chinese fried rice

[210482fmj]

I have noticed that asian chefs use oil from a container and put it into the wok then pour it back into the oil container and constantly reuse it. On some dishes the chefs swirl the oil round the pan and pour it back in to the container where as some dishes they just pour a bit of oil into the pan and keep it in without empying it back into the oil container. WHat is this for? ALso how often do they change this reused oil and i have seen it becomes discoloured? IS it safe

[MrAudiopain]

awesome video, love your wok flipping skills.

and god damn, thats a lot of fried rice!

[210482fmj]

i was wondering if you could tell me about how the ventilation systems work for high powered wok cookers. Do they work by forced air intake from a fresh air vent which sucks outside air into the kitchen and also another fan extracing a certain amount of air outside. i was wondering about having this done at home? assumign you had room for the size of these systems are you limited by the size of the kitchen regalrd how much air is extracted and intaken in and out of the building?

[peter691107]

@210482fmj

1.The usual design is, turbine type fan is connected to cooking hood(aluminium ducting) to extract air out of the building. ( with the exhaust air outlet extruded a bit further out by an aluminium ducting) 2.Another ducting ( 'L' shape pointing downards,next to or under the exhaust outlet ) for fresh air intake is chanelled through to the area above the cooking place.( directly above your head )

[peter691107]

@210482fmj

3.When you on the exhaust fan to start cooking,air is sucked out from the cooker hood and at the same time,the same amount of fresh air is replaced through the fresh air ducting.This will ensure you have fresh air to breath while standing at the stove as the fresh air is just above your head.(the fresh air inlet outside of the building should be 'L' shape facing downward,so not to sucked in the exhaust air)

[nghnino]

hmm not bad

[dizzyboy1972]

hi in you video you say add salt , something else cant here what you said , then pepper , just want to know what something else was

[peter691107]

@dizzyboy1972

a bit of sugar

[elephantcup]

Important to note that the rice used is cooked and cooled, not fresh, hot, moist rice from the rice cooker. If you try to use fresh moist rice it will stick to the wok and become mush.

Fried rice is the equivalent of French toast in western cooking- you use up yesterday's stale bread by soaking it in beaten egg and pan frying it, you don't use fresh moist bread to make French toast.

The reason that fried rice exists at Chinese restaurants is to use up yesterday's leftover rice from the fridge.

[VongolaXSun]

2:10 - 2:13 OMG! Your rice flipping skills just amaze me.

[1982FMJ]

i have just bought a 9kw wok burner and when i put the oil into a pan it is splaterring like oil would do when dropletts of water are in the wok but the wok is perfectly dry. I am using vegetable oil. Could it be because i am using vegetable oil and not peanut oil or does oil splatter when on powerful wok burners as its the first time ive used a powerful burner.

[peter691107]

@1982FMJ

You have pre heat the wok too long. try heating the oil in the wok while it is still cold and bring up the temperature.

Splashes occur when when pre heat the empty wok too long as an invisible layer of hot air pushes up above the wok surface.Just like if you heat a wok too long, any dropplets of water will flow on top of the work and spins around.

[1982FMJ]

when they shake the pan and the flames appear does that mean the oil is actually being burned away so even when you fry with quite alot of oil if you ignite it does that mean you are not actually eating all the oil

[peter691107]

@1982FMJ

Not a lot of oil gets burned away.The true fact is tiny water splashes occur when cold food comes in contact with hot oil,these water and oil "explotions" create the flame.

In reality, you need a long time to burn away just a small amount of oil with flame.

[1982FMJ]

where can in get these dual handled woks like he is using?

[kelfy]

I prefer not add soy source coz it turns rice dark. Make it golden colour with egg would be more beautiful

[AndyChiuLol]

lol it looked like fried rice already with tons of ingredients before he added the rice * the rice cake + egg looked like rice XD *

[dakaraabbccdd]

Peter, where is your restaurant located?

[peter691107]

@dakaraabbccdd

Hi I don't do walk-in.Mine is an outdoor catering company.

Cheers

[777cpt]

Great vid peter, btw, which is better to use when making fried rice white rice or brown rice ?

[peter691107]

Hi 777cpt,

Either type of rice is fine but the brown rice will have more nutrients.Do stir fry the rice while it's still hot .Because rice will lump together when it cools down thus harder to stir fry.

[AndyChiuLol]

@777cpt

who makes fried rice with brown rice O_O

[TheVittleVlog]

Thanks chef....Well done!

[ColdMountainWater]

Nice demonstration. Are you using a foot-operated bellows to raise the heat?

[peter691107]

No, I use my ankle instead of hand.

[ColdMountainWater]

But the stove is equipped with bellows to raise the heat, right? That's actually what I was asking. Still wondering. Thanks.

[peter691107]

It is an electrical bellow using compressed air created by a turbine that sucks in air.

[dan1427]

Looks good! Some chopped green onion at the end adds to the flavor. I stir fry diced onion and red bell pepper for flavor and color, then add sugar to caramelize a little, and egg.

[WantonMyth]

You make the wok sing, Peter. Thanks for the tip about getting the traditional taste.

[purryi]

thank you peter pang.

it looks delicious.

[KoreanVisualKei]

Peter this maybe a random question but ru frm malaysia or singapore?

[peter691107]

I am from Malaysia.

[KoreanVisualKei]

Sweet, thought it was one of the 2....Do have or coulld u make a Nasi Goreng Vidieo?

