Thai Takeout Fried Rice Secrets Revealed

[@farmageddon]

Give the gift of great coffee at www.drinktrade.com/farmer

[@JoshVanVeld]

Jason, my wife is a talented chef and tries out all kinds of recipes she finds online. Most of the time she wonders whether the person who posted the recipe even tried it a single time. In stark contrast, EVERYTHING she's cooked based on your channel has turned out just as expected, that is to say, excellent! The reason why is obvious: you put so much research and care into these videos, and the results are not only practical, but highly interesting to watch. Thank you!

[@farmageddon]

Thank you, brother! Great to see you again! Tell your old lady I say what's up!

[@purichlucas2547]

I been working at Thai restaurants for 12 years, after watched your video I have to say “nailed it”

[@stefanmironov6405]

One of the best cooking channels on YT, everything I've made with your recipes comes out amazing!

[@christophernawrocki5230]

He’s so underrated

[@GleeChan]

Yeah, Jason is one of my favorites too. He's no nonsense, incredibly detailed, and explains WHY things are done in the way he does them.

[@farmageddon]

Thank y'all!

[@LindseyLouWho]

My arteries quivered when you started making Thai food. These recipes are amazing, dead on, perfect. I live in the middle of nowhere so I order everything from "the city" and make it all here at home since finding a good place to eat out is more expensive than ever (at least in my area!). I can't WAIT for you make some curries. Are you gonna do a coconut curry? Would you please please please do curries?

[@farmageddon]

100% will be doing curries in the future!

[@JTrenton05]

Hot Thai kitchen has an excellent authentic green curry video. She also details the best brands of ingredients on her website. Highly recommend.

[@BenGoshawk]

Loved the tips on steaming the rice.... Great video as always!

[@nothing_burger]

You deserve all the blessings and success you've got coming your way. Everything you do is such high quality. Thank you

[@farmageddon]

Thank you for watching! I'm glad you like the videos!

[@Uszat89]

I just love your content. Great delivery of knowledge.

[@ashishkulkarni6382]

Simply Awesome as always.... No other channel comes close to your detailed explanation...

[@sebjustplays6683]

The fact that I just ate Thai Fried Rice and I saw this video pop up the moment I got home is crazy- Happy Holidays!

[@bethzaidavasquez6794]

I love you Jason! I can't say it enough that your channel is the best we have❤

[@farmageddon]

Thank you! It's so nice to see you again!

[@Marymina6754]

Love you brother, another masterclass Merry Christmas and a happy new year to you and yours

[@farmageddon]

Thank you! And Merry Christmas to you too!

[@almightyposse8869]

You truly are the best, love this channel!

[@farmageddon]

Thank you!

[@danielsantiagourtado3430]

Welcome back jason! You always make My day! Happy holidays 🎄 ❤️ 😊😊😊😊

[@dhammer5842]

Thanks for another great and informative video, keep up the amazing work Jason.

[@farmageddon]

Thank you!

[@tonystrades8007]

Great way to start my day with my favorite youtube channel can't wait for the next one keep those Great recipes coming 😀

[@farmageddon]

Thank you!

[@HavenUpsurge]

Loooove golden mountain! Love your videos Jason ❤ always a good day when you upload

[@farmageddon]

Thank you!

[@jasonhunter2819]

Oh wow thank you for the explanation on the rice! I typically keep Jasmine rice on hand and was always frustrated that my fried rice tended to be more clumpy and fall apart more thank I like regardless of my technique and your explanation describes *exactly* what it would do to me!

[@NinmahJag]

Ooooooooo, finally !!!! I wait like a lost puppy for weeks at the window until your next video posts ❤ thank you and happy holidays

[@farmageddon]

Thank you for your support! I sincerely appreciate you.

[@-RONNIE]

Always appreciate the videos thanks

[@Arkanthrall]

My spouse loves fried rice. Looking forward to try this recipe.

[@asexualpanic_]

I have been dying for another video. Thank you so much for sharing, Jason! I have a new recipe to try. :3 Happy holidays!

[@aaron74]

Always love your ultra-comprehensive content. You know all those sauces at the Asian food stores... I get so overwhelmed how there are just long aisles of just sauces, aisles of oils, aisles of noodles, etc. The eastern culinary world is probably equal or even more complex than the western one.

[@benhall4274]

Love it!

[@farmageddon]

Thank you, Ben! It's so nice to see you again! I sincerely appreciate your generosity!

[@Ace21kg]

Just in time for the holidays, thank you

[@kingjames2079]

Please make a video on how to make wonton soup but the way fast food Chinese restaurants do looks like water and green onions but tastes soooooo good

[@farmageddon]

I have a wonton soup video in my library. Check it out and see if that's what you're looking for. If it's not, drop me another comment and I'll look into it!

