Thank you adding in the proper name of the dish and why it’s called that. Interesting to learn how it’s traditionally eaten as well - dish looked delicious- cheers
Excellent method and this Recipe also looks very yummy but it would have been better if the Ingredients and the quantity used was also displayed while preparing this lovely tasty fried rice. Thanks anyway shall try it out.
Quite apart from the very good instructions about this dish (which I will try) I just have to say that Tak-Man Li speaks the MOST perfect colloquial English that I have ever heard from anyone that you might not expect to. That is meant to be praise. Please do not interpret this as condescending!. Best wishes.
Just my lowly two cents but here are my tips - 1) Seek out dried yet frozen mini shrimp instead of fresh or frozen full sized shrimp 2) Duck eggs rule over chicken eggs and add a more luxurious texture to your fried rice...last tip. Mix in a tablespoon of sweet rice wine to said ducky eggs- skip the salt - season with MSG instead. Tada! 😊
Will try and make this for lunch to take to work. Its very difficult to find a good Chinese restaurant in London. Most of the food in China town Westend are horrendous
Looks great, but the only thing was the vigorous mashing of the rice.....I would take a much more gentle approach to make sure the rice grains dont get broken down....presentation purposes mainly...👍👍👍🇬🇧
It’s hilarious to see the comments. The shock that he sounds British. Guess they expected the stereotypical Chinese accent 😂. Could it be that he’s born in England but of Chinese heritage? I swear people need to be more exposed.
Hahaha yes…. Lots here been in the uk since the 1800’s. Liverpool also has quite a lot. But to be honest the Chinese are scattered around all over the country. They say nearly every town has a Chinese takeaway.
Hi, when I have seen Chinese people eating rice, they hold the bowl up to their chin and flick the rice into their mouth with the chopsticks, but your way seems easier.
You are correct, many Hong Kong people hold the bowl up to their chin and flick the rice into their mouth with the chopsticks, it's called 耙(爬)飯. The Chef showed in the video using only chopsticks to pinch the rice up is called 夾飯, we don't do that in Hong Kong because it is clumsy and will make a mess.
One thing I've learned? There's as many variations and techniques as there are grains of rice in that wok! No two videos are the same. One says don't smash the rice and one is smashing the hell out of it. One says short grain rice while the other says long grain. One says use 'this and that' ingredient, while one doesn't use it at all. Basically? There's no 'right or wrong' way to make fried rice!
Mmmmmm, mmmmssssggggg, I made egg fried rice last night and didn't have any of the white stuff left, it was absolutely disgusting, tasted like my local takeaway crap, use something you can try, have your steak and sprinkle both sides leave it for about 10 minutes, then cook it as you normally would,
![CAMPปลิ้น | EP.83[1/2] เปิดแคมป์หลอนต้อนรับ 2 ตัวพ่อแห่งวงการผี!](http://i.ytimg.com/vi/2uPuHYHgwiI/mqdefault.jpg)
This video was great, and thank you for the tips and advice as you went along. In sure it tastes absolutely delicious.
Thank you adding in the proper name of the dish and why it’s called that. Interesting to learn how it’s traditionally eaten as well - dish looked delicious- cheers
Looks tasty. I’ll try this recipe.
This makes stir fry seem very simple - I will try it ! Thank you!
I like watching you cook. You give explanations as to why and clear instructions to get it right. Thank you
Absolute best recipe explanations I have encountered
Good stuff
Excellent method and this Recipe also looks very yummy but it would have been better if the Ingredients and the quantity used was also displayed while preparing this lovely tasty fried rice. Thanks anyway shall try it out.
Wow thanks can't wait to try this at home...
Quite apart from the very good instructions about this dish (which I will try) I just have to say that Tak-Man Li speaks the MOST perfect colloquial English that I have ever heard from anyone that you might not expect to. That is meant to be praise. Please do not interpret this as condescending!. Best wishes.
Best video ever😮😊
Que buena rreceta muy completa en cuanto a ingredientes en hora buena gracias
Just my lowly two cents but here are my tips - 1) Seek out dried yet frozen mini shrimp instead of fresh or frozen full sized shrimp 2) Duck eggs rule over chicken eggs and add a more luxurious texture to your fried rice...last tip. Mix in a tablespoon of sweet rice wine to said ducky eggs- skip the salt - season with MSG instead. Tada! 😊
Once rice is cooked and to room temperature, how long should rice be in fridge? 3,4 hrs or overnight?
