Spicy ‘Freestyle' Fried Rice from Guizhou (怪噜炒饭)

[@ChineseCookingDemystified]

Hey guys, a few notes: 1. SOMETHING I FORGOT TO SHOW IN THE VIDEO. When steaming rice, punch some 'holes' in the rice, like this: kzbin.info/www/bejne/jWiknX6Ze8R7ZtE This will help everything steam evenly. Also, after par-boiling do not rinse the rice - the rice would end up absorbing more more water at this stage and become wet. 2. You certainly don't need to steam your rice... while I like steamed rice like this quite a bit (and it's a beaut to fry with), it's hard to argue with the convenience of the rice cooker. During testing, I started getting really into the steamed rice, even tossed one of those buckets into my Taobao shopping cart... and then this week, we've made rice four times - all in the rice cooker. That said, it's a pretty foolproof method if you don't own a rice cooker (I mean, you can still overdo it and make it a bit wet/sticky, but it's basically always within acceptable bounds). 3. One random note we recently figured out... do you own a Zojirushi? If you're thinking of making some white rice with leftovers for fried rice in mind, use the QUICK setting on the Zojirushi, not the STANDARD setting. The rice the Zojirushi pumps out is... *too* nice, lol. 4. On that note, I think it's time to come clean. If any of you've watch our 'fried rice 101' video (kzbin.info/www/bejne/pGKTqXWjpsqbn80 ), you'll notice that I say that I 'forgot to cook the rice at a dry ratio'. After a couple more years of practice, I'm pretty sure I *didn't* forget to cook the rice at a dry ratio... I just used the 'standard' setting on the Zojirushi. The fried rice from the Zojirushi's standard setting isn't 'bad' per se, but it is too sticky in our opinion. You won't get the nice, fluffy, individual grains like we got in this video and the Yangzhou fried rice video. Just use the 'quick' setting to make the Zojirushi behave like a normal rice cooker (if you want to fry some rice, that is... because otherwise Zojirushi leftovers >>> all other rice cooker's leftovers). 5. After looking back at some of the footage we had in Guiyang, I am a bit worried we might've gone a bit heavy on the dark soy sauce. If you want a lighter Guailu fried rice, swap the dark soy sauce and light soy sauce quantities (i.e. 1 tbsp light, 1 tsp dark), or wherever you want in between. 6. That said, this is a... very freestyle dish lol. In Guiyang on the street it's often a case of 'pick what you want in your fried rice, and they'll fry it up'. We'll definitely edit this with a few more notes, but... I want to eat some breakfast.

[@acasccseea4434]

Can you do a video of you blind taste testing dishes with and without MSG? it'll be very interesting to know what kinda dishes MSG goes great with/is the most pronounced

[@t.o.4251]

How far away from the original would using sambal oelek (or at least the kind sold in the US under Huy Fong Foods) in place of zaolajiao? The added aromatics to the Hunanese chilis got some gears turning though I'm sure sambal fried rice isn't some grand new innovative idea either. As you said, technique is the only constant.

[@keithengle592]

I swear to god we just bought a Zojirushi and I've been "this rice cooker is great! Now why the heck do I keep screwing up fried rice lately?"

[@ChineseCookingDemystified]

​@@xuedalong IIRC in Guizhou they use 丝苗米 (like in Guangdong for that matter), though any Guizhou people are free to correct me. We generally use Jasmine because it (1) behaves in an extremely similar way to 丝苗米 (2) has a bit of a nicer rice fragrance, and (3) has the benefit of being internationally available. In large cities like Guangzhou and Shenzhen and such, quality imported Cambodian Jasmine actually tends to be easier to find than good quality 丝苗米, so that's another reason why we use jasmine. Obviously, feel free to use 丝苗米, especially if you're in a rice growing region where you can easily find good quality rice.

[@ChineseCookingDemystified]

@@t.o.4251 I think that it would be different, but would still make for a tasty fried rice. After all, IIRC sambals are used as a base for Nasi Goreng and that's always perfect delicious. And there's no reason the flavors wouldn't work.

