How To Make Fried Rice

All right, let’s see.

[oil sizzling]

Let’s not accept a grease blaze today.

Hi, I’m Esther, I’m a able chef

and these are my $242 absurd rice ingredients.

Hi, I’m Gabi, I’m a home cook

and these are my $13 absurd rice ingredients.

Not again.

See you afterwards shrimp.

We got this.

[chuckles] Oh my God.

Where do you acquisition this?

So the absurd rice I was planning to make

was actual special.

King backtalk and atom prawn absurd rice.

It is absolutely pointy.

[Esther] I had some accomplished capacity to assignment with.

I had Chilean baron crab, some atom prawns, and ikura,

which is a red apricot roe from Japan.

Pretty pointy. It looks like an alien.

It was all gonna be wok absurd at a air-conditioned aerial heat

with some Koshihikari rice,

which is a abbreviate atom Japanese rice.

I beggarly you saw that crab,

it was gonna be freaking delicious.

I feel like I lucked out on this end of the deal,

but [chuckles] I’m abiding that Esther can appear up

with article really, absolutely nice.

With Gabi’s recipe, I accept ingredients

that you would best acceptable acquisition in your pantry

or your bounded grocery store.

These capacity may assume simple,

but with a little technique, we can absolutely amp it up.

If I had to guess, these ingredients

probably costs about $24.

[cash annals rings]

$13? Wow, okay.

I anticipate this would amount about $129.50.

242. Wow.

Cannot blend this one up, that’s for sure.

So we accept chef Esther’s compound book appropriate here.

Only ingredients, no instructions.

We accept our assignment cut out for us.

What’s absolutely important about absurd rice

is accepting aggregate accessible so that aback you’re affable it,

it’s super, air-conditioned fast and everything’s accessible to go.

Unfortunately, baron backtalk is not

in my account grocery budget,

so this is a new acquaintance for me, so can I allocution to Rose?

So acceptable to see you. Acceptable to see you too.

What are you authoritative today?

King backtalk absurd rice.

Judging by the bloom I accept he’s already pre cooked.

The big affair I charge to do is amount out how to, you know,

get out the acceptable stuff.

So the nice affair about baron crab

is it has a lot of joints.

I’m acceleration up by the way.

Basically, you’re gonna aloof cull apart

or able afar the legs.

This is, oh, little goop.

And the key to demography it afar is just

kind of fluctuant the meat out of the joint.

So affectionate of able adjoin the way

that it commonly would breeze and afresh you appetite to aloof gently

take the meat out and you’ll see some like spikes

of cartilage, that should appear out, it’s not edible.

But save it, you can use it in a banal later.

And you wanna accomplish abiding that you use the meat

as nice and accomplished as you possibly can.

We accept some admirable barb meat, added or beneath intact.

The crab’s body, like what’s the best way

to accomplish that into article spectacular.

You’re gonna aloof booty the central out

and apple-pie it absolutely able-bodied and save it for your display.

You’re gonna put your absurd rice appropriate in there

because that’s activity to be a absolutely admirable confined vessel

for your absurd rice.

I’ll accelerate you pics.

Well, it was not the cleanest process,

but we accept our backtalk meat and I didn’t break my hand

with the spine, so I would alarm that a success.

Thanks, Rose.

So Gabi beatific me these head-on, shell-on shrimp,

which I’m actual aflame for.

We’re gonna use the absolute shrimp,

The shrimp arch absolutely is one of the best parts.

There’s so abundant acidity and so abounding things

that you can do with it.

Gabi was apparently aloof gonna use the shrimp bodies

as the meat to bound saute into her rice.

But you know, you’re gonna be wasting

a lot of the added abundant genitalia of the shrimp.

Okay, we’re aloof gonna accept to devein the shrimp

because this is area the actual wastes live.

And there we accept it, our shrimp are prepped.

We accept our heads, our shells, and our bodies.

Next up is our spotted prawns.

I can absolutely affirm they accept spots on them.

So we’re gonna rip their active off, sorry.

We’re gonna be authoritative a shrimp stock

that I’m gonna be affable my rice in.

It’s aloof gonna drag the rice,

it’s gonna accord a nice abject seasoning.

So Gabi gave me scallions and garlic to use in the recipe

and I’m aloof gonna use the debris for the stock.

Give a quick accident to the garlic and what this does

is releases some balm from the garlic, and some water.

High heat, we’re gonna let it appear to a slight boil

and let it baker for about 30 minutes.

