People/restaurants use day old rice because it's already made and costs less. It also saves rice. People work to hard to harvest rice to throw away. It's a very bad omen to throw away rice. Very bad. Very very bad.
I just made the easiest egg fried rice. I used the gas to cook my veg. Thanks uncle. Stay blessed. Those who are watching stay blessed and healthy. Happy Easter to all
Tôi thực sự rất may mắn được nghe bố nói tiếng Quảng Đông. Điều đó kết nối tôi với nguồn gốc văn hóa của mình và mang tôi gần hơn với di sản của mình. Âm thanh của những lời ông ta nói chứa đựng lịch sử và truyền thống, nhắc nhở tôi về nơi tôi đến và người tôi là ai. Đó là một món quà khi ngôn ngữ này luôn hiện diện trong gia đình chúng tôi, giữ cho bản sắc của chúng tôi sống động và mạnh mẽ. Tôi rất biết ơn mỗi khoảnh khắc được nghe ông nói tiếng Quảng Đông, vì đó là một trải nghiệm đẹp và quý giá mà tôi luôn ghi nhớ.
Cantonese is more than just a language to me, it is a bridge to my past and a reminder of the rich history and traditions of my ancestors. Hearing my dad speak it fills me with a sense of gratitude and belonging, and I am thankful for the cultural connection it provides.
this. the chef is master class period. the wisdom and knowledge he is sharing with the world makes us all better cooks. thank you from the bottom of my heart. like him, i think family is crucial and the most important thing in the world. glad to see you are all together.
It truly is a blessing to hear my dad speak Cantonese. It connects me to my cultural roots and brings me closer to my heritage. The sound of his words carries history and tradition, reminding me of where I come from and who I am. It is a gift to have this language flowing through our family, keeping our identity alive and strong. I am grateful for every moment I get to hear him speak in Cantonese, as it is a beautiful and precious experience that I will always cherish.
Thank you for your kind words! I'm always here to help with any cooking or recipe questions you may have. Don't hesitate to reach out if you need any assistance. I hope you enjoy making the egg fried rice and have a fantastic meal!
Its really good that we keep being reminded by the question as he keeps asking his father even though he already asked in their other videos. Watching videos from them really improved my cooking significantly.
I love how these tips are friendly for home cooking and he never expects everyone to have the same skill level of cooking. If you can't toss it in the wok then use chopsticks with the wok spatula. There's never talking down of how other ppl cook. There is not the "one" method and I like that. I've used both leftover and fresh rice. Both come out great.
i usually use frozen rice and throw it directly into the hot pan with frozen vegetables, and that comes out great too. i've never tasted an asian master chef grandpa's fried rice though so i can't really say how it compares.
I love how you guys gives an alternate choices for ingredients just in case it's not available . I learned a lot of recipes that I can easily follow because of your channel.
This is so much deeper than fried rice. I don't know why I'm so emotional. Dad is amazing and thank him for sharing recipes with us and how smart to document so you will have these forever. I don't want restaurant food, I want food that is prepared at home so this is so wonderful. Ok let me go cry for a second then I'll watch again when it is time to cook. Hugs to everyone. Thank you
Yes, we agree that it is best, but the 2 guys are tasting the food with the same spoon putting in the rice after licking the spoon. This is not appertizing.
This is exactly how I do it after years for experimentation. If your wok / pan and fire is too small, you can remove the cooked egg and add it back at the end. Always stir at highest heat and use smallest fire when adding ingredients / seasoning. Instead of more cooking oil at the end, you can use sesame oil at the end for another layer of flavour. With much practice, you'll soon realise that the rice texture, fresh / overnight, does not matter. You'll be able to control or change the texture through the frying process. In the words of Yan Can Cook, It's stir fry and not stare fry, so keep moving. I use a well seasoned cheap carbon steel wok with rusted out round bottom seated on a large modified stainless steel mixing bowl on my biggest burner.
Rất vui và hạnh phúc khi có khả năng nghe bố nói tiếng Quảng Đông, đó thật sự là một bí quyết để giữ kết nối với nguồn gốc văn hóa và bản sắc gia đình.
This might be the greatest cooking episode I’ve ever seen. And I can confess I’ve watched way too many hours of them for how few I’ve tried to create my own culinary greatness. But I at least can confidently say I know greatness when I see it.
Tell your dad I appreciate him sharing his knowledge. I got my Shaoxing rice wine already and preparing panfried food like a champ! CornStartch is the goat ingredient. Im not eating outside anymore 🙏🙏🙏🙏🙏
Your father is AWESOME!!! I ALWAYS start with your chef-dad when looking for more exotic Asian recipes! I THANK YOU!! I am always learning the best ways to better prepare Asian cuisine!
