How to cook EPIC fried rice... the only guide you need | Marion's Kitchen

[@ederlinafidel889]

I’m always watching your channel, I’m from the Philippines based in Chicago, bought your book, and I’m following your cook book and sharing my cooking with my family

[@jishnusen7435]

mumbai - I used to say i am a great cook but i cant cook asian , bought many books but just didnt work and then landed on your channel - changed my life , made tons of stuff that you have taught me. thanks a ton

[@helenmaryrose]

Hey, Marion. I'm watching from New Delhi, India. Your recipes have made it to regular rotation at my home in Kerala. Even my mom who is quite reluctant to try new cuisines is now addicted to laksa lemak and nasi goreng, all thanks to you. As always, love your content

[@shazikaif7469]

Hey where do u get the shrimp paste for nasi goreng from in india??

[@helenmaryrose]

@@shazikaif7469 I couldn't get actual belacan, but I got the thai shrimp paste from Amazon.

[@prisca.a6795]

Galangal, lemon grass and fresh red chillies?? Do you know where we can get them online?

[@helenmaryrose]

@@prisca.a6795 We grow lemongrass at home. I could get galangal, bird's eye chillies and kaffir lime leaves in Delhi from various online grocery stores. But I think the availability is limited to big cities.

[@prisca.a6795]

@@helenmaryroseNice. Thanks.

[@richardwaldrop4402]

I am an American living in Spain. I have been following you since MasterChef. I simply adore you and your recipes.

[@jak30341]

Always a joy to watch! I love Marion’s voice and she’s so skilled and well-versed in the kitchen. I always learn new things watching!

[@lalanifaure744]

Just to listen to yur jokes is wonderful and also to connect the different tastes from your end when cooking Asian foods.Thanks a million .

[@4ll1d0155m0k3w33d]

I've been feeling horribly anxious and depressed, but seeing your smile and giggles have honestly made me feel better. Love your recipes, much love from NC, USA.

[@MrJamesBond2011]

Why have you been feeling depressed there, mate? I hope you're OK and are surviving in this cruel world!

[@4ll1d0155m0k3w33d]

@@MrJamesBond2011 Thanks for the kind words Greg.

[@MrJamesBond2011]

@@4ll1d0155m0k3w33d You're more than welcome, I feel that just saying "Hello, how are you?" would be a nice thing to do, even if we are worlds apart. I'm from the UK, and since it's hard for us to meet, let's meet here and just have a good talk about Thai food! :)

[@guykoppi2525]

Sweet. Hope you’re feeling better. Thanks, Gregory.

[@rosefisher7253]

I find it entertaining to watch you talk and cook. You keep your viewers attention while you're cooking. Love it.

[@TehNosaj]

Looking forward to calling you Auntie Marion.

[@jhaybroad7796]

I’m an Australian living in the Philippines. Always watch your show and use your recipes Congratulations!

[@T262-u9n]

Marion you’re teaching me how to cook!!!! Eternally grateful!

[@aliceadler8658]

I have measured water for rice using the thumb method since 18 yrs old & I am now 68 yrs old today!!! My first father in law taught me way back when. I also add salt, minced onion, & dried chopped parsley to dry rice. I normally do not eat fried rice. But I teach my friends & also make rice that way every time!!! I am watching from Alabama!!!

[@TheLoungingShaman]

Missed the master class, but I'm watching the upload. I'm from Kenya and I love your recipes!

[@candybabyeagle]

Hi Marion. I'm watching from southeast Oklahoma, USA. Moved here from California where Asian, especially Thai was easily available. There are no Thai restaurants less than 125 miles from me now so you're channel has been a life saver for my obsession with Asian foods. Thank you so much.

[@kristinaandthegerman4554]

I love your recipes as I’m aiming to add Asian cooking to my repertoire. I am half Cajun. I have family that still are rice growers in southern Louisiana. The ratio I was taught was a 50/50 ratio with a few extra splashes (the most generic of measurement) of water. Once boiling, reduce to lowest temp whilst covered, and simmer for 20-22 minutes. I’m so grateful to learn a new method. Thanks. PS: My rice was always perfect for Cajun cuisine.

[@courtlandcarson6610]

@Kristina and the German - Cajun/Asian fusion is the hero the world both needs and wants! ❤️💛

[@laurence4061]

Bonjour Marion from Toulon France. I started cooking asian cuisine because of you. Soo thank's a lot.

