Hey guys, a couple notes: 1. I know this was a bit of a quick one. We're ramping up for a couple of (slightly more involved videos), are still sort of recovering from the flu, and figured... why not whip up a Lao Gan Ma Fried Rice real quick? 2. This one was just... *so* tantalizingly close to being western-supermarket-friendly that we decided to go the whole way by explicitly calling for the bacon. Obviously, if you want to keep things a bit more Guizhou, use lard and a bit of smoked Larou instead. 3. Other western supermarket adjustments if you're in the market: (1) you can swap the Shaoxing for cheap Brandy (our recommended sub), Dry Sherry (everyone else's), or Bourbon (I just think the flavors would work here) (2) You can swap the red, fragrant chili powder for 1.5 tsp paprika + 0.5 tsp cayenne pepper (3) your can use cabbage in place of napa 4. I know that we still have our share of skeptics about the par-boil-and-steam method. I feel like we've argued convincingly enough about its 'thingness'... like, in this Reddit post (www.reddit.com/r/Cooking/comments/1094au5/technique_how_to_not_fuck_up_fried_rice_on_any/ ) we cited Chinese writers from the 1930s-50s... though of course there were still people that didn't approve haha 5. The big question re par-boil-and-steam, of course, is still "is it ACTUALLY easier than using day old rice?" And to me, the answer is a definitive... 'it depends' :) To hopefully clarify things a little bit, I've scribbled down a flowchart that might hopefully be helpful: i.imgur.com/Qrnk2mk.jpeg That's all for now. Might edit some more notes in in a bit. Oh, and to pre-empt a couple comments... yes, I *am* saying that a Lao Gan Ma fried this rice ;)
Quick but valuable, taking away at least three techniques that blew my mind by the end of this video that I'm definitely going to use moving forward. Yes that includes the alternative to using day old rice. 👍
Saw this when I woke up, seemed like destiny because I already had day old Jasmine rice, bacon, cannellini beans and chili crisp on hand. I didn't have cabbage or the wine, so used celery and black vinegar instead, and cracked 3 eggs into the mixture near the end, since we were having it for breakfast. A new spin on bacon and eggs for sure! :) Super yummy -- thank you!
I keep some of those microwave rice packs in the cupboard. At 50p, it's not worth messing around cooking rice just to make leftovers. (A 500g bag of uncooked lasts me at least a year so leftovers aren't a thing)
Oh I want the eggy version! I’ve quickly discovered many of my favourite dishes are just variants on “rice and/or beans with meat and veg”, this is a great addition to that list
Awesome, that sounds delish I'm sure the celery provided a nice crunch, giving the dish a nice textural contrast. Will try using it In my fried rice when I get the chance !
In my experience the result is great if one were to scramble the eggs separately and set it aside so it 'dries'. Just add it back into the fried rice later on so you'll get little nuggets of goodness. @@jamescerone
This channel is amazing for a household in the US! It's hard to find really detailed recipes of non-American Chinese recipes in English -- there's nowhere else I'm just going to naturally stumble across all the different uses of these different kinds of chili oil... so, just wanted to register that this channel is really unique and has helped me a lot! I made a slight adaptation of this for me and my girlfriend the other night, and it was a huge hit. I generally have picked up on a bunch of techniques that I just never really would've gotten the nuance of. Thanks guys!
Parboil and then steam is also widely used in making Biryani in India (and also Persian cuisines and subcultures cuz that's where india got it from) Love to see it's used in even wider circles around the globe
I prefer the highly advanced "toss it in the rice cooker and press GO" method. ;) Seriously, though, is the boil and steam method better in some way? I'm not adverse to trying it if it produces a better rice.
@@Elmojomo as far as i know and have experienced, its the best way to ensure you cant over or undercook the rice unintentionally and also does a better job at dispersing away the starch from the rice grains without spending 40minutes soaking the rice beforehand.
@@Elmojomo and uh ab the soak and starch, thats different from the typical wash. washing takes a lot of surface starch off but soaking will both hydrate the inner grain and take out the starch similar to soaking potato's would.
As someone who did steamed rice occasionally, I will vouch for the steamed rice for fried rice. Also, love to see this whole idea of 'doing fried rice using condiments as base' exists in a different culture as well. Equivalent of me making fried rice using Indonesian sambel or shreds of leftover rendang.
You know what, I coincidentally did just that this morning; leftover rendang fried rice with sambal bawang. And let me tell you that just those two ingredients make for heavenly nasi goreng accompaniment.
I've been using half boiled half steamed rice ever since I discovered it. Consistently better results than day old rice. There's just no contest. The texture is just better.
