Hokkien Fried Rice | 福建炒饭 | Fried Rice Friday #2 | Easy Asian Cooking
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- čas přidán 4. 07. 2024
- Hokkien Fried Rice is a Taiwanese dish with origins in the Hokkien people who first came from Fujian Province in China. It’s different to other fried rice dishes in that a simple egg fried rice is topped with lightly braised ingredients. In true Hokkien style, the dish often contains a mixture of dried seafood, as well as ingredients from the land and mountains, but you can use any ingredients you like, really.
See below for the full written recipe, or if you want more recipes follow me on Instagram below.
Full Recipe: adamliaw.com/recipe/hokkien-fr...
Instagram: / adamliaw
I love how you not only teach us how to make the dish but also the story of the foods. Thank you!!
Oh fuck off.
@@edwindude9893 lmao you have all these flavors and you choose to be salty
Apart from being the greatest chef I ever knew I also like adam liaw because he treats cooking like its an art. Not science with measurements and cups and grams and stuff. But gently giving soul to the ingredients until they become more than the sum of their parts.
Absolutely excellent Adam. My favourite youtuber chef evaaaaa
Most Filipino Chinese are originally from Fujian province and I can attest that flavor combinations like this one appear in Hokkien style Filipino dishes. Thank you for the lovely recipe, it reminds me of the Philippines 🇵🇭
love it. one of the most inner peace inducing cooking videos I've ever seen. Keep em coming!
I am absolutely loving these videos, I've learned so much from them! Thank you Adam!
Okay, so here's the gist. As a Hokkien person from Singapore, I've never heard of this dish till I came to Australia, at one of those HongKong-type cafes! One of my favourite dishes, thanks for featuring that!
We actually call this dish Mui Fan. You can find it in Singapore as well!
Hokkien fried rice is really nice. one of my favourites
I watched 3 versions of this fried rice recipe on youtube and the first 2 were in Cantonese....Adam's version was the best by far.
I can't believe that a channel with 125k subs and just +-40k views in 4 days has THAT QUALITY of video. Quality of tapes, style of kitchen, commentary... I hope this channel will grow ! Just the passion in your eyes makes me want to lift my ass up and go into the closest asian shop to make that freaking gods blessing that you call food at your home.
Watching from the Philippines. I love Chinese foods. 🇵🇭😊❤
I love the way you explain your food. I almost feel like being in CHina.
Amazing knowledge about the food and cuisine... I haven't seen and heard it explain better !
Very informative, love the geographical detail
Can't wait to make this. Praying that a) my local Asian supermarket has dried scallops and b) that they're not too pricey. Looks lovely
This is my favourite style of fried rice. 🥰🥰 thanks for the recipe!
I never ever comment socially but you got a great channel here. Having lived in China and SE Asia for a long time I neglected to learn to cook so many of the dishes you prepare. So accessable. So calm and we'll presented. Keep it up 加油! Oh and love to see Singapore laksa on a show if you haven't done it.
Nice job Adam really love asian food You do my fave food.
Yum yum looks good will definitely try this dish 👍🏽
I can see the fried rice wrapped in thin layer of omelette with gravy poured all over the top. Thank you for sharing this with us!
Please never stop making these videos!
Really nice. Appreciate the detailed instructions. This fried rice series is gonna be quite beneficial for me.
My brain finished your sentence with “and my fried rice cravings.”
Chef i wish to cook like you. The precision and simplicity. You are inspiration
I'm from Taiwan. I would call this 燴飯 (Huei-fan). It usually means plan steamed rice or fried rice topping with ingredients in thick sauce. This dish looks really delicious, I would try it for sure. Great video!!
Hey Adam just wanted to say thanks for being awesome! Your video on Okonomiyaki helped me tremendously. I had been eagerly wanting to try it but was afraid I'd mess it up. Your instructions were simple and you broke down your method perfectly. I'll definitely consult your channel evertime i make a new Asian dish! Subbed!
Wow, my mom always cooked this dish. But I never knew it was a Hokkien dish. Amazing, good job on the video! Love it. Gonna suprise my mom with this dish aswell:) Thanks Adam!
I'm kinda pissed that this channel is so underrated :/
me too tbh
😂
@@adamliaw Adam you're fantastic. Thanks for the wonderful content.
I am doing my share and forwarding your videos to friends and family and asking them to subscribe ! It’s time people learn to cook instead of buying takeout .... we need to reduce waste and our carbon footprint. We barely have garbage to go out weekly cause I cook at home. When you have to control salt and oil ....it’s best to cook at home. Every time I eat Chinese at restaurant and take out , I feel so sleepy , I think it’s the MSG, which they say they don’t use , but I am not convinced ......Cause when I home cook Asian food, I don’t feel as sleepy. Nothing beats quality like home cooked meal. Now ... let’s get Adam to 500K subscribers ! Your English is excellent and your tone and explanation is so good . Saving your videos to teach my hubby to cook. He don’t need cooking classes, he just need to watch you on CZcams!
