POV: 10 Minute Leftover Fried Rice

[@Titot182]

Any street food hawker in Indonesia will be immensely happy with this. My mum always said to cook your rice with stock in the rice cooker if you've got every intention on using the leftovers next day for Nasi Goreng. Also, if you've got leftover sunday roast trimmings, do the asian mum thing and get a cleaver to hack the living hell out of the meat, or cube it for a contrasting texture. Boom ting fried rice. Wife absolute loves it when I can rustle something in 10 minutes for lunch when I'm working from home and we've got some leftover pork shoulder that's been smoked the day before in char siu marinade. Really need to give your restaurant a visit because Gary Eats always does bang on, impartial reviews!

[@tamilarasikarthikeyan-ci5zc]

❤❤❤❤

[@philsmith774]

The knife used to dice the garlic looks so sharp. It looks effortless.

[@johnlee5135]

Speaking as someone who lives in Hong Kong and has eaten fried rice from all over Asia my entire life, your fried rice looks excellent. Really impressed at how you used a workaround to add wok hei to the rice while using an induction stove (not sure how well it works but it seems legit). Great to see you cooking different cuisines with both skill and respect. Keep it up!

[@wickedwickedwicked42]

Love the way you including prepping the veg and talking about why each one is there

[@mattygiggity]

Am I seeing that right? A rounded induction hob for a wok? Thats so cool!

[@wildwine6400]

Theres another channel on here @SchoolofWok they use one too. Highly recommended channel

[@curate_dnb]

@@azizborashed That channel is a goldmine

[@rfbooth]

I have what I think is the same one, it’s great

[@TauEnjoyer]

i need that asap, probably cost $500+ tho

[@rfbooth]

@@TauEnjoyer it was about £200, but it would be more difficult in the US because your mains electricity is relatively underpowered, so I dunno. People seem to like the nuwave stuff, though.

[@seasfas]

Kenji would be happy to see that torch to get that wok hei flavour :D

[@OfficialCBurns]

You can tell by the comments who has real culinary experience and who’s just finger happy 😂

[@brucewatt1032]

Good call on the dark soy sauce (rather than regular soy sauce) if you’re also adding MSG. AND totally agree with you on the coriander stalks - a far better flavour as well as giving you that added ‘crunch’ 👌 I never thought about cooking my rice with chicken feet before. That must give it a fantastic ‘chicken rice’ flavour which will be awesome - I’ll definitely try that next time I plan on cooking up some egg fried rice 😋

[@Zephury]

try putting aromatics like garlic and ginger in the oil, before other vegetables. You add it immediately after adding cold oil, to keep it from burning, but it is essential to get it to infuse with the oil before the vegetables sweat. The difference in taste is tremendous. Always great to throw some chili in as well. I also think you should try mixing your soy sauce, fish sauce and a couple spoons of sugar, as well as some ground white pepper together and add it to the edge of the wok before turning the heat down. You really get a lot of flavor when you intentionally sort of sear the sauce. If instead of chili, I know you guys love your Sriracha; try putting some sriracha in that mix. I love the blow torch idea though. I haven't thought to try that. A bit of sacrilege that I'm guilty of is a touch of liquid smoke, which also helps to emulate the wok hei, but it is really dependent on the liquid smoke you use, a lot of it can be overpowering, though finding the right one can be magical.

[@masteridiot123]

I do like the wok and induction stove, as well as the torch. A good way to get that smokey char on rice without a jet stove. Good way to get things done with western equipment, since jet stoves are an oddity otherwise in most western kitchens. So a tip about dark soy sauce; its primarily used for caramel coloring, otherwise doesn't have a ton of taste on its own. You'll be wanting to use light soy sauce to season the fried rice properly. But yeah, if dark soy is all you have at home, by all means.

[@jakeii9]

Not sure what kind of dark soy you're referring to? Most kinds I come across are super rich and flavorful and need to be careful not to overpower the dish.

