Can You Make GENUINE FRIED RICE Without a Wok? (Series Finale ft. Chinese Cooking Demystified)

The Path To Fried Rice : Ep9. How to make perfect Fried Rice at home. Go to NordVPN.com/frenchguy and use code FRENCHGUY to get a 2-year plan at a huge discount plus a free bonus. It’s risk free with Nord’s 30 day money-back guarantee.
Big thanks to my friends ‪@ChineseCookingDemystified‬ ! real pleasure to have you around spreading some good Chinese culinary knowledge !
Here's the recipe for making fried rice at home :
1 egg (whisked)
2 spring onions (use the 2 greens but only 1 white)
a pinch of salt
a tiny pinch of sugar
1 tbsp of neutral oil ( plus a few more to coat the pan before you start)
~250g of steamed rice (use either the method from this episode or the one from episode 7, also written below)
a few drops of light soy sauce
a skillet
a spatula
Instructions for making homemade fried rice :
Get the pan to medium heat (on mine it's the setting "4" out of 9). Leave the skillet for a few minutes, for it to accumulate heat.
Coat it generously with oil, make sure the skillet is nicely coated. GEt that oil out in a bowl. Don't discard it, you can use it again for the same purpose.
Add a tbsp of fresh oil to the pan.
Drop the egg in, and stir it vigorously. It should blend in, almost emulsify with the oil in the pan. Hard to describe but it kinda fluffs up int there.
Drop the rice before the egg is fully set.
Don't lift the pan. Move fast. Use your spatula to break lumps gently, spread the rice, and then flip it on itself. Repeat.
When the rice starts dancing, add the seasoning, add the white part of the onions. Stir a little.
Now, Wake up and Crank up the heat to the max.
Drop the soy. Stir. Stir. Stir. Green part of onions. Stir. Stir. Stir. No more than a minute total. (chef Samuel did that for ten seconds but it was on a rocket stove)
Remember : It should steam and toast, but not smoke and burn.
Off the heat. Little more green spring onions on it. Eat asap.
As a reminder, here's he Steamed rice for Fried Rice from EP7
Ingredients :
1. Thai rice 100g
2. salt 1/4 teaspoon
3. 1/4 teaspoon of oil
4. 100 ml of water
--
Instructions
1）Drain the rice as much as possible after washing
2）Mix the rice with salt and oil
3）Add in water
4）Steam the rice on high heat for 20 minutes.
5）Wait for 10 minutes and then take it out.
6）Stir the rice until it cools down.
7）Put it in the refrigerator without covering it for a 1-2 hours
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[@DarkStar666]

Nice wrap up to an adventure series. Take it back down to the everyday, in a way almost anyone can benefit. One thing I saw in my own journey that you didn’t cover was dry toasting the rice in a pan before cooking it, I haven’t tried it yet but it’s on the list. The steaming method for rice is definitely the winning game changer over all.

[@NonEuclideanTacoCannon]

I work in a big institutional kitchen, and we cook all our rice in cabinet steamers. It does work well, but I still prefer a rice cooker. It is just very important to spread the rice out on a sheet pan and store it in a cooler for around 12 hours to dry it out. If you want fried rice the same day, steamed rice is the only way.

[@AnthonyZenrick]

@@NonEuclideanTacoCannon I've tried the 'Alton Brown method' toast rice in skillet, pour 1.5x the volume of boiling water into skillet with rice, cover, turn off heat. Rice comes out sticky, almost gooey for me. I'm gonna try toasting, 3min par-boil, steaming on my next batch.

[@codediporpal]

Dry roasting before boiling is how I make my Spanish rice. I can see how it would work well for fried rice as well.

[@henrik.norberg]

I absolutely love fried rice that are roasted dry. I use just a small amout of oil so not to burn the rice in the pan, roast it until it turn completely opaque and white, about 10-15 min on high heat constantly stirring not to burn it. Then cook the rice. Labor intense but you get a lovely crisp outside with a moist inside. With finely ground meat (or soy-alternative), some corn, some green peas all fried and mixed with the rice, then fry all together for a short time (like in this video). My absolutely favorite dish to eat and has been for 20+ years since I learned to roast rice this way.

[@keenheat3335]

@@NonEuclideanTacoCannon I wonder if you can put the rice inside a vacuum chamber to accelerate the drying process, if you lower the ambient pressure to 10 pascal, water will start to boil at -50 C. Similar to how if you go up high in the mountain, where air pressure is lower, water boil at a lower temperature.

