My fridge is pretty bare right now, but typically I have a poblano pepper, a cucumber, and maybe some radishes rolling around the veggie drawer. I also have a tub of light miso paste collecting dust, if there's a way it can be worked in.

@ChineseCookingDemystified

6 жыл бұрын

Awesome, thanks Danielle!

@colterthompson6846

6 жыл бұрын

Poblanos are fantastic peppers.

@ChineseCookingDemystified

6 жыл бұрын

So unfortunately we didn't end up getting to these, but here's how we'd approach the Miso: Mix in about a half tablespoon of miso in with a seasoning liquid (like this guy here, 3 tbsp of liquid total). Together with the miso, add in a touch of sugar and some stock concentrate or bonito essence. Dried umami ingredients like we used in this video here might be nice too, as would a sprinkle of dried seaweed at the very end.

@dongshenghan1473

5 жыл бұрын

just use the miso paste to make some miso soup and there you go a perfect meal

@nikolasgunadi765

3 жыл бұрын

Stir fry with a miso dip and warm rice!

I'm from Vietnam and have never seen on youtube where someone used the technique to press the rice down and fluff it up again as it cooks. That's what my mum taught me! I came back from a year abroad and out of everything delicious at home I was obsessed with her fried rice because nothing I made ever came close. Then my mum showed me her 'secret', and man, life changing. Lovely to finally see it recommended by someone else, so others could know and use it too.

@leafster1337

2 жыл бұрын

ive seen this technique from videos of hawker and restaurant cooks. before seeing them do this, i thought “of course i wouldnt press the rice thatll make it clump up” but in fact it will make clumps disappear. it was counter intuitive to me

Finally, Chinese cooking rooted in Chinese recipes with english commentary. Love!

@ChineseCookingDemystified

6 жыл бұрын

Haha cheers yeah, I'm not the best narrator but hopefully it was clear and understandable :)

@thankyouthankyou1172

3 жыл бұрын

@@ChineseCookingDemystified you are the best narrator

@PostPatriot

3 жыл бұрын

@@ChineseCookingDemystified You are too modest. Your technique reminds me of early Alton Brown Good Eats episodes, but with a very organic entirely Chinese theme. You two really deserve to be doing cameo judge appearances on Food Network. :)

@VWYL900802

3 жыл бұрын

@@ChineseCookingDemystified you guys are Chinese version of food wishes.

I don't know about u guys but this was recommended to me after the BBC fried rice shenanigans

@jjiang7488

3 жыл бұрын

In needed to cleanse my mind after watching that cursed egg fried rice video

@erinb4237

3 жыл бұрын

@@jjiang7488 just make your own fried rice at home, with extra MSG 😉

one of fav channels. so glad you two are trying to keep the recipes authentic. thank you.

Just came across this channel, I like the style. Very informative and descriptive, plenty of stuff for me to learn :).

This looks amazing, I can't wait to try it. Thank you for the excellent recipes and cooking advice!

As an American Chinese boi thanks for teaching some of these dishes. Gonna be cool to show my parents what I can do

@ChineseCookingDemystified

6 жыл бұрын

Cheers, I'm sure the parents could be a potentially tough crowd haha. You still have any family back here?

@hhtravel8942

3 жыл бұрын

Yangzhou is also home to an absolutely stunning lake, one of the most beautiful in Asia.

Those elaborated steps Enlightened me in cooking Fried Rice! Now i know how to make rice not stick together and spread apart! all other tutorials often skip explaining those parts and i was really unable to figure it out so thanks for this awesome demonstrations :)

Oh my god, chris and stephanie are so helpful to us to authentic Cantonese cooking.

Awesome video. So awesome to see step by step instructions to this classic.

I love the dried concentrated seaweed (msg) description, not sure why people are afraid of it. I have dried chilis (home grown) leftover smoked brisket, portabello mushrooms, onion and kale in my fridge now.

this is exactly what i've been looking for, thank you so much!!!!

I’ve been binging this lately and you guys are basically the final push I need to buy a wok!

I LOVE YOUR CHANNEL!

This channel is legit and demystify many chinese cooking which we have been taught wrong.

The whole family love it. Thanks for sharing.

