! How do we make that happen? Lol definitely would get auntie status, Marion is an amazing chef
Something tells me Mayo and parsley in Fried rice wouldn’t make Uncle Roger v happy.
Yeah, Marion is kinda realistic cook and levelling it up imho
Agreed, Uncle Rodger needs to review Marion so she can reach Auntie status to match Uncle Adam. He will then have an Auntie and Uncle down under!
He would say..... Aunty Marion, cook like Mama Noi..... Heyaaaaaaaa
I love Thai fried rice! Whenever I go to Thailand, it is always the one dish I always order.. I have tried to make it by myself and never got it right in terms of flavour.. I am going to try it again next week!
We use fish sauce, mountain sauce, lime and palm sugar
I have never seen it so dark before. Is this from North Thailand?
@@CyberMachine same.
@@CyberMachine Many Thai fried rice in Thailand, Pork Dark Soy Fried Rice (ข้าวผัดรถไฟ) sales at only the train is running.
try making it with ponzu sauce and little sugar…
This Thai fried rice is my go-to comfort food. Mine gotta have lots of Chinese kale though 😅❤
I love Indian fried rice with lots of spices and black peppers.
I love all types of fried rice but Thai fried rice has gotta be my favorite. I love how fresh and bright it can be
I think, for us Thai, Fried rice is more forgiving. Your variant might be different for mine and some other million recipe, but it’s totally fine.
One of the ultimate version of Thai fried rice is “American Fried Rice” (weird, isn’t it?). Basically they add ketchup while stir frying the rice. It’s served with a sunny side up, fried sausage, and fried chicken. This was made to make it more familiar to US soldiers who was back then stationed in Thailand.
i like it when you use the word 'rices' to refer to several types of rices or as a countable noun.
Yes. Just like fishes.
@@sarahhajarbalqis 😂
❤️🇹🇭When I studied in the US, I made my host family try Thai fried rice and they loveeee it so much ...
Besides chillies, a piece of lime is served in many Thai dishes, like fried rice. Love it!❤
Unless there was none of cabbage as an ingredient as I’ve ever seen
@@ANoLzGR that's weird.
@@ANoLzGR cabbage it's in salad or north eastern food
The Thai fried rice cooking method, the ingredients and the fish sauce with chillies and lime are just like here in Thailand. Well done!!
Thai fried rice would be better if use Thai kale instead of cabbage.
Filipino fried rice (at least my Mom's version): One cup of rice + two tablespoons of garlic per serving. With an option to garnish it with even more garlic on top once cooked. Soooooo good! Yum!
Dracula is no match for me.
I love cooking Thai and Chinese food! My grandma was half Chinese and Thai.
Now, this Thai fried rice is the kow pot I remember from my time in Thailand, down near Sattahip in the mid-70's. Thank you for the recipe and memories.
Thai here :) it’s more closely to Kow Pad (stir fried rice, literally). You’ve got it close enough though.
@@WutipongWongsakuldej Thanks, I never knew the exact spelling, only the sound. 47 years does dull the memory a bit, though. I loved my time in Thailand.
My second time preparing this dish, thank you Marion it was delicious.
This is the content we all love right here!
My Japanese mum’s version always had chopped onion and sausages in it - it was a staple for Saturday lunch when we were growing up. Still the best ever fried rice for me. Of course, nostalgia is the best ingredient, as they say ❤
These fried rice and fried chicken videos never cease to amaze! Love the recipes, so good! Thanks Marion for sharing 🤗
Missing the classic Marion shows! This was perfect! Can’t wait for you to get back to this style of content! ❤️
Yes I do too ❤❤
I love Thai fried rice. ❤️❤️❤️ I like to add in Thai basil
Do you know when railway fried rice was invented (1910-1925) it’s a luxury food because a lot of ingredients need to import from other countries to Siam
Thanks, Marion!!! Love fried rice!!! Thank you!!! ♥️♥️♥️
So that's why the fingers technique kinda works for stovetop rice cooking - we usually have a cylindrical pot for rice (not tapering like a wok or something).
