I absolutely love & adore Kay & I'm in Texas. My kids are the ones who introduced me to her channel & I watch her everyday. Her channel is my favorite. Hi Kay with love from the Texas Gulf Coast. ❤❤❤
When I saw "fried rice" I immediately said a prayer & Oh bless her ❤ Looks great Kay- love your unique style & just you being the authentic Kay that we love...🎉❤
I can't hate her, she's too wholesome. She might not have the perfect cooking skills but I love how gentle she is and most especially she doesn't waste food. Love that for you, Kay! Keep it up!
@@KaysCooking Fucking legend! Just a lil more soy sauce. Damn you're good! Id suggest next time making Bacon/Kimchi Fired Rice. The vinegar from the kimchi cuts the bacon fat.
some pointers for kay, constructively -the pan needs to be HOT, like all the way up, you should not have to turn the pan up in heat. -the rice should follow the meats into the pan, immediately after cooking, you want flavor mixing -the eggs get cooked into the rice, not scrambled separately -the garlic, peas, and carrots is done first -the chicken needs soy sauce when being sauteed, and should have been cooked WITH the bacon for best flavor. -way more rice is required -dont use freshly made rice, boil some rice and place it in the fridge overnight uncovered. -you should cut the chicken far smaller than it was, like small diced chunks. -you should be keeping the rice moving consistently, letting it sit has the chance to burn it and ruin the meats -some oils would help, not much, like a couple to three tablespoons of vegetable oil this rice certainly looks okay, but there was a bit of loss of flavor in following the steps out of order and some of the ways things were cooked, so the flavors werent mixing as they should. no hate, only love :)
Kay, your personality and humour is amazing, and your channel is very wholesome. Keep it up! Im still waiting for you to have a proffesional cooking show on tv or a streaming service, and im sure many other people share this opinion. Im hoping to see more of your cooking!!
That actually looked right nice. Just the sort of meal to enjoy on a hot sweaty day at the end of May. The was one time, my good friend May went on holiday and had a meal similar to this. He said it was simply delicious but the next day he was right clogged up and could not dedicate for about four days. Apart from that, May said he had a fantastic time at the place he was at and told me it was well worth a visit and good value for money too. I only met May once, that time in the bus but I do hope to catch up again at some point. Fumbs up.
I love making fried rice. Try to remember that you are wanting very little moisture in your rice and veggies. Thaw out the frozen veggies thoroughly so you can pat them dry, and use day old rice that have been refrigerated overnight. For the eggs, swirl them about the pan buy tilting the pan only, a wok is designed to allow the sides to be heated. If you can get your eggs to cook evenly without scrambling, slice the eggs up into strips using a pizza cutter. I am sorry for the salty bacon, i prefer cubed ham myself. But all in all, this looks 125 times better than "Kay's Special Fried Rice" which you made six years ago.
Kay, would you ever try my recipe for homemade pasta? It's very easy!! 1 cup Type 00 flour and 1 cup semolina with a healthy pinch of salt in a bowl. Make a well in the flour/salt and pour in 1/2 teaspoon extra virgin olive oil and 4 eggs plus 2 egg yolks. Mix it until a dough forms, that might be sticky. Flour your board or counter and turn out the dough, kneading it by hand for about 3 to 5 minutes. You can add just a pinch or two of flour if the dough feels sticky. Wrap it in cellophane and set in the fridge for 10 to 15 minutes to rest and then you can roll it out to cut. You can use a pasta machine, but if you don't have one, you can roll with a rolling pin and use a pizza cutter to cut into fettucine or rectangles to toss in any pasta sauce. An easy and delicious sauce can be made putting 8 oz of butter (not marg) in a sauce pan and simmering --keep stirring it-- until it turns a lovely golden brown. Top with a little parmigiano reggiano cheese if you like and enjoy!!