I made this tonight and it’s the BEST fried rice I’ve ever made/ tasted!!’ I’m notorious for being a terrible cook and it came out perfectly!! Thank you Daddy Lau 🙏🙌🙌🙌
@@shark4sk , just keep on trying. I burned AND overcooked rice, pan, wok, eggs....You name, I "killed it" more than once. It became personal. I made small portions as not to waste foods (eggs, vegetable and rice are pretty expensive now!), but ....finally, I got it so it tastes really, really good LOL
@@aino8040 Well.... for me is like this: I don't own a wok nor gas stove. I do use rice cooker and use only jasmine rice (always have, even when making cabbage rolls). I steam all the vegetables I like to the softness I prefer, separately (each veggie takes different time to steam) and place them all in one bowl, using cheap pot that comes in two parts- the bottom to put water in, and fitted pot-basket that fits over it with a lid..(I don't use microwave). I use Teflon/ceramic or cast iron frying pan depending on my mood. I fry the rice first, with good quality soy sauce, then push the rice to one side of the pan, add eggs until they're cooked , then add vegetables. Season with salt to your liking. But having said that, you should watch this video (link below). This girl -Souped Up Recipes along with Made by Lau, are my only videos go to because both are the best in my opinion. Both explain very well what they are cooking and why. She has videos that are easy to follow and video on ingredients. I adore Oriental cuisine and those two people helped in getting there. Check it out, see for yourself and good luck 🙂 ua-cam.com/video/7AxydboW8v8/v-deo.htmlsi=ss6XU5jI7nkAcFtF
My mom's fried rice is my favorite. Though the ingridients are just the rice, a bit of garlic and onions and seasonings, she still manages to make it delicious. But now that I'm and adult she doesn't cook that for me now, and so I vowed myself to be good at cooking fried rice. Always experimenting with ingredients and exploring new combinations. This video is so helpful. Though I have chosen a different path of making a delicious fried rice with little ingredients... or as I call it, "The poor man's fried rice"
New subscriber here after the second video I've watched! OMG the details your dad adds to his instructions are a game changer. If it's fundamental to the process he shares it, regardless how minute. It's like he is teaching me personally rather than performing for the camera.
I thought my health was pretty bad, but when you said that my stirring hand may get tired…. I realized I am doing better than I thought! I can stir food all day ! …seriously speaking, I am grateful for this channel…..!
Great to see some of my assumptions and things i've been doing for years validated. Never really understood the idea behind "old rice" as I always assumed restaurants simply are not wasting half of their fridge to store rice just for fried rice dishes, ie they just use freshly cooked rice ranging from really fresh to "cooked earlier on the day of service". But indeed, in the fridge it does firm up which helps with separation (but at the expense of losing the flavour and aroma of the rice). For me it's the only reason to wash rice. Not because it's "dirty", only because some rice grains in the bag will just pulverize and thus you always get some rice powder with rice. It's that stuff you want to wash off just to prevent it from becoming gooey and sticky. And I too like to mix basmati and pandan rice for fried rice. Regarding wok hei: there is nothing inherently in the shape of the wok that will create "wok hei". It's the result of heat, really high intense heat, and mostly in the form of the food catching actual fire which is why you get it wherever big open fire is used for cooking (= intenser heat and the flames have the ability to set fire to the oils being released in the cooking process), but not so much on your home stove. The French cousin of wok hei is flambee, but the goal and result is different (as it is to cook off alcohol quickly). There are many who try to get wok hei by using a blow torch. Woks do have the benefit of concentrating a large amount of heat in a small spot. But most people use flat bottomed woks because they lack a dedicated work burner which can hold the round shape, or they don't cook on gas. In such cases the wok is like an odd shaped frying pan. It doesn't have the heat properties of actual woks on burners because there is no heat source fully enveloping the concave. Their advantage is simply size in order to deal with such portions or make large movements.
Watching this at 3 am in the morning, so excited to try making it in the morning,....must sleep. Looks so delicious, that jasmine rice, those eggs.....must sleeep. Goodnight thankyouzzzz for amazing rezipezzz
Your dad is simply amazing. From all aspects of cooking to knife maintenance, he's a grest master. And this shows even more when he prepares a very simple dish like this.
This is the best fried rice tutorial I have ever seen! Tried it tonight and the result was fantastic. Highly recommend this. Lots of great secret tips to get this dish just right ❤🎉
I also consider myself a master of fried rice. Some tips/differences: I use fresh garlic, ginger and onion. I use bacon fat to cook it for enhanced flavor. I use a mix of soy sauce, oyster sauce, fish sauce, sugar or erythritol and MSG and pour it on the sides of the hot wok to cook out excess water and amp up the flavor before mixing it in. I usually use shrimp and add the left over shrimp liquid to add really nice shrimpy flavor. You can use cauliflower rice instead of or mixed in with regular rice to cut down the carbs/arsenic in rice. Add red chili flakes for a kick of spice or finish with sesame oil for a little nutty finish. P.S. Your dad is a G!
Love how chef Lau share his professional tips plus couple of tricks to fit in homecooking. Specially love the microwave veggie trick. A very thoughtful idea !
This is wonderful. We love fried rice. I was always too scared to make it, but with your father showing us how to do it, I will try. Thank you so much for all the great recipes.
Have to say this is by far more logical and precise than I've seen previously. All my fried rice attempts have been subpar previously due to the missing data you both provided. Thank you.
Sir... Truly admire Your Dad's Confidence... Body Language and Steady Hands(that of a Master Chef) at this age... Hatsss offf... Thanks for sharing his Wisdom 😊
Fuiyoh! Came here from Uncle Roger and I am happy to see that Lau is now Uncle Lau! Seriously, that fried rice looks good. I'm finally going to give that dish a try.
I SO enjoy learning these techniques from your Dad, The Master Chef! He breaks things down So Very Simply, and gives us alternatives, if we don’t have a particular skill or ingredient. I’m so glad that I joined Canto Cooking Club!
