Nei how nei how,..Ohh yes,wow,..so amazing & awesome fried rice recipe😋, you did it superb fantastic & yummy too. Thanks for sharing n be connected with you! Love your recipe, Cheers...😍🥰😋☝👍👍
It's nice to know we really just need to get in there, get our hands dirty just squeezing the chicken. This was priceless. But I guess it just says more about my mental age than anything. I'll be doing this tonight! (The recipe)
Prolly cuz the rice was cooked too long and the added sauces at the end. Usually, sauce spread to the side of wok to kinda dry it out more then mix. I think cuz he was explaining how to cook made him take longer cooking it. Hence soggy rice. But I bet still will taste good. 😋
@@JKhan1987 The thing abou fried rice dishes that I think a lot of people don't take into account is that it's a comfort dish usually made from left overs. If you had some rice in the fridge it wouldn't be soggy, but since he was demonstrating technique and recipe, they probably made rice just before filming. And the thing also is that if the dish is tasty no matter what it's going to be good. Specially if you've got that sauce he made, different from techniques that sometimes lack in flavour, and go well as a side.
Interesting, I usually cook the egg after the chicken and before throwing in the rice. Might have to try this and see if that makes a diff. Thai fried rice is the GOAT for me.
Have to love a Chef who takes such delight in massaging chicken. Enjoyable video...Like all of SoW 's presenters so far...Chef Cher is a good instructor.
There’s a vegetarian stir fry sauce you can try - it’s made with mushroom extract. Fish sauce is trickier. You need veggie umami - try msg or veggie stock cubes or a mushroom extract powder you get in Asian grocery stores. Dissolve them in soy sauce.
@@inesdelahoya2045 well~ am allergic to sea food so yeah~ but like i was wondering and asking the chef if i can use soy sauce and some other thing maybe? thanks guys for replying :)
@@pranitupadrasta2596 Thanks for ur replay~ well i dont have access to asian ingredients around here~ but yah as i mentioned earlier i was wondering if soy sauce and such can do the trick or like~ mix and match other things (except sea food extracts and such)~ cheers!
@@omario2069 I think if you use a bit of light AND dark soy sauce, some brown sugar and a bit of sweet chilli sauce (some vinegar if you want), then you should still have a tasty sauce :)
Awesome recipe and video on making tasty Thai style chicken fried rice at home. Succulent tender chicken stir fried in a smoky wok Garnished with chopped coriander and spring onion. Looks delicious and authentic with lime. Thank you for sharing!
Where do we stand concerning how long to marinate chicken? Do we: 1- Not want to marinate for too long. If so, why? 2- Want to marinate it for longer, if possible. 3- Not worry about it, doesn't matter. Can prep ahead or not.
Lol when in Thailand i lost some 😂 kilos cause all the damn oil they use ( goes for other Asian countries aswell ) your stomach keeps active 💩 and the hot weather.
I use Canola oil and the smoke point is around 400F and Flash Point is 600 degrees. When you say get your wok hot, how hot are we talking about? When you add the oil do you turn up the heat or lower it? How hot is the oil supposed to be before you add your food? When you do add the food, do you turn it up hi to maintain 400 degrees or higher to get that Wok Hei effect??
I really, really struggle with fried rice. Cooking rice is hard!! I just can't get the rice to have the texture I want - it is too wet and too mushy or it is too crunchy. I have tried it a dozen times with all the various tips and tricks of different kinds of rice, different water to rice ratios, different cooking & steaming times, different methods of drying the rice after cooking, etc, etc. It makes me crazy!!
So when i'm in town i go past my take aways and just get a container of rice, chuck it in the fridge and make my own fried rice the next day. Problem solved - hope this helps 😅
Never done so will try it and come back to let you know. Also scared of trying it too. I am new to your channel. I would like you do do Singapore rice please.
I have very mixed feelings about this guy cause he does an excellent job explaining what he's doing and is clearly very talented but I find him somewhat hard to watch because his voice and physical features don't match right in my head for some reason
You know the food is good when the chef is bald
Not sure what's the correlation you were trying to make, but I bet Jeremy will take issue with that.
I usually assume food is Amazing if the chef is fat.
😂🤣
@@kingsolomon5278 Bloody hell😂😂😂
😂😂😂
As someone with no foundation of cooking and trying to learn, first try was not too bad. It was an easy video to follow. Thank you!
AMAZING! Thank you so much! Would love to see more of Cher please. What a bundle of energy.
