How To Cook Andy’s Fried Rice

[@Robbie1820]

Katelyn adding soy like it's a bottle of wine. Love it!!!!

[@andycooksbackofhouse]

Made sense to me 🤷

[@moyralouise7123]

@@andycooksbackofhouse😂

[@dansnelling9246]

Love the back to basics. So many people never actually learn the why you do simple things the way you do

[@andycooksbackofhouse]

Glad you're loving these ones!

[@PabloShozoElvis]

once you become confident the "basic and simple" skills are down it definitely becomes a weekly "quick and convenient" meal!

[@jasondullea6120]

I know how you feel Andy, when I watch my 17 year old son cook in our kitchen. I want to dive in and assist. But will he ever learn? Love the back of house chilled atmosphere. You’ve both nailed it. Keep it up. Great viewing so natural 😊

[@andycooksbackofhouse]

Glad you're enjoying these videos!

[@johnthomas7517]

Loving these "teaching" videos. Seems you two are having fun and they're interesting for us home cooks, too.

[@andycooksbackofhouse]

It's a little chaotic but fun, glad you're loving them!

[@rwfoxtrot]

Love the chemistry between you. The look on Katelyn’s face when she first started cooking the prawns and spring onion was priceless.

[@andycooksbackofhouse]

😂

[@nathanleicht2649]

Katelyn you did a great job, I'd love to see a simple pasta dish next time around

[@andycooksbackofhouse]

Thanks! Pasta dish coming up soon...

[@michaelh2285]

Greta job Katelyn. Well done Andy for restraining yourself. Love these videos. Simple pasta next!

[@cyruslee1015]

This video is so homey like staying in friend’s home and watching them learning to cook a new recipe in open kitchen

[@salsinatorsalsa]

loving this format! its great fun watching katelyn learn

[@stealth20]

Love the candid camera rolling on post taste test. A lovely insight into your lives, like we’re joining you in your kitchen ❤

[@gqsolutionsllc3163]

Family cooking love it

[@labarbaroja]

Absolutely loving this series! Can’t tell you how much my family and I love your content. Watching your weekly main channel video and your weekly Back of the House video has become a weekly family tradition!

[@Kitkatrey]

My takeaways are the basic ‘whys’ & ‘hows’ something is done in these! Thanks for these lessons. They really do make those basics come up in the explanation.

[@DerekBolli]

"It's 2am in the test kitchen and Katelyn is now into her fifth hour of chopping spring onions" LOLs 🙂

[@maikpensold-helm7262]

I love these kinds of "how-to" videos. And once again Andy teaches us something. How to patiently impart knowledge and have fun cooking together in the kitchen. Guys, I love you and the way you are and what you do. 🫶 And Catelin is brave and not afraid to try something new. A great role model 🦸🏼‍♀️👍🏼

[@andycooksbackofhouse]

We're so glad you enjoy it, we really love making these videos. Thanks for the very kind words!

[@garyp610]

Love the videos Andy man keep it up and also these videos everyone learns in there own way i am Dyslexic the same as you (so use google and auto correct for spelling mistakes) but sometimes i learn by just saying nothing and watching and other times i learn by doing it my self and getting the feel for what has to be done etc i mean i just barely passed my high school (secondary school) exams cause being in a class room was like putting duck tape over the mouth of a singer or comedian it was just a nightmare and hated it cause its not the way i learn but each to their own but cooking is something i always found that i could learn and always have it and take it anywhere with me cause these days so many people my age who are close to 30 etc cant even cook a fried egg cause they never got the chance to be shown how to do it and You Tube is such a great and awesome platform to learn new things and once you have learned the basics then you can add your own flavour or twist to what you have learned.

[@williammaxwell1919]

Don't let the label define who you are.

[@garyp610]

@@williammaxwell1919 i never do cause if people are going to judge then they are going to judge but people who aren't dyslexic then thats when im like ooo sorry no no

[@andycooksbackofhouse]

I agree mate, KZbin is such a great platform to learn new skills and educate ourselves on new, niche topics. Dyslexia definitely makes us think and learn differently but I think that's a great thing to have.

