❤️ Dad's SCRUMPTIOUS Yangzhou Fried Rice (揚州炒飯)! 

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For anyone who feels like they don't actually understand why the heat and temperature is important in order to avoid the fried rice sticking onto the wok, here is a (kind of) scientific explanation that I learned from others. Try to recall your memory, when you are studying high school physics. There is a concept called specific heat capacity. Specific heat capacity basically means that, the amount of energy needed to be absorbed or released, per unit weight, in order to increase or lower per unit temperature. Water for example, have a very high specific heat capacity, which mean with the same mass of substance, water can absorb way more energy than most of the other substances. When we cook, the water content absorb energy from a hotter object, in our cases, the cookware or specifically, from the wok. In order to rise the water temperature, the water absorb energy from the cookware, lowering the temperature of the cookware. As the heat transfer process depends on the temperature of two different objects, eventually the water and the cookware would approach the same or at least similar temperature. We turn on the gas stove, heating up the cookware, in order to constantly providing energy, keeping the cookware hot enough to heat the water. You may wonder, now noodles and rice have a very high water content, they kind of absorb water into their structure. How come we can stir fry the rice/noodles, giving them a nice brown tasting surface? It is because water is a very bad heat conductor, especially when they are locked in places such that no convention occurs. While stir frying, the surface of the rice or noodles go up to a relatively high temperature, higher than the boiling point of water. As water is such a poor heats conductor, the water inside the rice or noodle, does not go as high as the surface, therefore they are easy behind from the boiling point, they are not boiling inside. The rice and noodles can still keep the water content inside them without having them evaporating. Also water have another very special capability, a very high latent heat - the amount of energy needed to evaporate per unit mass of water. When we are boiling water, the water reaches its boiling point, the amount of energy it absorb no longer being used to rise its temperature. The energy absorbed, which is now becoming the latent heat, is being used to excites water molecules and turn them into gas form. This is why you can never achieve Browning effects while boiling your ingredients in large amount of water. The water keeps the cooking temperature at around 100°C, in order to achieve Browning effects, also known as Millard reaction, temperature need to rise to about 140-170°C. Given the fact that most of the household gas stove can generate limited amount of heat per unit time, the water content in your ingredients basically limits the temperature of the cooking environment. This is why you don't want your food to be too wet or soak in water, when you want them to have wok hei - the mixture of lovely aromatic compounds created in Millard reaction. If your food is too wet, you need to evaporate all the excess water content, in order to bring up the temperature, so that the Browning effects can happen. By doing so, especially when you are stir frying noodles or rice, you'll risk over cooking your carbs; or you will need a very long time in order to do so; or you risk bringing the temperature of your cookware down too low, such that the food starts sticking onto the cookware. Now you have a basic idea, how the water content can lower the temperature of the cookware, and preventing the Browning effect (Millard reaction). Let's start talking why the temperature of the cookware is so important, in order to prevent sticking. Have you ever heard of Leidenfrost effect? You might want to Google it. It happens when a water droplets, or some other liquid, dripped onto a surface which its temperature is significantly higher than the boiling points of the liquid, for example, water droplets on a wok at above 200°C (~390°F). Instead of instantly evaporating, it became a sphere, rolling on the cookware, almost as if there is no resistance or friction. The water technically is floating above the hot surface, between them is a thin layer of water vapor constantly forming, and almost act like an insulator, so that the water does not contact with the hot surface and evaporate instantly. According to what I learned, this is part of the little secrets behind the non-stick effect you can see on a very, very hot wok. This effect is an indicator, showing your wok is hot enough for cooking. And potentially, contribute to the non-stick effects. Now why do the food stick to the cookware? Unless you are using a cookware with a non-stick coating, the microscopic surface of most cookwares are not smooth. The surface is slightly porous. When the surface is not hot enough, and there is no oil as a heat conductor, and also physically separating the food and the surface, the food can contact with the porous surface, and once the temperature is high enough to cook the surface of the food, the food is then stick to the surface of the cookware. A hot enough cookware, plus the oil as a heat conductor, the surface of the food is cooked - chemically changed into something else, forming a hardened layer different from the rest of the food. The surface of the food will then no longer attached to the porous surface of the cookware. You basically want the surface of the food cooked before it actually contact with the cookware. Remember temperature of the cookware is the key, it decide what kind of reaction occurs, and if the food sticks to the cookware or not. That's why you want to control the water content of what you want to stir fried, so that with the less powerful household gas stove providing limited amount of heat, you can still achieve the non-stick effects you wanted. Oh another thing, the reason why we want to move some of the food around while we are stir frying, is that the surface of the cookware is way hotter than 140-170°C. We move the food around to keep the temperature of the surface of the food around the temperature which the Browning effects occur; also avoid the temperature of the surface of the food be coming too high, such that the unwanted chemical reaction take place in very high temperature won't occur, aka burning the food.

