Made this last night, it was amazing, will be a regular in my rotation. "Weeknighting" is currently my favorite running series on cooking UA-cam. Turns out most night are weeknights.
I like how you encourage people to use different ingredients for the dish. Fried rice is a dish i make to get rid of leftovers, so it's basically different each time i make it.
I never even considered freezing cooked rice for use in a stir fry later. This seems genius and definitely changes the weeknight game for me. Thank you!
not only is this something i would actually make, it's basically something i already do make all the time :) a quick tip, you can skip buying the rice prepackaged and simply freeze your own rice. i make a few cups of rice regularly then chuck individual portions in deli containers in the freezer. i also sometimes toss in a tablespoon of oelek sambal in my "stir fry sauce" if i wanna be a spicy boy. great recipe!
Yeah I don't see the point of buying frozen rice. Just make a shit ton of rice and freeze some. I also like to use sriracha as my sauce instead of his mixture. Give me all the spice.
It has been said before, but I will say it again--you are my favorite cooking UA-camr. I love your aesthetic--your kitchen is so clean and uncluttered, which makes it so much easier to simply focus on your cooking methods. Can't wait to try this recipe with my crazy green bean and zucchini harvest!
About the ginger. I used my garlic press and it works perfectly! Discovered this a few weeks ago (out of lazyness). Most fibres stay in the press. Just watch out for a juice spurt. Juicy, fresh ginger is necessary. This discovery has augmented the amount of ginger that we use immensely.
Mr. Lagerstrom, you are on to something with this "Weeknighting" series. My wife and I were watching this one and she told me, "Every single one of his week night recipes, I want to make". Keep up the awesome work!
Released 2 hours ago and already there's over 101 comments? Bri you are building a community my friend Also thanks for helping me get into bread making, I was able to make my elderly grandmother a fresh baguette, and that's an experience I don't think we could have shared without people like you on this app, thank you
Made this tonight. So good! I make stir fry often, but I followed your instructions, cleaned put the fridge and freezer and had at it. Delicious! 10/10
I live in Japan and ear fried rice often. I really love it. I think your version is so interesting - a quirky combination of Chinese and Japanese flavors… with some American notes. Nice job. I will try it the next time I make fried rice.
Dude im binge watching your videos. I love your vibe! I've completed my cullinary education a little while ago but been out of the industry and these videos managed to spark something in me so thank you for the motivation. I wish you the best.
WEEKNIGHTING!! Yes Brian. I have not seen this idea on any other youtube channel!! This your thing. Run with this. Love the music for the intro. Love the fridge clean out idea!! Can't wait to see your subscribers boom!! you deserve it. I can tell you work hard on these recipes
I don't really ever peel my ginger, either. I also keep it frozen and grate it directly into whatever I'm cooking. It grates in as a powder and warms up instantly in the pan/wok. That's a trick I learned from Michael Smith wayyyyy back when Chef at Home was on The Food Network, and I've done it ever since. I'm actually planning on making fried rice tonight for dinner, and I'm gonna be adding some oyster sauce for sure. That'll give it a nice umami boost. Thanks for the tip!
I gave this a try tonight; easy to put together and I used what I had like you recommended. Had leftover rice, not frozen. Wasn't perfect (I undercooked the veg) but probably the best fried rice I've made. Have leftovers for lunch tomorrow too.
I made this tonight for my parents. I’ve been watching your videos for a few weeks, and this was the first one I’ve tried to make myself. My dad doesn’t really like Chinese food, hates peas and rice isn’t his favorite. He had three servings of this rice! Mom had two servings. Lol. Thanks for an easy to follow recipe and one I can change up to include whatever vegetables I happen to have on hand. I’ll be adding shrimp the next time I make this!
Bri... I appreciate your take on this... I've watched several cooking shows / channels... But I love the fact that you make it basic... Cost effective... And not stupidly over the top... I pride myself on making meals for two for less than $5 a meal... And honestly I usually do it for less than $2
I think the "authentic" fried rice thing has been done and debated to death. I think this recipe looks great and I like that you encourage folks to try different things.
Good overall recipe/method, a few things I'd note: - surprised to see no onion or shallot - this could easily be a one pan meal, if you push the protein and veggies to the side of the pan after they're done cooking. The rice does not get as crispy, but reduces cleaning
Your videos are so high quality Ill wager youll be at 1m subs by the end of next year. Thanks for the inspiration, keep it high quality. And dont be afraid to take some sponsors for them big boy bucks!
