Simple and Tasty Chinese Garlic & Egg Fried Rice Recipe

[@StarbucksThaCat]

I'm watching on a mobile devices so it may be different, but the music volume going in and out while you talk is rather distracting

[@SchoolofWok]

Hi Alan, this issue has been addressed in our latest content - Lee

[@glynh5480]

Never knew you could flavour oil with garlic skins. Gonna try that today 😀

[@SchoolofWok]

It's a great way to add a subtle garlic flavour! - Lee

[@dorritsmedsgard5900]

Remove the music, please. It is rather disturbing.

[@SchoolofWok]

The music issue has been addressed in our latest content! - Lee

[@LCDC5759]

Yes i just like to listen to Jeremy's talking

[@neewraf]

Hey! I've been trying to make fried rice restaurant style for ages and this is the only recipe that nailed it.. Thank you thank you so much Jeremy! Made this for lunch today, it was soo good.. I added a few Lankan touches but still your wok handling and the reason for all the tosses and flips made life easier with a normal pan since I understood heat like never before.. Ps had to make rice freshly, so made it 3/4 cooked using less water to keeps grains separated.. Worked like a charm. Thanks again!

[@SchoolofWok]

Glad to hear you enjoyed this recipe! You should check out our latest videos! - Lee

[@Exciteduser]

Great video, except for the music. It's too loud and any music is quite unnecessary. Your teaching is excellent.

[@SchoolofWok]

Thanks! The music issue has been dealt with in our latest videos - Lee

[@markwong85]

Really like the stovetop construction for the wok to fit in ~ never seen something like that before! Does that function like an induction stove?

[@SchoolofWok]

Yes, it's an induction stove! They are very useful for us - Lee

[@agustinusalva7716]

@@deek4515 agree..... Wok hei will be missed..... And you called yourself school of wok?

[@daze1945]

Great video. I have been wasting my garlic skins for years! Now I know better. Thanks.

[@SchoolofWok]

They have so much flavour in them! - Lee

[@joannan5718]

Oh gosh, I'm salivating 😂. Looks soooo gooood. My lunch for after tomorrow. Thanks

[@SchoolofWok]

Hope you enjoy it! - Lee

[@vaiolover1997]

I would have added a pound of garlic sauteed shrimp with the fried rice. Life is short, eat well.

[@SchoolofWok]

Sounds like a good addition! - Chris

[@Pindi44]

What a pleasure to watch a master at work, creating a wonderful dish, many thanks.

[@SchoolofWok]

Thank you! - Lee

[@blitzs619]

My favorite part of his videos are, "Dancing Rice". 😆😆

[@brucejohnson5907]

The music is very distracting. Wish it wasn't there.

[@luandyelam6097]

this is so thorough explanation... good teaching!

[@SchoolofWok]

Thank you, glad you found it helpful! - Lee

[@idrhys]

Uncle Roger would be so disappointed if he saw this wideo as there's no fire! What kind of induction wok stove is that?!

[@anonymous13.1]

Lol

[@axeltech9914]

i cooked japanese fried rice before , which is quite similar with this garlic fried rice. i add chicken extract powder to The rice , and saute the garlic with butter instead of oil .i applied high heat on my high pressure chinese stove for the whole process of cooking to get the (wok hey)the smell of the food burnt in contact with fire . i add shrimps ,peas ,and egg . without soy sauce .

[@SchoolofWok]

Sounds like you already know what you're doing! - Lee

[@Pugsy237]

Lol did you guys sidechain compress the audio of jeremy speaking to the backing track?

[@SchoolofWok]

📣 Join our Patreon: www.patreon.com/schoolofwok

[@kenRoberts1984]

A spatula instead of a ladle would be the ideal tool for this job

[@visualsbysanga5523]

Only my opinion Sorry to say your rice looks mushy..... Each grain of rice should be separate.... Also rather than having egg saturated with oil, you should scramble egg separate that way you use virtually no oil

[@xavierlai7293]

agree with first point

[@grimTales1]

Could you add brocolli and courgette in place of (or as well as) peas? When would they be added in? Also wondering if I should cook them before :)

[@SchoolofWok]

You can add whatever you like to fried rice! As long as everything is roughly the same size it should all cook through at similar rates! I would maybe blanch the broccoli beforehand, but the courgette should be fine if it's diced - Lee

[@ConservativeGangstR]

I just realized something, is that an induction wok burner? If so, that's trick as heck.

[@SchoolofWok]

it is indeed! - Lee

[@redynebam6725]

is your stove an induction or the traditional Chinese high flame stove?

