Lucas Sin: 1 Fried Rice 4 Ways (Golden, Ketchup, Buffalo, XO) | Chefs At Home | Food & Wine

[@jackiechang1758]

I appreciate Lucas' choice of wearing a white short sleeve shirt - classic Chinese cook uniform. :-) Heck yeah COOKING MASTER BOY!!!

[@james0000]

Absolutely awesome! Get this couple a show of their own. I'm literally just chasing Lucas Sin around on KZbin by searching for his name. How the BA test kitchen hasn't scooped him up already, I don't know. Oh, and just having this man on this channel gets you an instant subscribe from me.

[@efolinsky]

Because BA test kitchen has a racism problem and he likely doesn't want to work for them ?

[@fjp9]

sorry but what does ba stand for?

[@james0000]

@@fjp9 "bon appetit" It's a magazine back from the era of printing on thin shavings of reconstituted dead tree carcass... they lived and are (or were) thriving still with various online mags, print mags and shows.

[@fjp9]

@@james0000 i remember bon appetit! haven’t seen or heard anything about them in years though.

[@james0000]

@@fjp9 Well, you might want to check them out. They are still doing pretty well last I knew, at least here on KZbin. I was never much of a fan of their print editions. Anything involving Brad is normally pretty good, imho (he and I have a lot of the same interests). Lots of great people, some of the best have moved on lately, but you can still find their stuff online (including their new channels, hint hint). Not to distract from this channel though, they seem to have lots of great stuff too. I wish you well on your journey of life!

[@kimkolstad3271]

Lucas do you have your own KZbin channel?

[@GuizhongLin88]

Doing Cantonese cooking is also sometimes the most difficult thing to do as well. Whereas Northern Chinese cuisine might use more sauce, Southern Chinese dishes tend to focus more on the purity of the taste of the ingredient. To simplify this, imagine eating Lo Mein or Beef /w Broccoli that has just the right amount of sauce/juices so that when you finish the dish, you're not left with a mess at the end.

[@BeeHus2256]

Lucas rocks. His recipes are simple, well explained and easy to do. Love love love this chef!

[@foodandwine]

We agree!

[@violetviolet888]

@@foodandwine Lucas Sin is amazing but you really dumbed down this video with incredibly ANNOYING and childish sound effects. Did you hire a 12 year hold who came from the 70's era to edit your video?

[@keyqui05]

@@violetviolet888 shut up

[@SquidandCatAdventures]

I think it was early 80's? Loved it. Especially since this is clearly a pandemic period video with the horrible lighting in his apartment and the camera work by the girlfriend. I think the retro playfulness was great with this. Would have preferred that they delivered a light to him beforehand though, lol.

[@bladewolf39]

You know what? I'm 100% glad that Lucas mentioned the thing about woks because not every person is gonna have a wok at home, especially if you don't do stir fry most days. Like I get the Uncle Roger jokes, but it's kind of annoying how people are taking the jokes to heart. Like yes, rice cookers make eating rice a whole lot easier, yes Chinese food do taste better in a wok, yes MSG isn't as scary as ppl make it out to be and gives some, not all, foods an umami boost, but these things aren't magic and aren't always in everyone's home. Only reason why we gave Jamie Oliver flak is cuz he's Jamie Oliver and does some really strange things to the foods he makes at times

[@hokagesama3394]

I could watch Lucas Sin talk about food all day.

[@SenoritaConejita]

I didn't know that ketchup rice existed! In Mexico (and perhaps other Latin American countries), tomatoes are mixed with rice and it's absolutely divine! Growing up, my mom would "toast" the rice slightly, add chopped onions and garlic, once that has some browning, she would add in the tomatoes, let that release their juices and then add some stock (chicken, but I'm vegan now so I use a vegan chicken broth). Towards the end, she would add some sweet corn, omg, what a burst of flavor! She would add a dollop of sour cream and mix it. I had to veganize it, since it's my comfort food. Rice is really something special.

[@AngyBangyyy]

That contemplative remark, "But Cantonese cooking is the best cooking in the world". HELL YEA TOTES AGREEE WITH LUCAS. Cantonese-style steamed fish, so simply yet so good.

[@jackkeychain]

Shoutout to Lucas Sin's gf for side commentary and the editor for putting in humor :)

[@satyannair4837]

I thought she was particularly annoying!!! For me, this is the first Lucas video with this female featured on it, and I just wanted to tear my hair out everytime she opened her mouth!!! Damn!!! She sounds like some crazy white liberal!!!