[@chrisgit4433]

there are many types of soy sauce, there is a dark soy sauce that's more salty due to longer aging. There's also caramel colouring which youre describing, and tehres sweetened soy sauce as well

[@gavinstuart6704]

Uncle roger has successfully turned youtube cooking even more toxic. All the NPCs in the comments

[@PassiveAgressive319]

🫡

[@trivial50]

I agree it is odd

[@10191927]

I’m getting sick of only a few KZbinrs just absolutely dominating the platform now, it shows that the platform literally boils down to just a handful of people.

[@PassiveAgressive319]

@@10191927 he was funny 4 years ago, now he’s just annoying and no longer funny……I stopped watching him

[@NicholasChowdrey]

CHILI JEM

[@northeastrc2725]

I love useing spam in my fried rice

[@ChefChrisDay]

Throw some black vinegar and szechuan peppercorns in there and I'm sold. Very similar to how I make my fried rice at home.

[@Nosceteipsum166]

This is a pretty good guide. The nice aspect of fried rice and that you can have a bunch of combinations for it. It's a perfect dish to clean your fridge. I have a wok but my flame is laughable lol. Still able to cook decent fried rice, though.

[@JessyNyan]

Some really odd and discouraging comments. I love your videos and camera angles. This too is a really nice video and recipe :) My husband and I enjoyed it and plan to travel to the UK(we are German) to come dine at your restaurant soon!

[@Chris-rt3vk]

MSG: makes shit good.

[@cvshav]

😂😂😂😅

[@FallowLondon]

Oui

[@brianferguson7840]

Madison Square Garden ?🤔🤔🤔

[@jwbaker]

Nice. Would eat! At home I've found that with the right variety of rice it seems to be possible to use fresh cooked if you steam it good and hard. I don't know why steaming seems to dry out and separate the kernels, it just does. The other home shortcut is at least in my local market I can get cut beans and diced carrots frozen. My kids refer to it as "the formula". Significant shortcut for the time-pressed family cook.

[@Zirc723]

I enjoy watching your channel as I’m learning new techniques as well as I like the fact that you guys don’t like wasting food. Using up what you have in your fridge.

[@DrDabb47]

Using a Blow torch for flavor sounds like a great idea . I worked for a chef if u were sauting veggies and the flame came up she would make u do it again. Her logic was she didn't want the gas taste from the flame on her veggies.

[@valandhol9four680]

For me I like to use little oyster sauce,and then acid from vinegar and preferably dry wine or sherry typ

[@FallowLondon]

Good tip. Oyster sauce would have been nice in this

[@HardTimesUK]

This looks glorious and that induction wok burner is🔥Class video as always!

[@8beef4u]

The torch trick is genius

[@zlatanchan]

omg, u guys know what is "wok hei", you are really good chef Will 👍👍

[@KidYale]

Thanks for the upload.

[@FallowLondon]

You're welcome. 🫡

[@scheissgeist1320]

you're telling me an egg fried this?

[@danadrianoniga5592]

underrated joke

[@Grekenutansiffra]

Nice vid chef, was surprised to see a wok without a flame, but then you brought out the bad boy. All smiles again. Keep it up!

[@aFILIated8147]

You gotta try Gold Mine in Bayswater. My go to spot for quality Chinese food. Their Dim Sum is amazing and it's served all day now, not just lunchtime.

[@benkahn7929]

So good

[@FallowLondon]

I will try for sure

[@vviewerv915]

Your channel is best I've seen! Look very tasty! 👍

[@mikeparkinson1332]

Brilliant again Will, inventive and good advice

[@padders1068]

Yes Chef! Great tips and lovely looking rice! 🙂😋❤

[@DaniiCEO]

really simple but looks great ! thanks

[@FallowLondon]

Glad you like it!

[@zimzim7]

How do you keep the seasoning on the wok that nice

[@williamgriffin8658]

I am so excited for this, I am a culinary arts student and this is a great video. I made bagel off of tutorials on KZbin so I know this will be an amazing video.

[@Chaddingway]

Add oyster sauce too. It really rounds it out.

[@XanianEmpire]

Cold season is around the corner here, possibly make a potato soup or broccoli cheddar soup video!

[@granitesevan6243]

Once I learned the eggshell trick, my kitchen went from 18-rated to PG in an instant

[@PM-xn9qj]

Egg, Scallions, soysauce, bit of salt, 1day old rice, that's my fried rice!!

