Shrimp Fried Rice Facebook live

hmm hey-ya will be just a second hey pilot hey Briggs mmm hey Desiree Linda mm-hmm if it Lent living the skin I'm probably saying it wrong I below me just a minute this is gonna go real quick because it's fried rice so um let me let the kids know I'm all laughs we said girl I just came from Walmart to cook the fish you made earlier okay our Walmart doesn't have um fresh seafood like they have this famine but they don't have like fresh fresh fish so I have to get mine from um Kroger Darcelle no I am NOT a low carb I think people get that confused with what I do I do not do low carb I do carb counting so and it is a different so because I eat everything I want to eat I just count my carbs you oh this is my night now y'all finna go to bed honey let me go let the kids nah okay okay okay if I'm going to show you all what I got going over here you got your rice Kimberly I know that's right Alison um fried rice is one of my goals because it's quick it feeds a lot of people it's easy like it's the easiest of Easy's um so and I think for me even though I don't have all of my kids with me now it has been a lesson for me I've had to cook for a lot of kids a little of no money so it just helped it worked out in my favor so I'm going to show you all the rice now correct me if I'm wrong but I know growing up and watching my I have a aunt Sharon and she would always make fried rice it's so good hers is like the best I'm trying to get like her but um one of the things that she taught me is the rice has to be cold or it has to be cooled or just oh you know just out of the refrigerator from something you cooked you know you don't have to it doesn't have to be fresh you don't want it fresh actually because it doesn't turn out as good I don't know why I be doing it y'all be pushing the wrong thing all right so here's my rice now this is white jasmine rice okay it doesn't it's not sticky as you can see it's not sticky it just probably looks that way but it's not so it's white dress white jasmine rice excuse me I usually make my my rice brown there is a thing that I use is called browning sauce but I didn't have any so I made my rice brown and I just put a little bit of this in it or like I'll choose something that doesn't have cornstarch this doesn't have cornstarch so you just want to use something that can Brown it if you want it Brown you don't have to have your rice brown but I'm telling y'all st. Louis we have brown rice so I just browned it a little bit with this because it's just some coloring in it and like a little vinegar garlic its no cornstarch so I use that to ground my rice Thank You Daniel real quick and easy it's real quick hope I hope you sent your uh ship and honey I did get your money for your cookbook sweetheart I remember your name I have to write it down for you parboiled rice I'm sure you can use parboiled rice I personally wouldn't um because I just don't like the way it tastes in a fried rice does that make sense you know how like I like parboiled rice with like gravy does it make sense like some smother pork chops and gravy I love that with some parboiled rice but I'm gonna just do on fry rice no parboiled I need some straight-up jasmine you know but you can you can okay we gonna pray for you brother all right so we got our rice we're ready to go in I'm gonna start by making my own by cooking on my eggs normally I have that done but since I was coming on to show you all I decided I will wait so I'm gonna put this over here so I can see y'all y'all see the ingredients there Oh Yolanda I haven't looked at my text since I've been uh since the last life okay so these are fresh bean sprouts I love fresh green bean sprouts these are just some fresh shrimp and you just wanna you want to divine yours you can it's up to you this is just some eggs that I'm gonna scramble up I got a little white onion that is some soy sauce you don't need much I got some green onion I chopped there that's a little oyster sauce and I'll show you that in just a second the brand that I use or the site that I use it really matters but if you're gonna buy like that oyster sauce I would recommend you get it from like an oriental market in your area because in the grocery store they like try to charge you so so much so like in a grocery store this cost like three about three four dollars you can get a huge one at the oriental market for the same price so just keep that in mind don't say I didn't warn you all right so the first thing I'm gonna do is I'm going to cook my eggs hey Paul hey I quit Thank You Lopez hey Cassandra hey Josie Josie I hope I said your name right so this is just some vegetable oil I don't cook my eggs and butter when I'm frying rice I don't want to taste no butter in my fried rice period I don't want to taste it in the eggs I don't want to taste it in my rice I don't want to taste no butter period so I'm gonna put this out look oil in here hey Maya Virginia its cooking with Aisha daikon but I put I put my leg down because I don't know if it's open for you how to order it on there yet so I'll put my own Pay Pal information if you order your book on cash up I saw in the last video when I was watching it back somebody said they bought their book on cash shop if you buy it that way I need you to message me either text me your information your address and your name because I won't know where to send your book now I'm a hold on to your book until you reach out to tell me what your name and address is but I mean it's just holding you back from getting your book so make sure if you order by cash out that you