Egg Fried Rice Three Ways (Pro Burner, Home Range, and Wok-Free) | Kenji's Cooking Show

[@etamar3]

alt title for video: fried rice, cooked thrice

[@robertw4591]

Underrated

[@lugaretzia]

Bravo

[@m1ndfox]

@@siuu309 eeyyyy

[@GoodGuyGaurav]

subtitled "CC : BBC"

[@Aname550]

@@GoodGuyGaurav very nice

[@plastefuchs666]

Detective Shabu investigating the case of the dropped bag.

[@VidGamer123]

"Hmmm yes, this is definitely a bag."

[@plastefuchs666]

@@VidGamer123 It also didn't ask to sit so even less chance of it being edible.

[@JKenjiLopezAlt]

It was instant miso soup packets!

[@nonstantine]

if this is kenji lopez-alt, lopez-main must be overpowered af

[@Jonpoo1]

Level 120 cooking

[@chrisresnikoff1741]

nice

[@mythicalentity]

LMAO

[@edwinteo8216]

this the smurf acc

[@RaptorReplays]

@@Jonpoo1 nice

[@catherinejbaker]

Thank you for including us poor glass top stove people! I really appreciate it!

[@cactustactics]

@@0753m the one I use isn't!

[@Vendoman500]

Kenji the 🐐

Kenji the demon spawn

[@saradindusarma3856]

*Stop trolling him*

[@saradindusarma3856]

@ Okay old man.

[@leolldankology]

Do you think he gets followed by chupacabras?

[@Vendoman500]

leo ll 😂😂

[@redamansy7653]

Timestamps that may be helpful: Outdoor Wok: 1:14 Indoor Wok: 4:57 No Wok: 10:14

[@hmm2928]

Thanks so much.

[@iooooooo1]

Sponge smash 16:26 Shabu eats 16:34

[@Nicole-tc3kd]

12:47 a mysterious bag of chips falls from nowhere

[@dunoa1141]

not all capes wear heroes... doh!!!!!!

[@ariowibowo9353]

How do you make timestamp?

[@Panos_79]

The woks are so well seasoned, especially the first one was a joy to watch. Those eggs were sliding as if they were walking on air, it was mesmerizing.

[@kylewhipple1328]

Wokking on air I believe

[@Alphonselle]

hot enough pan and a bit of oil works wonders

[@vizigr0u]

Was about to say that. Believe it or not I just tried the recipe in a good stainless steel pan on a beefy induction range, and the thing is not seasoned, I wash it with dish soap all the time. The eggs still slipped like skaters on ice, I could do exactly like he did and roll them around in the pan.

[@Alphonselle]

@@vizigr0u you don't need to worry about soap on carbon steel at all since modern soap doesn't have lye in them, therefore no seasoning will be stripped. they are safe to wash seasoned carbon steel with.

[@DJ-Coma]

Zeke Tran as well as cast iron.

[@izamanaick]

"definitely don't wash the rice after you cook it" Looks like Kenji's watched that BBC video, lmao

[@user-fx5sw4jy7hYz9Hzi]

There is no evidence that washing right before or after is better or worse unless you tried different ways yourself.

[@Jittusmaximus]

마스터님 that may be true, but did your parents/grandparents ever say to wash the rice AFTER you cooked it?

[@user-fx5sw4jy7hYz9Hzi]

@@Jittusmaximus Your Chinese grandparents also told you women shouldn't talk back to men. Not everything your grandparents are telling you is right. They are just doing it because they are told. Have you ever tried washing right after ? No. So how do you know if it's worse or better?

[@rijlqanturis625]

@@Jittusmaximus Just because someone older than you tells you something, that doesn't mean it's right. Test things yourself and make your own conclusions.

[@stiltzkin2mb]

14:11 Just to add, in the context of fried rice, Kenji's point of view is not to rinse after cooking it since it adds moisture that is not desirable in cooking fried rice.

[@MarekMarcin59]

" Hey Kenji! Could you make a video on fridge management? I constantly waste food and looking at your fridge it looks like you have a great variety of stuff but you are able to use it all in different recipes. What does an average "basic" fridge shop contain for you? " - Dom W

[@MPbdy]

This would be great! We are only two people and after meal prepping it feels like so much goes to waste or turns to slime in the produce bin.

