I love how the Chef explains different things such as why you want the pan a certain temp and other different tips which I find valuable because I like to know why I'm doing something. It helps me understand in a deeper way.
well, I love how he told us to raise the temperature back up ... without ever telling us why or when he lowered it. 😛 it would've helped if they wrote out the instructions for such details.
I destarch the rice by simply boiling raw rice until it reaches the texture needed. After this, simply dump to a sieve and wash out the starch you may not want .. to your level- Next put into a rice cooker and press COOK, no additional water added. THis will dry up the rice nicely , remove it , let it cool and then marinade the rice with raw eggs until its very yellow as a way to prep it for frying.
With the rice, I get excellent results with same day rice. Line the sheet pan with double paper towels, place a full sheet of parchment paper over the paper towels. Cook the rice and once done, transfer to sheet pan, and spread rice. Let rice cool for 10 minutes, and place into fridge (bottom shelf). I prepare the rice early in the AM, take rice out twice during the day and turn/breakup. Dampness will transfer through the parchment paper to the paper towels. By dinner it is ready to use. Excellent video, Cheers!!
Thank you!!!!! My wife has a chronic ailment and I'm learning how to pull my weight in the kitchen. You explained the process extremely well! I can't wait to get started on fried rice! Thank you again!
@@humanityandmeThis guy doing the bare minimum by throwing together something in the kitchen is a rather low/sad standard for what makes his partner lucky. Gee, I sure hope he can wipe his own bum while she’s out of commission too….that would make her really lucky indeed.
@@humanityandme mostly sativa. I have developed a chronic condition as well over the past few years, but I don't really smoke because of it, it probably actually makes it worse.
@@gabriatus9508 yeah, everyone uses leftover rice already, it's the pre-planning drying it out in a flat sheet in your fridge overnight part that he's suggesting makes it better. when you use leftover rice that's been stored in the pot, it stays moiste in the center of the pot.... not that i care, leftover rice is fine by me
Very intricate recipe and technique here. Not many recipes explain the importance of temperature control in fried rice, just that you need to get the wok ripping hot. This is a very good recipe+technique video for the home cook. Thank you chef!!
I just made this tonight with jasmine rice cooked yesterday in my new rice cooker and dried in the fridge overnight. I added some peas and a little dash of oyster sauce for color and more umami! Best egg fried rice I’ve ever eaten! ❤❤❤
@@mrsue3398 I know ha ha ha. He's got time to fluff the rice to separate the grains. Who cares if they are sticking it would all end up in a pan anyways ha ha ha.
Fried rice is really easy to make. One day I decided to to try it in my own without a recipe or a video. It came out amazing, to my surprise! But today I learned about heat control, how to prepare the rice, and why. My thanks to you chef!
Pro tip if you don’t have the time to dry out rice: undercook the rice SLIGHTLY. This will leave it just firm enough to separate nicely while cooking. The texture will be perfect, assuming you do everything else properly.
I put mine in the freezer for a time. Refrigeration works by removing water and it works great. I leave it in the freezer while I prepare my other ingredients. By the time I'm done the rice is perfect.
I made shrimp fried rice this week, and followed this recipe. I finally was able to make fried rice NOT soggy. Best fried rice I have ever made. THANK YOU!!
Congrats… but 22nd anniversary and you cooked fried rice? She might be expecting a ribeye or a backribs or a grilled chicken…anyway it is always the thought that counts..😂
If you leave it in the fridge overnight (not spread out and in a container), you can break it off in large chunks with a wood spoon (or whatever you’re cooking with). Then wash your hands and just crush it with your hands. You can also cook it with less water and then use that.
I think it would have been interesting to compare various kinds of fried rice. Considering SEA tends to use jasmine rice as opposed to East Asia, different ingredients will come into play and I’d love to see how it compares and if different techniques need to be taken
@@tammyrossa I'm indian so we only have basmati rice normally and I love fried rice so I use that when I make, It comes out really nice. I will defs try out jasmine soon after seeing this comment
@@stevethea5250 It's not said in the video. The first chapter in the in the description timestamp is called "Are you telling me a shrimp fried this rice?"