[@ChristopherCricketWallace]

dude, you are an artist.

[@Pops_Maellard]

Well, he is French after all.

[@purpletape6594]

the notorious B.i.G has spoken true

[@viroz6562]

He is.

[@Surrealiantx]

An artistic series Alex. I hope you take up the Chef Samuel’s offer on learning dimsum.

[@pabloschultz5192]

Maybe narrow it down to Xiao long bao?

[@fearofchicke]

“Teflon for breakfast” Reminds me of the morning my wife made me scrambled eggs with black pepper only to later learn she didn’t use any black pepper. That pan was immediately thrown out.

[@snarkylive]

Dupont's special seasoning

[@YouTube_is_complete-total_shit]

I don't even touch that stuff when it's cold I'd never take it near heat. I mean how does that garbage even still exist in the world with what we know about it?

[@Mobin92]

The good thing is that it's teflon... So it won't react with anything in your body.

[@SexyLicka]

@@KZbin_is_complete-total_shit what’s so bad about it, I haven’t heard

[@YouTube_is_complete-total_shit]

@@SexyLicka well it was made as a coating for tacks originally and it cannot be broken down by any means possible, it is 7 carbon atoms in a chain, 5 was considered industactable, this normally wouldn't be a problem but the way its made when consumed it will attack to other atoms and will never release, so whatever you put into your body will all add up, a little no big deal but if you say consumed all of the coating from a pan or multiple man's it would gunk up your whole body in ways we can't imagine, ( some side effects are, cancer, birth defects in pregnancy, darkening of the white parts of the body eyed teeth bones, etc. ) the list is just never ending this is a man made super carbon chain which all that means is it attacks to nearly any atom in your body and never lets go. You are better off eating rust then eating teflon IMO, now they claim its safe if you don't take it above 432F° but if you scrape it off or if you accidently go above that temperature it becomes a slow killer. The sad part is too many people don't know this and restaurants don't care so people ingest this stuff far more often then they know. Not trying to scare you. Most fast food doesn't use this and if a restaurant would be using it then it wouldn't be a restaurant chain. 98% of the world already has some in them ( and the 2% is just cause some people Don't live in any society ) but simply put avoid it in your home and you avoid it as best you can, almost all black thin surfaces on cookware or sandwich presses or a lot of stuff that says non stick really any black coating that isn't cast iron with a black coating ( cast iron coating is wax and oil but also black ) id avoid with a 10 foot pole.

[@Katimorton]

FANTASTIC series!

[@unspecifiedunit9126]

Hello check mark

[@pvrhye]

Rinsing the rice in the bowl from the rice cooker, then cooking it in a strainer was amusing.

[@r0ffie]

I love how you're able to make something so simple as making fried rice so intense, the series have been a real journey! Good job on the rice.

[@Michylooloo]

You’re amazing! I love the amount of detail and research you put into every series 😍

[@dimilton3166]

That part about the “kid moving out” was so endearing. He loves his food so much!☺️

[@johnathanrendon4243]

I'd like to see him try something Mexican.

[@cy2112cy]

Oh god please no

[@marliii4594]

@@cy2112cy why not?

[@bazzmx]

Alex learns how to make mole, that would be an awesome series.

[@c1h2r3i4s56987]

@@cy2112cy why not?

[@c1h2r3i4s56987]

Salsa Is a must can he make authentic Salsa green and red? then make a dish using the Salsas

[@ERey55]

Wow... What amazing serie this was!! 🙌🏻🙌🏻🙌🏻 Can't wait to see what you bring us next. Thanks man!

[@R4wF4ce]

Once again Alex, an amazing series. So deep and thorough, yet filled with passion. You are an incredible creator and could make anybody fall in love with cooking. I can hardly wait to see what you do next.

[@SzavaHunorLevente]

Such a great serie, thank you Alex!

[@kyleaphillips1384]

Alex... This is Amazing! While my husband and I have enjoyed the entire series... This last episode really impressed us because we were actually able to follow this in it's entirety, including how your friend showed us how to prepare the rice. It was so delicious!! Even with our mistakes, that I'm sure were there, this rice was so good! Better then restaurants which is saying something because we live in an RV kitchen haha! Thank you for this series! We are excited for the next!

