Fried Rice | Basics with Babish
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- čas přidán 8. 09. 2024
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Fried rice is incredibly easy to make and can be tweaked a thousand different ways to clean out your fridge or assuage the picky eater in your life. If your resolution is to get cooking more in 2019, this is a great place to start.
Recipe: basicswithbabi...
+ Ingredients & Shopping List:
4.5 cups cooked and chilled white rice
Salt
Vegetable oil
2 eggs, beaten
Shrimp (or protein of your choice)
1/2 cup shiitake mushrooms, chopped
1/2 cup frozen peas
1 cup chopped ham
2 cloves garlic, crushed
3 Tbsp oyster sauce
3 Tbsp soy sauce
Scallions, thinly sliced
Sesame seeds
1 Tbsp butter
+ Special Equipment:
Wide nonstick pan
Music:
"90s Kid", "Mr. Miyagi" by Blue Wednesday
/ bluewednesday
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"Pretty much similar to how we do it here in China..."
*Tosses a knob of butter in
"It got Americanized"
James Chang hahahahaha so accurate pal
Ha. Good joke. Although Mexico did the same. It's all about improving and unlocking more flavor for stronger taste.
@@Noah-wv4td I'm Asian and I put butter in my fried rice sometimes. Usually not too much but it helps with flavor.
Butter > ANY oil. Fight me. I used it in place of vegetable oil to cook my eggs and saute my mushrooms.
@Julian Silva Most Americans don't even use real butter. Everyone I know uses that vegetable oil spread stuff that comes in a squeeze bottle or tub, and even then prefer corn oil to almost everything.
hi 👋 im vietnamese and my family really love fried rice !!
there’s a trick we would always do is that while frying the rice use the spatula or spoon to press the rice down the pan. that will make the rice hav some crunchy bits which is really nice !
anyway i just wanted to share a lil asian tip for everyone :>> hav a nice day
Thank you
My mom did this once and she broke the bamboo spatula. She then got a metal spatula.
that’s just what my fried rice needed. thank you so much!
As a Vietnamese-American, I feel ashamed for not knowing this trick
As a jamaican/Canadian we do the same thing when making fried rice. We would also add more seasoning.
Tsk tsk. Asian grandmothers everywhere are frowning on the lack of sesame oil and such calculated ingredients. Everyone knows you just toss everything in a pan and call it a day.
Yep
No BBQ pork in disappointed
In my town we just use margarine, garlic, salt, and rice. That was it. The most basic fried rice.
Or just vegetable oil, garlic, rice, soy sauce, and salt to taste.
If you have meat, eggs, or veggies, you can add it base on your preferrence.
And we don't bake rice, no sir. Just water and rice on a pot over the stove and that was it.
All that fancy techniques and ingredients, that's nowhere basic at all.
facts
Gorpy Actually in Asian cooking we don't put a sesame oil into fried rice. It's too strong and it will overwhelm other flavors.
it's not how i cook rice but it's miles better than from bbc
LOL I came to this from that video as well..
youtube recommended me this video from that video lol
I came from horrid video as well. :)
The method to cook rice in this video is the best way to cook rice correctly if you don’t have a rice cooker. Much better than bbc.
Now i watch all non asians to inspect how they cook rice. Those who fail are dishonorable.
“ingredients you can pronounce”
wHaT aBout *wosterrhechiresshichire sauce* HUH?!
James Ummm Sir its Wurchestershire
wuh-ster-sher
Woooooooooster
The Rickiest James r/ wooooosh
lol
3:25
ᵀʰᵉʳᵉ ʸᵒᵘ ʰᵃᵛᵉ ᶦᵗ ᶠᵒˡᵏˢ, ʸᵒᵘʳ ᵛᵉʳʸ ᵒʷⁿ ʰᵒᵐᵉᵐᵃᵈᵉ ᶠʳᶦᵉᵈ ʳᶦᶜᵉ.
in my left ear only for some strange reason...
I'm glad I'm not the only one that noticed that. It tripped me out.
It's like Babish is whispering sweet nothings straight into my ear.
2spoopy4me
I got jump scared....
Ditch the vegetable oil at the end for toasted sesame seed oil.
Dynasty2201 absolutely this
good idea, altho that much sesame oil might overpower the other flavours imo
No such thing as too much sesame. (That's not true but AAAHHHH)
I wouldn't. Vegetable oil or even olive oil works best for these recipes, as the toaster sesame can overpower REALLY fast, like 20ml fast. Take it from a guy who cooks tried rice A LOT.
Blaze Smith i will use a lot more oil from the start with (like 2 tbsp each portion if the toppings are pretty lean and maybe more if you add egg)so the rice quite literally is frying from start to finish and add about 10 ml of toasted sesame oil at the end (a tsp for each portion)
me: "alright okay seems legit"
*Adds butter*
HAIYAAA
Here in Asian people add margarine instead
@@bocahdongo7769 no no no... we asian people add MSG...
