Jason, my wife is a talented chef and tries out all kinds of recipes she finds online. Most of the time she wonders whether the person who posted the recipe even tried it a single time. In stark contrast, EVERYTHING she's cooked based on your channel has turned out just as expected, that is to say, excellent! The reason why is obvious: you put so much research and care into these videos, and the results are not only practical, but highly interesting to watch. Thank you!
Jason , you are a very good teacher. I love how you have explained to someone like me who doesn’t know how to make a good fry rice . Thank you brother!!!❤❤👍👍
As a Thai who enjoys food content especially the fried rice, I FINALLY FOUND SOMEONE (who's not Thai) who cooked Thai fried rice correctly as we have in Thailand. Thank you so much for sharing this recipe for everyone.
A lot of people in Thailand still prefer Jasmine rice for their fried rice and what we do here is put it in the fridge or leave it overnight so it hardens and does not break apart easily. There is a phrase in Thai that the best fried rice is made with leftover rice. You can get good fried rice with not a lot of broken rice grains but still the wonderful flavor and aroma of jasmine rice
I think it would be more Thai if Jason add "Prik nam pla" instead of chili flakes. I never see Thai people eat "Khao Pad" with chili flakes before. Anyway, the fried rice look yummy though. 😊
@@pranpriyak.7011 yea I’ve never seen any restaurants or street venders in Thailand served it with chili flakes either. But I did at home 😂 especially when my mom made it too salty but I still need some kicks of spiciness.
As an authentic Thai from Thailand, just want to exchange with you for some things. First, Sao Hai rice is a kind of "Division 2" rice below the Jasmine rice because of its hardness (opposite with softness in Jasmine) but that hardness goes well with fried rice so it's popular with this kind of dish. Second, we usually not use fish sauce in fried rice because fried rice is basically a Chinese heritage dish, which do not need pungent smell of fish sauce, we usually use only green cap Golden Mountain as only salty ingredient in this dish (salt is sometimes too sharp in this situation, MSG is another story), also the Thai fried rice is usually not a spicy dish (unless we do a specialty fried rice like Shrimp Tom Yam fried rice or Holy basil fried rice), so we do not eat it with chili flake / powder. If we want to add spiciness, we use chili in fish sauce for it. But for the rest of your instruction is very spot on, thanks for this great clip.
Jason, another master class!!! We love you here in our household and appreciate your excellent videos. WTF don't you have a million subscribers?? Have a great Holiday season, buddy.
This guy is a real deal. I opened a small cooked to order shop in Thailand and what he said are spot on. Thank you for having this much passion for Thai food. Keep it up man
Finally. Someone made a fried rice video without forcing the recipe to have day-old rice. 😂 My family makes fried rice 90% of the time with fresh fried rice. We make egg fried rice, Filipino garlic fried rice and ground beef fried rice all the time. It comes separate and never sticky or mushy. I will try your Thai fried rice recipe. Looks amazing!
As a cook and manager of multiple family Thai restaurants, you did great. Big points to using “cooled” rice and not pouring the sauce onto the rice. Busy restaurants usually don’t have the luxury of fridges for day old rice so we usually have to chill down rice from the warmer in bulk same day. Most people I watch and teach make the mistake of pouring sauce in center all the time. It makes so much of a difference rimming the sauce around before it gets absorbed into the rice to take out that raw salty bite and smooth it out.
Hey. Spot on about the Thai seasoning sauce. By the way, Golden Mountain is a brand that makes multiple products, including a multitude of soy sauces. What you want is the seasoning sauce known in Thailand as the “green cap” sauce.. look for the green cap on the bottle!
When you said, “steam” over pot-cooking, you got my vote. This is one legit cooking channel that shows research and not only pushing to us what you personally prefer a.k.a the only thing you know.
We Thai don't actually eat it with chili flakes, but instead we added more flavour with 'Prik Nam Pla' (Sliced bird eye chili fermented with fish sauce) is more common. Just a little umami kick for your bites of fried rice. There are variant version of Prik nam pla, it could be added more ingredient like garlic or shallot too!
Oh wow thank you for the explanation on the rice! I typically keep Jasmine rice on hand and was always frustrated that my fried rice tended to be more clumpy and fall apart more thank I like regardless of my technique and your explanation describes *exactly* what it would do to me!
Your thorough research and analysis of restaurant recipes is needed in the area of making Sarku chicken teriyaki at home, man! Your videos are the only copycat recipes I remotely trust. You’re awesome and I love what you do for home cooking!
As an American-born-Thai, I had the very typical experience of growing up as a restaurant kid. My parents were owners of our town’s best Thai restaurant(big college town btw) for for 22 years. I could tell an incredible research went into this because you truly hit every nail on the head!! Btw, if you can get Pantai, Mega Chef, or Healthy Boy Brand’s gold label fish sauce, I highly recommend those over Tiparos and Squid brand. Most Thai restaurants use the latter two bc they’re cheapest lol.
