Yangzhou Fried Rice - How to Make Authentic Yangzhou Chaofan (扬州炒饭)

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  • เผยแพร่เมื่อ 5 ธ.ค. 2024

ความคิดเห็น • 601

  • @TheVietnameseCatGoblin
    @TheVietnameseCatGoblin 4 ปีที่แล้ว +72

    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.

    • @leafster1337
      @leafster1337 3 ปีที่แล้ว +1

      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

  • @jamesting7499
    @jamesting7499 7 ปีที่แล้ว +292

    Finally, Chinese cooking rooted in Chinese recipes with english commentary. Love!

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  7 ปีที่แล้ว +40

      Haha cheers yeah, I'm not the best narrator but hopefully it was clear and understandable :)

    • @thankyouthankyou1172
      @thankyouthankyou1172 4 ปีที่แล้ว +13

      @@ChineseCookingDemystified you are the best narrator

    • @PostPatriot
      @PostPatriot 4 ปีที่แล้ว +8

      @@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. :)

    • @VWYL900802
      @VWYL900802 4 ปีที่แล้ว

      @@ChineseCookingDemystified you guys are Chinese version of food wishes.

  • @jushangin
    @jushangin 4 ปีที่แล้ว +64

    I don't know about u guys but this was recommended to me after the BBC fried rice shenanigans

    • @jjiang7488
      @jjiang7488 4 ปีที่แล้ว +4

      In needed to cleanse my mind after watching that cursed egg fried rice video

    • @erinb4237
      @erinb4237 4 ปีที่แล้ว +3

      @@jjiang7488 just make your own fried rice at home, with extra MSG 😉

  • @billing3609
    @billing3609 4 ปีที่แล้ว +2

    Oh my god, chris and stephanie are so helpful to us to authentic Cantonese cooking.

  • @kennykwong1028
    @kennykwong1028 7 ปีที่แล้ว +200

    As an American Chinese boi thanks for teaching some of these dishes. Gonna be cool to show my parents what I can do

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  7 ปีที่แล้ว +36

      Cheers, I'm sure the parents could be a potentially tough crowd haha. You still have any family back here?

    • @hhtravel8942
      @hhtravel8942 3 ปีที่แล้ว +2

      Yangzhou is also home to an absolutely stunning lake, one of the most beautiful in Asia.

  • @petek1pml746
    @petek1pml746 4 ปีที่แล้ว +6

    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.

  • @rightsideup6304
    @rightsideup6304 2 ปีที่แล้ว +2

    I’ve been binging this lately and you guys are basically the final push I need to buy a wok!

  • @MrEding80
    @MrEding80 6 ปีที่แล้ว

    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.

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  6 ปีที่แล้ว +1

      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 :)

  • @alanmak984
    @alanmak984 7 ปีที่แล้ว +5

    one of fav channels. so glad you two are trying to keep the recipes authentic. thank you.

  • @simmonslack9088
    @simmonslack9088 7 ปีที่แล้ว

    This channel is legit and demystify many chinese cooking which we have been taught wrong.

  • @aliyamoon80
    @aliyamoon80 7 ปีที่แล้ว +23

    I love to make fried rice. It's a wonderful way to use up leftovers in the fridge.

  • @chunkitng7187
    @chunkitng7187 4 ปีที่แล้ว

    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

  • @Breakfastwithtrev
    @Breakfastwithtrev ปีที่แล้ว +5

    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! ❤

  • @obsidianwing
    @obsidianwing 3 ปีที่แล้ว +1

    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

  • @lovinmyknight1122
    @lovinmyknight1122 7 ปีที่แล้ว +28

    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.

    • @Dakarn
      @Dakarn 6 ปีที่แล้ว

      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.

    • @tombombadilofficial
      @tombombadilofficial 6 ปีที่แล้ว +1

      Yeng Krouse Wow! look at this fat cat here, using chorizo for their sinangag. 😂

    • @kdvr766
      @kdvr766 5 ปีที่แล้ว

      @@tombombadilofficial who doesnt

  • @RovingPunster
    @RovingPunster 6 ปีที่แล้ว +2

    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.

  • @layneostrochovsky8916
    @layneostrochovsky8916 4 ปีที่แล้ว

    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!

  • @yellowpinko
    @yellowpinko 4 ปีที่แล้ว

    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.

  • @mt-foods
    @mt-foods 6 ปีที่แล้ว +6

    *Most authentic Chinese fried rice ever*

  • @neokibo6899
    @neokibo6899 4 ปีที่แล้ว

    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.

  • @Bmonkeygurl
    @Bmonkeygurl 3 ปีที่แล้ว

    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.

  • @xSebasevipx
    @xSebasevipx ปีที่แล้ว +2

    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!