The best fried rice I ever had was leftovers from a teppanyaki place in Branson, MO. When it sat in the box with the leftover meat and sauces, the flavors all kinda melded together and became amazing.
You definitely gotta use *leftover* rice that has been in a fridge for a day. However, the drying+separating seems like a lot of unnecessary work. Just don't use freshly cooked rice.
He is a great chef. I used to work with him, and the only thing I don't like about him is that he yells at staff who make mistakes (even the tiniest mistakes), literally almost screaming, it's so embarrassing.
Thanks for the video. I have been in the seafood business for a long time, and that's a nice size of 51/60. I used 51/60 to make shrimp egg rolls. Thanks againg your dish looks delicious.
Thank you. I have never made any fried rice this tasty! Did not stick to my pan, and I made 1 serving only 425 calories. Yippee! Thank you for 'splaining things.🤩
@@belligirl21 Japanese fried rice isn't very highly seasoned. Japanese cuisine in general doesn't use much seasoning. An Indonesian or Thai variety is probably better for you.
Add lots of garlic and chili and it would be perfect. I personally like to add 6-7 Datil pepper and put in in towards the end so it's still semi-raw and extremely spicy.
Enjoyed the vid but a couple questions: 1 - Rice into “smoking hot pan” at 5:42, at 6:45 you say “we are going to turn this temp back up”. When did you turn it down??? 2 - Soy and salt only two seasonings? No oyster or fish sauce? No sesame oil?
I also used Japanese rice to make fried rice. You really don't need to separate the rice before you put it in the frige. Just make sure you put in the frige overnite. Separates and fries perfectly.
Calrose and nishiki rice are some of the most moist and sticky types of rice which make them great for sushi. Not so much for fried rice. Even this “pro” chef had balls of rice in his final product. Use jasmine if u can. It has a much better result.
@@RickRobichaudDG Fried rice expert here. Dont use japanese rice or jasmine rice. Use basmathi rice for best results. Basmathi has very little starch and is very firm and naturally seperated. No need to mess up your hands and do the oil trick here. Heck u can even use newly cooked rice coz the grains are so naturally seperated when its cooked.
It does look very easy compared to other versions of this delicious dish. My ingredients for fried rice: garlic, ginger, red onion, carrots, scalions sweat peas, eggs, sessami oil, vegatable oil, soy sauce, rice vinegar, salt and black peppers. Chicken, shrimp or diced ribeye steak for your choice to add.
Fantastic , thank you chef .I am learning Chinese / Asian cooking . Video is very knowledgeable , for learning techniques and understanding concepts . Bon appetite
I use to have a great gas stove, makes a big difference cooking this. I have an older electric stove and cook everything in stages like he's done. Except I velvet my shrimp, throw in some bean sprouts, peas, carrots, garlic, ginger, sesame oil.
As an asian who has fried rice in my dna, that part where he started drying the rice on a tray felt so karen I thought this was a parody 😂 thanks for the techniques but ain't nobody got time for that! The chinese uncles at chinese restaurants have a cigarette in their mouth, tossing the wok while muttering curses under their breath
It would've been nice to see this cooked in a regular home kitchen that likely had an induction stove. Especially since they acknowledge that not everyone can get it as hot as a restaurant
That range looks like a home burner to me. I don't think it does any more BTU than a standard American gas range. But Yea induction is a whole other challenge with wok cooking. I would suggest if you have any room outside to get a true outdoor wok grill. Not a super expensive investment and great results. www.homedepot.com/p/King-Kooker-54-000-BTU-Bolt-Together-Portable-Propane-Gas-Outdoor-Cooker-with-Special-Recessed-Wok-Ring-and-18-in-Steel-Wok-24-WC/202822737?g_store=&source=shoppingads&locale=en-US&&mtc=SHOPPING-BF-CDP-GGL-D28I-028_022_GRILLS-NA-MULTI-NA-SMART-NA-NA-NA-NA-NBR-NA-NA-NA-SMART_SHP&cm_mmc=SHOPPING-BF-CDP-GGL-D28I-028_022_GRILLS-NA-MULTI-NA-SMART-NA-NA-NA-NA-NBR-NA-NA-NA-SMART_SHP-71700000090520815-58700007648833922-92700069174188807&gclid=Cj0KCQjwlPWgBhDHARIsAH2xdNdISimliSlKSw7w5TCecn9z6NNpxaJQ8rlB18B-d05DOR4I5_SLWAMaAujEEALw_wcB&gclsrc=aw.ds
As he said, the best rice to use for fried rice is the type which separates as individual grains when cooked. This type of rice is the long-grain rice, such as basmati rice, not the short-grain rice he is using.
