How to cook EPIC fried rice… the only guide you need | Marion’s Kitchen

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 https://get.marionskitchen.com/always-delicious/

Hey guys welcome to a very special masterclass we are talking all things fried rice i mean as a food group fried rice is way up there for me fried chicken dumplings fried rice i mean do you need anything else now this series of recipes comes from my very

New cookbook which i am so ridiculously excited about this book contains like you know like all the little tips the little tricks that kind of make everything easier or better or tastier or stickier or yummier or all those things i’ve gathered together all of my very best little

Snippets and secret ingredients and all those things and pop them in this book so we are going to be going through the how to cook rice for fried rice technique from this book we’re also going to be cooking a spicy prawn and chili fried rice but we’re also going to do

How many how many things can we do we’re also going to be doing a very classic how to cook chinese fried rice so all the good things coming up now i’m going to do how to cook rice for fried rice first of all because i mean you cannot

Cook a good fried rice if you don’t start out with the good rice you know so on page 90 in here i have very explicit pedantic kind of instructions for how to cook your rice and how to cook your rice for fried rice so two

Other things um now let’s get on to the rice part itself so you want to rinse your rice off just to get rid of any excess starch this is particularly important if you’re doing rice for fried rice sometimes i kind of cheat and don’t do that for my steamed

Dries but you know don’t tell them i’m annoying whatever but i did do it for this one because for this i want my grains to be as dry and lovely and you know distinct and beautiful as possible so i’ve rinsed the rice i have two cups here

And the important part for cooking rice for regular rice or the rice for fried rice is the ratio of water now this is where things get like a bit well i think where things have gone wrong with instructions in the past so if you’ve got um

One cup of rice you would typically do one cup and a half for steam dry so right let’s get a little technical here we’re doing a master class after all oh by the way if you guys have any extra comments or questions um throughout the class please do

Comment below and i will get on to them as soon as i can i’ll be scrolling through every now and then making sure that we’re coming back to answer your questions um so now with rice if you cooked rice in a vacuum so no evaporation no you know external factors

Rice would soak up one-to-one ratio rice to water but of course we don’t cook in a vacuum because we aren’t cooking in a science lab and when things boil we get evaporation so some of that water cooks off so basically you just need to add like a

Little bit of water to make up for the evaporation so usually people will say oh okay we need one two 1.5 ratio of rice which doesn’t actually work out because um that’s too much water as you keep doubling and doubling and doubling does that even make sense

So if you had two by that ratio if you had two cups of rice you would be adding um one two you would be adding through two and a no you’d be adding three cups of water oh wait let me do the math i love how you refer back to your own

Cook think well i just wrote it properly and then i don’t have to you know like try and explain it again okay let’s just get good questions okay i have tried to explain this so many times and i always get confused so i’m going to read what i took the time

To write in here so i get it right so most often most cookbooks or youtube channels will tell you that there’s a ratio for rice and water and it is 1 to 1.5 so if you’ve got one cup of rice you use 1.5 cups of water that works out

Fine the problem is when you start doubling so by that ratio if you were using two cups of rice you would need three cups of water that’s too much water if you had um you know if you were cooking two cups of rice all you need is

Two cups of water plus that little bit extra for the evaporation so you only need two and a half cups of water do you know what i mean okay the main point is doesn’t matter how many cups of rice you’re doing 10 cups 12 cups three cups five cups one

Cup you only need the exact same amount of water plus the extra half cup that’s it that’s all you need to know now because we’re doing rice for fried rice uh we are going to add a little bit less than the half cup we’re just gonna do

Two cups of water because i have two cups of rice and just a little quarter of the water that’s it okay so turn your heat on and what we’re waiting for here oh and this is the other thing this is why the mama trick always works so like that

Much water so if you stick your finger in and you get the water up to that much so basically you’ve got one to one water plus a little bit that’s why that asian mum trick always works so put the heat on and then just wait for

That rice to absorb most of that water we’ll come back be like five minutes or so while that’s happening let’s make the um sauce for our first dish which is going to be the how to cook classic chinese fried rice so what we need here is some soy sauce some chinese shasing wine

Now i know a lot of you guys do like to keep your cooking alcohol free and one of the tips that i have in my cookbook is for this recipe you could just use some chicken stock instead of the wine if you would prefer and we want a little dash of sugar here