@@afif8488 and margarine
@@bocahdongo7769 Surprisingly recent.
uses chopstick
3:26 why did you ASMR whisper in my left ear 😭
I thought my headphones broke lol
Oh good it wasnt just me lol
I THOUGHT MY HEADPHONES JUST WENT INTO THE WRONG POSITION OMG
at that exact moment i turned my phone from landscape to portrait and i was cupping the speaker with my hand naturally when i held it in fullscreen so when i turned it i was like "woah it has that much of a difference" for a second lmao
This is how I do my fried rice
1: add *pressed* garlic in to hot oil
2: add protein of your choice
3: add you veggies
4: add rice
5:add egg (this help egg to *coat* the rice)
6: season with soy sauce, sugar
7: stir for a bit
8: serve with lime and scallion
That’s it 1 pan, 1 plate
wait? sugar? what version is your fried rice came from?
Babish's step of cooking the egg first confused the hell out of me. I'm no god-king of cooking noir, but I honestly had no idea what his intent was with the egg, as I've only ever even heard of it being added into the hot rice as it's cooking.
EvMarenZ as
@@IntroSpectre6x3 Im no expert my self, but I also add the egg last
@@Xenos_AR add just a little bit of sugar into any salty dish will make it taste more favourable
Dat jumpscare at 3:26 when all the voice was suddenly in the right channel only
you might have your headphones on backwards
@@Aavvv that happens
Chad Mojito heard it on my left, i think your headphones were on the wrong way
No, it happened to me too... and I'm listening from my phone speakers
Haha I'm listening on a mono phone speaker
And here we are... after watching and suffering from that BBC "fried rice"video.
A much needed therapy
Same here
He can't cook rice either.
I got PTSD after watching and suffering from that egg fried rice show🙃🙃🙃
@@donwald3436 his rice was good
You're telling me a shrimp fried this rice?
Babish is lean, but he ain't no shrimp, haha.
Robert Bringardner Nice copy and paste
seymourglass26 he’s not that lean lol
😂😂😂😂
Amazing one 😂
I've always added the eggs as a last step. I find it incorporates better into the rice and it gives that fantastic velvety texture if that's what you like
That's the way I'd always seen it done at the Teppanyaki spots I'll def try that out
It depends on one's preference. I myself like cooking eggs before and adding later, but my family prefer the last minute method.
It depends on one's preference. I myself like cooking eggs before and adding later, but my family prefer the last minute method.
The most controversial Basics with Babbish since he used 4 burners at once to make gourmet Tacos and was still considered "basics."
Managing multiple burners is an important skill to practice. You should be doing it every time you cook to master your timing.
Yeah, but for tacos? Most you need is a skillet to cook whatever meat/veggies and a pot to keep refried beans warm. Time management should be its own episode, since most basic recipes don't need too many burners at once.
You have a point, but overcomplicating relatively simple dishes is not covering "basics".
Bradley Summers Exactly. Egg fried rice is as simple as stir frying rice, preferably day old rice, until it's heated up and removing it from heat, lightly scrambling some eggs, and dumping your rice back in to mix with the eggs. Season with whatever you like (soy sauce in fried rice is generally a western thing, but whatever), and you're done. If you want to add ingredients, say spam, then stir fry the spam first and remove, scramble your eggs, and dump your spam in with the rice. Fried rice is not complicated, and before you start adding tons of ingredients, figure out how to make a good fried rice with just egg.
At least he did egg fried rice better than those tv chefs
true
He forgot the MSG :(
Yooo what’s good my vietnamese comrade
@@narutohinataashgaara AYAA
narutohinataashgaara he’s one of the chef (cook) who openly uses MSG in cooking and positively talks about it. I think the fact that he didn’t put MSG in is because of the presence of the shiitake mushroom and oyster sauce, which are known to contain MSG, kinda excessive for one’s taste with additional seasoning.
I have worked in a basic family owned chinese resturant the last 6 months and after doing it every night I can say making fried rice is as easy as putting refrigerated rice in an oiled wok with your desired ingredients for about 10 minutes turning every 1-2 minutes.
No way me too
it’s a Chinese restaurant, obviously you cat eaters would do that
d-donk cat be hittin different on god
Emmmm, we don't eat cat, but some of us eat dog though.
@@burgernthemomrailer Cat eating is an italian stereotype.
For anyone else, did the audio go weird around 3:25?
Yep.
it only went through my left ear yeah
Yessir
he was just talking in italics
yes
Quick tip: before putting the rice in the wok/pan, break up any big clumps before hand so that the rice cooks more evenly, and you don't end up with soft big lumps.
i actually recommend adding onion or carrots, and a fried egg on top! also sesame oil for sure. i just made it and it tastes really good!
No not carrot!
No not onion, use shallot. And don't use carrot.