I love the way he feeds you, you'll always be his little boy, no matter how old you get. 💕 I miss my dad so much. 😢

I love the new(ish) format of switching between the cooking shots and chat at the table instead of having all of the table discussion in the 2nd half.

Such a sweet moment when he spoon fed his son to taste.

I watch Chinese Cooking Demystified / Wang Gang for traditional recipes. I watch Made with Lau for something I can actually cook at home.

Just finished cooking breakfast and made coffee. Sat down and opened RU-vid then saw this. Today is a good day.

Have been really enjoying the new format where the questions are interspersed with the cooking instructions. Your family is so lovely. Thank you for sharing them with us.

Thank god someone finally gets it right. A lot of people mistakenly think that you need to use overnight rice to make fried rice, this is absolutely not true. Overnight rice is best used for fried rice, but fried rice does NOT need to use overnight rice. As long as you make it so that the rice isn't too moist by controlling, it's always better to use freshly cooked rice to make fried rice. So no, don't make rice and put it in the fridge for a night JUST to make fried rice the next day. Older restaurants and older chefs in Hong Kong NEVER use overnight rice to make fried rice, this really just shows Daddy Lau knows exactly what he's doing, mad respect.

the little clap your pop does after your taste of approval melted my heart

I love the fact that his recipe doesn't include so many oils and sauces people add in other fried rice videos. It complicates getting the texture right for someone trying to lock down the cooking method. This is real Yangzhou fried rice!

I love seeing how far this channel has come. I remember when they were just starting out and here we are. All the success is well deserved, your dad has taught me a lot about Chinese cuisine and helped further my love for cooking. Thank you !

Daddy Lau is next level awesome! Bless him and your whole beautiful family with love, health, long life and happiness, always! 💛💛💛

I love how your dad is soo informative and always explaining the steps and differences.

Dad cracked those two eggs like a boss. You have a great family. I love the stories while everyone eats.

i can't get past how wholesome this channel is

i love how much practical troubleshooting/general advice gets built into these videos as lau cooks. like now i understand better WHY people rec day old refrigerated rice for fried rice, but am super excited to try it with fresh rice made with less water!

The food is great but the best part of these videos are just watching this lovely family interact. I can tell Grandpa really loves his little grand baby! Just like the Chinese restaurant dish's name: Happy Family!

I'm filipino, but my wife is Chinese. I'm definitely going to try my best to cook these delicious foods to give her taste of her childhood! Im so glad i found your channel!

Love to see Dad Lau find his chef rhythm -- his own Tai Chi ☺ Families together, sharing kindness and passing down traditions is what we need most 🤙🏼

My dad spoke Cantonese. He was a chef. Love hearing your dad speak.

I love watching your dad cook. He's a master in the kitchen

Mr. Lau's knife skills with those shrimps...simply wow!

The baby dropped his sippy cup! Thanks for finding it for him!😁

I like watching the father feeding his son... regardless his age!!

I basically cooked so many variations of fried rice. Your dad is correct that the secret is to remove as much moisture from the rice and the super hot wok. He's so natural and passionate at what he does.

I really love the explanations, my ADHD gives me poor perception of cooking instructions sometimes and the explanations in these videos really help me connect the dots. Not only was I able to get these dishes correct but I also stopped over/undercooking a lot of other food too, keep up the good work!

The baby is adorable!

I saw the younger picture of him on the website and young Daddy Lau was a stud.

babies are so awesome. Beautiful kid you have.

FINALLY! exactly what i need, a proper made-with-lau video of how to make a yangzhou fried rice! thank you randy!

What a wonderful father and son

Very nice. I like that version of Yangzhou fried rice. Simple and most ingredients are easy to find.

One of my favourite cooking channels on RU-vid.... so much love with the dad and the son and the family.

The halving of the shrimp is a pro tip!

Thank you for sharing your food/culture with us!

Thank you so much for sharing the good food and the good feels!

Your family is literally the sweetest!! Thank you for sharing one of your family recipes!!

Dried scallops?! I feel like my life just changed. Thanks for another Lau-vely recipe!

That baby is the sweetest thing!

Thank you for sharing your love for cooking!! We’ve learned so much watching your Dad work his magic!!

Loved this growing up as a kid, one of the staples. It's a very colorful dish and absolutely delicious

I hope you pay your dad for all the hard work he put into these amazing videos for you.

It’s so nice when a family sit around the table, enjoy each other’s company and talk about something they’re passionate about. Food really does bring people together.

These are the best. Im the one that watches these videos but my family loves your channel too! I cook, they eat.

