How to Make Any Fried Rice - Three Flavors and Recipes (沙茶牛肉炒饭/菠萝炒饭/菜心炒饭)

So to follow up the Yangzhou Chaofan video, we wanted to show you some fried rice technique to whip up basically any sort of fried rice using whatever you got in your kitchen. To teach you, we got three different fried rice dishes: (1) beef satay fried rice (2) pineapple fried rice with spam and (3) choy sum fried rice.
For this video, I really recommend also checking out the reddit post in order to get a feel for the general sort of process you'd want to follow with any sort of fried rice. Link to the /r/cooking post's here:
/ recipes_how_to_make_ba...
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!

[@VWYL900802]

my mom uses pineapples with chinese sausage, cha siu, or meat from last night. fried rice is more about texture and balance of ingredients (some meat, veggies, aromatics and sauce), which is why it's the perfect college student dish, next to one person hot pot. It's so cheap and affordable, just find a good flavor profile in the supermarket. my mom sometimes uses brown rice or red rice mixed with regular rice (rooster brand).

[@brandon3872]

I find brown rice easy to work with when stir frying because it doesn't seem to clump as much as white rice.

[@DaTwinkie405]

""Feel free to just use canned pineapple here but we had KZbin thumbnails to make, so we went with a fresh one." 😂😂😂

[@yertelt5570]

I can think of at least two other channels with pineapple fried rice in a pineapple videos off the top of my head, lol. Wonder how many more and who was first?

[@severini8153]

Honesty!

[@SkkyJuse]

I love the three rices, and was so stoked you guys used my idea and even mentioned me!! I had never thought of finely slicing the hearty stems of my leafy greens for in my rice, what a great way to use the whole product and waste less. Cheers guys!

[@ChineseCookingDemystified]

Yeah, the stems are the best part! A Hakka restaurant that we like near us actually *only* uses the stems, and it's awesome. Thanks again for the suggestion!

[@dongshenghan1473]

Talking about stems triggers my nostalgia of some of those thick steam gai lan, which i could not find any good ones around where i live. Wonder those stems will be too thick for fried rice btw

[@brandon3872]

​@@dongshenghan1473Gai lan stems work, just slice them thinly.

[@DizzyBusy]

As an Indonesian, I'm quite amused at how our sate and its sweet peanut sauce took on a life of their own in other cuisines. Thank you for using it in this video, the shoutout made me happy. Sate-sauce fried rice is not really a "thing" in Indonesia, although everyone (probably) does it at home with their leftover sauce and some extra rice for breakfast the next morning. I mean, I do...

[@joycechan2047]

The sauce here is actually a spin-off Chinese version of the Malay Indonesian satay peanut sauce! It is Shacha sauce, and isn't made from the same ingredients as satay in southeast Asia. Maybe that's why you haven't seen it before. 😅

[@bartvanderoordt510]

@@joycechan2047 although in hong kong as far as i know both are used for this dish and beef fried noodles as well

[@DanielBacaMaker]

The. Best. Instruction. You've expanded, and, at the same time, simplified my repertoire for home cooking. Thank you. I've whipped up several of your recipes over the last 4 months and every dish has been a hit.

[@lazarus6983]

chris and steph provide both depth to dishes and breadth to cooking repertoire, it's pretty unbelievable how many kitchens they've reached

[@NunYurbis]

Always loved friend rice dishes but always been bad at making them really good. After taking some of your tips to heart, this bachelor can finally enjoy a great fried rice dish whenever he wants. Much respect from Sweden!

[@redrust3]

After 40 years of cooking fried rice, I figured out something simple. The meat in fried rice is typical fatty breakfast meat. You can try crispy bacon, lup chong sausage, Portuguese sausage, spam, whatever. It all works pretty well. Other common ingredients in fried rice include some kind of egg, chopped green onion, again whatever. Myself, I like to throw in frozen peas and carrots. Saves time. This video shows great cooking techniques.

[@eugene3801]

Just found your channel. Absolutely love your voice and sense of humor. Thank you for NOT having music in your videos, so your voice is clear and the video is peaceful. I'm going to watch the rest now... hopefully, NO music in the others either. Blessings from South Africa

[@sonyaisababyan674]

Your reddit post is amazing, everything is clearly explained. Keep up the good work!

