(inquisitive music) - Greetings my beautiful lovelies. It's Emmy. How are you? It's great to see you and welcome back. Today, I'm gonna be showing
you how to make fried rice. Fried rice is seemingly
simple and easy, and it is, but there are a few tips I want to offer. Growing up Chinese-American, you may think that we had fried
rice a lot, but we didn't. My mom would make two different versions. One she would call the white fried rice, and one was a brown fried rice. The brown fried rice was
seasoned with soy sauce and the white fried rice
was seasoned with salt. Now today, I'm gonna be showing you a typical version I make at home with things that are in my refrigerator. Now, it whips up together
in less than 10 minutes and that includes the prep time, cutting everything, and cooking it. It is so fast, it is so easy. I often make this for lunch for my kids. They love it and I am
happy when they love it. So let me show you how to make this. I think it's a fried rice that Uncle Roger may even approve of. So to get started, I'm
gonna be cooking the rice in a stainless steel pan. You can cook it in pretty much
any kind of pan you've got. Nonstick, if you have a wok great, if you don't you can still make this. I do recommend a skillet
that has some edges though, because we're gonna be
stir frying the rice and we want it to stay in the pan. Fried rice is an excellent way to use up leftovers like leftover rice. In fact, fried rice tastes better when you use rice that has
been cooked and cooled already because when it's cold, rice
has a really firm texture. It's a lot easier to stir
fry, it won't be gummy, and it'll be less likely
to stick to your pan. So, I would say this is about three cups of leftover Thai jasmine rice. Love jasmine rice. It's the
rice of choice in our house. I'm gonna be including three
eggs in this fried rice. My youngest adores eggs so I have to put eggs in the fried rice. My mom always would put eggs
in the fried rice as well because she said that the yellow color just made the fried rice
look even more beautiful. Oops, don't put in the shell. And if a piece falls in that's okay. You can just use your
finger and pull it out. Three eggs. Beat that up just like
you would scrambled eggs. Jacques Pepin always
says to beat your eggs from side to side rather than in a circle. He said that acts kinda like a wet mop. Great analogy, right? And then to use your fork like this to break up any of those egg white bits. Can season that with a little bit of salt. Whenever I salt things, I
tend to use kosher salt. I like how it feels in my fingers and it tends to be less
salty than table salt. So if you're using table salt, use less. I'm gonna preheat my pan and
I'm gonna put that on medium. Eggs can be enough for your
fried rice in terms of protein, but I'm gonna go ahead and add some Spam, which I have left over
from my Spam Oreo burger that I made a couple days ago. So, I'm gonna use about
three pieces of that. So you can use any protein you like. Here's where the flexibility
of fried rice is so great. I have used lunch meat slices. I've even used pepperoni, bacon, any kind of protein that's tasty and you can cut it up in little bits, feel free to add it to your fried rice. So great and you don't need much. I'm just gonna to cut these
into little, tiny cubes. I'm gonna add little bit of oil. That's about probably a half
teaspoon of oil, not much. Fry my Spam in there, (pan sizzling) just so it renders some of
that fat and gets caramelized. It's a great opportunity
to raid your freezer. I'm gonna be using some frozen peas. Frozen peas and carrots would be great. Since I don't have them, I'm gonna be using some regular old carrot and cut this too into small pieces. I'm gonna be using this burger
spatula to scrape this up. Next we're gonna need some green onions. Now, I think green onions are pretty important in fried rice. If you don't have green onions, you can substitute yellow onions, but that onion flavor is delicious. Also the green tops of the green onions add a beautiful color. One of my biggest tricks is when I buy a bunch of green onions, I just chop it up all at one
time, put it in a container, and then it's so easy to add it to dishes. I like to put the whites on one side and the green tops on the other. The white part has a little
bit more oniony flavor. Now I'm gonna add my carrots.
These take some time to cook. Now I'm gonna add some of the
white part of the green onion. I put the meat and the carrots in the bowl that I'm actually gonna
serve the rice in later. And now if there's not enough
oil, add a little bit more. Now we're gonna scramble the eggs. (pan sizzling) Now, you could've tossed
this with the meat as well but I like that the scrambled
eggs aren't stuck to the meat. You can see the little individual components of the fried rice. Done. Same pan. Eggy bits, no big deal. Little bit of oil, swirl that around. Now, we're gonna add our cold rice. (pan sizzling) Mash it down so it has some
good contact with the pan. Half teaspoon of salt just
sprinkled all over the rice. This is a key component in my opinion, and this is chicken bullion. This is made by Knorr. This adds that nice MSG flavor and some chickeny flavor
to your fried rice. I'm gonna add one teaspoon of this. If you don't have this,
go ahead and add soy sauce and make the soy sauce version of this. That will also give that
kind of salty complexity. And a quarter teaspoon of sugar as well. So this is the key to me. If you don't have it,
you don't need to add it. So one teaspoon. (pan sizzling) I like to taste it at this point. Mm, good for seasoning, perfect. Now it's time to add some pepper. I love using lots of white pepper. My family likes white pepper. If you don't have it, use black pepper. We're gonna put the ingredients
we cooked earlier back in. It looks so colorful. So now I'm gonna add some frozen peas. These don't take any time at all to cook. So that's probably about a half cup. You've got corn, great. You've got broccoli, great. Whatever vegetables your family likes, you add to your fried rice. (sighs) Look, look how
beautiful that is. Beautiful. We're gonna add the green
tops of our green onions. And for the final, final touch, I like to add the tiniest
little bit of sesame oil. This adds a ton of flavor, but be careful not to add too much. My mom says it smells like
skunk and she's not wrong. Maybe a quarter teaspoon.
Very potent stuff. And that's it. We are done. (warm music) I like to eat it in a bowl, most often with a squirt of Sriracha. Itadakimasu. (Emmy humming) So delicious, warm, hearty,
eggy, little bit of vegetable, a little touch of sesame oil. (Emmy humming) A little pop of Spam in there. Fried rice is the epitome of
adaptation and customization. If you wanna make this
vegan, great, skip the eggs, add more veg, add kimchi,
boost up your probiotic load. If you wanna make this
with cauliflower rice, if you wanna make this with quinoa, you could probably do that too. It wouldn't be technically fried
rice, but you get the idea. You have the same kind of concept. Mm-hm. The point is this is way too delicious and way too easy not to make. So go ahead, do yourself a favor, and make a pot of fried rice. You'll be so happy. Mm-hm, mm-hm. (Emmy grunts) There you have it. Beautiful, delicious fried
rice in less than 10 minutes. Five minutes, even, if you skip some of these other ingredients. I like to add the carrots and the peas because I think it makes it
so colorful, but you do you. Thanks so much for joining me. I hope you enjoyed that one,
I hope you learned something. Please share this video with your friends. Follow me on social media,
like this video, subscribe, and I shall see you in the next one. Toodle-oo, take care, bye. (friendly music) Turn this off, turn this off.