Hey, thanks man! I sincerely appreciate the kind words. On a side note: what was the name of your parent’s restaurant? And what was their best dish (in your opinion)? I’d love to hear a bit about your family’s restaurant. I have a lot of respect for family-owned restaurants. My best friend’s family was a restaurant family. That’s where I learned most of the basic stuff I share on this channel.
6:58 About Maggi, households in Thailand are basically divided into two camps, "yellow cap" Maggi households and "green cap" Golden Mountain households. So, using Maggi or Golden Mountain is just mostly about what you grew up with in your house. (I grew up in a Maggi household, so whenever I eat at a friend's house, their Golden Mountain tastes a bit weird for me.)
@@farmageddon I'd say Golden Mountain is more popular probably because it's a Thai brand (whereas Maggi is a Swiss brand owned by Nestlé), but the split is about 60/40 if I'd have to guess.
I was literally going to say I thought the ratio was 60/40 in favor of Green Mountain. But I didn't want to influence what you were going to say. That's exactly the ratio I've encountered asking around to all the Thai people I know. Thank you so much for the info! Very cool to know!
Hello, Thai person here! Ideally , Thai fried rice need to be dry. So. You can use remaining rice from previous meal You can put rice in fridge is one way another.
My arteries quivered when you started making Thai food. These recipes are amazing, dead on, perfect. I live in the middle of nowhere so I order everything from "the city" and make it all here at home since finding a good place to eat out is more expensive than ever (at least in my area!). I can't WAIT for you make some curries. Are you gonna do a coconut curry? Would you please please please do curries?
Jasmine rice is perfect to make jasmine fried rice just put it in the fridge before cooking and the fried rice will be perfect(in Thailand, Thai people usually make fried rice from left over rice from the dinner so that’s why it mostly cook freeze and it will be perfect)
The first time I cooked with fish sauce - oh damn! It was so bad and I couldnt believe I was even gonna try using it. But once I did, I realized how good it helped the taste of my food. Definitely a unique and great ingredient.
Wow, this looks amazing! 🤩 I’m definitely going to try making Thai fried rice at home using these secrets. It’s such a great way to bring the authentic flavors of takeout right into our kitchens! Thanks for sharing these tips. Can’t wait to impress my friends with this dish!
Hi Jason. You planning on doing more Chinese Takeout? I just remembered those little sugary donuts and the skewered meat things. Not sure if they have them where you are, but both are good. 😂 Edit: The donuts I found out are ridiculously easy. 😅 Apparently biscuit dough before baking just fried and dipped in sugar.
Always love your ultra-comprehensive content. You know all those sauces at the Asian food stores... I get so overwhelmed how there are just long aisles of just sauces, aisles of oils, aisles of noodles, etc. The eastern culinary world is probably equal or even more complex than the western one.
Uncanny. I was thinking about you yesterday and was wondering, "Man. Been awhile since I saw Jason and another asian dish from him that I can make. I wonder if he will post this Saturday?" low and I was right wow. THe dish look very tasty. Cant wait to try it out. Also Koodoes for helping out showing different methods on how to cook the rice. The Steaming part was an eye opener for me. Also I say once again, I wait patiently for when you make your version of Chinese boneless spare ribs. :). I kind of hope you will refurance me in that video by saying, "That one guy in the comments that never left me along for Chinese boneless spare ribs. This one is for you!" lol jk
100% will do the ribs. Probably in the new year. I'm going to have to do a bunch of research on that dish because I don't think I've ever made it before.
I am glad you keen on cooking rice. Impressive. About Jasmine white rice, there are three kinds of the same product: 4 months old, 6 months and 12 months old. The first one is the best quality with its fragrant and slightly sticky. The brands of Thailand's rice products can be varies in your country. By looking at your video, I can tell you use Jasmine white rice but I am not sure if it comes from Thailand. If you want to cook rice for fried rice the proportion of rice and water should be 1 : 1.3 . For Thai style cooking , we do not marinate chicken or meat products with baking soda and corn starch or anything else, but it is not wrong if you do it Chinese style. As a chef myself, I stir fry cut chicken thighs with garlic. I use fish sauce, soy sauce, black soy sauce and sugar. For the classic Thai fried rice, we add tomatoes, Chinese collard green. The top up is not chilly fakes, but white pepper powder and coriander leaves. And the condiment is composed of red and green chili, red onions, garlic, fish sauce and lemon juice. Hmm, Thai food is the most difficult thing to make.
Your friend told is correct Sao Hai long grain rice is the best for fried rice. For the good fried rice you have to use old rice because it wouldn't become sticky and the pan is important too, you used a pan like iron wok that's correct.