[@krzysztofmedyna3661]

Alex, I love how deeply you dig into each niche and then apply it to within the realm of a home cook. Bless you for caring this much, and clearly, loving the process.

[@LiquidLandon]

This has been some of the best content I have ever seen on youtube. Loved every episode, thank you for covering one of my favourite dishes of all time in such a thorough fashion. Perfection!

[@kienhaochew571]

i would like to say, for a person that only cooked fried rice for a month or 2. This fried rice looks like a perfect standard fried rice that we cook at home. coming from a malaysian chinese

[@zekapten1922]

Yes... he can cook fried rice. He may even be able to cook chao fan. But nasi goreng? Can cook or not? 😜

[@muhammadrofiqisarmidi8413]

@@zekapten1922 boleh, kenapa tak boleh pulak

[@26muca07]

Malaysian fried rice is hands down my favorite, so light, simple and packed full of flavor. Congratulations friend! Good job with your rice game.

[@Vasharan]

@@zekapten1922 I'm sure he can. Traditional nasi goreng often uses the same type of wok that Alex used (the 'kuali'), but cooked on a much less powerful burner than he built (a standard butane or propane burner). It's just going to be a matter of ingredients. Although I would like to see Alex's reaction to cooking off belacan in his wok, especially indoors.

[@zekapten1922]

@@Vasharan Obviously I wasn't serious about it 😅. Nasi goreng literally just means fried rice, so for me, he's already passed. Although, yes seeing Alex get his hands on some belacan would be interesting, don't know if he would like it tho.

[@Paul_Sleeping]

Really enjoyed this series. The amount of effort Alex went through when this is just a simple basic dish in every Asian family shows how great it is to learn about other cultures instead of hating them. Looking forward to the next one.

[@shogun2heroicvictories15]

Really enjoyed this series. You really went all out on this, and it was amazing. Looking forward to the next one.

[@janychau]

Thank you for such a passionate and wonderful series! Thoroughly enjoyed it as well as Chef Samuel and Stef's contributions!!

[@scottcombs3882]

I've spent hours watching "how to make fried rice" videos on KZbin, and I've never really got it right until your series. Amazing work.

[@eveakane6563]

Yes, this will help greatly with my cooking skills.

[@WengKwok1994]

Thank you for this amazing Fried Rice series! The passion and love you put towards fried rice is just really wholesome! :D

[@dolphinoverton7385]

This is the best series yet. I love rice in general, and this has upped my fried rice game considerably. The steamed rice is a game changer! I ran out of propane for my outdoor wok station, but I just made beautiful fried rice with fresh caught Colorado trout and herbs from out garden in my cast iron skillet. So great. Thank you for what you do!

[@fejimush]

Well done Alex! You are a master teacher and entertainer. Can't wait for your next series. Be well and stay healthy!

[@TheRealPOTUSDavidByrd]

Your combination of practicality and humor is excellent. I chuckled when you gently placed the egg on the work surface while unceremoniously plunking everything else down 😂 Thank you for the fantastic videos! 🍳🍚🔥

[@basvangeest5485]

I love the way you approach dishes in depth over time and share this journey with us. However after the other series lately i have to say i really missed this kind of video where you make it accesible for home cooks again and inspire us to be better cooks ourselves😊 thanks a lot! I‘ll be viewing and cooking with you more in the future!

[@samuelmiller1942]

Loved this series! I was able to use your previous episode and get my fried Rice up to the next level!!! This one just confirms it! Thanks Alex!

[@peteradaniel]

Chinese food demystified is one of my favourite channels and the cross over is everything!

[@hyu8826]

I'm so confused. She literally rinses the rice in a rice cooker metal bowl then added extra steps with a steamer. No one steams rice in a colander. Chinese restaurants use giant rice cookers. Chinese people use rice cookers.

[@DyceFreak]

Whipping out the induction burner was quite the twist in this series. So awesome!

[@Schnittertm1]

Well, if the induction burner is powerful enough it can produce as much or even more heat than a gas burner and, due to its make, it can react almost as fast as gas. Therefore an induction burner and a good quality carbon steel pan should give you similar results if you want to make stir fried rice to the larger burners and their wok.

[@Broockle]

how do u even use a cast iron for induction.... are there special cast iron pans for that?

