Fried Rice With Wok Hei (How To Get "Wok Hei" In Chinese Cooking) Wok Cooking At Home

Fried Rice With Lots Of Wok Hei. What is "Wok Hei"? Wok Hei is the energy of the wok. Wok Hei is the searing of the food to release the full flavours. To get the best wok hei, get a carbon steel wok. Fried rice is a good recipe to practice getting wok hei. In this recipe, I also use thick soy sauce. Thick soy sauce contains molasses, which adds rich flavour to fried rice and other dishes. Your family and friends will really this fried rice. It's as good or better than take-out from a Chinese restaurant. Enjoy!
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Recipe Is Below:
CHINESE FRIED RICE STIR FRY
3 to 4 cups day old rice
3 tablespoons peanut oil + 2 tablespoons peanut oil (or use other cooking oils)
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1/2 cup diced onions and celery
1/2 cup diced pork, chicken or other meat
1/4 cup chopped prawns
2 tablespoons light soy sauce
2 to 3 tablespoons thick soy sauce (or use 2 to 3 tablespoons dark soy sauce)
Cooking Instructions:
Preheat a wok for 15 minutes at medium heat. Turn heat on high
when you start cooking. Add cooking oil. Then add the chopped ginger and garlic. Briefly stir fry for 15 seconds. Add chopped onions and chopped celery and wait 15 to 20 seconds. Stir fry briefly. Add pork , chicken or other meats. Add day old rice. Add prawns. Let rice stand for 30 seconds before stir frying. Add light soy sauce and thick soy sauce. ( Or use dark soy sauce.) Do final stir fry. Serve fried rice on a nice plate or bowl. Enjoy!
#chinesecookingchannel #danseto #hoiping

[@ferencziotto]

So glad that your video came across, great stuff, will try soon!

[@ChineseCookingChannel]

Hope you enjoy! Thanks for checking out my video on Fried Rice With Wok Hei. Happy cooking!

[@thechopchopshow6864]

OMG Dan!!! I’m so excited, will definitely add this to my try-it list! Thanks for sharing another awesome recipe and the ingredients too🤙🏽🤙🏽

[@ChineseCookingChannel]

Hope you enjoy! Thanks for checking out my video on Fried Rice With Wok Hei. Happy cooking.

[@thousandflowers3144]

Another tasty recipe. Thank you!

[@ChineseCookingChannel]

You are so welcome! Thanks for checking out my video on Fried Rice With Wok Hei.

[@bitesintime]

wow! This looks so delicious and satisfying to watch too. Thumbs up my friend. Have a wonderful day

[@ChineseCookingChannel]

Thanks very much. Thanks for viewing my video on Fried Rice With Wok Hei. All the best in the New Year.

[@defunct32]

Looks amazing!

[@ChineseCookingChannel]

Thanks for viewing my video on Fried Rice With Wok Hei.

[@superfisher4379]

I've learned so much from your channel. Thank you.

[@ChineseCookingChannel]

You're very welcome. Thanks for viewing my videos, including this one on Fried Rice With Wok Hei.

[@scottmacphee35]

Mmm. I think I'll make it for my family tonight. Thanks!

[@ChineseCookingChannel]

Great to hear. Thanks for viewing my video on Fried Rice With Wok Hei. Happy cooking!

[@LiLiConnection]

Just wanted to let you know your videos finally made me go out and start cooking with a wok!

[@ChineseCookingChannel]

That is awesome! I think you will really enjoy cooking with a wok. Thanks for viewing my video on Fried Rice With Wok Hei.

[@AAKelly-uq4pj]

Thank you kindly for "my" Wok Hei video. Really makes my day!

[@ChineseCookingChannel]

Glad you enjoyed it! Thanks for viewing my video on Fried Rice With Wok Hei.

[@scottmcintire8634]

Subscribed and looking forward to checking out your other videos. I really enjoy Asian cuisine and wok cooking, and have an outdoor commercial grade propane wok burner on a rolling cart, plus another rolling cart used as a prep counter and plastic sheeting, cardboard and waxed pressed boards to avoid oil stains on the backyard pavers and cinder block wall fencing, essentially giving me a pop-up hawker stall/street vendor kitchen (with a hot/cold water sink just inside the garage). It enables me to get restaurant-level wok hei and radiant/convective heating from oil droplet auto ignition from flames licking back into the wok. Now I’m working on my wok tossing skills and reaching that balance point between next level wok hei and burning, and have incorporated the baking soda velveting technique, though without the hot oil pass through.

[@ChineseCookingChannel]

Sounds like you have a fantastic set up there. You'll have family and neighbors coming over in no time. Is it expensive for the commercial grade propane wok burner? I was going to buy a propane wok burner last year. One of my viewers reccommended a propane wok burner but It's not commercial grade. If I do get one, it's probably just for demonstration cooking. I don't have the njice set up that you have. Personally I believe that you get better wok hei using the old school way that I do, using the ladle and spatula method. But you should do some of the wok toss method for show. Thanks for subscribing. Thanks for viewing my video. Wishing you all the best in your Chinese cooking adventures.