We’re aloof extracting all the acidity from the shrimp shells

and your vegetable scraps.

I’m gonna aloof basically abolish the active from the shrimp.

Ta-da, appealing easy.

My active are off and now I’m aloof gonna go ahead

and bark these shrimp.

So my shrimp banal has been activity for about bisected an hour.

We’re aloof gonna columnist on the shrimp shells

to abstract as abundant acidity from it as possible.

So now I’m gonna aloof devein it.

We all apperceive what that is.

So I accept my shrimp heads, which I’m gonna be doing

two altered things with it.

I’m gonna be authoritative a shrimp oil and a shrimp paste.

We’re gonna calefaction up some oil

and I’m aloof application approved vegetable oil.

You accept to be air-conditioned careful

when abacus annihilation wet into hot oil.

All right, we’re good.

It’s aloof all the damp evaporating.

I’m attractive for a admirable bloom hue.

So you can acquaint the bubbles accept below a bit.

My shrimp looks air-conditioned like crispy. Attending at that oil color.

Look how beautifully orange that Hugh is.

You apprehend that? [shrimp crunching]

Okay, so my shrimp oil is accessible and these shrimp heads

that are air-conditioned crispy, we’re gonna be making

a admirable shrimp paste.

I don’t bandy annihilation out. Maximize, maximize, maximize.

So, aftermost prawn is done and my prawns are cleaned.

And Gabi, here’s article absolutely fun.

You booty the arch of the atom prawns,

deep fry it and serve that on the side

and that will accord a nice brittle aspect to the absurd rice.

And that’s like my admired aspect of atom prawns.

We accept our absurd prawn active done.

Now it’s time to accomplish our shrimp paste.

Most importantly, the adhesive and pestle.

I feel like it’s actual underutilized in the kitchen.

It releases so abundant acidity and it’s so fun to use.

We’re gonna add our shrimp heads

and aloof bullwork it up to a accomplished paste.

What’s air-conditioned about this shrimp paste,

you can affectionate of leave it in a jar in your fridge

and advance it whenever you’re cooking.

If you appetite to add a little bit of umami into, you know,

your noodles or your absurd rice, this is what you add.

I’m gonna add two cloves of garlic for added flavor.

All right. Getting a conditioning today.

I don’t charge to hit the gym.

A little bit of soy booze in here.

That’s shrimp oil we fabricated earlier,

I’m gonna add a little bit of that.

A little bit added soy sauce, add a little bit added oil,

mix it together, it’s acceptable added like a apart paste.

I do appetite to advance it through a clarify so that it’s added fine.

I beggarly I can’t advice myself appropriate now,

I accept to aftertaste it.

Oh, that’s wild.

And there we accept it.

Look what we did with aloof simple shrimp,

so abundant bigger than aloof sautéing it and calling it a day.

This is what you alarm maximizing flavor.

Now it’s time to basic my aromatics.

This is a feel chili, which, you know,

I don’t apperceive whose feel is absolutely though, like.

So Gabi’s gonna be authoritative an ambrosial oil

for her absurd rice application garlic,

ginger. I adulation beginning ginger.

[Esther] Red chili for a little heat.

Done. I’m gonna ablution my easily ’cause that’s spicy.

And I don’t appetite to blow my eye afterwards and think,

oh my God, what happened?

So Gabi beatific me garlic.

I feel like instead of aloof application garlic in the absurd rice

or in banal or the oil, maybe authoritative a adornment with it.

So I’m gonna be authoritative garlic chips.

I’m aloof gonna allotment it attenuate on the mandolin.

Confidence is key aback it comes to mandolins.

If you go too slow, afresh you’re gonna cut yourself.

If you go too fast, you’re gonna cut yourself.

Then we’re activity to about-face on our pan, add oil.

It doesn’t accept to be absolutely hot.

We can affectionate of accompany it up together.

So I’m aloof gonna add our garlic at this point.

Key actuality is absolutely watch your garlic,

babysit it because already you about-face around,

you’re gonna bake your garlic.

It’s ready, so at this point, we’re gonna booty it out

because the bloom will becloud as it sits on the cardboard towel.

And garlic chips.

How can I not? Hm, perfect.

I accept my shrimp oil here

’cause I’m gonna add the garlic oil to the shrimp oil.

Now we accept shrimp and garlic oil.

Okay, so time for the rice, the best important part.

Hence, it’s absurd rice.

Chef Esther was affectionate abundant to adapt the rice for me.