@@panqueque445 If you add a tablespoon of oil during the cooking process of the rice, it will help loosen up the grains after you partially cook it. Also the oil will help limit the soy, seasoning and moisture from being absorbed into the rice and also help even the colour when you fry. May have to play around with it depending on the amount of condiments and ingredients you add in.
As a hungry uni student i was experimenting with black bean lao gan ma and chicken breast and accidentally made the lao gan ma rice. I didn't know it was an actual dish
Oh the way it looks reminds me a lot of Indian Szechuan Fried Rice (yes that's how we spell Sichuan lol). Of course, the Szechuan "sauce" isn't anything like Lao Gan Ma or Sichuan chilli oil even but it is a chilli oil. You make it by slow frying a lot of finely chopped aromatics (dried red chilli, ginger, garlic, celery and the whites of spring onion) and you add a red chilli paste, salt and MSG to it. They key is to fry it till all the aromatics reach a very dark brown but not black colour. Underneath all that oil, you want the aromatics and the sauces to form a very course paste. Anyway, that's basically what's used to make that fried rice in Indian Chinese food!
Here in the States when I want fried rice I go for 'Indo-Chinese' from a South Indian restaurant almost every time (in spite of the long history of Chinese-American food in this country.)
I do appreciate your usual more complex videos with extensive explanations of styles and ingredients, and I've subscribed for those. That being said, It's really good to have recipes like these every now and then, that don't require skills in lots of processes that are unusual for Westerners and can even be made with stuff available on a regular Western kitchen on a regular day (at least, if you fell under the spell of Lao Gan Ma and now you always have some, like me). It is a great "noob at Chinese cooking" video. I'm definitely trying my hand at this.
Just made this. It was excellent. The steamed rice was easier to use because the grains were all separated. And as I made a totally non-authentic version, I used brown rice because, well, I like brown rice. Par boiled it a couple of minutes longer, then steam for 15min. Was perfect.
For those in other parts of the world Napa cabbage is Wombok (certainly herein Aus). We don't have scallions - that is what we would refer to as spring onions. Etc
Since you posted the steamed rice video, that's all I do now. Its great! I have a rice net, par boil and steam away in my stock pot! In 25 mins i have "fried-rice-ready" steamed rice
Greetings from Brazil! I love the work you put in the videos; the detail is superb - not only I get to try cooking Chinese dishes, but I also improved my cooking overall!
In Indonesia also the same if you buy a fried rice from the street is pretty much are the steamed rice. Waiting a night rice will add production cost maybe…
I always thought the internet insistence on day old rice was so strange. Like yes, fried rice is a good use for day old rice. Day old rice is not a requirement for fried rice. Just think about it. There are restaurants that serve literal hundreds of servings of fried rice a day. Do you really think they are making vats and vats of rice and storing them in giant fridges just so they can make it into fried rice the next day? Doesn’t that seem absurd? You can make rice for fried rice using any rice making method, including the rice cooker. Just use less water than you are supposed to. You’ll get drier rice. And once done, take it out and leave it in the open air, spread out on a tray if there’s lots of it. Wait a literal ten minutes, and make your fried rice. There’s so many dishes in the world that call for rice that separates into individual grains rather than sticking together. None of those recipes require day old rice. Fried rice is not unique or magic.
I just steamed left over white rice and mixed it with Lao Gan Ma, a bit of homemade red Sichuan chili oil (with some sediment) and a dash of sesame oil. To die for. I'll try your recipe next. Thx for your channel.
Love your channel and the regional eats! Brit living in China for 10 years😁 I use par steamed rice, but refrigerated 24 hours before so it's super dry, I then (OCD) spend many minutes breaking the rice into loose grains in a bowl, zero clumps for a perfect finish. Also I like to add Suì mǐ yá cài , dòubànjiàng and also prefer to use a local là ròu. 重口味! Simple and super delicious! Waiting for more Guizhou ideas!
BTW, this parboil & steam has the added advantage of helping rid the rice of some of its sugar and soluble starch, which may be helpful for those trying to watch their HbA1c levels. (There're specialised rice cookers that do this automatically to produce cooked rice that's said to be up to 25% less in said starch & sugar, so this no-tech method is great to have on standby).
This reminds me a lot of hoppin' john which is a Southern/Gullah Geechee dish in America. It has a pretty interesting history since someone traced it's origins back to West African rice dishes and especially the use of beans (which they confusingly call "peas").
A mesh strainer over boiling water works as a rice steamer but has limited capacity. Mesh steamer baskets with legs and larger capacity are sold for use in Instant Pots. They come in 2 sizes (2 depths) an are very convenient for steaming rice on the stove in a pan or in an Instant Pot.
