To chefWok i love friedrice, sir, because my loving mother or my grandmother belongs from fujian province, she allways cooked priderice in the morning b4 i going school early morning, godbess chef💌🙏💖
I just made it & added sesame seeds, nutritional Yeast, Kale, ground flax seed all due to it all helps keep my Blood pressure under control without meds, turned out great.
That looks lovely. I've never had any luck with fried rice as I think it's too wet. Next time I make too much rice, I'll put the remainder in the fridge instead of throwing it away.
Thank you for the advice on the rice prep. Mine keeps coming out as a mushy mess seemingly no matter what I do. I’m going to try out your suggestions and see how it turns out
So did mine, and I thought I was simply cooking it too long, and I thought "how is it going to crisp? Why is it wilting instead!?" This was very helpful, advance prep and refrigerate to dry out was a great tip!
If you want to have full control of rice texture: 1. boil the rice in water in a pot until the rice reaches the texture you want. 2. Put rice in a sieve and rinse off all the starch in the rice with tap water. 3. Place the rinsed rice in a rice cooker and press COOK. 4. This will DRY OFF the rice to a starchless state ready for frying. In Fried rice at home , we don't have a large working space. Every ingredient has to be as dry as possible So that they can be caramelized easily. At this point it is best to fry the starchless rice only alone until it caramelizes, add in a teaspoon of fish sauce and mix well . This will help the rice caramelize... Once the rice is done. you can remove it and work on other ingredients in the same way. Finally combine everything together and it will be like in the resturant.. They key to great fried rice is what Tak said, Dryness - no water - which stops caramelization.
I wish I had seen this video an hour ago. The fried rice was seasoned well but the medium grain rice was soggy even though I had refrigerated it overnight. I will try this method of cooking the rice next. Very informative video. Thank you and Subscribed. ❤
Dear Tak Thank you for your informative videos. I have watched many of them and find they inspire one to be creative with the recipe's using your techniques. If I may I would like to to mention that listening to your instructions can be slightly distracting because at the end of every sentence you accent the last word and for example my system gives a little blast of volume. I'm suggesting it may be possible for the video to view a little more smoothly or evenly. ? I would love for your channel to continue to grow and am only offering my comments in this regard.
Chiaseed is not widely available in supermarkets here & the flavor that gives a yummy taste is the Cheese. 🌷 First time to know that cheese could also be added to enhance the flavor. ♥️ Thank you for the new recipe posted.
so you heat up the wok at high.....add oil.....then wait till it smokes...and turn it down to low heat....allow to smoke for 15seconds or more.....then add eggs...... But do you Turn the heat back up???
I use puddy cat , bicarbonate washed then velveting . Long grain rice , light soy, dark soy , fish sace and a dash oyster sace . Peanut oil . All the vegetables then the desert cat high heat throwing in the dragon breath. Finish with vodka flames and fresh spring onion. Some times I chow sue the cat and BBQ first .
1. My only desire right now is to have a link in the description for a hamburger meat chopper! 2. Great Point on over use of salt! 3. Never knew one could use cauliflower! 4. As always, beautiful video work!
A shortcut that works for me: I use Minute Rice microwavable single-serving cups of rice and use them direct from the cup (don't microwave them). I pull the rice out using a gloved hand, breaking up the rice before it even gets to the wok. Turns out great, IMO.
Real southern Chinese fried rice always contains some kind of pork oil / fat which gives the fried rice much more flavor. Pork fat is exactly like the pork fat in a sausage. The pork fat really enhances the pork flavor. I've also seen the same pork fat / oil approach used in Taiwan when vendors were cooking eel noodles. The pork fat / oil really enhances the foods overall taste. Although pork fat / oil is not healthy, to Asian people taste is everything.
always use old rice, usually overnight in the fridge at least. As a workaround you can make the rice with a little less water than normal (but cook it until it isnt crunchy at all) and then refrigerate for a couple hours. You really want the rice dry so you can get a crunch from cooking it in the wok, and fresh rice is way too soggy. Cheers!
I have created a perfect method to fry the perfect fried rice that is suited for my taste. The cutting is also soooo crucial. I prefer my fried rice with 🐖's
I hate it if I end up with too dry a fried rice dish and I end up having to get some moisture back in! (Not wet though) One of my favourite sauce mixes for fried rice dishes is a mix of dark Soy and sweet sour sauce just done to your own taste! I must try Chili sauce with Soy! But some dark Soy is very strong I prefer the dark but not real strong!
Because of wok hei. This is the secret to achieving good fried rice or any stir-fried Chinese dish that a household stove and chef technique can't replicate at home
I think the main ingredient missing here is garlic. Garlic is what really bring out the flavors of the fried rice. It is also important to have the wok-hei taste as well. This version is a light version of the true fried rice.
@@venenciasigue4692 Since you frying the egg separately: Mix the egg and use medium heat and a wide pan and spread the egg all over and wait for it to brown nicely on one side, then you can lift it up and cut it to large strips and add it to the fried rice LAST just before serving.
Tak you seem like a nice guy & I am subscribed, but you make some weird fusion meals, cheese looks wrong in fried rice. I am trying to replicate authentic chinese fried rice. My wife has asked, could you do a series of videos with traditional recipes we get from takeaways without odd ingredients but using your methods.
