🍚 Your new favorite Fried Rice, guaranteed! (瑤柱蛋白炒飯)
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- čas přidán 9. 07. 2024
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Watch me learn how to make Dried Scallop & Egg White Fried Rice, my dad’s favorite fried rice. With just a couple of ingredients, you can easily make a fancy banquet dish at home!
Dried Scallops: amzn.to/3iUi4dO
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👩🍳 JOIN THE CANTO COOKING CLUB 👩🍳
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club: bit.ly/3HSRY8d
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/dried...
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If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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⏲ CHAPTERS ⏲
00:00 - Prepare rice
02:06 - Prepare dried scallop
03:05 - Prepare aromatics
05:02 - Prepare eggs
06:11 - Shred dried scallops
08:20 - On dried scallop & egg white fried rice
08:49 - Prep rice
09:07 - Stir-fry egg whites
10:46 - Fry scallops
11:58 - Stir-fry everything
17:49 - Family grades Randy
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
Join the Canto Cooking Club - bit.ly/3DBNiRE
Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau
Get the full recipe here - madewithlau.com/recipes/dried-scallop-egg-white-fried-rice
What’d you think of Daddy Lau’s recipe?
之前我說過如多些囝囝参予飪煮, 互動會趣味高些! 此外囝囝需要學習! 劉爸即使200歲🙇♀️也cant be here forever !我想傳承重要😄🍾
@@wonderfullword123 非常感谢您的支持和建議！老劉祝福您和家人健康快樂！
@@wonderfullword123 非常感谢您的支持和建議！老劉祝福您和家人健康快樂！
This is crazy! Just literally 24hr before this video posted I order this dish in Reno at GSR casino-resort because I have not had it in the longest time. This is crazy because this is like the 3rd time that I wish to learned a recipe and it serendipitously debuts on the channel within days!
Do you guys have a recipe for cooking bamboo
My dad was also a fantstic Chinese chef. Because he lived in San Francisco and me southern California, I never had the opportunity like you have with your dad Randy, thank you so much for these videos. My dad passed away in 2017 and your vids helped me get through my grieving because Mr. Lau is so much like my dad. Treasure these great moments!
❤
I really love how supportive Lau is of Randy! I wasn't there to taste the rice but I love how he highlighted his son's strengths in cooking a very difficult dish. Much love to you all x
Randy is also Lau I believe haha
Daddy lau isn’t the typical Chinese parent! He is so supportive and kind with his words. Wished my mom were half this supportive. Randy, guys are lucky to have him as your dad!
What is a typical chinese parent? How is that defined? Based on your own anecdotes? Why this comment sound like some thinly veiled bs
@@cjyoung4080 It might sound like bs, but it's not. Older generations of Chinese parents tend to be a different kind of supportive than what most Americans consider supportive. They tend to be stricter, less affirmative, and more blunt with their words. They tend to be very much acts of service in terms of showing affection. Daddy Lau is softer, more intentional with his words, and more likely to say "good job" instead of going right into constructive feedback mode. My dad (also a Lau!) is like that too, but he definitely attests to his mom being firmer, growing up in the 60's, and his brother in law's family definitely fits the shoe as well. And it's not just Chinese, it's a trait found in the older generations of many immigrant families. They just want their families to find success and prosperity, but don't always know how to communicate in ways that don't stress out their kids
@@Xkittyloverr1997 you don't have to justify to this person
They're literally trying to win points on some kinda PC scale but I think being a 2nd gen Chinese I know exactly what you mean by typical. I'm sometimes very touched by how Mr Lau is able to rephrase or hesitate before giving feedback. It's not something I grew up with either
@@cjyoung4080 Just like Catholics
of course he different , look at him , he all grown up , things is probably different when he was younger
Daddy Lau is more than a seasoned chef; he is a great teacher!
better than the chinese takeaway around the corner? no way
an excellent dad
You have a very patient dad there...you're very blessed to have a great family like yours. Keep your videos coming!
Anyone else clock the box of dried scallops on the table at the beginning of the video and think DAYUMMMM that is 💸👀!!!!! I love how this whole process illustrates that affectionate annoyance Daddy Lau has trying to teach Randy and it reminds me so much of my late Dad and Grandfather! I miss them so much. It makes me laugh when I hear Daddy Lau tell Randy to hurry up, I feel that most of the time my Grandfather talked to me a good ole "Fi Dee!" was thrown in there every time. Same with my Dad, eventually he would just get tired of me being so slow and take it from me and do it himself. That applied to everything from teaching me how to wash rice to how to do my taxes. Secretly, I was glad he would get annoyed and take it away from me so I could walk away and go watch tv instead. This recipe looks so good and I can't wait to try it! Really glad to see how I am supposed to handle those baby dried scallops and how to shred them quickly instead of picking them with my fingernails. Another tip: I always use the soaking liquid from dried scallops in making soup or jook too, it adds a lot of flavor!
