Made this last night, it was amazing, will be a regular in my rotation. "Weeknighting" is currently my favorite running series on cooking RUclips. Turns out most night are weeknights.
I like how you encourage people to use different ingredients for the dish. Fried rice is a dish i make to get rid of leftovers, so it's basically different each time i make it.
I never even considered freezing cooked rice for use in a stir fry later. This seems genius and definitely changes the weeknight game for me. Thank you!
not only is this something i would actually make, it's basically something i already do make all the time :) a quick tip, you can skip buying the rice prepackaged and simply freeze your own rice. i make a few cups of rice regularly then chuck individual portions in deli containers in the freezer. i also sometimes toss in a tablespoon of oelek sambal in my "stir fry sauce" if i wanna be a spicy boy. great recipe!
Yeah I don't see the point of buying frozen rice. Just make a shit ton of rice and freeze some. I also like to use sriracha as my sauce instead of his mixture. Give me all the spice.
About the ginger. I used my garlic press and it works perfectly! Discovered this a few weeks ago (out of lazyness). Most fibres stay in the press. Just watch out for a juice spurt. Juicy, fresh ginger is necessary. This discovery has augmented the amount of ginger that we use immensely.
It has been said before, but I will say it again--you are my favorite cooking RUclipsr. I love your aesthetic--your kitchen is so clean and uncluttered, which makes it so much easier to simply focus on your cooking methods. Can't wait to try this recipe with my crazy green bean and zucchini harvest!
Mr. Lagerstrom, you are on to something with this "Weeknighting" series. My wife and I were watching this one and she told me, "Every single one of his week night recipes, I want to make". Keep up the awesome work!
Made this tonight. So good! I make stir fry often, but I followed your instructions, cleaned put the fridge and freezer and had at it. Delicious! 10/10
I live in Japan and ear fried rice often. I really love it. I think your version is so interesting - a quirky combination of Chinese and Japanese flavors… with some American notes. Nice job. I will try it the next time I make fried rice.
Released 2 hours ago and already there's over 101 comments? Bri you are building a community my friend Also thanks for helping me get into bread making, I was able to make my elderly grandmother a fresh baguette, and that's an experience I don't think we could have shared without people like you on this app, thank you
Dude im binge watching your videos. I love your vibe! I've completed my cullinary education a little while ago but been out of the industry and these videos managed to spark something in me so thank you for the motivation. I wish you the best.
WEEKNIGHTING!! Yes Brian. I have not seen this idea on any other youtube channel!! This your thing. Run with this. Love the music for the intro. Love the fridge clean out idea!! Can't wait to see your subscribers boom!! you deserve it. I can tell you work hard on these recipes
I made this tonight for my parents. I’ve been watching your videos for a few weeks, and this was the first one I’ve tried to make myself. My dad doesn’t really like Chinese food, hates peas and rice isn’t his favorite. He had three servings of this rice! Mom had two servings. Lol. Thanks for an easy to follow recipe and one I can change up to include whatever vegetables I happen to have on hand. I’ll be adding shrimp the next time I make this!
I don't really ever peel my ginger, either. I also keep it frozen and grate it directly into whatever I'm cooking. It grates in as a powder and warms up instantly in the pan/wok. That's a trick I learned from Michael Smith wayyyyy back when Chef at Home was on The Food Network, and I've done it ever since. I'm actually planning on making fried rice tonight for dinner, and I'm gonna be adding some oyster sauce for sure. That'll give it a nice umami boost. Thanks for the tip!
By the by, for those who want a slightly more interesting meat, try marinating your cut up meat in a pinch of salt, 1/2 tsp of white pepper, a "squize" of sweet thai soy sauce, and a tsp of corn starch. If you use steak, add a 1/4 tsp of baking soda.
Bri... I appreciate your take on this... I've watched several cooking shows / channels... But I love the fact that you make it basic... Cost effective... And not stupidly over the top... I pride myself on making meals for two for less than $5 a meal... And honestly I usually do it for less than $2
Your videos are so high quality Ill wager youll be at 1m subs by the end of next year. Thanks for the inspiration, keep it high quality. And dont be afraid to take some sponsors for them big boy bucks!
I gave this a try tonight; easy to put together and I used what I had like you recommended. Had leftover rice, not frozen. Wasn't perfect (I undercooked the veg) but probably the best fried rice I've made. Have leftovers for lunch tomorrow too.
