Jason ... I've figured out a step that you're maybe not concerned with bc it isn't of high importance to you..? But that you want to first fry the rice in small batches by themselves until the rice starts to pop to give it that fried-rice texture. The flavor of your dishes is great. (I personally like the regular restaurant style chicken fried rice recipe of yours) ... but the texture is what's lacking. The rice (though I let it dry for 36 hours) was still more like steamed ... bc when you add 2 cups of rice all at once it's not going to 'fry' ... etc ... as it's a massive amount for a wok. But instead, as my first step I first do about 4-5 small batches of rice with a little bit of oil along coating the wok until it starts popping. From uncooked bowl to a cooked bowl ... and only once done do I then start following your recipe. You should try it. A+ otherwise. Even taught me other applicable cooking and prep skills. And I'd cooked in an italian restaurant for years. So thank you.
You deserve to be the number 1 cooking channel on RUclips. Your videos have no fluff. Incredibly informative, going over every aspect of the dish. Going over the whole process including shopping, prep, etc, is just perfect. Your voice is also great, nice timbre, not too quick, no tones of ego or condescension that I find lots of other food tubers fall prey too, Thank you for what you do.
said it before and I'll say it again, this channel really deserves more views for how much prep and detail goes into making the recipe as close as possible to the real thing. Can't wait to try this later in the week!
I recently stumbled across your channel and I echo all of the other positive comments regarding your content, presentation, knowledge, and style. Your approach really is different from the others and I mean that in a good way. I headed to my local Asian market yesterday and made the fried rice tonight. It was really, really good. I also prepped the sauces for tomorrow's lettuce wraps (my wife's favorite PFC dish). I told her that I needed to move some things around the kitchen cabinets to make room for ingredients for a few upcoming J Farmer dishes. After the fried rice she's completely on board. That's a way bigger deal than you may think :) No specific requests. Thanks, keep up the good work and Happy Holidays.
Thank you so much for the support! And thank you for your generosity! I sincerely appreciate you! If there are any dishes you'd like to see, please let me know. I promise I'll put them on my list of dishes to investigate. Thanks again! I really appreciate you. Please tell your family I say hello!
Hi! I was a Sous Chef at PF Changs. Alkaline marinade is ONLY used for beef. Chicken employs the velveting method, not baking soda (alkaline). Outside of that, good luck!
Could you explain this more? I've seen the actual p.f. chang's restaurant recipe book and they say that the chicken is "marinated" in the book. Are you saying they're just using egg white with pepper mixed in with the chicken right before cooking it? Also, do they velvet the beef?
Long time viewer but my first comment. I really love your content, your videos are outstanding and fill a really unique and important niche on youtube. I know it might be a bit of a longshot but I would absolutely love to see you take a crack at Steak n Shake's chili. There are a lot of copycats out there claiming to have some secret ingredient but none have ever really gotten it right imo. They sell it in a can but it is both pretty expensive and not the same as the chili from the restaurant. SnS chili is my absolute favorite food and I'd love to see if you could do it justice!
Thank you so much, Natalie! I sincerely appreciate your generosity! I'll check out Steak n Shake. I've never been there before. I'll put their chili on my list of dishes to investigate. If I find out anything, I'll let you know!
Another great rundown Jason. Ever since your prior Fried Rice video I've been doing the 1 part Jasmin to 2 parts LGW rice and not only has it been saving me money, but all of my rice dishes have been holding up better. Your tips are great, thanks for putting these together.
The chef-owner of the best Chinese restaurant here in Jacksonville Florida confided in me that he uses a 50/50 jasmine/long grain blend in his excellent fried rice, so that's what I now do, too. Works great.
I've tried a lot of recipes..but none was as good as this bro....I just finished making this rice and you got to trust me when I say it came out amazing.... keep the recipes coming dawg.... amazing work keep it up
I’ve made this twice since the video posted-absolutely delicious, easy & a showstopper given Jason’s foolproof recipe. Kudos! Now part of our 30-day main dish rotation.
