Japanese style fried rice 🌾
Вставка
- Опубліковано 11 вер 2023
- Ingredients
- 200g (7 oz) pork belly, skin off and diced
- 6 cloves garlic, finely diced
- 2 spring onions, finely sliced
- Small knob of ginger, finely grated
- 2 eggs, whisked
- 3 tbsp peanut oil
- Pinch of salt
- Small pinch of white pepper
- Pinch of MSG
- 2 tbsp soy sauce
- 2 cups (approximately 475g) cooked, cold medium grain rice
Method
1. Place a wok or large frying pan on a medium heat and add the oil.
2. Add the garlic and cook until it turns a golden colour and becomes crispy. Remove and set aside, pouring the garlic-infused oil back into the wok.
3. Now add the pork belly to the wok with a pinch of salt, and cook until golden brown. Remove and set aside, retaining the fat.
4. Add the eggs to the wok and scramble. Once done, set them aside.
5. On high heat, add some of the pork fat to the wok along with the spring onions, ginger, and rice. Cook for 1 minute, stirring to prevent sticking. You can add more fat if required.
6. Return the pork and eggs to the wok and cook for another 2 minutes.
7. Season with salt, pepper, MSG, and soy sauce, then cook for an additional minute.
8. Finally, add the garlic, give everything one last toss, and it's ready to serve.
My food prep skills have improved 1000% just watching chef Andy work.
🙏
That MSG is there to win the "Uncle" title 😂
@@poostiudo restaurants stil use msg there? here pure msg is banned
@@sahan6996 where do you mean "there" because I live in Germany and here I don’t know if they do
@@poostiu ya i meant where you are
Andy: *Uses MSG*
Uncle Roger: FUIYOOOOOH!
@@OryXity Uhh did you even watch he did use MSG and cold leftover rice?
@@Lethal_Intentthat's what happened and what Uncle Roger would like to see and what OP is saying
I think you completely misunderstood the comment
I don’t quite get why he adds msg to a homecooked meal?
@@MamaW42MSG makes everything taste better
@@FishyNipples right msg stimulates your taste receptors, but what’s the point in putting extra chemicals in homecooked food? I understand in restaurants they want you coming back so they’ll put whatever in the food to make it taste better. But at home I’d feel like it’s an unnecessary additive. Do the Japanese usually put msg in food cooked at home?
As long as you've added MSG and you used a wok, Uncle Roger will approve.
Spring onions are for topping hiya!
Also old rice for fried rice
Yes with msg, anyone can pretty much approve except the health department ( if you use it for years
@@gaelpache6776 MSG has no negative effects on humans. There's nothing at all wrong with MSG. It's a naturally occurring substance that's found in pretty much everything, like vegetables, fruit, all meat, all fish, cheese, bread, rice, and more. There's a reason why things like soy sauce and Worcestershire sauce and fish sauce and oyster sauce taste so good and really dramatically improve the food you cook with it, because they are MSG bombs, they're packed full of the stuff.
Italian food is great because of the MSG. Tomatoes and parmesan cheese are particularly high in MSG, so having them both together makes it delicious.
Any negative effects attributed to MSG are entirely placebo. There's been tons and tons of studies which have proven this beyond all doubt. When people are given food high in MSG but are told it has none in it, they don't complain at all about anything like headaches or lethargy or anything like that. But give them a meal low in MSG and tell them it's absolutely packed full of added MSG and then they'll start to complain that they're suffering from all those things. It's literally all just in their head. If MSG really gave them these problems, they'd have never ending headaches, because MSG is in everything.
It's all in their head. Placebo. There's no health problems associated with it.
And in fact it's actually much HEALTHIER than usual cooking ingredients. For example it only contains 25% the amount of salt in it as pure salt. So if you replace all salt in your cooking with pure MSG, your salt intake will reduce dramatically, but the taste of the food will not, if anything it'll be even tastier. And it's very easy to find pure MSG. You can buy it in supermarkets or online from places like amazon. It's often called "Chinese salt" but it's the same thing, still just pure MSG.
