Tip from my wife : Try not to cook in oil when its smoking. Try to find the shining points of oil and cook in that. Smoking points of oils is where is starts the molecules start turning carcinogenic. Smoky flavours can be added later using other methods.
Hi! I am 73 years old and have been cooking since 8 years of age. While I use many Chinese and/or Indian cooking techniques in my self-taught fusion cuisine, the look, texture, and taste of a perfect chicken fried rice has always eluded my grasp. That was until I watched your excellent video… no less than 6 times… and noticed things I had done wrong or used incorrect ingredients. So after a few days, my rice wine, light & dark soy sauces, and toasted sesame seed oil arrived. Tonight I followed your recipe and instructions to the letter. WOW! The dish was PERFECT! Thank you, I am grateful, and even chuckled at the lighthearted puns / jokes you included. Kudos!
That is marvelous!! I'm happy you enjoyed the rice and thoroughly enjoyed reading your thoughtful and considerate comment! Thank you so much for your kind words! You totally made my night!!
TIMESTAMPS I can’t be the only one here who’s in over their head, so here y’all go. Also, don’t forget to look through the comment section for really helpful tips from Khor Jing Yan, Esq. 0:37 Rice 1:58 Rice prep 3:25 Chinese Soy Sauce 4:30 Rice Wine and Toasted Sesame oil 5:23 Chicken 5:47 How to cut it 6:11 Wash and dry 6:41 Chicken Marinade * 2g Baking soda * 2,5g Light soy sauce * 2g Sugar * 1,5g Cornstarch * 1g Salt * 0,5g MSG * 5g Neutral oil 7:20 Sauce and Spice mix prep 7:37 Sauce Prep *2g Sugar *10g Light soy sauce *2.5g Dark soy sauce 8:08 Dry spice mix *3g Salt *2pn White pepper *2g MSG 8:29 Cooking * remember to prep everything * cook in batches to make up for home stoves 8:42 heat and prep wok 8:49 Two beaten eggs 9:15 Return wok to optimum heat 9:21 56g Chicken 9:59 Onions, Carrot, Garlic * return to optimum heat * 37g Onion, 28g Carrot * cook 1-2 minutes * 2 cloves chopped Garlic * Sauté 20sec 10:24 350g Rice * break up chunks * Stir constantly * Add oil if dry. Very little 10:54 add chicken and eggs * Incorporate * collect all in the middle * pour sauce around sides * caramelise slightly, then stir in * Don’t burn! 11:20 Dry spice mix 11:27 Beans and sprouts *Mix in, then push all to center 11:35 9g Shaoxing wine * pour around the edge * immediately mix in *let alcohol evaporate (20-30s) * kill heat 11:42 12g green onions, 5g toasted sesame oil 11:52 taste and adjust with salt and white pepper BTW, I was supposed to start cooking at 12 o’clock and it’s now almost two o’clock 😬
thank you for taking the time to do that! I think I forgot to put the timestamps! Also, there's a copy of the recipe in the description if you ever need to print it out! Thanks again! I know it took a bit of time to do that!! :)
Finally someone says it. As a native Chinese person who loves cooking I rarely see anyone of my Chinese friends (domestic or abroad) uses Kikkoman. I had a discussion with my cook friend about kikkoman and we both agreed that it’s just not the same. Ngl kikkoman can’t get the job done the same as the brands we always use, I’ll list them here in case anyone’s interested. You can search for these words on the bottle wrappings in Asian supermarkets: HaiTian海天 or 味极鲜weijixian, and the two brands Jason mentions in his video are equally good. Thanks for the great video Jason!
I have been buying Lee Kum Kee sauces whenever possible, but when we ran out and my better half picked up the soy sauce, it was China Lilly Soya Sauce.. I remember seeing it from my childhood, but I'm Canadian. Asking the experts: is China Lilly legit, or another impostor brand?
I always use Kikkoman. It's just so good tasting! Most others are not brewed. La Choy, like a lot of others, uses hydrolyzed soy protein. It provides a more "in your face" harsh flavor, but brewed soy sauces are a bit more subtle and complex, which brings out the flavor of the food (instead of covering up the flavor). Kikkoman is brewed, not hydrolyzed. Kroger also has a brand that is brewed, not hydrolyzed.
I made this for my wife (who's Chinese) and she said it was the best fried rice she'd ever had in this country. Following the exact instructions can be a bit time consuming (as well as taking up sooo many bowls) but I'll get more efficient at making it as time goes on. Well worth the time and energy to make. 10/10!
A few simple drops of fish sauce is THE secret ingredient that will take things to a whole new dimension. Add it to the sauce and be prepared for absolute MAGIC (and not a hint of fish flavor).
I worked at a Chinese takeout place. They had one fridge that they used just for storing cooked rice for 18-24 hours before using it in fried rice dishes. They always had a fresh bowl of baking soda on every level of the fridge. This helped absorb moisture.
Im Honkonger and in my family actually own a Chinese restaurant in San Jose, this is the best fried rice tutorial from a foreigner that I have ever seen, you explain it so well, every explanation and the translation of those Chinese kitchen terms are so on point, I could never explain it in English like you do
I tried this out for the first time today and made a few mistakes/omissions. In spite of that, it turned out to not only be the best fried rice I have ever made, but the best fried rice I have ever tasted and that includes restaurants! Thank you! The chicken preparation makes a massive difference and I did not expect that. And the usage of sesame oil and the soy sauces gives it that distinct chinese restaurant flavor.
Thank you so much!! I'm so happy you enjoyed the rice! If there are any recipes you'd like to see, please let me know and I promise I'll add them to my list! Thanks again and I hope you have a wonderful day!! :)
A few tips from a part time cook who worked in some Chinese restaurants in Malaysia: - you can put baking soda in everything. either mix it with water to create a brine or just dry brine. 1. It helps retain moisture and creates a more tight texture thru osmosis process in muscle fibers 2. It is like a brine but it is not salty. - use a lot of oil. frying is a good way to cook your ingredients evenly. In many restaurants they even deep fry vegetables before using them to make stir fries or other dishes. Because the vegetables are fried so rapidly they dont discolor as much and still look green, all while having a cooked flavor. - reuse your oils. Have a small heat resistant container beside you so can reuse the oils you used to fry the chicken, the veges, the aromatics etc. Just like how marinates works by dissolving flavors in water, a lot of flavors are also only soluble in oils. After rounds of frying your reused oil will become very fragrant. As a bonus I find the oil to be the main contributing factor to wok hey: the high temperature created by the high pressure stoves heats the reused oil pass the smoke point and creates that fragrant smell we all so loved. - dice your ingredients evenly: because you are cooking in high heat, smaller bits will get burned by the time the bigger pieces finish cooking, so you should not slack off when dicing your ingredients and making sure they are all the same size. - ration your ingredients for different stages of cooking: shao xing wine for example have different flavor profile when cooked. You can play with this by adding half of it at the start of the cooking and at the end of it for added complexity in flavor. Same goes for scallions or green onions, and many other ingredients, adding them in parts allows you to control the flavor of your dish. - always add msg last, cuz this is the way. (idk why but I think msg makes weird smells when overcooked? I haven't try this in isolation but that is what I was told in the kitchen)
By far THE single best Chinese fried rice video on video I've ever watched. Every detail is correct with explanation. The amount of thoughts and research went into this video is respectable. As a Chinese who cook unprofessionally for 15+ years and professionally for 2+ years, I approve this video!
@@kadeemsucks1919 He said the restaurants with the best fried rice either mix these types of rice or buy them pre-mixed. It's NOT a fact that NO Chinese restaurant would go out of their way to use and mix two types of rice together. That's just you sitting here making up shit to argue with someone who has 15+ years of experience. Also, what is so hard about mixing two bags of rice? lmao
One thing I spotted that's rarely mentioned anywhere else: white pepper. The flavor boost from it is WILD in my opinion. Another trick: before beating the eggs together, save at least one egg yolk, fry the egg yolk first then add the remainder. You'll taste the difference :-)
Sometimes I will mix a yolk or two into my overnight rice before starting to cook, it gives a bit more texture to each grain and helps keep them separate
I almost never watch anything about food or cooking. but the premise of "how they do it" coupled with such a clear, concise and well-spoken instructable made this video a winner!
As an Asian who grew up on fried rice (and now still LIVES on fried rice), you nailed all the tips and tricks taught by my mother perfectly - I was always taught that fried rice was the 'simplest' of dishes, yet my own initial attempts at fried rice were disastrous as I was committing literally ALL the mistakes you showed, UNTIL I learnt the nuances from my mum and years of practice. EXCELLENT video! Subbed! 😊
Jason, sorry it has taken me ages to reply you. I showed my mum your video. She was stunned and just kept silent the whole time, constantly murmuring to herself “he makes it JUST like I make it”. She was speechless to hear that you were 1) American 2) a guy 😂 She sends her regards too and said you made this perfectly and (she specifically told me to tell you this) and that your compliment from her is hard-won as she is (self-confessedly) VERY difficult to please
However, typical of every Asian mom, she had some comments to make despite loving your recipe: 1) sprouts are usually used in noodles not rice, so can be replaced with a leafy green instead (I am aware that the other Malaysians have already created a furore about this in your comments, albeit unnecessarily 😂); and 2) Malaysian women tend to make a ‘well’ in the centre of the rice-filled wok at the end to cook the egg instead of pre-cooking beforehand to save time
To me your recipe is perfect: thank you for putting this video together. I’ve bookmarked this as the clearest, easiest-to-follow step-by-step guide for real, AUTHENTIC fried rice I can only get from the shops here in Southeast Asia. Loads of thanks again from this humble Malaysian who can’t cook like you
I feel like I have seen hundreds of fried rice videos here on UA-cam. This one was by far the best hands-down. The way you did research at Chinese restaurants, the way you film every single tiny step, and the way you provide highlight the nuances of the different ingredients makes it so pleasant to learn the process. Additionally, I can’t tell you how refreshing it is for you to show how this can be done using a normal burner. There are dozens of popular videos on UA-cam that show how to make the fried rice in a high BTU burner and wok. Your method makes this accessible to beginner home cooks like me. Thank you for taking us into consideration. Whenever I want great basic fried rice, I’m glad I have everything I need in just ONE video. (not Benihana rice, for that I have your other video!) Looking forward to the next video!
I have one small question if you don’t mind. Can this can be done with a non-stick wok? Does the process change at all compared to using a normal steel wok?
Thanks, dean!! I really appreciate that! Yeah, this can for sure be done on a non-stick wok. The only issue you have with non-stick is that you don't want to let it get over a certain degree - I think it's like 450 or something like that, because it will cause the coating to flake off. But yeah, you can make really good fried rice on a nonstick wok!
I'm on my fifth or sixth time using this recipe. Not only has my fried rice improved but careful use of a variety of soy sauces and improvements to my rice itself have led to drastically improved results in a lot of my dishes. Thanks!
I have been looking for a fried rice recipe for years and have tried many! I had almost given up when I came across this one by chance. This recipe is the best fried rice ever!!like many of the other comments made, tastes better than our take away here in australia
The way that you explain the logic behind each technique is so clear and helpful! My childhood favorite Chinese restaurant closed down a few years ago and I’ve been looking to recreate their fried rice. I don’t typically comment on videos, but thank you so much for making this fried rice video! You’re criminally underrated.
Brings back some good memories. I worked 3 nights a week for the last 2 years of high school and the first year of college delivering Chinese food. Ate it 3 nights a week for sure, if not more. Great bunch of guys to work with too. Decent too. My mom and dad never paid for an order, the owner would ask them how I was doing and give it to them free. I used to see them every month or so til they shut down and moved on.
