WEEKNIGHT FRIED RICE (Fridge Cleanout) | Weeknighting
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- เผยแพร่เมื่อ 4 ก.ย. 2024
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RECIPE
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FRIED RICE
▪30g or 2 1/2+ Tbsp peanut oil (or any high smoke point neutral oil like canola or grapeseed)
▪125g or 2c button mushrooms, cut into ½” or 1.5cm pieces
▪125g or 2c broccoli or ½ crown, cut into ½” pieces
▪100g or 2c carrots, cut into coins
▪2 large eggs, scrambled
▪500g or 1lb/1qt of rice (frozen or day old)
▪25g or 1/4c grated ginger
▪10g or 3cloves of chopped garlic
▪Stir fry sauce (30g/2Tbsp oyster sauce, 20g/1.5Tbsp toasted sesame oil, 50g/3Tbsp soy sauce - stir to combine)
▪75g or 1/2c frozen peas
▪Pickled ginger, chopped
▪Scallion greens, thinly sliced
▪Sriracha mayo (100g or 1/2c mayo + 15g/1Tbsp sriracha, stirred to combine)
▪Sesame seeds
▪Salt
Preheat large nonstick pan over med-high heat. Add large glug of oil followed by mushrooms (or meat). Add pinch of salt then stir and saute for 2-3min. Transfer mushrooms or protein to a bowl.
Return pan to heat, add in another glug of oil to the pan then add broccoli and carrots. Add pinch of salt and toss to combine. Cover pan with lid or layer of foil to steam veg and cook for about 2-3min or until broccoli is cooked but still snappy. Transfer veg to the bowl of mushrooms.
Return pan to heat. Add 2 eggs and scramble for about 30 sec or so until almost fully cooked. Transfer eggs to mushroom and veg bowl.
Return pan to heat. Add another glug of oil and rice. Cook until rice is dried and beginning to take on some nice crisp and color (3-4 min or so). Add ginger and garlic. Cook until fragrant, stirring constantly. Add in previously cooked ingredients to the rice and toss to combine. Add stir fry sauce and frozen peas. Stir to combine.
Plate up and garnish with chopped pickled ginger, scallions, sriracha mayo, and sesame seeds
#friedrice #friedricerecipe #weeknighting
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Made this last night, it was amazing, will be a regular in my rotation. "Weeknighting" is currently my favorite running series on cooking TH-cam. Turns out most night are weeknights.
Haha thanks for trying Caleb!
I like how you encourage people to use different ingredients for the dish. Fried rice is a dish i make to get rid of leftovers, so it's basically different each time i make it.
Thank you for watching miggu
not only is this something i would actually make, it's basically something i already do make all the time :) a quick tip, you can skip buying the rice prepackaged and simply freeze your own rice. i make a few cups of rice regularly then chuck individual portions in deli containers in the freezer. i also sometimes toss in a tablespoon of oelek sambal in my "stir fry sauce" if i wanna be a spicy boy. great recipe!
Yeah I don't see the point of buying frozen rice. Just make a shit ton of rice and freeze some. I also like to use sriracha as my sauce instead of his mixture. Give me all the spice.
It's paid Promotion 😊
I never even considered freezing cooked rice for use in a stir fry later. This seems genius and definitely changes the weeknight game for me. Thank you!
Thanks for watching
Use it for lots of other dishes as well.
As a former cook/chef this channel has inspired me to start cooking at home again. Thanks Bri
Truth!! I just left the industry after 27 years, and this channel has me cooking at home again!!
Same. He reignites that spark that made me love cooking in the first place.
Can I just say that watching your videos makes me happy. I may never cook the recipe you're making, but I love watching you work.
Thanks Ryan!
Even though Brian admits this isn't authentic I still hope Uncle Roger reviews this video so Brian can get some more well-deserved subs
Thanks Greg. Uncle Rog will have a field day
@@BrianLagerstrom NO MSG???
No MSG always makes Uncle Roger say "foo yaw"!
