Yangzhou Fried Rice | The Original Fried Rice | 扬州炒饭 | Easy Asian Recipe

Even if you've never heard of Yangzhou Fried Rice before you've almost certainly eaten it. On restaurant menus in the West it's often called Special Fried Rice (Australia, UK) or House Fried Rice (USA).
It's the classic and original fried rice dish that almost all other fried rice dishes are made.
Here's the full recipe: adamliaw.com/recipe/yangzhou-f...
Follow me on Instagram for more recipes: / adamliaw

[@adrianyau1559]

Grew up in a Chinese restaurant kitchen, Cooked for customers since 13 years of age, 20 years helping the family in the kitchen and i can honestly say Adam is showing you real authentic delicious recipes and techniques. Great ambassador for not only Chinese food but Asian cuisine. Adrian.

[@sdqsdq6274]

hmmm then where that fermented taste of fried rice come from ?

[@lillrice27]

@@sdqsdq6274 I think it depends on the wok

[@joesonwong]

sdq sdq that’s rice fermented. I think it’s probably because restaurant do not usually put them in fridge, they just let the rice sit there cool down naturally.

[@smugger7007]

I am so sorry, frankly speaking, it's not authentic at all. This is so called "real authentic delicious recipes and techniques": kzbin.info/www/bejne/kJjHdICtebGbp5I&ab_channel=%E7%BE%8E%E9%A3%9F%E4%BD%9C%E5%AE%B6%E7%8E%8B%E5%88%9A do check it

[@nemodetroit]

Lots of comments below about how you should not not brown or "burn" the garlic. This is one of those things where Chinese cooking can diverge from the standards of other cooking styles (e.g. French cooking where brown garlic seems to always be "bad"). There's a place for well-browned garlic in many Chinese dishes - the bitter notes are actually welcome. One somewhat common example is browned garlic in hot oil and pouring it over steamed whole fish just before serving. I love this flavor. Try it and you may find your palate grows to like it, too.

[@kyrios0307]

Its better to put the garlic and the green onions last, since the wok would be hot, they'll take seconds to cook and the other ingredients will buffer the heat so the garlic won't burn quickly. I tend to make fried rice / noodles at home and I always do this method.

[@R3fLeCt3D]

kyrios0307 no, Chinese chef would always add aromatic either at start to release flavour on medium heat for a minute , or in middle of cooking before adding veg and protein . With green onion as Chinese chef u would take green onion and chop white part separately and green part seperetely , u add white part together with aromatics to be fried because it’s firm and takes longer to cook , then u add green part together with veg after protein . And the last 20 sec of high heat dish u add green onion flavour oil . That’s how Chinese technique would be

[@TwoTreesStudio]

I mean personally I brown garlic for tons of stuff, if anyone says you should just never cook something a certain way they have no creativity. Garlic has half a dozen flavors you can blend just by processing it differently...no use throwing that potential away haha

[@erniechang2915]

yes but not in fried rice

[@9292098]

browned garlic is way too over-powering when it comes to steamed fish. When you eat steam fish you want to taste how fresh that fish is. That's why we often only season it with a bit of ginger and spring onion (to get rid of the fishy odour), plus some soy sauce (for lifting the umami) and maybe some hot oil because fish tends to be quite lean. You are supposed to taste the original flavour of the fish, and garlic simply masks everything.

[@steinistein8611]

I just found your channel. Truly a hidden gem, the quality is better than most expensive TV productions, and it's very informative, interesting, you are a great host, I love it!

[@poodlescone9700]

Overnight rice cooked in chicken stock... Damn, that is god level ingredient prep!

[@haribolollies]

One day you'll be promoted to Uncle but for now you are nephew.

[@YEUNGMANCOOKING]

love your videos and production value sir!

[@SilverScarletSpider]

5:38 beautiful work mate. thank you for being humble and knowledgeable

[@duckiejj]

Love this Adam! Thanks for the amazing lesson in Chinese cuisine once again!

[@hyperionnova2854]

Uncle Roger weejio brought me here 😂

[@lilychristophers907]

That is the most emotional music for a fried rice recipe

[@kaptenlemper]

Makes it feel more like a meditation how-to than a recipe

[@TifSC]

It's actually listed as Yangzhou Fried Rice in one of my local restaurants. Love it, and love watching your videos.