uh text me my my text number my message number what you can text me is on my page so um to send it by PayPal I have to check with Heather to see if you all can get it on the site yet hey pal that means we got this pad on y'all yeah cooking I'll pin it at the bottom y'all with Aisha that's the link okay Oh what happened to it yeah oh yeah sorry yeah denying good they found out why Abby asked me to do this spell once I get on her okay now we got our skillet hot it's already hot I'm taking our fourth inning I don't want to burn eat my old not burn but you got in your pocket be too hot when you're cooking eggs I'm sorry now we know all so we don't let this cool for just a second honey oh it was good too and so I'm not even gonna make the teriyaki wings everybody well my kids ended up eating a fish sandwich too so nobody is hungry enough for wings but we gonna eat this fried rice please put up the bottom I couldn't read that I'm starting out there all right we can go back on the show tonight vegetable oil in the pot unless you want your eggs to taste like butter that's what you home you don't want to be like you don't want that I promise you but I want scorched eggs Kevin well obviously it's not gonna be actual fried rice because I'm not trying trying it so you can call it hibachi I call it more fried rice because I'm using oil and I'm cooking it in a skillet but feel free to call it whatever you like if you want to call it a bocce rice if you want to call it Americanized fried rice if you want to call it just rice in a skillet you know whatever floats your boat but it's good that's the most important thing it tastes the hey Luce hey Belinda Sheena the book is $25 but the shipping is I'm charging $5 for shipping but I don't want to get into that so just $25 $5 shipping so I like to cook my eggs first I don't like the cooking in the pot with my rice it's just a preference but once you cook this for a few times you'll get your own way of doing it you'll say what I like to do it like that it's no wrong way to do it because it's your right so however you want to eat it in your kitchen it's totally up to you so just keep that in mind nobody's eating it but you so I'm just gonna scramble up these eggs and y'all kind of see ya okay would you say messy how much for a page of the cookbook honey I don't sell it by page um I guess you Matthew all right that's up to you if you want to throw some seasoning in your eggs I personally don't you just don't need it but if you want it do what you have to do all right we gonna keep it right moving so on here hey Amanda from Buffalo Thank You Trey here's a choice or trees I don't want to mispronounce it okay so I'm using my cast iron I do have a wok but I'm gonna use my cast iron feel free I say pick your favorite skillet this is my favorite I love to click on my cast iron so whatever you feel most comfortable with get that pan because that's what you know it's going to help I'm going to do a little bit of my oil you could also toss your shrimp in oil these things don't take long to get hot at all so I have my shrimp [Music] again like I say that you want to talk doors and some drop the shrink if you want to talk doors and some salt pepper that's up to you so whether I was making chicken or pork or beef I will cook my meat first and I bring out all the students eat these are on sale so bring our logo so I'm just gonna let these cook up a little bit before I turn them over I guess it's kind of hard to see these are pretty large shrimp so I didn't do a whole whole lot let's shine I'm making a shrimp fry rice or a shrimp kabocha now I guess you're probably wondering where does my flavor come from well I flavored my rice so often timeout you to do a beat boo-yan in my rice I'll toss it with some what do you call it I can toss my with a little bit of recall purpose cuz you that's what you do you're right you have to have the flavor or your meat like your chicken your beef I love beef right right Thank You Betty all right so I'm turning this over let me show you how do you turn this burger they're just really big but they had a micelle y'all know tables on the field so they ain't getting it today I feel but these were on sale okay Oh these are on sale so I know it's kind of hard to see it from the side but I'm trying to show you all without the steam to getting up in the phone alright so once you finish making your meat like I said your chicken your beef your shrimp whatever kind of fried rice you're going to make I'm gonna leave this sole alright but we're gonna move this over because the shrimp is done you don't want to overcook your shrimp because it affects what's on them back into the pan so we don't take this out you don't leave that he's gone shrimp this building they're done you don't want to overdo it Eric I don't know about that I have someone who is pursuing me right now so I'm gonna give him a chance first but thank you sweetheart you're so kind alright we're gonna flip these shrimp to the side they just look so good they so be yeah I'm gonna put that back there now I'm gonna have to write this out I can't do this with all this this shrimp juice so I'm going set out okay now the next thing we're going to do is go ahead and cook our onions so I have the pot I'm like a medium-high heat you say that's the flavor now honey almond definitely wrong with them shrimp juice okay alright so I'm gonna get my oil I like to do this with two utensils when I'm like doing my rice I don't know it just goes better for me and I was trained that way just to do this so make sure you have two utensils whatever you want