Bacon and Egg Fried Rice | Kenji's Cooking Show

[@evanford5484]

Whenever I worked in a Chinese restaurant, this was what the cooks would make for breakfast and it's just amazing. Greatly miss Hugo and his Breakfast rice

[@wastrelway3226]

I'd drain off the bacon grease, myself.

[@Cweets]

@@wastrelway3226 the bacon fat does the same job as oil, if you drain the grease and have to add oil then you lose some of the bacon flavor

[@vincescuderi]

Bacon fat is hip again. ;-)

[@wastrelway3226]

@@Cweets Sure. But it's not a neutral flavor like oil, and there's plenty of bacon here and always some bacon fat remaining. When he puts it back in, the whole thing tastes like bacon. Besides, bacon fat has many uses. I always save it. You can use it to make tortillas, fry chicken etc.

[@billbennington4444]

@@wastrelway3226 the bacon and egg fried rice tastes like bacon? whoa!

[@anni3449]

I love it when Shabu peeks around the corner to see what’s going on at 2:45. Sweet little lady. ♥️

[@hotrodimus24]

i was looking for her head when the eggs went on. shes the best co-host

[@hkbabel]

Often I watch these videos solely for Shabu sightings 💙

[@lanesniffin730]

Coincidentally right when the bacon goes in 👀

[@TuTuChief]

@@lanesniffin730 purely and utterly, totally 100% coincidental ofcourse ✌🏻😌

[@DH-wj7sk]

I love these POV videos. They are somehow relatable, I cant explain it but I enjoy these more than those with fancy camera angles and voice overs. Plus you are able to make these really enjoyable as you talk trough what you do/give tips ect.

[@JoshTurnerGuitar]

I just want to say how grateful I am for these videos and your wok book. I have made maybe a dozen or so recipes from it now, and as long as you follow them closely, they are bulletproof oh-my-god amazing. I live in NYC and I don't think I've had better ants climbing trees from a restaurant. and the various vegetable recipes... I could go on. Anyway, you're a hero of mine, and you remind me over and over what a joy it is to be in the kitchen. Thank you.

[@luisfrik]

I love how the dogs pop up when the bacon goes in 😂

[@wildlifewarrior2670]

My dog pops up whenever there's any food at all

[@drenamilton9425]

As a dog owner I love seeing the dogs make their way into the video. They always manage to sneak their way into the shot very politely.

[@27dcx]

There is a hispanic grocery near me that sells smoked pork chops (chuletas) and I absolutely love using them in fried rice. They are really inexpensive as well.

[@davidsaladin7979]

Corn and shishito fried rice just got me going. You are a constant inspiration!

[@bena4072]

My mom made bacon and egg fried rice OR Filipino garlic fried rice every weekend of my life growing up - B&E fried rice is magic - the bacon grease gets into the rice & it is so good!

[@tatersalad76]

Why do I feel like Fried Rice Friday would be a great idea for like a month or two?

[@JeepWranglerIslander]

You're just gonna pass right over the low hanging fruit of Stir-Friday?

[@boneheadcycler1412]

We have Stir-Fridays at our house :p

[@nodidog]

Also a great opportunity to plug the new book!

[@lukasruzicka4984]

i think i watched every video on this channel, a lot of time but it was worth it learned a lot

[@pantopia3518]

Damn you must be a master of cooking

[@Gwyllgi]

I've probably watched most of em. The most important thing I've taken away is to not be so anal about amounts of most things. Like spices and shit.

[@underscoreMino]

I just made this, but with leftover guanciale, fresh chilies and some raw garlic thrown in at the end. Came out perfect. Gonna try to separate the ingredients in the cooking process next time to see if it makes a difference. I always start with the egg and just pile stuff onto it. Love the vid.

[@The56thEmpire]

I also always just gradually add ingredients to the wok until it's all in there. Maybe I'll try separating them as well to see if it makes a difference, but honestly it strikes me as a bit unnecessary. I like my eggs browned with a firm bite, and I don't find much trouble separating and cooking all the rice grains when there's other stuff in the pan as well 🤷‍♂️

[@tashipalden3651]

Well the main reason you’d separate the ingredients in the cooking process is to not overcrowd the wok/pan, especially if you’re cooking for more than 1 person.

