Chinese Takeout Fried Rice Secrets Revealed

A comprehensive guide to classic Chinese takeout chicken fried rice at home! Fried rice is one of the most popular dishes at every Chinese takeaway! Today, I’ll break down all the tips, tricks and techniques so you’ll be able to make takeout fried rice at home even better than any takeaway restaurant you’ve ever been to! And for a fraction of the cost!
Full recipe document: docs.google.com/document/d/1u...
Want to learn how to make takeout-style lo mein at home? Check out this video: • Chinese Takeout Lo Mei...
Wanna learn how to make Chinese takeout General Tso's chicken at home? Check out this video: • Chinese Takeout Genera...
Benihana hibachi fried rice secrets revealed: • Benihana Fried Rice Se...
14 inch Mandarin Wok: amzn.to/3BIKuBo
Ingredients used:
Pearl River Bridge Light Soy Sauce: geni.us/Mbwvp
Pearl River Bridge Dark Soy Sauce: geni.us/bQ1As5B
Lee Kum Kee Light Soy Sauce: geni.us/80M9r0U
Lee Kum Kee Dark Soy Sauce: geni.us/jp9Uc9
Shaoxing cooking wine: geni.us/iNdAZJL
Shaoxing cooking wine: geni.us/PAM2Ma
Toasted sesame oil: geni.us/ZHfl54R
Diamond Brand Kosher Salt: geni.us/icIH1z
White pepper: geni.us/vKEdX
MSG: geni.us/8eu8
Baking soda: geni.us/3dVB71
Kitchen gear in video:
Dexter Chinese cleaver: geni.us/5mJZ
Chef Master portable butane stove top: geni.us/yXYxEf9
John Boos Work Table: geni.us/giAaB
John Boos cutting board: geni.us/DzvLB
Zojirushi NP-NWC10XB rice cooker: geni.us/34iURhM
Chinois strainer: geni.us/rwql1es
Glass measuring cups: geni.us/Jplij
Camera/Lighting/Audio Gear:
Canon EOS R6: geni.us/PB9Uwor
Canon RF 24-105mm Lens: geni.us/7fuzy
Canon RF 24-70mm Lens: geni.us/K8bl
JOBY BallHead 5k: geni.us/5dF1
Manfrotto Video Head: geni.us/AFtd
Neewer C-stand: geni.us/KtYDZcs
Zoom H4n Pro 4-Track Recorder: geni.us/kTO6IJR
Shure SM7B Microphone: geni.us/MqoQkl
Apurture 120D LED light: geni.us/iETn9Wu
Apurture C300D II LED light: geni.us/Bjecd
Apurture Light Dome ii: geni.us/tAtQvK
GVM Studio LED lights: geni.us/VO5wuM
Music by Epidemic Sound (free 30-day trial! Affiliate link): share.epidemicsound.com/v23gld
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
Special thanks: Jatin Das Gupta. B-roll genius.
Timestamps:
0:00 Intro
0:36 The Rice
3:27 The Soy Sauce
4:31 Shaoxing wine & toasted sesame oil
5:23 The chicken
7:20 Sauce & spice mixture
8:24 Final preparation
11:58 Taste test
12:38 Extra tip: leftover takeout white rice

[@farmageddon]

Wanna learn how to make takeout-style lo mein at home? Check out this video: kzbin.info/www/bejne/n4PbdaOgg6mnaaM

[@helloworld7720]

Are you using a cup of rice or two? For ingredients purposes

[@tbo92]

Another well-done video! 👏👏👏👍👍👍 I have the same comment about the timing to add baking soda in the protein.

[@sammalik9258]

​@@helloworld7720f. ,Xgb. Ggbb Nb N Ch H

[@rkay.gaming]

Tip from my wife : Try not to cook in oil when its smoking. Try to find the shining points of oil and cook in that. Smoking points of oils is where is starts the molecules start turning carcinogenic. Smoky flavours can be added later using other methods.

[@adaptercrash]

Fried veggies and chicken then eggs soaked in leftover rice and stirred till cook they mean business about leftover rice some Asian kid showed me

[@hyperdrivedoll2097]

"Don't add so much oil that the U.S military considers invading you" This caught me off guard 😂

[@kathrynmalloy8649]

And "decommissioned jet engines" they use to cook on in restaurants 😆

[@johnmitchell8188]

Laugh out loud moment there. I'm gonna use that the next time I take my old oil sucking toyota hilux to the garage.

[@TheNylter]

We say the same thing about our colons.

[@sct4040]

The sarcasm.😮😅😊

[@helgabruin2261]

So true! Haiti is under attack for their oil now. And Syria still. There's no end to it. And the attempt to kill the Russian economy through sanctioning their oil. Over the past twenty years, 17 (?) Countries attacked for their oil.

[@TheROMaNProject]

Hi! I am 73 years old and have been cooking since 8 years of age. While I use many Chinese and/or Indian cooking techniques in my self-taught fusion cuisine, the look, texture, and taste of a perfect chicken fried rice has always eluded my grasp. That was until I watched your excellent video… no less than 6 times… and noticed things I had done wrong or used incorrect ingredients. So after a few days, my rice wine, light & dark soy sauces, and toasted sesame seed oil arrived. Tonight I followed your recipe and instructions to the letter. WOW! The dish was PERFECT! Thank you, I am grateful, and even chuckled at the lighthearted puns / jokes you included. Kudos!

[@farmageddon]

That is marvelous!! I'm happy you enjoyed the rice and thoroughly enjoyed reading your thoughtful and considerate comment! Thank you so much for your kind words! You totally made my night!!

[@bubblegumplastic]

This makes me so happy to read :) enjoy your perfect fried rice, Bruce!

[@wqasdfew]

My family uses two different fixes too

[@daniellerobinson7268]

Very thorough

[@bakedbean37]

Bon appetit mon amigo. 🙂

[@noahstern2089]

I made this for my wife (who's Chinese) and she said it was the best fried rice she'd ever had in this country. Following the exact instructions can be a bit time consuming (as well as taking up sooo many bowls) but I'll get more efficient at making it as time goes on. Well worth the time and energy to make. 10/10!

[@farmageddon]

that is amazing, brother! I'm glad you all enjoyed the rice! please tell your wife I say hello!

[@Shirley-ov1qs]

You've inspired me thanks

[@teachershahira9233]

As an Asian who grew up on fried rice (and now still LIVES on fried rice), you nailed all the tips and tricks taught by my mother perfectly - I was always taught that fried rice was the 'simplest' of dishes, yet my own initial attempts at fried rice were disastrous as I was committing literally ALL the mistakes you showed, UNTIL I learnt the nuances from my mum and years of practice. EXCELLENT video! Subbed! 😊

[@farmageddon]

That's amazing! I'm really happy you enjoyed the video! Also, your mother sounds like a great mom! Tell her I say hello if you speak to her soon! :)

[@Vespyr_]

Nothing simple about Chinese fried rice haha. It's a complex multi layered rice that's sensitive to heat and moisture lol.

