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.
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
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 :)
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 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.
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
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.
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?)
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.
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.
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
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).
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'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!
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!
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.
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.
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.
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!!
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.
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.
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.
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)
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.
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.
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..
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
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
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. 😜
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 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.
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).
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.
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
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!
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?
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.
I'm kinda spicy type of guy. So for the chicken marinate, I add some szechuan chilli and a bit of peppercorn. Then add extra starch to contain the heat just on the meat, and then cook the chicken separately a little longer than you do, so when you mix the chicken with the rice, the spicy and the heat stay mainly with the chicken, and not contaminate the rice. When you eat the fried rice, you can alternating the non spicy part by eating the rice and other protein, or when you like the heat add the chicken meat on your spoon and you are done :D
Haha I'm weird and potentially confusing... I think in metric when measuring weight and temperature (cuz that's what our kitchen equipment is), but imperial for volume and length (cuz that's what I grew up with).
Awesome video! I love this channel. I've been making a version of Yangzhou Chaofan for the fam for years, but this really will help me to kick it up a notch!
![ILLSLICK X YOUNGOHM - We're The same [Official Video]](http://i.ytimg.com/vi/yUJNkobYR0E/mqdefault.jpg)
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.
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.
I’ve been binging this lately and you guys are basically the final push I need to buy a wok!
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.
one of fav channels. so glad you two are trying to keep the recipes authentic. thank you.
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
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 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 :)
I love to make fried rice. It's a wonderful way to use up leftovers in the fridge.
Just came across this channel, I like the style. Very informative and descriptive, plenty of stuff for me to learn :).
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.
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!
The whole family love it. Thanks for sharing.
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
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.
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?)
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.
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
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
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.
*Most authentic Chinese fried rice ever*
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.
Impressive recipe. Thanks for this. Can't wait to try to make it. This looks delicious.
This looks amazing, I can't wait to try it. Thank you for the excellent recipes and cooking advice!
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!
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!
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.
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.
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.
I LOVE YOUR CHANNEL!
Awesome video. So awesome to see step by step instructions to this classic.
I absolutely love chinese cooking and found this gem right here
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 👍🙂
Look very delicious 🤤😋 I love deffferent kind of fried rice 🍚
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!
This channel is incredible. Please keep it up!!
Cheers! Glad you like it :)
Amazingly looking fried rice!
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!!
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?
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.
this is exactly what i've been looking for, thank you so much!!!!
My local Chinese restaurants have forgotten how to cook ,especially fried rice, but their prices have doubled.
maybe opened by vietnamese......
The dude sounds like The Lock Picking Lawyer!
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.
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)
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.
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.
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..
Great instructions, thanks for sharing!
very good. thank you. Like the use of the small gas stove, works great.
Man that looks crazy good
An authentic Chinese recipe for fried rice (one of my most favorite foods) brought to us by a cute Chinese girl. I loveit!
Love it! You made a tough dish look easy and flexible
Thank you for sharing this recipe. it looks so yummy 😋
iiiiii'm Sooooo HUNGRAYYYYYYYYY. Thank you for another amazing video!
I love it when they put chinese broccoli in it as well
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
...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.
Love yangzhou fried rice. Great version. Thanks
With "some all-natural purified seaweed crystals"... suuuuure 👼
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
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. 😜
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.
This is my favorite rice ever.
I'll try it this way. I usually do it reverse with eggs first, but I will definitely consider the onion and garlic first
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. 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?
Thank you for this awesome guide to fried rice paradise!
Cheers, glad you like it. :)
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.
This rice in France is called Riz Cantonais ( Cantonese rice ), it’s the most popular one
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).
Looks so good awesome you guys are the best ty
That meal looks so delicious
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.
hey from Indonesia, may i know what book u using? thanku
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
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
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!
Nah that one's called "食经" and it focuses on Cantonese food. Awesome little book.
What is the name of that old Cantonese cookbook?
I can't wait to try this!
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'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.
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!
I'm kinda spicy type of guy. So for the chicken marinate, I add some szechuan chilli and a bit of peppercorn. Then add extra starch to contain the heat just on the meat, and then cook the chicken separately a little longer than you do, so when you mix the chicken with the rice, the spicy and the heat stay mainly with the chicken, and not contaminate the rice. When you eat the fried rice, you can alternating the non spicy part by eating the rice and other protein, or when you like the heat add the chicken meat on your spoon and you are done :D
thank you for using metric measurements! Aside from showing a lovely chinese recipie :-) Going to try it soon!
Haha I'm weird and potentially confusing... I think in metric when measuring weight and temperature (cuz that's what our kitchen equipment is), but imperial for volume and length (cuz that's what I grew up with).
Love your guys recipes and explanations~! Would love a video for 蚂蚁上树 if you ever get the chance.
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
The fried rice looks awesome !!
Awesome video! I love this channel. I've been making a version of Yangzhou Chaofan for the fam for years, but this really will help me to kick it up a notch!
Will try it. Looks delicious.
It's quite tasty, let us know how it turns out :)
love it!!
please tell me why your bathroom sink is on your Balcony?
Would you write down the recipes on the TH-cam descriptions bellow, because i couldn't klik the link