How to Make Yellow Fried Rice (Pork Fried Rice)
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- Опубликовано: 29 сен 2024
- Ingredients: (Serving Size: 1)
-Fried Rice:
Long Grain Rice: 2 cups or 400 g
Water: 600 mL or 2.54 cups
Sugar: 1 tsp
Salt: 1 tsp
Chicken Powder: 1 1/2 tsp
White Pepper: 1/6 tsp
Oil: 2 tbsp
Yellow Egg Shade: 1/4 tsp (optional)
Fried Rice: Any meats, seafood and or vegetables:
Roast Pork: 100 g or 3.5 oz
Spanish Onion: 50-100 g or 1.76-3.5 oz
Green Onion: 1-2 tbsp or 1 sprig (green part)
Water: 2 tbsp
Oil: 2 tbsp
Tried it and it is definitely NY Chinese!!! Been longing for this since I moved from NY. Thank you for this recipe. If anyone have any doubt this is it.
John Doe thank you! Ny style was exactly what I was looking for! I wasn’t sure if this was it, but your comment was the first one I saw and I’m so damn happy!
@@angelsrollingcafe8116
Just make sure you use a wok or very high heat. That fire makes a difference.
This isn’t NEW YORK Chinese rice. If you are still interested in how they get the yellow, message me
@@yellowsmegma4269
Not sure what you mean but in Queens this is exactly what I use to get.. its on point.
John Doe ok. If you say so. But I’m telling you it is not chicken seasoning.
sooo happy to have found your channel. I really love Chinese Cantonese food.Hope to learn a lot here. Thanks
Dude you're my new favorite channel!
the USA originally use light soy, some mushroom soy to have darken rice, thenas you mentioned latter, understood Fukien chg style to yellow, and then added pkg, peas and sq carrots. and then jumped into knorr chick base, etc which can lead to a somewhat aftertaste vs standby hotpot of chicken broth and veg on wok. good job explaining
Can you show how to make shrimp fried rice please
Good Job...!
Wow...that didn't look to make , gonna try it soon thanks...
Love you man 🙂
Hins sazon seasoning butter and oil with salt and pepper.
If we wanted to use chicken broth instead of powder, how much would we use?
C. Hall If you are using chicken broth, you would basically be replacing water with chicken broth 600 ml or 2.54 cups.
MOTHER OF GOD. He finally revealed the secret of the Chinese restaurant's fried rice. Now all I need to know is the Benihana's fried rice and I'll be golden I can eat rice and only for the rest of my life.
cracking up!!!
VigilantAssassin that isn’t the secret. The yellow isn’t from chicken seasoning. Message me if you want to know
@@yellowsmegma4269 what’s the secret 🤔?
@@yellowsmegma4269 ?
Its egg mixed in the rice pre cooking
I have been looking for this recipe for forever! Growing up in NYC & NJ in the 90s, yellow fried rice from the local Chinese takeout restaurants were the best. I've wanted to taste that amazing fried rice again & now I can! I'll be scrambling an egg with it too!
Yes, same reason why I'm here. I'll be making this soon. I'm so happy I found this
I hate the yellow rice … I want real fried rice
Do u know what kinda powder they use in the video? I tried finding the powder but I can only find chicken bouillon
Wow . Finally found my favorite NY fast Chinese food rice recepie and it turns out to be for broke ass ppl lol
Vincent that was really funny
Dude I am the same way.
The good news is, the rice works.
I lived in NY my entire life and loved their Chinese rice now I live in CT and it’s just nasty this recipe makes me so happy
Haha me too
I would like to see a video on how to make bourbon chicken
I
I second or third that. I wish someone would make Bourbon Chicken just like the Food Court.
Check his videos. There is one there.
@@gregoryt1287 Greg, thanks. I'll go look and also I will let others know the link.
@@gregoryt1287 Thanks ... I found the link everyone. Here is what Greg is referencing ... ruclips.net/video/YWvNAEegPBg/видео.html&ab_channel=TheArtOfCooking
Hey man, I have been watching your videos for a while now. I finally cooked what you been posting and my word. You're spot on my man. Awesome food. My family went completely nuts!! Chicken on a stiiiiick to Lo Mein and then the topper, General Tso. And this rice was perfect! Thank you so much for giving me and my family something to do together. We all had a blast cooking together and very much enjoyed eating all your food. Please keep up the great work. BTW, anyone reading this comment, please stick to the recipe. NOTHING needs changed. 100% perfect!!
