Would you try this Fried Rice?

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LEARN HOW TO MAKE THE BEST UMAMI PACKED CHILI OIL FRIED RICE RECIPE TODAY!

LAY HO MA (how’s it going in Cantonese)! Join me in this episode and learn how to make the most umami packed chili oil fried rice recipe today!

INGREDIENTS:
1 cup Jasmine rice
1 cup water
4 pieces garlic
4 sticks green onion
4 dried red chili peppers
2-3 tbsp chili oil (https://youtu.be/IkBWsfsEVkM)
1 1/2 tbsp soy sauce
1 tsp dark soy sauce

DIRECTIONS:
1. Add the Jasmine rice to a small saucepan. Rinse and drain 2-3 times. Then, add 1 cup of water and heat up on medium high. When the water starts to bubble, turn the heat to medium low. Cover and cook for 15mins. After 15mins, turn the heat off and allow it to steam further for another 10mins

2. Finely chop the garlic. Roughly chop the green onions. Remove the seeds from the dried red chili peppers and roughly chop (save the seeds for another recipe)

3. When the rice is cooked, transfer to a large mixing bowl. Use a rice paddle to fluff and spread in a thin layer around the bowl. Allow it to cool for about 25-30mins

4. Heat up a nonstick pan to medium low heat. Add in the chili oil followed by the green onions, garlic, and dried red chili peppers. Sauté for 1-2mins. Turn the heat up to medium and add in the rice. Give the pan a stir

5. Add in the soy sauce and dark soy sauce. Sauté for another 4-5mins. Plate and serve with a little drizzle of extra chili oil!

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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[Music] On today’s menu, an easy and delicious recipe that’s the ultimate in flavor and umami goodness. This fried rice you’ll definitely want to make every single week. Lema, that’s going in Cantonese. Welcome to Young Man Cooking. I’m Will Young. Join me in this episode as we make a delicious and simple fried rice with a little special technique that I learned along the way. Of course, if you enjoyed today’s episode, be sure to give it a thumbs up, leave a comment below. Let’s begin. one cup rice. Needless to say, rice is the most important part of a fried rice. But it’s not so much the type of rice that you use, more so the moisture content that’s in the rice when we go to fry in the pan. Today’s episode, I’m using a jasmine rice, but even if you choose to use a dainty basmati rice, it will be just as delicious. Normally we use overnight rice which is essentially leftover rice which has been cooked the night before and just left in the fridge overnight so that a lot of the moisture has been drawn out before actually frying the pan. But if you want to make fried rice the same day takes a little bit of time but it can happen. Let’s cook the rice first. Rinse and drain the rice two to three times to get rid of the excess starch. This recipe makes enough for about one generous portion but of course you can multiply to make more if you like. Add in one cup of water. Heat up the saucepan on medium high. When the water begins to bubble, give the rice a good stir and turn the heat to medium low. Cover and cook for 15 minutes. By the way, this is a bit of a companion video to one of the recipes found in the second cookbook simply titled Cook with Confidence. For more information or to grab your very own copy of that book or the other three Young Men Cooking cookbooks, there is a print or digital version available in the link in the description box below. Or you can visit youngmancooking.com. Thank you very much for supporting the cooking show. And while we wait for that rice to cook, let’s prep the rest of the ingredients. [Music] Finally, chop three to four pieces of garlic. This fried rice is meant to be garlicky, so no need to be shy on the garlic. [Music] Chop down about three to four sticks of green onion. We’re generous with the green onion as it’s sort of the veg of the dish. It’ll also add a lot of nice aroma. Set the green onions and garlic aside. [Music] After 15 minutes, turn the heat off on the rice and allow it to cook further for another 10 minutes. [Music] Remove the seeds from about four dried chili peppers. You can save the seeds for another recipe. Roughly chop the chili peppers and set them aside. [Music] When the rice is done, give it a quick fluff with a rice paddle. Transfer the rice to a large mixing bowl. Use the rice paddle to spread the rice into a thin layer around the bowl. This will get rid of a lot of that moisture and allow the rice to cool faster, which will be ideal for fried rice. Let the rice sit for at least 25 to 30 minutes. This is actually very similar to prepping rice when you’re making sushi. This really draws out that moisture and gives you a really superior fried rice. non-stick pan, medium low heat, about 2 to 3 tablespoons of chili oil. This is a smoky little spicy chili oil made in a past episode. Of course, I’ll leave a link in the description box below for you to check this out. Make it really easily at home. Green onions, garlic, dried chili peppers. Saute for 1 to 2 minutes. You can admire those beautiful colors and the nice aroma that will fill your kitchen. Turn the heat up to medium and add in the rice. [Music] Add in 1 and 1/2 tbsp of soy sauce, about a teaspoon of dark soy sauce. Saute and let those flavors sizzle for about 4 to 5 minutes. [Music] And just like that, you have the simplest, most aromatic fried rice. [Music] Optionally, you can plate the rice into a tall rice bowl. Be sure to really pack down the rice. Put your serving plate on top and carefully flip over the bowl. [Music] You can drizzle over a bit more chili oil if you like. You can now enjoy this umami packed fried rice with absolute confidence. Looks and smells incredible. [Music] The rice is fluffy. It’s al dente. It has that bite and it also has that pan seared taste just extraordinary. This is one of those visually rustic dishes that’s not trying too hard to be fancy and yet it packs so much bold flavor. It has that salty umami from the soy sauce and that beautiful caramel color from the dark soy sauce. The garlic and the green onions adds so much beautiful aroma. And that chili oil not only adds this spicy smoky flavor, it also beautifully perfumes that rice, it really takes it to the next level. I love the contrasting colors from that red and green and the earthy brown from the rice. There’s only a few simple ingredients in this whole recipe and yet each ingredient is so complimentary to one another. This is definitely one of those ultimate savory rice recipes. It’s salty. It’s spicy. It has that beautiful bold earthiness and a little touch of freshness from the green onions. This would be an awesome recipe to serve with a side of steamed broccolini. And of course, a really simple dish to put together any day of the week. [Music] Like I always say, it’s simple, delicious recipes like this that makes it so much fun and exciting to cook at home. If you love easy, delicious recipes like me, definitely check out or pick up your copy of one of the four Young Man Cooking cookbooks. There is a print or digital version available of these books in the link in the description box below, or you can visit youngmancooking.com. Thank you so much for supporting the cooking show. If you enjoyed today’s episode, be sure to give it a thumbs up, leave a comment below. If you’re not already subscribed with the notification bell clicked, be sure to do so so that we can cook together again in the next episode. [Music] [Music]