Another useful one, Bri! Not my lane, but honestly I think the only "inauthentic" things here are not doing it in a wok and using frozen rice (what?). Everything else, especially cooking the components separately, is pretty spot-on. You even eat it with a spoon!
By the by, for those who want a slightly more interesting meat, try marinating your cut up meat in a pinch of salt, 1/2 tsp of white pepper, a "squize" of sweet thai soy sauce, and a tsp of corn starch. If you use steak, add a 1/4 tsp of baking soda.
I make fried rice often for weekday dinner usually using weekend leftovers. Tonite’s version is pineapple, shrimp and bbq pork from weekend tempura and al pastor respectfully. I love the aluminum foil hack on getting veg to cook quicker. Very happy to have found your channel. Making bread today using a poolish!
Rad video Bri, i like this for two reasons, weeknight quickness and inspiration to raid the produce drawer/frozen veggie drawer. wanted to see how particularly how you did the sauce and aromatics, respect, this is why i’m here brah, keep up the awesome content
Wife and I enjoy any variety of weeknight fried rice. I think we have as much fun concocting or trying out new stir fry sauces / pastes as choosing the medley of veg & protein. Each batch we make is a little different and has its own character. Our hack for flavoring these days is using those frozen cubes of ginger, garlic, herbs. They pack a lot of flavor and we rarely break out the grater lately
fun fact: "baby carrots" arent actually baby or young carrots at all. they're merely regular carrots deemed "ugly" for the grocery store widdled down cut into that consumer appealing shape.
Of course, they cost more for their uniformity. I buy regular carrots and scrub them well, leaving the peel on. Paring off such thin skin makes no sense to me anymore.
That is true of most "baby" carrots today. There are some specialty carrots that are true baby carrots, but I don't know if you would ever find them in a regular grocery store.
Seriously love the new “Weeknights” series. I suspect this is directly related to my vote to do more of this shizz, so I’ll patiently wait for my royalties. In the meantime, I’ll comment and “thumbs up”…
Great video :) What I really like about your videos is that I get to learn a good kitchen trick or something very new in EVERY SINGLE VIDEO :) You are brilliant and I really love watching your videos since I discovered your channel a few weeks ago. Thanks for the inspiration!! :)
Very interesting approach... Also, first time I hear about frozen rice. Peeling ginger goes quick with a spoon. Though, grating it that fine and cooking it, I can see why you won't taste the skin. Personally I use an electric kettle, water and a bowl to cook Broccoli. I pour the hot water into the bowl with Broccoli and let it sit 3-5 minutes, depending how soft I want it to be...
The big takeaway for me is the knowledge that frozen rice exists. Since I always just make as much rice as I need, I never have any left for fried rice. Will definitely give this a shot.
Next time you get takeout, order extra rice. It's cheap and if you stick it in the fridge overnight it dries up really well for fried rice the next day, plus it's the exact same rice that the restaurant is using for their fried rice.
If you're making rice, MAKE MORE and freeze the extra in 2 cup plastic bags. I make 10 cups at a time, and I'm only cooking for 2 people. It takes just as much time to make the extra (except for the packaging to freeze) and I always have the rice available for soups, fried rice, side dishes, etc. I do this with lots of foods like Chili, 15 Bean Soups, Split Pea and ham soup. If you're cooking...Cook!
Actually only southern style fried rice would stress so much on using dry rice. Most early Chinese food places were opened by Cantonese Chinese, who are southern Chinese. Northern fried rice use freshly cooked rice and the end product has much more moisture than the style you're probably used to. And remember, fried rice is not a dish, it is a cooking method. It is called stir fried rice in Chinese, if you stir fry rice with oil, it is fried rice. The most common northern household fried rice don't even has eggs. We just put some chopped carrots and diced onions in it. That being said, if you want that fluffy texture but you don't have stale rice, you can steam your rice instead of cooking it soaked in water. Steamed rice is the preferred substitute for stale rice for Chinese chefs.
So now we can't go to PF Changs anymore because my husband made your fried rice last night on our Blackstone griddle and it was seriously amazing! We both agreed it was as good as a restaurants if not better and our daughter who is Chinese gave it a 10+ rating. Thanks for another great recipe! Can you share a Lo Mein recipe sometime?
