WEEKNIGHT FRIED RICE (Fridge Cleanout) | Weeknighting

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RECIPE
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FRIED RICE
▪30g or 2 1/2+ Tbsp peanut oil (or any high smoke point neutral oil like canola or grapeseed)
▪125g or 2c button mushrooms, cut into ½” or 1.5cm pieces
▪125g or 2c broccoli or ½ crown, cut into ½” pieces
▪100g or 2c carrots, cut into coins
▪2 large eggs, scrambled
▪500g or 1lb/1qt of rice (frozen or day old)
▪25g or 1/4c grated ginger
▪10g or 3cloves of chopped garlic
▪Stir fry sauce (30g/2Tbsp oyster sauce, 20g/1.5Tbsp toasted sesame oil, 50g/3Tbsp soy sauce - stir to combine)
▪75g or 1/2c frozen peas
▪Pickled ginger, chopped
▪Scallion greens, thinly sliced
▪Sriracha mayo (100g or 1/2c mayo + 15g/1Tbsp sriracha, stirred to combine)
▪Sesame seeds
▪Salt
Preheat large nonstick pan over med-high heat. Add large glug of oil followed by mushrooms (or meat). Add pinch of salt then stir and saute for 2-3min. Transfer mushrooms or protein to a bowl.
Return pan to heat, add in another glug of oil to the pan then add broccoli and carrots. Add pinch of salt and toss to combine. Cover pan with lid or layer of foil to steam veg and cook for about 2-3min or until broccoli is cooked but still snappy. Transfer veg to the bowl of mushrooms.
Return pan to heat. Add 2 eggs and scramble for about 30 sec or so until almost fully cooked. Transfer eggs to mushroom and veg bowl.
Return pan to heat. Add another glug of oil and rice. Cook until rice is dried and beginning to take on some nice crisp and color (3-4 min or so). Add ginger and garlic. Cook until fragrant, stirring constantly. Add in previously cooked ingredients to the rice and toss to combine. Add stir fry sauce and frozen peas. Stir to combine.
Plate up and garnish with chopped pickled ginger, scallions, sriracha mayo, and sesame seeds
#friedrice #friedricerecipe #weeknighting
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[@caleb4thand10]

Made this last night, it was amazing, will be a regular in my rotation. "Weeknighting" is currently my favorite running series on cooking KZbin. Turns out most night are weeknights.

[@BrianLagerstrom]

Haha thanks for trying Caleb!

[@migguman1724]

I like how you encourage people to use different ingredients for the dish. Fried rice is a dish i make to get rid of leftovers, so it's basically different each time i make it.

[@BrianLagerstrom]

Thank you for watching miggu

[@Glasgo]

I never even considered freezing cooked rice for use in a stir fry later. This seems genius and definitely changes the weeknight game for me. Thank you!

[@BrianLagerstrom]

Thanks for watching

[@meershaum]

Use it for lots of other dishes as well.

[@gibbyg2001]

As a former cook/chef this channel has inspired me to start cooking at home again. Thanks Bri

[@chrisgeorge2717]

Truth!! I just left the industry after 27 years, and this channel has me cooking at home again!!

[@zencomeseasy602]

Same. He reignites that spark that made me love cooking in the first place.

[@JonCole]

not only is this something i would actually make, it's basically something i already do make all the time :) a quick tip, you can skip buying the rice prepackaged and simply freeze your own rice. i make a few cups of rice regularly then chuck individual portions in deli containers in the freezer. i also sometimes toss in a tablespoon of oelek sambal in my "stir fry sauce" if i wanna be a spicy boy. great recipe!

[@TwiinStar1224]

Yeah I don't see the point of buying frozen rice. Just make a shit ton of rice and freeze some. I also like to use sriracha as my sauce instead of his mixture. Give me all the spice.

[@rakeshprakash4525]

It's paid Promotion 😊

[@orionwesley]

Can I just say that watching your videos makes me happy. I may never cook the recipe you're making, but I love watching you work.