I thought I really got into the ins and outs when I was trying to find out secrets and workflows when I was opening my pizzeria 10 years ago, but you hit it out of the park every time. Thank you
Very detailed recipe. For every measurement and product used. Where to find them and how to use everything. Then exactly how to cook your products. I love this type of precise instructional video. Thanks for sharing!
Hi Jason, Love how you break down recipes. Just one tiny thing, Those are Snow Peas. Snap pea pods are a little rounder and fuller looking. Snow Peas is what you want, so good choice!
Seriously these videos are great! I dont even cook the food, just here to watch the quality and preciseness of your explanations. This channel is quite the gem. Thank you.
Thank you so much! I sincerely appreciate your generosity! If there are any dishes you'd like to see, please let me know and I promise I'll put them on my list of dishes to investigate!
One of the best narrated and demonstrated cooking lessons. Very thorough and answered most of the questions that someone trying out the recipe would ask. Thanks!
This looks amazing. I appreciate your research and attention to detail. I would love to see you recreate the Singapore noodles and miso salmon from PF Changs.
Another well-researched & presented video sure to inspire even novice cooks on how to make fried rice meals. I appreciate knowing about the protein options as I’ve been wanting to make pork & beef variations at home. I’ve been using boneless pork chops as you suggested. This is another great video which will inspire cooks of all experience levels. (I always want to cook right after watching your videos) Thanks!
Thank you, Ben! It's great to see you! I sincerely appreciate your generosity and support. PS - I never knew you were in the UK. My brother-in-law is from Nottingham!
I've never been to a P.F. Chang's restaurant, but this looks so delicious Jason! I really do appreciate how detailed you are with your instructions and especially with the ingredient sourcing information. It helps so much to set us up for success in the kitchen. The first time that I walked into an Asian grocery store several years ago in the city adjacent to my own here in the Central San Joaquin Valley of California, I did find some of the aisles, especially the sauces/condiments aisles, a bit overwhelming as I had never seen so many options of soy sauce for example. I've been following the advice of you and fellow RUclipsrs Mandy of "Souped Up Recipes" and Namiko Chen of "Just One Cookbook" whenever I want to purchase some Chinese or Japanese ingredients so that I don't get stuck with some low quality ingredients that will take me forever to use up. It looks like I'll be adding mushroom flavored soy sauce to my shopping list! Thanks again for all of your research and excellent videos! ♥️ Susan from Madera, California, USA 🇺🇸
Your videos are always so helpful jason. Thanks For all your hardwork! Suggestion: please make a tres leches cake! Fan from Colombia! You'll love it 🇨🇴🇨🇴🇨🇴🇨🇴
Last December I had their short rib and crab fried rice, it was absolutely delicious, been craving it since…wonder if I could follow these steps to recreate it at home 🤔
@@farmageddon You as well & I hope you are doing good. Last week I made the lo mein noodles with the spring rolls from your Channel both turned out nice. I made too much & had enough for lunch the next day 🤣
Fantastic as always. I do say as much as I like your original fried rice and have made it countless times I do like this option to add chicken,, shrimp, pork, and steak. What can I say I love all options in one bowl. And I say once more, I wait patiently for the day you make your Boneless spare ribs.
Excellent educational / instructional video!! I can't wait to try making this recipe. And I look forward to viewing more of your videos. Many thanks for such a great video.
great video as always! can you please do a video on P.F. Changs' Almond & Cashew chicken?! it's not on the menu anymore but certain stores will make it, just without cashews since they don't have them in-store anymore
Very good and my kitchen smells like PF Chang’s. Made with chicken, 10 oz and peas and a tab bit extra dark sauce to compensate for added ingredients. Will make again, thank you for sharing.
Oh my Jason that looks so delicious my friend yummy thank you so much for your inspiring cooking videos you be making wow yum yum greetings from California
Thank for this great video sir. I love the way you teach, a kitchen oaf like me, how to charm the stomacs of my family and guests!!👍 Damn, now I'm hungry!!
