🍚 Fried Rice: A Chinese Chef’s Masterclass! (蛋炒飯)
Watch my dad teach you how to make a classic egg fried rice. He’ll show you all the steps from how to cook the rice to how to mix the rice with a spatula!
Click here to access our free video lesson on how to cut twice as fast (and prevent injuries!) club.madewithlau.com/cut-twic...
👩🍳 JOIN THE CANTO COOKING CLUB 👩🍳
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WATCH MORE
More Rice Recipes: • 🍚 How a Chinese Chef C...
Cook Like a Chinese Chef: • 🍗 How a Chinese Chef c...
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/egg-f...
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Gas Burner: amzn.to/3OJJ68q
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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🔗 LINKS MENTIONED 🔗
emmymade: • My 5-minute FRIED RICE...
mrnigelng: • Uncle Roger MAKE EGG F...
Epicurious: • Never Mess Up White Ri...
America's Test Kitchen: • Fried Rice 101: How to...
Joshua Weissman: • Making Uncle Roger's F...
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⏲ CHAPTERS ⏲
00:00 - Wash & cook rice
01:39 - Cut green onion & carrot
02:47 - Crack & season eggs
03:27 - Microwave veggies
04:38 - Fluff cooked rice
04:55 - On choosing rice for fried rice
07:41 - Start stir-fry
10:25 - Add seasoning
11:39 - Add final garnishes & plate
#friedrice #friedricerecipe #ricerecipe #ricerecipes #ricedishes #cookingathome #cookingvideo
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
Join the Canto Cooking Club: bit.ly/3RJ5mRH Get the full recipe: madewithlau.com/recipes/egg-fried-rice
Welp, Im heading to the store for some Jasmine rice. 👍🏻
People/restaurants use day old rice because it's already made and costs less. It also saves rice. People work to hard to harvest rice to throw away. It's a very bad omen to throw away rice. Very bad. Very very bad.
Chx powder has MSG in it.
I always juilenned my carrots I must have tried too hard. Next time I will do it your way and add corn and peas. ty
Do you have any recommendations on a good Wok?
Hearing your dad speak Cantonese is a blessing.
Does your family speak Toisan dialect?
Keep cantonese alive!
@@kalnitezgrow up kid. Yours, the Hong Kong accent Cantonese guy.
@@ChineseKiwi mate , your from New Zealand? Talk to me when you from a richer country
@@kalnitez like that has to do with anything 🤣. Grow up kid.
Thank you for sharing your dad’s wisdom with us.
I am English and I could eat egg fried rice until it came out of my ears
this. the chef is master class period. the wisdom and knowledge he is sharing with the world makes us all better cooks. thank you from the bottom of my heart. like him, i think family is crucial and the most important thing in the world. glad to see you are all together.
I love that you include your family in the videos. It brings it from an educational video to a video of love and hospitality.
I love how these tips are friendly for home cooking and he never expects everyone to have the same skill level of cooking. If you can't toss it in the wok then use chopsticks with the wok spatula. There's never talking down of how other ppl cook. There is not the "one" method and I like that. I've used both leftover and fresh rice. Both come out great.
i usually use frozen rice and throw it directly into the hot pan with frozen vegetables, and that comes out great too. i've never tasted an asian master chef grandpa's fried rice though so i can't really say how it compares.
@AznPhatty, Exactly! Everything looks doable for a mere earthling 🙂
These videos are SO. PERIOD. GOOD. PERIOD.
Right back at ya 🙏 Love your videos!
@@MadeWithLaucareful with Adam, notice how he only praise the video is good and not the food.
Beat me to it!
@@haroldnecmann7040 ahahah, cute
cool
Your Father is a National Treasure. Thanks for documenting!
Hearing your dad speak in Cantonese is like an everyday household thing for me 👍🏻
I love how you guys gives an alternate choices for ingredients just in case it's not available . I learned a lot of recipes that I can easily follow because of your channel.
This is exactly how I do it after years for experimentation. If your wok / pan and fire is too small, you can remove the cooked egg and add it back at the end. Always stir at highest heat and use smallest fire when adding ingredients / seasoning. Instead of more cooking oil at the end, you can use sesame oil at the end for another layer of flavour. With much practice, you'll soon realise that the rice texture, fresh / overnight, does not matter. You'll be able to control or change the texture through the frying process. In the words of Yan Can Cook, It's stir fry and not stare fry, so keep moving. I use a well seasoned cheap carbon steel wok with rusted out round bottom seated on a large modified stainless steel mixing bowl on my biggest burner.