[@TheOnlyTaps]

Cheers for this 🫡

[@davidhalldurham]

Jason, another master class!!! We love you here in our household and appreciate your excellent videos. WTF don't you have a million subscribers?? Have a great Holiday season, buddy.

[@NanafzCooking]

Wow, this looks amazing! 🤩 I’m definitely going to try making Thai fried rice at home using these secrets. It’s such a great way to bring the authentic flavors of takeout right into our kitchens! Thanks for sharing these tips. Can’t wait to impress my friends with this dish!

[@AbdiKadan]

Hey. Spot on about the Thai seasoning sauce. By the way, Golden Mountain is a brand that makes multiple products, including a multitude of soy sauces. What you want is the seasoning sauce known in Thailand as the “green cap” sauce.. look for the green cap on the bottle!

[@clout-eater]

man he did it AGAIN

[@ryanadams0922]

Uncanny. I was thinking about you yesterday and was wondering, "Man. Been awhile since I saw Jason and another asian dish from him that I can make. I wonder if he will post this Saturday?" low and I was right wow. THe dish look very tasty. Cant wait to try it out. Also Koodoes for helping out showing different methods on how to cook the rice. The Steaming part was an eye opener for me. Also I say once again, I wait patiently for when you make your version of Chinese boneless spare ribs. :). I kind of hope you will refurance me in that video by saying, "That one guy in the comments that never left me along for Chinese boneless spare ribs. This one is for you!" lol jk

[@farmageddon]

100% will do the ribs. Probably in the new year. I'm going to have to do a bunch of research on that dish because I don't think I've ever made it before.

[@patrickanderson5927]

The first time I cooked with fish sauce - oh damn! It was so bad and I couldnt believe I was even gonna try using it. But once I did, I realized how good it helped the taste of my food. Definitely a unique and great ingredient.

[@farmageddon]

Yeah, it smells so bad. But the flavor it adds is next-level.

[@goodguygto]

Hey Jason Farmer!, aah today's breakfast; Fried Rice.🍚 😋 Merry Christmas 🌲and Happy New Year! 🍾

[@Mickcotton]

Absolutely Fantastic ❤😊Thank You So Much ✅👍

[@FloridaRaider]

Good instructions, thank you

[@SurfsFlatTrader]

Looks delicious at 4:30 in the morning 🤙

[@schinpaisan]

For 100% jasmine rice fried rice try using what we called "old jasmin rice" or ข้าวหอมมะลิเก่า it won't be that delicate but they hold up to the heat very good and the fragrance is pretty much the same. Dunno if you can get it in the US but it's common in Thailand.

[@farmageddon]

Thank you! That's great information!

[@Mo_Ketchups]

You are my spirit animal, dude! 🤩👍

[@_helmi]

Fish sauce (nam pla) is EVERYTHING. You can use it in anything that needs salt, even in non-Thai dishes. Like if you're doing Chinese take out fried rice, nam pla will elevate the dish further.

[@JonathanPickleston]

Love your vids

[@farmageddon]

What's up, bro! I was actually looking y'all up the other day. Haven't seen a new video in a bit! I hope you're well!

[@bobnewkirk7003]

The secret to good fish sauce is the protein content; more protein more better. I really like Red Boat as its got decent quality and is pretty widely available outside of Asian markets. Don't sleep on the Rice Blend for fried rice. I started doing it when Jason mentioned it in a prior rice video and its the only rice I make anymore. Not only do you get more structure and chew to your rice but your eating it for something like half the price of Jasmin on its own. 100% would recommend.

[@s2meister]

I'm curious about the wok you are using, seems the perfect size for a normal kitchen.

[@farmageddon]

Hello! I put a link to the wok I'm using in the video description!

[@chrisspilsbury5492]

awesome! Love the Thai themes. Could you consider a Thai Basil Garlic Chili type tutorial??? Along with curry and pad-thai, that's a staple of american-thai restaurants. my fav!

[@farmageddon]

Thank you! I have a Pad Thai tutorial in my video library!

[@amselwyn]

Great video as always. I’ve been using the steaming the rice method and it’s been working great. Much better than in a pot. Sometimes it is hard to estimate the rice volume when using more or less than a standard measuring cup. Do you recommend any gram(rice)/mL(water) ratio for your steaming method?

[@farmageddon]

Yeah, I typically do equal ratios - so for 180 grams of rice, I use 180 ml of water.

[@deptofcarstereorepair]

cheeseball western brand Thai Kitchen's fish sauce is actually good, in case you don't live close to Asian market

[@alexhurst3986]

Ill have to try this. Looks really good. How about the pasta method of cooking rice? That should cook everything evenly.