This looks awesome but having recently bought an air fryer I'm hooked on what I can and can't do with that thing - and so far, there's a lot more I can do than I can't - so I'll put this recipe in my "backlog" for future use. :)
I like it! I already do fried rice at home but your tips are wonderful and that frozen rice! I love it. I am a total rice snob but you nailed it with that trick.
I haven't seen frozen rice in my grocery store, but I'll definitely cook some up myself for an easy weeknight meal later. I actually just fried up some mushrooms for dinner but didn't salt them - really would've helped if I saw this first! I have all the ingredients for this, including some veggies on the edge of being boring, so I will definitely use this recipe!
This is actually very authentic Chinese fried rice, wow. I like the videos of pastas and salads also. It is so amazing that I can make it in the kitchen now.
Uncle Roger would probably have a lot to say about this...but it honestly looks absolutely amazing. Can't wait to try it at home. As always another great video.
@@BrianLagerstrom Oh, I'm addicted to your channel. I'm not even close to being through all of them and I'm absolutely blown away. When are you going to come out with a cook book? I need one!!
I’d definitely make this, although I have to watch my carbs, so it might just be a bowl of veggies and protein. The “weeknighting” thing is something that lots of us can relate to. Great concept. Thanks, Bri.
I usually make this without garlic (allergic and not liking it all) with dome frozen or fresh like courgettes with leftover rice, I dump all fried components in a bowl too as I go along. I particularly like your channel because you use grams I don't understand cups. and you use Celsius too, I make it in a carbon steel pan, no mayo or sriracha it has garlic. looks good. it would be great with just cabbage rice eggs and chicken. thanks
I like the recipe and think it's a great pointer to put all these things in a bowl and cook them separate. I think it would be a good technique for a lot stir fried type dishes at home (Chow Mei Fun is a good one)
@@BrianLagerstrom Absolutely, you always jam out some fun videos with great ideas that are easily followed and more than anything, you helped me foray a lot more into baking than I ever had been when previously bread intimidated me. Cheers friend!
Heck yes. I started making fried rice at home after watching Chef Jet videos. BTW, congrats on acquiring sponsorship, I've noticed that they're pretty regular now.
This is awesome. I'm always worried about things sitting in the fridge too long and getting a food poisoning. For how long do you keep frozen rice in the fridge?
This is the first fried rice video I've seen that features a white chef/cook doing the taste test shot with a spoon instead of a fork. FINALLY, SOMEONE WITH SOME SENSE
I make something like this with left over rice but my rice is always mushy--I add it with the veggies and I think I over-crowd the pan. So your method is going to solve my problem. I first met the unnaturally pink pickled ginger back in the late 80s when I as the dinner line cook at a country club... and I've loved it ever since. Thanks, again.
Another rice hack is to buy the sachets or plastic tubs with a clear seal of microwaveable rice. Stir fries perfectly... It even offers frying as an alternative to microwaving on the packages.
My family and i blend ginger and garlic together and pour hot oil on them and put it in the fridge, you can use this next time whenever you want to make any asian cooking 👍 . My ratio for garlic and ginger would be 3:1 ginger the size of your thumb, but there's no fixed ratio cause if you like ginger, you can add more.
Have you tried making bokkeumbap? It is the South Korean version of fried rice and is way easier and tastes really good. You can press the rice down on the pan and get really delicious caramelized rice called 'nurungji'.
Made this last night, it was amazing, will be a regular in my rotation. "Weeknighting" is currently my favorite running series on cooking UA-cam. Turns out most night are weeknights.
Haha thanks for trying Caleb!
I like how you encourage people to use different ingredients for the dish. Fried rice is a dish i make to get rid of leftovers, so it's basically different each time i make it.
Thank you for watching miggu
As a former cook/chef this channel has inspired me to start cooking at home again. Thanks Bri
Truth!! I just left the industry after 27 years, and this channel has me cooking at home again!!
Same. He reignites that spark that made me love cooking in the first place.
I never even considered freezing cooked rice for use in a stir fry later. This seems genius and definitely changes the weeknight game for me. Thank you!