There’s msg in the oyster flavored sauce
Pretty sure Uncle Roger would still say “No no no no, fried rice needs to be AUTHENTIC"
Uncle Roger would probably get a heart attack watching this, but this is just the best dish to clean out your fridge in one go. Keep it up!
as long as it tastes good it shouldn't even matter whether you make it authentic or not tbh
About the ginger. I used my garlic press and it works perfectly! Discovered this a few weeks ago (out of lazyness). Most fibres stay in the press. Just watch out for a juice spurt. Juicy, fresh ginger is necessary. This discovery has augmented the amount of ginger that we use immensely.
Mr. Lagerstrom, you are on to something with this "Weeknighting" series. My wife and I were watching this one and she told me, "Every single one of his week night recipes, I want to make". Keep up the awesome work!
Another winner here. Pantry clean out followed by clean plates!
It has been said before, but I will say it again--you are my favorite cooking TH-camr. I love your aesthetic--your kitchen is so clean and uncluttered, which makes it so much easier to simply focus on your cooking methods. Can't wait to try this recipe with my crazy green bean and zucchini harvest!
Pumping out more content these days, I dig it. Always a banger.
Looks great! Will make this week.
Love the the “Weeknighting” hope it’s a series.
I live in Japan and ear fried rice often. I really love it. I think your version is so interesting - a quirky combination of Chinese and Japanese flavors… with some American notes. Nice job. I will try it the next time I make fried rice.
Released 2 hours ago and already there's over 101 comments? Bri you are building a community my friend
Also thanks for helping me get into bread making, I was able to make my elderly grandmother a fresh baguette, and that's an experience I don't think we could have shared without people like you on this app, thank you
Thank you for watching and being apart of the community
Made this tonight. So good! I make stir fry often, but I followed your instructions, cleaned put the fridge and freezer and had at it. Delicious! 10/10
I've made this twice now, a couple different ingredient (veggies and proteins) and it is fantastic! Super easy fast meal. Thanks for a new favorite!
Awesome thanks for watching
Nice job! Love some fried rice. Every one always says day old rice. It just needs to be cold, not necessarily a day old.
YES Kewpie on fried rice, WE LOVE THIS SO MUCH!!!!!!!! love the tips in this video, its great for clearing out the fridge!
Dude im binge watching your videos. I love your vibe! I've completed my cullinary education a little while ago but been out of the industry and these videos managed to spark something in me so thank you for the motivation. I wish you the best.
I don't really ever peel my ginger, either. I also keep it frozen and grate it directly into whatever I'm cooking. It grates in as a powder and warms up instantly in the pan/wok. That's a trick I learned from Michael Smith wayyyyy back when Chef at Home was on The Food Network, and I've done it ever since.
I'm actually planning on making fried rice tonight for dinner, and I'm gonna be adding some oyster sauce for sure. That'll give it a nice umami boost. Thanks for the tip!
Good luck!
@@BrianLagerstrom it turned out great!
Can't wait for Uncle Rogers reaction.
I absolutely LOVE the versatility mentioned throughout the video👏
The foil over the sauteing veg is so validating for me, I've done that forever and always thought I was weird for it, but no longer!
fun fact: "baby carrots" arent actually baby or young carrots at all. they're merely regular carrots deemed "ugly" for the grocery store widdled down cut into that consumer appealing shape.
hahah its all about appealing.
Whittled.
Of course, they cost more for their uniformity. I buy regular carrots and scrub them well, leaving the peel on. Paring off such thin skin makes no sense to me anymore.
@@msr1116 Especially since that's where a lot of the nutrients are.
That is true of most "baby" carrots today. There are some specialty carrots that are true baby carrots, but I don't know if you would ever find them in a regular grocery store.
probably my new favourite food channel ngl
I have cooked my way through almost all your recipes. This will be no exception. Thank you. Love the channel.
Seems perfect for the flat top (blackstone) the frozen rice shortcut was worth the watch time at the least
I almost always have day old rice ready for just this kind of meal plan!! Thanks again!!
