How to use leftover rice idea | Fried rice nyonya-style | egg fried rice | Penang nyonya nasi goreng

[@Santhoshiniweerasinghe]

Wow super sonic fantastic yummy recipe Thank U so much Dear 🙏👍👌🤩😋🤗

[@foodtripwithvictor]

Thank you ☺️

[@ChorohanaJapan]

Looks so Oishi, going to cook this during the CNY season , Nyonya fried rice . Thank you for sharing . Love the BGM too .

[@foodtripwithvictor]

You are very welcome @Chorohana Japan ..do you celebrate CNY in Japan as well? Is it a big festival? It is festive in Penang during CNY but due to covid it won’t be the same as pre covid. Cheers Victor

[@ChorohanaJapan]

@@foodtripwithvictor I migrated from Malaysia to here . We celebrate Lunar New year with a small community of Malaysian married to Japanese spouse. Japanese only celebrate New year . It’s the biggest festival here .

[@foodtripwithvictor]

Thanks for sharing @@ChorohanaJapan ...good to know fellow Malaysians living in Japan and having you here on my channel.

[@marieclaudeclement1375]

looks delish! Does the rice have to be a day old? I made your chicken rendang! wow, really yummy (I did include a rendang package of spice I bought in Indonesia)

[@foodtripwithvictor]

Hi..thanks. I’m glad you enjoyed my chicken rendang recipe with your own twist. As for fried rice, I usually used an overnight rice from the fridge. You don’t have to if you prefer to use cooked rice instantly. Not as effective but will still work. Overnight rice makes the rice cold and dry making it easier and quicker to stir fry. Cheers, Victor

[@marieclaudeclement1375]

@@foodtripwithvictor thanks for quick reply. I’ll try your fried rice this week. In 2019 I worked in Phnom Penh and learned how to make a quick fried rice at the staff kitchen of factory. Your recipe looks better

[@foodtripwithvictor]

@@marieclaudeclement1375 ..you’re welcome..hope you enjoyed it.

[@smokyrene7093]

Good morning Victor the volume on yr side v soft ... thank you

[@foodtripwithvictor]

Good morning or evening now @smoky rene. Sorry to hear that the volume was soft for you. It seems fine for me, but I will keep that in mind when I make my next video to adjust the volume one notch up. Cheers, Victor

[@smokyrene7093]

@@foodtripwithvictor thank you ... apologies . Looks good will try out tonight

[@foodtripwithvictor]

@@smokyrene7093 ...you are welcome. There is no need to apologise. I do get negative comments from time to time, which aren't constructive but just having a go at me and my video. But, I am fine to receive comments like yours that are constructive criticism to help me improve the quality of my video content for viewers, like yourself. I watched and listened to this video again, and I could tell that my video volume is much softer than the advert when it comes on halfway through the video, which can be annoying. Thanks for giving my recipe a chance to try in your own kitchen. Hope it works for you. Cheers, Victor

[@msireanu587]

The music will be ideal, if it could be tone down a tad. Just a suggestion. Otherwise, it will be just perfect. Love your charismatic approach and personality. Keep it up Victor.

[@foodtripwithvictor]

@@msireanu587 …thanks for the suggestion. It’s very kind of you. Agree this video the sound quality wasn’t good…vocal sound too low. Background music a bit loud. I have fine tune the sound quality in my next videos. Cheers, Victor

[@fauziahhashim9164]

Sedap

[@foodtripwithvictor]

Terima kasih 😊

[@kh3777]

Please can you explain how to tell the difference between spicy dried chillies and the flavourless dried chillies as they come sealed in Asian supermarkets?

[@foodtripwithvictor]

Hi @KH…generally the Indian variety, looks bigger and fatter than the other varieties has less intense heat and more smokiness in flavour. If you want a spicier variety, go for the Thai variety. It looks very thin, slight wrinkly and elongated like the one I am holding in the picture. The Chinese variety is slightly in between, moderately spicy but not as spicy as the Thai variety. Most Asian grocers carry the Chinese varieties. If not sure, test it out by using 2 and adjust next time by using less or more. Cooking is fun..by trial and error. Cheers, Victor

[@roywittock3466]

Hello.. How do I get the recipe?

[@atageldin1]

U r the best.

[@foodtripwithvictor]

Thank you 😊

[@josephlai9759]

Hi Victor, thank you for sharing your incredible cooking skill. I have a question. Why do you soak the beans in water? Hot water?

[@foodtripwithvictor]

Hi @josephlai9759…good question. It’s just a habit of mine. Either I rinse and wash the vegetables first before cutting/using them or in this case, I cut the beans first and then soak in water (with a sprinkle of salt) to soak and wash off any teeny insects and dirts 😂 oh..and it’s just tap water. Not hot water.

[@josephlai9759]

@@foodtripwithvictor Thanks!

[@foodtripwithvictor]

@@josephlai9759 ..welcome

[@riffmeisterkl]

Did it have good wok hei? I saw a lot of steam (or smoke??) wafting out 👍

[@foodtripwithvictor]

Hi @Jeff Phoon..yes, definitely got wok hei. The big wok I had it for over 20 years and it seasoned well over the years. Good enough for home cooking, but not as good compare to a commercial stove-top "wok hei". Cheers, Victor