[@teachershahira9233]

Jason, sorry it has taken me ages to reply you. I showed my mum your video. She was stunned and just kept silent the whole time, constantly murmuring to herself “he makes it JUST like I make it”. She was speechless to hear that you were 1) American 2) a guy 😂 She sends her regards too and said you made this perfectly and (she specifically told me to tell you this) and that your compliment from her is hard-won as she is (self-confessedly) VERY difficult to please

[@teachershahira9233]

However, typical of every Asian mom, she had some comments to make despite loving your recipe: 1) sprouts are usually used in noodles not rice, so can be replaced with a leafy green instead (I am aware that the other Malaysians have already created a furore about this in your comments, albeit unnecessarily 😂); and 2) Malaysian women tend to make a ‘well’ in the centre of the rice-filled wok at the end to cook the egg instead of pre-cooking beforehand to save time

[@teachershahira9233]

To me your recipe is perfect: thank you for putting this video together. I’ve bookmarked this as the clearest, easiest-to-follow step-by-step guide for real, AUTHENTIC fried rice I can only get from the shops here in Southeast Asia. Loads of thanks again from this humble Malaysian who can’t cook like you

[@RasheedahsWifeSchool]

I worked at a Chinese takeout place. They had one fridge that they used just for storing cooked rice for 18-24 hours before using it in fried rice dishes. They always had a fresh bowl of baking soda on every level of the fridge. This helped absorb moisture.

[@Silhouette00]

damn that's a busy restaurant!

[@patkelly8309]

You gave away the key lol

[@TraderLDKnows]

@@patkelly8309 Oops 😬🤭

[@railx2005]

@@patkelly8309 lol i mean thats an open secret at this point

[@raygordonteacheschess5501]

I bet the 125,000-BTU burner helped a lot too.

[@rikau95]

As a Malaysian Chinese with Fried Rice being a staple food of our country. This is one of the best and accurate tutorials i’ve seen. Approved!

[@duncanjong5173]

As a Malaysian, its appalling to me that taugeh is used in the fried rice.

[@indenturedLemon]

@@duncanjong5173 facts lol

[@marudi84]

@@duncanjong5173 same here. Just commented the same thing. 😂

[@thankfulgamer2405]

I don't agree...but it's close to the right way... And not the white way

[@reer1877]

@@thankfulgamer2405 golf clap

[@MalaysianPerspective]

I been making fried rice since I was 15, I am 51 now. The chicken prep technique was something we Down here did not know. The taste of the fried rice improved so much when we incorporated chicken prepared the way described in this video. Even works for "Nasi Goreng Kampung" or Village Fried Rice.

[@CharlieMcowan]

If interested, check out the technique called velveting. Using baking powder you run the risk of turning your meat to mush of left a little too long. Not a problem if you velvet three meat with cornstarch, egg whites...

[@UserCommenter]

@@CharlieMcowannice thanks

[@MrRugercat45]

Oh I love Nasi Goreng, my mom knew a lady that was married to a man who grew up in the Dutch East Indies and taught his wife all these wonderful recipes that my parents loved when they would visit in the 60’s. I still ask my mom to make her Nasi Goreng (would love to have her make the Babi Ketyap she talks about!) my mother and father are Czechoslovak immigrants and they knew many international immigrants and traded recipes, so I grew up eating a lot of different foods and loved them all. From Southern Comfort Foods to Slovak traditional dishes and international cooking it’s all delicious, I wasn’t a picky eater at all. The way mom made everything it tastes amazing. I think I need to ask her to make some Nasi Goreng soon.

[@DankWish]

I almost never watch anything about food or cooking. but the premise of "how they do it" coupled with such a clear, concise and well-spoken instructable made this video a winner!

[@farmageddon]

thank you! that is very kind of you!

[@Herfinnur]

TIMESTAMPS I can’t be the only one here who’s in over their head, so here y’all go. Also, don’t forget to look through the comment section for really helpful tips from Khor Jing Yan, Esq. 0:37 Rice 1:58 Rice prep 3:25 Chinese Soy Sauce 4:30 Rice Wine and Toasted Sesame oil 5:23 Chicken 5:47 How to cut it 6:11 Wash and dry 6:41 Chicken Marinade * 2g Baking soda * 2,5g Light soy sauce * 2g Sugar * 1,5g Cornstarch * 1g Salt * 0,5g MSG * 5g Neutral oil 7:20 Sauce and Spice mix prep 7:37 Sauce Prep *2g Sugar *10g Light soy sauce *2.5g Dark soy sauce 8:08 Dry spice mix *3g Salt *2pn White pepper *2g MSG 8:29 Cooking * remember to prep everything * cook in batches to make up for home stoves 8:42 heat and prep wok 8:49 Two beaten eggs 9:15 Return wok to optimum heat 9:21 56g Chicken 9:59 Onions, Carrot, Garlic * return to optimum heat * 37g Onion, 28g Carrot * cook 1-2 minutes * 2 cloves chopped Garlic * Sauté 20sec 10:24 350g Rice * break up chunks * Stir constantly * Add oil if dry. Very little 10:54 add chicken and eggs * Incorporate * collect all in the middle * pour sauce around sides * caramelise slightly, then stir in * Don’t burn! 11:20 Dry spice mix 11:27 Beans and sprouts *Mix in, then push all to center 11:35 9g Shaoxing wine * pour around the edge * immediately mix in *let alcohol evaporate (20-30s) * kill heat 11:42 12g green onions, 5g toasted sesame oil 11:52 taste and adjust with salt and white pepper BTW, I was supposed to start cooking at 12 o’clock and it’s now almost two o’clock 😬

[@farmageddon]

thank you for taking the time to do that! I think I forgot to put the timestamps! Also, there's a copy of the recipe in the description if you ever need to print it out! Thanks again! I know it took a bit of time to do that!! :)

[@ibabechanel]

God bless you, wonderful human. 🤗👍🏼👍🏼

[@theredpillneo2296]

@@farmageddon pin this man he deserves it

[@tinak.3022]

Thank you so much for breaking this down with timestamps. 😊

[@angela64355]

What’s MSG ?

