Perfect Weeknight Shrimp Fried Rice | Eric Kim | NYT Cooking
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- Опубликовано: 7 авг 2024
- Yum Yum Sauce over everything. Here's Eric making a dish inspired by the Japanese steakhouse and hibachi restaurants of his youth - get the recipe here: nyti.ms/3oRWFF5
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Eric has to be my favorite NYT editor, his recipes are amazing and just seems like a delightful person
This is the first fried rice video I've ever watched on RUclips, being Asian, and just growing up knowing how to do it. I learned that every video Eric puts out there is worth learning from. He adds that extra mile factor-- it seems like a small addition, method or tip... but then it kicks the whole dish up ten notches and it stands out above the rest. Becomes the best. :)
You’re telling me a shrimp fried this rice??!
I knew this would be the top comment
Wish more recipes were like this! Just simple, delicious, minimal dishes, perfect for my lazy self haha
Eric is my favorite! I've been binging Eric's videos because he's so personable and shows his passions so clearly; I want to make all of his recipes! Also, that little bit of a southern accent when he said "Atlanta, Georgia" made me smile!
Love the moment when Eric uses his mother's Korean expressions 😁 gonna definitely try this recipe this weekend, looks so yum!
Fire Taste! i need it on a shirt.
This recipe is amazing!!! Easy to Make with ingredients from freezer and pantry! (Other than the onion) comes together so quickly! Crowd pleaser !!!! Thank you! I’ve made it twice now!!!
Eric is so calming 😊 I love how simple and accessible this recipe is
I love Eric presence and his recipes. This looks yummy im gonna do it!
Eric, I love this and love your shirt too! The bright yellow really pops and brings out the color of the corn and eggs :)
Delicious! Adding to my list to cook very soon!
I love this! Shrimp Fried Rice has always been one of my favorite foods! But it always seemed so complicated to make (making rice ahead of time, lots of chopping, needing a wok…)This recipe looks do-able and, since it’s from Eric, I know it will be delicious! YAY!
PS the next time I’m in Atlanta, I am going to KaniHouse!
This. Looks. INCREDIBLE!!!
Amazing, and Eric super charming as usual.
Looks fun and super easy
Can't wait to make this version. Looks delicious!
Totally making this next week....
This is a really great shrimp fried rice recipe, yummy and authentic!
It’s become one of our family fave weeknight dinner recipes! ❤
The sauce is a must try… really amps up the flavor! We just love to variate the protein! 😊
You've got your own style! I love it.
I love that. That looks delicious. I am hungry. My stomach is growling.
I appreciate this recipe bc it is mindful of time/effort for the real world. I would normally be using these shortcuts (eg: pre-cooked shrimp and frozen vegetables) to try to replicate the recipe anyway. I will actually attempt this!
This was great
great sauce
Very nice cooking
Can't wait to see the Uncle Rodger video
May Yo Nays and Katch Ups... Hi Yaaah!
that egg he added in was the perfect consistency.
Yummm
For the Yum Yum sauce, is it with onion powder or garlic powder? I'm confused. He says garlic powder but the caption says onion powder.
Nice 👌👌dear
Where is the plate from?!
wanted to find a recipe done by an actual asian person. eric delivered
Looks like Uncle Roger material right here
U need to lower the flame in case u are not constantly tossing it . Otherwise it burns
Haiyaa
Doesn’t cooking pre-cooked shrimp over again make the shrimp tough and to chewy?
The idea is you fry it first to flavor the oil, and then it gets folded in at the end. So not really cooked a second time
I just dropped my shrimp in that hot oil and it started splattering everywhere and then tons of water came out of the shrimp and it was not good frying oil vibes... 😮
Suggestions?
Dry you shrimp with a paper towel before frying it
I hope you’re not offended by me saying, it looks almost as good as you do. And I think it looks very good. I also intend on making this. Thank you very much.
Calling Uncle Roger!
shrim fry rice ! shrim fry rice ! 😆😆😆
Uncle Roger won't dare say a bad word about this one!
Uncle Roger inbound...
What is a yum yum sauce??
If you watch the video he shows you exactly what it is!...
Heating non-stick pans to the point where it smokes releases cancerous fumes from the non-stick coating. Try not to do that at home.
Try not to do that anywhere please
oh god no
hmm so you say ur cooking an already cooked and deveined shrimp to just right. may be its warming thru or sautéing. dish is good. but still.
They were frozen when he put them in the pan.
@@erics9511 yes they are frozen. he is using already cooked frozen shrimp. Ur going to over cook those shrimp.
@@kkou01 They needed to dethaw. he warmed them up again in the pan.
are you serious?
Jesus is coming soon please share and repent
Horrific
Kinda disappointed. Pre-cooked shrimp, frozen bag of vegetables, olive oil, mayo-ketchup sauce. On top of using a non-stick pan that is overheated and using a metal spoon to stir? This isn’t NYTimes worthy.
If you follow his writings he does a great article on the virtue of frozen vegetables , lots of his recipes reflect his growing up as he says in all his videos.
silly comment. it's ingredients regular people can access and afford. nothing wrong with that
@@grainofsalt2113 “regular people” aren’t looking at the NY Time cooking channel for tater tot casserole and coupon clipping tips. That’s ground covered by many YT channels. I’m not being a food snob here, this type of cooking has its place, just think it’s place isn’t NYT Cooking.
@@TheJuJuMonkeyBoy lol I'm a regular person and I read the NYT. In your elitist world the NYT can't have a range of recipes accesible to people with varying levels of access to resources? that's silly
@@grainofsalt2113 Not at all. But the goal should be to elevate and inspire one’s cooking, not replicating what we’re all probably doing already. The next step down from this “recipe” is microwaved Hot Pockets. Not saying it’s wrong. Just not why I pay to subscribe.
Wow. Boring
tucked in oversized shirt with no belt again....my man please this has to stop
This guy is a polite rude, he mentions about cooking in home economics and how the teacher used instant this and that. Well those high school if that's what he was talking about, they just teacher you somewhat how to cook. It's not a college or a culinary like he obviously went to so I really don't like how he kind of puts on this smug attitude.. he knew so much learning from his mother, why did he go to the home economics what's because it was part of his school choices in classes and he had to take for credits. That's why most if any high schools don't have home economics cuz there's so many students who think their professionals are ready and basically they can't even wipe themselves after using the bathroom correctly.
Have you been outside today and touched some grass?
@@Jennifer12342 😂
You must be Eric’s Home Economics teacher. It’s okay, man. You did what you could with what you had. Thanks for all you do.
He was comparing it to his authentic food at home, not chef-made. I imagine an Italian who had their home ec teacher’s red sauce would have been equally (no, way more) judgmental. Its not unique to Americanize ethnic dishes, but a young kid who has only ever had it made authentically/traditionally is bound to question what the hell he/she is eating.
Tell me you don't know how to cook without telling me you don't know how to cook