This is the first fried rice video I've ever watched on TH-cam, being Asian, and just growing up knowing how to do it. I learned that every video Eric puts out there is worth learning from. He adds that extra mile factor-- it seems like a small addition, method or tip... but then it kicks the whole dish up ten notches and it stands out above the rest. Becomes the best. :)
Eric is my favorite! I've been binging Eric's videos because he's so personable and shows his passions so clearly; I want to make all of his recipes! Also, that little bit of a southern accent when he said "Atlanta, Georgia" made me smile!
This recipe is amazing!!! Easy to Make with ingredients from freezer and pantry! (Other than the onion) comes together so quickly! Crowd pleaser !!!! Thank you! I’ve made it twice now!!!
I love this! Shrimp Fried Rice has always been one of my favorite foods! But it always seemed so complicated to make (making rice ahead of time, lots of chopping, needing a wok…)This recipe looks do-able and, since it’s from Eric, I know it will be delicious! YAY! PS the next time I’m in Atlanta, I am going to KaniHouse!
When I leave my cast iron on really high heat the whole time, my veggies just come out like…burned. Do I need to be moving them around more the whole time, cooking this whole thing shorter/faster, or using lower heat? Also…shot out to Kani House AyyTL!!! That’s my home town too
I appreciate this recipe bc it is mindful of time/effort for the real world. I would normally be using these shortcuts (eg: pre-cooked shrimp and frozen vegetables) to try to replicate the recipe anyway. I will actually attempt this!
It’s become one of our family fave weeknight dinner recipes! ❤ The sauce is a must try… really amps up the flavor! We just love to variate the protein! 😊
I just dropped my shrimp in that hot oil and it started splattering everywhere and then tons of water came out of the shrimp and it was not good frying oil vibes... 😮 Suggestions?
I hope you’re not offended by me saying, it looks almost as good as you do. And I think it looks very good. I also intend on making this. Thank you very much.
Kinda disappointed. Pre-cooked shrimp, frozen bag of vegetables, olive oil, mayo-ketchup sauce. On top of using a non-stick pan that is overheated and using a metal spoon to stir? This isn’t NYTimes worthy.
If you follow his writings he does a great article on the virtue of frozen vegetables , lots of his recipes reflect his growing up as he says in all his videos.
@@grainofsalt2113 “regular people” aren’t looking at the NY Time cooking channel for tater tot casserole and coupon clipping tips. That’s ground covered by many YT channels. I’m not being a food snob here, this type of cooking has its place, just think it’s place isn’t NYT Cooking.
@@TheJuJuMonkeyBoy lol I'm a regular person and I read the NYT. In your elitist world the NYT can't have a range of recipes accesible to people with varying levels of access to resources? that's silly
@@grainofsalt2113 Not at all. But the goal should be to elevate and inspire one’s cooking, not replicating what we’re all probably doing already. The next step down from this “recipe” is microwaved Hot Pockets. Not saying it’s wrong. Just not why I pay to subscribe.
This guy is a polite rude, he mentions about cooking in home economics and how the teacher used instant this and that. Well those high school if that's what he was talking about, they just teacher you somewhat how to cook. It's not a college or a culinary like he obviously went to so I really don't like how he kind of puts on this smug attitude.. he knew so much learning from his mother, why did he go to the home economics what's because it was part of his school choices in classes and he had to take for credits. That's why most if any high schools don't have home economics cuz there's so many students who think their professionals are ready and basically they can't even wipe themselves after using the bathroom correctly.
He was comparing it to his authentic food at home, not chef-made. I imagine an Italian who had their home ec teacher’s red sauce would have been equally (no, way more) judgmental. Its not unique to Americanize ethnic dishes, but a young kid who has only ever had it made authentically/traditionally is bound to question what the hell he/she is eating.
You’re telling me a shrimp fried this rice??!
I knew this would be the top comment
Delicious! Adding to my list to cook very soon!
oh god no
Eric has to be my favorite NYT editor, his recipes are amazing and just seems like a delightful person
This is the first fried rice video I've ever watched on TH-cam, being Asian, and just growing up knowing how to do it. I learned that every video Eric puts out there is worth learning from. He adds that extra mile factor-- it seems like a small addition, method or tip... but then it kicks the whole dish up ten notches and it stands out above the rest. Becomes the best. :)
Wish more recipes were like this! Just simple, delicious, minimal dishes, perfect for my lazy self haha
Love the moment when Eric uses his mother's Korean expressions 😁 gonna definitely try this recipe this weekend, looks so yum!
Fire Taste! i need it on a shirt.
Eric is my favorite! I've been binging Eric's videos because he's so personable and shows his passions so clearly; I want to make all of his recipes! Also, that little bit of a southern accent when he said "Atlanta, Georgia" made me smile!
Eric, I love this and love your shirt too! The bright yellow really pops and brings out the color of the corn and eggs :)
I love Eric presence and his recipes. This looks yummy im gonna do it!
Can't wait to see the Uncle Rodger video
May Yo Nays and Katch Ups... Hi Yaaah!
Looks like Uncle Roger material right here
This recipe is amazing!!! Easy to Make with ingredients from freezer and pantry! (Other than the onion) comes together so quickly! Crowd pleaser !!!! Thank you! I’ve made it twice now!!!