This works. I've tried to make fried rice several times, always with leftover rice, but it still never worked. Getting the rice dry, separated, with a little oil was exactly what I needed. Thanks!!!!
Yes. The rice should have been cooked with less water. Or use a drier variety that works marvelous for fried rice. There are also techniques to 'plump' up the rice and separate the pieces during its rice cooking process. Like using vinegar. That works too.
The best instructional video. I learned so much. Thank you for sharing. One question though due to fridge space. How do Chinese restaurants fridge so much rice on trays? Can we get best results with the pot in the fridge?
Well I now know what I’ve been doing wrong. I havent been drying my rice out. Ive just been putting the previously cooked rice in and causing lots of steam which has made my fried rice clump and have a bit of mush.
I love how the Chef explains different things such as why you want the pan a certain temp and other different tips which I find valuable because I like to know why I'm doing something. It helps me understand in a deeper way.
Indeed.
well, I love how he told us to raise the temperature back up
... without ever telling us why or when he lowered it. 😛
it would've helped if they wrote out the instructions for such details.
“Entertaining With Beth” does the same thing,I love the explanations!🙌🏻
@@trumanhw He lowered it to cook (but not overcook)the rice but then turned it back up because he was going to add back all of the other ingredients.
Me too.
I destarch the rice by simply boiling raw rice until it reaches the texture needed.
After this, simply dump to a sieve and wash out the starch you may not want .. to your level-
Next put into a rice cooker and press COOK, no additional water added. THis will dry up the rice nicely , remove it , let it cool and then marinade the rice with raw eggs until its very yellow as a way to prep it for frying.
With the rice, I get excellent results with same day rice. Line the sheet pan with double paper towels, place a full sheet of parchment paper over the paper towels. Cook the rice and once done, transfer to sheet pan, and spread rice. Let rice cool for 10 minutes, and place into fridge (bottom shelf). I prepare the rice early in the AM, take rice out twice during the day and turn/breakup. Dampness will transfer through the parchment paper to the paper towels. By dinner it is ready to use. Excellent video, Cheers!!
Thank you!!!!!
My wife has a chronic ailment and I'm learning how to pull my weight in the kitchen.
You explained the process extremely well!
I can't wait to get started on fried rice!
Thank you again!
what a lucky wife! I also have a chronic ailment
@@humanityandme what kind of chronic do you guys smoke?
@@humanityandmeThis guy doing the bare minimum by throwing together something in the kitchen is a rather low/sad standard for what makes his partner lucky. Gee, I sure hope he can wipe his own bum while she’s out of commission too….that would make her really lucky indeed.
@@jirikurto3859 nah cos what do you smoke tho
@@humanityandme mostly sativa. I have developed a chronic condition as well over the past few years, but I don't really smoke because of it, it probably actually makes it worse.
The confidence of this man to looking DIRECTLY into the camera while cutting green onions 😁
I'm eating this for dinner as I type this. And it's every bit as delicious as you'd expect. Definitely adding this to my recipe book! 10/10!
"You'll be done in a few minutes."
"Dry your rice overnight."
That’s not a big problem since you can use leftover rice from a day before.
It’s the separating each grain by hand step that’s kinda pissing me off 😂
Use leftover rice
@@kamcorder3585If you listen carefully, he says he starts with leftover rice, *then* proceeds to dry it. 😅
@@gabriatus9508 yeah, everyone uses leftover rice already, it's the pre-planning drying it out in a flat sheet in your fridge overnight part that he's suggesting makes it better. when you use leftover rice that's been stored in the pot, it stays moiste in the center of the pot.... not that i care, leftover rice is fine by me
Shame folk comment without engaging brain 🙄
Fresh minced garlic and ginger are worth it for my fried rice dishes.