[@JBF-GST-Tanda]

@@Schnittertm1 When used with an induction heater the pan also works as the actual heating element. Some heat still dissipates from the pan to the ambience, but that's much less than the percentage of heat lost directly from flames of a gas burner or the heating plate of a traditional resistor-based electric range into the air. Based on my personal experience, an 2.2 kilowatt induction heater boils the same amount of water in the same pot faster than a 5 kilowatt gas stove. Some commercial-grade IH's have curved surfaces specially designed to match the shape of standard restaurant woks so that they're heated up more evenly and won't keep charring food laying at the bottom.

[@CarruthersDruthers]

I love how this is so thoroughly explained! I do not have any of the standard items used to make steamed rice, yet had exactly the items your friend used to steam the rice - it came out perfectly! The fried rice part was the 'piece de resistance' Merci!

[@aTallCool1]

Great series, I learned a lot and have already put it to use. Thanks for putting out great videos. Looking forward to what you do next!

[@emilwidegren2749]

Hey Alex. I just ate my first t ever fried rice. Cooked on my old hotdog stand gasburner in a wok i seasoned after your instructions. Watched you try to perfect your food flipping skills and I tried to. Two wok sessions on and It was amazing. Thank you for your Inspiring videos that have made me more and more interested in cooking not only food but good food. Keep it up /Emil

[@jakle001]

When I saw the colander, all I heard in my mind was Uncle Roger going: Haiyaa!

[@PuhPuhPuhShell]

No MSG and no rice cooker…Haiyaa!!

[@vinnyluco6345]

Bruh same for all this ^^

[@chronic_daydreamer]

It’s the only thing Uncle is wrong about. The colander is a saviour for rinsing rice! Well, I use a sieve, but you know. Same function.

[@quasimodobraun]

I'd love to see how @uncleRoger is reacting to the series 🤣

[@flipballaz93]

Im so sick of this uncle roger , that guy is so wack and lame

[@amandahiggins7330]

Fantastic!! Simple detailed pros and cons of utensils and ingredients used resulting in super dishes. Love watching , so educational and so much fun, you're the best

[@alannalinley993]

Oh my goodness Alex, I really admire your desire to get to the absolute answer. Your ability to dig deeper than I can imagine on a subject. Truly inspiring. I really enjoyed this series and look forward to your next research project. You capture it well. Thank you.

[@maud6964]

Perfect. This was my question after your wok hey journey

[@gourmeaty1093]

Alex, you did very much nicely wrapping-up this wonderful episode. Honestly I liked the “cooking-skill and preparation instructions, exchange with other chefs” parts of the episode even over the construction aspects. But you are an artist in many ways, can’t take that away from you. Thank you for inspiring me once again. I really look forward to what ever is coming next.

[@AdventuresinEverydayCooking]

Ohhh thank you, thank you! Thank you for bringing it down from fancy wok and fancy burner to the home cook. That is amazing Alex!

[@alicespaulding1474]

I learned some things I can apply when making my Japanese-American fried rice! Especially the steamed rice method.

[@proboiriawan2204]

rice for fried rice and regular rice for eating should be different, fried rice mostly use medium to long grain, need only small amount of water

[@danielbull6709]

I would love to see Alex make a series on the perfect satay and peanut sauce.

[@rilynang]

Such an enjoyable series as always. Looking forward to the next one!

[@mgtln]

I'm so sad now that i've seen all of your uploaded videos. You're truly an amazing guy with one of the most unique cooking/DIY content on youtube. I really could watch nothing else but your videos! Can't wait for more and I'm already excited what will be next! Keep it up Alex - you are the real GOAT! ✌🏽

[@jrmint2]

My grandma used a cast iron skillet as a wok when she moved to Canada 55 years ago. she would fry the rice ingredients separately and combine at the end.

[@QuickSilverMine]

I just made this tonight for my family! I think my parents were confused at how much I was freaking out about the rice being so delicious though. Never going back to the old fried rice again

[@Shaneofficialmusic]

What a journey it's been. I actually discovered you from your first episode of this fried rice series. Went back to watch all of your older videos Alex wow. Watching you go through this journey has been such an eye-opener for me because we're still going through partial lockdown here in India and your videos have helped me go through this tough time. Looking at you makes me think I can do anything too. What a way to end the series though, absolutely inspiring.

[@mathius8360]

This series has been super motivating. I can not wait to use these techniques, especially the rice cooking method.

