How to cook EPIC fried rice... the only guide you need | Marion's Kitchen
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- čas přidán 25. 06. 2024
- Everything you need to know about making fried rice is right here, my friends. Check out my new fried rice masterclass, which includes two recipes from my new cookbook, Always Delicious.
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Secure your copy now via get.marionskitchen.com/always... - Jak na to + styl
Hey, Marion. I'm watching from New Delhi, India. Your recipes have made it to regular rotation at my home in Kerala. Even my mom who is quite reluctant to try new cuisines is now addicted to laksa lemak and nasi goreng, all thanks to you. As always, love your content
Hey where do u get the shrimp paste for nasi goreng from in india??
@@shazikaif7469 I couldn't get actual belacan, but I got the thai shrimp paste from Amazon.
Galangal, lemon grass and fresh red chillies?? Do you know where we can get them online?
@@prisca.a6795 We grow lemongrass at home. I could get galangal, bird's eye chillies and kaffir lime leaves in Delhi from various online grocery stores. But I think the availability is limited to big cities.
@@helenmaryroseNice. Thanks.
Always a joy to watch! I love Marion’s voice and she’s so skilled and well-versed in the kitchen. I always learn new things watching!
I find it entertaining to watch you talk and cook. You keep your viewers attention while you're cooking. Love it.
Marion you’re teaching me how to cook!!!! Eternally grateful!
I've been feeling horribly anxious and depressed, but seeing your smile and giggles have honestly made me feel better. Love your recipes, much love from NC, USA.
Why have you been feeling depressed there, mate? I hope you're OK and are surviving in this cruel world!
@@MrJamesBond2011 Thanks for the kind words Greg.
@@4ll1d0155m0k3w33d You're more than welcome, I feel that just saying "Hello, how are you?" would be a nice thing to do, even if we are worlds apart. I'm from the UK, and since it's hard for us to meet, let's meet here and just have a good talk about Thai food! :)
Sweet. Hope you’re feeling better. Thanks, Gregory.
Looking forward to calling you Auntie Marion.
mumbai - I used to say i am a great cook but i cant cook asian , bought many books but just didnt work and then landed on your channel - changed my life , made tons of stuff that you have taught me. thanks a ton
I'm watching from Italy. I've been around for two years now and I discovered LOTS of ingredients thanks to you. My fridge and pantry look completely different now! And let me tell you, fusion pasta is a big YES. Thank you for all your work.
hey marion! watching from ottawa, canada. you really inspired me to start cooking with ingredients i usually wouldn’t think of using, i always look forward to watching you! xox sending love!!
I’m in Ottawa too or Stittsville to be precise. Can’t wait for this book
I love your recipes as I’m aiming to add Asian cooking to my repertoire.
I am half Cajun. I have family that still are rice growers in southern Louisiana. The ratio I was taught was a 50/50 ratio with a few extra splashes (the most generic of measurement) of water. Once boiling, reduce to lowest temp whilst covered, and simmer for 20-22 minutes.
I’m so grateful to learn a new method. Thanks.
PS: My rice was always perfect for Cajun cuisine.
@Kristina and the German - Cajun/Asian fusion is the hero the world both needs and wants! ❤️💛
Hi Marion! Whenever I cook anything from your recipes, it’s always a big hit! I love the flavours you use! Thanks a lot for what you do
Watching from Ireland, and preordered your book last week! Coming into the winter, would love to see a masterclass on Ramen.
Watched this from Gympie in QLD. There’s something so inspiring about watching someone successful from so close to home. I was just eating your pork dumplings with the Sichuan sauce. Thanks for this masterclass, would definitely love more in the future!
Hi Marion! Watching you from South Carolina in the states. The "mom's finger" measurement for cooking rice is what I use to this day for both sticky and steamed rice. I use it because we need to soak the sticky rice before we cook it (my folks are from Laos). I ❤ all of your recipes!!! I enjoy watching your shows while I'm eating it just makes my food taste 10x better! 🤤
Hi Marion. I'm watching from southeast Oklahoma, USA. Moved here from California where Asian, especially Thai was easily available. There are no Thai restaurants less than 125 miles from me now so you're channel has been a life saver for my obsession with Asian foods. Thank you so much.
The finger measurement method is all we were taught at home and I still use it every time I make rice. Never fails!