[@boyalexander9137]

I love how Adam described everything to the detail ❤️

[@sweetrealityy]

I love all your recipe videos!! They're beautiful done and really helpful :)

[@nostron177]

How did I not know about you until now?! These are amazing videos and you've really inspired me to cook more Asian food! Keep up the good work!

[@toolongtolive]

I have been waiting forever for this! My favourite fried rice for sure. Thank you!!!

[@priyankaaggarwal7142]

Absolutely love how well you explain every step and element! So grateful for your videos. Would love if you could offer advice on vegetarian options verbally while showing the main dish. Thank you so much! 💗

[@harrygthang7389]

I have been waiting for new recipe from you, it looks good as always, thank you Adam.

[@feliciayeo7276]

I really enjoy your videos. Thanks for taking time to explain each step and why you do certain things. Such good learning videos for me. Excited to try some fried rice soon!

[@savvysearch]

The production value of this video is fantastic. Love the non-obnoxious music.

[@MartinMShorty]

So calming. Love it

[@bemusedindian8571]

I have always wished for more content from you... Thanks. Keep ‘em coming.

[@Sunny_Tang]

stir fri-days!

[@rh2169]

Great video! I was taught one method that works really well, which is (using your own terminology) gold-silver-gold. Firstly you half cook the egg so that half of it is still runny, then you take the egg out. Now you have a dry wok to properly fry the rice and give it 'the fragrance'. And then you toss the half cooked eggs back. The reason is that half of the egg will have cooked into lumps so you can 'see it' in the finished rice and the other half will soak into the rice to give the rice the flavour!

[@jornaggror]

You have a great voice that is so soothing and charismatic. These videos are great to watch. I got inspired and will be making yangzhou fried rice for the first time this evening.

[@ratlips4363]

Very well done. Explanation to the 11th degree that we can understand. Muchly appreciated!

[@JeffNotes]

This is perfect, I've always been curious at why every chinese restaurant has this specific fried rice. I'll try this recipe out later! Also, Awesome video adam, all of your videos has that mild calming vibe to it, so cool! =D

[@leelalo6625]

Subscribed yesterday and addicted since. You are a gem.

[@everydaypengs]

i feel very calm watching you cook 😂 just subscribed!

[@wilhelmpaulm]

hands down the best recipe 👌 I've seen for this!

[@albertozaffonato1325]

Another amazing video. Thank you!

[@TommyLightfoot]

Tiny splash of Lee Kum Kee sweet soysauce and that's exactly how I make mine! Adam, I love your videos. Thanks for helping me learn a bunch of traditional and non-traditional flavors I might have passed up otherwise.

[@651979alvares]

Try 1 tbsp of light soy sauce and 1 one tbsp of oyster sauce instead of sweet soy sauce.. That will uplift the taste so much more.

[@julianxie8]

Yet another great and inspiring video Adam, I'll be heading to the grocer in Chinatown tomorrow. Cheers!

[@MysticScapes]

Came from Uncle Roger's review Haiyyaaa!

[@alexbos8211]

Looks delicious - great video as always!

[@MaZEEZaM]

I much prefer these longer format videos of yours Adam, great historical information and recipe. I've not tried the cured pork before but I am a huge fan of Chinese sausage if I can get it. It would be great if you could do a video on home curing pork Chinese style so we can make it ourselves if it's possible here in Australia or around the world.

[@mariemedina2213]

It’s really good and thank you so much for another fried rice cooking technique. All the best to you.

[@jacksonsun9050]

So informative. Thanks Adam, very cool.

[@25thaprilswaps]

Huge fan of Adam... lots of love & respect from India mate 🙏🍽️🥂

[@dee_lulu]

That makes so much sense! No wonder the rice looks like it's yellow/coated in something. They do gold over silver method.

[@bluffmasterhara]

Asam you have a very pleasant personality, always a delight to watch you. Your recipes are very simple and easy to follow. Thanks mate!

[@vilingchu8811]

my favorite fried rice everrrr!!

[@frankfrank6541]

Excellent. Thank you for sharing this. Good luck

[@norbufamily823]

I LOVE your videos !

[@mason.credible638]

Beautiful video. This is the king of fried rices imo.

[@evertontsai4496]

Really underrated channel! Great content and amazing video.

[@andypapin1560]

another excellent recipe!