Been making fried rice for years since working in a thai restaurant kitchen have to say i picked up on some helpful tips to both improve the flavor and make the cooking process easier. Very well done!
Man I love fried rice. The youtube algorithm is a strange and wonderful beast that somehow put this into my recommended videos and now I'm just sitting here craving a succulent Chinese meal.
The authentic way that every Cantonese mum, or dad, cooks egg fried rice. And with salted fish, yum! This video beats any fried rice videos I've seen hands down. And I like how Daddy Lau humbly says everyone has their own preference, but I still think his way is the best. And I really love listening to him speak Cantonese!
@@kewkabe dried and salted cod. I see it at a grocery stores sold by a piece. Check his video on cod. I think it's frozen cod. ua-cam.com/video/tAdUBjMZiTY/v-deo.htmlsi=vk7XhCMTVhlTUg5M
My parents used bean sprouts for their restuarant's fried rice. Adds a crunch without adding any real additional flavors. Just toss them in raw towards the end
Thank you so much, uncle Lau. I followed your steps in this lesson in frying fried rice to entertain my relatives from China. They said it was 好吃。 The rice turned out to be nice and flavourful. I'm very happy with it becoming the rice was dry and was not clumpy. It did not stuck to the wok. Thanks much. I packed a box of the rice for my aunt to bring home❤❤❤😊🎉
Looks amazing, as always. Wanted to keep coming up with ideas for possible new content. I’d really like to see shows on Chinese combinations of ingredients, even dishes. Something like what you’d have for dinner on a regular night. Fried rice, beef and broccoli, etc…. I also love the info on where and how your dad goes shopping. Love the episode guys!!
Your dad's job is totally safe! lol. I am not a great cook, but even my attempt tasted good. I am shocked! Thanks for the inspiration and sharing your recipes with us, Mr. Lau! I am tempted to try a few more of my favorite Chinese foods.
Hi brother it is so wonderful how you promote your precious Dad's skills with the world. It is such a blessed way to show love to parents & sharing them with the world, thank you so much for helping the world love, respect & promote our precious parents.. God Bless you & your household brother..
Thank you SO MUCH for this!! I had never made fried rice before and I watched this with my 13-year-old son and we took copious notes and then made it together today. Thank you thank you thank you!!
Man, this channel is a godsend. I just recently have started to try more traditional style Chinese dishes at home, started off as wanting to make better beef with broccoli than the restaurants around me serve. Turned out amazing, and honestly fairly simple once you know how. Now this video on fried rice, which I'm definitely going to try. Not only the recipes, but the knowledge from a master, all around awesome. Thank you!
I've said this before and I'll say it again: love how these videos are so helpful, but also I get to practice listening to Cantonese and I feel like he's my dad even though I'm not Cantonese lol. Such a great family feel
oh man i thought his accent was familiar then he straight up yelled hyak fan - always good to see other hoi san ngen making a larger presence on youtube
Here's a non cooking tip: don't throw it the water you wash the rice with. Reserve it and water your plants with it! It has nutrients in it. That's what my mom used to do.
@@Lofff371 Is there a particular reason why (genuinely curious)? Rice has a tendency to contain/develop spores, which is not good for us, it's why eating old fried rice is more likely to cause food poisoning since most Asian chefs use old rice for fried rice. Why not just vinegar and water? I've used rice Water to also soak fish before cooking for better flavor and less smell, but not sure if that's related.
@@GLVSCOW There's starch in rice water. Starch is good for removing grease stains. Don't worry about the spore. Like Chef Lau said, rice that comes in package is actually pretty clean these days. And usually rice water is used to clean stuff right after they are done cooking/eating. You don't keep it for long so there is no reason to worry about developing spore.
@@Lofff371 Thank you, that makes sense from a chemical perspective too. The oxygen molecules in starch wants to bond with the more available carbon bonds in the grease, while something like vinegar is less ideal to form strong carbon bonds to make the grease more water soluble for cleaning. Note: I'm also mustering everythChem, can remember about o chem, if I'm wrong please let me know xD
I am now a trying hard Cantonese Cook 😂😂😂 coz I follow most of Daddy Lau’s recipes and tips! My family loves my chinese style dishes so much that I rarely order chinese take out anymore. Thank you sooo much for sharing your family’s recipes Randy!
You don't even have to make the rice dry if you don't want to. It makes it easier to stir-fry, but it's hardly a requirement. I make fried rice all the time with fresh rice. The only time old rice is a requirement is if you're a heathen like me, who occasionally uses Japanese rice 😂
You don't have to use day old rice, but the goal is lower moisture content. You can achieve this by spreading the rice out on a plate 1 inch thick and microwaving it for 6-7 minutes (may need to adjust the time depending on the power of your microwave).
My 30 year old WOK hasn't been used in at least 15 years. I was (seriously) distraught when my husband tried to clean it, using Brillo metal soap scrub, telling me "I tried to get all the black off"... It's a wonder we didn't get a divorce(!!!) if you know, you know. It had such an unbroken, well-seasoned, perfect patina. I was heartbroken. Seeing the video, I'm breaking it out, restoring, seasoning, and visiting my local Asian market to get good rice, oil, and seasoning, and will start with some good fried rice! Enjoyed your video very much...