[@xitsmedianax]

Hi Marion! Watching you from South Carolina in the states. The "mom's finger" measurement for cooking rice is what I use to this day for both sticky and steamed rice. I use it because we need to soak the sticky rice before we cook it (my folks are from Laos). I ❤ all of your recipes!!! I enjoy watching your shows while I'm eating it just makes my food taste 10x better! 🤤

[@flordelizalacap446]

Watching from California . Grandma of two. Cooks everyday with you so often. 😘

[@rebeccalow8059]

Wow! I'm a pretty experienced cook but I have always struggled with rice. This is the first explanation of the rice to water ratio that I've heard that makes sense!! Can't wait to try it.

[@jttan7212]

LOVE FRM KL HERE, Marion shows such a joy to watch at sunday morning.She did a great justice and technic explanation on all recipes.Argh..can,t wait for that cookbook..santa,me been good lately ❤

[@energeticmonkey]

Watching from Ireland, and preordered your book last week! Coming into the winter, would love to see a masterclass on Ramen.

[@andrewt35]

Hi Marion, I’m a fan and I’ve been watching you for years from the USA! Love your food, philosophy and the way you bridge east and west. Your Thai Basil Fried Rice is heaven, thank you! I also made your ‘Cha Ca’ recently and it was so close to the taste of that amazing dish when I last was in central Vietnam in 2015! Loved it! Additionally, your fusion recipes are so inspiring and always remind me that we can have miso and cheese in the same dish because why not?! Thanks for everything! Best, Andrew Tarley

[@cynthiaroseee]

hey marion! watching from ottawa, canada. you really inspired me to start cooking with ingredients i usually wouldn’t think of using, i always look forward to watching you! xox sending love!!

[@selinasnowdon2834]

I’m in Ottawa too or Stittsville to be precise. Can’t wait for this book

[@ninakaestanton4103]

Tucson, Arizona, USA...live your cooking and sense of humor.

[@denise_abe]

The finger measurement method is all we were taught at home and I still use it every time I make rice. Never fails!

[@awatifbaarma581]

Hi Marion lm watching from Jeddah, Saudi Arabia….you have become quite famous among my family since we often share your recipes. You are a joy to watch.

[@jankuni]

Thank you for your amazing videos! I’m from Japan. I would love to see a masterclass on lemongrass. 🥰

[@democlips1]

Hi Marion, religiously watching your channel from Portugal. Thanks for countless lovely meals!

[@g8s2heaven97]

Congratulations on your book! We are in a small country town North of Perth.. I would love your take on a weeks meal prep, that could include a couple of cheat days. (Of course) and being in a small town we only have very limited supplies so once a fortnight we often drive either 2.5hrs or 3hrs to a Wollies etc so a list of shopping items would be fantastic! You could even make it available as a eBook with a fixed price or donation etc

[@lydiasoriano6619]

I’m watching from a little archipelago in the Caribbean called PR (USA). Love your dishes Marion! Puertorricans, we love rice!

[@Archangel3791]

HI! Watching from Canada, having coffee, and already salivating thinking of the nice fried rice I will cook for lunch! I love trying some of your recipes, you explain clearly how to do them, and even if I don't have all the cooking skill to make all or them or to make them at their best, I am improving a little each time by watching your videos again.

[@jasminebuhari3851]

I am watching from Tanzania, East Africa. Your videos have given me so much confidence to make fried rice. I swap out pork for beef and chicken stock for wine since I cook halal food. Thank you so much for the tips and tricks. Looking forward to seeing more videos.

[@cybergen2K]

England. We've made quite a few of your recipes. A bit of a ballache initially finding exotic ingredients (like galangal and lemongrass!) but without fail, they've always turned out tasty. So thank you and we wish you all the best success in the world!

