This Simple Garlic Fried Rice Goes With Almost Anything

Need a quick way to boost even the simplest of meals? Garlic fried rice is your answer. This simple, versatile dish has it's roots in many different Asian cuisines and has since been popularized worldwide. It's flavorful enough to be eaten by itself, topped with a fried egg, or can be an easy upgrade to any of your favorite rice dishes. What will you pair it with?
Ingredients:
Day Old Rice
Garlic
Nira Green/Chinese Chives
Nira Blossom/Chinese Chive Blossom
Hong Kong Olive Vegetable
Salt
MSG
White Pepper (Optional)
00:00 - Tips and Tricks for Wok Cooking on an Induction Stove
02:26 - Garlic Fried Rice Pairings
03:03 - Ingredients
04:04 - Prepping The Ingredients
06:45 - Prepping Your Wok For Cooking
08:46 - Cooking The Garlic Fried Rice
12:31 - Plating and Taste Test

[@Marmaduke_Jones]

I gotta say as someone who is still admittedly skeptical about induction cooking I really love these consistent videos about the topic from someone who isn’t exactly trying to sell me on it but simply impart some clarity because it comes off as infinitely more genuine which we all know you are ❤

[@Nini330zsg]

😊right!?! I love him for that

[@BarrieGrieve]

To anyone who says induction can't get hot enough to cook with a wok, when I was first seasoning a wok on a 2Kw portable induction hob I turned up the power to around 75% and turned around to get something and when I turned around again the base of the wok was glowing red. I now have a dedicated induction wok burner winging it's way from China because you can't find anything similar to the Nuwave that you're using in the UK.

[@jonkung]

They are so surprisingly powerful

[@daisyrosario3438]

Looks so delicious! Thank you Jon!💯

[@jaesun4418]

I really appreciate you Jon! ❤You and your content are one of my safe zone at the end of a chaotic/busy day!

[@heartrock02]

I just got that wok burner and I'm in love. I haven't had that puffed rice texture in my homemade fried rice for awhile due to fun stoves, and since the rice had actually opened I could use less soy instead of forcing it which helps with my costs (cries in inflation) and health.

[@Getatron]

Oh man, I made the mistake of watching this while slightly hungry on the way home. Now I'm actively desperate for fried rice. DAMN that looks good!

[@jameshaulenbeek5931]

That looks amazing!

[@omarm.d2578]

Phenomenal video dude! Love the thoughtful pearls of information from your experience that you drop throughout the process

[@cinemaocd1752]

I always had a large Cantonese steel wok. I could see going back to it, if I had the round induction rig. Bravo for taking on the BTU dudebros on this and bravo for pointing out that you can't actually stirfry that much volume in a wok. I never made anything edible until I learned to cook everything in batches and recombine at the end.

[@tan4ikpan4ik67]

😍😍😍😍 I'm going to cook and try today! Thank you!!!

[@camoo3729]

really like these kinds of videos with the various related tips about food storage/stove maintenance etc

[@OldSlyEyes]

these videos are always do well done and so chill love it

[@thenobleist9262]

Love you Jon!!

[@BenziitOfemme]

As someone who is afraid of using metal on glass stovetops this makes so much sense! I like the idea of a wok burner though 🤭 I wonder how this would work for glass pots/pans? this dish came out so good

[@w2sixpackchef]

i always am in awe about your kitchen broo

[@mendopolis]

❤ your long cooking vids Jon Kung

[@rabidbuddha4328]

If TikTok and KZbin paid for that beautiful kitchen I am so so glad that I helped contribute. 🎁

[@Arhtify]

More of these long form videos! (also loved the podcast premiere)

[@rayl74]

Made some fried rice while watching your video but the only twist is that I like having fermented bean curd on the side to give it that extra funky umami salty zing with the hot fried rice. Love your video shorts but these longer videos are great!

[@Nini330zsg]

❤love that u showing ppl the HK preserved vegetable thingy lol 😂 please show them more recipes with it

[@ohwowoh7281]

Yummm!

[@mrllamadoesnotwant]

A typical home gas stove wouldn't get hot enough anyway. That's why restaurant stirfry is almost always better. Kenji, iirc, has mentioned a hack where you use a home torch to get some wok hei. Unless you've got a special gas stove with a wok burner, back off of electric. I really want one of those induction wok burners, but I'm hoping to move soon, and if I have to pack an extra box, I'm going to throw myself out of a window

[@Hoon..]

@@jonkung - Can't wait to get that notification!

[@Ohyeahhahaha]

You go, brother! Tell the world how good olive vegetable is👍

[@ClaudiaDCD]

Tea seed oil?! Intriguing. Would love if you have info on these different kinds of oil and what the difference between them are. I don't know if I can tell the difference between them all the time. Kitchen looks fab, btw. Can't wait to be exposed to more recipes, especially to see how you use all your spices!