I love this masterclass format! I learned so much! The rice ratio explanation was super helpful
Missed the master class, but I'm watching the upload. I'm from Kenya and I love your recipes!
Hi Marion! Thank you so much for your recipes and tips, I cook your recipes at LEAST twice a week, your kimchi fried rice is to die for! The energy and care you bring to your channel is unmatched, as always, thank you!
HI! Watching from Canada, having coffee, and already salivating thinking of the nice fried rice I will cook for lunch! I love trying some of your recipes, you explain clearly how to do them, and even if I don't have all the cooking skill to make all or them or to make them at their best, I am improving a little each time by watching your videos again.
England. We've made quite a few of your recipes. A bit of a ballache initially finding exotic ingredients (like galangal and lemongrass!) but without fail, they've always turned out tasty. So thank you and we wish you all the best success in the world!
Hi Marion! I have been watching you from master chef. Love what you have evolved into. Love the food you put out. I am from Singapore ! So love love the dishes. One of our staples at home is your wonton dumplings with noodles .... my kids make them blindly now !!! Always looking for one pot dishes as a working mum of three.... pacing an order of your cookbook ! Hugs from Singapore- Sumi
I’m always watching your channel, I’m from the Philippines based in Chicago, bought your book, and I’m following your cook book and sharing my cooking with my family
My daughter and I are watching from Maine, USA. We love recreating and elevating our cooking inspired by you!!
Thank you for your amazing videos! I’m from Japan. I would love to see a masterclass on lemongrass. 🥰
Wow! I'm a pretty experienced cook but I have always struggled with rice. This is the first explanation of the rice to water ratio that I've heard that makes sense!! Can't wait to try it.
Hi, have you tried using the Finger method when cooking rice? Rice cooker makes it a lot easier as well.
Marion I just wanted to say that since I have been cooking rice this way I have had ZERO fails. Rice is never stodgy - always perfect. Thank you so much. 🥰
Hey Marion! I consider myself quite a good cook and rice has always been something I've fallen short of! I never learnt to properly cook rice and until your videos cooking rice was always an afterthought and I would not put too much effort in. This changes now! I'm now making it religiously according to your instructions. Thank you!
I skipped the first 10 minutes and then watched on double speed 😁. I don’t have time! I just need the recipe!!
Just saw your collab with Erwan Heussaff (FEATR).. Omg! Two of my fave food content creators! Love from Philippines 🇵🇭❤️😍
Hey Marion, Your Channel is my comfort place after a long day. I just love to watch you cook and try your recipes. I am watching from North Queensland Australia. I love you ❤️
Thank you so much for this in depth masterclass on fried rice!! Whatever you cook looks delicious!!
Aw I missed it! So sad! I love you Marion!! You're the bees knees!
Aloha from Los Angeles! Love watching your videos, especially when I’m winding down from the day. Ordered your cookbook last week and can’t wait to get in in early 2022. Keep up the great work!
Thank you so much for watching ❤️ And I hope you love the book when it arrives!
@@Marionskitchen btw, your 15-minute pork and sesame udon noodles is on my heavy rotation list. Love it!
Tucson, Arizona, USA...live your cooking and sense of humor.
LOVE FRM KL HERE,
Marion shows such a joy to watch at sunday morning.She did a great justice and technic explanation on all recipes.Argh..can,t wait for that cookbook..santa,me been good lately ❤
Congratulations on your book!
We are in a small country town North of Perth.. I would love your take on a weeks meal prep, that could include a couple of cheat days. (Of course) and being in a small town we only have very limited supplies so once a fortnight we often drive either 2.5hrs or 3hrs to a Wollies etc so a list of shopping items would be fantastic! You could even make it available as a eBook with a fixed price or donation etc
Uncle Roger gonna be angry you didn’t use a rice cooker and MSG hahaha. Looks awesome though! Watching in Wollongong. 😁
HAHA!! Thought the same thing, he's not gonna be happy!!!!
Same!
Watching from good old Aus. Just did my pre-order 🙌🏼 so excited for these to start rolling out! Thank you for creating this for all us Marion lovers ❤️
Hi, Marion, I am watching you from Bucharest, Romania. Always happy to watch your videos and cooking your recipes 😍! Love the master class type of videos. Can't wait for others to come. Congrats on your book! Thanks for sharing! 🥰
I’m watching from Chicago, Illinois, USA. Your recipes have really helped me expand our at home dining options. I’ve learned so much! My versions are an approximation...we avoid sodium so no fish sauce and maybe 1/2 tsp. soy sauce. We also only use brown rice....we have been getting a very nice Thai basmati rice. Do you have any suggestions for cooking brown rice?
