Just starting this style of cooking because my wife and I are looking for healthier choices in our food and enjoy cooking. I was an educator for over four decades, and you are an excellent instructor. I appreciate your research and scientific based explanations. It makes all the difference to me. Great site. You also seem to be a very pleasant and positive person. Glad I found your RUclips site!
This is very helpful! I only knew a few of these things before watching your video. Most of it is new to me. You taught me a lot! I'll watch this video a few more times to properly get this in my head, and practice these techniques every time I cook rice.
Good day and safe wishes to you. Thank you for the excellent and informative video. I have just one question regarding the storage in the refrigerator. Should I completely cover in an air tight container or loosely cover with, say, plastic wrap? I will be unitizing the rice the next day. Thanks again for your great video. I eagerly await your response. Be safe always!
Could you potentially do a video on curried rice? I fell in love with it from a nearby thai restaurant and specifically bought a gas burner and a wok to recreate it. Would love to see how you'd make it!
@@wokwithtak I tried making fried rice a couple of nights ago, and the results were less than desirable. I had a hard time breaking up the rice that had been in the refrigerator for a couple of days. I ended up a sticky and gooey mess that stuck to the bottom of the wok rather than individual grains of rice. I'm thinking I had the following issues: 1. I should have broken up the rice prior to adding it to the wok. 2. I fried some chicken and sugar snap peas in the wok but didn't take it out prior to adding the rice. 3. The heat may have been too high. Next time I'll try lower heat for everything, and removed the cooked chicken, clean the wok, then spot season before proceeding. Thanks!
@@coupdefoudre5352 I've tried to actually steam it instead of the "day old rice" method, and it's perfect even without a wok and I also made it right before stir frying it, it's awesome. Check out Alex "French cooking guy" series of videos on fried rice. Especially "I've been cooking rice wrong my entire life" where you can find this particular steamed rice recipe.
I totally agree, let the rice sit overnight in the refrigerator uncovered, so it dries out! Day old rice makes the BEST fried rice! You're going to add soy sauce and liquids to it anyway. YUM!!
Wow! You have a video for everything. And I need it. I really know nothing about this subject. Thank you again. I’ve only been watching a few people talk about stir fry before you. I noticed they always take the oil and swirl it up the sides of the wok before they put the food in. You haven’t done that in the videos I’ve watched but I’ve noticed your food does not stick to the sides either. Is it not necessary?
It is not necessary. I have a friend who teaching cooking classes on stir-fry in San Francisco, and he does this routine in his cooking. I once asked him is it necessary, and he was honest and told me that it is just for show!
great directions i make a few different versions i was given by a chef at local PHO shop i love Asian foods & Vietnamese is my favorite i would eat there 5 out of 7 days so i got to know the owner an kept asking him to show or tell me how to make certain dishes, the first few times he looked at me like i asked him for the pin number of his bank card and walk away..
This is very funny! Thank you for sharing your story, and I love pho as well, and during my visit to Vietnam several years ago I could eat enough pho for breakfast, lunch, and dinner, which the Vietnamese eat them during every meal in a combination with vegetables and just a touch of meat keeping them healthy, making them to have the lowest obesity rate in the world (as I was told), and on that trip I met several American Vietnamese who unfortunately have taken on the Standard American Diet and no longer shared the same physique as the local Vietnamese. Sigh!
The more I read and watch videos about making rice for fried rice, the more confusing it becomes. Here, I suspect is part of the secret, and that is not using as much water as some are calling for. Less water is better.
That's nice you waste the money of ppl who come for cooking lessons by doing everything for them and leave out what you did. as you said "all they need to do is stir".... Sir I think you completely don't understand why ppl went there in the first place. If I paid you for cooking lessons and all I got to do one night was stir fried rice you prepared ahead of time I'd immediately ask for a refund. It's not adult day care man ppl aren't stupid and want to learn so treat em accordingly
Hello Daniel, Thank you for your comments! I always like comments that are critical in what I am trying to do, because my goal is to help people in the best possible way I could. This is one way for me to improve. In fact, most of my cooking classes were free, and for those that I charged for the classes, I want to make sure that they were satisfied with the classes. If you were in one of my paid classes and were not satisfied with the class, I would promptly issue you a refund. My main goal is not to antagonize my students but to make sure that they have learned something useful and worthwhile. I treat my students with utmost respect in every possible way. I wish that you have been to my classes and let me know how I could improve my teaching approach. I appreciate your comments, and I take your criticism seriously. I would definitely try to do better. Again, thank you for communicating your thoughts!