@@xanderscookingschool1497 green onions r yummy on top thoooo
@Frokichi Green onion okay. Just don't use white, yellow, or red onion. Use shallot instead of one of those.
I’m Asian so I came into this world prebuilt with rice knowledge
I see , youre a lad of culture as well
If you just shaved your head, you wouldn't have that problem.
Monroville. I wouldn’t really call that a problem. More of a culinary advantage
@@branm5459 Someone doesn't get the (bad) joke.
Bran M same... 😌😌😌
my right ear really enjoyed the announcement that the dish was complete
your headphones are on backwards
@@swantonist yes I agree
@@OfficialSilverMoon snap
@@SamuriLemonX18 Lmao this reminds me of the Spiderman meme
R/I have Reddit
"hold up, because first we want to rinse it"
fucKING THANK YOU FINALLY SOMEBODY SAYS IT. NOT ENOUGH PEOPLE WASH THEIR DAMN RICE
I'm going to beat the shit out of anyone who doesn't rinse their rice.
why anyone ever not wash their rice? You basically wash your ingrendients before you cook them, that's a basic kitchen hygiene... and why they even think rice could get away with it?
my mom would beat me if i didn’t wash my rice
this hurts me as a chinese who eats rice daily
@@bimbim1885 Some cooking channels just throw the rice into the water then turn on the heat, mostly western cooking channels
Came here after witnessing that rice travesty from Uncle Roger.
*Strains rice
Same here.
Same
Same lol🤣
xD
shoutout to the poor bastards that actually inspected EVERY cube of ham
@@brothir I had to break out my calipers to measure, and I found that it was 0.0008 centimeters off on the long edge.
Wait. That wasn't important? lol
Number 69 didn't look too good.
@@odinson5911 wdym number 69 looks nice
Wait. You weren't supposed to!?
Put sesame oil in the end instead of butter . It will smells and taste better
It will taste different....I think the word you looking for is “different”
Just use sesame oil instead of vegtable oil and add in ginger ass well
this. i ain't never seen this butter bullshit
@@aaronmontgomery2055 If you substitute all the vegetable oil with sesame oil this would be way too strong of a sesame taste. Add a little sesame oil at the end in place of butter and it will be much better.
Came to say this. I fry my ingredients in coconut oil and finish with sesame oil. I'll sometimes throw in a handful of roasted peanuts or cashews at the end, just to lean into the nuttiness. Also, I like to start with the mushrooms. They need "alone time" to develop flavor, and you can't burn them, so, may as well.
"A big ol dollop of butter"
*Gordon Ramsay would like to know your location*
He's olive oil my guy.
Butter gets Paula Dean hot under the hood.
whamenofculture JUST A KNOB
Why would Gordon Ramsay care?
Did anyone watch this with earbuds and realize that babish panned hard left at the very end with his very deep and robust voice? Listen towards the end it's trippy
We don't measure our soy sauce,we just pour it until our ancestors spirit say that's enough boy!
Edit : thx for the likes everyone!
2 bottles of soy sauce later
*SOY BOY*
Allways season to taste, that way you don't rely on meassurements (or paranormal advice haha).
@@jayaflower the only good soy is soy sauce
Lmao chinese people dont need measurements
For the love of god ALWAYS WASH YOUR RICE GUYS. The amount of people I have to keep telling that don't wash their rice and complain about it. It's like washing your vegetables before cooking them.
@@Pettibro im talking to the people who don't
Unless you're making risotto.
I don't wash my veggies, sue me
@Shane Lewis Probably a pantry moth larvae. Not technically a maggot, but still not something you want in your rice.
I don’t wash the rice, it removes the nutrients that’s added to it. When you wash it it becomes empty calories.
And also I get my rice from a quality source so I don’t worry about the bad stuff. Grow a pair and be like me
*places chopsticks in bowl
*asians start sweating
lol, thought the same
Hahaha same
Pls explain
234 3 it’s like a funeral thing that you do I’m pretty sure. It’s like a symbol of death or something like that
@@user-mh9jv5wv1c It's considered rude. Because it looks like incense in an urn
Low key want Uncle Roger to review this tutorial too
I high key want him to review this
He will rather approve this recipe of Babish
At least its dry
But theres no MSG..
Babish DID rinse the rice first, didn't use a metal spoon on his pan. The oven technique seems to come in handy if you don't have a rice cooker, nothing sad and gloopy about Babish's rice. Lack of MSG aside, I think Uncle Roger would approve. 😊
me and other Asians cooking fried rice:
*dumps rice and stuff in pan*
*add eggs and soy sauce it up*
yum
exactly
best midnight snack (or meal)
I don't even bother with egg or frying I just dump left over rice into a bowl with sesame seed oil and shoyu and any meat left over
Bruh u forgot garlic
@@SnackzNAnimeTIme that's in stuff :3 but agreed
ASIAN GRANDMAS BE LIKE: a little bit of this, a little bit of that, overcook the chicken, thats taste good... extra of this and TADA, u get fried rice. so... did u get the recipe?