[@ajtheguy]

Another hit! I learned so much dishes from this channel, not each one is my cup of tea but they definitely opens my eyes to different taste pallets. Merch please.

[@Uchihasocksy]

As usual, that was a fantastic video guys! I would like to recommend though, sneaking in a bit of Ginger powder to any fried rice. In my opinion, it absolutely takes it to a next level. Can't make Dan Chao Fan without it anymore! 😊

[@jextar]

Your videos are by far the best chinese cuisine videos i've encountered.. very easy to understand.. please make more!!

[@ereynolds1396]

Incredible content. My new favorite channel for sure.

[@mogatdula]

All three sounds awesome

[@anistristan1202]

This channel is great. Simple and well delivered recipes

[@Jesus_Raphael]

Your channel is~ Tha BOMB, Yo!! I love your recipes and how you share different preparation techniques! I kowtow to all of your culinary prowess, and bid you, Kudos! PS. I used left over steamed jasmine rice, a pack of instant ramen noodles (seasoning pack included*), chowmein noodles, a half-rack of deboned, ginger-bbq, babyback pork ribs, a bit of sliced, deli honey ham, kidney beans, carrots, onions, cauliflower, fresh ginger, fresh garlic, scrambled eggs, soyasauce, black bean garlic sauce, fish sauce, rice vinegar, sesame oil, some pho broth, and a little ketchup.

[@tasosdiaforetico7377]

Always clear and concise very authentic,

[@fortawesome1974]

I am growing both Choy Sum and Pak Choy in my garden as well as heaps of different chilies and garlic too. I love Choy Sum it's my all time favourite leafy Asian Green!!

[@chivasvaschi3199]

I like your honest video bro. Cheer up and keep it up

[@alocervancouver6006]

Thank you for making the technique so obvious.

[@MrBobWareham]

Loved it as usual very easy to follow and make thanks now I am hungry and will have to eat

[@winashinik413]

Interesting take on the fried rice thankyou!

[@ravenmorgan4801]

This was really informative! Do you have any more technique videos like these? Maybe for dried mushrooms?

[@paulmartinez8826]

Just want you to know that my wife and I are in love with your videos. So well done on explaining the ingredients and process. We moved about 6 years ago from our hometown in Monterey Park, Los Angeles and really miss our Chinese food. I have tried so many recipes to try to recreate the flavors of what we grew up on. Yours are definitely the best so far. Thank you, Thank you!!!!!

[@ChineseCookingDemystified]

Cheers! Yeah in my limited experience eating around the USA, Los Angeles would definitely get my vote for best Chinese food in the States. Where you guys based out of now? Still have access to a Chinese grocer?

[@paulmartinez8826]

We are now living on the most northern edge of Florida and Georgia on an island called Amelia Island and there is zero authentic food here. We have started down the line of your recipes and they are perfect. Can't get some of the ingredients, so we are having to improvise. Suimai is next on the list. Really miss my Sunday dim sum!

[@jassilavkainen9027]

This is a really good video that showcases the diversity of fried rice :DDDDD

[@Maiasatara]

Thanks so much for the companion Reddit post. It helped me decide how to order the ingredients I want to put in my fried rice: Smoked Tofu, Sui Ya Cai, Mushrooms, Water Chestnuts, Bamboo Shoots, Garlic, Ginger, Scallions - but also how to season. Tried to comment in Reddit but there must be a time limit. Is it evil of me to want to leave out the egg, lol. So after a year of study, pantry building and practice I'm getting some pretty good Chinese cooking chops and you two deserve much credit for that. I just need a wok that's as well seasoned as yours. If yours ever turns up missing it's in Massachusetts. ; )

[@evagarguena118]

Thank you for a detailed tutorial demo that even kids can learn right away. ☺

[@rhijulbec1]

I just found your channel! It is amazing! I'm sitting here drooling, 😂. You are both really, really good at it. Thank you for doing such a wonderful job of demystifying Chinese food for we outsiders. I'm in Canada and although I call it exotic Chinese food, you just call it food, ☺. Jenn 💖