I like this gramps way of cooking. No bullshit, no fluff, jus pure art. Others chefs on yt tend to derail from the main show, and i get it. Everyone's gotta do what they can for the bills. So yeah, gramps gets a 10/10 from me for being very real with it.
Hey Randy, been trying to perfect fried rice for a long time. Do you ever add shrimp or prawns as we call them? They are one of my favourite ingredients in fried rice!
1st time my fried rice turned out non-clumpy and tasted great. And believe me I have tried multiple times. The way you explained the directions and the reasons why, gave me a fuller picture of what I was aiming for and how to achieve it. Thank you
@@Duiker36 Helps a lot that most of dish use more or less the same ingredient in different amount and different combination. At least here in asia anw.
I recently bought myself a wok and here I am all the way from Brazil learning with a respectable dad how to cook fried rice. That's a reason to love he internet.
I like the fact that you don't have to make it from the " 1 day old rice" just use less water in a fresh batch, however an important note is that even though the ratio is 1 to 1 the rice that your using has been washed so its wet.
So I tried your method and just let me say OMG!!!! it was the best fried rice I have ever made hands down from now one this is the method that I will use till the day I die
I am Mexican all I know how to make is Mexican rice. I have been wanting to learn how to make this, this video was perfect thank you so much I will try it!
I feel like I am Chinese too. Such a wholesome way of showing how to cook. Thank you and your lovely dad for everything ❤ With love from Eastern Europe 😘
I love the portion about using fresh rice, but cooked with less water. Just shows it’s about knowing the “why” (cooking with not mushy rice, but drier) over imposing a supposed rule.
Travel to Hong Kong for 15 years. I haven’t been back in five years and man do I miss it. Made great friends that I miss very much and love the country.
Join the Canto Cooking Club: bit.ly/3RJ5mRH
Get the full recipe: madewithlau.com/recipes/egg-fried-rice
Welp, Im heading to the store for some Jasmine rice. 👍🏻
People/restaurants use day old rice because it's already made and costs less. It also saves rice. People work to hard to harvest rice to throw away. It's a very bad omen to throw away rice. Very bad. Very very bad.
Chx powder has MSG in it.
I always juilenned my carrots I must have tried too hard. Next time I will do it your way and add corn and peas. ty
Do you have any recommendations on a good Wok?
Having older generations teach us how to cook is an absolute gift from god.
Absolutely 💯
Yes brother
Nope, a gift from them.
Hearing your dad speak Cantonese is a blessing.
Does your family speak Toisan dialect?
Keep cantonese alive!
@@kalnitezgrow up kid. Yours, the Hong Kong accent Cantonese guy.
@@ChineseKiwi mate , your from New Zealand? Talk to me when you from a richer country
@@kalnitez like that has to do with anything 🤣. Grow up kid.
I just made the easiest egg fried rice. I used the gas to cook my veg. Thanks uncle. Stay blessed. Those who are watching stay blessed and healthy. Happy Easter to all
I love that you include your family in the videos. It brings it from an educational video to a video of love and hospitality.
Tôi thực sự rất may mắn được nghe bố nói tiếng Quảng Đông. Điều đó kết nối tôi với nguồn gốc văn hóa của mình và mang tôi gần hơn với di sản của mình. Âm thanh của những lời ông ta nói chứa đựng lịch sử và truyền thống, nhắc nhở tôi về nơi tôi đến và người tôi là ai. Đó là một món quà khi ngôn ngữ này luôn hiện diện trong gia đình chúng tôi, giữ cho bản sắc của chúng tôi sống động và mạnh mẽ. Tôi rất biết ơn mỗi khoảnh khắc được nghe ông nói tiếng Quảng Đông, vì đó là một trải nghiệm đẹp và quý giá mà tôi luôn ghi nhớ.
Cantonese is more than just a language to me, it is a bridge to my past and a reminder of the rich history and traditions of my ancestors. Hearing my dad speak it fills me with a sense of gratitude and belonging, and I am thankful for the cultural connection it provides.
Thank you for your kind words. Family is so important to us and we love sharing our passion for education and hospitality with them in our videos.
Thank you for sharing your dad’s wisdom with us.
I am English and I could eat egg fried rice until it came out of my ears
this. the chef is master class period. the wisdom and knowledge he is sharing with the world makes us all better cooks. thank you from the bottom of my heart. like him, i think family is crucial and the most important thing in the world. glad to see you are all together.
It truly is a blessing to hear my dad speak Cantonese. It connects me to my cultural roots and brings me closer to my heritage. The sound of his words carries history and tradition, reminding me of where I come from and who I am. It is a gift to have this language flowing through our family, keeping our identity alive and strong. I am grateful for every moment I get to hear him speak in Cantonese, as it is a beautiful and precious experience that I will always cherish.
Thank you for your kind words! I'm always here to help with any cooking or recipe questions you may have. Don't hesitate to reach out if you need any assistance. I hope you enjoy making the egg fried rice and have a fantastic meal!
Its really good that we keep being reminded by the question as he keeps asking his father even though he already asked in their other videos. Watching videos from them really improved my cooking significantly.
Qua đó, tôi có thể tôn trọng và ứng xử đúng mực trong các tình huống giao tiếp và tìm kiếm sự tự hào trong bản sắc văn hóa của mình.