[@yegle]

One thing I spotted that's rarely mentioned anywhere else: white pepper. The flavor boost from it is WILD in my opinion. Another trick: before beating the eggs together, save at least one egg yolk, fry the egg yolk first then add the remainder. You'll taste the difference :-)

[@MomosuzuNenechi]

Yes white pepper is huge. The egg thing is new to me. I’m going to try it next time. Thank you :D

[@VivianLu]

Yes white pepper is a must, every time I make fried rice my mom will remind me to put white pepper. Seems like not a lot of people know about it

[@VivaVendetta]

Sometimes I will mix a yolk or two into my overnight rice before starting to cook, it gives a bit more texture to each grain and helps keep them separate

[@mhordijk0871]

White pepper. The unsung hero of the fried rice, as i have seen it mentioned.

[@Laszlo5897]

White pepper is literally black pepper without their shells. You can simply use black pepper.

[@ltcuddles685]

I just want to say that I LOVE how you post your recipe documents like that, fantastic work, huge thank you.

[@wilhelmeniaengers3497]

Not only was this recipe absolutely delicious, it was very educational. This recipe is spot on! Thank you Jason.

[@cactuwus2184]

Finally someone says it. As a native Chinese person who loves cooking I rarely see anyone of my Chinese friends (domestic or abroad) uses Kikkoman. I had a discussion with my cook friend about kikkoman and we both agreed that it’s just not the same. Ngl kikkoman can’t get the job done the same as the brands we always use, I’ll list them here in case anyone’s interested. You can search for these words on the bottle wrappings in Asian supermarkets: HaiTian海天 or 味极鲜weijixian, and the two brands Jason mentions in his video are equally good. Thanks for the great video Jason!

[@farmageddon]

Thank you! I sincerely appreciate your support!

[@railx2005]

@@farmageddon as a native Chinese I can confirm this, my mom also use weijixian

[@somethingelsedoesmatter]

I have been buying Lee Kum Kee sauces whenever possible, but when we ran out and my better half picked up the soy sauce, it was China Lilly Soya Sauce.. I remember seeing it from my childhood, but I'm Canadian. Asking the experts: is China Lilly legit, or another impostor brand?

[@djoscartj]

I never liked the flavor of Kikkoman. I always prefer La Choy, but that one is hard to get nowadays. I got me some Lee Kum Kee dark sauce now.

[@langreeves6419]

I always use Kikkoman. It's just so good tasting! Most others are not brewed. La Choy, like a lot of others, uses hydrolyzed soy protein. It provides a more "in your face" harsh flavor, but brewed soy sauces are a bit more subtle and complex, which brings out the flavor of the food (instead of covering up the flavor). Kikkoman is brewed, not hydrolyzed. Kroger also has a brand that is brewed, not hydrolyzed.

[@cobabydoll9298]

Im Honkonger and in my family actually own a Chinese restaurant in San Jose, this is the best fried rice tutorial from a foreigner that I have ever seen, you explain it so well, every explanation and the translation of those Chinese kitchen terms are so on point, I could never explain it in English like you do

[@farmageddon]

hey, thanks a lot! that is very kind of you!

[@colescott8756]

But you're the foreigner?

[@PlasmaCoolantLeak]

San Jose kid here. What restaurant does your family own?

[@solar6284]

@@colescott8756 ik u did not just call a honkonger a foreigner 💀aint no way

[@PeacefulPariah]

​@@colescott8756 Chinese Fried Rice is Chinese aka foreign to American, you ding dong.

[@user-jz4ju9iz3g]

This is my go to for fried rice! I’ve made this countless times, and it always comes out perfect. Thank you for this!

[@deborahvrtis4428]

Ok your humor captured me instantly! Plus, you are direct & to the point. The video had so much detail in it I was hooked! Couldn’t stop watching! AND you have the whole huge recipe with detailed instructions. I could never get this dish right! Thank you so much for your hard work! I can’t get enough of this! Love it! Now I can make it at home!!! Yay! 😊

[@Jyashintaan]

By far THE single best Chinese fried rice video on video I've ever watched. Every detail is correct with explanation. The amount of thoughts and research went into this video is respectable. As a Chinese who cook unprofessionally for 15+ years and professionally for 2+ years, I approve this video!

[@farmageddon]

Thank you!! :)

[@kadeemsucks1919]

You can approve the video but it's a fact that no Chinese restaurant would go out of their way to use and mix two types of rice together.

[@calebstacy8756]

@@kadeemsucks1919 He said the restaurants with the best fried rice either mix these types of rice or buy them pre-mixed. It's NOT a fact that NO Chinese restaurant would go out of their way to use and mix two types of rice together. That's just you sitting here making up shit to argue with someone who has 15+ years of experience. Also, what is so hard about mixing two bags of rice? lmao

[@aussieflintkapping]

​@@kadeemsucks1919 the guy who made the video literally said he came across a couple restaurants that do exactly that

[@kadeemsucks1919]

@@aussieflintkapping Yes, I'm sure the guy went into the restaurants and asked them HAHAHHA GOOD JOKE.

[@colinmcdonald6003]

If you keep up the consistency, this channel will blow up to at least 200k subscribers. The quality of your videos is top notch.

[@farmageddon]

Thank you, Colin! That is very kind of you! I really appreciate you! :)

[@Slainshadow42]

Yes!! Please keep going!! Much Power to you!!

[@aspirindamage5152]

200 is such an obscure number lol

[@brion1664]

Yeah wtf 200k at least? Try 10M, bud

[@Caxtusjones]

Why tf did u think u needed to tell him that lol just tell him “keep up the consistency love ur videos”

[@narellewalton6406]

I have been looking for a fried rice recipe for years and have tried many! I had almost given up when I came across this one by chance. This recipe is the best fried rice ever!!like many of the other comments made, tastes better than our take away here in australia

[@uzmam2612]

Thank you for sharing these cooking techniques and for taking the time to explain what to look for as the food cooks before moving onto the next step so we can replicate this at home. THANK YOU. I wish more KZbinrs were like you.

[@deanyt3697]

I feel like I have seen hundreds of fried rice videos here on KZbin. This one was by far the best hands-down. The way you did research at Chinese restaurants, the way you film every single tiny step, and the way you provide highlight the nuances of the different ingredients makes it so pleasant to learn the process. Additionally, I can’t tell you how refreshing it is for you to show how this can be done using a normal burner. There are dozens of popular videos on KZbin that show how to make the fried rice in a high BTU burner and wok. Your method makes this accessible to beginner home cooks like me. Thank you for taking us into consideration. Whenever I want great basic fried rice, I’m glad I have everything I need in just ONE video. (not Benihana rice, for that I have your other video!) Looking forward to the next video!

[@deanyt3697]

I have one small question if you don’t mind. Can this can be done with a non-stick wok? Does the process change at all compared to using a normal steel wok?