I have such a problem with the taste of baking soda. I been so mad in my kitchen at recipes " like how can you not taste the soda lol". I love your videos so much it makes me mad.
I made this a month ago. This recipe was fantastic. This was a 10 out of 10 without a doubt. Thanks for posting this. I'm almost scared to watch any of your other recipes because after experiencing this I'm wondering how it could get any better. HIGHLY RECOMMENDED for anyone just seeing this.
Nice! I'm glad you liked it. If you do end up trying other recipes, try the Chinese takeout fried rice and lo mein. I fiddled with both of those for years to get them perfect. I think the takeout fried rice is superior to PF Chang's.
@@farmageddon Will do! Thanks. As a matter of fact I was planning to do the recipe again tomorrow but I'll shift gears and try the takeout fried rice instead.
That alkaline water from baking soda and soy is a game changer. I only did it a few times recently, but the difference is worth the step even for lo mein or noodles. You may want to mention making rice with an instant pot pressure cooker. Because evaporation of water during the cooking process is eliminated, it's really easy to manage different volumes of rice as the water percentage stays the same. Parboiling then steaming rice is also good without needing to measure water, but the added steps take a little coordination also. All rice should be cooled off at least before making fried rice. (regardless of method)
Nice! Glad you like that alkaline method. I’ve never tried making fried rice in a pressure cooker. But I have a friend who swears by that method. I need to try it out. Thanks for the recommendation!
Can't wait to try this with your Mongolian beef recipe. I make it at least twice a month. Hey Jason can you do a roast pork banh mi breakdown for us please!!!
This is awesome, thank you so much for this video! Since I always order the gluten free chicken fried rice I do wonder how they make the sauce for that option.
Hi Jason! I am new to your channel and am very impressed with what you do and the depth in which you go to explain what can be difficult to understand. I plan to try the fried rice and Mongolian beef very soon. Do you think you might do PF Chang's Hot & Sour soup sometime? Or sushi? Keep up the good work and thank you for all of the research you do.😊
Thank you very much! I'll probably do the H&S soup in the future. Although, I'll likely do a regular takeout version of H&S soup before PF Chang's version. I'm working on one with my buddy right now. (He's a takeout soup expert.)
Hi Jason your videos are just too good . I’ve made MONGOLEN beef and chicken your way and definitely it was delicious 😋 and this is what I’m going to make tonight And trying to make orange chicken 🐓 along with . Thank you 😊 😊
Such a great video! Idk if you have one by you, but I’d love a similar one for Din Tai Fung’s fried chicken rice. Theres a few attempts here on RUclips but none of them got that same flavor for me.
Thanks for all your detailed recipes, only recently discovered you. You have your baseline for chicken for the Spicy Chicken video, but would love to know any extra steps involved in P.F.C.'s Kung Pao, it's really good.
If i don’t like baking soda, will a vinegar “brine” work? And what about a salt brine? Since it worked for tender chicken, would it also work for tender beef?
You just gave me heckin ideas for the next time I fry rice. Jason, you are awesome, yo! Thanks again for an amazing video! Also, hmu if you need some ninjas or bodyguards to protect you from PF Chang's assassin unit xD
This is a trick question because it's two people: Paul Fleming and Philip Chiang. And an interesting bit of trivia: Philip Chiang's mother was Cecilia Chiang, who owned a legendary Chinese restaurant in San Francisco called the Mandarin. I still have some of her old cookbooks from the 1970's. Interesting family. The recipes at P.F. Chang's are sort of a mixture of Cecilia Chiang's more traditional recipes updated and modernized by Barbara Tropp. I highly recommend her cookbooks The Modern Art of Chinese Cooking and China Moon. Both great, especially China Moon.