Chef is right about the sticking of the rice to the wok. I find even after when cooking the rice so many times it tends to stick more when cooking at home. Whenever I cooked it at a friend's eatery, the industrial gas stoves where you could adjust the heat and have to stay on your toes with the speed of cooking kept the rice from sticking, but then you have to worry about overcooking or burning. Chef Lau's skills are just so much of a part of his muscle memory.....Definitely advanced to the core.
hongkongers will use overnight cooked rice and chill it in a fridg before stirfrying the rice. but never leave the cooked rice in room temperature for too long, put it into the fridg when it is not hot.
@@Anrong1 That's true. I had forgotten about that. My grandma back in the day did that all the time when she helped at the family restaurant in the Midwestern United States.
I like how Daddy Lau shows his love through teaching Randy and giving feedback. It’s great to see the learning and sharing!!
If you keep cooking you’ll get better, practice makes perfect. You have to grow that confidence!
For anyone interested dried scallop is also called conpoy since it may be sold under a different name for those looking to try and make this dish at home. Also in Hong Kong we add diced chinese broccoli stem to it to add texture and crunch.
Regular broccoli also works
Omg, this is the first time I've heard Randy speak in Chinese, it's so good! 😊 Please speak it more! Love hearing you and your parents having real conversations, very heart warming
Randy was speaking Cantonese to his dad, rather than Chinese (Mandarin)
@@tubefae3924 I know perfectly well what he is speaking in, as someone who also speaks Chinese. It's very offensive and ignorant to refer to only Mandarin Chinese as Chinese. All forms of Chinese are Chinese, including Cantonese Chinese. Go to any Chinatown and ask them to say something in "Chinese" chances are most of the time you'll get a reply in Cantonese, the more common local form of Chinese in America, but regardless all forms of Chinese are equally legitimately Chinese, regardless which dialect
@@Ooilei Must people get offended over such things? I wasn’t making any statement about language, I was simply trying to be helpful by identifying the actual dialect (Cantonese) being spoken so that those who don’t know won’t mistake it for Mandarin, which is what is most often meant when people say “he’s speaking Chinese”.
In this channel, Randy’s father showcases classic Cantonese cuisine, which is why I felt it was relevant to bring up.
My closest friend is a linguist so I am perfectly aware of many of the nuances and pitfalls around classifying languages. In fact, strictly speaking, linguists don’t consider Cantonese and other Chinese dialects as “dialects” at all as they are mutually unintelligible to the speakers. Strictly speaking they are separate languages. The converse is also true - e.g. Spanish and Portuguese should not be considered separate languages as they are mostly mutually understandable. This is obviously the academic perspective, not a political one.
What an episode!! Loved this format and I’m sure it was ALOT of shooting and editing. 🔥🔥
This is my all time favorite fried rice and it’s so fantastic that you’re fighting to preserve it by cooking it yourself, Randy! Love how simple it is because you can really taste each ingredient’s flavor. Keep on preserving, Lau family!
This was such a heartwarming video! Randy, your dad is so proud of you and it shows! I love your family's dynamic. You are beautiful people and I am grateful that your dad is willing to teach us all how to cook! ♥
Ok this episode made me a subscriber. Just listening to Mama and Papa Lau's wisdom in the various intricacies of rice and it's cooking, and the interplay of ingredients just screamed to me lifelong wisdom and knowledge. Randy, your folks are a treasure.
This whole series is a beautiful tribute to family. I love that you continue to do this. May your family stay healthy and safe.
Simple yet Delicious ! Thanks very much for your recipe! 😊
Will you make your version of this dish too?
好多謝您的支持！多謝🙏！
Love these segments where you two are cooking together. It’s a learning experience for everyone.
Thank you.
Passing of knowledge is one of the best bonding a father and son could have.
The dad is so kind with a full of knowledge and so good at teaching things! Wish at least one of my parents had been like him when growing up!
No one is born a master chef! You’ll keep getting better the more that you cook. Well done, Master Daddy Lau & Apprentice Randy!
Watching you as the son cook with your dad was the best. Really shows how hard it is to cook these foods and your dad makes it look painless and easy. Thanks
Finally! I've been wanting this video for a long time! It's also one of my favourite fried rice recipes.
It is good to see that your father supports you in his teaching and his praise. The mark of a good father is pointing out the good rather than searching for the not so good. Look to encourage rather than discourage.
I love that scollop frying rice, I will make it thank you guys 😊😊
Your dad is so sweet and supportive, he probably saw how hard you tried. Love the vid!
I really liked the format! Would love to see more cook-offs!