[@ak-ib4711]

Yes!!!!

[@TreiNization]

I've seen this comment on multiple videos and I would absolutely love a video like this.

[@user-vt3vu4xv2l]

Would be amazing to see this.

[@xMithras]

Step one: leave some opened beers in the fridge

[@BADASSMANDO]

Someone send this to BBC food

[@fredles1]

This has to be the reason he made this hahaha!

[@Ben786]

HAI-YAAA DRAIN THE RICE??

[@Kevzaz]

"definitely definitely don't rinse it after you're done cooking it" he knows lol

[@anem2434]

@@Ben786 WHAT THE HELL???

[@chiraz111]

For the outdoor burner, it would be cool to have a "throttle" pedal for the gas valve, so you could control the heat and still have both hands free...

[@jmcrofts]

is this man even capable of missing

[@JohnyScissors]

No because Shabu would catch it

[@DCWDestroyEverything]

Sources say he doesn't

[@smerfYEA]

Its like KZbin knows that I watch jmcrofts and Kenji... 😐

[@swordchaos1181]

I was kinda not expecting to see someone like you in the comments of a cooking channel 🤣

[@newtonroberts590]

Kenji doesn't have those drops, man. Consistently as Optimal as Fenritti

[@delaseoul87]

Kenji’s omelette that he effortlessly makes for the purpose of breaking up in his fried rice is better than the omelette I make to eat as is 🤣🤣🤣

[@Zephurrr_]

How is an omelette with no salt or pepper or ham or cheese or anything really,just egg be better than your omelette?unless you burn it or something

[@unnecessarilylonghandle]

@@Zephurrr_ he meant the structure and shape I think

[@AMTunLimited]

@@Zephurrr_ a lot of people prefer a french-style omelette, which doesn't traditionally have any fillings (except salt).

[@Zephurrr_]

@@AMTunLimited well yeah,but Kenji made unseasoned eggs it the vid,and I'm sure 99 percent of people could make a better tasting one by Just adding fillings or salt or pepper

[@Picksqueal]

@@AMTunLimited Is butter a filling?

[@andrew20146]

I love how hopeful your dogs are when you're cooking.

[@carolynrodriguez8831]

Hoover, Bissell and Electrolux

[@milchschnitte2651]

I highly appreciate all the trouble you go through in making these videos as good as can be. It`s great to have a professional like you showing us viewers how to cook great food by yourself in your kitchen, without a huge production team behind you. Thank you for all the effort, you`re doing a damn great job.

[@christie1111]

The dog is one of the best parts about this video

[@owencrabtree1845]

That transition was solid. So cool seeing kenji progress through KZbin, throughout quarantine

[@Shadowassasin3]

Your kitchen makes me happy and watching you cook brings me inner peace. Thank you for all the wisdom you deliver in your videos in a relaxing and enjoyable format

[@zacharymweil]

Can I say that this channel is literally the only good thing about this awful year! Thank you for doing this Kenji!

[@paradigmshift7758]

that transition from looking at kenji's face to being on kenji's head has become my new comfort ritual. I'd watch a supercut of that

[@SaburoOkita]

What I learn from cooking nasi goreng, is to add just a bit of butter in the end to coat the rice to make it more sinful.

[@Bookfreak19]

Yesss. I learned that from nasi goreng too. Now I fry the rice portion with butter even if I'm not cooking it in that style.

[@Bookfreak19]

Also I learned recently that the popular hibachi places also like using garlic butter to finish their fried rice as well. Butter = flavor

[@natsucooks]

Hehe boi

[@vizigr0u]

Well I just made this tonight with a good stainless pan on a beefy induction range, I wish I could compare with a good wok setup like you have but this was a great 5 ingredients recipe! Thanks for all the tips!

[@veddardstark655]

Can't tell what I'm more jealous of--that collection of outdoor wok burners and pizza ovens, or the $1400 induction burner.

[@JKenjiLopezAlt]

The outdoor stuff is way more useful.

[@veddardstark655]

@@JKenjiLopezAlt If you don't use it all that much, would you mind shipping it over? Thanks Kenji! I'll take any of those old pizza ovens too, I imagine they take up quite a bit of space. :D

[@andrews4321]

I'm looking forward to hearing / watching / reading Kenji's evaluations of the outdoor burners. I really miss having a gas range and an outdoor burner seems like one of the better options.

