Stop Overthinking Fried Rice

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 combined, mix everything together. Fry for about ~1 minute, then add in the soy sauce. Fry for another minute. Add in the seasoning, and mix well. Add in the scallions, heat off. PINEAPPLE FRIED RICE Add ins: Pineapple, ~1/2 cup; Egg, ~1, beaten; spam, ~150g; scallion, ~2 sprigs Dice the pineapple and the spam. Season the egg with a sprinkle of salt and sugar. Slice the scallions. Fry the egg, followed by the rice. Add in the spam and the seasoning. Fry those together for ~30 seconds, then add in the pineapple chunks. Shut off the heat, add in the scallions, mix. Optionally serve in a cored pineapple topped with pork floss. SHACHA BEEF FRIED RICE Add ins: Beef loin, 200g, marinated (see marinade below); garlic, 3 cloves; ginger, ~1cm; Teochew Shacha sauce (沙茶酱), 4 tsp Marinade for the beef: salt, 1/2 tsp; sugar, 1 tsp; cornstarch, 1 tsp; soy sauce, 1/2 tsp; liaojiu . Shaoxing wine, 1 tsp; oyster sauce, 1 tsp; oil to coat, 1 tsp Finely dice the beef (or just use ground beef, also ok), mix it with the marinade. Mince the garlic and the ginger. Fry the beef, scooch to the side. Fry the aromatics until fragrant, then add in the Shacha sauce. Fry for ~30 seconds. Add in the rice, and after quick coat with the oil, combine everything and fry for ~2 minutes. Add in the seasoning and give it a quick fry. WESTERN FRIED RICE Video on the topic is here: Add ins: Onion, ½; Ketchup, 5 tbsp; Hotdog or Spam, ~75g; Char Siu BBQ Pork or Honey Ham, ~75g; Tomato, ½; Red Bell Pepper, ½ Finely mince the onion. Dice the hot dog, Char Siu, tomato, and red bell pepper. Fry the onion until translucent, then add in the ketchup. Fry for ~3 minutes until the oil separates from the ketchup. Add the hot dog and the Char Siu, fry for ~30 seconds. Optionally hit with ~1 tbsp of Shaoxing wine, add in the rice. Fry everything together for ~2 minutes. Optionally season with a teaspoon of soy sauce, and add in the seasoning. Add the tomato and bell bepper, ~15 second fry. GUIZHOU-ISH GUAILU FRIED RICE ‘Ish’ because the following’s got a couple western sourcing related shortcuts. Full video is here: Add ins: Hunan Chopped Chilis or Lao Gan Ma Pickled Chili, 1 tbsp; Garlic, 3 Cloves; Ginger, 1 inch; Scallion, ~2 sprigs, white and green parts separated; Bacon, 2-3 slices; Suancai fermented cabbage or Kimchi, 15g; Canned Kidney Beans, ~1/4 cup; Cilantro, ~2 sprigs Dark Soy Sauce, 1 tbsp Soy Sauce, 1 tsp Seasoning: salt, 1/8 tsp; sugar, ½ tsp; MSG, ¼ tsp; dark Chinese vinegar, 2 tsp In a mortar, pound together the chopped chili together with the garlic, ginger, and white part of the scallion. Cut the bacon into ~1 inch strips. Rinse the slime off the kidney beans. Mince the fermented vegetable. Slice the cilantro and scallion greens. In a bit of oil or lard, fry the bacon until it renders out all of the grease. Remove, set aside. Add in the pounded chili paste mixture, fry for ~3-5 minutes until the oil’s obviously clear again. Add in the fermented vegetable and beans. Quick fry, add in the rice. Fry for ~2 minutes, then swirl in the soy sauces. Fry for another minute until incorporated. Add in the seasoning, mix, add in the scallion greens and cilantro. ______ And check out our Patreon if you’d like to support the project! Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ Found via My Analog Journal (great channel):