Uncle Roger, you've been summoned
I was just about to say, is uncle roger in this video 😂
"Uncle Roger don't like onion. Uncle Roger prefer shallot.
I'm pretty sure Taka, who grew up around rice dishes, knows how to cook. No need to force in Uncle Roger who is a sycophantic apologist for China.
Screw that CCP bootlicker. Look up mike chen uncle roger.
Hiyaa
Very intricate recipe and technique here. Not many recipes explain the importance of temperature control in fried rice, just that you need to get the wok ripping hot. This is a very good recipe+technique video for the home cook. Thank you chef!!
I just made this tonight with jasmine rice cooked yesterday in my new rice cooker and dried in the fridge overnight. I added some peas and a little dash of oyster sauce for color and more umami! Best egg fried rice I’ve ever eaten! ❤❤❤
your version is much better cause you dont use sticky rice this guy on the video makes it harder for himself
@@mrsue3398 I know ha ha ha. He's got time to fluff the rice to separate the grains. Who cares if they are sticking it would all end up in a pan anyways ha ha ha.
@@mrsue3398he’s really trying to sell this Japanese thing… with the rice and Japanese eggs
Peas?
Fried rice is really easy to make. One day I decided to to try it in my own without a recipe or a video. It came out amazing, to my surprise! But today I learned about heat control, how to prepare the rice, and why. My thanks to you chef!
Pro tip if you don’t have the time to dry out rice: undercook the rice SLIGHTLY. This will leave it just firm enough to separate nicely while cooking. The texture will be perfect, assuming you do everything else properly.
I put mine in the freezer for a time. Refrigeration works by removing water and it works great. I leave it in the freezer while I prepare my other ingredients. By the time I'm done the rice is perfect.
I made shrimp fried rice this week, and followed this recipe. I finally was able to make fried rice NOT soggy. Best fried rice I have ever made. THANK YOU!!
I tried your recipe. Incredibly fantastic! It tasted better than our local Chinese restaurant. Thank you so much.
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Chinese don’t know how to make fried rice
@@underdog5 That's quite a bold statement...
😂😂😂😂😂@@sicariusperemo3789
@@underdog5Bruh fried rice originated in China
Great recipe 🎉 this was my 1st attempt at fried rice & was very happy with the results especially since it was for my 22nd anniversary! Thanks.
Happy anniversary and congratulations
AWWW congratulations!!
Congrats… but 22nd anniversary and you cooked fried rice? She might be expecting a ribeye or a backribs or a grilled chicken…anyway it is always the thought that counts..😂
@@MLB_Newbie_Plays I also made filet mignon & lobster.
@@randynelson9042 that should be awesome mate. Congrats
I appreciate that you don't overdo the soy sauce. The narration speed and timing are perfect.
This is what I've been searching for, simple but delicious.
Simple? You are to separate every grain of rice by hand
Thanks for also explaining the reasons why it’s done this way, very useful!
If you leave it in the fridge overnight (not spread out and in a container), you can break it off in large chunks with a wood spoon (or whatever you’re cooking with). Then wash your hands and just crush it with your hands. You can also cook it with less water and then use that.
Exactly, im not understanding why the rice is still were after cooking.
Is it okay if I don't wash my hands? I prefer to have dirty hands.
@@jirikurto3859 I’d recommend washing your hands just to make sure your hands are clean, and it helps the rice to not stick to your hands.
@@jirikurto3859 but if you have some kinda sauce on your hands you want to mix into the rice, I guess it’s fine. Cooking is all up to you haha!
Love love the explanation and speed! Great tips and making cooking fun! Thank you chef!
Agreed
I think it would have been interesting to compare various kinds of fried rice. Considering SEA tends to use jasmine rice as opposed to East Asia, different ingredients will come into play and I’d love to see how it compares and if different techniques need to be taken
Jasmine rice is the best. You don't need to separate it with your hand. I don't think Japanese rice is good for fried rice..
