My fridge is pretty bare right now, but typically I have a poblano pepper, a cucumber, and maybe some radishes rolling around the veggie drawer. I also have a tub of light miso paste collecting dust, if there's a way it can be worked in.
So unfortunately we didn't end up getting to these, but here's how we'd approach the Miso: Mix in about a half tablespoon of miso in with a seasoning liquid (like this guy here, 3 tbsp of liquid total). Together with the miso, add in a touch of sugar and some stock concentrate or bonito essence. Dried umami ingredients like we used in this video here might be nice too, as would a sprinkle of dried seaweed at the very end.
I'm from Vietnam and have never seen on youtube where someone used the technique to press the rice down and fluff it up again as it cooks. That's what my mum taught me! I came back from a year abroad and out of everything delicious at home I was obsessed with her fried rice because nothing I made ever came close. Then my mum showed me her 'secret', and man, life changing. Lovely to finally see it recommended by someone else, so others could know and use it too.
ive seen this technique from videos of hawker and restaurant cooks. before seeing them do this, i thought “of course i wouldnt press the rice thatll make it clump up” but in fact it will make clumps disappear. it was counter intuitive to me
@@ChineseCookingDemystified You are too modest. Your technique reminds me of early Alton Brown Good Eats episodes, but with a very organic entirely Chinese theme. You two really deserve to be doing cameo judge appearances on Food Network. :)
I love the dried concentrated seaweed (msg) description, not sure why people are afraid of it. I have dried chilis (home grown) leftover smoked brisket, portabello mushrooms, onion and kale in my fridge now.
Aside from the usual stuff people throw in fried rice I like to throw in chorizo and seafood sticks (crab sticks). Once I used pepperoni slices and julienned them. Actually worked pretty well too. I don’t make a habit of using western ingredients in fried rice but like you said, whatever you have just go with it! ❤
This looks so amazing . Leftover BBQ meat works well too , finely cut in stripes ,eggs, ginger , garlic and green onion( Chives) / Big Onions and frozen bags with Veggies
i graduated from swiss hotel management school and i have western cooking knowledge. however deep inside me i always wanted to learn chinese method of cooking. i hv been searching for ages on a video with great english narator yet teaching chinese cooking. great videos and i subscribed to your channel. keep posting more on chinese recipe.
Cheers, next recipe video's out on 3/13! You're definitely the type of person that we tend to write for with these videos... intermediate-advanced in Western cooking, just starting out with Chinese :)
this is the best yang chow fried rice recipe on the internet ! i made fried rice with this recipe the other day and wow did it taste real good! the water from the hydrated dried scallop really boosted the umami of this dish ! so good! thanks for the recipe
So, ironically, I used to live in Portland, Oregon in the Jade District (Chinatown) and had access to all manner of Chinese food ingredients, but also many good, authentic mom and pop Chinese restaurants. I didn’t really cook a lot of Chinese at home since it was typically much better from the local restaurants and my neighbors who would share from time to time. Now, I live in Braga, Portugal with one Asian grocery store that doesn’t even carry dried shrimp! I drool over your videos and do the best I can. Thanks for the great ideas, tips and techniques!
tried making this today!! it was delicious :-) i loved it! i’d never used bamboo shoots before, but it definitely won’t be the last time i make it! i had a great time when i was in china and recreating dishes i ate while there is bringing me a lot of joy right now. thanks for the superb recipes, i really appreciate your focus on technique!
like for us filipinos,we love to make fried rice from left over rice and we like to have the toasted part too like "almost burnt kind of toast". we actually just use garlic and sometimes egg. but as i was older,i used carrots,peas,corn and chorizo. to me it's happiness already.i'm always open to try out every single fried rice dish out there. i'm into culinary school right now actually and i'm enjoying it.
American born and raised here. That's usually what we did with our left over rice. Whenever we had a lot left over, it was time for Fried Rice and Lumpia.
just finished cooking and eating this, my family and I loved it except for my brat son who didn't like the bamboo shoots, both of you are great and I love your work. Thank you for demystify and sharing an amazing and brilliant culinary tradition.
I made this tonight with the following adjustments: instead of the scallops, I used dried shrimp, I added 3/4 of a zucchini, a diced up Bavarian Weißwurst 😂, Costco Frozen Veggie mix. That was all in my fridge. Your suggestion of using the water from the dried mushrooms and scallops (or in my case shrimp) was a great tip. I can’t believe i hadn’t thought of that before, since I’m always on the hunt for umami flavor in my cooking. Also, doing it in steps and cooking the rice last, made this rice so loose and fluffy. Thanks for sharing! Oh and if you are up for suggestions or requests, I would love to see your spin on Langzou beef noodle soup. Cheers!
Nice! And yep, so long as you fry the ingredients first and the rice separately, you can really put anything you want in a fried rice :) Great dish to play around with! So Lanzhou hand pulled noodles is on the list for this year, but it's uh... kinda a skill. Still haven't nailed it yet. Once we get it up to our standard we'll definitely make a video for it, I think it'd be a popular one.
We usually make various thai fried rice dishes. My mother in law got me liking a combo of Chinese sausages, shrimp and fermented radish with the vegetables and rice.
We did this yesterday with a slight difference. We omitted the scallops but added enoki mushrooms, bok choy and some bean sprout. Of course, we could not get Shaoxing, but we replaced it with Mirin. The supper was a huge hit, as the guests took more and more… together with bok choy and pork dumplings, this was better than takeout (less salty too). Thanks for the base recipe.
You should come to Peru and go to a Chifa Restaurant. I'm not entirely sure but I always heard that Chifa is the fusion of Cantonese and Peruvian food. Your Chaofan looks exactly like our "Chaufa", undeniably the king of chifa cuisine. This information could be interesting for you. Love from Peru!
I think the similar custom of a Chinese formal banquet is also brought into Thailand by Chinese immigrants. It has become a typical for any celebration feasts in Thailand, called literally "Chinese Tables", in which dishes are brought in one by one. And, yes, fried rice also comes as a second-to-last dish, before only the desserts.
@@oldguy1958hk In my youth, it was desert soup most likely. Sometimes, it was a kind of fruit soup. It was never just fruit plates because it would be considered not good enough (no efforts to prepare).
