I'm from Vietnam and have never seen on youtube where someone used the technique to press the rice down and fluff it up again as it cooks. That's what my mum taught me! I came back from a year abroad and out of everything delicious at home I was obsessed with her fried rice because nothing I made ever came close. Then my mum showed me her 'secret', and man, life changing. Lovely to finally see it recommended by someone else, so others could know and use it too.
ive seen this technique from videos of hawker and restaurant cooks. before seeing them do this, i thought “of course i wouldnt press the rice thatll make it clump up” but in fact it will make clumps disappear. it was counter intuitive to me
@@ChineseCookingDemystified You are too modest. Your technique reminds me of early Alton Brown Good Eats episodes, but with a very organic entirely Chinese theme. You two really deserve to be doing cameo judge appearances on Food Network. :)
I love the dried concentrated seaweed (msg) description, not sure why people are afraid of it. I have dried chilis (home grown) leftover smoked brisket, portabello mushrooms, onion and kale in my fridge now.
i graduated from swiss hotel management school and i have western cooking knowledge. however deep inside me i always wanted to learn chinese method of cooking. i hv been searching for ages on a video with great english narator yet teaching chinese cooking. great videos and i subscribed to your channel. keep posting more on chinese recipe.
Cheers, next recipe video's out on 3/13! You're definitely the type of person that we tend to write for with these videos... intermediate-advanced in Western cooking, just starting out with Chinese :)
this is the best yang chow fried rice recipe on the internet ! i made fried rice with this recipe the other day and wow did it taste real good! the water from the hydrated dried scallop really boosted the umami of this dish ! so good! thanks for the recipe
Aside from the usual stuff people throw in fried rice I like to throw in chorizo and seafood sticks (crab sticks). Once I used pepperoni slices and julienned them. Actually worked pretty well too. I don’t make a habit of using western ingredients in fried rice but like you said, whatever you have just go with it! ❤
Those elaborated steps Enlightened me in cooking Fried Rice! Now i know how to make rice not stick together and spread apart! all other tutorials often skip explaining those parts and i was really unable to figure it out so thanks for this awesome demonstrations :)
tried making this today!! it was delicious :-) i loved it! i’d never used bamboo shoots before, but it definitely won’t be the last time i make it! i had a great time when i was in china and recreating dishes i ate while there is bringing me a lot of joy right now. thanks for the superb recipes, i really appreciate your focus on technique!
This looks so amazing . Leftover BBQ meat works well too , finely cut in stripes ,eggs, ginger , garlic and green onion( Chives) / Big Onions and frozen bags with Veggies
just finished cooking and eating this, my family and I loved it except for my brat son who didn't like the bamboo shoots, both of you are great and I love your work. Thank you for demystify and sharing an amazing and brilliant culinary tradition.
So, ironically, I used to live in Portland, Oregon in the Jade District (Chinatown) and had access to all manner of Chinese food ingredients, but also many good, authentic mom and pop Chinese restaurants. I didn’t really cook a lot of Chinese at home since it was typically much better from the local restaurants and my neighbors who would share from time to time. Now, I live in Braga, Portugal with one Asian grocery store that doesn’t even carry dried shrimp! I drool over your videos and do the best I can. Thanks for the great ideas, tips and techniques!
We did this yesterday with a slight difference. We omitted the scallops but added enoki mushrooms, bok choy and some bean sprout. Of course, we could not get Shaoxing, but we replaced it with Mirin. The supper was a huge hit, as the guests took more and more… together with bok choy and pork dumplings, this was better than takeout (less salty too). Thanks for the base recipe.
We usually make various thai fried rice dishes. My mother in law got me liking a combo of Chinese sausages, shrimp and fermented radish with the vegetables and rice.
What a nice video . Very sincere in teaching subscribers how to cook a good yangchow rice and well explained at reddit. Im sharing your video to friends and relatives. Thank you so much
You should come to Peru and go to a Chifa Restaurant. I'm not entirely sure but I always heard that Chifa is the fusion of Cantonese and Peruvian food. Your Chaofan looks exactly like our "Chaufa", undeniably the king of chifa cuisine. This information could be interesting for you. Love from Peru!