As well i always not just because my mom always did but i always do like to put a little dash of sugar um into my fried rice i feel like you get like a tiny little bit more caramelization like those sugars burning in the pan which kind of gives you that

Smokiness you would get from like a really high heat wok tossed fried rice so that’s my little secret there let me get my eggs ready as well okay so while waiting for the water to boil for the rice let me just let you guys know that we do

Have a very special deal for all of you who have been supporting and following my channels for so many years now we have a 20 off our pre-order sales for the cookbook so click on the link if you’re interested i would love it if you did so i hope you

Love the cookbook as much as i do because i really love it of course i guess we’re looking pretty good here you can see all of that water that was sitting on the top that’s kind of evaporated now so i’m going to put the lid on slightly ajar

Just so we get a little bit more of that evaporation going some airflow i’m going to turn the heat down pretty low and just let that cook away for five minutes all right do some light reading while we’re waiting what are you reading no to be honest guys like i do want to

Show you i do want to show you around this cookbook um so what i did here was i tried to think of all the like you know what are the problems that i have when i’m cooking because i’m just like you i’m busy i you know i don’t always have

The luxury of being able to cook you know you know for an hour or two hours for dinner or you know who has two hours to cook dinner no one so i’ve done things like you know made you guys a little weeknight heroes chapter this is stuff you can get done

In like less than 30 minutes and you know i’m all about you know less dishwashing so all of those little tricks and tips in there um comfort food because i mean who doesn’t love a good fried chicken recipe come on um udon carbonara four ingredients sticky asian pork ribs

I mean that’s what i’m talking about guys just like pork ribs me the couch all the noodles and a little bit of pasta because you guys know how much i love a bit of a fusion pasta situation uh so yeah i mean so many cool things and then there’s

Epic weekenders so like project cooking or entertaining for your friends there’s a whole chapter on rice including these recipes that we’re doing and also like a from scratch chapter so you can make your own thai sweet chili sauce your own chili oil your own bowel buns your own uh barbecue pork actually which

We have here in this recipe coming up as well all right now our rice is looking good again so i’m going to um you can see like it’s really nice and sort of the water is really well evaporated in there so i’m going to put the lid full on now

And actually just turn that off and just let that sit for 10 minutes and that residual steam is going to continue cooking the rice so that it’s just perfectly cooked and ready to be stir-fried so that is your how to cook grass refried rice now uh i typically would do that the day

Before i think day old rice is the best way to go for fried rice it kind of like firms up in the fridge uh so i did that yesterday and i have some sitting here but if you didn’t do that you’re not as organized as me you can actually tip

That rice out onto a tray pop it in the fridge and just leave that for i mean if you can like 15 20 minutes even just that little bit of drying out in the fridge is going to help you out so lots of little tips there

Let’s get on to cooking our first fried rice dish though so wok wok is not essential a big large frying pan would be totally fine what is essential though is you get this guy really hot the whole idea i think with a really amazing fried rice is that it should be

Quite simple it’s almost like that peat that italian pizza kind of philosophy where less is more but the technique and and the flavor that you give the rice is really important now the heat is going to get everything like all caramelized and smoky and give you that wok tossed

Flavor so even if you are just doing it in a frying pan you will still get that if you really heat it up so get it kind of like scary hot you know where you’re like oh is that too hot that means it’s hot enough maybe unless you’ve got really sensitive

Smoke alarms then you should probably not but i don’t i’m all good add in a little bit of oil here okay we’re gonna go in with some garlic one little tiny tip here on the garlic don’t cut it don’t chop it too fine because it will burn really quickly so

Just like a rough chop on your garlic onion again guys please let me know down the bottom if you have any questions even if it’s not questions on on these recipes i know a lot of you guys um cook a lot of recipes from my channel are there any other kind of master

Classes that you would like to see from me i’m always interested to know what you guys think and what things you’re interested in watching so please let me know all right so we toss these guys around until we kind of get a little bit of caramelization happening on those onions

Um now while i wait for that to happen guys why don’t you tell me where you’re watching from i love to hear whereabouts in the world you guys are from what you’re doing are you having a glass of wine are you having a coffee um

How do you make your fried rice i love i love hearing your recipes and your takes on things as well so let me know photos are always good too love to see your picks all right so this is looking good now i have here some chinese