Thanks for this interesting recipe that also takes the time to explain the differences between some of these sauce jars that all look the same :). I guess I’ll try it with some guanciale instead of regular bacon since I doubt I’ll be able to find the “real thing” here.
Hi, I really love your content. I was at the china for the 9 weeks at Thaicang and I really loved three dishes: frist three fortunes made of eggplant, potatoes and peppers. Second it was some sort of appetizer it was some cucumber with garlic. Third was beef with pepper and onion and it always came in aluminum foil still warm. Don’t you have some recipes of this dishes ? Or do you know them? I will really like to make this dishes to my father because he is really big fan of Chinese food.
The first dish is likely "地三鲜", a stir-fry with eggplant, potatoes, and peppers. The cucumber dish could be "凉拌黄瓜" or its variations like "拍黄瓜" and "蒜泥黄瓜" , which all share similar ingredients and methods. The third dish seems close to “黑椒牛柳”. You can adjust recipes within each category to recreate the flavors you're looking for.
Whoa, I thought I was alone. I actually cheat doing this. The rice I make I add the Lao Gan Ma Spicy to the rice when I first make the rice, then make the fried rice. Smoked ham is excellent in it.
I've been making fast, spicy instant ramen with 50/50 sriracha and LGM Spicy Chili Crisp (1 tbsp each). The combo is magic. Add a protein like sliced chorizo/sausage for a complete meal.
For westerners who only have lean bacon ... you probably need to add more oil to the mix. We just tried it, it was really good, but feels like a brick in your stomach afterwards ;-). My rice was cooked half a day before making the fried rice and it was sushi rice, it was pretty sticky to the wok at the beginning and not that nice to make fried rice with. Didn't find jasmin rice in the supermarket yesterday and for whatever reason I didn't use basmati, bad for me ^^
always love your videos and look forward to them. One thing wasn't clear to me, do you prefer the parboil method over the 'day old rice' or do you think it's no different, or par boil is good if you can't wait?
Aaaaah I never thought to par-cook the rice first before steaming. Simple but obvious trick. Steaming it alone takes way, way too long. I've also had success baking freshly cooked rice to dry it out a bit, but that also takes long because you have to do it at a low temp.
not that i needed it, really, but this video is pretty validating. i don't make this one, but i do make a version of fried rice that is nothing like what you get if you order fried rice here in the US and, if you ask me, it's better in every way. this recipe reminds me a lot of mine, except mine's based around chili paste.
Looks amazing! I wonder does the Guizhou restaurant version that you showed use a different type of rice? The grain looked more like medium grain rice (more plump and round) and reminded me of Japanese or Korean rice.
wonder if this means a 干锅牛肉 vid is coming. you probably are long gone from xingyi by now, but there's a lot of good (and some unusual) food in that corner of guizhou. hope you got to try the general's bridge corn-fried rice, baked noodles, and chicken tangyuan. nice work, as always
Yep! 干锅牛肉 is on the list for sure :) Unfortunately we were battling the flu when we were in Xingyi so we didn't get to eat around quite as much as we would've liked to.. but we did get a couple solid days in nonetheless. Definitely need to go back
ah sorry to hear that, hope you guys feel better, and thanks again for the videos. It's so nice to see a channel looking at SW Chinese cuisine@@ChineseCookingDemystified
You said bean of choice. Any suggestions? We talking black beans, pinto beans, cannelini beans? I'm in USA for reference. Gonna try this recipe, looks simple and tasty!!
For the parboiling step around 2:50, you say the rice as "lost it opacity". Do you mean the opposite? It appears to have become more opaque by losing its partial transparency?
Nigel Ng is a comedian and Uncle Roger is just a funny bit. The ones who have done harm are the people who forget this and act like a comedic bit is some kind of factual information source giving binding culinary rules. Obviously, that's dumb, he's a comedian and it's a joke.
@@SpaceBearEngineer except an overwhelming amount of people believe him and its sent shatters through food tube. and the fans are terrible. like, actually the worst people ive interacted with on youtube. its without a doubt that this wouldnt happen if uncle roger didn't facilitate this. intents dont matter, effects do.
This might get me taken out behind the chemical sheds and shot, but I really like the results I get using American long grain rice rinsed and put in the zoiirushi on "quick cook" mode. Individual grains, fluffy but not sticky
I could believe that long grain rice could be fried directly. Haven't tried it myself, but the rice in Thailand (which's dryer than the export quality Jasmine) is fried direct
Can I use frozen cabbage if I don't feel like making the soup? I feel like one cabbage is always so much more than I need but it's so cheap I want to learn to cook better with it!
I was able to find larou at the supermarket! Does it need to be prepared differently than western bacon? I'm having a hard time finding clear sources on the English web. There's lots of articles about how to *make* the stuff, but next to nothing about how to cook with it if it's already made...
