HELLO LOVELY VIEWERS! Important Note: If you have questions about this video, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Thank you for watching!
What i like about you, your RU-vid videos, because you are so persistent on explaining why you do or why you don't do it every video you posted. You are so good at teaching!🙏
IKR I'm a witching hour (3am) guy as well. Everything is quite, the world is asleep it seems, watching my dogs sleep, having my coffee, and watching these awesome video's, undisturbed before the world awakens. Great comment as it fits me perfect. Cheers Chuck!
I have eaten fried rice in both Japan and Thailand and liked both types and I started eating rice after going to Thailand decades ago when the government sent me there. Before that I was against rice since my mother didn't know much about how to cook it and turned me off to it. The garlic fried rice you made does look nice and must be so delicious too.
I dunno why but adding pepper before the rice taste a lot nicer than adding it after. It’s what I do to make garlicky peppery Filipino garlic fried rice 😋 Same with frying a sunny side up actually. Adding the pepper and salt whilst the egg’s still partially cooked tastes a lot better than when you add it in the end 👀
Wow it looks fabulous. I love when Pai makes simple mistakes, that we all do and doesn't edit them out.Just real life cooking. He response is so cute! Going to the Asian store today with our Thai friend and grab these ingredients. Thank you Pai!!
Made it yesterday : turned out reaaaaaaally good!! 🙀 The dashi does bring a delicious saltiness to the combination. And the best part? It was still delicious when cold! The garlicky flavor of it was even enhanced... Thank you!!! ❤️
Hey Pai, have you ever come across corned beef fried rice? It's the kind of thing you'd find more commonly in Filipino households, but it is crazy delicious. It's practically dark magic, how one can turn an unassuming rectangular/trapezoidal tin can of a finely-shredded brick of corned beef into a fried rice dish that is savory, meaty, aromatic, cozy, and simultaneously filling and addicting. And then they have their 'adobo' fried rice.....
Been a big fan of you and the way you explain everything for quite some time now... Today I ordered your cookbook. Can't wait for it to arrive! Long overdue that I add Thai kitchen to my mainly European cooking skills! Please keep on with your great work!
This is something I cook at home all the time I always have leftover rice sitting cold in my fridge. It goes well with simple garlic chicken or asian soy styled steak.
You know, I never thought of using Hondashi powder, and I will be trying that very soon. You are one of my two favorite RU-vidrs who teach Asian recipes, I love your channel, so please don't ever stop!
I too love fried rice. Usually, make mine with brown rice, carrots, onion, egg, soy sauce (Bragg's), & EVOO *Extra Virgin Olive Oil. I have Organic garlic on hand, free range eggs, brown rice, celery, carrots, & the Sea Weed Sprinkles! I just purchased them last week on a Whim! IPlus, those garlic chips, look Amazing! You are a Good Teacher! Thank You!
I like your enthusiasm so much. I cannot cook almost anything well and live in Mexico in a place where half of your ingredients are not available, but I enjoy watching your show very much, hahah.
Love your channel and your recipes.. Asian food rocks!! I'm glad you have plethora of recipes representing our continent to the world.. But of course Thai food would always be a favorite..
Dashi, shoyu, and mirin are the holy trinity of japanese cuisine that will make everything japaneezy, just like gochujang make everything taste Korean lol. Are there any other ingredients that gives a strong identity like those mentioned above? I really like to know... :)
Love garlic so I know I'm going to love this rice. Seems like the dashi in this is kind of like the oyster sauce in Chinese fried rice. A pinch of sugar would make it a perfect sub for when you're out of oyster sauce. Thanks for the great tip!
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This will easily be my favourite fried rice recipe! I tried to make this dish with a bit of tweak by substituting anchovy dashida for hondashi powder and the result was super. Thanks for sharing this recipe!
I felt like I was watching myself cooking from forgetting the egg, to accidentally turning off the burner. I love it! 😂❤️. But now I have something new to try for dinner tonight :)
I like to top my fried rice (and pretty much a LOT of Asian dishes, for that matter) with furikake, which is a mixture of just fine-shredded dried seaweed (nori?) with toasted sesame seeds, sea salt, and sugar. The brand of pre-mixed furikake that I found comes in a neat shaker bottle.
This looks so good! A love r of garlic here, so I know I am going to enjoy this dish - also love the fact that so little ingredients are needed to make something so tasty.