Wife and I enjoy any variety of weeknight fried rice. I think we have as much fun concocting or trying out new stir fry sauces / pastes as choosing the medley of veg & protein. Each batch we make is a little different and has its own character. Our hack for flavoring these days is using those frozen cubes of ginger, garlic, herbs. They pack a lot of flavor and we rarely break out the grater lately
I’d definitely make this, although I have to watch my carbs, so it might just be a bowl of veggies and protein. The “weeknighting” thing is something that lots of us can relate to. Great concept. Thanks, Bri.
Seriously love the new “Weeknights” series. I suspect this is directly related to my vote to do more of this shizz, so I’ll patiently wait for my royalties. In the meantime, I’ll comment and “thumbs up”…
I make fried rice often for weekday dinner usually using weekend leftovers. Tonite’s version is pineapple, shrimp and bbq pork from weekend tempura and al pastor respectfully. I love the aluminum foil hack on getting veg to cook quicker. Very happy to have found your channel. Making bread today using a poolish!
I think the "authentic" fried rice thing has been done and debated to death. I think this recipe looks great and I like that you encourage folks to try different things.
Another useful one, Bri! Not my lane, but honestly I think the only "inauthentic" things here are not doing it in a wok and using frozen rice (what?). Everything else, especially cooking the components separately, is pretty spot-on. You even eat it with a spoon!
Rad video Bri, i like this for two reasons, weeknight quickness and inspiration to raid the produce drawer/frozen veggie drawer. wanted to see how particularly how you did the sauce and aromatics, respect, this is why i’m here brah, keep up the awesome content
Great video :) What I really like about your videos is that I get to learn a good kitchen trick or something very new in EVERY SINGLE VIDEO :) You are brilliant and I really love watching your videos since I discovered your channel a few weeks ago. Thanks for the inspiration!! :)
Another rice hack is to buy the sachets or plastic tubs with a clear seal of microwaveable rice. Stir fries perfectly... It even offers frying as an alternative to microwaving on the packages.
This is actually very authentic Chinese fried rice, wow. I like the videos of pastas and salads also. It is so amazing that I can make it in the kitchen now.
fun fact: "baby carrots" arent actually baby or young carrots at all. they're merely regular carrots deemed "ugly" for the grocery store widdled down cut into that consumer appealing shape.
Of course, they cost more for their uniformity. I buy regular carrots and scrub them well, leaving the peel on. Paring off such thin skin makes no sense to me anymore.
That is true of most "baby" carrots today. There are some specialty carrots that are true baby carrots, but I don't know if you would ever find them in a regular grocery store.
Good overall recipe/method, a few things I'd note: - surprised to see no onion or shallot - this could easily be a one pan meal, if you push the protein and veggies to the side of the pan after they're done cooking. The rice does not get as crispy, but reduces cleaning
I like it! I already do fried rice at home but your tips are wonderful and that frozen rice! I love it. I am a total rice snob but you nailed it with that trick.
I usually make this without garlic (allergic and not liking it all) with dome frozen or fresh like courgettes with leftover rice, I dump all fried components in a bowl too as I go along. I particularly like your channel because you use grams I don't understand cups. and you use Celsius too, I make it in a carbon steel pan, no mayo or sriracha it has garlic. looks good. it would be great with just cabbage rice eggs and chicken. thanks
My family and i blend ginger and garlic together and pour hot oil on them and put it in the fridge, you can use this next time whenever you want to make any asian cooking 👍 . My ratio for garlic and ginger would be 3:1 ginger the size of your thumb, but there's no fixed ratio cause if you like ginger, you can add more.
The big takeaway for me is the knowledge that frozen rice exists. Since I always just make as much rice as I need, I never have any left for fried rice. Will definitely give this a shot.
Next time you get takeout, order extra rice. It's cheap and if you stick it in the fridge overnight it dries up really well for fried rice the next day, plus it's the exact same rice that the restaurant is using for their fried rice.
If you're making rice, MAKE MORE and freeze the extra in 2 cup plastic bags. I make 10 cups at a time, and I'm only cooking for 2 people. It takes just as much time to make the extra (except for the packaging to freeze) and I always have the rice available for soups, fried rice, side dishes, etc. I do this with lots of foods like Chili, 15 Bean Soups, Split Pea and ham soup. If you're cooking...Cook!