[@BrianLagerstrom]

Thanks Ryan!

[@SarcasmoRex]

Mr. Lagerstrom, you are on to something with this "Weeknighting" series. My wife and I were watching this one and she told me, "Every single one of his week night recipes, I want to make". Keep up the awesome work!

[@____Ann____]

About the ginger. I used my garlic press and it works perfectly! Discovered this a few weeks ago (out of lazyness). Most fibres stay in the press. Just watch out for a juice spurt. Juicy, fresh ginger is necessary. This discovery has augmented the amount of ginger that we use immensely.

[@greglumsden1317]

Even though Brian admits this isn't authentic I still hope Uncle Roger reviews this video so Brian can get some more well-deserved subs

[@BrianLagerstrom]

Thanks Greg. Uncle Rog will have a field day

[@brettmoore6781]

@@BrianLagerstrom NO MSG???

[@SuzanneBaruch]

No MSG always makes Uncle Roger say "foo yaw"!

[@Finn959]

There’s msg in the oyster flavored sauce

[@woodonfire7406]

Pretty sure Uncle Roger would still say “No no no no, fried rice needs to be AUTHENTIC"

[@werties9098]

Seems perfect for the flat top (blackstone) the frozen rice shortcut was worth the watch time at the least

[@sarahvandenheuvel415]

Another winner here. Pantry clean out followed by clean plates!

[@barbarakamiyama6643]

I live in Japan and ear fried rice often. I really love it. I think your version is so interesting - a quirky combination of Chinese and Japanese flavors… with some American notes. Nice job. I will try it the next time I make fried rice.

[@1983Cvestal]

Looks great! Will make this week. Love the the “Weeknighting” hope it’s a series.

[@proth4753]

Made this tonight. So good! I make stir fry often, but I followed your instructions, cleaned put the fridge and freezer and had at it. Delicious! 10/10

[@cathfrompa9561]

It has been said before, but I will say it again--you are my favorite cooking KZbinr. I love your aesthetic--your kitchen is so clean and uncluttered, which makes it so much easier to simply focus on your cooking methods. Can't wait to try this recipe with my crazy green bean and zucchini harvest!

[@g449]

Pumping out more content these days, I dig it. Always a banger.

[@Ramj92]

YES Kewpie on fried rice, WE LOVE THIS SO MUCH!!!!!!!! love the tips in this video, its great for clearing out the fridge!

[@coryselvidge8812]

Released 2 hours ago and already there's over 101 comments? Bri you are building a community my friend Also thanks for helping me get into bread making, I was able to make my elderly grandmother a fresh baguette, and that's an experience I don't think we could have shared without people like you on this app, thank you

[@BrianLagerstrom]

Thank you for watching and being apart of the community

[@r000tbeer]

Nice job! Love some fried rice. Every one always says day old rice. It just needs to be cold, not necessarily a day old.

[@hakan7346]

Dude im binge watching your videos. I love your vibe! I've completed my cullinary education a little while ago but been out of the industry and these videos managed to spark something in me so thank you for the motivation. I wish you the best.

[@jasonschnorr8893]

I've made this twice now, a couple different ingredient (veggies and proteins) and it is fantastic! Super easy fast meal. Thanks for a new favorite!

[@BrianLagerstrom]

Awesome thanks for watching

[@arijan-itanmuratovic7495]

Can't wait for Uncle Rogers reaction.

[@mariahtasker]

Yay!, thank you for the low key easy to make stuff! Definitely gonna give this a shot.

[@judithlambert6177]

I have cooked my way through almost all your recipes. This will be no exception. Thank you. Love the channel.

[@itzaddam9910]

I love this series!!!!

[@Chong1975]

Love the tips! Thanks man!

[@alexandergravis7432]

Nice, came home today craving this. Big success!. Thanks!

[@garrisonbrown1170]

I love this combination of quick weeknight meals, bread, and more elaborate recipes.

