Who would have ever imagined how much work is involved in making such a humble dish as fried rice. I won't ever complain again about having to dig a bit deeper into my pocket for the honor of eating fried rice.
THANK YOU for that. I cooked chicken fried rice last night and posted a picture of it for a Filipino friend to see. He said it looked like paella! I was floored! ANYway, after watching you cook yours, the outcome looks a lot like mine did. I have been vindicated! THANK YOU! :-)
This is by far one of most satisfying friedrice I have seen on RUclips, this really made me hungry , so well cooked , everything in this video is amazing 👏
@@xquan416 I got it for $15 at a restaurant supply store. They took off the packaging at the store, but I think it may be Japanese. It has the number 36 on the handle if that helps.
Thank you for re-aspiring the essence of cooking on the wok!!! Not too many understands or appreciate the style or techniques of this game... woke my wok game up!!! Matter fact? Im going to add bass and treble to your cooking and make a beat/ringtone. 🙏🙏🙏
what is the pasty yellowish stuff you keep adding from that bowl? Not the egg one but the other one? I'd say uncle Roger would approve regardless of msg or not. Even though there seems to be an absence of msg there's loads of other things this guy does that is masterful.
I found Walmart has a wok for $6.88. Compared to all other pans this is an exceptional bargain. I figured at minimum it will coerce me into building a wok burner if it doesn't make any sense on the stove. But otherwise, I surmise that it may at least collect more heat that would escape from the sides of a gas burner and still be economically valid on a stove as a simple all-purpose pot/pan. I think I can find a lid and cook rice at least. Knowing more heat was captured The rice can be transferred out and back in to cook a larger stir fry with multiple ingredients. Really I just need counter space now. And recipe ideas.
@@jackieL1228 It's a cheap 14 inch WinCo wok from my local asian restaurant supply store. It has a round bottom. If you're also looking for a flat bottom wok that can be used on a traditional stove top, I recommend the Joyce Chen 14 inch wok. I love mine! www.amazon.com/Joyce-Chen-22-0060-Uncoated-14-inch/dp/B0001VQIP4
Thank you! I got it off eBay: www.ebay.com/itm/NEW-iDEAL-18-Commercial-Wok-Range-Restaurant-Stir-Fry-Chinese-Food-USA-Made/153600505473?_trkparms=ispr%3D1&hash=item23c34db681:g:Td8AAOSwzyBbkGrz
Thank you! It's a 14 inch wok. I got it from a local restaurant supply store for $15. The Winco wok on Amazon looks similar but the quality wasn't there super thin so I returned it back to Amazon. If you can, try to find one at a local store... there should be very little flex to it.
@@takeoutmadeeasy Hi thanks for the reply. I find most woks either to heavy or to thin and flimsy. I will look for a restaurant supply store and purchase one. thanks for the info.
Man, when I listen to an awesome guitar solo it makes me want to buy a guitar and start learning. This gets me the same way. When I see someone this bad ass with a wok I just want to learn how to cook man.
There's stir frying and there's just simply tossing. The reason why chefs wok-toss is to prevent overcooking on a blazing hot fire, yet enough to bring out the smokey charred flavour aka wok hei. The actual frying of the rice is fast, maybe a minute at most after all the other ingredients are cooked. One thing with tossing so much, the rice loses heat and you won't be able to achieve the wok hei on a weak flame. You tossed for almost 4 minutes straight.
I watched this video to determine the level of the wok's rim with reference to the cook's body part. It is at the level of the crotch line or the hip bone. I am amazed at how he flips the food with agility.
We got it off eBay! Ours is the ideal brand but I'd go with another because ours has a defect www.ebay.com/sch/i.html?_nkw=wok+range&_trksid=p2380057.m4084.l1313
Thank you! Pretty much. I mostly use a ladle but I do find spatulas can come in handy for large batches of noodles. Ladles just make it super easy to scoop up your seasonings, measure them, stir, etc. :)
what kind of wok burner is that and when you have time can you make a vdo how to clean your wok between cooking different meals? i don't see any running water since this is in a backyard setup
Dood, you got some mad skills. At 5:35, you emply that scraping back and forth technique. What is the reason that you do that instead of the standard flipping?
I got the same wok range (liquid propane) but can’t fine the connectors for it, Amazon and home depot doesn’t have the exact fit. Anyone knows where I can find the right connector to connect it to a 3/4 connection propane tank?
