So I worked in a food production plant for a year. The rice is parcooked, packed and gas flushed, then pasteurized in the packaging before being blast chilled. That's why it gets that starch binding on the outside of the grains.
If you got rice (or knock at your closest Asian neighbor) go for the 3 hr - with easy meat you suggested instead of fancy meat like Josh did, you can easily cut time to below an hour. See Josh also needed only a few minutes for the frying I cook at home, with rice ready I can do it under half an hour.
Leftover anything -- pulled pork, chicken, roast beef even. Also, what if you had time to open and chill the pre cooked rice? Better texture right there. I learned a lot about using what you have and have time for in this brief video. Nice job, Josh and Co.
There were eggs and peas, no idea why he would think that there is protein missing. Especially considering that the second one that had only eggs but no complaints.
Fried rice is my #1 comfort food; if I’m having a bad day I want it the way I had it as a kid (char siu cubes of pork, egg, onion, peas and carrots). But I love the idea of having elevated versions for more of a ‘dining’ experience
I can already hear Uncle Roger talking and reviewing this video. Doesn’t help that I just came off of watching him review Josh and Esther cooking spicy ramen and seeing him get flustered by them cooking together. 😂😂😂
Hey Josh, one trick I learned from Kenji while using a wok on a stove is to remove the diffuser plate so that you can a more central flame, closer to more traditional wok burners.
This is a game changer!! My largest burner is just a larger ring of fire so the center was actually cooler than using a smaller burner. Now I will try this to get that wok hei.
With the soy sauce, pull the rice back in the wok so you have a clear bottom corner of the wok. Tilt the wok so just that corner is on the heat, pour the soy in there and wait until it boils and slightly burns. Then mix it through the rice. It makes a huge difference :)
Can confirm I do that all the time when making nasi goereng. My sauce is usually dark mushroom soy, brown sugar, sambal oelek and shrimp paste. When I add it to the rice I always push everything to one side of the wok and pour it into the empty space, letting it bubble for 10-15 seconds before mixing. The sweet soy thinkens and becomes more like kecap manis, the shrimp paste is getting cooked off, and sometimes I add my garlic to my sauce instead of frying it in the beginning so that it retains some of it's freshness. Yummy
I feel like this is missing a "30 minute" step. Like I'm not going to spend 3 hours every time to get a banging fried rice, but maybe want a bit more than the 2,5 minute one.
I love that we all know that as soon as you said fried rice and chili jam in the same sentence, Uncle Roger woke up or stopped what he was doing wherever he was because he felt-forgive me but I can’t think of a better term-a disturbance in the force. Well played sir, well played
The raw content is already top notch but shoutout to whoever edits it (is it you Josh ?). This editing style really enhances Joshe's many talents (chef, show host, etc.), like the perfect frame that makes a piece of art pop
When i do my fried rice, before adding any liquid to the rice i make sure i fry the rice with some extra oils( could be butter/ghee/ or any oil of your choice). The crispy bits of rice makes the whole dish so much better. Even a bad one becomes good one
Josh, this was shocking and amazing. The 3-minute fried rice would be a break the glass emergency method. The 3 - hour one ah okay. But the 3-day one would be for holidays! Like Valentine's Day ❣❣🥰🥰 This will be my new holiday method. Thank you for testing and sharing. Have an awesome day.
if you're Asian you should never do the 3 minute version. The "break the glass emergency" method should be "I already have day-old rice in the fridge, lemme beat some eggs and toss that in with the rice in a wok."
I make fried rice all the time and it never comes out starchy and stuck together, or overly saucy (I never add much that will make it that way, salt, pepper, garlic (adobo -spanish version seasoning- works, or just salt an pepper, soy sauce, maybe a bit of fish sauce, cayenne if want it spicy, sesame oil and grapeseed oil). I will make rice in a rice cooker, use a BIT less water than normal (as in I look at the fill lines and put the a small amount less), then open the rice cooker and let is air out a bit when cooked (but have used straight from there with similar experiences). I have used it all the time while still hot. It comes out perfect. You do NOT have to use day old rice, or spread your rice out after cooking it, you just need to make sure your rice is not OVERCOOKED (even regular cook it still comes out good when I make it). Use a bit less water and just let it cool a bit. ALSO using basmati rice is also the best (not normal fried rice type, it's more an indian rice I believe) it is WAY les starchy and you can boil it like noodles and drain it (but I just cook it like all other rice and use a bit less water). You can instantly put it in your pan and make fried rice. Just pointing this out because it's not as complicated as people make it, included "uncle ben". It's really not complicated and most others will explain it doesn't have to be perfect (it's meant to be a mix of leftovers for a lot of countries). Basically a long grain rice is probably best, put a SLIGHTLY less amount of water, have your veggies prepped (I love using corn, carrots , bell peppers, onions, green onions and bean sprouts on top, bok choy chopped real small) and your egg ready. Get the pan hot with a high heat oil like grapeseed (like josh said, doesn't have to be a wok, although he used to say to invest haha), I used to use a large flat pan until I was gifted a wok, it's still the same. Heat up a small amount of sesame oil mixed with whatever other oil you are using, let it coat the pan and get hot, add the veggies and eggs, stir fry a bit, add a few cups of the cooked rice. Stir together and add soy sauce, keep cooking a bit until uniform, then add the extra green onions and bean sprouts if wanted.