Its really good that we keep being reminded by the question as he keeps asking his father even though he already asked in their other videos. Watching videos from them really improved my cooking significantly.
It was a privilege to learn from your father's experience. I really enjoyed watching this, thanks to you, your father and your family!
I just made the easiest egg fried rice. I used the gas to cook my veg. Thanks uncle. Stay blessed. Those who are watching stay blessed and healthy. Happy Easter to all
Opened KZhead for a little break procrastinating dinner... Still got dinner 😂 and it's exactly what I wanted. Cooking with Lau is cooking with Love!!!
Thank you Mr. Lau for sharing your recipe and technique and to your son for bringing it all together for us to watch! 🌞🌞🙏🙏
This might be the greatest cooking episode I’ve ever seen. And I can confess I’ve watched way too many hours of them for how few I’ve tried to create my own culinary greatness. But I at least can confidently say I know greatness when I see it.
I really like watching him interact with you，so warm❤I also really like Chef teaching,which are simple and easy to understand 💪🏻
1st time my fried rice turned out non-clumpy and tasted great. And believe me I have tried multiple times. The way you explained the directions and the reasons why, gave me a fuller picture of what I was aiming for and how to achieve it. Thank you
That trick of sprinkling the green onions on the bottom of the bowl first - so simple but just...ingenious.
I feel like I am Chinese too. Such a wholesome way of showing how to cook. Thank you and your lovely dad for everything ❤ With love from Eastern Europe 😘
Your father is amazing. Thank you for highlighting him and showing his mad skills.
Thank you so much for sharing. Not only is your father a great chef, but also a great teacher!!
I’m absorbing every second of this masterclass , your dad is a amazing , so much wisdom .
The cooking wisdom and tech I learn from these videos are just priceless. My family eats good food because of this channel
Tell your dad I appreciate him sharing his knowledge. I got my Shaoxing rice wine already and preparing panfried food like a champ! CornStartch is the goat ingredient. Im not eating outside anymore 🙏🙏🙏🙏🙏
With all my heart, I wish this video was up when I was teaching an online cooking class during the pandemic. I love the technique, languages, subtitles, everything. Keep it up!!
The shots of your family around the table make me want to be there. Your dad is a great cook and a great father.
Great to see some of my assumptions and things i've been doing for years validated. Never really understood the idea behind "old rice" as I always assumed restaurants simply are not wasting half of their fridge to store rice just for fried rice dishes, ie they just use freshly cooked rice ranging from really fresh to "cooked earlier on the day of service". But indeed, in the fridge it does firm up which helps with separation (but at the expense of losing the flavour and aroma of the rice). For me it's the only reason to wash rice. Not because it's "dirty", only because some rice grains in the bag will just pulverize and thus you always get some rice powder with rice. It's that stuff you want to wash off just to prevent it from becoming gooey and sticky. And I too like to mix basmati and pandan rice for fried rice. Regarding wok hei: there is nothing inherently in the shape of the wok that will create "wok hei". It's the result of heat, really high intense heat, and mostly in the form of the food catching actual fire which is why you get it wherever big open fire is used for cooking (= intenser heat and the flames have the ability to set fire to the oils being released in the cooking process), but not so much on your home stove. The French cousin of wok hei is flambee, but the goal and result is different (as it is to cook off alcohol quickly). There are many who try to get wok hei by using a blow torch. Woks do have the benefit of concentrating a large amount of heat in a small spot. But most people use flat bottomed woks because they lack a dedicated work burner which can hold the round shape, or they don't cook on gas. In such cases the wok is like an odd shaped frying pan. It doesn't have the heat properties of actual woks on burners because there is no heat source fully enveloping the concave. Their advantage is simply size in order to deal with such portions or make large movements.
This was so great! Thank you so much. You answered many questions I had about making Fried Rice. Love this Channel. Thanks again!
Been making fried rice for years since working in a thai restaurant kitchen have to say i picked up on some helpful tips to both improve the flavor and make the cooking process easier. Very well done!