Actually only southern style fried rice would stress so much on using dry rice. Most early Chinese food places were opened by Cantonese Chinese, who are southern Chinese. Northern fried rice use freshly cooked rice and the end product has much more moisture than the style you're probably used to. And remember, fried rice is not a dish, it is a cooking method. It is called stir fried rice in Chinese, if you stir fry rice with oil, it is fried rice. The most common northern household fried rice don't even has eggs. We just put some chopped carrots and diced onions in it. That being said, if you want that fluffy texture but you don't have stale rice, you can steam your rice instead of cooking it soaked in water. Steamed rice is the preferred substitute for stale rice for Chinese chefs.
I learned to cook rice properly every time from Daisy Martinez on PBS. It takes about twenty minutes total, and never ruin it since I make it a point to treat rice as I would pasta. If the package directions give a range of cooking time, I cut the heat at the lowest time bec there's always some carryover cooking involved, propping the lid a bit ajar to allow steam to escape. No icky sticky gluey rice ever.
Uncle Roger would probably have a lot to say about this...but it honestly looks absolutely amazing. Can't wait to try it at home. As always another great video.
@@BrianLagerstrom Oh, I'm addicted to your channel. I'm not even close to being through all of them and I'm absolutely blown away. When are you going to come out with a cook book? I need one!!
This is the first fried rice video I've seen that features a white chef/cook doing the taste test shot with a spoon instead of a fork. FINALLY, SOMEONE WITH SOME SENSE
Heck yes. I started making fried rice at home after watching Chef Jet videos. BTW, congrats on acquiring sponsorship, I've noticed that they're pretty regular now.
Very interesting approach... Also, first time I hear about frozen rice. Peeling ginger goes quick with a spoon. Though, grating it that fine and cooking it, I can see why you won't taste the skin. Personally I use an electric kettle, water and a bowl to cook Broccoli. I pour the hot water into the bowl with Broccoli and let it sit 3-5 minutes, depending how soft I want it to be...
This looks awesome but having recently bought an air fryer I'm hooked on what I can and can't do with that thing - and so far, there's a lot more I can do than I can't - so I'll put this recipe in my "backlog" for future use. :)
I haven't seen frozen rice in my grocery store, but I'll definitely cook some up myself for an easy weeknight meal later. I actually just fried up some mushrooms for dinner but didn't salt them - really would've helped if I saw this first! I have all the ingredients for this, including some veggies on the edge of being boring, so I will definitely use this recipe!
I make something like this with left over rice but my rice is always mushy--I add it with the veggies and I think I over-crowd the pan. So your method is going to solve my problem. I first met the unnaturally pink pickled ginger back in the late 80s when I as the dinner line cook at a country club... and I've loved it ever since. Thanks, again.
I like the recipe and think it's a great pointer to put all these things in a bowl and cook them separate. I think it would be a good technique for a lot stir fried type dishes at home (Chow Mei Fun is a good one)
Rinse rice 3+ times off the starch, cook, may be slightly undercook, in a large amount of water, rinse in colander, and you get freshly made rice ready to fry. All described above is being made while your vegetables are being fried, and few could beat simple grinded carrots and chopped onions. If you need more vegetables, just use more carrots and onions. Spice.
Fried rice is a great way to get brown rice in your diet. Just cook it pasta-style while prepping the rest of the dish. I know it doesn’t have the sweet softness of white rice but it’s nuttiness and more complex flavor work really well here.
Made this last night, it was amazing, will be a regular in my rotation. "Weeknighting" is currently my favorite running series on cooking RUclips. Turns out most night are weeknights.
Haha thanks for trying Caleb!
I like how you encourage people to use different ingredients for the dish. Fried rice is a dish i make to get rid of leftovers, so it's basically different each time i make it.
Thank you for watching miggu
As a former cook/chef this channel has inspired me to start cooking at home again. Thanks Bri
Truth!! I just left the industry after 27 years, and this channel has me cooking at home again!!
Same. He reignites that spark that made me love cooking in the first place.
I never even considered freezing cooked rice for use in a stir fry later. This seems genius and definitely changes the weeknight game for me. Thank you!