For the Yum Yum sauce, is it with onion powder or garlic powder? I'm confused. He says garlic powder but the caption says onion powder.
Calling Uncle Roger!
I love this! Shrimp Fried Rice has always been one of my favorite foods! But it always seemed so complicated to make (making rice ahead of time, lots of chopping, needing a wok…)This recipe looks do-able and, since it’s from Eric, I know it will be delicious! YAY!
PS the next time I’m in Atlanta, I am going to KaniHouse!
Heating non-stick pans to the point where it smokes releases cancerous fumes from the non-stick coating. Try not to do that at home.
Try not to do that anywhere please
When I leave my cast iron on really high heat the whole time, my veggies just come out like…burned. Do I need to be moving them around more the whole time, cooking this whole thing shorter/faster, or using lower heat?
Also…shot out to Kani House AyyTL!!! That’s my home town too
Haiyaa
I appreciate this recipe bc it is mindful of time/effort for the real world. I would normally be using these shortcuts (eg: pre-cooked shrimp and frozen vegetables) to try to replicate the recipe anyway. I will actually attempt this!
Eric is so calming 😊 I love how simple and accessible this recipe is
Amazing, and Eric super charming as usual.
wanted to find a recipe done by an actual asian person. eric delivered
I love that. That looks delicious. I am hungry. My stomach is growling.
It’s become one of our family fave weeknight dinner recipes! ❤
The sauce is a must try… really amps up the flavor! We just love to variate the protein! 😊
Uncle Roger inbound...
are you serious?
This. Looks. INCREDIBLE!!!
Horrific
Doesn’t cooking pre-cooked shrimp over again make the shrimp tough and to chewy?
The idea is you fry it first to flavor the oil, and then it gets folded in at the end. So not really cooked a second time
U need to lower the flame in case u are not constantly tossing it . Otherwise it burns
This is a really great shrimp fried rice recipe, yummy and authentic!
Can't wait to make this version. Looks delicious!
I just dropped my shrimp in that hot oil and it started splattering everywhere and then tons of water came out of the shrimp and it was not good frying oil vibes... 😮
Suggestions?
Dry you shrimp with a paper towel before frying it
that egg he added in was the perfect consistency.
shrim fry rice ! shrim fry rice ! 😆😆😆
You've got your own style! I love it.
Totally making this next week....
Uncle Roger won't dare say a bad word about this one!
Where is the plate from?!
Very nice cooking
Nice 👌👌dear
This was great
great sauce
Jesus is coming soon please share and repent
Looks fun and super easy
I hope you’re not offended by me saying, it looks almost as good as you do. And I think it looks very good. I also intend on making this. Thank you very much.
Yummm
Wow. Boring
What is a yum yum sauce??
If you watch the video he shows you exactly what it is!...
hmm so you say ur cooking an already cooked and deveined shrimp to just right. may be its warming thru or sautéing. dish is good. but still.
They were frozen when he put them in the pan.
@@erics9511 yes they are frozen. he is using already cooked frozen shrimp. Ur going to over cook those shrimp.
@@kkou01 They needed to dethaw. he warmed them up again in the pan.
Kinda disappointed. Pre-cooked shrimp, frozen bag of vegetables, olive oil, mayo-ketchup sauce. On top of using a non-stick pan that is overheated and using a metal spoon to stir? This isn’t NYTimes worthy.
If you follow his writings he does a great article on the virtue of frozen vegetables , lots of his recipes reflect his growing up as he says in all his videos.
silly comment. it's ingredients regular people can access and afford. nothing wrong with that
@@grainofsalt2113 “regular people” aren’t looking at the NY Time cooking channel for tater tot casserole and coupon clipping tips. That’s ground covered by many YT channels. I’m not being a food snob here, this type of cooking has its place, just think it’s place isn’t NYT Cooking.
@@TheJuJuMonkeyBoy lol I'm a regular person and I read the NYT. In your elitist world the NYT can't have a range of recipes accesible to people with varying levels of access to resources? that's silly
@@grainofsalt2113 Not at all. But the goal should be to elevate and inspire one’s cooking, not replicating what we’re all probably doing already. The next step down from this “recipe” is microwaved Hot Pockets. Not saying it’s wrong. Just not why I pay to subscribe.
tucked in oversized shirt with no belt again....my man please this has to stop
This guy is a polite rude, he mentions about cooking in home economics and how the teacher used instant this and that. Well those high school if that's what he was talking about, they just teacher you somewhat how to cook. It's not a college or a culinary like he obviously went to so I really don't like how he kind of puts on this smug attitude.. he knew so much learning from his mother, why did he go to the home economics what's because it was part of his school choices in classes and he had to take for credits. That's why most if any high schools don't have home economics cuz there's so many students who think their professionals are ready and basically they can't even wipe themselves after using the bathroom correctly.
Have you been outside today and touched some grass?
@@Jennifer12342 😂
You must be Eric’s Home Economics teacher. It’s okay, man. You did what you could with what you had. Thanks for all you do.
He was comparing it to his authentic food at home, not chef-made. I imagine an Italian who had their home ec teacher’s red sauce would have been equally (no, way more) judgmental. Its not unique to Americanize ethnic dishes, but a young kid who has only ever had it made authentically/traditionally is bound to question what the hell he/she is eating.
Tell me you don't know how to cook without telling me you don't know how to cook