@@MrJoshcc600 Well considering that I worked for them from 73 -75 and was still getting my Chinese there in the end 80s before they sold out and moved to another area, yeah I guess they were pretty bad business people.
It's not even the recipe that's amazing - it's the well thought out explanation of the ingredients, cooking/prep/cutting/etc methods. I cannot wait to try this out. YOU sir, have earned a new sub. Thank you for such great content.
And the seamlessly subtle yet hilarious jokes-those were also amazing. And the editing in general. Honestly, it’s the best cooking video I’ve ever seen since UA-cam was created.
Dude.... I'm a big YT watcher of all things and this was the most valuable I've seen in a long time. Well done. Saved to favorites so I can re-watch and take notes later. Been trying to tackle this subject for years in the kitchen
Finally someone mentions mixing Jasmine and American long grain. That's how my family does it. Not only for fried rice but for the meals. Regular American long grain has a chewier texture and jasmine is fragrant. A great combo.
I've researched Chinese fried rice for a long time, and this video really explains pretty much everything I've learned over the years. I wish I'd had this 20 years ago :)
@@flymetotheup9904 People sharing their experience of mastering fried rice...in a video about mastering fried rice is irrelevant and unnecessary? No, no, keep going. Go on.
I followed these instructions exactly and my family all agreed it was the best fried rice we have ever had. Even the 4 and 6 year old picky eaters loved it.
I really appreciate that you explained why you performed each step, instead of just quickly saying what to do. This video also shows how much work goes into fried rice. It makes my local Chinese restaurant seem like an absolute bargain!
This is probably the greatest most informative cooking guide EVER. Not only did I learn how to make the dish better but also why certain ingredients are necessary👏🏽
So true! Haiti is under attack for their oil now. And Syria still. There's no end to it. And the attempt to kill the Russian economy through sanctioning their oil. Over the past twenty years, 17 (?) Countries attacked for their oil.
For anyone who wants to know, the secret to yellow fried rice is to mix the cold rice with egg yolks until all the rice is coated, then toss into the wok or pan. It tastes way better too
Learned this by accident xD. Was making a genetically Oriental fried rice (had leftover chicken from a Chinese restaurant and some rice and sauce from a Japanese restaurant). Mixed the rice with egg to help moisten it because it was a bit too dry in my opinion.
Love how confidently wrong people can be, but in Asian culture, we love using MSG. Fried rice is not one of the “special things” we somehow feel the need to take MSG out of lol. As for golden fried rice, that’s just a step of over-complication. You can throw the eggs in first or rice in first before frying and you can still achieve golden fried rice without first mixing the rice with eggs, though that’s not to say people don’t do that, just that it’s mostly more common in korean culture and matter of preferences. From my experience, you can end up with a little browning on the rice if you start rice first, my grandmother prefers getting the eggs in first then the rice. Also, we use leftover rice of a day or two and personally I learned from takeout places here that they season their leftover rice and eggs with salt and MSG before frying. Sorry if saying people are confidently wrong comes off mean, I’ve just been cooking fried rice my whole life as a simple meal sometimes from a young age, and it’s just such a weird thing to see people really go out of their way to over-complicate a dish that’s so simple that kids under the age of 10 can learn to cook it as our first dish in Chinese culture lol. Bottom line is when we think fried rice, we just think it’s a dish that’s eggs and leftover rice that you can make easily and cheaply with no particular order of how the ingredients should go into the wok/pan, it’s really just egg and rice at the end of the day.
@@1968gadgetyo There is no link to health problems and MSG. It used to be a long heated debate but nothing is conclusive and you are still eating it if you buy canned goods and deli meat.
Just followed your recipe and just made the best tasting fried rice I have ever made. You are correct, this is much better than what I get from my local chinese takeout joint. I used beef instead of chicken and marinated the meat for 4 hours. Meat was nice and tender. Thanks for sharing!!
@@cheesybellend6842 in case you don’t receive an answer. Yes you do the same with beef. I don’t know about washing it That not something that I would probably do but yes you use Baking SODA, not powder and the other marinates the same. The process is called ‘velveting’ and allows you to use cheaper cuts like topside that become very tender. You need to massage the meat for about 5 minutes until all the liquid is absorbed into the meat. Another UA-cam channel that is excellent is Souped Up Recipes. Cooking with Lau is another excellent channel.
So much appreciated, Jason. I have been trying to make the best Chinese-style fried-rice at home for years with different methods and procedures, but never been successful. Your video with the detailed explanation has unlocked the door of secrets. Thank you for all the time and money you spent on researching on the "how-to". This has helped many other people, too, I'm sure. May God bless you, and you be happy, always!
I've literally been playing with chinese chicken fried rice recipes for 20yrs....i've done lots that i've really liked, but this is by far the standout. And your instruction on mixing the seasonings and sauces make it so easy to consistently repeat, which is something i've struggled with. Terrific job. I'd love to get your take on a personal fav. of mine - chinese curry chicken!
I didn't use ANY of the same ingredients as you (except carrot and onion) but following the process and techniques, my own fried brown rice with mushroom and capsicum and yellow squash came out the best it ever has. Thanks for showing how it's done!
Just read something wonderful in my Baker Creek Heirloom Seeds catalogue: I won't eat anything that has a mother. Thanks for the suggestion for peppers and mushrooms and yellow squash...
The whole point of fried rice in China is to use any extra ingredients you have laying around. Kinda like a fridge soup in America. So basically what I’m saying is your fried rice is more authentic even if the ingredients aren’t necessarily what you’d find in a recipe
Really enjoyed this video and some new tips to enhance my home recipe and process! Many years ago a friend whose family had owned a Chinese restaurant in South America -- taught me some of their techniques that I've continued to use over the years, always to much success among my family and guests. One unique thing that her restaurant did that I have not seen elsewhere was: they cooked the eggs in advance, making thin what I would call scrambled egg "pancakes". Then they would roll up the cooked "pancakes" and slice them, and then add to the fried rice at the very end. It looked different from what you usually see but I think it brings out the flavor of the eggs and it is a fun variation that I usually use.
This was fascinating! I've been making fried rice for 15+ years and never did it the same way twice. It's always fun, and the more I learn about how all the variables affect the outcome, the more I want to try it every way possible.
I've always wondered why making fried rice at home never came out the same as the take-out version. Now I know. Awesome tutorial! I can't believe you ordered the same dish from 3 dozen restaurants for your research; now that's called commitment!
I been making fried rice since I was 15, I am 51 now. The chicken prep technique was something we Down here did not know. The taste of the fried rice improved so much when we incorporated chicken prepared the way described in this video. Even works for "Nasi Goreng Kampung" or Village Fried Rice.
If interested, check out the technique called velveting. Using baking powder you run the risk of turning your meat to mush of left a little too long. Not a problem if you velvet three meat with cornstarch, egg whites...
Oh I love Nasi Goreng, my mom knew a lady that was married to a man who grew up in the Dutch East Indies and taught his wife all these wonderful recipes that my parents loved when they would visit in the 60’s. I still ask my mom to make her Nasi Goreng (would love to have her make the Babi Ketyap she talks about!) my mother and father are Czechoslovak immigrants and they knew many international immigrants and traded recipes, so I grew up eating a lot of different foods and loved them all. From Southern Comfort Foods to Slovak traditional dishes and international cooking it’s all delicious, I wasn’t a picky eater at all. The way mom made everything it tastes amazing. I think I need to ask her to make some Nasi Goreng soon.
❤ growing up in China, fried rice was my go to food. It was breakfast, meals, and comfort food. When I was in the hospital, fried rice was the only thing I craved. Unfortunately, many restaurants in the US do not make fried rice as good as they do in China. Your recipe does look quite similar to the authentic fried rice that I grew up with. Thank you for sharing!❤
I used your tips here. I did it all very precisely, as stated with no variations, with mise en place. We lived in Hawaii for 35 years, also moving from there on jobs that lasted a year to 2 years here and there around the Pacific Rim. I had to tell you that this is SPECTACULARLY, stunningly, absolutely THE most delicious fried rice ever. And I have consumed a LOT, and many varieties of, fried rices! Two of us. We just could not get over the depth, the perfection of a commingling of flavors and textures here. “How can these (seemingly) rather small points add up to much of a difference?”, I pondered, BEFORE just going for it. No changes, and I did use your ratio of long grain and jasmine rice.. which, the second time I was out of, and so I used the same ratio but using long grain and medium grain (Calrose), which really was just as good. The combination of 2 rices is a big deal and I now have a storage, too, of my new Fried Rice mix. THANK YOU!! A superb rendition, well stated, well presented. Kudos and subbed!
I’m Chinese and have been making my mom’s recipe for fried rice which everyone seems to consider better than restaurant fried rice. Anyway, you employ many important techniques that we follow. I don’t tend to use as many ingredients and steps as you but it’s all about personal taste. I love your videos because you’ve taught me how to copy many beloved dishes. Thank you.
I'm only haveway through and my mouth is through the floor. I have never seen such an educational and aware cooking video in my 30 years of food network, Alton Brown life. So much respect. And thank you for answering my life long foodie/homecook question. Fried rice. Perfect fried rice*.
The level of breakdown and explanation is insane. This video is blowing up for sure. Your channel is on the verge of blowing up. Congrats bro, this is one of the best cooking videos I've seen in a while. I'm Chinese and worked for many restaurants. And this breakdown is spot on. Like he says, there's no real wrong way of making fried rice. At the end of the day it's just rice with a bunch of shit mixed in.
@@MAGGOT_VOMIT Baloney. When you start with the right ingredients, and do it a couple times so that it becomes second nature, it's really not that complicated, unless you want to be lazy about it and end up with a bastardized version.... I have a friend who always orders it out, we've been to a lot of different restaurants, and she always notices differences in it.
I’m so happy I found this video. My mom and I always used to get chicken fried rice from a stand at our county fair and I’ve just never been able to make it quite like it they did. None of the other videos I found even looked much like what I was going for but this one looks PERFECT. I can’t wait to try again with these tips
I VERY RARELY leave comments anywhere online, but this is one I had to chime in on!! Fried Rice is something that I've tried to make for many many years. I've tried lots of recipes and they all BOMBED massively. I gave this one a try this evening and WOWIE WOW WOW is it good! I mean DAMN GOOD! Thank you Jason for putting this video together, I found it easy to follow and the results were incredibly tasty! I now have a GOTO recipe for making rice that know will become part of my regular routine. OUTSTANDING STUFF!!!
This is a pretty good video! I worked as a line-cook for the Red Fox in Mariposa CA for 6.5 years and the Wok station was one of the main things that I did there. We only had 4x things that we added besides vegetables or our rice and that was oil, chicken stock/broth, teriyaki with ginger, and finally corn starch. These would all be added using a 1 oz. ladle because we did so much so fast and it just took measuring out of the equation, (no pun intended). The oil & stock would go in right away and there were 32 propane jets under each wok so there was no need to wait any length of time before throwing in your chicken or whatever. The teriyaki would go in about mid-way through and the corn starch just before finishing so that you would thicken the sauce. This was more of a stir-fry method than a fried rice method and so I'm very happy that I was able to stumble across this video and learn something new!! Thank you, Jason Farmer. Two thumbs up!
As someone who worked in multiple Chinese restaurants, yes, you pretty much nailed it. Well, sort of: Fried rice is made from yesterday's steamed rice. It basically gets 12 hours sitting in a rice cooker, put away at the end of the day in the refrigerator, then used the next day to make fried rice. I can't remember exactly how it's stored in the fridge, it's been years since I worked in those places. Lee Kum Kee IIRC is what they used for soy sauce. Raw beaten egg was added to the chicken marinade.
@@crwhhx also yeah, there's better brands you can choose with your cooking. Just a valid point about people using Japanese vs. Chinese soy sauce. Chinese places tend to choose what's cheap and in bulk. The "sesame oil" used for example is generally "sesame FLAVORED", not true sesame oil.