My African family is about to have a hella Chinese Christmas dinner 😂😂😂. 1) Shandong chicken, 2) jiaozi, and 3) fried rice.
Our traditional food is an accompaniment this year.
Despite Australia's ups and downs, I love that we have such a diversity in food 😍
Ahh finally, a unique fried rice recipe that Im looking for
Thank you for the inspiration, Sir :)
Feeling hungry...wana eat Adam's hokien fried rice now..😁😂😃👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
Great video! Thanks
For anyone who wants noodles instead of Rice for this dish, a delicious alternative would be to replace the rice with Fried Rice Noodles, use both flat type rice noodles and thin rice noodles, fry them both, and pour the sauce Adam made in the video over it, and it is absolutely delicious!
Superb presentation.
I ate this a few times, I didn’t know it’s called Hokkien fried rice. Beautiful video, thank you Adam!
Very nice, thanks for the recipe 🐨
thanks dude, you are a pro! great video
Oh man, this actually reminds me of the steamed fried rice served here in the Philippines, particularly in the province of Cebu.
I'm new to the channel and I looked up this recipe on ur website I'm gonna try it looks yummy
The way he tosses those ingredients on the wok, I could never do that bruh, that's real skill lol
Oh that's nice, too
Delicious
YUMMM 😋❣️
In Kolkata, India, a version of this dish is available at some old-school Chinese restaurants, and is called Chinese Steamed Rice or Chow Chow Rice
I push the first thumbs up for this video! I also have my cooking channel and I love this slow and clam cooking style. I never been Hongkong but I like Hongkong style cuisine. Learning is always happy! Thanks for great cooking video! ;)
Just looked at your channel, you have put in so much work! You deserve success
Wow, girl Ur videos look awesome! That's a subscription from me
Damn, Nice vid and *AWESOME* bgm.
Hokkien is Taiwan / Fujian style
Thanks Man!
first for once... But great video as always
Great video. You got a new subscriber!
This is my first time seeing fried rice with that much of sauce or gravy. I must try making it. Thanks for sharing!
Could I request that you explore the Xinjiang style Zhua Fan (抓饭)? It's so different from a lot of the other rice dishes across China but yummy too
Wow i have the same wine bottle too 😍
Reminds me of mui Fan. like Hor Fun but use rice instead rice noodles.
please make a video on how to make mapo tofu!
Funny I literally made almost the same today for lunch. Except mine was all veg- cauliflower cabbage snaps brocollini carrots garlic shallots...but used exact sauce of oyster sauce soy sauce shaoxing sugar etc.
I can listen to him talk for hours and hours.
cantonese fired rice still the winner and more famous
Love your cooking segment. From your accent, you must speak Fukien or Hokkien dialect.
He has an Australian accent.
i'm from Taiwan and i 've never seen this kind of fried rice before, we call this 燴飯(huei fan)
Not sure if this a Hong Kong invented dish like YangZhou fried rice, we have this in every local restaurant in HK.
Hey Adam, have you considered doing an "essential tools of the trade" for asian home cooking? Would be cool to get your insight on that. I find it somewhat difficult to get a wok to the appropriate head using an electric stove, and I'm sure I'm not alone in that.
What's worse? An overcooked prawn or when it's too gluggy? 🤔🤔🤔
if it is too gluggy you can always dilute it by adding chicken stock. however if the prawn is overcook, it is irreversible.
@@aimer3042 and nothing's worse than the irreversible.
Im from north america what is gluggy? undercooked?
@@IH8Sprinkles Too thick
Hmm... I didn't know this dish counted as fried rice. I always thought of it as rice covered with a savoury gravy
it is a dream of my history and people
Would you recommend adding sesame oil with the peanut oil for frying?
Obsessed
I am from Fujian, I have never seen this style of fried rice before I moved to the UK. It's believed it is actually invented by some Cantonese resturant chefs
I do see it often in 台中 area
In Taiwan we actually call this dish 燴飯 (Hui-Fan), which translates to braised rice.
Not very common but can you do nasi goreng merah? lol
Lam Ph ooi
I love these videos. But the slow motion can sometimes be confusing. It’s often hard to tell if he’s doing something slowly or the video has been slowed down. This is problematic when you want to understand good technique.
Welp. Looks like I've been making Hokkien fried rice this whole time and not my own creation lol
hi adam, how much chicken stock used in this recipe?
Somewhat like mui fan eh?
Hi Adam, I like your channel a lot but I'm really missing a vegetarian teriyaki recipe. Do you have anything on your hands that does use your delicious teriyaki but no meat?
I know this is a bit late, but.
How about tofu for a substitute for protein ?
I remember somewhere there's a video about making tofu with meat like texture
Does the Oyster sauce, Fish sauce, and such ever expire? And do they need to be refrigerated after opening. I know these must sound stupid but I have several unopened bottles I forgot about in the pantry and of course I can't read a thing on the bottles. Thanks!!
when your in the uk fb me make ya lunch
Adam, can I omit the shaoxing wine? Will it taste different?
It won't taste vastly different. The Shaoxing wine just gives another layer of unique rice wine flavour. Try the recipe without the wine.