[@ChineseCookingDemystified]

Cheers! Canada's got a pretty good number of Asian supermarket if I recall correctly, where exactly you based out of? Even if you're far from an Asian grocer, I think Chinese cooking has a lot of techniques that can be easily applied to Western food with a bit of creativity :)

[@rhijulbec1]

Chinese Cooking Demystified Cheers from Canada🍁! I'm in Kingston Ontario. We have one very small Asian market that has the most common ingredients but nothing exotic. I'm going to try some of your recipes. So happy to meet you! Jenn 💖

[@raffiboutchakjian4201]

Thanks for the upload. Thanks DiDi

[@drasco61084]

Ahhh thank you for separating the stems from the leafy part of the kale! different parts of the food need to be cooked more/less. If you dump it all together the leafy part gets overcooked and nasty, waiting for the stems to cook enough. Personally, I like my spam browned. but these look delicious!

[@WaRich202]

這真的很有用，我很快就會嘗試這個，總是以不同的方式製作炒飯

[@69Wolfeman]

that egg trick was really cool

[@csl9495]

Reddit information was awesome. Thanks!!

[@ChineseCookingDemystified]

Haha yeah the video itself didn't turn out quite as well as we had wanted, but I certainly wrote a tome over on reddit ;)

[@shadesocks3357]

Great content!

[@AnindaKundu]

You are going to hit millions of subscribers. Cheers!

[@elsalisa146]

Really great tutorial. Could you do something like this for noodles or fun ? Thanks.

[@Babyjohn8170]

I really enjoy your cooking videos. You have a new subscriber 😊

[@ChineseCookingDemystified]

Cheers, welcome!

[@odomi121]

I have 1 fried rice recipe. It's whatever was left over last night.

[@gypsyzz]

that's the whole point of homemade fried rice.

[@48956l]

what if you ate fried rice last night and have leftovers

[@aviationchannel6204]

@@48956l Well you just add nothing to it and refry it, or perhaps add in some other ingredients sitting in the fridge.

[@DaveAp7]

Thank you!! I've been struggling to make good fried rice!

[@ChineseCookingDemystified]

I know, it's one of those simple dishes that can be frustrating as hell to learn somehow haha

[@typhooonn]

I struggled my whole life till now for good fried rice

[@jgbnino8157]

@@ChineseCookingDemystified Would you agree that it is important no to fry large quantities of rice, but to fry in batches for the right texture and flavor? I heard that somewhere and it works for me, but wanted your opinion... Love your recipes.

[@camilogutierrezvelasquez5328]

Really thanks :)

[@rithiktaukoorchand8235]

thank you

[@atamacias9333]

Hello from Germoney and THANK YOU for your Chinese (ORIGINAL) Cooking TV : )

[@danadnauseam]

If you wanted to add tofu, would you recommend cooking silken tofu similar to an egg, chopping a thoroughly pressed firm tofu, or using a prebaked tofu?

[@davis8727]

LOVE this! but any suggestion for those with a severe nut allergy? bummer to do this without that satay paste

[@LowercaseKev]

The pineapple fried rice looks amazing

[@maiyeshaekra6908]

I loooooovvvveeeeeeeeeeee thisssssss!!!!!!💛

[@losttribe3001]

“Take your rice and add [stuff]” - my dad and his technique for making fried rice. Nice video!

[@ZaihasSyakhir]

I have to comeback here to recuperate from the disaster that is BBC’s Egg Fried Rice.

[@Secdem]

😄😂

[@faubusmingus5982]

This is what happens when you let a big penis cook, nothing good comes out of it.

[@KL005]

I love episodes with more than one long yau

[@lqr824]

1:40: I suggest mixing the marinade in the bowl FIRST then immediately (so the corn starch does not fall out of suspension) adding the meat. The advantage is that you'll get all marinade ingredients evenly distributed with far less mixing. Maybe 10 seconds instead of 60.

[@jamieostrowski4447]

Hmmm...this is a different technique than I have seen for fried rice....interesting to see mixing the sauce with the rice beforehand. I'm really eager to try this method!