@@romxxiiWell of course, most people/places/countries that eat a lot of rice already have it at hand. That's where it originated from. Assuming the way they reacted, they weren't in Asia making fried rice on a norm.
If youre spending 3days on a fried rice… youre a moron. This isnt spending 3 days on a fired rice anyway this is spending 3days on secondary ingredients that could be used in better ways. This is like saying a whiskey marinated brisket took 12 years bc the bottle of alcohol aged.
i personally make something halfway between 3 hours and 3 min where it takes me like. 30 min/an hour depending if you count the rice cooking or not (i dont, im not doing anything for it beyond rice cooker) essentially after i lay out rice on a baking sheet i just start steaming vegetables on the side and let that go til the rice is cooled then i just cut an onion into long strips, toss into my oiled (vegetable oil) pan after that i chop up some garlic and once the onion has got some color i toss in the garlic wait like. a min or two and toss dump steamed vegetables in toss dump protein of some kind (i usually have leftover rotisserie chicken) dump rice in, toss dump hoisin sauce (my favorite) toss then i just give it a little swirl of sesame oil for taste toss one last time and serve
I made the 3-day version this week. First off, the beef short rib was phenomenal -- will definitely do that again! The rice texture was perfect. The flavor of the final dish was fairly salty and fishy -- I won't do the rice again with this recipe. With that said, the shrimp paste I used (from Amazon) was more brown and pasty than Josh's, which was red and less viscous, and my final coloring was nowhere near as rich and bronzy as Josh's. Mine was more brown/tan. Thanks Josh for putting this video out there, looking forward to the next challenge! Cheers!
U dont wanna do this rlly, u need to do aromatics to infuse the oil you cook the rice with. Adding garlic at the end makes very little sense as a precaution to not “burn it”. Well yeah ur not supposed to burn it but aromatics like garlic, onion, ginger and peppers are almost always first so the oil you are cooking with has that flavor and aroma. I love josh but this is really a poor idea of cooking fried rice.
@@BoHornCan't you add some garlic both in the beginning and at the end? Because honestly I tried Josh's recipes and I'm with him honestly, I like his extra raw garlic technique.
Uncle Roger approved. Uncle Roger is so jealous of Uncle Joshua for being with Auntie Esther in the kitchen on Spice Eaters. I love both Uncle Joshua and Uncle Roger.
All three would drive "Uncle Roger" crazy because it's completely not the style of cooking fried he's used to. G*d help us all for reaction from Uncle Roger if Weissman tries to make egg fried rice in the Japanese _cha-han_ style on a teppan cooking surface (a fairly common practice in Japan).
I got my book this week from my mom as a lat christmas present! Although amazon screwed up somehow and i got a book that looked used, there were dirt marks all inside it and it seemed like someone already tried cooking with it and splashed some stuff on it. Otherwise im excited to use it and start making some of these recipes, especially the fries!
Even though it's under 3 minutes, it's still the effort you put into cooking that makes the difference with taste. I'm a big believer in the more clean up the better taste
The 3 min rice, change your order. Put rice in first, fry in oil tossing then add frozen veg then add seasoning and soy then scramble egg on one side of pan and mix. Like you guys said not bad and it’s quick.
The 3-day rice was life changing. Made it for family when we found out we were expecting, and it did not disappoint. I think the fermented chili sauce made this just incredible. Thanks for the recipe!
Just finished making the third version. It was very good. Heavy. But good. It wasn't easy to fry the ribs. Afterwards I couldn't get the meat to stay in proper pieces. I added fried shallots. A good meal. Thanks for the inspiration.
Ok @joshuaweissman, I went the length of pulling out a sous vide that I received as a gift two years ago and never used, trecked 45 min to an Asian market to buy missing ingredients and that 3 day stirfry was worth every bite! I can't thank you enough for pushing my 45 years of cooking to a higher place!