[@jackkeychain]

@@satyannair4837 I don't think this is a place for hate. She allowed him to be comfortable and be himself. I think you gotta weight in that when it comes to this pandemic format video. I can give you a longer list of people will annoying voices. I think she's fine. I hope you didn't lose all your hair just yet 😂 Lucas got other videos, so check those out (solo)

[@bhuvidya]

Just made the ketchup variation tonight. This is an awsm way to do fried rice. Pretty simple, plated it up the way Lucas did, and it all just worked. Going to do the chicken/ranch one on the weekend with the teenager. Also, the tip about peeling ginger with a spoon ROCKS. Lucas Sin is my new fave chef.

[@andychang2739]

Lucas might be the only chef that has both the wok flipping technique down and the saute flipping technique down so beautifully

[@woodstockkitchen]

Gosh, love ya, Chef Lucas Sin!

[@harkejuice]

Okay so I just made the basic version of this but with some sugar snap peas. I think I'm hooked forever. Separating the egg whites to make the fluffy clouds of egg white in addition to the rice itself. Just. Yes. Lucas the Boss!

[@spendone]

I agree with Lucas about Clay pot rice and Canto cooking being the best.

[@sappysamurai5170]

My new favorite chef!! He definitely needs his own show!

[@csl9495]

He probably too busy being an actual chef in his real life haha

[@ehjoslin]

Love love love Lucas Sin! Can’t wait to try all of these. I grew up w ketchup fried rice (Japanese-influenced Taiwanese parents) and make it regularly for my own kids now. Also love making curry version w curry powder, fish sauce, squeeze of lime and Thai basil.

[@ThatRaccoonStaringAtYa]

Did the golden fried rice recipe but added tuna and topped it all off with Sesame Oil. This is perfect for me to become boyfriend material. Dang Lucas, thank you so much!

[@andyvong9660]

Your Golden ginger fried rice recipe is the best - Sinfully good is how we describe it! Thanks Lucas!❤️🙏🔥

[@kingofallworlds]

That anime was one of the most influential animes that shaped me as a person! Such a classic! I feel like Lucas prob had a similar growing up experience as me given our Hong Kong background too. ABHKers unite! :P

[@DinosourousRexx]

I’ve been mixing ranch and sriracha into my rice for years whenever I just want a quick way to eat leftover rice 😂 Now I feel validated lol. It’s seriously so good!

[@MadeInCookware]

Thanks for the love Lucas and for using our Blue Carbon Steel Frying Pan!

[@alexmalcolm7656]

Do you know which size he is using here?

[@megclark7893]

tried this tonight with some leftover takeout rice and it’s really good! definitely the best fried rice texture I’ve ever managed to get off my stove in an ordinary skillet.

[@soixantecroissants]

These videos (looking back) are a snapshot of the pandemic that some of us were lucky enough to survive. It's a definitive line of history you can see drawn in KZbin. Also, fried rice yum lol

[@UrsusMagna]

I make golden fried rice with onion, bacon and chipotle, garnished with scallions. Pre-fry the bacon and fry the egged rice in the rendered bacon fat. Sooooo good.

[@marianneblackfeather5253]

Hi Lucas. I made one of your rice dishes and got a double yolk so I renamed it Golden Good Luck Rice. Hope you don’t mind. ❤️

[@christophertaylor8166]

Thanks for this video. Your home techniques are so interesting to see. The way you're recreating multi-zone wok cooking on a western skillet is genuinely cool and fascinating. I'm not remotely an expert, but seeing the burners you're working with I can definitely see where you're coming from about skipping the home wok. Your rock chopping is also highly impressive given how flat that knife profile is.

[@donaldchin7205]

Oh yeah and Canto food is da BEST Chinese food period. Keep it up my dude.

[@Tenshi6Tantou6Rei]

my family makes it with chinese sausage, green onions, char siu, and sweet peas, my mom boosts the golden color not with ketchup but with oil infused with a little sambal to get the red color lol seasonings are salt sugar and msg sometimes we have it with salted fish to replace all the meat instead. I actually like the salted fish version better.

[@greenhat7618]

Salted fish is really fragrant, but it’s somewhat an acquired taste

[@Tenshi6Tantou6Rei]

@@greenhat7618 yeeeeeeah I get that haha. If you’re used to it though it is so good.