[@The56thEmpire]

@@tashipalden3651 ahaa, yeah that does make sense. It's just that I'm rarely cooking for more than just myself haha

[@eugeneyem]

Kenji's channel is probably one of the few that doesn't have any commercials. Almost all I know about cooking I learnt from you, thank you, Kenji!

[@nope9439]

This is a commercial for his book.

[@Jonpoo1]

@@nope9439 and for his charity wooden wok spoon. Capitalist imperialist pigs.

[@gabrielepumo9784]

You realise that the reason for that is Kenji making his living from other things that aren’t youtube, meaning he doesn’t need the money from commercials. Some creators simply don’t have a choice.

[@jeffatgorbysgrill9480]

Kenji, I purchased your book recently. Love the book and your channel. You have been a great teacher and inspiration. Thank You.

[@NinjaJesus23]

This recepie is great,i remember feeling like i discovered hot water when i first decided to make it a few years ago ,it hits all the right spots and you can eat it for breakfast lunch and dinner,its nice with the eggs just fried aswell.

[@kkim5758]

I remember seeing on a tv show in japan where a fried rice master recommended cooking the egg and within 8 seconds throw in the rice for a consistent and equal distribution of egg. Give the rice a golden egg color. I use this method as well as beating the eggs with the rice prior to cooking. The latter method yield different results and very micro egg pieces. I’ve even seen a combo of the egg rice mix with a scrambled egg cooked separately. I think ramen chonmage (ちょんまげ) does the combo method. All are interesting methods to a simple looking dish.

[@Red3yeX]

Is it weird to say that I love you? Cuz I definitely do, you have made me a better cook than my days in culinary school and restaurants. I hope to be half as good as you.

[@theguynextdoor4978]

Another trick: 1) Wash rice thoroughly until water is clear. 2) Bring a pot of water to boil with few drops of oil and salt. 3) boil rice for 3 minutes. 4) strain with a colander. 5) Spread the rice on some paper in a bamboo steamer. Poke few holes in the rice. 6) Allow to steam for about 13 minutes in a wok with a bit of boiling water. A Cantonese chef taught me this technique. This makes the rice even fryable after 15 minutes spread on a plate. Also adding a bit of the egg to the rice before cooking keeps it separate.

[@polythewicked]

Ever since discovering fried rice with a fried egg on top for breakfast, I’ve had the idea for this - bacon and egg fried rice. Good to know it’s a thing.

[@worldlycashmoneyenterprises]

I have learned a lot about cooking from your videos, thanks for putting this information out there for free

[@luigipotato2302]

I would love to watch a video on the corn and shishito pepper fried rice! please!! 💜

[@RosserIII]

Went to London for a cookery class at School of Wok (they have a great KZbin channel and your book on their shelves!) and we learned to make Fujian Fried Rice. Would love to see your take on it

[@wizzl25]

I really enjoy your candor and authenticity. Your videos are very simple but explained very well. Thank you Kenji.

[@Kevgti5]

I made the General TSO and Orange beef from The Wok this weekend, was really nice. ill give this a try soon

[@tomstevens4037]

How was the General Tso's?

[@Kevgti5]

@@tomstevens4037 I really enjoyed it, tried a few different versions but this one will be the one I stick too for now. The beef ill fry like kenji but make the sauce from Americas test kitchen vid

[@annfederwisch2310]

Just made this! We loved it, thank you Kenji, I am really enjoying wok cooking and fried rice thanks to you.

[@lachlan00c]

man, i am loving the book so much. very in depth but mostly easy to follow explanations.

[@maciejkrupinek]

My style is to add a bit of sweet chilli sauce to glue everything together and put it into a bell-shaped bowl. You need a flat plate on top and turn it upside down and you have a beautiful shaped dish.

[@travisbalthasar9544]

I recently made a version of this w cabbage (great texture) and peas added=delicious. As always great video.

[@n0etic_f0x]

This recipe is why I adore woks, they just work so not stand head and shoulders above anything else it is more like knees and thighs. They just reign supreme to a degree that can not be under estimated. They give you a vastly superior dish with less effort.

[@Rataxes_olsson]

I'm so glad I found your channel. Everything you cook looks delicious, I probably have to get your book :) Love from Sweden!

[@borntoexplore982]

Get it!

[@m.theresa1385]

Lots of great recipes there. If you haven’t got his first book that’s well worth owning too.