I was actually looking for short rib just a couple of days ago because I wanted to try a recipe, no luck with beef. I got pork spare and baby back ribs, and I made a 30ish hour fried rice with the baby back; golly did it slap! so I'll totally be trying this recipe eventually
4:27 note for those want to make these shallots by yourself, as an Asian who used to fry rice on a family restaurant, do as Joshua said but when the shallot are GBD you have to quickly take all the shallot out or else the shallot will burn very soon, it only takes second for it to burn. You can put in a sheet stray after but do remember to take it out of the oil fast
If someone said im starting a cooking/food channel……. Theres no way i would be able to expect this level of content and ideas. Not even joking your dope man.
Student cooking tips: You can use those little cubes of pancetta that they sell in the supermarket or chop up a strip of bacon (rasher) with a scissors to get some 'meatiness' into the 3 minute rice. It will cook faster than the frozen veg even.
Just goes to show you how much some basic meal planning can make a difference. The 3 day recipe has some flexibility when it comes to when you do the actual meal. The rice and short rib will be just fine for a few days in the fridge while the fermented hot sauce will store just fine for months in the fridge.
I have a tip when frying dried onions, which is to add a little salt to the onions before frying, which will make the onions crispy and last longer. Another tip when frying to prevent them from burning is to turn off the stove when you see the color is almost done and add more oil to reduce the oil temperature to prevent overheating and burning the onions.
For the 3 day fried rice. You can add stock or bone broth to the rice, as it cooks in the rice cooker. This will add a subtle savoriness to the dish, while reducing need for msg. The rib bones could be used in stock too.
Joshua got himself 2 cronies like Guga who will back him up regardless of what he actually does. I think I will call the right one Crabbe and the left one Goyle.
For the pepper sauce i usually preferred it not fermented, dry, and mixed with pestle and mortar, the result will be more like a paste than sauce, then for the ingredients will be like 1-2 tablespoon of coconut oil no matter how much you want to make Garlic Shallots (1/5 amounts from the garlic) Milder pepper(i think Jalapeno is too mild, i would prefer Capsicum Annuum, Cabai keriting, or Tobasco) spicier pepper (preferably bird's eye chilli) And Salt (doesn't matter is it table salt or the kosher, they still gonna mixed together pretty well) And then mix them together with pestle and mortar and there you have it, you still able to preserve it in your fridge for a week without any fermentation
Its hard to get fresno chillies here in the UK. Green jalapenos are common, red are rare unless you grow them yourself but I'm going to try this with either birds eye chillies or my home grown trinity chillies (like a cross between a scotch-bonnet and a habanero). Nice recipe though; will give this a go next week :)
I do like the 3 day fried rice a lot, but it takes longer to make than how long it takes me until I forget. So in that case I like the 3 hour fried rice more.
That being said, I really like this video too. I’ve been making the long version for years-my charcuterie and misos take years by themselves, so I really appreciate seeing this knowledge imparted onto the masses.
Dear Mr Weissman, I’ll deffo be making your 3 day fried rice. Once, I made your pork belly for my wife and… she smiled at me!, this other time I cooked your smash burgers… let’s just say the burgers wasn’t all I smashed. pretty excited for what this brings! Thank you Joshua Weissman for all you do, without you I’d be cooking 2 minute noodles and my wife wouldn’t even look at me, 5 🌟 and A+++
Put garlic in first after heat the oil can make the oil smell so good. When it’s just yellow-brown and it gives a good smell, remove it and let it rest outside. Start cooking your fried rice and add that garlic at the end.
I’ve been doing that 3 minute fried rice hack for awhile. The best rice for it believe it or not is the microwaveable pouches of Ben’s Original basmati (jasmine/original have the texture issue described), that will resolve the texture issue. To keep with the theme I do a can of chicken + egg for the protein.
There's me thinking that the three day rice was going to be Persian! Cooked slowly over three days in a big pot. It's crunchier than those shallot rings. Have you heard of it before? I've definitely learnt something from this video. Many thanks.
Love to get your thoughts on a "shortcut" that I now commonly use when the family wants fried rice for dinner, last minute. Instead of using instant cooked fried rice, I will puff and toast calrose rice in a pan with some olive oil, much like I'm making mexican rice. After puffed, I cook the rice in the rice cooker. After, it's returned to the pan(or wok), it's seasoned and the rest of the steps to make the fried rice are done.