Fried rice is a semi regular staple in my house, because its great for using up leftovers and vegetable scraps. Ditto for fritatta for leftover pasta ... the only difference is that you sweat it covered to form a large cake, and its cheese friendly. Back to fried rice ... my version is similar, except Instead of bamboo shoots (which i rarely use), for the crunch element I like to toss in a handful of broken cashews, and some minced cilantro stems. I also like some chilies for heat (either fresh jalapeno cut in matchsticks or 1/8" dice and sweated, or crumbled dry red chilies). For salt i use a splash of fish sauce, mixed with a splash of either chinese cooking wine or dry sake with a splash of mirin. Shrimp and either ham or sausage are the preferred proteins. I dont use dried scallops much. The real divergence for me is egg technique ... your method is a little better than mine. I usually warm leftover jasmine rice in the microwave, fluff it to shed steam and declump it, then stir in the beaten raw eggs, and set aside while I pre-saute all the additions in turn, and reserve them. The rice & eggs go in last over high heat. After the egg coating the rice is cooked, and everything stops sticking and flips freely, i keep sauteeing to dry the rice a bit and develop a hint of color (a little wok hei) ... then add all the reserved additions, and a few final flips to mix and rewarm the adds. In this method, the egg evenly coats all the rice grains and gives a nice uniform base flavor and texture that underpins everything, whereas your method has only some of the egg coating the rice and bulk of it as separate identifiable curds. I think the appeal there is having the occasional discrete morsel of egg dominate a bite for more varied flavor and texture, whereas in mine the egg is a background flavor omnipresent in every bite. I'll probably switch to your method.
I think the similar custom of a Chinese formal banquet is also brought into Thailand by Chinese immigrants. It has become a typical for any celebration feasts in Thailand, called literally "Chinese Tables", in which dishes are brought in one by one. And, yes, fried rice also comes as a second-to-last dish, before only the desserts.
@@oldguy1958hk In my youth, it was desert soup most likely. Sometimes, it was a kind of fruit soup. It was never just fruit plates because it would be considered not good enough (no efforts to prepare).
Just made this tonight and it was incredible, just like what I get at the good Chinese restaurants! I was actually a little amazed at how perfect the taste was. The only alteration was I used country ham, and crisped them up in a pan first, and I used more chicken because I just so happened to be using a large breast and didn't want to waste any. I will be making this over and over now, especially because I got an industrial sized container of the dried mushrooms lol
Strange to say, it tastes authentic because there's no soy sauce. Somethings happened to Chinese cooking when it came here. Too much soy sauce one of them. Not cooking with lard was another.
Thank you for posting. best fried rice video .nice camera work,good narrative. You are doing so well. I love fried rice. I learn ed a lot today. My ingredient is simple, always I have onion,green onion,carrot,green pepper,celery,bamboo shoot,sour mustard greens, water chestnut,eggs.I am going to make my fried rice with beef tallow,no lard.
Thanks for teaching. I' still learning although managed to cook some fried rice even first time. Yang Zhou fried rice is another level as some ingredients different from common ingredients (I using) available in my area.
I've been making Fried Rice for over 15 years. I've never tried making Yangzhou fried rice, but it looks superior and delicious. It also looks expensive. Next time I make fried rice I'm going it Yangzhou style!
I made this tonight with the following adjustments: instead of the scallops, I used dried shrimp, I added 3/4 of a zucchini, a diced up Bavarian Weißwurst 😂, Costco Frozen Veggie mix. That was all in my fridge. Your suggestion of using the water from the dried mushrooms and scallops (or in my case shrimp) was a great tip. I can’t believe i hadn’t thought of that before, since I’m always on the hunt for umami flavor in my cooking. Also, doing it in steps and cooking the rice last, made this rice so loose and fluffy. Thanks for sharing! Oh and if you are up for suggestions or requests, I would love to see your spin on Langzou beef noodle soup. Cheers!
Nice! And yep, so long as you fry the ingredients first and the rice separately, you can really put anything you want in a fried rice :) Great dish to play around with! So Lanzhou hand pulled noodles is on the list for this year, but it's uh... kinda a skill. Still haven't nailed it yet. Once we get it up to our standard we'll definitely make a video for it, I think it'd be a popular one.
like for us filipinos,we love to make fried rice from left over rice and we like to have the toasted part too like "almost burnt kind of toast". we actually just use garlic and sometimes egg. but as i was older,i used carrots,peas,corn and chorizo. to me it's happiness already.i'm always open to try out every single fried rice dish out there. i'm into culinary school right now actually and i'm enjoying it.
American born and raised here. That's usually what we did with our left over rice. Whenever we had a lot left over, it was time for Fried Rice and Lumpia.
My parents are from DR and they have a dish called “chofan” its prepared pretty similar to whats on your video. It was nice to see where that recipe got its origin from.
Was looking for videos of chinese fried rice (fried rice that you would eat with ceramic soup spoon in a family chinese restaurant, grandma used to bring me there)Of all videos i found, the thumbnail and content seem promising. no regret at all, will definitely try it. color of rice is not too dark, perfect. Thanks
Also I aspire to be a chef, like my grandfather (husband of the same woman that used to bring me to the typical chinese family restaurant) Guess I'll stick to this channel..