[@dimilton3166]

I absolutely LOVE the versatility mentioned throughout the video👏

[@kdpsr]

Made this last night, it was a hit! Thank Bri!!!

[@byohnk]

I was just watching your videos. Perfect timing for a new one

[@DinMamma002]

I tried this recipe yesterday and the results were fantastic!

[@jeffreycottam8368]

WEEKNIGHTING!! Yes Brian. I have not seen this idea on any other youtube channel!! This your thing. Run with this. Love the music for the intro. Love the fridge clean out idea!! Can't wait to see your subscribers boom!! you deserve it. I can tell you work hard on these recipes

[@nataliarudaya1631]

Thank you Bri, love it!

[@KayDubs77]

I love a good fridge clean out meal! No food goes to waste!

[@amccann95]

Love this video and all the veggie protein options suggested!

[@bigskybob]

Love your videos. Your production quality is off the charts. Great episode again.

[@itssopure]

Hey Bri! You are my new favorite foodtuber. That looks really good!

[@anthonyparkernearlifeexp]

Okay this looks freaking amazing. I'm putting this on my weekly list.

[@-EchoesIntoEternity-]

fun fact: "baby carrots" arent actually baby or young carrots at all. they're merely regular carrots deemed "ugly" for the grocery store widdled down cut into that consumer appealing shape.

[@2wheelman]

hahah its all about appealing.

[@deanr3417]

Whittled.

[@msr1116]

Of course, they cost more for their uniformity. I buy regular carrots and scrub them well, leaving the peel on. Paring off such thin skin makes no sense to me anymore.

[@a2ndopynyn]

@@msr1116 Especially since that's where a lot of the nutrients are.

[@eugenedanker2377]

That is true of most "baby" carrots today. There are some specialty carrots that are true baby carrots, but I don't know if you would ever find them in a regular grocery store.

[@chrisblanc663]

I almost always have day old rice ready for just this kind of meal plan!! Thanks again!!

[@colina1330]

I don't really ever peel my ginger, either. I also keep it frozen and grate it directly into whatever I'm cooking. It grates in as a powder and warms up instantly in the pan/wok. That's a trick I learned from Michael Smith wayyyyy back when Chef at Home was on The Food Network, and I've done it ever since. I'm actually planning on making fried rice tonight for dinner, and I'm gonna be adding some oyster sauce for sure. That'll give it a nice umami boost. Thanks for the tip!

[@BrianLagerstrom]

Good luck!

[@colina1330]

@@BrianLagerstrom it turned out great!

[@mayon3se]

Great video :) What I really like about your videos is that I get to learn a good kitchen trick or something very new in EVERY SINGLE VIDEO :) You are brilliant and I really love watching your videos since I discovered your channel a few weeks ago. Thanks for the inspiration!! :)

[@afp7153]

Looks so good. Trying it for sure!

[@rebagrinde6272]

I love it!!! Tried it at home is was hit👊

[@yuliia_hraik]

I am sooo happy I found your channel ❤

[@discogeek3248]

I gave this a try tonight; easy to put together and I used what I had like you recommended. Had leftover rice, not frozen. Wasn't perfect (I undercooked the veg) but probably the best fried rice I've made. Have leftovers for lunch tomorrow too.

[@Vonjinn]

I love this channel. Bri we want a cookbook!!

[@Sara-rv7ds]

Yum! I love fried rice, I could eat it every night! I really like your version, can’t wait to try it! Thanks Brian 👍🏻❤️

[@anber4129]

love this

[@norskyver]

Brian, so glad I found you recently. Videos are outstanding. Thank you for entertaining my world. Subbed 💕

[@villafanbelen3616]

Thankyou thankyou enjoy ☺️!!!

[@nitinandkongsiri3267]

This is one of the best cooking vlog on You tube.You are a very good cook and your food looks very good.

[@mpb0406]

Trying this out this week!