Just for the rice! A must with protein. Fish sauce and seaweed powder make this an exotic dish but difficult to find in some parts of the world. Plus points of the video: Skidding the spatula over the rice is better than forking it down, to open up the clumps. No shocking looped music. Three custom sound effects. Crispy garlic garnish. ( could have added fried onions ) Minus points: The black burnt oil on the wok. Tip: use laundry bleach occasionally followed by scouring powder to make it look like new. Specially around the rivets. ( I'll have to eat out if a blacker wok at a restaurant!) Personal charm: 9/10 (a little over the top. Sharing your secret was sincere. Thanks for the video!
I agree with you with the egg part to make it less greasy. My version would be beaten eggs before combining it with the fried rice. It would look like yellow small strips in the rice if you mix it evenly. Thanks for reminding me of hondashi. 😊🙏
Bought your “Life is Short. Eat Thai Food” tshirt years ago.. been wearing it around Bangkok this week, and getting a lot of smiles and thumbs up on the shirt😁 🇹🇭
They should have a "Life is really, really short. Eat nothing but hamburgers". Don't get me wrong though, I enjoy a good, thick, juicy cheeseburger (not a fast food one) once in a while.
Thank you for yet another great dish recipe and such a fun video to watch! I have a feeling it will be as popular in our home as the garlic noodles. Am sure it will be worth the effort even making the garlic chips from scratch. Can't wait to try it!
Pro tip: Pepper and slow roasting = sublime awesomeness. Pepper and hot oil = very bad. Try it. Fry some pepper in some hot oil remove it, let it cool and taste it. its horrifically terrible. They had us do this in culinary school to show us that adding pepper to food that is fried before its fried is a horrifically bad mistake. But, there is a loophole here. Whole peppercorns are completely different. It has to do with the fact that ground pepper oxidizes more quickly in the oil because it has more surface area exposed to the hot oil than whole peppercorns. The simplest method would be to simply add ground pepper at the end. If you really wanted to get involved with it, simply add some peppercorns to the fat and let it sizzle for a moment or two and remove. Then grind those peppercorns and add it to the rice. Another pro tip that I learned from a 77 year street vendor in Tokyo is to use cold, day old rice. Cook it, spread it out on a sheet, put it in the fridge and use it the next day. The rice will have a chance to dry out just a little bit and provide better texture. Using rice that's just been cooked will result in soggy, starchy rice. Yuck! Side note: The old man had been making fried rice for over 50 years. He made the best fried rice I've ever had in my life! Another pro tip that the man in Tokyo taught me was to use cold oil. Hot wok + cold oil = no stick.
I made this tonight for dinner and it was YUM! The secret ingredient gives it a smoked fish flavor that I love. Thank you for sharing this recipe. It's a keeper and will be making it again! ^^
I have always done the garlic fried rice (without the dashi) whenever I want something quick and hearty. I add a bit of chilli powder right before adding the rice to give it some heat and colour. I also fry the eggs separately (almost like scrambled eggs) and mix it together with the fried rice at the very end. I have to try it with the butter.
Here where I live, we normally fry the egg after the garlic and other ingredients, but before putting the rice in. It's nice to see a change, where she fry it last :) That fried rice looks yummy. I wish I had the dashi stuff.
Hey Alvin! Would usually agree, and you'll see in her other fried rice videos that she suggests that, but in this case, with this rice, it's not necessary :) Give it a shot! :)
@@adamthehtkminion6750-Probably in most households, you may not have day-old rice commonly and thus would have to plan out making fried rice ahead of time by making the rice the day before. In my Chinese Family household, my Mom always made plenty of rice for our meals and there was always lots left over, so this was never the issue!
What a coincidence! I bought the same box of hondashi today. I like adding it to a lot of things, like Japanese curry or stir-fry noodles for that extra umph. I’ll have to try this recipe out sometime. Also, I’ve done fried garlic chips and fried shallot in the microwave before. You just have to be super careful and do it in like 30 second spurts. It takes about 2 minutes total depending on your microwave, and in this way I don’t have to use a pot or pan for this process lol.
i had to go vegan for a bit and i highly recommend black salt as an egg-substitute. Just a pinch to give it the eggy-flavor. Other than that, just substitute the butter for garlic oil and you're golden for a simple fried rice with just rice :) just discovered the thai-mushroom soy sauce and can highly recommend that instead of dashi.
Hmm....... what would he say in this instant? I got it: _"I mean, after all: You are the 'John Sutter'.... in deciding how much to use..... of this rich, golden butter."_
I like to save the shrimp ramen packets and add that to my fried rice. Be aware however that one ramen packet contains ~1700mg of sodium and a little will go a long way (maybe 4 cups of cooked rice).