Thank you! I get them at a restaurant supply store in Chinatown. They have different sizes but the dimensions are 9.5" diameter and 7.75" tall for my 12" diameter metal strainer.
www.ebay.com/i/133191930027?chn=ps&norover=1&mkevt=1&mkrid=711-117182-37290-0&mkcid=2&itemid=133191930027&targetid=474173466669&device=c&mktype=pla&googleloc=&poi=&campaignid=6469750213&mkgroupid=77932556779&rlsatarget=aud-622524041038:pla-474173466669&abcId=1141186&merchantid=119099682&gclid=CjwKCAjwlovtBRBrEiwAG3XJ-9B1jO4X--BFqm3IXgDf8DvHJ8EzU5pbLQ_6N9GPeOmLG3R5ijNr9xoC-VgQAvD_BwE is this the 1
Hey I am a baby chef but I enjoy using the wok a lot. However I am not sure how to get a stove like yours. Do you custom build that or did you order it from somewhere? please let me know, Thank you.
![Kumamoto Masters Japan 2024 | Gregoria Mariska Tunjung (INA) [5] vs. Akane Yamaguchi (JPN) [2] | F](http://i.ytimg.com/vi/EIjZybhsWqA/mqdefault.jpg)
Uncle Roger approves
Would he really? 😂
@Matt Kwong- he definitely will! That wok hay is key haha.
No².... There's no MSG... Haiiiyaaa🤣
Khairul Iqmal the soy sauce has MSG
@@dbz24 too little MSG😂... But i think that is Sesame Oil
When you hear the banging, clanging, sizzling and tossing sound in chinese cooking, then that's chinese cooking.
yada yada
Who would have ever imagined how much work is involved in making such a humble dish as fried rice. I won't ever complain again about having to dig a bit deeper into my pocket for the honor of eating fried rice.
THANK YOU for that. I cooked chicken fried rice last night and posted a picture of it for a Filipino friend to see. He said it looked like paella! I was floored! ANYway, after watching you cook yours, the outcome looks a lot like mine did. I have been vindicated! THANK YOU! :-)
This is by far one of most satisfying friedrice I have seen on RUclips, this really made me hungry , so well cooked , everything in this video is amazing 👏
So satisfy to see someone who tosses it like legit Asian Chef. Congratz bro. I would love to be able to have that skills.
Great stuff Matt, any chance you could do a video on how to "rock" the wok technique? Thanks again
Tilt push lift
I appreciate how you answer questions in the comments and provide likes. Awesome! 👍
Thank you :) It takes me while sometimes but it's the least I can do!
I didn't came for the recipe, but for the wok action. It is spectacular.
Thank you 😊
You do it right. Your tossing technique is very good, and you obviously know what you're doing. Good job!
Fantastic Video Matt! That new wok and wok burner (and your cooking!) is very impressive!
Thank you Craig!
This dude is clearly a master at stir frying (3:38 forward & reverse toss combined).
Thank you for the kind words ☺
@@takeoutmadeeasy ❤❤❤❤
Japanese woks function so well with a full circle ring and in general. Much fun
i lost half of my rice by trying that LOL
Just throw in some more!! 😁
😂🤣😂🤣😂 in my big wok outside the kitche full of sand for everyday practice so that i won't lost my rice.
😂🤣
Matt Kwong true
😂
Awesome cooking techniques, where can a stove yours? Who makes or sell them? Thanks
Awesome backyard wok stove, excellent tossing technique (the stove ring helps).
Now that's what you call " the fleek of de wrissst"
You're a biker a assume 😃
Have you considered doing a video on how to do the toss technique? Yours is flawless! Very impressive.
He flips the food in that big heavy wok - I can’t even do that with a spoonful of Rice Krispies.
My wife's mother cooked Taiwan
And that looks amazing
Love you
Amazing Skills!! Looks so Tasty!! All the thumbs down must be Jealous of your cooking!!
Thank you thank you!
@@takeoutmadeeasy Just watched this again. Man my mouth is watering! Wish I was your neighbor, Hahahahaha!!
@@takeoutmadeeasy what brand of wok and where did you buy it?
@@xquan416 I got it for $15 at a restaurant supply store. They took off the packaging at the store, but I think it may be Japanese. It has the number 36 on the handle if that helps.
@@takeoutmadeeasy sorry, which restaurant supply store?
Awesome skills. Is that setup built or bought?
wok n woll...dude you are a master at the wok flip. Bravo.
Love the way you tossed the rice. Half my food would be on the ground lol👍❤️it
Thank you! It definitely takes practice!
Matt, where did you get that wok station?
Where did you get your burner station, thanks? I like it!
Any tips on buying a wok? Brands, flat or round bottom, etc?
Wow I’m over here drooling friend. 😋
I have the same setup in my backyard! Love it
Where did you buy the setup?
That's awesome how you flip veggies.
Thank you for re-aspiring the essence of cooking on the wok!!! Not too many understands or appreciate the style or techniques of this game... woke my wok game up!!! Matter fact? Im going to add bass and treble to your cooking and make a beat/ringtone. 🙏🙏🙏
I love this kind of food and this style of cooking!