I usually make something like the 3 minute fried rice, but with rice I cooked beforehand and froze and add some chicken that was also cooked ahead. Technically not 3 minutes, but a little prep makes an easy weeknight meal.
when i worked at wendys, we would cook the chili batches on low for 5 days, adding the meat on day 2 (the start is just a big can of beans + big bag of chili mix) let that cook for 2 days on low, then at the end of the 2nd day (night time or early morning before opening on 3rd day) we would add onions and a bunch of old patties...during lunches all the patties we prep that don't sell within hold time get put in a big container of water, water just keeps it fresh so it doesn't get dry and gross, when we need meat we drain the water and weigh out however much old burger meat we need and crush it up and throw it in chili, let that cook on low for a few more days and BAM you got Wendy's Chili. industry secrets folks, industry secrets
Dear Joshua, would it be nice if you make a video about beef rendang? It's one of the food once voted the tastiest in the world and It doesn't get enough attention it deserves outside Indonesia 🇮🇩. Can't wait for that video to come out
![กี่หมื่นฟ้า | Your Sky Series EP.1 [1/4]](http://i.ytimg.com/vi/vLGjxFL6U_I/mqdefault.jpg)
Interesting weejio… uncle Roger have to review this soon
I love the way you spelled it. 😆
Can't wait to watch that!
laughs in fuiyooooooh!
Uncle Roger! You must go and try 3 day friend rice with Uncle Joshua! You are here in the USA now, hop a flight!
Chilli jam? Someone could lose their uncle status
So I worked in a food production plant for a year. The rice is parcooked, packed and gas flushed, then pasteurized in the packaging before being blast chilled. That's why it gets that starch binding on the outside of the grains.
For the three minute, you could add some precooked chicken or something, its not great but it is protein, and it is filling.
Or add more eggs.
If you got rice (or knock at your closest Asian neighbor) go for the 3 hr - with easy meat you suggested instead of fancy meat like Josh did, you can easily cut time to below an hour. See Josh also needed only a few minutes for the frying I cook at home, with rice ready I can do it under half an hour.
Leftover anything -- pulled pork, chicken, roast beef even.
Also, what if you had time to open and chill the pre cooked rice? Better texture right there. I learned a lot about using what you have and have time for in this brief video. Nice job, Josh and Co.
There were eggs and peas, no idea why he would think that there is protein missing. Especially considering that the second one that had only eggs but no complaints.
Let's see you precook chicken in 3 minutes.
Fried rice is my #1 comfort food; if I’m having a bad day I want it the way I had it as a kid (char siu cubes of pork, egg, onion, peas and carrots). But I love the idea of having elevated versions for more of a ‘dining’ experience
I can already hear Uncle Roger talking and reviewing this video. Doesn’t help that I just came off of watching him review Josh and Esther cooking spicy ramen and seeing him get flustered by them cooking together. 😂😂😂
Joshua is going to get his uncle title revoked
Same for me XD literally came here from the spicy ramen video.
he commented that he is gonna lol
Right? Threw a bunch of japanese sauces in with pork belly and called it Char Siu.
Yep, its not fried rice until Uncle Roger says so.... but that does look good.
Hey Josh, one trick I learned from Kenji while using a wok on a stove is to remove the diffuser plate so that you can a more central flame, closer to more traditional wok burners.
This is a game changer!! My largest burner is just a larger ring of fire so the center was actually cooler than using a smaller burner. Now I will try this to get that wok hei.
I have tried this. Unfortunately it seems my stove has a built in safety mechanism to prevent you doing this 😢
I say this as someone who has an electric stove lol. I'm keeping this knowledge for future reference.@@shepherd0194
The 3 minute one is solid because it’s a quick and easy meal that gets the job done. You can extend the time if you want a protein
There are eggs and peas in it, both contain plenty of protein.
With the soy sauce, pull the rice back in the wok so you have a clear bottom corner of the wok. Tilt the wok so just that corner is on the heat, pour the soy in there and wait until it boils and slightly burns.
Then mix it through the rice.
It makes a huge difference :)
Can confirm
I do that all the time when making nasi goereng. My sauce is usually dark mushroom soy, brown sugar, sambal oelek and shrimp paste. When I add it to the rice I always push everything to one side of the wok and pour it into the empty space, letting it bubble for 10-15 seconds before mixing. The sweet soy thinkens and becomes more like kecap manis, the shrimp paste is getting cooked off, and sometimes I add my garlic to my sauce instead of frying it in the beginning so that it retains some of it's freshness. Yummy
Joshua, please do some single-video recipes! I really liked watching those!
His channel experienced MrBeastification 😢
I feel like this is missing a "30 minute" step. Like I'm not going to spend 3 hours every time to get a banging fried rice, but maybe want a bit more than the 2,5 minute one.
