My mom would start with frying some bacon. Then after removing the bacon from the pan she would throw the garlic and onion into the bacon grease. After cooking that she would toss in her rice. After a bit of stirring, she would crack 3-4 eggs on top of the rice. Then mix everything to coat it all in the egg. Seasoning would be done at this point and she would sometimes throw in some cooked chicken or pork if there where any leftovers in the fridge. When I learned that most people cook the egg first, it seemed crazy to me. My mom made the best fried rice. It was a staple of my childhood. That and Spam.
There is actually scientific explanation to this recipe. egg yolk contains fat, therefore by coating the rice with yolk, it guarantees that your rice grains will not stick to the pan as well as to each other, which makes your rice perfectly "separated". And the egg white is high in protein and low in everything else (if we ignore water), which makes it easier to trigger Maillard reaction (梅納反應), that's why when you fry an egg, it's always the egg white that becomes crispy. I usually fry the yolky rice in much higher heat until the rice grains start "bouncing" in the pan, that's a sign of moisture leaving the rice and it will give you a little bit of toasty wok-hey flavor.
sorry, long ago i looked into the claim that egg white is 'pure protein', and it is NOT. Furthermore, the yolk find was that it was a bit higher in protein than the white.
He said the ingredients are listed below (9:45). But, they aren't. Here's my take on the recipe: 4 eggs, separated 2 cups white rice, cooked, made the previous day and refrigerated overnight 1 scallion or 2 green onions, chopped. (When chopping, separate white parts of onions from green parts; the white parts will cooked in with the rice. The green parts will be used as topping/garnish.) 2 cloves garlic, chopped salt & pepper to season chicken bullion to season (optional) 1/2 TBSB oil 2 slices Spam, about 1/2" thick each granulated sugar, for coating Spam slices while pan-frying 1. Add 4 egg yolks to the cooked & refrigerated white rice and combine in order to coat each grain of rice with yolk. Set aside. 2. Sauté white parts of scallions and garlic in the oil over a medium high heat. Push to one side of pan when soft and starting to brown. 3. Add egg whites to the pan and cook until just set up while keeping separated from the scallions and garlic. 4. After egg whites have just set up, add rice/yolk mixture to the pan. 4. Mix yolk-coated rice, egg whites, scallions and garlic together. 5. Add salt and pepper to taste and stir fry until all egg is fully cooked. Set aside. [5.a. Alternatively, add chicken bullion to taste. Add sparingly as too much chicken bullion will overwhelm the egg flavors in the rice.] 6. Liberally coat both slices of Spam with sugar. Coat both sides and all edges. 7. Pan fry Spam slices until sugar is caramelized and slices are fully heated through. (Do not use oil; the fat in the spam will melt and facilitate frying.) Sprinkle additional sugar on the Spam slices during cooking as desired for added caramelization. 8. Top fried rice with the Spam slices and green parts of the chopped scallion.
I start with frying the rice and any greens and protein and some seasoning, then I mix in whole whisked eggs and stir fry until the eggs are at the doneness I want and maybe season a bit more if needed. So easy and doesn’t make the eggs weird and dry
Looks yummy! My parents always made a well of rice in the wok, and cracked the egg in the middle, then coated everything in egg. I found a recipe from Marion’s kitchen, her garlic fried rice, which she uses kewpie mayo to coat the rice instead of egg yolks. After I found her method, I also do that combined with the way my parents cook it. Mayo and egg yolks are very similar so I can imagine this bringing forth similar results
DUDE! I just did this.... I have never been able to make decent fried rice but I tried the mixing in the yolks and making the fried rice like this and it's like something out of a Chinese restaurant. This is amazing, thanks for the video. 10 out of 10.
I just mix the whole eggs into the cold rice. Stir fry whatever add-ins I want then dump the egg/rice mixture on top of it and go until everything is hot.
I was just about to comment same thing, that's how I do too just dump the egg and stir with everything I add in , guess been doing it wrong the right way whole time!!!
You end up with the same outcome doing the way every one seems to do it. Just dump everything into the cold rice and stir fry. Couldn't be bothered going through everything Mikey did. He has the time us mere mortals have real jobs to go to. I want fastness. Do it, eat it, job done.
A friend in Seattle always added saffron to the broth when she made the rice. I know she added other spices in small quantities, but wouldn't ever tell us what they were. One of our mutual friends told her he would buy anything she needed and give her $30 for a mixing bowl full of fried rice. That was almost 40 years ago, so it was a good deal.
@@lucasmitchell9027, I'm not sure, and she died a few years ago. I do know that she compared recipes with a relative of mine that lived in Manila for decades? Her husband was Chinese, so she tried to learn all his favourite dishes, but I don't think he actually knew how they originally were made? Either way, both my friend and relative were wonderful cooks!
Mike instead of using garlic, use shallots to fragment the oil, and soya sauce (instead of salt) and dark soy for color, and the secret ingredient oyster sauce , give that a try :)
I did pseudo fried rice sort of this way. While cooking rice around the 80% doneness mark, I scramble some eggs and add it in with a dash of sesame seed oil. As my wife doesn't like the added oil to fried rice, I tries this as an alternative and she seems to like it.