[@brianheuschkel3391]

I've been doing weeknight fried rice for years it's a great refrigerator cleaner outer. Love the video.

[@archimedes131]

The way you describe this one makes it perfect for me and antithetical to everything my SO thinks she likes to eat.

[@FredericaFazbear]

Hell yeah, episode 2!!

[@jdbuentello]

Love all the receipts 💪🏽💯

[@BrianLagerstrom]

Thanks very much!

[@andrewroberts275]

great video! Always blown away by the quality of your content!

[@BrianLagerstrom]

Thank you Andrew! That means ALOT

[@kennethisclearedfortakeoff]

I made this tonight for my parents. I’ve been watching your videos for a few weeks, and this was the first one I’ve tried to make myself. My dad doesn’t really like Chinese food, hates peas and rice isn’t his favorite. He had three servings of this rice! Mom had two servings. Lol. Thanks for an easy to follow recipe and one I can change up to include whatever vegetables I happen to have on hand. I’ll be adding shrimp the next time I make this!

[@tiarawillis5677]

I like it! I already do fried rice at home but your tips are wonderful and that frozen rice! I love it. I am a total rice snob but you nailed it with that trick.

[@22hmartin]

Thanks Bri! This is great, keep up with this series.

[@BrianLagerstrom]

Thanks for watching Henry

[@22hmartin]

@@BrianLagerstrom Absolutely, you always jam out some fun videos with great ideas that are easily followed and more than anything, you helped me foray a lot more into baking than I ever had been when previously bread intimidated me. Cheers friend!

[@beinerthchitivamachado874]

That weeknight fridge cleanout is NECESSARY

[@J_I_E_V_E]

I made this and it is sooooooooooooooo goooooooooooooooooooooooood. Tysm!

[@brittonharrison-diller6985]

Bri... I appreciate your take on this... I've watched several cooking shows / channels... But I love the fact that you make it basic... Cost effective... And not stupidly over the top... I pride myself on making meals for two for less than $5 a meal... And honestly I usually do it for less than $2

[@profilen5181]

probably my new favourite food channel ngl

[@holes02]

Seriously love the new “Weeknights” series. I suspect this is directly related to my vote to do more of this shizz, so I’ll patiently wait for my royalties. In the meantime, I’ll comment and “thumbs up”…

[@coalhair99]

Would make & will tomorrow, have almost everything already but the pickled ginger, nice touch.

[@mateodc8]

Brian, congratulations on the success! That 50k sub cake was amazing it may be time to one-up it.

[@danielpreilly77]

Rad video Bri, i like this for two reasons, weeknight quickness and inspiration to raid the produce drawer/frozen veggie drawer. wanted to see how particularly how you did the sauce and aromatics, respect, this is why i’m here brah, keep up the awesome content

[@BrianLagerstrom]

Thank you Daniel

[@jongibbins345]

Genius!!

[@StKatiThePaganSaint]

The foil over the sauteing veg is so validating for me, I've done that forever and always thought I was weird for it, but no longer!

[@Odderek]

We had so much extra brown basmati rice, so this was perfect. Definitely gonna be making this more often.

[@chrisbenetti]

This is phat man. So good!!!

[@Opusss]

I think the "authentic" fried rice thing has been done and debated to death. I think this recipe looks great and I like that you encourage folks to try different things.

[@anthonygardner400]

I’d definitely make this, although I have to watch my carbs, so it might just be a bowl of veggies and protein. The “weeknighting” thing is something that lots of us can relate to. Great concept. Thanks, Bri.

[@MEGAsharps]

Made it tonight. Good flavours and banged it off in thirty min. Cheers!

[@martinedelius]

This looks awesome but having recently bought an air fryer I'm hooked on what I can and can't do with that thing - and so far, there's a lot more I can do than I can't - so I'll put this recipe in my "backlog" for future use. :)

[@arlheinz]

Uncle Roger would probably get a heart attack watching this, but this is just the best dish to clean out your fridge in one go. Keep it up!