[@pankajevandutta4226]

Hi fabulous Marion, I am sipping coffee with doors open to let the glorious crispy sunny weather in …..at St Petersburg Florida USA. I plan to make onion fried rice later from left over Basmati. Will add ginger garlic dried and fresh chili. Vegetarian way seems to drawing me closer. As always enjoy watching your videos. A friend I have never met but feels like I know very well.😊🌈🙏🏽

[@thebibzfam2023]

Just saw your collab with Erwan Heussaff (FEATR).. Omg! Two of my fave food content creators! Love from Philippines 🇵🇭❤️😍

[@markostojnic953]

Hello dear Marion. I’m watching from Bosnia and Herzegovina. I really enjoy your videos and I learned so many tips from you! Thank you and just continue to be so nice, positive and good! ❤️

[@sumatrippin4851]

I love this masterclass format! I learned so much! The rice ratio explanation was super helpful

[@nishafatmi5220]

Hi Marion, I am from Karachi, Pakistan and I love trying out your recipes. My family loves them

[@sumayahsj]

Hi Marion! I have been watching you from master chef. Love what you have evolved into. Love the food you put out. I am from Singapore ! So love love the dishes. One of our staples at home is your wonton dumplings with noodles .... my kids make them blindly now !!! Always looking for one pot dishes as a working mum of three.... pacing an order of your cookbook ! Hugs from Singapore- Sumi

[@pameladonner4397]

Illinois, USA. Enjoying a cup of green tea while watching on a rainy Sunday morning. I made your Palak Paneer yesterday and it turned out perfect!

[@Wickydangel66]

Watched this from Gympie in QLD. There’s something so inspiring about watching someone successful from so close to home. I was just eating your pork dumplings with the Sichuan sauce. Thanks for this masterclass, would definitely love more in the future!

[@christimichaels202]

Hi there! I live in Minnesota and right now it’s very beautiful with lots and lots of snow I’m inside warm and cozy cooking pad Thai tonight and your channel Popped up in my search.it’s been really fun to spend my evening with you! And now I sign off and spend the evening with my husband !!

[@empaca2000]

l have the rice cooked already and stored in the fridge. Looking foward to seeing you fried rice version. Let's see if l change it for my 'arroz chaufa' peruvian' fried rice version.

[@gigishepherd.lgmshepherd1977]

I wasn't going to comment ion this particular video cuz I've made so many comments on other ones. I'm binge watching right now. My son loves fried rice & has been known to eat cold for breakfast. I thought gosh I've got to watch this video, it's a little longer than I normally would watch. 25 minutes is a long time to just sit and watch videos. But making 3 dishes merits the length. Mind you I'm not complaining a bit . Sometimes it's just really hard to get that much time to sit down. I do feel like it's time we'll spent because you really have taught me so much in a short matter of time. Great great videos. So I'm sitting in my living room drinking some strawberry tea that I made. It's so refreshing . I've got my earphones on because I don't want nobody to hear me It's Bedtime and dark thirty. I'm taking my me time to watch you. You make watching a pleasure. The time just flies past. So, I'm from the United States. I live in the state of Oklahoma where we raise cows and kids. Originally it was called. ( I. T. or Indian Territory) but it later became the state of Oklahoma 1907. The America government wasn't so nice to the native tribes during the "Trail of Tears" Exodus. Oklahoma is where they made my ancestors move. There were 5 tribes called the "Civilized tribes" Choctaw, Chickasaw, Cherokee, Creek & Seminole. . The reason they were called civilized is because they didn't want any more of their tribe members to die so they worked out treaties. Of course the treaties all got broken and all five of the Tribes got moved anyway. That's what happens to you when you're civilized. If the tribe had not become civilized the American government would have finished killing them all. ( Note: ) President Andrew Jackson was the man who put the whole "Trail of tear", In motion. He was truly a heinous man who Murdered thousands. Men women and children. All because they sit in the way of his progress for America. The ironic part was once Jackson's removal was fulfilled. Those 5 Southern states. became Plantations States & with plantations came the need fot the African slave. Free labor for those cotton and tobacco plantations. Talk about heinous. Both the Trail of Tears and African slavery was appalling. The American government run by Jackson had the tribes removed from their native homeland to Oklahoma.. The states the natives came from were Florida ,Alabama Georgia Mississippi Tennessee. So therefore I'm in the state of Oklahoma & not my tribal lands of Chickasaw, County, Mississippi... I hope that wasn't too much. I'm a retired history teacher. I'm passionate about history and my native heritage. I May Look 💯 White with blonde hair but I'm 1/8 Chickasaw on my father's side and 1/4 Cherokee on my mother's . I'm the complete opposite coloring of my mother who has black hair & very dark olive skin. I took My dad's Scottish/Irish coloring. Honestly I always wanted to be dark like my mom. I say this all because you can't just look at somebody and see what they're really made of on the inside. Or what's formed us to be the individuals we have become. Of course you probably already know that since you come from two different heritages also.. Thank you for being interested in us your followers. Yes I subscribed and yes I always like your videos. God bless ❤️

[@diamondheadguy]

Aloha from Los Angeles! Love watching your videos, especially when I’m winding down from the day. Ordered your cookbook last week and can’t wait to get in in early 2022. Keep up the great work!