@@GCohen9782 😂 yeah but if it comes down to a duel between the two I'd back Mikey up, but yes it would be interesting to see Uncle Rogs reaction, I prefer his MSG taste preference
I was taught to make fried rice in a similar way in a class i took in Hong Kong pre handover in 1986, 2 whole eggs [always crack in a seperate bowl incase the eggs re off] per serving whisked with splash toasted seasame seed oil to taste, 2 tablespoons of light soy sauce, white pepper, salt and knorr chicken powder was the basic recipe. Now i like to add some chilli oil to give it some kick and a pinch of MSG. One hack i use now is to use packet microwave basmati rice if i want it now and have no leftover rice. For those that have any doubt this is the way the great Ken Hom makes his fried rice. I'll give your recipe a try and see, thank you for the video, take care, God bless one and all.
Maling is by far the cheapest version of Spam which is very popular in the Philippines and is my favorite spiced ham in a can til now. It really goes well with egg fried rice and Pinoy Style Garlic Fried Rice. A lot of Pinoy eatery have breakfast combo of Maling, Fried Rice and Sunny Side up egg called MalingSiLog [Maling - Sinangag (Fried Rice) - Itlog (Egg)]
I always make my rice with chicken broth instead of water and spice it with saffron and chopped up sauteed onion. It makes a great fried rice the next day!
I was always taught to just whip the egg and add it last so that each rice is covered in eggs and that the eggs won’t be over cooked. Never heard a technique about cooking the eggs first and then putting them aside.
@@robert9595 why would they be cold? I've always done it this way too, I cook the rice in the pan with whatever else and then I add the beaten eggs and stir them into the hot rice as they cook. I might try the technique I've seen where you stir whole eggs into the rice before cooking but I think I'm too lazy to go around separating all my whites and yolks and cooking the yolks separately, even if it might taste better that way.
We've always cracked the eggs raw into the rice while frying instead of scrambling the eggs first and setting the cooked eggs aside but we do this out of laziness more than anything else. Just toss everything in and stir.
I just made it this way, and it’s DELICIOUS!! This is the first time my fried rice has been the correct consistency. I don’t own a wok, and I always thought that was why it was always sticky, but NOPE! Thanks for sharing.
If it was sticky, im guessing you were using fresh rice? BTW, if you forget or don't have time to cook the rice the night before, you can cook fresh rice, spread it out on a baking tray and stick it uncovered in your freezer for perhaps half hour to an hour or two and it will dry out the rice as you want for stir fry. Stir fry with fresh rice is still yum, just more like risotto.
@@MaZEEZaM You are correct! I’ve tried recipes that say you don’t have to use overnight rice. But, I had leftover rice that I used this time. Thank you for the tip!
Joifully Natural, A properly seasoned cast iron or carbon steel pan makes for optimal outcomes in making fried rice. A carbon steel wok is ideal, but a fry pan can work too. I have never had good outcomes with any other pan material. Stainless and non-stick just don't cut it. These modern materials do not encourage the mallard reaction, and are not suited for high temperature cooking.
@@ivermec-tin666 Thank you very much for the tips! I will try it in my cast iron skillet. I do need to season it, though. I watched a few videos on how to, so I think I’m ready!
I salt and pepper the rice before frying, the wok should be hot at this point, once the rice goes in it gets turned and then I lower the heat, with the rice in the pan I add beaten eggs and allow the eggs to settle in on medium heat, then I start turning the rice over, crank up the heat and then add chopped spring onion and bean shoots which paradoxically lightens the rice whilst the heat adds wok-hei ❤️😃
this technique is pretty revolutionary, I don't know how you came up with it, but I can tell it will make fried rice so much better!!! Thanks for sharing!!!
I just NOW discovered your channel when I was looking for a recipe for HOT & SOUR soup, and I picked your channel! I'm now a new subscriber. You are so funny, I so enjoy watching you!!
Oh yea, 'bouncy fried rice' coming up! I cook amazing fried rice taught by my Hawaiian/Chinese Dad. Loved this and so happy I found you Mikey! Aloha from Maui!
I never actually tasted fried rice but it makes sense to me the yolks are where the flavor is so putting them with the rice the rice incorporates the flavor. Btw I like spam but only if it's fried
I did this on accident once. I realized immediately it tasted like Hibachi fried rice. With a bottle of sweet soy and heavy dose of crushed garlic and the proper mixings as well coating the rice with eggs will make this taste just as good as any Hibachi grill.
I normally throw in rice on top of the yolk eggs half cooked then start stirring frying until the rice turns yellow. similar style but different steps. I'll give this a try next time but I always use 6 eggs. 😂
I learn this from a cook in a restaurant that I worked for 10 years ago. I also add chicken stock powder into the mixture because it mixes better when it’s still wet.
I cook a couple of slices of bacon and use the grease to cook the eggs. I slice the bacon real small and also add it to the fried rice along with the spam
A nice alternative is to do the same with whole egg, whites included, and mix well with rice just like this. It will still leave rice well coated (although not quite as yellow) and the whites will form really small even bits in the mix.
That's how we did it growing up in south Louisiana. Very loosely scrambled then added and folded and into the cold rice and drop it in seasoned trinity bacon grease. Pepper before folding it into grease, salt when whites just start to show. Remove from heat and throw in serving bowl when the whites are cooked and let it steam the yolks cooked the rest of the way. 2 eggs and 2 teaspoons of bacon grease per quart.
