Creating Fried Rice: A Step-by-Step Guide to Making Authentic Chinese Dishes

To begin making fried rice, first long and get that wok piping hot. Shut off the heat, add in your oil, and give it a swirl to get a nice nonstick surface. Heat on medium now. Add in the beef together with its marinade. Fry that for about two minutes, once the beef is done, take it out, and set it aside.

For the rice, over medium heat, add in some aromatics like 2 cloves of minced garlic and about an equal amount of ginger. Give it a quick fry then add in that saute seasoning paste. They're quick mix in goes the rice, and the heat goes up to high as we went over in the Yangshuo fried rice video. The technique here is to periodically switch between pushing down on the rice to break up the clumps and pulling up from the bottom to prevent sticking.

Note that I personally totally screwed up and forgot to cook this rice here at a dry ratio, so all of these rice dishes that we did today are going to be a touch stickier than what you usually want. Just check out the Yang Jo fried rice video for what the ideal rice texture should look like.

After about three to four minutes, seasoned with 1/4 tsp salt, 1/2 TSP sugar, and 1/4 TSP chicken bouillon powder or MSG, give that a brief fry together. Add the beef back in and fry for about a minute to just bring everything together. The satay beef fried rice is done.

Next up, Pineapple Fried Rice with Spam. I'm pretty sure that pineapple fried rice is from Thailand originally but it's one of those dishes that can be found throughout Asia nowadays. It's a good way to show you how to add egg and process meats to a fried rice. To start with pineapple fried rice, cut out a little square for the rice to sit in and pull out the inside of the pineapple.

Note that the super classic pineapple fried rice will also add in some shrimp and turmeric but regardless of what you choose, get your pineapple into a dice and of serving in a fresh pineapple. Toss that shell in a 100-degree centigrade oven for 30 minutes to dry right out. We're gonna be frying an egg in here so we wanted to show you an alternative egg frying technique for fried rice.

What you'll do is get a solid amount of oil and heat it up until it's quite hot. Pour the egg in a thin stream while stirring the oil to get nice fluffy strands. The egg should be done basically immediately, so take that out and drain the excess oil.

Start to fry the rice over high heat, same deal fry the rice, then toss in the spam. Continue to fry until everything is cooked through, then season with a quarter teaspoon of chicken bouillon or MSG, half teaspoon of sugar, and a quarter teaspoon of salt. Bring that together for about 30 seconds, then add your egg back in and after a quick mix, toss in the pineapple. Turn off the heat, add in your green onions, and serve in your hollowed-out pineapple.

Lastly, Choice on Fried Rice: A Classic Cantonese Dish. This is a classic dish from Cantonese cuisine that's easy to make. We were actually working from a suggestion by Ashley, who suggested using kale for this recipe. However, we absolutely love choice on those, so I hope she'll forgive us for going that route as always.

First long y'all get that wok piping hot, shut off the heat, add in your oil, and give it a swirl to get a nice nonstick surface. Heat on medium now, quickly fry some minced garlic and ginger. Then, fry your choice of stems because the stems are tough we're gonna be adding them at the very start of the stir-fry.

Give that a fry for about a minute to get the moisture out, then add in the rice, give that a fry for another minute or two. Then add in you guessed it, a quarter teaspoon salt, half teaspoon sugar, and 1/4 teaspoon chicken bouillon or MSG. Bring that together for about 30 seconds.

Then add in those leaves, fry for another thirty seconds or so to let them quickly cook. Season with a solid sprinkle of white pepper, give it a mix, then out with the choy some rice.