Chassis or pork but or barbecue pork you can totally go out and buy this from a restaurant and take out restaurant order it in i do have a recipe in my cookbook and on my channels on how to make a chinese chassil bbq pork at home so this is the homemade version

That’s going to go in here as well so that pork is cooked so you’re pretty much just kind of heating it through a little and then just pushing that to the side because we’re gonna add in some egg now depending here on whether your pan looks

Very dry or not you can add in a little bit of oil if you’d like yeah egg goes in and just kind of like spread that egg out as much as you can so that just sort of making a little little omelet situation here okay so once that’s kind of like set so

You know i can see that the bottom is starting to get a little bit of color on there so i’m gonna break that up and so i know there are a lot of like different classic chinese fried rices but like this one to me is based on

Like the chinese restaurants that i used to go to when i was little where you get the sweet pots of the pork you’ve got the egg but it’s a very simple kind of fried rice but as i said it’s all about technique and getting that beautiful flavor with

The minimal ingredients that you’ve got so that’s all looking good i’m going to go in with my rice and if we’ve done our job properly this rice will end up beautiful not soggy and just the right amount of lovely sauce sticking to it using a sauce here’s our sauce we need

Now the reason i like to keep also my fried rice you know a little bit dry before i get started is that when i don’t want the rice to get all sticky and glowy but two i want the rice to almost like kind of finish cooking in

The sauce so that the rice grains soak up the sauce and then you’re getting you know yummy rice grains okay so that’s looking pretty perfect i mean see you should be able to like shake that rice we don’t have any you know sticky clumpy stuff going on that looks really good okay

Final little special bits here okay so i’m going to turn that heat off now because it’s done its job i’m going to add in my spring onion and then i like to add my sesame oil right at the end because toasted sesame oil typically will lose its a lot of its fragrance and

Its punch if you heat it up too much so if you drizzle it at the end you get the maximum amount of flavor from your sesame oil and a little pinch of white pepper okay and that my friends is your typical beautiful classic chinese fried rice yes [Laughter] it smells so good

And like that sesame oil it kind of gives you that pretend smokiness that you would get well it’s not pretend but like if you were cooking in a chinese restaurant high heat all the things bells and whistles you would have a really smoky kind of situation going on

And the sesame oil kind of gives you a little bit of that when you’re cooking at home perfectly cooked rice just the right amount of saltiness sweet pork all of it perfection yes love love love okay so let’s get on to our next fried rice i’m just gonna clear this down All right so everything is looking beautiful again we’re ready to go on our next fried rice which is a thai basil and chili fried rice this one is like a it’s a combination of two of my favorite things one fried rice and two a dish in thailand called pancro bao

Is the name of the basil that we use in thailand for this dish but we’ll get to that a little bit later but the main thing is that it’s really punchy like it’s punchy spicy it should be like coughing coughing fit spicy when you’re frying in the frying pan so i’m going to

Start off with some garlic i’m going to make a little chili paste here and some bird’s eye chilies as many as you dare i’m going to put five in because you know i’m hardcore today i’m feeling hardcore um uh you can use more or less obviously

Now this is a weird thing um but i like to leave the stems on because i want this to be kind of really rough so when when we see the paste in the rice i want you to almost see the little bits of garlic and a little bit of chili in there Okay so you’re looking for this kind of situation here you’ve got a really rough paste i’ll just take a couple more of those stalks out that’s looking good let’s get going oh no we’re gonna make stir fry sauce first so this one is really simple we just want soy sauce fish sauce

And again this would be like the stir-fry sauce that you would use for the baiko bao stir-fry so that’s where you’re getting that kind of flavor from and oyster sauce and a little dash of sugar all right so here we go guys we’re all ready to go in our wok and again super

Hot scary hot please and while we’re waiting for that to heat up let’s come back and because i didn’t actually show you my finished rice because i was waiting for it to kind of steam through remember i said leave it for the 10 minutes and i want you to

Know you know make sure that i’ve done it right for you guys so if you have a look in here you can see we have some really beautiful rice grains they’re not too fluffy like i get in here with my fork as in fluffy by fluffy i mean they’re

Not too saturated with with moisture like they’re kind of like very distinct grains almost a little bit firm and that’s exactly what you want because as i said the rice now when it cooks in the in the pan for your fried rice will soak up and almost finish cooking in the sauce perfect

