Our Favorite Crab Fried Rice | Yes, Chef | Food52

[@MMARLZ]

Looks good! Something I noticed about some of these videos is how much the chefs’ cooking environments can affect their technique. He poured the soy directly into the rice as opposed to on the side of the wok to develop wok hei, but it probably doesn’t matter on the studio range given the lack of BTUs. My wife’s family is from Kau To Shan near Tolo Harbour, and there’s a ton of marine biodiversity there. I’d love to try this spot!

[@knv1979]

I knew Ron could throw down in the kitchen when he said the recipe calls for picked crab, and he emphasized "PICKED". Any good chef or cook knows you should always go through the crab to double check for rogue shells even though the label indicates that it has already been checked or missed if preparing fresh.

[@portisleft6483]

Yum

[@FishareFriendsNotFood972]

I always triple the recipe every time I make rice just so I can make fried rice a few days later

[@redcomet0079]

Ron > César

[@BlindBagMakers05]

First Pinned

[@Derekstoeckmann]

Smarter men than him disagree on the day-old rice dilemna