+bonescollector09 Are you white? I had no idea you folks will eat Chinese food or any Asian food except for that sushi shit.
+FatPot G haha yea man, I'm white. I like sushi too but love good Chinese food.
+FatPot G Wait, what? Are you in America? Asian food is very popular here! Chinese, Japanese, Vietnamese and Thai restaurants all do well, and some of us cook it too (I learned because my taste is bigger than my wallet.)
I'm definitely going to try this recipe! I'll come back and post on my results. :-)
bonescollector09 l
Instead of the food color I'll use turmeric or saffron but that is expensive so you can still use annatto seeds and for more spice add yellow curry powder it will make a difference instead of the food color
Finally !! Someone shared the missing step to get that corner restaurant taste, ( gotta dry the rice ) & yellow shade ! thanks
This was informative, and to the point. As a cook I appreciate the history lesson, and quick instructional demo.
Thanks for the video raymond. i love this rice. As for the comments about MSG...MSG is just fermented corn sugar made the same way that beer, yogurt, and soy sauce is made. It is NOT some spooky, dangerous chemical contrary to what many believe. I have heard so many people claim that MSG gives them a headache. I wonder how many of those same people still love and enjoy Doritoes. Read the ingredients on a bag of doritoes and many popular snacks. They contain MSG!!!
***** Hi cc baker, I'm actually one those people who has some allergic reaction to MSG. However, a little amount doesn't gives me a headache, but if there is a large amount then I will a little bit nauseated after eating and my mouth becomes very dry. I'm not against it, just doesn't like to cook with MSG because there are a lot of natural ingredients that contains MSG such as kelp, seafood, tomatoes etc.
You have no clue of what your talking about. It is a FACT that msg is bad for you. It is been proven in medically to be bad and there are many published journals on the subject. If you do not know how to educate yourself then do not make stupid comments on things you know nothing about cc baker. It is a proven fact to be bad for health.
Sports there actually aren’t any reliable studies that show that msg has any difference to placebo.
@@jesuschristfam5547 Actually there is, Do your homework!
Sports www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/monosodium-glutamate/faq-20058196 racism does not beat facts.
Thanks for the honesty. I looked up MSG and found out it isn't harmful in any meaningful quantity. Also your char sui video is like heroin.
Raymond. I've done this with a good Jasmine Rice using I cup rice per I can chicken broth and a Knorr chicken bouillon cube. Once it's finished and still good and hot, place in a bowl and stir in a raw egg and mix tell the egg is just done. Add a little soy sauce and off ya go. It's delicious. Ho Sik Yah.
Paul Stovall Wow! Sounds delicious. I'm drooling as I read your comment.
Yeah Raymond. Makes for a nice breakfast or just a snack. Thanks again for your recipes. My Fo Op (Peking Duck) and Char Siu came out well as my physician and friend Dr. Wong loved both.
Tried this with MSG instead. It IMMEDIATELY smelled EXACTLY like restaurant fried rice.
To anyone reading this: try this recipe! It's exactly what you get at a restaurant.
@I Identify As Your Majesty it may be a New York thing
It’s a New York thing
I guess yellow rice would be okay; but never eat yellow snow :-/
is this a piss joke?
Someone with the name "queefjuice" doesn't get a piss joke?
Wise words from the Witcher no less.
All this rice needed were some bean sprouts. Good recipe though.
Made plenty of your meals before & have never changed not one ingredient.... but could I substitute chicken powder for chicken oX's cud?
Thanks again mate.
The way you stir the rice around is superb ! I kept replaying that part
Bruv whatchu smoking 😢
Well, now you have answered my question as to WHY, last time I asked for Pork Fried Rice, I was given this yellow rice, totally unexpected!! Profits! Says it all. It does taste good and your recipes are a wonder of nature:) Great cooking! I follow them all, thanks so much for sharing your knowledge:)
this guy knows how to cook than those other who just wants to be famous..
I made this last night without the coloring and not only was it absolutely delicous, it looked sensational! Mahalo nui loa!
yes!!! thank you! all these other recipes had me thinking scrambled egg made the yellow color, but they never turned yellow when cooked... again thanks..