Just the tiniest little bit of bite through the center okay so things are looking scary hot here a little bit of smoke and i want some oil i’m gonna go in with some onion and our chili garlic paste this is the kind of point where you might need to open up your windows

It can get a little hectic when this chili’s frying off now i know a lot of you love this recipe and a lot of you have made it because you’ve told me so if anyone has pics of their spicy fried rice or their chinese fried rice recipe that you’ve made

Before please do post them send me your comments i love to hear all about the recipes you guys are making and i can’t wait to see the recipes that you make from here so you know actually on the back cover is one of my favorites so this is a ham and

Cheese toasted sandwich pot sticker yeah like ham and cheese toasted sandwich flavor in a dumpling oh my goodness it’s epic i love it i ate so many when we shot the cookbook i might do this okay okay this is can the crew get through the cook without coughing that is the question

Okay so can i get through all right prawns are going in this is where your eyes start to water a little bit it becomes like an endurance game okay while i’m waiting for those prawns i’m going to talk to you a little bit about basil let’s talk about basil so

Um as i mentioned in thailand the stir fry that we make is called padgoprao is the name of the basil and it’s a translation as well it’s also called an english holy basil or spicy basil it’s very difficult to get a hold of outside of thailand i think so even here

In australia i have a lot of trouble trying to find it so i will often use thai basil which is different to the spicy basil it just has it’s a little bit sweeter and has more of an aniseed flavor whereas the holy basil or the biker brow

Has a more of a medicinal kind of flavor to it oh my goodness so that’s like a basil breakdown for you guys but look the point of this recipe and i don’t want you missing out because you can’t get some obscure basil from thailand for

This um the point of this recipe is you want a lot of basil it can be thai basil like i’ve got here it can be regular italian basil you just want a lot of it so i’m going to pick some basil while i’m waiting for my prawns to cook

And actually we have a really lovely neighbor here right next door who grows this beautiful basil that we’re using today his name’s trev if you’re watching trev thank you Actually i think trev’s basil is a bit of a hybrid because um i can see that it’s kind of got the ridged the holy basil has like the ridged edges like like trev’s basil does here but holly basil has a lot more of a furry leaf and a slightly different

Flavor so i reckon trev has managed to grow himself a little hybrid here it’s not quite spicy basil but still beautiful lovely okay so if you have a look in here we are looking totally awesome things are getting all charry um you know everyone’s starting to cough

It’s all it’s all happening um i’m gonna go in here with our rice our perfectly cooked fried rice rice and our seasoning sauce Oh that is looking really special i love that okay now i want to go in with our basil and that is it and what you’re getting right now like if you got i wish you guys could be here to smell it but you’re getting this beautiful hit of that fresh basil

Uh fragrance uh you’re getting a lot of that chili fragrance as well but yeah it’s smelling absolutely delightful now what i like to do with this one is uh i like to go a little bit old school with this one i kind of i kind of quite like an old-school like molded fried

Rice you know how you would get it in you know like an old-school chinese shop house in bangkok or something like that so my little bits and pieces i’ve got some decorative cucumber i love a decorative cucumber it’s got like this kind of ridged edge on it i like that cute

Chili’s first so i’ve got some little chilies that i’m decorating my bowl with here i’m going to get some really beautiful choice like pick of the prawns here pop them in bottom okay now pile that rice in there Now the moment of truth ah beautiful i just moved i just cheat this little chili piece in here oh that’s so cute you can see your prawns and the chili i love that a little bit of your cucumber on the side and a little stalk of spring onions so i

Mean typically in bangkok we always kind of have a little bit of spring onion on the side here and it’s like you kind of eat your fried rice you take a bite of the spring onion you’ve got the cool kind of cucumber as well so you’ve got it all kind of going on

And there you go guys that is your thai basil and prawn spicy fried rice whoa that is this one is kind of like a really big wow punch in your face kind of guy delicious oh my gosh thank you so much for joining me this very special

Fried rice master class i love being able to chat to you guys and make these videos for you guys and i am so excited now that we now have this book with all of my very best tips techniques and recipes that you can rely on time and again

I hope you love it if you’re interested in having a look click on the link and yeah i hope you love it as much as i do thanks guys bye hey friends i hope you enjoyed that one if you did why not hit the like button

And even better i would love so much if you would subscribe and even hit that little bell button so you get notified every time i release a new delicious video thanks guys