I've seen this on Aaron and Claire's Korean cooking channel. I had it in Seoul but didn't know why it was yellow. You should try hot & spicy spam. It's the best!
This screams Hawaii! Love the Spam. I would fry it first. Just me. I have chickens and am always looking for ways to use up eggs. Thank you for this tip!!
A tip if I may to separate egg white from yolk, is to use a metal sieve (the same type the you might use for flour), just crack the egg then gently place it into a sieve over a bowl to collect the white then drop the yolk into a separate dish or in this case on the rice. So so much quicker and easier than going back and forward between two pieces of egg shell!!!
I still use the rice cooker tomato trick i first learned watching you years ago! I love everything you do and I'm happy that the level of success you've had has enabled you to expand and keep making great diverse content! Much Love!
Very delicious fried rice recipe! Your instruction is very clear and it's very easy to follow! The fried rice looks golden color ! Thanks a lot for this wonderful upload !
I've done this a few times. It DOES improve the 'friedness' of the flavour, along with any other ingredients you might want to add! Definitely the SUPERIOR fried rice! ALWAYS add onions, (bulb &/or spring) & Knorr chicken powder for sure! The REST, add what you like! ( Even, * shudders * Spam! )
Can't wait for Uncle Roger's reaction(complaint). Obviously he'll point out that you didn't put MSG&Sesame Oil in it and didn't use a wok. Good video but kinda lacking in other items like meats and vegetables like Shallots/Onions. This is more of a quick fried rice recipe and still fast&easy to cook.
Uncle Rogers HEAD ASSPLODES! Seriously though, no soy? I dont think I ever seen a fried rice recipe without soy sauce (at least of some kind, if not both light and dark)?
Perfect timing! Hubby has been wanting me to make fried rice, I have tried several times before and it never turns out right, gets gummy... I'm going to try this! Thanks!
Something he didn't mention, is that the rice should always be cooked well in advance of preparation of the dish, then chilled or frozen before adding near the end of the cooking process. This will prevent the rice from being sticky, clumpy, or overcooked while still allowing for a super hot wok/pan.
So I just tried this by mixing the yolk into the rice first and holy moly you're right I was making fried rice wrong all this time! It just adds extra richness to the rice itself. Never going back, thank you!
I'm Chinese American on my moms side and my great-grandfather and great-great-grandfather were both cooks, they unfortunately didn't record that side of the families history as we were rural Chinese outside of San Francisco and considered lower class, they were just too busy working apparently to record it and all died pretty young. Anyway we have our own egg fried rice method that is very simple but I never see anyone else do, but it's my preferred way to do it. We stir fry and season all our non rice/egg ingredients first in bacon grease, usually the weeks leftovers, and set aside. Then we stir fry the old cold rice in more bacon grease until about 2/3rd done and add a heavy splash of soy sauce (I add white pepper and msg here) and keep frying until its mostly dry. Then we make a well at the bottom of the wok, add a few extra drops of fat or oil, and crack in however many eggs we need and immediately scramble them to a soft scramble consistency, so still a bit wet. That's when we raise the heat, mix in the surrounding rice that was pushed to the side, and stir fry until its crispy and most of the moisture is gone. This gives you chunks of egg while also giving a coating of egg and flavor to all the individual rice. Then just toss in your precooked items you cooked before and you're done. It's actually really easy and will have a similar result with less steps and less clean up. Also add kimchi, not Chinese, but it's amazing in fried rice. Oh and a few drops of good sesame oil right at the end is all you need, if someone cooks or fries in sesame oil they're a hack.
At first I thought you were going to complicate a simple recipe, but seeing the results and the explanation that JiunnTyng Chen described, it won me over! Now I'd love to hear what Uncle Roger has to say!
My guess is that he'll be upset about the lack of MSG (since the chicken bouillon wasn't used on camera), but probably not enough to put his leg down from chair.
WHATTTTT!!!! THE RING MIKEYYY!!! OMGGGG! CONGRATS TO YOU AND CHRISTINEEEE!!!!!!!! I AM SO BEYOND HAPPY FOR YOUUUU!! YOU DESERVE THIS AND THE BEST FOOD PARTNER FOR LIFEEE!! ❤️🎉🥳🎊🍱🍲🍜🍣🎂💍
Love the recipe - only thing i would suggest is cooking the spam FIRST and using the lard that renders out to cook everything else. Cause pork lard makes everything better.
Good start, I added Chinese sausage, shrimp, mushrooms , minced onion ,pork sung a lot of extra garlic and a lil bit of purple carrot. A few extra spices too but definitely going to keep experimenting with this. Gotta get more eggs.
It took me a while to figure out Scallions are called spring onions here in UK. Great recipe here many thanks we will be trying this out soon, I will have to convince my Malaysian wife to change her home cooking ways first!
