Made this last week. Absolutely lovely, full of flavour. The best part was after feeding 3 adults, there was enough leftover for lunch the next day, or so I thought. The midnight snackers struck, and by the next morning, it was all gone.
Extraordinary ... just made this (with plain brown rice) and the aroma, taste, and texture are exactly what I remember from my hometown Chinese restaurant in the 1960's ... and I know they _fried_ their fried rice. This is easy to make, plentiful, and deeply satisfying - thank you, Chef John!
Just made this again with a crapload of ginger. The smell that filled my apartment the moment I peeled the foil away was breathtaking. I think the recipe does benefit from some additional sharpness, since with the ham and soy sauce and veggies it's mostly sweet and savory. The ginger cuts through the richness really well and just brightens the whole thing. Also the half hour to bake it is much more than enough time to scramble a couple eggs to fold in before the final crisping step, although you do get a few charred egg curds near the surface that may or may not be desirable. If you're shrewd about it you can probably bury all the curds just below the surface after folding, but for me that's more effort than I care to put in.
I made this for breakfast with some modifications: - Toasted the raw rice in the oil in a sauce pan on medium heat until lightly brown - Instead of ham used small shrimps I had to use up soon - Instead of chicken stock, made a stock using the shrimp shells and a bit of knorr chicken bouillon (aka the one with msg) - Skipped the peas since I didn't have any. - Topped with over easy egg and slices of avocado It came out amazing! slightly like paella. Thanks Chef John for all these years of cooking videos. I feel like I kinda know what I'm doing in the kitchen now.
I watched this video for the first time today and immediately tried it to see if Chef John's claims were too good to be true. I've struggled with fried rice for years. It. Was. Amazing. Hats off to you, Chef John. Thank you from the bottom of my fried-rice-loving heart...
Looks easy and delicious! I always appreciate how succinct your videos are - no 'fluffing' of the content with meandering stories or silly graphics - just great shots of the work to be done to achieve tasty nirvana. Thanks, Chef!
Chef John, you probably won’t see this comment, but I just wanted to say, video recipes are 10X better than written ones, and your video recipes are best of all. I’ve made many of your recipes and they ALL come out spectacular! Any time I’m looking to make something new, I always check your channel to see if you’ve got a recipe for whatever I want to make. You almost always do! And sometimes I just troll through your videos and stumble across a recipe I want to try. I’ve learned a lot about cooking. Thanks for all these recipes! Never stop! 😊👍
I made this yesterday and I didn't have heavy tin foil so I used my Le Creuset pan with the lid and it turned out perfect, thank you for this recipe it is so good. And it really does taste like fried rice.
I made this on a Dutch oven with a nice lid. I used frozen vegs, frozen meatballs, peppers and onions and the oils, and broth mixture. I was very interested on the technique since I know how to make rice in other ways. It came out very nice. Highly recommend. 👍
Very nice way to make fried rice. 👌👌👌 Instead of a poached egg, I would make some scrambled eggs, mix them into the cooked baked rice, after taking the rice out the first time, and then do the optional baking step to crisp up the top.
Sorry just have John this is an American living in Taiwan. I never put poached eggs in fried rice. I do like your baked fried rice I think it's more like a fancy style fried rice. If you want to put a Friday again I recommend cooking the egg yolk a little longer. There are a lot of people that don't like poached eggs. I love your channel by the way
"...which, in fairness, is one of the easiest types of Nirvana to achieve." lol I love you, Jon. You make my days better. :) ...even if you make me miss my restaurant...
AHHHH!!!! I've been making Chef John's "how to make perfect white rice" ahead of time for years and making fried rice in the skillet an hour later. How long have you been keeping this from us!?!
Made this for dinner this evening and followed to the t the recipe except I had some fresh pineapple that I diced in between the rest and the final bake! My wife loved it and will make again with another protein. Thanks Chef John love your videos and take on food prep!
Arily ohhhhhh my God....my mother used to buy the little 75 foot rolls or whatever....as soon as I got my own kitchen, I was stocking multiple rolls of 200 foot heavy duty. I go through a lot of foil.
its true that foil (especially when its heavy) is a nice thing for some recipes, but this dish can also be made in a pot or a casserole with a lid , think of the environment ppl ! aluminium uses tons of energy and toxic substances to produce... sorry i'm a little bit of an environmentalist. healthy food grows on a healthy planet only !
This is amazing timing, because I have fried rice on my menu planning for tomorrow night and I'm totally going to try it this way. Thanks Chef John! You have no idea how much easier you make my life with your technique videos. 😊
I tried my own spin on this and it was some of the best rice I've ever had. I used chili oil and fresh chilies, along with chicken breasts strips. It so adaptable, you can practically put whatever you want in it and it'll still turn out extremely nice while only taking 10 or so minutes to prep.
IF you 'roast' the rice after adding the oil, by stir frying it IN the roasting pan; the flavor profile will BE fried! 'Deglaze' AND cook, with stock mixture. I cannot wait to finish it off using your method. I have been 'frying' raw rice and then deglazing and cooking in stock for years. Quickly, after fried rice, and before adding stock, put in flavoring, being careful not to burn, just before deglazing. I have been using an onion heavy, hot pepper basque chutney/salsa. So heavenly, I wanna pass out, it is SO good. Dehydrated mushroom mix awesome too, USE the soaking water to deglaze AND cook; you get the idea. Rice cooks so much faster in this manner too, in 20min. Total. Love your recipes and your delivery! Wonderful ideas!