Those elaborated steps Enlightened me in cooking Fried Rice! Now i know how to make rice not stick together and spread apart! all other tutorials often skip explaining those parts and i was really unable to figure it out so thanks for this awesome demonstrations :)
Just made this tonight and it was incredible, just like what I get at the good Chinese restaurants! I was actually a little amazed at how perfect the taste was. The only alteration was I used country ham, and crisped them up in a pan first, and I used more chicken because I just so happened to be using a large breast and didn't want to waste any. I will be making this over and over now, especially because I got an industrial sized container of the dried mushrooms lol
Strange to say, it tastes authentic because there's no soy sauce. Somethings happened to Chinese cooking when it came here. Too much soy sauce one of them. Not cooking with lard was another.
Fried rice is a semi regular staple in my house, because its great for using up leftovers and vegetable scraps. Ditto for fritatta for leftover pasta ... the only difference is that you sweat it covered to form a large cake, and its cheese friendly. Back to fried rice ... my version is similar, except Instead of bamboo shoots (which i rarely use), for the crunch element I like to toss in a handful of broken cashews, and some minced cilantro stems. I also like some chilies for heat (either fresh jalapeno cut in matchsticks or 1/8" dice and sweated, or crumbled dry red chilies). For salt i use a splash of fish sauce, mixed with a splash of either chinese cooking wine or dry sake with a splash of mirin. Shrimp and either ham or sausage are the preferred proteins. I dont use dried scallops much. The real divergence for me is egg technique ... your method is a little better than mine. I usually warm leftover jasmine rice in the microwave, fluff it to shed steam and declump it, then stir in the beaten raw eggs, and set aside while I pre-saute all the additions in turn, and reserve them. The rice & eggs go in last over high heat. After the egg coating the rice is cooked, and everything stops sticking and flips freely, i keep sauteeing to dry the rice a bit and develop a hint of color (a little wok hei) ... then add all the reserved additions, and a few final flips to mix and rewarm the adds. In this method, the egg evenly coats all the rice grains and gives a nice uniform base flavor and texture that underpins everything, whereas your method has only some of the egg coating the rice and bulk of it as separate identifiable curds. I think the appeal there is having the occasional discrete morsel of egg dominate a bite for more varied flavor and texture, whereas in mine the egg is a background flavor omnipresent in every bite. I'll probably switch to your method.
Thanks for teaching. I' still learning although managed to cook some fried rice even first time. Yang Zhou fried rice is another level as some ingredients different from common ingredients (I using) available in my area.
My parents are from DR and they have a dish called “chofan” its prepared pretty similar to whats on your video. It was nice to see where that recipe got its origin from.
German sausage for frying (Bratwurst), cilantro, peas, carrot. As a topping I crisped up some dried little shrimps with some Korean seaweed in a pan. For the sauce I used some rice wine, a little red wine vinegar for acidity, light soy sauce and some drops of pumpkin seed oil (Austrian delicacy - super nutty)
WE HAD OUR 50TH HIGH SCHOOL REUNION IN 2014 AND AS I AM A MUSICIAN FOR 55 YEARS I SUGGESTED WITH SO MANY MUSICIANS COMING OUT OF THIS HIGH SCHOOL WHY NOT PLAY AT THIS. WELL IT WAS AMAZING BUT THE NEXT MONTH AFTER BEING ON THE BOARD WE HAD A SPECIAL PARTY FOR THE BOARD MEMBERS. I MADE HOME MADE PANFRIED WONTON AND MY FRIED RICE. SADLY I NEVER STEAMED THE RICE WELL ENOUGH AND IT TURNED OUT LIKE EATING GRAVEL...LESSON LEARNED!!
What a nice video . Very sincere in teaching subscribers how to cook a good yangchow rice and well explained at reddit. Im sharing your video to friends and relatives. Thank you so much
I've been making Fried Rice for over 15 years. I've never tried making Yangzhou fried rice, but it looks superior and delicious. It also looks expensive. Next time I make fried rice I'm going it Yangzhou style!
Bit late but, I have Chinese Sausage, Doktorskaya (Russian Bologna sausage), Pork Luncheon in a tin, fresh champignons, yellow spring onions, white onion, garlic, egg, frozen mixed veg (carrots, peas, corn) and day old rice with a dash of soy sauce on it. 😜
Great recipes from you guys. Awesome techniques for every kind of chinese dish. Now I can really make authentic chinese food myself. Thanks for sharing 👍🙂
I'm used to American-style fried rice made with Chinese roast pork, but I've become violently allergic to garlic, onions, green onions, and all their relatives. I always start with cold cooked jasmine rice, eggs, and "lite" soy sauce. Sometimes I cook some raw diced chicken with whatever seasonings I feel like using, before I start cooking the rice, and then put the chicken in at the end. I've also tried using a mixture of crushed peanuts and chopped cooked bacon, which was surprisingly tasty.
Thank you for posting. best fried rice video .nice camera work,good narrative. You are doing so well. I love fried rice. I learn ed a lot today. My ingredient is simple, always I have onion,green onion,carrot,green pepper,celery,bamboo shoot,sour mustard greens, water chestnut,eggs.I am going to make my fried rice with beef tallow,no lard.
Your videos are great! The only thing I ask if you'd do is put the imperial measurements of the ingredients on the screen to help us in the US save time from having to convert them. Thank you!
I usually do onion and garlic as aromatic, carrot and cabbage as fiber source, egg and sausage as protein source, then add some oyster sauce, ketchup, and kecap manis for taste.
Was looking for videos of chinese fried rice (fried rice that you would eat with ceramic soup spoon in a family chinese restaurant, grandma used to bring me there)Of all videos i found, the thumbnail and content seem promising. no regret at all, will definitely try it. color of rice is not too dark, perfect. Thanks
Also I aspire to be a chef, like my grandfather (husband of the same woman that used to bring me to the typical chinese family restaurant) Guess I'll stick to this channel..
For people in the UK, basmati rice is a perfect choice for fried rice because their grains separate really well, unlike jasmine rice or other East and Southeast Asia counterparts. Not sure if this rice is widely available in mainland Europe or North America.