  • @yuliasoesilo2596
    @yuliasoesilo2596 4 ปีที่แล้ว +1

    The whole family love it. Thanks for sharing.

  • @julianavila62
    @julianavila62 5 ปีที่แล้ว +1

    What is the name of that old Cantonese cookbook?

  • @mighthose
    @mighthose 6 ปีที่แล้ว +2

    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 :)

  • @FirefoxisredExplorerisblueGoog
    @FirefoxisredExplorerisblueGoog 7 ปีที่แล้ว +10

    Just came across this channel, I like the style. Very informative and descriptive, plenty of stuff for me to learn :).

  • @angeltrainee
    @angeltrainee 4 ปีที่แล้ว +1

    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!

  • @user-di2on5gl2d
    @user-di2on5gl2d 6 ปีที่แล้ว +35

    Aka 10 ingredients fried rice, traditionally served as the final dish at a formal banquet. 😋😘

    • @notthatcreativewithnames
      @notthatcreativewithnames 4 ปีที่แล้ว +3

      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.

    • @wfireC
      @wfireC 4 ปีที่แล้ว +1

      Yes, the last dish would be desert.

    • @oldguy1958hk
      @oldguy1958hk 3 ปีที่แล้ว

      @@wfireC Fruit plate the last

    • @wfireC
      @wfireC 3 ปีที่แล้ว

      @@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).

    • @wfireC
      @wfireC 3 ปีที่แล้ว

      @@oldguy1958hk I am talking about formal banquet.

  • @pgrittmann57
    @pgrittmann57 7 ปีที่แล้ว

    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)

  • @robertheed4040
    @robertheed4040 4 ปีที่แล้ว +1

    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

    • @danielpincus221
      @danielpincus221 4 ปีที่แล้ว

      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.

  • @lowfro02
    @lowfro02 5 ปีที่แล้ว +2

    I made a version of this with just the shrimp and mushrooms and it turned out so good! Thanks for the recipe!

  • @MrWETE86
    @MrWETE86 6 หลายเดือนก่อน

    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.

  • @singkewlaw1594
    @singkewlaw1594 3 ปีที่แล้ว

    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!!

  • @vincentbuettner6819
    @vincentbuettner6819 6 ปีที่แล้ว

    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!

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  6 ปีที่แล้ว

      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.

  • @binhobrasileiro
    @binhobrasileiro 4 ปีที่แล้ว +1

    I am salivating already! Looks delicious and very pleasant to the eyes.

  • @plutonium6280
    @plutonium6280 5 ปีที่แล้ว +11

    My local Chinese restaurants have forgotten how to cook ,especially fried rice, but their prices have doubled.

    • @czsun4349
      @czsun4349 4 ปีที่แล้ว +1

      maybe opened by vietnamese......

  • @kingcorp
    @kingcorp 7 ปีที่แล้ว +60

    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.

    • @ruvin7023
      @ruvin7023 4 ปีที่แล้ว +1

      XO is sooo expensive though

    • @deckbose
      @deckbose 4 ปีที่แล้ว +1

      What is XO Sauce? Is it a barbeque sauce?

    • @deckbose
      @deckbose 4 ปีที่แล้ว +1

      @Gazmeister Wongatron Thank you!

  • @aiko9393
    @aiko9393 4 ปีที่แล้ว

    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.

  • @mopbrothers
    @mopbrothers 3 ปีที่แล้ว

    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!

  • @InnerPeaceFindings
    @InnerPeaceFindings 7 ปีที่แล้ว

    ...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...

    • @alwaysnever6004
      @alwaysnever6004 6 ปีที่แล้ว

      Ellen Matis I‘m curious about your job.

  • @ireneonly
    @ireneonly 3 ปีที่แล้ว

    This is my favorite rice ever.

  • @Estenberg
    @Estenberg 4 ปีที่แล้ว

    I cannot find the Chinese Stock Concentrate at the Asian Market so what can I replace it with? Campbell's concentrated beef consume? Or a can of concentrated chicken broth that I reduce? Or something else? Any suggestions would be helpful, Thank You. Shey Shey (sp).

  • @lowelllomberio
    @lowelllomberio 3 ปีที่แล้ว

    hi what is the purpose of putting corn starch in the marinate?

  • @CINDY-kd6ep
    @CINDY-kd6ep 2 ปีที่แล้ว

    hey from Indonesia, may i know what book u using? thanku

  • @silverthreadlegend
    @silverthreadlegend 6 ปีที่แล้ว +1

    What is stock concentrate?

  • @PrideWeWin
    @PrideWeWin 3 ปีที่แล้ว

    I LOVE YOUR CHANNEL!

  • @Jimbreh
    @Jimbreh 5 ปีที่แล้ว

    I absolutely love chinese cooking and found this gem right here

  • @luciamatos4251
    @luciamatos4251 7 ปีที่แล้ว

    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.