[@farmageddon]

Thanks, dean!! I really appreciate that! Yeah, this can for sure be done on a non-stick wok. The only issue you have with non-stick is that you don't want to let it get over a certain degree - I think it's like 450 or something like that, because it will cause the coating to flake off. But yeah, you can make really good fried rice on a nonstick wok!

[@thirdcoast6513]

Is the secret cooking with fatty oils?

[@Coolcarting]

@@thirdcoast6513 Yes, watch the video dummy.

[@dvcadigital]

Easily. You said exactly how I felt. Auto-sub.

[@TravelGeeq]

It's not even the recipe that's amazing - it's the well thought out explanation of the ingredients, cooking/prep/cutting/etc methods. I cannot wait to try this out. YOU sir, have earned a new sub. Thank you for such great content.

[@farmageddon]

thank you! I sincerely appreciate your kind words!! :)

[@vdussaut9182]

And the seamlessly subtle yet hilarious jokes-those were also amazing. And the editing in general. Honestly, it’s the best cooking video I’ve ever seen since KZbin was created.

[@genericreference6969]

100% echo this comment - the explanation is second to none!

[@blickenblocken]

The sauce down the side to caramelize part was the kind of in depth explanation I live for

[@tonygarcia3360]

I VERY RARELY leave comments anywhere online, but this is one I had to chime in on!! Fried Rice is something that I've tried to make for many many years. I've tried lots of recipes and they all BOMBED massively. I gave this one a try this evening and WOWIE WOW WOW is it good! I mean DAMN GOOD! Thank you Jason for putting this video together, I found it easy to follow and the results were incredibly tasty! I now have a GOTO recipe for making rice that know will become part of my regular routine. OUTSTANDING STUFF!!!

[@farmageddon]

hey, thanks, brother! I'm really glad you enjoyed the rice!

[@donnamoser7387]

I just made this and I am so thankful for this video - it turned out great - the chicken was beautiful and tender - the favor was so good and the texture of the rice was perfect - my previous attempts were just wrong; too oily or too mushy -this turned out great- Thank You!❤

[@sabrekai8706]

Brings back some good memories. I worked 3 nights a week for the last 2 years of high school and the first year of college delivering Chinese food. Ate it 3 nights a week for sure, if not more. Great bunch of guys to work with too. Decent too. My mom and dad never paid for an order, the owner would ask them how I was doing and give it to them free. I used to see them every month or so til they shut down and moved on.

[@MrJoshcc600]

Nice people make bad buisness owners, if he's feeding you for free chances are he's doing it for others and blew they're closed.

[@sabrekai8706]

@@MrJoshcc600 Well considering that I worked for them from 73 -75 and was still getting my Chinese there in the end 80s before they sold out and moved to another area, yeah I guess they were pretty bad business people.

[@thebunz7]

@@MrJoshcc600 best*, they usually sell out to corporate shills that run the company into ground by looking at numbers and not people.

[@vive335]

@@sabrekai8706 congrats on the great experience, I hope you cherish it forever 🎉

[@eckankar7756]

@@sabrekai8706 good people make good memories...what a nice memory you share...thank you.

[@sephythelark]

For anyone who wants to know, the secret to yellow fried rice is to mix the cold rice with egg yolks until all the rice is coated, then toss into the wok or pan. It tastes way better too

[@1968gadgetyo]

Ah yes, the Golden Rice. But you need a jet afterburner to cook it. BTY, good fried rice has hardly MSG.

[@Vlad2319]

Learned this by accident xD. Was making a genetically Oriental fried rice (had leftover chicken from a Chinese restaurant and some rice and sauce from a Japanese restaurant). Mixed the rice with egg to help moisten it because it was a bit too dry in my opinion.

[@2stroketyson79]

or yellow food coloring

[@fuckERLa]

Love how confidently wrong people can be, but in Asian culture, we love using MSG. Fried rice is not one of the “special things” we somehow feel the need to take MSG out of lol. As for golden fried rice, that’s just a step of over-complication. You can throw the eggs in first or rice in first before frying and you can still achieve golden fried rice without first mixing the rice with eggs, though that’s not to say people don’t do that, just that it’s mostly more common in korean culture and matter of preferences. From my experience, you can end up with a little browning on the rice if you start rice first, my grandmother prefers getting the eggs in first then the rice. Also, we use leftover rice of a day or two and personally I learned from takeout places here that they season their leftover rice and eggs with salt and MSG before frying. Sorry if saying people are confidently wrong comes off mean, I’ve just been cooking fried rice my whole life as a simple meal sometimes from a young age, and it’s just such a weird thing to see people really go out of their way to over-complicate a dish that’s so simple that kids under the age of 10 can learn to cook it as our first dish in Chinese culture lol. Bottom line is when we think fried rice, we just think it’s a dish that’s eggs and leftover rice that you can make easily and cheaply with no particular order of how the ingredients should go into the wok/pan, it’s really just egg and rice at the end of the day.

[@vikinglife6316]

@@1968gadgetyo There is no link to health problems and MSG. It used to be a long heated debate but nothing is conclusive and you are still eating it if you buy canned goods and deli meat.

[@missmishpot]

There is so much information here, but I love it! I’m an advanced cook of Filipino garlic rice, but Chinese fried rice eluded me. Thank you for all these details! ! I’m absolutely committed to improving my fried rice game.

[@matthewmcdonald8227]

I've literally been playing with chinese chicken fried rice recipes for 20yrs....i've done lots that i've really liked, but this is by far the standout. And your instruction on mixing the seasonings and sauces make it so easy to consistently repeat, which is something i've struggled with. Terrific job. I'd love to get your take on a personal fav. of mine - chinese curry chicken!

[@bellapham1140]

The way that you explain the logic behind each technique is so clear and helpful! My childhood favorite Chinese restaurant closed down a few years ago and I’ve been looking to recreate their fried rice. I don’t typically comment on videos, but thank you so much for making this fried rice video! You’re criminally underrated.

[@wallacegentry4085]

And you Bella are a drone lol

[@hooptywes]

Paid comments section?😂

[@playing_jazz]

I'm on my fifth or sixth time using this recipe. Not only has my fried rice improved but careful use of a variety of soy sauces and improvements to my rice itself have led to drastically improved results in a lot of my dishes. Thanks!

[@farmageddon]

Thanks, Nate!

[@tunmisee]

I had to come back and leave my review! I tried this! In the U.K. we don’t have premixed jasmine and long grain so I followed what you said and wowwww! This is the secret!!! The whole fam loved it! Thank you so much ❤

[@farmageddon]

That’s amazing!! Tell your family I’m sending them much love from Texas!