The jump is a bit too far tbh.
Isn't the point of fried rice to get rid of the day old rice?
Then it wouldnt follow the 3 pattern
There are so many recipes online that you can use. Or just cook it yourself. You don't need a recipe
@@jemimaho7710 Yeah. that is exactly what helps me in the context of this specific video, thank you so much 🙏
C’mon Josh, just bring back the B-roll
Please
+1
@@tomxavieronthego+2
PLZ I NEED THAT
@@carterlee5743 +3
I love that we all know that as soon as you said fried rice and chili jam in the same sentence, Uncle Roger woke up or stopped what he was doing wherever he was because he felt-forgive me but I can’t think of a better term-a disturbance in the force. Well played sir, well played
The raw content is already top notch but shoutout to whoever edits it (is it you Josh ?). This editing style really enhances Joshe's many talents (chef, show host, etc.), like the perfect frame that makes a piece of art pop
Finally. After 4+ months of the new kitchen, a video where we get to see Josh cooking and teaching stuff again
Joshua, you are my hero man. I love all your stuff. Thank you for teaching me all these amazing recipes!!!
@Official_JoshuaWeissman1585 sure thing bro, do you need me to loan you some money or would you rather have me transfer some bitcoin for you?
How long until Josh’s cookbook isn’t considered new anymore?
When i do my fried rice, before adding any liquid to the rice i make sure i fry the rice with some extra oils( could be butter/ghee/ or any oil of your choice). The crispy bits of rice makes the whole dish so much better. Even a bad one becomes good one
Josh, this was shocking and amazing. The 3-minute fried rice would be a break the glass emergency method. The 3 - hour one ah okay. But the 3-day one would be for holidays! Like Valentine's Day ❣❣🥰🥰 This will be my new holiday method. Thank you for testing and sharing. Have an awesome day.
if you're Asian you should never do the 3 minute version. The "break the glass emergency" method should be "I already have day-old rice in the fridge, lemme beat some eggs and toss that in with the rice in a wok."
I make fried rice all the time and it never comes out starchy and stuck together, or overly saucy (I never add much that will make it that way, salt, pepper, garlic (adobo -spanish version seasoning- works, or just salt an pepper, soy sauce, maybe a bit of fish sauce, cayenne if want it spicy, sesame oil and grapeseed oil). I will make rice in a rice cooker, use a BIT less water than normal (as in I look at the fill lines and put the a small amount less), then open the rice cooker and let is air out a bit when cooked (but have used straight from there with similar experiences). I have used it all the time while still hot. It comes out perfect. You do NOT have to use day old rice, or spread your rice out after cooking it, you just need to make sure your rice is not OVERCOOKED (even regular cook it still comes out good when I make it). Use a bit less water and just let it cool a bit. ALSO using basmati rice is also the best (not normal fried rice type, it's more an indian rice I believe) it is WAY les starchy and you can boil it like noodles and drain it (but I just cook it like all other rice and use a bit less water). You can instantly put it in your pan and make fried rice. Just pointing this out because it's not as complicated as people make it, included "uncle ben". It's really not complicated and most others will explain it doesn't have to be perfect (it's meant to be a mix of leftovers for a lot of countries). Basically a long grain rice is probably best, put a SLIGHTLY less amount of water, have your veggies prepped (I love using corn, carrots , bell peppers, onions, green onions and bean sprouts on top, bok choy chopped real small) and your egg ready. Get the pan hot with a high heat oil like grapeseed (like josh said, doesn't have to be a wok, although he used to say to invest haha), I used to use a large flat pan until I was gifted a wok, it's still the same. Heat up a small amount of sesame oil mixed with whatever other oil you are using, let it coat the pan and get hot, add the veggies and eggs, stir fry a bit, add a few cups of the cooked rice. Stir together and add soy sauce, keep cooking a bit until uniform, then add the extra green onions and bean sprouts if wanted.
@@romxxiiWell of course, most people/places/countries that eat a lot of rice already have it at hand. That's where it originated from. Assuming the way they reacted, they weren't in Asia making fried rice on a norm.