It's really a good secret weapon of cooking. I'm a shit cook really but everyone loves my food, cos I add pure MSG, on top of using particular well known MSG bombs like Worcestershire sauce, soy sauce, fish sauce, oyster sauce, tomatoes, parmesan cheese etc. Nobody ever complains about headaches or anything, cos why would they? Literally everyone eats MSG at every meal. It's just ubiquitous in human food.
@@yaysayers3548the green ones. The white ones are fine for cooking
決定的なミスをしている
卵で米をコーティングするように炒めることが最も重要
You adding MSG would have uncle Roger's applause and approval. 😂❤
@@swgurenwhat's cringe is the fact you came here to comment this useless comment 😊
@@whitezirconone could literally say the exact same thing about your comment lmao
@@whitezirconsay the guy who made the pointless comment
People commenting useless comments about a useless comment 😂
Fuiyohh!
He is ranked uncle after all, You never disappoint us, Andy.
@Flavor69Savorunless it was removed recently, he has the uncle title.
I never get tired of watching him prep everything first for easy access 🎉🥂💯
This is essential for good cooking 🙌
Do not remove the eggs from the frying pan. Since the egg has the role of combining oil and water, it is necessary to add the rice before the egg is cooked and hardened. Japanese rice has a high water content, but by coating the surface of the rice with oil and eggs, the result is fried rice that is smooth on the surface but moist when you bite into it.
Generally, it's gold over silver, or silver over gold. What you're describing is a hybrid of these two techniques. But really you can also pre scramble the egg, and still do gold over silver with a raw egg mixed in with the rice. It's less finicky and timing sensitive
The only thing I would do slightly different is to add the green onion stems (the white part) when you added them but leave the leaves (the green part) until the last 20 seconds. That way you have the flavors of both fresh and sautéed green onion.
Absolutely
That is the only part that I think uncle Rodgers would be disappointed in
This fried rice is already perfect. Simple and full of flavor. One of the best on youtube
@uncle Roger
That's what I do and definitely 100 times better
Someone get Uncle Roger on the phone. His seal of approval is needed.
He crowned him uncle Andy for a different video
Fihyouu
Haiya
SPRING ONION IS A GAARNISH
@@adamlefevre6016 true, idk why he put that with rice first
In Japanese fried rice the egg is not cooked separately, they add it to the rice in the pan and it coats the rice rather than having bits of egg mixed into the rice.
This is why Japanese fried rice tends to be a bit wetter than Chinese fried rice.
i just wanted to say
Not really.i seen they cook way different all the ingredients.. squid grilled and stirred, shrimp fried before mixed to rice
Chinese fried rice we usually crack the egg in as well
元々炒飯は中国の料理です。なので調理方法は同じだと思います。
湿っている仕上がりになるのは使う米の種類が違うからです。
中国を含めた日本以外の国だとインディカ米が主流だけど、日本はほぼ全てジャポニカ米ですので。
Not really
I just made this. So great and super easy! My whole family loved it.
Uncle Roger would say that you put the spring onion last so it doesn't wilt 😁
Uncle Roger would say HAIYAHHHH😂
Haiyyyyyyyyaaaaaajhhhjjjjjaaaaa😮
it wilt!
I make practically this exact fried rice but mix the yolks into the rice like golden fried rice. It takes it to another level 😁 it looks sooo delicious chef
Still waiting on the Cantonese family style dinner for Heun Wah please chef!
Missed you on yesterday's video
That's how I do mine as well. That yolk mixing into the rice just adds such a beautifully complex flavor and texture without requiring a ton of extra work. I actually do everything exactly as the video tells us too, but I crack the eggs right over the rice as a final touch.
I push the rice to one side, then fry the scrambled egg and break that up before mixing it in. Some ends up mixing into the rice in the process so I guess it’s the best of both worlds.
No, the golden rice method diminishes the taste of the egg. Do not do this. It is a much better taste they way he does this.
It’s so much taking in and out of the pan as is, I feel like all the best foods just embrace one-potness. Especially since fried rice is a dish for leftover rice the less dishes and steps the more relaxing your night will be.
基本的に米と卵は一緒に炒めるけど…これはこれで美味しそう…😊
でも日本のチャーハンじゃない😂
@@funinjpwhat does it takes to make it Japanese ? I would like to try making one.