Thanks for watching
Use it for lots of other dishes as well.
not only is this something i would actually make, it's basically something i already do make all the time :) a quick tip, you can skip buying the rice prepackaged and simply freeze your own rice. i make a few cups of rice regularly then chuck individual portions in deli containers in the freezer. i also sometimes toss in a tablespoon of oelek sambal in my "stir fry sauce" if i wanna be a spicy boy. great recipe!
Yeah I don't see the point of buying frozen rice. Just make a shit ton of rice and freeze some. I also like to use sriracha as my sauce instead of his mixture. Give me all the spice.
It's paid Promotion 😊
About the ginger. I used my garlic press and it works perfectly! Discovered this a few weeks ago (out of lazyness). Most fibres stay in the press. Just watch out for a juice spurt. Juicy, fresh ginger is necessary. This discovery has augmented the amount of ginger that we use immensely.
Can I just say that watching your videos makes me happy. I may never cook the recipe you're making, but I love watching you work.
Thanks Ryan!
It has been said before, but I will say it again--you are my favorite cooking RUclipsr. I love your aesthetic--your kitchen is so clean and uncluttered, which makes it so much easier to simply focus on your cooking methods. Can't wait to try this recipe with my crazy green bean and zucchini harvest!
Mr. Lagerstrom, you are on to something with this "Weeknighting" series. My wife and I were watching this one and she told me, "Every single one of his week night recipes, I want to make". Keep up the awesome work!
Pumping out more content these days, I dig it. Always a banger.
Made this tonight. So good! I make stir fry often, but I followed your instructions, cleaned put the fridge and freezer and had at it. Delicious! 10/10
I live in Japan and ear fried rice often. I really love it. I think your version is so interesting - a quirky combination of Chinese and Japanese flavors… with some American notes. Nice job. I will try it the next time I make fried rice.
Seems perfect for the flat top (blackstone) the frozen rice shortcut was worth the watch time at the least
Released 2 hours ago and already there's over 101 comments? Bri you are building a community my friend
Also thanks for helping me get into bread making, I was able to make my elderly grandmother a fresh baguette, and that's an experience I don't think we could have shared without people like you on this app, thank you
Thank you for watching and being apart of the community
I absolutely LOVE the versatility mentioned throughout the video👏
Looks great! Will make this week.
Love the the “Weeknighting” hope it’s a series.
YES Kewpie on fried rice, WE LOVE THIS SO MUCH!!!!!!!! love the tips in this video, its great for clearing out the fridge!
I've made this twice now, a couple different ingredient (veggies and proteins) and it is fantastic! Super easy fast meal. Thanks for a new favorite!
Awesome thanks for watching
Dude im binge watching your videos. I love your vibe! I've completed my cullinary education a little while ago but been out of the industry and these videos managed to spark something in me so thank you for the motivation. I wish you the best.
I have cooked my way through almost all your recipes. This will be no exception. Thank you. Love the channel.
Another winner here. Pantry clean out followed by clean plates!
Even though Brian admits this isn't authentic I still hope Uncle Roger reviews this video so Brian can get some more well-deserved subs
Thanks Greg. Uncle Rog will have a field day
@@BrianLagerstrom NO MSG???
No MSG always makes Uncle Roger say "foo yaw"!
There’s msg in the oyster flavored sauce
Pretty sure Uncle Roger would still say “No no no no, fried rice needs to be AUTHENTIC"
WEEKNIGHTING!! Yes Brian. I have not seen this idea on any other youtube channel!! This your thing. Run with this. Love the music for the intro. Love the fridge clean out idea!! Can't wait to see your subscribers boom!! you deserve it. I can tell you work hard on these recipes
I made this tonight for my parents. I’ve been watching your videos for a few weeks, and this was the first one I’ve tried to make myself. My dad doesn’t really like Chinese food, hates peas and rice isn’t his favorite. He had three servings of this rice! Mom had two servings. Lol. Thanks for an easy to follow recipe and one I can change up to include whatever vegetables I happen to have on hand. I’ll be adding shrimp the next time I make this!
The way you describe this one makes it perfect for me and antithetical to everything my SO thinks she likes to eat.
Nice job! Love some fried rice. Every one always says day old rice. It just needs to be cold, not necessarily a day old.