Could yall make a recipe for the lao gan ma spice chili crisp that is an ‘international favorite’ i know yall made a video for chili crisp but in another video you stated that it was different than the popularized chili crisp that many people in the states and other parts if the world have come to know and i would much appreciate and feedback
Sure one day we should do that! In the meantime you can A: find our chili chip video: th-cam.com/video/bYUaOtzMfOw/w-d-xo.html B: Follow the fresh chili method from our recent Lao Gan Ma video, although obviously skipping the beef, plus frying some onion in with the oil base: th-cam.com/video/6_xggdjHd88/w-d-xo.htmlsi=YJ1CzlCmIc4cwsB5 And then simply add A to B and you'll get chili crisp
@@ChineseCookingDemystified THANK YOU SO MUCH so many recipes online refer to a Szechuanese method of making chili oil instead of lao gan ma i really appreciate this 😄❤️
any other vegetarians in chat have any ideas on what to use instead of bacon? i know it'd be a different dish, but this sounds so good i'd love to try at least a variant of it!
Any chance you could recommend a vegan/vegetarian alternative to the bacon/lard? I'd assume that a bit of peanut oil would be passable if not exactly on par
Is the LAOGANMA - "Chili Oil With Black Bean" fermented black bean ? Because I have a jar of LAOGANMA - "Chili Oil With Fermented Soybeans" and I want to make excellent fried rice.
Yes, the should be the same thing. Just a heads up, the black bean/fermented soy bean is saltier, so you might want to adjust the salt quantity to taste at the end.
Hey guys, a couple notes:
1. I know this was a bit of a quick one. We're ramping up for a couple of (slightly more involved videos), are still sort of recovering from the flu, and figured... why not whip up a Lao Gan Ma Fried Rice real quick?
2. This one was just... *so* tantalizingly close to being western-supermarket-friendly that we decided to go the whole way by explicitly calling for the bacon. Obviously, if you want to keep things a bit more Guizhou, use lard and a bit of smoked Larou instead.
3. Other western supermarket adjustments if you're in the market: (1) you can swap the Shaoxing for cheap Brandy (our recommended sub), Dry Sherry (everyone else's), or Bourbon (I just think the flavors would work here) (2) You can swap the red, fragrant chili powder for 1.5 tsp paprika + 0.5 tsp cayenne pepper (3) your can use cabbage in place of napa
4. I know that we still have our share of skeptics about the par-boil-and-steam method. I feel like we've argued convincingly enough about its 'thingness'... like, in this Reddit post (www.reddit.com/r/Cooking/comments/1094au5/technique_how_to_not_fuck_up_fried_rice_on_any/ ) we cited Chinese writers from the 1930s-50s... though of course there were still people that didn't approve haha
5. The big question re par-boil-and-steam, of course, is still "is it ACTUALLY easier than using day old rice?" And to me, the answer is a definitive... 'it depends' :) To hopefully clarify things a little bit, I've scribbled down a flowchart that might hopefully be helpful: i.imgur.com/Qrnk2mk.jpeg
That's all for now. Might edit some more notes in in a bit.
Oh, and to pre-empt a couple comments... yes, I *am* saying that a Lao Gan Ma fried this rice ;)
I actually like the quick ones, because it means it's quick to make as well.
Congratulations on your newfound godmotherdom!
Legitimate question of admiration. Do you two own the whole product line? Because if so, rad
Quick but valuable, taking away at least three techniques that blew my mind by the end of this video that I'm definitely going to use moving forward. Yes that includes the alternative to using day old rice. 👍
lao ganma how long can stay room temperature i am from Philippines and i love this
Saw this when I woke up, seemed like destiny because I already had day old Jasmine rice, bacon, cannellini beans and chili crisp on hand. I didn't have cabbage or the wine, so used celery and black vinegar instead, and cracked 3 eggs into the mixture near the end, since we were having it for breakfast. A new spin on bacon and eggs for sure! :) Super yummy -- thank you!
I keep some of those microwave rice packs in the cupboard. At 50p, it's not worth messing around cooking rice just to make leftovers. (A 500g bag of uncooked lasts me at least a year so leftovers aren't a thing)
Oh I want the eggy version! I’ve quickly discovered many of my favourite dishes are just variants on “rice and/or beans with meat and veg”, this is a great addition to that list
Awesome, that sounds delish I'm sure the celery provided a nice crunch, giving the dish a nice textural contrast. Will try using it In my fried rice when I get the chance !
Wouldn’t the egg just make it goop?