I'm from Java island Indonesia and my family have a Fried rice restaurant. The Indonesian fried rice actually can divided into two version here, the first one is city style (Lot of ingredients and the color also black because the sweet dark soy) And the second one is village style (the ingredients is just garlic, shallot, little bit shrimp paste, Mild chili, spicy chili, and simple seasoning [salt,msg,stock powder, sugar, white pepper, no need any asian sauce and the color is light pinky]) I recommend you to cook the authentic Indonesian village fried rice because that was so good, it looks like kind of Chinese garlic fried rice but with extra chili and shrimp paste also another version of this is add some dried shrimp to improve the flavour (but I personally don't like dried shrimp)
Note : on both version my mom always add some protein (chicken, shrimp, eggs, whatever) and mixed vegetables. I like to eat warm fried rice with crispy fried egg + kerupuk (crackers). Yumm
Illinois, USA. Enjoying a cup of green tea while watching on a rainy Sunday morning. I made your Palak Paneer yesterday and it turned out perfect!
From Singapore .. playing my guitar .. salt and pepper .. some garlic ..
Prawns .. spring onions .. eggs and rice . That’s how I do my fried rice
Greetings from Poland:) Love your cooking, love your twists on well-known dishes... and your smile is infectious:)
BTW, will your book be available any time soon in a kindle format to buy on Amazon? It would be great to have it in print but for so many reasons I can only do with e-books now...:(
I didn't know that happens with the sesame oil 😱 thanks for that tip Marion 😁
Greetings from Saudi Arabia. Sitting outside the laundry room in my hotel, watching your video. As an executive on long term assignment, I miss cooking at home. Love your personal style, personality and production values! Keep it up!
I’m watching from a little archipelago in the Caribbean called PR (USA). Love your dishes Marion! Puertorricans, we love rice!
l have the rice cooked already and stored in the fridge. Looking foward to seeing you fried rice version. Let's see if l change it for my 'arroz chaufa' peruvian' fried rice version.
Love it! I'm watching from Alberta Canada. I totally got the portions of rice to water part. Does that change if you change rice types? Long grain to short grain?
@ Kendon Evanson .... don't worry about ratios and portions of water to cook rice whether long or short grain. No math required! Just your finger! After washing/rinsing your rice for the third time in the pot, add water to it just up to the first section of your pointer finger from the top of the rice. Using an automatic rice cooker will save you the trouble keeping watch over to prevent the rice and pot get burnt.
Hi Marion, I am watching from Germany, ☕❣
I love your recipes, and the way you explain them for all of us to understand, why & what you're doing every step. Thanks 💖
I have measured water for rice using the thumb method since 18 yrs old & I am now 68 yrs old today!!! My first father in law taught me way back when. I also add salt, minced onion, & dried chopped parsley to dry rice. I normally do not eat fried rice. But I teach my friends & also make rice that way every time!!! I am watching from Alabama!!!
Love from NYC
What’s the ratio or general rule for soy sauce:fish sauce:oyster sauce when cooking Thai fried rice?
5 birdseye chillies 🤣
Thanks for the rice to water ratio lesson re quantities. Totally makes sense ... once it made sense to you 🤣 I watch your channel even as a vegetarian, as I learn so much about balancing flavours. And I love spice. To a point 🤣
I'm watching in Kiama NSW and will get your book next pay. Thanks for your generosity of knowledge and all the best 💃💃💃
Watching from Sri Lanka and we are opening up a street food restaurant in two weeks. I have been watching your videos a lot lately. Thank you so much for these great recipes. We have so many items on the menu made with your recipe.
Bonjour Marion from Toulon France. I started cooking asian cuisine because of you. Soo thank's a lot.
Seattle, Washington! Love your channel. I need a master class in rice noodles. Mine get gluggy no matter what I try. I’ve tried adding fully cooked and rinsed noodles right at the end of cooking. I’ve tried half cooked noodles rinsed and put on high heat. I can never seem to get that classic chewy not sticking together texture you get in restaurants. Would love the help!