[@garyp610]

@@andycooksbackofhouse ya being dyslexic we can find ways of learning or systems etc that no one else has even seen or thought about before and also like I want to learn piano cause I’m a big fan of David gray who I’m sure you remember from your days in London also Elton John etc and there are so so so so many lessons and videos on KZbin all about it

[@thexintax]

Love these style of videos. So different from the regular cooking vids of Andy, and it feels as if im there in the kitchen watching along, haha. Love the chemistry you have together.

[@stonehenge313]

So much fun guys, love it!

[@jimscullion7466]

Just replaced the worktops in my kitchen with walnut ones and have some pieces left over. Was going to cut them down but just noticed this..... that's not a chopping board....THAT'S a chopping board! Love it.....

[@pauljordan1457]

Nice one👍👍👍. Great teaching video again guys. Well done. Also great that it’s in ‘real time’ and not the sometimes usual ‘here’s one I made earlier and to finish it off ,we just do this’ as some chefs do. With the over soying that Katelyn did, could you if after you tasted it and found it too salty, add palm sugar to balance it out?

[@holdingthebull]

Thanks for shouting out the Maggi seasoning. My wife is allergic to soy and Maggi Seasoning has been a life saver!

[@rihamkarim3644]

that's some lime. sublime. your garden is a whole produce section. we only got mint growing but i love it, we add it in black tea or sage or both lol try it. and add milk, or dry milk. whichever. or you can drink the tea on its own. it's traditional Palestinian/Lebanese/Syrian tea. so good. any time of day. but always with breakfast. i love it with something called "igeh". it's like an omelet but not really lol so you put flower in a bowl, with two eggs, some water, add finely chopped onion only white or green, chopped parsley, salt then you mix mix mix after that in a hot pan put olive oil(you want like 4oz of the oil) and add the mix in, like a pancake. get it nicely browned with a good crust around it and flip and do the same to it, and you got igeh with tea lmaooo it's really really good. obviously it doesn't matter how many igeh's you want to make. i go for like 3. if i want to go light i'll go for 3 🤣 i've never had just 1. don't forget the tea along with it.

[@padders1068]

Katelyn! Yes Chef! Great work! I have a friend who snacks on frozen peas whilst cooking so you're not alone. Andy - totally agree, use whatever you have to make fried rice. Don't worry if it's not "an authentic recipe" if you like it, that's all that matters. One of my favourites is using finely sliced bacon, fresh chillies, onions, garlic, peas and whatever's in your fridge. My tip (only a home cook not a chef) is to cook the rice whilst you're prepping, but cook it until it's a bit underdone, it'll carry over cooking with the residual heat and cook some more when you stir fry it. Bonus, you can use the same pan to do both so less washing up ( just a humble home cook's thoughts). As far as more recipes for Katelyn, start with the all of the basics/building blocks of cooking before getting fancy. Peace and ❤ to you both.

[@sparksmach1]

Hey man, if you need ideas for pasta - my favorite pasta dish is roasted red pepper and crumbled sausage pasta. The smokiness in the sauce from blistering the red peppers in the oven is perfection! I sweat 1 diced onion until translucent, oven roast 4 red bell peppers then peel skin, slice and add to onion. Once both are soft, add 3 garlic cloves sliced thin , 2T tomato paste (cook for 3ish min after adding), 1 pint heavy cream, and some Calabrian chili paste. Cook that down for a few minutes, transfer into the blender 45-60 sec until it's smooth. Cook and crumble the sausage, then add the red pepper sauce and light simmer for 15 minutes. Check for seasoning and add cooked pasta to sauce and toss, adding pasta water to adjust thickness.

[@atlas-gaming]

something not enough people cover is indoor pizza. Brian Lagerstrom really opened my eyes to how easy indoor pizza is and how competitive you can be versus the typical (ooni) outdoor ovens. a simple baking/pizza steel (can use stone but steel is better) opens the avenue to multiple different dough types you can now make in your oven. I do my pizzas indoors, pitas, or other super high heat fast cooking doughs. There is coverage out there for this obviously, but not enough. You can take it beyond pizza and experiment with other doughs. The basic concept is 1. have a pizza steel 2. preheat to max temp of your oven for about an hour before cooking 3. slap your dough on that steel

[@DavidRaichelt]

that Egg fried rice looks sooo good and the spicey sauce is a nice idea 🤤👌🏻

[@Amysdad07]

i really like this series. I have had to cater for my self since a young age so pretty basic skills but i am now expanding my knowledge and this helps a lot. thanks so much guys

[@merryhardy5173]

So fun to watch you two ❤

[@MoonstoneSummer]

These teaching videos are so much fun!