Jeezus man, it's not that deep. You can rinse off the starch and refrigerate after till till it's cold say cpl hours min or almost as good is just spreading on a plate and freezing it for 30 minutes not covered to dry it. So there is a two step and a one step method for you. Saved you 6-7 steps, your welcome, sad ppl you taught in person had to come here for these 8 steps to learn how to do what hey came through mlearb in the first place, and you managed to greatly over complicate it. It's like with you it's either you can stir and learn nothing or get a long winded algorithm of 8 steps that is really one step DRY THE F'N RICE BEFORE FRYING IT. smh
Hello Daniel, Perhaps, I did not make myself clear in my video. I intend to suggest a single step to prepare the cooked rice for cooking fried rice. All I try to say is to store the rice in a plastic container and leave the cooked rice in the refrigerator for a couple days and the cooked rice is ready for making fried rice. This is a single step not the 6-7 steps that you are referring to. The others are merely suggestions in making a good fried rice. I probably should include your suggestions when I remake my video. However, I would like to ask you for one clarification of your statement: "You can rinse off the starch and refrigerate after till till it's cold say cpl hours min" Do you rinse off the starch before or after you cook the rice? Again, I appreciate that you take the time to write these comments. I always learn something from viewer comments!
@@wokwithtak it's been a cop days since I watched, but I'm pretty sure you said "step 1....2.....3..." Between each step so maybe single step doesn't mean what you think it means 🤔😉
im trying this now, i think my downfall is using too much water and instantly putting in the fridge without fluffing so moisture can escape. ty for the tips
Just starting this style of cooking because my wife and I are looking for healthier choices in our food and enjoy cooking. I was an educator for over four decades, and you are an excellent instructor. I appreciate your research and scientific based explanations. It makes all the difference to me. Great site. You also seem to be a very pleasant and positive person. Glad I found your RUclips site!
This is the best video on how to cook fried rice IMO. It makes a BIG difference in the overall taste. Thank You SO MUCH, Subscribed.
Thank you for your easy to follow, straight forward instructions!!
This is amazing. These are the steps I needed to make my fried rice so much better
Awesome video thanks for sharing. I hope you have a blessed week.
Thank you, rice is perfect every time!
This is very helpful! I only knew a few of these things before watching your video. Most of it is new to me. You taught me a lot! I'll watch this video a few more times to properly get this in my head, and practice these techniques every time I cook rice.
A really useful video!
Is this the Bob Ross of cooking? I think this is the Bob Ross of cooking.
I love your videos! I bought and seasoned my wok on your instructions! My favorite pot!
Thank you for your advice 👍 much appreciated 🙏🏻
I really love basmati rice for my fried rice. Yum.
I've learned a lot from you. Thank you so much Mr. Wok.
Your english is amazing! Thank you for this information! I cannot wait to try making this.
I fried rice for the first time in my life! Thank you for the video I did it!
Thank you. You answered everything I needed to know.
🇺🇸💙
Thank you. This information is professional.
Thank you so much! I can't wait to try these tips today.
Straight to the point,. Thank you Thank you Thank you!
Wonderful pedagogy! Thanks!
Thank you for the tips. Very helpful.
I'm just here to say
🎶Wok it like it Tak it🎶
🎶Wok it like it Tak it🎶
I Had to. Lol thanks for the informative vid
Just made the best fried rice with chopped mushrooms, broccoli, peas and corn!! Sesame oil is king!
I'll give it another try. I keep making shrimp fried mush because my rice is just too darn wet! Thanks Mr Tak!
A++. Thank you. I learned so much from watching your video.
Good day and safe wishes to you. Thank you for the excellent and informative video. I have just one question regarding the storage in the refrigerator. Should I completely cover in an air tight container or loosely cover with, say, plastic wrap? I will be unitizing the rice the next day. Thanks again for your great video. I eagerly await your response. Be safe always!
Could you potentially do a video on curried rice? I fell in love with it from a nearby thai restaurant and specifically bought a gas burner and a wok to recreate it. Would love to see how you'd make it!
Great info!!! Thanks!!!
Trying this today! Thank you!!🤗
I have also heard that one should rinse the rice until the water run (mostly) clear to remove excess starch. What do other think?
I think it is a good idea, and I do that most of the time with my rice, particularly if they appear to be "dusty."
@@wokwithtak I tried making fried rice a couple of nights ago, and the results were less than desirable. I had a hard time breaking up the rice that had been in the refrigerator for a couple of days. I ended up a sticky and gooey mess that stuck to the bottom of the wok rather than individual grains of rice.
I'm thinking I had the following issues:
1. I should have broken up the rice prior to adding it to the wok.
2. I fried some chicken and sugar snap peas in the wok but didn't take it out prior to adding the rice.
3. The heat may have been too high.
Next time I'll try lower heat for everything, and removed the cooked chicken, clean the wok, then spot season before proceeding.
Thanks!
Hello......should the Rice in the container be covered when in the refrigerator...?
1000! Gotta get that stir fry on point! 🤙🏻
Hello, do we need to soak the jasmine rice prior to boiling and also do we need to add salt to the boiling water to cook the rice ?
I've been trying to use Jasmine rice but it's so sticky that I can't break the clamps. What's wrong? Thank you!
Try to soak and drain the rice a couple times before cooking to release some of the starches.
Same happened to me. Jasmine rice was cooked as directed but was sticky and mushy.
@@coupdefoudre5352 I've tried to actually steam it instead of the "day old rice" method, and it's perfect even without a wok and I also made it right before stir frying it, it's awesome. Check out Alex "French cooking guy" series of videos on fried rice. Especially "I've been cooking rice wrong my entire life" where you can find this particular steamed rice recipe.