Hello friend, glad you like our recipe, and it's not wrong or what if you still like it. But we don't fry shallot with fried rice. 😅 We fry with garlic first for fragrance in the oil then cook.
The secret to good fish sauce is the protein content; more protein more better. I really like Red Boat as its got decent quality and is pretty widely available outside of Asian markets. Don't sleep on the Rice Blend for fried rice. I started doing it when Jason mentioned it in a prior rice video and its the only rice I make anymore. Not only do you get more structure and chew to your rice but your eating it for something like half the price of Jasmin on its own. 100% would recommend.
I agree with you with one small caveat. Red Boat is by far the best fish sauce. There's really no comparison. But when you use it to make a stir-fry dish, the final taste is indistinguishable from a cheaper brand like Squid or Tiparos. So I really like using Red Boat in dishes where the fish sauce isn't heated that much. For things like seasoning a soup or as a dipping sauce. So I use Red Boat for stuff like that because that's where its quality really shines. But for stir-fries, or something where it's heated a lot, I just use the cheap stuff. Much more economical that way. But yeah, you're right. Red Boat is just amazing. The quality is so much better than literally every other fish sauce I've tried.
@@farmageddon entirely fair, in a lot of ways its like wine being used for a sauce: it doesn't need to be terribly nuanced if its one of many contributing flavors. Great work and thanks for taking the time to respond to these comments. 10/10 content as usual.
I have a wonton soup video in my library. Check it out and see if that's what you're looking for. If it's not, drop me another comment and I'll look into it!
@ I’ve watched it but I bought the exact chicken powder you mentioned but it’s cloudy in the video and when I made it take it to me looks clear as water I’m in Canada though
Fish sauce (nam pla) is EVERYTHING. You can use it in anything that needs salt, even in non-Thai dishes. Like if you're doing Chinese take out fried rice, nam pla will elevate the dish further.
Great video as always. I’ve been using the steaming the rice method and it’s been working great. Much better than in a pot. Sometimes it is hard to estimate the rice volume when using more or less than a standard measuring cup. Do you recommend any gram(rice)/mL(water) ratio for your steaming method?
For 100% jasmine rice fried rice try using what we called "old jasmin rice" or ข้าวหอมมะลิเก่า it won't be that delicate but they hold up to the heat very good and the fragrance is pretty much the same. Dunno if you can get it in the US but it's common in Thailand.
Thai here: You can get by just Jasmine rice but it's need to be day old rice(in fridge ofc). I only cooked with rice cooker with 1:1 (rice/water) ration but sometimes if it's "new rice" or it's come out softer than you're needed, just reduce water down next time, no need to panic. You're correct about Soy sauce, "light soy sauce" are different from each country, If you're looking for authentic favor of that country, better use brand that're from said country. For seasoning soy sauce, Thai mostly use Golden mountain(phu khao thong/ภูเขาทอง) or Maggi. For White pepper, Thai're mostly use "White pepper" for Pepper and called it just "Pepper/Prik Thai(พริกไทย)" , so if your thai recipe called for pepper you can assume it's White pepper. for most Thai recipe I knew If it use Black pepper Thai'll called prik thai dam(พริกไทยดำ)/black pepper Thai also eat Fried rice(and many of thai dish that sell at tam sung) with prik nam pla/nam pla prik(it's depend on area lol) but roughtly the same, it's fish sauce with chili(bird eye/spur chilli) some place will season with some sugar and added some garlic/shallot.
great video! making basil fried rice and some satay today, trying to track down that healthy boy soy sauce...although not as popular, pad woon sen or teriyaki chicken from Sarku (free samples at the mall food court!), but a good big mac/in n out/raising cane's sauce video would do numbers!
Sao hai has an image of being inferior to Hom Mali (Jasmine), so of course we keep it to ourselves lol. If you can't find Sao Hai rice, try using old Jasmine rice where it has been kept for a longer time before it's milled. It will be less sticky and more suitable for doing fried rice. I haven't tried the ones you mentioned in the video so I don't know what is better though. One more thing you might want to try is to experiment on the protien. Fried rice in Thailand can be vary by the protien used in the dish, be it chicken, beef, meet, seafood, etc. We do have some crazy kind of protien on the dish and yet it's still considered fried rice. Salted fish for example. Also try adding some more veggie. We use something call 'Pak Khana' here all the time. Chinese Brocoli is a good alternative I think. And toppings. Here we could ask for something extra on the fried rice (people here do customized dishes all the time). One thing I love to add is Thai-style omlette, which is basically deep-fried beaten eggs. Thai-style omlette can be even customized further, try putting some ground pork in the beaten and it will be called 'Kai Jiao Moo Sub'. Sunny side up is another popular topping. Of course if you order any of these here in Thailand you'd be charged extra for the topping. PS. In Thailand we have a special kind of fried rice called 'American Fried Rice' said to be served to American soliders stationed in Thailand during WW2 or something. You might find it interesting :-).
awesome! Love the Thai themes. Could you consider a Thai Basil Garlic Chili type tutorial??? Along with curry and pad-thai, that's a staple of american-thai restaurants. my fav!