Hi!!! I have never ate wny PF Chang food. It it frozen foods or is there Restaurant??? If so theres not any around my town. Ill check around other towns by me. I dont see any in Cleveland OHIO...Anyways your fried rice recipes look mighy delish to me. Chinese is my fav kind of food. Thanks for this. Great Video!!!...🦋
I see you have a Made In wok. I love their stainless pans, but did not have luck with their carbon steel griddle. I have an induction stove and that pan just wanted to slide around. I wonder if I'd would have issues with the wok as well.
The wok is extremely heavy. So, it should stay put. I would treat it like any other carbon steel - don’t use with acidic ingredients, make sure to season it well and after every use, etc.
Wanna learn how to make P.F. Chang's Spicy Chicken at home? Check out this video: ruclips.net/video/YagdPXpTWP4/видео.html
Pierre Francisco?
Phillip Frederick?
Padre Fantastic?
Jason ... I've figured out a step that you're maybe not concerned with bc it isn't of high importance to you..? But that you want to first fry the rice in small batches by themselves until the rice starts to pop to give it that fried-rice texture. The flavor of your dishes is great. (I personally like the regular restaurant style chicken fried rice recipe of yours) ... but the texture is what's lacking. The rice (though I let it dry for 36 hours) was still more like steamed ... bc when you add 2 cups of rice all at once it's not going to 'fry' ... etc ... as it's a massive amount for a wok. But instead, as my first step I first do about 4-5 small batches of rice with a little bit of oil along coating the wok until it starts popping. From uncooked bowl to a cooked bowl ... and only once done do I then start following your recipe. You should try it. A+ otherwise. Even taught me other applicable cooking and prep skills. And I'd cooked in an italian restaurant for years. So thank you.
I have a question for you. What do you do with the used chicken, shrimp, and beef brine? Do you throw them out after the first use?
@@carltonminott7607 yeah, just toss it
You deserve to be the number 1 cooking channel on RUclips. Your videos have no fluff. Incredibly informative, going over every aspect of the dish. Going over the whole process including shopping, prep, etc, is just perfect. Your voice is also great, nice timbre, not too quick, no tones of ego or condescension that I find lots of other food tubers fall prey too, Thank you for what you do.
Thank you, Michael. I sincerely appreciate that. I'm glad you like the videos!
Well said!
said it before and I'll say it again, this channel really deserves more views for how much prep and detail goes into making the recipe as close as possible to the real thing. Can't wait to try this later in the week!
Preach 🙌🏽 I’ve been making Jason’s lo mein and fried rice for years and my relatives always ask me for the recipe!!
Only Jason goes into the actual details of the recipe - like rice grains, brands and proper method. Love your work man!
I recently stumbled across your channel and I echo all of the other positive comments regarding your content, presentation, knowledge, and style. Your approach really is different from the others and I mean that in a good way.
I headed to my local Asian market yesterday and made the fried rice tonight. It was really, really good. I also prepped the sauces for tomorrow's lettuce wraps (my wife's favorite PFC dish). I told her that I needed to move some things around the kitchen cabinets to make room for ingredients for a few upcoming J Farmer dishes. After the fried rice she's completely on board. That's a way bigger deal than you may think :)
No specific requests. Thanks, keep up the good work and Happy Holidays.
Thank you so much for the support! And thank you for your generosity!
I sincerely appreciate you! If there are any dishes you'd like to see, please let me know. I promise I'll put them on my list of dishes to investigate.
Thanks again! I really appreciate you.
Please tell your family I say hello!
Hi! I was a Sous Chef at PF Changs. Alkaline marinade is ONLY used for beef. Chicken employs the velveting method, not baking soda (alkaline). Outside of that, good luck!
Good info! Thanks, dude!
Nice!
Could you explain this more? I've seen the actual p.f. chang's restaurant recipe book and they say that the chicken is "marinated" in the book. Are you saying they're just using egg white with pepper mixed in with the chicken right before cooking it? Also, do they velvet the beef?
@@double_j3867don't forget the cornstarch with the bicarb.
I really enjoy and appreciate your no-nonsense "here are the facts" recipe research and presentation!