Uncle Roger would say WHERE'S THE MSG? HAIYAH! I've seen many professionally done fried rice done in Japan by putting eggs and then tossing the rice in before it fully cooked then adding seasonings, meat and veg.
i put the rice in the pan, turn the heat on, then make an opening in the rice in the middle of then pan. crack 3 eggs and drop them in that opening and stir. and fold in the rice immediately. its super good
Good point Mikey! Overnight rice helps to dry the grains out enough to give your fried rice a good texture. Otherwise, if its freshly cooked, the starches are too wet and the dish comes out soggy.
This is good for people who makes food without wanting to achieve perfection. A perfect fried rice requires a few basics. You first should use fresh rice, it will taste fresher. The key is to steam your rice, not boil. Second, you want to leverage all your ingredients to the maximum flavor. Which means cooking everything separately till perfection. Egg white and egg yolks should cook separate. Third, you need wok hey. This smokey flavor you only get in restaurant is achieved through the high heat and the rapid combustion of the oil with each rice grain. If you use this method then you would never get the wok hey because your eggs would simply just burn instead not charred. This is good if you are lazy about your fried rice and want something quick, but it is not what I consider true fried rice. A fried rice with nothing other than eggs, rice, and scallions can taste a million times better than any complicated fried rice dishes if you are able to achieve the freshness of the rice, the perfectly cooked separated eggs, and the wok hey and the charring of rice grains.
Mike Chen!!!! It’s been a few years, but I’m so very happy you popped in to my feed to show me fried rice on the night I happened to be cooking said rice. You look good and I hope all is well with you and yours. I’ll be hitting up your channel after I make my rice for something to watch while I eat.
My mom would start with frying some bacon. Then after removing the bacon from the pan she would throw the garlic and onion into the bacon grease. After cooking that she would toss in her rice. After a bit of stirring, she would crack 3-4 eggs on top of the rice. Then mix everything to coat it all in the egg. Seasoning would be done at this point and she would sometimes throw in some cooked chicken or pork if there where any leftovers in the fridge. When I learned that most people cook the egg first, it seemed crazy to me. My mom made the best fried rice. It was a staple of my childhood. That and Spam.
I'll be trying out your moms recipe tomorrow!
@@soadisturbed tell us if it's nice!!
That actually sounds like flavor-town... I took a screenshot of your comment so I can later reference. Sounds like you got one amazing mom!
That is how I have always done it as well. I never cooked the egg separate.
yes this!!!
There is actually scientific explanation to this recipe.
egg yolk contains fat, therefore by coating the rice with yolk, it guarantees that your rice grains will not stick to the pan as well as to each other, which makes your rice perfectly "separated".
And the egg white is high in protein and low in everything else (if we ignore water), which makes it easier to trigger Maillard reaction (梅納反應), that's why when you fry an egg, it's always the egg white that becomes crispy.
I usually fry the yolky rice in much higher heat until the rice grains start "bouncing" in the pan, that's a sign of moisture leaving the rice and it will give you a little bit of toasty wok-hey flavor.
It's really nice to see somebody comment about the maillard reaction🥰 Science is for EVERYTHING 💚
thanks
@@nervousbabbs2769 Science is everything
I actually cook my fried rice this way every time. It’s how my grandmother taught me. Also love the science reference ❤️
sorry, long ago i looked into the claim that egg white is 'pure protein', and it is NOT. Furthermore, the yolk find was that it was a bit higher in protein than the white.
He said the ingredients are listed below (9:45). But, they aren't. Here's my take on the recipe:
4 eggs, separated
2 cups white rice, cooked, made the previous day and refrigerated overnight
1 scallion or 2 green onions, chopped. (When chopping, separate white parts of onions from green parts; the white parts will cooked in with the rice. The green parts will be used as topping/garnish.)
2 cloves garlic, chopped
salt & pepper to season
chicken bullion to season (optional)
1/2 TBSB oil
2 slices Spam, about 1/2" thick each
granulated sugar, for coating Spam slices while pan-frying
1. Add 4 egg yolks to the cooked & refrigerated white rice and combine in order to coat each grain of rice with yolk. Set aside.
2. Sauté white parts of scallions and garlic in the oil over a medium high heat. Push to one side of pan when soft and starting to brown.
3. Add egg whites to the pan and cook until just set up while keeping separated from the scallions and garlic.
4. After egg whites have just set up, add rice/yolk mixture to the pan.
4. Mix yolk-coated rice, egg whites, scallions and garlic together.
5. Add salt and pepper to taste and stir fry until all egg is fully cooked. Set aside.
[5.a. Alternatively, add chicken bullion to taste. Add sparingly as too much chicken bullion will overwhelm the egg flavors in the rice.]
6. Liberally coat both slices of Spam with sugar. Coat both sides and all edges.
7. Pan fry Spam slices until sugar is caramelized and slices are fully heated through. (Do not use oil; the fat in the spam will melt and facilitate frying.) Sprinkle additional sugar on the Spam slices during cooking as desired for added caramelization.
8. Top fried rice with the Spam slices and green parts of the chopped scallion.
I start with frying the rice and any greens and protein and some seasoning, then I mix in whole whisked eggs and stir fry until the eggs are at the doneness I want and maybe season a bit more if needed. So easy and doesn’t make the eggs weird and dry
Looks yummy! My parents always made a well of rice in the wok, and cracked the egg in the middle, then coated everything in egg. I found a recipe from Marion’s kitchen, her garlic fried rice, which she uses kewpie mayo to coat the rice instead of egg yolks. After I found her method, I also do that combined with the way my parents cook it. Mayo and egg yolks are very similar so I can imagine this bringing forth similar results
Yes, because mayo has egg in it. it's basically egg and oil.
