3 Minute vs 3 Hour vs 3 Day Fried Rice

a lot of people would say they don't want to spend a lot of time cooking but I'd argue that the more time you spend the better what you make could be drage beef Fine Wines nice chocolate brazed ribs so I'm here to ask one question does time spent cooking always equal better food which leads us to today's subject fried rice really this is something that you just take a few minutes but today we're making a 3 minute 3H hour and a 3day fried rice to see which one really is worth the time let's begin so does the three-minute fried rice even exist yes this includes the cooking of the rice because there isn't any cooking of the rice I don't want anybody in the comments going oh Josh there that 3 minutes cuz I got to cook the rice and okay fine listen I want to understand and be helpful here so yeah we're using pre-made rice can't say I'm happy with it but it's the only way to make this take 3 minutes there is no cooking rice in 3 minutes maybe in the future at least it's a brand of rice that I somewhat like I'll be honest with you that could completely ruin this but we'll find out now to prove that this was 3 minutes I'm going to start a 3 Minute Timer right here and we're going to cook this together here here we go so first you need a walk but I don't have a walk okay then use a big pan it's all right just use a big pan totally fine but I mean obviously you won't get the walk hey so you're going to add a generous amount of oil to that walk put it on high heat once the oil is ripping hot crack one to two eggs into that season with salt use a chopstick to break that up then you're going to add half a cup or 70 G of Frozen mixed vegetables yes the peas and the carrots am I a fan of this absolutely not but guess what it's 3 minute fried rice then you're going to add two packs of Nishiki precooked steamed white rice these are 7. 4 oz each obviously break it up toss in the pan until hot at this point I was around 1 minute and 12 seconds in it's looking good then you're going to add half a teaspoon or 2 G of MSG 2 tspoons or 8 G of sriracha 2 taspo or 8 G of garlic powder yes garlic powder you don't even have to chop garlic oh my God 1 and 12 tbsps or 20 G of soy sauce I would be shocked if this is good but I'm trying to keep this 3 minutes toss to combine and stir fry until hot and you get a little bit of wet plate that up and option you can add some green onion on top but guess what you don't have to and that finalizes boom under 3 minutes so we're going to call it 3 minutes just to keep the title to be honest with you there's no protein in this which bothers me I'm really curious to see where this rice ends up going it looks a little too moist if this is good I'm getting like 20 packs of those and just putting them in my pantry it is overcooked the flavor is there I've had worse fried Rices at actual restaurants this was actually Less Than 3 minutes frozen vegetables I just threw everything in there we added garlic powder to save time obviously it tastes pretty good my one complaint is purely textural the rice is pretty overcooked and kind of turns into a bit of mush but the flavors there I mean for three minutes that's pretty B I know vicam is going to do this when he gets back home you can tell that their cooling process isn't the same as if you just like cooked rice and cooled it cuz you can see the starch is starting to form bonds like a risoto would that's pretty much the texture it's like a risoto fried rice which isn't something I'm going to be craving all the time but it's crazy how quick you can make this this is good moving on to the 3H hour hey guys okay hey guys okay yep that's fine why are there so many of me who put these here please no more I've seen enough my new cookbook texture over tast is out by the way did you know that it's a New York Times bestseller thanks to you the Link's in the description go grab yourself a copy love you so much on to the video moving on to the 3our fried rice I'm surprised by how well the 3 minute did will it be worth it to jump to 3 hours start by washing 2 cups or 340 G of white rice ideally short grain wash that two to three times till the water runs clear pop that into a rice cooker with equal parts water and close the lid and let it do its thing it'll do a little song oh it's so very nice love loveah next we're going to make a chashu pork belly and yes you can fit that in 3 hours now you're going to get a large pan over medium high heat add a touch of vegetable oil just to coat the bottom of the pan and you're going to add 2 lb or 900 G of skinned pork belly cut into 3/4 in cubes sear that for about 1 to 2 minutes per side you can sear all the sides you can sear one two it's up to you remove the pork belly from the pan set over medium heat and add half a bunch of green onions cut into 2in segments one shallot peeled and Haled a 1in piece of Ginger peeled and rough chopped 2 tbsps or 30 g of sugar half a cup or 120 M of sake half a cup or 120 M of water half a cup or 120 M of mirin and half a cup or 120 ml of a nice soy sauce increase your heat to medium high bring that to a boil add in your seared pork belly reduce the heat to low bring to a nice light simmer ideally cover with a lid and braze for 2 hours now while that's going we're going to make some crispy shallots I would recommend starting with a minimum of three whole medium shallots with their tops cut off peeled and look obviously you can do more than