As an American, I don't like the mushy texture oyster sauce gives to fried rice. I understand it's very popular in many styles of fried rice. I just don't like how it makes the rice somewhat soggy. Just a personal preference.
You can use freshly cooked rice to make fried rice. Just make it with 75% of the amount of water you normally would use. This keeps it from being mushy but also keeps it from staying in a block like how it would if you refrigerated it.
Give the gift of great coffee at www.drinktrade.com/farmer
Jason, my wife is a talented chef and tries out all kinds of recipes she finds online. Most of the time she wonders whether the person who posted the recipe even tried it a single time. In stark contrast, EVERYTHING she's cooked based on your channel has turned out just as expected, that is to say, excellent! The reason why is obvious: you put so much research and care into these videos, and the results are not only practical, but highly interesting to watch. Thank you!
Thank you, brother! Great to see you again! Tell your old lady I say what's up!
My experience is the same. Every single time it turns out just like i hoped . If jason says it tastes just like the restaurant, boy he isn't kidding.
Jason , you are a very good teacher. I love how you have explained to someone like me who doesn’t know how to make a good fry rice . Thank you brother!!!❤❤👍👍
As a Thai who enjoys food content especially the fried rice, I FINALLY FOUND SOMEONE (who's not Thai) who cooked Thai fried rice correctly as we have in Thailand. Thank you so much for sharing this recipe for everyone.
A lot of people in Thailand still prefer Jasmine rice for their fried rice and what we do here is put it in the fridge or leave it overnight so it hardens and does not break apart easily. There is a phrase in Thai that the best fried rice is made with leftover rice. You can get good fried rice with not a lot of broken rice grains but still the wonderful flavor and aroma of jasmine rice
I been working at Thai restaurants for 12 years, after watched your video I have to say “nailed it”
I think it would be more Thai if Jason add "Prik nam pla" instead of chili flakes. I never see Thai people eat "Khao Pad" with chili flakes before. Anyway, the fried rice look yummy though. 😊
@@pranpriyak.7011 yea
I’ve never seen any restaurants or street venders in Thailand served it with chili flakes either. But I did at home 😂 especially when my mom made it too salty but I still need some kicks of spiciness.
ผมกินข้าวผัดกับพริกป่นตลอด กินมาตั้งแต่เด็ก ที่บ้านก็กินกับพริกป่น แถวบ้านก็กินกับพริกป่น เพิ่งรู้ตอนโตว่ามีคนกินกับพริกน้ำปลา
@@ntntnt48 จริงอ่ะ บ้านคุณอยู่ที่ไหนหรอ เราว่าก็คงกินได้กับทุกอย่างที่ชอบนั่นแหล่ะมั้ง แต่เราไม่เคยเห็นใครกินข้าวผัดกับพริกป่นเลย อาจจะเหยาะพริกไทย อยากเผ็ดเพิ่มรสก็พริกน้ำปลา คุณลองกินกับพริกน้ำปลาดูสิ อร่อยนะ 😊
@@pranpriyak.7011 โคราช 555
As an authentic Thai from Thailand, just want to exchange with you for some things. First, Sao Hai rice is a kind of "Division 2" rice below the Jasmine rice because of its hardness (opposite with softness in Jasmine) but that hardness goes well with fried rice so it's popular with this kind of dish. Second, we usually not use fish sauce in fried rice because fried rice is basically a Chinese heritage dish, which do not need pungent smell of fish sauce, we usually use only green cap Golden Mountain as only salty ingredient in this dish (salt is sometimes too sharp in this situation, MSG is another story), also the Thai fried rice is usually not a spicy dish (unless we do a specialty fried rice like Shrimp Tom Yam fried rice or Holy basil fried rice), so we do not eat it with chili flake / powder. If we want to add spiciness, we use chili in fish sauce for it. But for the rest of your instruction is very spot on, thanks for this great clip.
many do use fish sauce though. especially with my frequent go to spot from 30+ years ago.
"Authentic Thai from Thailand" Huh? What? Lmao.
อะไรคือ Holy basil fried rice
@@akilcs1880ข้าวผัดกะเพราไง มีนะ ที่ไม่ใช่ข้าวราดอะ
@akilcs1880 ข้าวผัดกระเพราแบบคลุกไงครับ
Jason, another master class!!! We love you here in our household and appreciate your excellent videos. WTF don't you have a million subscribers?? Have a great Holiday season, buddy.