German sausage for frying (Bratwurst), cilantro, peas, carrot. As a topping I crisped up some dried little shrimps with some Korean seaweed in a pan. For the sauce I used some rice wine, a little red wine vinegar for acidity, light soy sauce and some drops of pumpkin seed oil (Austrian delicacy - super nutty)
Great recipes from you guys. Awesome techniques for every kind of chinese dish. Now I can really make authentic chinese food myself. Thanks for sharing 👍🙂
WE HAD OUR 50TH HIGH SCHOOL REUNION IN 2014 AND AS I AM A MUSICIAN FOR 55 YEARS I SUGGESTED WITH SO MANY MUSICIANS COMING OUT OF THIS HIGH SCHOOL WHY NOT PLAY AT THIS. WELL IT WAS AMAZING BUT THE NEXT MONTH AFTER BEING ON THE BOARD WE HAD A SPECIAL PARTY FOR THE BOARD MEMBERS. I MADE HOME MADE PANFRIED WONTON AND MY FRIED RICE. SADLY I NEVER STEAMED THE RICE WELL ENOUGH AND IT TURNED OUT LIKE EATING GRAVEL...LESSON LEARNED!!
Yeah when I first came to China, I always found the lack of Chinese names in English language resources frustrating. Even with my Fuschia Dunlop books in hand, it'd be surprisingly difficult to find the right ingredients at the market. I always just thought it shouldn't be that hard to follow an English-language Chinese recipe in China. So we'll always include the Chinese name in the written recipe (for most things, I think everyone knows what salt and garlic look like). It was kinda meant for expats living in China in mind, but I'm glad it can be a help outside of China as well!
i know this is 2 years old but something that helps me out that a few of my mates missed is that usually a price tag on the edge of the shelf will give you a starting point or just have the name on it in english. your mileage may vary, of course.
Saw this as recommended video, watched 20 seconds, and bam, subscribed. I like how you right off the bat said technique, rather than recipe. I was waiting for you to fry the egg first and you did. I believe this was an old chinese technique so as to not have the rice stick to the pan.
I'm used to American-style fried rice made with Chinese roast pork, but I've become violently allergic to garlic, onions, green onions, and all their relatives. I always start with cold cooked jasmine rice, eggs, and "lite" soy sauce. Sometimes I cook some raw diced chicken with whatever seasonings I feel like using, before I start cooking the rice, and then put the chicken in at the end. I've also tried using a mixture of crushed peanuts and chopped cooked bacon, which was surprisingly tasty.
Hi You videos really helped me a lot . I was making charsiu and your recipes helped a lot . Also I saw you were using the new ShiBaoZi Chinese knife is it good? I am thinking of buying one. Also could I request a beef hot pot video. The one which has veggies at the bottom,slivered beef on top and the broth is topped with lava hot chili and red hot oil!
Shibazi is.. solid. It does the job. Not good, not bad. Would I recommend it? Sure. They can get very sharp, but they're the sort of knife that really prefer to be sharpened often. We ended up grabbing a nice stone from Japan to do the job, and it all works well together.
Chinese Cooking Demystified I live in japan and using a knife my friend gave me quite a while back but it has come to an end of it’s life. I use knives since morning to night so they go through a tough ride. So sharpening often will mean everyday?
New years idea: I force my friends to binge this channel with me and everytime you say "this stuffs basically concentrated umami juice" we all take a shot
So cool! Lard is always my preference - I had no idea it predated peanut and other oils in Chinese cooking. Also interesting to see so many distinct proteins go into a single fried-rice dish. And why not?
I usually do onion and garlic as aromatic, carrot and cabbage as fiber source, egg and sausage as protein source, then add some oyster sauce, ketchup, and kecap manis for taste.
Nice instruction- this is how fried rice should be done. Except, I like to remove most of the egg just after curds form, then work the rice separately, then add the egg again with the other ingredients at the end. I like my eggs still moist, rather than dried egg pieces.
I love you guys soo much...you guys are awesome for opening traditional chinese cooking to us....question for you my wife doesn't eat beef or pork how can I substitute this fried rice for her?
Ha, I always use the same ingredients 1 can of spam or pound of bacon diced then fried 2 eggs scrambled 1 diced white onion Garlic to taste Sometimes diced mushrooms Day old rice Each ingredient is cooked separately then set aside Last goes in the onion, fry a minute add garlic, fry a minute then put the other ingredients back in. Add the rice and fry til hot, add soy sauce to taste. I think I'll try yours next time
So yeah, what do you usually have in your pantry? It could be anything... bacon, cheeses, lunchmeats, bonito, spam, kimchi, cream of mushroom soup, an avocado that you've been waiting to ripen for the last three weeks... whatever. We always make these recipes that call for special ingredients... so we wanted to get creative, work backward, and show you how we'd approach whipping up a fried rice with whatever you got on hand :)
I've got some mini fresh portobellos in the fridge. how can we dry it out before adding to the rice... would roasting them with a bit of salt and white pepper do? i've also got tons of chickpeas in the pantry but pretty sure they won't work with fried rice hahah
Chickpeas... damn that's a hard one lol. Maybe make some falafel and use the leftovers with fried rice? Steph sometimes makes a quick lunch sometimes with mixed grain rice with chickpeas, but that'd be steering sorta far away from fried rice lol. So for mushrooms, frying them separately (together with any vegetables) and adding them at the end should work great. You could also use the baihuohonggan (toasting in the with no oil in the wok) method if you like... or I mean, your idea sounds tasty too :)
Nice, thanks Ashley! Unfortunately we don't get kale in the markets over here, but we can play around with spinach and arugula :) (it's been ages since I've cooked with kale, it's a little tougher, yeah? Like somewhere between spinach and collards?)
