THANK You!!!!! I make fresh rice 9/10 times that I cook fried rice! I'm just not always thinking a day ahead to put rice on a tray in the fridge, and leave it overnight. Fresh rice has never failed me! Love your channel.
Found you via pro home cooks….so glad because i grew a ton…seriously…a ton of lemongrass this year just to try something new and no one in my family knows how to cook with it. 😂….Will give some of your recipes a try…..
Hi Derek - nice topic. You definitely know how to provoke ;-) I think 3 things are necessary for that good result: 1. have the rice not overcooked and too wet 2. have a perfectly seasoned wok 3. have a lot of heat and perfect wok skills You undoubtedly bring all these requirements with you. Then it also works with fresh rice from the rice cooker Cheers!
I've tried to make fried rice with fresh rice on a home range electric stove a few times, it's always just turned to mush for me. I think the BTU of your actual wok burner is the only reason they're comparable. I've also worked in an Schezwan style Chinese restaurant, and we always used older dry rice.
It works great on my stovetop inside and I’ve posted several clips in the past on my instagram of it, here’s one: instagram.com/p/CIjYaCuDQGr/?igshid=MDJmNzVkMjY=
That 1:1 ratio of rice and water does not work with all rice varieties read the instructions on the package to make sure that ratio will work for you. I don't know if a rice cooker can cook all rice varieties at that 1:1 if any know please comment.
I do 1:1 for sushi rice and jasmine rice and it’s the way. Basmati often is done with slightly more water. I am speaking specifically about jasmine rice in this video.
Consumed the tasty bite :) - to be quite honest, that is a total of 4 cups of rice between the two dishes.. we finished one and ate the other one as leftovers. They were both identical in texture and seasoning. I will say, the one from the rice cooker where I remembered to add my prepared garlic had slightly better taste but that was just a mistake on the first batch!
I went from the rice cooker without drying out, many restaurants do as well. You can see on the clips, not mushy at all. Mushiness happens from using too much water in the first place when making rice and or poor quality rice.
Thanks! Agreed. It’s because many recipe writers like to invent problems and then copy and paste each others work perpetually creating bad information.
Derek is best resource for Thai recipes online. No questions.
ข้าวผัดของคุณน่ารับประทานสุดๆ มันดูดีมากๆ ยังกับในร้านอาหารดังๆเลย สุดยอดมากๆครับ
Thai here, love your video.
Thank you!
I can’t wait to make this!
THANK You!!!!! I make fresh rice 9/10 times that I cook fried rice! I'm just not always thinking a day ahead to put rice on a tray in the fridge, and leave it overnight. Fresh rice has never failed me! Love your channel.
That looks fluffy.
Found you via pro home cooks….so glad because i grew a ton…seriously…a ton of lemongrass this year just to try something new and no one in my family knows how to cook with it. 😂….Will give some of your recipes a try…..
That’s great - lots of videos to come and inspiration on my instagram as well thanks for subscribing.
Hi Derek - nice topic. You definitely know how to provoke ;-) I think 3 things are necessary for that good result:
1. have the rice not overcooked and too wet
2. have a perfectly seasoned wok
3. have a lot of heat and perfect wok skills
You undoubtedly bring all these requirements with you. Then it also works with fresh rice from the rice cooker
Cheers!
Well said!!! And thank you for subscribing :)
Yumm! yes well done
Great video and great channel
Thanks for the kind words!
I've tried to make fried rice with fresh rice on a home range electric stove a few times, it's always just turned to mush for me. I think the BTU of your actual wok burner is the only reason they're comparable. I've also worked in an Schezwan style Chinese restaurant, and we always used older dry rice.
It works great on my stovetop inside and I’ve posted several clips in the past on my instagram of it, here’s one: instagram.com/p/CIjYaCuDQGr/?igshid=MDJmNzVkMjY=
That 1:1 ratio of rice and water does not work with all rice varieties read the instructions on the package to make sure that ratio will work for you. I don't know if a rice cooker can cook all rice varieties at that 1:1 if any know please comment.
I do 1:1 for sushi rice and jasmine rice and it’s the way. Basmati often is done with slightly more water. I am speaking specifically about jasmine rice in this video.
@@makebistro Thank you for the additional info and video! Will definitely make this!
what's fried rice?
watch video
He doesn’t play! This man knows how to cook, how to handle 🍚 can create anything magical with 🥁’s
Ha ha !
there is one best fried rice and it was gone!! 7:54
Consumed the tasty bite :) - to be quite honest, that is a total of 4 cups of rice between the two dishes.. we finished one and ate the other one as leftovers. They were both identical in texture and seasoning. I will say, the one from the rice cooker where I remembered to add my prepared garlic had slightly better taste but that was just a mistake on the first batch!
if your going to use same day rice you have to dry it out or it becomes mushy
I went from the rice cooker without drying out, many restaurants do as well. You can see on the clips, not mushy at all. Mushiness happens from using too much water in the first place when making rice and or poor quality rice.
This is one of those myths that gets perpetrated constantly. Good video.
Thanks! Agreed. It’s because many recipe writers like to invent problems and then copy and paste each others work perpetually creating bad information.
No rinsing?
I always rinse my rice.
Incoming Uncle Roger review!
Gladly!
I wonder if uncle Roger has seen this .. 10/10
its possible.. he follows me on instagram.com/makebistro hopefully I can become a nephew someday lol.
you cooking is terrific, absolutely authentic Thai ! @@makebistro
In this economy?