I’d definitely make this, although I have to watch my carbs, so it might just be a bowl of veggies and protein. The “weeknighting” thing is something that lots of us can relate to. Great concept. Thanks, Bri.
The way you describe this one makes it perfect for me and antithetical to everything my SO thinks she likes to eat.
Your videos are so high quality Ill wager youll be at 1m subs by the end of next year.
Thanks for the inspiration, keep it high quality.
And dont be afraid to take some sponsors for them big boy bucks!
I made this tonight for my parents. I’ve been watching your videos for a few weeks, and this was the first one I’ve tried to make myself. My dad doesn’t really like Chinese food, hates peas and rice isn’t his favorite. He had three servings of this rice! Mom had two servings. Lol. Thanks for an easy to follow recipe and one I can change up to include whatever vegetables I happen to have on hand. I’ll be adding shrimp the next time I make this!
WEEKNIGHTING!! Yes Brian. I have not seen this idea on any other youtube channel!! This your thing. Run with this. Love the music for the intro. Love the fridge clean out idea!! Can't wait to see your subscribers boom!! you deserve it. I can tell you work hard on these recipes
I think the "authentic" fried rice thing has been done and debated to death. I think this recipe looks great and I like that you encourage folks to try different things.
The big takeaway for me is the knowledge that frozen rice exists. Since I always just make as much rice as I need, I never have any left for fried rice. Will definitely give this a shot.
Next time you get takeout, order extra rice. It's cheap and if you stick it in the fridge overnight it dries up really well for fried rice the next day, plus it's the exact same rice that the restaurant is using for their fried rice.
If you're making rice, MAKE MORE and freeze the extra in 2 cup plastic bags. I make 10 cups at a time, and I'm only cooking for 2 people. It takes just as much time to make the extra (except for the packaging to freeze) and I always have the rice available for soups, fried rice, side dishes, etc. I do this with lots of foods like Chili, 15 Bean Soups, Split Pea and ham soup. If you're cooking...Cook!
Actually only southern style fried rice would stress so much on using dry rice. Most early Chinese food places were opened by Cantonese Chinese, who are southern Chinese. Northern fried rice use freshly cooked rice and the end product has much more moisture than the style you're probably used to. And remember, fried rice is not a dish, it is a cooking method. It is called stir fried rice in Chinese, if you stir fry rice with oil, it is fried rice. The most common northern household fried rice don't even has eggs. We just put some chopped carrots and diced onions in it. That being said, if you want that fluffy texture but you don't have stale rice, you can steam your rice instead of cooking it soaked in water. Steamed rice is the preferred substitute for stale rice for Chinese chefs.
This has actually been a family staple for generations. We toss in any leftover with eggs, and stir-fry! Dinner is done!
I gave this a try tonight; easy to put together and I used what I had like you recommended. Had leftover rice, not frozen. Wasn't perfect (I undercooked the veg) but probably the best fried rice I've made. Have leftovers for lunch tomorrow too.
Thank you for showing this dish, fry rice work better with warm rice.
I am sooo happy I found your channel ❤
Good overall recipe/method, a few things I'd note:
- surprised to see no onion or shallot
- this could easily be a one pan meal, if you push the protein and veggies to the side of the pan after they're done cooking. The rice does not get as crispy, but reduces cleaning
i agree onions are a must. they give off so much flavor.
I opted for green onions
@@BrianLagerstrom ....same here. Other onions are too strong. Scallions retain their fresh, mild taste when only briefly threatened with heat.
Nice, came home today craving this. Big success!. Thanks!
Hey Bri! You are my new favorite foodtuber. That looks really good!
I love this combination of quick weeknight meals, bread, and more elaborate recipes.
This is one of the best cooking vlog on
You tube.You are a very good cook and
your food looks very good.
Bri... I appreciate your take on this... I've watched several cooking shows / channels... But I love the fact that you make it basic... Cost effective... And not stupidly over the top...