Stick a finger into the pot with washed rice and marking where it lands on the finger - this would be an approximate for the water level needed (as the pot is cylinder so it's a volume thing).
Place the same finger on the surface of the washed rice in the pot (make sure the rice is level), add water until it reaches said level.
Then we add a bit extra water to account for evaporation, usually around half a finger's segment between the joints' worth. It may or may not work depending on your pot and the rice (takes a few - or many rice batches, to nail down).
Once you get a good pot of rice, there are better chances that you'll make another good batch using the same measurement, no matter how much or little rice you cook - provided you use the same kind of rice. :)
Buuuuuuut, better follow Marion. Accuracy is the best policy I guess, but I would stick with the finger - at least at home lol.
Yum! Would enjoy a Part II with additional countries featured based on suggestions here in the comments. Thank you!
Some additional tip. If you want the smell of fish sauce to go ooooooooh pour it at the surface of a hot wok not on the rice!
My ultimate fav is Thai fried rice. Has always been. As i live in Asia, there are abundance of Thai food here 🤤🤤🤤😋😋😋. Esp when u add in sweet thai basil. Omg. Boom!!
Thanks for sharing, Marion 👍
The best fried rice I had was in Southern Thailand. It is Chinese Thai style with pork, cuttle fish and prawns fried in light soya and fish sauce served with sliced cucumbers, a lime wedge and a sunny side (duck) egg on top!
It will be great if you may show us how to cook the dish. Thanks Marion😊
When u put in wet seasoning u can put on high heat and toss it on the side of the wok for extra aroma. im doing it alot.
It doesn't need to be perfect, it just has to be good!
I grew up in Portland Oregon. My favorite fried rice memory was of a Japanese Restaurant from the mid 1980's. Zen had amazing, simple fried rice. Also, I love Thai food (most varieties) however, I don't remember having great Thai fried rice. Not my bag. Finally, I never fully explored my own fried rice for at home cooking. Not sure why that is. On the other hand, my Congee game is strong. Simple, comforting and formidable! Thanks Marion!
Love all your videos and this one has got to be my favorite. I am still trying to master the mystery that is Fried Rice.
Just an extra info. “Chinese” fried rice has lots of varieties and differs from region to region. My favorite fried rice is not the egg fried rice 😅 I have a weird taste that I prefer a fried rice mixed with vegetables that I don’t know the name in English. It taste bitter but I like it a lot then mixed with some pork it taste wonderful
Basically, every fried rice from any country on the world is a variant of Chinese fried rice.
I think the Japanese fried rice one was my first Marion video and first one I've made from her recipes lol.
I’ve never added rice wine or sesame oil to my Chinese fried rice before. Will give it a go next time I cook it. I always add MSG to my Chinese dishes though.
Soy sauce will make Chinese fried rice soggy. Use salt and white pepper for seasoning. She is all wrong
MSG is King of flavor. Fuiyoh!!!
@@frankm7707 don’t add too much soy sauce, and fry it in high heat.
@@frankm7707 Chinese people use light soy sauce for it.
@@CyberMachine authentic Chinese fried rice do not use soy sauce. Only American style uses soy sauce.
So perfect with the rice Marion I always watch my rice let's do some Christmas ideal cooking Marion and get more reviews I always watch you on my flat-screen TV in kitchen your so epicurean on Asian cooking and preparing...
Thanks Marion watching from my kitchen you know your signature prep-cook and the likes
For the thai fried rice, try the oyster sauce (original recipe has oyster sauce rather than the dark soy sauce), it will makes the difference
Those look scrumptious! I just love the way you cook, its like some form of meditation. Its mesmerizing. Keep up the good work!
Thank you SOO much! -Team Marion's Kitchen
Your Thai fried rice was da bomb. Had it for lunch today. I think i had more than 3 cups. I did the Asian thing use the rest of rice in rice cooker from last night. It didn't turn as dark as yours. I put Japanese turnip greens along with the cabbage. 🙂
I am Thai but I prefer Chinese fried rice. I am quite surprised and glad to know that many people here love Thai fried rice.