that you can do 50 shallots if you wanted that's just a lot of crispy shallots three is plenty so slice those thinly on a mandolin about an eighth of an inch thick add those to a mediumsized pot filled about halfway with oil yes the oil is cold do not turn your heat on yet now you're going to turn your heat on to medium high and continuously stir while they cook first they'll start at a light bubble then they'll get a a little bit more aggressive than really aggressive just keep stirring and letting them fry be careful not to Splash yourself and you'll know they're done once they begin to turn golden and most of the bubbling has subsided pull those out transfer those to a paper towel lined baking tray using a spider spread the shallots out so they cool and season immediately with salt finally our walk at this point you're probably still waiting for your pork belly and your rice should be about done so pull your rice out spread it onto a baking sheet and let it cool in the fridge until you're ready to put it in the walk you want this to be as cold as possible okay yeah that's right buddy I'm not going to ask you to leave it in the fridge over night this is 3 hours fried rice now once your porkbelly's done it's glazed in beautiful and tender like this ready for the rice you got crispy shallots and your rice should be at least chilled now it's walk time so set your walk over high heat add a generous amount of vegetable oil to coat the walk now to that you're going to add one finely diced shallot and just the whites of one bunch of green onions thinly sliced stir fry that nicely until just beginning to turn translucent crack in two eggs season lightly with salt scramble them beautifully then you're going to add three cups of your cooked rice then add 1 taspo or 4 G of ground white pepper 1 taspo or 4 G of MSG yes we love MSG here okay 3 hours 3 seconds 350,000 years I don't care I'm adding MSG toss it combine then add 2 tbsp or 30 G of soy sauce 1 taspo or 4 G of sesame oil 2 tbsp or 30 G of sweet soy remember how we used the green onion whites earlier now you're going to add half of the remaining green part of the green onions thinly sliced three cloves of garlic finally chopped and toss to combine pop that into a bowl top with your chashu pork belly with some additional thinly sliced green onion on top if desired and of course your fried shallots into the sandwich salad all in there a little extra fresh green onion despite the fact that that's a three-hour fried rice it looks like a 3-day fried rice let's taste 3 hours to make this I will say it does look beautiful I mean you have glistening caramelized soft pork belly crispy shallots fried rice you got three versions of green onion in this there's full cooked par cooked and raw that's all the colors of the rainbow what the this is really good there's layered Textures in this one what stands out to me over the last one is the bitin of it which you get with this chilled rice I make fried rice all the time and sometimes I won't chill my rice and sometimes I will and that time alone improves it so much even if you took the pork belly off of this cooking the rice fresh made a big difference so this is already immediately better than the previous one but you have to have that 2 to 3 hour cooling time minimum this is infinitely better than the last one and that for 3 hours 100% worth it 100% better moving on the final one 3 days so what is a 3day fried rice look like oh I'll show you sweetheart first the short rib in a blender add four Starnes 2 tsps or 30 G of black pepper corns two tablespoons or 30 G of Sichuan peppercorn blend until a fine dust toss it together with half a cup or 60 G of kosher salt stir until completely combined then you're going to take 2 lb or 900 G of bone in short ribs you can use the ones that are cut into chunks or you can use the whole short rib like these guys it really doesn't matter don't worry too much if you can't find it season those generously with your spice mix pop those into a vac seal bag vacuum seal them and then Place into a soused set to 69° C nice and cook for 72 hours so I know that we're already at 3 days here but it doesn't stop with that on that same day you're going to take half a pound or 225 g of red Fresno chilies half a pound or 225 g of red jalapeno peppers by the way if you don't have either of these you can go all the jalapeno pepper all red Fresno it's really up to to you and it's okay if the jalapenos are green remove their tops now get yourself one quart of water and stir in 30 G of kosher salt mix until combined then get yourself a large 1 to 1 and 1/2 qu size mason jar adding six gloves of garlic lightly crushed your peppers and cover with your brine to ensure their submerged you can use a little bit of plastic wrap to cover lightly with a lid and let that ferment for 3 days so they'll be done by the time the short rib's done so on the 72nd hour take your short ribs out and place them in the fridge until cold and the fat is solidified ideally you want to ice bath these before you put them in the fridge by the way it's actually safer to do that first be safe love you straighten your peppers out of the brine add the salid to a blender along with 1 tbspoon or 15 G of non- prick pow or chili jam really whatever you're feeling begin blending on low adding just a tiny splash of water to loosen once that starts for texing blend on high until as smooth as possible then optionally you can add a