[@davidbun4822]

Hi iam you new subscriber from Indonesian ❤❤

[@appo9357]

You didn’t use Lee Kum Kee?!? 😱

[@Zinii]

please jason give us the secrets to vietnamese fried rice, please. i beg of you

[@farmageddon]

Will do!

[@Zinii]

@@farmageddon waiting with bated breath this is a true christmas miracle

[@Metaflossy]

i use maggi sauce in almost everything. its so magical

[@CaptM44]

Fantastic

[@scribbleshrimp]

Yummmm

[@bigbro973]

Hi Jason! I was hoping you could shed some light on oyster sauce. Lee Kum Kee (LKK) offers a panda brand oyster sauce and a Chung brand. I use oyster to marinate chicken wings. The Chung brand is considerably less expensive. Im about to buy 10 cases of it wondering if tgey are interchangeable

[@theunknownatheist3815]

Can we substitute the fish sauce with oyster sauce, or something else?

[@farmageddon]

I'm personally not a fan of using oyster sauce in fried rice dishes because it makes the rice gloopy, in my experience. But a lot of people do use it.

[@BenFenner]

Can't you just regularly/occasionally stir the rice when using the absorption method to avoid the problems there?

[@farmageddon]

I don't think that would work well, to be honest.

[@espiritued]

Ingredients list: Meat: 120g protein 1tsp baking soda 0.5tsp thai soy sauce 1 tsp fish sauce 0.5tsp sugar 1/8tsp salt 1/8tsp msg 0.5tsp cornstarch 1tsp neutral oil Sauce: 1tsp fish sauce 1tsp thai soy sauce 1tsp seasoning sauce Seasoning: 1tsp sugar 1/8tsp salt 1/8tsp msg 1/4tsp white pepper

[@HabitualButtonPusher]

Only thing its missing is some pineapple 🍍 and perhaps some crushed peanuts 🥜 on the side.

[@farmageddon]

Sounds legit! Pineapple is my favorite fruit. I just ate a bowl of pineapple about 30 minutes ago!

[@bartoscar]

Great info as always! Bragg's liquid aminos is also another substitute to consider for Maggi/seasoning sauce.

[@vickslab4608]

uncle roger approve, foiiyoohh!

[@blipblap614]

*nodding* Healthy Boy correc

[@danielsantiagourtado3430]

Huge fan Jason! Can you please do a Colombian recipe please? 🇨🇴🇨🇴🇨🇴

[@basztmc]

the msg is too little🤣

[@ws.hicks0214]

This is legit. A bit too fuzzy on the details that I’m not sure it’d matter that much, but I agree those details will make the fried rice better and don’t see them as making the dish worse. Just, are those details worth it? Not sure. Source? Trust me bro… (I’m Thai, lol.) Like: - the rice blend. It’s true that restaurants will opt for those sturdier rice, but general household here keep only jasmine in pantry (I mean, those are very disappointing eaten as plain rice) and they make fried rice just fine (unless the exported goods were particularly softer than jasmine here, which I wouldn’t know, but I doubt it) - sauces. Normal household use at most the fish sauce and either one of the soy sauce, or even just one of the three. But They’re all popular Thai brands so you can find those profile somewhere here and using foreign brands would get you different profile. I just don’t see the need to go for all three. Maggi is totally fine btw, some people even swear by it over Golden Mountain. - seasoning is spot on. We use just that. - aromatics. Shallots, though not bizarre, is rare in fried rice to me. Normally we use regular onion. White/yellow onion. - chicken marinated. That marinade is spot on, but I don’t think most restaurants do that? Not for chicken, at the very least. You would expect to see it with pork more (and I hate any restaurant that do it with my gut, lol. Feel like it took away the chewing texture out of the pork. Then again, most of the time those restaurants were using cheaper cuts that are tough so they marinade to mask that fact) - multiple stages frying. Normal household just layer them in: aromatics, meat, egg, rice, sauce & seasoning, then out. - chili flakes. I don’t know man, you CAN do it, but we don’t add chili flakes to fried rice here. We have this all-purpose condiment of chili slices preserves in fish sauce that restaurants will have lying around on every table and people who want some heat in fried rice will just scoop out those chili and put them in their fried rice; we tend to see this dish as a non-spicy dish though. (Shocking, I know; but we don’t make every dish spicy, just most of it.) All in all, I’m just nitpicking and this is a great video. I just feel like you don’t really have to be too finicky about it.👍🏼

[@nobeka1]

Looks good but amount of oil is terrifying

[@farmageddon]

Yeah, to do it the takeout way, it's definitely a ton of oil.

[@cheesymop]

rice doesnt even feel like a real word anymore

[@yohanalaurentandrewlie]

first

[@jonny11226]

1st

[@largegroupofmales]

they’re doing this to me tomorrow

[@largegroupofmales]

they’re putting me in this tomorrow