Cooking with your dad is such a bliss even though you've become a dad yourself🎉🎉
Love your family dynamic! Dads a sweetheart
What a great joy to get such quality time with your dad the Master Chef. It’s a joy not on.y to learn the recipes but to watch your beautiful family. Thank you!
Dad is the most supportive. I love it!
Daddy Lau's dishes are up my alley. I love Cantonese food !
I tried it. It was delicious. Thank you for this recipe 🙏
As much as I love this channel, I think I much prefer just watching Daddy Lau cook in a shorter, quicker video XD Sorry dude
Very good, Randy! Keep it up! I love to see that your dad is so proud of you. :)
It’s like I’m looking at poetry being made! I can’t be more thankful!
Wish my dad were like Daddy Lau who is patient and gives great instructions. Lucky son.
I love this style you cook side by side with sifu Law keep it up Randy !
Good recipes chef Lau!👍
Omg this is MY favorite fried rice too...simple yet so good
You guys have such an admirable and inspirational family dynamic. As a Chinese American myself I know my parents would've flamed the hell out of me if I was cutting like that 🤣
Hong Doy gave a 63 with his facial expression. One of the most entertaining videos you've made. Keep it up. Love your Dad's enthusiasm and brutal honesty. Reminds me of my late father.
the editing made me laugh so much cuz that's also how I feel when I'm cutting things and my parents are watching me 😂 But I'm sure many of us viewers are also beginners that are starting our cooking journey with you! As long as we remember that speed is practice finding efficiency, so you'll get there Randy!
This is one of my family's favorite fried rice dishes.
The "beginner vs master" bits, especially with the annotations, had me cracking up all through the video. So much fun to watch!!!
asweome content. I really feel like I'm learning from a Master! Thank you!!!!
Would you consider making a video on how to treat dried seafood, like hydrating them, etc, for convenient future use.
I wish my dad was this supportive
Please make a video of father lau chopping things. It’s so satisfying!!!!!!! Especially there are not so many chopping video using Chinese choi knife😂
loved it
A great video. Love watching your family.
Watching and greetings from Northern Ireland! Thank you for your recipe 👌🏼
Such a great father and grandfather.
Awesome video. Good for beginner. Your children so adorable!
Randy's sound effects while food prepping and cooking were hilarious!
The fried rice battle was fun to watch. You have a great family.
Camcam 妹妹 is so cute n beautiful, very happy for grandparents Lau🥰😍🤩
I am from the Caribbean and although tried to cook Chinese food there wasn’t a Chef as Chef Lau during my youth Z
Good Luck Chet Lau I wish you well! You will always be in my memory whoever and whoever I eat Chinese food in or out of my home.
cant wait to try making this. overnight rice is drier so the grains are more separated. if I am using overnight rice, sometimes add a bit of water to the rice while stir frying it.
daddy lau is such a sweetheart. super duper supportive. :-)
Do you have a series about cooking utensils and chopping skills? I'm a beginner and I would love to be able to chop more evenly without cutting myself. Can you also include some tips about choosing a knife and which ones your dad recommends? love your videos! your dad always looks so happy when he sees everyone eating :)
The comment "omg pls" when you were slicing the ginger - too funny! I feel you bro... Using those big knives for cutting the tiniest of things... OMG!! Good effort!! :)
Wow I enjoyed the new format showing your journey learning how to cook compared to the master, very relatable. I think this style is more entertaining and a good supplement to your other faster, straight to the point videos.
I'm late to the table, but love the video's.
The « game face » killed me 😂
I would love to see a fried recipe in the future for Salted Fish Fried Rice, that's MY fave fried rice dish
OMG well done !
Thanks for the laughs! A for effort Randy! 👏👍
5:26 I’m just like your dad when I try to teach my husband to cook anything 😂
@made with lau that looks delicious. What could I use as a substitute for fish sauce? I am highly allergic to fish. TIA
I need to borrow your dad two to three times a week. Great channel.
This is so fun to watch but also so stressful (for me)! Made me think of that ONE time my dad attempted to teach me how to drive.
... Dude ... awsome ... 'DAD' is the '!MAN! ALWAYS remember that ... :-) ...
This is a fun new approach. It goes beyond what I thought your initial mission was to document and learn. To have yourself cooking alongside your dad and filming it for the YT portfolio enhances the learning and memory-making. Good for you Randy 😁
And hats off to leaving the ginger skin. Drove me nuts when others were so big on the spoon trick or even peeling it with a knife, I was literally thinking... just rinse it well, the skin is edible and it's super healthy 🤷♀️
What can we use instead of scallops.
Thank you
This is my favors fried rice, watching this video made me home sick. Not being able to go back to Hong Kong since 2019. So from time to time I will make this for myself, is different than his version, but I will definitely learn some of his technique combined with my. Thank you so much.