I love how these tips are friendly for home cooking and he never expects everyone to have the same skill level of cooking. If you can't toss it in the wok then use chopsticks with the wok spatula. There's never talking down of how other ppl cook. There is not the "one" method and I like that. I've used both leftover and fresh rice. Both come out great.
i usually use frozen rice and throw it directly into the hot pan with frozen vegetables, and that comes out great too. i've never tasted an asian master chef grandpa's fried rice though so i can't really say how it compares.
@AznPhatty, Exactly! Everything looks doable for a mere earthling 🙂
Tôi rất biết ơn vì khả năng nghe bố nói tiếng Quảng Đông, nó giúp tôi kết nối với nguồn gốc văn hóa của mình và giữ cho bản sắc gia đình sống động.
I love how you guys gives an alternate choices for ingredients just in case it's not available . I learned a lot of recipes that I can easily follow because of your channel.
Chắc chắn! Việc giữ kết nối với ngôn ngữ và văn hóa của gia đình sẽ giúp tôi hiểu rõ hơn về nguồn gốc và truyền thống của mình.
This is so much deeper than fried rice. I don't know why I'm so emotional. Dad is amazing and thank him for sharing recipes with us and how smart to document so you will have these forever. I don't want restaurant food, I want food that is prepared at home so this is so wonderful. Ok let me go cry for a second then I'll watch again when it is time to cook. Hugs to everyone. Thank you
Wow, this comment made my day 😭 Thank you so much for the love.
Hearing your dad speak in Cantonese is like an everyday household thing for me 👍🏻
Việc giữ kết nối với ngôn ngữ và văn hóa gia đình giúp tôi hiểu rõ hơn về nguồn gốc và truyền thống của mình.
Best fried rice instructional video ever. Learning from your dad is like training to be a Jedi Knight.
Yes, we agree that it is best, but the 2 guys are tasting the food with the same spoon putting in the rice after licking the spoon. This is not appertizing.
This is exactly how I do it after years for experimentation. If your wok / pan and fire is too small, you can remove the cooked egg and add it back at the end. Always stir at highest heat and use smallest fire when adding ingredients / seasoning. Instead of more cooking oil at the end, you can use sesame oil at the end for another layer of flavour. With much practice, you'll soon realise that the rice texture, fresh / overnight, does not matter. You'll be able to control or change the texture through the frying process. In the words of Yan Can Cook, It's stir fry and not stare fry, so keep moving. I use a well seasoned cheap carbon steel wok with rusted out round bottom seated on a large modified stainless steel mixing bowl on my biggest burner.
Việc giữ kết nối với ngôn ngữ và văn hóa gia đình giúp tôi giữ vững bản nguyên của bản thân và hiểu sâu hơn về nguồn gốc và truyền thống của mình.
Your Father is a National Treasure. Thanks for documenting!
Rất vui và hạnh phúc khi có khả năng nghe bố nói tiếng Quảng Đông, đó thật sự là một bí quyết để giữ kết nối với nguồn gốc văn hóa và bản sắc gia đình.
These videos are SO. PERIOD. GOOD. PERIOD.
Right back at ya 🙏 Love your videos!
@@MadeWithLaucareful with Adam, notice how he only praise the video is good and not the food.
Beat me to it!
@@haroldnecmann7040 ahahah, cute
cool
Opened UA-cam for a little break procrastinating dinner... Still got dinner 😂 and it's exactly what I wanted. Cooking with Lau is cooking with Love!!!
It was a privilege to learn from your father's experience. I really enjoyed watching this, thanks to you, your father and your family!
Thank you Mr. Lau for sharing your recipe and technique and to your son for bringing it all together for us to watch! 🌞🌞🙏🙏
This might be the greatest cooking episode I’ve ever seen. And I can confess I’ve watched way too many hours of them for how few I’ve tried to create my own culinary greatness. But I at least can confidently say I know greatness when I see it.
That trick of sprinkling the green onions on the bottom of the bowl first - so simple but just...ingenious.
Thank you. This was really helpful. My homemade fried rice always came out mushy. Now I know the tricks.
Your father is amazing. Thank you for highlighting him and showing his mad skills.
Tell your dad I appreciate him sharing his knowledge. I got my Shaoxing rice wine already and preparing panfried food like a champ! CornStartch is the goat ingredient. Im not eating outside anymore 🙏🙏🙏🙏🙏
I really like watching him interact with you，so warm❤I also really like Chef teaching,which are simple and easy to understand 💪🏻
Glad to see that there’s someone else out there that uses fresh steamed rice too. 👍
Your father is AWESOME!!! I ALWAYS start with your chef-dad when looking for more exotic Asian recipes! I THANK YOU!! I am always learning the best ways to better prepare Asian cuisine!
I made this tonight and it’s the BEST fried rice I’ve ever made/ tasted!!’ I’m notorious for being a terrible cook and it came out perfectly!! Thank you Daddy Lau 🙏🙌🙌🙌
Good for you....I have been trying this and it's still not good 😢😢
@@shark4sk , just keep on trying.