Sounds about right, I worked in many Chinese restaurants over 20 years ago now as a teenager. Had the best boss ever, miss that guy so much. Him and his mom would cook and fight in the kitchen, since she couldn’t speak English he would call her a B and MF’r all the time, it was good fun. He moved his business to Chinatown New York back in 2004 and never heard from him again, really miss that guy. He was sleeping on a mattress with a TV in a tiny apartment and just working all day to make his dream come true. This fried rice method seems legit. I saw it sitting out all the time drying etc
I just made two batches of this fried rice. It's the closest thing to takeout that I have tried so far. Love the techniques for adding the sauce around the outside of the rice. I think it made a huge difference in the taste. I did make adjustments for the salt, but that is just my preference. Amazing recipe. Thank you!!
"adding the sauce around the outside of the rice" Yes it is very important for sauce like soy sauce, vinegar and cooking wine in fried rice. The sauce that is seared （炝锅） before touching rice will produce some extra flavor, like Maillard reaction, rather than its own dull and raw taste.
As part of the "I've been cooking for a million years" crew, I know pretty much all of this but it has been put together with such loving detail I can't help but admire it. And thanks for the mixed rice tip, I'll definitely try that one.
Absolutely well done. I've watched my dad who is a cook make fried rice so many times and everything you mentioned here is spot on. I highly recommend adding lap cheong. It's basically a sausage but it goes extremely well with fried rice.
I don't comment often, but this video deserves it. Your tempo and delivery are flawless. Every line of your script was informative with no fluff. The occasional joke keeps it light. But most importantly, your culinary knowledge and teaching ability are phenomenal. Subscribed!
Fantastic!!!!! I make Fried Rice all the time, and yes its good ,but its never as good as take out. This method is perfect. Not only that but for years I couldn't figure out how they made chicken so moist. I had no idea about baking soda. Thank you this was great.
My home style fried rice has always paled in comparison to that of a Chinese restaurant. I have been doing pretty much everything wrong! My version, although filling, affordable and kept my kids nourished throughout their childhood, it fell flat in the flavor and texture department. I am definitely going to master this dish and bring it to our next family gathering. It’s been 30 years since my kids sat down to a plate of my fried rice so this should be interesting! Thank you! ❤️🙏🏼❤️
Thank you! I always wanted to know how to make Fried rice. The best take out that I have ever had also had thinly sliced ginger in it. I am definitely trying this recipe!
Made this yesterday and it was fantastic. Brought it to a covered dish meal and it was gone in an instant and everyone loved it. I wouldn't say it tastes quite like Chinese takeout I'm familiar with, but it was delicious, and better than any fried rice I've made before. Thanks!
All his points and techniques are on point. He did mentioned that with a portable burner it lacked the wok hey flavour as the wok was nor hot enough to have that "burnt" flavour. I would also omit sesame oil and the shaoxing wine.
@@djlip685 burnt wok is called wok hey in Cantonese its achieved by setting the wok on high temperatures (not all wok can achieve this) the taste you get from sesame oil is very different from genuine wok hey or wok burnt smell.
I cook a lot of fried rice. I had to watch this vid to see if I was missing anything. I wasn't missing much. I learned a few tweaks that I can certainly incorporate. What I do is a little different though. (1) I use straight jasmine. (2) I use fish sauce instead of soy sauce, and I brown 2 full tablespoons of minced garlic. That's more Filipino-style, but it works. (3) Before I add my Shaoxing wine near the end, I add a teaspoon of my homemade Sichuan chile oil. The combination of flavors is intense -- better than I have had in any restaurant. For protein I use egg, of course, but also pork, chicken, shrimp, crab, and Chinese sausage - whatever I have on hand. Thanks so much for this video.
I live in the middle of nowhere north Dakota. But we have a Chinese restaurant here. I made friends with the owner. Some of the best cooking advice he gave me was to take it easy with soy sauce in general. He recommended chicken stock powder and salt. Also the sugar or super caramelized onions.
Yeah, that's a style you'll see a lot. It's closer to a traditional fried rice. Those are all good tips he gave you, too. People tend to overdo it with the soy sauce. There's also almost always MSG in the powdered chicken base that is used. That's a good style I may cover in the future! Thanks for watching!
1). No matter what rice you use, drying the rice via refrigeration after cooking (make sure to spread it out on a cookie sheet first) has worked the best for me-I dry the rice for 24 hours. 2. Don’t worry about “washing the rice too much” as is cautioned in the video, you’ll be cooking it in water anyway so over washing it is not an issue. 3. Add a dash of MSG (marketed as ‘Accent’), a teaspoon of sugar, and I skip the salt as the soy sauce is very high in sodium anyway so the salt is pointless. 4. I use chicken stock powder also..it really kicks up the chicken flavor. 5. This is a great freezer meal. I make the fried rice to completion and then vacuum seal it and freeze it. It only takes a minute or two of stir frying it again to prepare it for a meal.
Wait you can freeze fried rice!? My work schedule often doesn't allow me to cook the way I would like to due to time constraints, and this is a dish I always miss!
I live in the Philippines and this is close to how I cook fried rice, down to the soy sauce brand and cooking wine. Not sure about the chicken marinade but hey, always learning to be done and the final product looks real good!
Everything illustrated and explained in this video is spot on, this is an excellent tutorial video for an introduction to Chinese cooking. The only thing I would do differently is the timing of adding baking soda. I would only add it to my marinated protein about the time I am ready to cook it. I would not leave the baking soda in the marinade for more than 20 min or the meat would turn mushy.
I had to come back and leave my review! I tried this! In the U.K. we don’t have premixed jasmine and long grain so I followed what you said and wowwww! This is the secret!!! The whole fam loved it! Thank you so much ❤
You can almost taste the effort and dedication Jason put into this piece of fried rice guidance. As Chinese myself, I'd wholeheartedly recommend this tutorial. Good job!
@@farmageddon Credit when credit is due, man. I especially like the part where you mentioned the importance of rice mixtures, something I've thought about but never tried. It's always lovely to learn something new. P.S. I don't know if this has already been mentioned by others, but street vendors from my hometown (though I believe it to be a common practice) would sometimes substitute neutral oil with animal fat, especially lard, to add in that unique richness to the entire palette. And that is a real game changer.
Thanks so much, this video was very helpful. My wife and I are so happy to be able to make this dish at home instead of the hit or miss results of ordering in from our local Chinese take-out. I've made it 3 times in the last 2 weeks with very minor adjustments to our liking but overall it's a winner for sure!
I live in Ohio and I always used to take my kids to a little place called Hunan Express on the west side of Youngstown. There was this older Japanese gentleman that owned the store and worked there. He always recognized me and always remembered what we ordered. The man didn't know any English other than the names on his menu, but he always remembered us. It was a delight going and seeing him every week. He always smiled and bowed to us. My daughter taught herself enough Japanese to tell him hello and thank you. I think he appreciated that. The food was wonderful! Till he retired and went back to Japan. Then his grandkids took over, and the fried rice was never the same. We eventually stopped going there because the quality of the food had changed drastically.
That seems to happen too every great restaurant . Especially the hometown ones. Younger generation takes over and quality goes down. 😢 Non consistence - with food taste quality - Sucks! They eventually go out business!! The legend of “omg you have too try this place” Been here forever ! Dies with the person who cared and built the reputation !
I was in Columbus, Ohio years ago, and I still remember the great food they had. It was a real feast at Ding Hos. I think it was just outside of Columbus, hope it's still there.
I can't thank you enough for this dude; I've watched this like 8 times, learning something new every time I try to make the dish. You've really made this accessible for amateurs like me.
Dark soy sauce not only adding color, it also add a certain degree of sweetness in the food. In Indonesia, we call dark soy sauce as "kecap manis" - which translated literally as "sweet soy sauce". And call light soy sauce as "kecap asin" - which translated as "salty soy sauce".
I thought the same - I grew up on Indonesian food, with my mother's family being from Indonesia (Dutch-Australian here) - and yeah - dark soy sauce (Kecap Manis) - totally has a sweet flavour, so I was surprised to hear him say it didn't have much flavour. I use it for all kinds of dishes - it's amazing in the right context.
@@sirklatt I just looked into it a bit more and I apologise - you're 100% correct - the Chinese version of dark soy sauce turns out to be different to the version of dark soy sauce that I know of (and it's labelled the same in English) ..... talk about confusing.
I ran a machine shop outside a medium city in N.C. when a new Chinese takeout opened up. They spoke no English, and all was done by hands, pointing on the menu. Over a couple years, I'd answered their phone, spoke to customers translating everything by the time they were fully lingual. They made great food, and I really enjoyed their fresh style, and I'm sorry I don't work there anymore. That was twenty five years ago and great cooking. Thanks, I saw a lot of that in your video.
BRO! ONLY 174k SUBS AND MILLIONS OF VIEWS!! That is truly criminal stats. You are a culinary king and a true food enthusiast. My hat is forever off to you.
Thank you for sharing these cooking techniques and for taking the time to explain what to look for as the food cooks before moving onto the next step so we can replicate this at home. THANK YOU. I wish more UA-camrs were like you.
Excellent video. One of the best I've seen on fried rice. My mother mixes her rice like you suggested. She will under cook rice to prepare for frying instead of frig rice. I think this is the best approach as it can take up a lot space to store it overnight. The idea of baking soda has been suggested by other videos and I need to try that. One comment, that is one big spoon for stir-frying you use. In my experience, a wok shovel is superior to a ladle for the home cook. Ladles are good for professional chefs when you can toss the wok a lot and need to scoop food into a plate or bowl. Most home cooks don't toss because they don't have a stable ring to help flip the wok. Depending on what I cook, sometimes I will use both a ladle and a shovel to help move ingredients like vegetables but if I have to pick one to use it would be a shovel.
The production quality here is easily in the top .001% of all videos. I was surprised to see your subscriber count so low - I know this will be a million subscriber channel in no time. Extremely well done instruction, editing, sequence. Bravo!
The real question though is how to make something like this if you're particularly sensitive to MSG? That shit's used at least TWICE in this recipe, and that's twice too many for me personally, and I can't speak to any effects it may have on others, but I know at least two people who have successfully picked out MSG on multiple occasions on a double-blind AB/X test despite being told (actually probably BECAUSE of the stupid people who told) that such a feat was impossible.
I worked for 10 years part time and started at 13 years old washing dishes a few days a week working in a Chinese restaurant while growing up in New Jersey. Then when the owner and his wife/co-chef left after a large falling out, he had me work almost full time doing prep work like thaw/clean/cook shrimp, slice and blanch green peppers and put large burmuda onions through the electric slicer, cook ribs and roast pork in an upright oven, making rice boiled in water on the stove top and back in the 1960's the big seller was chicken chow mein which my boss made in large quantities and kept on a steam table. When it got busy I would make all the fried rice and he made the main dishes. We only used soy bean oil from 5 gallon pails that was used for friers as well as in the wok. The main tip was to have the gas suppy on high and do not let the food lay in one place or it burns. He would say keep it moving, keep it moving. How you know the wok was at the right temp is when the stray pieces of rice start popping off the upper side of the wok. Mondays he was closed and went into Chinatown NYC to get lunch and some supplies and then hit the Yonkers horse race track and place some bets. He also got me fireworks in Chinatown too! Those were the good old days. My favorite dish I made for myself had loads of bok choy, bean sprouts, roast pork.
Dude, I've been going over your comments and people truly love what you have done with this recipe. That's how I know forsure you nailed it, by the way people are raving about this recipe. 👏 Thank you for this, I wish youtube had more people like you.