Saw this as recommended video, watched 20 seconds, and bam, subscribed. I like how you right off the bat said technique, rather than recipe. I was waiting for you to fry the egg first and you did. I believe this was an old chinese technique so as to not have the rice stick to the pan.
Ha, I always use the same ingredients 1 can of spam or pound of bacon diced then fried 2 eggs scrambled 1 diced white onion Garlic to taste Sometimes diced mushrooms Day old rice Each ingredient is cooked separately then set aside Last goes in the onion, fry a minute add garlic, fry a minute then put the other ingredients back in. Add the rice and fry til hot, add soy sauce to taste. I think I'll try yours next time
So cool! Lard is always my preference - I had no idea it predated peanut and other oils in Chinese cooking. Also interesting to see so many distinct proteins go into a single fried-rice dish. And why not?
Nice instruction- this is how fried rice should be done. Except, I like to remove most of the egg just after curds form, then work the rice separately, then add the egg again with the other ingredients at the end. I like my eggs still moist, rather than dried egg pieces.
So yeah, what do you usually have in your pantry? It could be anything... bacon, cheeses, lunchmeats, bonito, spam, kimchi, cream of mushroom soup, an avocado that you've been waiting to ripen for the last three weeks... whatever. We always make these recipes that call for special ingredients... so we wanted to get creative, work backward, and show you how we'd approach whipping up a fried rice with whatever you got on hand :)
I've got some mini fresh portobellos in the fridge. how can we dry it out before adding to the rice... would roasting them with a bit of salt and white pepper do? i've also got tons of chickpeas in the pantry but pretty sure they won't work with fried rice hahah
Chickpeas... damn that's a hard one lol. Maybe make some falafel and use the leftovers with fried rice? Steph sometimes makes a quick lunch sometimes with mixed grain rice with chickpeas, but that'd be steering sorta far away from fried rice lol. So for mushrooms, frying them separately (together with any vegetables) and adding them at the end should work great. You could also use the baihuohonggan (toasting in the with no oil in the wok) method if you like... or I mean, your idea sounds tasty too :)
Nice, thanks Ashley! Unfortunately we don't get kale in the markets over here, but we can play around with spinach and arugula :) (it's been ages since I've cooked with kale, it's a little tougher, yeah? Like somewhere between spinach and collards?)
I'm kinda spicy type of guy. So for the chicken marinate, I add some szechuan chilli and a bit of peppercorn. Then add extra starch to contain the heat just on the meat, and then cook the chicken separately a little longer than you do, so when you mix the chicken with the rice, the spicy and the heat stay mainly with the chicken, and not contaminate the rice. When you eat the fried rice, you can alternating the non spicy part by eating the rice and other protein, or when you like the heat add the chicken meat on your spoon and you are done :D
Yeah when I first came to China, I always found the lack of Chinese names in English language resources frustrating. Even with my Fuschia Dunlop books in hand, it'd be surprisingly difficult to find the right ingredients at the market. I always just thought it shouldn't be that hard to follow an English-language Chinese recipe in China. So we'll always include the Chinese name in the written recipe (for most things, I think everyone knows what salt and garlic look like). It was kinda meant for expats living in China in mind, but I'm glad it can be a help outside of China as well!
i know this is 2 years old but something that helps me out that a few of my mates missed is that usually a price tag on the edge of the shelf will give you a starting point or just have the name on it in english. your mileage may vary, of course.
Try adding crispy dried salted fish! Omg! That ingredient just really gave me a whole new world in fried rice! I've discovered adding it just for shiz and giggles and really amazed me. Apparently some restaurants are doing the same thing!
Really great technique with the egg and cooking gently until it curds up. I must try that. I can never get the egg texture right. My fried rice is also usually made with stuff laying around. Usually 臘腸, ham and whatever frozen veggies, 芥片, or whatever is laying around.
I have a pretty typical southeastern American pantry and fridge with some Chinese and other Asian staples. Things I always have or it's no hassle to pick up in a pinch. Rice (duh) pork, usually bacon or ham, sometimes a bit of Boston butt or pork belly, chicken's no big deal, eggs, onions, usually Vidalia sweet onions, assorted green vegetables (peas, green beans etc) and cabbage, usually standard American, but some times Bok Choy. The Asian ingredients I always have (even though not strictly Chinese) are fish sauce, chili oil, black vinegar, red curry paste, soy sauce (again, duh) sesame oil, Szechuan peppercorns, and pretty much a full Indian spice kit (even though it's off topic, pepper, cardamom, cinnamon, etc) as well as the typical stuff of butter, oils, corn starch, salt, sugar, etc.... Also, being in the Lowcountry, pretty much any Atlantic seafood can be an option, but that's something you buy day to day here for freshness, as I got a fishmonger across the street. We also always have a variety of hot sauces and dipping sauces. I've managed to cobble together a fair amount of good fried rice dishes but curious what y'all would do with that.
There is a secret ingredient that you left out...leeks and GINGER!!! The egg whites/yolks MUST be separately cooked to get that two toned appearance. Thank you for the wonderful presentation and I do appreciate the memories that your cooking brought back.
Cheers, we were basically just following the old school cookbook for this one, gotta take it up with the culinary school in Yangzhou haha ;) Leek and ginger sounds like a nice addition... we usually eat the Cantonese sort down here, this dish was sorta new for us! Frying rice with lard was awesome, such a great oil for fried rice.
I'm impressed that you replied. THANK YOU. Leeks and ginger impart a particular essence bordering on the mysterious. It took me time to sort it out. Yes, my fault...I skipped the beginning of the video sorry for that otherwise I would've realised that you were following a recipe. The ginger takes care of the fishy smell of shrimps. Real Yangchou is quite yellow, perhaps free range chicken eggs or duck eggs? I don't know. Your voice is amazing...come to the Philippines and enjoy the seafood here. Go to CEbu or Bohol...or Cagayan de Oro...we have the most number of Chinese cooks from hongkong...