tiny pinch of Zan Thang gum to help hold its smoothness together pour that out into a squirt bottle and you have black dough fermented chili sauuce now we have one shallot finally diced three garlic cloves finally chopped we have one bunch of green onions separate the whites from the greens into a small bowl add 1 tbsp or 15 G of shrimp paste 3 and 1/ 12 tbsp or 32 G of mushroom soy sauce 1 tbsp or 15 G of sweet soy sauce 1 taspo or 4 G of sesame oil 1 tbsp or 15 G of your fermented pepper sauce you can go higher than that but be aware it is spicy now before we go into the walk we need to deal with this short rib take your chilled short ribs out I'm just doing one here you can do however many you have now carefully cut the short rib off the bone but keep the bone season lightly with salt to taste then in a medium-sized non-stick pan set over medium heat add your short rib and just let that cook down and get a nice crust nice and slow about 3 minutes per side add your bone to the pan as well cuz you want to heat this up too I'll tell you why in a second once it's hot and nicely Brown you can optionally brush that with some sweet soy and then just keep that warm now the fried rice heat your walk over high heat added a little bit of chopped short rib trim that I found that's totally optional a couple tablespoons of vegetable oil then once that's ripping hot add in two beaten eggs season to taste with salt stir fry to break up in curd then remove the eggs add another couple tablespoons of vegetable oil and again once hot you're going to add those dice shallots then Le sliced green onion whites season lightly with salt stir fried till soft then you're going to go in with about four cups of cooked white short green rice this rice was cooked placed on a sheet tray and chilled in the fridge overnight prior to use for the best fried rice that's what you want and this is the only fried rice out of all these that has this so hopefully that makes the texture even better surfy to incorporate add a pitch of ground white pepper 2 taspo or 8 G of MSG toss together add in your egg back toss that together and finally add your sauce toss to combine and last but not least you add three cloves of very finely chopped garlic raw always add this at the end I think it makes the fried rice so much better and you avoid having bitter garlic in there you cut off the heat toss that together just to lightly heat that garlic up optionally you can add the greens from your green onion as well and it's time to Plate first your fried rice into a bowl and I kept thinking how do I want to serve this short rib oh wait you still have that bone here's a little presentation trick for you sweetheart take your short rib meat slice that carefully with the sharpest knife you have you slice from heel to tip tip to heel full gentle Strokes or you will break up the short rib it's so tender right now and you're going to slice those into about 1/2 in thick pieces keep it into all one piece pop your bone onto the rice and gently lay your slice short rib on top that bone top of a little extra fresh green onion on top of just the short rib and I mean look at this thing the rib the meat the fried rice the bones sticking out bone Apple tea this seems like a very unfair play here if all three of these were put in front of us I would pick this one without even thinking my body would just be like damn I don't know what I like more the rib or life that's insane I've had a 3-day short rib before this with all the new things added to it is out of this world this is the greatest bite of food I think I've had thus far in my life the funny thing is no one will make this everyone's going to be like I don't have time for that you don't have time for the greatest bite in your life not that much additional effort a lot more weight time great things take time this is at least three to four times better than the 3-hour fried rice I thought the three-hour rice was going to be hard to beat and then I took a bite of this and I was like damn this is probably the best fried rice I've ever had the 3 minutes minute one was like a lowercase fried rice this is like bold gigantic text fried rice completely worth the time which means time won yet again it always wins but listen You' always just make the three-hour fried rice and you'll get the best of both worlds and you don't get the short rib but I got to say sometimes just being patient will lead to a better dish I'm not saying you have to this isn't going to be yours I got home at 3:00 a.m. drunk and I'm going to whip this up real quick no it will take you a few days and it is what it is but guess what sometimes great things take time everyone wants a shortcut in life and today there wasn't one but at least there was something good at the end of the story now do me a favor and go make something like fried [Music] rice

Channel: Joshua Weissman

Views: 1,796,978

Keywords: sat bawl pro, joshua weissman, fried rice, fried rice recipe, how to make fried rice, easy fried rice, egg fried rice, chinese fried rice, how to cook fried rice, chicken fried rice, recipe for fried rice, easy fried rice recipe, how to prepare fried rice, shrimp fried rice, how to make egg fried rice, egg fried rice recipe, best fried rice recipe, easy chicken fried rice, chicken fried rice recipe, homemade fried rice, quick fried rice, easy egg fried rice, uncle roger

Id: p9ezjjGviTA

Length: 12min 48sec (768 seconds)

Published: Sun Feb 04 2024