This dudes a great teacher, gonna have to try this one now
He really is! - Lee
Looks great! I'll try this.
It was really great! - Lee
Nei how nei how,..Ohh yes,wow,..so amazing & awesome fried rice recipe😋, you did it superb fantastic & yummy too. Thanks for sharing n be connected with you! Love your recipe, Cheers...😍🥰😋☝👍👍
Looks Yummy!
It was! - Lee
Now that I could eat
Absolutely! - Lee
Does look pretty awesome
Thank you! - Lee
It's nice to know we really just need to get in there, get our hands dirty just squeezing the chicken.
This was priceless. But I guess it just says more about my mental age than anything.
I'll be doing this tonight! (The recipe)
We all had a good laugh about the chicken! How did this turn out for you? - Lee
@@SchoolofWok It went really well Lee! I loved making it for my family, they loved it!
What kind of oil do you use in the wok?
Vegetable oil! - Chris
Chef great video, you make the dish sound delicious!
How much fish sauce and oyster sauce.
Thai chef with kinda British accent 😗
💜👍👍👍👍👍👍👍
Try using jerk chicken, it’s even better.
Sounds like a nice bit of fusion! - Lee
Where are the tomatoes? I've never had Thai fried rice that didn't have tomatoes.
Thank you! - Lee
why is it too soggy?
Prolly cuz the rice was cooked too long and the added sauces at the end. Usually, sauce spread to the side of wok to kinda dry it out more then mix. I think cuz he was explaining how to cook made him take longer cooking it. Hence soggy rice. But I bet still will taste good. 😋
@@JKhan1987 The thing abou fried rice dishes that I think a lot of people don't take into account is that it's a comfort dish usually made from left overs. If you had some rice in the fridge it wouldn't be soggy, but since he was demonstrating technique and recipe, they probably made rice just before filming.
And the thing also is that if the dish is tasty no matter what it's going to be good. Specially if you've got that sauce he made, different from techniques that sometimes lack in flavour, and go well as a side.
I knew I could trust him when I saw the cleaver knife. It's unacceptable to chop with anything but a cleaver when making a Thai dish. From a thai
I've spent years in Thailand and have never seen anything like this "gloppy" glue. Not being a downer just a realist. Thanks anyway though. Be safe.
I am confused with your accent.. and I dont think its the authentic version anyway..
Ooooo, the chili in the fish sauce is an added element I'm going to try. Yum!
Definitely a top tip! - Lee
the chili fish sauce goes well with anything rice
Interesting, I usually cook the egg after the chicken and before throwing in the rice. Might have to try this and see if that makes a diff. Thai fried rice is the GOAT for me.
Definitely give it a go! - Lee
Have to love a Chef who takes such delight in massaging chicken. Enjoyable video...Like all of SoW 's presenters so far...Chef Cher is a good instructor.
Haha, it's the little things in life! Thank you! - Lee
Love Cher’s videos! Delicious, informative and really funny! More please!!!
Thank you! More to come! - Lee
if i may ask~ what would be an alternative to the fish sauce and oyster sauce...? thanks alot!
I would use anchovies in my Italian pantry. (Just personally, I don’t like oyster sauce, but love fish sauce.)
There’s a vegetarian stir fry sauce you can try - it’s made with mushroom extract.
Fish sauce is trickier. You need veggie umami - try msg or veggie stock cubes or a mushroom extract powder you get in Asian grocery stores. Dissolve them in soy sauce.
@@inesdelahoya2045 well~ am allergic to sea food so yeah~ but like i was wondering and asking the chef if i can use soy sauce and some other thing maybe? thanks guys for replying :)
@@pranitupadrasta2596 Thanks for ur replay~ well i dont have access to asian ingredients around here~ but yah as i mentioned earlier i was wondering if soy sauce and such can do the trick or like~ mix and match other things (except sea food extracts and such)~ cheers!
@@omario2069 I think if you use a bit of light AND dark soy sauce, some brown sugar and a bit of sweet chilli sauce (some vinegar if you want), then you should still have a tasty sauce :)
I'm sure that's very good , was wondering shouldn't the rice have some of those crunching fried bits ?
I know how to do a basic Chinese fried rice. This is a topic for me to expand my knowledge. Thank you.
You're welcome! - Lee
Awesome recipe and video on making tasty Thai style chicken fried rice at home. Succulent tender chicken stir fried in a smoky wok Garnished with chopped coriander and spring onion. Looks delicious and authentic with lime. Thank you for sharing!
