This video of yours is one of the very best, most informative, useful, practical, valuable, and instructive cooking lessons I have ever seen anywhere. Every second of it contains basic and fundamental information, without constraining or limiting the final results. It should be used as a model for everybody who purports to produce tutorials about cooking in general. It's value and scope goes far beyond the already wide varieties of fried rice dishes and recipes alone. Thank you!
When I cook fried rice at home, I cut bacon into smaller pieces, and then cook it alongside my onions. It helps flavor the onions only slightly while still letting them shine, and they get good color from the bacon fat as it renders. Also, I can never seem to have too much egg in my homemade fried rice! I just season that with salt and pepper so you can taste the egg. (◍•ᴗ•◍)❤
Anytime she has a video about rice, I’m gonna watch and listen to her and then attempt to make it her way. I’ve followed her techniques on jasmine rice and brown rice and every time it comes out wonderful. Thanks!
Thank you for this episode Mandy! I'm currently expanding my knowledge of Asian cuisine and your channel is so helpful. You have a true talent breaking down recipes to make it tangible to grasp. I don't feel intimidated approaching certain meals like a use too. Haha. Again, thanks for your videos and you being you. I look forward to making more meals from your channel.
@@ReneesatItAgain I know right?! I made the broccoli and shrimp meal the one night. Wow! So Yummy! It's staple in my cooking now. So grateful to have found her channel.
I totally like your professionalism, your thoroughness, and your achievement of precision in what to do in every turn of cooking Asian foods, including the condiments that go with them. This video, and it’s attachments are totally appropriate for beginners, intermediate, and professional cooks. Thank you very much for your dedication to detail and sharing your culture.
These tips are really helpful for beginner just like me. I ask so many people how to make the foods tasty without make it too salty or too sweet. They always say they can not teach. It depends on practices. So i am very very grateful! Thank you so much for teaching us Thank you so much!
4:24 Thank you for showing us all those jarred and bottled ingredients that can work in fried rice dishes. You're such a good teacher, Mandy; thank you ever so much.
I appreciate the way you teach to cook. You explain things very clearly and if I have any questions you answer them while you are explaining. Thank you so much!
Who watched this video several times and thought "NASA missed an opportunity" . This has to be the *BEST* instructional video *_EVER_* . Thank you Mandy. Have a great weekend👍💯💞🐲🌹🌷 Grasshopper - Master, what is the secret? Master - The rice must dance 💃🏻🌾 Grasshopper - How is that possible? Master - Watch the video
The tip on higher heat, encouraged me to drag my electric wok out of storage. Combined with your other tips, I’ve finally served restaurant style fried rice. Thank you!
I have had great success making fried rice since watching one of your earlier videos. But it never occurred to me to marinate the meat separately nor to use other sauces. I can't wait to try some of these options. Thank you so much for sharing your knowledge with us; you're an excellent teacher.
Update: Last night I made my best fried rice so far, applying a lot of your advice and techniques. I used rice (but had forgotten to rinse it first), shrimp, onions, peas, ginger, scallions, and eggs. For seasoning, instead of just my usual soy sauce, I added some oyster sauce and a little garlic chili paste. It came out incredible. Thank you so much for helping me up my game. I have one of your carbon steel woks. Still getting used to it and having trouble keeping food from sticking. I suspect I'm not getting the oil hot enough before adding food.
I love your fried rice recipes! I mixed my Persian spices for rice together with Chinese main sauces and bang 💥 delicious. You changed my taste for better and now I’m going to use more leafy vegetables to them and meat for my husband 🙏🏻❤️🙏🏻
I am grateful that I found your channel a few years ago. Culture, science, excellent cooking skills!! What more can a terrific food channel have??! I hope to achieve the wok hay effect the next time I try fried rice. Which will be this weekend. Thank you and please feel well. By the way, your kitchen looks Soo nice.
Using less water in the rice is a game changer for people that don't want to spend all day in the kitchen. I just made chicken fried rice with egg onion carrot and green chile in 30 mins, and now my neighbors are jealous!
I always make my rice 1 or 2 days BEFORE I make fried rice. After a day or two in the refrigerator, the rice is perfect for frying. I generally cut up onions, carrots, celery and stir fry them until tender, I'll add chicken if I have any, then a cup of rice, and a Tablespoon of Oyster Sauce and a Tablespoon of Soy sauce and that's it
Always waych your vids when they first come out and love all of them, what about when and how to use Sake in cooking. Thankyou Mandy. Bryan from Canada
I borrowed a technique from Chinese cooking demystified which works well. They parboil the rice first, drain it with a colander, and then steams the rice in a bamboo steamer. The steaming technique makes a drier rice suitable for frying, and can be used after short time of resting. The rice also maintains a lot of its fragrance.