I burned AND overcooked rice, pan, wok, eggs....You name, I "killed it" more than once. It became personal. I made small portions as not to waste foods (eggs, vegetable and rice are pretty expensive now!), but ....finally, I got it so it tastes really, really good LOL
@@incanada83 what changes did you make that made it taste good? mine always turns out so bland😭
@@aino8040 Well.... for me is like this: I don't own a wok nor gas stove. I do use rice cooker and use only jasmine rice (always have, even when making cabbage rolls). I steam all the vegetables I like to the softness I prefer, separately (each veggie takes different time to steam) and place them all in one bowl, using cheap pot that comes in two parts- the bottom to put water in, and fitted pot-basket that fits over it with a lid..(I don't use microwave).
I use Teflon/ceramic or cast iron frying pan depending on my mood. I fry the rice first, with good quality soy sauce, then push the rice to one side of the pan, add eggs until they're cooked , then add vegetables. Season with salt to your liking. But having said that, you should watch this video (link below). This girl -Souped Up Recipes along with Made by Lau, are my only videos go to because both are the best in my opinion. Both explain very well what they are cooking and why. She has videos that are easy to follow and video on ingredients. I adore Oriental cuisine and those two people helped in getting there.
Check it out, see for yourself and good luck 🙂
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I actually love the fresh rice fried rice, but I'll eat any fried rice cause its just such a yummy dish !!!!!!
My mom's fried rice is my favorite. Though the ingridients are just the rice, a bit of garlic and onions and seasonings, she still manages to make it delicious.
But now that I'm and adult she doesn't cook that for me now, and so I vowed myself to be good at cooking fried rice. Always experimenting with ingredients and exploring new combinations. This video is so helpful. Though I have chosen a different path of making a delicious fried rice with little ingredients... or as I call it, "The poor man's fried rice"
New subscriber here after the second video I've watched! OMG the details your dad adds to his instructions are a game changer. If it's fundamental to the process he shares it, regardless how minute. It's like he is teaching me personally rather than performing for the camera.
I thought my health was pretty bad, but when you said that my stirring hand may get tired…. I realized I am doing better than I thought! I can stir food all day !
…seriously speaking, I am grateful for this channel…..!
Great to see some of my assumptions and things i've been doing for years validated. Never really understood the idea behind "old rice" as I always assumed restaurants simply are not wasting half of their fridge to store rice just for fried rice dishes, ie they just use freshly cooked rice ranging from really fresh to "cooked earlier on the day of service". But indeed, in the fridge it does firm up which helps with separation (but at the expense of losing the flavour and aroma of the rice).
For me it's the only reason to wash rice. Not because it's "dirty", only because some rice grains in the bag will just pulverize and thus you always get some rice powder with rice. It's that stuff you want to wash off just to prevent it from becoming gooey and sticky. And I too like to mix basmati and pandan rice for fried rice.
Regarding wok hei: there is nothing inherently in the shape of the wok that will create "wok hei". It's the result of heat, really high intense heat, and mostly in the form of the food catching actual fire which is why you get it wherever big open fire is used for cooking (= intenser heat and the flames have the ability to set fire to the oils being released in the cooking process), but not so much on your home stove. The French cousin of wok hei is flambee, but the goal and result is different (as it is to cook off alcohol quickly). There are many who try to get wok hei by using a blow torch. Woks do have the benefit of concentrating a large amount of heat in a small spot. But most people use flat bottomed woks because they lack a dedicated work burner which can hold the round shape, or they don't cook on gas. In such cases the wok is like an odd shaped frying pan. It doesn't have the heat properties of actual woks on burners because there is no heat source fully enveloping the concave. Their advantage is simply size in order to deal with such portions or make large movements.
Watching this at 3 am in the morning, so excited to try making it in the morning,....must sleep. Looks so delicious, that jasmine rice, those eggs.....must sleeep. Goodnight thankyouzzzz for amazing rezipezzz
Your dad is simply amazing. From all aspects of cooking to knife maintenance, he's a grest master. And this shows even more when he prepares a very simple dish like this.
This is the best fried rice tutorial I have ever seen! Tried it tonight and the result was fantastic. Highly recommend this. Lots of great secret tips to get this dish just right ❤🎉
Thank you so much for sharing. Not only is your father a great chef, but also a great teacher!!
I also consider myself a master of fried rice.
Some tips/differences: I use fresh garlic, ginger and onion. I use bacon fat to cook it for enhanced flavor. I use a mix of soy sauce, oyster sauce, fish sauce, sugar or erythritol and MSG and pour it on the sides of the hot wok to cook out excess water and amp up the flavor before mixing it in. I usually use shrimp and add the left over shrimp liquid to add really nice shrimpy flavor. You can use cauliflower rice instead of or mixed in with regular rice to cut down the carbs/arsenic in rice. Add red chili flakes for a kick of spice or finish with sesame oil for a little nutty finish.
P.S. Your dad is a G!
I love how your Dad shares his skills and cooking , its like we are just there with you in the kitchen. WIll be making this today.
Made it today came out fantastic!
Love how chef Lau share his professional tips plus couple of tricks to fit in homecooking. Specially love the microwave veggie trick. A very thoughtful idea !
I have high respect to your father. For me, he is the Master Chef in real life🥰
The cooking wisdom and tech I learn from these videos are just priceless. My family eats good food because of this channel
My grandma lived in Chinatown, Havana, Cuba. Chef Lau brings back so many memories!
This is wonderful. We love fried rice. I was always too scared to make it, but with your father showing us how to do it, I will try. Thank you so much for all the great recipes.
The key is to not overload your cooking vessel. You got this.