So Koshihikari rice can be a little bit catchy to cook,

so I able Gabi adapted Koshihikari rice that’s a day old,

which is absolute for absurd rice

because the textural aspect aback you accept day old rice

works so perfectly, the oils and the vegetables

and the aromatics affectionate of rehydrate it

and absolutely makes for the absolute texture.

You’re acceptable Gabi.

Day old rice is best for absurd rice anyway.

Gabi beatific me apparently your best accepted rice

that you’ll acquisition in your bounded supermarket

and in this case we’re gonna do two cups.

Normally I would ablution my rice assorted times,

but I anticipate I’m aloof gonna accord this one a rinse

’cause it’s not too starchy.

Two cups of our shrimp borsch that we made.

So as anon as it comes to a boil,

you’re gonna lower it to your everyman setting,

put your lid on and afresh let it steam.

So amalgamation says 15 minutes, but I’m gonna absolutely analysis it

at 13 because I do appetite it to be hardly al dente

since we’re authoritative absurd rice.

Ideally I appetite to get this nice and dry

and allowance temperature for my wok.

Okay, so we’re gonna analysis on our rice

and I’m aloof gonna use a angle to acclaim boner it.

It has a slight bite, which is what I want

because I don’t appetite it to be mushy

since we are gonna recook it aback we fry the rice.

And now this is my ambush aback I do it at the restaurants

and we charge rice for absurd rice, we will advance it out

on a area tray and let it affectionate of dry out like that.

One affair I really, absolutely abhorrence with absurd rice

is aback it’s mushy, this will absolutely advice anticipate that.

Time to basic my veggies. We accept some blooming peas.

It’s consistently absolutely agreeable aback you accessible up the pod

and you aloof see all the little peas sitting there,

they attending absolutely blessed to see you.

Some bubble carrots. Ooh, and attending at the middle.

What a air-conditioned vegetable. A shallot, I adulation shallot.

Shallot’s like an onion on steroids.

Last but not atomic some broccoli rabe.

I adulation the arrangement of broccoli rabe and slight bitterness

that affectionate of balances all the aerial seafood notes.

I’ve never had broccoli rabe in absurd rice.

So this’ll be a aboriginal for me.

Clearly, Gabi didn’t accelerate me abundant vegetables to assignment with.

But it’s okay, we’re gonna still maximize.

The scallions, I’m absolutely gonna use in two altered ways.

So I’m gonna abstracted the whites and the greens.

With the whites, I’m absolutely gonna use

to affectionate of acidity the oil aback I baker the absurd rice.

This will act as added of like your brittle onion veg

and the greens I’m gonna use as a topping.

Little milder in acidity and can about act like an herb.

So I’m slicing these on a continued bias

because at the restaurant we like to call

this adult scallions.

And I like to put it in algid water

’cause it can get a little slimy

and it additionally like allowances it up.

Now for the jalapeño, I don’t appetite any of the berry scraps.

And that’s area a lot of the aroma comes from

and I don’t appetite to affectionate of ruin the absurd rice

with too abundant spice, and our veggies are accessible to go.

Time to whip up my eggs.

I anticipate I can handle this part.

There we go, get ’em nice and aerated up.

I wore the appropriate bloom today. [laughs]

Gabi, acknowledge you so abundant for sending me eggs.

I was actual abashed that I wouldn’t accept eggs.

I saw this on Tik Tok, actually,

thanks for the afflatus Tik Tok,

but it’s article alleged aureate absurd rice and what it is,

it’s amid the egg yolks from the white

and application the yolk, about like a fat emulsifier

and blanket the rice with the egg yolk.

It’s about like application a butter, which I did not have.

So this is why I’m application the yolk for this.

All right, our rice is accessible to go.

We got ourselves a wok.

So Gabi’s gonna be authoritative her absurd rice in a wok.

I apperceive that chef Esther has a air-conditioned trick

for acclimation your stove top so that it’s acceptable for a wok.

Here’s a tip for addition who wants to use a wok at home,

you can absolutely about-face the burner abundant upside down

to actualize a cradle for your wok to blow in

for best calefaction exposure.

So now my blaze can basically blow my wok.

But afore you alike started affable in a wok,

you accept to division your wok.

So condiment your wok agency that you’re blanket your wok

with oil so annihilation sticks.

There’s a few agency that you can do this,

but the way that I like to do it

is get your wok agreeable hot, add oil, amphitheater it around,

and afresh you’re activity to shock it in algid water.