I have made the buttery garlic fried rice so many times since I first saw your video. Now I need to get some mayo to try that. This one is a classic especially when you don’t have other proteins handy or are low on time. One of my favorites for sure!
Marion thanks for the great video. I’m going to try all three.
Ooh, I love your recipes!
I noticed that the ratio of rice & water to cook is different between the Dry & High Altitude areas, to the super Humid and Tropical/below, Sea levels areas...example: Las Vegas & Miami.🌵/🏝🤔 In Miami I use 1 1/4 C. like you said? But in Las Vegas, it's 1 1/2 C. of water to the 1 Cup of rice! (It's just like in baking..the ratios are different depending on the Altitudes!)
just use your finger
Great clip. Couldn't find how you prepare your rice on your site
Marion, @20:25 where did you get that knife from to cut the butter ? It looks similar to the ones I have which my mother got as a set for a wedding present 1945. Just curious. I enjoy your channel 👍.
Very nice recipes, I guess also what makes the real difference in all these recipes is the rice, it is completely different in the 3 countries, and even if we would add egg and soy sauce only to each one, the rice would make it taste different and very typical of their respective countries. I would have liked to know what you used for each (they do look different) ❤️❤️❤️
Fried Rice is Life! 😋
Thai fired rice use "fish sauce . soy sauce . black soy sauce (not sweet soy sauce) , oyster sauce and sugar". We don't put cabbage in Thai fired rice but we use Thai kale (ผักคะน้า). I think be kind for cabbage, Thai kale its hard to find.
Umm... 2 questions. One why aren't you using the Wok pan to flip the rice and Two why is there no msg?
I've learned so much from you about making Authentic Asian food dishes..Now I know what key ingredients to have on hand. I can eat Asian everyday🥰👌
That’s not authentic Asian food. She is using American Asian food recipes.
Yummmmmmm I’m salivating… they are on my to cook list, haven’t got to them yet 🙈🤣❤❤
I’m Japanese
I’ve never seen or cooked fried rice like that.
It’s totally weird to put mayo in the rice when you cook fried rice 😅
Try making fried rice with Japanese Ponzu Sauce…game changer!
I think we have an auntie deserving title here.
The Thai and Chinese fried rice looks about right.
The Japanese one looks.... less conventional, but I still think it's going to be good when we have so much butter and baby mayo at play. Lol
I once took white rice from the chinese restaurant fried an egg mixed yumyum sauce with the rice an egg added soy sauce (nuke it in microwave or heat in pan) and i think the yumyum acted as a mayo because it was great
When I was in Thailand they would chargrill the Vegies and then add them into the fried rice that gave them a extra layer of flavour
What about Indonesian friend rice (nasi goreng )is the best
I know I was supposed to be focusing on the tomatoes, but you wedding/engagement rings are lovely.
you can also steam short grain rice to get the perfect texture for japanese fried rice.
Tomato? One of most important veg on TH and CH ones is a carrot, green onion is missing on JP, also never seen tomato except on "american fried rice", etc etc lots of stuff that are missed. Hopefully this helps you, cheers
FYI,
TH: fried rice needs a meat source, generally it is not eaten by itself if you don't add meat into it
CH: frying char siu (or any cooked meat) with rice is generally frown upon if it's not served with additional side dish of pure char siu
What I don't like about an induction stove is obviously as you told that the heat isn't as powerful as the gas stove. For me, the fried rice of all these 3 nationalities should have the smell of iron and heat which makes rice friable.
And for Thai railways fried rice, I have experienced one street restaurant using pickled bean curd as another ingredient. (This restaurant claims that this recipe and restaurant were created 100 years ago. And I'm not saying your Thai fried rice recipe isn't correct.) Just to share my experience. :)
Marion should I add salt while the rice is cooking?
It's totally fine to add the salt while cooking, makes them more full-flavoured and tasty! -Team Marion's Kitchen
Oh wow, this video is Priceless!💎
Bonjour, quel riz utilisez-vous pour la première recette s'il vous plaît?