Randy, I agree with you, your ginger is painfully slow. I think the problem with your knife speed skills is that you're holding the blade wrong and trying to cut vertically. Some corrections you need to make. 1. Move your index finger tip away from the blade. Point it down towards the cutting board. 2. Lean the blade against your left fingers that are holding the food. Lean the knuckles of your left fingers away from the blade or towards the blade to adjust the cutting angle. About 80-85 degree angle is good. 3. Draw the knife across the food (the ginger) and cut to the board in 1 cut, don't saw it. 4. After each cut, slightly move the knuckles of your left hand to allow the blade to be positioned for the next cut. 5. Reposition the left hand as you go (probably every 3 to 4 cuts, depending on how thick you're cutting). Your speed will improve as you move the blade and your knuckles in unison. Hope this helps.
Man you need more time in the kitchen with your dad. So lucky to have him!
Can you or do you do anything with the water (not soaking) from washing the scallops?
Hi Randy,
I find the easiest way to crack an egg is not against a bowl which creates eggs shell shards because of the sharper edge, but against a more rounded surface like the edge of the counter or edge of a stovetop. Experts suggest cracking an egg on a flat surface but when separating eggs, I find it easier to do it on a rounded edge.
Also, it might be easier for you to try using a chef's knife instead of a cleaver to chop. Cleaver chopping is an up down motion whereas a chef's knife is a of a rocking motion which might be easier for you.
Thank you. Salam/peace from Malaysia.
Learn alot from your videos. Thank you so much.
May Allah bless and guide you and family 🥰👍🏿👍🏼👍🏽👍🏾
Вкусно....очень!😊😊😊Very tasty!😊😊😊
Randy, when you are cutting, make use of the claw grip's full potential! The claw grip doesn't work if you hold your knife a centimetre away from your hand. Your knife is getting no support! Rest the flat of the knife on your knuckles as you move up and down the provide another point of contact and stability, and tuck the tips of your fingers behind the plane of the knife, and the knife won't get anywhere near your fingertips. You'll be able to cut a lot faster too!
Thanks for making these fun, useful & heart-warming videos. Mom & Kat’s scores are obviously more objective than daddy Lau’s (偏心), lol! Love the humorous comments that pop up here & there too. Btw, congrats on baby #2!
Thank you so much for your kind words -- we're so glad you like this series! Daddy Lau really is too nice haha. We appreciate you Alice!!
Daddy Lau has 50+ years of experience, you have probably 50 minutes of experience. Give it time, and with practice, you'll be just as fast as he is.
Thats the most loving asian dad I have ever seen. Mine hasnt talked to me in years
Just a small note - if anyone is trying to learn canto is confused - the tone marker for jiu should be 4, not 1. I got confused myself cuz Randy said it with the right tone and not the one marked, so I just wanted to put this correction in there for anyone else who might be! I ALWAYS LOVE UR VIDEOS RANDY PLS DONT HATE ME FOR DOING THIS!!!!!!!!
That's pure genius. I've heard of using rice from the night before, and drying the rice out with a fan, but never just adding less water to begin with. I guess that should have been obvious!
This video was hilarious! I remember cutting that slow when I really started cooking. Great recipe! I've successfully made your Dad's Tso's Chicken, Orange Chicken, Kung Poa Chicken, Egg Rolls, Fried Chicken and several others on the first try. Thanks for sharing! Can't afford these scallops though 😟🙂
Waaa goh di chow fan looks Ho jeng ah 🤤
Daddy Lau ❤❤
Very nice fry rice 🍚🍚👍⭐⭐⭐⭐ and the children are beautiful gorgeous 😍💝😍💝
I was a cook for 25 years short order have all the skills but Love these resapeas
I feel like the video should have Dad's footage *first* to create better habits by example. Afterwards, Randy can come in and try reciprocating what Dad just demonstrated. Also, Dad can provide instant feedback while Randy attempts each step (so he can throw in some tips)!
Totally!
Now the video is twice as long with repeating steps.
Daddy Lau more educational in his teaching,it’s so informative with all the tips and tricks.
Those who want to relate can watch separately a newbie struggle 😃
Nice
What brand of cleaver does chef Lau use?
What is the vegetable that accompanies the fried rice?
Would love to see Randy vs Kat one day
Ok, Randy dude, Your Dad is a a treasure, cook beside him every chance you get, and I bet your Mom, ain't no slouch, either. Oh, and next time a 5 or 10 pound bag of potatoes, goes on sale at your local store, buy it, practice your knife skills, make finely sliced matchstick hash browns, ask your Pop what to do with them, or throw them out in the compost pile, it's the cheapest way to practice cutting vegetables, and build confidence in your cutting ability, while still keeping your fingers. And it kind of looked like Dad, thought you did good for a first timer!