Best recipe here very grateful you show it. Wish you the best
Have to say this is by far more logical and precise than I've seen previously. All my fried rice attempts have been subpar previously due to the missing data you both provided. Thank you.
😅😊😊
Sir... Truly admire Your Dad's Confidence... Body Language and Steady Hands(that of a Master Chef) at this age... Hatsss offf... Thanks for sharing his Wisdom 😊
Fuiyoh! Came here from Uncle Roger and I am happy to see that Lau is now Uncle Lau!
Seriously, that fried rice looks good. I'm finally going to give that dish a try.
I SO enjoy learning these techniques from your Dad, The Master Chef! He breaks things down So Very Simply, and gives us alternatives, if we don’t have a particular skill or ingredient. I’m so glad that I joined Canto Cooking Club!
Been making fried rice for years since working in a thai restaurant kitchen have to say i picked up on some helpful tips to both improve the flavor and make the cooking process easier. Very well done!
Man I love fried rice. The youtube algorithm is a strange and wonderful beast that somehow put this into my recommended videos and now I'm just sitting here craving a succulent Chinese meal.
The authentic way that every Cantonese mum, or dad, cooks egg fried rice. And with salted fish, yum! This video beats any fried rice videos I've seen hands down. And I like how Daddy Lau humbly says everyone has their own preference, but I still think his way is the best. And I really love listening to him speak Cantonese!
What is the American equivalent of Chinese salted fish? Canned fish like sardines and mackerel?
@@kewkabe dried and salted cod. I see it at a grocery stores sold by a piece. Check his video on cod. I think it's frozen cod.
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I like daddy Lau speaking taishan dialect 台山話 at the end. My parents speaking 台山話 too❤
My parents used bean sprouts for their restuarant's fried rice. Adds a crunch without adding any real additional flavors. Just toss them in raw towards the end
Thank you so much, uncle Lau. I followed your steps in this lesson in frying fried rice to entertain my relatives from China. They said it was 好吃。 The rice turned out to be nice and flavourful. I'm very happy with it becoming the rice was dry and was not clumpy. It did not stuck to the wok. Thanks much. I packed a box of the rice for my aunt to bring home❤❤❤😊🎉
This was so great! Thank you so much. You answered many questions I had about making Fried Rice. Love this Channel. Thanks again!
What you're doing is amazing. Showing to the world the fantastic cooking of your dad. Thank you so much!
Looks amazing, as always. Wanted to keep coming up with ideas for possible new content. I’d really like to see shows on Chinese combinations of ingredients, even dishes. Something like what you’d have for dinner on a regular night. Fried rice, beef and broccoli, etc…. I also love the info on where and how your dad goes shopping. Love the episode guys!!
Your dad's job is totally safe! lol. I am not a great cook, but even my attempt tasted good. I am shocked! Thanks for the inspiration and sharing your recipes with us, Mr. Lau! I am tempted to try a few more of my favorite Chinese foods.
I absolutely ❤ this channel thanks for sharing . I’ve learned so much 😊
Hi brother it is so wonderful how you promote your precious Dad's skills with the world. It is such a blessed way to show love to parents & sharing them with the world, thank you so much for helping the world love, respect & promote our precious parents.. God Bless you & your household brother..
I've always had trouble making fried rice & it looks like I use too much water when making the rice. Nice tips.
Thank you SO MUCH for this!! I had never made fried rice before and I watched this with my 13-year-old son and we took copious notes and then made it together today. Thank you thank you thank you!!
Man, this channel is a godsend. I just recently have started to try more traditional style Chinese dishes at home, started off as wanting to make better beef with broccoli than the restaurants around me serve. Turned out amazing, and honestly fairly simple once you know how. Now this video on fried rice, which I'm definitely going to try. Not only the recipes, but the knowledge from a master, all around awesome. Thank you!
so glad to stumble upon these videos. I have learn a lot from just 2 of them!
This was great to watch - I just love "Dad's" cooking skills and tips! Keep up the good work! ❤
I've said this before and I'll say it again: love how these videos are so helpful, but also I get to practice listening to Cantonese and I feel like he's my dad even though I'm not Cantonese lol. Such a great family feel
Always something new to learn! 1:1 ratio for fried rice. Absolutely fascinating and makes sense.
nah bro less 1:09 you don't want your rice to get smiley
Thanks for sharing recipe, cooking techniques and your family. Power to the family.
oh man i thought his accent was familiar then he straight up yelled hyak fan - always good to see other hoi san ngen making a larger presence on youtube
Here's a non cooking tip: don't throw it the water you wash the rice with. Reserve it and water your plants with it! It has nutrients in it. That's what my mom used to do.
We save ours if we are planning to make soup/stew. (Korean stuff like kimchi jigae lol).
My grandma uses it to wash kitchenware or plates that are not very greasy
@@Lofff371 Is there a particular reason why (genuinely curious)? Rice has a tendency to contain/develop spores, which is not good for us, it's why eating old fried rice is more likely to cause food poisoning since most Asian chefs use old rice for fried rice. Why not just vinegar and water?
I've used rice Water to also soak fish before cooking for better flavor and less smell, but not sure if that's related.
@@GLVSCOW There's starch in rice water. Starch is good for removing grease stains.