I love your videos so much. On a side note this looks not appetizing but I still love your videos no matter what
Where in The USA can I purchase your "Destination Flavour" television programs?
Official streams available on SBS website. if it's geoblocked you can get around it via VPN
What does Shao Shing or Rice wine do in cooking?
it adds sweetness
just out of curiosity, is there an advantage for using a cleaver for chopping veggies rather than a standard chef's knife?
Not especially, but the cleaver is very versatile. It can slice, chop, julienne, pare, peel, chiffonade, crush (eg garlic cloves) and mince. If you're cooking poached chicken (pak chom kai) it can cleave through the bones. Now I may sound like I'm singing the praises of the cleaver, but I don't actually own one right now. I use a Santoku knife for almost everything. The chef's knife, Santoku and Chinese cleaver are essentially all-purpose utility kitchen knives. If you're using any one of these, you almost never have to switch to another knife, unless you need a specialty knife like a bread knife, carving knife, or fish knife (and I've seen Chinese cooks scale, clean and fillet whole fish with just a cleaver, too).
Oh, and another use for a cleaver? You can use it to open a durian.
While you talked, the prawn eventually became overcook
Anyone know where I can get asian food ingredients in Nigeria?
That's going to be hard
is the Shaoxing for Chinese dishes or mirin and sake for Japanese dishes really that important ? I love your channel but I always wish for more halal ways of enjoying eastern cuisine hope someday you come out with a tutorial or book on that chef thanks for the cinematic and informative video
the alcohol cooks away. you dont actually eat any alcohol. the flavour remains
its no different than using vanilla extract in a cake
You can literally just skip it, Sir
It taste like a slightly sour-sweet with fermented rice taste
Maybe a mixture of water-sugar and a touch of vinegar will do
CMIIW
@@iloveleeluda
Correct, Sir. Thank you
But some of Muslims believe we cannot consume or if we must not at all using alcohol :)
Might be add a little bit of ginger will do
But well it might change the taste a little bit tho, cant mimicking the same way as alcohol do
@@ar13fando-91 I think you meant to say: we must not at all ingest alcohol. Otherwise I can't think of any antiseptic that isn't alcohol based. Like what enter name here said, all these alcohol actually cooks away in high temperature. What's left is the flavour of it. Of course you can try the recipe without the wine, it is not a must like the recipe of Rice wine chicken.
Is this the same thing as 燴飯?
adam your intro looks familiar. adelaide central market?
im sorry i just wiki adam liaw. your a celeb in adelaide. i knew it was adelaide market. i was there 2013 :D
Hi Adam, I think this dish might be invented by HK, like Yang Zhou fried rice, it's actually a dish from HK/Canton, the inverter of the dish just named it as Yang Zhou / Fujian.
I like Yangzhou fried rice ( en.wikipedia.org/wiki/Chinese_fried_rice#/media/File:Chinese_fried_rice_by_stu_spivack_in_Cleveland,_OH.jpg ), but very much prefer Hokkien ( en.wikipedia.org/wiki/Chinese_fried_rice#/media/File:Hokkien_Fried_Rice.jpg ) because the gravy makes the dish more moist.
What kind of rice are you using?
Anyone can tell me where to buy dried scallops in Sydney? I've asked in Cabramatta and Ashfield and am always met with confused looks.
I think you may have forgot to put in a dash of sesame oil to give a little bit more aromatic. Sesame oil is proven to open more appetite to the person who eats it.
燴飯
👍👍👍👏👏👏🇵🇭PHILIPPINES
Just a heads up: If you put "Hokkien" in any title for a recipe video I am instantly clicking on it! :)
Technically it originated from Hong Kong
what’s with the grindr notif sound in the background?
Best ‘flied lice’ anywhere
Excellent talent of work....can you please add some vegetarian dishes pls
Funny note: Yang Zhou Fried Rice isn't from Yang Zhou and Hokkien Fried Rice isn't from Hokkien either. Yang Zhou Fried Rice was invented in Canton and became famous in HongKong; whereas Hokkien Fried Rice was invented in Hong Kong. Just like Swiss Wings, YangZhou Fried Rice and Hokkien Fried Rice weren't quite related to the places they were named after.
"It's actually Taiwanese". Celebrity chef Adam Liaw mysteriously disappeared by govt on next trip to China :P
this aint taiwanese just saying, there was a lot of immigration of hokkien chinese. correct me if im wrong, but otherwise carry on.
that taiwanese tofu, is hard pressed soy sauce flavoured tofu.
We don't actually eat this in Taiwan. Otherwise, good video!
I was about to say that as well
Any dish made by a Hokkien is a Hokkien dish..
Pretty sure 福建炒飯 is a Hong Kong invention that you don’t find in neither 福建 or Taiwan. I grew up in Hong Kong eating 福建炒飯 pretty sure it is one of the many dishes invented by Hong Kong that are named after another place to make it sound more exotic. I’ve eaten at many Taiwanese restaurants and not heard of this dish served either.
bol-revence 😅