I pride myself on making meals for two for less than $5 a meal... And honestly I usually do it for less than $2
Seriously love the new “Weeknights” series. I suspect this is directly related to my vote to do more of this shizz, so I’ll patiently wait for my royalties. In the meantime, I’ll comment and “thumbs up”…
Another useful one, Bri! Not my lane, but honestly I think the only "inauthentic" things here are not doing it in a wok and using frozen rice (what?). Everything else, especially cooking the components separately, is pretty spot-on. You even eat it with a spoon!
Fried rice is supposed to be made with day old rice. It works better than freshly made rice.
Another rice hack is to buy the sachets or plastic tubs with a clear seal of microwaveable rice. Stir fries perfectly... It even offers frying as an alternative to microwaving on the packages.
I was just watching your videos. Perfect timing for a new one
I love this series!!!!
Wife and I enjoy any variety of weeknight fried rice. I think we have as much fun concocting or trying out new stir fry sauces / pastes as choosing the medley of veg & protein. Each batch we make is a little different and has its own character.
Our hack for flavoring these days is using those frozen cubes of ginger, garlic, herbs. They pack a lot of flavor and we rarely break out the grater lately
Love this video and all the veggie protein options suggested!
That weeknight fridge cleanout is NECESSARY
I make fried rice often for weekday dinner usually using weekend leftovers. Tonite’s version is pineapple, shrimp and bbq pork from weekend tempura and al pastor respectfully. I love the aluminum foil hack on getting veg to cook quicker. Very happy to have found your channel. Making bread today using a poolish!
Woah that sounds dope!
By the by, for those who want a slightly more interesting meat, try marinating your cut up meat in a pinch of salt, 1/2 tsp of white pepper, a "squize" of sweet thai soy sauce, and a tsp of corn starch. If you use steak, add a 1/4 tsp of baking soda.
What revolutionized my fried rice dishes is using the course side of a box grater!
Okay this looks freaking amazing. I'm putting this on my weekly list.
I already hear Uncle Rodger running to review this!
I love a good fridge clean out meal! No food goes to waste!
Rad video Bri, i like this for two reasons, weeknight quickness and inspiration to raid the produce drawer/frozen veggie drawer. wanted to see how particularly how you did the sauce and aromatics, respect, this is why i’m here brah, keep up the awesome content
Thank you Daniel
Never realized how easy it is to make spicy mayo. I’m gonna get both ingredients tomorrow!!
great video! Always blown away by the quality of your content!
Thank you Andrew! That means ALOT
Would make & will tomorrow, have almost everything already but the pickled ginger, nice touch.
Thankyou thankyou enjoy ☺️!!!
Made this for lunch. Didn’t have stale or frozen rice so whipped some up in rice cooker , cooled, and fried. Tasted yum.
Love fried rice. Try adding Kimchi
Love the tips!
Thanks man!
Love the freakishly small spatula. Chef John would be proud;) Lol...
Also - great recipe!!
That sriracha mayo is over the top! Thanks Bri
Thanks Bman
Love all the receipts 💪🏽💯
Thanks very much!
This is actually very authentic Chinese fried rice, wow. I like the videos of pastas and salads also. It is so amazing that I can make it in the kitchen now.
Can you do a video explaining how u take care of your knives
Great video :) What I really like about your videos is that I get to learn a good kitchen trick or something very new in EVERY SINGLE VIDEO :) You are brilliant and I really love watching your videos since I discovered your channel a few weeks ago. Thanks for the inspiration!! :)
Always good videos but the small deets and tips are the best like frozen rice! Or using bread crumbs fried for salads. Game changers!
👌😛🤙🏻🤙🏻😛👌😛😛😛😛👌👌👌👌👌👌
Made it tonight. Good flavours and banged it off in thirty min. Cheers!
My family and i blend ginger and garlic together and pour hot oil on them and put it in the fridge, you can use this next time whenever you want to make any asian cooking 👍 .