Hi, there, love to see your shows. Can you make a video on how to make squid -inked fried rice? I has been searching and not able to find out how to. Thanks
Made this dish tonight with a lot of leftovers and it was a hit. Thanks for sharing. Hope to get a better rice wine next visit to the asian market. Any other fresh asian vegetables I should try like lotus blossoms, asian celery, etc.?
I've got a couple of big jars of 剁辣椒 (chopped salted chilies) that one of my local Asian markets recently started carrying. Do you guys have any tips on how to use this in fried rice?
Lucky you, Yangzhou has great food. Don't know how much you explored, but the morning tea "zaocha" dim sum is to die for. And their noodles, man...The cities around are awesome too, we had a really great time there last summer.
Well yeah, nowhere close to a professional haha. I'm a lot happier with the narration in the more recent vids, check out those and lemme know what you think
@@ChineseCookingDemystified im serious. This channel seems to constantly improve and i really liked the ingredient spread and cyt to per ingredient cut. So many channels would have a half hour long video showing the prep of everything. You used the editing perfectly to make it informative and concise.
Cheers man, appreciated. I also like doing the quick cuts into prepping the ingredients - for me it feels like a nice middle ground in between having all pre-prepped stuff (I do think showing some prep is helpful) slogging through all the cutting and everything (which drags on). It's always a tug and pull though because sometimes things can get really out of whack chronologically :) And yeah, just always trying to improve video quality. Narration's been by far the hardest part for me, it's like the only part of it that's like *performance* you know? Much respect to people that're good at it. I think after a year and a half here I've finally reached an 'ok' point - this video here was about a year back and totally pretty comatose sounding.
I'm from Vietnam and have never seen on youtube where someone used the technique to press the rice down and fluff it up again as it cooks. That's what my mum taught me! I came back from a year abroad and out of everything delicious at home I was obsessed with her fried rice because nothing I made ever came close. Then my mum showed me her 'secret', and man, life changing. Lovely to finally see it recommended by someone else, so others could know and use it too.
ive seen this technique from videos of hawker and restaurant cooks. before seeing them do this, i thought “of course i wouldnt press the rice thatll make it clump up” but in fact it will make clumps disappear. it was counter intuitive to me
Finally, Chinese cooking rooted in Chinese recipes with english commentary. Love!
Haha cheers yeah, I'm not the best narrator but hopefully it was clear and understandable :)
@@ChineseCookingDemystified you are the best narrator
@@ChineseCookingDemystified You are too modest. Your technique reminds me of early Alton Brown Good Eats episodes, but with a very organic entirely Chinese theme.
You two really deserve to be doing cameo judge appearances on Food Network. :)
@@ChineseCookingDemystified you guys are Chinese version of food wishes.
I don't know about u guys but this was recommended to me after the BBC fried rice shenanigans
In needed to cleanse my mind after watching that cursed egg fried rice video
@@jjiang7488 just make your own fried rice at home, with extra MSG 😉
Oh my god, chris and stephanie are so helpful to us to authentic Cantonese cooking.
I love the dried concentrated seaweed (msg) description, not sure why people are afraid of it. I have dried chilis (home grown) leftover smoked brisket, portabello mushrooms, onion and kale in my fridge now.
I’ve been binging this lately and you guys are basically the final push I need to buy a wok!
As an American Chinese boi thanks for teaching some of these dishes. Gonna be cool to show my parents what I can do
Cheers, I'm sure the parents could be a potentially tough crowd haha. You still have any family back here?
Yangzhou is also home to an absolutely stunning lake, one of the most beautiful in Asia.
one of fav channels. so glad you two are trying to keep the recipes authentic. thank you.
I love to make fried rice. It's a wonderful way to use up leftovers in the fridge.
i graduated from swiss hotel management school and i have western cooking knowledge. however deep inside me i always wanted to learn chinese method of cooking. i hv been searching for ages on a video with great english narator yet teaching chinese cooking. great videos and i subscribed to your channel. keep posting more on chinese recipe.
Cheers, next recipe video's out on 3/13! You're definitely the type of person that we tend to write for with these videos... intermediate-advanced in Western cooking, just starting out with Chinese :)
this is the best yang chow fried rice recipe on the internet ! i made fried rice with this recipe the other day and wow did it taste real good! the water from the hydrated dried scallop really boosted the umami of this dish ! so good! thanks for the recipe
This channel is legit and demystify many chinese cooking which we have been taught wrong.