"You cannot define these in a recipe, you can only know them by knowing how the food should taste." ~ julia child, mom, auntie, asian grandmas everywhere
Natalie Carson sooo true
@@Scriptedviolince It's true though. The only time it doesnt work is baking. Baking is all about measurements
You tellin me a shrimp fried this rice
Quality
you telling me a ham made is burger
@@soupFDT ham made burger? nobody calls it that. its a steamed ham.
You tellin me this rice is fried
Andrew: _cooks rice using an oven_
Me: *is this some sort of american joke im too asian to understand?*
😂
Fuck that. An American would probably fry the rice un a deep fryer or a wok filled with hot ass oil. His technique is either french or self made
Me: uses cooked overnight rice for fried rice
Hey at least it came out properly cooked. Whatever works works.
Uncle Roger needs to see this
This is such an unnecessary way to make fried rice though... Definitely one of those dishes that works best with "Asian style" cooking. I'd add the protein and onions first, as well as any chilli or spices that won't burn. let that get nice and caramelized. Then IN THE SAME PAN add the veggies, starting with slow cookers if you have any (carrots etc). I usually add soy sauce now and let it fry until it's not watery. Here comes the magic! Make a small hole in the center of the pan by pushing the ingredients up the side, this'll be where we cook our eggs. Ideally using high heat the whole time makes the process very quick and easy, utilizing only one dish (the pan). After the eggs are cooked, mix the whole thing together and add your rice. After you break up the rice and heat it up I add an additional egg, scrambled or unscrambled it's up to you. This, when cooked, will allow the rice to stick together in lovely eggy chunks also making it easier to eat. Finally I season with whatever goes well with your particular fried rice and add another small sprinkle of soy sauce. Top with green onions like babish and you're done!
If you're feeling like a real legend add some quality sweet chili sauce when you serve. Not authentic, but undoubtedly mind-blowing :)
Your method is good, but it wouldn't work with shrimp because it would be overcooked by the time time everything else was cooked. If he'd added the shrimp to the rice later on, the shrimp wouldn't be able to sear; the flavor and texture wouldn't be as good. Also, your method for scrambling the egg in the middle of the pan really only works in a wok, and he explained that woks don't really work in home kitchens.
@@JakeLovesSteak the wok works for me to be honest, but you're right about the shrimp. Then again I've never really seen shrimp fried rice before :) (I also usually only use leftovers/whatever's in the fridge and I rarely have leftover shrimp :P)
@@mccooltrades That's a good point. Leftover shrimp is not a thing that exists in my house either.
I wish I could save your comment.
Josh Purdy Never saw shrimp fried rice. Shrimp are very common in fried rice dude??
I love this channel however, I must say, this is the most inauthentic version of fried rice I've ever seen.
I get that this is his version, but it's supposed to be one pan (wok) meal. Skip the bowl. Add the egg at the end to bind everything together and let the egg soak up the juices and flavour of all the other ingredients. Also, give the shrimp some flavour by adding the sauces and oils (fish-oil, soy-sauce, ketjap, sambal, whatever you use..) on them and them add the vegetables and rice onto it. No need to take it out of the pan.
I appreciate this comment because it actually provides detailed instructions for improvements.
@Dr. Smith It's definitely for college students, like babish said you can customize all the meats and veggies to your liking(and thus price tag).
I've never seen more gatekeepers than in the comments of a Babish video.
He literally explained why he didn't use a wok, you culture obsessed nutcase!
Maybe you don't personally pre-cook the eggs and protein, but I was taught to do just by a Chinese friend of mine. Everybody had their own way
*Lol just last week you were pointing out what a great stove top tool chopsticks are, this week you're having a spatula to flip your shrimp?? Use the chopsticks man!*
@darklordster How you gonna say that when prob 2 billion+ people use chopsticks on a regular basis
@@lukezhuang7010 Bro, how did you not understand his point? Like, it doesn't even make sense looking at it your way. He says cultured, but if he was talking about actual Asians or people that grew up using chopsticks, then where tf is the culture coming from to begin with??
There’s more surface area to flip the rice. chopsticks are good for eggs and small things but frying rice, not so efficient
@darklordster Quit being a gatekeeper over chopsticks. They are just tools, let people eat or cook with whatever the fuck they want. Its their food, not yours. You don't have to be asian to use chopsticks.
@darklordster or you can just enjoy how other cultures eat without being a bigot. 🤷♂️
"Baking rice is easier to make"
Me: *Scoffs in Asian* 2 words Babish RICE. COOKER!
best thing my ex gf did to me was making me use a rice cooker😝
*scoffs in asian* I can do w/e i want, pressure cooker
Not everyone has money and space for additional kitchen appliances.
My rice cooker always burns my rice or leaves it gummy and sticky. I'd rather do it in a pot on the stove.