[@TakiGamesOfficial]

I just made this with but with microwave fried rice and mixed frozen veggies! It turned out really good. This is coming from someone who doesn’t know too much about cooking. I actually never knew there was soy sauce and sesame oil in fried rice..

[@MoldyBread90]

I like to add a little bit of oyster sauce to my fried rice, as well as grated garlic and ginger!

[@galaxy_mosaic3587]

agree. in one recipe I saw them combine oyster sauce and soy sauce. but I prefer just oyster sauce bc it seems sweeter and less salty. I'm a little lazy to prep the garlic and ginger but found this ginger in a tube which is nice for dishes like this.

[@_gmaritza001]

Never knew about the cornstarch tip! Thank you tried your recipe tonight and it was delicious ❤

[@MikeEswed]

Keep em coming! Miss the late night shows dude 🙏👋🤙🏼

[@BatPotatoes]

I just ordered an earlywood yesterday after revisiting your 2020 Roman pasta videos, so excited to see how it will do with my cast iron

[@Woozlewuzzleable]

Love all of these videos that are coming out all of a sudden, he's spoiling us.

[@jj_vc]

Petition to have Shabu or Jamón in each thumbnail. They're treasures ❤️

[@SauceMario]

I've made variations of this many times and my wife acted like it was craziness! Good to know it's not just my weirdo idea.

[@bitgwa]

I made this tonight, but cooked the bacon separately first. I didn't want to eat all of that bacon grease. Also, good tip to take out the egg and add it back later. I usually add the rice on top of the egg and continue cooking, but end up with tiny bits of egg in the end.

[@bartoszjanprzybyszewski1891]

I make it for breakfast when I have a bit more time, but I put sriracha on top. There's something in the egg-scallion-bacon-sriracha combo.

[@walkerd2997]

I hate to detract from the comments like this, but man, the fact your friends have a spatula company named early wood is just hilarious.

[@shanemorton2921]

Good to see the old wok again! Loving the book so far.

[@mattshu]

I grew up eating rice, bacon and eggs for breakfast. Fry bacon, cook eggs in grease, mix while dippy with rice and add cheese

[@cregolas7281]

I love finding left over rice in my fridge and just chucking it into fried rice with whatever I got this is probably the most common one so good

[@lisahahn173]

Subtle...yet impressive! I have your cookbook and our family favorite...so far is Mapo Tofu. All the way back on page 598 and 600; both are amazing!

[@joshuaharries7674]

My mom always made it with bacon and peas. Tbh the rice was always mushy, but it was delicious nonetheless

[@unknowndeoxys00]

Need to do this fried rice justice. I typically like my fried rice with as much minimal "processing" as possible. I grew up with Filipino sinangag (garlic fried rice) that had no meat or veg, and was plainly seasoned with salt and homemade pre-fried garlic pieces, also stored in its own frying oil. Dad would usually serve bacon/spam on the side, never mixed in, as a result of preserved meat being treated as a luxury for their family back then. The only fried rice variations I've stayed loyal to since are egg, kimchi, and most recently, Spanish shrimp gambas fried rice. I've tried those with copious amounts of butter or mayo, different meats, or other saucy add-ins. While delicious, I also found them too heavy on the stomach. But rice fried in bacon grease makes so much sense flavorwise, and this recipe keeps it relatively simple too.

[@23drm]

Every time I visit the US on vacation I always try to order some Earlywood stuff, hopefully the wok spatula lines up with when I’m there next.

[@nmw407]

This is my go to fried rice but I don't add onions in mine. I sometimes add shredded carrots and some frozen peas, and some leftover ham if I got it.

[@jcbk45]

I love riding on top of Kenji's head as he cooks.

[@kevinpenfold1116]

Shabu will be missed by many 😞 sorry for your loss Kenji.

[@Soooosh]

Awesome versatile way of using up fridge stuff

[@auxsiren]

Learned many small nuggets in this one. Thanks Kenji!

[@FelixWheatfield]

I regularly make this. I'm so excited to see how the maestro does it.

[@lucashayes346]

You know you’re hungry when you’re making satisfying grunting noises as ingredients are added and sizzlin

[@thatspyguy839]

Love this channel. Just love it.

[@jonhedlund8058]

Good job Kenji!!! Gonna try this later!!!

