Oh , hello .
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I'm gonna show you how I use my fast cooking system to create a unique f rice .
This is cooked with a template rather than a recipe .
Consequently , I can tailor the fire rice exactly how I like it .
This exemplify both the advantage as well as the pleasure of home cooking .
After I heat up the walk , I add three tablespoons of canola oil to my cua 14 inch standard steel wok I heat up the oil to its smoking point which takes about 30 to 45 seconds .
As soon as the oil start to smoke gently , I turn down the heat .
I need to move for another 15 seconds .
And this is a time when I season the walk .
I call this the spot seasoning method .
And the first step in cooking this fried rice is to scramble three eggs .
I'm gonna cook the egg first because I want the egg to be well cooked and I want them to be in relatively large chunk so I can taste them the egg should not stick to the walk at all .
Uh If it does , it means that your walk is not seasoned enough most of the time , if you let the oil to smoke a little bit longer , the walk will be better seasoned .
And there are many different ways to cook eggs for the fried rice .
Some people like the egg to be relatively soft , but I like my egg hard and this is the reason that I cook the egg first .
Also , I do not scramble the egg into tiny pieces because I like that texture in the fried rice .
Now the egg is about ready .
And next , I'm going to stir fry the rice .
I'm gonna use about two cups of rice .
This is jasmine rice .
And when I cook the rice , I use one cup of rice to one and a quarter cup of water .
I like my rice on the relatively dry side .
And that is particularly important .
If you want to make a good five rice , I then leave the rice in the refrigerator .
Uh Usually for about several days , this will dry out the rice .
As you can see here , the rice are formed in big chunks .
I find that the best way to break up the rice is use a kitchen gadget known as a hamburger meat chopper .
I first found my friend Sandy using something like this to break up hamburger meat .
When she make chilies , it immediately occurred to me that this will be great for breaking up rice when you make five rice .
And before that , I break up the rice with the spatula and it usually make quite a big mess .
Now , here it is very important that you want to break up the rice as much as possible because with a good five right , you want the rice kernel individual and separate from each other .
By this point , I checked the heat of my stove , I turned it down to medium so that I would not burn the rice .
I also add a little bit more oil .
If there is not enough oil , the fire rice tend to get burned after breaking up the rice sufficiently .
I next switch to my spatula and when it comes to stir frying the spatula is more efficient with a 14 inch walk .
Uh the amount of rice in the walk is just about right .
Uh This will keep the temperature of the rice sufficiently high in the reaction temperature range .
If you have too much rice , it's going to overcrowd the walk .
At this point , I keep a close eye on the heat capacity of the burner .
I want there to be enough heat to maintain the temperature for the mala reaction to occur .
At the same time , I do not want to have too much heat that causes the rice to burn a slight charring of the rice is good .
But when it become too burned , then it become bitter by stir the content in the world consistently .
You will ensure all the ingredients are cooked evenly .
As you can see here .
It's important to have the rice kernel separate from each other .
So they all will be individually fried to develop a slight crunchy texture , which for me is the hallmark of a good fried rice .
I'm going to cook this fried rice with cauliflower .
Instead of using the floret of the cauliflower , I use the stem as well as the leaves of the cauliflower .
And this is the pot that I used to discard .
And then I learned from my cousin Marge .
They are completely usable and they not only taste great but they are highly nutritional .
And therefore now when I prep cauliflower , I always chop them up .
I use them in several different dishes .
But the one that I use most often for is fire rice and because the stems and the leaves are chopped up into very small chunks .
So they cook rapidly .
Uh to me , they are very flavorful .
They give the fire rice an exquisite and subtle flavor , which is a great substitution for salt over consumption of salt is a significant issue in this country .
By this point , the cauliflower is probably about 60 70% done .
And next , I'm going to add some white mushroom .
This is where flavor chasing comes into play .
Uh because I like my mushroom relatively firm and this is the reason I add them at a later stage of the cooking process .
So as you can see , the design of my cooking steps are in the service of flavor .
By adding individual food ingredients .
At different cooking stage , you can control their flavor by managing the texture .
As we all recognize texture plays a critical role in how a food ingredient taste .
Each step is to maximize the flavor of individual ingredients as well as the dish as a whole .
I'm going to season this dish very lightly with my basic seasoning mixed , which is designed to enhance the natural flavor of the food ingredients .
You can take a look at this video to learn about its components .
I think the fried rice with some scallion that I find already prepped in the refrigerator at this point .
Uh The fried rice is done .
Uh The texture of all the ingredients is pretty much the way how I like them .
Uh I turn off the heat because my wife loves cheese .
I'm going to season the fried rice with a cheese mixture that I purchased .
It contain three different types of cheese .
They are in Seago , Parmesan and Romano .
I'm gonna add the cheese to the fried rice .
I'm going to let the remaining heat of the fire rice to melt the cheese .
I have identified rice in many different ways such as oyster sauce , hoisin sauce , and soy sauce .
However , for this evening , uh I would like to season the fried rice differently .
The final ingredients .
I'm going to add to the fried rice is some kai seed .
A kai seed will add a little bit texture to the fried rice .
And furthermore , kai seed is a nutritional powerhouse .
Uh It is rich in magnesium , potassium antioxidant and omega three fatty acid .
After mixing everything in with my work spatula , the dish is done and the total cook time is a little bit over 10 minutes .
At the two lesson for today's video is the importance of rice in a five rice dish .
It must be optimum in its flavor of which include taste texture and aroma .
And most people will agree uh of these three characteristics .
The texture definitely is most significant .
Everybody prefer the texture of slightly crisp and the kernel being distinct and not mushy .
I want need to pay attention to several attributes in order to achieve this texture .
The first attribute is that the rice should be sufficiently dried because if it is red , it will not be able to fry up into this crispy texture .
Everything will determine this texture .
A first is always use long grain rice .
A second is to cook rice with a limited amount of water so that the rice will turn out on the dry side .
A third is to store the cooked rice in the refrigerator so that it could be dry out further .
If you follow these guidelines , your rice will turn out to be great .
I post a new video every day uh to teach my fast cooking system .
Uh If you are interested and would like to adopt this cooking system , please subscribe to my youtube channel and thank you for watching .
I will see you tomorrow .