How Rie and Alvin Make Egg Fried Rice At Home

hello i'm alvin hi guys i'm maria and today riya and i are going to be showing you guys how we make fried rice at home fried rice is very simple dish but sometimes they get mushy or oily today i'm going to show you some hacks to make fried rice successfully for the ingredients super simple i have scallions egg onion bacon and day old rice i also have soy sauce and sake for seasoning for protein you can use whatever you have in the fridge i had a bacon so i'm going to use bacon today so onion i'm going to use small onion but just a quarter of it and cut it into very small dice for scallions i'm going to use two or three starch and cut it very thinly for bacon i also cut very thinly so it will cook super quickly i usually eat sugaring rice aka sushi rice for seasoning i have 2 tsp of sake and 2 tsp of soy sauce if you don't want to use sake that's totally fine i'm using sake for a little bit of flavoring so my secret is mix egg in rice to make no mushy and no sticky fried rice what you have to do is coat each grain of rice with egg if you're a skilled chef and if you're using wok it's probably easier but i don't have a wok so this exactly it's kind of foolproof of making perfect fried rice each time you crack the egg you mix that and you mix into the rice and i'm going to mix it with my chopsticks and make sure each rice is kind of coated with egg you can already see it's separating so that is my secret let's set this aside and let's get cooking another important part you want to heat up your pan super hot but if you heat up your pan super and add oil sometimes oil get very smoky if you're using non-stick pan you don't need to do this process but my ceramic pan this supposed to be nonstick but we've been using long time so it started sticking i'd show you some trick once the pan goes super hot press against a damp towel so it will cool down a little bit so when you add oil it doesn't get smoked and it prevents from sticking as well i cut bacon super thinly so bacon will cook super quickly add onion saute onion until translucent and then add egg and rice mixture mix with spatula and flip in a few times so since egg is coating rice when you are cooking it's already like separating so once it's happening you want to kind of move everything around and cook everything evenly when you're making fried rice in japanese we say palapala which means everything is separated it's everything is it's not crunchy because it doesn't have crunch so i don't know how to say in english it's just not mushy no oily no where please teach me how do you say english but in japanese we call parapala so you want to make fried rice very parapala and once it's happening it's ready okay so add a scallion and toss rice a couple times then add sake and soy sauce for sake we are only adding a little bit so the alcohol evaporates quickly so it doesn't taste like sake at all i'm just adding like kind of nice flavoring to it taste it and if you need a little bit salt add salt and finish with black pepper and give a final stir and as you can see it's very parapano it's very no mushy no oily delicious fried rice so don't press too hard because you don't want to crush the rice and i'm going to put the rice ball upside down and you made perfect delicious fried rice alright so this is my fried rice and let's see how albi mix my ideal fried rice has a lot of things just has to be a lot of texture in it the rice has to be slightly crispy when i lift it off my plate each grain should almost fall off the spoon individually and there has to be a lot because i eat a lot of it when i eat fried rice so my fried rice is pretty simple it has rice eggs lots of scallions chinese sausage and sugar salt and msg when i make fried rice the rice itself needs to be treated beforehand so what i do is if i have leftover rice or fresh rice it'll actually be left in the fridge uncovered so that the grains can sort of dry up and then after a couple of hours or even overnight i'll take it and then i'll break it up even more and try to lay it flat so that there's almost single grains in one layer even though this dish is very simple for me there's actually a lot of time and effort that i think can make big difference and the next i buy a heat up oil in a cast iron skillet and this may not be traditional but because i don't have a wok i think cast iron is very good because it holds a good amount of heat and it almost makes the rice taste like it's like clay pot crispy fried rice and i love that stuff so i think castron's very very good choice for fried rice once the oil is hot the first thing i crack two eggs in i don't scramble them beforehand because i like just like whisking them around with the chopstick in the pan i think it gives it a nice sort of marbled egg yolk egg white texture that helps the flavor of the egg be more distinct than if i just poured in scrambled eggs i like to get my eggs crispy because i think that makes it easier to infuse the egg flavor with the rice because it sort of enhances the egg yolk flavor and it also prevents it from mixing in with the rice and getting it all soggy so i almost like have little shards little ribbons of egg before i add anything else to the rice so once the egg is nice and is a little crispy i add in the taiwanese sausage so this is essentially one of my favorite things i ate a lot growing up it's a sausage that is sort of cured and the signature thing about it i think that makes it different and has this really nice sweet flavor the sweetness is i think what makes it so delicious to me so chopping that up frying that up with the egg i think all those flavors and the fat just starts to come together and it's really really nice i was lucky my chef friend gave me this taiwanese sausage but you can find chinese sausage these sort