[@scottmcintire8634]

@@ChineseCookingChannel I was able to find a Huei Lih brand 5E Electric (magneto igniter) Commercial Stove wok burner at an Asian restaurant supply store in Westminster’s (Orange County, CA) Little Saigon. Huei Lih refers to it as a medium ‘fast furnace’ burner with a ‘medium pressure’ regulator suitable for restaurants requiring high temperature for fast stir frying. I bought it four years ago for about $80 pre-tax, and during my most recent visit to the store earlier this year it was going for about $90. I formerly used a wok burner similar to Huei Lih’s ‘low pressure’ stove, which is better for use with skillets and stock pots though did an okay job as a wok burner, but the output of the 5E burner is much greater with the gas jets much better focused towards the center and inner portion of the wok. The heat shield is localized and provides protection in the region forward of the gas line & flow knob/igniter, but on high flame you do get a lot of radiant heat, more so with the ignition of oil droplet aerosol, and flames licking up the side of the wok. I do really enjoy cooking with the burner and wish I had a dedicated patio to leave the ‘outdoor kitchen’ fully setup to save me about 15 minutes before and after each cooking session.

[@ChineseCookingChannel]

@@scottmcintire8634 Thanks very much for the update. I'm going to go down to our Chinese restaurant supply store and see if have the same or similar one.

[@nickobrien2478]

looks delicious, I like to add egg as well

[@ChineseCookingChannel]

Yes, for sure. When I finished cooking, I realized I forgot the egg. I just had fried rice tonight, and I made sure I put in the eggs first. Thanks for viewing my video on Fried Rice With Wok Hei.

[@nickobrien2478]

@@ChineseCookingChannel I replicated your recipe last night and was able to get the same seared flavor you get from good Chinese restaurants. Thanks for the tutorial.

[@autumnloveist]

Great Wok hei and excellent recipe. I have been eating alot of snacks lately because of this pandemic. What is Hoiping people favorite snack?

[@ChineseCookingChannel]

Just speaking for myself, I like to eat Chinese peanuts, licorice ginger, candied ginger and other kinds of ginger. I used to eat so many salted plums that the inside of my mouth turned wrinkly, but don't eat them much anymore. Thanks for viewing my video on Fried Rice With Wok Hei.

[@autumnloveist]

@@ChineseCookingChannel Yes, I ate it when I was little too! Great flavor，I got a bunch for just five cents China currency in the old days!

[@AL-bj9vo]

Yup, get it blazin' hot first. I would prob add some scrambled eggs at the same time you put in the shrimp. My personal style would be to let the fried rice sit in the hot wok for a minute or so to get a slight crunchy/"fried" bottom, and flip it over for another couple of minutes to get the other side a little crunchy. I like having the extra crunch texture to my fried rice.

[@ChineseCookingChannel]

Thanks for the tips! Thanks for vieweing my video on Fried Rice With Wok Hei.

[@Thefi5thdnb]

Cheers mate I'm going to start cooking with a ladle and spatula because my cooker is electric which is annoying. 👌

[@ChineseCookingChannel]

Sounds great! Also less messy than tossing the wok around. Thanks for viewing my video on Fried Rice With Wok Hei.

[@Thefi5thdnb]

👌

[@linusgallitzin]

Lodge sells a few sizes of cast iron woks that are rounded on the inside, but have a flat base on the bottom underneath the wok to sit stable. I've been trying to find the fine line between burning and wok hei using an induction cooktop. Induction cooktops can put out a lot of power instantly to cast iron or steel, although some manage to hold exact temperature better than others. The Maillard reaction seems to have a sweet spot in temperature range. Food will still cook or steam without browning, but it does taste a lot better with it. :) I'm wondering if the sweet spot in temperature is 350F instead of 375F for the pace and amount that I'm trying to cook. The maillard reaction may just take longer at slightly lower temperatures. If you've never seen a small induction cooktop take a cold cast iron skillet or wok to boil a small amount of water in about 10-15 seconds, you need to see it. :) Wikipedia states that for temperatures higher than 330F, caramelization (the browning of sugars, a distinct process) and subsequently pyrolysis (final breakdown leading to burning and the development of acrid flavors) becomes more pronounced. I haven't tried a normal carbon steel wok with an induction cooktop, but look forward someday to try. :)

[@ChineseCookingChannel]

Thanks for your analysis. I have never used a cast iron wok but the modern ones seem pretty light in weight. Also, I have no experience using a wok on induction cooktop. If you get a carbon steel wok, please let me know how it works on an induction stovetop. Thanks for sharing your knowledge and thanks for viewing my video.

[@michaeldennis9090]

Cool video. Is it possible to start with raw rice - or does it always have to be one or more days old ?

[@ChineseCookingChannel]

You can make fried rice made with fresh rice, but it is not as good as day old rice. Day old rice is firmer, less wet and less sticky. You can try it both ways and see which one you like. Thanks for vierwing my video on Fried Rice With Wok Hei.