[@jamesblhollands]

Omg your fridge is so organised

[@ChineseCookingDemystified]

Ha that is the nicer-looking fridge. It's got all the boxes, so it's pretty photogenic. The other fridge has the sauces and... looks more like a normal fridge lol

[@jamesblhollands]

@@ChineseCookingDemystified 😁

[@sergeigen1]

that giant jar or peanut butter tho

[@luke125]

And small

[@lilithgrrrl]

Love the organization and freezer bottom style - always thought those look better and are more practical than reverse! Dunno why there are fewer fridges in that style in US

[@raymondchan7471]

As a native Guizhou person, I approve of this video. I like to add some dried tofu to improve its flavor, highly recommend you guys to try it.

[@torond6908]

If you don't want to toss the rice parboiling liquid, drain it to a separate pot, add a starchy vegetable of your choice (think pumpkin, parsnip) and cook for a couple of minutes. Makes for a surprisingly full-bodied soup and contrasts the more strongly flavoured main dish(es). I like to balance the saltiness of the soup with some acidity and maybe some sweetness. Got this technique from Dunlop's 'The Food of Sichuan'.

[@ChineseCookingDemystified]

Or traditionally, people would drink that liquid and call it "rice soup/mitang", it's considered very nutritious. Some people (Hmong usually) in southwest would even ferment it and make a base for their famous "sour soup".

[@rusdanibudiwicaksono1879]

For anyone commenting about Uncle Roger: It's because collander, in general, rarely used together with rice. We also boil our rice (or at least, anyone here in Java I'd seen), but we put _just enough_ water that when finished, we can just simply dump entire content on steamer, no excess water. Or we can just use rice cooker, like modern folks. 😀

[@daszveroboy]

Any idea of how to cook nasi kuning/uduk (anything with coconut milk) in a rice cooker? Would you use the same ratio of coconut milk as you would use water? I've only seen the rice boiled together with coconut milk, turmeric paste and pandan before streaming it, and yeah I've not seen anyone in Java needing a colander, most can judge the amount of water needed because if you're making rice with coconut milk, it would be a waste to use too much that you need to drain the rice later.

[@emmaghows3841]

@@daszveroboy You should probably stick with whatever rice : liquid ratio you're using. For me, I use the good old first knuckle joint method (actually, a tiny bit less, because I like my rice on the drier side), so I just put in the coconut milk first, and then make up the rest with water. Same if you're using up chicken stock or some other liquid.

[@TheHappyPantry]

ivan ws I would defs not suggest to use just coconut milk, but mix it with a ratio of 1:1 of coconut milk and water. If you’re interested for a classic Chinese egg fried rice, check my channel out (I have a funny Uncle Roger version). 😊

[@victorz7748]

I have never thought about seeing 怪噜炒饭, from my hometown Guizhou, on KZbin. Great Job!

[@ChineseCookingDemystified]

You have any thoughts/additions? :)

[@victorz7748]

@@ChineseCookingDemystified Looks very authentic / perfect, having almost all the ingredients I'd imagine in 怪噜炒饭 with great tips (left over rice instead of freshly made) and I'm so surprised that you can even buy 脆哨, oh man! As personal preferences, I would only swap Jasmine rice with short grains and have some sliced Cantonese sausages (广式腊肠). This is perfect!

[@UhlanPasta]

High five 贵州人！🖐️

[@嘠嘎嘎]

感觉不太正宗的样子

[@ChineseCookingDemystified]

​@@victorz7748 Ha that 脆哨 is from Guiyang actually. Last time we were there in Guiyang we were meandering around 万东, and there was a shop where they were just frying it there. Was shooting the shit with the owner there, got their contact, and after that always get their stuff airmailed here to Shunde (they're awesome, even mailed some over in the height of quarantine). We really wanted to plug em directly in the video, but they ended up taking down their Taobao shop (not enough traction I guess?)... so the visual at 4:59 will have to suffice :) They make a good product & are real good at mailing it, I can ask him if they can send abroad & shoot you his WeChat if you'd like.

[@patrickinverness]

We need more cat belly footage.

[@ChineseCookingDemystified]

I (Steph) have a bunch, but it's hard to find a place to squeeze in the video, ya know.

[@teslashark]

@@ChineseCookingDemystified Tie him to the woofthing!

[@pinkmonkeybird2644]

I loved the cat just taking up space in the middle of the kitchen, forcing you to walk around him/her. My cat sits in my lap while I cook, watching intently (I’m a wheelchair user, so it’s always lap time in my house). I feel like he’s silently judging my culinary skills.