You know, I really need to learn to plan my viewing of these videos. Not hungry at all, then you post things like this and suddenly I'm starving. This looks amazing. Going to have to make this.
i nice tablespoon of oyster sauce and equil amount to the garlic of ginger makes a great taste also . scrambled eggs iadded just before the last few mins put into it. i love Jasmine rice as my rice.
I made your recipe last night. Very good! I was very surprised at the difference between the smell and the taste. My wife isn't fond of a lot of garlic, but she liked it as well. One suggestion, if you don't have a fan in the kitchen, wait until you can open the windows before you make it. The smell is very strong.
I have made a few of your recipies and have never had one problem. I come here to look for ideas because I know what ever I pick will ne good. Thank you Chef John
I'm going to make this a day ahead and reheat and crisp it in a skillet tomorrow, and add an oriental egg omelet to chop up in it. Need the oven to make oven baked teriyaki pork country ribs to go with. Also gonna add some ginger to the rice. Excellent as usual Chef John!
Made this last night. O.M.G. An instant favorite. Used all the oil, added left-over rotisserie chicken, a few squirts of hoisin sauce and stirred in 3 eggs scrambled before the final baking. Will be making this over and over and over.
Haha! Chef John is a master of keeping the references just vague enough that if someone were to call him out for obscenity, he's left just enough room to sneak out the backdoor...."Yeah, I worked at Bed Bath & Beyond in pillows through college, fluffing was pretty much my job description....Oh I'm sorry, what did YOU think I meant!?"
WOW - never thought about fried rice (with ham) and a poached egg for brunch - but now I have something to do next Sunday - bet this will go amazing with Mimosas for the gang. Thanks Chef John!
Thank you so much for this easy pea-sy Rice 🍚 dish!! Looks delish! And thank you also for mentioning the importance of heavy duty foil...so very true!!! Another great video!!
I was baby sitting my nephew and he was crying uncontrollably. I needed some inspiration on what to cook during the weekend. I decided to view one of your videos... for some reason the tone of your voice silenced him and he eventually went to sleep. I decided to keep your videos playing continuously on random while I baked those superior cheesecake flans which turned out phenomenal. Thank you kind sir and continue doing what you do best!
I don’t usually get worked up. But, being a fake connoisseur of cooking Asian food in my home, I was so stressed by your amounts of sesame oil! I was so relieved when you explained that it was a mild oil (something I didn’t know about. Remember, fake connoisseur). My sesame oil is so strong and can overpower so many dishes with its nutty goodness.
I like that idea. Switch up the vegetables a little. I hate my rice to be gooey in jambalaya. Maybe brown the meats before adding them in. I'm curious, have you tried it?
I've been making this many times over these last few weeks, and oh man is it fantastic. It's become one of my best staples. I made a few personal adjustments if anyone wants some inspiration. I add minced/grated ginger in with the garlic. I use red onion instead of green onion, I add sweet corn to the vegetable mix, as well as some edamame beans along with the green peas. I add a little bit of rice vinegar and a teaspoon of honey/brown sugar to the stock mixture. Then since I leave out the ham, I make some quick scrambled eggs when the rice comes out of the oven. By the time it's finished cooking I can uncover it and fluff while mixing in the eggs. Then finally finish under the broiler. It's absolutely heavenly, and I make a massive casserole dish every time so I can have it for a few days. This recipe has truly been a life-changer for me. Thanks, Chef John!
And growing up in Hawaii I was told by my Japanese friends that fried rice was basically leftover dinner stuff made into a breakfast meal and (ick) sometimes had fish in it. Spam became the norm in Hawaii and Even McDonald's had it and Portuguese sausage in it's breakfast menu. a little old man in Straub hospital's cafeteria made a fantastic fried rice many came to eat before work even though they didn't work at or near the hospital.
You should try a microwave rice cooker. They are maybe $10, so a lot cheaper than an electric one. 1 cup of rice, 1.5 cups of water, 11 minutes on HIGH, then leave it there for a few minutes and DONE!
Love this technique...... best rice I've ever made......that's for sure. I've used different veggies and oils that worked great, have yet to try it with the ham.
A good dish of fried rice is dependent on the caramelization of the steamed rice in the wok over high fire, which gives it that special flavor. Your method is not fried rice but baked rice. You will never get that flavor you have it at Chinese restaurant. No way.
As a single mom, who wants to serve her hungry horde of kids something freshly cooked dinner every day despite my fulltime job, I have to thank you from the bottom of my heart. Dishes, that take no time to prepare and can be tossed into the oven, while I assist with homework, do the laundry and cuddle the kids, save me from going crazy (or end up buying fast food). Thank you, Chef John!
@@shevalazaros4427 That's very sweet of you to say, but I'm most certainly not. I just love my children more than anything else in this world, and try my best to brighten up their lives, bringing joy and warmth into our home and help them cope with their father's death while being constantly tired myself. I'm just doing my best to fail quietly and out of sight. ;)
As a bona fide Chinese person, I truly wanted to be offended by the flagrant and gleeful disregard for anything even remotely resembling authenticity in this recipe. Really, I did. But it turns out this actually looks simple and effective and delicious, and Chef John does us a solid by admitting it's basically a rice pilaf, and I'm really looking forward to trying this myself. Well played, Chef John.