I have high respect to your father. For me, he is the Master Chef in real life🥰
the final step of flipping bowl was amazing. Really made it much nicer. Loved it!
This was great to watch - I just love "Dad's" cooking skills and tips! Keep up the good work! ❤
Unko Rodger jus approved this veejo😯fuyoooo🤯
I SO enjoy learning these techniques from your Dad, The Master Chef! He breaks things down So Very Simply, and gives us alternatives, if we don’t have a particular skill or ingredient. I’m so glad that I joined Canto Cooking Club!
Thankyou both for your time and effort teaching me how to make better meals for my family, much appreciated.
"I do not fear the man who can cook 10,000 dishes. I fear the man who has cooked one dish, 10,000 times"
Also fear the man who has cooked 10,000 dishes 10,000 times
It's a bit weird also because Chinese restaurants are really proud of being able to have a gigantic menu. The Bruce Lee quote is cute, though.
@@Duiker36 Helps a lot that most of dish use more or less the same ingredient in different amount and different combination. At least here in asia anw.
New subscriber here after the second video I've watched! OMG the details your dad adds to his instructions are a game changer. If it's fundamental to the process he shares it, regardless how minute. It's like he is teaching me personally rather than performing for the camera.
Thank you so much.. loved how he explained the whole procedure.. Stay Blessed
Your father is AWESOME!!! I ALWAYS start with your chef-dad when looking for more exotic Asian recipes! I THANK YOU!! I am always learning the best ways to better prepare Asian cuisine!
Fuiyoh! Came here from Uncle Roger and I am happy to see that Lau is now Uncle Lau! Seriously, that fried rice looks good. I'm finally going to give that dish a try.
I absolutely ❤ this channel thanks for sharing . I’ve learned so much 😊
After 10 minutes of watching this, I feel like a better chef. Your father is the man.
You know its good when he mix the season with his finger 👍👍👍
This is the best fried rice tutorial I have ever seen! Tried it tonight and the result was fantastic. Highly recommend this. Lots of great secret tips to get this dish just right ❤🎉
My mom's fried rice is my favorite. Though the ingridients are just the rice, a bit of garlic and onions and seasonings, she still manages to make it delicious. But now that I'm and adult she doesn't cook that for me now, and so I vowed myself to be good at cooking fried rice. Always experimenting with ingredients and exploring new combinations. This video is so helpful. Though I have chosen a different path of making a delicious fried rice with little ingredients... or as I call it, "The poor man's fried rice"
I thought my health was pretty bad, but when you said that my stirring hand may get tired…. I realized I am doing better than I thought! I can stir food all day ! …seriously speaking, I am grateful for this channel…..!
Sir... Truly admire Your Dad's Confidence... Body Language and Steady Hands(that of a Master Chef) at this age... Hatsss offf... Thanks for sharing his Wisdom 😊
Looks amazing, as always. Wanted to keep coming up with ideas for possible new content. I’d really like to see shows on Chinese combinations of ingredients, even dishes. Something like what you’d have for dinner on a regular night. Fried rice, beef and broccoli, etc…. I also love the info on where and how your dad goes shopping. Love the episode guys!!
My parents used bean sprouts for their restuarant's fried rice. Adds a crunch without adding any real additional flavors. Just toss them in raw towards the end
Thank you. This was really helpful. My homemade fried rice always came out mushy. Now I know the tricks.
I love to listen to dad tell us all the detail… we hear all there is to know on the subject! I’m so grateful that you guys are happy to share. Happy New Year to you. 😊
This is wonderful. We love fried rice. I was always too scared to make it, but with your father showing us how to do it, I will try. Thank you so much for all the great recipes.
The key is to not overload your cooking vessel. You got this.
I made this tonight and it’s the BEST fried rice I’ve ever made/ tasted!!’ I’m notorious for being a terrible cook and it came out perfectly!! Thank you Daddy Lau 🙏🙌🙌🙌
Good for you....I have been trying this and it's still not good 😢😢
@@shark4sk , just keep on trying. I burned AND overcooked rice, pan, wok, eggs....You name, I "killed it" more than once. It became personal. I made small portions as not to waste foods (eggs, vegetable and rice are pretty expensive now!), but ....finally, I got it so it tastes really, really good LOL
THANKS SO MUCH, love your Dad, his cooking and all of your beautiful family! Can’t wait to make so many of these recipes! ❤❤❤❤
I tried this exact recipe down to the technique and just made the most godly fried rice i’ve ever put in my mouth, oh my gods
Love how chef Lau share his professional tips plus couple of tricks to fit in homecooking. Specially love the microwave veggie trick. A very thoughtful idea !