I lived off fried rice for 3 months as I wanted to lose some weight before surgery. Naturally I didn't use much oil, not much rice (1 non-boiled cup was enough for 4 days) but plenty of veggies, spices and some chicken + an egg. I still love it. I can still eat it daily if I had to haha. Best dish ever.
For anyone using an instant pot and a 2:1 long grain rice to jasmine rice ratio, use 1:1 water to rice and put it on 5min high and naturally release pressure, worked great for me!
I just try this recipe and finally after watching so many other tutorial on fried rice...this has got to be THE BEST ONE ...like you were so detailed and answered so many questions that were left hanging in other tutorials...like the trick with the chicken to get it tender and juicy using baking soda and that tip about adding sugar to the sauce and not directly pouring the sauce on the rice when cooking...those tips were game changers..and i also loved how the ingredients were simple and easy to find around the house....again thank you so much for this video...definitely adding it to my fav playlist
I finally found this holy grail of a video, after years of making wet, clumpy fried rice and wondering what I was doing wrong. Thank you! I'm ready to try again
Wow finally a guy that covers all the inconsistencies between restaurant and home cooking. You were very thorough everything you just covered i had to painstakingly research and experiment on my own. I'm impressed but also mad! Where was this video, when i needed it? Easy thumbs up!
Spot on with the Long Grain / Jasmine Rice mix. One of the restaurants I visit in the UK let me into that secret. I also think Basmati and Jasmine Rice work equally well. Some fantastic advice in your video!
First of all I was not bored. I learned a lot and can't wait to make this. He actually showed us play by play how to make. And free aside from the price of my internet. Thank you.
Thank you so much for briefly explaining the reasoning behind nuanced techniques such as pouring the sauce on the side for subtle caramelization. So many cooks on UA-cam just say “do it” with no reasoning, and that comes to the detriment of the novice cook that wants to learn. So thank you for giving us that insight!
I love this video. It hits a lot of great points for having decent Chinese (Cantonese style) fried rice. There are a few things I would like to point out and explain for rice options. Cantoneses prefer Thai Jasmine rice consumed daily because the right amount of starch and texture. It's not that they don't like glutenous rice or any shorter grain rice, it's more to stomach adjust due to climate. Shorter grains mostly tended to be more glutenous, like Japanese or Korean rice. That is why they serve smaller portion because shorter grain glutenous rice easy to fill stomach and to some people might take a while to digest. Therefore, Thai Jasmine rice contain lighter in starch content, often serve greater in portions. One catch for Thai Jasmine rices is they are higher cost compared to other kinds (unless it's Purple glutenous rice), that's why it's common to mix with long grains with Jasmine which is perfectly fine for daily consume. I think you should try frying regular glutenous rice, it's like next level challenge. There's another kind of short grain rice for Northern Chinese. It's almost like Calrose and I wish I could try that.
Made this with my 6 year old daughter when she chose to make this over the weekend. It was AMAZING! By far the best fried rice we've had...home or at any restaurant. Sub Squad!
I started making this dish for my family quite a while ago and it was a freaking hit! I combined it a couple of times with your egg rolls and a few times with your Mongolian beef. My family likes those so much that we no longer go out to Chinese restaurants. We feel that these dishes are just that much better than anything we can get at any Chinese takeout place.
@@farmageddon, saying that we enjoy them would be an understatement. They’re that much of a hit. My high school-aged daughter likes the dishes so much she asks to help me make them. It’s the first time she has EVER shown an interest in really cooking something. Good work, Jason!
I usually try to add whatever I have available from these ingredients because some are hard to find. But if you combine everything you listed, then it probably tastes really good. I will definitely try this rice blend!
I just made this and I am so thankful for this video - it turned out great - the chicken was beautiful and tender - the favor was so good and the texture of the rice was perfect - my previous attempts were just wrong; too oily or too mushy -this turned out great- Thank You!❤
I am always surprised that despite all the UA-cam food channals i have surfed up over the years, i have never come across yours. well done. I am now subscribed. speaking as an American Executive Chef/F&B Manager/Consultant who started cooking professionally in 1975, and who has spent the last 30 years living and working in SE Asia, you nailed it. having managed authentic Chinese restaurants for hotels i can see you really have done your research. this is a great tutorial with really important info and tips, well shot and edited, and the narration is articulate, flowing, and easy to absorb. you also provide both metric and imperial measurements. its not only informative, its entertaining, and i appreciate that you work safely, a pet peeve of mine when watching cooking videos which are not. in particular, your comments about the types of burners and how to adjust the recipe/technique to the one you have on hand is great, too. time for me to start going through your archives. BTW: i like to gloat when friends come over and they see i have one of those "jet engines" in my kitchen. 50,000 BTUs to be exact. 😋
Thank you, David! That is one of the kindest comments I have ever received. I sincerely appreciate you! Also, I tip my hat to you for having a jet engine!!
Ok your humor captured me instantly! Plus, you are direct & to the point. The video had so much detail in it I was hooked! Couldn’t stop watching! AND you have the whole huge recipe with detailed instructions. I could never get this dish right! Thank you so much for your hard work! I can’t get enough of this! Love it! Now I can make it at home!!! Yay! 😊
Very well researched, this is exactly how I cook mine too following a lot of research and I confirm that the whole family loves it more than at the restaurant!
There is so much information here, but I love it! I’m an advanced cook of Filipino garlic rice, but Chinese fried rice eluded me. Thank you for all these details! ! I’m absolutely committed to improving my fried rice game.
Very nice. I like to just toss the lightly beaten and seasoned egg in the pan about 15 seconds before any final veggies (like bean sprouts or green onions). Other than that I pretty much follow the same procedure. One thing different I learned here is to pour the sauce mixture around the outside for caramelization. I think that's going to up my game right there! Thanks for the great presentation.
I just made this tonight for my family. They loved it. But the most I was impressed with was the way the chicken tasted. Never have I been able to make such tasty chicken. Thanks for your video.
Wanna learn how to make takeout-style lo mein at home? Check out this video: ua-cam.com/video/iRxDpjNDt3A/v-deo.html
Are you using a cup of rice or two? For ingredients purposes
Another well-done video! 👏👏👏👍👍👍 I have the same comment about the timing to add baking soda in the protein.
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Tip from my wife : Try not to cook in oil when its smoking. Try to find the shining points of oil and cook in that. Smoking points of oils is where is starts the molecules start turning carcinogenic. Smoky flavours can be added later using other methods.
Fried veggies and chicken then eggs soaked in leftover rice and stirred till cook they mean business about leftover rice some Asian kid showed me
Hi! I am 73 years old and have been cooking since 8 years of age. While I use many Chinese and/or Indian cooking techniques in my self-taught fusion cuisine, the look, texture, and taste of a perfect chicken fried rice has always eluded my grasp. That was until I watched your excellent video… no less than 6 times… and noticed things I had done wrong or used incorrect ingredients. So after a few days, my rice wine, light & dark soy sauces, and toasted sesame seed oil arrived. Tonight I followed your recipe and instructions to the letter. WOW! The dish was PERFECT! Thank you, I am grateful, and even chuckled at the lighthearted puns / jokes you included. Kudos!
That is marvelous!! I'm happy you enjoyed the rice and thoroughly enjoyed reading your thoughtful and considerate comment! Thank you so much for your kind words! You totally made my night!!
This makes me so happy to read :) enjoy your perfect fried rice, Bruce!
My family uses two different fixes too
Very thorough
Bon appetit mon amigo.
🙂
TIMESTAMPS
I can’t be the only one here who’s in over their head, so here y’all go. Also, don’t forget to look through the comment section for really helpful tips from Khor Jing Yan, Esq.
0:37 Rice
1:58 Rice prep
3:25 Chinese Soy Sauce
4:30 Rice Wine and Toasted Sesame oil
5:23 Chicken
5:47 How to cut it
6:11 Wash and dry
6:41 Chicken Marinade
* 2g Baking soda
* 2,5g Light soy sauce
* 2g Sugar
* 1,5g Cornstarch
* 1g Salt
* 0,5g MSG
* 5g Neutral oil
7:20 Sauce and Spice mix prep
7:37 Sauce Prep
*2g Sugar
*10g Light soy sauce
*2.5g Dark soy sauce
8:08 Dry spice mix
*3g Salt
*2pn White pepper
*2g MSG
8:29 Cooking
* remember to prep everything
* cook in batches to make
up for home stoves
8:42 heat and prep wok
8:49 Two beaten eggs
9:15 Return wok to optimum heat
9:21 56g Chicken
9:59 Onions, Carrot, Garlic
* return to optimum heat
* 37g Onion, 28g Carrot
* cook 1-2 minutes
* 2 cloves chopped Garlic
* Sauté 20sec
10:24 350g Rice
* break up chunks
* Stir constantly
* Add oil if dry. Very little
10:54 add chicken and eggs
* Incorporate
* collect all in the middle
* pour sauce around sides
* caramelise slightly, then stir in
* Don’t burn!
11:20 Dry spice mix
11:27 Beans and sprouts
*Mix in, then push all to center
11:35 9g Shaoxing wine
* pour around the edge
* immediately mix in
*let alcohol evaporate (20-30s)
* kill heat
11:42 12g green onions, 5g toasted sesame oil
11:52 taste and adjust with salt and white pepper
BTW, I was supposed to start cooking at 12 o’clock and it’s now almost two o’clock 😬
thank you for taking the time to do that! I think I forgot to put the timestamps! Also, there's a copy of the recipe in the description if you ever need to print it out! Thanks again! I know it took a bit of time to do that!! :)
God bless you, wonderful human. 🤗👍🏼👍🏼
@@farmageddon pin this man he deserves it
Thank you so much for breaking this down with timestamps. 😊
What’s MSG ?
Finally someone says it. As a native Chinese person who loves cooking I rarely see anyone of my Chinese friends (domestic or abroad) uses Kikkoman. I had a discussion with my cook friend about kikkoman and we both agreed that it’s just not the same. Ngl kikkoman can’t get the job done the same as the brands we always use, I’ll list them here in case anyone’s interested. You can search for these words on the bottle wrappings in Asian supermarkets:
HaiTian海天 or 味极鲜weijixian, and the two brands Jason mentions in his video are equally good. Thanks for the great video Jason!
Thank you! I sincerely appreciate your support!
@@farmageddon as a native Chinese I can confirm this, my mom also use weijixian
I have been buying Lee Kum Kee sauces whenever possible, but when we ran out and my better half picked up the soy sauce, it was China Lilly Soya Sauce.. I remember seeing it from my childhood, but I'm Canadian. Asking the experts: is China Lilly legit, or another impostor brand?
I never liked the flavor of Kikkoman. I always prefer La Choy, but that one is hard to get nowadays. I got me some Lee Kum Kee dark sauce now.
I always use Kikkoman.
It's just so good tasting!
Most others are not brewed.
La Choy, like a lot of others, uses hydrolyzed soy protein. It provides a more "in your face" harsh flavor, but brewed soy sauces are a bit more subtle and complex, which brings out the flavor of the food (instead of covering up the flavor).
Kikkoman is brewed, not hydrolyzed.
Kroger also has a brand that is brewed, not hydrolyzed.
I made this for my wife (who's Chinese) and she said it was the best fried rice she'd ever had in this country. Following the exact instructions can be a bit time consuming (as well as taking up sooo many bowls) but I'll get more efficient at making it as time goes on. Well worth the time and energy to make. 10/10!
that is amazing, brother! I'm glad you all enjoyed the rice! please tell your wife I say hello!
You've inspired me thanks
A few simple drops of fish sauce is THE secret ingredient that will take things to a whole new dimension. Add it to the sauce and be prepared for absolute MAGIC (and not a hint of fish flavor).