[@kevinfoo8031]

love my fried rice, this is great

[@veejayvette]

I don't know if Chef Adam will read this comment, but I appreciate your tips and tricks you share for people who want that authentic oriental taste in their cooking. Thank you for that Chef Adam. Also being a wrist watch enthusiast, I am a great admirer of your wrist watches. Will be very happy if you make a dedicated video showing your wrist watch collection. 😊

[@davidramsay6142]

Great insight into the correct method. I will be trying this rather than my old ways..... Tx

[@rudraramnath2083]

I cannot believe its so simple mate. would you believe this my favourite dish in the world

[@sonyaethaniel]

I'm making this today.🌸

[@donnab0518]

This. Is. Awesome.

[@schassis_]

Not only a recipe but a history lesson as well. thank you

[@caiejahassan7191]

Looking forward for the next fried rice! 😃

[@jeanku]

I love that in every video theres detail on the story behind it... Plus they all look great and the recipes I've tried myself all come out fucking delicious.

[@GepetoGiggles]

Such a great video. Made me miss my parent's good and reliable gas stove.

[@rjames908]

Great recipe and I love your relaxed way of cooking and explaining it all. Just subscribed. I do always add alongside the vegetables, eggs, ham, chicken and salt is 1 cap of shaoxing wine, about 1 and a half teaspoon of sesame oil, a dash of white pepper and a dash of sugar (lets say a dash here is a level teaspoon.) Sometimes I will add about 2 tablespoons of soy sause depending on what I Iike but usually I don't. I do make a hot pepper sause mixed with some soysauce to put on the side and with some pickled vegetables (carrot, cucumber, cabagge). All my measurements are approximately to make it easier for those who cook it. I never use spoons (but know how much something is approx) I eyeball everything and go according to my own taste.

[@Cyberia398]

I hope you’re going to make Kim chi fried rice. Would really like to see your version. Also, a good Thai fried rice... 😋

[@Cleanwave]

amazing channel! thank you for sharing your skills and a big up to your graphics department.

[@tassiescott]

Wow. Great video, very well explained from the historical context to the how and why of the various techniques. Then I read the comments section and wonder if people have anything better to do other than complain or criticise. I can't wait to watch more of these, but first I need to download some sort of Google Chrome comment blocker.

[@mekugi_7729]

Awesome stuff!

[@deborahfranklin6212]

I cook my egg separately. I cook it almost like a crêpe adding green onions to the egg mixture. Once it’s done I cut it up into big chunks. I like it much better than scrambling it with the rice.

[@Angel283]

That looks freakin phenomenal!!!!!

[@4latemorning]

I love your recipe and video. Thank you for sharing. I would like to make some suggestion about fried rice. Do not use sticky rice use regular jasmine rice that isn't sticky and you will make a good fried rice. Thanks.

[@elcanadianoSH]

This video is great! As a Chinese-Canadian, there's lots of good concepts that you have shown here. Funny enough, I've always learned Yangzhou Fried Rice over what you call "Gold over silver", and you're right that you need lots of care in order to pull it off. It's a different texture for sure but silver over gold makes a good dish nonetheless.

[@foongjunemeng8935]

The reason we put eggs first before the rice is so that the rice won’t stick to the wok . Another thing is wok hei. Why restaurant fried rice taste better is because of wok hei . High heat , fast tossing techniques is what makes a good fried rice . If you want to test how good a chef is , just order fried rice .. that is what I always do .

[@lyravain6304]

I made this recipe (well most of it, had to adjust for Greece not having some things and my family's dietary issues with garlic and peas) and it came out excellent. A bit of a time-consumer for a family recipe (far easier in a restaurant where everything will be cut in large batches and used in multiple recipes) but quite the crowd-pleaser. To save time for a friends-night-in, you can follow the recipe all the way to the point the vegetables are cooked and stop, refridgerate and continue the next day. You don't HAVE to use Jasmine rice, but do make sure to get a low-gluten rice, preferably long grain to keep the stickiness of the rice from forming clumps.

[@DiscoCatsMeow]

Spam. It makes really good fried rice. It really does.

[@xlink010]

I agree.

[@aaronsirkman8375]

Agreed; Spam and rice are a marvelous combination in all forms.

[@dotdot6013]

My inner Chinese says no

[@gregme4776]

Let me guess Aussie?

[@pauly5418]

@@gregme4776 Hawaiin Fried Rice uses Spam.

[@evanauster6718]

Dude you ROCK!!!