In my experience the result is great if one were to scramble the eggs separately and set it aside so it 'dries'. Just add it back into the fried rice later on so you'll get little nuggets of goodness. @@jamescerone
This channel is amazing for a household in the US! It's hard to find really detailed recipes of non-American Chinese recipes in English -- there's nowhere else I'm just going to naturally stumble across all the different uses of these different kinds of chili oil... so, just wanted to register that this channel is really unique and has helped me a lot! I made a slight adaptation of this for me and my girlfriend the other night, and it was a huge hit. I generally have picked up on a bunch of techniques that I just never really would've gotten the nuance of. Thanks guys!
Made With Lau is another great Chinese cooking TH-cam show
Parboil and then steam is also widely used in making Biryani in India (and also Persian cuisines and subcultures cuz that's where india got it from)
Love to see it's used in even wider circles around the globe
I prefer the highly advanced "toss it in the rice cooker and press GO" method. ;)
Seriously, though, is the boil and steam method better in some way? I'm not adverse to trying it if it produces a better rice.
@@Elmojomo as far as i know and have experienced, its the best way to ensure you cant over or undercook the rice unintentionally and also does a better job at dispersing away the starch from the rice grains without spending 40minutes soaking the rice beforehand.
@@Elmojomo and uh ab the soak and starch, thats different from the typical wash. washing takes a lot of surface starch off but soaking will both hydrate the inner grain and take out the starch similar to soaking potato's would.
As someone who did steamed rice occasionally, I will vouch for the steamed rice for fried rice. Also, love to see this whole idea of 'doing fried rice using condiments as base' exists in a different culture as well. Equivalent of me making fried rice using Indonesian sambel or shreds of leftover rendang.
You know what, I coincidentally did just that this morning; leftover rendang fried rice with sambal bawang. And let me tell you that just those two ingredients make for heavenly nasi goreng accompaniment.
I've been using half boiled half steamed rice ever since I discovered it. Consistently better results than day old rice. There's just no contest. The texture is just better.
Agreed. It has a less of a sticky flim around the grains!!
@@MichaelJin74 That's what surprised me the most. I thought fresh rice would be a sticky mess, but no.
@@panqueque445 If you add a tablespoon of oil during the cooking process of the rice, it will help loosen up the grains after you partially cook it. Also the oil will help limit the soy, seasoning and moisture from being absorbed into the rice and also help even the colour when you fry. May have to play around with it depending on the amount of condiments and ingredients you add in.
As a hungry uni student i was experimenting with black bean lao gan ma and chicken breast and accidentally made the lao gan ma rice. I didn't know it was an actual dish
Oh the way it looks reminds me a lot of Indian Szechuan Fried Rice (yes that's how we spell Sichuan lol). Of course, the Szechuan "sauce" isn't anything like Lao Gan Ma or Sichuan chilli oil even but it is a chilli oil. You make it by slow frying a lot of finely chopped aromatics (dried red chilli, ginger, garlic, celery and the whites of spring onion) and you add a red chilli paste, salt and MSG to it. They key is to fry it till all the aromatics reach a very dark brown but not black colour. Underneath all that oil, you want the aromatics and the sauces to form a very course paste. Anyway, that's basically what's used to make that fried rice in Indian Chinese food!
Oh, I forgot the white pepper - there's that as well and you could also use dark green chilies to get even more of a kick.
Here in the States when I want fried rice I go for 'Indo-Chinese' from a South Indian restaurant almost every time (in spite of the long history of Chinese-American food in this country.)
I made fried rice last night and should’ve used Lao gan ma. I used gochuchang paste instead. Still wonderful. Love what you guys do. Thank you!
I do appreciate your usual more complex videos with extensive explanations of styles and ingredients, and I've subscribed for those. That being said, It's really good to have recipes like these every now and then, that don't require skills in lots of processes that are unusual for Westerners and can even be made with stuff available on a regular Western kitchen on a regular day (at least, if you fell under the spell of Lao Gan Ma and now you always have some, like me). It is a great "noob at Chinese cooking" video. I'm definitely trying my hand at this.
This is so nostalgic. Since i was 13 I've been making this dish - one of like three that I knew how to cook. I hope thins are working out in Thailand
Bing chilling
Just made this. It was excellent. The steamed rice was easier to use because the grains were all separated. And as I made a totally non-authentic version, I used brown rice because, well, I like brown rice. Par boiled it a couple of minutes longer, then steam for 15min. Was perfect.
For those in other parts of the world Napa cabbage is Wombok (certainly herein Aus). We don't have scallions - that is what we would refer to as spring onions. Etc
i have no idea how I got here.
But I am glad I did.
Now I want fried rice.