  • @caylaevelyn4583
    @caylaevelyn4583 4 ปีที่แล้ว

    Can i put chicken stock for the seasoning? And red pork

  • @tombowers2020
    @tombowers2020 4 ปีที่แล้ว +10

    The dude sounds like The Lock Picking Lawyer!

  • @donna4703
    @donna4703 4 ปีที่แล้ว

    Hi, do you guys have a video or link to show us how to make stock concentrate or is it a store bought brand?

  • @XX-lg6my
    @XX-lg6my 6 ปีที่แล้ว

    This channel is incredible. Please keep it up!!

  • @deidregoodman6485
    @deidregoodman6485 2 ปีที่แล้ว +1

    Look very delicious 🤤😋 I love deffferent kind of fried rice 🍚

  • @TedjoMoelyono
    @TedjoMoelyono 4 ปีที่แล้ว

    Would you write down the recipes on the TH-cam descriptions bellow, because i couldn't klik the link

  • @matanbaranes3088
    @matanbaranes3088 4 ปีที่แล้ว +1

    Harrisa paste, olives, tuna, chickpeas

  • @grannykiminalaska
    @grannykiminalaska 4 ปีที่แล้ว

    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

  • @chrissycox7166
    @chrissycox7166 5 ปีที่แล้ว

    What is Umami juice and stock?? Have never heard/seen them and what can be the substitute?

  • @purplealice
    @purplealice 7 ปีที่แล้ว

    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.

  • @nematube
    @nematube 5 ปีที่แล้ว +3

    With "some all-natural purified seaweed crystals"... suuuuure 👼

  • @UnwarrierChicken
    @UnwarrierChicken ปีที่แล้ว

    Amazingly looking fried rice!

  • @elhirba
    @elhirba 2 ปีที่แล้ว

    This rice in France is called Riz Cantonais ( Cantonese rice ), it’s the most popular one

  • @phibber
    @phibber 5 ปีที่แล้ว

    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.

  • @pompinapompina8213
    @pompinapompina8213 6 ปีที่แล้ว

    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

  • @HumanityFunds
    @HumanityFunds 2 ปีที่แล้ว

    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?

  • @sabarca714
    @sabarca714 3 ปีที่แล้ว

    Impressive recipe. Thanks for this. Can't wait to try to make it. This looks delicious.

  • @derekng1750
    @derekng1750 7 ปีที่แล้ว

    Awesome video. So awesome to see step by step instructions to this classic.

  • @Lifeformed
    @Lifeformed 7 ปีที่แล้ว

    Any tips on using the fresh soft kind of bamboo in fried rice?

  • @SonicBoomC98
    @SonicBoomC98 3 ปีที่แล้ว

    I'll try it this way. I usually do it reverse with eggs first, but I will definitely consider the onion and garlic first

  • @Kriktang
    @Kriktang 4 ปีที่แล้ว

    Man that looks crazy good

  • @JohanFitFoodie
    @JohanFitFoodie 2 ปีที่แล้ว

    Great instructions, thanks for sharing!

  • @nardoputik7141
    @nardoputik7141 4 ปีที่แล้ว

    ist ok if i add some hoisin sauce?

  • @TheHeraldOfChange
    @TheHeraldOfChange ปีที่แล้ว +1

    Bit late but, I have Chinese Sausage, Doktorskaya (Russian Bologna sausage), Pork Luncheon in a tin, fresh champignons, yellow spring onions, white onion, garlic, egg, frozen mixed veg (carrots, peas, corn) and day old rice with a dash of soy sauce on it. 😜

  • @taqiansary4884
    @taqiansary4884 6 ปีที่แล้ว

    loved the written ingredients! great work guys! makes it easier to find in the Asian grocery :)

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  6 ปีที่แล้ว

      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!

    • @bigdrippy4104
      @bigdrippy4104 4 ปีที่แล้ว

      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.

  • @benwinyu
    @benwinyu 2 ปีที่แล้ว

    Sir what sauce did you placed?

  • @e5205
    @e5205 ปีที่แล้ว

    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

  • @audgechew
    @audgechew 4 ปีที่แล้ว

    I love it when they put chinese broccoli in it as well

  • @exploshaun
    @exploshaun 2 ปีที่แล้ว

    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.

  • @ps-ri2qk
    @ps-ri2qk 6 ปีที่แล้ว +2

    This looks amazing, I can't wait to try it. Thank you for the excellent recipes and cooking advice!

  • @ccbowers
    @ccbowers 4 ปีที่แล้ว

    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.

  • @squintygreeneyes
    @squintygreeneyes 4 ปีที่แล้ว

    howcome the plastic spatula for the first part and metal for the second?
    first time i have ever seen someone use plastic with a wok at all,.