[Gabi] Actuality we go.

And accompany it aback and do it all over afresh three times.

And every time you division your wok,

it’s acting as a sealant, so you’re creating layers.

Cooking in a wok is not for the abreast of heart.

You’re gonna accept analgesic forearms admitting afterwards this.

Do not skip this step, I’ve apparent so abounding times

people aggravating to use a wok and they ask me,

Why is aggregate sticking?

‘Cause you haven’t acclimatized your wok.

Every time you use your wok, you should division it.

That was fun. That was different.

My wok is acclimatized now.

All appropriate Gabi, it’s bold time.

You’re accessible to fry your rice,

everything is mise-ed out in advanced of you.

You’re accessible to go. aggregate is gonna happen

really bound because that’s the adorableness of absurd rice.

It’s like a very, actual quick cook.

Add a division cup of oil, get the oil super, air-conditioned hot

and we’re gonna add our eggs.

Here we go. Aback you add your eggs,

it’s gonna boner up and bifold in size

and it’s aloof so beautiful.

Oh my gosh, I’ve never apparent an egg do this before.

This is absolutely cool.

So you wanna get that balance oil out of the eggs,

but the egg itself should be actual fluffy

and you can set that aside. Cool, eggs done.

I accept not been able with a wok,

so I’m gonna be application the additional best thing,

it’s a casting adamant skillet.

I adulation the casting adamant because it retains a lot of heat

and also, I can get the best allotment of rice that I love

is the brittle rice bottom.

First thing, absurd eggs, admirable shrimp oil we made.

Just add out eggs.

While that cooks, let’s get our casting adamant hot,

let’s add some of our admirable shrimp oil,

add my scallion whites.

So we’re authoritative this like admirable scallion oil

in the shrimp oil.

Okay, aboriginal thing, my aromatics.

You’re abacus a division cup of oil,

then you’re gonna alpha with your aromatics,

your scallions, your ginger, your garlic,

your red chili, your shallots.

Hmm, that smells so good.

Call them aromatics for a reason.

These eggs attending great, I’m absolutely activity to turn

it off the heat, set it aside.

I’m gonna add my jalapenos, sauté that slightly,

add our shrimp, hardly division it.

This is important to division every layer.

We’re affable the shrimp about 80% of the way

and we’ll booty it out.

Then we got carrots, nice.

If you’re application a wok, you accept to like,

you know, you gotta own it.

That’s what I’m accomplishing appropriate now,

just assuming him his who’s boss, you know.

Let’s see if I can get a little flipping action.

Yeah, that’s some air time.

Toss it in. So aflame about the broccoli rabe.

It’s chef Esther special.

So at this point, I’m absolutely gonna about-face off the heat

’cause I don’t appetite any added color

and I’m gonna booty aggregate else.

Let’s see, what do I got?

My prawns and they’re gonna be the aftermost affair I put in

before I started abacus in my rice.

When the prawns get hardly pink, 80 to 90% cooked,

then you add your rice.

I’m alone gonna use about bisected this rice

’cause the one affair that I do apperceive about woks

is that you don’t appetite to army a wok.

And I additionally accept to accede how abundant I can fit

in my actual appropriate backtalk bowl.

And you add your rice, accomplish abiding every atom is coated,

tossing the pan as abundant as you can,

along with application your spatula to bung aggregate together.

And you accept to assignment bound because it’s very, actual hot.

At this point, we are gonna fry our aureate rice.

And the acumen why I took out the shrimp

is because I don’t appetite annihilation to steam.

If your pan is too crowded,

chances are your rice is gonna steam, which I don’t want.

I anticipate I’m gonna add a bit added oil here.

You see how all the granules are separated,

there’s no clumps, absolutely important in absurd rice.

So I’m affable the egg whites in the center.

I didn’t appetite to aloof cascade it over

because I appetite it to hardly baker afore I bend it in

because we don’t appetite annihilation to be mushy.

You’re affable the egg whites, so it’s about all there

and afresh we’ll absorb it into the rice.

How admirable does that look?

We’re gonna booty it home now.

So I’m abacus in all of my added garnishes.

I’m gonna about-face this calefaction a little bit lower,

not absolutely attractive to baker annihilation at this point.

So I’m gonna add a nice little bulge of butter,

a little knob.

I’m gonna add in my peas,

my egg, I guess, aloof affectionate of gets befuddled in there.

I’m aloof gonna affectionate of rip it into some shreds.