[@paulson2008]

Drill into Biryani.... the canvas is wide but its simply the hardest dish to perfect... specially "Kaachi biryani" means raw biryani.

[@nonickname5242]

Where he gonna set wood fire 🔥

[@JesseS.]

hardest dish to perfect? isn't this when you throw a bunch of stuff in a sealed pot and just let it cook?

[@arkanullahsaad4639]

@@JesseS. it isn’t like that

[@paulson2008]

@@JesseS. you noob need to do some research before you desecrate the legend of biryani... the thing is you can always over cook or undercook it that's why its hardest to perfect, specially when its a "raw biryani" i.e., meat rice all are raw

[@JesseS.]

@@paulson2008 it looks like throwup when i google it

[@whitenoise509]

"I'd love a stove with infinite btu. The sun is infinite btu......" This is me working on literally any project. Squirrel!

[@jinn2722]

I was expecting the next video to be “harnessing the sun for next level fried rice”

[@karlfillion4295]

Hi Alex! I’ve been watching you videos for years now. Thank you for waking up the chef in me. People are amaze of the food I cook and it’s good part because of you. I love your method, I see a lot a common point in the way I’m thinking and experiencing. Keep doing your amazing work, I’m travelling with you in your adventures. Love from Quebec! Salut

[@BradleySkaggsNYC]

Great series, Alex. Fun and educational. Keep it up!

[@nienke7713]

If you feel the need to extend this a little longer, you could always get into fried rice from other cultures suh as Indonesian nasi goreng which despite also being a type of fried rice (nasi goreng in fact translates literally to fried rice) it is quite different in flavour profile from the chinese style you've focused o

[@saoirsecameron]

I agree. There are so many good styles of fried rice from all over the world. One that I like that I don’t think gets enough attention is a Central American fried rice called Gallo Pinto.

[@MtJochem]

I have been looking, but you cannot find any good example of nasi goreng in France, so it will be very hard for Alex to learn.

[@nienke7713]

@@MtJochem je has used the internet for research and travelled to meet with experts before, so I don't think that needs to be a limitation for him

[@FirstOrderDJ]

This channel is some of the best food content on KZbin currently

[@themo0nishot482]

So true

[@katherinechu4581]

Its indeed on the top of the list! Have a look at Marion’s kitchen channel - some good asian inspired recipes for us to make at home with our standard stove tops and pans. With some cute Australian accent as a bonus hehe

[@danielheltberg6202]

This series has been so much fun to watch. All your series. The dives, the problems, the intrigue, the success, it's all extremely entertaining. I hope you love it as much as we, your viewers, do (Podcast season 3??? (Josh is not too busy making tacos, huh))

[@KieronWray]

loved it, your series' really are excellent, passionate, inspiring. looking forward to the next one, please keep them coming

[@sabce]

Tried to avoid over heating the eggs, you can fry the egg just turn semi-solid and remove from the pan before fry the rice alone. Turn up the heat when individual rice start separated and the pull back eggs and spring onion to the pan to mix.

[@NiceGuyMatt_]

Thanks alex. I’m still waiting for the pasta series

[@kadiebirds]

Loved this series. Makes me excited to try making fried rice again! Thanks Alex!

[@YumeSoraAkii]

I don’t think I’ve been more focused more entertained in a series that has to do with food then this! Incredible work brother can’t wait what other stuff you have in the works!

[@LeRoiJojo]

Next episode: Alex cooks... ON THE SUN!

[@kirkendauhl6990]

Thought you said “he is not available” when referring to Anthony Bourdain and I was like “that’s a gentle way to put it”

[@betawarier346]

I can always feel the passion of cooking whenever i watch a video on this channel

[@bazmonkee]

Dude, the song during the setup: I can’t stop playing it. And that parboil-steam rice method is magical.

[@simes333]

PERFECT EFR IS NO JOKE AND IS ALWAYS THE MAIN EVENT, THX SO MUCH FOR ALL YOUR EFFORT BRO… NEXT LEVEL. I USED A RUBBER SPATULAR FELT SO WRONG BUT THE CONTROL WAS GREAT IN MY VILROY NON STICK WOK…

[@qruqid]

when I found this channel I thought Alex was crazy ! now that I have watched a bunch of his episodes .....I know he is Crazy ! but in the good take over the world genius find the cure for cancer maniacal make you watch to the end of the video crazy ( meant to be a run on sentence) keep making great content and we will watch.