[@wrtlprmpft2]

Great video! Which induction hob is that? I need one of these ❤

[@priesthoodculture1877]

I want this fried rice

[@davet9900]

thanks for the vid Will, please can you do a vid on how to make philly cheese stack liquid cheese, from the mc donalds burger

[@returnMarcco]

Technique is on point. I prefer a mixture of chinese cooking wine, a touch of light soy sauce, and some castor sugar for that authentic take sway fried rice flavour. The soy should be just enough to not have the rice go dark.

[@FallowLondon]

Yes I usually do add a splash of Chinese cooking wine too! Good tip!

[@goozerboozer8543]

Where did you get this wok and induction stove? I need both.

[@ProtectFreedomOfSpeech]

2:12 You're telling me, a shrimp 🦐 fried this rice?

[@gariejoyce5263]

“MSG ‘s old news everyone just accepts it “ lmao thats so true

[@ericperez1946]

Uncle Roger, "where's the MSG!?!!"

[@milesrosen2223]

Tag Uncle Roger. I dare you, I double dare you.

[@FallowLondon]

I think he would love my induction

[@davidbrown9947]

@@FallowLondon He ( Uncle Roger) wouldn't love this monstrosity . Bacon, and other bollocks. FFS. Stick to cod head

[@preethamj2385]

Tag him for what? South East Asians took the term fried rice literally and dont add anything😂

[@OfficialCBurns]

You already won him over by using the MSG 😂

[@herpyderpy4366]

Number one way to tell people care about played out, years old memes over the actual culinary arts is dumb guff like this comment lol

[@detectiveh7399]

I was always told that light soy had a stronger flavour than dark but he's speaking like dark is more intense? Which is correct?

[@killanbrophy]

Nice hack with the torch for the wok hei, wouldn't put ginger in a fried rice but to each their own. Asian way still best

[@LouisLouieSZ4]

As an Asian, I approve 👍🏻

[@benscrumhalf]

I think the name MSG puts people off thinking it's not just like Salt or Pepper. Should have called it Mono seasoning or something

[@acatnameddoerak]

Ve-tsin is the proper name. It comes in a nice blue can.

[@thomasowen1720]

Everyone hates induction until they use one and see how powerful they are.

[@Psychobeppe]

Especially the blow torch to get the wok hei...

[@Cooldaddio2]

Good video

[@HansiKlein]

Hei for what are the Thermo mixers used in the background?

[@Danny_Roman.]

Will you do another video on a fillet steak please.

[@D-Z321]

Great content, cheers

[@SnapHook]

Lovely sharp knife

[@a0um]

Is that an induction hob? Which model?

[@aaxxa]

rule number 1 don't take wok away from heat unles you have proper burner

[@PassiveAgressive319]

Expert!🤣🤣🤣🤣

[@MenAreSpeaking]

Get that Uncle status!

[@joey2658]

No difference from professional Asian Chef would make. Maybe too dark for me but I am sure the flavour is perfect

[@warisprofit1427]

What knives do you use/recommend?

[@johnobrennan8612]

I hate Uncle Roger for making fried rice this weird gate kept thing. This looks great, anybody who has anything to say for the most part has no idea what they're talking about. My god these are highly experienced and currently practicing professional chefs. This is not Jamie Oliver. It's like if you went into the comments of a lecture by an astrophysics and they were all nit-picking what was said.

[@gavinstuart6704]

in every rice video npc's all comment uncle roger. Its ridiculous

[@PassiveAgressive319]

Love this comment. The bowing to a comedian and his four year old joke is boring…..

[@maxhuber5161]

Leaving in Asia for 30+ years, there is no right or wrong fried rice every place has his own, Uncle Roger is no standard.

[@garyclark2506]

Emotional damage

[@tobiasrieper6640]

I hate Uncle Roger because he’s annoying

[@roshanp9840]

Damn that knife is sharp!

[@izaestunewhore]

What is the knife you are using, Chef?