Would you do a video on the Chinese technique of velveting meat . This technique made my home-made Chinese dishes more like what's served in Asian restaurant's ! Thanks for the tips & suggestions on condiments ❤
I was wondering about your wok, i thought i’d like to have one too. Then you advertised it. Really nice. Gonna order one when im settled in at my new place and work.
Mandy, I have been scouring the internet for fried rice instructional videos and you video is right at the top. I have one question...many asian cooks say to use cold refrigerated rice. What do you think?
I must have Asian roots haha because I mastered that in the last couple years with multiple tries. I so much love fried rice! Thanks Mandy for the overall explanations. Clear and perfect as usual.
Another cheat you can do is use the pre-cooked rice packets. I know it costs a bit more, but it works really well. If you have it in the pantry you can cook up fried rice spontaneously without having to plan too far ahead, and pre-cook the rice and refrigerate over-night.
I am wondering, if you can recommend us a good botane, iwantani portable burner that can aid wok hay effect. Let us know :) I love how you covered all things we sometimes can be unsure of.
![[TF2] The Russian Bear Trap](http://i.ytimg.com/vi/YFNSwz2_rOA/mqdefault.jpg)
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Appreciate your video and looks absolutely delicious and tasty 😊
What impresses me most is the number of languages in which you provide closed captioning. Genius!
Anything for likes smh
Rice 1:05
Seasonings 2:02
Vegetables 5:19
Proteins 6:36
Aromatics 8:09
Tips 8:45
This video of yours is one of the very best, most informative, useful, practical, valuable, and instructive cooking lessons I have ever seen anywhere. Every second of it contains basic and fundamental information, without constraining or limiting the final results. It should be used as a model for everybody who purports to produce tutorials about cooking in general. It's value and scope goes far beyond the already wide varieties of fried rice dishes and recipes alone. Thank you!
When I cook fried rice at home, I cut bacon into smaller pieces, and then cook it alongside my onions. It helps flavor the onions only slightly while still letting them shine, and they get good color from the bacon fat as it renders. Also, I can never seem to have too much egg in my homemade fried rice! I just season that with salt and pepper so you can taste the egg. (◍•ᴗ•◍)❤
Anytime she has a video about rice, I’m gonna watch and listen to her and then attempt to make it her way. I’ve followed her techniques on jasmine rice and brown rice and every time it comes out wonderful. Thanks!
Thank you for this episode Mandy! I'm currently expanding my knowledge of Asian cuisine and your channel is so helpful. You have a true talent breaking down recipes to make it tangible to grasp. I don't feel intimidated approaching certain meals like a use too. Haha. Again, thanks for your videos and you being you. I look forward to making more meals from your channel.
Awesome! Thank you!
Love this channel too, Holly!! Awesome content!! I've made a few dishes from her and they are DIVINE and oh so delicious!!!
@@ReneesatItAgain I know right?! I made the broccoli and shrimp meal the one night. Wow! So Yummy! It's staple in my cooking now. So grateful to have found her channel.
@@SoupedUpRecipes no thank you 🙏
I totally like your professionalism, your thoroughness, and your achievement of precision in what to do in every turn of cooking Asian foods, including the condiments that go with them. This video, and it’s attachments are totally appropriate for beginners, intermediate, and professional cooks. Thank you very much for your dedication to detail and sharing your culture.
These tips are really helpful for beginner just like me. I ask so many people how to make the foods tasty without make it too salty or too sweet. They always say they can not teach. It depends on practices. So i am very very grateful!
Thank you so much for teaching us
Thank you so much!
4:24 Thank you for showing us all those jarred and bottled ingredients that can work in fried rice dishes. You're such a good teacher, Mandy; thank you ever so much.
I appreciate the way you teach to cook. You explain things very clearly and if I have any questions you answer them while you are explaining. Thank you so much!
Who watched this video several times and thought "NASA missed an opportunity" . This has to be the *BEST* instructional video *_EVER_* . Thank you Mandy. Have a great weekend👍💯💞🐲🌹🌷
Grasshopper - Master, what is the secret?