I totally agree, let the rice sit overnight in the refrigerator uncovered, so it dries out! Day old rice makes the BEST fried rice! You're going to add soy sauce and liquids to it anyway. YUM!!
How long do you cook it for?
Do you leave it uncovered in the fridge?
What of rinsing the rice til clear?
Thank you for the great advice senpai
Are you freezing the rice or just put in the Fridge?
i love chinese fried rice thank you for this video
You're awesome !
From my multiple failures while making rice, this videos tells exactly what i learnt from experience.
thank you so much
Thank you Sir
mine always turns out soggy...
thank you
Wow! You have a video for everything. And I need it. I really know nothing about this subject. Thank you again. I’ve only been watching a few people talk about stir fry before you. I noticed they always take the oil and swirl it up the sides of the wok before they put the food in. You haven’t done that in the videos I’ve watched but I’ve noticed your food does not stick to the sides either. Is it not necessary?
It is not necessary. I have a friend who teaching cooking classes on stir-fry in San Francisco, and he does this routine in his cooking. I once asked him is it necessary, and he was honest and told me that it is just for show!
Great tips .. thanks 🙏🏽
Thank you ❤️
great directions i make a few different versions i was given by a chef at local PHO shop i love Asian foods & Vietnamese is my favorite i would eat there 5 out of 7 days so i got to know the owner an kept asking him to show or tell me how to make certain dishes, the first few times he looked at me like i asked him for the pin number of his bank card and walk away..
This is very funny! Thank you for sharing your story, and I love pho as well, and during my visit to Vietnam several years ago I could eat enough pho for breakfast, lunch, and dinner, which the Vietnamese eat them during every meal in a combination with vegetables and just a touch of meat keeping them healthy, making them to have the lowest obesity rate in the world (as I was told), and on that trip I met several American Vietnamese who unfortunately have taken on the Standard American Diet and no longer shared the same physique as the local Vietnamese. Sigh!
Thankyou old man 😚
Very informative.. thank you so much!
thanks Chef Subbed
Great vid!!!!
Thank you so much dear sir it is very helpful.
very helpful.. my rice tends to come out mushy..
Why don't homemade fried rice taste good as the restaurant does?
@@q1-1135 really? Damn
Never forget to wash the rice before cooking!
The more I read and watch videos about making rice for fried rice, the more confusing it becomes. Here, I suspect is part of the secret, and that is not using as much water as some are calling for. Less water is better.
Rice should be "crunchy" ? 😳
🍚
Haha I failed this multiple times learn from the best
That's nice you waste the money of ppl who come for cooking lessons by doing everything for them and leave out what you did. as you said "all they need to do is stir".... Sir I think you completely don't understand why ppl went there in the first place. If I paid you for cooking lessons and all I got to do one night was stir fried rice you prepared ahead of time I'd immediately ask for a refund. It's not adult day care man ppl aren't stupid and want to learn so treat em accordingly
Hello Daniel, Thank you for your comments! I always like comments that are critical in what I am trying to do, because my goal is to help people in the best possible way I could. This is one way for me to improve. In fact, most of my cooking classes were free, and for those that I charged for the classes, I want to make sure that they were satisfied with the classes. If you were in one of my paid classes and were not satisfied with the class, I would promptly issue you a refund. My main goal is not to antagonize my students but to make sure that they have learned something useful and worthwhile. I treat my students with utmost respect in every possible way. I wish that you have been to my classes and let me know how I could improve my teaching approach. I appreciate your comments, and I take your criticism seriously. I would definitely try to do better. Again, thank you for communicating your thoughts!
Jeezus man, it's not that deep. You can rinse off the starch and refrigerate after till till it's cold say cpl hours min or almost as good is just spreading on a plate and freezing it for 30 minutes not covered to dry it. So there is a two step and a one step method for you. Saved you 6-7 steps, your welcome, sad ppl you taught in person had to come here for these 8 steps to learn how to do what hey came through mlearb in the first place, and you managed to greatly over complicate it. It's like with you it's either you can stir and learn nothing or get a long winded algorithm of 8 steps that is really one step DRY THE F'N RICE BEFORE FRYING IT. smh
Hello Daniel, Perhaps, I did not make myself clear in my video. I intend to suggest a single step to prepare the cooked rice for cooking fried rice. All I try to say is to store the rice in a plastic container and leave the cooked rice in the refrigerator for a couple days and the cooked rice is ready for making fried rice. This is a single step not the 6-7 steps that you are referring to. The others are merely suggestions in making a good fried rice. I probably should include your suggestions when I remake my video. However, I would like to ask you for one clarification of your statement: "You can rinse off the starch and refrigerate after till till it's cold say cpl hours min" Do you rinse off the starch before or after you cook the rice? Again, I appreciate that you take the time to write these comments. I always learn something from viewer comments!
@@wokwithtak it's been a cop days since I watched, but I'm pretty sure you said "step 1....2.....3..." Between each step so maybe single step doesn't mean what you think it means 🤔😉
I swear it is lolololol
im trying this now, i think my downfall is using too much water and instantly putting in the fridge without fluffing so moisture can escape. ty for the tips