"WEBVTTKind: captionsLanguage: enso we want to take a break from our usual recipe driven videos and expand on sub techniques so that you can whip up basically any sort of fried rice using whatever you got available so Julie those back we asked what ingredients are mostly available in your kitchen now we chose three but we want to show you some general techniques on how to throw six types of ingredients into your ferrous they're egg meat processed meat like spam are the greens leafy greens and other seasonings to show you a range of different techniques we made some pineapple fried rice using the heavily requested spam some satay beef fried rice and a choice um fried rice to get started with fried rice you need rice if you're using freshly made rice cook it as slightly dry ratio and spread it out over a plate to let the steam dissipate with leftover rice you'll still want to spread it out over a plate but it's best if you leave it in the fridge overnight to dry out first up satay beef fried rice this dish is sort of a Hong Kong shot sent in classic and it's a great way to show you how to handle fresh meats and other seasonings here we're using a hundred and fifty grams of beef loin now generally speaking for fried rice we want all our ingredients to be a similar sort of shape as the rice so for meat that's either a dice or mince we like the beef to be a sort of super rough minced texture here and Supermarket ground beef should work just fine now to marinate we'll be adding in a quarter teaspoon salt 1/2 teaspoon of sugar 1/2 teaspoon of cornstarch 1/2 teaspoon of oyster sauce 1/4 teaspoon of soy sauce and a quarter teaspoon of the Liao Geo aka Shaoxing wine give that a mix then add in 1/2 teaspoon of oil this marinade in particular is especially good with beef so be sure to check out the reddit post for detailed instructions for other sorts of marinades set that aside and let that marinate for about 20 minutes now before we fry let's get our seasoning ready take half your seasoning here about a teaspoon of satay paste and mix it in with your rice and save another teaspoon to use while frying this is a nice technique for incorporating seasoning paste like curry shrimp or satay paste into rice so that it's seasoned evenly for seasoning liquids like stock or soy sauce we'll go over all that stuff in the reddit post once it's mixed well we're ready to fry for raw meats like beef we'll fry these separately from the rice at first as always first long yo get that wok piping hot shut off the heat add in your oil and give it a swirl to get a nice nonstick surface heat on medium now add in the beef together with its marinade fry that for about two minutes and once that beefs done take it out and set it aside now for the rice over medium heat add in some aromatics here we got 2 cloves of minced garlic and about an equal amount of miss ginger give it a quick fry then add in that saute seasoning paste they're quick mix in goes the rice and the heat goes up to high as we went over in the yangshuo fried rice video the technique here is to periodically switch between pushing down on the rice to break up the clumps and pulling up from the bottom to prevent sticking now I should note here that I personally totally screwed up and forgot to cook this rice here at a dry ratio so all of these rice dishes that we did today are going to be a touch stickier than what you usually want so just check out the yang Jo fried rice video for what the ideal rice texture should look like the show must go on though so after about three to four minutes seasoned with 1/4 tsp salt 1/2 TSP sugar and 1/4 TSP chicken bouillon powder or msg give that a brief fry together add the beef back in fry for about a minute to just bring that all together and the satay beef fried rice is done next up pineapple fried rice with spam I'm pretty sure that pineapple fried rice is from Thailand originally but it's one of those dishes that can be found throughout Asia nowadays and it's a good way to show you how to add egg and process meats to a fried rice to get started with pineapple fried rice cut out a little square for the rice to sit in and pull out the inside of the pineapple now I know that this is sort of an involved one for what's supposed to be a simple fried rice video feel free to just use canned pineapple here but we had YouTube thumbnails to make so we went with a fresh one quick note that the super classic pineapple fried rice will also add in some shrimp and turmeric but regardless of what you choose get your pineapple into a dice and of serving in a fresh pineapple toss that shell in a 100 degree centigrade oven for 30 minutes to dry right out we're gonna be frying an egg in here so we wanted to show you an alternative egg frying technique for fried rice what you'll do is you'll get a solid amount of oil and heat it up until it's quite hot now pour the egg in a thin stream while stirring the oil to get nice fluffy strands the egg should be done basically immediately so take that out and drain the excess oil now start to fry the rice over a high heat same deal fry the rice and once it's about halfway done a couple minutes in toss in the spam continue to fry then season with a quarter teaspoon chicken bouillon or msg a half teaspoon of sugar and a quarter teaspoon of salt bring that together for about 30 seconds then add your egg back in and after a quick mix toss in the pineapple turn off the heat add in your green onions then serve in your hollowed-out pineapple lastly choice on fried rice this is a classic Cantonese fried rice and a good chance to show how to handle both hearty veg and leafy veggies we were actually working from a suggestion by Ashley Ashley for kale you can actually totally use kale for this the idea is to take the stems and cut them into a mince while taking the leaves and getting those into a Shifa nod we absolutely love choice on those so I hope as she'll forgive us for going that route as always first long y'all get that wok piping hot shut off the heat add in your oil and give it a swirl to get a nice nonstick surface heat on medium now quickly fry some minced garlic and ginger then fry your choice of stems because the stems are tough we're gonna be adding them at the very start of the stir-fry give that a fry for about a minute to get the moisture out then add in the rice give that a fry for another minute or two then add in you guessed it a quarter teaspoon salt half teaspoon sugar and 1/4 teaspoon chicken bouillon or msg bring that together for about 30 seconds then add in those leaves fry for another thirty seconds or so to let those quickly we'll season with a solid sprinkle of white pepper give it a mix then out with the choy some rice I hope this is able to help check out the detail discussion and rattling in description box and subscribe for more Chinese