Master - The rice must dance 💃🏻🌾
Grasshopper - How is that possible?
Master - Watch the video
The tip on higher heat, encouraged me to drag my electric wok out of storage. Combined with your other tips, I’ve finally served restaurant style fried rice. Thank you!
Mandy, for me your the best Asian Chefs out there, thanks fir sharing your cooking knowledge. God bless
This video is so useful, thank you!!!!
I have had great success making fried rice since watching one of your earlier videos. But it never occurred to me to marinate the meat separately nor to use other sauces. I can't wait to try some of these options. Thank you so much for sharing your knowledge with us; you're an excellent teacher.
Update: Last night I made my best fried rice so far, applying a lot of your advice and techniques. I used rice (but had forgotten to rinse it first), shrimp, onions, peas, ginger, scallions, and eggs. For seasoning, instead of just my usual soy sauce, I added some oyster sauce and a little garlic chili paste. It came out incredible. Thank you so much for helping me up my game.
I have one of your carbon steel woks. Still getting used to it and having trouble keeping food from sticking. I suspect I'm not getting the oil hot enough before adding food.
I love your fried rice recipes! I mixed my Persian spices for rice together with Chinese main sauces and bang 💥 delicious. You changed my taste for better and now I’m going to use more leafy vegetables to them and meat for my husband 🙏🏻❤️🙏🏻
You are so talented, I love the way you explain everything it feels like you are talking to me.
I love this format!
I LOVE THE FINISHING LOOK OF THIS RECIPE. THIS IS ONE METHOD I WOULD TRY SOON
Can’t thank you enough for sharing your videos with us.
Godspeed good woman.
Thanks to Souped lady my fried rice skills are quite stellar now.
I've been cooking the best fried rice lately with the best flavor ever
Great instructor, appreciate the useful tips.
I am grateful that I found your channel a few years ago. Culture, science, excellent cooking skills!! What more can a terrific food channel have??! I hope to achieve the wok hay effect the next time I try fried rice. Which will be this weekend. Thank you and please feel well. By the way, your kitchen looks Soo nice.
Keep up the good work helping others that are just getting started in cooking but it doesn't matter because everyone never stops learning
Thanks for your « conseils » (tips) in fried rice cooking. And I used your Carbon Steel Wok for a year now and I LOVE it !
You are so welcome! I am glad you love the wok. Thank you for the support.
Ma'am you have such a nice show, your recipes make my life much better, please keep up the good work
I really like these fundamental cooking videos. By learning the method I am able to use what I have on hand and achieve great results. Thank you.
Thanks Mandy!
I bought your wok a month ago. It is AWESOME!!! Thank you for all your recipes and tips
Hi Mandy. I agree 100% that Fried Rice Variations are Endless. Time to clean out the fridge, Folks to enjoy your new Masterpiece. LOL! 💜
Thank you Mandy. You are such a smart and great teacher.
Thank you for sharing your knowledge along with tips on Asian cuisine.
I came here to know the sauce for everyday fries rice but wow I am blown away at how detail it goes down to the numbers.
Just bought my 2nd souped up wok.
Absolutely love your videos, super great cook, beautiful lady, what a teacher you go girl.......
Truly enjoy watching and following you’re recipes. You’re recipes is always a big sale out to my kids
I have to try this. All the rice looks delicious.
Thank you, Mandy for the really details fried rice recipes and very useful tips. ❤❤❤
Great show thank you for sharing this and all the info. Have a great day Mandy
Using less water in the rice is a game changer for people that don't want to spend all day in the kitchen. I just made chicken fried rice with egg onion carrot and green chile in 30 mins, and now my neighbors are jealous!
Perfectly explained. Love your voice ❤️
I always make my rice 1 or 2 days BEFORE I make fried rice. After a day or two in the refrigerator, the rice is perfect for frying.
I generally cut up onions, carrots, celery and stir fry them until tender, I'll add chicken if I have any, then a cup of rice, and a Tablespoon of Oyster Sauce and a Tablespoon of Soy sauce and that's it
what rice do you use, Jasmine, Calrose, Shortgrain, basmati, Long Grain White?
@@paradigmshift7541 Regular Long Grain
Always waych your vids when they first come out and love all of them, what about when and how to use Sake in cooking. Thankyou Mandy. Bryan from Canada
I borrowed a technique from Chinese cooking demystified which works well. They parboil the rice first, drain it with a colander, and then steams the rice in a bamboo steamer. The steaming technique makes a drier rice suitable for frying, and can be used after short time of resting. The rice also maintains a lot of its fragrance.
