What's up everyone? Today we're making Yangzhou Fried Rice, a dish my dad has made hundreds of times. Hello, everyone! Today, we'll be learning how to make Yangzhou Fried Rice. I'm using two cups of rice today. Wash the rice first. We're going to wash the rice 3 times making sure to pour out the starchy water and using fresh water each time. From Brian, from Patreon "What is the best rice to use?" It depends on the restaurant. Ours is Thai rice. Americans may prefer American rice, which is harder. We're going to be stir-frying this rice so we're going to cook it with slightly less water. That way the rice will be harder. This is 1 cup of water, or 8 oz. 1 cup. It doesn't look like enough, let's put another 1/2 cup. All right, this much water for Thai rice. It's 2 cups of rice, about 12 oz. I put in about 10 oz of water. If you're using American rice, you may need more water. We'll put the rice in. Rice is cooking. Shrimp. We have about 4 oz of shrimp. About 4-5 oz of char siu. You can watch our char siu video. If you don't want to use char siu you can make this with ham or spam. There is endless variation of ingredients in Yangzhou fried rice. Also sometimes called house or special fried rice at your local Chinese restaurant, the core ingredients are generally pork, shrimp, vegetables, and eggs, but traditional versions may also include chicken, sea cucumber, bamboo shoots, and scallops. The dish gets its name from the city of Yangzhou in China's Jiangsu province where it is said that sailors started to put leftover scraps from their lunch into a fried rice for dinner. Others say that the dish actually originated from Guangzhou. Whatever its origins, this dish is beloved worldwide for its colorful and balanced mixture of delicious ingredients. We're going to dice the carrot. We're chopping the green onions too. We're dicing the char siu as well. In fried rice, an entire shrimp would be too big. Cut them in half like this. If they're cooked like this, they'll still look like a whole shrimp, right? Looks like one, but it's split in two. We're using two eggs, let's break them first. We have all of these ingredients listed on our blog at madewithlau.com along with step-by-step instructions and video clips to guide you as you make the recipe at home. The rice is cooked. The ingredients are all ready. Turn on the stove. Add some hot water. We'll add 2 cups of water to the pot, with the heat on high until it boils. The water is boiling now. Put the diced carrots in. We'll cook the carrots and the peas. We'll cook the carrots and peas for 30-40 seconds before adding the shrimp. Put the shrimp in too. After adding the shrimp, we're going to let it cook for 3 minutes. I also wanted to make a special shoutout to thank all of our wonderful Patreon supporters for helping bring this video to life. If you enjoy our videos and are interested in supporting us directly, head on over to patreon.com/madewithlau to learn more! Okay, let's turn the stove off. All cooked through, right? See it? For fried rice, we're going to fry the eggs first. We'll put in 1/2 tsp salt in the eggs. Bring out that egg flavor. Turn the heat to the highest setting. We'll heat the wok for about a minute before adding oil. Put in 1 tbsp of oil. Pour the eggs in. After the oil is rippling, we'll add the eggs and cook for only 10-15 seconds before adding the rice. The eggs don't need to be too cooked. Then pour the rice in too. We're going to stir-fry this patiently. You don't need to rush fried rice. Take your time. I wanted to take a quick moment to thank today's sponsor, Vite Ramen. If you don't live near an Asian grocery store, sometimes it can be hard to find healthy, high quality noodles to make Chinese dishes with, and if you've been following our channel, you probably know that we've been partnering with Vite Ramen, which is an incredible Asian-owned small business that makes, arguably, the healthiest ramen in the world. In a recent video, my dad actually made chow mein with their noodles, which was just as good as what you'd get in restaurants but much, much healthier. In that video, I also shared a bit of my interview with Tim, a really cool dude who is the CEO of Vite Ramen and a former Michelin Star chef. His story is really inspiring, starting a company as a college student, persevering through being told "no" by a bunch of experts, and going on to sell over a million packs of noodles. Their noodles, aka Naked Noods, are extremely healthy. They're made with a mixture of quinoa and wheat, and contain TWENTY THREE grams of protein per block. To put it in context, that's