Aside from the usual stuff people throw in fried rice I like to throw in chorizo and seafood sticks (crab sticks). Once I used pepperoni slices and julienned them. Actually worked pretty well too. I don’t make a habit of using western ingredients in fried rice but like you said, whatever you have just go with it! ❤
Those elaborated steps Enlightened me in cooking Fried Rice! Now i know how to make rice not stick together and spread apart! all other tutorials often skip explaining those parts and i was really unable to figure it out so thanks for this awesome demonstrations :)
Just came across this channel, I like the style. Very informative and descriptive, plenty of stuff for me to learn :).
tried making this today!! it was delicious :-) i loved it! i’d never used bamboo shoots before, but it definitely won’t be the last time i make it! i had a great time when i was in china and recreating dishes i ate while there is bringing me a lot of joy right now. thanks for the superb recipes, i really appreciate your focus on technique!
This looks so amazing . Leftover BBQ meat works well too , finely cut in stripes ,eggs, ginger , garlic and green onion( Chives) / Big Onions and frozen bags with Veggies
just finished cooking and eating this, my family and I loved it except for my brat son who didn't like the bamboo shoots, both of you are great and I love your work. Thank you for demystify and sharing an amazing and brilliant culinary tradition.
The whole family love it. Thanks for sharing.
So, ironically, I used to live in Portland, Oregon in the Jade District (Chinatown) and had access to all manner of Chinese food ingredients, but also many good, authentic mom and pop Chinese restaurants. I didn’t really cook a lot of Chinese at home since it was typically much better from the local restaurants and my neighbors who would share from time to time. Now, I live in Braga, Portugal with one Asian grocery store that doesn’t even carry dried shrimp! I drool over your videos and do the best I can. Thanks for the great ideas, tips and techniques!
I am salivating already! Looks delicious and very pleasant to the eyes.
I made a version of this with just the shrimp and mushrooms and it turned out so good! Thanks for the recipe!
We did this yesterday with a slight difference. We omitted the scallops but added enoki mushrooms, bok choy and some bean sprout. Of course, we could not get Shaoxing, but we replaced it with Mirin. The supper was a huge hit, as the guests took more and more… together with bok choy and pork dumplings, this was better than takeout (less salty too). Thanks for the base recipe.
We usually make various thai fried rice dishes. My mother in law got me liking a combo of Chinese sausages, shrimp and fermented radish with the vegetables and rice.
*Most authentic Chinese fried rice ever*
What a nice video . Very sincere in teaching subscribers how to cook a good yangchow rice and well explained at reddit. Im sharing your video to friends and relatives. Thank you so much
You should come to Peru and go to a Chifa Restaurant. I'm not entirely sure but I always heard that Chifa is the fusion of Cantonese and Peruvian food. Your Chaofan looks exactly like our "Chaufa", undeniably the king of chifa cuisine. This information could be interesting for you. Love from Peru!
Fried rice is a semi regular staple in my house, because its great for using up leftovers and vegetable scraps. Ditto for fritatta for leftover pasta ... the only difference is that you sweat it covered to form a large cake, and its cheese friendly.
Back to fried rice ... my version is similar, except Instead of bamboo shoots (which i rarely use), for the crunch element I like to toss in a handful of broken cashews, and some minced cilantro stems. I also like some chilies for heat (either fresh jalapeno cut in matchsticks or 1/8" dice and sweated, or crumbled dry red chilies). For salt i use a splash of fish sauce, mixed with a splash of either chinese cooking wine or dry sake with a splash of mirin.
Shrimp and either ham or sausage are the preferred proteins. I dont use dried scallops much.
The real divergence for me is egg technique ... your method is a little better than mine. I usually warm leftover jasmine rice in the microwave, fluff it to shed steam and declump it, then stir in the beaten raw eggs, and set aside while I pre-saute all the additions in turn, and reserve them. The rice & eggs go in last over high heat. After the egg coating the rice is cooked, and everything stops sticking and flips freely, i keep sauteeing to dry the rice a bit and develop a hint of color (a little wok hei) ... then add all the reserved additions, and a few final flips to mix and rewarm the adds. In this method, the egg evenly coats all the rice grains and gives a nice uniform base flavor and texture that underpins everything, whereas your method has only some of the egg coating the rice and bulk of it as separate identifiable curds. I think the appeal there is having the occasional discrete morsel of egg dominate a bite for more varied flavor and texture, whereas in mine the egg is a background flavor omnipresent in every bite.
I'll probably switch to your method.
Aka 10 ingredients fried rice, traditionally served as the final dish at a formal banquet. 😋😘
I think the similar custom of a Chinese formal banquet is also brought into Thailand by Chinese immigrants. It has become a typical for any celebration feasts in Thailand, called literally "Chinese Tables", in which dishes are brought in one by one. And, yes, fried rice also comes as a second-to-last dish, before only the desserts.
Yes, the last dish would be desert.