I don’t apperceive if that’s how we’re gonna do it, but why not?

Give that a stir.

We’re gonna add our shrimp and our aromatics

back in there, accord that a toss.

Remember this admirable case, this is basically our MSG.

Start with bisected ’cause we don’t appetite it to be too salty.

Taste it for seasoning.

I’m gonna go advanced and add all of it, tiny bit of salt.

Super, air-conditioned important that you aftertaste as you go.

Gotta put the backtalk in, got a little advanced of myself.

Can’t balloon the crabs. Whoa, this is nuts.

I’m accepting a bang appropriate now.

One aftermost affair that I’m gonna do here,

some oil on the side, because what we’re gonna do

is accomplish brittle rice, abrade this out like so,

lower the calefaction to a average and affectionate of aloof let the bottom

get air-conditioned crispy.

But at this point, it’s done.

Seasoning, white pepper, angle sauce, shoyu.

And with the seasoning, best importantly, Hondashi,

which is a blazon of MSG, that’s activity to accomplish this

even better, bung it all together.

And afresh you’re activity to accomplishment with your greens

and some sesame oil.

All right, perfect. I got this adorable crispiness.

I’m done, we are done.

Okay, time to plate.

I accept the anatomy of the backtalk that will basically serve

as the bowl itself, so actual abounding circle.

Some nice scoops of my absurd rice

and aloof go advanced and dump it appropriate in.

Get a little egg in there, prawn in there, yeah.

So I ability aloof do one guy in here.

Oh, it looks so good.

I’m gonna go advanced and adornment with some of this scallion.

Just add some nice brightness.

We’ll aloof put a brace added chunks of this baron crab.

What a admirable bowl truly.

Okay, aftermost but not least, I’m activity to accomplishment my garnishing

with the ikura.

This is gonna add some nice saltiness.

I feel appealing acceptable about this plating.

I anticipate with the prawns and the prawn heads,

pretty appreciative of myself if I do say so.

And actuality is my booty on chef Esther’s absurd rice recipe.

What a air-conditioned dish, Michelin star.

I achievement she absolutely brand it.

I anticipate she will, I achievement she does.

Now we’re aloof gonna adornment with our absurd egg.

Remember our admirable like scallion greens

that we broken on a bent absolutely nicely.

And afresh our garlic chips.

Now I would serve this as is.

I’ll accompany this to the table, baking like this

and it consistently makes a admirable presentation.

And afresh you aloof serve tableside.

Finally you guys, I was absolutely afraid about this.

I’m impressed. And this is my booty on Gabi’s absurd rice.

I absolutely achievement Gabi brand what I did with her ingredients.

[Both] Hi.

Good to see you. Acceptable to see you too.

Oh my gosh, how was it? Aggregate go okay?

So good. I’m so aflame to see what you did with my dish.

I’m absolutely excited. I’m nervous.

[Esther gasps] [Gabi chuckles]

Oh my God, beautiful.

Wow, this smells amazing.

It aloof like hit me.

This looks like it belongs in a gourmet restaurant.

Definitely smells like actual aromatic

with like all the seafood.

Just a little, you know, it’s not too much.

So,

think, we like? Oh my gosh.

Hmm and the rice, the arrangement of the rice.

Yeah? You did a abundant job-

Oh, acknowledge you, yeah. With frying it.

The seafood has so abundant flavor.

It perfumes the rice completely.

This is perfection, abundant job.

Thank you. I’m impressed.

Aw, acknowledge you.

Okay. I’m accepting so abundant fun but-

Now, you gotta try my humble-

Yeah. Absurd rice.

Oh, I’m so impressed, like this is not what it looks like

when I accomplish this, that’s for sure.

Hmm, mm. I’m tasting some of the garlic.

I’m tasting some of the aromatics, feels absolutely well-rounded

and the garlic absolutely adds a nice little touch.

So good, I’m gonna get addition big bite

I feel like it’s no secret

but I’m such a big fan. Oh my gosh.

This is a huge moment for me. Don’t accomplish me blush.

You’re absolutely a abundant cook.

Well, acknowledge you. Yeah, I mean, hello.

I’m abashed now.

You fabricated this. Man, day made, seriously.

Oh, acknowledge you.

Now you can baker for me properly.

Okay, sounds good. Yeah? Yes.

Let’s do it. Dinner party.

I’m in already. See I knew this would happen, I knew it.

I knew I aloof accept my chance. [laughs]

How To Make Fried Rice – How To Make Fried Rice
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