to use we got our rights here ready so got our shrimp done we got our eggs already scrambled I got my bean sprouts everything's rinsed off and ready to go make sure you have everything ready these are my little white onions so I'm going to go ahead and put those in there you know they're gonna terms like that's a few seconds right oh no good friend rose all right so now imma pull over my pot of rice right here hopefully you all can see it alright your rights need to be cooled off don't use hot rice use cool right so it just falls apart you only want to write some sauce sticky and gummy you don't want that if you just coming on the reason why my rice is brown I'll show you what normally I do like a UH a beef bullion I'm only gonna do a little bit of this rice job so I'll show you how to make it the kids aren't real real hungry because we have the finished pouches all right we'll move it out the way I like to use a little bit of my Greek on purpose yeah you can put it in the fridge normally my rice I use old rice like say for example I made smother pork chop last night and I got some extra white rice then I'll just use a knife I'm gonna do it to make it like I did today I let this cool off this thing cool Thank You Carla Rick out perfect out of that but I have plenty more so we don't need any more that right now so you just want to picture two utensils and it like this I'm gonna go ahead we're gonna add in our shrimp if we're eating on the adding my bean sprouts you don't need a whole lot that you'd like a hold on you just want to toss it I like to let my breath being try to get a little bit but I like a crunch I like a crunch to my bank clock we're going to do some of our this is oyster sauce you don't need much of that and I'm gonna use some of this soy sauce it's about two tablespoons of soy sauce so just make sure your meat and your rice has flavor and you will have amazed me fried rice unless you're doing like shrimp because you don't really need to do a whole lot with that all right we're going to add our eggs make sure it's kind of chop that wood it's good I already have it ready because we're we gonna cook it now if we hadn't had our eggs ready what wheels on dude ain't got time to be putting stuff to the side and clipping when I was on fire those Trent were being like they're humongous but the better the fielder he is a wig all right now I'm going to add some of my green onion make sure y'all kiss me and they bring out the sorry [Applause] so there we have it it's real quick real simple and I like to eat mine with a little red pepper and some soy sauce so I'm gonna get it on but you just want to so we gonna get a plate and just keep in mind you can do whatever meat you want follow up to you [Applause] but I was going to put some red pepper beyond quick that was our quick and easy honey quick and easy and it's delicious look at our wraps up ahead my voice Bob honey okay if it Cali or Kaylee so normally with my rice I do a beef bullion but I didn't have any so I had to improvise so I used this this brown flavor I use this and I wouldn't recommend you using anything that have cornstarch because you don't want your water to get thick and soup like a like a gravy you don't want that when you cook in your rice you just want it to brown your rice if you want brown rice so I'm gonna put a little red pepper and yes if I and I have to have a little show y'all so if you know it so it sounds better than my choice hit me up okay drop our fort now I don't think y'all know how big these shrimp are something to show you just how big they are like huge it's huge I can't even fit look it's huge you're glad the shrimp was to be but I want Troy how big it was well my god that's good y'all just that quick and easy I don't like the vegetables in my rice unless I do like I may do some fresh mushroom and some fresh broccoli other than that I'm not going in there other stuff sorry [Applause] the main thing is have your rice ready and have it whoo so I have a pot of rice here 9 5 1 I can put that in the refrigerator and keep it I want to make some rice later and there we go simple and easy on if my friend called it hibachi right I love y'all anyway it's all good oh yeah I just want to thank you so much for watching I will cook the chicken just like we cook the shrimp at the beginning if I'm doing chicken I cook the chicken first if I'm doing beef I cook my beef first whatever meat I'm gonna use I do that first I do have a cookbook you can get it through my PayPal address which pan at the bottom um I don't know if it's up on my site yet because I ran out of the ones on my face so it should be on again but I don't I don't know I can't tell you if it's on there or not yet or you can cash at me cooking with Aisha so alright yeah I am going I'm sleepy I'm tired I've been up a long time today so I'm gonna eat and um keep this little bit feed the kids I'll see y'all tomorrow I'm making a pot roast so I'll come on and show y'all you know putting the pot roast on and then we'll come back and I'll show you all the finished product if y'all want to do that tomorrow it'll be after church so all right I love y'all I see you Giovanni I see you sweetheart I don't know you really that good oh thank you William all right thank you all so much you have a wonderful blessed evening yeah I got a my pajamas are you gonna be good night love you too Sami hey Nicole

Channel: Cooking with Aisha

Views: 7,119

Rating: 4.89781 out of 5

Keywords: Follow, me, on, Facebook, Cooking, with, Aisha

Id: QZSdbGIeG98

Length: 26min 58sec (1618 seconds)

Published: Tue Jan 29 2019