@@wfireC Fruit plate the last
@@oldguy1958hk In my youth, it was desert soup most likely. Sometimes, it was a kind of fruit soup. It was never just fruit plates because it would be considered not good enough (no efforts to prepare).
@@oldguy1958hk I am talking about formal banquet.
Just made this tonight and it was incredible, just like what I get at the good Chinese restaurants! I was actually a little amazed at how perfect the taste was. The only alteration was I used country ham, and crisped them up in a pan first, and I used more chicken because I just so happened to be using a large breast and didn't want to waste any. I will be making this over and over now, especially because I got an industrial sized container of the dried mushrooms lol
Strange to say, it tastes authentic because there's no soy sauce. Somethings happened to Chinese cooking when it came here. Too much soy sauce one of them. Not cooking with lard was another.
Thank you for posting. best fried rice video .nice camera work,good narrative. You are doing so well. I love fried rice. I learn ed a lot today. My ingredient is simple, always I have onion,green onion,carrot,green pepper,celery,bamboo shoot,sour mustard greens, water chestnut,eggs.I am going to make my fried rice with beef tallow,no lard.
Thanks for teaching. I' still learning although managed to cook some fried rice even first time. Yang Zhou fried rice is another level as some ingredients different from common ingredients (I using) available in my area.
I've been making Fried Rice for over 15 years. I've never tried making Yangzhou fried rice, but it looks superior and delicious. It also looks expensive. Next time I make fried rice I'm going it Yangzhou style!
Impressive recipe. Thanks for this. Can't wait to try to make it. This looks delicious.
I once added a large tablespoon of XO Sauce to my fried rice, and I found that I just can't enjoy fried rice without it since.
XO is sooo expensive though
What is XO Sauce? Is it a barbeque sauce?
@Gazmeister Wongatron Thank you!
Look very delicious 🤤😋 I love deffferent kind of fried rice 🍚
The dude sounds like The Lock Picking Lawyer!
I LOVE YOUR CHANNEL!
I made this tonight with the following adjustments: instead of the scallops, I used dried shrimp, I added 3/4 of a zucchini, a diced up Bavarian Weißwurst 😂, Costco Frozen Veggie mix. That was all in my fridge. Your suggestion of using the water from the dried mushrooms and scallops (or in my case shrimp) was a great tip. I can’t believe i hadn’t thought of that before, since I’m always on the hunt for umami flavor in my cooking. Also, doing it in steps and cooking the rice last, made this rice so loose and fluffy. Thanks for sharing! Oh and if you are up for suggestions or requests, I would love to see your spin on Langzou beef noodle soup. Cheers!
Nice! And yep, so long as you fry the ingredients first and the rice separately, you can really put anything you want in a fried rice :) Great dish to play around with!
So Lanzhou hand pulled noodles is on the list for this year, but it's uh... kinda a skill. Still haven't nailed it yet. Once we get it up to our standard we'll definitely make a video for it, I think it'd be a popular one.
Amazingly looking fried rice!
like for us filipinos,we love to make fried rice from left over rice and we like to have the toasted part too like "almost burnt kind of toast". we actually just use garlic and sometimes egg. but as i was older,i used carrots,peas,corn and chorizo. to me it's happiness already.i'm always open to try out every single fried rice dish out there. i'm into culinary school right now actually and i'm enjoying it.
American born and raised here. That's usually what we did with our left over rice. Whenever we had a lot left over, it was time for Fried Rice and Lumpia.
Yeng Krouse Wow! look at this fat cat here, using chorizo for their sinangag. 😂
@@tombombadilofficial who doesnt
My parents are from DR and they have a dish called “chofan” its prepared pretty similar to whats on your video. It was nice to see where that recipe got its origin from.
Interesting, what do they usually put in it?
Awesome video. So awesome to see step by step instructions to this classic.
This looks amazing, I can't wait to try it. Thank you for the excellent recipes and cooking advice!
This is my favorite rice ever.
love it!!
please tell me why your bathroom sink is on your Balcony?
Was looking for videos of chinese fried rice (fried rice that you would eat with ceramic soup spoon in a family chinese restaurant, grandma used to bring me there)Of all videos i found, the thumbnail and content seem promising. no regret at all, will definitely try it. color of rice is not too dark, perfect. Thanks
Also I aspire to be a chef, like my grandfather (husband of the same woman that used to bring me to the typical chinese family restaurant) Guess I'll stick to this channel..
German sausage for frying (Bratwurst), cilantro, peas, carrot. As a topping I crisped up some dried little shrimps with some Korean seaweed in a pan. For the sauce I used some rice wine, a little red wine vinegar for acidity, light soy sauce and some drops of pumpkin seed oil (Austrian delicacy - super nutty)
My local Chinese restaurants have forgotten how to cook ,especially fried rice, but their prices have doubled.
maybe opened by vietnamese......
Nice. I'd prefer to add in the rice wine last, just before ready. Then add white pepper to taste. Hmmm. Yummy. Great video
Any tips on using the fresh soft kind of bamboo in fried rice?