[@drwgisblaidd]

I use a modified turkey fryer burner, but I like Kenji's pilot light, time to modify again........., but it is a pretty cheap build, and soon they will be on sale.

[@patrickpalmarella3119]

Super quick video... well done. I did not waste my time watching other cooks chop chop and peeling vegetables. You got stuck into it ASAP...love it. I wish other utuber's can follow you.

[@Hermaniac8]

Hey Kenji, I appreciate your three part signoff. :)

[@Collinormous]

I had a cheap wok from a discount store that came with a Teflon non-stick coating but was still made of carbon steel. It was horrible. I took it and sanded off all the Teflon and seasoned it like a bare carbon steel wok and now it's super slick and awesome.

[@ks614974]

Kenji! I just got my Kan knife in the mail. I'm absolutely in love with it! Thanks for the rec!

[@MattXShaver]

Sometimes I try to keep my kitchen super clean while I’m cooking and worry about food bits getting everywhere, but then I see your videos and realize that even pros make a mess. That’s just cookin!

[@JKenjiLopezAlt]

The difference between pros and home cooks is that pros will clean during every free moment between cooking steps so that even if you make a mess (which you do), it never gets out of hand. usually by the time we sit down to dinner, there are no dishes to do other than the very last pot or pan that I cooked in.

[@TheFrenchSiana]

I just made my first ever fried rice using this video :D Non-stick pan and glass cooktop for me, but it was delicious! Thanks Kenji

[@devonvox5618]

I'm a very new cook, but including a regular flat-bottom pan example is extremely helpful! Thank you for this video!

[@casecreature]

12:00 this is how my french omelettes end up looking

[@DH-be4ur]

Well look at mister fancy over here

[@aryankulshreshtha5236]

😂

[@TheBendixSA]

The biggest thing I got from this video is how AWESOME a proper wok is with a proper burner to drive it.

[@Emily-cc6xv]

THANK YOU KENJI! I can't tell you how many arguments I've gotten into with my friend group about rinsing rice. I'm the only one who doesn't rinse and they all insisted I was wrong and I can't tell you how vindicated I feel hearing a professional chef such as yourself say that you also don't rinse the rice!

[@S0lar_Flare]

Not wrong, just different

[@kagitsune]

Thank you so much for helping me set my expectations for cooking fried rice with no wok. I'll have to save my wok hay days for when I can get a little propane burner. Mahalo!

[@doevenrealestate]

Kenji is one versatile chef. The real serious eats guy. Learnt so much from him. Just a cool Inspirational guy.

[@silence4531]

Thanks for this video. I made egg fried rice tonight picking up a few of the techniques shown here and, honestly, better than my previous efforts at egg fried rice. Goes to show, technique is really important.

[@JoshPocketwatch]

When kenji flips the rice on the outdoor burner it sounds like Minecraft eating noises

[@DestroIABM]

I use this video as background noise while I make fried rice. Sometimes I follow Kenji, others I don't. Makes me feel like I'm in a cooking class

[@Deredbaron]

So is nobody gonna comment on Kenji's perfectly seasoned woks??? That carbon steel one he used outside was ridiculous

[@deepspace385]

I’m honestly super jealous of it. I can never keep a good seasoning on my wok

[@mattbrooks1302]

Perfect seasoning eludes me, no matter how hard I try. I get so jealous when I see eggs sliding around a carbon steel pan in a normal amount of fat.

[@SpeedyTubaGuy]

for Jasmine and Basmati rice, in a pressure cooker I do a 1:1 by volume water to rice ratio and it turns out well

[@ofsabir]

Hey look at that camera! That cinematic shot is soo cool!

[@xbicoastalkidx]

I do about this technique with my nonstick, but I let the rice sit and toast to a sort of lazy tahdig and then I'll finish off with the scallions and soy sauce after a round or two of that. Adds a nice toastiness and a little texture depending on how long you let it go.

[@Happy_boi321]

as a nonbinary pal that outro meant the world to me 🥺

[@chadm2343]

so did you get therapy yet? Hope you solve your problem soon and be normal like the rest of the world. ❤️

[@PillslliP]

You seem like a genuinely nice guy, Kenji. I appreciate you.