[@hatherlow]

Thanks for this, enjoying your videos, ignore the knobbish comments from da kiddies

[@theurbanfatkidmusic]

Uncle Roger 😂😂😂😂😂

[@papajohn7606]

These eggs absorbed so much vegetable oil, it actually made me feel sick 🤢 Why would you add this much oil? Even if the wok is badly seasoned, you definitely don’t need this much.

[@TS-uw6jx]

Chef, no Shaoxing wine?

[@khornewizzard5746]

Why separate the tops and tails of the spring onion if you're just gonna add them at the same time anyway? Did you change your mind, or just forget to put them in earlier? 😂Looks amazing as usual though! Definitely gonna try out using coriander stalks for myself.

[@abbaeben6409]

WHITE PEPPER??!!

[@jonhletterman2851]

👍 Dat money dude 😎

[@croissant912]

I think perhaps a reality check, Chef: "I've got a little bit of a trick for you...." a blowtorch??? Who do you imagine you're addressing?Do you really think ninety-nine per cent of kitchens are equipped with blowtorches?....Otherwise, thank you: the idea of adding the ginger etc. at the end to retain the freshness is excellent --- I'll be doing that from now on.

[@petricaangold5000]

What is MSG ?

[@goodlearnerbadstudent756]

My only confusion is why dark soy sauce? Its flavour profile is different from light soy sauce. Dark soy is sweet, (well there are exceptions), unlike light soy sauce. I guess, you are replacing soy sauce for fish sauce? Other than that, great video!

[@dominiceckstein9650]

Chinese thick dark soy is sweet as it has molasses in it may be available from other countries but that's how I know it. This is more akin to dark japanese soy which is thin and very savory.

[@alexking805]

Rah who’s that absolute Julie near the end of the video

[@meat_loves_wasabi]

Blow torch fired rice… intriguing..normally the kiss of the fire comes from the jet burner gas stove

[@FallowLondon]

Agree that’s the best, all I have is a blowtorch but it has a similar affect

[@matthewlapper5346]

Hi chefs I really want to meet you

[@AhrimsHood12]

use the other part of the shell to get the shell out sounds fucking crazy

[@a0um]

The problem with MSG is exactly that it makes ANYTHING delicious.

[@CatGPT_]

WOK THIS KWAY

[@jackbourner7965]

Nothing about this looks easy with my home setup lol

[@wenkuankok3112]

Dude u cooked better than Jamie oliver😂

[@jkhhjsfohwo]

Even uncle Roger didnt bother to comment. For gods sake YOUR ARE Fallow

[@PizzapartyJulian]

but i think no normal person has an induction wok plate at home XD

[@wtsang1]

In Few months time Fallow will have installed a Turbo wok burner running on kerosene.

[@bradleymccathie6482]

Fuckin OUI chef, perfection as always

[@ugtyujuser-yb4eu9jx6v]

❤

[@Sambell3936]

Shiny wok, top cooking what more do you want? I’m so hungry now tho 🥲😁

[@brokula1312]

"Wok que" Emotional damage.

[@twsx]

Step 1: Have equipment at home that 99.6% of people don't have at home.

[@vincentlau104]

Ginger with fried rice? No..........

[@TheDevonshireCook-ct1je]

MSG at the end, it needs to be cooked out to get the flavour ? I've never seen such a miss match thrown in so willy nilly, your eggs were raw... Jeez

[@JM-ll2vv]

It's pretty much impossible for the eggs to be raw in that wok, it will be cooked almost instantly

[@triplexdengine]

Instrucitons unclear, made it in 8,5 minutes.

[@Makruh69]

Wok air

[@lynxloco]

Day old rice is not as good as freshly steamed rice for fried rice, see chinese cooking demystified's video

[@loadingmuter]

Bro micro plastic from your plastic board

[@fusion325]

Micro penis from your micro bush

[@HeisenBird]

FUIYOH!

[@torn-asunder]

Had me until the chicken feet

[@panzfaust9812]

$1500 induction stove. Jfc

[@RandomlnternetGuy]

I understand the torch thing. Doesnt the "seasoning" just add that butane/propane taste? I find when i go to sushi restaurants they have torch rolls that taste like chemicals.