Quick and Easy Chinese Special Fried Rice Recipe

[@SchoolofWok]

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[@ray7419]

Now we finally have the answer.... The egg came before the chicken. 😂 Great video and recipe!!

[@henriquekatahira1653]

The answers come from unexpected places.

[@SchoolofWok]

Haha, thanks!

[@byrdt6528]

I’ve learned a lot recently about wok cooking. It’s my favorite pan to cook with. For breakfast I cook ground sausage, with chopped peppered bacon in olive oil. I add fennel seed, and ground chipotle powder. Salt and pepper. Then I add sliced jalapeño, and sliced mushrooms. Once that’s cooked up, I add scrambled egg. After cooking that up, at the last minute, I add 3-4 inch long pieces of green onion as garnish. Top with sriracha sauce, and even cheese if you like. Best breakfast you’ll ever have!

[@SchoolofWok]

Sounds delicious! - Lee

[@ss11111ss]

2:23 😭 thought he was gonna say whats special is you

[@TheNobbynoonar]

Placing the egg at 12 0 clock is what’s known as the “Wok around the clock” technique!😁

[@1CelloOne]

What kind of oil are you using? Something that has a high smoke point? Thank you - been following you since 2018!

[@karanpersaud1]

I wouldn’t have like to live my whole life without finding this channel! 🇬🇾😌

[@SchoolofWok]

You're welcome! - Chris

[@passiveaggressive6175]

🇬🇾😂🙏🏾 too

[@wayside_gardener]

The School of Wok videos are absolute gems. I have followed a number of these recipes and can now cook my favourite Chinese reataurant dishes at home! High quality and not overly complicated. 5/5*s. Not sure how authentic it is, but I would love to know how to cook smoked shredded chicken?

[@SchoolofWok]

Glad to hear it, Matthew! I'll add it to our suggestions for you - Lee

[@paulwilliams6753]

Jeremy, you have such a passion for your cooking! I greatly enjoy it!

[@SchoolofWok]

Thanks! - Lee

[@miggybe4577]

What does he add at 2:47 ? (After chicken) I must be getting old. I've listened to it at 50% speed. Several times. Casio? Hahaha. Nice video though. Thank you.

[@SchoolofWok]

He said "cha siu in" - Lee

[@miggybe4577]

@@SchoolofWok thank you. I greatly appreciate it.

[@chuckmcgee728]

I must say that I found your channel just a few days ago and absolutely love it. I cook a lot of Asian cuisine and just this week I’m going to try something I found on your channel. Thanks for sharing your God given talent. God bless. Have a wonderful day.

[@SchoolofWok]

Thanks Chuck! Make sure to let us know how it turns out and if you enjoyed the dish as much as we did!

[@chuckmcgee728]

School of Wok I certainly will. Thanks and God bless.

[@veebee6674]

Did this today. Replaced the protein with smoked tofu pieces. Very nice recipe. 😋 Cheers!

[@andrewwong3565]

You’re right the secret is high heat my rice use to be soggy. Great advice👍

[@TheMangoTraveller]

I tried this and it turned out awesome. Love from India. Keep up the good work.

[@SchoolofWok]

Good stuff, glad you enjoyed it! - Lee

[@Thnielsen85]

Love these easy "use whatever you have" dishes :) It's the same principle as the Danisk "Biksemad" We use leftover potatoes instead of rice. Onions and whatever leftover meat we have at hand. Dice and fry and serve with a fried egg sunny side up.

[@GodsAngelAnkita]

Can you show us the recipe of oystser thai chicken thai rice?? That would be so great

[@SchoolofWok]

Hi, thank you for the comment. I'll put your suggestion forward to the team! - Lee

[@jamesrobinson529]

Looks absolutely delicious! What I've learned from various KZbin videos is it isn't completely necessary to use day old rice. As well, I've learned that I'd been trying way too hard when cooking the rice its self. I pretty much cook my rice just like spaghetti. Measuring the amount of water isn't necessary. Just bring a large amount of water to a boil with salt and oil. Then add a cup or two of rice, dependant on how much I want to eat. In about 10-15 minutes, I have rice that isn't stuck together and ready to fry.

[@SchoolofWok]

It was delicious! We recommend using leftover rice as it's a good recipe in case you made too much/need to use it up! No problem with using freshly cooked rice! - Lee

[@Elizabeth-dn7wl]

Is there any chance Jeremy can make a classic beef fried rice ?? Would love love love to see that.