I'd like to learn how to get them to not stick to the bottom of the wok, no matter how much oil or sauce I put in, there's always a layer of noodles stuck to the bottom
DONT USE FRESH RICE/NOODLES!!! It needs to be cold (rice or noodles) and very dry. Asians don’t generally cook the rice to fry straightaway, it’s usually a means to use up left over rice (typically the next day). If you prepare the rice and cook the next day you can’t go wrong!
There are so many cooked rice in my pantry and freezer. Always ready to be fried by my hand ✋ 😆😆😆
Fried rice is koreans friend hahaha😋
Yummy my son loves Korean food do u have a good fried rice recipe thanks
Nasi is rice. Goreng is fried in Indonesian. When did the Koreans invade the kitchen lol??? We slice onions very fine and fry them until golden brown and use some for toppings with sliced boiled eggs and cucumber . And fried krupuk shrimp chips if you have and the fried onions.
You have a magic hand?
@@PetraKann well that's the skill to acquire when cooking in Asian primitive kitchen without gadgets.... that and identifying spices fruits ; roots n plants n leaves going to the open farm markets PASAR.. plus using mortar m pestle . Not dependent on cuisine art and fancy gadgets. Survival skills huh.
@@mariatan9129 You'll have to show me one day Maria.
Half Asian here! Different countries but your ways & values are very familiar and relatable (because of having an asian mom and all that entails, lol) Your videos have demystified many things about asian home cooking, hard to find before you! 🖖
Watching from South Africa. Love all your recipes. Your tip on leaving meat or chicken without stirring until there's a nice char on the bottom has changed my cooking, big time. 😃
I'm getting really hungry here in Sweden. Looks amazing. I have a question - can you use anything else than those prawns? It is hard to find any that are responsibly farmed here. I have promised myself to not use any other. For every pound of shrimp produced in an ex-mangrove area, around a ton of carbon dioxide is released into the atmosphere. And the farms often use children and trafficking is a huge problem.
You can put anything in fried rice. Eggs, bacon, anchovies, cubed ham. Fry with all the veggies and then add rice. That's the beauty of fried rice.
Going to try making egg fried rice for the first time! Using galangal, garlic, red chili, and Shallot. Sauce is soy with shrimp paste white pepper and maybe a little sugar. Might toss with some Sesame oil, and sasa. Let me know if you guys have any suggestions!!
Hi Marion! I am watching from Puerto Princesa, Philippines. I've been doing your recipe since the start of pandemic and turned out our kitchen experiences so well. Thank you and keep on doing a great job. Love lots! ❤️
Watching from Ontario, Canada drinking my morning coffee. I love making Thai Fried Rice. Love the fish sauce and lime juice. Mmmm so good!
Watching from Singapore! I have a question for your masterclass: how to keep things crispy for long. I always make fried chicken/ fries/ croquette/ anything meant to be fried and crispy and by the 10-15mins mark it loses its crisp :((((( any ways to avoid this?
Uncle Roger better get on this like white on rice 😂
Just to listen to yur jokes is wonderful and also to connect the different tastes from your end when cooking Asian foods.Thanks a million .
I am an American living in Spain. I have been following you since MasterChef. I simply adore you and your recipes.
I was always taught 1 cup rice 2 cups water. But wait for it to boil, put in lid, low for 12 mins rest for 5
I always cook rice exactly like you. Jamie Oliver always says, 1 mug of rice and 2 cups water.
@@vivijay152 Jamie Oliver is king 👑
Jamie doesn't wash his rice first. Maybe washing holds water and less water needed. Just a thought.
@@vivijay152 sometimes I wash, sometimes I don’t
That was fun watching and being part of the live chat. You know Uncle Roger might review this video and roast you for not using a rice cooker. 😬 Looking forward to making this recipe. Fuiyoh!😋
Watching from Philippines. You are my stress reliever!
I seriously can’t watch any of your videos at night anymore! I find myself hopefully searching my kitchen for a piece of Thai fried chicken or a bowl of yummy rice to magically appear! 😂
I am eagerly awaiting Uncle Roger's reaction to this!!
Thought the same thing! We’re longtime Marion fans but have also been enjoying @mrnigelng and his cheeky takedowns of fried rice makers!
I was thinking the same thing. I love Marion and watched her from the beginning and just recently caught eyes on uncle roger with his rice burns.
