Join the Canto Cooking Club: bit.ly/3xok7S8 Get the full recipe: madewithlau.com/recipes/hokkien-fried-rice

my local restaurant calls this "fokin fried rice". FOR THE PAST 5 YRS, I'VE BEEN LOOKING HIGH AND LOW FOR THIS FOKIN RECIPE (pun intended)! Thank you for blessing my day.

I love that you add the most important part of cooking; EATING the food with family and friends!

I’ve been watching since this channel had about 4,000 followers. The growth and success has been amazing. Congrats on the James Beard awards!!! This Chinese auntie is proud of you too Randy & Co!!! 🎉

THIS IS MY *FAVORITE* FRIED RICE OF ALL TIME!! I have been waiting for you all to do this one, thank you very much!!

太好了! 謝謝福建炒飯影片!

@MadeWithLau

Ай бұрын

非常感謝你的支持！老劉祝福您和家人安康快樂！

Congratulations on the James Beard awards! I have enjoyed the videos from the beginning and glad to see the hard work pay off.

Congratulations on both your James Beard Awards!! It is so awesome to see this channel grow.

Most enjoyable!

I love at 11:20, you ask your dad a question, but clearly your attention is on the taste of the rice.

有空一定要試做一次，多謝劉師傅!

@MadeWithLau

Ай бұрын

非常感謝你的支持！老劉祝福您闔家安康快樂！

1st. Absolutely love this family

The colors dope as is. Very understate

Your daughter is an angel! All the best.

Love your cooking video plz can your dad cook 肉絲烘底麵 😊

Excellent

Happy Father's Day to Mr. Lau, Randy, and to all of the dads.

😋😋love it

One of my favorite fried rice.

Thank you.

There is a variant of the dish. My local chinese restaurant serves the seafood slurry wrapped in pan fried vermicelli noodles. The crispy noodles pairs well with slurry texture

Love to hear your dad's Cantonese, feel like my father 's cooking !

That is a good dish

best wishes to mummy and number 3 😊🎉 take care!

Looks a lot like combinación China from the Cantonese restaurants in mexico , except they add the Chinese sausage it’s soooo good I’m gonna make it!

@yohannessulistyo4025

Ай бұрын

We love to add Chinese sausage too here in Southeast Asia (called "lap chiong" or "lap cheong" in Cantonese) - sweeter kind of chorizo.

You can officially join 福建炒饭同乡会 now hahaha

@MadeWithLau

Ай бұрын

非常感謝您的支持！老劉㊗️您與家人安康快樂！

Fancy rice cooker!! I'm jealous.

I am from Fujian province (Hokkien) and I come to US/Canada for a while. I am actually unexpected that there is a dish that named as my hometown but it literally never exists in China. Then, I love this dish🤣

Fried rice is such a beautiful thing. It's easy to make but hard to master.

Nice

I made a ckicken and prawn chow mein today after watching your dad. Great it was,ate it all. Used too much light soy sauce though. Too salty for me. My mistake,better next time it will be. Wok I have is 35 years old,well used,black,well seasoned and amazing. I will be using it a lot more now.Thanks Lau : }

That sure is a nice use of chaau² (the wet stir-fry kind), as opposed to baau³ (the dry stir-fry kind) or sauté (the semi-wet/semi-dry kind, maybe closest to a hoeng¹ wo¹)

I can't believe your kids are that big now , you had only one and he was baby when I first seen your videos . ❤

香港有間酒樓，做乾炒福建飯也好好味，用鐵鍋來上桌。

@MadeWithLau

Ай бұрын

好多謝您嘅支持同分享！老劉祝福您闔家安康快樂！

I am sure Uncle Roger will approve this Hokkien version too! Fuiyoh!

I didn't know Kat was preggo in these older vids!

Looks like great recipe…though I would cut the garlic and ginger smaller. Eating chunks of those would not be pleasant. Thanks!

Any chance of making Portuguese chicken rice? I miss all the HK cafe foods

@zalibecquerel3463

Ай бұрын

Hell yeah! Even though it's a Cantonese channel, I'm finding it so hard to find good Macau-nese recipes. It's just over the bridge!

Hi, how much scallops did you use for this recipe?

Awesome recipe chef, please show chinese malatang recipe please 🥺 please please please please

@yohannessulistyo4025

Ай бұрын

Malatang is a Sichuanese stew, Mr. Lau (Liu) is Cantonese. You also will not find Mala spices in typical classic American / Southeast Asian / foreign Chinese restaurants, as most of us are either Cantonese or Fukienese - I'm sure Mr. Lau's previous restaurants don't serve them those crazy delicious Malatang stews. You have to visit Hunanese, Chonqing, or Sichuanese specaility restaurants to get it. So you can find the recipe elsewhere in KZread.