This channel is incredible. Please keep it up!!
Cheers! Glad you like it :)
I'll try it this way. I usually do it reverse with eggs first, but I will definitely consider the onion and garlic first
Great recipes from you guys. Awesome techniques for every kind of chinese dish. Now I can really make authentic chinese food myself. Thanks for sharing 👍🙂
I love it when they put chinese broccoli in it as well
I absolutely love chinese cooking and found this gem right here
WE HAD OUR 50TH HIGH SCHOOL REUNION IN 2014 AND AS I AM A MUSICIAN FOR 55 YEARS I SUGGESTED WITH SO MANY MUSICIANS COMING OUT OF THIS HIGH SCHOOL WHY NOT PLAY AT THIS. WELL IT WAS AMAZING BUT THE NEXT MONTH AFTER BEING ON THE BOARD WE HAD A SPECIAL PARTY FOR THE BOARD MEMBERS. I MADE HOME MADE PANFRIED WONTON AND MY FRIED RICE. SADLY I NEVER STEAMED THE RICE WELL ENOUGH AND IT TURNED OUT LIKE EATING GRAVEL...LESSON LEARNED!!
loved the written ingredients! great work guys! makes it easier to find in the Asian grocery :)
Yeah when I first came to China, I always found the lack of Chinese names in English language resources frustrating. Even with my Fuschia Dunlop books in hand, it'd be surprisingly difficult to find the right ingredients at the market. I always just thought it shouldn't be that hard to follow an English-language Chinese recipe in China.
So we'll always include the Chinese name in the written recipe (for most things, I think everyone knows what salt and garlic look like). It was kinda meant for expats living in China in mind, but I'm glad it can be a help outside of China as well!
i know this is 2 years old but something that helps me out that a few of my mates missed is that usually a price tag on the edge of the shelf will give you a starting point or just have the name on it in english. your mileage may vary, of course.
Saw this as recommended video, watched 20 seconds, and bam, subscribed. I like how you right off the bat said technique, rather than recipe. I was waiting for you to fry the egg first and you did. I believe this was an old chinese technique so as to not have the rice stick to the pan.
...i always cook this recipe for my chinese employer during weekends and they love it..i sprinkle a little light soya sauce and its yummy...
Ellen Matis I‘m curious about your job.
i have tried this fried rice but with veg oil instead of that white thing , lard or something . but fried rice so tasty. thanks a lotttttttttttt
very good. thank you. Like the use of the small gas stove, works great.
this is exactly what i've been looking for, thank you so much!!!!
I'm used to American-style fried rice made with Chinese roast pork, but I've become violently allergic to garlic, onions, green onions, and all their relatives. I always start with cold cooked jasmine rice, eggs, and "lite" soy sauce. Sometimes I cook some raw diced chicken with whatever seasonings I feel like using, before I start cooking the rice, and then put the chicken in at the end. I've also tried using a mixture of crushed peanuts and chopped cooked bacon, which was surprisingly tasty.
Hi
You videos really helped me a lot .
I was making charsiu and your recipes helped a lot .
Also I saw you were using the new ShiBaoZi Chinese knife is it good?
I am thinking of buying one.
Also could I request a beef hot pot video.
The one which has veggies at the bottom,slivered beef on top and the broth is topped with lava hot chili and red hot oil!
Shibazi is.. solid. It does the job. Not good, not bad. Would I recommend it? Sure. They can get very sharp, but they're the sort of knife that really prefer to be sharpened often. We ended up grabbing a nice stone from Japan to do the job, and it all works well together.
Chinese Cooking Demystified I live in japan and using a knife my friend gave me quite a while back but it has come to an end of it’s life.
I use knives since morning to night so they go through a tough ride.
So sharpening often will mean everyday?
New years idea: I force my friends to binge this channel with me and everytime you say "this stuffs basically concentrated umami juice" we all take a shot
So cool! Lard is always my preference - I had no idea it predated peanut and other oils in Chinese cooking. Also interesting to see so many distinct proteins go into a single fried-rice dish. And why not?
I usually do onion and garlic as aromatic, carrot and cabbage as fiber source, egg and sausage as protein source, then add some oyster sauce, ketchup, and kecap manis for taste.
Nice instruction- this is how fried rice should be done. Except, I like to remove most of the egg just after curds form, then work the rice separately, then add the egg again with the other ingredients at the end. I like my eggs still moist, rather than dried egg pieces.
I'm used to fried rice with color in the rice grains, so seeing the grains being white while still being well seasoned is interesting to me.
That looks delicious. Is there a recipe for Hong Kong Roast Duck fried rice?
Love yangzhou fried rice. Great version. Thanks
I can't wait to try this!
Harrisa paste, olives, tuna, chickpeas
Love it! You made a tough dish look easy and flexible
I love you guys soo much...you guys are awesome for opening traditional chinese cooking to us....question for you my wife doesn't eat beef or pork how can I substitute this fried rice for her?