[@JD-nw1jl]

cooking master boy FTW! :)

[@w.c.6678]

Dude, you have made the BEST cooking vid I have seen... your explanation on why you are doing things is legendary. I'm gonna try this! Plus, you seem to be having fun! "MonoZygotic Twins!" God Bless u and yours!

[@sejoonpark1968]

Grew up watching chukai ichiban too.. so awesome the chef watched it and remembers it 👏

[@davidrumango3817]

love the little Cantinflas stache.... :) Love fried rice... every version of it

[@adabaquero2091]

Learned so much. Thanks

[@tenderpoison182]

Cooking Master Boy! I loved that anime when i was a kid!

[@jbowers56]

Fried dace and blackbean for me. Goes just fine with steamed rice, but I usually end up making my steamed rice for a specific meal and the dace is just always there in the pantry when im making leftover fried rice.

[@NYCFoodGuyDotCom]

It's all about that Buffalo Chicken Style! Jets Ranch POWER MOVE! Also @8:52 😂😂😂

[@scottalexander4251]

Loving the production on this.

[@Lemit]

The wok takedown, haha!! I knew it, I always knew you didn't need a wok at home but my white friends insist!!

[@bladewolf39]

I personally have a wok at home, but I also have equipment that not every average person is gonna be able to find and honestly, I'm against the belief of having to buy any piece of equipment that you're not gonna use every time just for the sake of making "restaurant quality" food that you're not gonna be eating every day so I'm glad he said what he said about woks.

[@CruzCruz-nw7fi]

This video has given me revelations, I never pin down the flavor Oe the color of some of the best fried rice dishes I’ve had in my life ketchup 😱 I bet I’ll get the authentic flavor I want to replicate 👏👏‼️‼️

[@sbouyer4]

Why don’t you have your own show?! I need it!!

[@hellogiggles]

This looks delicious how can we pick a fave?!

[@hkbabel]

Me, I feel scallion oil, frozen petite peas (peas why I don't know, I don't even like peas) and maybe wee bit sesame oil would be lovely additions to base recipe while still keeping super simple. Any thoughts re best store-brought XO sauce?

[@matthewsharp4024]

Check your work! I'm using that. Natural teacher. 👌🏼

[@Loke2112]

Amazing tips I learned a lot. Just stick to my Made In pan instead of trying to wok at home # 1. Getting a 10" saucier to match as that video lead me to this one.

[@yuvalshnik]

If he didn't screw up the first egg, the double yolk might never have featured in the video :o

[@RyzER617]

THIS IS THE HOLY GRAIL OF FRIED RICE--

[@CinaSung]

tried this today and was awesome!

[@abandonwareguru]

Late, but I freaking love Chuuka Ichiban, great taste and delicious looking rice my man!

[@donscott6431]

Shredded carrot, scallion, ginger, garlic, sesame oil, ground Morita pepper(a smoked,dried spicy pepper) and soy/tamari sauce and, of course, egg. I call this my (breakfast fried rice, because I add beaten whole egg at the end, and because I eat it for breakfast😊).

[@neckpain111]

More Lucas!

[@sezcardis362]

Yummy! Thank you!

[@KnickKnackPatty]

My go to combo is bbq pork & frozen veg medley (corn, carrot, green bean, peas). I’ve never tried the separation of egg yolk out to do the golden rice bit, but I’ll try that next time :D

[@foodandwine]

Good luck trying it out!

[@hejiahan]

I love that anime Chūka Ichiban or cooking master boy. The protagonist was a kid from sichuan but he did make a Japanese companion/apprentice.

[@Typerex187]

Cantonese cooking FTW!

[@tyghe_bright]

"I don't believe in woks at home"... as someone who lives in a rented apartment, where I have a lousy glass-top range--and a wok would be useless, I'm happy to hear you say that. (It's hard enough to do any high heat cooking without setting off the smoke alarm.)

[@tyghe_bright]

I'd add a little butter to the buffalo fried rice, since buffalo sauce is butter and hot sauce. (Or, commercially, usually something like Whirl)

[@RichieEap]

What kind of frying pans are you using?

[@lizzponce]

OMG I've ALWAYS wondered how this was done! No matter what I've done it was not how they do it at the restaurants

[@yakitatefreak]

I saw the buffalo chicken fried rice. Hot take: Use butter instead to enhance and emulsify Frank's Red Hot! Also adds authenticity to the "buffalo chicken". Celery can be added at this stage too, if you want the full experience. As for dressing, I'm 50/50 on the ranch, but blue cheese is an option if need be.