Nice, never been to Philippines, got Philippines and Myanmar left to go to in SE Asia :) Yellow color comes if you use the egg floss method for frying the egg. Demonstration (in Chinese) here: ruclips.net/video/Zmf3-EbRjsE/видео.html
Oh my...so much oil! To think that eggs absorb so much oil! Caution when coming for a visit. Manila Chinatown is not at its prime as the place is old. In fact, it is the OLDEST CHINATOWN in the whole world. A more acceptable "new Chinatown" can be found in Quezon City along Banawe St. I'd recommend all the seafood places along that street particularly Causeway. Alternatively, you will find North Park, Chinatown's Best Food, Tramway, Ha Yuan, David's Teahouse. I just wish I could play host to you guys. When are you planning to visit? We do have the best buffets in the world over at Pasay City where the Mall of Asia (MOA) is located. City of Dreams with the Spiral Buffet, Solaire with "Fresh" to name a few. The premium buffet is called "Vikings" near MOA.
So we usually travel within China in the summer, and around Asia around CNY... this upcoming trip is Sumatra, Indonesia so Philippines would be for a bit unfortunately :/ We get awesome Chinese food here in China, what I'm really curious about is Filipino food!
New years idea: I force my friends to binge this channel with me and everytime you say "this stuffs basically concentrated umami juice" we all take a shot
I cannot find the Chinese Stock Concentrate at the Asian Market so what can I replace it with? Campbell's concentrated beef consume? Or a can of concentrated chicken broth that I reduce? Or something else? Any suggestions would be helpful, Thank You. Shey Shey (sp).
Lucky you, Yangzhou has great food. Don't know how much you explored, but the morning tea "zaocha" dim sum is to die for. And their noodles, man...The cities around are awesome too, we had a really great time there last summer.
I love you guys soo much...you guys are awesome for opening traditional chinese cooking to us....question for you my wife doesn't eat beef or pork how can I substitute this fried rice for her?
I’m pretty sure that whenever I’ve had fried rice at a restaurant here in Australia that what you’ve shown here is what they prep in the kitchen as only time I can think of fried rice not looking like your end result has been when getting it as takeaway/to-go from a store in a shopping mall (and even then it seems fairly close). O.o Good to know how easy it is to make at home when it’s otherwise a 110-120km/70-75mi drive each way into my nearest cities with Chinese restaurants, to solve my hunger spikes for it.
omg all along I thought you chris is chinese!!!!!! lol. I had this kind of fried rice on mid autumn as well as sometimes chinese new year and on occasion when mom ran out of ideas on what to cook. lately, she uses frozen veggie mix with ham and shrimp. But before she fancies it up with Chinese leftovers she had laying around, pineapples, cha siu and prawns. Restaurant versions have egg whites, dried scallops, dried shrimp and deep fried sliced garlic.
My Grandfather was Cantonese, when he was alive he also used a Chinese sausage in his fried rice. As I recall it has just a touch of sweetness to it, have you ever heard of it, I have no clue what it was called just know I liked it?
Yep, it's Lap Cheong, or perhaps Lap Yuk. You should be able to pick it up from any Chinese supermarket. Unfortunately, exporting pork products from China to the USA is banned so Lap Cheong quality in NA is a bit mediocre :/
In American/Canadian markets chinese sausage is in lots of asian supermarkets, usually called "chinese sausage" or "taiwan sausage" my mother and popo used it in all their fried rice as well and I always have some in my fridge! It lasts a while!
@@mankunfong4194 He's also from Malaysia and they may do things a little different... in fact, all sorts of places have variations on what to put in a fried rice
Made this dish tonight with a lot of leftovers and it was a hit. Thanks for sharing. Hope to get a better rice wine next visit to the asian market. Any other fresh asian vegetables I should try like lotus blossoms, asian celery, etc.?
My fridge is pretty bare right now, but typically I have a poblano pepper, a cucumber, and maybe some radishes rolling around the veggie drawer. I also have a tub of light miso paste collecting dust, if there's a way it can be worked in.
Awesome, thanks Danielle!
Poblanos are fantastic peppers.
So unfortunately we didn't end up getting to these, but here's how we'd approach the Miso:
Mix in about a half tablespoon of miso in with a seasoning liquid (like this guy here, 3 tbsp of liquid total). Together with the miso, add in a touch of sugar and some stock concentrate or bonito essence. Dried umami ingredients like we used in this video here might be nice too, as would a sprinkle of dried seaweed at the very end.
just use the miso paste to make some miso soup and there you go a perfect meal
Stir fry with a miso dip and warm rice!
I'm from Vietnam and have never seen on youtube where someone used the technique to press the rice down and fluff it up again as it cooks. That's what my mum taught me! I came back from a year abroad and out of everything delicious at home I was obsessed with her fried rice because nothing I made ever came close. Then my mum showed me her 'secret', and man, life changing. Lovely to finally see it recommended by someone else, so others could know and use it too.
ive seen this technique from videos of hawker and restaurant cooks. before seeing them do this, i thought “of course i wouldnt press the rice thatll make it clump up” but in fact it will make clumps disappear. it was counter intuitive to me
Finally, Chinese cooking rooted in Chinese recipes with english commentary. Love!
Haha cheers yeah, I'm not the best narrator but hopefully it was clear and understandable :)
@@ChineseCookingDemystified you are the best narrator
@@ChineseCookingDemystified You are too modest. Your technique reminds me of early Alton Brown Good Eats episodes, but with a very organic entirely Chinese theme.
You two really deserve to be doing cameo judge appearances on Food Network. :)
@@ChineseCookingDemystified you guys are Chinese version of food wishes.
I don't know about u guys but this was recommended to me after the BBC fried rice shenanigans
In needed to cleanse my mind after watching that cursed egg fried rice video
@@jjiang7488 just make your own fried rice at home, with extra MSG 😉
I love the dried concentrated seaweed (msg) description, not sure why people are afraid of it. I have dried chilis (home grown) leftover smoked brisket, portabello mushrooms, onion and kale in my fridge now.
As an American Chinese boi thanks for teaching some of these dishes. Gonna be cool to show my parents what I can do
Cheers, I'm sure the parents could be a potentially tough crowd haha. You still have any family back here?
Yangzhou is also home to an absolutely stunning lake, one of the most beautiful in Asia.
Aside from the usual stuff people throw in fried rice I like to throw in chorizo and seafood sticks (crab sticks). Once I used pepperoni slices and julienned them. Actually worked pretty well too. I don’t make a habit of using western ingredients in fried rice but like you said, whatever you have just go with it! ❤
I’ve been binging this lately and you guys are basically the final push I need to buy a wok!