[@Bornahorse]

If you don't have a torch, could you use liquid smoke to get wok hay?

[@scubasteve06]

I had been having a lot of trouble with the eggs and rice sticking in my wok, but following this recipe as closely as possible I finally cooked a nice batch of fried rice. For anyone new to wok cooking, this video is where you want to start. Now if I could just master the tossing motion...

[@thedollfin112]

If uncle Roger watched this video: "This is very good egg fried rice, but where's your MSG? "

[@cookwithtuk4575]

🤣🤣🤣

[@mycouchsmellslikesoda1625]

(likely) in the soy sauce

[@ajinomoto831]

@@mycouchsmellslikesoda1625 yeah... oyster sauce and fish sauce usually have them.

[@michaelgrier]

Made this last night on outdoor wok burner. Wow. Best fried rice I’ve ever made.

[@danielmcanulty1562]

Same, two nights in a row I've learned almost as much from my new outdoor wok burner as from the grill that I bought at the beginning of quarantine. Also, I burnt my fried rice on it and it still tasted amazing, what a forgiving recipe.

[@TheGboyer]

One thing I've been wondering recently about egg fried rice-is there a rationale for the eggs being as well-done as they generally are (beyond just tradition/preference, I guess)? I've tried stirring them in at the end, off heat, sort of carbonara-style, and it was pretty good. Very different, obviously-you get more of a silky egg coating over the rice, rather than chunks of egg-but good.

[@JKenjiLopezAlt]

Many different ways to do it. Adding the egg at the end is sometimes called "gold over silver" method, where the egg kinda coats the rice, as opposed to "silver over gold" method where you cook them separate. Also, are you Gabe, like my old friend from music camp? If so, hello! If not, hello anyway!

[@TheGboyer]

@@JKenjiLopezAlt Thanks for the info (and new terminology). I'm afraid I'm not your old friend from music camp. :)

[@CZTachyonsVN]

I put fresh eggs over the rice at the end since my wife doesn't like eggs at all and pretty much fry egg coated rice. That way the egg texture and taste is not very obvious. It's still very delicious but can be a bit boring since the colour, texture and taste is quite homogeneous. IMO there is no wrong way to do it, you just need properly cooked and dried rice.

[@giantpunda2911]

Plot twist: Gabe really is that person from music camp but just didn't think of Kenji as a friend.

[@empoweryourlifeatstepintop1413]

love how you've showed us the 3 ways of doing fried rice - simple and no fuss. I feel I can nail it!! I feel capable of doing it!! Thanks!!

[@zennok]

Just sayin, but oyster sauce is high key amazing on fried rice. Highly recommend people use a few blots on theirs

[@xcwa8900]

Oyster sauce is a must! Gives it such a great umami flavor and has a good sweetness to it. Gotta use a little sesame oil and garlic as well.

[@chalor182]

Yup I have 50/50 soy sauce/oyster sauce that I mix up and keep in a squeeze bottle specifically for fried rice purposes

[@tonymoradi8027]

Yeah oyster + soy or oyster + fish. With a bit of sesame oil

[@danyang1613]

Yeah i like to too, just make sure to use just a bit after you turn off the heat. Don't cook oyster sauce, just the residual heat will do the work, or it'll destroy its umami kinda flavour

[@robertreece9926]

Oyster sauce + kam yen jan Chinese sausage bomb af for fried rice

[@peakaboozen]

The lip on the outdoor burner that is 90 degrees to the left is there to keep the heat from the flame from getting the handle and your hand. Spin you and your wok 90 degrees to the left. Makes a world of difference.

[@Dom-mi4cc]

It's no coincidence this was recommended to me right after the BBC egg fried rice fiasco

[@jimglatthaar4053]

Great idea for this video. It teaches everyone how they can make fried rice at home. It also shows the advantages of wok cooking.

[@davidfuller581]

Somehow I was expecting "First, longyau."

[@borysj_1603]

"get that wok piping hot"

[@oneswellfoop5022]

Mystified

[@andrewseah4224]

The most Jewish sounding Chinese LONGYAU

[@whole.milk__]

Also was expecting Liaojiu AKA Shaoxing Wine.