[@ChineseCookingDemystified]

Just emphasizing, that technique's *only* for that shacha fried rice :)

[@saadalhaddad4055]

Good day, is there any type of stir fried rice in Chinese cuisine which uses black, red or brown rice?

[@natashawaldorn1959]

Nice 😋

[@zalibecquerel3463]

AW YISSSS!!!

[@endeloide4048]

Hey! Great educational recipe video as always! I wonder if you could make foo yung egg next? I like them so much but can't seem to make them right.

[@ChineseCookingDemystified]

Yep, they're on the list. Might be slightly different if you're used to the takeout style though :)

[@endeloide4048]

Chinese Cooking Demystified Wow! I can't wait! Thank you so much!

[@Chef_willliamli]

really nice my friend!

[@bigwoo]

Thanks for this. As easy as fried rice can be, I tend to overthink it sometimes and it doesn't come out quite right. This is a nice reminder to keep it simple. Can you possibly do a video on wok maintenance?

[@ChineseCookingDemystified]

So around CNY in February we'll be out traveling for a month, we were thinking of making a couple small easy videos beforehand to stagger through the time period where we won't be around. Wok maintenance is a great idea for that... but you got any questions that we could answer now?

[@bigwoo]

I guess anything like How to season a brand new wok, Pros and Cons of flat-bottomed vs. round bottomed woks, How to clean after using (especially if food is stuck).

[@malthus101]

there are millions of videos already on youtube about how to season a wok....

[@lazarus6983]

Requesting these dishes because KZbin kind of lacks them and you can't find them easily outside of China (at least here in the US): - Xi'an style hand pulled noodles + noodle dishes (particularly the use of cumin) + other unique Xi'an dishes - Herbal soups and other unique dishes out of Anhui - Extremely unique and wild fish dishes out of places like Zhejiang and Xiamen

[@pratamaSVD]

I usually add fish sauce and ketchup manis (sweet soy sauce) Great video as always mate, keep up the good work

[@ChineseCookingDemystified]

I love kecap manis... whenever I go to HK I always grab a bottle from the Indonesian market in Mong Kok. Love that hit of palm sugar, it's incredibly unique

[@pratamaSVD]

Chinese Cooking Demystified great 😍

[@davidzeto2446]

Thanks Richard Dreyfuss!

[@JustinKoenigSilica]

Super heating the wok and then putting oil in doesn't work for me - cast iron wok. What can I do instead?

[@milat9287]

Do you NEED to put something in, to fry rice? I usually like the rice themselves when I order asian food, and they accidentally give me fried rice, but often they have alot of some sort of thing I can't stand mixed in, like carrots or onions, or even both. And if it is strictly strictly most definitely necessary.. Can it be done with just corn and peas?

[@ChineseCookingDemystified]

Hey guys, so we were running short on oil and the technique we did for the egg ended up being a bit on the scrambled side. Take a look here kzbin.info/www/bejne/oKeaY6qrZd6nldU for a better visual. Apologies.

[@MinhNguyen-wk5fr]

Recently discover your channel and love every videos you posted. Question: what is the size of the wok that you are using? and which is a wok that you would recommend? stainless steel? carbon steel? and which size is preferable?

[@ChineseCookingDemystified]

So that's a 17" round bottom carbon steel wok. If you look at our earlier videos, we were using a 12" (IIRC, we ended up tossing that one) carbon steel flat bottomed wok. If you're just getting started with stir-fry, I'd recommend the flat bottomed wok as it's a much more similar feel to Western pans and such - the round bottom wok takes a little be of getting used to as there's different heat 'zones' (the very bottom of the wok can be really hot). In general, bigger woks are more convenient to cook in as it's harder to crowd the wok.If you take a look at our laziji (Sichuan Chicy Chicken) video, the wok was a bit crowded there so chicken wasn't quite as crispy as we would've liked... which lead to the purchase of our current wok. As for material, always carbon steel... although I guess I've also seen some home cooks here in China use non-stick woks too.

[@MinhNguyen-wk5fr]

Chinese Cooking Demystified thank for a quick reply. I cook a lot and have use a cheap flat bottom wok which end up being toss because the handle broke. I seen a decent size carbon steel 22 inch steel wok for around 50 bucks. Do you think it is an overkill?

