05:30Stop Overthinking Fried Rice
From the creator
This video uses the traditional steaming method to prepare fried rice, albeit using a little 'hack' that we thought up to easily port the method to a western kitchen. 0:00 - Preparing the Rice 0:38 - The Par-boil and Steam Method 2:45 - Frying up Osmanthus Egg (optional) 3:27 - Frying Rice 4:22 - Why do people tell you to use day old rice? TO STEAM THE RICE Rinse 230g (~1 metric cup) of Jasmine or any other medium grain rice (e.g. Calrose). Par boil for three minutes. Drain, keeping in a strainer. Rinse your pot and add in two inches of water, and get that up to a boil. Spread the rice evenly on the strainer, and poke a couple holes in the rice. Place the strainer on the bubbling pot. Cover, wrapping the lid with a damp towel (foil is also ok). Steam for 15 minutes. Transfer to a plate. SIMPLE EGG AND SCALLION FRIED RICE Add ins: Egg, ~2, beaten; Scallion, ~40g Seasoning for the egg: salt, 1/8 tsp; sugar, 1/8 tsp Soy sauce, ~2 tsp Seasoning for the rice: salt, ½ tsp; sugar, 1 tsp; white pepper, ¼ tsp; MSG, ¼ tsp Lard/oil for frying: 1 tbsp for the egg, 1.5 tbsp for the rice Add the seasoning to the egg and beat well. Slice the scallions. If going for osmanthus egg, over a medium low flame add the egg in a thin stream while stirring constantly. Continue to ‘smush’ it against your pan/wok for ~3-4 minutes until the egg is set and quite broken up. Alternatively, just scramble the egg. Either way, scooch to the side. Add the remaining lard/oil, mix with the rice. Once
Published 2023-01-11 · Watch on YouTube ↗
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