@@panajotov u can literally get one for under $25 and keep it in the corner of the kitchen
This is actually one area of cooking that my wife and I have quite a bit of experience in and I thought I'd offer a pro tip that's elevated our fried rice. It's amazing how much of a difference it makes, but you should try adding the egg last. In a pan with nearly completed fried rice, make some room on one side or in the middle to add your egg. If it's a wok, you sometimes need to remove it altogether, so it doesn't combine. Add your egg and let it cook briefly. As soon as you can add the rice without the egg soaking it up, cover the egg with your rice to capture that fresh egg fragrance. It adds a TON of flavor just capturing that fragrance in the rice.
Thanks, I'll try it
This is the oddest fried rice ive seen yet
Even for a food with no exact recipe it looks weird
My only issue is the timing of the egg. But his method is better than most. A lot of people like to add it super early and over cook the shit out of it. I personally add it to the whole mix at the end. Then sauce and season to taste. I pretty much let the heat of the food cook the eggs sothe texture is a lot better. But otherwise, I think he did a good job.
It adheres to the spirit, which was to stretch what little bits of meat and vegetables you had lying around by cooking it all into the rice so you could just eat it out of a single bowl.
Don’t worry dude, you ain’t alone. I will cool down the rice in the pot first until it’s just warm so the rice becomes firm and not as sticky before tipping the rice out on to a plate or tray. My late dad made the best fried rice I’ve ever eaten and I have eaten a lot of fried rice from various countries (perfect hangover food) in my life (even considering the fact that I am Asian) I always remember that he said you have to make your wok smoking hot (quite literally) and you have to stir fry the rice until you can see it popping.
ham and pineapple fried rice is a thing here in Taiwan
Pro tip: make sure whatever oil you cook with is piping hot or your stir fry will come out very greasy/oily
At least Babish explains why he didn't use a wok :)
True, in my local restaurants they have these big stoves for woks.
@@walangchahangyelingden8252 having big comercial stoves for home usage isnt really economical unless u run a restaurant in ur house XD those stoves suck up lots of gas if you
re planning to cook once-twice a day in it
@@radioheadmoose Yeah that's why I said restaurants use them.
He is wrong though. A wok is not supposed be heated evenly. A wok is for tossing food. Ask millions of Chinese women who fried rice with a wok at home.
@@User-vz4xm Are you unaware of how woks work? In Asian restaurants, woks are frequently put over large pits of fire and the cooks will frequently sway the wok around so that the fire can get every side of the wok.
Would've liked to see different variants, especially the typical Chinese takeaway fried rice that everyone knows and loves
1. Make with Rice Cooker
2. Dont use Butter
well done
I like the one mixed with fried noodles
He's already done Pineapple Fried Rice.
Hibachi!
You should do a basics with babish video for meals that college students could make on a budget. Most common thing I see among my friends is that they all live off noodles because good ingredients are just too expensive.
😳
The pan is too small for the amount of ingredients you're using. Doesn't seem like there's any stir fry action going on with the fried rice. More like lukewarm mixed rice with bits. I reckon the wok you showed would work just fine with the gas stove you have there.
He literally explained, with the wok in hand, why he's not going to use the wok.
Basics is about showing you how to do it with what you have, not how a Chinese restaurant or dude with an amazing kitchen (Andrew) would make it. What's the point in a "basics" episode, if it tells you to go buy a new kitchen first.
@@dowfreak7 >Basics is about showing you how to do it with what you have
He literally has the wok.
@@Hoelzelc You say basics is about teaching us how to make something with what you have. Yes, what you have as in us, not Babish. A lot of people don't have a wok, if he were to use it, it'd either be for a small audience or to flex that he has a wok and we don't. Like, what's the purpose of a basic teaching video if it's specific to a group of people that own a specific type of cookware?
There’s a way to get wok style fried rice at home, you mix the raw eggs in the rice first before you dump it in. Then the egg will coat each rice grain giving you the grain separation you see in wok fried rice.
What happened to the rest of bubba's shrimp? He didnt die in Nam for nothing yo know.
I always add the egg in last, making a well in the center of the rice before slowly incorporating thd rest, cause i like when some of the egg coats the rice to make eggy rice clusters and it's how my uncle (he's Chinese and used to own a restaurant ) does it.
Deborah Flynn no one cares bitch
@@Knightfall23 Bad day?
that's really interesting, i always scrambled my eggs with green onions, garlic, etc. so some of the egg would stick to them. i should try out that method sometime lol
That's my favorite way to cook it. I like the rice when it sticks to the egg. yum
I've never tried that but it sounds interesting! I've always looked for that egg sticking to the rice flavor but I never figured out how they did it.