Oh my god, chris and stephanie are so helpful to us to authentic Cantonese cooking.
I love to make fried rice. It's a wonderful way to use up leftovers in the fridge.
This looks so amazing . Leftover BBQ meat works well too , finely cut in stripes ,eggs, ginger , garlic and green onion( Chives) / Big Onions and frozen bags with Veggies
i graduated from swiss hotel management school and i have western cooking knowledge. however deep inside me i always wanted to learn chinese method of cooking. i hv been searching for ages on a video with great english narator yet teaching chinese cooking. great videos and i subscribed to your channel. keep posting more on chinese recipe.
Cheers, next recipe video's out on 3/13! You're definitely the type of person that we tend to write for with these videos... intermediate-advanced in Western cooking, just starting out with Chinese :)
this is the best yang chow fried rice recipe on the internet ! i made fried rice with this recipe the other day and wow did it taste real good! the water from the hydrated dried scallop really boosted the umami of this dish ! so good! thanks for the recipe
one of fav channels. so glad you two are trying to keep the recipes authentic. thank you.
So, ironically, I used to live in Portland, Oregon in the Jade District (Chinatown) and had access to all manner of Chinese food ingredients, but also many good, authentic mom and pop Chinese restaurants. I didn’t really cook a lot of Chinese at home since it was typically much better from the local restaurants and my neighbors who would share from time to time. Now, I live in Braga, Portugal with one Asian grocery store that doesn’t even carry dried shrimp! I drool over your videos and do the best I can. Thanks for the great ideas, tips and techniques!
tried making this today!! it was delicious :-) i loved it! i’d never used bamboo shoots before, but it definitely won’t be the last time i make it! i had a great time when i was in china and recreating dishes i ate while there is bringing me a lot of joy right now. thanks for the superb recipes, i really appreciate your focus on technique!
like for us filipinos,we love to make fried rice from left over rice and we like to have the toasted part too like "almost burnt kind of toast". we actually just use garlic and sometimes egg. but as i was older,i used carrots,peas,corn and chorizo. to me it's happiness already.i'm always open to try out every single fried rice dish out there. i'm into culinary school right now actually and i'm enjoying it.
American born and raised here. That's usually what we did with our left over rice. Whenever we had a lot left over, it was time for Fried Rice and Lumpia.
Yeng Krouse Wow! look at this fat cat here, using chorizo for their sinangag. 😂
@@tombombadilofficial who doesnt
just finished cooking and eating this, my family and I loved it except for my brat son who didn't like the bamboo shoots, both of you are great and I love your work. Thank you for demystify and sharing an amazing and brilliant culinary tradition.
I made this tonight with the following adjustments: instead of the scallops, I used dried shrimp, I added 3/4 of a zucchini, a diced up Bavarian Weißwurst 😂, Costco Frozen Veggie mix. That was all in my fridge. Your suggestion of using the water from the dried mushrooms and scallops (or in my case shrimp) was a great tip. I can’t believe i hadn’t thought of that before, since I’m always on the hunt for umami flavor in my cooking. Also, doing it in steps and cooking the rice last, made this rice so loose and fluffy. Thanks for sharing! Oh and if you are up for suggestions or requests, I would love to see your spin on Langzou beef noodle soup. Cheers!
Nice! And yep, so long as you fry the ingredients first and the rice separately, you can really put anything you want in a fried rice :) Great dish to play around with!
So Lanzhou hand pulled noodles is on the list for this year, but it's uh... kinda a skill. Still haven't nailed it yet. Once we get it up to our standard we'll definitely make a video for it, I think it'd be a popular one.
We usually make various thai fried rice dishes. My mother in law got me liking a combo of Chinese sausages, shrimp and fermented radish with the vegetables and rice.
We did this yesterday with a slight difference. We omitted the scallops but added enoki mushrooms, bok choy and some bean sprout. Of course, we could not get Shaoxing, but we replaced it with Mirin. The supper was a huge hit, as the guests took more and more… together with bok choy and pork dumplings, this was better than takeout (less salty too). Thanks for the base recipe.
You should come to Peru and go to a Chifa Restaurant. I'm not entirely sure but I always heard that Chifa is the fusion of Cantonese and Peruvian food. Your Chaofan looks exactly like our "Chaufa", undeniably the king of chifa cuisine. This information could be interesting for you. Love from Peru!
Aka 10 ingredients fried rice, traditionally served as the final dish at a formal banquet. 😋😘
I think the similar custom of a Chinese formal banquet is also brought into Thailand by Chinese immigrants. It has become a typical for any celebration feasts in Thailand, called literally "Chinese Tables", in which dishes are brought in one by one. And, yes, fried rice also comes as a second-to-last dish, before only the desserts.
Yes, the last dish would be desert.
@@wfireC Fruit plate the last
@@oldguy1958hk In my youth, it was desert soup most likely. Sometimes, it was a kind of fruit soup. It was never just fruit plates because it would be considered not good enough (no efforts to prepare).
@@oldguy1958hk I am talking about formal banquet.
This channel is legit and demystify many chinese cooking which we have been taught wrong.
Those elaborated steps Enlightened me in cooking Fried Rice! Now i know how to make rice not stick together and spread apart! all other tutorials often skip explaining those parts and i was really unable to figure it out so thanks for this awesome demonstrations :)
Just made this tonight and it was incredible, just like what I get at the good Chinese restaurants! I was actually a little amazed at how perfect the taste was. The only alteration was I used country ham, and crisped them up in a pan first, and I used more chicken because I just so happened to be using a large breast and didn't want to waste any. I will be making this over and over now, especially because I got an industrial sized container of the dried mushrooms lol
Strange to say, it tastes authentic because there's no soy sauce. Somethings happened to Chinese cooking when it came here. Too much soy sauce one of them. Not cooking with lard was another.
The whole family love it. Thanks for sharing.
Fried rice is a semi regular staple in my house, because its great for using up leftovers and vegetable scraps. Ditto for fritatta for leftover pasta ... the only difference is that you sweat it covered to form a large cake, and its cheese friendly.