[@David_T]

That cat is so well fed it can hardly move..

[@JosiahMcCarthy]

That shot was so great

[@adorabell4253]

I feel like there was a lot of quiet shade being thrown on Uncle Roger.

[@Alphonselle]

and there should be. lol.

[@ChineseCookingDemystified]

Ha nah not really, we enjoy Nigel's stuff.

[@jctai100]

The SECOND i heard collander lol! Haiyyaaaaaa!!!!🤣

[@zmollon]

They use MSG. Why uncle Roger be mad?

[@keithengle592]

@@jctai100 same

[@Jynxxxycat]

You are the best Chinese cooking instructors, of all time. I say this, with all due respect. Your instructions are clear, and provide reasonable substitutions.

[@brokenglassshimmerlikestar3407]

For people who want to cook rice without a rice cooker or a steamer, it's actually really easy. I have a rice cooker, but I often use my small saucepan to cook rice if I'm just eating by myself. You can use a 1:1 rice to water ratio by volume to cook the rice on the stove. The key is to wash and soak the rice, soaking (in the equal part water needed to cook it) for at least half an hour. Without lid, medium heat, until the water level drops below the rice. Then turn to low heat, cover with lid, cook for 5 minutes, check the rice to see if it needs more time. This for me yields very nice result, even better than my rice cooker which tends to cook the rice a tad mushy. Alternatively put your oven safe pan with lid in your oven to cook the rice as many youtube chefs have demonstrated.

[@JJJJ-jw8hc]

steph finally fed the dog during the ending i can die in peace now

[@aliceg3574]

You guys always make top notch cooking videos that I really enjoy and are super educational and all, but KITTEH BELLEH!!

[@martinarbe1]

Hi guys, really appreciate your effort with this channel and giving diferente alternatives to some ingredients that are simply unavailable in some part of the world. Greetings from Medellin Colombia

[@anjunzhouJack]

I'm from Guizhou. Born and raised. I haven't been back for years since I grew up. It's nice to see the traditional fried rice from hometown.

[@nn6404]

The Rice Cooker definitely is my most used kitchen gadget. You can do so much with it.

[@TheHappyPantry]

Agreeeeee !!

[@macsarcule]

Thank you for keeping sanity in doing this vs someone else on KZbin who went nuts thinking equipment and restaurant technique were the key to perfect fried rice. So nailed it, and with no drama or angst. 🙂👍

[@panqueque445]

Thank you so much for that rice cooking recipe. It's literally the only rice making recipe that's ever worked for me every time.

[@ChineseCookingDemystified]

Cheers, glad we can help. :)

[@CelesStrife]

Love the kitty, all laying on his back waiting for some pets.

[@mregecko255]

I love your videos. Really appreciate the explaining of ingredients for those of us unfamiliar! It makes me excited to know what to look for in Ranch 99!

[@mrashid3643]

Looks like the cat had too much of her share of rice! And thank you for your videos. Love the explanations, the descriptions of the sauces and their use. True to the title and thoroughly helpful.🙏🙏

[@jerrylyu1489]

2:09 HIYA THESE PEOPLE USE COLANDER! UNCLE ROGER GONNA CRY

[@drakeramoray7574]

up you go

[@Vostadues]

Uncle Roger don't have any idea how rice were prepared without electricity... He is more of a modern day city kitchen cooker... kzbin.info/www/bejne/oHfHpGuMjqd3npI Look at 2:19... kzbin.info/www/bejne/jJfUiaqojsRsq5I Look at 2:14...

[@jerrylyu1489]

忘精小腰齊天大腎 Uncle Roger is God of MSG King of Flavour (big lmao to your username I see you😂)

[@lateve6243]

Guizho style is close to my leftovers fried rice favorite: fried haitian riz collé with griots and fried plantains! For the cracklings you have plantains and griots, red beans and rice in the riz collé, and pickled cabbage, onions, garlic and vinegar in the pikliz!

[@ii954]

I Love Haitian food

[@CaravelClerihew]

1:28 - I don't see why you have to keep making cooking videos when the money is clearly in your art :p

[@ChineseCookingDemystified]

We have a curator friend that would *definitely* curate my "art work", now all we need is some buyers.