Cooked this for my husband who loves Yang Chow fried rice. He loved it (10/10)! Said it's better than the Yang Chow fried rice chinese restaurants because it's packed full of ingredients (and he always orders it as a gauge for how good the restaurant is)! Thank you, Daddy Lau from all of us Chinese Canadians who don't know how to cook Chinese food growing up in North America. Your father is providing s first-rate, high quality, valuable education to CBCs and ABCs. Much appreciated!

So excited to make this recipe ASAP! Thank you for these amazing videos. Your family is wonderful and your father is a treasure.

I love Yangzhou fried rice!

I love Dad's scrumptious "Yangzhou Fried Rice" loaded with other healthy ingredients. I love it. Thank you. 😋👍

On the real ..I eat and make a lot of rices but daaaaaang THIS IS THE BEST FRIED RICE . No words can truly explain how I feel.

Its Saturday morning here and after a long busy week at work, this is just what i need to start my day. ❤❤❤

I'm getting hungry everytime i watch your videos, and i love the way you make them. keep up the good work! and i love the recipes!

I grew up in Toronto eating the best Chinese food in the world for 20 years. I now live in Tampa. I've been a professional chef for 20 years as well. I could never figure out how to properly make fried rice. My rice has always turned out mushy. This simple but important tip about cooking it with less water changed everything!! Thank you so much for this! I even have several Chinese cookbooks, and none of them mention this simple fact that you have to cook the rice with less water.

Several key points here: water is your enemy for fried rice. The reason why people recommend overnight rice is less water content. Papa Lau surely but all liquid content near the end of the cooking process. 1. Make sure you actually fry the rice 2. Make sure you cook the eggs before adding the rice 3. I find steaming the rice with 1:1 ratio for jasmine rice has the best texture 4. High water content ingredients at the end of cooking process 5. Cook with your ears. Popping sound of rice is key 6. Have fun with your leftovers. Another great video! This channel is underrated!!!!

Finally, some one show how to cook Yangzhou Fried Rice, Hong Kong style the right way. This is how I cook Yangzhou Fried Rice too. Other ingredients that can be added include ham, & chinese sausage. I personally would add thin slice of chinese sausage, & a dab of msg .

The advice on controlling rice texture through cooking is something I haven't heard from other cooks and enthusiasts. That's very helpful to know and experiment on. I do not like the refrigeration method because it requires an extra day of prep. Sometimes the rice doesn't dry out and harden consistently in a container using the over-night fridge method, unless you spread out the rice in a baking sheet (but you don't always have that fridge space ready). Thank you for this video! I will start playing with the water-rice ratio to get a perfect texture for immediate use.

It's funny I was going to make fried rice tonight and I turned on my RU-vid, and guess what? Mr. Lau is making fried rice. Perfect. Thank you.

Fried Rice is truly a national and international dish. As you described in the video, the ingredient is endless. This reminds me of an American Jambalaya, a different texture of fried rice but the origin is very similar. Left over ingredients that wiped up to a wonderful dish by creative chefs. Thank you for sharing.

Yangzhou fried rice is my all time favorite!

Thank you so much! This is just what I wanted to see! Blessings to you and your family xxx

this is the one dish my late maternal grandfather always ordered when he went out to eat - and he owned his own chinese take out place!

Just discovered your videos on RU-vid and am so excited; I LOVE them! It's great that you provide the coordinating recipe on your website/blog too! Already subscribed and printed some of them! The education you provide is wonderful too- history of the dish, geography of origin, experience of your Dad, ingredient explanations. Your narration with your Dad's speaking inbetween is interesting too! Plus I'm learning a lot watching your Dad's knife skills!! Cam is adorable too!!

Dad cooks with love.

It's always a joy to watch your videos. The production quality is top notch and Daddy Lau's tips are really helpful! Happy new year guys ❤

I love Lau!! And I love learning how to make all of these amazing traditional recipes and the resulting food!!! Thanks for sharing your “secrets”!!!

Second video of yours I've seen, and the editing you put into it is top notch, subscribed

I rember eating this at every Chinese banquet my family went to. My mom made this, but added diced Chinese sausage too.ove the family eating together at end. Watching your son grow up is a real treat