cooking videosso we want to take a break from our usual recipe driven videos and expand on sub techniques so that you can whip up basically any sort of fried rice using whatever you got available so Julie those back we asked what ingredients are mostly available in your kitchen now we chose three but we want to show you some general techniques on how to throw six types of ingredients into your ferrous they're egg meat processed meat like spam are the greens leafy greens and other seasonings to show you a range of different techniques we made some pineapple fried rice using the heavily requested spam some satay beef fried rice and a choice um fried rice to get started with fried rice you need rice if you're using freshly made rice cook it as slightly dry ratio and spread it out over a plate to let the steam dissipate with leftover rice you'll still want to spread it out over a plate but it's best if you leave it in the fridge overnight to dry out first up satay beef fried rice this dish is sort of a Hong Kong shot sent in classic and it's a great way to show you how to handle fresh meats and other seasonings here we're using a hundred and fifty grams of beef loin now generally speaking for fried rice we want all our ingredients to be a similar sort of shape as the rice so for meat that's either a dice or mince we like the beef to be a sort of super rough minced texture here and Supermarket ground beef should work just fine now to marinate we'll be adding in a quarter teaspoon salt 1/2 teaspoon of sugar 1/2 teaspoon of cornstarch 1/2 teaspoon of oyster sauce 1/4 teaspoon of soy sauce and a quarter teaspoon of the Liao Geo aka Shaoxing wine give that a mix then add in 1/2 teaspoon of oil this marinade in particular is especially good with beef so be sure to check out the reddit post for detailed instructions for other sorts of marinades set that aside and let that marinate for about 20 minutes now before we fry let's get our seasoning ready take half your seasoning here about a teaspoon of satay paste and mix it in with your rice and save another teaspoon to use while frying this is a nice technique for incorporating seasoning paste like curry shrimp or satay paste into rice so that it's seasoned evenly for seasoning liquids like stock or soy sauce we'll go over all that stuff in the reddit post once it's mixed well we're ready to fry for raw meats like beef we'll fry these separately from the rice at first as always first long yo get that wok piping hot shut off the heat add in your oil and give it a swirl to get a nice nonstick surface heat on medium now add in the beef together with its marinade fry that for about two minutes and once that beefs done take it out and set it aside now for the rice over medium heat add in some aromatics here we got 2 cloves of minced garlic and about an equal amount of miss ginger give it a quick fry then add in that saute seasoning paste they're quick mix in goes the rice and the heat goes up to high as we went over in the yangshuo fried rice video the technique here is to periodically switch between pushing down on the rice to break up the clumps and pulling up from the bottom to prevent sticking now I should note here that I personally totally screwed up and forgot to cook this rice here at a dry ratio so all of these rice dishes that we did today are going to be a touch stickier than what you usually want so just check out the yang Jo fried rice video for what the ideal rice texture should look like the show must go on though so after about three to four minutes seasoned with 1/4 tsp salt 1/2 TSP sugar and 1/4 TSP chicken bouillon powder or msg give that a brief fry together add the beef back in fry for about a minute to just bring that all together and the satay beef fried rice is done next up pineapple fried rice with spam I'm pretty sure that pineapple fried rice is from Thailand originally but it's one of those dishes that can be found throughout Asia nowadays and it's a good way to show you how to add egg and process meats to a fried rice to get started with pineapple fried rice cut out a little square for the rice to sit in and pull out the inside of the pineapple now I know that this is sort of an involved one for what's supposed to be a simple fried rice video feel free to just use canned pineapple here but we had YouTube thumbnails to make so we went with a fresh one quick note that the super classic pineapple fried rice will also add in some shrimp and turmeric but regardless of what you choose get your pineapple into a dice and of serving in a fresh pineapple toss that shell in a 100 degree centigrade oven for 30 minutes to dry right out we're gonna be frying an egg in here so we wanted to show you an alternative egg frying technique for fried rice what you'll do is you'll get a solid amount of oil and heat it up until it's quite hot now pour the egg in a thin stream while stirring the oil to get nice fluffy strands the egg should be done basically immediately so take that out and drain the excess oil now start to fry the rice over a high heat same deal fry the rice and once it's about halfway done a couple minutes in toss in the spam continue to fry then season with a quarter teaspoon chicken bouillon or msg a half teaspoon of sugar and a quarter teaspoon of salt bring that together for about 30 seconds then add your egg back in and after a quick mix toss in the pineapple turn off the heat add in your green onions then serve in your hollowed-out pineapple lastly choice on fried rice this is a classic Cantonese fried rice and a good chance to show how to handle both hearty veg and leafy veggies we were actually working from a suggestion by Ashley Ashley for kale you can actually totally use kale for this the idea is to take the stems and cut them into a mince while taking the leaves and getting those into a Shifa nod we absolutely love choice on those so I hope as she'll forgive us for going that route as always first long y'all get that wok piping hot shut off the heat add in your oil and give it a swirl to get a nice nonstick surface heat on medium now quickly fry some minced garlic and ginger then fry your choice of stems because the stems are tough we're gonna be adding them at the very start of the stir-fry give that a fry for about a minute to get the moisture out then add in the rice give that a fry for another minute or two then add in you guessed it a quarter teaspoon salt half teaspoon sugar and 1/4 teaspoon chicken bouillon or msg bring that together for about 30 seconds then add in those leaves fry for another thirty seconds or so to let those quickly we'll season with a solid sprinkle of white pepper give it a mix then out with the choy some rice I hope this is able to help check out the detail discussion and rattling in description box and subscribe for more Chinese cooking videos\n"