[@kiltedcripple]

I knew if I scrolled down the comments, someone would reference CCD. You do not disappoint sir. Two great channels, why NOT drop the reference on one to the other?

[@AverageBrick]

I just cooked this and I'm blow away just how delicious of a dish you can create with few simple ingredients

[@graftoninc]

"I'm in a place called vertigo"

[@alexandervecris1679]

"I can feeEall..."

[@swedengecko]

I just made this on an electric stove with a wok with a flat bottom. It was so good! I just added some frozen green beans and it was amazing.

[@kaldogorath]

It's weird for me to see fried rice without veggies. I always see a progression from veggie to garlic to egg to meat, each having everything from before it

[@jacobestes]

I really hoped he would use the spoon after it fell on the floor and pre-empt the comments with "I know how clean my floor is ."

[@matthewmaclellan]

can't resist giving a shout out for thin, (mostly chinese-made) cast iron woks! it's really nice to get such a nice visual of the inside of a round bottom wok, there aren't too many videos out there showing what the curvature is like.

[@icanwatchthevideos]

Whoa, honestly a huge reveal that Kenji doesn't wash his rice

[@dostoveskiee]

Well sushi rice is actually polished so the outer layer is already stripped off; the excess or loose starch that would normally be washed away from normal rice is for the most part already removed. And certain brands of Japanese rice like nishiki are milled close to the same way as sushi rice, and don't necessarily need to be washed either.

[@Pammellam]

Also, even in Japan, the experts say to wash the rice more quickly than in the past and don’t do so many rinses. In fact, just one rinse. The reason here is that milling methods have changed and I believe less starch is left on the grains of rice. Still, older housewives still wash and wash, rinse and rinse.

[@pissa2]

For jasmine rice, we wash it to remove dust and any other unwanted residue much like what is done for fruits and vegetables, less so the starch.

[@DinoSarma]

X C same here. The miller will do their best to clean it, but can’t get it fully clean.

[@Hubcool367]

Also surprised, depends on the kind of rice I guess. Is it just the short grain sushi rice that he doesn't wash, or every rice? I've never been taught how to cook rice, but rinsing the starch always seemed like a no brainer, I would get out of control bubbling over the couple times I skipped the step (no matter how full the pan was/how low the heat). Even when I want stickiness, I just add more water, but still rinse.

[@JMS1089]

Gotta appreciate the chefs that cook on woks daily.

[@bemusedindian8571]

Soy sauce on the oil is (?was) one of the best kept secrets in fried rice cooking for a long time in the past. I am genuinely curious as to how you came around to picking up this obscure info. Or did you discover it yourself?

[@JKenjiLopezAlt]

Discovered myself after getting annoyed at the burnt-on soy sauce making everything stick to whatever spot I squirted it onto.

[@fnordfnordsson4385]

@M LaS Oil on in a semi circle around the rice, then soy straight on top of the oil. See at about 3:45 in this video.

[@searocky1]

@@JKenjiLopezAlt Did not notice you put the oil in before the soy sauce in the third version?

[@patphares6258]

Three ways preparing the same dish was awesome …sure told the story. Very clever and shows your deep desire to educate us. Thank you!

[@DillowPet]

Someone send this to Uncle Roger

[@TheFlyingNapkin]

M E T A

[@nickfury7665]

"No MSG?!"

[@Jake-dx1mf]

Nooo M.S.G?? You fu$# up.. BIG fu#= up.. Start ovvver.

[@jonathanbrantley4192]

Yeeeeeesssss!!!

[@bugreddee]

I was scrolling down to see this comment! Not disappointed..

[@Good-dn7ls]

just ordered my outdoor work burner and can't not wait to fry up my first batch of egg fried rice!! Good to know you have to turn off the heat as i didn't no it would heat up that fast!

[@clehrich]

Geneva Be sure your wok is very well seasoned or the eggs will stick like mad.

[@mateo-nw7ou]

10:38 what's up with your dog, Kenji?

[@JKenjiLopezAlt]

He tore his ACL a few years ago and had surgery on his knee. he has a permanent limp, though no pain.

[@xegnos1514]

@@JKenjiLopezAlt Hope he gets well soon :)

[@JKenjiLopezAlt]

He won't. The surgery was four years ago. he's as healed as he's gonna get, but I appreciate the thought.