[@dobbmob]

i prefer white pepper in my fried rice but otherwise spot on !!! bacon adding the fat/smoke to the rice is just unmatched..... ive considered something like a smoked salmon fried rice before also, thoughts?!

[@jasonhunter2819]

Been espousing bacon as the best protein for fried rice there is, it just cannot be beaten in my opinion!

[@andrina118]

Mixed with fish fingers, Oyster & soy sauce it makes a cheap smoked pork & fish fried rice dish

[@gom5799]

Ah my childhood right there, my mum would put a wok fried egg on top with sriracha and sliced cucumbers on the side

[@douggieboi07]

I recently got a Ninja airfryer, which has a dehydrate function. I've found that works really well speed up drying of the rice, so you can have good fried rice for dinner even if you don't have any leftover rice. I'd imagine it'd work just as well with a £30 dehydrater from Amazon.

[@JKenjiLopezAlt]

Oh good idea!

[@douggieboi07]

@@JKenjiLopezAlt Thanks! I know it's not perfect, but it's better than no fried rice at all.

[@caleboblak]

Loving the moustache Kenji!

[@billbennington4444]

it looks so good on him

[@EmilyStory]

This is SO GOOD. How is this so good? Eating it right now and I’m REELING. I have the whole rest of my life ahead of me to eat this. :’)

[@TimesRyan]

Have you been getting some sun, lately, Kenji-Kenj? So tan. Thanks for the video and recipe!

[@davidmoffitt981]

Yessss! Love your fried rice videos (and recipes)!

[@forgettablelisa]

This is nearly identical to the fried rice my Japanese grandma has been making my entire life. It's so easy and delicious, pretty much the default lazy meal in our family.

[@WayAlpha101]

I love bacon and egg fried rice, one of my go-to's. I also like to put some chilli flakes, then a dollop of duck fat chilli oil near the end for some good kick.

[@kyleclerc8099]

I am looking forward to see what Earlywood comes up with for you. Their utensils are my favorite it my kitchen.

[@horplesmoff]

great shot of the finished dish at the end

[@guthrielindquist1]

I’ve made this and used bachans Asian bbq sauce and it is really good

[@Abahple]

Made this and it was wonderful, also decided to add a little bit of parmesan at the end for a bacon egg and cheese fried rice. Besides, parm is basically just MSG anyway. So good!

[@nipzd5082]

Looks sooooo good 👍🏽 but il be making Turkey bacon with mine.Seriously loooks soooo good !!

[@RichStone]

I'll add just a touch of MSG (1/2 - 3/4 tsp) when I'm making something similar and it has an enormous impact on the flavor.

[@sdobart]

I add a dash of maple syrup for a little sweetness, along with some tingly salt from Momofuku.

[@FrostBitn]

that side camera angle is beautiful!

[@kevingirard4897]

Such a Legend !

[@jsho12]

I'm making this for my lunch today.

[@GirlyBirdy]

I like mine with some fresh chili for colour and use white pepper instead of black pepper

[@alechale1145]

Have you tried taking the cap off the burner? Some ranges make them removable and it is just a single outlet for the gas, similar to what you would see on a restaurant style wok burner. P.S. I love the stache!

[@TheBeetrootman]

Looks great, I need to try bacon in fried rice. I made some egg fried rice tonight for dinner.

[@jokay3732]

Hey Chef Kenji. Curious if you purposefully have a traditional stove top for us audience members can follow along with our stoves as well? Would love to see your wok work on a top tier wok burner. Thanks for your work!

[@matthewsommerfield7681]

I just use a non-stick type rubber spatula to cook with usually, it's the perfect tool!

[@msb6100]

Kenji, have you ever tried cooking on your stove with the burner cap removed to allow direct large single flame to hit the wok? Works really well on my gas stove!

[@mariacamilaserranomelo6307]

He has a short video on that tip

[@sxd-215]

I remember reading up on this and not all stoves do this. Would love to have this feature though!

[@patienceismyvirtue2005]

you can search for "How to quickly hack your gas range for improved wok cooking" on his channel. Apparently links aren't allowed on this post else I'd provide it.

[@Curtis45100]

Hey! That was my Shiba-Inu's name.... Kenji!! Great Name!! Love this recipe. Thank you.