@@tinntinnamp Thank You 🥰😋
If youre spending 3days on a fried rice… youre a moron. This isnt spending 3 days on a fired rice anyway this is spending 3days on secondary ingredients that could be used in better ways. This is like saying a whiskey marinated brisket took 12 years bc the bottle of alcohol aged.
i personally make something halfway between 3 hours and 3 min where it takes me like. 30 min/an hour depending if you count the rice cooking or not (i dont, im not doing anything for it beyond rice cooker)
essentially after i lay out rice on a baking sheet i just start steaming vegetables on the side and let that go til the rice is cooled
then i just cut an onion into long strips, toss into my oiled (vegetable oil) pan
after that i chop up some garlic and once the onion has got some color i toss in the garlic
wait like. a min or two and toss
dump steamed vegetables in toss
dump protein of some kind (i usually have leftover rotisserie chicken)
dump rice in, toss
dump hoisin sauce (my favorite)
toss
then i just give it a little swirl of sesame oil for taste toss one last time and serve
3 days probably the best but aint nobody got time fo that. Leftover rice + eggs + veggies + some protein. Done.
It's not like you're standing over the stove for 3 days, it's literally hands off wait time
don't forget 4 or 5 peppers
I made the 3-day version this week. First off, the beef short rib was phenomenal -- will definitely do that again! The rice texture was perfect. The flavor of the final dish was fairly salty and fishy -- I won't do the rice again with this recipe. With that said, the shrimp paste I used (from Amazon) was more brown and pasty than Josh's, which was red and less viscous, and my final coloring was nowhere near as rich and bronzy as Josh's. Mine was more brown/tan.
Thanks Josh for putting this video out there, looking forward to the next challenge! Cheers!
Most useful piece of this entire video is adding the garlic at the end - gonna start doing that every time I make fried rice now
U dont wanna do this rlly, u need to do aromatics to infuse the oil you cook the rice with. Adding garlic at the end makes very little sense as a precaution to not “burn it”. Well yeah ur not supposed to burn it but aromatics like garlic, onion, ginger and peppers are almost always first so the oil you are cooking with has that flavor and aroma. I love josh but this is really a poor idea of cooking fried rice.
@@BoHornCan't you add some garlic both in the beginning and at the end? Because honestly I tried Josh's recipes and I'm with him honestly, I like his extra raw garlic technique.
you are the first person ive seen that actually cooks the eggs first and takes them out... I thank you.
Uncle Roger approved. Uncle Roger is so jealous of Uncle Joshua for being with Auntie Esther in the kitchen on Spice Eaters. I love both Uncle Joshua and Uncle Roger.
You're out of your mind if uncle Roger would approve of this.
@@RealEllenDeGeneres Jelly as he is now, Uncle Roger wouldn't approve of anything Joshua even if Joshua turned into chef Wang Gang
All three would drive "Uncle Roger" crazy because it's completely not the style of cooking fried he's used to. G*d help us all for reaction from Uncle Roger if Weissman tries to make egg fried rice in the Japanese _cha-han_ style on a teppan cooking surface (a fairly common practice in Japan).
Something's telling me Uncle Roger will actually go crazy if he sees this (not in a good way)
One of my most favorite TH-cam videos. The high pitched whine of mind-blowedness was brilliant.
I got my book this week from my mom as a lat christmas present! Although amazon screwed up somehow and i got a book that looked used, there were dirt marks all inside it and it seemed like someone already tried cooking with it and splashed some stuff on it. Otherwise im excited to use it and start making some of these recipes, especially the fries!
Even though it's under 3 minutes, it's still the effort you put into cooking that makes the difference with taste. I'm a big believer in the more clean up the better taste
The 3 min rice, change your order. Put rice in first, fry in oil tossing then add frozen veg then add seasoning and soy then scramble egg on one side of pan and mix. Like you guys said not bad and it’s quick.
The 3-day rice was life changing. Made it for family when we found out we were expecting, and it did not disappoint. I think the fermented chili sauce made this just incredible. Thanks for the recipe!
Definitely a cooking video of all time
Just finished making the third version. It was very good. Heavy. But good. It wasn't easy to fry the ribs. Afterwards I couldn't get the meat to stay in proper pieces. I added fried shallots. A good meal. Thanks for the inspiration.
Ok @joshuaweissman, I went the length of pulling out a sous vide that I received as a gift two years ago and never used, trecked 45 min to an Asian market to buy missing ingredients and that 3 day stirfry was worth every bite! I can't thank you enough for pushing my 45 years of cooking to a higher place!
11:36 Man said this is the greatest bite of food he had thus far in his life… I wish I could taste that 3 days fried rice🥺
The last 10 seconds where all of them go back in on that 3 day fried rice and look like they are having a religious experience after each bite XD
@@DJHDOG yes that too🥹
I was actually looking for short rib just a couple of days ago because I wanted to try a recipe, no luck with beef. I got pork spare and baby back ribs, and I made a 30ish hour fried rice with the baby back; golly did it slap! so I'll totally be trying this recipe eventually
Cooking video + life lesson (i.e.: there are no shortcuts in life).