DUDE! I just did this.... I have never been able to make decent fried rice but I tried the mixing in the yolks and making the fried rice like this and it's like something out of a Chinese restaurant. This is amazing, thanks for the video. 10 out of 10.
I just mix the whole eggs into the cold rice. Stir fry whatever add-ins I want then dump the egg/rice mixture on top of it and go until everything is hot.
I was just about to comment same thing, that's how I do too just dump the egg and stir with everything I add in , guess been doing it wrong the right way whole time!!!
@@SS-lx3iv no no that’s definitely the best way to do it he just added weird steps that are unneeded
You end up with the same outcome doing the way every one seems to do it. Just dump everything into the cold rice and stir fry. Couldn't be bothered going through everything Mikey did. He has the time us mere mortals have real jobs to go to. I want fastness. Do it, eat it, job done.
Yup, me too. Definitely the easiest and best way to do it in my view
For larger groups this would be a very good idea.
Sending Aaron and Claire's channel some love for being the first place I saw this golden fried rice a long time ago. "More green onion, more better!"
“Don’t worry about it!!”
A friend in Seattle always added saffron to the broth when she made the rice. I know she added other spices in small quantities, but wouldn't ever tell us what they were.
One of our mutual friends told her he would buy anything she needed and give her $30 for a mixing bowl full of fried rice. That was almost 40 years ago, so it was a good deal.
She probably took a few tricks out of making paella, I guess. I myself would rather have a mediocre paella that the best friend rice. It's that good.
@@lucasmitchell9027, I'm not sure, and she died a few years ago. I do know that she compared recipes with a relative of mine that lived in Manila for decades? Her husband was Chinese, so she tried to learn all his favourite dishes, but I don't think he actually knew how they originally were made? Either way, both my friend and relative were wonderful cooks!
Saffron? That's some expensive fried rice.
Mike instead of using garlic, use shallots to fragment the oil, and soya sauce (instead of salt) and dark soy for color, and the secret ingredient oyster sauce , give that a try :)
I did pseudo fried rice sort of this way. While cooking rice around the 80% doneness mark, I scramble some eggs and add it in with a dash of sesame seed oil. As my wife doesn't like the added oil to fried rice, I tries this as an alternative and she seems to like it.
Yeah she does
Your wife sounds like a picky b.Tch. Get a new one
Oh you guys have no idea...
I still make fried rice for myself at least, and I like this method.
@@HeadlessChickenTO lol sorry for being blunt. And goodluck with it
@@Shrivellednutsack
LoL, I wasn't...don't ask me why I married her, I can't remember.
Mikey finally clapping back at Uncle Roger.
Looking forward to Uncle Roger's reaction video.
@@GCohen9782 good luck with that !!
Mikey wins regardless of whatever 😂
@@csolo2041 Not so sure about that. I'm sure his rice is still good though.
@@GCohen9782 😂 yeah but if it comes down to a duel between the two I'd back Mikey up, but yes it would be interesting to see Uncle Rogs reaction, I prefer his MSG taste preference
I was taught to make fried rice in a similar way in a class i took in Hong Kong pre handover in 1986, 2 whole eggs [always crack in a seperate bowl incase the eggs re off] per serving whisked with splash toasted seasame seed oil to taste, 2 tablespoons of light soy sauce, white pepper, salt and knorr chicken powder was the basic recipe. Now i like to add some chilli oil to give it some kick and a pinch of MSG. One hack i use now is to use packet microwave basmati rice if i want it now and have no leftover rice. For those that have any doubt this is the way the great Ken Hom makes his fried rice. I'll give your recipe a try and see, thank you for the video, take care, God bless one and all.
Ok
Knorr chicken powder has MSG in it. But if the additional MSG pinch is to add more, than no harm no foul!
Hello, I will try this it looks delicious. Thanks
Maling is by far the cheapest version of Spam which is very popular in the Philippines and is my favorite spiced ham in a can til now.
It really goes well with egg fried rice and Pinoy Style Garlic Fried Rice.
A lot of Pinoy eatery have breakfast combo of Maling, Fried Rice and Sunny Side up egg called MalingSiLog [Maling - Sinangag (Fried Rice) - Itlog (Egg)]
Take that Uncle Rodger 😆
I always make my rice with chicken broth instead of water and spice it with saffron and chopped up sauteed onion. It makes a great fried rice the next day!
Yo, I ain't using saffron for a fried rice.
You do this for normal rice? White rice shouldn't be salty imo
I love the “cooking with Mikey” series SO much. It’s so laid back and chill. Good recipes
I was always taught to just whip the egg and add it last so that each rice is covered in eggs and that the eggs won’t be over cooked. Never heard a technique about cooking the eggs first and then putting them aside.
Sounds like cold eggs to me.
@@robert9595 why would they be cold? I've always done it this way too, I cook the rice in the pan with whatever else and then I add the beaten eggs and stir them into the hot rice as they cook. I might try the technique I've seen where you stir whole eggs into the rice before cooking but I think I'm too lazy to go around separating all my whites and yolks and cooking the yolks separately, even if it might taste better that way.