[@robertotani6681]

Shabu is the star of the show! 😀😉

[@nikhilmirpuri]

Hey Kenji! I was wondering if you had a recipe on cheung fun with peanut sauce HK style?

[@HawtStyle3000]

I enjoy cooking in my wok and I've been working on getting it nice and seasoned to get it to be non stick but Im now on a quest to use less oil. I find that cooking in the wok I use more oil than I would in other pans and the calories add up. I can use a non stick wok but I don't think it is a good idea for high heat.

[@jacksonmin2058]

I’ve noticed my rice sometimes sticks to my wok. Is this: not enough oil, not hot enough, something else? I think my rice is pretty dry, so I don’t think it’s that.

[@marekjiripotuznik2675]

Maybe the wok is a little overcrowded and the rice cools it down? I would try working it in batches next time to see if the problem persists...

[@MoldyBread90]

It may be the wok itself. My brother bought me a fairly cheap wok over the holidays and noticed that everything gets stuck to it as opposed to my other pans. I've stopped using it for that reason.

[@swordsman1ke511]

Maybe the seasoning is not that good on the wok? If so, maybe heat it up with oil before you cook.

[@gregmuon]

After obsessing on fried rice for like a year, I found that high heat is most important. If it's hot enough, very little oil is needed. That's what works for me at least.

[@valdomero738]

I really like your sharpei dog. Cute little gentle giant.

[@tw0jaye]

looks super tasty! love the moustache btw :)

[@minnap]

Fried rice isn’t my thing but I make this for my husband regularly. He swears he ate this all the time growing up in Japan. Except he likes it with ketchup mixed in.

[@organizerbmo]

Since kenji explains a lot about the heat transfer from ranges to whichever pans, I really wanna see him cooking on an open fire. Brad Leone had a couple videos in the woods and shared some techniques, but I'd love to see more! Especially stuff like how to incorporate smoke flavor, I saw one of those mountain village cooking videos and the matriarch took a log from the fire and stuck the soot-y part in their soup. So confused about that lol

[@kwleeusa]

I hate to be the one to tell you this, but, if you wish to learn from Kenji like the rest of us, then focus your attention on heat transfer for both the indoor kitchen stove wok and the outdoor wok (think chinese restaurant high heat wok)...youtube has numerous Kenji videos for both...I have both and Kenji has elegantly taught me how to achieve "wok hei"...next level...no kidding...

[@TheNorwoodCat]

I didn't know this was a thing! YUM!

[@daisyblooms4813]

ok, corn and shishito pepper fried rice sounds amazeballs

[@zizzie4081]

Love the cover art.

[@Patsysmiled]

With my Indonesian roots I call it “nasi goreng” 😋

[@The56thEmpire]

Recipe looks great but I wonder is it really necessary to separate the ingredients out of the pan and add them back in later? You say (5:20) that it's a something you often do with stir frying, but don't explain why in this particular video. Personally when I make fried rice I just add the ingredients in gradually until it's all there and that is what makes it so convenient. I like my eggs browned with a bite, and I don't find it difficult to cook the rice grains with other stuff already in the pan, but maybe I'm missing something? Just interested.

[@unknowndeoxys00]

It's usually done in stirfrys to preserve the crunchy texture of each ingredient, particularly with vegetables, which would release and evaporate their water in the wok. Stirfry sauce is also briefly simmered to bring out its flavor and thicken, before re-adding the cooked ingredients. If it was too crowded with all the ingredients and seasonings at once, the dish would get a bit soggy. However, I'm not sure how it applies to fried rice as I too don't mind mixing it all into one pan, not unless I was aiming for a nice crust on the rice. Perhaps it is his habit or preference.

[@The56thEmpire]

@@unknowndeoxys00 thanks 👍

[@JKenjiLopezAlt]

Same reason. Trying to add everything in succession leads to an overcrowded pan and you don’t get the smoky flavor and crisp texture you get from individually adding.

[@The56thEmpire]

@@JKenjiLopezAlt thanks for taking the time to reply! Will consider this in future

[@Nuseam]

Pup was sitting there thinking “My bowls are being used to prepare this meal, i must be getting some”

[@bigbird2451]

Yes. Jamon is ready. So so ready!

[@freestylalol]

Yo, that mustache is mighty fine. you definatly have to keep it you look so cool! Love your videos, keep it up man. :)