Hahaha same here. I have been looking for a chinese fried rice recipe for a few hrs and i came across a recipe before this one that said that the beaten egg on top of the cooked rice gave off the yellow color. But this recipe looks just like where i like ordering fried rice!
I've been trying to find this recipe forever , most online recipes use an egg and I said to myself I didn't grow up eating an egg in fried rice lol now I know why.
Do u know what kinda powder they use in the video? I only see chicken bouillon
You've given me a new hobby. You're vids are truly great. I have been sharing them on my FB page as well and have many comments on them. I am off this weekend to the Asian Market to stock up, purchase a wok and to start off on this adventure! Thanks ever so much for this fine vid catalog of your Asian Dishes!
Do you think a wok is probably best choice to use to cook Asian food?
Very informative, Raymond. Never heard of Yellow Egg Shade...but then later on you mention food color. So is Yellow Egg Shade just another name for yellow food color or is it something else altogether?
Doodah Gurl It's the same yellow food color, they just label it as yellow egg shade on the package.
Use saffron instead of food coloring, will look the same but taste even better!!
Rafael Miranda what us saffron
Rafael Miranda *yeah, I use saffron for my rice while I drive in my bugatti.*
Rafael Miranda turmeric can do the job too,won’t it?
@@ogeychi yes it will
saffron is 142 dollars an ounce if not more. You do not waste saffron on rice unless you have money coming out your ass moron.
I love to cook and make different foods but american chinese has been the hardest to master. Thanks so much I can't wait to try it. But I have a question is there any brand of wok you recommend? The last two we had in my house the food would stick to the bottom even if I added oil so I threw them away.
***** I don't have any brand recommendation for wok but I will recommend to get a carbon steel wok but it also depends on what kind of range you have.
AUTHENTIC NY FRIED RICE!
Perfect recipe!
Is chicken powder chicken bouillon?
Thanks for the video Raymond. I always suspected restaurants use coloring to get the rice yellow looking. However, you mentioned about MSG and even though you did not put MSG in the rice, the chicken powder that was put in the rice all contain MSG in it. Just wanted to point that out. Keep up the good videos!
There are chicken flavorings without msg if you have an allergy or just don't prefer it...
Knorr Select is one of them.
Thank you so much for presenting your craft here! Now I understand why the rice is yellow. thanks again! oh! question the fried chicken what do they use in chicken
IS THIS HEALTHY FOR YOUR SEXY BODY??!
Rupaul yes and no but more yes for your sexy body.
FINALLY. Thank you for answering a question I've had since I was a little kid. I always wondered how my favorite place made it yellow. It always convinced me I couldn't make it the same way they do😂😂
This is fascinating to me! I lived in Taiwan for years and I loved seeing their version of "American food" and/or Western dishes. Honestly, I didn't like most of it. I did like their version of sandwiches because they used this really light, milky white bread......very thin layers of cheese and meat and it often had 3 or 4 layers to it but it was very delicate. I prefer authentic Asian food waaayyyyyy better BUT I do love seeing how the Chinese take out shops adapted their food in the U.S. to create this one of a kind type of food. Thanks for sharing the fun facts and recipe!
just found this channel, i like how you show what goes into the restaurant style cooking and explain substitutions/method for homecooking, great work.
THE RESTURANTS DONT USE SOY SAUCE???? WHAAAT
I was soooo sure that’s where the color came from. Soy sauce and maybe oyster sauce 😂. It’s like what am I doing wrong 🤷🏽♀️
@@WiseAilbhean LOL I know right I love Chinese food but it never tasted the same as the Chinese restaurants.. now I know why 😂
I followed all the steps but it doesn't taste like Chinese food
How much msg to substitute chicken powder?
I've been looking for this recipe forever... Thanks so much for making it! I tried it and it and the rice taste just like my local Chinese restaurant. Could you make a video for the type of Fried rice you mentioned that you prefer (the brown fried rice)?
Yeah he was saying he preferred the brown rice for this
Thank you for sharing this delicious recipe. In the Bay Area I grew up with mostly a brown color fried rice. It's still a favorite comfort food to make. Keep cooking. Blessings ChefMike
chef mike thanks chef mike
why did you stop making videos?!?
i hope you’re doing ok.