My husband is Filipino and we jasmine rice for everything! But I'll sneak some calrose rice in sometimes. I really love both ❣️
Jasmine rice supremacy 😆
@@tammyrossa I'm indian so we only have basmati rice normally and I love fried rice so I use that when I make, It comes out really nice. I will defs try out jasmine soon after seeing this comment
@@tammyrossa fried rice with japanese rice is fkin delicious
“Are you telling me a shrimp fried this rice?” had me in TEARS 😂😂😂
Timestamp?
@@stevethea5250 Its the first chapter of the video.
time ?
@@stevethea5250 It's not said in the video. The first chapter in the in the description timestamp is called "Are you telling me a shrimp fried this rice?"
@@beakerbot-xq6pb Jeebus...some people require constant holding. 😂😂😂
The best fried rice I ever had was leftovers from a teppanyaki place in Branson, MO. When it sat in the box with the leftover meat and sauces, the flavors all kinda melded together and became amazing.
Was that there back in 2000? I do remember a place that I've never been able to find anywhere else since I moved!
@@goldenhopeh7162 I'm not sure how long they've been open, but it was a place called Shogun. My brother and I went there last year.
@@eldibs we have shogun in michigan, they do have good rice
@@goldenhopeh7162 …fantastic looking. There used to be Teppanyaki in Muncie Indiana. Don’t know if it’s still there, but it was great.
I can finish a college degree by the time he finishes prepping the rice. 😭
🤣😂😂
A degree in Rice Separation
You definitely gotta use *leftover* rice that has been in a fridge for a day. However, the drying+separating seems like a lot of unnecessary work. Just don't use freshly cooked rice.
@@pysq8 "A degree in Rice Separation"
That's ricist. What we should strive for is rice desegregation.
@@onespeedlite 🤣 classic
I've waited for Taka Sakaeda! Amazing chef
He is a great chef. I used to work with him, and the only thing I don't like about him is that he yells at staff who make mistakes (even the tiniest mistakes), literally almost screaming, it's so embarrassing.
Thanks for the video. I have been in the seafood business for a long time, and that's a nice size of 51/60. I used 51/60 to make shrimp egg rolls. Thanks againg your dish looks delicious.
Fried rice for breakfast... I like how this man thinks! 🤠
Plus sunny-side egg and longganisa (Filipino sausage)...or spam. Don't forget the coffee to wash it all down =)
This was such an informative video. I love the fact that the chef really explained each step and his technique. Thank you so much!
He misinformed you
To me, fried rice definitely needs garlic 😌
Garlic and lots of chili.
And ginger. And oyster sauce. Maybe MSG
Japanese don't eat garlic or even they have to they will add little less one
@@aprilianindy3200 mine too
@@robmoulis9593 ginger is a nada!... but well we have different preference
I love the way how the Chef explain Fried rice😍Thanks
Definitely saw a big difference by using these tips. Thanks a lot chef.
Thank you. I have never made any fried rice this tasty! Did not stick to my pan, and I made 1 serving only 425 calories. Yippee! Thank you for 'splaining things.🤩
True professional way and I learned so much...Thank you 🙏
Did this tonight with chicken. And I added carrots and peas. YUM
Yumm! Thanks for the great tips 🙏
You are the best for teachings and explain how we could do sushi, thank you for all your representation.
This guy has managed to convince me to go out and order fried rice instead😂
😂
Lol😅😂 🎯
I agree that’s one plate of over cooked clumpy rice, there are no separate grains 🤦♀️
Thank you sir. I have tried a million different ways and I learned a few things here to help me out....
I love it when chiefs eat their own food and then judge their self critically.
Like im 100% sure it's not bias.....
Yea, everything was great till that part lol. Like even if it tasted like water, it’s not like the guy is going to say that in the video.
Hi Tak! Wonderful seeing you on Epicurious 😊
Simple fried rice yet, full of flavor. My new favorite. Thank you, Chef! New subscriber here!
Genius is always simple!
This is a funky way to make fried rice. Not enough seasoning used, in my opinion. I’m going to keep looking for a fried rice recipe.
@@belligirl21 Japanese fried rice isn't very highly seasoned. Japanese cuisine in general doesn't use much seasoning. An Indonesian or Thai variety is probably better for you.