One thing I know Uncle roger will say… “you Asian you don’t have rice cooker… ah ya… are you even Asian?” Lol
But I honestly think she cooks rice this way because not everyone owns a rice cooker.
Yessssss
Me too!
#uncleroger
I hope uncle Roger reviews it 😂
That would be awesome
Where is our Uncle Roger at?
Hi Marion,
I’m a fan and I’ve been watching you for years from the USA! Love your food, philosophy and the way you bridge east and west. Your Thai Basil Fried Rice is heaven, thank you! I also made your ‘Cha Ca’ recently and it was so close to the taste of that amazing dish when I last was in central Vietnam in 2015! Loved it! Additionally, your fusion recipes are so inspiring and always remind me that we can have miso and cheese in the same dish because why not?! Thanks for everything!
Best,
Andrew Tarley
Watching from California . Grandma of two. Cooks everyday with you so often. 😘
Bring on uncle Roger!
Haiyaaa
Naughty nephew
No joke, I was just thinking about him when seeing this
Marion: Let's make epic fried rice
Me: So you have chosen to get roasted by Uncle Roger😊
Or be called Auntie?
She didn't use MSG so it could either way. 😉😊
@@junomonroe1508 it depends. If she did not use MSG but other ingredient that has it, then it is fine
@@HNCS2006 no MSG and no rice cooker so no auntie
I’m an Australian living in the Philippines. Always watch your show and use your recipes Congratulations!
Hello Marion!!!! Greetings from London!!! You and your wonderful CZcams channel got me interrested in Asian cooking, and I realized that it is not all that difficult. So you can imagine how thrilled I am to hear that you finally have your own Cook Book out BUYING IT!!!! And it will be my cooking Bible.💙💙
Hopefully Marion gets the coveted Uncle Roger appearance...
I think that might be the goal.
😄😄
Uncle Roger is an idiot!
Hmm we will let Uncle Roger be the judge for that!
That guy even cooks?
@@somakuruso you were saying? czcams.com/video/SGBP3sG3a9Y/video.html
Hello Marion 💕! I'm from USA and I love your Recipes! Thank you so much 🥰! I look forward to buying Your Cook Book. Love You 🤗
Cooked rice yesterday (after watching instructions few times 2.25 cups water) prepared Marion’s Mum Fried Rice with slight variation for partner tonight, scored 11/5 on the dinner rating scale ! Thanks Mx
Watching from western NY, with coffee, it’s cold and rainy and the perfect day for your videos! Made the pan fried pork buns, omgosh I can’t stop making them!!
From Philippines ! I love the way make things simple
Hello Marion. I am watching from Adelaide South Australia with the obligatory icy cold glass of Pinot Gris. I have a rice cooker, and when cooked I store in the fridge overnight to dry out. My friends love my fried rice thanks to you xx
Tasmanian,Australia 😁 I love your videos! I've learnt so much!! Thank you x
Thanks all your tips and recipes always works 👍🏼👍🏼👍🏼
I am in Nova Scotia, Canada and absolutely love you ❤
Watching from New Mexico, USA. I love how calmly and clearly you speak and your recipes always sound so delicious. I can't wait to make your Chinese fried rice!! 💕
Hi Marion, really love your recipes, thank you! Watching from Ankara, Turkey
Hi Marion, religiously watching your channel from Portugal. Thanks for countless lovely meals!
I am watching from Tanzania, East Africa. Your videos have given me so much confidence to make fried rice. I swap out pork for beef and chicken stock for wine since I cook halal food. Thank you so much for the tips and tricks. Looking forward to seeing more videos.
Watching from New Hampshire!!! I just LOVE EVERYTHING ABOUT YOU!!! I always watch a rewatch all of your videos!!! ❤️❤️❤️
Hello dear Marion. I’m watching from Bosnia and Herzegovina. I really enjoy your videos and I learned so many tips from you! Thank you and just continue to be so nice, positive and good! ❤️
Greetings from Livermore, California. I have been watching your channel every time I do the cooking for my family.
Watching while journaling at 10pm from San Antonio, Texas 😍
Hi Marion!! I’m from Sri Lanka! I have tried some of your recipes and they all came out well! We love East Asian food!! Hope to see more delicious recipes from you!!❤️
Watching from Colombo, Srilanka. Marion, love your channel, it’s one of my favorites. Your fusion pasta and fried rice recipes are regulars in my home!