@@roseoznz i was talking about if someone cooks them first, like in the last part of guys comment.
@@robert9595 ohh yeah I see now
@@robert9595 They still wouldn't be cold because you add them back to the pan which heats them back up.
We've always cracked the eggs raw into the rice while frying instead of scrambling the eggs first and setting the cooked eggs aside but we do this out of laziness more than anything else. Just toss everything in and stir.
That's how I've always done it, too
Yeah I did it to coat the rice with egg instead of having rice rice with pieces of egg.
I just made it this way, and it’s DELICIOUS!! This is the first time my fried rice has been the correct consistency. I don’t own a wok, and I always thought that was why it was always sticky, but NOPE! Thanks for sharing.
If it was sticky, im guessing you were using fresh rice? BTW, if you forget or don't have time to cook the rice the night before, you can cook fresh rice, spread it out on a baking tray and stick it uncovered in your freezer for perhaps half hour to an hour or two and it will dry out the rice as you want for stir fry. Stir fry with fresh rice is still yum, just more like risotto.
@@MaZEEZaM You are correct! I’ve tried recipes that say you don’t have to use overnight rice. But, I had leftover rice that I used this time. Thank you for the tip!
Joifully Natural, A properly seasoned cast iron or carbon steel pan makes for optimal outcomes in making fried rice. A carbon steel wok is ideal, but a fry pan can work too. I have never had good outcomes with any other pan material. Stainless and non-stick just don't cut it. These modern materials do not encourage the mallard reaction, and are not suited for high temperature cooking.
@@ivermec-tin666 Thank you very much for the tips! I will try it in my cast iron skillet. I do need to season it, though. I watched a few videos on how to, so I think I’m ready!
I salt and pepper the rice before frying, the wok should be hot at this point, once the rice goes in it gets turned and then I lower the heat, with the rice in the pan I add beaten eggs and allow the eggs to settle in on medium heat, then I start turning the rice over, crank up the heat and then add chopped spring onion and bean shoots which paradoxically lightens the rice whilst the heat adds wok-hei ❤️😃
To quote Phineas: "Hey Ferb, I know what we're gonna do today."
this technique is pretty revolutionary, I don't know how you came up with it, but I can tell it will make fried rice so much better!!! Thanks for sharing!!!
These are the yokes, Mike's making dad yokes.
I just NOW discovered your channel when I was looking for a recipe for HOT & SOUR soup, and I picked your channel! I'm now a new subscriber. You are so funny, I so enjoy watching you!!
That looks so good I don’t eat spam because it’s way too salty for me but I’m totally doing the rest of it.
What oil do you use?
Oh yea, 'bouncy fried rice' coming up! I cook amazing fried rice taught by my Hawaiian/Chinese Dad. Loved this and so happy I found you Mikey! Aloha from Maui!
I never actually tasted fried rice but it makes sense to me the yolks are where the flavor is so putting them with the rice the rice incorporates the flavor. Btw I like spam but only if it's fried
I've always made fried rice this way. My friends have foodgasms when i serve it to the point it's been nicknamed "heaven fried rice"
I did this on accident once. I realized immediately it tasted like Hibachi fried rice. With a bottle of sweet soy and heavy dose of crushed garlic and the proper mixings as well coating the rice with eggs will make this taste just as good as any Hibachi grill.
I normally throw in rice on top of the yolk eggs half cooked then start stirring frying until the rice turns yellow. similar style but different steps. I'll give this a try next time but I always use 6 eggs. 😂
I learn this from a cook in a restaurant that I worked for 10 years ago. I also add chicken stock powder into the mixture because it mixes better when it’s still wet.
Did you add chicken boulion? What about sesame oil? Looks great though mate
I cook a couple of slices of bacon and use the grease to cook the eggs. I slice the bacon real small and also add it to the fried rice along with the spam
I absolutely love to watch you cook and I have tried 2 of your dishes already so I know you are the deal
Most definitely wanna try this
You will
Did I miss something Mikey? The ring, did you tie the knot? If so congrats I wish you many years of happiness together!
He recently kinda addressed it. Yes, he is now married.
@@judykeown where did he address it?
@@babyycicii he briefly mentioned it on his Instagram.
@@Eureka21567 Ok. I don't do Instagram.
A nice alternative is to do the same with whole egg, whites included, and mix well with rice just like this. It will still leave rice well coated (although not quite as yellow) and the whites will form really small even bits in the mix.
That's how we did it growing up in south Louisiana. Very loosely scrambled then added and folded and into the cold rice and drop it in seasoned trinity bacon grease. Pepper before folding it into grease, salt when whites just start to show. Remove from heat and throw in serving bowl when the whites are cooked and let it steam the yolks cooked the rest of the way. 2 eggs and 2 teaspoons of bacon grease per quart.
@@plebiansociety damn I got to try that method. Love me some creole cooking
I've seen this on Aaron and Claire's Korean cooking channel. I had it in Seoul but didn't know why it was yellow.
You should try hot & spicy spam. It's the best!
