I just made it & added sesame seeds, nutritional Yeast, Kale, ground flax seed all due to it all helps keep my Blood pressure under control without meds, turned out great.
Thank you for the advice on the rice prep. Mine keeps coming out as a mushy mess seemingly no matter what I do. I’m going to try out your suggestions and see how it turns out
So did mine, and I thought I was simply cooking it too long, and I thought "how is it going to crisp? Why is it wilting instead!?" This was very helpful, advance prep and refrigerate to dry out was a great tip!
I wish I had seen this video an hour ago. The fried rice was seasoned well but the medium grain rice was soggy even though I had refrigerated it overnight. I will try this method of cooking the rice next. Very informative video. Thank you and Subscribed. ❤
That looks lovely. I've never had any luck with fried rice as I think it's too wet. Next time I make too much rice, I'll put the remainder in the fridge instead of throwing it away.
If you want to have full control of rice texture: 1. boil the rice in water in a pot until the rice reaches the texture you want. 2. Put rice in a sieve and rinse off all the starch in the rice with tap water. 3. Place the rinsed rice in a rice cooker and press COOK. 4. This will DRY OFF the rice to a starchless state ready for frying. In Fried rice at home , we don't have a large working space. Every ingredient has to be as dry as possible So that they can be caramelized easily. At this point it is best to fry the starchless rice only alone until it caramelizes, add in a teaspoon of fish sauce and mix well . This will help the rice caramelize... Once the rice is done. you can remove it and work on other ingredients in the same way. Finally combine everything together and it will be like in the resturant.. They key to great fried rice is what Tak said, Dryness - no water - which stops caramelization.
Dear Tak Thank you for your informative videos. I have watched many of them and find they inspire one to be creative with the recipe's using your techniques. If I may I would like to to mention that listening to your instructions can be slightly distracting because at the end of every sentence you accent the last word and for example my system gives a little blast of volume. I'm suggesting it may be possible for the video to view a little more smoothly or evenly. ? I would love for your channel to continue to grow and am only offering my comments in this regard.
To chefWok i love friedrice, sir, because my loving mother or my grandmother belongs from fujian province, she allways cooked priderice in the morning b4 i going school early morning, godbess chef💌🙏💖
Chiaseed is not widely available in supermarkets here & the flavor that gives a yummy taste is the Cheese. 🌷 First time to know that cheese could also be added to enhance the flavor. ♥️ Thank you for the new recipe posted.
I use puddy cat , bicarbonate washed then velveting . Long grain rice , light soy, dark soy , fish sace and a dash oyster sace . Peanut oil . All the vegetables then the desert cat high heat throwing in the dragon breath. Finish with vodka flames and fresh spring onion. Some times I chow sue the cat and BBQ first .
A shortcut that works for me: I use Minute Rice microwavable single-serving cups of rice and use them direct from the cup (don't microwave them). I pull the rice out using a gloved hand, breaking up the rice before it even gets to the wok. Turns out great, IMO.
so you heat up the wok at high.....add oil.....then wait till it smokes...and turn it down to low heat....allow to smoke for 15seconds or more.....then add eggs...... But do you Turn the heat back up???
1. My only desire right now is to have a link in the description for a hamburger meat chopper! 2. Great Point on over use of salt! 3. Never knew one could use cauliflower! 4. As always, beautiful video work!
What is your thoughts on using frozen vegetables in your stainless steel wok or pan? I find things start to stick, like the moisture from the vegetables wash away the oil off the pan. Have you ever experienced that? 😏
Real southern Chinese fried rice always contains some kind of pork oil / fat which gives the fried rice much more flavor. Pork fat is exactly like the pork fat in a sausage. The pork fat really enhances the pork flavor. I've also seen the same pork fat / oil approach used in Taiwan when vendors were cooking eel noodles. The pork fat / oil really enhances the foods overall taste. Although pork fat / oil is not healthy, to Asian people taste is everything.
always use old rice, usually overnight in the fridge at least. As a workaround you can make the rice with a little less water than normal (but cook it until it isnt crunchy at all) and then refrigerate for a couple hours. You really want the rice dry so you can get a crunch from cooking it in the wok, and fresh rice is way too soggy. Cheers!
I hate it if I end up with too dry a fried rice dish and I end up having to get some moisture back in! (Not wet though) One of my favourite sauce mixes for fried rice dishes is a mix of dark Soy and sweet sour sauce just done to your own taste! I must try Chili sauce with Soy! But some dark Soy is very strong I prefer the dark but not real strong!
I think the main ingredient missing here is garlic. Garlic is what really bring out the flavors of the fried rice. It is also important to have the wok-hei taste as well. This version is a light version of the true fried rice.
I have created a perfect method to fry the perfect fried rice that is suited for my taste. The cutting is also soooo crucial. I prefer my fried rice with 🐖's
Because of wok hei. This is the secret to achieving good fried rice or any stir-fried Chinese dish that a household stove and chef technique can't replicate at home
@@venenciasigue4692 Since you frying the egg separately: Mix the egg and use medium heat and a wide pan and spread the egg all over and wait for it to brown nicely on one side, then you can lift it up and cut it to large strips and add it to the fried rice LAST just before serving.
Tak you seem like a nice guy & I am subscribed, but you make some weird fusion meals, cheese looks wrong in fried rice. I am trying to replicate authentic chinese fried rice. My wife has asked, could you do a series of videos with traditional recipes we get from takeaways without odd ingredients but using your methods.
Love fried rice, but cheese in fried rice?! What's the point in seperating the grains of rice when you add cheese that's gonna make everything stick together? It doesn't make any sense.
It shouldn’t take that long to make fried rice and of course it will be dry with the amount of time spent. What’s with the cheese though? I’m not sure if that’s how you normally talk or not but it’s annoying……