My ratio for garlic and ginger would be 3:1 ginger the size of your thumb, but there's no fixed ratio cause if you like ginger, you can add more.
Squeeze bottle sriracha mayo is such a great idea
Love your videos. Your production quality is off the charts. Great episode again.
Uncle Roger would probably have a lot to say about this...but it honestly looks absolutely amazing. Can't wait to try it at home. As always another great video.
Thanks for watching
@@BrianLagerstrom Oh, I'm addicted to your channel. I'm not even close to being through all of them and I'm absolutely blown away. When are you going to come out with a cook book? I need one!!
That crispy rice technique!🎉
Brian, so glad I found you recently. Videos are outstanding. Thank you for entertaining my world. Subbed 💕
I usually make this without garlic (allergic and not liking it all) with dome frozen or fresh like courgettes with leftover rice, I dump all fried components in a bowl too as I go along. I particularly like your channel because you use grams I don't understand cups. and you use Celsius too, I make it in a carbon steel pan, no mayo or sriracha it has garlic. looks good. it would be great with just cabbage rice eggs and chicken. thanks
I've been doing weeknight fried rice for years it's a great refrigerator cleaner outer. Love the video.
Watch out for Uncle Roger on this one! "No wok???"
Not in my house
So now we can't go to PF Changs anymore because my husband made your fried rice last night on our Blackstone griddle and it was seriously amazing! We both agreed it was as good as a restaurants if not better and our daughter who is Chinese gave it a 10+ rating. Thanks for another great recipe! Can you share a Lo Mein recipe sometime?
Lo mein going on the list! Thanks for trying
I like it! I already do fried rice at home but your tips are wonderful and that frozen rice! I love it. I am a total rice snob but you nailed it with that trick.
I tried this recipe yesterday and the results were fantastic!
I love this channel. Bri we want a cookbook!!
Yay!, thank you for the low key easy to make stuff! Definitely gonna give this a shot.
Love your work Brian, would really enjoy your take on Hibachi at Home! Keep up the great work!
Thanks for watching Drew!
@@BrianLagerstrom Always, My Friend! Just watched your General Tso’s recipe and will make it for My ‘rents!
Very interesting approach... Also, first time I hear about frozen rice.
Peeling ginger goes quick with a spoon. Though, grating it that fine and cooking it, I can see why you won't taste the skin. Personally I use an electric kettle, water and a bowl to cook Broccoli. I pour the hot water into the bowl with Broccoli and let it sit 3-5 minutes, depending how soft I want it to be...
I haven't seen frozen rice in my grocery store, but I'll definitely cook some up myself for an easy weeknight meal later. I actually just fried up some mushrooms for dinner but didn't salt them - really would've helped if I saw this first! I have all the ingredients for this, including some veggies on the edge of being boring, so I will definitely use this recipe!
yes, ABSM..Always Be Salting Mushrooms.
Fried rice is a great way to get brown rice in your diet. Just cook it pasta-style while prepping the rest of the dish. I know it doesn’t have the sweet softness of white rice but it’s nuttiness and more complex flavor work really well here.
I like the recipe and think it's a great pointer to put all these things in a bowl and cook them separate. I think it would be a good technique for a lot stir fried type dishes at home (Chow Mei Fun is a good one)
I learned to cook rice properly every time from Daisy Martinez on PBS. It takes about twenty minutes total, and never ruin it since I make it a point to treat rice as I would pasta. If the package directions give a range of cooking time, I cut the heat at the lowest time bec there's always some carryover cooking involved, propping the lid a bit ajar to allow steam to escape. No icky sticky gluey rice ever.
This is the first fried rice video I've seen that features a white chef/cook doing the taste test shot with a spoon instead of a fork.
FINALLY, SOMEONE WITH SOME SENSE
Wow, excellent use for my not too delicious frozen shrimp I bought.
Heck yes. I started making fried rice at home after watching Chef Jet videos. BTW, congrats on acquiring sponsorship, I've noticed that they're pretty regular now.