@noahstern2089 try the clock method on your chopping board saves HEAPS of bowls! and rinsing out
@@farmageddon n i c e
I worked at a Chinese takeout place. They had one fridge that they used just for storing cooked rice for 18-24 hours before using it in fried rice dishes. They always had a fresh bowl of baking soda on every level of the fridge. This helped absorb moisture.
damn that's a busy restaurant!
You gave away the key lol
@@patkelly8309 Oops 😬🤭
@@patkelly8309 lol i mean thats an open secret at this point
I bet the 125,000-BTU burner helped a lot too.
As a Malaysian Chinese with Fried Rice being a staple food of our country. This is one of the best and accurate tutorials i’ve seen. Approved!
As a Malaysian, its appalling to me that taugeh is used in the fried rice.
@@duncanjong5173 facts lol
@@duncanjong5173 same here. Just commented the same thing. 😂
I don't agree...but it's close to the right way... And not the white way
@@thankfulgamer2405 golf clap
Im Honkonger and in my family actually own a Chinese restaurant in San Jose, this is the best fried rice tutorial from a foreigner that I have ever seen, you explain it so well, every explanation and the translation of those Chinese kitchen terms are so on point, I could never explain it in English like you do
hey, thanks a lot! that is very kind of you!
But you're the foreigner?
San Jose kid here. What restaurant does your family own?
@@colescott8756 ik u did not just call a honkonger a foreigner 💀aint no way
@@colescott8756 Chinese Fried Rice is Chinese aka foreign to American, you ding dong.
I tried this out for the first time today and made a few mistakes/omissions. In spite of that, it turned out to not only be the best fried rice I have ever made, but the best fried rice I have ever tasted and that includes restaurants! Thank you! The chicken preparation makes a massive difference and I did not expect that. And the usage of sesame oil and the soy sauces gives it that distinct chinese restaurant flavor.
Thank you so much!!
I'm so happy you enjoyed the rice! If there are any recipes you'd like to see, please let me know and I promise I'll add them to my list!
Thanks again and I hope you have a wonderful day!! :)
A few tips from a part time cook who worked in some Chinese restaurants in Malaysia:
- you can put baking soda in everything. either mix it with water to create a brine or just dry brine. 1. It helps retain moisture and creates a more tight texture thru osmosis process in muscle fibers 2. It is like a brine but it is not salty.
- use a lot of oil. frying is a good way to cook your ingredients evenly. In many restaurants they even deep fry vegetables before using them to make stir fries or other dishes. Because the vegetables are fried so rapidly they dont discolor as much and still look green, all while having a cooked flavor.
- reuse your oils. Have a small heat resistant container beside you so can reuse the oils you used to fry the chicken, the veges, the aromatics etc. Just like how marinates works by dissolving flavors in water, a lot of flavors are also only soluble in oils. After rounds of frying your reused oil will become very fragrant.
As a bonus I find the oil to be the main contributing factor to wok hey: the high temperature created by the high pressure stoves heats the reused oil pass the smoke point and creates that fragrant smell we all so loved.
- dice your ingredients evenly: because you are cooking in high heat, smaller bits will get burned by the time the bigger pieces finish cooking, so you should not slack off when dicing your ingredients and making sure they are all the same size.
- ration your ingredients for different stages of cooking: shao xing wine for example have different flavor profile when cooked. You can play with this by adding half of it at the start of the cooking and at the end of it for added complexity in flavor. Same goes for scallions or green onions, and many other ingredients, adding them in parts allows you to control the flavor of your dish.
- always add msg last, cuz this is the way. (idk why but I think msg makes weird smells when overcooked? I haven't try this in isolation but that is what I was told in the kitchen)
very informative comment! thank you!!
Hi khor how to attain the crunchiness of prawns in dumplings we get from dim sum restaurants?
@@apschweiz baking soda and corn starch
Awesome tips, thank you!
I have just gotten one step closer to being the smartest man on Earth,
By far THE single best Chinese fried rice video on video I've ever watched. Every detail is correct with explanation. The amount of thoughts and research went into this video is respectable. As a Chinese who cook unprofessionally for 15+ years and professionally for 2+ years, I approve this video!
Thank you!! :)
You can approve the video but it's a fact that no Chinese restaurant would go out of their way to use and mix two types of rice together.
@@kadeemsucks1919 He said the restaurants with the best fried rice either mix these types of rice or buy them pre-mixed. It's NOT a fact that NO Chinese restaurant would go out of their way to use and mix two types of rice together. That's just you sitting here making up shit to argue with someone who has 15+ years of experience. Also, what is so hard about mixing two bags of rice? lmao
@@kadeemsucks1919 the guy who made the video literally said he came across a couple restaurants that do exactly that
@@aussieflintknapping Yes, I'm sure the guy went into the restaurants and asked them HAHAHHA GOOD JOKE.
One thing I spotted that's rarely mentioned anywhere else: white pepper. The flavor boost from it is WILD in my opinion. Another trick: before beating the eggs together, save at least one egg yolk, fry the egg yolk first then add the remainder. You'll taste the difference :-)
Yes white pepper is huge. The egg thing is new to me. I’m going to try it next time. Thank you :D
Yes white pepper is a must, every time I make fried rice my mom will remind me to put white pepper. Seems like not a lot of people know about it
Sometimes I will mix a yolk or two into my overnight rice before starting to cook, it gives a bit more texture to each grain and helps keep them separate
White pepper. The unsung hero of the fried rice, as i have seen it mentioned.
White pepper is literally black pepper without their shells. You can simply use black pepper.
I almost never watch anything about food or cooking. but the premise of "how they do it" coupled with such a clear, concise and well-spoken instructable made this video a winner!
thank you! that is very kind of you!
As an Asian who grew up on fried rice (and now still LIVES on fried rice), you nailed all the tips and tricks taught by my mother perfectly - I was always taught that fried rice was the 'simplest' of dishes, yet my own initial attempts at fried rice were disastrous as I was committing literally ALL the mistakes you showed, UNTIL I learnt the nuances from my mum and years of practice. EXCELLENT video! Subbed! 😊
That's amazing! I'm really happy you enjoyed the video! Also, your mother sounds like a great mom! Tell her I say hello if you speak to her soon! :)
Nothing simple about Chinese fried rice haha. It's a complex multi layered rice that's sensitive to heat and moisture lol.
Jason, sorry it has taken me ages to reply you. I showed my mum your video. She was stunned and just kept silent the whole time, constantly murmuring to herself “he makes it JUST like I make it”. She was speechless to hear that you were 1) American 2) a guy 😂 She sends her regards too and said you made this perfectly and (she specifically told me to tell you this) and that your compliment from her is hard-won as she is (self-confessedly) VERY difficult to please
However, typical of every Asian mom, she had some comments to make despite loving your recipe: 1) sprouts are usually used in noodles not rice, so can be replaced with a leafy green instead (I am aware that the other Malaysians have already created a furore about this in your comments, albeit unnecessarily 😂); and 2) Malaysian women tend to make a ‘well’ in the centre of the rice-filled wok at the end to cook the egg instead of pre-cooking beforehand to save time
To me your recipe is perfect: thank you for putting this video together. I’ve bookmarked this as the clearest, easiest-to-follow step-by-step guide for real, AUTHENTIC fried rice I can only get from the shops here in Southeast Asia. Loads of thanks again from this humble Malaysian who can’t cook like you
I feel like I have seen hundreds of fried rice videos here on UA-cam. This one was by far the best hands-down. The way you did research at Chinese restaurants, the way you film every single tiny step, and the way you provide highlight the nuances of the different ingredients makes it so pleasant to learn the process.
Additionally, I can’t tell you how refreshing it is for you to show how this can be done using a normal burner. There are dozens of popular videos on UA-cam that show how to make the fried rice in a high BTU burner and wok. Your method makes this accessible to beginner home cooks like me. Thank you for taking us into consideration.
Whenever I want great basic fried rice, I’m glad I have everything I need in just ONE video. (not Benihana rice, for that I have your other video!) Looking forward to the next video!
I have one small question if you don’t mind. Can this can be done with a non-stick wok? Does the process change at all compared to using a normal steel wok?
Thanks, dean!! I really appreciate that! Yeah, this can for sure be done on a non-stick wok. The only issue you have with non-stick is that you don't want to let it get over a certain degree - I think it's like 450 or something like that, because it will cause the coating to flake off. But yeah, you can make really good fried rice on a nonstick wok!
Is the secret cooking with fatty oils?
@@thirdcoast6513 Yes, watch the video dummy.
Easily. You said exactly how I felt. Auto-sub.
I'm on my fifth or sixth time using this recipe. Not only has my fried rice improved but careful use of a variety of soy sauces and improvements to my rice itself have led to drastically improved results in a lot of my dishes. Thanks!
Thanks, Nate!
I have been looking for a fried rice recipe for years and have tried many!
I had almost given up when I came across this one by chance. This recipe is the best fried rice ever!!like many of the other comments made, tastes better than our take away here in australia
If you keep up the consistency, this channel will blow up to at least 200k subscribers. The quality of your videos is top notch.
Thank you, Colin! That is very kind of you! I really appreciate you! :)
Yes!! Please keep going!! Much Power to you!!
200 is such an obscure number lol
Yeah wtf 200k at least? Try 10M, bud
Why tf did u think u needed to tell him that lol just tell him “keep up the consistency love ur videos”
The way that you explain the logic behind each technique is so clear and helpful! My childhood favorite Chinese restaurant closed down a few years ago and I’ve been looking to recreate their fried rice. I don’t typically comment on videos, but thank you so much for making this fried rice video! You’re criminally underrated.
And you Bella are a drone lol
Paid comments section?😂
Brings back some good memories. I worked 3 nights a week for the last 2 years of high school and the first year of college delivering Chinese food. Ate it 3 nights a week for sure, if not more. Great bunch of guys to work with too. Decent too. My mom and dad never paid for an order, the owner would ask them how I was doing and give it to them free. I used to see them every month or so til they shut down and moved on.
Nice people make bad buisness owners, if he's feeding you for free chances are he's doing it for others and blew they're closed.
@@MrJoshcc600 Well considering that I worked for them from 73 -75 and was still getting my Chinese there in the end 80s before they sold out and moved to another area, yeah I guess they were pretty bad business people.
@@MrJoshcc600 best*, they usually sell out to corporate shills that run the company into ground by looking at numbers and not people.
@@sabrekai8706 congrats on the great experience, I hope you cherish it forever 🎉
@@sabrekai8706 good people make good memories...what a nice memory you share...thank you.
Just made like 20 pounds of this for my whole family, we all loved it so much, thank you!!! No wok,and no fire was a challenge but its perfect
It's not even the recipe that's amazing - it's the well thought out explanation of the ingredients, cooking/prep/cutting/etc methods. I cannot wait to try this out. YOU sir, have earned a new sub. Thank you for such great content.
thank you! I sincerely appreciate your kind words!! :)
And the seamlessly subtle yet hilarious jokes-those were also amazing. And the editing in general. Honestly, it’s the best cooking video I’ve ever seen since UA-cam was created.
100% echo this comment - the explanation is second to none!
The sauce down the side to caramelize part was the kind of in depth explanation I live for
Dude.... I'm a big YT watcher of all things and this was the most valuable I've seen in a long time. Well done. Saved to favorites so I can re-watch and take notes later. Been trying to tackle this subject for years in the kitchen
Thank you, Travis!! I really appreciate that! :)
Dito!!!
Finally someone mentions mixing Jasmine and American long grain. That's how my family does it. Not only for fried rice but for the meals. Regular American long grain has a chewier texture and jasmine is fragrant. A great combo.
Not only was this recipe absolutely delicious, it was very educational. This recipe is spot on! Thank you Jason.