[@SchoolofWok]

It is an induction hob! - Lee

[@dscottes]

Kill the music. It detracts from the instructions !

[@SchoolofWok]

No music in our latest content - Lee

[@Iron-Claw-Tiger]

I like the food but i think the tummy and the head analogy is ridiculous,every video its "tummy and the head, tummy and the head",i prefer channels that just show the recipe and not repeating the same cooking techniques

[@bluestaffy5101]

hi there,was wondering how long the garlic oil will keep fresh for kept in a bottle with a lid? ps love the channel keep up the great work😃👍

[@grant575mixmaster]

didn't the garlic start at 12 o'clock ?

[@TheBrewersDroop]

No, put the egg on around midday and the garlic and chives an hour later.

[@executivewoman678]

Wow, I love the eye you are using for your wok!! I wish I had one. I love cooking fried rice and egg foo young but my electric stove doesn't seem to get hot enough for my wok. Any suggestions anyone?

[@SchoolofWok]

If it doesn't get hot enough, then you'll just have to cook for a bit longer! - Lee

[@HyeonsikLi]

Do some chinese cooks actually add dark soy sauce and salt? Or light soy sauce and sugar?

[@charan9231]

Really enjoyed the video. Thank you. What do you think about basmati rice to use in Fried rice?. Interested in your opinion.

[@SchoolofWok]

Thank you! You can use basmati rice if you like, you can find recipes online for it! - Lee

[@biberram7593]

The music gave me a headache

[@RafaelFGalego]

NO MUSIC PLEASE

[@francisR46]

Looks great as usual will be trying soon. Only found the channel recently. Great recipe's, very clear instructions, entertaining presentation. But it would be nice if on the older videos the music track was removed. Its much too loud and takes away from presentation. Likely even causes some to give up, not watch and miss out on all these great recipes.

[@SchoolofWok]

Unfortunately we can't remove music from videos that have already been uploaded, but we have been working on updating some of the more popular videos in our newer style! - Chris

[@PlayaSinNombre]

Hi, Jeremy from the School of Wok! It’s the guys!

[@SchoolofWok]

Hi guys, it's Lee - Lee

[@Appuneneh]

Add another egg and more garlic.

[@SuperDudley88]

Jeepers, this music is so distracting.

[@SchoolofWok]

Music has been removed from our newest videos - Lee

[@alvarojurado7474]

Music is too loud ,distractive .

[@SchoolofWok]

We've removed the music from our latest videos - Lee

[@carroll11000]

what kind of oil did you use please?thx

[@SchoolofWok]

We use vegetable oil - Lee

[@MrFuckme2009]

I like you your funny and cute 100% lmao

[@aguycalledshane]

Why does this channel insist on such loud music? It was bad before when it competed with your voice, but it's somehow worse now that the volume fluctuates like it's being run through a swampy tremolo effect. It doesn't need to be so loud when you're not speaking. I'm not even gonna finish watching this video.

[@robertharkess8875]

Used the garlic skins for the oil so that there “was no waste” yet didnt use any garlic, failed to notice the chinese chives all around the wok for the whole video 🤦🏼‍♂️🤦🏼‍♂️jesus christ

[@balensydney]

Robert Harkess hahah i was thinking the same with in regards to the chives, every toss, "you still have half of your chives near the handle" toss, "still there"... maybe its my ocd...

[@AlqGo]

You generally don't want to add veges early in the stir-frying process, because the moisture from the veges can cause the rice *and* the egg to stick to the wok, and it's a reeeaaal pain in the ass when that happens. Veges should only be added when fried rice is almost done.

[@spl24]

Didnt he add the garlic and chives after the egg ?

[@AlqGo]

He did and it's honestly not a good idea because even if chives don't contain lots of water, they still burn easily and he added them before the rice while the wok was piping hot.

[@maxk1766]

In Chinese way, the chef will add those chives into the wok 5 seconds before plating while some prefer to sprinkle it raw on top of the rice as the steam will cook it through. Overcook the chive causing it to lose its flavour profile.

[@caesardutta9394]

Where is the salt? I watched few videos of you - Jeremy, but never observed you adding salt or aji no moto...

[@markward2312]

Sits and waits patiently for uncle Roger to arrive Where your MSG ? 🤣

[@adiadzz]

Why no salt?