[@tunmisee]

@@farmageddon Thank you Jason!! You’ve got a new supporter from London, U.K. I wish I could attach images for you to see haha! Loved it☺️☺️

[@GreatestSkyrimFan]

Just made like 20 pounds of this for my whole family, we all loved it so much, thank you!!! No wok,and no fire was a challenge but its perfect

[@jonatana.4540]

I've researched Chinese fried rice for a long time, and this video really explains pretty much everything I've learned over the years. I wish I'd had this 20 years ago :)

[@gridselix]

You're doing research on fried rice? It's a little funny because all SE Asian should have mastered making fried rice during their teenagers.

[@jonatana.4540]

@@gridselix Where do I even start witn this comment. I think I'll just wish you a pleasant day.

[@flymetotheup9904]

@@gridselix Totally irrelevant and unnecessary just stop

[@alalalala57]

@@flymetotheup9904 People sharing their experience of mastering fried rice...in a video about mastering fried rice is irrelevant and unnecessary? No, no, keep going. Go on.

[@flymetotheup9904]

@@alalalala57 wtf you replying me? Did you even read the comments.

[@TheRaptorcommander]

Dude.... I'm a big YT watcher of all things and this was the most valuable I've seen in a long time. Well done. Saved to favorites so I can re-watch and take notes later. Been trying to tackle this subject for years in the kitchen

[@farmageddon]

Thank you, Travis!! I really appreciate that! :)

[@binge1804]

Dito!!!

[@Piboon11]

So much appreciated, Jason. I have been trying to make the best Chinese-style fried-rice at home for years with different methods and procedures, but never been successful. Your video with the detailed explanation has unlocked the door of secrets. Thank you for all the time and money you spent on researching on the "how-to". This has helped many other people, too, I'm sure. May God bless you, and you be happy, always!

[@farmageddon]

thank you, my friend! you are greatly appreciated!

[@gawebm]

Followed this recipe exactly and it came out just perfect. Thank you!

[@core-experience]

A few tips from a part time cook who worked in some Chinese restaurants in Malaysia: - you can put baking soda in everything. either mix it with water to create a brine or just dry brine. 1. It helps retain moisture and creates a more tight texture thru osmosis process in muscle fibers 2. It is like a brine but it is not salty. - use a lot of oil. frying is a good way to cook your ingredients evenly. In many restaurants they even deep fry vegetables before using them to make stir fries or other dishes. Because the vegetables are fried so rapidly they dont discolor as much and still look green, all while having a cooked flavor. - reuse your oils. Have a small heat resistant container beside you so can reuse the oils you used to fry the chicken, the veges, the aromatics etc. Just like how marinates works by dissolving flavors in water, a lot of flavors are also only soluble in oils. After rounds of frying your reused oil will become very fragrant. As a bonus I find the oil to be the main contributing factor to wok hey: the high temperature created by the high pressure stoves heats the reused oil pass the smoke point and creates that fragrant smell we all so loved. - dice your ingredients evenly: because you are cooking in high heat, smaller bits will get burned by the time the bigger pieces finish cooking, so you should not slack off when dicing your ingredients and making sure they are all the same size. - ration your ingredients for different stages of cooking: shao xing wine for example have different flavor profile when cooked. You can play with this by adding half of it at the start of the cooking and at the end of it for added complexity in flavor. Same goes for scallions or green onions, and many other ingredients, adding them in parts allows you to control the flavor of your dish. - always add msg last, cuz this is the way. (idk why but I think msg makes weird smells when overcooked? I haven't try this in isolation but that is what I was told in the kitchen)

[@farmageddon]

very informative comment! thank you!!

[@apschweiz]

Hi khor how to attain the crunchiness of prawns in dumplings we get from dim sum restaurants?

[@masterslayer101]

@@apschweiz baking soda and corn starch

[@kcampos5619]

Awesome tips, thank you!

[@knowitall6180]

I have just gotten one step closer to being the smartest man on Earth,

[@cookiescream548]

Finally someone mentions mixing Jasmine and American long grain. That's how my family does it. Not only for fried rice but for the meals. Regular American long grain has a chewier texture and jasmine is fragrant. A great combo.

[@marswmnwhoever2188]

You are honest and exact. I did this and it was I- N-C- R-E-D-I-B-L-E!. I can honestly say it was better than any dried out rice Ive had at a resteraunt. I enjoy doing things like this when I have the time and looking to please my palate. Thanks for vid

[@cheeseswiss7253]

I'm so glad you put a tutorial of cooking the rice at the end saving this for later in case I want to make some. ❤

[@ilovetacos210]

As someone who worked in multiple Chinese restaurants, yes, you pretty much nailed it. Well, sort of: Fried rice is made from yesterday's steamed rice. It basically gets 12 hours sitting in a rice cooker, put away at the end of the day in the refrigerator, then used the next day to make fried rice. I can't remember exactly how it's stored in the fridge, it's been years since I worked in those places. Lee Kum Kee IIRC is what they used for soy sauce. Raw beaten egg was added to the chicken marinade.

[@crwhhx]

I personally prefer Yangzhou Chaofan which does not contain soy sauce at all. But you are right about the rice.

[@lu_re7198]

Exactly. And many of the best Chinese restaurants have always used Kikoman soy sauces and rice wine, bc they contain the same ingredients. 👨🏼‍🍳

[@ilovetacos210]

@@crwhhx also yeah, there's better brands you can choose with your cooking. Just a valid point about people using Japanese vs. Chinese soy sauce. Chinese places tend to choose what's cheap and in bulk. The "sesame oil" used for example is generally "sesame FLAVORED", not true sesame oil.

[@casedistorted]

Sounds about right, I worked in many Chinese restaurants over 20 years ago now as a teenager. Had the best boss ever, miss that guy so much. Him and his mom would cook and fight in the kitchen, since she couldn’t speak English he would call her a B and MF’r all the time, it was good fun. He moved his business to Chinatown New York back in 2004 and never heard from him again, really miss that guy. He was sleeping on a mattress with a TV in a tiny apartment and just working all day to make his dream come true. This fried rice method seems legit. I saw it sitting out all the time drying etc

[@mgsgamer]

"well, sort of: Fried rice is made from yesterday's steamed rice." Is that not the first thing he did?

[@Mediocrefishtanks]

I followed these instructions exactly and my family all agreed it was the best fried rice we have ever had. Even the 4 and 6 year old picky eaters loved it.

[@the38steps]

I've made this recipe of yours more times than I can count and it never disappoints! Thanks so much!

[@drsatanflix]

Thank you so much for everything you put into this video and sharing your recipe afterwards!! We tried this recipe a couple months ago and it's since become something we make every friday for family night. Thank you, again! We'll be trying your Lo Mein recipe next.

[@RainSunCombo]

I've always wondered why making fried rice at home never came out the same as the take-out version. Now I know. Awesome tutorial! I can't believe you ordered the same dish from 3 dozen restaurants for your research; now that's called commitment!