[@fat-freeoliveoil6553]

Wouldn't butter burn at those temperatures tho? Maybe if you're using a stainless steel or non-stick which can't get that hot then maybe you'll be fine. But a carbon steel or cast iron?

[@DoctorMcHerp]

@@fat-freeoliveoil6553 Clarified butter ought to do it.

[@martinr5922]

I luv Lucas

[@danalevit499]

Rice perfection! This looks so tasty :)

[@stratboy518]

In Hawaii we add diced spam, or char siu, frozen peas and carrots, green onion, and shoyu. 🤙🏼🤙🏼

[@iano1973]

What make / model of pan did you use since you say wok at home is no good? Thanks for the video...

[@Woodie-xq1ew]

Fried rice so good next door is trying to drill through the wall to taste it 😂

[@victoriaang9608]

Absolutely love these recipes and the video editing, so much fun and so friendly for new chefs!

[@kellypeck5468]

Wow. This looks amazing.

[@LeongGunners]

Chef Lucas: I don't believe in woks at home. Uncle Roger: And that's when I took it personally.

[@joyb4117]

Wow 😫 looks sooo good

[@kzbb9977]

More recipes from this chef please!!!!

[@foodandwine]

More to come! Subscribe and stay tuned! 👀

[@foodandwine]

Which Fried Rice recipe are you excited to try?

[@jessical2042]

Ketchup! I've never tried it that way!

[@jerintomjohnson]

Golden fried rice..first Wishes from Dubai

[@JuanitaGrande]

Thanks, thanks, THANKS-and thanks. 🙌🏼 (Now to Google how to make ranch dressing at home…)

[@GoWarriors]

Lucas, you’re the man! I thought you had uncle Roger beaten with your wok comment but then you used the small burner lol why use small burner hiya! I just started to watch your videos. Want to see that dance in the new ones, too and of course ketchup fried rice is the best!

[@TheSunIsMyDestroyer]

He said get the pan "super, super, super hot", my brother in christ when I did that, the ginger burned in 2 seconds. I had 1 second to react and process what was going on and it took another second for the ginger to turn completely black.

[@jekalambert9412]

I like it better way when Lucas demonstrates without comments from the camera person.

[@CityColourr]

I fucking love Lucas ahhhahaga the anime anecdote was hilarious

[@meizhou9279]

Hot take #2 is real tho. There’s some old Chinese saying about the 4 “bests” in life and the best food is Cantonese. 😋

[@melanarbs]

He watched cooking master boy! 🥰🥰🥰🥰

[@cileft011]

ketchup fried rice will always satisfy my little canto-american kid soul

[@DreamcastQ]

Lucas is a good host

[@jacquiejeanconway7541]

Loved the editing on the video! I can tell the editors were having fun! Loved it!

[@bhuvidya]

Just awsm

[@alanpalacios7677]

Where can I get a knife like that

[@garytheosophilus]

Canto-cooked seafood is the BEST ;-

[@lengjai108]

Wish there was a God of Cookery shout out!

[@bongparty]

is a fuzzy logic rice cooker worth it?

[@PaulHo]

Do restaurants just have fridges of old rice cooling off all the time?

[@jaydude26]

i love a good garlic rice, with mushrooms /drool/

[@neoalex]

he's an otaku one of us! one of us! one of us!

[@MrJustinNagai]

He grew up in Hong Kong. Everyone watches anime there.

[@felzebub1762]

In Indonesia we add sweet soy sauce :)

[@craigweibman942]

Yummm!

[@DanDaiMedia]

HOT POT RULES THEM ALL!

[@EshaChatterjee-tl8kw]

what kind of rice to use

[@simplefilms9100]

so charming.

[@ianyazzie8243]

Wow 🖒🖒

[@shelleydoxtdator753]

Do you rinse your rice? So they say

[@valeriebryan1320]

When exactly does the garlic go in? I watched that part twice and I didn't catch it.

[@bontaksyd]

Tom yum fried rice

[@csnerd21]

*Lucas* I bet also watched *Yakitate!!*

[@a2offsuit]

Add diced hot dog to ketchup fried rice

[@BoomBoom-sr8nt]

Where can I find the same cleaver he is using?