Back to fried rice ... my version is similar, except Instead of bamboo shoots (which i rarely use), for the crunch element I like to toss in a handful of broken cashews, and some minced cilantro stems. I also like some chilies for heat (either fresh jalapeno cut in matchsticks or 1/8" dice and sweated, or crumbled dry red chilies). For salt i use a splash of fish sauce, mixed with a splash of either chinese cooking wine or dry sake with a splash of mirin.
Shrimp and either ham or sausage are the preferred proteins. I dont use dried scallops much.
The real divergence for me is egg technique ... your method is a little better than mine. I usually warm leftover jasmine rice in the microwave, fluff it to shed steam and declump it, then stir in the beaten raw eggs, and set aside while I pre-saute all the additions in turn, and reserve them. The rice & eggs go in last over high heat. After the egg coating the rice is cooked, and everything stops sticking and flips freely, i keep sauteeing to dry the rice a bit and develop a hint of color (a little wok hei) ... then add all the reserved additions, and a few final flips to mix and rewarm the adds. In this method, the egg evenly coats all the rice grains and gives a nice uniform base flavor and texture that underpins everything, whereas your method has only some of the egg coating the rice and bulk of it as separate identifiable curds. I think the appeal there is having the occasional discrete morsel of egg dominate a bite for more varied flavor and texture, whereas in mine the egg is a background flavor omnipresent in every bite.
I'll probably switch to your method.
Thanks for teaching. I' still learning although managed to cook some fried rice even first time. Yang Zhou fried rice is another level as some ingredients different from common ingredients (I using) available in my area.
Just came across this channel, I like the style. Very informative and descriptive, plenty of stuff for me to learn :).
I made a version of this with just the shrimp and mushrooms and it turned out so good! Thanks for the recipe!
My parents are from DR and they have a dish called “chofan” its prepared pretty similar to whats on your video. It was nice to see where that recipe got its origin from.
Interesting, what do they usually put in it?
German sausage for frying (Bratwurst), cilantro, peas, carrot. As a topping I crisped up some dried little shrimps with some Korean seaweed in a pan. For the sauce I used some rice wine, a little red wine vinegar for acidity, light soy sauce and some drops of pumpkin seed oil (Austrian delicacy - super nutty)
WE HAD OUR 50TH HIGH SCHOOL REUNION IN 2014 AND AS I AM A MUSICIAN FOR 55 YEARS I SUGGESTED WITH SO MANY MUSICIANS COMING OUT OF THIS HIGH SCHOOL WHY NOT PLAY AT THIS. WELL IT WAS AMAZING BUT THE NEXT MONTH AFTER BEING ON THE BOARD WE HAD A SPECIAL PARTY FOR THE BOARD MEMBERS. I MADE HOME MADE PANFRIED WONTON AND MY FRIED RICE. SADLY I NEVER STEAMED THE RICE WELL ENOUGH AND IT TURNED OUT LIKE EATING GRAVEL...LESSON LEARNED!!
I once added a large tablespoon of XO Sauce to my fried rice, and I found that I just can't enjoy fried rice without it since.
XO is sooo expensive though
What is XO Sauce? Is it a barbeque sauce?
@Gazmeister Wongatron Thank you!
What a nice video . Very sincere in teaching subscribers how to cook a good yangchow rice and well explained at reddit. Im sharing your video to friends and relatives. Thank you so much
I am salivating already! Looks delicious and very pleasant to the eyes.
My local Chinese restaurants have forgotten how to cook ,especially fried rice, but their prices have doubled.
maybe opened by vietnamese......
I've been making Fried Rice for over 15 years. I've never tried making Yangzhou fried rice, but it looks superior and delicious. It also looks expensive. Next time I make fried rice I'm going it Yangzhou style!
Bit late but, I have Chinese Sausage, Doktorskaya (Russian Bologna sausage), Pork Luncheon in a tin, fresh champignons, yellow spring onions, white onion, garlic, egg, frozen mixed veg (carrots, peas, corn) and day old rice with a dash of soy sauce on it. 😜
Great recipes from you guys. Awesome techniques for every kind of chinese dish. Now I can really make authentic chinese food myself. Thanks for sharing 👍🙂
I'm used to American-style fried rice made with Chinese roast pork, but I've become violently allergic to garlic, onions, green onions, and all their relatives. I always start with cold cooked jasmine rice, eggs, and "lite" soy sauce. Sometimes I cook some raw diced chicken with whatever seasonings I feel like using, before I start cooking the rice, and then put the chicken in at the end. I've also tried using a mixture of crushed peanuts and chopped cooked bacon, which was surprisingly tasty.
Look very delicious 🤤😋 I love deffferent kind of fried rice 🍚
The dude sounds like The Lock Picking Lawyer!
Impressive recipe. Thanks for this. Can't wait to try to make it. This looks delicious.
Thank you for posting. best fried rice video .nice camera work,good narrative. You are doing so well. I love fried rice. I learn ed a lot today. My ingredient is simple, always I have onion,green onion,carrot,green pepper,celery,bamboo shoot,sour mustard greens, water chestnut,eggs.I am going to make my fried rice with beef tallow,no lard.
This rice in France is called Riz Cantonais ( Cantonese rice ), it’s the most popular one
I LOVE YOUR CHANNEL!
Your videos are great! The only thing I ask if you'd do is put the imperial measurements of the ingredients on the screen to help us in the US save time from having to convert them. Thank you!
...i always cook this recipe for my chinese employer during weekends and they love it..i sprinkle a little light soya sauce and its yummy...
Ellen Matis I‘m curious about your job.
Amazingly looking fried rice!
I usually do onion and garlic as aromatic, carrot and cabbage as fiber source, egg and sausage as protein source, then add some oyster sauce, ketchup, and kecap manis for taste.
With "some all-natural purified seaweed crystals"... suuuuure 👼
Was looking for videos of chinese fried rice (fried rice that you would eat with ceramic soup spoon in a family chinese restaurant, grandma used to bring me there)Of all videos i found, the thumbnail and content seem promising. no regret at all, will definitely try it. color of rice is not too dark, perfect. Thanks
Also I aspire to be a chef, like my grandfather (husband of the same woman that used to bring me to the typical chinese family restaurant) Guess I'll stick to this channel..
I'll try it this way. I usually do it reverse with eggs first, but I will definitely consider the onion and garlic first
I'm used to fried rice with color in the rice grains, so seeing the grains being white while still being well seasoned is interesting to me.