Have to say this is by far more logical and precise than I've seen previously. All my fried rice attempts have been subpar previously due to the missing data you both provided. Thank you.
😅😊😊
Hi brother it is so wonderful how you promote your precious Dad's skills with the world. It is such a blessed way to show love to parents & sharing them with the world, thank you so much for helping the world love, respect & promote our precious parents.. God Bless you & your household brother..
Listening to your dad reminds me of my grandfather. My mothers side of family is also from Tai Shan. Thanks for sharing.
I am now a trying hard Cantonese Cook 😂😂😂 coz I follow most of Daddy Lau’s recipes and tips! My family loves my chinese style dishes so much that I rarely order chinese take out anymore. Thank you sooo much for sharing your family’s recipes Randy!
I also consider myself a master of fried rice. Some tips/differences: I use fresh garlic, ginger and onion. I use bacon fat to cook it for enhanced flavor. I use a mix of soy sauce, oyster sauce, fish sauce, sugar or erythritol and MSG and pour it on the sides of the hot wok to cook out excess water and amp up the flavor before mixing it in. I usually use shrimp and add the left over shrimp liquid to add really nice shrimpy flavor. You can use cauliflower rice instead of or mixed in with regular rice to cut down the carbs/arsenic in rice. Add red chili flakes for a kick of spice or finish with sesame oil for a little nutty finish. P.S. Your dad is a G!
Dad is awesome! I love making what he explains...and family loves it.
Thank you and your dad so much. I'm not a cook but I tried this today for the first time and even my wife liked it!
The authentic way that every Cantonese mum, or dad, cooks egg fried rice. And with salted fish, yum! This video beats any fried rice videos I've seen hands down. And I like how Daddy Lau humbly says everyone has their own preference, but I still think his way is the best. And I really love listening to him speak Cantonese!
What is the American equivalent of Chinese salted fish? Canned fish like sardines and mackerel?
@@kewkabe dried and salted cod. I see it at a grocery stores sold by a piece. Check his video on cod. I think it's frozen cod. kzhead.info/sun/p6WdhaaihIyfh5E/bejne.htmlsi=vk7XhCMTVhlTUg5M
For anyone who hasn't tried real Thai jasmine rice, just try it, and you'll understand what everyone is talking about.
I have all of my ingredients for fried rice out and ready and wanted to try a different way and stumbled on this video. I'll give your dad's techniques a try in just a minute here. Tell him thank you so much for sharing his wisdom! I appreciate the video!
I've also used oyster sauce and/or Worcester sauce too for slight difference in taste
I've always used oyster sauce as well- learned that from a Chinese cook I used to work with at a restaurant.
I've always had trouble making fried rice & it looks like I use too much water when making the rice. Nice tips.
Always something new to learn! 1:1 ratio for fried rice. Absolutely fascinating and makes sense.
nah bro less 1:09 you don't want your rice to get smiley
Bringing back fond memories as my dad was a chef at a Chinese restaurant.
I love how your Dad shares his skills and cooking , its like we are just there with you in the kitchen. WIll be making this today.
Made it today came out fantastic!
My 30 year old WOK hasn't been used in at least 15 years. I was (seriously) distraught when my husband tried to clean it, using Brillo metal soap scrub, telling me "I tried to get all the black off"... It's a wonder we didn't get a divorce(!!!) if you know, you know. It had such an unbroken, well-seasoned, perfect patina. I was heartbroken. Seeing the video, I'm breaking it out, restoring, seasoning, and visiting my local Asian market to get good rice, oil, and seasoning, and will start with some good fried rice! Enjoyed your video very much...
I'm having a power struggle with my roommate over my wok, and my cast iron in general. It's about to get heated.
Man, this channel is a godsend. I just recently have started to try more traditional style Chinese dishes at home, started off as wanting to make better beef with broccoli than the restaurants around me serve. Turned out amazing, and honestly fairly simple once you know how. Now this video on fried rice, which I'm definitely going to try. Not only the recipes, but the knowledge from a master, all around awesome. Thank you!