What a nice video . Very sincere in teaching subscribers how to cook a good yangchow rice and well explained at reddit. Im sharing your video to friends and relatives. Thank you so much

I love to make fried rice. It's a wonderful way to use up leftovers in the fridge.

this is the best yang chow fried rice recipe on the internet ! i made fried rice with this recipe the other day and wow did it taste real good! the water from the hydrated dried scallop really boosted the umami of this dish ! so good! thanks for the recipe

Love yangzhou fried rice. Great version. Thanks

I am salivating already! Looks delicious and very pleasant to the eyes.

I made a version of this with just the shrimp and mushrooms and it turned out so good! Thanks for the recipe!

Great instructions, thanks for sharing!

I absolutely love chinese cooking and found this gem right here

Impressive recipe. Thanks for this. Can't wait to try to make it. This looks delicious.

This channel is incredible. Please keep it up!!

@thisissteph9834

6 жыл бұрын

Cheers! Glad you like it :)

Thank you for this awesome guide to fried rice paradise!

@stephanieli7519

6 жыл бұрын

Cheers, glad you like it. :)

Amazingly looking fried rice!

I can't wait to try this!

Thank you for sharing this recipe. it looks so yummy 😋

just finished cooking and eating this, my family and I loved it except for my brat son who didn't like the bamboo shoots, both of you are great and I love your work. Thank you for demystify and sharing an amazing and brilliant culinary tradition.

Great content keep them coming

Great recipes from you guys. Awesome techniques for every kind of chinese dish. Now I can really make authentic chinese food myself. Thanks for sharing 👍🙂

Works really well! Tysm

Love it! You made a tough dish look easy and flexible

Great! Thanks for sharing

Looks so good awesome you guys are the best ty

Wow! Thanks

Looks so yummy

That meal looks so delicious

Beautiful color

Aside from the usual stuff people throw in fried rice I like to throw in chorizo and seafood sticks (crab sticks). Once I used pepperoni slices and julienned them. Actually worked pretty well too. I don’t make a habit of using western ingredients in fried rice but like you said, whatever you have just go with it! ❤

The fried rice looks awesome !!

Great stuff!

looks good

tried making this today!! it was delicious :-) i loved it! i’d never used bamboo shoots before, but it definitely won’t be the last time i make it! i had a great time when i was in china and recreating dishes i ate while there is bringing me a lot of joy right now. thanks for the superb recipes, i really appreciate your focus on technique!

iiiiii'm Sooooo HUNGRAYYYYYYYYY. Thank you for another amazing video!

Looks soo yummy!

This recipe looks delicious 👌😎

Man that looks crazy good

So yeah, what do you usually have in your pantry? It could be anything... bacon, cheeses, lunchmeats, bonito, spam, kimchi, cream of mushroom soup, an avocado that you've been waiting to ripen for the last three weeks... whatever. We always make these recipes that call for special ingredients... so we wanted to get creative, work backward, and show you how we'd approach whipping up a fried rice with whatever you got on hand :)

@zalibecquerel3463

6 жыл бұрын

Lap Cheong!!!

@chanerth

6 жыл бұрын

I've got some mini fresh portobellos in the fridge. how can we dry it out before adding to the rice... would roasting them with a bit of salt and white pepper do? i've also got tons of chickpeas in the pantry but pretty sure they won't work with fried rice hahah

@ChineseCookingDemystified

6 жыл бұрын

Chickpeas... damn that's a hard one lol. Maybe make some falafel and use the leftovers with fried rice? Steph sometimes makes a quick lunch sometimes with mixed grain rice with chickpeas, but that'd be steering sorta far away from fried rice lol. So for mushrooms, frying them separately (together with any vegetables) and adding them at the end should work great. You could also use the baihuohonggan (toasting in the with no oil in the wok) method if you like... or I mean, your idea sounds tasty too :)

@SkkyJuse

6 жыл бұрын

Chinese Cooking Demystified Such a fun idea. How about salad greens? Like spinach, arugula, or kale?

@ChineseCookingDemystified

6 жыл бұрын

Nice, thanks Ashley! Unfortunately we don't get kale in the markets over here, but we can play around with spinach and arugula :) (it's been ages since I've cooked with kale, it's a little tougher, yeah? Like somewhere between spinach and collards?)