By a true PRO! Superb! Thank you!
Yummy, Thanks chef.
Thanks so much, getting ready to prepare cooking fried rice for the 1st time.
Add lots of garlic and chili and it would be perfect.
I personally like to add 6-7 Datil pepper and put in in towards the end so it's still semi-raw and extremely spicy.
Enjoyed the vid but a couple questions: 1 - Rice into “smoking hot pan” at 5:42, at 6:45 you say “we are going to turn this temp back up”. When did you turn it down??? 2 - Soy and salt only two seasonings? No oyster or fish sauce? No sesame oil?
Where is the playlist for this guys cooking? He is awesome and actually super easy to follow
One word. Incredible. Thank you so much. I will make sure to use this many times
I also used Japanese rice to make fried rice. You really don't need to separate the rice before you put it in the frige. Just make sure you put in the frige overnite. Separates and fries perfectly.
sure
Calrose and nishiki rice are some of the most moist and sticky types of rice which make them great for sushi. Not so much for fried rice. Even this “pro” chef had balls of rice in his final product. Use jasmine if u can. It has a much better result.
I think it dryers better and takes the moisture out.
@@CardoDozaI agree. I use jasmine and it separates easily after some fridge time.
@@RickRobichaudDG Fried rice expert here. Dont use japanese rice or jasmine rice. Use basmathi rice for best results. Basmathi has very little starch and is very firm and naturally seperated. No need to mess up your hands and do the oil trick here. Heck u can even use newly cooked rice coz the grains are so naturally seperated when its cooked.
Awesome rice cooking presentation
It does look very easy compared to other versions of this delicious dish.
My ingredients for fried rice: garlic, ginger, red onion, carrots, scalions sweat peas, eggs, sessami oil, vegatable oil, soy sauce, rice vinegar, salt and black peppers. Chicken, shrimp or diced ribeye steak for your choice to add.
Fantastic , thank you chef .I am learning Chinese / Asian cooking . Video is very knowledgeable , for learning techniques and understanding concepts . Bon appetite
...My wife said it's the best shrimp fried rice I ever made. Thanks Chef, you definitely deserve a 🥉 medal
Did she reward you with dessert?
@@garlee15 What about a tuna melt? Everybody always talking about wanting dessert but never about wanting a tuna melt. Complete BS.
Great presentation! I like the idea of cooking each item individually, since I do not have a wok! Enjoyed your presentation
Watches video...
Orders takeout fried rice.
IKR. As a level 1/2 cook, some things you just want the experts to cook. ;)
I use to have a great gas stove, makes a big difference cooking this. I have an older electric stove and cook everything in stages like he's done. Except I velvet my shrimp, throw in some bean sprouts, peas, carrots, garlic, ginger, sesame oil.
As an asian who has fried rice in my dna, that part where he started drying the rice on a tray felt so karen I thought this was a parody 😂 thanks for the techniques but ain't nobody got time for that! The chinese uncles at chinese restaurants have a cigarette in their mouth, tossing the wok while muttering curses under their breath
“Leftover rice”
Yes!! Yesssss. I know all my fellow Asians just nodded 😂
It would've been nice to see this cooked in a regular home kitchen that likely had an induction stove. Especially since they acknowledge that not everyone can get it as hot as a restaurant
That range looks like a home burner to me. I don't think it does any more BTU than a standard American gas range. But Yea induction is a whole other challenge with wok cooking. I would suggest if you have any room outside to get a true outdoor wok grill. Not a super expensive investment and great results.