Thank you so much, David! It’s so nice to see you again! I sincerely appreciate your generosity. And I hope you have a Merry Christmas!
This guy is a real deal. I opened a small cooked to order shop in Thailand and what he said are spot on. Thank you for having this much passion for Thai food. Keep it up man
One of the best cooking channels on YT, everything I've made with your recipes comes out amazing!
He’s so underrated
Yeah, Jason is one of my favorites too. He's no nonsense, incredibly detailed, and explains WHY things are done in the way he does them.
Thank y'all!
Finally. Someone made a fried rice video without forcing the recipe to have day-old rice. 😂 My family makes fried rice 90% of the time with fresh fried rice. We make egg fried rice, Filipino garlic fried rice and ground beef fried rice all the time. It comes separate and never sticky or mushy. I will try your Thai fried rice recipe. Looks amazing!
Right? I'm Asian n always use fresh rice to do fried rice but only ข้าวสาวไห้ n ข้าวหอมมะลิเก่า
As a cook and manager of multiple family Thai restaurants, you did great. Big points to using “cooled” rice and not pouring the sauce onto the rice.
Busy restaurants usually don’t have the luxury of fridges for day old rice so we usually have to chill down rice from the warmer in bulk same day.
Most people I watch and teach make the mistake of pouring sauce in center all the time. It makes so much of a difference rimming the sauce around before it gets absorbed into the rice to take out that raw salty bite and smooth it out.
Hey. Spot on about the Thai seasoning sauce. By the way, Golden Mountain is a brand that makes multiple products, including a multitude of soy sauces. What you want is the seasoning sauce known in Thailand as the “green cap” sauce.. look for the green cap on the bottle!
You deserve all the blessings and success you've got coming your way. Everything you do is such high quality. Thank you
Thank you for watching! I'm glad you like the videos!
When you said, “steam” over pot-cooking, you got my vote. This is one legit cooking channel that shows research and not only pushing to us what you personally prefer a.k.a the only thing you know.
as thai living in Thailand, your trick and methods are truly accurated. better than many usual vendors in Thailand.
The fact that I just ate Thai Fried Rice and I saw this video pop up the moment I got home is crazy-
Happy Holidays!
Love it!
Thank you, Ben! It's so nice to see you again!
I sincerely appreciate your generosity!
We Thai don't actually eat it with chili flakes, but instead we added more flavour with 'Prik Nam Pla' (Sliced bird eye chili fermented with fish sauce) is more common. Just a little umami kick for your bites of fried rice. There are variant version of Prik nam pla, it could be added more ingredient like garlic or shallot too!
บ้านเราใส่นะ บางทีก็ใส่ไปตอนผัดเลย
Don’t forget about a squeeze of lime over the fried rice and … fresh cucumber!
Simply Awesome as always.... No other channel comes close to your detailed explanation...
Oh wow thank you for the explanation on the rice! I typically keep Jasmine rice on hand and was always frustrated that my fried rice tended to be more clumpy and fall apart more thank I like regardless of my technique and your explanation describes *exactly* what it would do to me!
Your thorough research and analysis of restaurant recipes is needed in the area of making Sarku chicken teriyaki at home, man! Your videos are the only copycat recipes I remotely trust. You’re awesome and I love what you do for home cooking!
Thank you! I sincerely appreciate your kind words!
As an American-born-Thai, I had the very typical experience of growing up as a restaurant kid. My parents were owners of our town’s best Thai restaurant(big college town btw) for for 22 years. I could tell an incredible research went into this because you truly hit every nail on the head!! Btw, if you can get Pantai, Mega Chef, or Healthy Boy Brand’s gold label fish sauce, I highly recommend those over Tiparos and Squid brand. Most Thai restaurants use the latter two bc they’re cheapest lol.
Hey, thanks man! I sincerely appreciate the kind words.
On a side note: what was the name of your parent’s restaurant? And what was their best dish (in your opinion)? I’d love to hear a bit about your family’s restaurant. I have a lot of respect for family-owned restaurants. My best friend’s family was a restaurant family. That’s where I learned most of the basic stuff I share on this channel.
I love you Jason! I can't say it enough that your channel is the best we have❤
Thank you! It's so nice to see you again!
I agree you rock
Loved the tips on steaming the rice.... Great video as always!
Thank you, Ben!
6:58 About Maggi, households in Thailand are basically divided into two camps, "yellow cap" Maggi households and "green cap" Golden Mountain households. So, using Maggi or Golden Mountain is just mostly about what you grew up with in your house. (I grew up in a Maggi household, so whenever I eat at a friend's house, their Golden Mountain tastes a bit weird for me.)
Ha! That's amazing!