[@Marionskitchen]

Thank you so much for watching ❤️ And I hope you love the book when it arrives!

[@diamondheadguy]

@@Marionskitchen btw, your 15-minute pork and sesame udon noodles is on my heavy rotation list. Love it!

[@caroln63]

Started watching from Suriname, South America - now in the Netherlands and still a fan

[@zebskits]

Seattle, Washington! Love your channel. I need a master class in rice noodles. Mine get gluggy no matter what I try. I’ve tried adding fully cooked and rinsed noodles right at the end of cooking. I’ve tried half cooked noodles rinsed and put on high heat. I can never seem to get that classic chewy not sticking together texture you get in restaurants. Would love the help!

[@shana3355]

I'd like to learn how to get them to not stick to the bottom of the wok, no matter how much oil or sauce I put in, there's always a layer of noodles stuck to the bottom

[@KS-pd3xu]

DONT USE FRESH RICE/NOODLES!!! It needs to be cold (rice or noodles) and very dry. Asians don’t generally cook the rice to fry straightaway, it’s usually a means to use up left over rice (typically the next day). If you prepare the rice and cook the next day you can’t go wrong!

[@lilianviovicente3657]

Watching from Tacloban City, Leyte, Philippines. I have been a fan of yours Marion, even before the pandemic. I have tried so many dishes already and my family simply adores it. So I keep trying every new recipe that comes up.

[@wahyuferiyansyah7290]

I'm from Java island Indonesia and my family have a Fried rice restaurant. The Indonesian fried rice actually can divided into two version here, the first one is city style (Lot of ingredients and the color also black because the sweet dark soy) And the second one is village style (the ingredients is just garlic, shallot, little bit shrimp paste, Mild chili, spicy chili, and simple seasoning [salt,msg,stock powder, sugar, white pepper, no need any asian sauce and the color is light pinky]) I recommend you to cook the authentic Indonesian village fried rice because that was so good, it looks like kind of Chinese garlic fried rice but with extra chili and shrimp paste also another version of this is add some dried shrimp to improve the flavour (but I personally don't like dried shrimp) Note : on both version my mom always add some protein (chicken, shrimp, eggs, whatever) and mixed vegetables. I like to eat warm fried rice with crispy fried egg + kerupuk (crackers). Yumm

[@stevepenney6459]

Marion, your rice to water ratio's explanation was very clear, and easy to commit to memory. Thanks.

[@Marionskitchen]

Glad it was helpful!

[@marjorieholme8580]

I’m watching from Chicago, Illinois, USA. Your recipes have really helped me expand our at home dining options. I’ve learned so much! My versions are an approximation...we avoid sodium so no fish sauce and maybe 1/2 tsp. soy sauce. We also only use brown rice....we have been getting a very nice Thai basmati rice. Do you have any suggestions for cooking brown rice?

[@lucykmama584]

Watching form Papua New Guinea 🇵🇬 and I love all your cooking recipes and also trying at home

[@nell1343]

Love from NYC What’s the ratio or general rule for soy sauce:fish sauce:oyster sauce when cooking Thai fried rice?

[@harrysandhu8775]

Marion I am Malaysian but watching from London. You are an absolutely good cook and I love your smiley face!! Well done!!

[@_inflection3209]

Aw I missed it! So sad! I love you Marion!! You're the bees knees!

[@bethevans8933]

I am watching from Ottawa Canada having my Sunday morning coffee.

[@SJ-re5ku]

I skipped the first 10 minutes and then watched on double speed 😁. I don’t have time! I just need the recipe!!

[@texjimenez]

Watching from Philippines. You are my stress reliever!