I’m from Holland. And this channel is in my opinion the best American one for traditional Chinese recipes. Also this one is so good. I ate so many fried rice all over the world. Also in China. And i know the best recipe. And this one is one really on point. The true traditional way. There are only a couple of things what I do different. But that’s to my own taste. One is that I don’t beat the eggs fully yellow. I just beat them couple of seconds that i have a combination of egg yellow and egg white. Than I first fry the egg than really quick and break it down really quickly and take it out of the wok. That the egg is still fluffy. I set it apart. Heat the wok again with oil and do the same with the shrimps (so i don’t cook them like this recipe) and also fry them very quick and take them out the wok. Then I heat the wok again with oil and first fry a bit diced chinese shii take (just 2/3 dried ones what you first have put in hot water) then put the char sui and a 2 diced gloves of garlic in the wok. Than add the rice. For the seasoning I use, a 1,5 teaspoon of white pepper, 1 tablespoon of light soy sauce and 1 tablespoon of oyster sauce. After mixing that with the rice. I add the shrimps and the egg what i put aside in the beginning. After that I do exactly the same as this recipe. So my way is also this way, just adjusted a couple of things to my own taste. Because i like my egg a little bit fluffier. That’s why i dont keep it in the wok and add the rice directly like most of the recipes. And i think adding the tbsp of oyster sauce and the shii take gives the whole dish some more umami flavour. I really hope Lau will try my version. That would make me sooo proud. Because Lau is for me the GOAT 🐐

You guys should write a family cookbook because your dad has so much culinary wisdom to impart

Love this family. You make me smile and the recipes are great!

Great family cooking show. Lots of practical information. Thank you!

Baby is getting more hair on top. He still looks cute!

please tell your dad i Love his cooking and i wish he could come live with us.... He is SO incredible. I am new to making these dishes and your dad is my sinsai of sorts or my hero and master. Let him know how special he is too ALL of us out here in tv/computer land. He is the BEST EVER CHEF. sincerly, glen from the cold prairies Canada

When I watch Lau chop and cook, I always think, “one knife, just one knife for everything.”

DELICIOUS TASTY YUM YUMMY FRIED RICE.. SPECIALLY THE FRIED RICE LOOKS SO COLOURFUL AND DELICIOUS. MUMMY IS RIGHT OVER NIGHT RICE IS DRY . EASY TO SEPERATE WHILE COOKING FRIED RICE..

I love these videos, thank you for sharing this project with all of us

I can cook for my family now because of your dad..Thank you for sharing your recipes…

I had plenty of rice leftover in refrigerator from yesterday’s New Years dinner so I thought to make fried rice. First stop was to check Made with Lau. I’ll make up a large batch for tonight’s dinner. Thanks for sharing.

Love this video! Hey, I make all kinds of fried rice all the time and I still learned something here. Thanks so much. And I have to try the Vite Ramen too!

You are so Blessed! I use to cook Fried Rice- (Nasi Goreng to me), with my Daddy. I miss those days. Thank you so much for sharing these videos and your family with us❤❤

Aw, you guys are amazing. Thanks for the recipes.

YUMMY~! Great recipe my dear friend, 揚州炒飯 looks very delicious! Thank you for sharing! 😍😍😍

I subscribed to your channel because I think our parents are sincere in sharing their cooking tips unlike most other cooking channel chefs :-) Fan from Singapore

Thank you for sharing these recipes! I am Chinese too, from Singapore, and I've never learnt how to cook these Chinese dishes from my grandmother. Now, I'm living and studying abroad and have been missing these flavours so much! I've managed to cook some dishes thanks to your videos.

This looks delicious! I love your recipes thanks 😊

I live alone so when I make a big pot of rice I often have leftover so the next day it makes great fried rice because its already kind of dried out and firm. And that way the rice doesn't go to waste.

I just wish ur giving ur parents talent fee or portion bcoz his d true star of the channel😁✌️❤️. Family love....God will surely bless u for generations to come 👍👍 God promised that u know☺️

Wow the fried rice looks sooo good!! I love that the rice isn’t sticky and looks flakey and soft.

Best videos ever, so detailed. I love your video and all the information thanks so much

This is such a beautiful family and the food looks so good 😊

I'm a lazy bum so I always use the frozen mixed veggies from the store. It speeds things up so much! We use ham or whatever leftover meat we have around, including sausage. Chinese sausage in fried rice is delicious!

❤ I have learned so many things from you and have so much more to go. Thank you 🎉

Love this! Omg please have Daddy Lau show us dried scallop and egg white fried rice! I have a bag of dried scallops!

Very simple and easy to make. Thanks for sharing

Really love the formats and all the little tips !! Thanks 🙏🏼

Love all your videos and the nostalgia that all the recipes bring. I would love to see chef lau's take on salted fish and chicken fried rice!!

I've only had this a few times, but it was amazing. I can't wait to try your dad's version someday.

I love you Dad the ways he cooking .I subscribe..thank for sharing its easy to follow the this recipe.chow fan 💞💞💞

Made this dish for dinner tonight & it was delicious! Step-by-step instructions are so easy to follow that it is impossible to mess up. I am excited to try some of the other recipes.

Your dad is awesome!! I really respect his skills and vast experience!! He’s got a fun personality too! And he’s patient to explain all the steps patiently so people like can learn to cook from him! Thank you so much to your dad!! 👍😀