[@philipp594]

Steamed rice and and a rocket stove are the key game changers for better fried rice. Some people like to use some sticky rice for texture.

[@JontyBlue67]

Nailed it again, fantastic dish broken down for all of us 🥰. There are some awesome simple pasta or noodle dishes that might work, Drunken Spaghetti, Peanut Sauce Noodles, Roasted Cherry Tomato and chili spaghetti. I can't wait to see what you come up with!

[@xabbu]

More eps of Katelyn cooking please 🤣♥ Video Ideas: Off topic a lil, but Andy talking to kitchen layouts from a youtube pov but also a commercial vs residential kitchen, pros and cons to each, what does he love about cooking in a commercial kitchen that he misses at home etc.

[@m.theresa1385]

Aha! I have both white pepper and msg, dunno why I’ve not thought of combining them for ease of use. Thanks!

[@DanWhitley]

love it. you guys are so good to watch together.

[@bengrantham8966]

Fried rice is tricky, but the prep for the rice is the key IMHO. Good job Caitlyn

[@bengrantham8966]

Toasted MSG? Just in a dry pan?

[@devlifedotnet]

YES I sous vide short ribs at 60C for 48h and then freeze them ready for fried rice. Defrost, debone, dice and then marinade in teriyaki for an hour or so. AMAZING in fried rice.

[@thisisdanielslife]

After watching your crispy skin salmon video, I really wanted to make it for my partner. I did, also made pasta a limone (i also made the pasta myself) and it was amazing! Thank you so much for the inspiration ❤

[@sophiev1900]

Well done Caitlin!! 👏🏽👏🏽

[@andycooksbackofhouse]

thank you!

[@tberreth33]

You could also add a little bit of sesame oil, imho. Nice video and I WANT SOME FRIED RICE NOW lolol! As you all said, it’s in the prep, and then literally just a few minutes to cook/fry it all up. I haven’t added MSG to my fried rice in the past but will try it the next time! Thanks - great video!!

[@gl02vnk]

Solid work Katelyn, well done! 😎 An idea: pick a base, say pasta as discussed. Andy choose the pasta, but Katelyn doesn’t know which it is. Katelyn then buys the remaining ingredients, keeps them hidden then Andy has 5 mins to decide what he’s gonna make then makes it. A little TV chef I know, but interested to see Andy put on the spot 😂

[@benjones8476]

Thanks for the uploads as always. This is a weekly dish for us...but with beansprouts in there. When do you add them like a master?

[@NatObelyn]

Oh yeah a classic!

[@gavinhowie8189]

Excellent video. Have always cooked a reasonable fried rice. However I like the way you do the egg. I have always cooked the egg separately like a pancake and the rolled it and cut it into slices and added at the end. Much prefer your way. Thanks.

[@piethfbos]

Great job Katelyn! If it turns out a tad too salty, you can always add a bit of Ketjap Manis.

[@crom29a]

That was great! 🤘👍

[@Juicestarr]

i also love a cantonese / hk fried rice, like the beef and lettuce one

[@ivanthetj]

Something like fish tacos w/ pico de gallo, etc. could be nice for a future idea - simple & tasty. Loved the video

[@deceivingthedeceiver]

First attempt it was really good.

[@lebeaud71]

I love to see Katelyn learning!

[@sofiademarcoz]

Love this!!❤

[@andrewsowter7953]

Leftover Roast Pork Fried Rice is always a winner in our house :)

[@DylanR155]

Great vid guys. You know you are comfortable around a camera when at the Andy is feeding his face with reckless abandon. haha!

[@matth5406]

Great effort Katelyn..Andy did say ' round the outside,round the outside ' naturally that equates to two laps of the wok with soy😂

[@andycooksbackofhouse]

😂 Good point!