of dried sausages in any asian supermarket just look for these like long vacuum packed cigar looking things um but yeah i think if you haven't tried it it's a game changer and once the fat is starting to come out i like to add the scallion whites so the scallion whites has a lot of that scallion flavor and i'm gonna be doing this in stages so the first the whites go in get a time to fry up with everything but i'm saving the greens for later so once everybody in the pan is basically a good friend it's time to add in the rice so as you can see the rice is like very separate it's like sort of like this cascade this waterfall of each grain i think that is very different than adding a huge clump of like wet rice and having to break it up with the spoon so i think even having it start this way you can tell that you know shaking it and cooking it every single grain is being coated in those wonderful flavors in the wonderful oil from the egg and from the sausage and from the scallion and i'm like i shake it a lot because i think i'm trying to imitate the work that you would do in a walk in the aeration and how much it moves because the goal is to not let anything sit or clump together so i'm like i like to really shake it a lot and you know it's probably going to wake up my roommate you know but i want to make this fried rice after a while after the rice starts to crisp up a little bit i like to add in my favorite seasoning blend for fried rice which is one teaspoon of salt one teaspoon of sugar and half a teaspoon of msg i find this seasoning to be really good with almost anything i think it's a little weird if you think about it why would you add sugar or msg to fried rice and promise me it's a restaurant trick i learned from a chef friend and it is incredible and i love msg so i think it belongs in fried rice after that still shaking a lot making sure each individual grain is coated and once it's almost there adding in another handful of the scallion greens now the scallion greens very different you don't want to overcook them because they're going to get a little bland but i like to sort of toss them in near the end and get that flavor all incorporated like every time something new is added or 10 seconds has passed i shake it and give it a little stir because again any moisture from the egg or the scallions could really cause the rice to clump and i don't want that so i'm trying to shake it and like make sure everything is getting a nice coating around it it's almost like treating each grain of rice as like a steak you want like a nice sear or a nice coating around the outside you don't want your steaks to stick together but now there's like thousands of little steaks in the pan so just gotta keep shaking it until things are nice and coated and then when it's like 95 done the last handful of scallion greens goes in it's not supposed to be cooked but in chinese it translates to break the rawness you don't want to put raw green onion on fried rice but you don't want to cook it so when you're done you almost have three different stages of the flavor of green onion you have the whites that are cooked well you have the greens that are cooked into it and you have the greens that are very very fragrant and light at the end and i think that really takes that fried rice to another level and makes it you know tastes like what i grew up eating in restaurants fried rice is one of those things where it's sort of you make it quickly and you eat it quickly so once it's on the plate i think i did a pretty good job like you can see the individual grains of rice are now coated they're glistening and i think that is a really good sign that you were able to get like a nice sort of crispiness on the outside you know you can see the egg and the scallion and the sausage is like a good ratio it's not just like 90 percent rice 10 stuff i like a lot of stuff in my fried rice because it makes me feel like i'm rich and can afford to put more stuff in my fried rice it's not the same as a wake because it doesn't have the same i don't have a wok but the cast iron i think does crisp up everything really nicely and allows you to sort of get everything incorporated so everything seems separate but when you eat it it all comes together so the sugar from the sausage is what makes the fried rice taste even better because the rice the eggs and the scallions and the oil makes it taste really fragrant and really savory but then the sweetness from those little chunks and little bites of the sausage as well as the sugar and the msg from the seasoning takes the fried rice it makes it more interesting to eat and i think when it's something is more interesting to eat i tend to eat a lot of it which is why i eat a lot of fried rice when it's made like this yeah thank you guys for watching this is how i make my fried rice at home the way i like to eat it if you guys have any tips tricks or hacks for making fried rice let us know in the comments really excited to hear and learn more but until next time bye [Music] you

Channel: About To Eat

Views: 634,851

Rating: 4.9722981 out of 5

Keywords: K_fe, Tasty, alvin zhou, baking, breakfast, breakfast recipes, buzzfeed, buzzfeed tasty, cooking, dessert, dinner, dinner recipes, easy breakfast recipes, easy cooking, easy recipes, eating, food, food porn, fried rice, fun recipes, healthy breakfast recipes, how to, how to bake, how to cook, k_fe, kid-friendly, kid-friendly recipes, lunch, lunch recipes, quarantine, quarantine recipes, rie mcclenny, rie mcclenny tasty, social distancing, tasty, tasty recipes

Id: UT9a7EtxQOM

Length: 11min 29sec (689 seconds)

Published: Wed Apr 07 2021

Reddit Comments

[u/maddfishy1975]

Where your wok? Where your garlic? Where your chilli? Where your MSG? Uncle Roger be very disappointed. Fuiyooh

[u/NgXinYu]

Haiyaa where your wok?