I have also been seeing this on Aaron and Claire's channel for a long time. Don't know if they created it, but they deserve some credit. 🌝
Difference is that Mike has to eat his own food and react.. and also wash his own dishes afterward!
This screams Hawaii! Love the Spam. I would fry it first. Just me. I have chickens and am always looking for ways to use up eggs. Thank you for this tip!!
Just made myself some with this method! Good stuff man. Fried rice is generally all I cook, and this really changes it up for me!
You can do more. Try rice noodles. So easy.
A tip if I may to separate egg white from yolk, is to use a metal sieve (the same type the you might use for flour), just crack the egg then gently place it into a sieve over a bowl to collect the white then drop the yolk into a separate dish or in this case on the rice. So so much quicker and easier than going back and forward between two pieces of egg shell!!!
Million dollar question??? Will "Uncle Roger" approve of his fried rice 🤔🤔🤔🤔
Highly unlikely.
After uncle Roger deleted their video they did together… don’t think so.
The real question is, will he even dare to review it?
@@charlesr.8159
Who knows ???? 🤔🤔🤔🤔🤔
Love the puns and love the call out of the specific "hacks" and tips - water, yolk vs bullion, sugar and spam. Eggcellent video!
I think I missed it, when do you add the chicken bouillon?
Anyone else notice the ring? Very bling! I had to pause a few times and rewind!
I still use the rice cooker tomato trick i first learned watching you years ago! I love everything you do and I'm happy that the level of success you've had has enabled you to expand and keep making great diverse content! Much Love!
I can tell you were raised the right way! 🤣 Got that spoon out and scooped every grain of rice! I love it!!!
Very delicious fried rice recipe! Your instruction is very clear and it's very easy to follow! The fried rice looks golden color ! Thanks a lot for this wonderful upload !
very exciting and interesting content.thank you for sharing this cooking recipe video I learned a lot sarap nyan
I've done this a few times. It DOES improve the 'friedness' of the flavour, along with any other ingredients you might want to add!
Definitely the SUPERIOR fried rice!
ALWAYS add onions, (bulb &/or spring) & Knorr chicken powder for sure! The REST, add what you like! ( Even, * shudders * Spam! )
On point, the family absolutely loved it and the kicker was the sugar and spam, Thanks
I think I've seen this method referred to as the "golden fried rice" technique.
You did
Try adding a dash of light soya sauce or fish sauce to elevate the umami
It's a shame that uncle roger will never review this recipe
They are NOT reviews. They are assignations. Nigel is building his career by stepping on the backs of others and even thew Mikey under the CCP bus
Did you try it with the 4 eggs beaten up then put over the rice instead of separating the whites and yolks??
Can't wait for Uncle Roger's reaction(complaint). Obviously he'll point out that you didn't put MSG&Sesame Oil in it and didn't use a wok. Good video but kinda lacking in other items like meats and vegetables like Shallots/Onions. This is more of a quick fried rice recipe and still fast&easy to cook.
Uncle Rogers HEAD ASSPLODES! Seriously though, no soy? I dont think I ever seen a fried rice recipe without soy sauce (at least of some kind, if not both light and dark)?
Amazing delicious 😋 thanks for nice sharing stay safe stay bless stay connected 👌 🙏
Perfect timing! Hubby has been wanting me to make fried rice, I have tried several times before and it never turns out right, gets gummy... I'm going to try this! Thanks!
Never made it before now i will try i have cooked for 43 years but never fried rice :)
Something he didn't mention, is that the rice should always be cooked well in advance of preparation of the dish, then chilled or frozen before adding near the end of the cooking process. This will prevent the rice from being sticky, clumpy, or overcooked while still allowing for a super hot wok/pan.
So I just tried this by mixing the yolk into the rice first and holy moly you're right I was making fried rice wrong all this time! It just adds extra richness to the rice itself. Never going back, thank you!
That was amazing! That’s something I can get right.
I'm Chinese American on my moms side and my great-grandfather and great-great-grandfather were both cooks, they unfortunately didn't record that side of the families history as we were rural Chinese outside of San Francisco and considered lower class, they were just too busy working apparently to record it and all died pretty young. Anyway we have our own egg fried rice method that is very simple but I never see anyone else do, but it's my preferred way to do it. We stir fry and season all our non rice/egg ingredients first in bacon grease, usually the weeks leftovers, and set aside. Then we stir fry the old cold rice in more bacon grease until about 2/3rd done and add a heavy splash of soy sauce (I add white pepper and msg here) and keep frying until its mostly dry. Then we make a well at the bottom of the wok, add a few extra drops of fat or oil, and crack in however many eggs we need and immediately scramble them to a soft scramble consistency, so still a bit wet. That's when we raise the heat, mix in the surrounding rice that was pushed to the side, and stir fry until its crispy and most of the moisture is gone. This gives you chunks of egg while also giving a coating of egg and flavor to all the individual rice. Then just toss in your precooked items you cooked before and you're done. It's actually really easy and will have a similar result with less steps and less clean up. Also add kimchi, not Chinese, but it's amazing in fried rice. Oh and a few drops of good sesame oil right at the end is all you need, if someone cooks or fries in sesame oil they're a hack.
At first I thought you were going to complicate a simple recipe, but seeing the results and the explanation that JiunnTyng Chen described, it won me over! Now I'd love to hear what Uncle Roger has to say!