  • @jerraalmonte8528
    @jerraalmonte8528 4 ปีที่แล้ว

    any ham & rice will do? or do I have to order outside to get the specific types?

  • @notthatcreativewithnames
    @notthatcreativewithnames 4 ปีที่แล้ว

    For people in the UK, basmati rice is a perfect choice for fried rice because their grains separate really well, unlike jasmine rice or other East and Southeast Asia counterparts. Not sure if this rice is widely available in mainland Europe or North America.

  • @zwmesk
    @zwmesk 7 ปีที่แล้ว

    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?

  • @Feignednoob
    @Feignednoob 7 ปีที่แล้ว

    What's the name of the cookbook you shown @1:26, Is it still possible to get a copy of the cookbook!? Any reprints in China? Thanks

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  7 ปีที่แล้ว

      Yeah sure! It's actually a textbook was used in a culinary school in Yangzhou IIRC. It's called "扬州教学菜点选编" and while we couldn't find it on Taobao, it's on Kongfuzi 2nd hand books : book.kongfz.com/3615/383669284/
      If you've never worked from an old Chinese cookbook before, know that they generally aren't the easiest to follow ... sometimes they'll manage to like squeeze ten steps in ten characters lol

    • @Feignednoob
      @Feignednoob 7 ปีที่แล้ว

      Thanks! Is this the same book where you got your Char Siu lushui marinade recipe from too?
      Made the CharSiu sauce two days ago, I cannot believe how familiar it tastes! yum! the pork is currently marinating in the sauce as we speak, I can't wait to roast the meihua pork this saturday. :D I'm so glad to find your channel! Look forward to learn more 粵菜 from your channel!

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  7 ปีที่แล้ว

      Nah that one's called "食经" and it focuses on Cantonese food. Awesome little book.

  • @yudo2639
    @yudo2639 4 ปีที่แล้ว

    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

  • @ryanedgar3380
    @ryanedgar3380 6 ปีที่แล้ว

    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

    • @ryanedgar3380
      @ryanedgar3380 6 ปีที่แล้ว

      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..

  • @allyeatworld
    @allyeatworld 6 ปีที่แล้ว +2

    this is exactly what i've been looking for, thank you so much!!!!

  • @jayagopi1
    @jayagopi1 4 ปีที่แล้ว

    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 👍🙂

  • @allansmith5554
    @allansmith5554 4 ปีที่แล้ว

    love it!!
    please tell me why your bathroom sink is on your Balcony?

  • @betacross3675
    @betacross3675 2 ปีที่แล้ว

    I like corn kernels in mine. The hardest part for me is seasoning the rice specially when Im doing it in high volume . I dont know how mich salr do i put per cup of rice.

  • @sandrathayer6176
    @sandrathayer6176 5 ปีที่แล้ว +2

    I can't wait to try this!

  • @tomellsworth2726
    @tomellsworth2726 4 ปีที่แล้ว

    Looks so good awesome you guys are the best ty

  • @RobScuremusic
    @RobScuremusic 4 ปีที่แล้ว

    An authentic Chinese recipe for fried rice (one of my most favorite foods) brought to us by a cute Chinese girl. I loveit!

  • @jackdelacruz6658
    @jackdelacruz6658 5 ปีที่แล้ว

    Hi. What if I don't have dried Shiitake mushrooms, but instead I bought a canned one? Any substitute for that? Thank you.

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  5 ปีที่แล้ว

      You could use fresh ones. Unfortunately wouldn't have that soaking liquid, but hey.

    • @jackdelacruz6658
      @jackdelacruz6658 5 ปีที่แล้ว

      @@ChineseCookingDemystified Thank you. And are there alternatives for the stock concentrate?

    • @ChineseCookingDemystified
      @ChineseCookingDemystified  5 ปีที่แล้ว +1

      Use half tsp chicken bouillon powder for every tsp stock concentrate :) Or alternatively - especially because you won't have any soaking liquid - you could (should?) use stock if you got some on hand

  • @ralphbarnes2994
    @ralphbarnes2994 4 ปีที่แล้ว

    very good. thank you. Like the use of the small gas stove, works great.

  • @leteciaamahanvlogs3429
    @leteciaamahanvlogs3429 3 ปีที่แล้ว

    Thank you for sharing this recipe. it looks so yummy 😋

  • @kzgc8y3n
    @kzgc8y3n 5 ปีที่แล้ว +6

    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!

  • @fidelbonus4439
    @fidelbonus4439 2 ปีที่แล้ว

    What are the ingredients for yung chao friedrice

  • @Spanishfutbol2010
    @Spanishfutbol2010 4 ปีที่แล้ว

    I’m home for the next two weeks (Spain) and can we use Calasparra or Bomba rice which is a short grain rice for paella?