Thanks for watching
Use it for lots of other dishes as well.
not only is this something i would actually make, it's basically something i already do make all the time :) a quick tip, you can skip buying the rice prepackaged and simply freeze your own rice. i make a few cups of rice regularly then chuck individual portions in deli containers in the freezer. i also sometimes toss in a tablespoon of oelek sambal in my "stir fry sauce" if i wanna be a spicy boy. great recipe!
Yeah I don't see the point of buying frozen rice. Just make a shit ton of rice and freeze some. I also like to use sriracha as my sauce instead of his mixture. Give me all the spice.
It's paid Promotion 😊
Can I just say that watching your videos makes me happy. I may never cook the recipe you're making, but I love watching you work.
Thanks Ryan!
It has been said before, but I will say it again--you are my favorite cooking UA-camr. I love your aesthetic--your kitchen is so clean and uncluttered, which makes it so much easier to simply focus on your cooking methods. Can't wait to try this recipe with my crazy green bean and zucchini harvest!
About the ginger. I used my garlic press and it works perfectly! Discovered this a few weeks ago (out of lazyness). Most fibres stay in the press. Just watch out for a juice spurt. Juicy, fresh ginger is necessary. This discovery has augmented the amount of ginger that we use immensely.
Mr. Lagerstrom, you are on to something with this "Weeknighting" series. My wife and I were watching this one and she told me, "Every single one of his week night recipes, I want to make". Keep up the awesome work!
Released 2 hours ago and already there's over 101 comments? Bri you are building a community my friend
Also thanks for helping me get into bread making, I was able to make my elderly grandmother a fresh baguette, and that's an experience I don't think we could have shared without people like you on this app, thank you
Thank you for watching and being apart of the community
Pumping out more content these days, I dig it. Always a banger.
Made this tonight. So good! I make stir fry often, but I followed your instructions, cleaned put the fridge and freezer and had at it. Delicious! 10/10
I've made this twice now, a couple different ingredient (veggies and proteins) and it is fantastic! Super easy fast meal. Thanks for a new favorite!
Awesome thanks for watching
I live in Japan and ear fried rice often. I really love it. I think your version is so interesting - a quirky combination of Chinese and Japanese flavors… with some American notes. Nice job. I will try it the next time I make fried rice.
Dude im binge watching your videos. I love your vibe! I've completed my cullinary education a little while ago but been out of the industry and these videos managed to spark something in me so thank you for the motivation. I wish you the best.
Looks great! Will make this week.
Love the the “Weeknighting” hope it’s a series.
YES Kewpie on fried rice, WE LOVE THIS SO MUCH!!!!!!!! love the tips in this video, its great for clearing out the fridge!
Thanks!
Thanks Sande!
Even though Brian admits this isn't authentic I still hope Uncle Roger reviews this video so Brian can get some more well-deserved subs
Thanks Greg. Uncle Rog will have a field day
@@BrianLagerstrom NO MSG???
No MSG always makes Uncle Roger say "foo yaw"!
There’s msg in the oyster flavored sauce
Pretty sure Uncle Roger would still say “No no no no, fried rice needs to be AUTHENTIC"
WEEKNIGHTING!! Yes Brian. I have not seen this idea on any other youtube channel!! This your thing. Run with this. Love the music for the intro. Love the fridge clean out idea!! Can't wait to see your subscribers boom!! you deserve it. I can tell you work hard on these recipes
I have cooked my way through almost all your recipes. This will be no exception. Thank you. Love the channel.
I absolutely LOVE the versatility mentioned throughout the video👏
I don't really ever peel my ginger, either. I also keep it frozen and grate it directly into whatever I'm cooking. It grates in as a powder and warms up instantly in the pan/wok. That's a trick I learned from Michael Smith wayyyyy back when Chef at Home was on The Food Network, and I've done it ever since.
I'm actually planning on making fried rice tonight for dinner, and I'm gonna be adding some oyster sauce for sure. That'll give it a nice umami boost. Thanks for the tip!
Good luck!
@@BrianLagerstrom it turned out great!
Seems perfect for the flat top (blackstone) the frozen rice shortcut was worth the watch time at the least
I gave this a try tonight; easy to put together and I used what I had like you recommended. Had leftover rice, not frozen. Wasn't perfect (I undercooked the veg) but probably the best fried rice I've made. Have leftovers for lunch tomorrow too.