[@ChineseCookingDemystified]

Oh man 22 inch is pretty huge. Might be overkill, but it might also be awesome. That's like a restaurant wok there. What sort of BTUs you frying over? I honestly think 16-18 inches would probably be big enough and a better size for the home though.

[@MinhNguyen-wk5fr]

Chinese Cooking Demystified we have one of those two burner gas stove that output pretty high BTUs, im guessing more than 12,000. Thanks for the suggestion. Btw...because of your channel I now know what to do with a bag of szechuan pepper that I bought online. Thank a lot. Cheers from Florida

[@ChineseCookingDemystified]

Oh cool, 12-15k is actually a really nice strength to fry on I think. Stronger than that and I think it's a bit difficult to control the heat (at least for me personally, I ain't a chef haha). Glad the videos could help!

[@madioubah5832]

Can you show us how to make bubble tea because I really want to make it so that I can try it. Please and thank you!😁

[@ubacow7109]

Tbh bubble tea these days just means any drink with tapioca pearls

[@jbaba4023]

I was reading the comments and you stated that you will be posting a dim sum series, I would like to request a recipe for 虾腸粉. The ones I've seen on KZbin are either too thick or nowhere near authentic. I found your recipes very close if not nearly a perfect match to the authenticity of true Chinese cuisine. Oh, one more request please! That sweet soy sauce used in the 腸粉, it should be the simplest thing yet I can't get that restaurant tasting quality and that rattles all my nerves. Thank you and happy travels.

[@stephanieli7519]

So yeah, I've been wanting to do changfen. But...the thing for it is sourcing the right kinds of rice, it needs a few kinds of different rice mixing together. But I nailed the soy sauce recipe already. Hopefully we'll be able to source some rice soon!

[@chrisw7347]

Do you have any special secret ingredients to supercharge your fried rice? I've been going pretty hard on the XO sauce shrimp fried rice lately, and another thing I love to do is a sprinkle of japanese aonori or furikake once I plate it, umami heaven :D In general any kinds of savory seafood powders, fish powders, seaweed powders, etc tend to be amaaaazing as fried rice toppings.

[@belvederebaileycambodia]

a small drizzle of good sesame oil, right at the end of cooking... toss it through. Gives it a very subtle "smokey" flavour and broadens all the flavours and brings them together. Dont go crazy with the sesame oil as it can overpower quite quickly. A drizzle means a drizzle, lol. oh...nearly forgot.. a teaspoon and a half of oyster sauce as well....

[@toPuPplS]

U can use diced canned/frozen veggies, any chopped proccessed meats or chopped frozen seafood

[@Preymare]

Any preference to rice?

[@chezno88]

video good also i am way too hungry to be watching this right now

[@benharrison1601]

Just cooked the vegetarian one, was delicious!

[@malthus101]

not bad - you don't add some light soy sauce to the rice when frying it? or use sesame oil anywhere for flavour?

[@ChineseCookingDemystified]

Nope, soy sauce is actually relatively rare in fried rice dishes in China. You can add it if you like it of course (treat it as a 'liquid' as we went over in the reddit post), but it would definitely change the flavor profile of these fried rice. As for sesame oil, again you can add a touch at the end if you prefer, but it's not really a must :)

[@malthus101]

Chinese Cooking Demystified interesting, thanks :)

[@thisissteph9834]

+solarisdreams No chicken powder because they already put some MSG in their stock. :)

[@bvskitchen1045]

👌

[@speedikat6822]

What kind of rice are you using for these dishes? Short-grain long-grain basmati, jasmine or will it work okay with all? Thanks for doing these. Chinese cooking has always been something of a mystery to me inspite of my Asian heritage.

[@ChineseCookingDemystified]

Jasmine usually unless specifically specified.

[@GarrySkipPerkins]

Korean kotchujang is a great rice seasoning for fried rice. Also, I love to fry two over easy eggs to serve on top so one can mix the liquid egg yolk into the rice. It is heavenly. I do the same with noodles

[@AMHK1024]

What are your thoughts on Kimchi Fried Rice? I know a drier, looser texture is ideal for Chinese Fried Rice, but Kimchi Fried Rice is usually on the wetter side.