I don't really ever peel my ginger, either. I also keep it frozen and grate it directly into whatever I'm cooking. It grates in as a powder and warms up instantly in the pan/wok. That's a trick I learned from Michael Smith wayyyyy back when Chef at Home was on The Food Network, and I've done it ever since.
I'm actually planning on making fried rice tonight for dinner, and I'm gonna be adding some oyster sauce for sure. That'll give it a nice umami boost. Thanks for the tip!
Good luck!
@@BrianLagerstrom it turned out great!
By the by, for those who want a slightly more interesting meat, try marinating your cut up meat in a pinch of salt, 1/2 tsp of white pepper, a "squize" of sweet thai soy sauce, and a tsp of corn starch. If you use steak, add a 1/4 tsp of baking soda.
Thanks!
Thanks Sande!
I almost always have day old rice ready for just this kind of meal plan!! Thanks again!!
Bri... I appreciate your take on this... I've watched several cooking shows / channels... But I love the fact that you make it basic... Cost effective... And not stupidly over the top...
I pride myself on making meals for two for less than $5 a meal... And honestly I usually do it for less than $2
This is one of the best cooking vlog on
You tube.You are a very good cook and
your food looks very good.
Your videos are so high quality Ill wager youll be at 1m subs by the end of next year.
Thanks for the inspiration, keep it high quality.
And dont be afraid to take some sponsors for them big boy bucks!
I gave this a try tonight; easy to put together and I used what I had like you recommended. Had leftover rice, not frozen. Wasn't perfect (I undercooked the veg) but probably the best fried rice I've made. Have leftovers for lunch tomorrow too.
Wife and I enjoy any variety of weeknight fried rice. I think we have as much fun concocting or trying out new stir fry sauces / pastes as choosing the medley of veg & protein. Each batch we make is a little different and has its own character.
Our hack for flavoring these days is using those frozen cubes of ginger, garlic, herbs. They pack a lot of flavor and we rarely break out the grater lately
That weeknight fridge cleanout is NECESSARY
I was just watching your videos. Perfect timing for a new one
I love this combination of quick weeknight meals, bread, and more elaborate recipes.
Hey Bri! You are my new favorite foodtuber. That looks really good!
probably my new favourite food channel ngl
I’d definitely make this, although I have to watch my carbs, so it might just be a bowl of veggies and protein. The “weeknighting” thing is something that lots of us can relate to. Great concept. Thanks, Bri.
The foil over the sauteing veg is so validating for me, I've done that forever and always thought I was weird for it, but no longer!
This has actually been a family staple for generations. We toss in any leftover with eggs, and stir-fry! Dinner is done!
Seriously love the new “Weeknights” series. I suspect this is directly related to my vote to do more of this shizz, so I’ll patiently wait for my royalties. In the meantime, I’ll comment and “thumbs up”…
I make fried rice often for weekday dinner usually using weekend leftovers. Tonite’s version is pineapple, shrimp and bbq pork from weekend tempura and al pastor respectfully. I love the aluminum foil hack on getting veg to cook quicker. Very happy to have found your channel. Making bread today using a poolish!
Woah that sounds dope!
Uncle Roger would probably get a heart attack watching this, but this is just the best dish to clean out your fridge in one go. Keep it up!
as long as it tastes good it shouldn't even matter whether you make it authentic or not tbh
What revolutionized my fried rice dishes is using the course side of a box grater!
Okay this looks freaking amazing. I'm putting this on my weekly list.
I think the "authentic" fried rice thing has been done and debated to death. I think this recipe looks great and I like that you encourage folks to try different things.
Another useful one, Bri! Not my lane, but honestly I think the only "inauthentic" things here are not doing it in a wok and using frozen rice (what?). Everything else, especially cooking the components separately, is pretty spot-on. You even eat it with a spoon!
Fried rice is supposed to be made with day old rice. It works better than freshly made rice.
I love a good fridge clean out meal! No food goes to waste!
Made this for lunch. Didn’t have stale or frozen rice so whipped some up in rice cooker , cooled, and fried. Tasted yum.
Rad video Bri, i like this for two reasons, weeknight quickness and inspiration to raid the produce drawer/frozen veggie drawer. wanted to see how particularly how you did the sauce and aromatics, respect, this is why i’m here brah, keep up the awesome content
Thank you Daniel
Great video :) What I really like about your videos is that I get to learn a good kitchen trick or something very new in EVERY SINGLE VIDEO :) You are brilliant and I really love watching your videos since I discovered your channel a few weeks ago. Thanks for the inspiration!! :)
Another rice hack is to buy the sachets or plastic tubs with a clear seal of microwaveable rice. Stir fries perfectly... It even offers frying as an alternative to microwaving on the packages.