[@m.theresa1385]

Gotta say, it felt that way to me too (touches of Chef John), but I know better having made fried rice before. Cheers!

[@chershare6000]

so relatable watching her panic while stirring things in. I, too, get frazzled when so many things need to happen in quick succession lol

[@andycooksbackofhouse]

It all just happens so fast

[@mattashby3642]

23:59 yeah, I add some Maggie Seasoning in mine. Then add any yum yum afterwards if needed

[@Tyler_Mayhem]

Always love these videos

[@jennifertoliver9546]

i bought mi husband a fab japanese lg cutting knife, he suggested i buy a small knife for veg, its a joy and I take it to any place I might get rooked into preprep!

[@ScotVenus]

Haha slipped one in there Andy! “Put cream in the carbonara and watch the Italians losing their sh*t” 🤣 lucky you, Katelyn never noticed that one!

[@alexmomeyer9]

20:49 love the nod to Chef John!

[@misterrryossso3850]

This is great video,stressful and very fun to watch at the same time 😆. My name is also Andy from the Philippines and I'm a cook also 🤯😆 what a coincidence right?😆

[@dwjr5129]

Nice job Katelyn! You can just see Andy fighting the urge to jump in and take over! 😂

[@andycooksbackofhouse]

He did well to refrain himself 😂

[@mrm6837]

HAHAHAHAHAHA Andy freaking about scraping the knife on the board . . . . . . . . . I'm SSSSOOOOO onboard, I is a knife geek

[@rachel686]

Does grape seed oil need to be stored in a dark container like olive oil to help it from spoiling?

[@alexrobinson1596]

Gday! I made fried rice yesterday. My wife said “whatever you did, do that every time”. Nice. Coild you please make the broccoli orecchiette pasta dish? I’ve had it once, blew me away how fantastic it tasted. I managed to find orecchiette recently, so very keen to give it a go. Great vieeo by the way, no pressure. Lol.

[@williammaxwell1919]

Snacking on frozen peas... yum; especially when microwaved with butter ~ broad beans are also great like this.

[@andycooksbackofhouse]

Yum!

[@VGJunky]

Love these videos!

[@m.theresa1385]

Terrific job Katelyn! It looks pretty good. What type of wok is that? Carbon? It doesn’t seem as heavy as cast iron.

[@andycooksbackofhouse]

It's a carbon steel wok

[@cedricPurrs23]

Andy talks as fast as his one minute cookings... funny!!😄

[@brucegarley2344]

Enjoyed this show. You asked about brunch ideas for the show. I think going thru the classic Roman pastas would be nice. I know you don't want to do carbonara since you might have overdone it. Caccio e pepe is possible but it is being done a lot these days. That leaves Alla gricia and Amatriciana, with Amatriciana a bit more exciting. But also consider the simple non-roman Pasta Limonii which I like because I can use fresh picked lemons from the garden. Just some ideas. Sunny Coast Florida.

[@CrispyPinguin]

Junior chef did great 🔥

[@johnh3337]

I liked how Andy looked like he wanted to take over :)

[@protopigeon]

I used to love frozen peas as a snack when I was little, I might start again

[@andycooksbackofhouse]

I knew I wasn't the only one

[@zukzworld]

Love this back of the house videos! ❤✌🏾

[@bossatronking3426]

Yummy fried rice, loved the "brain storming" session almost like I was in the room.

[@janetwhitten3945]

Well done katelyn, it looks awesome

[@OutandAboutwithDave]

Well done Katelyn love these video's

[@andycooksbackofhouse]

Thank you!!

[@OutandAboutwithDave]

you are welcome

[@gonz7258]

Andy next time you're in Auckland would you ever do a pop up kitchen. Would love to eat the goats food. Also love the "around the outside around the side" reference every time

[@andycooksbackofhouse]

Maybe one day!

[@paulvenn4447]

Wooooo go Katelyn goo!!!

[@andycooksbackofhouse]

thank you!