[@paulstevens1493]

Very excited for the book Kenji! I got my wok and wokmon because of you and have used it every day for many years now. Stir frying with the wok is really the only time I have fun cooking because it's so much faster and more active than other methods of cooking.

[@jokerproduction]

Where Uncle Roger at?

[@ajc1080]

"Definitely don't rinse the rice after cooking it" 🤣

[@scottgodfrey7855]

Fuyiooh

[@Treyorrrr]

NO MSG?! HIYAAAAAAAAAAAAAAH

[@scottgodfrey7855]

@@Treyorrrr More like Mo MSG?!! Hiyaaah

[@jenniferr5562]

Right???

[@chillzone1863]

thank you for all the content your put out in the last months. love the wisdom you're sharing. both the cut and uncut vids are just gems i wanna store in my brain library. real down to earth cooking with a fuck ton of knowledge

[@tars8850]

I'm a time traveller. I'm here to tell you this video will be great :)

[@Vaughanflaherty]

wut 9 HOURS AGO HOW?

[@5amJones69]

oh msn... I've never cooked with a wok before. Never really believed the exspanse of a difference it makes to the falvour. WOW Sat here at 3am with some amaaaazing egg fried rice I've made. Thanks Kenji. I love you, man. x

[@J374338]

14:13 I see Kenji also saw the reaction video 😂 that trolling video by BBC really went viral. PS: when that lady met Uncle Roger, she revealed she knows how to cook rice. Maybe the BBC is really wanna get the global netizens’ attention, so gave her that messed up instructions to cook the fried rice

[@WumaoAnnihilator]

No he didn't, he has expressed his distaste for Uncle Roger on instagram

[@offhawaii]

i like to fry the scallion whites at the beginning (usually with spam or bacon or leftover grilled meat) and then add the greens toward the end

[@zalibecquerel3463]

I thought you were supposed to drain the rice with a colander?

[@sueroyer6101]

You’re using too much water if you need to drain it.

[@SeventhEve]

When you cook rice, you should be using just enough water to be absorbed by the grains. If you have water left in the pot and the rice is cooked, you used too much water. It's not like pasta.

[@drwgisblaidd]

Bad Zali, bad!!

[@mattgho89]

Mann. That transition 👌🏼. Kenji is really improving his edits every vid. Keep it going man!

[@sutianblau226]

Hey Kenji, i just wanted to thank you for the great videos you create. It's really inspiring to see you cook, you explain it so everyone can understand and possibly make the food you make. I also love how wholsome and inclusive you are (like with the guys, gals and nonbinary pals sign off). I just hope you see this comment and know that we really love your channel. Thanks and have a great day.

[@JKenjiLopezAlt]

I appreciate that!

[@VidGamer123]

@@JKenjiLopezAlt You're good people, Kenji! Thanks for all you do! I made your one-pot mac and cheese the other day, and it was an instant hit!

[@victorpena9824]

First time viewing, I do quite a bit stir fry in wok with gas stove. You're spot on I add some bacon in the mix and a touch more soy sauce. I'll subscribe and get some new ideas. My family appreciates your work.😋

[@cactustactics]

the sign off is the moment I remember to hit the like button!

[@d-fan]

Why I soy sauce my wok, not my rice. Wait, wrong channel.

[@gse_panda1316]

Calm down there Adam

[@timemerick733]

Looking forward to that wok seasoning video. I usually buy super cheap non-stick woks and throw them out as soon as the non stick surface gets ruined.

[@dAfoodie101]

i know kenji’s burner has a guard, but was anyone else worried about the tag on the towel he was using?

[@kaanyazici4625]

I have been watching your videos for a while, and it is really inspiring me to cook daily! It got so much more fun, knowing what's happening, thanks to your explanations. Keep up the amazing work you do!

[@grace_koh]

"Guys, gals, non-binary pals." Appreciate the inclusivity, Kenji.

[@mohnomoosik]

@@NZAnimeManga you've now prooved his point in saying so

[@Justin_9423]

NZAnimeManga where you been? Haven’t seen a video from you in over a year.

[@chadm2343]

Would have been much better if he never said it.