Always good videos but the small deets and tips are the best like frozen rice! Or using bread crumbs fried for salads. Game changers!
👌😛🤙🏻🤙🏻😛👌😛😛😛😛👌👌👌👌👌👌
great video! Always blown away by the quality of your content!
Thank you Andrew! That means ALOT
Thank you for showing this dish, fry rice work better with warm rice.
Nice, came home today craving this. Big success!. Thanks!
This is actually very authentic Chinese fried rice, wow. I like the videos of pastas and salads also. It is so amazing that I can make it in the kitchen now.
I tried this recipe yesterday and the results were fantastic!
Love your videos. Your production quality is off the charts. Great episode again.
fun fact: "baby carrots" arent actually baby or young carrots at all. they're merely regular carrots deemed "ugly" for the grocery store widdled down cut into that consumer appealing shape.
hahah its all about appealing.
Whittled.
Of course, they cost more for their uniformity. I buy regular carrots and scrub them well, leaving the peel on. Paring off such thin skin makes no sense to me anymore.
@@msr1116 Especially since that's where a lot of the nutrients are.
That is true of most "baby" carrots today. There are some specialty carrots that are true baby carrots, but I don't know if you would ever find them in a regular grocery store.
Never realized how easy it is to make spicy mayo. I’m gonna get both ingredients tomorrow!!
I've been doing weeknight fried rice for years it's a great refrigerator cleaner outer. Love the video.
Good overall recipe/method, a few things I'd note:
- surprised to see no onion or shallot
- this could easily be a one pan meal, if you push the protein and veggies to the side of the pan after they're done cooking. The rice does not get as crispy, but reduces cleaning
i agree onions are a must. they give off so much flavor.
I opted for green onions
@@BrianLagerstrom ....same here. Other onions are too strong. Scallions retain their fresh, mild taste when only briefly threatened with heat.
Love the freakishly small spatula. Chef John would be proud;) Lol...
Also - great recipe!!
I like it! I already do fried rice at home but your tips are wonderful and that frozen rice! I love it. I am a total rice snob but you nailed it with that trick.
Yay!, thank you for the low key easy to make stuff! Definitely gonna give this a shot.
Would make & will tomorrow, have almost everything already but the pickled ginger, nice touch.
Love this video and all the veggie protein options suggested!
I usually make this without garlic (allergic and not liking it all) with dome frozen or fresh like courgettes with leftover rice, I dump all fried components in a bowl too as I go along. I particularly like your channel because you use grams I don't understand cups. and you use Celsius too, I make it in a carbon steel pan, no mayo or sriracha it has garlic. looks good. it would be great with just cabbage rice eggs and chicken. thanks
My family and i blend ginger and garlic together and pour hot oil on them and put it in the fridge, you can use this next time whenever you want to make any asian cooking 👍 .
My ratio for garlic and ginger would be 3:1 ginger the size of your thumb, but there's no fixed ratio cause if you like ginger, you can add more.
The big takeaway for me is the knowledge that frozen rice exists. Since I always just make as much rice as I need, I never have any left for fried rice. Will definitely give this a shot.
Next time you get takeout, order extra rice. It's cheap and if you stick it in the fridge overnight it dries up really well for fried rice the next day, plus it's the exact same rice that the restaurant is using for their fried rice.
If you're making rice, MAKE MORE and freeze the extra in 2 cup plastic bags. I make 10 cups at a time, and I'm only cooking for 2 people. It takes just as much time to make the extra (except for the packaging to freeze) and I always have the rice available for soups, fried rice, side dishes, etc. I do this with lots of foods like Chili, 15 Bean Soups, Split Pea and ham soup. If you're cooking...Cook!