Thank you! - Lee
you forgot to add whole spring onion with the lime
Good job explaining!!!
Glad it was helpful! - Lee
Can you do Indonesian fried rice 😊
I'll add it to our suggestions list! - Lee
@@SchoolofWok Thank you
Where do we stand concerning how long to marinate chicken? Do we:
1- Not want to marinate for too long. If so, why?
2- Want to marinate it for longer, if possible.
3- Not worry about it, doesn't matter. Can prep ahead or not.
Looks great , easy and fuss free to make , will
Surely try
Thank you! - Lee
Lol when in Thailand i lost some 😂 kilos cause all the damn oil they use ( goes for other Asian countries aswell ) your stomach keeps active 💩 and the hot weather.
never had fried rice in Bangkok that had carrots in it. Usually has onions and no ginger as far as I can remember.
I use Canola oil and the smoke point is around 400F and Flash Point is 600 degrees. When you say get your wok hot, how hot are we talking about? When you add the oil do you turn up the heat or lower it? How hot is the oil supposed to be before you add your food? When you do add the food, do you turn it up hi to maintain 400 degrees or higher to get that Wok Hei effect??
Ooooh yes!!!!!! :-)
You know it! - Lee
No sugar chef?
Looks so delicious... I must need to try making this
Absolutely! - Lee
Usually I prefer the fish sauce and chilli served on the side, sometimes you can also add thinly sliced garlic and lime to it also
To each their own! - Lee
Karl would be amazed
This is by far one of the best cooking instructional videos I’ve seen good job bro
When they speak in the English accident I know that this video is going to be slow and drawn out.
Wow! New sub here! I recently made Hawaiian Chicken Fried Rice on my page too and *your dish looks amazing!* Hope to stay connected! 😀
Thanks! - Lee
Did this tonight, it was pretty good even for a horrible chef such as me. Thanks!
I love chicken and bacon fried rice with egg and bean sprouts also an added bonus sometimes edamame
WOW ! Yummie !
Sounds delicious! - Lee
Loved your fried rice, very tasty!
I need a wok!
Delicious !
It was! - Lee
Are the eggs optional? I'm allergic and can't have eggs
No, its a criminal offence to leave them off and you could be arrested.
@@FeedMyPostBox sue me I guess 🤷🏾♀️
Yes you could leave them off but not recomended so try egg substitute if not allergic. I fully understand allergies im allergic to black pepper!
You can leave the eggs out, no big deal! - Lee
I really, really struggle with fried rice. Cooking rice is hard!! I just can't get the rice to have the texture I want - it is too wet and too mushy or it is too crunchy. I have tried it a dozen times with all the various tips and tricks of different kinds of rice, different water to rice ratios, different cooking & steaming times, different methods of drying the rice after cooking, etc, etc. It makes me crazy!!
So when i'm in town i go past my take aways and just get a container of rice, chuck it in the fridge and make my own fried rice the next day. Problem solved - hope this helps 😅
Never had my Chao Pat Gai made that way - weird.
Thai fried rice is my favorite dish ever!!
It's the best! - Chris
Craig Revel Horwood of the kitchen
Love the way you give the how and why of your cooking method.
Thank you so much! - Lee
Yummy Thai fried rice
Never done so will try it and come back to let you know. Also scared of trying it too. I am new to your channel. I would like you do do Singapore rice please.
I hope it goes well! Welcome to the channel! - Lee
Thannyou ,it was very very yummy ❤
We gettin wocky with this one 🕺🏽
How much oyster & soy sauce?
thank you!
You're welcome! - Lee
Hong Kong Fried rice!
Bla, bla, bla, speak less
No Thai Basil 🌿
Like it 👍
So good! 😀
Thanks! - Lee
What oil are you using? just normal olive oil or?
When cooking with a wok is best to use high smoking point oils; vegetable, sunflower oil grapeseed and peanut oil are good alternatives. - Yolo
How many does this recipe serve?
I'd say 3-4 people or 2 really hungry people! - Lee
is that a Ken Hom wok?
It's a School of Wok wok! - Lee
Love waching you
fan in canada
Thank you! - Lee
Looks good.
Thanks! - Lee
Too much sauce must taste awful
I have very mixed feelings about this guy cause he does an excellent job explaining what he's doing and is clearly very talented but I find him somewhat hard to watch because his voice and physical features don't match right in my head for some reason
Thats horrible. Keep it to yourself, so rude and for what reason?
That’s mean af bro