[@SchoolofWok]

Soy sauce gives it the saltiness! - Lee

[@adiadzz]

School of Wok thanks

[@SchoolofWok]

You're welcome! - Lee

[@songwaikit8718]

im a big fan of fried rice... but not this recipe

[@mykeegetsit]

I dig the music, what happened in the new videos

[@SchoolofWok]

Too many people were complaining about it - Lee

[@alvarojurado7474]

you should be modern dancing instead of cooking .LOL

[@MJB9559]

Great video apart from the annoying music 🙄

[@zakelwe]

some good tips there, will give this a bash when my friend comes over tomorrow

[@SchoolofWok]

Good stuff! - Lee

[@ashikkumar1008]

Are we not supposed to add salt??

[@brandondavis1039]

WHAT KIND OF OIL?

[@SchoolofWok]

VEGETABLE OIL - LEE

[@terencewong9662]

whats up with the music blending...

[@beverlypeterson1281]

Great teaching style. Love the background music.

[@SchoolofWok]

Thank you Beverly! If you like this music, here is the artists soundcloud page bit.ly/2AbgLnt - Lee

[@paulcheong4419]

u make cooking exciting very good

[@SchoolofWok]

Thank you! Glad you enjoy the videos! - Lee

[@osososos1180]

please do combination omelette

[@Apollo-p1l]

That stirring with a metal spoon bothers me for some reason. I guess its because its a no no on non stick surfaces. I always have used wooden implements no matter what the surface is. And i dont like the clanking scraping noise.

[@SchoolofWok]

It's okay, it's not non-stick! - Lee

[@AlqGo]

Good techniques but this fried rice tastes as bland as steamed rice.

[@Gantzz321]

then you didn't do it right

[@AlqGo]

Greg Ward I cook fried rice on my own regularly. I can recognise easily when someone under season their fried rice just by looking at what they put into it.

[@richardintoronto5028]

Needs some salt, pepper and msg

[@TheJuzy]

No biggie, these typs of videos is all about technique... Getting people to "dare" doing fried rice, everyone with basic cooking skills are going to season to their own tastes anyway. While on that point, what seasoning do you go for? I usually stick to soy and chili oil for all of my wok, but i don't really have access to any oriental foods or spices.

[@laserblast92]

Looks like someone is taking out his school boy frustrations on that garlic....

[@lm2193]

great tips!

[@SchoolofWok]

Thanks! - Lee

[@bigboymarket]

that is not over night rice..i am a chef n i can tell by judge the rice that u are making....

[@henkuanghoung4732]

Looks delicious

[@SchoolofWok]

It was!

[@robbynewpane6485]

This is not a fry rice so suggy ,and what is this always turn and turn and turn?

[@eeyyaakk6801]

I fail to see the part where you make the garlic oil

[@danishpastry2885]

Informative.

[@natelsy3277]

That’s Fake Chinese food..

[@MrGeordiejon]

Buy a lesson - cool

[@kishore4770]

I bet it is as bland as a plain boiled rice, any takers?

[@lutongbahaynitikya6198]

Dont cook fried rice again pls

[@SchoolofWok]

That's just rude - Lee

[@xavierlai7293]

It's an amazing fried rice. I just feel it lacks seasoning - A Chinese

[@tommocymraeg]

Just wish it was cooked on a jet flame - A Chinese trapped above a takeaway

[@PlayaSinNombre]

School of Wok he DID say please o,O

[@nasrulfarid6826]

Kids pls find another cooking school coz your fried rice totally wrong.

[@kelvingoode1393]

music to loud

[@elkid6743]

to the guy operating the camera ............better start looking for work in a different profession mate - you got no idea on how to shoot a video

[@SchoolofWok]

Consider my feelings hurt - Lee

[@Laoilli]

It should be called “No flavor fried rice “ 😂

[@SchoolofWok]

Big Sexy Thanks for the new title suggestion, I’ll take that into consideration next time - Lee

[@adammoore7447]

If you can't taste garlic and soy sauce ( and sesame oil) maybe there's a problem with your taste buds ;)

[@Al-hi7pb]

doesn't even look appetizing

[@normasanjose3338]

Great cooking instruction👍🏿keep it up!

[@SchoolofWok]

Thank you, Norma! - Lee

[@alexandergault757]

nice job Jeremy , I'm honing my skills . thanks

[@SchoolofWok]

Wok on! - Lee

[@Beals1986]

That looks really good

[@mubarakkhan537]

You're very talented

[@SchoolofWok]

Thank you! - Lee

[@akkinana]

The rice looks soggy

[@davidstorton910]

NICE !

[@hindustaniuncle3531]

Simple yet great taste. Thank you.

[@SchoolofWok]

You're welcome! - Lee

[@coley20000]

Some of the best cooking ever seen

[@SchoolofWok]

Thanks! - Lee