Long time viewer but my first comment. I really love your content, your videos are outstanding and fill a really unique and important niche on youtube. I know it might be a bit of a longshot but I would absolutely love to see you take a crack at Steak n Shake's chili. There are a lot of copycats out there claiming to have some secret ingredient but none have ever really gotten it right imo. They sell it in a can but it is both pretty expensive and not the same as the chili from the restaurant. SnS chili is my absolute favorite food and I'd love to see if you could do it justice!
Thank you so much, Natalie! I sincerely appreciate your generosity!
I'll check out Steak n Shake. I've never been there before. I'll put their chili on my list of dishes to investigate. If I find out anything, I'll let you know!
@@farmageddon Thank you so much!
Another great rundown Jason. Ever since your prior Fried Rice video I've been doing the 1 part Jasmin to 2 parts LGW rice and not only has it been saving me money, but all of my rice dishes have been holding up better. Your tips are great, thanks for putting these together.
Nice! I'm glad you like the recipes!
Most underrated cooking channel on RUclips.
@@kimberleytui179 found the bot
My man still out here trying to get assassinated by pf chang much respect
Lol
JF Chang's
The chef-owner of the best Chinese restaurant here in Jacksonville Florida confided in me that he uses a 50/50 jasmine/long grain blend in his excellent fried rice, so that's what I now do, too. Works great.
Please give me the name of the restaurant. Been searching for the past 10 years. Thanks.
No muss no fuss no 5 minute lead in, just the facts and done. Best recipe vds on YT
Thank you!
I've tried a lot of recipes..but none was as good as this bro....I just finished making this rice and you got to trust me when I say it came out amazing.... keep the recipes coming dawg.... amazing work keep it up
I’ve made this twice since the video posted-absolutely delicious, easy & a showstopper given Jason’s foolproof recipe. Kudos!
Now part of our 30-day main dish rotation.
I thought I really got into the ins and outs when I was trying to find out secrets and workflows when I was opening my pizzeria 10 years ago, but you hit it out of the park every time. Thank you
I used to work at PF Chang's and I was also a wok cook and a prep cook for them and used to make all the sauces and marinades as well.
Very detailed recipe. For every measurement and product used. Where to find them and how to use everything. Then exactly how to cook your products. I love this type of precise instructional video. Thanks for sharing!
Hi Jason,
Love how you break down recipes. Just one tiny thing, Those are Snow Peas. Snap pea pods are a little rounder and fuller looking. Snow Peas is what you want, so good choice!
I made the chow mein recipe today alongside with the fried rice 😭both were AMAZING , you deserve all good in the world
Thank you! I'm glad you enjoyed the recipes!
Seriously these videos are great! I dont even cook the food, just here to watch the quality and preciseness of your explanations. This channel is quite the gem. Thank you.
Brilliant! You are such a fantastic addition to RUclips! Thank you for your work.
Thank you!
Thank you, Legend 🙏
Thank you so much! I sincerely appreciate your generosity!
If there are any dishes you'd like to see, please let me know and I promise I'll put them on my list of dishes to investigate!
One of the best narrated and demonstrated cooking lessons. Very thorough and answered most of the questions that someone trying out the recipe would ask. Thanks!
This looks amazing. I appreciate your research and attention to detail. I would love to see you recreate the Singapore noodles and miso salmon from PF Changs.
Another well-researched & presented video sure to inspire even novice cooks on how to make fried rice meals.
I appreciate knowing about the protein options as I’ve been wanting to make pork & beef variations at home. I’ve been using boneless pork chops as you suggested.
This is another great video which will inspire cooks of all experience levels. (I always want to cook right after watching your videos)
Thanks!
As a British person this one had no context for me, but keep up the good work!
Thank you, Ben! It's great to see you!
I sincerely appreciate your generosity and support.
PS - I never knew you were in the UK. My brother-in-law is from Nottingham!
Have made this a few time -- excellent, easy, just yummy.
