Wok Hei Prawn Egg Fried Rice - with US Calrose Rice
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- เผยแพร่เมื่อ 24 ธ.ค. 2020
- How about a simple fried rice after all the festive feasting? The key to a great fried rice is "wok hei" and I have spent many years trying to achieve it in the home kitchen! I finally figured it out and in this video, I show you exactly how to do it!
One of the most important ingredient for fried rice is the Rice! Here, I use a medium grain US Calrose rice by Shokaku, whose plump grains would give a nice bite. Best thing about using this rice is that you don't have to cook it the night before or even wash as it a "Musenmai" rice. That means, you can make fried rice on a whim rather than having to plan a day ahead!
Read all about the recipe here -
bit.ly/ieatPrawnEggFriedRiceR...
Disclosure: This post is made possible by USA Rice and Shokaku Musenmai rice by Tong Seng Produce.
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Dear Dr Tay, your method of creating wok hei is so elegant, innovative and best of all, really simple! In home kitchen, everyone is trying to mimic professional chefs' wok hei by doing everything in one go, and yet they still can't get it. Your technique of simply doing it twice, wow, it really works! Thanks for sharing such an elegant solution after your many years' of testing. It indeed saves time for many of us who are also after that wok hei in our home kitchen. I think the same principle can be applied to hor fun and other similar stuff. I tried, it works well for hor fun too. If anyone asks about the brand of your wok, the size of your wok, brand of your stove, etc.... they are obviously missing your innovation!😄
Wow, thanks for your kind words! It has really made my day!
Wow... can't wait to try this
Let us know how it goes!
Absolutely perfect. Uncle Rodger will be proud.
I hope so!
Brilliant, goin to try this😍
Let us know how it goes!
I tried his way of cooking.. Very delicious!
Thanks!
Mntaap
I tried this at home and it turned out well. Now I can taste that wokhei without going to a chinese restaurant. Thank you
Excellent! Thanks for your feedback!
Interesting that you cook and eat some prawns deep fried with the shell still on. I've never tried eating a shell on prawn before! I enjoy your channel, thank you!
Its nice and crunchy and flavourful!
The prawn head is the best! 😊 You do need to use a smallish prawn, we have huge spiny sharp tiger prawns here in Oz, would not be first time I ended up gouging my mouth. Not nice..
Your dish looks delicious! What rice cooker brand do you use?
We are currently using a zojirushi
You got a sub
Thanks so much Chia Lee!
Hi,what is the brand of your carbon steel pan and the size. It looks solid.🙂👍
Cookpal Ren
@@ieatishootipost It is one of the good and best frying pan. Good choice Sir.👍
Technique reminds me of the way teochew hawkers prepare their kway teow and chai tow kway.. pre-fry (预炒) before actual frying?
Yes, I guess. But for different reasons.
@@ieatishootipost they seemingly do have the same characteristic in common which is more robust wok hei
May I know what is the brand and type of the carbon steel wok?
Cookpal Ren fry pan
Hi Dr Tay, I see you are cooking with windows closed and your kitchen is open concept? how do you clean up after your cooking? :)
We don't seem to have any problems.
Finally I found something nice. Asian Gordon ramsay
Glad you like it!
Hi. May i know what is the brand of your portable stove please? Thank you
It's an Iwatani gas stove - bit.ly/LazIwantaniGasStove
Hello Dr. I don’t take butter, what can I use to replace the butter?
You can use margarine or pork lard or vegetable oil
@@ieatishootipost Thank you. Have a great weekend.
Hi, may i know what is the dimension of your wok? Thanks
I think its 28 inch.
@@ieatishootipost thanks
can you repeat the link to the recipe? The one above isn't complete and doesn't work? Thanks.
Thanks for letting us know. Here’s the link - bit.ly/ieatPrawnEggFriedRiceRecipe
Adding water to the wok after frying fried rice will cool the wok down and stop the Maillard reaction. It will also create steam, which will dilute the wok hei flavor. I don't think that it's a good idea as wok hei aroma and taste can only last 1-2 minutes. With water, maybe it's gone.
The water helps to get all that wok hei on the wok into the rice. It works. Try it.
A touch of sesame oil
That kitchen was so smokey at the final stage. Apartment dwellers might want to think twice.
The wok hei technique is only for serious cooks.
Use an extractor fan if you have one, or open the window.
Im 66yo,after watching all your vlogs i put on 15kilos.in a year, now 78kg. My doctor said i have to lose weight
I
Must listen to your doctor!
Paging Uncle Roger
Oh no!
This one sure pass UR test with flying colours
@@Ginger30161 Yes, moist!
I don’t know that fried rice is so troublesome
Well, you can simply put everything in the wok and fry it, but it won’t be quite the same!
Needs soy& oyster sauce
No, soy and oyster sauce will change the flavour of the egg fried rice.
@@ieatishootipost some times simple elegance is all that's necessary :)