He is the best guide thank you my friend
so glad to stumble upon these videos. I have learn a lot from just 2 of them!
個人在家裡隨意炒飯時，用小火炒蛋後加隔夜飯，不用先抓散，直接用鍋熱加熱冷飯、和鍋鏟壓散米飯，力氣不夠可以適量加點油（千萬不能加水），當冷飯散開時，也就代表飯煮好了～
非常感謝你的支持和分享！老劉祝福您與家人安康快樂!
Is rice required or that’s optional?
It’s required, if its not necessary then why is it called fried rice
no, not required, you can take what ever you want! omg, some people are really 🤦🏻♂️🤷🏻♂️
@@svenkefa4552 the only fried rice that i know is not fried rice is fried quinoa
Wonderful cooking and very informative and easy to follow processes. Have only watched 3 clips so far but easy to see where have I gone wrong with Chinese cuisine in the past. Lau is indeed a master at his trade. And as they say you can see the love he has whilst cooking which is the most secret of all ingredients.
Thank you so much for that Masterclass!! It was wonderful to watch it all come together. The finished product? Beautiful!!! Love it!!! 👍👍🙏🙏
Uncle title finally 🙏🙏
I love Chef Lau’s recipes. We always use Thai Jasmine rice, too. Every time I make a stir fry dish and don’t check with Chef Lau first, or use someone else’s recipe or method, it’s never as good. I love the videos and have learned a lot. Thank you! ❤
It is lovely to see how you preserve this cooking knowledge.
At my father's job, they would cook rice that went directly to the line, and cook rice that got spread on a sheet pan, and went into the fridge for the next day's fried rice. I see the lower water level and fluffing techniques as alternate ways of getting a more "al dente" (and less clumpy) grain. And I remember how much work it was to manage the cold rice to get it warm without overcooking, which might've been the hardest part of learning to make fried rice. for me
You dad's such a boss because those tosses are just 🤌🏾🤌🏾🤌🏾🤌🏾
Knowing I don't have to use "day-old" rice in my fried rice will help me get to making the food faster, Awesome video!
You don't even have to make the rice dry if you don't want to. It makes it easier to stir-fry, but it's hardly a requirement. I make fried rice all the time with fresh rice. The only time old rice is a requirement is if you're a heathen like me, who occasionally uses Japanese rice 😂
You don't have to use day old rice, but the goal is lower moisture content. You can achieve this by spreading the rice out on a plate 1 inch thick and microwaving it for 6-7 minutes (may need to adjust the time depending on the power of your microwave).
day old+ rice is way easier though. You might find more success
Thank you all so very much for sharing the recipes,fried rice👍love your Dad,his cooking.you have a beautiful family.🤗🙏
Excellent presentation! Love your cooking style! Thank you Mr. Lau!
Have Uncle Roger got news for you. Daddy Lau is now Uncle Lau!
show this for uncle roger
Damn, beat me to it!
Uncle Roger needs to be shown a LOT of things. 🙄
No msg Haiiiii yaahhhhh
Just because he Chinese , doesn’t mean he’s a Chinese chef lol . In that case , anyone who’s Chinese must as well just proclaim themselves as a Chinese chef
Pls no.
Your dad is great, I love this channel!
I too use fresh cooked rice. Although I use short grain Japanese rice as I prefer the chewy moist texture. And the two spatula method is so good for home cooking.
I like the fact that you don't have to make it from the " 1 day old rice" just use less water in a fresh batch, however an important note is that even though the ratio is 1 to 1 the rice that your using has been washed so its wet.
Hey Randy, been trying to perfect fried rice for a long time. Do you ever add shrimp or prawns as we call them? They are one of my favourite ingredients in fried rice!
Shrimp, ham, leftover meats... any of those is good.
Thank you for the recipe Mr. Lau❤️❤️❤️
Thanks for sharing recipe, cooking techniques and your family. Power to the family.
Uncle Roger approved! Fuiyoh!
I can't wait for Uncle Roger to react to this.
You know that kitchen smells DIVINE
Thank you SO MUCH for this!! I had never made fried rice before and I watched this with my 13-year-old son and we took copious notes and then made it together today. Thank you thank you thank you!!