Look very delicious 🤤😋 I love deffferent kind of fried rice 🍚

Saw this as recommended video, watched 20 seconds, and bam, subscribed. I like how you right off the bat said technique, rather than recipe. I was waiting for you to fry the egg first and you did. I believe this was an old chinese technique so as to not have the rice stick to the pan.

Thanks for share, subscribed and liked your videos.

Will try it. Looks delicious.

@ChineseCookingDemystified

6 жыл бұрын

It's quite tasty, let us know how it turns out :)

i graduated from swiss hotel management school and i have western cooking knowledge. however deep inside me i always wanted to learn chinese method of cooking. i hv been searching for ages on a video with great english narator yet teaching chinese cooking. great videos and i subscribed to your channel. keep posting more on chinese recipe.

@ChineseCookingDemystified

6 жыл бұрын

Cheers, next recipe video's out on 3/13! You're definitely the type of person that we tend to write for with these videos... intermediate-advanced in Western cooking, just starting out with Chinese :)

thank you for using metric measurements! Aside from showing a lovely chinese recipie :-) Going to try it soon!

@ChineseCookingDemystified

6 жыл бұрын

Haha I'm weird and potentially confusing... I think in metric when measuring weight and temperature (cuz that's what our kitchen equipment is), but imperial for volume and length (cuz that's what I grew up with).

This is my favorite rice ever.

very good. thank you. Like the use of the small gas stove, works great.

Aka 10 ingredients fried rice, traditionally served as the final dish at a formal banquet. 😋😘

@notthatcreativewithnames

3 жыл бұрын

I think the similar custom of a Chinese formal banquet is also brought into Thailand by Chinese immigrants. It has become a typical for any celebration feasts in Thailand, called literally "Chinese Tables", in which dishes are brought in one by one. And, yes, fried rice also comes as a second-to-last dish, before only the desserts.

@wfireC

3 жыл бұрын

Yes, the last dish would be desert.

@oldguy1958hk

3 жыл бұрын

@@wfireC Fruit plate the last

@wfireC

3 жыл бұрын

@@oldguy1958hk In my youth, it was desert soup most likely. Sometimes, it was a kind of fruit soup. It was never just fruit plates because it would be considered not good enough (no efforts to prepare).

@wfireC

3 жыл бұрын

@@oldguy1958hk I am talking about formal banquet.

This looks so amazing . Leftover BBQ meat works well too , finely cut in stripes ,eggs, ginger , garlic and green onion( Chives) / Big Onions and frozen bags with Veggies

*Most authentic Chinese fried rice ever*

We usually make various thai fried rice dishes. My mother in law got me liking a combo of Chinese sausages, shrimp and fermented radish with the vegetables and rice.

The dude sounds like The Lock Picking Lawyer!

Thank you for posting. best fried rice video .nice camera work,good narrative. You are doing so well. I love fried rice. I learn ed a lot today. My ingredient is simple, always I have onion,green onion,carrot,green pepper,celery,bamboo shoot,sour mustard greens, water chestnut,eggs.I am going to make my fried rice with beef tallow,no lard.

my fave

Thanks for teaching. I' still learning although managed to cook some fried rice even first time. Yang Zhou fried rice is another level as some ingredients different from common ingredients (I using) available in my area.

Love your guys recipes and explanations~! Would love a video for 蚂蚁上树 if you ever get the chance.

...i always cook this recipe for my chinese employer during weekends and they love it..i sprinkle a little light soya sauce and its yummy...

@alwaysnever6004

6 жыл бұрын

Ellen Matis I‘m curious about your job.

loved the written ingredients! great work guys! makes it easier to find in the Asian grocery :)

@ChineseCookingDemystified

6 жыл бұрын

Yeah when I first came to China, I always found the lack of Chinese names in English language resources frustrating. Even with my Fuschia Dunlop books in hand, it'd be surprisingly difficult to find the right ingredients at the market. I always just thought it shouldn't be that hard to follow an English-language Chinese recipe in China. So we'll always include the Chinese name in the written recipe (for most things, I think everyone knows what salt and garlic look like). It was kinda meant for expats living in China in mind, but I'm glad it can be a help outside of China as well!