as much protein as a scoop of protein shake. If you're looking for something more ready to go with seasoning included, then Vite Ramen is a fully nutritionally complete meal on its own with up to THIRTY ONE grams of protein. Their flavor packets are made with real miso powder imported from Japan real chicken, and etc. Tim and the nimble 15-person team at Vite Ramen do all of this in-house in a 1200 sq ft facility in the Bay Area, and they just released Version 3.0 of their noodles, which is a complete overhaul of their ramen. From speaking with Tim and the team, I know a TON of love went into designing and nerding out over the perfect chemistry of nutrients and flavor profiles. Personally, I've been enjoying eating Vite Ramen for a while now, and they really did a great job with V3.0. Apart from the ramen, I just really like Tim and I think he's doing something special that more people should know about. So, if you want to try some Vite Ramen and support Made With Lau and a fellow Asian-owned business in the process, click the link in our description for 10% off your purchase and free Vite Ramen swag. Break up the eggs and the rice. When you hear that crackling, you know you have wok hei, understand? Three people asked, "How do you achieve wok hei at home?" Your heat has to get high enough. If we cook with gas that you buy in a canister, that will get hot enough. Or, the kind of stoves they have at restaurants, those get hot enough. Because when you buy gas canisters, there's some pressure in there. That pressure helps push the gas out. But what we use at home, there's no pressure pushing on the gas, so it'll come out at its own pace. If you want wok hei, your wok has to get really hot, and your heat has to be high enough. If you're frying rice, then a wok at home is going to work great. Break it all up. Break the rice up into separate grains. What can you do if the rice sticks? If the rice sticks, that means that your wok is not hot enough. If you're using a typical iron wok when your fried rice sticks, it means that you didn't heat it up enough, and that's why it's sticking. Stir-fry it to just about this point. If it's clumping together, what did the person do wrong? One reason is using too much water when originally cooking the rice. The other reason is if the rice is too soft, it's more difficult to stir-fry. Another video recommended using overnight fried rice. Because overnight fried rice, you can put into the refrigerator, and after the rice has been refrigerated, the rice becomes harder, which is easy to separate. But Daddy never does it that way. Why not? It takes much longer to stir-fry rice that starts out cold. But if I were to use refrigerated overnight rice, I'd heat it in the microwave before stir-frying it. If you control the rice texture really well, so it's not soft, and it's easy to separate, then you don't have to do overnight fried rice. After about 2.5 to 3 minutes of frying the rice and eggs on high heat, we'll turn down the heat and add 1/2 tbsp of salt and 2 tbsp of soy sauce. Put the char siu in. Cook the char siu. The char siu has some oil of its own. The oil from the char siu is going to come out and make the fried rice more aromatic. We'll stir-fry with the char siu for about a minute and a half before adding in the shrimp and vegetables. Put the shrimp in. Finally, with the heat back on high, we'll stir-fry everything for another minute and a half, making sure to mix all the ingredients together. Add a little oil onto the fried rice. It makes the rice glisten. All right. Add the green onions in. It's all done, and we can turn off the heat. Come and try some. Great, right? Oh my god! Never had fried rice this awesome, right? You can't cook your rice until it's soft, okay? It has to be hard so that the grains can separate. Friends, this is our famous Cantonese dish, Yangzhou Fried Rice! Hong Doy, come down and eat! Mommy, it's time to eat! Yeah, that's good! Cheers! Yangzhou Fried Rice! Cheers! What are your favorite ingredients in a fried rice? Dried scallops, egg white fried rice. I'll make it for you next time. At the birthday! I'll make it for you on their birthday. For me, I like char siu fried rice. So the only difference between that and this is no shrimp. Yeah, no shrimp. You know what my fav is? What? Ginger fried rice. How about you? I love ginger fried rice too. But I have to have this one. Because our rice is not like Dad's. We have to try more expensive ones, then we'll see. Ginger scallop... fried rice. Yay! We did it! Love Yangzhou Fried Rice! Yangzhou Fried Rice! High-five! Yeah! Yeh Yeh!