Since you posted the steamed rice video, that's all I do now. Its great! I have a rice net, par boil and steam away in my stock pot! In 25 mins i have "fried-rice-ready" steamed rice
Greetings from Brazil! I love the work you put in the videos; the detail is superb - not only I get to try cooking Chinese dishes, but I also improved my cooking overall!
One of the best fried rice recipe ive made, absolutely recommend
This looks outrageously good and easy enough for me to try making.
Gives me a reason to track some Lao Gan Ma down 🤓
Oh yeah, you want this chilli oil in your life! Come join the ranks of the Lao Gan Ma addicts 😉
In Indonesia also the same if you buy a fried rice from the street is pretty much are the steamed rice. Waiting a night rice will add production cost maybe…
Rice and beans, as a Brazilian that seems amazing!
I always thought the internet insistence on day old rice was so strange. Like yes, fried rice is a good use for day old rice. Day old rice is not a requirement for fried rice. Just think about it. There are restaurants that serve literal hundreds of servings of fried rice a day. Do you really think they are making vats and vats of rice and storing them in giant fridges just so they can make it into fried rice the next day? Doesn’t that seem absurd? You can make rice for fried rice using any rice making method, including the rice cooker. Just use less water than you are supposed to. You’ll get drier rice. And once done, take it out and leave it in the open air, spread out on a tray if there’s lots of it. Wait a literal ten minutes, and make your fried rice. There’s so many dishes in the world that call for rice that separates into individual grains rather than sticking together. None of those recipes require day old rice. Fried rice is not unique or magic.
This is one of the best rice dishes I've ever had
I just steamed left over white rice and mixed it with Lao Gan Ma, a bit of homemade red Sichuan chili oil (with some sediment) and a dash of sesame oil. To die for. I'll try your recipe next. Thx for your channel.
Love your channel and the regional eats! Brit living in China for 10 years😁 I use par steamed rice, but refrigerated 24 hours before so it's super dry, I then (OCD) spend many minutes breaking the rice into loose grains in a bowl, zero clumps for a perfect finish. Also I like to add Suì mǐ yá cài , dòubànjiàng and also prefer to use a local là ròu. 重口味! Simple and super delicious! Waiting for more Guizhou ideas!
Awesome recipe, tried it, really good! 😊
I just made this rice for dinner (with some crispy pork belly)- it was amazing! Thanks for the recipe 😊😊😊
BTW, this parboil & steam has the added advantage of helping rid the rice of some of its sugar and soluble starch, which may be helpful for those trying to watch their HbA1c levels.
(There're specialised rice cookers that do this automatically to produce cooked rice that's said to be up to 25% less in said starch & sugar, so this no-tech method is great to have on standby).
This reminds me a lot of hoppin' john which is a Southern/Gullah Geechee dish in America. It has a pretty interesting history since someone traced it's origins back to West African rice dishes and especially the use of beans (which they confusingly call "peas").
Great same-day fried rice tip ❤
Keep the Guiyang recipes coming! I was just there last month and I’m already missing the food.
A mesh strainer over boiling water works as a rice steamer but has limited capacity. Mesh steamer baskets with legs and larger capacity are sold for use in Instant Pots. They come in 2 sizes (2 depths) an are very convenient for steaming rice on the stove in a pan or in an Instant Pot.
Totally, proper steamer basket + wet cloth is needed for anything above 300g for sure
Thanks for this interesting recipe that also takes the time to explain the differences between some of these sauce jars that all look the same :). I guess I’ll try it with some guanciale instead of regular bacon since I doubt I’ll be able to find the “real thing” here.
Hi, I really love your content. I was at the china for the 9 weeks at Thaicang and I really loved three dishes: frist three fortunes made of eggplant, potatoes and peppers. Second it was some sort of appetizer it was some cucumber with garlic. Third was beef with pepper and onion and it always came in aluminum foil still warm. Don’t you have some recipes of this dishes ? Or do you know them? I will really like to make this dishes to my father because he is really big fan of Chinese food.
The first dish is likely "地三鲜", a stir-fry with eggplant, potatoes, and peppers. The cucumber dish could be "凉拌黄瓜" or its variations like "拍黄瓜" and "蒜泥黄瓜" , which all share similar ingredients and methods. The third dish seems close to “黑椒牛柳”. You can adjust recipes within each category to recreate the flavors you're looking for.
Whoa, I thought I was alone. I actually cheat doing this. The rice I make I add the Lao Gan Ma Spicy to the rice when I first make the rice, then make the fried rice. Smoked ham is excellent in it.
I've been making fast, spicy instant ramen with 50/50 sriracha and LGM Spicy Chili Crisp (1 tbsp each). The combo is magic. Add a protein like sliced chorizo/sausage for a complete meal.