Dude, I totally love your cooking channel and your recipes but stop putting the measurements in Ml. You make me do conversion math dammit!!!!!.......hahahahahahahaha
Thanks for the recipe, can't wait to try it. Also I appreciate the little bits of history/info you provide, it's interesting!
I would like to make this dish but w/o the pork was wondering if there was anything I had to do to the beef or chicken before cooking it?? Love your videos
I made this yesterday, and it's delicious, thank you for the recipe!
What kind of chicken powder was it? Was it chicken bouillon?
You have completed my life. I have subscribed and I look forward to more of your videos.
Interesting. Why no egg?
So as to not confuse the flavors, you don't include more than one protein at a time. Yes, egg is flavorless, but you would salt it when you precook (rare, and semi-runny - don't ever mix in raw egg as its sticks and clumps the rice). Other favorites are diced shrimp, chicken slivers and sometimes salted fish. "House Special" fried rice will include 2 or 3 proteins, and this is an accommodation for the expectations of non-Asians, and would not be ordered by people who know how it should prepared in greater E Asia.
If I were to add egg, at what stage would I do this?
Jasmine Rice is my quality to eat and use for fried rice. Thank you for the video. Also, I prefer cooled down rice than day old rice, the texture to me is more better. I've eaten some orange colored fried rice and it taste hella good. Any idea on how to make orange colored fried rice? It was a bit spicy.
in New York the Chinese takeout makes the pork fried rice with a chopped up egg
OneTallman Not all places in NY...
can i use basmati rice ?
Thank You so much for making a fried rice dish with no egg. I'm allergic to eggs. This is fantastic.
Need help! I've had a special request to make dark "New England Style" restaurant fried rice. It contains onions, egg, bean sprouts and roast portk. Does anyone have a recipe?
Oh thanks for this tutorial... I love fried rice and you made the perfect recipe that I was looking for!!!! Thanks for sharing.
Raymond, you are the best...keep up the good wok!
Thanks for the recipe I made it half-way (only boiled/steamed rice) and it was very good. Also with a dab of soy sauce after its done.
This is awesome, I gotta make some of this for myself when I get some time!
Loving this recipe! Thanks for sharing. I'll make this often.
thanks TONS for sharing your great talent and recipes. I appreciate it.
Came for the cooking. Stayed for the interesting history lesson.
This is the rice I grew up with, the Chinese restaurants on Long Island all used to make it like this but a lot them were sold to recent arriving Chinese from the mainland and their food sucks. I can’t stand fried rice with peas and carrots
Love watching your cooking show. I have learnt a lot of tips from you. Question is why do you stop?
FL Lung I believe they said he died but I can’t find the video where they said it
All u need for gold fried rice is add egg yolk to boiled rice and fry it...
Yellow egg shade - never in my life have I heard of this.
A great video. The stir fried rice was a huge success, my family really liked it. I have made a few times already. Thanks!
Where’s the Fried Chicken recipe brother? The NY Style Chinese take out chicken?
This was posted on my birthday
I just love this guy and a his recipes look sooo good
I appreciate the education as far as why the rice is yellow in this video. I would've never known.
When using chicken stock in place of chicken powder, how much chicken stock? Thanks
Donna61111 Equal amount to water. Use Unsalted chicken stock, then add in the salt.
Thank you, I'm going to make it now.
wow yummy yan...casilakenias
That turmeric tip was spot on.👍
Men you are the best I love your channel
Educational and Delicious.
Ive been looking for this recipe!
The seasoning mixture when cooking the rice is really what makes this great!
I take my egg, beat it with soy and mix it straight into the rice before adding to the frying pan for even egg flavor throughout the rice!
Where is the roast pork recipe?
Wish I could safe your recipes
Gonna try this! Looks simply delicious. Can you do a recipe for bourbon chicken. Great videos.
Does anyone know what happened to Raymond? He hadn't posted for years.
I saw on other comments that he’s no longer with us 🥺….. 😭 miss u Raymond
I really liked this video. It is informative as well as a great tutorial. I am subscribing as I am experimenting with Asian cooking, specifically Korean but Chinese and Japanese as well.
i feel absolutely horrible. i've been watching your videos whenever i wanted to make my own chinese food, and i SWEAR on everything i know and love that i believed i subscribed, I'M JUST NOW SEEING THIS VIDEO!