ニンニクの量がおかしいほんだし入れてくれ！
Looks delicious! Usually when I go to Asian restaurants in my area of the US, the fried rice always has green peas in it...& I hate green peas. So, I always have to order the plain white rice, rather than looking ridiculous trying to pick out all the peas as I'm eating. Thank you for this wonderful fried rice that doesn't have peas. I may just make this at home now that I've seen how it's properly done. You are a greatly talented chef. That was my late husband's profession as well. Watching your videos gives me great memories of watching him work. Thank you for giving this widow a bit of happiness with your videos. 😊
You can just ask the restaurant to not put green peas in your fried rice …
@@Erhnam_Djinn Dont be ridiculous.
Chef Andy is super legit. The only cook book I want to buy!! We need more basic mitch cameos lol!
I'm waiting on mine! Quite excited
Mine arrived a few days ago - it is legit!
Mitch has been in therapy, trying to recover. Apparently he just keeps muttering "I'm not basic" over and over and even in his sleep
I am looking forward to uncle Roger's review of this if it happens.
Blah.. He's just a comedian.. he has no idea how to cook
@@Sometimes_AlwaysHe's actually a decent home cook.
Yes! "Fuiyooohhh"
"Fuiyohhhh"
Nooo no, spring onion only for garnishhh hayiaaaah
Now all chefs are scared of Uncle Rogers critics. 😂.
It does not resemble the typical fried rice in Japan, but it looks delicious!
The key word is "style". You can make 'Japanese style macaroni and cheese' or some 'Mexican style meatballs'. It's not claiming to be "authentic Japanese cuisine" but "inspired by Japanese cuisine"
@@RichHeart89Elaborate it more.
@@RichHeart89But im seeing more Chinese elements then Japanese tbh. The only thing thats Japanese about this is the garlic
@@elk3407 idk about that, I feel like Japanese recipes usually barely use any garlic. It's Chinese that uses a lot of garlic and ginger
@SaltyMikan Japan uses alot of garlic in fried rice.
Finally someone that uses an edequate amount of garlic
Uncle Roger: FUIYOOOOOOOOH....M..S..G...
I have become so inspired by you chef. My mom hails from Mexico and your video on tortilla de maiz helped me make her favorite dish!
Asian Hawaiian here. Much appreciation for you cooking the egg separately. I think too many people have been to those Benihana places where they cook the eggs into the other ingredients. But they miss out on the flavor of the egg when its cooked into the other stuff rather than adding it in after it’s cooked separately.
Us islanders love fried rice as a breakfast food and therefore love the egg component.
Uncle Roger is singing and dancing FOUYOUUUHHHHHHHH!!!!!!❤❤❤
Do you expect him to be happy when he sees spring onion being cooked
@@C_rrptdI thought about the same, but after the time I’ve been following this guy I’m 100% sure he knows what’s he’s doing., it’s all about generate the drama and call uncle Roger attention and make the short go viral.
@@C_rrptdwith this dish, yes indeed ❤️😂
Many niece and nephew forgot that Andy has an uncle title, he just need to defend it. The wilting green onions and the absence of wok toss will make it questionable, but we will love nephew Andy's cooking too ❤
Read this in uncle Rodgers voice
And no frozen peas
Finally shorts with description of ingredients!
That fried rice looked absolutely incredible, great work Andy
This is how Ken Matsuda should cook his Japanese Fried Rice.
Chef Andy never disappoints Uncle Roger that's why he earns the title of being an "Uncle''.
I approve of this fried rice. You did all the little steps to make it even better too.
No he didn’t. This isn’t Japanese fried rice. This is just regular home made fried rice. He forgot a few steps actually
As a Japanese uncle, I approve this recipe ❤
Uncle Japanese, HAYAAA
Gostei do vídeo! Você está narrando todos seus movimentos e ingredientes ❤❤
This looks delicious! Make it look easy.
Uncle Roger won't like that the spring onions were put in the wok so early, and that they were wilted when the rice was done. He likes the spring onions put in last as a garnish and still fresh and firm. You'll say I told you so.