For westerners who only have lean bacon ... you probably need to add more oil to the mix.
We just tried it, it was really good, but feels like a brick in your stomach afterwards ;-).
My rice was cooked half a day before making the fried rice and it was sushi rice, it was pretty sticky to the wok at the beginning and not that nice to make fried rice with. Didn't find jasmin rice in the supermarket yesterday and for whatever reason I didn't use basmati, bad for me ^^
In going along with the fried rice & the century egg soup to accompany, what might be the Chinese answer to dal (or closest to one)?
The knowledge bomb on this is amazing.
always love your videos and look forward to them. One thing wasn't clear to me, do you prefer the parboil method over the 'day old rice' or do you think it's no different, or par boil is good if you can't wait?
Omg! I hit the like button so fast 😂 i’m making this tonight I don’t have bacon, but I got Spam!
Cubes of Spam fried with a bit of lard sounds like it'll be right for this!
Looks kinda like Puerto Rican style rice with pigeon peas and achiote giving color to the rice.
Aaaaah I never thought to par-cook the rice first before steaming. Simple but obvious trick. Steaming it alone takes way, way too long.
I've also had success baking freshly cooked rice to dry it out a bit, but that also takes long because you have to do it at a low temp.
TIL chili oil with black bean is a thing, I may have found my new favorite dish!
I love that one! It’s my favorite for sure.
Woah I literally just had this at a dao kou chicken place in NYC and wanted to recreate it, you guys are awesome hahaha
wish they'd also included a version with the chilli crisp version.
it's the only lao gan ma product i have seen here in europe
You can use that as well, maybe use a bit more chili crisp because they're chunkier.
My favorite lao gan ma is the chicken tofu one! Insane flavor
I will be trying this by end of week! Thanks.
Nice, looking forward to bing chilling fried rice!
not that i needed it, really, but this video is pretty validating. i don't make this one, but i do make a version of fried rice that is nothing like what you get if you order fried rice here in the US and, if you ask me, it's better in every way. this recipe reminds me a lot of mine, except mine's based around chili paste.
Just wanted to say that I loved seeing you on OTR Chris!
Wow fantastic looking so delicious
Looks amazing! I wonder does the Guizhou restaurant version that you showed use a different type of rice? The grain looked more like medium grain rice (more plump and round) and reminded me of Japanese or Korean rice.
That soup looks so good! Also, like many other western folks of my generation, I can’t help but think of Dragon Ball (Z) when I hear nappa cabbage 😅
Rice + beans = happy iskandertime.
As a chef I can totally agree with you that we don’t use day o’ oil
No joke I just bought a jar and was wondering what I should make with it
Mr Bing Chilling Will Love this
Its very interesting to me that so many cultures have a take on bacon. Its just that good lol
That’s some damn fine looking beans and rice
Good recipe!👍🏾
oh man that looks so good...
oh i should not have clicked this at this time of night, I'm so hungry now XD ;_;
As someone who’s actually from Xingyi studying abroad I cried when I saw this video😭😭😭😭😭
Xingyi is awesome and we loved it. Unfortunately we were sick and didn't get to eat everything we wanted, would definitely go back!
Oh wow that looks so damn good
danke dafür.
Now I finally habe a channel for food of different reguons of china
좋은 요리 영상 잘 보고 갑니다♡
I can’t believe I’ve never thought of this…
wonder if this means a 干锅牛肉 vid is coming. you probably are long gone from xingyi by now, but there's a lot of good (and some unusual) food in that corner of guizhou. hope you got to try the general's bridge corn-fried rice, baked noodles, and chicken tangyuan. nice work, as always
Yep! 干锅牛肉 is on the list for sure :) Unfortunately we were battling the flu when we were in Xingyi so we didn't get to eat around quite as much as we would've liked to.. but we did get a couple solid days in nonetheless. Definitely need to go back
ah sorry to hear that, hope you guys feel better, and thanks again for the videos. It's so nice to see a channel looking at SW Chinese cuisine@@ChineseCookingDemystified
Please do a 干锅牛肉 vid! You guys are basically my homesickness remover when it comes to food!!@@ChineseCookingDemystified
Would you please do a video on how to make kimchee
That is Korean, not Chinese- but look up a TH-camr called Maangchi- she’s an awesome Korean-American with several videos about how to make kimchi!
You said bean of choice. Any suggestions? We talking black beans, pinto beans, cannelini beans?
I'm in USA for reference.
Gonna try this recipe, looks simple and tasty!!
Literally any bean you like, I'd say anything starchier would fit the context better.
For the parboiling step around 2:50, you say the rice as "lost it opacity".
Do you mean the opposite? It appears to have become more opaque by losing its partial transparency?