[@ruzzodac]

My smoke Detector went off when I watched this.

[@elisagreene7352]

@@ruzzodac hi

[@elisagreene7352]

@@ruzzodac 😅

[@elisagreene7352]

@@ruzzodac 😂😂😂😂❤

[@redblade8160]

RainSunCombo. The secret ingredient with the take-out version of fried rice is that the Chinese chefs urinate on the rice after drinking Sachi.

[@ChronicleVTuber]

Instantly subbing just for the fact that you actually teach us what the ingredients are for and what it does. BEST guide ever.

[@whimsycottt]

He gets a certified thumbs up for picking the right brands too.

[@jaredfitzgerald6071]

Made this a few days ago and it was incredible. Thank you so much for the videos! I’m new to cooking and you make it so simple to follow.

[@bluex610]

The level of breakdown and explanation is insane. This video is blowing up for sure. Your channel is on the verge of blowing up. Congrats bro, this is one of the best cooking videos I've seen in a while. I'm Chinese and worked for many restaurants. And this breakdown is spot on. Like he says, there's no real wrong way of making fried rice. At the end of the day it's just rice with a bunch of shit mixed in.

[@donreed]

Slang-addiction. Hopeless. Nurse, prepare for blue's medical lobotomy.

[@MAGGOT_VOMIT]

I LOVE CHIK-FLIED-LICE!!

[@MAGGOT_VOMIT]

Wow he over-complicated this simple dish. I cut out half of these steps and my still tasted the same.

[@sandraleigh4023]

@@MAGGOT_VOMIT Baloney. When you start with the right ingredients, and do it a couple times so that it becomes second nature, it's really not that complicated, unless you want to be lazy about it and end up with a bastardized version.... I have a friend who always orders it out, we've been to a lot of different restaurants, and she always notices differences in it.

[@MAGGOT_VOMIT]

@@sandraleigh4023 You might need to get back in the kitchen. I smell something burning besides your feelings. 🤣

[@mompreneurlife]

❤ growing up in China, fried rice was my go to food. It was breakfast, meals, and comfort food. When I was in the hospital, fried rice was the only thing I craved. Unfortunately, many restaurants in the US do not make fried rice as good as they do in China. Your recipe does look quite similar to the authentic fried rice that I grew up with. Thank you for sharing!❤

[@andrewyang1994]

Are you saying Chinese takeouts in major US cities don't do as good job as the ones in China? I'm very curious.

[@tootspogsforever5590]

@@andrewyang1994 are you the one running for president?!😀😃

[@andrewyang1994]

@@tootspogsforever5590 lol please don't request me $1000 on venmo

[@danielabilez3619]

And unfortunately China is the home of plastic rice Good times

[@PrincessSakuno]

@@danielabilez3619 unfortunately your opinion is unfounded and lacks evidence

[@Afrotechmods]

I tried this out for the first time today and made a few mistakes/omissions. In spite of that, it turned out to not only be the best fried rice I have ever made, but the best fried rice I have ever tasted and that includes restaurants! Thank you! The chicken preparation makes a massive difference and I did not expect that. And the usage of sesame oil and the soy sauces gives it that distinct chinese restaurant flavor.

[@farmageddon]

Thank you so much!! I'm so happy you enjoyed the rice! If there are any recipes you'd like to see, please let me know and I promise I'll add them to my list! Thanks again and I hope you have a wonderful day!! :)

[@johnwickey5802]

So many essential tips and tricks-thank you. I watched this video about a year ago and have been adding a bit of sugar to sauces, marinating with baking soda, using Chinese soy when I want that flavor, and on and on. You’ve forever improved how I cook Asian food at home.

[@fossphur]

I didn't use ANY of the same ingredients as you (except carrot and onion) but following the process and techniques, my own fried brown rice with mushroom and capsicum and yellow squash came out the best it ever has. Thanks for showing how it's done!

[@farmageddon]

amazing!! i'm really happy you enjoyed it!! :)

[@virginiatierney408]

Just read something wonderful in my Baker Creek Heirloom Seeds catalogue: I won't eat anything that has a mother. Thanks for the suggestion for peppers and mushrooms and yellow squash...

[@bosnbruce5837]

Those carrots are so raw its not even funny. Carrots cut in big chunks and adding them just becasue, are a great way to fuk up many a reasonable dish.

[@fireman1226576]

The whole point of fried rice in China is to use any extra ingredients you have laying around. Kinda like a fridge soup in America. So basically what I’m saying is your fried rice is more authentic even if the ingredients aren’t necessarily what you’d find in a recipe

[@mangorawhoney1981]

I like using brown rice too

[@nthdesign]

I really appreciate that you explained why you performed each step, instead of just quickly saying what to do. This video also shows how much work goes into fried rice. It makes my local Chinese restaurant seem like an absolute bargain!

[@Bogartboginty]

Thank you so much for posting this recipe! I followed your instructions and the fried rice turned out truly amazing!

[@Mal0wens]

Wow wow wow!! I made this for dinner tonight with a couple of minor tweaks and it was amazing!! Thank you so much!!

[@rachelmarie8011]

I'm only haveway through and my mouth is through the floor. I have never seen such an educational and aware cooking video in my 30 years of food network, Alton Brown life. So much respect. And thank you for answering my life long foodie/homecook question. Fried rice. Perfect fried rice*.

[@farmageddon]

Thanks, Rachel! I sincerely appreciate you! :)

[@lindaayala6541]

My home style fried rice has always paled in comparison to that of a Chinese restaurant. I have been doing pretty much everything wrong! My version, although filling, affordable and kept my kids nourished throughout their childhood, it fell flat in the flavor and texture department. I am definitely going to master this dish and bring it to our next family gathering. It’s been 30 years since my kids sat down to a plate of my fried rice so this should be interesting! Thank you! ❤️🙏🏼❤️

[@NguyenDangVo]

That’s sweet of you, although nothing can beat childhood dish

[@cindykq8086]

Let us know how it turns out. 😀

[@deenacurls]

So how did it come out for you?

[@Kurokitty23]

How was it

[@Kurokitty23]

How was it

[@thesouthpaw33]

Can't wait to try this! Thank you! I normally use some oyster sauce too!

[@FeliceGilmore]

I love trying to recreate Chinese restaurant food. I have all these ingredients. I will be making this recipe VERY SOON! Thanks for the video!

[@bertbeaulieu5448]

Dude, I watch alot of asian cooking videos and totally impressed w your understanding of the techniques needed to do it right. RESPECT!

[@farmageddon]

Thank you, Bert!! I appreciate you!! :)

[@lorisewsstuff1607]

Can confirm: I just made this recipe and it's fantastic. My family is already asking when I can make this again. Thank you so much for this video.