[@SchoolofWok]

Hi, Elizabeth. I'll put your suggestion forward to the team! - Lee

[@stevengordon5498]

I just made this today using a frying pan as I don't have a Wok yet.. Still it came out as best tasting special fried rice I have ever had.. I used prawns,chicken breast and ham, with peas corn and carrot.. Thanks for your show..

[@SchoolofWok]

Sounds delicious!

[@jaye8872]

There' s so many fried rice videos on youtube. This is the best one I have seen.

[@SchoolofWok]

Thank you!

[@tanesharam]

Just found our channel and subscribed after watching the first video... Jeremy is a natural. Is School of Wok an actual school offering classes ?

[@SchoolofWok]

Thank you Tanesha! Yes we are a cookery school based in Central London. You can find more about us here: schoolofwok.co.uk/

[@carbonxhawaii]

Am just getting learning how to properly use my kawali (wok). This is the perfect channel for it! Thank you for sharing! You guys did AWESOME!!!

[@SchoolofWok]

You're welcome! - Lee

[@christophersmith5903]

What is "CHASIL". what Jeremy adds to quick and easy special fried rice. Thankyou

[@SchoolofWok]

Hi, Christopher. We added Char Siu pork into this dish. You can really add whatever you want into this dish! - Lee

[@cliffcarlo180]

@@SchoolofWok But what is Char Siu pork. I believe that was the actual question.

[@mnlow5900]

Am learning a lot from School of Wok demos . Thank you! May I request for some fish and prawn recipes? Keep up the good WOK!

[@brucefeks]

Hi. I love your videos. You inspired me to buy one of your woks. I seasoned it the best I can on a electric stove. Should I lightly coat it in oil after I use it?

[@SchoolofWok]

No need to coat in oil after cleaning! - Lee

[@masonyu5794]

I would add scrambled eggs and chopped lettuce at the end. Lettuce in one inch squares ....

[@lardosian]

Little bit of fish sauce can be nice also, more Thai style though.

[@SchoolofWok]

You could replace the soy sauce with fish sauce and i'm sure it'd taste great still! - Lee

[@lorena9021074]

This is the best fried rice Video on KZbin.

[@SchoolofWok]

Thank you! - Lee

[@daniflores5119]

What's the song of this!!!

[@lolitacorpuz5898]

I cook this on monday for the lunch box of my employer

[@SchoolofWok]

Hope it goes well! - Lee

[@James-gf2ok]

Hey, can you do a honey chilli smoked chicken dish?

[@SchoolofWok]

I'll have a word for you, James. We'll see what we can do!

[@ptcclatlptcclatl1683]

I'm sure you've already done it but I'm looking for chicken fried rice with thighs. I would like your marinade for the chicken. Thx

[@SchoolofWok]

I'll make a note of your suggestion! - Lee

[@luandyelam6097]

what is the material for your wok? is it made from steel or iron? Here in my country, I mostly find these 2 materials so common. wanna try these method dying with fried rice recipes for months now :(

[@SchoolofWok]

Hi, we use carbon steel woks! - Lee

[@benlogan2622]

When you are using your squeeze bottle of oil what oil are you using mate. Thank you for all the videos your an awesome chef and teacher

[@deykson1930]

May i ask why is it that when i cook fried rice there is always a patch of rice that sticks to the wok and a patch that sticks to the spoon? Thanks!

[@SchoolofWok]

Hi John, there might be two reasons why that's happening. 1st, the rice might be too wet, try cooking it with a bit less water and let it cool down completely before stir frying it. 2nd you might not be cooking it at the right temperature, the wok has to be at the right temperature at all times, like Jeremy says "never loose your sizzle"

[@frostkun7716]

True. I never lose my sizzle

[@ChristopherLeeFoto]

Cook your rice al dente, refrigerate over night, and crumble with hand into wok when cooking. And of course make sure your wok is super hot. Your rice will never stick again. 👍

[@r.savage1283]

Found your channel. Love the content. Just subscribed. Any chance seeing those cookbooks you have that are on the shelf in the beginning of your videos?