I've never been to a P.F. Chang's restaurant, but this looks so delicious Jason! I really do appreciate how detailed you are with your instructions and especially with the ingredient sourcing information. It helps so much to set us up for success in the kitchen. The first time that I walked into an Asian grocery store several years ago in the city adjacent to my own here in the Central San Joaquin Valley of California, I did find some of the aisles, especially the sauces/condiments aisles, a bit overwhelming as I had never seen so many options of soy sauce for example. I've been following the advice of you and fellow RUclipsrs Mandy of "Souped Up Recipes" and Namiko Chen of "Just One Cookbook" whenever I want to purchase some Chinese or Japanese ingredients so that I don't get stuck with some low quality ingredients that will take me forever to use up. It looks like I'll be adding mushroom flavored soy sauce to my shopping list! Thanks again for all of your research and excellent videos!
♥️ Susan from Madera, California, USA 🇺🇸
Your videos are always so helpful jason. Thanks For all your hardwork! Suggestion: please make a tres leches cake! Fan from Colombia! You'll love it 🇨🇴🇨🇴🇨🇴🇨🇴
Last December I had their short rib and crab fried rice, it was absolutely delicious, been craving it since…wonder if I could follow these steps to recreate it at home 🤔
I believe in you!
Thank you for the video & recipe 👍🏻 I like how you did the different variations & even a vegetarian for those who need it.
Thanks, Ronnie! Great to see you!
@@farmageddon You as well & I hope you are doing good. Last week I made the lo mein noodles with the spring rolls from your Channel both turned out nice. I made too much & had enough for lunch the next day 🤣
Another fantastic video. My family still requests the takeout fried rice recipe at least once a week!
Thank you, Jason! You make cooking good food easy, understandable and fun! 😋💖🙏
This video arrived at the perfect time, thank you! If you have any idea how they make their short rib fried rice, please do tell, thanks anyway
Yummy Jase!!!! I love their combo rice!!! Thank you
Hi, Angie! Great to see you!
I know it has no culinary wow factor, but I really hope you will do Chili’s salsa one day. Great video, as always!
Jason Farmer is THE BEST! EXCELLENT video!
Thank you Jason. My Asian style cooking has improved because of your videos.
That's awesome, Kevin! I'm glad you like the videos!
Sir;
Thank you so much, I will try it this weekend, God bless you.
Respectfully;
Andy
Fantastic as always. I do say as much as I like your original fried rice and have made it countless times I do like this option to add chicken,, shrimp, pork, and steak. What can I say I love all options in one bowl. And I say once more, I wait patiently for the day you make your Boneless spare ribs.
I promise I'll do that video one day!
@@farmageddon hopefully before I die 😆 lol jk
Excellent videos. What brand wok are you using? I didn’t see it listed in your description. You’re teaching and video quality is highly on point.
Crap, forgot to put it! I'm using Made In's carbon steel wok. I just put the link in the video description.
Thanks for reminding me!
Excellent educational / instructional video!! I can't wait to try making this recipe. And I look forward to viewing more of your videos. Many thanks for such a great video.
Beautiful. Thank you. Subscribed and sharing!
Thank you, Camille!
great video as always! can you please do a video on P.F. Changs' Almond & Cashew chicken?! it's not on the menu anymore but certain stores will make it, just without cashews since they don't have them in-store anymore
I look into it and see if I can dig up any intel.
@@farmageddon thank you!
Very good and my kitchen smells like PF Chang’s. Made with chicken, 10 oz and peas and a tab bit extra dark sauce to compensate for added ingredients. Will make again, thank you for sharing.
I knew the alkaline solution for the best bouncy shrimp (use ice water) but I did not know I can do this w/all my proteins . I’m so happy 😢! Ty!
Oh my Jason that looks so delicious my friend yummy thank you so much for your inspiring cooking videos you be making wow yum yum greetings from California
Thank you for your amazing videos! P.F. Chang’s Crispy Green Beans and Dynamite Shrimp next please 🙌🏾
Thank you! Those dishes will definitely be covered in the future!