I am here between Ithaca NY and Binghamton NY and there are at least three places I go to for Pork Fried Rice that DOES NOT use yellow rice AT ALL!! In fact I have been looking for what I consider "NORMAL" pork fried rice!! One of those three Chinese Restaurants uses a brown rice for their pork fried rice and the other two places use white rice!! And I like the brown or white rice BETTER that the yellow pork fried rice. In fact it seems that only the worse places to eat at are the same folks who use yellow rice and yeah there are more that a few restaurants around my area that offer different flavors and cooking styles when it comes to Asian Cuisine. There is also two different Japanese Steakhouses in fact though only the one has decent food that I have been too repeatedly!!!
Just curious why add coloring? It adds no nutritional value to the dish nor flavor. Not a fan of colored rice. My Grandmother's was always just soy and yes it has coloring also but there is a flavor also. Love your channel. Thanks for all the videos
Been looking for how they get the fried rice so yellow at my takeout in Brooklyn, NY. I thought it was egg fried rice and combined the rice with egg yolks like in other RUclips videos but it wasn’t as yelllow as takeout and didn’t taste like my takeout either
Great instructions! Your a good cook and a little funny!! 😅. I will definitely watch all your videos!
Raymond, I was wondering if you knew how to make muy choi cuw yut (i dont kbow how to cantonese translate it to english) its the pork belly with the vegetables. my dad is a fulltime chef and worked since he was 8 as well. he traveled china learning new recipes when he was young. ive grown to a similar situation as you. im 15 now, but have beenhekping at my moms establishment since i was about 13. i only pack orders and take calls though. i am inspired by my dad to cook. and i was wondering how does one find a job in the industry. what schooling should i take? and my dad knows how ti make muy choi cuw yut, but after me showing a few of your videos to him, we notice your styles of making food are slightly different than the way we cook it here in Arizona. I just wanted to know how you make muy choi cuw yut. and compare it to my dads style.
Thank you Raymond! I'm cooking rice tonight for tomorrow's fried rice.
btw ray, i ever saw a videos on how to make egg-yellow fried rice. they use 3 egg yolk for 200grams cooked rice. maybe it would be better than just using food coloring (but it makes the fried rice contain very high cholesterol level). Lol.
That looks delicious! Subscribing to your channel now. :)
And thank you for the info on the yellow coloring, that was an interesting fact to learn.
This guy is crazy good. Who is the Art of cooking?? Whoever he is....dyamn...this man is an artist.
I have an interesting question. I know that most all Chinese Takeouts have their menus printed in a very small block of New York City, and they produce the menus for all over the United States, typos and all. Why are all the recipes so similar as well. How do the recipes get around?
vanscoyoc Very good question. So back in the early 1970s, most recipe are originated from Hong Kong and Taiwan as Cantonese and Taiwanese were the first wave of Immigrants to arrive in the States (specifically New York City and California). Most of these immigrants stayed in Chinatown, Manhattan NYC. These immigrants catered to their own people and to American customers as well. So most of the recipes are originated from NYC, where cooks learn to cook these American-Chinese foods where they work.
Before, they either work in sewing industry or food industry, usually women work in sewing industry and men work in the restaurant industry. As American demand for Chinese food grew in interest (such General tso's chicken, sweet and sour chicken, fried rice, egg rolls and etc), most of these cooks move outward to other states because there is more money if you own your own restaurant compare to working for one. These cooks took what they learned and applied it to their restaurant, some of these people retain the original recipe while some change it slightly to distinguished themselves from competitor. More or less the recipe is very similar because of they do not want to divert from the original recipe too much due to certain expectation from customers.
As far as the menus goes, because of many Chinese-American restaurants out there, some people took the opportunities to produce menus, distribution of ingredients and supply.
***** Thanks Raymond, that makes a lot of sense.
Looking forward to your making your brown rice. Unless I have missed it.
I used your asian brown sauce to make shrimp fried rice dinner tonight.
Thanks very much.
I was so happy to find this recipe. Then I looked up the recipe for the pork 😳 😶 😂 😤 😭 Nonetheless, love your recipes and mayyyybeee I'll try out the pork someday. Meanwhile I hope the rice will be still tasty with chicken or "simply fried" pork. But yeah... foodgasm when I see just how it looks the way it is meant to be 😛 💧💦