@bigdrippy4104

4 жыл бұрын

i know this is 2 years old but something that helps me out that a few of my mates missed is that usually a price tag on the edge of the shelf will give you a starting point or just have the name on it in english. your mileage may vary, of course.

My local Chinese restaurants have forgotten how to cook ,especially fried rice, but their prices have doubled.

@czsun4349

3 жыл бұрын

maybe opened by vietnamese......

You should come to Peru and go to a Chifa Restaurant. I'm not entirely sure but I always heard that Chifa is the fusion of Cantonese and Peruvian food. Your Chaofan looks exactly like our "Chaufa", undeniably the king of chifa cuisine. This information could be interesting for you. Love from Peru!

Fried rice is a semi regular staple in my house, because its great for using up leftovers and vegetable scraps. Ditto for fritatta for leftover pasta ... the only difference is that you sweat it covered to form a large cake, and its cheese friendly. Back to fried rice ... my version is similar, except Instead of bamboo shoots (which i rarely use), for the crunch element I like to toss in a handful of broken cashews, and some minced cilantro stems. I also like some chilies for heat (either fresh jalapeno cut in matchsticks or 1/8" dice and sweated, or crumbled dry red chilies). For salt i use a splash of fish sauce, mixed with a splash of either chinese cooking wine or dry sake with a splash of mirin. Shrimp and either ham or sausage are the preferred proteins. I dont use dried scallops much. The real divergence for me is egg technique ... your method is a little better than mine. I usually warm leftover jasmine rice in the microwave, fluff it to shed steam and declump it, then stir in the beaten raw eggs, and set aside while I pre-saute all the additions in turn, and reserve them. The rice & eggs go in last over high heat. After the egg coating the rice is cooked, and everything stops sticking and flips freely, i keep sauteeing to dry the rice a bit and develop a hint of color (a little wok hei) ... then add all the reserved additions, and a few final flips to mix and rewarm the adds. In this method, the egg evenly coats all the rice grains and gives a nice uniform base flavor and texture that underpins everything, whereas your method has only some of the egg coating the rice and bulk of it as separate identifiable curds. I think the appeal there is having the occasional discrete morsel of egg dominate a bite for more varied flavor and texture, whereas in mine the egg is a background flavor omnipresent in every bite. I'll probably switch to your method.

So, ironically, I used to live in Portland, Oregon in the Jade District (Chinatown) and had access to all manner of Chinese food ingredients, but also many good, authentic mom and pop Chinese restaurants. I didn’t really cook a lot of Chinese at home since it was typically much better from the local restaurants and my neighbors who would share from time to time. Now, I live in Braga, Portugal with one Asian grocery store that doesn’t even carry dried shrimp! I drool over your videos and do the best I can. Thanks for the great ideas, tips and techniques!

so yummy 👍

I love fryrice

Now i know. Ill try this

We did this yesterday with a slight difference. We omitted the scallops but added enoki mushrooms, bok choy and some bean sprout. Of course, we could not get Shaoxing, but we replaced it with Mirin. The supper was a huge hit, as the guests took more and more… together with bok choy and pork dumplings, this was better than takeout (less salty too). Thanks for the base recipe.

like for us filipinos,we love to make fried rice from left over rice and we like to have the toasted part too like "almost burnt kind of toast". we actually just use garlic and sometimes egg. but as i was older,i used carrots,peas,corn and chorizo. to me it's happiness already.i'm always open to try out every single fried rice dish out there. i'm into culinary school right now actually and i'm enjoying it.

@Dakarn

6 жыл бұрын

American born and raised here. That's usually what we did with our left over rice. Whenever we had a lot left over, it was time for Fried Rice and Lumpia.

@tombombadilofficial

5 жыл бұрын

Yeng Krouse Wow! look at this fat cat here, using chorizo for their sinangag. 😂

@kdvr766

5 жыл бұрын

@@tombombadilofficial who doesnt

Just found the video and I’m making this for dinner

Colourful!

My parents are from DR and they have a dish called “chofan” its prepared pretty similar to whats on your video. It was nice to see where that recipe got its origin from.

@ChineseCookingDemystified

6 жыл бұрын

Interesting, what do they usually put in it?