[@notyouravgchef6453]

They have a version of this over in the states but they call it Young Chow fried rice, of course it depends on the cook but the local Chinese Restaurant that serves it near me uses bean sprouts in theirs.

[@krisiwasaki9607]

Fried rice fridays! I can get with that!

[@michellelloyd6256]

Love it thanks 😁

[@knisayusuf]

Thanks Adam for sharing the method.. I always wonder how to make those eggs in fried rice..usually I ended up with egg and rice in the form of lumps..will try out soon.

[@JayKughan]

I think Chinese restaurants in Malaysia start with the veg & meat (as you did) then stir the rice into the mix. Once the rice is mixed in with the veg & meat, make a well in the middle of wok & break the eggs in. That way, you can mix the egg into the rice as it cooks. Of course, it's all done on very high heat so the eggs cook very fast.

[@xzygy]

Same way I make my fried rice, but I often use bacon. I never go shopping to make fried rice, but when I end up with a bunch of leftover rice for some reason, I'll take what I have in the fridge, and there's often some bacon in there. I use a LOT less oil, though. There had to be a full cup of oil in this, if not more. For the egg, I lower the heat and swirl the egg to make it really thin, so that it turns more to strips when I add the rice overtop. I'll add butter while mixing the rice and egg together, but otherwise very similar process. great video!

[@travelritz9159]

Thumb up 👍 for Adam Liaw

[@parikameh1082]

This recipe worked liked a charm replaced chicken with pork. Thanks Adam!

[@zusey]

I can almost taste the fried rice through the screen, craving for some salted fish fried rice now..

[@kaptenlemper]

Adam, what can I use to substitute the ham/cured pork for the umami and fat? I'd like to also be able to cook this for friends who can't eat pork.

[@DeesTurkeyStockScum]

Nice AP!

[@rowdytriesstuff9173]

looks good man

[@nolan3493]

I think I'm in love right now.

[@Annie1962]

Thank you :)

[@maman89]

As stephew chow put it. The most important part about fried rice is the overnight cooked rice.

[@chinatownchillin]

great video love the history and story telling do you know this information before hand or do some research before making the video?

[@elmohead]

It's pretty common knowledge among Chinese people.

[@lordbattlefield]

I love your storytelling skills as you take us through the recipe. I was wondering what type of rice should we use? I saw another fried rice recipe where they used basmati. What's your recommendation?

[@adamliaw]

Garo Marukyan Jasmine rice is the most common for this.

[@homefoodeats5198]

Best thing is you can pretty much put any ingredients on top of the 'base' fried rice :)

[@R3fLeCt3D]

Chinese chef would always add aromatic either at start to release flavour on medium heat for a minute , or in middle of cooking before adding veg and protein . With green onion as Chinese chef u would take green onion and chop white part separately and green part seperetely , u add white part together with aromatics to be fried because it’s firm and takes longer to cook , then u add green part together with veg after protein . And the last 20 sec of high heat dish u add green onion flavour oil . That’s how Chinese technique would be

[@laurentiumanolescu]

Question: is the chinese cured meat different from the cured meat in eastern europe/eurasia?

[@lillrice27]

I think this is the recipe the Chinese restaurant I go to uses I hope it tastes the same 😊

[@mrchin7562]

Nice

[@Kosake86]

Thank you, great teacher. The measly 8k likes don't do your work justice.

[@TT-di4qz]

What a beautiful man! Oh yeah, and the recipe is great too. Lol!

[@81Garret]

It would be really awesome if you gave links to your cookware and especially your cai dao.

[@elmohead]

Massive fan! One thing, though, while giblet is a good term to describe that part of the chicken, a more accurate term is gizzard. The reason is because giblet can also mean other parts of the chicken like the liver, heart, etc.

[@thezian]

@Adam Liaw if one were to spoil themselves, are there any higher end chinese cleavers you recommend? In lieu of your typical restaurant supply ones or CCK

[@Ragnarok043]

im guessing youre gonna feature salted fish chicken fried rice in a future video

[@morbentfel]

my fave hope he does

[@asimplefarmer]

I really hope so

[@alantruong537]

king of fried rices

[@boogieloo1831]

morbentfel - the best.

[@M3gart0443]

Salted fish and stinky bean

[@user-yo7fx2xn8m]

Yep

[@LessTalkMoreDelicious]

Do you have any recipes using dried-flounder? 🐠🤤

[@xbeast666]

So cool this bloke