[@SchoolofWok]

I'll get a photo of them next time we're filming! - Lee

[@benjaminhill2836]

Everytime I cook fried rice, something is burnt on the surface of the wok which makes cleaning later more difficult. Why is that? Is it because I used too little oil?

[@SchoolofWok]

What oil are you using to cook the fried rice with? You need to use something like vegetable oil or sunflower oil and make sure it's smoking hot before adding the ingredients!

[@benjaminhill2836]

Thanks.

[@bhakyavel84]

Wonderful Video.. useful for beginner like me...thanks for sharing it... 👍👍

[@SchoolofWok]

Thank you! - Lee

[@SamithMadushan]

Great video. You deserve more likes and subs 👍

[@SchoolofWok]

Thanks! - Lee

[@babybry311]

schoolofwok.co.uk/tips-and-recipes/special-fried-rice

[@upr2318]

Hi Jeramy. Tks for you foods

[@biberram7593]

How to make "dry" special fried rice like at Chan's in East Ham??

[@richardwindsornomura]

you have a different order of ingredients in the written receipe. I presume the video is right...cheers

[@paulmaking1980]

I love my fried rice! 😋

[@SchoolofWok]

You've come to the right place then! - Lee

[@tuckcuttertuck6802]

I love the fried rice. But you can keep those blasted English peas

[@SchoolofWok]

Don't be a food racist, our peas are lovely - Lee

[@phibber]

all we are saying..........................is give peas a chance

[@ozjedi1]

Unable to grab the recipe for this dish because it keeps taking me to another site which I don't want to go too????? please fix the link.

[@SchoolofWok]

This is fixed now, sorry about that! - Chris

[@ozjedi1]

@@SchoolofWok Thank you very much

[@Madaz_]

No salt needs to be added?

[@SchoolofWok]

The soy sauce gives this dish its saltiness - Lee

[@Madaz_]

School of Wok thanks!

[@codyleemeece]

What is the spelling of the second meat added?

[@A-chef]

Very good !

[@darrellshort5869]

Great vid as usual. Can I buy gluten free dark soy sauce, cant find it anywhere. OR can I thicken light g/f soy sauce?

[@mehmetcelik4900]

I love your videos there the best :-)

[@SchoolofWok]

Thank you! - Lee

[@siegfriedvanduffel7720]

Are the peas defrosted? are they raw when you put them in the wok?

[@CARNAGE_Black1]

make kadai paneer😋

[@Dbreaker01]

Needs salt

[@SchoolofWok]

Soy sauce gives it saltiness - Lee

[@thedumbchild]

Can I add the recipes shown here to my restaurant menu?

[@SchoolofWok]

Hi Swapnil, if you would like to e-mail us at [e-mail] we can discuss further, thanks! - Lee

[@passiveaggressive6175]

Hi Jeremy, the current thought is that MSG is a must in fried rice, what do you think?

[@iColHax]

Needs more umami, otherwise looks delicious!

[@meiteibijoy2998]

What about a little bit of salt?

[@SchoolofWok]

That's what the soy sauce is for! - Lee

[@LinuxUsersonly]

Can you use oyster sauce with this mixed in light soy sauce ?

[@SchoolofWok]

Don't see why not, give it a go! - Lee

[@richardwindsornomura]

This is a recipe that is both quick and easy (unlike some of the others which are much harder than you think). Think Crispy chilli beef, General Tso's chicken as examples. This one is very well demonstrated and works like a charm.. and it really does work with anything.... However, make sure that wok properly seasoned otherwise one will have great difficulty.,,,many thanks...

[@SchoolofWok]

Thanks, Richard! Glad you liked the recipe :) - Luke

[@MaryGuillenravishingredreaper]

Fuyooooo! Uncle Roger would approve! But he'd shame you for no MSG. Where da MSG?

[@passiveagressive4983]

Does this get Uncle Rogers approval? 😂😂😂😂😂😂 (joking)

[@SchoolofWok]

We hope so! - Lee

[@MikkoPakkanen]

Hi Jeremy, you always say, that I should get smoking heat wok, that egg won't get stick to the pan ... what is the right temperature then if I use induction stove? we use celsius in my country. I have noticed that if I use 120 degrees then it won't stick to the pan (but it cooks slowly) but if I use more then it sticks to the pan right after the egg touches the surface ... so I am kind of confused how to work with the heat ... thanks for your answer :-)

[@SchoolofWok]

I'm not entirely sure what temperature the wok gets to specifically, but you want to use an oil with a high smoking point. Just when that oil starts to smoke, that's when you want to add in your egg! - Lee

[@MikkoPakkanen]

@@SchoolofWok thank you very much! I will try that for sure! :-)

[@robertcolameco]

Great stuff Jeremy. Would love to know how to cook twice cooked pork.