Actually only southern style fried rice would stress so much on using dry rice. Most early Chinese food places were opened by Cantonese Chinese, who are southern Chinese. Northern fried rice use freshly cooked rice and the end product has much more moisture than the style you're probably used to. And remember, fried rice is not a dish, it is a cooking method. It is called stir fried rice in Chinese, if you stir fry rice with oil, it is fried rice. The most common northern household fried rice don't even has eggs. We just put some chopped carrots and diced onions in it. That being said, if you want that fluffy texture but you don't have stale rice, you can steam your rice instead of cooking it soaked in water. Steamed rice is the preferred substitute for stale rice for Chinese chefs.
I am sooo happy I found your channel ❤
I learned to cook rice properly every time from Daisy Martinez on PBS. It takes about twenty minutes total, and never ruin it since I make it a point to treat rice as I would pasta. If the package directions give a range of cooking time, I cut the heat at the lowest time bec there's always some carryover cooking involved, propping the lid a bit ajar to allow steam to escape. No icky sticky gluey rice ever.
Uncle Roger would probably have a lot to say about this...but it honestly looks absolutely amazing. Can't wait to try it at home. As always another great video.
Thanks for watching
@@BrianLagerstrom Oh, I'm addicted to your channel. I'm not even close to being through all of them and I'm absolutely blown away. When are you going to come out with a cook book? I need one!!
Love your work Brian, would really enjoy your take on Hibachi at Home! Keep up the great work!
Thanks for watching Drew!
@@BrianLagerstrom Always, My Friend! Just watched your General Tso’s recipe and will make it for My ‘rents!
This is the first fried rice video I've seen that features a white chef/cook doing the taste test shot with a spoon instead of a fork.
FINALLY, SOMEONE WITH SOME SENSE
Can't wait for Uncle Rogers reaction.
Heck yes. I started making fried rice at home after watching Chef Jet videos. BTW, congrats on acquiring sponsorship, I've noticed that they're pretty regular now.
Very interesting approach... Also, first time I hear about frozen rice.
Peeling ginger goes quick with a spoon. Though, grating it that fine and cooking it, I can see why you won't taste the skin. Personally I use an electric kettle, water and a bowl to cook Broccoli. I pour the hot water into the bowl with Broccoli and let it sit 3-5 minutes, depending how soft I want it to be...
I would like to live in this kitchen. Thanks mate!
That sriracha mayo is over the top! Thanks Bri
Thanks Bman
Made it tonight. Good flavours and banged it off in thirty min. Cheers!
This looks awesome but having recently bought an air fryer I'm hooked on what I can and can't do with that thing - and so far, there's a lot more I can do than I can't - so I'll put this recipe in my "backlog" for future use. :)
Brian, so glad I found you recently. Videos are outstanding. Thank you for entertaining my world. Subbed 💕
I love this channel. Bri we want a cookbook!!
I haven't seen frozen rice in my grocery store, but I'll definitely cook some up myself for an easy weeknight meal later. I actually just fried up some mushrooms for dinner but didn't salt them - really would've helped if I saw this first! I have all the ingredients for this, including some veggies on the edge of being boring, so I will definitely use this recipe!
yes, ABSM..Always Be Salting Mushrooms.
Made this last night, it was a hit! Thank Bri!!!
I make something like this with left over rice but my rice is always mushy--I add it with the veggies and I think I over-crowd the pan. So your method is going to solve my problem. I first met the unnaturally pink pickled ginger back in the late 80s when I as the dinner line cook at a country club... and I've loved it ever since. Thanks, again.
Thanks for watching Peg
I like the recipe and think it's a great pointer to put all these things in a bowl and cook them separate. I think it would be a good technique for a lot stir fried type dishes at home (Chow Mei Fun is a good one)
I like mixing in garlic compound butter when I get to the rice frying.
Rinse rice 3+ times off the starch, cook, may be slightly undercook, in a large amount of water, rinse in colander, and you get freshly made rice ready to fry. All described above is being made while your vegetables are being fried, and few could beat simple grinded carrots and chopped onions. If you need more vegetables, just use more carrots and onions. Spice.
I love this series!!!!
We had so much extra brown basmati rice, so this was perfect. Definitely gonna be making this more often.
Frozen rice - the ingredient we did not know we needed.
Brian, congratulations on the success! That 50k sub cake was amazing it may be time to one-up it.
Thank you Bri, love it!
Fried rice is a great way to get brown rice in your diet. Just cook it pasta-style while prepping the rest of the dish. I know it doesn’t have the sweet softness of white rice but it’s nuttiness and more complex flavor work really well here.