[@Jeweliedear]

He is so crazy- brilliant and fun. He has to be humble enough to be able to laugh at himself bc he knows he is a riot 😂 he is like Dr. Who in the kitchen 😂(10th and 11th)

[@stevewilcox6375]

I loved this series! Thanks for enabling me to make great fried rice!

[@Grichkaaa]

CE rythme dans tes vidéos, ces images et ce son! Chapeau l'artiste c'est toujours un régal! Merci ;)

[@anthonyturner1992]

Alex have you done a paella that would still keep you in the field of rice and spain is open so maybe some travel too

[@felixgla30]

that's exactly what I thought too! would be a perfect opportunity to show the difference in those two dishes (and would be a sunny place)

[@anthonyturner1992]

gla hopefully Alex see this I'm just saying it would be AMAZING

[@violeta9939]

I was thinking the same!! Different rice and technique, with a special pan to cook it as well. But adaptable too. It would be a perfect serie!

[@katherinechu4581]

Oh dear… don’t even go there… angry Spaniards will come… I am saying this as a person with a Spanish partner… God forbid to say the recipe has Spanish inspired flavours even… that starts a fire… if he doesnt do something right angry Spaniards will come after him…

[@felixgla30]

@@katherinechu4581 Same could have been said about fried rice (for example uncle roger) or croissants…. Seems like Alex loves the risk of starting a shitstorm lol. So Paella would be absolutely perfect imo

[@jt4eva]

I imagine the best way for Alex to clear his throat is to say "Rollercoaster".

[@apokalypsecow9756]

With those French Rs said in the back of the throat, you're not wrong.

[@thereinthedeep]

@@apokalypsecow9756 not the back of the throat but the roof of the the mouth you do it by sticking up your tongue on the back

[@apokalypsecow9756]

@@thereinthedeep yeah, but it still feels weird to my American sensibilities

[@SatvikBeri]

I found this recipe much easier to understand and adapt to my own needs at home than most videos. It turned out delicious, thank you!

[@2009bowling]

I learn so much, and my family will benefit with good cooking from this. Thank you good sir!

[@Lvinz731]

Now we just need to wait for " that uncle " to review it 😏

[@ikuuuya]

he gon be sad no msg

[@nonotreally1850]

Maybe try ceviche next, simple but most people don't know the technique and there's some science in there too.

[@CookinWithSquirrl]

Oh, that would be a fun journey.

[@senseidrago8408]

This series has inspired my cooking so much. And my stir fry has never been better

[@rodmckenzie9089]

Thank you Alex for another very entertaining and very informative series 😋

[@enix0053]

ADOBO please~ the varieties of that dish is endless

[@markkram1]

While you are at the topic already: I'd love a series where you adress the topic of Pans, Skillets etc. there are so many myths and urban legends around it. Everybody has a different (and very strong) opinion so a "scientific" approach from you would really help me out.

[@JungleScene]

I really enjoyed the series! Cant wait to start whatever comes next!

[@tonicartos]

Awesome series. Thanks Alex. Looking forwards to what you do next. Would love to see you tackle dietary requirements one day.

[@sakminis]

5:00 I can hear uncle Roger screaming COLLANDER WHY COLLANDER PUT THAT AWAY

[@melissarht2232]

Was thinking about making fried rice. But in a pan.

[@tiacho2893]

I use a carbon steel pan because unlike non-stick, it tolerates high heat and it's a little more responsive than cast iron. And with proper heat control and seasoning, it will be as non stick as a wok.

[@ranzukindu3723]

Do it

[@tipinwings]

If you frequently cook, or at least plan to, toss away the non-stick pans what so ever. A well seasoned cast iron or carbon steel is just way too good. In a sense, non-stick is a cheating product. It cheats those new who has fear toward cooking into a seemingly easy way (which actually is not) and stuck them there. All you need to do with steel or iron, is to give them a little bit more time to heat up with oil before you cook. Medium heat for a few minutes should do. And it’s mostly just for the first a few times, once the cooker is ready, you just need to wash them BEFORE each time you use them, not after. That’s it. If for some reason the seasoned surface is worn, just do it over again. Not even difficult.