3:25 I looked to my left thinking my dad finally came home after going to buy that pack of cigarettes 3 years ago
WebbstR _ 🤣😂
"Papa can you hear meee?" 🎵
I’m here because of uncle Roger
Omg 😲 same
BBC food fried rice is legend🤣
Where's the msg
I wonder what he'd have to say about his oven technique!😆
@@leohawkins4734 His rice looked good though, not wet , didn't have to drain it.
As a vietnamese person, I eat fried rice quite often!
My variant of fried rice consists of this:
Jasmine rice, baby corn chopped, Vietnamese/Chinese sausage sliced, baby carrots and peas, shrimp, oyster sauce, and eggs.
When cooking, put in precooked rice in a wok with oil, and then put in the eggs. Dont cook the eggs first, this way the egg is incorporated into the rice with every bite. Then, put the precooked sausage in with everything else, and stir it all up till you see fit!
This is my favorite recipe, and hope anyone who reads this give it a try!
my family does the same, but sometimes adds in chả lụa/giò lụa. probably the best fried rice recipe i've ever tasted
Vietnamese as well. When we’re hungry and just want something quick, we have fried rice with fish sauce, chicken stock powder, eggs, Chinese sausage and ham (preferably Vietnamese but western will do).
vietnamese here. My ma put in all the good leftovers from the previous day
I’m viet and we cook it similarly ! it’s just we use leftover refrigerated rice and skip the corn haha
Here is my 2 cents.
The thing about stir fry, is that you need to be able to stir it. There is too much food in the pan in the video - about a third is enough. A wok should be fine with any reasonable open flame domestic stove (not sure about conductive), just preheat it so there is even heat.
After frying the other ingredient, take out everything and start frying the rice - just the rice, so you can break it up by flattening it in the pan, and evenly heat it so as to draw out moisture. Ideally every single grain of rice are separated. You can add the beaten egg at this point to coat every grain of rice, the so called "golden fried rice". For appearance's sake, salt is better than soy sauce as not to colour the rice.
Why wouldn't you want the rice colored??
Around here (Taiwan, that is), we prefer to add soy sauce as the last step to add some fragrant and color.
@@justinandchill3904 Just to keep the golden egg colour. If you fry the egg like Babish did, you do want some sauce to colour the rice.
Coating the rice in egg evenly do require some skills though, alternately, you can soak the cooled rice in just enough beaten egg before frying it.
@@szemanselenekwan2262 ah I understand. I guess where I'm from, we always add soy sauce or other variants to add a little bit of color
Hard agree, especially on your first point. It's sad that a lot of home stoves can't really bring the wok to it's full hotness potential, but the ability to stir a big pile of food that easily is very nice when you're making fried rice. I kind of cringed when I saw babish try to stir sauce into that much rice in that little pan. I'm sure he managed it successfully, but what a friggin pain
the fact that andrew spills a little when he's trying to plate the food makes me feel way better about doing the same thing XD
Well...at least this is better than Jamie Oliver's fried rice.
Even dogshit is better than that abomination.
Uncle Roger would agree
I love Andrew and truly admire all the work he puts into these videos, but any Asian worth their soy sauce knows this method is really over complicating it.
i saw it and was like, nah fam. anyone who wants to make some fried rice, just gotta make fried rice. no measurements need. just don't burn it. well...unless you like some slight char
I mean he did say there’s like a thousand different ways to make fried rice
FatCat201 S Fer sure, it's just as far as 'basics' go (this being 'Basics' with Babish,) it could've been achieved so much easier.
@darklordster what was the point?
@darklordster still wondering what the point was
Babish taking a beating on this one! Wasted packing garbage is Blueapron.
@dooder Unless, of course, you make about 10k a month on patreon.
@dooder last time I checked yeah, for awhile the dollar amount was visible. But like good for him yknow
I hate to say you're #6 when I looked up fried rice and you're literally the only one that said to use left over rice. The only one doing it the right way. Thank you! I had an idea on my fried rice for my friends and you did it right.
We all know we NEED Uncle Roger to react to this.
I can already hear the "Haiya"
Sorry Andrew.
“I’ll see you guys in 2019.”
Me watching this in 2020: 🙃
Me too so glad they used the oyster sauce! Gna make this in like 15 min lol have left over rice from friday morning its sat night and I need lunch to go to work w me tomarrow lol .
such optimism back then
Me watching in 2021 looking at how many people came from uncle roger: 🙃
3:43 he just killed one of my ancestors with that chopstick 😭
Rough - after such a great video even...
At least the chopsticks aren't standing straight up. That's the big no no.
Also your ancestors should be dead by now, so are they undead?
this is way harder than what my mom taught me, veggies in the pan. Let it cook for a bit then add some type of protein first, then rice and eggs after a couple of mins. Mix till it looks cooked and BAM, fried rice. Note That I'm from Vietnam so it might be different from what fried rice yall eat
Same but my mum rarely have veggies. Just leftover rice, mix with egg,msg, let it sit, toss in pan with garlic, eat with soy sauce
Yours, or ours is actually harder since you have to stir it really quickly when you add the beaten eggs. But it ensures every grain of rice is coated with egg and thus makes the grain completely separated.