Which one would you say is more popular?
@@farmageddon I'd say Golden Mountain is more popular probably because it's a Thai brand (whereas Maggi is a Swiss brand owned by Nestlé), but the split is about 60/40 if I'd have to guess.
I was literally going to say I thought the ratio was 60/40 in favor of Green Mountain. But I didn't want to influence what you were going to say. That's exactly the ratio I've encountered asking around to all the Thai people I know.
Thank you so much for the info! Very cool to know!
Ooooooooo, finally !!!! I wait like a lost puppy for weeks at the window until your next video posts ❤ thank you and happy holidays
Thank you for your support! I sincerely appreciate you.
Hello, Thai person here!
Ideally , Thai fried rice need to be dry. So. You can use remaining rice from previous meal
You can put rice in fridge is one way another.
I just love your content. Great delivery of knowledge.
Thank you! I sincerely appreciate you!
My spouse loves fried rice. Looking forward to try this recipe.
My arteries quivered when you started making Thai food. These recipes are amazing, dead on, perfect. I live in the middle of nowhere so I order everything from "the city" and make it all here at home since finding a good place to eat out is more expensive than ever (at least in my area!). I can't WAIT for you make some curries. Are you gonna do a coconut curry? Would you please please please do curries?
100% will be doing curries in the future!
Hot Thai kitchen has an excellent authentic green curry video. She also details the best brands of ingredients on her website. Highly recommend.
Great way to start my day with my favorite youtube channel can't wait for the next one keep those Great recipes coming 😀
Thank you!
Keep it coming
Welcome back jason! You always make My day! Happy holidays 🎄 ❤️ 😊😊😊😊
Jasmine rice is perfect to make jasmine fried rice just put it in the fridge before cooking and the fried rice will be perfect(in Thailand, Thai people usually make fried rice from left over rice from the dinner so that’s why it mostly cook freeze and it will be perfect)
Normally Thais dont eat chilli flakes with fried rice. but most of your vdo is correct and this is great vdo .
I have been dying for another video. Thank you so much for sharing, Jason! I have a new recipe to try. :3 Happy holidays!
Loooove golden mountain! Love your videos Jason ❤ always a good day when you upload
Thank you!
Thanks for another great and informative video, keep up the amazing work Jason.
Thank you!
The first time I cooked with fish sauce - oh damn! It was so bad and I couldnt believe I was even gonna try using it. But once I did, I realized how good it helped the taste of my food. Definitely a unique and great ingredient.
Yeah, it smells so bad. But the flavor it adds is next-level.
Further suggestions
Healthy boy oyster sauce at the end of cooking gives dark flavor and sweetness
Thai chili or sambal oelek helps flavor as well
Just in time for the holidays, thank you
Well done Jason. Attention to detail as usual. You consistently execute time management, method and technique. Your Pro tips are on point. Cheers!🍻
Yet another banger from Jason. Awesome!
Woah, belated new years gift from youtube (I guess)! I didn't catch this two weeks ago, but I am thankful for it today! Have a great New Year Jason!
It looks so authentic!!! Well done !
One of my favorite cooking channels! Great job Jason!
Wow, this looks amazing! 🤩 I’m definitely going to try making Thai fried rice at home using these secrets. It’s such a great way to bring the authentic flavors of takeout right into our kitchens! Thanks for sharing these tips. Can’t wait to impress my friends with this dish!
Hey Jason Farmer!, aah today's breakfast; Fried Rice.🍚 😋
Merry Christmas 🌲and Happy New Year! 🍾
Always appreciate the videos thanks
Making this tonight and will report back on how it goes. Incredibly confident this will be another hit!
You truly are the best, love this channel!
Thank you!
Love you brother, another masterclass
Merry Christmas and a happy new year to you and yours
Thank you! And Merry Christmas to you too!
Hi Jason. You planning on doing more Chinese Takeout? I just remembered those little sugary donuts and the skewered meat things. Not sure if they have them where you are, but both are good. 😂
Edit: The donuts I found out are ridiculously easy. 😅 Apparently biscuit dough before baking just fried and dipped in sugar.
Thanks, Jason for this recipe, It will be the dish with a chicken stir fry. Fun to follow you.
Thank you!
Always love your ultra-comprehensive content. You know all those sauces at the Asian food stores... I get so overwhelmed how there are just long aisles of just sauces, aisles of oils, aisles of noodles, etc. The eastern culinary world is probably equal or even more complex than the western one.
Yummy Jase! I love thai food! Saving this recipe❤. Merry Christmas!!!
Merry Christmas to you and your family, Angie! And I hope y'all have a happy new year!
Normally, the fried rice I eat doesn't have onions, but when I saw the fried rice, it looked colorful and delicious.
the BEST cooking channel EVER!!!