www.homedepot.com/p/King-Kooker-54-000-BTU-Bolt-Together-Portable-Propane-Gas-Outdoor-Cooker-with-Special-Recessed-Wok-Ring-and-18-in-Steel-Wok-24-WC/202822737?g_store=&source=shoppingads&locale=en-US&&mtc=SHOPPING-BF-CDP-GGL-D28I-028_022_GRILLS-NA-MULTI-NA-SMART-NA-NA-NA-NA-NBR-NA-NA-NA-SMART_SHP&cm_mmc=SHOPPING-BF-CDP-GGL-D28I-028_022_GRILLS-NA-MULTI-NA-SMART-NA-NA-NA-NA-NBR-NA-NA-NA-SMART_SHP-71700000090520815-58700007648833922-92700069174188807&gclid=Cj0KCQjwlPWgBhDHARIsAH2xdNdISimliSlKSw7w5TCecn9z6NNpxaJQ8rlB18B-d05DOR4I5_SLWAMaAujEEALw_wcB&gclsrc=aw.ds
Beautiful recipe what did you season shrimp with and what type of oil do you use
That fried rice looks very nice, thank you for a magnificent video. And it's a double gift since we know a certain uncle will react to it.
Oh that uncle the most idiot chinese chef I've ever seen. He feels excellent.🤦
Loves me some Unca Roger!
Love the detail and explanation in this video. I feel better prepared
Very good. I didn’t know you had to dry AND fry the white rice before you add anything else. Will try it out myself first thing when i come home.
Thank you very much for this wonderful recipe
As he said, the best rice to use for fried rice is the type which separates as individual grains when cooked. This type of rice is the long-grain rice, such as basmati rice, not the short-grain rice he is using.
Yep could tell his was clumping in the wok and it was a waste of effort to try to separate before hand
Jasmine rice separates better.
I love this Chef! 😍
Yummy. We love Peruvian food. My favorite dish is Peruvian fried rice with that delicious Aji Sauce. 😊
Ive officially mastered fried rice. Yummy. Love this recipe
NOV 30.24 Sunday chef I watched the entire tutorial I'm going to cook this dish today , NOW! THANK YOU FOR SHARING AND TEACHING US HOW IT'S DONE 👍🏾
This works.
I've tried to make fried rice several times, always with leftover rice, but it still never worked. Getting the rice dry, separated, with a little oil was exactly what I needed. Thanks!!!!
The fire also important
He is terrific. Thank you.
This was super useful to me thank you so much!!
Im going to try this tomorrow. Thank you! This looks delicious
This is the longest fried rice in the world I'll be waiting next year for this to be served
he is right i can really eat fried rice any time of the day
Thanks for sharing❤
Thanks for wokking us thru that :)
Not saying it doesn't look delicious, but the final product looks relatively clumpy, despite the chef's best efforts to separate all the grains.
Yes. The rice should have been cooked with less water. Or use a drier variety that works marvelous for fried rice.
There are also techniques to 'plump' up the rice and separate the pieces during its rice cooking process. Like using vinegar. That works too.
I make this all the time now. So delicious and easy! I love that wok, too. What kind is it?
Definitely making this recipe at home 😁
Very tempting f.rice
Now I am going to cook this rice and sushi. Thanks Roger u r excellent cook.
I don’t have a wok or a gas stove. Can you use cast iron and an electric stove?
Yup
Every time I make fried rice, I always remember what Martin Yan said long time ago: No soy sauce, only salt.
I make mine with Lee Kum Kee XO sauce and it's so nice with smoked bacon
I shall make it on New Years Eve.Thanks Taka.
Thanks for your wonderful recipe! Looks so yummy! ❤
The best instructional video. I learned so much. Thank you for sharing.
One question though due to fridge space. How do Chinese restaurants fridge so much rice on trays? Can we get best results with the pot in the fridge?
Excellent explanations! Thanks a lot!
Uncle Roger be like if he makes 1 mistake:Hiyaaaaa!You first have to do the blablablablablablablablablabla!!!
This looks so yummy!!
Totally yum! Make this for me!
Great job Tak!
"It takes 2 mins to make".
Proceeds to dry the rice a full night.
I’ve never seen a restaurant make fried rice like that
I made it today, mmm- delicious, thank you!
Well I now know what I’ve been doing wrong. I havent been drying my rice out. Ive just been putting the previously cooked rice in and causing lots of steam which has made my fried rice clump and have a bit of mush.
Some great techniques explained with detail here, ty. I will add this to my fried rice game!
That looks incredible- I want some 🤤
It is good for ASMR as me who doing eating show.
Thanks for sharing this recipe
Love to watch it ❤️❤️❤️