Thank you! Nothing beats chinese food haha
This is true wok hei (breath of the wok) cooking
He dropped 4 grains of rice , if that was me the whole thing would have been on the floor
what is the pasty yellowish stuff you keep adding from that bowl? Not the egg one but the other one? I'd say uncle Roger would approve regardless of msg or not. Even though there seems to be an absence of msg there's loads of other things this guy does that is masterful.
I tried this in normal pan since I dont a wok. It turned out great!
I found Walmart has a wok for $6.88. Compared to all other pans this is an exceptional bargain. I figured at minimum it will coerce me into building a wok burner if it doesn't make any sense on the stove.
But otherwise, I surmise that it may at least collect more heat that would escape from the sides of a gas burner and still be economically valid on a stove as a simple all-purpose pot/pan. I think I can find a lid and cook rice at least. Knowing more heat was captured The rice can be transferred out and back in to cook a larger stir fry with multiple ingredients.
Really I just need counter space now. And recipe ideas.
It is professional cooking from a restaurant Chef...reminds me doing this for 12 years
A tip for you, when you put the soy sauce, put it around the rice on the wok and not directly in the middle of it.
You got some serious skill there specially with the wok...!!!
Where did you get that gas burner setup? With the wok ring and everything .
Me gustó esa preparación un buen arroz en su punto atte Daniel
Tried this last night on my griddle. Came out great! One question... what type of oil do you use? Thank you for sharing!
Your welcome glad it turned out great!! We use vegetable oil 🙂
Thank u
Matt Kwong where did you get your wok?
@@jackieL1228 It's a cheap 14 inch WinCo wok from my local asian restaurant supply store. It has a round bottom. If you're also looking for a flat bottom wok that can be used on a traditional stove top, I recommend the Joyce Chen 14 inch wok. I love mine! www.amazon.com/Joyce-Chen-22-0060-Uncoated-14-inch/dp/B0001VQIP4
Nice job how did you get so good at that.useing the wok that is.😯
practice, practice, practice!!
Great job! Where can I buy that wok burner setup? Thanks!
Thank you! I got it off eBay: www.ebay.com/itm/NEW-iDEAL-18-Commercial-Wok-Range-Restaurant-Stir-Fry-Chinese-Food-USA-Made/153600505473?_trkparms=ispr%3D1&hash=item23c34db681:g:Td8AAOSwzyBbkGrz
You pretty good with the wok doing outdoor.....I'm working on doing that also!👍
What cooker is this please?
I was counting- it should be flipped 6 more times!
Haha you can never flip enough! So entertaining 😵😂
@@takeoutmadeeasy and needed
the only thing i would change is i would have cooked a little longer
I would really like to know where you got this burner / stand etc.
Tried searching for places in the UK as I live here and I cannot find anything :(
nice job! nice technique
Next time you cook this let know. You need a live audience. (to enjoy that awesome food). Lol!!!
Thank you! And that's a great idea! I know Binging with Banish does live streams. I'm gonna look into how to do one (:
This looks so good right about now.
Amazing wok technique : Can you please let me know what size wok you are you using? and where did you get it from? or a link to that wok? thank you :)
Thank you! It's a 14 inch wok. I got it from a local restaurant supply store for $15. The Winco wok on Amazon looks similar but the quality wasn't there super thin so I returned it back to Amazon. If you can, try to find one at a local store... there should be very little flex to it.
@@takeoutmadeeasy Hi thanks for the reply. I find most woks either to heavy or to thin and flimsy. I will look for a restaurant supply store and purchase one. thanks for the info.
Awesome techniqe🤘what is the size of the wok? 14"?
Could you share the list of your kitchenware. Wok, strainer, spatula, stainless pot for the oil, thx
Man, when I listen to an awesome guitar solo it makes me want to buy a guitar and start learning. This gets me the same way. When I see someone this bad ass with a wok I just want to learn how to cook man.
Same here already order burner on Amazon
Never to young or old to start learning. Let me know if you have any questions along you chef journey (;
Whoo boy that looks good...you know your way around a wok!...thanks for sharing the preparation!
Thank you for watching!
There's stir frying and there's just simply tossing. The reason why chefs wok-toss is to prevent overcooking on a blazing hot fire, yet enough to bring out the smokey charred flavour aka wok hei. The actual frying of the rice is fast, maybe a minute at most after all the other ingredients are cooked.
One thing with tossing so much, the rice loses heat and you won't be able to achieve the wok hei on a weak flame. You tossed for almost 4 minutes straight.
What would it look like if done better? More smoke and shorter cooking time?
Gotta ask what wok is that and we're can I get one?? Thanks 👍
I watched this video to determine the level of the wok's rim with reference to the cook's body part. It is at the level of the crotch line or the hip bone. I am amazed at how he flips the food with agility.
I guess this is the low fat version!!!!! Looks delicious.