I made this tonight for my parents. I’ve been watching your videos for a few weeks, and this was the first one I’ve tried to make myself. My dad doesn’t really like Chinese food, hates peas and rice isn’t his favorite. He had three servings of this rice! Mom had two servings. Lol. Thanks for an easy to follow recipe and one I can change up to include whatever vegetables I happen to have on hand. I’ll be adding shrimp the next time I make this!
Another winner here. Pantry clean out followed by clean plates!
This is one of the best cooking vlog on
You tube.You are a very good cook and
your food looks very good.
I love this combination of quick weeknight meals, bread, and more elaborate recipes.
Bri... I appreciate your take on this... I've watched several cooking shows / channels... But I love the fact that you make it basic... Cost effective... And not stupidly over the top...
I pride myself on making meals for two for less than $5 a meal... And honestly I usually do it for less than $2
I think the "authentic" fried rice thing has been done and debated to death. I think this recipe looks great and I like that you encourage folks to try different things.
Good overall recipe/method, a few things I'd note:
- surprised to see no onion or shallot
- this could easily be a one pan meal, if you push the protein and veggies to the side of the pan after they're done cooking. The rice does not get as crispy, but reduces cleaning
i agree onions are a must. they give off so much flavor.
I opted for green onions
@@BrianLagerstrom ....same here. Other onions are too strong. Scallions retain their fresh, mild taste when only briefly threatened with heat.
Your videos are so high quality Ill wager youll be at 1m subs by the end of next year.
Thanks for the inspiration, keep it high quality.
And dont be afraid to take some sponsors for them big boy bucks!
I was just watching your videos. Perfect timing for a new one
Another useful one, Bri! Not my lane, but honestly I think the only "inauthentic" things here are not doing it in a wok and using frozen rice (what?). Everything else, especially cooking the components separately, is pretty spot-on. You even eat it with a spoon!
Fried rice is supposed to be made with day old rice. It works better than freshly made rice.
By the by, for those who want a slightly more interesting meat, try marinating your cut up meat in a pinch of salt, 1/2 tsp of white pepper, a "squize" of sweet thai soy sauce, and a tsp of corn starch. If you use steak, add a 1/4 tsp of baking soda.
I make fried rice often for weekday dinner usually using weekend leftovers. Tonite’s version is pineapple, shrimp and bbq pork from weekend tempura and al pastor respectfully. I love the aluminum foil hack on getting veg to cook quicker. Very happy to have found your channel. Making bread today using a poolish!
Woah that sounds dope!
Hey Bri! You are my new favorite foodtuber. That looks really good!
Nice job! Love some fried rice. Every one always says day old rice. It just needs to be cold, not necessarily a day old.
Rad video Bri, i like this for two reasons, weeknight quickness and inspiration to raid the produce drawer/frozen veggie drawer. wanted to see how particularly how you did the sauce and aromatics, respect, this is why i’m here brah, keep up the awesome content
Thank you Daniel
I love a good fridge clean out meal! No food goes to waste!
The way you describe this one makes it perfect for me and antithetical to everything my SO thinks she likes to eat.
This has actually been a family staple for generations. We toss in any leftover with eggs, and stir-fry! Dinner is done!
Okay this looks freaking amazing. I'm putting this on my weekly list.
Wife and I enjoy any variety of weeknight fried rice. I think we have as much fun concocting or trying out new stir fry sauces / pastes as choosing the medley of veg & protein. Each batch we make is a little different and has its own character.
Our hack for flavoring these days is using those frozen cubes of ginger, garlic, herbs. They pack a lot of flavor and we rarely break out the grater lately
I almost always have day old rice ready for just this kind of meal plan!! Thanks again!!
fun fact: "baby carrots" arent actually baby or young carrots at all. they're merely regular carrots deemed "ugly" for the grocery store widdled down cut into that consumer appealing shape.
hahah its all about appealing.
Whittled.
Of course, they cost more for their uniformity. I buy regular carrots and scrub them well, leaving the peel on. Paring off such thin skin makes no sense to me anymore.
@@msr1116 Especially since that's where a lot of the nutrients are.
That is true of most "baby" carrots today. There are some specialty carrots that are true baby carrots, but I don't know if you would ever find them in a regular grocery store.
3:15 does the aluminum foil perform significantly differently than a lid?