@sharmishthabanerjee6852

Ай бұрын

@@yohannessulistyo4025 thanku so much for the information, i really don't know the difference, can you please tell, which channel's?in KZread please

看了甘多期，感觉个新抱一直都是边缘人。可能这就是华人的内敛性格导致的。个老爷和个新抱好像一直保留着距离，可能这是文化差异，不过还是要尊重的。支持刘先生一家。祝福，感恩

@MadeWithLau

Ай бұрын

好多謝您嘅支持和祝福！老劉在呢度說明一下，我哋一家人相處得非常和諧融洽，由於新抱要照顧兩個孩子，（一星期左右會再為劉家添一男丁）。所以較少參與我哋工作上。我個新抱係非常聰明能幹架，她畢業於ucLa。老劉祝福您闔家安康快樂！

@KJGTX

Ай бұрын

@@MadeWithLau 感恩刘先生的回复和食谱分享，thank！祝母子平安，顺顺利利。

It’s called mui3 fan in our area in singapore

@mishtyrious

Ай бұрын

I suggest making diff versions of Pao fan

@mishtyrious

Ай бұрын

Do a version of air fried rice crisp and traditional

@mishtyrious

Ай бұрын

I have many ideas for you

👍👍

Is there any other Hokkien dishes?

Ppl always say use overnight rice for fried rice..is it true?

I wanna see Uncle Roger to review Uncle Lau Hokkien Fried Rice

I loved eating this rice, right up the the time my throat started closing shut on me. Turns out I developed an allergy to certain shellfish and the restaurant used shrimp and lobster pieces to make this rice. Can I use just scallops and skip the shrimps?

@lepidoptery

Ай бұрын

do what you need to do... i don't think I've had lobster in this before but if you feel like just scallops isn't enough variety, maybe try finding monkfish to use in place of lobster?

❤🌻😊👍

The term "福建" is often used in Hong Kong as euphemism for swearing ("f***ing"). 😂

how come mama lau is so quiet in recent videos?

Why potato starch instead of corn starch?

@eatlikealocal

Ай бұрын

Similar functions, but different properties. Potato starch has a lower gelatinization temperature (140-149°F/60-65°C) than Cornstarch (144-162°F/62-72°C), so it is able to thicken liquids faster than Cornstarch, when heat is applied. This means less Potato starch has to be used to achieve similar results. Additionally, Potato starch is able to withstand higher cooking temperatures before separating.

@harrietsimons6232

Ай бұрын

@@eatlikealocal Interesting Information. I need to get some potatoe starch. Up until now my onlyuse of it was as a thickener and binder during Passover when flour and corn starch cannot be used,

Love Lurve ❤ this dish... Combines two of my favourite things: Wok Hei + Saucy Graviness (or Gravy Sauciness)! ..in the same genre as Wat Dan Hor (Silky Egg Rice Noodles). Schlurpy goodness especially in the depths of winter here in Sydney right now. Edit: 1) for the fancy'fied carrot 'flowers', I usually just use the potato peeler eye gouger to carve out the indents (much safer than using a knife, for amateurs - speaking from *ahem* personal painful experience!) 2) some viewers might be sniggering at the Canto pronunciation of Hokkien. In fact, there was a 90s comedy movie (Curry & Pepper) that made fun of this, where one of the main characters wanted to insult/reply to his snooty nemesis: "Which college did I attend? I went to Fukien University. That's right.... Fuk U!"

Daddy Lau, shouldn’t you fry the rice when it’s one day cold ?

@brandobond

Ай бұрын

If you didn't plan that in advance you can make fresh rice but make sure to spread it out on a baking sheet right after it finishes cooking to let the steam escape. It will dry enough to fry.

KZread pik you congratulations

🇨🇳🇨🇳🇨🇳🇨🇳🍚🍚🍚🍚

No way your dad measures the water for the rice that way. he measures the water with the first knuckle..😅

Question. Why rehydrate mushrooms with water , which tastes of nothing . When you could so easily add a flavouring to them , wine or whatever . Water is what you want to get rid of to bring out the fabulous taste of the mushrooms. .??

@kjauyoung

Ай бұрын

The mushrooms are dehydrated. You have to soak them in warm water to rehydrate them.

@rosaazure

Ай бұрын

Why not use the soaking water to make the sauce?

@kjauyoung

Ай бұрын

Because the water may contain dust, sand, and other gross items.

@rgl168

Ай бұрын

@@rosaazure you could, but need to let the sediment in that mushroom water to settle and use a spoon to take just some of the top liquid. You don't want to that sediment to be in your food.

@rexochroy2

Ай бұрын

@@kjauyoung I think you missed the point of the question. Read it a couple more times.

家庭版，不敢議異，當尊業教授就全不合格了。

No overnight rice? It’s the key ingredient for fried rice. 😂

@MightyEumendies

Ай бұрын

Ooh you missed the memo. If you carefully watch uncle Roger’s video review, he mentions that dad Lau is going to confuse all the white people by not using overnight rice but instead using rice cooked with less water 😂

啊! 用保師傅的畫面。

@MadeWithLau

Ай бұрын

非常感謝你的關注！老劉㊗️您和家人安康快樂！