For people in the UK, basmati rice is a perfect choice for fried rice because their grains separate really well, unlike jasmine rice or other East and Southeast Asia counterparts. Not sure if this rice is widely available in mainland Europe or North America.
Nice. I'd prefer to add in the rice wine last, just before ready. Then add white pepper to taste. Hmmm. Yummy. Great video
Great instructions, thanks for sharing!
Saw this as recommended video, watched 20 seconds, and bam, subscribed. I like how you right off the bat said technique, rather than recipe. I was waiting for you to fry the egg first and you did. I believe this was an old chinese technique so as to not have the rice stick to the pan.
Ha, I always use the same ingredients
1 can of spam or pound of bacon diced then fried
2 eggs scrambled
1 diced white onion
Garlic to taste
Sometimes diced mushrooms
Day old rice
Each ingredient is cooked separately then set aside
Last goes in the onion, fry a minute add garlic, fry a minute then put the other ingredients back in. Add the rice and fry til hot, add soy sauce to taste.
I think I'll try yours next time
@@merrillgeorge1838 lol
*Most authentic Chinese fried rice ever*
Awesome video. So awesome to see step by step instructions to this classic.
This looks amazing, I can't wait to try it. Thank you for the excellent recipes and cooking advice!
So cool! Lard is always my preference - I had no idea it predated peanut and other oils in Chinese cooking. Also interesting to see so many distinct proteins go into a single fried-rice dish. And why not?
Nice instruction- this is how fried rice should be done. Except, I like to remove most of the egg just after curds form, then work the rice separately, then add the egg again with the other ingredients at the end. I like my eggs still moist, rather than dried egg pieces.
This channel is incredible. Please keep it up!!
Cheers! Glad you like it :)
Man that looks crazy good
Thank you for sharing this recipe. it looks so yummy 😋
So yeah, what do you usually have in your pantry? It could be anything... bacon, cheeses, lunchmeats, bonito, spam, kimchi, cream of mushroom soup, an avocado that you've been waiting to ripen for the last three weeks... whatever. We always make these recipes that call for special ingredients... so we wanted to get creative, work backward, and show you how we'd approach whipping up a fried rice with whatever you got on hand :)
Lap Cheong!!!
I've got some mini fresh portobellos in the fridge. how can we dry it out before adding to the rice... would roasting them with a bit of salt and white pepper do? i've also got tons of chickpeas in the pantry but pretty sure they won't work with fried rice hahah
Chickpeas... damn that's a hard one lol. Maybe make some falafel and use the leftovers with fried rice? Steph sometimes makes a quick lunch sometimes with mixed grain rice with chickpeas, but that'd be steering sorta far away from fried rice lol.
So for mushrooms, frying them separately (together with any vegetables) and adding them at the end should work great. You could also use the baihuohonggan (toasting in the with no oil in the wok) method if you like... or I mean, your idea sounds tasty too :)
Chinese Cooking Demystified Such a fun idea. How about salad greens? Like spinach, arugula, or kale?
Nice, thanks Ashley! Unfortunately we don't get kale in the markets over here, but we can play around with spinach and arugula :)
(it's been ages since I've cooked with kale, it's a little tougher, yeah? Like somewhere between spinach and collards?)
I love it when they put chinese broccoli in it as well
I absolutely love chinese cooking and found this gem right here
very good. thank you. Like the use of the small gas stove, works great.
I'm kinda spicy type of guy. So for the chicken marinate, I add some szechuan chilli and a bit of peppercorn. Then add extra starch to contain the heat just on the meat, and then cook the chicken separately a little longer than you do, so when you mix the chicken with the rice, the spicy and the heat stay mainly with the chicken, and not contaminate the rice. When you eat the fried rice, you can alternating the non spicy part by eating the rice and other protein, or when you like the heat add the chicken meat on your spoon and you are done :D
This is my favorite rice ever.
Love your guys recipes and explanations~! Would love a video for 蚂蚁上树 if you ever get the chance.
i have tried this fried rice but with veg oil instead of that white thing , lard or something . but fried rice so tasty. thanks a lotttttttttttt
loved the written ingredients! great work guys! makes it easier to find in the Asian grocery :)
Yeah when I first came to China, I always found the lack of Chinese names in English language resources frustrating. Even with my Fuschia Dunlop books in hand, it'd be surprisingly difficult to find the right ingredients at the market. I always just thought it shouldn't be that hard to follow an English-language Chinese recipe in China.
So we'll always include the Chinese name in the written recipe (for most things, I think everyone knows what salt and garlic look like). It was kinda meant for expats living in China in mind, but I'm glad it can be a help outside of China as well!
i know this is 2 years old but something that helps me out that a few of my mates missed is that usually a price tag on the edge of the shelf will give you a starting point or just have the name on it in english. your mileage may vary, of course.
Try adding crispy dried salted fish! Omg! That ingredient just really gave me a whole new world in fried rice!
I've discovered adding it just for shiz and giggles and really amazed me. Apparently some restaurants are doing the same thing!
Oh man, salty fish is a super common ingredient in fried rice... it's awesome, just used not in this particular one :)
Really great technique with the egg and cooking gently until it curds up. I must try that. I can never get the egg texture right.
My fried rice is also usually made with stuff laying around. Usually 臘腸, ham and whatever frozen veggies, 芥片, or whatever is laying around.
Yeah, fried rice is sooooo versatile. We just made some with Portuguese bacalhau and Hungarian sweet paprika yesterday, LOL.
love it!!
please tell me why your bathroom sink is on your Balcony?
this is exactly what i've been looking for, thank you so much!!!!
For some reason it just clicked with me because of this video: the liquid from the meat and veg is what is making my fried rice soggy!
Looks so good awesome you guys are the best ty
I believe you said 1.2 unitss of rice to every 1 unit of water. Is that right? Or, is it the other way aournd, which is already very dry?