Jasmine rice. C’est marqué sur ses recettes (elle a mis le lien)
@@Puda je te remercie👍
about quarter cup thing, I once cooked rice in pressure cooker, I don't know why I did that, but it turned out perfect. of course I have no idea what I did. so, in pressure cooker, most of the steam stays inside, some whistles out, but it's called pressure cooker for a reason, I assume, so, the steam should be building up inside and not really getting out through the whistle too much. would that mean that you wouldn't need extra quarter cup of water when making it in pressure cooker?
Is it sushi rice you use for Japanese fried rice?
Wow as usual, your cooking makes my mouth water!
These kinds of "collection" videos should be grouped together for easier access just like all the dumpling videos are, ect.
Hi. Sis💟.. Look delicious 😋😋😋
I like a dryer consistantcy then add soy or duck sauce at the end
I love fried rice😋😋😋😋😋
For the home cook, this is good enough.
I wonder what it would be like with Sriracha mayo 🤔🤔
Yum yum that sounds divine 😋
The best Thai fried rice
I always add thai basil to my fried rice
Hi…. Love your recipes ❤
Thai and Indonesian fried rice are the best in my book.
Guyanese - Chinese Fried Rice a must
You should try hyderabadi fried rice made with basmati rice, scrambled eggs, boiled shredded chicken, extreme finely chopped carrots & green beans, spring onion for garnish- green part only, chopped garlic, sauces add soy sauce, ketchup, green chilli sauce, vinegar, spices add salt, black pepper. Serve with chicken 65 gravy style south indian. For reference view the UA-cam channel 'my kitchen tasty dishes' for both recipes
That sounds fantastic! Do you have a written recipe? Lol
Chicken 65 is so addictive. I have to give this a try.
Indians make fried rice too?
Feel like average
can you add tuna to fried rice??
Definitely Leen! -Team Marion's Kitchen
@@Marionskitchen thank you
Western Chinese restaurant style. It possibly resembles one authentic Chinese style - soy sauce fried rice. Although of course that would use Chinese rice and not Jasmine or long grain.
I love sun dried tomatoes in fried rice
You should do Indonesia too 🥺
that tip about how much water to put in the pot. I use it all time and it works out perfectly every single time. Its basically a 1 to 1 ratio. 1 cup of water to 1 cup rice plus an extra 1/4 cup
Thai Fried rice seasoning consists of soy sauce, oyster sauce, sugar, but it's very difficult to make it delicious like the restaurant. But the important secret is the burning smell of the pan.
The best fried rice is from Peru...really!
You should try Peruvian seafood fried rice!
The Japanese variety seems similar to the staple Filipino garlic fried rice served everywhere for breakfast
Missing Nasi Goreng from Malaysia/Singapore.
malaysian salivating here :P
What about Korean Kimchi fried rice and Indonesian Nasi Goreng fried rice?
Here are the links to both recipes
Kimchi Fried Rice: www.marionskitchen.com/kimchi-fried-rice/
Nasi Goreng Fried Rice: www.marionskitchen.com/indonesian-nasi-goreng/
Enjoy cooking! 🥰 -Team Marion's Kitchen
🤤🤤love your cooking
Rice cooker is gonna make your life much easier.
I love watching your channel and love trying out the recipes. But I do wish the camera guy would pull out just a little and show the "cooking" part in it's entirety. It's frustrating not to see your hands at all time. Thank you for the channel.
You can add chicken or pork to Thai fried rice.
How bout Australia 🍚 Rice?huh still looking for Asian cloud ☁️🌨️ Aussie famous dish??🤭
I'm thai and i enjoy watching your presentation. May I recommend the most popular fried rice in thailand. ua-cam.com/video/SjW1Pck-ZIw/v-deo.html The most importance is the process to flip the pan with the high heat. Your rice has to jump and pop out onward. That means it's supposed to be dry and not chunky or soaky at all. You can sniff the slightly burnt ingredient on it, that's matter as well. That's the most pleasurable fried rice that everyone would love to.
💛 all your video's #Marion mam👍.