[@Nicole-tc3kd]

Already budgeting for the wok and outdoor stove you've recommended. My husband and I love cooking outside (our kitchen is super small) and that seems like a super versatile, easy set-up (once you season the wok of course). Currently all of our outdoor cooking is done with coals and woodchips though, so dealing with propane will be a new experience.

[@hugo8569]

u telling me an egg fried this rice??

[@VALObrand]

You're a legend, Kenji. I've learnt a lot from these videos.

[@brianp4527]

Came for the food, stayed for the inclusivity. Keep being awesome!

[@kaldogorath]

You stayed for the last words he said in the video?

[@chadm2343]

You stayed for the last words he said? Well good for you because they caused me to unsub and dislike.

[@drewman118]

Watching just one of Kenji's shows is like receiving a 4 year degree in everything. Amazing wealth of information. Can anyone weigh in on their experiences using the blow torch method to achieve the very elusive and coveted wok hei. Really want to give this a try. I also read Tim Chin's column at Serious Eats, and he recommends torching the veggies separately, and allowing them to flavor the rice after it is added to the wok. Apparently, there is a fine line between singeing the grains and burning them.

[@angelcityblues]

Dear Kenji: I love you, and I love your videos so much, but for one thing: the helmet cam. I really want to watch more, but those of us with weak inner-ear composition get extra-nauseous after about ten minutes of helmet-cam. Maybe a stationary overhead rig? Pretty please? Listening to these like you're a podcast isn't doing you justice!

[@enricorpg]

@Kenji my wife has the same problem and now I am forbidden from watching your videos in the big TV I’m the living room unless I’m home alone. Thankfully your videos looks great on my iPad.

[@chadm2343]

Almost everyone else likes the POV style though

[@marilyn1228]

OK, I ordered the recommended wok, can't wait to try this. Thanks for all your videos!!!

[@briancolegrove5150]

Wow this worked beautifully. I used a carbon steel skillet over a gas stove and it was fantastic! I think it is time for a wok!

[@doevenrealestate]

Salt, msg, soy sauce and white pepper is my go to seasoning for delicious egg fried rice. Kenji is great w the wok. I can’t toss it for nuts. I use 2 spatulas.

[@shigemorif1066]

I tend to use cast iron for fried rice. You can get it very hot and use metal...you can't flip it around like a wok, but I use my work spatula to flip around large portions of the rice at once. I try to get the rice toasty in places as a replacement for wokhei. I let it sit and take on color then flip. Not the same, but still good. Better than non-stick I think.

[@JMS1089]

Gotta love the cast iron. I seasoned mine with leftover skin from a rotisserie and my fried rice was unbelievable.

[@JKenjiLopezAlt]

Yes, agree. If you don't have a wok or a gas burner, carbon steel or cast iron are the superior choices for this kind of stuff. I did it in nonstick really just to show that even in the most mundane setup, you can get decent results.

[@searocky1]

@@JKenjiLopezAlt Kenji I am not able to find Helen Chen Pro wok (they just say Helen Chen 13.5 wok) but there is a Joyce Chen Pro 14) - did you by any chance mean this?

[@chitownpali83]

I dont think you ever made a bad video man im a fan

[@n__neen]

kenji you are amazing. love that wok-cam on the handle

[@jgloeckner92]

I can’t wait for the outdoor wok burner review! I think that would be awesome for camping!

[@Jeb223]

Hello, do you happen to remember where you got that wood spatula? It looks like a great size. You probably already know but just in case you do not, you can turn the top of the propane wok burner so it blocks the heat going to your handle. The part I'm talking about is facing the camera at 3:20.

[@JKenjiLopezAlt]

From a Chinese supermarket. And yep, I started shooting the video with the ring on sideways but once you start it’s kinda too late to switch because it’s too hot to move so... I just went with it. You can see me flinch a few times as my hand gets a bit too hot.

[@Jeb223]

@@JKenjiLopezAlt Thank you, I'll see if any of the Chinese supermarkets near me have one!

[@tomfarrell213]

Kenji is the best cook I’ve ever seen

[@krwada]

I love the pup in the kitchen. Drop something? Pup comes by for instant vacuum cleanup!

[@Klarified01]

Thank you for the electric stove version. I needed that. You are really good