[peter691107]

@KoreanVisualKei

This is a nasi goreng video once you add in chilli and a bit of curry powder in the stir fry as the malays in malaysia love their fried rice hot and spicy.

btw fried rice = nasi goreng ( malay language)

[KoreanVisualKei]

@peter691107 cool...peter, ru singaporiean right? i think i asked this b4 ^^;;

[KoreanVisualKei]

when I fry I prefer black sesame oil and when soup are concerned i use white sesame

[peter691107]

good choice.

[brianexx]

Peter, u showed sesame oil as part the ingredient, But u didn't put it in.

Was tht sesame oil u added in the wok b4 u cooked the eggs...or just normal oil??

[peter691107]

add sesame oil after the soy sauce.around minute 2:08.

[thedudechillin45]

What is the name of that song?

[irpacynot]

Awesome! I will never be able to cook it like that, but it was a joy to watch and learn.

[arianaysabel]

can i make it with chicken?

[peter691107]

yes,pan fry the chicken with some oil first before adding it to the rest of the ingredients.

[Spider7xx]

peter do you need msg to give it that good taste ?

[peter691107]

you don't need msg if you have chicken meat and seafood fried with a bit of oil together with chopped garlic and onion.

stir fry also with chopped spring onion season with salt,pepper and soy sauce.

[Spider7xx]

do Chinese places put garlic in there fried rice because i dont taste it ?

[peter691107]

most do not put garlic,but I prefer a bit of garlic.

[skandskate69]

WOW that looks so fucking delicious GOD sdajajkdhasj!

[jajohnson1984]

ddd

[chefcommons]

Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)

[miguelito052968]

Hi,Peter thank you so much for answering so quickly but can you tell me how much I need to use like is it 1 cup of flour how much of baking powder and how much water thank you hope to hear from you.

[peter691107]

1 cup rice flour + 2 teaspoon baking powder + water as desired ( until thick consistency)

[miguelito052968]

Hi peter thank you so much for the videos.I always wanted to know how to make the batter for chicken fingers.I' tried many things but never comes out like the restaurant if you could help i would appreciated

[peter691107]

Hi, use rice flour and double action baking powder, make into paste with some icy cold water.the consistency should be able to coat the back of a spoon. coat chicken with flour before dipping into rice flour batter.And remember to season your batter with salt and pepper and a bit of sugar.Deep fry in moderate heat.

[christianoxx]

Hi Peter, very good video, good explanation, thanks for putting this video, please tell me wich wok is better, an iron wok or a steel wok, thanks.

[IslenoGutierrez]

Peter why can't I get my rice to taste like the one in the Chinese restaurant. Mine always tastes "Americanized." Is there some Chinese secret I don't know about?

[peter691107]

Hi IslenoGutierrez

You owe me one for this.The Secret Is

Pork's fat. A good authentic chinese fried rice is largely influenced by the type of oil or fat used. For a good chinese fried rice,there is no other way but to use pork's fat (lard).Cheers

[tbsosnj]

....so when I order vegetable fried rice (I'm a vegan) its cooked in lard? :( :( :(

[differentone7]

thanks peter, can you help me with honey king prawn,coating before frying

[peter691107]

hi differentone7

method: 1. deep fry king prawn briefly,put aside,clean wok. 2. mix honey with some water,dark thick soy sauce, a little bit of soy sauce, 3. stir fry minced ginger,red chilli and spring onion until pungent,put in soy solution and prawn, stir fry a while until all prawns are coated.serve

[jel2003]

Thanks for the lessons. I bought a cast iron wok. I used to never cook but now I ccok everything with it.

[peter691107]

nice to hear that!!

[witespune]

Peter!

Hi!

I Absolutely love your recipes, especially this one and your squid with ginger and spring onion!!

I'm loving learning how to cook Chinese food but i am really stuck on one of my all time favourites... Spare rib with chilli pepper salt.

Pleeeeease help me on this one!

Thanks so much for being such an Inspiration!!!

[peter691107]

Chilli Pepper Salt method: Dry Fry sze chuan pepper in a wok until fragrant(without any oil), Let cool, put into blender or coffe grinder with sea salt and blend until fine.

Easy Method: Mix fine salt with cayenne pepper powder, and wa la!! you got chilli pepper salt!

[peter691107]

1.marinade spare ribs overnight with egg white,sherry or cooking wine,ketchup,sesame oil and salt in the refrigerator.

2.heat oil to moderate temperature,coat spare ribs with corn flour one at a time and deep fry until cooked,1 to 2 minutes.dish up

3. cleanand dry your wok,return to the heat and toss spare ribs while sprinkling chilli pepper salt.serve hot with roughly cut cilantro and slices of tomato.

[hel1k3rn]

nice mixing man:)

so how much of soy sauce should we add? this'll work with chicken too right

[peter691107]

Hi, about 1 tablespoon per portion.

[hel1k3rn]

cool thanx:D

[Vpopov81]

will this turn out good on a home wok and how high heat?

[peter691107]

Home wok will do find with the condition that you cook only 2 portion at a time as not to cramp the wok.This way your wok will be able to get high temperature to cook good fried rice.

[Ben65752]

The part from 2.10- 2.28..nice technique.

[marco9bear]

thanks for the video peter , keep em comming

[peter691107]

Hi,I will,glad you like it.