[@CaravelClerihew]

@@ChineseCookingDemystified haha, and I'm actually an art conservator, if you never need it preserved for posterity

[@uekiguy5886]

@@CaravelClerihew -- In a whisper: (I see you sneakily used the word "never" there.) (I don't think they noticed.)

[@johnpontaoe3637]

"Never Say Never Again." RIP Sean Connery

[@888SpinR]

As soon as you said no rice cooker, I was hoping you’d bring out the collander! Was not disappointed!

[@Nayuk2010]

"So Chris and Stef what if we don't have a rice cooker?" "no problem, let me show you an even more complicated way to make rice with a tool that you will use even less frequently."

[@ChineseCookingDemystified]

That's our spirit, lol. But seriously though, if you like to make Asian food, steamer is very handy (even for western food).

[@vespasiancloscan7077]

Boil it like pasta, seriously. If you keep it al dente it's perfectly fine for making fried rice once you dry it out. It cooks evenly, it doesn't get mushy and the grains stay separated.

[@grapefruitpineapple7667]

what I do is mix two parts water with one part rice in a pot. I heat the water without a lid until it boils. As soon as it boils, put a lid on and turn your stove to the lowest possible temperature (but not off). Keep the lid on for about 20 minutes. Then eat your rice. This method works as long as you resist the urge to take the lid off and peak

[@markandersonoflanderson]

In case you're actually curious on a good way to cook rice without either of those pieces of equipment Adam Liaw has a good tutorial on it kzbin.info/www/bejne/gZ-ldWhtrrNlhdk

[@rainerfrey]

@@grapefruitpineapple7667 I do almost the same, but with less water for Jasmine rice - about 1 ¼ parts water to 1 part rice.

[@Thee_Sinner]

1:00 Maybe not a whole turkey, but Ive definitely made all of the classic Thanksgiving pieces just for sandwiches before.

[@JaRayRepairs]

This looks so much better than what we normally associate with fried rice.

[@tonybova7360]

The colander is the best part

[@intrxvrtbeats101]

Your fridge is beautifully organised

[@ninnusridhar]

I am eternally surprised to find out how much Chinese cuisine is very vegetarian friendly. I am loving perusing these vids for inspiration!

[@denglinzhiniao]

chinese consume most vegetables in the world😂

[@ninnusridhar]

@@denglinzhiniao That was pretty much obvious. But i figured(quite wrongly) it was veggies included in almost predominantly meatish dishes. Like even a beef stew has carrots sorta thing. So was a happy surprise for me

[@jesseyang8172]

OMG haven’t seen the steamed rice for years! That was the only way the restaurants cook rice when I was a kid.

[@Diuleilaomu666]

Wow！ I am from Guizhou and I would say this recipe is authentic！ BTW, I am able to find the Laoganma brand fermented chili in the US, which is not as good as the local one but it is totally acceptable!

[@chanzhao3379]

It is a very traditional method to cook rice. I recalled thats how my grandma made a lot of rice in a wok of 1 meter diameter when there were neighbors, friends and relatives showed up for 双抢 in summers of Hunan province. There would be some byproducts from this boil and steam way too, 锅巴粥 and 米汤.

[@derekschinke2512]

I mean, making rice in a pot takes the same amount of time and effort as a rice cooker and doesn't take up space on my counter. And I cook rice like all the time.

[@VyvienneEaux]

I use a 1:1 ratio for my rice in a rice cooker and it’s perfect for fried rice! It’s very much like steamed rice.

[@shahriarchowdhury7871]

"Because while ingredients are local, techniques are universal" - say that to Uncle Roger

[@TheHappyPantry]

🙌🏻 to Uncle Roger

[@sallylee4924]

OMG The cat!!! Why have I not seen your cat before?

[@zmollon]

Coming from Andong and excited to find this channel! :) Thanks for the great recipe.

[@timcent7199]

You have changed my world with these easy to understand videos. Can you please suggest a way of saving and printing the instructions? I would like to save them all in a folder in my kitchen and watch the videos as I cook.

[@davidfuller581]

"roasting a whole turkey and making cranberry sauce just to make a leftovers sandwich" Didn't Binging with Babish do that?

[@hardvice]

I audibly cheer every time the doggo gets a bit of food at the end.