I love it thank you for sharing
Seriously impressive wok skills!
Awesome!!! Where did u get u burner broth? and what brand is that thanks
We got it off eBay! Ours is the ideal brand but I'd go with another because ours has a defect www.ebay.com/sch/i.html?_nkw=wok+range&_trksid=p2380057.m4084.l1313
It's so yummy and delicious 👌👌😋😋
Awesome. Is using the wok ladle vs the wok spatula (shovel) a matter of preference?
Thank you! Pretty much. I mostly use a ladle but I do find spatulas can come in handy for large batches of noodles. Ladles just make it super easy to scoop up your seasonings, measure them, stir, etc. :)
Excelente técnica ,buen manejo de los instrumentos .
gracias (:
what kind of wok burner is that and when you have time can you make a vdo how to clean your wok between cooking different meals? i don't see any running water since this is in a backyard setup
Where to get that outdoor wok burner? What’s the brand and model?
Does the rice need to be cooked and cooled, or dried, a day ahead. Or, can it be made then used right away?
Where did you get your wok setup? Nice vid i like to use white pepper in my fried rice
We got it from eBay (: And we normally use white pepper too but we ripped this Benihana recipe off google haha!
And what kind of burner set up do you have it looks beautiful small and portable where do I buy one of those and what kind of oil are you using
I got it off ebay. If you search 'wok range' on eBay you'll find it 🙂 we use vegetable oil
@@takeoutmadeeasy ok ty
Master Kwong, you rock that shit for real the way you move that wok.
What kind of oil do you use? It looks way thinner than what I'm using.
Dood, you got some mad skills. At 5:35, you emply that scraping back and forth technique. What is the reason that you do that instead of the standard flipping?
Quick even mixing of ingredients and to break up the rice.
The Iron Wok and 120,000 BTUs coming the theater near you!
I got the same wok range (liquid propane) but can’t fine the connectors for it, Amazon and home depot doesn’t have the exact fit. Anyone knows where I can find the right connector to connect it to a 3/4 connection propane tank?
Great skills and awesome setup!
Awesome👍👍👍 chef
Hey guys I'm new to cooking with a wok,by any chance does anyone know the size of that wok and the material it's made of? Thanks much
Wow this was so fun to watch! You do this so well!!
Thank you!!
Great vid👍🏻 I just want to know where did your get the cooking system from? I love get one.
We got it from eBay!
I'd like to know what model burner your using as well
Do you have to use this much oil or is that preference?
Where did you buy the wok, and the burner? Thanks
Just stumbled across your channel, is that a home made wok burner or store bought?
We got it off eBay. If you Google 13 inch wok range, you will find similar ones
great video, subbed. do you know where i can buy your metal oil container?
Thank you! I get them at a restaurant supply store in Chinatown. They have different sizes but the dimensions are 9.5" diameter and 7.75" tall for my 12" diameter metal strainer.
Nice. This looks good for commercial setup, but impossible to have such a large burner @ home.
What’s the wok burner & wok from ? I want to buy one
Hey mate, Thanks for the video. What size wok is this?
Thanks for watching! 14"
Nice set up you got. We're did you get your Wok?
we got the range off eBay. the Winco wok was from a local restaurant supply store (:
what brand pepper u used looks really good
Thank you! I'm just using black pepper and the brand is Kirkland.
www.ebay.com/i/133191930027?chn=ps&norover=1&mkevt=1&mkrid=711-117182-37290-0&mkcid=2&itemid=133191930027&targetid=474173466669&device=c&mktype=pla&googleloc=&poi=&campaignid=6469750213&mkgroupid=77932556779&rlsatarget=aud-622524041038:pla-474173466669&abcId=1141186&merchantid=119099682&gclid=CjwKCAjwlovtBRBrEiwAG3XJ-9B1jO4X--BFqm3IXgDf8DvHJ8EzU5pbLQ_6N9GPeOmLG3R5ijNr9xoC-VgQAvD_BwE is this the 1
@@jasmeenahamed9531 Yes that's it! You can get it from Costco as well (:
@@takeoutmadeeasy thank u
How to prevent the rice from stick to the wok, i know we have to let the wok very hot but it burns my rice 😔 or i just have to learn tossing?
That left hand got some strokin action!
lol
Perfect cook men congrat u the best profecional 😜👍👍👍👍👍👍100%%%%%%%%%%
Do a video on your wok station setup
Where can you buy that same wok?
hello, what is butter made of?
Vegetable or not?
Hey I am a baby chef but I enjoy using the wok a lot. However I am not sure how to get a stove like yours. Do you custom build that or did you order it from somewhere? please let me know, Thank you.
We got pur wok range off eBay!
Boy got some skills . Not bad
Where did you purchased the burner?
Excellent wok skills man!!!
Thank you!!