Just leave them out and use peanut oil instead of lard
An authentic Chinese recipe for fried rice (one of my most favorite foods) brought to us by a cute Chinese girl. I loveit!
Great instructions, thanks for sharing!
What is the name of that old Cantonese cookbook?
Man that looks crazy good
Ha, I always use the same ingredients
1 can of spam or pound of bacon diced then fried
2 eggs scrambled
1 diced white onion
Garlic to taste
Sometimes diced mushrooms
Day old rice
Each ingredient is cooked separately then set aside
Last goes in the onion, fry a minute add garlic, fry a minute then put the other ingredients back in. Add the rice and fry til hot, add soy sauce to taste.
I think I'll try yours next time
@@merrillgeorge1838 lol
Love your guys recipes and explanations~! Would love a video for 蚂蚁上树 if you ever get the chance.
So yeah, what do you usually have in your pantry? It could be anything... bacon, cheeses, lunchmeats, bonito, spam, kimchi, cream of mushroom soup, an avocado that you've been waiting to ripen for the last three weeks... whatever. We always make these recipes that call for special ingredients... so we wanted to get creative, work backward, and show you how we'd approach whipping up a fried rice with whatever you got on hand :)
Lap Cheong!!!
I've got some mini fresh portobellos in the fridge. how can we dry it out before adding to the rice... would roasting them with a bit of salt and white pepper do? i've also got tons of chickpeas in the pantry but pretty sure they won't work with fried rice hahah
Chickpeas... damn that's a hard one lol. Maybe make some falafel and use the leftovers with fried rice? Steph sometimes makes a quick lunch sometimes with mixed grain rice with chickpeas, but that'd be steering sorta far away from fried rice lol.
So for mushrooms, frying them separately (together with any vegetables) and adding them at the end should work great. You could also use the baihuohonggan (toasting in the with no oil in the wok) method if you like... or I mean, your idea sounds tasty too :)
Chinese Cooking Demystified Such a fun idea. How about salad greens? Like spinach, arugula, or kale?
Nice, thanks Ashley! Unfortunately we don't get kale in the markets over here, but we can play around with spinach and arugula :)
(it's been ages since I've cooked with kale, it's a little tougher, yeah? Like somewhere between spinach and collards?)
Hi, there, love to see your shows. Can you make a video on how to make squid -inked fried rice? I has been searching and not able to find out how to. Thanks
iiiiii'm Sooooo HUNGRAYYYYYYYYY. Thank you for another amazing video!
Thank you for sharing this recipe. it looks so yummy 😋
Made this dish tonight with a lot of leftovers and it was a hit. Thanks for sharing. Hope to get a better rice wine next visit to the asian market. Any other fresh asian vegetables I should try like lotus blossoms, asian celery, etc.?
Lotus roots are yummy
For some reason it just clicked with me because of this video: the liquid from the meat and veg is what is making my fried rice soggy!
That meal looks so delicious
I've got a couple of big jars of 剁辣椒 (chopped salted chilies) that one of my local Asian markets recently started carrying. Do you guys have any tips on how to use this in fried rice?
I'm studying in yangzhou university and I have eaten yangzhou fried rice very tasty
Lucky you, Yangzhou has great food. Don't know how much you explored, but the morning tea "zaocha" dim sum is to die for. And their noodles, man...The cities around are awesome too, we had a really great time there last summer.
Thank you for this awesome guide to fried rice paradise!
Cheers, glad you like it. :)
I believe you said 1.2 unitss of rice to every 1 unit of water. Is that right? Or, is it the other way aournd, which is already very dry?
Looks so good awesome you guys are the best ty
With "some all-natural purified seaweed crystals"... suuuuure 👼
Will try it. Looks delicious.
It's quite tasty, let us know how it turns out :)
hey from Indonesia, may i know what book u using? thanku
The fried rice looks awesome !!
Loved the editing one this vid. Recipe was amazing too. But the narration kills it every time.
Well yeah, nowhere close to a professional haha. I'm a lot happier with the narration in the more recent vids, check out those and lemme know what you think
@@ChineseCookingDemystified im serious. This channel seems to constantly improve and i really liked the ingredient spread and cyt to per ingredient cut. So many channels would have a half hour long video showing the prep of everything. You used the editing perfectly to make it informative and concise.
Cheers man, appreciated. I also like doing the quick cuts into prepping the ingredients - for me it feels like a nice middle ground in between having all pre-prepped stuff (I do think showing some prep is helpful) slogging through all the cutting and everything (which drags on). It's always a tug and pull though because sometimes things can get really out of whack chronologically :)
And yeah, just always trying to improve video quality. Narration's been by far the hardest part for me, it's like the only part of it that's like *performance* you know? Much respect to people that're good at it. I think after a year and a half here I've finally reached an 'ok' point - this video here was about a year back and totally pretty comatose sounding.