I make fried rice a lot. The saltiness isn't just the bacon. Bacon is salty. Soy sauce is also salty. Then you added in more salt on top of that. I marinade the chicken in a tupperware container using a mixture of soy sauce, chinese five spice and parsley, occasionally adding in some honey if I feel like it. Leave it in the fridge for at least a couple of hours (overnight is better). I use all fresh ingredients, not frozen. Frozen ingredients can come out a little rubbery. I julienne the carrots (cut them into matchsticks), not cut them in circles. I also use a handful of diced bacon, not rashers. It's not quite as salty, and cooks more evenly than the rashers. I tend not to use peas, but that's personal preference. I also use eschallots (scallions/green onions), dice them on a diagonal and some form of leafy green; usually bok choy, but really kale or something else will do (it's mostly for colour). You can also use capsicum (bell pepper), either diced or julienned. And, as you did, scramble the eggs beforehand and set them aside. You can also add in any diced meat product to make it a more filling meal. I tend to use either chicken or chorizo sausages (instead of chinese sausage) Boil 1 cup of rice for however long you need to. When it's done, get your wok out. Put the oil in the wok and bring it to heat. Put the carrot in the wok first, it takes the longest to cook, and it needs to be cooked until it can be easily bent, stir it to make sure that they are cooked evenly. Then, you put in the green onions, then the capsicum if you've used any and let it go for a minute or so, stirring occasionally to work the flavours together and make sure that they are all cooked properly. After that, stir in the bok choy. Then comes the chicken. Add the chicken from the marinade container with tongs. That lets the chicken absorb the flavours from the onion and carrot that have mixed in with the oil. Stir the chicken until while cooking. When it's done you should be able to cut into it by pushing a spatula into it and seeing that it's white, you do not need to wait until it's brown to see. When that's done, put in the bacon. Stir it all together for a couple of minutes to heat the bacon up and make sure that the chicken is fully cooked. Add in the rice and stir it in with the mixture. Then, tip some of the marinade in for colour.
I need full list of Kay-isms like oofah-doofah for spatula. I want to make Kay fan art and potentially make it available for her to use on merch if she wants.
Kay! Tip for using frozen peas: boil the kettle, pour water into your container and pop into the microwave for 30 seconds. You'll not be messing with the temperature in your pan and the veg is already going in with a head start 👍
Another great recipe. One recipe you may want to try is an easy fish casserole called fish surprise. You take a casserole dish and butter it. Then you lay down some fish sticks. Then you place two cans of creamed corn as well as one chopped up onion over top. Then you put some shredded cheese mixed with breadcrumbs on top. Bake this until your fish would be done per the package and the top should be brown.
Okay hun, can we just agree that not every recipe you make with rice is a fried rice? I think a lot of us will get along better with you if you do that at least.
Hello Kay!! I'm a true fan of yours, I've grown to really love your channel. it feels like watching an old friend. Wondering--Do you take recipe recommendations from viewers? I'd LOVE to send you a recipe I just learned for fried cod fish, it's heavenly, it's SO easy too!!
If you thought the bacon was "already salty" and trust me soy sauce has unbelievable amounts of sodium, you really don't need to add yet more salty walty! Nice looking meal tho Kay. Cheers
There's a mystery sauce here kay. I saw! You went to make your coffee and that rice got a secret ingredient added. What was it? It's such a different colour and has far more liquid after that cut!
Love that sizzling sound!🤤 I was worried about the sodium content with the Dark Soy sauce which,I think may be saltier than the regular or low sodium versions, the bacon 🥓 and the salt 🧂 😅. But it’s a good basic recipe that can be adjusted as needed. 👍🏻
So many ingredients this time and well done, Kay, lovely. And the bacon, the bacon only kills us off anyway so we're better off not liking it too much. ;) Be well, luv. xo
I would love to see you attempt a lava cake I just tried it and it went well but I slightly overcooked mine and the chocolate wasn’t gooey was still delicious 😊
Hiya! Maybe serve bacon as a garnish on the side that way you can leave it out of yours. Loved the video and your stir frying skills have improved so much 👏🏻👏🏻👏🏻👍🏻
Kay, you are, it can be said, unconventional. But we don't watch you because you're the same as everyone else, we watch you because you are unique, entertaining, a wonderful warm person and just different to the run of the mill. Keep up the good work!