[@robertbui9030]

as long as it tastes good it shouldn't even matter whether you make it authentic or not tbh

[@Jipbob]

Your videos are so high quality Ill wager youll be at 1m subs by the end of next year. Thanks for the inspiration, keep it high quality. And dont be afraid to take some sponsors for them big boy bucks!

[@highlander2000]

Wife and I enjoy any variety of weeknight fried rice. I think we have as much fun concocting or trying out new stir fry sauces / pastes as choosing the medley of veg & protein. Each batch we make is a little different and has its own character. Our hack for flavoring these days is using those frozen cubes of ginger, garlic, herbs. They pack a lot of flavor and we rarely break out the grater lately

[@farmerbob4554]

I make fried rice often for weekday dinner usually using weekend leftovers. Tonite’s version is pineapple, shrimp and bbq pork from weekend tempura and al pastor respectfully. I love the aluminum foil hack on getting veg to cook quicker. Very happy to have found your channel. Making bread today using a poolish!

[@BrianLagerstrom]

Woah that sounds dope!

[@jencollier8306]

That crispy rice technique!🎉

[@macsarcule]

Yes, I do make this! But not with some of the tasty ideas you have, I’m excited to change up my fried rice! Cool vid!

[@miguelahn9352]

Love fried rice. Try adding Kimchi

[@Alanbataar]

Heck yes. I started making fried rice at home after watching Chef Jet videos. BTW, congrats on acquiring sponsorship, I've noticed that they're pretty regular now.

[@sandegeorge542]

Made this for lunch. Didn’t have stale or frozen rice so whipped some up in rice cooker , cooled, and fried. Tasted yum.

[@alvinlee140]

Thank you for showing this dish, fry rice work better with warm rice.

[@espMMXX]

What revolutionized my fried rice dishes is using the course side of a box grater!

[@dongyanfeng3658]

This is actually very authentic Chinese fried rice, wow. I like the videos of pastas and salads also. It is so amazing that I can make it in the kitchen now.

[@brianhamby1670]

That sriracha mayo is over the top! Thanks Bri

[@BrianLagerstrom]

Thanks Bman

[@ljn8696]

I would like to live in this kitchen. Thanks mate!

[@chrisblanc663]

Never realized how easy it is to make spicy mayo. I’m gonna get both ingredients tomorrow!!

[@RoddieH]

Another useful one, Bri! Not my lane, but honestly I think the only "inauthentic" things here are not doing it in a wok and using frozen rice (what?). Everything else, especially cooking the components separately, is pretty spot-on. You even eat it with a spoon!

[@meershaum]

Fried rice is supposed to be made with day old rice. It works better than freshly made rice.

[@yenik09]

i'll be making this stuff soon! lets hope i find everything in my local store

[@515aleon]

Wow, excellent use for my not too delicious frozen shrimp I bought.

[@YouTube_can_ESAD]

Love your work Brian, would really enjoy your take on Hibachi at Home! Keep up the great work!

[@BrianLagerstrom]

Thanks for watching Drew!

[@YouTube_can_ESAD]

@@BrianLagerstrom Always, My Friend! Just watched your General Tso’s recipe and will make it for My ‘rents!

[@MrTheBigNoze]

Good overall recipe/method, a few things I'd note: - surprised to see no onion or shallot - this could easily be a one pan meal, if you push the protein and veggies to the side of the pan after they're done cooking. The rice does not get as crispy, but reduces cleaning

[@2wheelman]

i agree onions are a must. they give off so much flavor.

[@BrianLagerstrom]

I opted for green onions

[@msr1116]

@@BrianLagerstrom ....same here. Other onions are too strong. Scallions retain their fresh, mild taste when only briefly threatened with heat.

[@dla1509]

Love the freakishly small spatula. Chef John would be proud;) Lol... Also - great recipe!!

[@lorenal6137]

This has actually been a family staple for generations. We toss in any leftover with eggs, and stir-fry! Dinner is done!