[@KattLa-gz1cs]

I am a chef myself, soon past 25 years. Very good video(s). My teachers and on those early kitchen job was horrible when learning and wanted to get fast direct as them, it takes time with practice. You should be working as a chef teacher. You are very discipline and soft 😊 PS: with soft I mean respectful

[@JasonSchmidt]

More Soy...More betta!! LOL LOL Amazing you two............I love this series with Kaitlyn learning to cook..........

[@SchrottiJr]

Remember when cutting, precision first, speed comes on it´s own. 👍

[@jbowers56]

Take with a grain of salt - I'm not a chef or anything close to it, nor did I grow up cooking with woks, but I've heard that heating up the wok BEFORE adding oil and then adding room temp oil to the ripping hot wok (a process called long yao) can help to get a better non stick surface. Your wok looks incredibly well seasoned and doesn't seem to stick too badly here, so it's no worries but perhaps with certain dishes or less seasoned woks this might help a little? I've not done any testing, but it seems to be a reasonably widespread technique amongst Chinese cooks.

[@AKAchillez]

Any recommendations from the Japanese knives you bought?

[@bennickerson9581]

Japanese knives are great. I have several and know have the knife geek disease. Great (sharp) knives make cooking so much nicer. My wife even agrees. You should teach Katelyn how to make shrimp on the barbie

[@philharnett2884]

Love the look on people's when they're learning to cook. Especially with a wok. It's pretty scary when you're learning. I remember my first day as an Australian Chinese cook. Cooking with a commercial wok burner first time be like 🤯

[@m.theresa1385]

I’d love a high heat burner. I have a cast iron wok which isn’t very easy to manipulate because of its weight. I’m currently looking for and considering a burner with a ceramic wok. Any suggestions?

[@paulmassey4261]

Suggestion for easy pasta: fettuccini alfredo! Simple & delicious.

[@missnys4643]

Frozen peas as a snack! I thought it was just me! :)

[@craighall2070]

Fantastic

[@alexrenouf9135]

Love that onion chopping concentration

[@Drankorgels]

Show us the Japanese knives you bought Andy! I would love to see em or you putting up videos using/reviewing. I'm a massive fan and buy way too many these days.

[@erinnorton8489]

I love eating frozen peas as a little pre dinner snack! Everyone thinks I'm weird haha

[@TheUglyCook]

I have never seen Ms. Katelyn this alert, and attentive ever. "Babe" always came as someone total opposite. And Andy, what can i say. A hardcore chef, who is very disciplined and I have an inkling that if I am his student and chop garlic with a different knife like serrated, he may shout at me. and I will cry.

[@balmatian]

Love this, soon to be 100k subs!

[@andycooksbackofhouse]

So close!

[@beneaththeveil]

Perhaps it's just me projecting, but it seems like Katelyn is at times anxious when cutting certain ingredients such as the green onions and is using her index on the back of the blade to try and mitigate the risk of the knife rotating in her hand. As someone who has a healthy respect for knives and the damage they can do at a moments notice: I empathise. She may find value in being shown how pinching the blade between her thumb and index finger just in front of the handle and letting her other three fingers wrap around the handle instead entirely stops the blade from having a chance of rotating and gives her total control over the length of it. I know when I was shown this it made me much more comfortable and therefore confident in my cuts. I can understand though if it's a cut that requires strength why she may put her index on the back of the blade for more leverage. You may have shown her already and she's decided the grip she uses now is more comfortable, but I thought I'd point it out just in case it was something you'd overlooked :) Wonderful video as usual.

[@macfanguy]

Nice job!

[@jillbeans1573]

Ok. So that made me nervous. I think i am more of a see one, do one, teach one learner. Let Andy do one with teaching at every move. Even when and how to move the egg, then let Kaitlyn take over. Andy starts, and Kaitlyn brings it home. I love that Andy lined everything on the board in order so Kaitlyn's attention could stay in the wok. A good skill to show. Thanks again So fun ❤

[@PhysioDetective]

Nice. Oyster sauce is another one to use with char siu.

[@Bickobickobicko]

Do more Asian dishes please! Paofan (poached rice) is one!

[@ishfaaqimtiyas8063]

Good shit, Katelyn. Can we have an Amatriciana next week? Very simple but I think very complex pasta.

[@misterrryossso3850]

I have my own version of my favorite fried rice as well