@@farmageddoncan’t wait, my faves with the fried rice
Beautiful sharing dear friend 💚💚💚
This looks so good! ❤
Some of the best food videos on RUclips.
This is a great lesson. Thank you.
Thanks, I clicked on this right away when I saw you were doing this!
Thank for this great video sir. I love the way you teach, a kitchen oaf like me, how to charm the stomacs of my family and guests!!👍
Damn, now I'm hungry!!
I have such a problem with the taste of baking soda. I been so mad in my kitchen at recipes " like how can you not taste the soda lol". I love your videos so much it makes me mad.
Leave it out and just use cornstarch with egg whites.
Yet another EXCELLENT video, Jason. I always learn so much from you. Why the hell don't you have >1million subs yet???
David! What's up, brother! Great to see you!
I made this a month ago. This recipe was fantastic. This was a 10 out of 10 without a doubt. Thanks for posting this. I'm almost scared to watch any of your other recipes because after experiencing this I'm wondering how it could get any better. HIGHLY RECOMMENDED for anyone just seeing this.
Nice! I'm glad you liked it. If you do end up trying other recipes, try the Chinese takeout fried rice and lo mein. I fiddled with both of those for years to get them perfect. I think the takeout fried rice is superior to PF Chang's.
@@farmageddon Will do! Thanks. As a matter of fact I was planning to do the recipe again tomorrow but I'll shift gears and try the takeout fried rice instead.
Absolutely Amazing. ❤. Thank You 🙏 So much for all your Lessons Chef. 🧑🍳. Cheers 🥂
I’m going to try adding flavor to the rice while pressure cooking it.
That alkaline water from baking soda and soy is a game changer. I only did it a few times recently, but the difference is worth the step even for lo mein or noodles. You may want to mention making rice with an instant pot pressure cooker. Because evaporation of water during the cooking process is eliminated, it's really easy to manage different volumes of rice as the water percentage stays the same. Parboiling then steaming rice is also good without needing to measure water, but the added steps take a little coordination also. All rice should be cooled off at least before making fried rice. (regardless of method)
Nice! Glad you like that alkaline method.
I’ve never tried making fried rice in a pressure cooker. But I have a friend who swears by that method. I need to try it out. Thanks for the recommendation!
I always watch your videos. Thank you for your research to make this video ❤
Thank you, Jourdan!
Love your videos. BTW, do you know anything about how Panda Express fried rice is made? That's my favorite kind. Just wondering.
Thank you! I've never looked into their fried rice. But I'll probably cover it in the future.
Another great video, easy to follow
Legit channel! Thank you!
do you have the other half of this amulet?!? My favorite Fried Rice! HUGE thanks for this recipe!
Glad y'all like the recipe!
Bạn nấu nhìn khéo tay quá. Mong bạn ra nhiều clip hơn
Your rice dish looks so appetizing
Great video. Thanks for doing all the research.
Finally, I can prepare it at home. Thank you!
Oh I'm definitely making the beef!
JF Chang's back at it! 🍚🍚
Love your content jason! Thanks For this ❤❤❤❤❤
Can't wait to try this with your Mongolian beef recipe. I make it at least twice a month. Hey Jason can you do a roast pork banh mi breakdown for us please!!!
Glad you liked the recipes! I’ll definitely do a banh mi in the future.
This is awesome, thank you so much for this video! Since I always order the gluten free chicken fried rice I do wonder how they make the sauce for that option.
You'll just use gluten free soy sauces and a gluten free oyster sauce. I believe those are the only two things that have gluten.
@@farmageddon what about the wine?
Awesome!! Thank you so much!! I think HEB has a lot of these ingredients.
Thanks so much Jason for the recipe! Is there any reason that you deep fry the meats rather than just stir frying them?
That’s just the way they do it at the restaurant. You can stir fry the meat. That will work well, too.
@@farmageddon Thanks!
You're one of the few channels that I wish would produce even more content. However, I understand the vids & research take time.
Thank you! I sincerely appreciate that!