[@ChineseCookingDemystified]

Kimchi fried rice breaks like all the rules for fried rice is Chinese cooking haha... and it's insanely delicious. Especially when it's served in a pot and it gets that nice crust... just awesome. In that sense, it's almost closer to like claypot rice in a way (though much wetter). We're not experts in Korean food or anything though! I've actually never been (there's a sizable Korean community in Shenzhen, so there's a handful of tasty restaurants if ya know where to go), and Steph's only spent about a month there :) I do think Chinese-style fried rice is kinda a better 'default' fried rice, but that's probably just because we live here and are super biased lol

[@AMHK1024]

I fry my Kimchi Fried Rice in a carbon steel wok and put it in a cast iron skillet with sesame oil on top of the skillet before putting the Fried Rice on top like this: instagram.com/p/Bj25tm7H7uh/?taken-by=alexk3767 I get the nice crispy crust you mentioned and the presentation looks badass in cast iron :). Oh, and don't get me wrong, Yangzhou Fried Rice is still my favorite Fried Rice of all-time even though I grew up with Kimchi Fried Rice as a Korean ;).

[@ChineseCookingDemystified]

That yours? Looks awesome. Now you're making me hungry for Korean lol And I agree, cast iron is serving in cast iron's great. We sometimes use our cast iron skillet as a makeshift tieban, and imo it looks a bit nicer ;)

[@AMHK1024]

Yup, I just improvised with the ingredients that I had at home. Gonna try out your Yanzhou Fried Rice recipe soon the next time I go to the Chinese Market!

[@donwilliams6405]

I have a question. My attempts to make fried rice seem to break down when I add a little soy sauce around the perimeter. Almost instantly, the rice starts to get mushy and sticks to the wok. What am I doing wrong? Is the rice not fried enough yet? I'm clueless, and could use your help. Thank you...

[@ChineseCookingDemystified]

Maybe try using the steaming method? It's a lot easier to handle: kzbin.info/www/bejne/jpurgqKPdtVsf5I

[@donwilliams6405]

@@ChineseCookingDemystified - Thank you for responding! I will try the steaming method. Also, I've been using extra long grain white rice, so I will also try using Jasmine Thai rice to see if that also makes a difference. I did notice in this video that you didn't use any soy sauce. Is this your normal method, that is no soy? Thanks!

[@uekiguy5886]

QUESTION: 1:00 -- Do you mean you spread it out on a plate and THEN leave it in the fridge overnight? You leave it overnight uncovered? Thank you.

[@ChineseCookingDemystified]

That's right.

[@uekiguy5886]

@@ChineseCookingDemystified -- Thank you so much for replying. I appreciate it. Great vids.

[@TheGoldentGamer]

Do you need that bowl or can you just use a saucepan?

[@jacksonueland]

“Bowl” 😂 it’s a wok and you’d want to use a pan not a sauce pan

[@arpitaroy3672]

Is there any special rice name?? Or brand??

[@dume85]

Other videos just tell you to get the wok as hot as possible and add oil or get it hot enough that the oil smokes. If you do that make sure you have a fire extinguisher present and or do it outside because sometimes the oil just likes to catch ever at just the start of the smoke point and that shit burns hot as hell. I might have also just added a tad bit too much oil that time too. Anyways I can't emphasize enough that you need to pull the wok away from the heat almost immediately after you see the oil smoke or you wont have a fun time. Anyways this video is really good and I would highly recommend it to other people who want to make fried rice.

[@ChineseCookingDemystified]

Yeah the 'cult-of-wok-hei' really confused things for normal people there. There's so much misinformation re stir-frying online. Oh btw! We discovered the problem with the rice in this video. I threw myself under the bus in this, but the thing was that we were using rice from a Zojirushi for this one... which is a little *too* nice for fried rice. If using a Zoji, use the 'quick rice' button (which makes it behave like a normal rice cooker).

[@TheAwesomeTD]

Where can i get a good wok lkke yours? I cannot find a proper one anywhere.

[@CM-xr9oq]

Where do you live? Amazon.com has many.