I said the same thing
This guy is a chef I love watching his videos
Every living being on the planet eats food, so mathematicly speaking, there are probably millions of great cooks out there
I knew it was genuine when I heard MSG
He looks so serious while he cooks! Love it
Everything that guy cooks looks ALLMOST good for some reason
It really amazing that when you think of MSG or even hearing the word fried rice you think of Uncle Roger. That man has build an empire for real
you say Uncle Roger approve, but i hear my ancestors crying.....green onion is wilting, it wilting! It supposed to be garnish HAIYAHH😂
Came here for this
Yeah i was shocked that he didnt separate the white and green part and just cooked everything
Im reading this in uncle rogers voice, 😂😂😂 sorry children..
😂😂😂 bruh.
True. You’re supposed to cook ginger on it’s own. Haiyah!
Might make it tomorrow
Thank you ❤
Thanks for the video!
I glad that you are adding the MSG
This looks good and in my kitchen skills. I will be trying this. 😊
Uncle Andy is at it again. Uncle roger will be proud
He doesn't need approval from that joker, no hate for you loopy. I just don't get why uncle roger is gatekeeping fried rice
@@cactushumper3965it’s just a joke bro it ain’t that deep 😂😂
@@liamwright2510 well some jokes like let him cook is annoying but i get it, but you can't change my mind about the guy
@@cactushumper3965 I mean he is right lol traditional fried rice is made a certain way.
@@cactushumper3965No one wants to change your opinion, hope you can find some peace with that kinda attitude 😂 why don't people take everything lightly
You can tell how good a chef he is when he puts MSG.
I hope that you mean adding MSG makes him a worse chef
I really do think you are much more precise and professional than other famous chefs when making worldwide foods
Three things to improve on this :
1. No need oil for the pork belly, as the fats will excrete oil by its own when fried under high heat
2. Spring onion to be added last. U can put the white parts in first but the green parts are mostly for garnishing and added last.
3. Ginger best used to fry with the pork belly to remove the "gameiness" of the meat
Exactly
If you think pork belly needs special preparing because it tastes gamey to you, you might wanna stick to chickenbreast or tofu.. that way you don't run the risk of experiencing taste...
@@numbblackpictureyou know what's up
What? You can clearly see he removed the excess oil right?
@@numbblackpicturethe person misused “gamey” bc pork is fatty asf and gamey is the taste of leaner protein in more active animals. However, they’re right in saying the ginger is there to add a distinct pungent balance to the otherwise super meaty and savory dish
Actually we dont put garlics in japanese fried rice.
Also we cook egg and rice together.
Oil,egg and put rice in the pan immediately then screw up
にんにくは入れる場合もある
quite frankly, japanese actually categorized this dish as chūka or traditional chinese cuisine and they just called it chahan or the japanese way to read chǎofàn(炒饭
) aka traditional chinese fried rice
You missed one extremely important detail: how to prepare rice so you won't have it as rice porridge in the end...
That looks DELICIOUS!! 🤤
Now we want an uncle Roger review !!!
The greatest act of love is to lay your life down for your friends.
Simple & lovely
As a Japanese, that’s an illegal amount of onion. Must be addictive.
I’m guilty of adding extra onion. I love how it seasons the dish ( I add them to almost everything :))
this looks so good! Hope to see a Uncle Roger reaction
I'd bet this is certified as approved. Andy cooks already got his "uncle" title from uncle roger 🎉🎉
Similar al arroz chaufa peruano
I just followed this recipe and it tastes heavenly! I am suddenly confident in my fried rice skills because of Andy 😂
The best version of the dish is this.
Considering amount of the garlic, that’s korean style!
This was one of the easiest to follow short format videos. I have Marion’s wok and your recipe and technique really helped the wok shine. Adding the toasted garlic at the end. Oof. God mode
Looks delicious 🤤
thank you, im gonna try this recipe. that look good!
Your time is nothing short of fantastic as I was brainstorming on what to do for dinner with my wok.
Cheers for another amazing dish!
Sweet and sour chicken? Or in my house, sweet and spicy. Mango chicken with garlic chili sauce. Last night, I mixed it up by using fresh peaches. It is recommended for fresh or frozen fruit, never canned.