[@rickm.7680]

Do you have Shaoxing Wine without salt for sale? If not, where can I buy it online or in Chicago?

[@ChineseCookingChannel]

Adding salt makes the Shaoxing wine available for sale in places other than a liquor store. I checked out local liquor store listings for Shaoxing wine and I don't see any available for sale. Sorry I can't help you on this matter. I'll continue to do some research and if I find out, I'll let you know. Thanks for viewing my video on Fried Rice.

[@Jackssww]

👍😎

[@ChineseCookingChannel]

Thanks for viewing my video on Fried Rice With Wok Hei.

[@gracie2298]

So when you Do not have left over Rice, what kind should be used, i.e.jasmine, long grain, minute???

[@ChineseCookingChannel]

If you have fresh rice, let it stand for at least half a day or put it in the fridge overnight. I like long grain rice for fried rice. I have also used jasmine rice for fried rice. I have also used brown rice for fried rice. Glutinous rice can be used for fried rice, but it has a sticky texture, which some people like. Pretty well any kind of rice can be used for fried rice, but let it stand for at least half a day or overnight. I have never used minute rice for fried rice, but I would cook it first and let it stand for at least half a day or overnight, just like all the other types of rice. Thanks for viewing my video on Fried Rice With wok Hei.

[@gracie2298]

@@ChineseCookingChannel 👏 You are the first time a channel has ever responded, appreciate it! Just got a Wok-so going to utilize it.

[@vin-emuzik9084]

would adding msg over-salt this recipe?

[@ChineseCookingChannel]

Some people find adding msg would give more flavor to any recipe. So yes, go ahead and add some msg. Thanks for viewing my video on Fried Rice With Wok Hei.

[@TOO2150]

Fifteen minutes seems like a really long time to pre-heat a pan with nothing in it.... Does it matter if I'm using an induction cooktop?

[@ChineseCookingChannel]

You don't need to preheat that long, if you don't want to. With a carbon steel wok, it takes a fair amount of heat to get the sear on the food. A lot of people don't need that searing effect on their food. The same concept applies to an induction cooktop. I find that if you turn it on high, it weould take less time to heat up, although sometimes the wok does start smoking. Thanks for viewing my video on Fried Rice With Wok Hei.

[@nigel8499]

To get true Wok Hei (flame of the wok) you need high BTU gas burner to produce the flame 🔥 This high BTU gas burner is only commercially available, so you're fighting a losing battle at home if you want true wok hei.

[@ChineseCookingChannel]

You are correct. There's nothing that beats the wok hei from a high powered commercial wok. But I still get pretty good wok hei considering I'm using an electic stove. Thanks for checking out my video.

[@brentmattson2784]

Get yourself a propane turkey cooker. Great for wok use as well frying turkeys

[@ChineseCookingChannel]

Sounds like a good idea. I almost had a chance to eat deep fried turkey one time. Thanks for viewing my video.

[@albertteng1191]

I want to make a stove that powerful, anyone knows where i can buy a used jet engine?

[@ChineseCookingChannel]

It sounded louder than a jet engine! Thanks for viewing my video on Fried Rice With Wok Hei.

[@raygordonteacheschess5501]

The secret ingredient is 120,000 BTU, which home kitchens do not have.

[@ChineseCookingChannel]

Yes, you are correct. I can't match the heat of restaurant wok systems but I can still get pretty good wok hei cooking at home. Thanks forchecking lout my video.

[@jordanthedoge535]

Wok hei is the smell of gas that gets infused in the food... because the fire gets into the food and make it smell a little bit of the gas.

[@ChineseCookingChannel]

Also, the food searing with the carbon steel in the wok. Thanks for viewing my video on Fried Rice With Wok Hei.

[@macuser6830]

Very disappointing. Totally no discussion of how to get Wok hei. Temperature etc.

[@ChineseCookingChannel]

Thanks for your feedback. Yes, I forgot to mention that the best way to get wok hei is to use a carbon steel wok, such as the one I used in this video. Then preheat the wok and then do your cooking on high heat. You may get wok hei or get burned food. That's where the practice comes in. Thanks for viewing my video on Fried Rice With Wok Hei.

[@macuser6830]

@@ChineseCookingChannel Thank you.

[@ChineseCookingChannel]

@@macuser6830 You're very welcome. Happy cooking!

[@tien171]

you sure cant get Wok hei taste .. dont mislead plse ...

[@ChineseCookingChannel]

Not as much as a restaurant gas stove, but you can definitely get good "wok hei" if you use a carbon steel wok. Thanks for viewing my video on Fried Rice With Wok Hei.

[@mateodeleon1185]

I agree with video. I’ve been able to get a slight Wok Hei when I used my wok on my BBQ’s gas burner which is a bit more powerful than my ordinary stove top. It was very satisfying to achieve the slight Wok Hei and was good enough for me to not order take away. Im not a chef and it took me a lot of practice.