[@gohkimyeng9544]

👍👍👍

[@SchoolofWok]

✌- Lee

[@RitchButch]

i can cook with confident now Jeremy thanks mate -God bless

[@SchoolofWok]

Thanks! Great to hear it - Lee

[@syedhasan1912]

Your cooking skills have taught me so much thank you for posting variety of food recipes.

[@SchoolofWok]

Great to hear!

[@steinanderson]

sometimes when I add soy sauce to my wok the rice sticks. Whats happening, is my wok cooling down too much?

[@mannequin12]

But where’s the MSG? Where is the white pepper? 😩

[@gardnerberry113]

What was the name of the spice that adds a "Moorish" flavor? Thx!

[@xmxm100]

Great with lemon chicken

[@jmacgiii]

What oil are you using bro?

[@SchoolofWok]

We use vegetable oil! - Lee

[@jacktorse28]

I love this guy!

[@SchoolofWok]

Thanks! - Lee

[@oo3399]

Is it sesame oil using?

[@SchoolofWok]

There is sesame oil in this dish! But the cooking is done with vegetable oil! - Lee

[@nazrayne1216]

I came here just to hear his accent.

[@vaslav030547]

I lover these cooking videos but the background music is so monotonous.

[@karlmartell895]

is he using an induction cooktop?

[@HyeonsikLi]

What kinda oil do you use?

[@CHlEFFIN]

‘Sey sehs’

[@chasekarl561]

Amazing recipe! What is the best recipe for char sui to use in this?

[@SchoolofWok]

We have a char siu recipe on our channel! For this recipe we used some we got from china town though haha

[@chasekarl561]

School of Wok haha awesome, thanks for reply

[@thilagavathiveeriah5331]

What type of rice do you use ?

[@badjsarah8495]

Stop talking. Just cook!

[@SchoolofWok]

But how would you know what the instructions were? - Lee

[@daviddonald4125]

tastes as good as my mothers

[@SchoolofWok]

Excellent!

[@wagnerrosa28]

Can you do the chinese lobster sauce please

[@SchoolofWok]

Thanks for the suggestion, i'll make a note of it for the team! - Lee

[@oo3399]

Can you share written receipe?

[@1djose]

Did i hear it right? Char siu?

[@SchoolofWok]

You did hear that right! - Lee

[@tracypatchin2197]

Very 😎

[@TheReevessss]

Can you announce that dark ingredient after chicken plse? A mushroom? Which.

[@aw_1977]

Char siu, Cantonese bbq pork

[@redynebam6725]

woah. same as mine. i always fry my rice like this except that i don't add in sesame oil. does sesame oil have a distinct flavour?

[@SchoolofWok]

Yes, sesame oil does have a very distinctive flavour! - Lee

[@codyhallman1013]

What kind of oil?

[@SchoolofWok]

We use vegetable oil when we cook! - Lee

[@adammorris9008]

Doesn't peanut oil hold up better with the heat that's required?

[@danishpastry2885]

Looks good & easy to cook…yum.

[@jhinukpalash3883]

tummy & the head! Love your videos!

[@SchoolofWok]

Thank you! - Lee

[@Puddleford]

What was the meat other than chicken in here? A type of pork?

[@SchoolofWok]

I believe it was Char Siu Pork

[@Puddleford]

@@SchoolofWok thanks!

[@felixnieves1589]

👍✨🍺🍺🚬🍸

[@babybry311]

your link goes to a spam site

[@nebraskaryan9308]

Onion?

[@SchoolofWok]

No, this is Lee - Lee

[@kirstenmc9497]

Uncle Roger?

[@Willdnb]

Salt and pepper crispy chicken please

[@SchoolofWok]

I'll add your suggestion to our list! - Lee

[@blackout2922]

Thank you so much 💓

[@poppamike8619]

Noob question -what is cassil? Chassil?

[@SchoolofWok]

Char siu - Lee

[@poppamike8619]

@@SchoolofWok tysm