I have learned so much from your channel! Now I have to beg my husband to buy that wok😂🤣
Hi Mandy! Thanks for making this incredible video. I've learned so much already!💜
You are so welcome!
Would you do a video on the Chinese technique of velveting meat . This technique made my home-made Chinese dishes more like what's served in Asian restaurant's ! Thanks for the tips & suggestions on condiments ❤
This is super helpful, thanks for the detailed tutorial!
Thank you for sharing the various tips for making fried rice delicious! I learned a lot! 😋
Thank you for the tips!
This has given me so much inspiration. Thank you. :)
Amazing channel.. Very good recipes. Bravo Mandy !
Thank you for your channel and your beautiful smile. You sound wonderful speaking English!🥰
Wow nice explaination thanks for sharing 😋😋 big thumbs up 😊😊
I love your videos, the food is really, really good.
I love fried rice! Thank you for the wisdom of these ways! I needed to know this. 😋👍💕
Great video advice! Thank you! Now it's time for me to step up my Fried-Rice game :)
Hi,
L O V E YOUR RECIPES.
THEY'RE SO EASY
LOVE FRIED RICE.
THANK YOU FOR THE RECIPES
I bought your walk and it is fantastic! Thank you for sharing all your recipes.
Cooking with 🧡is very good!
Outstanding tutorial! Thank you.
Look very delicious 🤤 😋 I love different kind of fried rice 🍚 🍚🍚🍚🍚🍚🍚🍚🍚🍚
Thank you Mandy
This is science! Thankyou!
I was wondering about your wok, i thought i’d like to have one too. Then you advertised it. Really nice. Gonna order one when im settled in at my new place and work.
Mandy as always you are so informative and great recipe videos 🧡 Thank you
Best...class...ever!! Thank you!
We love ❤️ 😍 fried rice 🍚. We actually use different ingredients to make our fried rice.
It looks very delicious. Great recipe, friend.
Excellent video! Thanks!!
🌺🤗🌺
Love all your videos 👍👍👍👍💖💖💖💖
Mandy, I have been scouring the internet for fried rice instructional videos and you video is right at the top. I have one question...many asian cooks say to use cold refrigerated rice. What do you think?
cold refrigerated rice mean it has evaporated some of the moisture so it is not sticky.
@@SoupedUpRecipes THANK YOU! Love your videos:)
One of my best cooking investments was a $15 carbon steel wok from The Burlington Coat factory of all places.
Love your vids...thank you for them.
Thanks!
Aww I've missed you! I'm so glad to see you show up in my youtube feed. 💖
Excellent video!
I do have problems with sticky fried rice. I will try cooking it with slightly less water next time.
My first taste of Chinese food was 50years ago,and I found the flavours were more delicate then,I suppose cooking evolves.
I must have Asian roots haha because I mastered that in the last couple years with multiple tries. I so much love fried rice! Thanks Mandy for the overall explanations. Clear and perfect as usual.
Excellent information and presentation :)
Glad it was helpful! Thank you for watching.
Another cheat you can do is use the pre-cooked rice packets. I know it costs a bit more, but it works really well. If you have it in the pantry you can cook up fried rice spontaneously without having to plan too far ahead, and pre-cook the rice and refrigerate over-night.
ini nasi goreng nya mantap jiwa 👌🏼
I love your videos 🌸
THANKS :)
Great video.
That's more sauces than you can stick a shake at!
I have been using your wok for couple years it's awesome 🙂
Thank you for the support.
I trust her. I love
I purchased your wok and I love it.
Awesome! Thank you!
Good recipe madam
You’re awesome 👍🏽
Excellent video I just go by taste (less math required that way:)
She should have her own cooing show
I am wondering, if you can recommend us a good botane, iwantani portable burner that can aid wok hay effect. Let us know :) I love how you covered all things we sometimes can be unsure of.
Ask Roger... you must have 3 ingredients: 1. egg 2. fry 3. rice
Oh, no, everything else doesn't matter but MSG is the must have.
I do spam fried rice, quick easy and actually pretty decent.
as long as you are quick and easy and satisfied, you GF probably isn't as excited
@@mentalasylumescapee6389 Well, I mean, I'm gay, so that solves that.
@@callmecei9246 ahhh touché mon ami!
Please try cooking what we call here in Philippines as kiampong. Thank you.