[@stopandlive91]

I do two types: -peas, eggs and ham -pineapple and chicken

[@newtmazonas2676]

... I'm gonna use this video and see if I can't make a Breakfast Fried Rice. I've got egg, sausage, black pudding, and a really nice cabbage.

[@SwathisKitchen]

What the name of the bottled sauce you mixed with rice I don't understand

[@ChineseCookingDemystified]

SwathisKitchen This stuff: en.m.wikipedia.org/wiki/Shacha_sauce

[@Superslowreading]

cook the rice with oil added in normal water ratio, no more worry about stickyness, and it gives you more puffyness.

[@uekiguy5886]

Li -- Thank you for the tip. I don't understand what you mean by "normal water ratio". Could you please elaborate? Thank you.

[@jextar]

Please do beef lanzhou lamian!

[@ChineseCookingDemystified]

We're still working on lamian, but for the next video we're doing some dapanji with together with kudaimian :)

[@shannont6764]

i like and subscribed due to spam! good spam!

[@pralineblues]

Do you have a replacement for Teochew Style Satay Paste?

[@stephanieli7519]

Hmm, maybe try straight up satay paste instead? That should be good too. Or the Indoesian peanut paste.

[@pralineblues]

Hm.. I would have to buy those for just the fried rice. Can I replace with oyster sauce or something else that are more commonly used (sorry, I mostly cook American/Korean/some Chinese and Italian food :( )?

[@stephanieli7519]

Sure you can use oyster sauce in it, then it'll be oyster beef fried rice. If you're using oyster sauce, you may want to add a bit of oil with the oyster sauce when mixing it with the rice before frying to prevent sticking.

[@altdelet3778]

Nobody: My brain before falling asleep: *Liaojiu aka Xaoshing wine*

[@pigeon1923]

I thought I was the only one that had that happen to lol

[@esthertan8487]

Can show how to make fishball and curry chicken without coconut? Thank you.

[@stephanieli7519]

Yes! That's my favorite childhood snack! We'll make curry fish ball soon this year.

[@shouse94]

Love the channel. Even though it's probably not practical for me, it's great to see the use of local ingredients instead of what we can only source over here in the U.S. Have to ask though, why use the MSG? I thought MSG was something flavorless that just creates a 'savory' feeling when eating?

[@amp3rsand172]

it boosts umami

[@shouse94]

@@amp3rsand172 Thanks for the info, didn't know that.

[@nicolascorbeil9263]

if you put less water is the rice cooker it will be under cooked not more dry.

[@dangermuffin2]

Is this spike spiegel’s cooking channel?

[@xandercorp6175]

What is the point of measuring out the seasonings to finish the rice without providing the measurement of rice used?

[@ChineseCookingDemystified]

400g

[@xandercorp6175]

@@ChineseCookingDemystified Thanks.

[@malthus101]

why do you turn off the heat after heating the oil before you swirl it around?

[@ChineseCookingDemystified]

So that the oil doesn't heat up too much. If the heat was left on at full blast it could easily smoke :)

[@malthus101]

Chinese Cooking Demystified what's wrong with it smoking? I'm sure Chinese have smoking oil in their works!

[@siffchopf22]

smoking oil=not good, produces a lot of nasty stuff (carcinogens).

[@toPuPplS]

Fritters and clear stew on e side..

[@kenta469]

As indonesian, i find that the satay fried is a little bit weird, normally satay is served as grilled meat and sweet peanut soy sauce mixture over white rice, but nevertheless, I'm still gonna try it, it looks good imho

[@ISayFinn]

I enjoy you the vidoes, but one think I wish you would devote a bit more time to is the end of the vid, when the food is tasted. I would like comments on the result. Part of the fun of watching is to see the host enjoy the food and give us some details of what to expect when we make it.

[@danielleanderson6371]

Oh hell yes, I love kale!

[@ChineseCookingDemystified]

I feel like Kale is a little overrated by health nuts, and then subsequently underrated by everyone else. It's a real nice green, I enjoy it.

[@malthus101]

there's a a Thai noodle dish that uses kale and pork fried in egg.... its pretty freakin' awesome :)

[@danielleanderson6371]

I really enjoy it just because I like most bitter greens. The health benefits, exaggerated or not, are just a bonus.