This video of yours is one of the very best, most informative, useful, practical, valuable, and instructive cooking lessons I have ever seen anywhere. Every second of it contains basic and fundamental information, without constraining or limiting the final results. It should be used as a model for everybody who purports to produce tutorials about cooking in general. It's value and scope goes far beyond the already wide varieties of fried rice dishes and recipes alone. Thank you!
Anytime she has a video about rice, I’m gonna watch and listen to her and then attempt to make it her way. I’ve followed her techniques on jasmine rice and brown rice and every time it comes out wonderful. Thanks!
When I cook fried rice at home, I cut bacon into smaller pieces, and then cook it alongside my onions. It helps flavor the onions only slightly while still letting them shine, and they get good color from the bacon fat as it renders. Also, I can never seem to have too much egg in my homemade fried rice! I just season that with salt and pepper so you can taste the egg. (◍•ᴗ•◍)❤
I totally like your professionalism, your thoroughness, and your achievement of precision in what to do in every turn of cooking Asian foods, including the condiments that go with them. This video, and it’s attachments are totally appropriate for beginners, intermediate, and professional cooks. Thank you very much for your dedication to detail and sharing your culture.
Thank you for this episode Mandy! I'm currently expanding my knowledge of Asian cuisine and your channel is so helpful. You have a true talent breaking down recipes to make it tangible to grasp. I don't feel intimidated approaching certain meals like a use too. Haha. Again, thanks for your videos and you being you. I look forward to making more meals from your channel.
@@ReneesatItAgain I know right?! I made the broccoli and shrimp meal the one night. Wow! So Yummy! It's staple in my cooking now. So grateful to have found her channel.
These tips are really helpful for beginner just like me. I ask so many people how to make the foods tasty without make it too salty or too sweet. They always say they can not teach. It depends on practices. So i am very very grateful! Thank you so much for teaching us Thank you so much!
4:24 Thank you for showing us all those jarred and bottled ingredients that can work in fried rice dishes. You're such a good teacher, Mandy; thank you ever so much.
I appreciate the way you teach to cook. You explain things very clearly and if I have any questions you answer them while you are explaining. Thank you so much!
The tip on higher heat, encouraged me to drag my electric wok out of storage. Combined with your other tips, I’ve finally served restaurant style fried rice. Thank you!
I have had great success making fried rice since watching one of your earlier videos. But it never occurred to me to marinate the meat separately nor to use other sauces. I can't wait to try some of these options. Thank you so much for sharing your knowledge with us; you're an excellent teacher.
Update: Last night I made my best fried rice so far, applying a lot of your advice and techniques. I used rice (but had forgotten to rinse it first), shrimp, onions, peas, ginger, scallions, and eggs. For seasoning, instead of just my usual soy sauce, I added some oyster sauce and a little garlic chili paste. It came out incredible. Thank you so much for helping me up my game. I have one of your carbon steel woks. Still getting used to it and having trouble keeping food from sticking. I suspect I'm not getting the oil hot enough before adding food.
I am grateful that I found your channel a few years ago. Culture, science, excellent cooking skills!! What more can a terrific food channel have??! I hope to achieve the wok hay effect the next time I try fried rice. Which will be this weekend. Thank you and please feel well. By the way, your kitchen looks Soo nice.
I love your fried rice recipes! I mixed my Persian spices for rice together with Chinese main sauces and bang 💥 delicious. You changed my taste for better and now I’m going to use more leafy vegetables to them and meat for my husband 🙏🏻❤️🙏🏻
Who watched this video several times and thought "NASA missed an opportunity" . This has to be the *BEST* instructional video *_EVER_* . Thank you Mandy. Have a great weekend👍💯💞🐲🌹🌷 Grasshopper - Master, what is the secret? Master - The rice must dance 💃🏻🌾 Grasshopper - How is that possible? Master - Watch the video
Always waych your vids when they first come out and love all of them, what about when and how to use Sake in cooking. Thankyou Mandy. Bryan from Canada
Would you do a video on the Chinese technique of velveting meat . This technique made my home-made Chinese dishes more like what's served in Asian restaurant's ! Thanks for the tips & suggestions on condiments ❤
I borrowed a technique from Chinese cooking demystified which works well. They parboil the rice first, drain it with a colander, and then steams the rice in a bamboo steamer. The steaming technique makes a drier rice suitable for frying, and can be used after short time of resting. The rice also maintains a lot of its fragrance.
I was wondering about your wok, i thought i’d like to have one too. Then you advertised it. Really nice. Gonna order one when im settled in at my new place and work.
Mandy, I have been scouring the internet for fried rice instructional videos and you video is right at the top. I have one question...many asian cooks say to use cold refrigerated rice. What do you think?
I always make my rice 1 or 2 days BEFORE I make fried rice. After a day or two in the refrigerator, the rice is perfect for frying. I generally cut up onions, carrots, celery and stir fry them until tender, I'll add chicken if I have any, then a cup of rice, and a Tablespoon of Oyster Sauce and a Tablespoon of Soy sauce and that's it
Using less water in the rice is a game changer for people that don't want to spend all day in the kitchen. I just made chicken fried rice with egg onion carrot and green chile in 30 mins, and now my neighbors are jealous!
I must have Asian roots haha because I mastered that in the last couple years with multiple tries. I so much love fried rice! Thanks Mandy for the overall explanations. Clear and perfect as usual.
I am wondering, if you can recommend us a good botane, iwantani portable burner that can aid wok hay effect. Let us know :) I love how you covered all things we sometimes can be unsure of.