I've researched Chinese fried rice for a long time, and this video really explains pretty much everything I've learned over the years. I wish I'd had this 20 years ago :)
You're doing research on fried rice? It's a little funny because all SE Asian should have mastered making fried rice during their teenagers.
@@gridselix Where do I even start witn this comment. I think I'll just wish you a pleasant day.
@@gridselix Totally irrelevant and unnecessary just stop
@@flymetotheup9904 People sharing their experience of mastering fried rice...in a video about mastering fried rice is irrelevant and unnecessary?
No, no, keep going. Go on.
@@alalalala57 wtf you replying me? Did you even read the comments.
I followed these instructions exactly and my family all agreed it was the best fried rice we have ever had. Even the 4 and 6 year old picky eaters loved it.
I really appreciate that you explained why you performed each step, instead of just quickly saying what to do. This video also shows how much work goes into fried rice. It makes my local Chinese restaurant seem like an absolute bargain!
This is probably the greatest most informative cooking guide EVER. Not only did I learn how to make the dish better but also why certain ingredients are necessary👏🏽
"Don't add so much oil that the U.S military considers invading you" This caught me off guard 😂
And "decommissioned jet engines" they use to cook on in restaurants 😆
Laugh out loud moment there. I'm gonna use that the next time I take my old oil sucking toyota hilux to the garage.
We say the same thing about our colons.
The sarcasm.😮😅😊
So true! Haiti is under attack for their oil now. And Syria still. There's no end to it. And the attempt to kill the Russian economy through sanctioning their oil. Over the past twenty years, 17 (?) Countries attacked for their oil.
For anyone who wants to know, the secret to yellow fried rice is to mix the cold rice with egg yolks until all the rice is coated, then toss into the wok or pan. It tastes way better too
Ah yes, the Golden Rice. But you need a jet afterburner to cook it. BTY, good fried rice has hardly MSG.
Learned this by accident xD. Was making a genetically Oriental fried rice (had leftover chicken from a Chinese restaurant and some rice and sauce from a Japanese restaurant). Mixed the rice with egg to help moisten it because it was a bit too dry in my opinion.
or yellow food coloring
Love how confidently wrong people can be, but in Asian culture, we love using MSG. Fried rice is not one of the “special things” we somehow feel the need to take MSG out of lol. As for golden fried rice, that’s just a step of over-complication. You can throw the eggs in first or rice in first before frying and you can still achieve golden fried rice without first mixing the rice with eggs, though that’s not to say people don’t do that, just that it’s mostly more common in korean culture and matter of preferences. From my experience, you can end up with a little browning on the rice if you start rice first, my grandmother prefers getting the eggs in first then the rice. Also, we use leftover rice of a day or two and personally I learned from takeout places here that they season their leftover rice and eggs with salt and MSG before frying. Sorry if saying people are confidently wrong comes off mean, I’ve just been cooking fried rice my whole life as a simple meal sometimes from a young age, and it’s just such a weird thing to see people really go out of their way to over-complicate a dish that’s so simple that kids under the age of 10 can learn to cook it as our first dish in Chinese culture lol. Bottom line is when we think fried rice, we just think it’s a dish that’s eggs and leftover rice that you can make easily and cheaply with no particular order of how the ingredients should go into the wok/pan, it’s really just egg and rice at the end of the day.
@@1968gadgetyo There is no link to health problems and MSG. It used to be a long heated debate but nothing is conclusive and you are still eating it if you buy canned goods and deli meat.
Just followed your recipe and just made the best tasting fried rice I have ever made. You are correct, this is much better than what I get from my local chinese takeout joint. I used beef instead of chicken and marinated the meat for 4 hours. Meat was nice and tender. Thanks for sharing!!
Did you use baking powder on the beef like he did with the chicken , I might try mine with beef too that’s all
@@cheesybellend6842 in case you don’t receive an answer. Yes you do the same with beef. I don’t know about washing it That not something that I would probably do but yes you use Baking SODA, not powder and the other marinates the same. The process is called ‘velveting’ and allows you to use cheaper cuts like topside that become very tender. You need to massage the meat for about 5 minutes until all the liquid is absorbed into the meat. Another UA-cam channel that is excellent is Souped Up Recipes. Cooking with Lau is another excellent channel.
@@cheesybellend6842 I used baking soda on the beef in the same way he did it on the chicken. Hope this helps.
What cut of beef?
@@kimberly9129 corner cut topside.
So much appreciated, Jason. I have been trying to make the best Chinese-style fried-rice at home for years with different methods and procedures, but never been successful. Your video with the detailed explanation has unlocked the door of secrets. Thank you for all the time and money you spent on researching on the "how-to". This has helped many other people, too, I'm sure.
May God bless you, and you be happy, always!
thank you, my friend! you are greatly appreciated!
I've literally been playing with chinese chicken fried rice recipes for 20yrs....i've done lots that i've really liked, but this is by far the standout. And your instruction on mixing the seasonings and sauces make it so easy to consistently repeat, which is something i've struggled with. Terrific job. I'd love to get your take on a personal fav. of mine - chinese curry chicken!
I didn't use ANY of the same ingredients as you (except carrot and onion) but following the process and techniques, my own fried brown rice with mushroom and capsicum and yellow squash came out the best it ever has. Thanks for showing how it's done!
amazing!! i'm really happy you enjoyed it!! :)
Just read something wonderful in my Baker Creek Heirloom Seeds catalogue: I won't eat anything that has a mother. Thanks for the suggestion for peppers and mushrooms and yellow squash...
Those carrots are so raw its not even funny. Carrots cut in big chunks and adding them just becasue, are a great way to fuk up many a reasonable dish.
The whole point of fried rice in China is to use any extra ingredients you have laying around. Kinda like a fridge soup in America. So basically what I’m saying is your fried rice is more authentic even if the ingredients aren’t necessarily what you’d find in a recipe
I like using brown rice too
Really enjoyed this video and some new tips to enhance my home recipe and process! Many years ago a friend whose family had owned a Chinese restaurant in South America -- taught me some of their techniques that I've continued to use over the years, always to much success among my family and guests.
One unique thing that her restaurant did that I have not seen elsewhere was: they cooked the eggs in advance, making thin what I would call scrambled egg "pancakes". Then they would roll up the cooked "pancakes" and slice them, and then add to the fried rice at the very end. It looked different from what you usually see but I think it brings out the flavor of the eggs and it is a fun variation that I usually use.
Lol I used to do that too my 3 eggs but I got lazy
I just want to say that I LOVE how you post your recipe documents like that, fantastic work, huge thank you.
This was fascinating! I've been making fried rice for 15+ years and never did it the same way twice. It's always fun, and the more I learn about how all the variables affect the outcome, the more I want to try it every way possible.
Dude,
I watch alot of asian cooking videos and totally impressed w your understanding of the techniques needed to do it right.
RESPECT!
Thank you, Bert!! I appreciate you!! :)
I've always wondered why making fried rice at home never came out the same as the take-out version. Now I know. Awesome tutorial! I can't believe you ordered the same dish from 3 dozen restaurants for your research; now that's called commitment!
My smoke Detector went off when I watched this.
@@ruzzodac hi
@@ruzzodac 😅
@@ruzzodac 😂😂😂😂❤
RainSunCombo.
The secret ingredient with the take-out version of fried rice is that the Chinese chefs urinate on the rice after drinking Sachi.
I been making fried rice since I was 15, I am 51 now. The chicken prep technique was something we Down here did not know. The taste of the fried rice improved so much when we incorporated chicken prepared the way described in this video. Even works for "Nasi Goreng Kampung" or Village Fried Rice.
If interested, check out the technique called velveting.
Using baking powder you run the risk of turning your meat to mush of left a little too long.
Not a problem if you velvet three meat with cornstarch, egg whites...
@@CharlieMcowannice thanks
Oh I love Nasi Goreng, my mom knew a lady that was married to a man who grew up in the Dutch East Indies and taught his wife all these wonderful recipes that my parents loved when they would visit in the 60’s. I still ask my mom to make her Nasi Goreng (would love to have her make the Babi Ketyap she talks about!) my mother and father are Czechoslovak immigrants and they knew many international immigrants and traded recipes, so I grew up eating a lot of different foods and loved them all. From Southern Comfort Foods to Slovak traditional dishes and international cooking it’s all delicious, I wasn’t a picky eater at all. The way mom made everything it tastes amazing. I think I need to ask her to make some Nasi Goreng soon.
@@CharlieMcowan correct and egg whites, kiwi fruit, pears also change the ph to work as meat tenderisers without the aftertaste of Bicarb
❤ growing up in China, fried rice was my go to food. It was breakfast, meals, and comfort food. When I was in the hospital, fried rice was the only thing I craved. Unfortunately, many restaurants in the US do not make fried rice as good as they do in China. Your recipe does look quite similar to the authentic fried rice that I grew up with. Thank you for sharing!❤
Are you saying Chinese takeouts in major US cities don't do as good job as the ones in China? I'm very curious.
@@andrewyang1994 are you the one running for president?!😀😃
@@tootspogsforever5590 lol please don't request me $1000 on venmo
And unfortunately China is the home of plastic rice
Good times
@@danielabilez3619 unfortunately your opinion is unfounded and lacks evidence
I used your tips here. I did it all very precisely, as stated with no variations, with mise en place.
We lived in Hawaii for 35 years, also moving from there on jobs that lasted a year to 2 years here and there around the Pacific Rim.
I had to tell you that this is SPECTACULARLY, stunningly, absolutely THE most delicious fried rice ever. And I have consumed a LOT, and many varieties of, fried rices!
Two of us. We just could not get over the depth, the perfection of a commingling of flavors and textures here.
“How can these (seemingly) rather small points add up to much of a difference?”, I pondered, BEFORE just going for it. No changes, and I did use your ratio of long grain and jasmine rice.. which, the second time I was out of, and so I used the same ratio but using long grain and medium grain (Calrose), which really was just as good. The combination of 2 rices is a big deal and I now have a storage, too, of my new Fried Rice mix.
THANK YOU!! A superb rendition, well stated, well presented. Kudos and subbed!
Wow! Thank you so much!
I'm elated you all enjoyed the rice!! Make sure to tell your family I say hello! I hope you all have a wonderful weekend! :)
Instantly subbing just for the fact that you actually teach us what the ingredients are for and what it does. BEST guide ever.
He gets a certified thumbs up for picking the right brands too.
I’m Chinese and have been making my mom’s recipe for fried rice which everyone seems to consider better than restaurant fried rice. Anyway, you employ many important techniques that we follow. I don’t tend to use as many ingredients and steps as you but it’s all about personal taste. I love your videos because you’ve taught me how to copy many beloved dishes. Thank you.
I'm only haveway through and my mouth is through the floor. I have never seen such an educational and aware cooking video in my 30 years of food network, Alton Brown life. So much respect. And thank you for answering my life long foodie/homecook question. Fried rice. Perfect fried rice*.
Thanks, Rachel! I sincerely appreciate you! :)
The level of breakdown and explanation is insane. This video is blowing up for sure. Your channel is on the verge of blowing up.
Congrats bro, this is one of the best cooking videos I've seen in a while.
I'm Chinese and worked for many restaurants. And this breakdown is spot on. Like he says, there's no real wrong way of making fried rice. At the end of the day it's just rice with a bunch of shit mixed in.
Slang-addiction. Hopeless. Nurse, prepare for blue's medical lobotomy.
I LOVE CHIK-FLIED-LICE!!
Wow he over-complicated this simple dish. I cut out half of these steps and my still tasted the same.
@@MAGGOT_VOMIT Baloney. When you start with the right ingredients, and do it a couple times so that it becomes second nature, it's really not that complicated, unless you want to be lazy about it and end up with a bastardized version.... I have a friend who always orders it out, we've been to a lot of different restaurants, and she always notices differences in it.