Same here in the Philippines, except we cook with garlic.
Small hint for sauteing mushrooms. Wash them then soak them in water for a few minutes. They will absorb the water into their cellular structure allowing the cooking oil to stay in the pan and frying every mushroom and other things in the pan evenly. Without soaking you'd likely see the oil be absorbed by a few mushrooms.
critical rule for fried rice in every asian household: just eye every ingredient until it tastes nice, maybe add 70% more bok choy
*_This dish is completely perfect for New Years Eve dinner. Thanks Babish, very cool._*
*Is that a mf Trump reference?!*
Bangga Noeris Putra isn’t it more of a pewdiepie reference at this point
well tbh I won't mind cooking it for me and my friends on the first morning of new year.
Except I don't have any friends
@@JustMrJeff4444 I mean, kind of. But it's also a trump reference too
Babish: makes perfect fried rice
Also Babish: finishes with butter instead of sesame oil
Uncle Roger: Haiyaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa
the lack of onion & sesame oil pains me almost as much as the way he cooked his rice
people put normal onions in friend rice? It's usually just green onion or scallion
idk about everyone but my filipino ass puts garlic and onions in everything
Amen to the Sesame Oil! I like onions in it too. The purpose is to use leftovers and get rid of ingredients that are just about to go bad, so you breath life into otherwise useless veggies that will get thrown out later. However, using the Sesame oil to scramble the eggs is really the spot. It adds a flavor to the rice you can't ignore, i'm really sad he didn't use it.
Yes yes it hurt but I keep saying what about that ginger too?
@@equalistmako same
Fried rice shouldn’t be something you have to go out to but ingredients for. U just add whatever the hell is left over from your fridge, chuck it in a wok add some soy sauce and that’s it.
No no no, there are problems with this, what if they create Asian power puff girls because of what you tell them? But on a serious note I've seen people mess up, some people need a recipe (when you live with people who cant cook)
Yeah but he had to give us a recipe for the video to work. It would be a lot less satisfying if he just said "use leftovers" and didn't give us something to work with. Also he specifically says "add the protein of your choice, I'm going with shrimp", so...yeah.
you don't even need soy sauce if the left over has any sort of sauce in it, since the sauce will contain enough salt + color to give you that fried rice color and taste. heck you can even pour in everything at the same time, since everything should be cooked
Asian cooking in a nutshell :P
Ive been making fried rice since i was 10, even had a “buisness” out of my dormroom selling fried rice to lots of drunk people on the weekends.
I can hear uncle roger cry when you said “bake the rice”
Samee
B A K E D R I C E
The root of my nightmares every night
When he uses the non stick pan instead of the wok and puts in the butter, too.
"woks don't really work on home stove tops"
Yeah, try telling that to every University student ever
Weaklings that haven't learned of the one true broke-ass cooking appliance that is the crock pot.
I wouldn't trust a university student on the topic of food, lmao.
@@KingBarney meh, you'd be surprised. Uni and the subsequent desire to A. Not starve and B. Not eat instant noodles and toast for every meal is what got me into learning cook and I've never had any complaints.
Can we get something like a "basics with reusing leftovers" focusing on dishes that focus around leftover or "past date" items?
I had a weird audio thing near the end of the video, in which the voiceover dropped to just the left side (I use a headset, and I checked to make sure it wasn't a bug in my hardware). Also, why leave the tails on the shrimp?
I was just about to comment the same thing... both same things, actually.
Bad audio edit.
I believe he switched the "live audio"
I had this happen on my speakers and it startled the crumbs out of me
@Abbie Kornacki Visual appeal? Maybe. Yes, it does add flavor, too, but they could have (and should have, for ease of eating something you're not supposed to have to pick through) been removed after cooking (since the tails already had the flavor drawn from them).
This got recommended to me after watching Uncle Roger's Fried Rice Video
Watch this one with pride
I've been a fan of Babish long before I discovered Uncle Roger, and was thinking since Babish's style is to make food from tv shows, making this to get a reaction from Uncle Roger would be epic and hilarious.
Babish, you should try making jelly donuts that look like Japanese rice balls, in honor of the infamous localization in the 4Kids dub of "Pokemon."
The day has finally come
He did it!
We just add seasoning until the spirits of our ancestors say “stop that good enough”
But how am I supposed to do it, I'm mostly irish so my ancestors would be like "too much" after one grain of salt.
Leechy Fruit then that is ur fate😔😔💔
Im a simple man, I see Babish, I start Binging.