[@Ozspanman]

Just finished making a batch and I've got to say that it came out delicious. Well done young fella !! I'll be making it again for sure. Cheers from Australia.

[@JackieChica]

We just made this for lunch and it was an absolute hit with both kids and adults. Gonna have to cut back on the salt a bit (both adults grew up with parents who smoked and consequently our kids have grown up with parents who purposefully cut waaaaaaay back on salt), but these tips totally worked. Thank you!

[@farmageddon]

that's awesome! I'm glad you all liked it!! :)

[@thefisherking78]

This was fascinating! I've been making fried rice for 15+ years and never did it the same way twice. It's always fun, and the more I learn about how all the variables affect the outcome, the more I want to try it every way possible.

[@NigelAinscoe]

As part of the "I've been cooking for a million years" crew, I know pretty much all of this but it has been put together with such loving detail I can't help but admire it. And thanks for the mixed rice tip, I'll definitely try that one.

[@donnawillis5716]

The

[@madhousen8n]

quick

[@NigelAinscoe]

@@madhousen8n brown fox?

[@ellevictory1339]

😂😂😂😂😂😂

[@nicholas2275]

Awesome sauce! Well done 😊

[@staceyrlsd9783]

I made this recipe and it came out so good, absolutely delicious! Thank you for this!

[@genesismoreno3005]

This is the best recipe with the best techniques in the world! I come back to it, EVERY TIME ❤

[@farmageddon]

Thank you, Genesis! "Let there be light (soy sauce)!"

[@veronicas810]

Just followed your recipe and just made the best tasting fried rice I have ever made. You are correct, this is much better than what I get from my local chinese takeout joint. I used beef instead of chicken and marinated the meat for 4 hours. Meat was nice and tender. Thanks for sharing!!

[@cheesybellend6842]

Did you use baking powder on the beef like he did with the chicken , I might try mine with beef too that’s all

[@fussyrenovator7551]

@@cheesybellend6842 in case you don’t receive an answer. Yes you do the same with beef. I don’t know about washing it That not something that I would probably do but yes you use Baking SODA, not powder and the other marinates the same. The process is called ‘velveting’ and allows you to use cheaper cuts like topside that become very tender. You need to massage the meat for about 5 minutes until all the liquid is absorbed into the meat. Another KZbin channel that is excellent is Souped Up Recipes. Cooking with Lau is another excellent channel.

[@veronicas810]

@@cheesybellend6842 I used baking soda on the beef in the same way he did it on the chicken. Hope this helps.

[@kimberly9129]

What cut of beef?

[@fussyrenovator7551]

@@kimberly9129 corner cut topside.

[@warmwoolsoxgood4559]

I used your tips here. I did it all very precisely, as stated with no variations, with mise en place. We lived in Hawaii for 35 years, also moving from there on jobs that lasted a year to 2 years here and there around the Pacific Rim. I had to tell you that this is SPECTACULARLY, stunningly, absolutely THE most delicious fried rice ever. And I have consumed a LOT, and many varieties of, fried rices! Two of us. We just could not get over the depth, the perfection of a commingling of flavors and textures here. “How can these (seemingly) rather small points add up to much of a difference?”, I pondered, BEFORE just going for it. No changes, and I did use your ratio of long grain and jasmine rice.. which, the second time I was out of, and so I used the same ratio but using long grain and medium grain (Calrose), which really was just as good. The combination of 2 rices is a big deal and I now have a storage, too, of my new Fried Rice mix. THANK YOU!! A superb rendition, well stated, well presented. Kudos and subbed!

[@farmageddon]

Wow! Thank you so much! I'm elated you all enjoyed the rice!! Make sure to tell your family I say hello! I hope you all have a wonderful weekend! :)

[@ok-fc7eh]

Love the details in your video. Definitely going to try

[@minkmaiale9156]

This is the be-all end-all recipe that I have been looking for- thank you so much.

[@neilroot]

Thanks so much, this video was very helpful. My wife and I are so happy to be able to make this dish at home instead of the hit or miss results of ordering in from our local Chinese take-out. I've made it 3 times in the last 2 weeks with very minor adjustments to our liking but overall it's a winner for sure!

[@Ophiane]

This was the first video of yours I've ever seen and I'm glad it came across my timeline. Everything was super well explained you explain the reasons for your choices and and how you did things I honestly feel like I could go into my kitchen and make this now and have it turn out perfectly. Thank you for that you made me really hungry and now I want take out Chinese LOL.

[@nerophine]

i like your general guide i do some stuff differently seasoning wise but i think your def pointing people in the right track, keep up the good work

[@AEXOTICVR]

THANKS A LOT!!! I just made my first Chinese Takeout Fried Rice and i love it! Exactly what i have been looking for

[@happyathiest1564]

BRO! ONLY 174k SUBS AND MILLIONS OF VIEWS!! That is truly criminal stats. You are a culinary king and a true food enthusiast. My hat is forever off to you.

[@IsabelnoReally]

Look now, this comment is from 8 months ago, now he has over 2 hundred thousand subs!

[@TheDarkHour684]

Now he has over 300k!@@IsabelnoReally

[@altonlemon1]

I’m so happy I found this video. My mom and I always used to get chicken fried rice from a stand at our county fair and I’ve just never been able to make it quite like it they did. None of the other videos I found even looked much like what I was going for but this one looks PERFECT. I can’t wait to try again with these tips

[@Leonardsnotebook]

Did it work!?

[@lukaspriest]

Dude, your videos on preparing asian restaurant recipes are just fabulous! Thank you!

[@jeffmoore6279]

Been cooking this exact recipe for months now. Still, the best recipe I've found on KZbin so far. Nothing else, even comes close.

[@farmageddon]

I'm glad you like it! :)

[@TheGeronimojack]

Thank you! I always wanted to know how to make Fried rice. The best take out that I have ever had also had thinly sliced ginger in it. I am definitely trying this recipe!

[@bennysulistio6401]

Dark soy sauce not only adding color, it also add a certain degree of sweetness in the food. In Indonesia, we call dark soy sauce as "kecap manis" - which translated literally as "sweet soy sauce". And call light soy sauce as "kecap asin" - which translated as "salty soy sauce".

[@Strainj1]

I thought the same - I grew up on Indonesian food, with my mother's family being from Indonesia (Dutch-Australian here) - and yeah - dark soy sauce (Kecap Manis) - totally has a sweet flavour, so I was surprised to hear him say it didn't have much flavour. I use it for all kinds of dishes - it's amazing in the right context.

[@dmhq-administration]

AND It's ONLY "REAL" soya sauce IF it's been made with fermented soy bean and not hydrolyzed protein. 🤔 IF I stand corrected...