@@sandraleigh4023 You might need to get back in the kitchen. I smell something burning besides your feelings. 🤣
I’m so happy I found this video. My mom and I always used to get chicken fried rice from a stand at our county fair and I’ve just never been able to make it quite like it they did. None of the other videos I found even looked much like what I was going for but this one looks PERFECT. I can’t wait to try again with these tips
Did it work!?
I VERY RARELY leave comments anywhere online, but this is one I had to chime in on!! Fried Rice is something that I've tried to make for many many years. I've tried lots of recipes and they all BOMBED massively. I gave this one a try this evening and WOWIE WOW WOW is it good! I mean DAMN GOOD! Thank you Jason for putting this video together, I found it easy to follow and the results were incredibly tasty! I now have a GOTO recipe for making rice that know will become part of my regular routine. OUTSTANDING STUFF!!!
hey, thanks, brother! I'm really glad you enjoyed the rice!
This is a pretty good video!
I worked as a line-cook for the Red Fox in Mariposa CA for 6.5 years and the Wok station was one of the main things that I did there.
We only had 4x things that we added besides vegetables or our rice and that was oil, chicken stock/broth, teriyaki with ginger, and finally corn starch.
These would all be added using a 1 oz. ladle because we did so much so fast and it just took measuring out of the equation, (no pun intended).
The oil & stock would go in right away and there were 32 propane jets under each wok so there was no need to wait any length of time before throwing in your chicken or whatever.
The teriyaki would go in about mid-way through and the corn starch just before finishing so that you would thicken the sauce.
This was more of a stir-fry method than a fried rice method and so I'm very happy that I was able to stumble across this video and learn something new!!
Thank you, Jason Farmer. Two thumbs up!
As someone who worked in multiple Chinese restaurants, yes, you pretty much nailed it.
Well, sort of: Fried rice is made from yesterday's steamed rice. It basically gets 12 hours sitting in a rice cooker, put away at the end of the day in the refrigerator, then used the next day to make fried rice. I can't remember exactly how it's stored in the fridge, it's been years since I worked in those places.
Lee Kum Kee IIRC is what they used for soy sauce. Raw beaten egg was added to the chicken marinade.
I personally prefer Yangzhou Chaofan which does not contain soy sauce at all. But you are right about the rice.
Exactly. And many of the best Chinese restaurants have always used Kikoman soy sauces and rice wine, bc they contain the same ingredients. 👨🏼🍳
@@crwhhx also yeah, there's better brands you can choose with your cooking. Just a valid point about people using Japanese vs. Chinese soy sauce. Chinese places tend to choose what's cheap and in bulk. The "sesame oil" used for example is generally "sesame FLAVORED", not true sesame oil.
Sounds about right, I worked in many Chinese restaurants over 20 years ago now as a teenager. Had the best boss ever, miss that guy so much. Him and his mom would cook and fight in the kitchen, since she couldn’t speak English he would call her a B and MF’r all the time, it was good fun.
He moved his business to Chinatown New York back in 2004 and never heard from him again, really miss that guy. He was sleeping on a mattress with a TV in a tiny apartment and just working all day to make his dream come true.
This fried rice method seems legit. I saw it sitting out all the time drying etc
"well, sort of: Fried rice is made from yesterday's steamed rice."
Is that not the first thing he did?
I've made this recipe of yours more times than I can count and it never disappoints! Thanks so much!
I just made two batches of this fried rice. It's the closest thing to takeout that I have tried so far. Love the techniques for adding the sauce around the outside of the rice. I think it made a huge difference in the taste. I did make adjustments for the salt, but that is just my preference. Amazing recipe. Thank you!!
"adding the sauce around the outside of the rice" Yes it is very important for sauce like soy sauce, vinegar and cooking wine in fried rice. The sauce that is seared （炝锅） before touching rice will produce some extra flavor, like Maillard reaction, rather than its own dull and raw taste.
fingers crossed
As part of the "I've been cooking for a million years" crew, I know pretty much all of this but it has been put together with such loving detail I can't help but admire it. And thanks for the mixed rice tip, I'll definitely try that one.
The
quick
@@madhousen8n brown fox?
😂😂😂😂😂😂
Awesome sauce! Well done
😊
Absolutely well done. I've watched my dad who is a cook make fried rice so many times and everything you mentioned here is spot on. I highly recommend adding lap cheong. It's basically a sausage but it goes extremely well with fried rice.
@jackriddance2802 What do you have against Chinese people? If you don't have anything nice to say, then you probably should keep it to yourself.
@jackriddance2802 Get out of here! Leave our chinese brothers alone.
@Jack Riddance why are you spewing racist rhetoric?
Hah! Defrosting my sausage right now while I'm writing down this recipe!
Absolutely love the incredible tips and tricks you teach. It not only helps make the particular dish, but is invaluable to all cooks in general
I don't comment often, but this video deserves it. Your tempo and delivery are flawless. Every line of your script was informative with no fluff. The occasional joke keeps it light. But most importantly, your culinary knowledge and teaching ability are phenomenal. Subscribed!
Thank you, Jeffrey. That’s very kind of you!
Fantastic!!!!! I make Fried Rice all the time, and yes its good ,but its never as good as take out. This method is perfect. Not only that but for years I couldn't figure out how they made chicken so moist. I had no idea about baking soda. Thank you this was great.
My home style fried rice has always paled in comparison to that of a Chinese restaurant. I have been doing pretty much everything wrong! My version, although filling, affordable and kept my kids nourished throughout their childhood, it fell flat in the flavor and texture department. I am definitely going to master this dish and bring it to our next family gathering. It’s been 30 years since my kids sat down to a plate of my fried rice so this should be interesting! Thank you! ❤️🙏🏼❤️
That’s sweet of you, although nothing can beat childhood dish
Let us know how it turns out. 😀
So how did it come out for you?
How was it
How was it
Thank you! I always wanted to know how to make Fried rice. The best take out that I have ever had also had thinly sliced ginger in it. I am definitely trying this recipe!
Can confirm: I just made this recipe and it's fantastic. My family is already asking when I can make this again. Thank you so much for this video.
Made this yesterday and it was fantastic. Brought it to a covered dish meal and it was gone in an instant and everyone loved it. I wouldn't say it tastes quite like Chinese takeout I'm familiar with, but it was delicious, and better than any fried rice I've made before. Thanks!
I don't care for the peas,kick those things out of my dish pls. 🤣
All his points and techniques are on point. He did mentioned that with a portable burner it lacked the wok hey flavour as the wok was nor hot enough to have that "burnt" flavour. I would also omit sesame oil and the shaoxing wine.
@@vicking6545 the sesame oil is honestly key to emulate any of that burnt wok flavor
@@djlip685 burnt wok is called wok hey in Cantonese its achieved by setting the wok on high temperatures (not all wok can achieve this) the taste you get from sesame oil is very different from genuine wok hey or wok burnt smell.
I cook a lot of fried rice. I had to watch this vid to see if I was missing anything. I wasn't missing much. I learned a few tweaks that I can certainly incorporate. What I do is a little different though. (1) I use straight jasmine. (2) I use fish sauce instead of soy sauce, and I brown 2 full tablespoons of minced garlic. That's more Filipino-style, but it works. (3) Before I add my Shaoxing wine near the end, I add a teaspoon of my homemade Sichuan chile oil. The combination of flavors is intense -- better than I have had in any restaurant. For protein I use egg, of course, but also pork, chicken, shrimp, crab, and Chinese sausage - whatever I have on hand. Thanks so much for this video.
sounds legit! I'll try your version!
@@farmageddon A Filipino-style tweak for garlic fried rice is to serve a fried egg on top. Best wishes.
I live in the middle of nowhere north Dakota. But we have a Chinese restaurant here. I made friends with the owner. Some of the best cooking advice he gave me was to take it easy with soy sauce in general. He recommended chicken stock powder and salt. Also the sugar or super caramelized onions.
Yeah, that's a style you'll see a lot. It's closer to a traditional fried rice. Those are all good tips he gave you, too. People tend to overdo it with the soy sauce. There's also almost always MSG in the powdered chicken base that is used. That's a good style I may cover in the future!
Thanks for watching!
1). No matter what rice you use, drying the rice via refrigeration after cooking (make sure to spread it out on a cookie sheet first) has worked the best for me-I dry the rice for 24 hours.
2. Don’t worry about “washing the rice too much” as is cautioned in the video, you’ll be cooking it in water anyway so over washing it is not an issue.
3. Add a dash of MSG (marketed as ‘Accent’), a teaspoon of sugar, and I skip the salt as the soy sauce is very high in sodium anyway so the salt is pointless.
4. I use chicken stock powder also..it really kicks up the chicken flavor.
5. This is a great freezer meal. I make the fried rice to completion and then vacuum seal it and freeze it. It only takes a minute or two of stir frying it again to prepare it for a meal.
Wait you can freeze fried rice!? My work schedule often doesn't allow me to cook the way I would like to due to time constraints, and this is a dish I always miss!
chicken powder is the true secret to chinese cooking!
@@whitenoise509 yes you absolutely can freeze it. I do it all the time. Obviously it needs to be fully stir fried first before freezing.
I live in the Philippines and this is close to how I cook fried rice, down to the soy sauce brand and cooking wine. Not sure about the chicken marinade but hey, always learning to be done and the final product looks real good!
Thank you, Mino! Sending much love from Texas!
Everything illustrated and explained in this video is spot on, this is an excellent tutorial video for an introduction to Chinese cooking. The only thing I would do differently is the timing of adding baking soda. I would only add it to my marinated protein about the time I am ready to cook it. I would not leave the baking soda in the marinade for more than 20 min or the meat would turn mushy.
I had to come back and leave my review! I tried this! In the U.K. we don’t have premixed jasmine and long grain so I followed what you said and wowwww! This is the secret!!! The whole fam loved it! Thank you so much ❤
That’s amazing!! Tell your family I’m sending them much love from Texas!
@@farmageddon Thank you Jason!! You’ve got a new supporter from London, U.K. I wish I could attach images for you to see haha! Loved it☺️☺️
You can almost taste the effort and dedication Jason put into this piece of fried rice guidance. As Chinese myself, I'd wholeheartedly recommend this tutorial. Good job!
Thank you!!
@@farmageddon Credit when credit is due, man. I especially like the part where you mentioned the importance of rice mixtures, something I've thought about but never tried. It's always lovely to learn something new. P.S. I don't know if this has already been mentioned by others, but street vendors from my hometown (though I believe it to be a common practice) would sometimes substitute neutral oil with animal fat, especially lard, to add in that unique richness to the entire palette. And that is a real game changer.
Thanks so much, this video was very helpful. My wife and I are so happy to be able to make this dish at home instead of the hit or miss results of ordering in from our local Chinese take-out. I've made it 3 times in the last 2 weeks with very minor adjustments to our liking but overall it's a winner for sure!
I live in Ohio and I always used to take my kids to a little place called Hunan Express on the west side of Youngstown. There was this older Japanese gentleman that owned the store and worked there. He always recognized me and always remembered what we ordered. The man didn't know any English other than the names on his menu, but he always remembered us. It was a delight going and seeing him every week. He always smiled and bowed to us. My daughter taught herself enough Japanese to tell him hello and thank you. I think he appreciated that. The food was wonderful! Till he retired and went back to Japan. Then his grandkids took over, and the fried rice was never the same. We eventually stopped going there because the quality of the food had changed drastically.
It's kinda sad hearing about the old man going back to Japan and the food not tasting the same again. Hope he's alright.