@@cvspvr What the fuck did I just read
It’s funny because his name isn’t babish
@@Greg-TC yeah it's andrew rea
@@hehe13619 don't act like you don't want to
Gonna be honest, I was using this method to make fried rice and it worked extremely well, but I have to push back on what he said about not using a wok because it needs a higher heat output. While he is correct, you should still try to use wok or pan with a deep round bowl like a wok with the heat as high you can get it so you can really get the smoky taste or the 'wok hei'
Also adding to this, I use a wok that looks exactly like his in the video and I use an apartment gas stove, I can't turn the heat too high or I'll set off the smoke detectors but I can absolutely get it hot enough for wok hei
Lovely fried rice, but last time I use that frying pan size, my fried rice just falls everywhere, it was too small for me... I just stick to my curvy wok
Butter in fried rice?! I dunno man
@@Theauu damn bruh i feel the blatant racist vibes from here
Just like cinnamon and chocolate cake.
(X) - Doubt
Us mericans put butter on everything XD probably even on our breakfast cereal.
Butter and eggs go together so well and it just adds an extra depth of richness. Dont go mad with it just a little chunk to melt into the rice its a great addition
It's kinda gaaaay....(Pink Guy)
Who can cook rice here,
*without a rice cooker while you're only measuring tool is your finger* ?
Me
The proportion is one cup of rice (of whatever size, doesn't matter) to two of the same cup of water. You may need to add a bit more down the line when it's cooking if you taste the rice and it's still undercooked but the water ran out.
here's the principles, courtesy of science, assuming mid-grain jasmine rice:
1)pour & level rice into container
2)measure depth of rice by finger
3)add water equal to the depth of rice [I. e. approx equal ratio of rice:water by volume]
4)ensure that final result is approx. twice the depth as marked on your finger
4)add more water equal to amount that will evaporate during cooking (varies from container to container)
5)apply moderate heat until grains have fully absorbed its volume of water and the excess evaporated
6)add preferred condiments
7)give thanks to those who taught you, and their teachers
8)enjoy.
Use finger to measure the water level; one cup of rice, pour water until it's just at your first knuckle
You can either steam it, in that case, let the rice rest for 20 minuite, than pour away the water, add in some new one until it just cover the water
Or you can bake it right away in a oven with tin foil covering the container
Your
I get the feeling Uncle Roger would put his leg down within the first minute, when Babish decided to bake his rice.
"YOU HAVE WOK AND YOU STILL CHOOSE FRYING PAN! Your wok is CRYING as it watches that frying pan get suffed so full of rice, it cannot move! This is WOK CUCKOLDING! ...Sorry, children."
"just to make sure everyone is dancing and nobody's hanging up on the wall."
Aye, why do you gotta call me out like that!?
Adds eggs.
"Choose PROTEIN of choice - I'm going with prawns"
Proceeds to add mushrooms and ham.
He added those after.
Yeah he added the ham and I was like aight imma head out. But that has more to do with me not being a fan of ham.
You really ought to fry the rice on its own for a period of time. It changes the texture of the rice, making it a little crunchy and chewy.
These are the videos I need, no filler. Just concise step by step Instructions
I just love that everybody is raiding every fried rice video after Uncle Roger
I don't. It makes you all sound like a bunch of reactionary lemmings.
Stans be like
I have no clue who tf uncle Roger is
Nice to see ingredients flying everywhere:) I daresay that is a reason why they use a high sided wok.
I could hear Uncle Roger throughout this video
Babish: "The most important ingredient, a big dollop of butter."
I can totally hear Uncle Roger pausing the video there. "No no no Babish! The most important ingredient is MSG! How could you forget the king of flavor? Haiyaaa."
(Puts butter in fried rice)
"Oh god no. . ."
(Sticks two chopsticks in the bowl)
"OH GOD NO."
Cry more, weeb
@@fish4225 In esta Asian cultures, rice with chopsticks sticked in is the last meal served to the death row.
@@canaldepraticadejesus6600 You sure? That may be true but I'm pretty sure Asians and weebs get mad about that because of their funerary rites.
3:25 Andrew discovers he has the ability to teleport
missed opportunity to wear an actual blue apron whilst being sponsored by blue apron.
where’s the msg? uncle roger would not approve.
*H A I I Y A!*
I know it’s joke but oyster sauce, soy sauce and the shiitake mushrooms contain enough MSG for taste
@@nhatduycao701 "Built In MSG Features"
He have MSG, you watch the video? Oyster sauce and Soy Sauce
Uncle Roger disapproves of lack of MSG knowledge
Cooked rice in oven:❌
Did not use wok:❌
No MSG!: ❌
I’ve been living on my own for 10 years now and I started cooking even earlier but I never made fried rice myself until today. So thank you for the recipe, even though it is actually more of a „throw everything together and fry it“ kind of dish.
Cannot wait to this episode of Botched with Uncle Roger crying at Andrew
My asian heart just shrivel up and die a bit here.
So we won’t be hearing from you again...good
It’s a dish made from leftovers, and you can make it basically with whatever you want as long as there’s rice
Uncle Roger would have a lot to say about this lol. You pulled out a wok just to not use it. I can already hear the HAIYAAA