Yeah that's right, sorry for the confusion
uncle roger has done so much harm to chinese food perception... the community is so unbelievably toxic too
uncle roger does not know what the fk he is talking about half the time lol
Nigel Ng is a comedian and Uncle Roger is just a funny bit. The ones who have done harm are the people who forget this and act like a comedic bit is some kind of factual information source giving binding culinary rules. Obviously, that's dumb, he's a comedian and it's a joke.
@@SpaceBearEngineer except an overwhelming amount of people believe him and its sent shatters through food tube.
and the fans are terrible. like, actually the worst people ive interacted with on youtube.
its without a doubt that this wouldnt happen if uncle roger didn't facilitate this. intents dont matter, effects do.
@@SpaceBearEngineer No.
This might get me taken out behind the chemical sheds and shot, but I really like the results I get using American long grain rice rinsed and put in the zoiirushi on "quick cook" mode. Individual grains, fluffy but not sticky
I could believe that long grain rice could be fried directly. Haven't tried it myself, but the rice in Thailand (which's dryer than the export quality Jasmine) is fried direct
I wonder if I can use a rice cooker steamer basket to do that steaming step..
The reality of this channel having to preemptively defend cooking techniques from Uncle Rodger content is wild.
Can I use frozen cabbage if I don't feel like making the soup? I feel like one cabbage is always so much more than I need but it's so cheap I want to learn to cook better with it!
no way i kinda unintentionally made this. i use the thai chili paste with soybean oil and jarred ginger garlic paste
I was able to find larou at the supermarket! Does it need to be prepared differently than western bacon? I'm having a hard time finding clear sources on the English web. There's lots of articles about how to *make* the stuff, but next to nothing about how to cook with it if it's already made...
thank you
People who argue using fresh and day old rice obviously don't cook much or don't cook much fried rice.
Could yall make a recipe for the lao gan ma spice chili crisp that is an ‘international favorite’ i know yall made a video for chili crisp but in another video you stated that it was different than the popularized chili crisp that many people in the states and other parts if the world have come to know and i would much appreciate and feedback
Sure one day we should do that!
In the meantime you can
A: find our chili chip video: th-cam.com/video/bYUaOtzMfOw/w-d-xo.html
B: Follow the fresh chili method from our recent Lao Gan Ma video, although obviously skipping the beef, plus frying some onion in with the oil base: th-cam.com/video/6_xggdjHd88/w-d-xo.htmlsi=YJ1CzlCmIc4cwsB5
And then simply add A to B and you'll get chili crisp
@@ChineseCookingDemystified THANK YOU SO MUCH so many recipes online refer to a Szechuanese method of making chili oil instead of lao gan ma i really appreciate this 😄❤️
Looks like a very good version of the original. Going to give it a try. Oh and no one really cares what uncle goofball thinks.
I know the bacon is already a replacement but can it be replaced with something non animal? I like the ideal of fried rice with beans.
Yum
Hiii do you know how to make hou mian chi . It's a chicken mushroom soup type with rice
You mean to tell me Lao Gan Ma fried this rice?
any other vegetarians in chat have any ideas on what to use instead of bacon? i know it'd be a different dish, but this sounds so good i'd love to try at least a variant of it!
I'd say skip the bacon and maybe use a bit of smoked chili~
oh, this is gonna be good!!!
hell yeah
Any chance you could recommend a vegan/vegetarian alternative to the bacon/lard? I'd assume that a bit of peanut oil would be passable if not exactly on par
Just use any vegetable oil, like you said peanut, would be great.
what type of rice are they using in the original restaurant at around 0:31? looks kinda roundish and chonky
is it ok to use either of the other two lao gan ma if I can't find the black bean one?
Is the LAOGANMA - "Chili Oil With Black Bean" fermented black bean ?
Because I have a jar of LAOGANMA - "Chili Oil With Fermented Soybeans" and I want to make excellent fried rice.
Yes, the should be the same thing. Just a heads up, the black bean/fermented soy bean is saltier, so you might want to adjust the salt quantity to taste at the end.
You never posted the soup recipe anywhere
why not use leftover rice or overnight rice
赞！老干妈味怪噜饭变体？
how do i make this recipe vegetarian or incorporate eggs in it.
Omit salt and soya sauce. LaoGanMa is salty enough. Not to mention the bacon is salty.
If I don't eat pork, would another protein work here, or would it be better to just omit?
I'd lean towards omit, but frying in schmaltz also sounds tasty
@@ChineseCookingDemystifiedyeah I was gonna say flavourful chicken with its fat rendered out (ie thighs) sounds good with this too
Imma do it with some left over siuyuk in abit hahah