Overnight will be best try to separated on a large sheet to dry it out because you want to fry it not steam it 🙂
What's the name of the sauce to give it color
Will try and make this for lunch to take to work. Its very difficult to find a good Chinese restaurant in London. Most of the food in China town Westend are horrendous
This is my new go to for Chinese recipes ! Like your English, it's pretty well damn perfect, thank you and look forward to seeing vids.
That does seem like a very large batch for that burner and that size wok
Looks great, but the only thing was the vigorous mashing of the rice.....I would take a much more gentle approach to make sure the rice grains dont get broken down....presentation purposes mainly...👍👍👍🇬🇧
this is my new favourite channel! thanks for sharing the recipes!
Never mind the idiot karens,if you want to call em shrimps you do so!,fantastic recipe,as well as your others.
Love yout accent man.
Looks yummy👍🏻👍🏻
what kind of rice is it exactly
Wow!
Hello from Great Yarmouth. 👋
Isnt that co continuous smashing of the pot mashing up the meats, peas and rice?
I was about to say that
And to speed up heating the food.
The skill is tossing the food and stirring without damaging the veges and meat ,,,looks easy but ,,take years to master
Great vid!
It’s hilarious to see the comments. The shock that he sounds British. Guess they expected the stereotypical Chinese accent 😂. Could it be that he’s born in England but of Chinese heritage? I swear people need to be more exposed.
Legend! I can believe your content was hiding from me for so long. I hope you are still doing well. Thank you.
Is it my ears or am I watching a Chinese man with a British accent? Kinda cool.
Hahaha yes…. Lots here been in the uk since the 1800’s. Liverpool also has quite a lot. But to be honest the Chinese are scattered around all over the country. They say nearly every town has a Chinese takeaway.
Sunflower or vegetable oil?
Has to be neutral oil , as you want to lubricate the rice without adding flavor.
I’m giving it ago🥰
Seems strange to put all the meat in together. I would do them separately to give 3 different flavors of dried rice.
Thanks for sharing, my fried rice turned out quite dry.....where have I gone wrong?
th-cam.com/video/qy4jrFBEv2Y/w-d-xo.html
fried rice i suppose to be dry :) but can add more oil or water for it to be more moist
@@pilgrim5355 Thanks for the link 😀
Hi, when I have seen Chinese people eating rice, they hold the bowl up to their chin and flick the rice into their mouth with the chopsticks, but your way seems easier.
You are correct, many Hong Kong people hold the bowl up to their chin and flick the rice into their mouth with the chopsticks, it's called 耙(爬)飯. The Chef showed in the video using only chopsticks to pinch the rice up is called 夾飯, we don't do that in Hong Kong because it is clumsy and will make a mess.
How to flatten fried rice. It sure took a lot of pounding. 😅😂🤣
He sounds like the Chinese Mr Bean.
Almost every fried rice recipe I watched includes garlic, shallot and ginger. Yours has none?
That’s green garlic. Not spring onion.
One thing I've learned? There's as many variations and techniques as there are grains of rice in that wok!
No two videos are the same. One says don't smash the rice and one is smashing the hell out of it. One says short grain rice while the other says long grain. One says use 'this and that' ingredient, while one doesn't use it at all.
Basically? There's no 'right or wrong' way to make fried rice!
No msg no good
Mmmmmm, mmmmssssggggg, I made egg fried rice last night and didn't have any of the white stuff left, it was absolutely disgusting, tasted like my local takeaway crap, use something you can try, have your steak and sprinkle both sides leave it for about 10 minutes, then cook it as you normally would,
Sorry, for not in favor.
All the classic mistakes were made
Even the most amateur Chinese chippy wouldn't serve mashed rice. Your basic prep of pre-cooked rice must be all wrong.
Please its shrimp not shimps. Drives me nuts. 🍚
STOP calling shrimp plural,,,, there is not a “S” on shrimp. This drives me nuts people ,,,,, stop it !!!!!!
You're talking absolute rubbish!
'Shrimp' has two plurals. You can either say or write 'shrimp' or 'shrimps.
Shrimps shrimps shrimps shrimps 😂