Unfortunately Uncle Roger doesn’t have the cojones to comment.
My guess is that he'll be upset about the lack of MSG (since the chicken bouillon wasn't used on camera), but probably not enough to put his leg down from chair.
I just made this and it's amazing. I'll do it a lot more with leftover rice from now on!
So much for Alex’s master fried rice series!
Don't be silly, it's not even close to Alex's 😂
Can't underestimate what wok hei brings to a dish 😜
I love the enthusiasm.. deff gonna try this now
WHATTTTT!!!! THE RING MIKEYYY!!! OMGGGG! CONGRATS TO YOU AND CHRISTINEEEE!!!!!!!! I AM SO BEYOND HAPPY FOR YOUUUU!! YOU DESERVE THIS AND THE BEST FOOD PARTNER FOR LIFEEE!! ❤️🎉🥳🎊🍱🍲🍜🍣🎂💍
How did I miss the ring in all the other videos lol I guess I was too busy looking at the food😂😂😂
Mikey posted something about a wedding on his Instagram
Yeah he talked about it in a couple of his videos.
I had no idea about this channel. TH-cam recommended me this, glad they did because I am a fan and enjoy your travel videos.
Egg fried rice eh? I know one pos who wont be reviewing this vid 😁
Looks great Mikey!
Great tip and excellent video. I will give it a try. Thanks.
Uncle Roger should react 😆
he is too busy counting his CCP money to react.
I just finished this recipe/technique. I had been making it wrong. This turned out excellent.
Love the recipe - only thing i would suggest is cooking the spam FIRST and using the lard that renders out to cook everything else. Cause pork lard makes everything better.
good work ! yummy with fried rice. Thanks for sharing your video
辣油在哪儿?🌶哈哈Jk love watching you cook, will definitely try this way when I make fried rice. Thanks for another video and the dad jokes
Good start, I added Chinese sausage, shrimp, mushrooms , minced onion ,pork sung a lot of extra garlic and a lil bit of purple carrot. A few extra spices too but definitely going to keep experimenting with this. Gotta get more eggs.
I can't even remember what Spam tastes like but this looks delicious and it's easy enough I'm definitely gonna try it.
Thanks for video - would this work the same if I mixed the entire egg in with the rice, not just the yolk? Thanks in advance
Can't wait for Uncle Roger to review this 😂👍
That CCP supporting douche won't.
I will try this I did the spam trick with black bean noodles came out great
It took me a while to figure out Scallions are called spring onions here in UK. Great recipe here many thanks we will be trying this out soon, I will have to convince my Malaysian wife to change her home cooking ways first!
all great tips on this dish, i personally don't want sugar here at all but i can see how it is appealing to some
Uncle Roger would say WHERE'S THE MSG? HAIYAH! I've seen many professionally done fried rice done in Japan by putting eggs and then tossing the rice in before it fully cooked then adding seasonings, meat and veg.
Sorry Children 😅
UR would say, "Sure JINPING, Whatever the CCP says. I'll cut off all ties with Mikey'
It's in the chicken bullion powder. The main ingredient is MSG.
Is the rice cooked already prior to going into the pan?
I think we need Uncle Roger to review this.
after he threw Mikey under the bus? unlikely
As someone who CANNOT stand white pepper, yet seeing it everywhere in Chinese cooking...I appreciate your love of black pepper.
THANK YOU!!! I can't wait to try this hack.
Nice touch, can’t wait to try. Thx.
i put the rice in the pan, turn the heat on, then make an opening in the rice in the middle of then pan. crack 3 eggs and drop them in that opening and stir. and fold in the rice immediately. its super good
delicious cooking recipes, nice one for sharing
Tnx for the recipe, I have just try it.
It's really delicious!
Great recipe shared 👍
This is amazing, so chilaxing to watch, think it was the background tunes too.
Good point Mikey! Overnight rice helps to dry the grains out enough to give your fried rice a good texture. Otherwise, if its freshly cooked, the starches are too wet and the dish comes out soggy.
This is good for people who makes food without wanting to achieve perfection. A perfect fried rice requires a few basics. You first should use fresh rice, it will taste fresher. The key is to steam your rice, not boil. Second, you want to leverage all your ingredients to the maximum flavor. Which means cooking everything separately till perfection. Egg white and egg yolks should cook separate. Third, you need wok hey. This smokey flavor you only get in restaurant is achieved through the high heat and the rapid combustion of the oil with each rice grain. If you use this method then you would never get the wok hey because your eggs would simply just burn instead not charred. This is good if you are lazy about your fried rice and want something quick, but it is not what I consider true fried rice. A fried rice with nothing other than eggs, rice, and scallions can taste a million times better than any complicated fried rice dishes if you are able to achieve the freshness of the rice, the perfectly cooked separated eggs, and the wok hey and the charring of rice grains.
Mike Chen!!!! It’s been a few years, but I’m so very happy you popped in to my feed to show me fried rice on the night I happened to be cooking said rice. You look good and I hope all is well with you and yours. I’ll be hitting up your channel after I make my rice for something to watch while I eat.
I'm gonna add some MSG to the rice and yolk mixture. Looks tasty.
Love the purity of the dish amazing