[@panacoaster]

I didn't know that happens with the sesame oil 😱 thanks for that tip Marion 😁

[@fluvCity]

Hi marion, I'm from Hawaii now living in tampa . I'm watching your channel while waiting for my son from school. I love all your recipes 😍.

[@kendonevanson5089]

Love it! I'm watching from Alberta Canada. I totally got the portions of rice to water part. Does that change if you change rice types? Long grain to short grain?

[@isaemann8638]

@ Kendon Evanson .... don't worry about ratios and portions of water to cook rice whether long or short grain. No math required! Just your finger! After washing/rinsing your rice for the third time in the pot, add water to it just up to the first section of your pointer finger from the top of the rice. Using an automatic rice cooker will save you the trouble keeping watch over to prevent the rice and pot get burnt.

[@gracemariani9842]

My daughter and I are watching from Maine, USA. We love recreating and elevating our cooking inspired by you!!

[@lidziechna]

Greetings from Poland:) Love your cooking, love your twists on well-known dishes... and your smile is infectious:) BTW, will your book be available any time soon in a kindle format to buy on Amazon? It would be great to have it in print but for so many reasons I can only do with e-books now...:(

[@bstdizier]

I'm watching from Louisiana. I love watching your videos & I love your laugh😊

[@chronic_daydreamer]

Uncle Roger gonna be angry you didn’t use a rice cooker and MSG hahaha. Looks awesome though! Watching in Wollongong. 😁

[@SolFaithman]

HAHA!! Thought the same thing, he's not gonna be happy!!!!

[@rose2dimples]

Same!

[@janeycameron3548]

Cooked rice yesterday (after watching instructions few times 2.25 cups water) prepared Marion’s Mum Fried Rice with slight variation for partner tonight, scored 11/5 on the dinner rating scale ! Thanks Mx

[@vso8247]

Watching from Singapore! I have a question for your masterclass: how to keep things crispy for long. I always make fried chicken/ fries/ croquette/ anything meant to be fried and crispy and by the 10-15mins mark it loses its crisp :((((( any ways to avoid this?

[@spayisrael]

Hi. I'm watching from Israel having my cup of morning coffee at 5 am. I enjoy your great meal ideas. I learn great cooking technique. Great start to a great day! thank you.

[@faithlyk]

There are so many cooked rice in my pantry and freezer. Always ready to be fried by my hand ✋ 😆😆😆 Fried rice is koreans friend hahaha😋

[@margaretkaufman1144]

Yummy my son loves Korean food do u have a good fried rice recipe thanks

[@mariatan9129]

Nasi is rice. Goreng is fried in Indonesian. When did the Koreans invade the kitchen lol??? We slice onions very fine and fry them until golden brown and use some for toppings with sliced boiled eggs and cucumber . And fried krupuk shrimp chips if you have and the fried onions.

[@PetraKann]

You have a magic hand?

[@mariatan9129]

@@PetraKann well that's the skill to acquire when cooking in Asian primitive kitchen without gadgets.... that and identifying spices fruits ; roots n plants n leaves going to the open farm markets PASAR.. plus using mortar m pestle . Not dependent on cuisine art and fancy gadgets. Survival skills huh.

[@PetraKann]

@@mariatan9129 You'll have to show me one day Maria.

[@MelbourneFishKeepersClub]

She is classy. Such a wonderful personality. Thanks for the knowledge you share with us.

[@DLROWOLL3H]

That was fun watching and being part of the live chat. You know Uncle Roger might review this video and roast you for not using a rice cooker. 😬 Looking forward to making this recipe. Fuiyoh!😋

[@DDCobb]

Watching while journaling at 10pm from San Antonio, Texas 😍

[@mikewazowski5803]

Going to try making egg fried rice for the first time! Using galangal, garlic, red chili, and Shallot. Sauce is soy with shrimp paste white pepper and maybe a little sugar. Might toss with some Sesame oil, and sasa. Let me know if you guys have any suggestions!!

[@brucebanner3549]

Watching from Germany! Keep up the cooking, best wishes, stay safe and healthy! 🙋🏻‍♂️

[@askarsfan2011]

Marion: Let's make epic fried rice Me: So you have chosen to get roasted by Uncle Roger😊

[@HNCS2006]

Or be called Auntie?