Love fried rice, but cheese in fried rice?! What's the point in seperating the grains of rice when you add cheese that's gonna make everything stick together? It doesn't make any sense.
It shouldn’t take that long to make fried rice and of course it will be dry with the amount of time spent. What’s with the cheese though? I’m not sure if that’s how you normally talk or not but it’s annoying……
Don't change a thing Mr Cheung. I appreciate your teaching style.
Xie xie.
I ❤❤❤ the hamburger separator- super handy 👍👍
I smashed LIKE!!!😂
SO PRETTY, dish is great, excellent.
Thanks lot for sharing ❤️
I am going to try this recipe as it looks like it would taste great!! Thank you!!!
Super video, I like your practicality and creativity!
Thank you for making your videos... I have watched many of them. I also appreciate your academic explanations and step by step instructions!
Excellent demonstration.
i love these videos, very informative.
Ur fried rice so beautiful! Im drooling right now.. Tq for showing ur technique.. Really help.. 🥰
I love fried rice, Thnks for your recipe
Adding chia seeds is a unique idea. I like it
Your instruction and explanations are both helpful and entertaining. Thank you so much.
Wow special
Yummy!!!!!
To chefWok i love friedrice, sir, because my loving mother or my grandmother belongs from fujian province, she allways cooked priderice in the morning b4 i going school early morning, godbess chef💌🙏💖
I can’t even imagine how tasty this rice will be. Thank you so much 😊
I just made it & added sesame seeds, nutritional Yeast, Kale, ground flax seed all due to it all helps keep my Blood pressure under control without meds, turned out great.
I like how he stresses the last word MORE
Every sentence
That looks lovely. I've never had any luck with fried rice as I think it's too wet. Next time I make too much rice, I'll put the remainder in the fridge instead of throwing it away.
My fried rice has minced garlic and seasoned with rock salt.
That wok really is beautiful. Do you use a rice cooker to cook rice?
Thank you for the advice on the rice prep. Mine keeps coming out as a mushy mess seemingly no matter what I do. I’m going to try out your suggestions and see how it turns out
So did mine, and I thought I was simply cooking it too long, and I thought "how is it going to crisp? Why is it wilting instead!?" This was very helpful, advance prep and refrigerate to dry out was a great tip!
Sounds delilidoojx
Wonderful!
iam a NEW SUB !!! thank you i love Chinese food !! healthy Chinese !! food! thank you
nice
If you want to have full control of rice texture:
1. boil the rice in water in a pot until the rice reaches the texture you want.
2. Put rice in a sieve and rinse off all the starch in the rice with tap water.
3. Place the rinsed rice in a rice cooker and press COOK.
4. This will DRY OFF the rice to a starchless state ready for frying.
In Fried rice at home , we don't have a large working space. Every ingredient has to be as dry as possible
So that they can be caramelized easily.
At this point it is best to fry the starchless rice only alone until it caramelizes, add in a teaspoon of fish sauce
and mix well . This will help the rice caramelize... Once the rice is done. you can remove it and work on other
ingredients in the same way. Finally combine everything together and it will be like in the resturant..
They key to great fried rice is what Tak said, Dryness - no water - which stops caramelization.
90993o
I rinse my rice till the water runs clear BEFORE I cook it.
I wish I had seen this video an hour ago. The fried rice was seasoned well but the medium grain rice was soggy even though I had refrigerated it overnight. I will try this method of cooking the rice next. Very informative video. Thank you and Subscribed. ❤
Garlic is mising
That hamburger masher tool is also useful for breaking up canned tomatoes.
Dear Tak- what do you season this rice with?
Gotta try oyster and other sauces, etc in ramens too
Dear Tak Thank you for your informative videos. I have watched many of them and find they inspire one to be creative with the recipe's using your techniques. If I may I would like to to mention that listening to your instructions can be slightly distracting because at the end of every sentence you accent the last word and for example my system gives a little blast of volume. I'm suggesting it may be possible for the video to view a little more smoothly or evenly. ? I would love for your channel to continue to grow and am only offering my comments in this regard.
Chiaseed is not widely available in supermarkets here & the flavor that gives a yummy taste is the Cheese. 🌷 First time to know that cheese could also be added to enhance the flavor. ♥️ Thank you for the new recipe posted.
it's because cheese is a natural source of msg
What temperature should the pan be? Easy to measure these days with a gun.
so you heat up the wok at high.....add oil.....then wait till it smokes...and turn it down to low heat....allow to smoke for 15seconds or more.....then add eggs......
But do you Turn the heat back up???
I use puddy cat , bicarbonate washed then velveting . Long grain rice , light soy, dark soy , fish sace and a dash oyster sace . Peanut oil . All the vegetables then the desert cat high heat throwing in the dragon breath. Finish with vodka flames and fresh spring onion. Some times I chow sue the cat and BBQ first .
Agree 💯 percent bigger egg bites are better!
See you tomorrow Tak!
Never disappointed, Tak. This fool will take the challenge, to make great rice dishes. Thanks again.