Thanks so much, Josh!
He's actually pretty wise for a young man! (No, I am not going for the obvious pun)
4:27 note for those want to make these shallots by yourself, as an Asian who used to fry rice on a family restaurant, do as Joshua said but when the shallot are GBD you have to quickly take all the shallot out or else the shallot will burn very soon, it only takes second for it to burn. You can put in a sheet stray after but do remember to take it out of the oil fast
Love the thumbnail fancier each picture!!!!
Josh, we really really miss the single recipe videos from years past. The format worked please bring it back
If someone said im starting a cooking/food channel……. Theres no way i would be able to expect this level of content and ideas. Not even joking your dope man.
RIP to that one onion that didn't make it into the pan at 3:48 😢
I loved the comparisons of the ways of making rice, I like rice in all its forms!
MSG is a must! Uncle Roger really gave y’all PTSD. 😂
probably my favorite thing about this channel is seeing how your friends have gotten better at reviewing food
I am actually so happy that you uploaded
Student cooking tips: You can use those little cubes of pancetta that they sell in the supermarket or chop up a strip of bacon (rasher) with a scissors to get some 'meatiness' into the 3 minute rice. It will cook faster than the frozen veg even.
Skipping 30 minutes is crazy.
Well technically, 3 min counts as the fried rice for the class "minutes", so it would make sense to move on to the next class "hour"🤓☝️
@@SPIDER-MAN-194 🤓
Just goes to show you how much some basic meal planning can make a difference. The 3 day recipe has some flexibility when it comes to when you do the actual meal. The rice and short rib will be just fine for a few days in the fridge while the fermented hot sauce will store just fine for months in the fridge.
3 years Fried Rice: first, plan the wheat
I have a tip when frying dried onions, which is to add a little salt to the onions before frying, which will make the onions crispy and last longer. Another tip when frying to prevent them from burning is to turn off the stove when you see the color is almost done and add more oil to reduce the oil temperature to prevent overheating and burning the onions.
dude has the best recipie of all times
bahahahahahaha 🤣🤣😂🤣
For the 3 day fried rice. You can add stock or bone broth to the rice, as it cooks in the rice cooker. This will add a subtle savoriness to the dish, while reducing need for msg. The rib bones could be used in stock too.
Thanks for you ❤
Joshua got himself 2 cronies like Guga who will back him up regardless of what he actually does. I think I will call the right one Crabbe and the left one Goyle.
I love how you teach: up your game to viewers
Love that in, the high end/ 3 days one, Josh is like “some short rib trim… I found”….pretty much sums up high end food in one sentence
For the 3-minute, try a pouch of brown rice. It’ll keep its texture better.
Your 3 minute rice does have protein, you put 2 eggs in it.
😂
For the pepper sauce i usually preferred it not fermented, dry, and mixed with pestle and mortar, the result will be more like a paste than sauce, then for the ingredients will be like
1-2 tablespoon of coconut oil no matter how much you want to make
Garlic
Shallots (1/5 amounts from the garlic)
Milder pepper(i think Jalapeno is too mild, i would prefer Capsicum Annuum, Cabai keriting, or Tobasco)
spicier pepper (preferably bird's eye chilli)
And Salt (doesn't matter is it table salt or the kosher, they still gonna mixed together pretty well)
And then mix them together with pestle and mortar and there you have it, you still able to preserve it in your fridge for a week without any fermentation
Good grief. That’s some expert level fried rice combined with the best video editing and commentary I’ve seen. You’re a real master Josh.
Loved their reactions at the end. Makes me hungry and I just finished eating dinner 😅
Another banger...keep em coming Josh.
For my 3 minute rice I use the rice that comes with my Thai takeout. It's too much food so I put rice in the fridge for another meal the next day.
I'll do this with my Chinese order! Sometimes even use the bland nasi they provide which is just dull but works fine as a base
Amazing experiment with cooking time, truly showcases that good things take time! Not sure if I'll have the patience though.
2:05 doesn’t eggs have protein?
Yoooo the cold oil up to temp is very gooood!!! I love the consistency of the fry
Please let this turn into series, please let this turn into a series.
I recommend blooming the spices in a dry pan for about a minute or two on medium-low before grinding
This is the type of research that makes Josh's ancestors smile. The second and third ones look amazing.
Part 2 3 year fried rice. We’re going to start by planting and growing our own rice ,vegetables and starting a chicken coop
Uncle Roger is gonna be proud uncle josh! 😊😊😊😊😊😊
Haha😂
Always ❤❤
Its hard to get fresno chillies here in the UK. Green jalapenos are common, red are rare unless you grow them yourself but I'm going to try this with either birds eye chillies or my home grown trinity chillies (like a cross between a scotch-bonnet and a habanero).