[@froonamission1013]

I actually own that little pink rice cooker. It's wonderful. I'm the only one in my house that eats enough rice to need a rice cooker, so getting a little personal size is great. Highly recommended! Your rice will be perfect every time.

[@djwaiken]

Uh oh, Uncle Roger gona have a fit.. "whaaa? Strain rice.."

[@dimasakbar7668]

I think the biggest benefit of learning to steami cook rice is that it opens up another culinary route, namely making middle eastern rice dishes like briyani. Even if you don't really need to make one for fried rice, i think it should be encouraged to try once awhile. Btw what us his/her name? (The cat)

[@BriarLeaf00]

You guys are absolutely fantastic. My favorite cooking show on TV or the internet. Of course, that might have something to do with having a Chinatown within an hours drive. Nevertheless keep on keepin on guys love your stuff.

[@son0of0the0beast]

I used to use a rice cooker until my caribbean grandma showed me how to cook rice. It's so easy, we put twice as much water as rice in a pot on high, cover it and let it get to a boil, keep covered and set just above the lowest stove setting for 20 minutes, still covered. And it comes out perfect everytime, and even creates it's own steam holes as the rice settles

[@zennseven]

That’s how I’ve made rice since I was 12. Watching KZbin I’ve learned what I thought so simple, gods way is not the only way.

[@zhenliu2958]

Hi there, I want to commend you and thank you for sharing such a unique and tasty dish from my home province. You are pretty much the only person I've seen on youtube who knows about our Chiba Chilli and also this fried rice. Do you guys live, or frequent Guizhou / Guiyang often?

[@ChineseCookingDemystified]

Haha, yeah, we love Guizhou and its food and go to Guizhou almost once every year to eat around and do research. It's such an underrated area with its food and culture. Also part of the reason why we love to do dishes from Guizhou, the world should really know more about it.

[@LoneWolfZ]

Why has YT never shown me this channel before!? It obviously doesn't know me that well. I look forward to trying some of your tips, if not exact recipes.

[@Eeluon]

Fish wort aka fish mint can be found at some Vietnamese grocery stores. They don't sell the roots but the leaves/stems taste the same just not as pungent. You can also buy a whole plant on Etsy or propagate from a stem; they grow like weed

[@ChoochooseU]

I eat rice everyday and yet no rice cooker. I purchased a (cheap to me but not at market initially) decent electric steamer at the thrift store. I make rice in it almost daily and it works perfect 👌🏻 I don’t boil n drain either- I fill my water section- put rinsed jasmine rice in the plastic bowl- cook for the appropriate amount of time & rice (3/4 c rice to almost a cup water)is perfect every single time- Bonus is I can steam my veggies & dumplings 🥟 n all sorts of other goodies conveniently Ps heck yes on the Exlarge Skippy!

[@Chevignay]

Thank you for this video and your great channel 👍

[@erinhowett3630]

I've always used fried rice as a way to use up leftovers. I need this video.

[@namingisdifficult408]

Always a good use

[@lourenz.oviedo]

This looks so good! And your dog is so cute!!

[@FlorianRasche]

I love the subtle nods to Uncle Roger and Hersha Patel. Well done!

[@markzen3535]

Thanks! One of the best fried rice videos I have seen. I see better homemade fried rice in my future. :)

[@Apocalypz]

2:59 omg *Your organisation in that fridge* is admirable. Side note, thank you for showing a colander with rice in an E Asian home. It makes me giggle. *Question:* Why do you refrigerate your peanut butter?

[@ChineseCookingDemystified]

No real reason. The sesame paste is refrigerated because it helps avoid it separating, the peanut butter goes next to the sesame paste :)

[@423adriana]

wait, there are people who don't refrigerate peanut butter??? I thought that was a universal thing.

[@mendaliv]

@@423adriana I never saw anyone fridge their PB until I was an adult, and even then I've only seen it like twice (with this video being the second time). I think most of the time it's a better idea if you don't use it much and it'd be around long enough to go bad at room temp.

[@aaronsirkman8375]

@@mendaliv I know the containers say it should be fridged, but I honestly can't conceive of a time period long enough for peanut butter to go bad before you either eat it, or die of old age.

[@mattlrnc319]

Love the cat!

[@sathyadelmaestro5175]

I know this is an old video but fishwort is actually available in the US as a houseplant sometimes called chameleon plant

[@ludlow7369]

The CAT is PRICELESS!!!