[@loryhoof]

@@Strainj1 kecap manis and the chinese dark soy sauce are two completely different things.

[@loryhoof]

it's literally not the same thing tho

[@Strainj1]

@@loryhoof I just looked into it a bit more and I apologise - you're 100% correct - the Chinese version of dark soy sauce turns out to be different to the version of dark soy sauce that I know of (and it's labelled the same in English) ..... talk about confusing.

[@jocelyncamagong3477]

I’m blessed to watch your video. Everything is on point! You explained it very well. I love Chinese Fried rice but I don’t know how to do it. Thank you for sharing it. I will follow everything except the Msg.

[@arlenejones1219]

I use this recipe this evening as a guideline for making my shrimp fried. My fried rice came out very good. Thank you for telling me techniques about putting ingredients on the side of the wok. That technique really upped the flavor game.

[@fuzzyprosl]

I have been searching for this type of tutorial for years. Thank you so much for the amazing attention to detail and your in depth research into the finer points for this dish. I've also saved a copy of your helpful google doc recipe for printing later. Thanks again.

[@amosnliz]

Really enjoyed this video and some new tips to enhance my home recipe and process! Many years ago a friend whose family had owned a Chinese restaurant in South America -- taught me some of their techniques that I've continued to use over the years, always to much success among my family and guests. One unique thing that her restaurant did that I have not seen elsewhere was: they cooked the eggs in advance, making thin what I would call scrambled egg "pancakes". Then they would roll up the cooked "pancakes" and slice them, and then add to the fried rice at the very end. It looked different from what you usually see but I think it brings out the flavor of the eggs and it is a fun variation that I usually use.

[@colinwoods5663]

Lol I used to do that too my 3 eggs but I got lazy

[@Chronic898]

Very nice. I like to just toss the lightly beaten and seasoned egg in the pan about 15 seconds before any final veggies (like bean sprouts or green onions). Other than that I pretty much follow the same procedure. One thing different I learned here is to pour the sauce mixture around the outside for caramelization. I think that's going to up my game right there! Thanks for the great presentation.

[@MrSteezy]

DUDE! I remembered your voice! So glad you uploaded more videos. Back when I made your benihana rice that was your only video! That recipe is literally the best fried rice I've ever had and I was trying to replicate the fried rice I found in Germany which I absolutely fell in love with.

[@farmageddon]

What’s up, dude!

[@YanickGirouard]

Very well researched, this is exactly how I cook mine too following a lot of research and I confirm that the whole family loves it more than at the restaurant!

[@shahbiqsofian1623]

I’ve been eating fried rice Malaysian style my whole life, and in my opinion, red onions and garlic for me is a must have ingredients for a fried rice. Simply grind a few red onions, garlic and anchovies/shrimps using a stone mortar or a blender, then stir fry them with slices of chicken meat, thin baby carrot slices, diced green beans, salt and sweet soy sauce till it gets a bit dry. Put in a chicken egg and stir it all up, finally add in rice and stir the whole thing till all the rice soaked with the colour. Put in a plate, and eat it with a sunny side egg on top. Delicious!

[@bereasonable8018]

I’m Chinese and have been making my mom’s recipe for fried rice which everyone seems to consider better than restaurant fried rice. Anyway, you employ many important techniques that we follow. I don’t tend to use as many ingredients and steps as you but it’s all about personal taste. I love your videos because you’ve taught me how to copy many beloved dishes. Thank you.

[@georgej9875]

I will be trying this tomorrow !! Thank you!

[@Eztodraw_123]

This is a great video. I really love your breakdown and the research that you put in. I love for you to do more videos on famous Chinese food dishes.

[@michiganwannarbor3255]

I live in the middle of nowhere north Dakota. But we have a Chinese restaurant here. I made friends with the owner. Some of the best cooking advice he gave me was to take it easy with soy sauce in general. He recommended chicken stock powder and salt. Also the sugar or super caramelized onions.

[@farmageddon]

Yeah, that's a style you'll see a lot. It's closer to a traditional fried rice. Those are all good tips he gave you, too. People tend to overdo it with the soy sauce. There's also almost always MSG in the powdered chicken base that is used. That's a good style I may cover in the future! Thanks for watching!

[@alexblaze8878]

1). No matter what rice you use, drying the rice via refrigeration after cooking (make sure to spread it out on a cookie sheet first) has worked the best for me-I dry the rice for 24 hours. 2. Don’t worry about “washing the rice too much” as is cautioned in the video, you’ll be cooking it in water anyway so over washing it is not an issue. 3. Add a dash of MSG (marketed as ‘Accent’), a teaspoon of sugar, and I skip the salt as the soy sauce is very high in sodium anyway so the salt is pointless. 4. I use chicken stock powder also..it really kicks up the chicken flavor. 5. This is a great freezer meal. I make the fried rice to completion and then vacuum seal it and freeze it. It only takes a minute or two of stir frying it again to prepare it for a meal.

[@whitenoise509]

Wait you can freeze fried rice!? My work schedule often doesn't allow me to cook the way I would like to due to time constraints, and this is a dish I always miss!

[@ac8098]

chicken powder is the true secret to chinese cooking!

[@alexblaze8878]

@@whitenoise509 yes you absolutely can freeze it. I do it all the time. Obviously it needs to be fully stir fried first before freezing.

[@amandablandford3661]

I cooked this for my family everyone loved it!

[@bassmankilla9352]

Dude, I've been going over your comments and people truly love what you have done with this recipe. That's how I know forsure you nailed it, by the way people are raving about this recipe. 👏 Thank you for this, I wish youtube had more people like you.

[@farmageddon]

Thank you! I sincerely appreciate you!

[@lisayeah6708]

I just made two batches of this fried rice. It's the closest thing to takeout that I have tried so far. Love the techniques for adding the sauce around the outside of the rice. I think it made a huge difference in the taste. I did make adjustments for the salt, but that is just my preference. Amazing recipe. Thank you!!

[@yang4985]

"adding the sauce around the outside of the rice" Yes it is very important for sauce like soy sauce, vinegar and cooking wine in fried rice. The sauce that is seared （炝锅） before touching rice will produce some extra flavor, like Maillard reaction, rather than its own dull and raw taste.

[@Frank75288]

fingers crossed

[@johnmitchell8188]

Jason, thank you so much for that great educational experience. Also, you make a good point about telling people to experiment for themselves, I always have a touch of chilli lurking around.

[@chrisjovanovic2321]

I finally found this holy grail of a video, after years of making wet, clumpy fried rice and wondering what I was doing wrong. Thank you! I'm ready to try again

[@PrototypePlatform]

havent hit that sub button so fast in a long long time. your channel is amazing.