Nice recipe though; will give this a go next week :)
Ill be making this. Ive done 3 day short ribs several times and never thought of making a fly lice with it. Thanks for the weejio Josh.
The Raw Content was impressive!!!Thank you for sharing this great advice!Your presentation is awesome!
I know uncle Roger is turning on his cameras right now
I do like the 3 day fried rice a lot, but it takes longer to make than how long it takes me until I forget. So in that case I like the 3 hour fried rice more.
Waiting for the uncle Roger reaction
That being said, I really like this video too. I’ve been making the long version for years-my charcuterie and misos take years by themselves, so I really appreciate seeing this knowledge imparted onto the masses.
Dear Mr Weissman, I’ll deffo be making your 3 day fried rice. Once, I made your pork belly for my wife and… she smiled at me!, this other time I cooked your smash burgers… let’s just say the burgers wasn’t all I smashed. pretty excited for what this brings! Thank you Joshua Weissman for all you do, without you I’d be cooking 2 minute noodles and my wife wouldn’t even look at me, 5 🌟 and A+++
you cannot be saying any of this with this profile picture my man.
Put garlic in first after heat the oil can make the oil smell so good. When it’s just yellow-brown and it gives a good smell, remove it and let it rest outside. Start cooking your fried rice and add that garlic at the end.
Bro Josh can do no wrong!! His recipes are flavor!!
All I got for Christmas this past year was your cookbook and I couldn't have been happier. Thank you for merely existing.
Good things take time. One of the most important fundamentals of cooking.
I’ve been doing that 3 minute fried rice hack for awhile. The best rice for it believe it or not is the microwaveable pouches of Ben’s Original basmati (jasmine/original have the texture issue described), that will resolve the texture issue. To keep with the theme I do a can of chicken + egg for the protein.
Good things come for those who wait.
There's me thinking that the three day rice was going to be Persian!
Cooked slowly over three days in a big pot.
It's crunchier than those shallot rings.
Have you heard of it before?
I've definitely learnt something from this video.
Many thanks.
Love to get your thoughts on a "shortcut" that I now commonly use when the family wants fried rice for dinner, last minute. Instead of using instant cooked fried rice, I will puff and toast calrose rice in a pan with some olive oil, much like I'm making mexican rice. After puffed, I cook the rice in the rice cooker. After, it's returned to the pan(or wok), it's seasoned and the rest of the steps to make the fried rice are done.
I usually make something like the 3 minute fried rice, but with rice I cooked beforehand and froze and add some chicken that was also cooked ahead. Technically not 3 minutes, but a little prep makes an easy weeknight meal.
I tend to use pre-cooked rice at home cause it's easier for single portions, but I use VeeTee Jasmine. Usually comes out pretty good.
A 30 min Version would be great too I think it comes closer to an average time for Fried Rice
Shopping list, Josh, we need a shopping list for ALL of your videos.
Thank you.
Glad to see Josh go back to his usual content
3:16 correct me if i'm wrong, but shouldn't you use long grain instead of short grain? Because long grain has less starch
Finally, real recipes again! Now, we just need But Better from the new kitchen!
My passion is cooking for everyone 🥰
Here in the philippines fried rice is just rice no meat like the 3mins fried rice. But the 3hours and 3days fried rice its called rice toppings...
can vouch: 25 minutes in the freezer can work for your rice in a pinch, partially related get yourself a quarter sheet tray you will use it a LOT
i got a couple quarter sheet trays after realizing how often i was using the sheet tray from the toaster oven (but never using the toaster oven)
when i worked at wendys, we would cook the chili batches on low for 5 days, adding the meat on day 2 (the start is just a big can of beans + big bag of chili mix) let that cook for 2 days on low, then at the end of the 2nd day (night time or early morning before opening on 3rd day) we would add onions and a bunch of old patties...during lunches all the patties we prep that don't sell within hold time get put in a big container of water, water just keeps it fresh so it doesn't get dry and gross, when we need meat we drain the water and weigh out however much old burger meat we need and crush it up and throw it in chili, let that cook on low for a few more days and BAM you got Wendy's Chili. industry secrets folks, industry secrets
Dear Joshua, would it be nice if you make a video about beef rendang? It's one of the food once voted the tastiest in the world and It doesn't get enough attention it deserves outside Indonesia 🇮🇩. Can't wait for that video to come out
The cooking book ad keeps getting creative each video omg
I think you should do like every way to cook a stew/ soup special. it would be really cool