You nailed it!🎉❤
I am thai and I would say your dish is legit 💕
Uncanny. I was thinking about you yesterday and was wondering, "Man. Been awhile since I saw Jason and another asian dish from him that I can make. I wonder if he will post this Saturday?" low and I was right wow. THe dish look very tasty. Cant wait to try it out. Also Koodoes for helping out showing different methods on how to cook the rice. The Steaming part was an eye opener for me.
Also I say once again, I wait patiently for when you make your version of Chinese boneless spare ribs. :). I kind of hope you will refurance me in that video by saying, "That one guy in the comments that never left me along for Chinese boneless spare ribs. This one is for you!" lol jk
100% will do the ribs. Probably in the new year. I'm going to have to do a bunch of research on that dish because I don't think I've ever made it before.
@@farmageddon I believe you. I'm just playing with you :)
Really great, highly detail, accurate video. As a Thai, I'm approved!
Thank you!
That was great, cheers! That'll probably be the first thing I cook after Xmas.
Well done on the rice technique
Cheers for this 🫡
Some fresh Thai chiles and Thai basil at the end is awesome.
Glad i subbed to this channel when i first found it, your videos are so good.
Thai yellow curry next?
I am glad you keen on cooking rice. Impressive. About Jasmine white rice, there are three kinds of the same product: 4 months old, 6 months and 12 months old. The first one is the best quality with its fragrant and slightly sticky. The brands of Thailand's rice products can be varies in your country. By looking at your video, I can tell you use Jasmine white rice but I am not sure if it comes from Thailand. If you want to cook rice for fried rice the proportion of rice and water should be 1 : 1.3 . For Thai style cooking , we do not marinate chicken or meat products with baking soda and corn starch or anything else, but it is not wrong if you do it Chinese style. As a chef myself, I stir fry cut chicken thighs with garlic. I use fish sauce, soy sauce, black soy sauce and sugar. For the classic Thai fried rice, we add tomatoes, Chinese collard green. The top up is not chilly fakes, but white pepper powder and coriander leaves. And the condiment is composed of red and green chili, red onions, garlic, fish sauce and lemon juice. Hmm, Thai food is the most difficult thing to make.
Your friend told is correct Sao Hai long grain rice is the best for fried rice.
For the good fried rice you have to use old rice because it wouldn't become sticky and the pan is important too, you used a pan like iron wok that's correct.
Hello friend, glad you like our recipe, and it's not wrong or what if you still like it.
But we don't fry shallot with fried rice. 😅
We fry with garlic first for fragrance in the oil then cook.
as a Thai person, this video do it right
Thank you!
Absolutely Fantastic ❤😊Thank You So Much ✅👍
As a Thai u nailed it!
Good instructions, thank you
You are my spirit animal, dude! 🤩👍
The secret to good fish sauce is the protein content; more protein more better. I really like Red Boat as its got decent quality and is pretty widely available outside of Asian markets.
Don't sleep on the Rice Blend for fried rice. I started doing it when Jason mentioned it in a prior rice video and its the only rice I make anymore. Not only do you get more structure and chew to your rice but your eating it for something like half the price of Jasmin on its own. 100% would recommend.
I agree with you with one small caveat.
Red Boat is by far the best fish sauce. There's really no comparison. But when you use it to make a stir-fry dish, the final taste is indistinguishable from a cheaper brand like Squid or Tiparos. So I really like using Red Boat in dishes where the fish sauce isn't heated that much. For things like seasoning a soup or as a dipping sauce. So I use Red Boat for stuff like that because that's where its quality really shines. But for stir-fries, or something where it's heated a lot, I just use the cheap stuff. Much more economical that way.
But yeah, you're right. Red Boat is just amazing. The quality is so much better than literally every other fish sauce I've tried.
@@farmageddon entirely fair, in a lot of ways its like wine being used for a sauce: it doesn't need to be terribly nuanced if its one of many contributing flavors.
Great work and thanks for taking the time to respond to these comments. 10/10 content as usual.
ขอบคุณที่นำเสนออาหารไทย แบง่ายครับคุณค่าอาหาร
Please make a video on how to make wonton soup but the way fast food Chinese restaurants do looks like water and green onions but tastes soooooo good
I have a wonton soup video in my library. Check it out and see if that's what you're looking for. If it's not, drop me another comment and I'll look into it!
@ I’ve watched it but I bought the exact chicken powder you mentioned but it’s cloudy in the video and when I made it take it to me looks clear as water I’m in Canada though
As a thai i go with green cap golden Mt. seasoning sauce over maggie maggie are best for dipping
Fish sauce (nam pla) is EVERYTHING. You can use it in anything that needs salt, even in non-Thai dishes. Like if you're doing Chinese take out fried rice, nam pla will elevate the dish further.