Subscribe very easy the way u teah. You are the best
Oooo uncle roooooogggggeeeerrrrr
1. My only desire right now is to have a link in the description for a hamburger meat chopper!
2. Great Point on over use of salt!
3. Never knew one could use cauliflower!
4. As always, beautiful video work!
just over $4.00 at Dollar General
A shortcut that works for me: I use Minute Rice microwavable single-serving cups of rice and use them direct from the cup (don't microwave them). I pull the rice out using a gloved hand, breaking up the rice before it even gets to the wok. Turns out great, IMO.
Real southern Chinese fried rice always contains some kind of pork oil / fat which gives the fried rice much more flavor. Pork fat is exactly like the pork fat in a sausage. The pork fat really enhances the pork flavor. I've also seen the same pork fat / oil approach used in Taiwan when vendors were cooking eel noodles. The pork fat / oil really enhances the foods overall taste. Although pork fat / oil is not healthy, to Asian people taste is everything.
Do you use fresh rice to make the egg fried rice?
always use old rice, usually overnight in the fridge at least. As a workaround you can make the rice with a little less water than normal (but cook it until it isnt crunchy at all) and then refrigerate for a couple hours. You really want the rice dry so you can get a crunch from cooking it in the wok, and fresh rice is way too soggy. Cheers!
I use cheese in my fried rice. Also Italian sausage, pepperoni and anchovies.
Usually the main ingredients are garlic and chopped onions, then frozen mixed veggies, eggs, rice, then mushrooms, cuts cauliflower
I have created a perfect method to fry the perfect fried rice that is suited for my taste.
The cutting is also soooo crucial.
I prefer my fried rice with 🐖's
I hate it if I end up with too dry a fried rice dish and I end up having to get some moisture back in! (Not wet though) One of my favourite sauce mixes for fried rice dishes is a mix of dark Soy and sweet sour sauce just done to your own taste! I must try Chili sauce with Soy!
But some dark Soy is very strong I prefer the dark but not real strong!
Because ‘I like it that way!”
I dont see if you add some salt
I prefer nasi goreng from Indonesia
As he is talking, he shouts certain words, RICE! SPATULLA!........COOK!....
I noticed that *TOO*
He’s not shouting. He does emphasize words usually the last word of each of his sentences. It’s simply his speaking style.
How come homemade fried rice don't taste good as you get from the Chinese restaurant?
Because of wok hei. This is the secret to achieving good fried rice or any stir-fried Chinese dish that a household stove and chef technique can't replicate at home
@@josebariring9602 the wok?
@the wok,and more specifically the burner. If you have an electric stove you can't replicate the high heat.
I think the main ingredient missing here is garlic. Garlic is what really bring out the flavors of the fried rice. It is also important to have the wok-hei taste as well. This version is a light version of the true fried rice.
P
Those who don’t like the smell of garlic would avoid using it. There are other ingredients to use to add a flavorfull taste to food.
True garlic ingredience was missing
1
He is a chinese..they dont use garlic for fried rice. Only pilipino used garlic in fried rice..
EGGS: You forgot to mention, the eggs need to be caramelized so that you can pick out the egg sugar which has the eggy taste.
How do you caramelize egg?
@@venenciasigue4692 Since you frying the egg separately: Mix the egg and use medium heat and a wide pan and spread the egg all over and wait for it to brown nicely on one side, then you can lift it up and cut it to large strips and add it to the fried rice LAST just before serving.
Don't use left over, cold rice.
Tak seed oils are bad. Use coconut oil ghee or butter
Which type of rice use। Sela rice or figrent rice (Indian Basmoti) I from India .🙏
Jasmine rice
Sa Ilokano, KINIROG
Tak you seem like a nice guy & I am subscribed, but you make some weird fusion meals, cheese looks wrong in fried rice.
I am trying to replicate authentic chinese fried rice.
My wife has asked, could you do a series of videos with traditional recipes we get from takeaways without odd ingredients but using your methods.
Less talk more work
Less talk more WOK!
i tok a lil jacht to poland
Woke brand? Thank you
Cheese??
For me fried rice is not complete without garlic
And some drops of fish sauce or soya sauce
Cheese in fry rice never never never....
Please use fresh ingredients all those frozen and industrial dairy products make for a colorless and soulless kitchen craft.
Love fried rice, but cheese in fried rice?! What's the point in seperating the grains of rice when you add cheese that's gonna make everything stick together? It doesn't make any sense.
Gross ! cheese ? never !
Live a little!!!
Stick to your lobster and steak. Live long and prosper.
First encounter of the strange kind
It shouldn’t take that long to make fried rice and of course it will be dry with the amount of time spent. What’s with the cheese though? I’m not sure if that’s how you normally talk or not but it’s annoying……
Too much talk …
You talk too MUCH!
True
I lika da Fly Lice !! Too Yummy !
Nasty eggs ..
Hahah
Bad news if this recipe starts with an unhealthy oil…Canola.
Best is Olive Extra virgin…or Coconut extra virgin oil.
Best no doubt…Olive Oil
oil doesn’t matter/no benefit in this technique of cooking
Olive oil won't get hot enough 😂😂