I have a pretty typical southeastern American pantry and fridge with some Chinese and other Asian staples. Things I always have or it's no hassle to pick up in a pinch. Rice (duh) pork, usually bacon or ham, sometimes a bit of Boston butt or pork belly, chicken's no big deal, eggs, onions, usually Vidalia sweet onions, assorted green vegetables (peas, green beans etc) and cabbage, usually standard American, but some times Bok Choy. The Asian ingredients I always have (even though not strictly Chinese) are fish sauce, chili oil, black vinegar, red curry paste, soy sauce (again, duh) sesame oil, Szechuan peppercorns, and pretty much a full Indian spice kit (even though it's off topic, pepper, cardamom, cinnamon, etc) as well as the typical stuff of butter, oils, corn starch, salt, sugar, etc.... Also, being in the Lowcountry, pretty much any Atlantic seafood can be an option, but that's something you buy day to day here for freshness, as I got a fishmonger across the street. We also always have a variety of hot sauces and dipping sauces.
I've managed to cobble together a fair amount of good fried rice dishes but curious what y'all would do with that.
There is a secret ingredient that you left out...leeks and GINGER!!! The egg whites/yolks MUST be separately cooked to get that two toned appearance. Thank you for the wonderful presentation and I do appreciate the memories that your cooking brought back.
Cheers, we were basically just following the old school cookbook for this one, gotta take it up with the culinary school in Yangzhou haha ;) Leek and ginger sounds like a nice addition... we usually eat the Cantonese sort down here, this dish was sorta new for us!
Frying rice with lard was awesome, such a great oil for fried rice.
I'm impressed that you replied. THANK YOU. Leeks and ginger impart a particular essence bordering on the mysterious. It took me time to sort it out. Yes, my fault...I skipped the beginning of the video sorry for that otherwise I would've realised that you were following a recipe. The ginger takes care of the fishy smell of shrimps. Real Yangchou is quite yellow, perhaps free range chicken eggs or duck eggs? I don't know. Your voice is amazing...come to the Philippines and enjoy the seafood here. Go to CEbu or Bohol...or Cagayan de Oro...we have the most number of Chinese cooks from hongkong...
Nice, never been to Philippines, got Philippines and Myanmar left to go to in SE Asia :)
Yellow color comes if you use the egg floss method for frying the egg. Demonstration (in Chinese) here: ruclips.net/video/Zmf3-EbRjsE/видео.html
Oh my...so much oil! To think that eggs absorb so much oil!
Caution when coming for a visit. Manila Chinatown is not at its prime as the place is old. In fact, it is the OLDEST CHINATOWN in the whole world. A more acceptable "new Chinatown" can be found in Quezon City along Banawe St. I'd recommend all the seafood places along that street particularly Causeway. Alternatively, you will find North Park, Chinatown's Best Food, Tramway, Ha Yuan, David's Teahouse. I just wish I could play host to you guys. When are you planning to visit? We do have the best buffets in the world over at Pasay City where the Mall of Asia (MOA) is located. City of Dreams with the Spiral Buffet, Solaire with "Fresh" to name a few. The premium buffet is called "Vikings" near MOA.
So we usually travel within China in the summer, and around Asia around CNY... this upcoming trip is Sumatra, Indonesia so Philippines would be for a bit unfortunately :/ We get awesome Chinese food here in China, what I'm really curious about is Filipino food!
New years idea: I force my friends to binge this channel with me and everytime you say "this stuffs basically concentrated umami juice" we all take a shot
I cannot find the Chinese Stock Concentrate at the Asian Market so what can I replace it with? Campbell's concentrated beef consume? Or a can of concentrated chicken broth that I reduce? Or something else? Any suggestions would be helpful, Thank You. Shey Shey (sp).
An authentic Chinese recipe for fried rice (one of my most favorite foods) brought to us by a cute Chinese girl. I loveit!
I'm studying in yangzhou university and I have eaten yangzhou fried rice very tasty
Lucky you, Yangzhou has great food. Don't know how much you explored, but the morning tea "zaocha" dim sum is to die for. And their noodles, man...The cities around are awesome too, we had a really great time there last summer.
Love yangzhou fried rice. Great version. Thanks
I love you guys soo much...you guys are awesome for opening traditional chinese cooking to us....question for you my wife doesn't eat beef or pork how can I substitute this fried rice for her?
Just leave them out and use peanut oil instead of lard
Love it! You made a tough dish look easy and flexible
I’m pretty sure that whenever I’ve had fried rice at a restaurant here in Australia that what you’ve shown here is what they prep in the kitchen as only time I can think of fried rice not looking like your end result has been when getting it as takeaway/to-go from a store in a shopping mall (and even then it seems fairly close). O.o
Good to know how easy it is to make at home when it’s otherwise a 110-120km/70-75mi drive each way into my nearest cities with Chinese restaurants, to solve my hunger spikes for it.
omg all along I thought you chris is chinese!!!!!! lol. I had this kind of fried rice on mid autumn as well as sometimes chinese new year and on occasion when mom ran out of ideas on what to cook. lately, she uses frozen veggie mix with ham and shrimp. But before she fancies it up with Chinese leftovers she had laying around, pineapples, cha siu and prawns. Restaurant versions have egg whites, dried scallops, dried shrimp and deep fried sliced garlic.
hey from Indonesia, may i know what book u using? thanku
My Grandfather was Cantonese, when he was alive he also used a Chinese sausage in his fried rice. As I recall it has just a touch of sweetness to it, have you ever heard of it, I have no clue what it was called just know I liked it?
Yep, it's Lap Cheong, or perhaps Lap Yuk. You should be able to pick it up from any Chinese supermarket. Unfortunately, exporting pork products from China to the USA is banned so Lap Cheong quality in NA is a bit mediocre :/
In American/Canadian markets chinese sausage is in lots of asian supermarkets, usually called "chinese sausage" or "taiwan sausage" my mother and popo used it in all their fried rice as well and I always have some in my fridge! It lasts a while!
3:30 Uncle Roger will be so proud of this weejio.
To be fair, Uncle Roger is a comedian, not a real chef. Uncle Roger's fried rice is more like a meme than a way to make fried rice.
@@mankunfong4194 He's also from Malaysia and they may do things a little different... in fact, all sorts of places have variations on what to put in a fried rice
Made this dish tonight with a lot of leftovers and it was a hit. Thanks for sharing. Hope to get a better rice wine next visit to the asian market. Any other fresh asian vegetables I should try like lotus blossoms, asian celery, etc.?
Lotus roots are yummy