That weeknight fridge cleanout is NECESSARY
Seriously love the new “Weeknights” series. I suspect this is directly related to my vote to do more of this shizz, so I’ll patiently wait for my royalties. In the meantime, I’ll comment and “thumbs up”…
probably my new favourite food channel ngl
What revolutionized my fried rice dishes is using the course side of a box grater!
Great video :) What I really like about your videos is that I get to learn a good kitchen trick or something very new in EVERY SINGLE VIDEO :) You are brilliant and I really love watching your videos since I discovered your channel a few weeks ago. Thanks for the inspiration!! :)
Love your videos. Your production quality is off the charts. Great episode again.
Made this for lunch. Didn’t have stale or frozen rice so whipped some up in rice cooker , cooled, and fried. Tasted yum.
great video! Always blown away by the quality of your content!
Thank you Andrew! That means ALOT
Nice, came home today craving this. Big success!. Thanks!
I've been doing weeknight fried rice for years it's a great refrigerator cleaner outer. Love the video.
Very interesting approach... Also, first time I hear about frozen rice.
Peeling ginger goes quick with a spoon. Though, grating it that fine and cooking it, I can see why you won't taste the skin. Personally I use an electric kettle, water and a bowl to cook Broccoli. I pour the hot water into the bowl with Broccoli and let it sit 3-5 minutes, depending how soft I want it to be...
The big takeaway for me is the knowledge that frozen rice exists. Since I always just make as much rice as I need, I never have any left for fried rice. Will definitely give this a shot.
Next time you get takeout, order extra rice. It's cheap and if you stick it in the fridge overnight it dries up really well for fried rice the next day, plus it's the exact same rice that the restaurant is using for their fried rice.
If you're making rice, MAKE MORE and freeze the extra in 2 cup plastic bags. I make 10 cups at a time, and I'm only cooking for 2 people. It takes just as much time to make the extra (except for the packaging to freeze) and I always have the rice available for soups, fried rice, side dishes, etc. I do this with lots of foods like Chili, 15 Bean Soups, Split Pea and ham soup. If you're cooking...Cook!
Actually only southern style fried rice would stress so much on using dry rice. Most early Chinese food places were opened by Cantonese Chinese, who are southern Chinese. Northern fried rice use freshly cooked rice and the end product has much more moisture than the style you're probably used to. And remember, fried rice is not a dish, it is a cooking method. It is called stir fried rice in Chinese, if you stir fry rice with oil, it is fried rice. The most common northern household fried rice don't even has eggs. We just put some chopped carrots and diced onions in it. That being said, if you want that fluffy texture but you don't have stale rice, you can steam your rice instead of cooking it soaked in water. Steamed rice is the preferred substitute for stale rice for Chinese chefs.
I tried this recipe yesterday and the results were fantastic!
Would make & will tomorrow, have almost everything already but the pickled ginger, nice touch.
Love this video and all the veggie protein options suggested!
So now we can't go to PF Changs anymore because my husband made your fried rice last night on our Blackstone griddle and it was seriously amazing! We both agreed it was as good as a restaurants if not better and our daughter who is Chinese gave it a 10+ rating. Thanks for another great recipe! Can you share a Lo Mein recipe sometime?
Lo mein going on the list! Thanks for trying
Uncle Roger would probably get a heart attack watching this, but this is just the best dish to clean out your fridge in one go. Keep it up!
as long as it tastes good it shouldn't even matter whether you make it authentic or not tbh
This looks awesome but having recently bought an air fryer I'm hooked on what I can and can't do with that thing - and so far, there's a lot more I can do than I can't - so I'll put this recipe in my "backlog" for future use. :)
Always good videos but the small deets and tips are the best like frozen rice! Or using bread crumbs fried for salads. Game changers!
👌😛🤙🏻🤙🏻😛👌😛😛😛😛👌👌👌👌👌👌
I like it! I already do fried rice at home but your tips are wonderful and that frozen rice! I love it. I am a total rice snob but you nailed it with that trick.
Yay!, thank you for the low key easy to make stuff! Definitely gonna give this a shot.
I haven't seen frozen rice in my grocery store, but I'll definitely cook some up myself for an easy weeknight meal later. I actually just fried up some mushrooms for dinner but didn't salt them - really would've helped if I saw this first! I have all the ingredients for this, including some veggies on the edge of being boring, so I will definitely use this recipe!
yes, ABSM..Always Be Salting Mushrooms.