Must be delicious, want to make it yourself

Yummmm

You guys rule!!!!!

Just made this tonight and it was incredible, just like what I get at the good Chinese restaurants! I was actually a little amazed at how perfect the taste was. The only alteration was I used country ham, and crisped them up in a pan first, and I used more chicken because I just so happened to be using a large breast and didn't want to waste any. I will be making this over and over now, especially because I got an industrial sized container of the dried mushrooms lol

@danielpincus221

3 жыл бұрын

Strange to say, it tastes authentic because there's no soy sauce. Somethings happened to Chinese cooking when it came here. Too much soy sauce one of them. Not cooking with lard was another.

I've been making Fried Rice for over 15 years. I've never tried making Yangzhou fried rice, but it looks superior and delicious. It also looks expensive. Next time I make fried rice I'm going it Yangzhou style!

I love it when they put chinese broccoli in it as well

I am new here..i love chinese food. I worked 11 years in different chinese high end restaurant. Hope to see more video in the future

WE HAD OUR 50TH HIGH SCHOOL REUNION IN 2014 AND AS I AM A MUSICIAN FOR 55 YEARS I SUGGESTED WITH SO MANY MUSICIANS COMING OUT OF THIS HIGH SCHOOL WHY NOT PLAY AT THIS. WELL IT WAS AMAZING BUT THE NEXT MONTH AFTER BEING ON THE BOARD WE HAD A SPECIAL PARTY FOR THE BOARD MEMBERS. I MADE HOME MADE PANFRIED WONTON AND MY FRIED RICE. SADLY I NEVER STEAMED THE RICE WELL ENOUGH AND IT TURNED OUT LIKE EATING GRAVEL...LESSON LEARNED!!

Was looking for videos of chinese fried rice (fried rice that you would eat with ceramic soup spoon in a family chinese restaurant, grandma used to bring me there)Of all videos i found, the thumbnail and content seem promising. no regret at all, will definitely try it. color of rice is not too dark, perfect. Thanks

@ryanedgar3380

6 жыл бұрын

Also I aspire to be a chef, like my grandfather (husband of the same woman that used to bring me to the typical chinese family restaurant) Guess I'll stick to this channel..

Bit late but, I have Chinese Sausage, Doktorskaya (Russian Bologna sausage), Pork Luncheon in a tin, fresh champignons, yellow spring onions, white onion, garlic, egg, frozen mixed veg (carrots, peas, corn) and day old rice with a dash of soy sauce on it. 😜

I once added a large tablespoon of XO Sauce to my fried rice, and I found that I just can't enjoy fried rice without it since.

@ruvin7023

4 жыл бұрын

XO is sooo expensive though

@deckbose

3 жыл бұрын

What is XO Sauce? Is it a barbeque sauce?

@deckbose

3 жыл бұрын

@Gazmeister Wongatron Thank you!

I'll try it this way. I usually do it reverse with eggs first, but I will definitely consider the onion and garlic first

i have tried this fried rice but with veg oil instead of that white thing , lard or something . but fried rice so tasty. thanks a lotttttttttttt

love her accent

I made this tonight with the following adjustments: instead of the scallops, I used dried shrimp, I added 3/4 of a zucchini, a diced up Bavarian Weißwurst 😂, Costco Frozen Veggie mix. That was all in my fridge. Your suggestion of using the water from the dried mushrooms and scallops (or in my case shrimp) was a great tip. I can’t believe i hadn’t thought of that before, since I’m always on the hunt for umami flavor in my cooking. Also, doing it in steps and cooking the rice last, made this rice so loose and fluffy. Thanks for sharing! Oh and if you are up for suggestions or requests, I would love to see your spin on Langzou beef noodle soup. Cheers!

@ChineseCookingDemystified

6 жыл бұрын

Nice! And yep, so long as you fry the ingredients first and the rice separately, you can really put anything you want in a fried rice :) Great dish to play around with! So Lanzhou hand pulled noodles is on the list for this year, but it's uh... kinda a skill. Still haven't nailed it yet. Once we get it up to our standard we'll definitely make a video for it, I think it'd be a popular one.

This rice in France is called Riz Cantonais ( Cantonese rice ), it’s the most popular one

i am drooling @_@