Down in ohio
That seems to happen too every great restaurant . Especially the hometown ones. Younger generation takes over and quality goes down. 😢 Non consistence - with food taste quality - Sucks! They eventually go out business!! The legend of “omg you have too try this place” Been here forever ! Dies with the person who cared and built the reputation !
I was in Columbus, Ohio years ago, and I still remember the great food they had. It was a real feast at Ding Hos. I think it was just outside of Columbus, hope it's still there.
In Columbus the old Taco Bell on Lane and North Star Rd one of the best ones I have eaten at
I can't thank you enough for this dude; I've watched this like 8 times, learning something new every time I try to make the dish. You've really made this accessible for amateurs like me.
Dark soy sauce not only adding color, it also add a certain degree of sweetness in the food. In Indonesia, we call dark soy sauce as "kecap manis" - which translated literally as "sweet soy sauce". And call light soy sauce as "kecap asin" - which translated as "salty soy sauce".
I thought the same - I grew up on Indonesian food, with my mother's family being from Indonesia (Dutch-Australian here) - and yeah - dark soy sauce (Kecap Manis) - totally has a sweet flavour, so I was surprised to hear him say it didn't have much flavour. I use it for all kinds of dishes - it's amazing in the right context.
AND It's ONLY "REAL" soya sauce IF it's been made with fermented soy bean and not hydrolyzed protein. 🤔 IF I stand corrected...
@@Strainj1 kecap manis and the chinese dark soy sauce are two completely different things.
it's literally not the same thing tho
@@sirklatt I just looked into it a bit more and I apologise - you're 100% correct - the Chinese version of dark soy sauce turns out to be different to the version of dark soy sauce that I know of (and it's labelled the same in English) ..... talk about confusing.
I ran a machine shop outside a medium city in N.C. when a new Chinese takeout opened up. They spoke no English, and all was done by hands, pointing on the menu. Over a couple years, I'd answered their phone, spoke to customers translating everything by the time they were fully lingual. They made great food, and I really enjoyed their fresh style, and I'm sorry I don't work there anymore. That was twenty five years ago and great cooking. Thanks, I saw a lot of that in your video.
BRO! ONLY 174k SUBS AND MILLIONS OF VIEWS!! That is truly criminal stats. You are a culinary king and a true food enthusiast. My hat is forever off to you.
Look now, this comment is from 8 months ago, now he has over 2 hundred thousand subs!
Now he has over 300k!@@IsabelnoReally
Thank you for sharing these cooking techniques and for taking the time to explain what to look for as the food cooks before moving onto the next step so we can replicate this at home. THANK YOU. I wish more UA-camrs were like you.
Excellent video. One of the best I've seen on fried rice. My mother mixes her rice like you suggested. She will under cook rice to prepare for frying instead of frig rice. I think this is the best approach as it can take up a lot space to store it overnight. The idea of baking soda has been suggested by other videos and I need to try that. One comment, that is one big spoon for stir-frying you use. In my experience, a wok shovel is superior to a ladle for the home cook. Ladles are good for professional chefs when you can toss the wok a lot and need to scoop food into a plate or bowl. Most home cooks don't toss because they don't have a stable ring to help flip the wok. Depending on what I cook, sometimes I will use both a ladle and a shovel to help move ingredients like vegetables but if I have to pick one to use it would be a shovel.
The production quality here is easily in the top .001% of all videos. I was surprised to see your subscriber count so low - I know this will be a million subscriber channel in no time. Extremely well done instruction, editing, sequence. Bravo!
Thank you very much!! :)
The real question though is how to make something like this if you're particularly sensitive to MSG? That shit's used at least TWICE in this recipe, and that's twice too many for me personally, and I can't speak to any effects it may have on others, but I know at least two people who have successfully picked out MSG on multiple occasions on a double-blind AB/X test despite being told (actually probably BECAUSE of the stupid people who told) that such a feat was impossible.
I worked for 10 years part time and started at 13 years old washing dishes a few days a week working in a Chinese restaurant while growing up in New Jersey. Then when the owner and his wife/co-chef left after a large falling out, he had me work almost full time doing prep work like thaw/clean/cook shrimp, slice and blanch green peppers and put large burmuda onions through the electric slicer, cook ribs and roast pork in an upright oven, making rice boiled in water on the stove top and back in the 1960's the big seller was chicken chow mein which my boss made in large quantities and kept on a steam table. When it got busy I would make all the fried rice and he made the main dishes. We only used soy bean oil from 5 gallon pails that was used for friers as well as in the wok. The main tip was to have the gas suppy on high and do not let the food lay in one place or it burns. He would say keep it moving, keep it moving. How you know the wok was at the right temp is when the stray pieces of rice start popping off the upper side of the wok. Mondays he was closed and went into Chinatown NYC to get lunch and some supplies and then hit the Yonkers horse race track and place some bets. He also got me fireworks in Chinatown too! Those were the good old days. My favorite dish I made for myself had loads of bok choy, bean sprouts, roast pork.
Weldone
making mine tonight with homemade Shar Sui
Dude, I've been going over your comments and people truly love what you have done with this recipe.
That's how I know forsure you nailed it, by the way people are raving about this recipe. 👏
Thank you for this, I wish youtube had more people like you.
Thank you! I sincerely appreciate you!
I lived off fried rice for 3 months as I wanted to lose some weight before surgery. Naturally I didn't use much oil, not much rice (1 non-boiled cup was enough for 4 days) but plenty of veggies, spices and some chicken + an egg. I still love it. I can still eat it daily if I had to haha. Best dish ever.
@@browncatwithblurredbackgro2461 I went for 50 (or was it 100?) grams of cooked rice per day. I lost 23kg (50lbs) in 3 months. Slow and steady.
For anyone using an instant pot and a 2:1 long grain rice to jasmine rice ratio, use 1:1 water to rice and put it on 5min high and naturally release pressure, worked great for me!
I just try this recipe and finally after watching so many other tutorial on fried rice...this has got to be THE BEST ONE ...like you were so detailed and answered so many questions that were left hanging in other tutorials...like the trick with the chicken to get it tender and juicy using baking soda and that tip about adding sugar to the sauce and not directly pouring the sauce on the rice when cooking...those tips were game changers..and i also loved how the ingredients were simple and easy to find around the house....again thank you so much for this video...definitely adding it to my fav playlist
Thank you very much, MsChantalm! I sincerely appreciate your kind words and I'm really happy you enjoyed the rice!!
I finally found this holy grail of a video, after years of making wet, clumpy fried rice and wondering what I was doing wrong. Thank you! I'm ready to try again
Wow finally a guy that covers all the inconsistencies between restaurant and home cooking. You were very thorough everything you just covered i had to painstakingly research and experiment on my own. I'm impressed but also mad! Where was this video, when i needed it? Easy thumbs up!
Spot on with the Long Grain / Jasmine Rice mix. One of the restaurants I visit in the UK let me into that secret. I also think Basmati and Jasmine Rice work equally well. Some fantastic advice in your video!
First of all I was not bored. I learned a lot and can't wait to make this. He actually showed us play by play how to make. And free aside from the price of my internet. Thank you.
This is the best recipe with the best techniques in the world! I come back to it, EVERY TIME ❤
Thank you, Genesis! "Let there be light (soy sauce)!"
Thank you so much for briefly explaining the reasoning behind nuanced techniques such as pouring the sauce on the side for subtle caramelization. So many cooks on UA-cam just say “do it” with no reasoning, and that comes to the detriment of the novice cook that wants to learn. So thank you for giving us that insight!
I love this video. It hits a lot of great points for having decent Chinese (Cantonese style) fried rice. There are a few things I would like to point out and explain for rice options. Cantoneses prefer Thai Jasmine rice consumed daily because the right amount of starch and texture. It's not that they don't like glutenous rice or any shorter grain rice, it's more to stomach adjust due to climate. Shorter grains mostly tended to be more glutenous, like Japanese or Korean rice. That is why they serve smaller portion because shorter grain glutenous rice easy to fill stomach and to some people might take a while to digest. Therefore, Thai Jasmine rice contain lighter in starch content, often serve greater in portions. One catch for Thai Jasmine rices is they are higher cost compared to other kinds (unless it's Purple glutenous rice), that's why it's common to mix with long grains with Jasmine which is perfectly fine for daily consume. I think you should try frying regular glutenous rice, it's like next level challenge. There's another kind of short grain rice for Northern Chinese. It's almost like Calrose and I wish I could try that.
Ñi
Made this with my 6 year old daughter when she chose to make this over the weekend. It was AMAZING! By far the best fried rice we've had...home or at any restaurant. Sub Squad!
I'm really happy you all enjoyed it! Your daughter sounds like an amazing chef!! :)
I started making this dish for my family quite a while ago and it was a freaking hit! I combined it a couple of times with your egg rolls and a few times with your Mongolian beef. My family likes those so much that we no longer go out to Chinese restaurants. We feel that these dishes are just that much better than anything we can get at any Chinese takeout place.
Nice! I'm glad y'all enjoyed the recipes!
@@farmageddon, saying that we enjoy them would be an understatement. They’re that much of a hit. My high school-aged daughter likes the dishes so much she asks to help me make them. It’s the first time she has EVER shown an interest in really cooking something. Good work, Jason!
I usually try to add whatever I have available from these ingredients because some are hard to find. But if you combine everything you listed, then it probably tastes really good.
I will definitely try this rice blend!
I just made this and I am so thankful for this video - it turned out great - the chicken was beautiful and tender - the favor was so good and the texture of the rice was perfect - my previous attempts were just wrong; too oily or too mushy -this turned out great- Thank You!❤
I am always surprised that despite all the UA-cam food channals i have surfed up over the years, i have never come across yours. well done. I am now subscribed.
speaking as an American Executive Chef/F&B Manager/Consultant who started cooking professionally in 1975, and who has spent the last 30 years living and working in SE Asia, you nailed it. having managed authentic Chinese restaurants for hotels i can see you really have done your research. this is a great tutorial with really important info and tips, well shot and edited, and the narration is articulate, flowing, and easy to absorb. you also provide both metric and imperial measurements.
its not only informative, its entertaining, and i appreciate that you work safely, a pet peeve of mine when watching cooking videos which are not.
in particular, your comments about the types of burners and how to adjust the recipe/technique to the one you have on hand is great, too.
time for me to start going through your archives.
BTW: i like to gloat when friends come over and they see i have one of those "jet engines" in my kitchen. 50,000 BTUs to be exact. 😋
Thank you, David! That is one of the kindest comments I have ever received. I sincerely appreciate you!
Also, I tip my hat to you for having a jet engine!!
Ok your humor captured me instantly! Plus, you are direct & to the point. The video had so much detail in it I was hooked! Couldn’t stop watching! AND you have the whole huge recipe with detailed instructions. I could never get this dish right! Thank you so much for your hard work! I can’t get enough of this! Love it! Now I can make it at home!!! Yay!
😊
Very well researched, this is exactly how I cook mine too following a lot of research and I confirm that the whole family loves it more than at the restaurant!
There is so much information here, but I love it! I’m an advanced cook of Filipino garlic rice, but Chinese fried rice eluded me. Thank you for all these details! ! I’m absolutely committed to improving my fried rice game.
LOVE garlic filipino rice
Been cooking this exact recipe for months now.
Still, the best recipe I've found on UA-cam so far.
Nothing else, even comes close.
I'm glad you like it! :)
Very nice. I like to just toss the lightly beaten and seasoned egg in the pan about 15 seconds before any final veggies (like bean sprouts or green onions). Other than that I pretty much follow the same procedure.
One thing different I learned here is to pour the sauce mixture around the outside for caramelization. I think that's going to up my game right there!
Thanks for the great presentation.
I just made this tonight for my family. They loved it. But the most I was impressed with was the way the chicken tasted. Never have I been able to make such tasty chicken. Thanks for your video.