What to see uncle Roger's reaction video to this .
your videos are on par with the very best available - and thats saying something - keep producing sir
Absolutely worthy of the title Uncle Andy!
Alot of people don't realise cooking is about the when and where. He cooked all the right things in the right places.
Looks perfect!
日本から、こんばんは。
いつも素晴らしい料理や技術、安らぎの時間をありがとうございます。
今回のチャーハン、すごく勉強になりました。私は長いこと料理で生計を立ててきました(と言っても、あなたの足元にも及びません)が、この様な作り方もあるのだと学びました。
ポイントは豚肉を炒めた際の油を惜しみなく使うこと、そして炒めるタイミングを分けることで食材の食感や風味を活かし切ることでしょうか。
高火力で鍋の中で一気に仕上げる中国式を発展・改良させたのが日本式のチャーハンですが、この作り方はより繊細で料理に向き合っている感じがしました。
明日もあなたの動画を楽しみにしています。
Yui
Japanese fried rice using Cantonese cooking style. I like it!
Yum!
My fav chef as of now.
Altough japanese would never make fried rice like this, it looks really good!
This is very simple. I like it.
It looks so good I can even smell it.
Fuiyoh 👏👏
Uncle Roger will definitely love it❤
This fried rice is clean and amazing, 🎉
Looks delicious 👍😋😋🥰
I love Andy's cooking because he always respect original recipe and cook it like it should be.
Nah no one fries egg first and take it out. Also no one put the green part of the scallion first either.
@@saltyboy6969You’re the first one I’ve seen correctly point out doing the egg first and taking it out. I don’t believe Uncle Roger tends to ding that, but others like Chef Brian do. (I don’t judge it too harshly because I actually prefer the eggs less done, which is often the Japanese way anyway.)
@@katvtay cuz I'm Asian lmao
Uncle Roger would definitely approve! Looks good Andy 🔥
Cooking the green part of spring onion is an instant fail
chef andy: making egg seperately
most japanese cooking videos: oil, egg then rice immediately
Looks amazing
Nice recipe, uncle Andy! I'm sure Uncle Roger and the gods of MSG would approve this dish. 😂
Fuiyoh... Uncle andy the best
no complaints. Looks good. I generally go in with the white bottoms of the onions and either garnish the plated rice with the green parts or stir fry them only at the end so they don't get too wilted but honestly that's not a huge deal at all
I just got msg ordered and I'm ready to cook every dish with MSG!!
私は日本人ですが、この動画で調理された炒飯は多くの日本人が作るものよりもかなり美味しそうに見えます。
今度自分でも作ってみたいと思いました！
Looks good!
이 볶음밥은 한국 스타일인거 같은데
The translation for this seems perfect!! Does this really look better than most Japanese fried rice? I watch Japaneat a lot if you haven't checked him out, you should!!
Google翻訳みてえな日本語すぎて草
日本人じゃないでしょ？
そもそも動画も日本式炒飯じゃないし低評価押しておく
Andy cooks the most authentic Asian cuisines ever 👍👍👍
random but for some reason watching this just brought back bo2 memories, when mom used to cook fried rice and i’ll be sitting down in my dark living illuminated by the kitchen light just playing an online lobby with spectre.. damn those were the good days.
I’ll make this for my Christmas lunch 😊
When Andy said "lots of crushed garlic" I instantly heard Uncle Roger say "good good he uses the right amount, not the white amount".
Please don't forget cepelinai for Matt, thank you chef
That is some great fried rice!
Your 100% right about Uncle Roger. You had him at MSG!🤣😂🙃
Looks awesome❤❤❤❤
TBH, uncle Roger will put his legs down in disappointment after knowing that you stirfried the spring onions earlier than the rice. 🤦🏿
true, I can foresee that too LOL
I came here to say this, but knew in my heart it had already been said...
@@teidjenoonan497 😝
@mrnigelng you need to make him an Uncle now!
He IS uncle. Or was? Am I missing something?😅
He's already got the uncle title
@@gergogalambos3462 oh right I didn't notice the Thai green curry one!! I shoulda known .. Chef Andy must be an Uncle already 😅😅
I made today it was so good, thank you😊
Yummy yummy yummy 💖💖💖