Great video as always. I’ve been using the steaming the rice method and it’s been working great. Much better than in a pot. Sometimes it is hard to estimate the rice volume when using more or less than a standard measuring cup. Do you recommend any gram(rice)/mL(water) ratio for your steaming method?
Yeah, I typically do equal ratios - so for 180 grams of rice, I use 180 ml of water.
As a Thai, it looks do good🤤
I'm curious about the wok you are using, seems the perfect size for a normal kitchen.
Hello! I put a link to the wok I'm using in the video description!
For 100% jasmine rice fried rice try using what we called "old jasmin rice" or ข้าวหอมมะลิเก่า it won't be that delicate but they hold up to the heat very good and the fragrance is pretty much the same. Dunno if you can get it in the US but it's common in Thailand.
Thank you! That's great information!
Thai here: You can get by just Jasmine rice but it's need to be day old rice(in fridge ofc). I only cooked with rice cooker with 1:1 (rice/water) ration but sometimes if it's "new rice" or it's come out softer than you're needed, just reduce water down next time, no need to panic.
You're correct about Soy sauce, "light soy sauce" are different from each country, If you're looking for authentic favor of that country, better use brand that're from said country.
For seasoning soy sauce, Thai mostly use Golden mountain(phu khao thong/ภูเขาทอง) or Maggi.
For White pepper, Thai're mostly use "White pepper" for Pepper and called it just "Pepper/Prik Thai(พริกไทย)" , so if your thai recipe called for pepper you can assume it's White pepper. for most Thai recipe I knew If it use Black pepper Thai'll called prik thai dam(พริกไทยดำ)/black pepper
Thai also eat Fried rice(and many of thai dish that sell at tam sung) with prik nam pla/nam pla prik(it's depend on area lol) but roughtly the same, it's fish sauce with chili(bird eye/spur chilli) some place will season with some sugar and added some garlic/shallot.
Looks delicious at 4:30 in the morning 🤙
great video! making basil fried rice and some satay today, trying to track down that healthy boy soy sauce...although not as popular, pad woon sen or teriyaki chicken from Sarku (free samples at the mall food court!), but a good big mac/in n out/raising cane's sauce video would do numbers!
Love your vids
What's up, bro! I was actually looking y'all up the other day. Haven't seen a new video in a bit! I hope you're well!
Dang! Good fried rice. Deep information .
As a Thai. This is a Certified Thai Classic
I approved of this Fried rice 👍
Sao hai has an image of being inferior to Hom Mali (Jasmine), so of course we keep it to ourselves lol. If you can't find Sao Hai rice, try using old Jasmine rice where it has been kept for a longer time before it's milled. It will be less sticky and more suitable for doing fried rice. I haven't tried the ones you mentioned in the video so I don't know what is better though.
One more thing you might want to try is to experiment on the protien. Fried rice in Thailand can be vary by the protien used in the dish, be it chicken, beef, meet, seafood, etc. We do have some crazy kind of protien on the dish and yet it's still considered fried rice. Salted fish for example.
Also try adding some more veggie. We use something call 'Pak Khana' here all the time. Chinese Brocoli is a good alternative I think.
And toppings. Here we could ask for something extra on the fried rice (people here do customized dishes all the time). One thing I love to add is Thai-style omlette, which is basically deep-fried beaten eggs. Thai-style omlette can be even customized further, try putting some ground pork in the beaten and it will be called 'Kai Jiao Moo Sub'. Sunny side up is another popular topping. Of course if you order any of these here in Thailand you'd be charged extra for the topping.
PS. In Thailand we have a special kind of fried rice called 'American Fried Rice' said to be served to American soliders stationed in Thailand during WW2 or something. You might find it interesting :-).
awesome! Love the Thai themes. Could you consider a Thai Basil Garlic Chili type tutorial??? Along with curry and pad-thai, that's a staple of american-thai restaurants. my fav!
Thank you!
I have a Pad Thai tutorial in my video library!
man he did it AGAIN
Hi iam you new subscriber from Indonesian ❤❤
Hello! Thanks for watching!
You should try Thai Railway Fried rice. Absolutely banger ❤
i use maggi sauce in almost everything. its so magical
As a Thai i recommend you to add an oyster sauce, it is very most common sauce in Thai food.
As an American, I don't like the mushy texture oyster sauce gives to fried rice. I understand it's very popular in many styles of fried rice. I just don't like how it makes the rice somewhat soggy. Just a personal preference.
You can use freshly cooked rice to make fried rice. Just make it with 75% of the amount of water you normally would use. This keeps it from being mushy but also keeps it from staying in a block like how it would if you refrigerated it.
will you do a video for pork gyoza please?
Take Thai citizen for Jason, I'm approved