Jay’s one of my top 3 YT HEROES!! 🤘🤘🤘
Thank you!
Love the veggie option!!!
Hi Jason! I am new to your channel and am very impressed with what you do and the depth in which you go to explain what can be difficult to understand. I plan to try the fried rice and Mongolian beef very soon.
Do you think you might do PF Chang's Hot & Sour soup sometime? Or sushi?
Keep up the good work and thank you for all of the research you do.😊
Thank you very much! I'll probably do the H&S soup in the future. Although, I'll likely do a regular takeout version of H&S soup before PF Chang's version. I'm working on one with my buddy right now. (He's a takeout soup expert.)
@@farmageddon thank you! I have had a hard time finding a good version and all of your recipes tried so far are delicious!!
Uncle Rodger would definitely approve if you added the yum yum powder. Looks great, saved video
Hi Jason your videos are just too good . I’ve made MONGOLEN beef and chicken your way and definitely it was delicious 😋 and this is what I’m going to make tonight
And trying to make orange chicken 🐓 along with .
Thank you 😊 😊
Excellent as always
Such a great video! Idk if you have one by you, but I’d love a similar one for Din Tai Fung’s fried chicken rice. Theres a few attempts here on RUclips but none of them got that same flavor for me.
can you please do their honey chicken? it’s one of my favorite dishes there
Thanks for all your detailed recipes, only recently discovered you. You have your baseline for chicken for the Spicy Chicken video, but would love to know any extra steps involved in P.F.C.'s Kung Pao, it's really good.
Thank you! I'll be doing the Kung Pao chicken very soon. That will probably be the next P.F. Chang's video.
Thanks very informative. Love this!
Oh yummy 😋 looks so delicious!
Amazing video! Especially since you shop at HEB too.
Howard E. Butt was the man!
I will never tire of his description of the oyster sauce container
If i don’t like baking soda, will a vinegar “brine” work? And what about a salt brine? Since it worked for tender chicken, would it also work for tender beef?
Really Unique And Delicious Recipe..
Yeah I double checked and…I love this channel.
What's up, Lucas!
@@farmageddon Word to your mother Jason.
Can you do Pf Chang's crispy honey shrimp?? its the best of pf chang's.
Thank you for sharing 😊
You just gave me heckin ideas for the next time I fry rice. Jason, you are awesome, yo! Thanks again for an amazing video! Also, hmu if you need some ninjas or bodyguards to protect you from PF Chang's assassin unit xD
Thank you!
This recipe is sooooo good!! Not sure how you got Changs to let you give away their secrets lol, but thanks!
The bigger question, who is PF Chang?
This is a trick question because it's two people: Paul Fleming and Philip Chiang.
And an interesting bit of trivia: Philip Chiang's mother was Cecilia Chiang, who owned a legendary Chinese restaurant in San Francisco called the Mandarin. I still have some of her old cookbooks from the 1970's. Interesting family.
The recipes at P.F. Chang's are sort of a mixture of Cecilia Chiang's more traditional recipes updated and modernized by Barbara Tropp. I highly recommend her cookbooks The Modern Art of Chinese Cooking and China Moon. Both great, especially China Moon.
The biggest question is, why is PF Chang?
Haaaaaaaaaaa
CM Punk's Asian cousin
Hi!!! I have never ate wny PF Chang food. It it frozen foods or is there Restaurant??? If so theres not any around my town. Ill check around other towns by me. I dont see any in Cleveland OHIO...Anyways your fried rice recipes look mighy delish to me. Chinese is my fav kind of food. Thanks for this. Great Video!!!...🦋
I see you have a Made In wok. I love their stainless pans, but did not have luck with their carbon steel griddle. I have an induction stove and that pan just wanted to slide around. I wonder if I'd would have issues with the wok as well.
The wok is extremely heavy. So, it should stay put. I would treat it like any other carbon steel - don’t use with acidic ingredients, make sure to season it well and after every use, etc.
@ thanks!