Brian, so glad I found you recently. Videos are outstanding. Thank you for entertaining my world. Subbed 💕
This is actually very authentic Chinese fried rice, wow. I like the videos of pastas and salads also. It is so amazing that I can make it in the kitchen now.
Uncle Roger would probably have a lot to say about this...but it honestly looks absolutely amazing. Can't wait to try it at home. As always another great video.
Thanks for watching
@@BrianLagerstrom Oh, I'm addicted to your channel. I'm not even close to being through all of them and I'm absolutely blown away. When are you going to come out with a cook book? I need one!!
I’d definitely make this, although I have to watch my carbs, so it might just be a bowl of veggies and protein. The “weeknighting” thing is something that lots of us can relate to. Great concept. Thanks, Bri.
I usually make this without garlic (allergic and not liking it all) with dome frozen or fresh like courgettes with leftover rice, I dump all fried components in a bowl too as I go along. I particularly like your channel because you use grams I don't understand cups. and you use Celsius too, I make it in a carbon steel pan, no mayo or sriracha it has garlic. looks good. it would be great with just cabbage rice eggs and chicken. thanks
Love your work Brian, would really enjoy your take on Hibachi at Home! Keep up the great work!
Thanks for watching Drew!
@@BrianLagerstrom Always, My Friend! Just watched your General Tso’s recipe and will make it for My ‘rents!
Thank you for showing this dish, fry rice work better with warm rice.
I like the recipe and think it's a great pointer to put all these things in a bowl and cook them separate. I think it would be a good technique for a lot stir fried type dishes at home (Chow Mei Fun is a good one)
I love this channel. Bri we want a cookbook!!
I like mixing in garlic compound butter when I get to the rice frying.
Made this last night, it was a hit! Thank Bri!!!
Thanks Bri! This is great, keep up with this series.
Thanks for watching Henry
@@BrianLagerstrom Absolutely, you always jam out some fun videos with great ideas that are easily followed and more than anything, you helped me foray a lot more into baking than I ever had been when previously bread intimidated me. Cheers friend!
I am sooo happy I found your channel ❤
The foil over the sauteing veg is so validating for me, I've done that forever and always thought I was weird for it, but no longer!
Heck yes. I started making fried rice at home after watching Chef Jet videos. BTW, congrats on acquiring sponsorship, I've noticed that they're pretty regular now.
This is awesome. I'm always worried about things sitting in the fridge too long and getting a food poisoning. For how long do you keep frozen rice in the fridge?
This is the first fried rice video I've seen that features a white chef/cook doing the taste test shot with a spoon instead of a fork.
FINALLY, SOMEONE WITH SOME SENSE
I love this series!!!!
I make something like this with left over rice but my rice is always mushy--I add it with the veggies and I think I over-crowd the pan. So your method is going to solve my problem. I first met the unnaturally pink pickled ginger back in the late 80s when I as the dinner line cook at a country club... and I've loved it ever since. Thanks, again.
Thanks for watching Peg
Thank you Bri, love it!
We had so much extra brown basmati rice, so this was perfect. Definitely gonna be making this more often.
Can't wait for Uncle Rogers reaction.
Never thought about adding spicy mayo ontop of fried rice but I love spicy mayo on my poke, I must try this next time!
Never realized how easy it is to make spicy mayo. I’m gonna get both ingredients tomorrow!!
I don’t have any aluminum foil. Do you thing it would be ok if I just used a lid for the skillet?
If you have a lid that works well. I just don’t have one for this pan
@@BrianLagerstrom hahaha! I was goofin on ya! Love your content, brother.
Can you do a video explaining how u take care of your knives
Thankyou thankyou enjoy ☺️!!!
Another rice hack is to buy the sachets or plastic tubs with a clear seal of microwaveable rice. Stir fries perfectly... It even offers frying as an alternative to microwaving on the packages.
My family and i blend ginger and garlic together and pour hot oil on them and put it in the fridge, you can use this next time whenever you want to make any asian cooking 👍 .
My ratio for garlic and ginger would be 3:1 ginger the size of your thumb, but there's no fixed ratio cause if you like ginger, you can add more.
Have you tried making bokkeumbap? It is the South Korean version of fried rice and is way easier and tastes really good. You can press the rice down on the pan and get really delicious caramelized rice called 'nurungji'.