[@bowenzhou5264]

I hope to visit Guizhou someday .. all the more so now ! .. this seems like an awesome way to do fried rice

[@nulnoh219]

My family only steam rice. We use our rice cooker as a double boiler steamer.

[@2chrono2]

I've never had fried rice with cracklins OR kidney beans, and I love and make all three of those separately all the time... I guess I'm gonna have to make sure to make a little extra of each next time haha

[@benb6527]

You are a very specific persion, much respect 🙏

[@benb6527]

Dope wok too

[@jordangalentine1441]

The cat took over the video this time. I love it

[@PandemoniumMeltDown]

Someone holding the camera made this cat the center of attention...

[@yassenwu2686]

Damn that well-organized fridge might be the most comfortable thing,just look at it makes me want to seal my fridge tight and toss it right away.

[@thefineboy3954]

that logo for the duojiao at 3:34 is so good

[@HarliePuddinQuinn]

Uncle Roger wouldn't dare touch this video

[@notthatcreativewithnames]

A rice cooker I own comes with a steamer, so it's not a unitasker in this case. Sometimes, I can steam some veggies simultaneously while my rice is being cooked.

[@ChineseCookingDemystified]

Or steam meat like we always do at home too.

[@thorn0516]

@@ChineseCookingDemystified I'd love to see some steamed meat recipes!

[@danielw7126]

Oh my god. A fried rice recipe without eggs. Omg. Thank you. Thank you so much. I'm allergic to god damned eggs. This not only looks delicious....but I don't have to alter one of the typical main ingredient..... I'm gonna cry. Lol.

[@rusdanibudiwicaksono1879]

Honestly, you just need rice, oil, a fried thing, and a strong aromatic of your liking. Fried thing can be anything you liked, as long as it fried well, cut into small pieces, and taste well with rice. Egg is what most people use (and available). I use tempeh, maybe once or twice (not bad).

[@danielw7126]

@@rusdanibudiwicaksono1879 thank you. That's how I usually end up making mine for myself. Just nice to see a fried rice recipe without eggs being called "authentic" for a change....

[@rusdanibudiwicaksono1879]

@@danielw7126 It's usually a war between Asian Purist and French Purist, I guess ("It's a fried rice!" "Non non non non, pilaf!").

[@danielw7126]

@@rusdanibudiwicaksono1879 was the fried egg thing a French addition then that just caught on with Western cultures addiction to adding fried eggs to everything?

[@rusdanibudiwicaksono1879]

@@danielw7126 ...Not that I know? it's probably just my own misconception, though.

[@Clawdragoons]

I'm sure that I completely mangled the authenticity of this recipe, but it ended up delicious anyway so I'm happy. Would absolutely make again, repeatedly.

[@JamesJReid]

Thank you for teaching me how to steam rice

[@TheWhiteDragon3]

Ha! I love the doodle!

[@bikaijin8183]

哈哈 你们又去贵州了 freestyle！翻译好评👍👍👍

[@ChineseCookingDemystified]

我们用的Wikipeadia的翻译，真的很传神，哈哈哈哈哈

[@ngofasine]

I can't wait for the technique cookbook!

[@jhoughjr1]

feels likes its been a while fried rice is one of my faves

[@patrickswayzeexpress]

If you guys released a cook book and buy it in a snap.

[@corelli_cat1453]

I *just* embarked on my first fried rice adventure, watching your old videos and some other ones, foolishly trying to improvise up the perfect mix of all the different instructions, and completely destroying the kitchen in the process. The result wasn’t too bad for a first time, but I did wish I had followed one technique instead of piecing stuff together at random. Had this video come out literally two hours earlier..!😅

[@jctai100]

Collander!!!! Whachu doin???! Haiyaaa! 😂😂😂

[@SalamanderDancer]

Rice cookers aren't unitaskers. Besides white, brown, red, black, sticky, and wild rice and rice pilaf, you can make oats, quinoa, buckwheat or any other cereal porridge, rice congee/jook. You can make miso soup, boil eggs, reheat or warm anything like beans. You can slow cook soft tendon, steam vegetables. Make spiced cider, mulled wine. Just buy a $20 rice cooker. A rice cooker doubles as a pot and a stove. It's less of a unitasker than a pot, a knife, stove, microwave, or oven.