[@proboiriawan2204]

as long as ur pan really super hot, u can have smokiness flavor which usually get from wok

[@sagichdirdochnicht4653]

@@tipinwings There are only a few exceptions, where a Non Stick really makes sense, like with french omlette or something like that. But yeah, for the absolute vast majority of tasks, carbon steel - casted or forged (basically thick or thin) are at least equals, often better, will last forever and will never season our dishes with a sprinkle of teflon. The only other pan I'm regularry using is a stainless steel pan. Wich can't be seasoned and won't have as good non stick properties, but still great for searing stuff and I can see the fond on the botton. Wich is handy, because from the looks you can't decide if the fond is ready or burnt on a carbon pan. It doesn't have any coating as well and therefore pretty much lasts forever as well.

[@shouderi]

Many many many thanks man. I'm trying to cook fried rice for a while now, still learning many things, but this serie and specially this video will be the base for me to know some what real fried rice, to then have a point to start. You have my gratitude

[@aigarius]

Did this today for dinner and it turned out *Amazing*! The approach also worked perfectly with a heavy non-stick skillet such as Swiss Diamond ones, likely also with ceramic non-stick pans that are heavy enough to have good thermal mass.

[@Mobin92]

I still don't understand why the egg has to go in first... Instinctively it makes much more sense to add it after the rice, so it can nicely coat the rice instead of having dry pieces of egg mixed in it.

[@llearch]

It's a matter of taste, I think; if you prefer it well mixed, then put the egg in second. Alex was aiming for (I think) the "official cantonese style", which is something specific. I suspect putting the egg in second would result in something closer to paella, perhaps. Still good, but a different result, if you follow.

[@dennishuang4732]

depending on where they came from, everyone's ideal fried rice is different. Some cultures do not want the egg to coat the rice to the degree you are referring to. I like most of my rice coated and then having some left over in little chunks. It adds texture and different flavour profiles when you are eating.

[@ericperry1861]

If anyone is wondering, you can get that induction hob at IKEA.

[@user5812]

This is super helpful, and that rice steaming technique is real eye-opener.

[@antonmilosevic]

I have made fried rice a hundred times at home. The trick with steaming it instead of boiling just changed my life. This is incredible! Thank you very much, Alex

[@jshepard5840]

"The game is the game". - Avon Barksdale

[@robspecht9550]

“Sssssssssssssssshhhhhhhhhhhhhhhhhhiiiiiiiiiiiiiittttttt”. - Clay Davis

[@jshepard5840]

@@robspecht9550 LOL that character was hilarious

[@markust8904]

Has he done French Fries?, the Belgians are just next door.

[@anthonyflanders1347]

Yes he has but it’s an old video of his

[@jonf.7184]

Just found this channel and subscribed. I wish I knew you were here sooner. I can't wait to catch up on everything you've done! Thanks for being a KZbinr.

[@reddogdude]

Nice series and nice end to it - especially for me/my needs. I ordered a wok on line but it is on back order. With this video my daughter and I can give making fried rice a try in the meantime (she is very anxious to get started). Thanks again, Alex. Keep up the good work!

[@narly2099]

What's up guys ! Salut !

[@Dialandhands]

We need an uncle roger collab video now to see if he approves.

[@mayuravirus6134]

The lack of MSG might set it off

[@schribez6656]

And the strainer

[@austin2994]

No msg, no white pepper, un seasoned egg, hiii yaaaaa. Great texture bland bowl of starch.

[@bosquarra]

Salut Alex, Thank you so much for your Fried Rice Season. I just followed all of what you and the chefs said. So i did it basicly just like you in this Video. Wow The taste, the steam while putting it into your mouth. i added 1 thai chilly and a bit of lime juice. Heaven. Thank you so much. keep up the nice work!

[@Schnabulation]

This series gave me a sense of what fried rice is! Since now I really appreciate the dish…

[@TheMNWolf]

Maybe the real fried rice is the friends we made along the way?

[@asjadmalik4251]

Alex used a reference from the Wire. My life is complete now

[@Droggelbecherbot]

I randomly remembered that I enjoyed watching some of your videos a couple of months ago, but didn't remember your channels name. Searched for "french sauce guy", it worked. Love your style of filming, great work.

[@munzutai]

This was probably my favorite series you've done so far

[@KitaroArisato]

i am Asian and i always make my fried rice using a frying pan 😂

[@KitaroArisato]

@@user-fo4wd7hy4b bold of you to assume

[@eimya]

lmao same