Don't worry about the spore. Like Chef Lau said, rice that comes in package is actually pretty clean these days. And usually rice water is used to clean stuff right after they are done cooking/eating. You don't keep it for long so there is no reason to worry about developing spore.
@@Lofff371 Thank you, that makes sense from a chemical perspective too. The oxygen molecules in starch wants to bond with the more available carbon bonds in the grease, while something like vinegar is less ideal to form strong carbon bonds to make the grease more water soluble for cleaning.
Note: I'm also mustering everythChem, can remember about o chem, if I'm wrong please let me know xD
Thank you for the recipe Mr. Lau❤️❤️❤️
I am now a trying hard Cantonese Cook 😂😂😂 coz I follow most of Daddy Lau’s recipes and tips! My family loves my chinese style dishes
so much that I rarely order chinese take out anymore. Thank you sooo much for sharing your family’s recipes Randy!
Best egg fried rice ever!
以前从来没有自己做出这么好吃的炒饭，有外面饭馆80%的水平，非常好吃！
非常感謝您的支持！老劉㊗️您和家人健康快樂！
For anyone who hasn't tried real Thai jasmine rice, just try it, and you'll understand what everyone is talking about.
He's great. I feel right at home.
Knowing I don't have to use "day-old" rice in my fried rice will help me get to making the food faster, Awesome video!
You don't even have to make the rice dry if you don't want to. It makes it easier to stir-fry, but it's hardly a requirement. I make fried rice all the time with fresh rice. The only time old rice is a requirement is if you're a heathen like me, who occasionally uses Japanese rice 😂
You don't have to use day old rice, but the goal is lower moisture content. You can achieve this by spreading the rice out on a plate 1 inch thick and microwaving it for 6-7 minutes (may need to adjust the time depending on the power of your microwave).
day old+ rice is way easier though. You might find more success
I just love how he uses his finger often for mixing the corn starch mix and others - I wish he would be in my family :)
My 30 year old WOK hasn't been used in at least 15 years. I was (seriously) distraught when my husband tried to clean it, using Brillo metal soap scrub, telling me "I tried to get all the black off"... It's a wonder we didn't get a divorce(!!!) if you know, you know. It had such an unbroken, well-seasoned, perfect patina. I was heartbroken. Seeing the video, I'm breaking it out, restoring, seasoning, and visiting my local Asian market to get good rice, oil, and seasoning, and will start with some good fried rice! Enjoyed your video very much...
I'm having a power struggle with my roommate over my wok, and my cast iron in general. It's about to get heated.
I like this gramps way of cooking. No bullshit, no fluff, jus pure art. Others chefs on yt tend to derail from the main show, and i get it. Everyone's gotta do what they can for the bills. So yeah, gramps gets a 10/10 from me for being very real with it.
Hey Randy, been trying to perfect fried rice for a long time. Do you ever add shrimp or prawns as we call them? They are one of my favourite ingredients in fried rice!
Shrimp, ham, leftover meats... any of those is good.
I’m absorbing every second of this masterclass , your dad is a amazing , so much wisdom .
1st time my fried rice turned out non-clumpy and tasted great. And believe me I have tried multiple times. The way you explained the directions and the reasons why, gave me a fuller picture of what I was aiming for and how to achieve it. Thank you
After 10 minutes of watching this, I feel like a better chef. Your father is the man.
"I do not fear the man who can cook 10,000 dishes.
I fear the man who has cooked one dish, 10,000 times"
Also fear the man who has cooked 10,000 dishes 10,000 times
It's a bit weird also because Chinese restaurants are really proud of being able to have a gigantic menu. The Bruce Lee quote is cute, though.
@@Duiker36 Helps a lot that most of dish use more or less the same ingredient in different amount and different combination. At least here in asia anw.
I recently bought myself a wok and here I am all the way from Brazil learning with a respectable dad how to cook fried rice. That's a reason to love he internet.
I like the fact that you don't have to make it from the " 1 day old rice" just use less water in a fresh batch, however an important note is that even though the ratio is 1 to 1 the rice that your using has been washed so its wet.
So I tried your method and just let me say OMG!!!! it was the best fried rice I have ever made hands down from now one this is the method that I will use till the day I die
I am Mexican all I know how to make is Mexican rice. I have been wanting to learn how to make this, this video was perfect thank you so much I will try it!
the final step of flipping bowl was amazing. Really made it much nicer. Loved it!
I feel like I am Chinese too.
Such a wholesome way of showing how to cook.
Thank you and your lovely dad for everything ❤
With love from Eastern Europe 😘
Fluffing the rice after taking out of the steamer and removing the water from the veggies!! Game changer!! Thank u!!
Have Uncle Roger got news for you. Daddy Lau is now Uncle Lau!
This was an excellent video with great tips! Thanks so much, sir! (and Made with Lau)
Uncle title finally 🙏🙏
I love the portion about using fresh rice, but cooked with less water. Just shows it’s about knowing the “why” (cooking with not mushy rice, but drier) over imposing a supposed rule.
Uncle Roger finally reviewed this video, congrats!
Travel to Hong Kong for 15 years. I haven’t been back in five years and man do I miss it. Made great friends that I miss very much and love the country.
Uncle Roger approved! Fuiyoh!
Hearing Cantonese speaking make me to remember my lovely nourish Sam Che, she was my best chef in 1960 till 1975 in Phnom Penh.
I can't wait for Uncle Roger to react to this.