[@JshMRsn]

Thanks for the video! I made this (with some subs) and it was super flavorful. I subbed the cracklings and Chinese bacon with fresh pork belly. I started with just the pork belly in the wok, until enough of its fat rendered out into the wok, then added the la and suancai directly to that rendering pork belly. While I’m sure I’m missing the flavors of the smoked meat, it was a convenient cooking process and turned out tasty. One mistake I made is that I didn’t notice that the particular version jarred pickled chilis were very salty on their own, which I think contributed to an over salted dish at the end. I might also not have ringed the suancai enough to get some of its salt out as well. The fish wort you mentioned - was that fresh or dried? Is there anywhere it could be bought online?

[@ChineseCookingDemystified]

The fishwort is fresh, Vietnamese supermarkets may have the leaves.

[@JshMRsn]

Chinese Cooking Demystified Thanks for the tip about Vietnamese markets. Here in Seattle we actually have several Vietnamese wet markets, so I’ll check those out!

[@IamAvidity]

That looks so good

[@gzexplor]

Love from a Guizhouer!

[@TheDistur]

This looks amazing.

[@Ryan-nm6te]

Legendary fried rice

[@chrisjohnson6482]

Personally I don't think you even need to use the steamer if your goal is to make fried rice anyway. Just do what you started; boil it in an excess of water. Only don't stop until the rice is cooked through, 11 minutes for me. Rinse it a bit to wash away some of the starch and then strain it through that same strainer. I think you will find that the texture and quality is just as good, with less hassle. No unitaskers needed :) Another tip, if you are making the rice for the express purpose of fried rice (I often have "leftovers" of everything but the rice so I'll make a super quick rice for lunch), spread it onto a sheetpan and toss it into the freezer. The dry dehumidified air in the freezer will draw a lot of the moisture right out, and you don't have to wait for the next day to then fry it.

[@erinhowett3630]

I've always loved the outro music.

[@seamushowling572]

The doggie wants some of that fried rice.

[@sidharthcs2110]

Most organised fridge on planet earth

[@MadeByTriniLena]

Wow looks so yummy

[@akindofmagick]

I am absolutely making this ... but adding greens!!

[@BenjyP.]

Hey, It would be really awesome if you could make a video an how to make the pork cracklings at 5:02. I loved them at my last visit to Guiyang and I can't seem to find an video or recipe on how they are made. If you know recipe, I would highly appreciate it. Thank you so much for your awesome videos :)

[@ElLenadorLA]

Great stuff! I break up all my rice clumps with my hands while it’s cold when I’m using take out rice.

[@dantexavier7842]

wow that fridge is organized!

[@nataly3218]

See "fried rice recipe" title. Me: Oooh very controversial topic these days. XD

[@joelbrittain6379]

Trying to wrap my head around the concept of kidney beans in fried rice. I've had many 'rice n bean' dishes but never a 'fried' rice n bean dish.

[@ChineseCookingDemystified]

Ha it's definitely a uniquely Guailu fried rice thing in my brain. But it works, because, like... obviously :)

[@deathsheadknight2137]

Sorry, I guess I'm soooo wrong for roasting whole turkeys just to make Post-thanksgiving sandwiches. Does anyone think Reubens are wrong because you need to roast a whole pastrami?

[@RuwinduGunatilake]

Our lord chef wang gang the great did mention that some salt and potato starch ought to do the trick to make rice cooker rice loose and dry enough for fried rice.

[@erinb4237]

Can you do another mise en place video?

[@ChineseCookingDemystified]

Ha we definitely should, just need to think about another angle to attack it :)

[@erinb4237]

@@ChineseCookingDemystified your last one was yummy, but I found myself missing vegetables. Maybe a slightly lighter one with a fish/chicken one to replace the miachi pork, something like that AWESOME over rice pumpkin and black bean thing? I love the recipes you post, but I can't button my jeans anymore and my grandma thought I was pregnant 😅

[@cpt_rascaltascal3310]

GIVE THE LITTLE CUTE BUDDY AT THE TABLE SIDE SOME LOL🐶😁😁

[@SindhuS]

1:20 why do you guys have two fridges? And your place looks really nice and organized, comforting to see.