[@junomonroe1508]

She didn't use MSG so it could either way. 😉😊

[@daisuke910]

@@junomonroe1508 it depends. If she did not use MSG but other ingredient that has it, then it is fine

[@josh_hen_har3377]

@@HNCS2006 no MSG and no rice cooker so no auntie

[@theresitakirriwom1625]

Hi Marion I'm watching from Papua New Guinea, I'm a fan of your KZbin channel and love your cooking.

[@mimmipiggast2243]

I'm getting really hungry here in Sweden. Looks amazing. I have a question - can you use anything else than those prawns? It is hard to find any that are responsibly farmed here. I have promised myself to not use any other. For every pound of shrimp produced in an ex-mangrove area, around a ton of carbon dioxide is released into the atmosphere. And the farms often use children and trafficking is a huge problem.

[@bahma810]

You can put anything in fried rice. Eggs, bacon, anchovies, cubed ham. Fry with all the veggies and then add rice. That's the beauty of fried rice.

[@blinkyboo4871]

Hey Marion! I’m watching from Fort Worth, Texas in the US. Love watching your videos!

[@arcotnikhil6751]

I hope uncle Roger reviews it 😂 That would be awesome

[@Eren-da-Jaeger]

Where is our Uncle Roger at?

[@NayominiWeerasooriya]

Hi Marion used to watch you on TV and now on KZbin. Great recipes- great tips on classic fried rice. From Colombo Sri Lanka.

[@adamwesselinoff126]

Hopefully Marion gets the coveted Uncle Roger appearance...

[@rachkate76]

I think that might be the goal.

[@junomonroe1508]

😄😄

[@colingee6687]

Uncle Roger is an idiot!

[@architectZanfei]

Hey Marion Live in the U.K. and have made at least 30 of your recipes on KZbin. Also managed to buy one of your books on my last visit to Sydney.. the week before 1st lockdown.

[@unknown091291]

Hmm we will let Uncle Roger be the judge for that!

[@somakuruso]

That guy even cooks?

[@unknown091291]

@@somakuruso you were saying? kzbin.info/www/bejne/iXilgWapfJiUb7s

[@hemnebob1]

You are absolutely my favorite channel!

[@shellasoby9333]

Greetings from Livermore, California. I have been watching your channel every time I do the cooking for my family.

[@kandorstevenson]

I'm watching from Stuttgart Germany. I've done many of your recipes. Love this channel. Thank you.⭐⭐⭐⭐⭐

[@monapargee4678]

Hi Marion, I am watching from Columbia, Missouri, USA. Love your recipes and your fun, kind heart!

[@lieslnew8247]

Marion I just wanted to say that since I have been cooking rice this way I have had ZERO fails. Rice is never stodgy - always perfect. Thank you so much. 🥰

[@102create]

Hello Marion, I love watching you, I love your recipes, I am write from Greece 🇬🇷 ❤❤

[@KumariWelagedara]

Marion! I am watching from Colombo, Sri Lanka. I love your recipes and Thai Cooking as well!😍

[@liezelhiggins8441]

Watching from South Africa. Love all your recipes. Your tip on leaving meat or chicken without stirring until there's a nice char on the bottom has changed my cooking, big time. 😃

[@daniepercy4863]

Hi Marion. I love all your recipes. I am watching you from Florida.

[@masoodrazaq]

Greetings from Saudi Arabia. Sitting outside the laundry room in my hotel, watching your video. As an executive on long term assignment, I miss cooking at home. Love your personal style, personality and production values! Keep it up!

[@sarastewart5625]

St. Louis, MO USA I love you and you have taught me so much about Asian cooking!

[@bm_the_vln]

I'm watching from Italy. I've been around for two years now and I discovered LOTS of ingredients thanks to you. My fridge and pantry look completely different now! And let me tell you, fusion pasta is a big YES. Thank you for all your work.

[@carikoyancheta67]

From Philippines ! I love the way make things simple

[@leetaylor7594]

Love you Channel. Watching from Cape Town, South Africa 🇿🇦

[@jenniferwhalen9612]

Watching from Ontario, Canada drinking my morning coffee. I love making Thai Fried Rice. Love the fish sauce and lime juice. Mmmm so good!

[@suemcc36]

Hi Marion. Watching from Victoria, Australia. Love your recipes. Thank you. 💖

[@bbiyikoglu]

Hi Marion, really love your recipes, thank you! Watching from Ankara, Turkey