Hey , everyone .
It's Kenji and I'm gonna fry some rice .
Um I'm using leftover chicken that I did on my roister .
You can just use leftover roti , you can use rotisseries chopped up and we're doing chicken fried rice with egg scallions and some frozen peas .
And then this is leftover rice from one of those Seattle teriyaki joints .
So it actually actually already has some um actually it already has a little bit of like teriyaki sauce on it .
So maybe that'll actually give it a little more flavor .
This is day old .
Here's a trick I learned from Wang Gang .
If you don't follow Wang Gang , he's a Sichuan chef who's great .
Um But add a little bit of corn starch to it and then break up the race with your fingers .
And that will actually help the rice greens stay a little more separated and cook a little more easily , right ?
Got it just like that sort of break the rice up .
Um You can , you can make um fried rice with very fresh rice and then , you know , the testing I've done and I'll link to an article I've written about this .
Um But then the testing .
I've done fried rice works best with either freshly cooked rice or rice that has sat in the fridge overnight , um , preferably uncovered , but it doesn't matter too much , um , rice that sat in the fridge overnight .
Um , what it does , what doesn't work too well is if you take rice , um , that's like maybe 45 minutes old or so .
Um , because the grains start to stick together and that's where you run into problems .
Um And it just kind of turns mushy .
So you really want either very freshly cooked rice , um or rice .
That is uh day old .
All right .
So I'm gonna take my walk , rub a little film of oil into it .
Not a ton right now .
This is another trick I do .
So I rub a film of oil into the walk and that's going to be sort of our temperature gauge .
So as soon as that oil is um smoking hot , I know that the wok is hot enough that I could add the rest of my oil .
But if you use green peppers and know that you can still see it in the yellow rice .
So I encourage you guys to use those yellow or those orange peppers .
We're going to add some chicken boon cube or your favorite seasoning salt , whichever matters .
And we're also going to go ahead and add some , which is sasson with Saffron .
If you add the one that has a or a , it will turn your rice more on the orangey side versus yellow side .
We're also going to go ahead and we're going to add three cups of water because I am making three cups of rice and I like to use a 1 to 1 ratio .
We're going to mix everything until it's well combined .
And once that water has started to boil , we're going to go ahead and add some long grain white rice , which I've also pre washed beforehand .
So once we add the rice , we're going to very carefully mix it in and we're going to wait until this water begins to boil .
Now , if you wash my hot and make the perfect white rice video , all those tips and tricks also apply to whenever you're making yellow rice .
Um if you try and add all your oil at the beginning and then heat your wok till it gets smoking hot , the oil burns and it tastes bad and it just doesn't work out so well .
So you want to do it in kind of two separate phases .
So first we're going to do the egg open to salt .
Let's do a touch of MS G um a little bit of white pepper Right .
Our walk is smoking hot .
So now we're gonna add quite a bit of oil for this egg .
They're in there .
And that egg is done .
You get it out for now .
All right .
Let her walk .
Reheat one more time .
Now we're going to do everything else .
Smoking hot .
Get our oil in a couple of tablespoons , get our rice in .
So if you have an outdoor burner , you can get that walk hay flavor .
You know the smoky flavor .
If you don't and you want to do my little torch trick , you can get a torch like this .
Light it up , pointed in there while you cook .