[@lilacfunk]

Loved this! Bet you smelled real good after making, eating and digesting that rice 😅

[@CakeboyRiP]

Love the haircut. Looks good on you

[@wuziq]

drooling

[@parkerfreeman715]

Hi Jon, im not super familiar with the flavor profile of this dish in particular, but I know a staple for the fried rice I eat is the "wok hei" flavor you get from a gas flame licking into the wok while cooking. You didn't mention it in your video, but a great way to replicate that flavor on induction/electric ranges is to use a butane torch over the food while stir-frying. Kenji Lopez Alt has a couple videos using it as an example and explaining the science. Thanks for the great recipe!

[@Philphy]

Wok hei probably more to do with extreme heat and the toasting of ingredients as opposed to the presence of any kind of gas.

[@JanZamani]

@@PhilphyIt's a bit of both, I think.

[@JanZamani]

Yes! also For a home gas stove, you're likely not going to have the flames 'licking' the food like you would with a restaurant one

[@geronimocramos]

Yesssss

[@threengcircus]

Im Chinese and i can't remember the last time i had olive vegetables.! OG move. Uncle would approve.

[@chefsalty]

cant wait for spring so i can switch over my vegg to garlic chives :)

[@ahlimahs]

I can't wait for garlic scape season

[@morell1185]

Quick tip at the restaurant i work at we have gas burners and use woks but well flip the grates upside down for the woks so they can get closer to the fire. Do the same at my apt any gas stove just flip the grate covering the fire and youll get much better direct heat🙏🏾

[@NessS398]

Love everything you post! What was the last sauce you applied? Too viscous for regular soy- dark soy or oyster sauce?

[@NessS398]

Thank you ! Now I can experience the dish fully.

[@jpearson535]

Great video--I learn a lot from you. Thanks. So where those flowering chives or one weird giant chive flower?

[@jpearson535]

Never mind--I rewatched you chopping chives and got a better look at them. Thanks.

[@DedlyLittleMello]

Am I the only one thinks your induction wok burner looks like one of the little cute guys from “Batteries Not Included”? 🤔🖤

[@DedlyLittleMello]

@@jonkung I’m relatively new to your channel, but you’ll notice over time that I peep the weirdest things and my brain is quite a place 🤣

[@duntrytohack]

What's the brand of that concave induction cooker? lit.

[@minhchau2512]

Can you share the induction hob brand?

[@wellbbq]

which cleaver is that you are using to cut the garlic chives?

[@iam73en]

I wish I had a friends who’s kitchen looked like that

[@TheCornBanana]

Can I use the garlic chive toes in a chili oil?

[@1griffinguy]

Please make this and let us know

[@tommclane9544]

Hi Jon, how long have you used the nuwave wok, I have seen some bad reviews. Also, I have an electric flat top stove, what wok would you recommend for it? with Gratitude Tom Reply

[@skarnica]

I knew you were the shit when you brought out that Hong Kong Olive jar, oh man that stuff is flavourful.

[@peachesandpoets]

♥

[@robinchazen159]

I love these videos, the camera motion, (particularly the roll) is nauseating though.

[@patphares6258]

❤❤❤😊

[@lagh]

Uncle Roger, you know what to do. Make him an uncle ❤️

[@rlmackie]

Question, are you based in NYC? Always thought you were but saw a video where you were in another state like Texas.

[@rabidbuddha4328]

@@rlmackiehe is in Detroit

[@lagh]

@@jonkung no you’re probably right 😂

[@teripearson7853]

He would not approve of salt. MSG only.

[@juliancervantes3614]

He is a uncle regardless.

[@JforRajasa]

Can I use dashi stock instead of chicken stock to make the rice? Because I tried it a few days ago but somehow there are lots of brown burn marks in my rice cooker afterwards. Or perhaps do I need to season my rice cooker with oil too beforehand? Thanks in advance!

[@JforRajasa]

@@jonkung thanks for answering. So when we use stock instead of water, should we put slightly more amount of liquid than normal?

[@mabeaudette]

Why is the initial oil has to be discard? I am inspired to try out the chinese chives, thank you!

[@gerald9113]

When oil is heated up to the smoking point, molecular structure changes and becomes unstable, which is unhealthy to consume. That's the theory. But some people including me still use it. Most definitely restaurants reuse it, though I don't know what they reuse it for. I don't work in a restaurant. It's hard to do Chinese high heat cooking without seeing a bit of smoke. If you see tons of smoke, then it's too hot.

[@junetesoriero8856]

Does the wok come pre-seasoned? I want to get this, but don’t have much experience with wok cooking. Is it good for beginners?

[@gerald9113]

Good thing about any non non-stick pan (carbon steel, cast iron, and stainless steel) is that you can always start over again no matter how messed up it is. Rust, burnt food, burnt grease, etc. can all be restored either physically or chemically. Non non-stick pans are not beginner friendly for sure, but once you get how to get food from sticking to the pan with controlling the temperature of oil, they becomes your life-long best friend. Plus, they are free of carcinogens. One thing to note is that acidity stripes out seasoning from carbon steel and cast iron. I cook acidic stuff like tomato-based food in stainless steel. Among the non non-stick pans, stainless is the hardest to use in my opinion for seasoning is impossible with it. Carbon steel is the easiest and my favorite because of the precision temperature control and relatively light weight compared to cast iron, so I can toss.

[@RiverkeeperEmberStar]

About oh yeah cuz if you didn't Uncle Rodger come after your ass LOL love the channel brother I value all the tips and information that's a really cool walk I didn't even know that stuff existed I'm getting a walk soon stoked about that

[@m3m3sis]

anyone have a link to that stove?

[@m3m3sis]

@@jonkung you, sir, are amazing.

[@m3m3sis]

@@jonkung Can´t find it, I meant the wok thing. rewatched both on desktop and mobile. Appreciate the thought alone still-

[@angeltperez5612]

Where is the cookbook?

[@u140550]

only thing that your missing though is the smokiness that most want in the friend rice.

[@JacksonWalter735]

Man induction seems so great. It's just so expensive to get a full induction hob that will heat up your entire pan/skillet 😭the Duxtop 1800w Portable induction one I got for a little over $130 looks great and has many great features like a touch screen, but the circle on the cooking surface is misleading. The actual heating ring is only 6 inches and it seems to be the case for most portable induction cooktop aside from the $2,000 Breville. This is very apparent when I try to make crepes or brussel sprouts outside on my cast iron skillet and only the middle browns beautifully. Even then the induction version of a full size hob is usually hundreds of dollars (and sometimes thousands for the higher end version) more expensive than the gas or electric glass tops. I really hope induction takes off quicker so we can get more affordable induction cooktops that have larger cooking surfaces and better components (pulse width modulation or circuits that are more durable and programmed better).

[@sjenkins91812]

☝️Shhh, hushushhhShh! 🤫 You had me at garlic fried rice!

[@wesleychaffin4029]

I really hope you’ve got an affiliate deal with the induction wok burner 😂

[@ErichEats]

Food smells I love - garlic and body odour in a good way 😜

[@rabbiswhy]

Low key 420 cook and munch vibe

[@toddai2721]

You answer a question no one asked, but he did sound important asking it...

[@KomengDeBatiste]

That looks like a LOT of chives! Is it not?

[@gee_emm]

If all else fails in your all electric kitchen, give into peer pressure and buy a camping stove. #SocialMediaMadeMeDoIt The Korean ones come in black, metallic beige and rose gold, for the love of God! When you just want that flash of a flame… just do it. Then put it away, and return to business as usual. Recycle the canisters. Namaste!

[@JamesThompson-fq7oh]

So so so damn fine

[@muhammadharithmarzuki9302]

For some reason I can't read Jon's comment.

[@mint.berry.crunch]

Does it go well with the feeling of regret?

[@mint.berry.crunch]

@@jonkung ahh shit I’m all out of those I’ll keep this recipe in mind for next time thanks

[@CPTownage567]

That stove cost 4 times as much as my car

[@guyinabluetanktop1943]

I only clicked cause the guy looked hot. And i will say that i'm not disappointed. 😍🤣

[@TimesRyan]

Induction all the way!

[@ktakashismith]

I was **just** wondering about the strength of specialized induction wok burners, and voila you sneak a little induction propaganda into a great recipe for garlic fried rice, I love it. My clapped-out gas cooktop has got to go, ASAP. It's worth throwing a little extra shade at home gas cooktops as wok burners, because the vast majority don't actually have a strong enough flame to do true stir-fry wok cooking (there's tons of vids out there on how to "hack" your gas stove to get it to spit enough fire for this purpose - no thanks). Love what you do to normalize a gas-free kitchen!

[@RD-jp4zs]

can you make good fried rice with an induction burner...NO! If you could every restaurant would be cooking with induction.

[@rabiesbiter5681]

Damn. That wok induction burner is so goddamn noisy I had to stop the video. I wish you had warned us it was quite that painfully shrill.

[@logandh2]

A, B, C, C, C, C

[@deipereamalvas]

TOO MUCH TALK 😒

[@jishnujishnu1467]

How you peel garlic like that young bull