🍚 Fried Rice: A Chinese Chef’s Masterclass! (蛋炒飯)

Join the Canto Cooking Club: bit.ly/3RJ5mRH Get the full recipe: madewithlau.com/recipes/egg-fried-rice

Best fried rice instructional video ever. Learning from your dad is like training to be a Jedi Knight.

Hearing your dad speak Cantonese is a blessing.

Hearing your dad speak in Cantonese is like an everyday household thing for me

Thank you for sharing your dad’s wisdom with us.

Your Father is a National Treasure. Thanks for documenting!

I love how these tips are friendly for home cooking and he never expects everyone to have the same skill level of cooking. If you can't toss it in the wok then use chopsticks with the wok spatula. There's never talking down of how other ppl cook. There is not the "one" method and I like that. I've used both leftover and fresh rice. Both come out great.

I love that you include your family in the videos. It brings it from an educational video to a video of love and hospitality.

I love how you guys gives an alternate choices for ingredients just in case it's not available . I learned a lot of recipes that I can easily follow because of your channel.

Its really good that we keep being reminded by the question as he keeps asking his father even though he already asked in their other videos. Watching videos from them really improved my cooking significantly.

I just made the easiest egg fried rice. I used the gas to cook my veg. Thanks uncle. Stay blessed. Those who are watching stay blessed and healthy. Happy Easter to all

This is exactly how I do it after years for experimentation. If your wok / pan and fire is too small, you can remove the cooked egg and add it back at the end. Always stir at highest heat and use smallest fire when adding ingredients / seasoning. Instead of more cooking oil at the end, you can use sesame oil at the end for another layer of flavour. With much practice, you'll soon realise that the rice texture, fresh / overnight, does not matter. You'll be able to control or change the texture through the frying process. In the words of Yan Can Cook, It's stir fry and not stare fry, so keep moving. I use a well seasoned cheap carbon steel wok with rusted out round bottom seated on a large modified stainless steel mixing bowl on my biggest burner.

1st time my fried rice turned out non-clumpy and tasted great. And believe me I have tried multiple times. The way you explained the directions and the reasons why, gave me a fuller picture of what I was aiming for and how to achieve it. Thank you

Opened YouTube for a little break procrastinating dinner... Still got dinner 😂 and it's exactly what I wanted. Cooking with Lau is cooking with Love!!!

Hearing your dad speak in Cantonese is like an everyday household thing for me 👍🏻

What you're doing is amazing. Showing to the world the fantastic cooking of your dad. Thank you so much!

It was a privilege to learn from your father's experience. I really enjoyed watching this, thanks to you, your father and your family!

Thank you Mr. Lau for sharing your recipe and technique and to your son for bringing it all together for us to watch! 🌞🌞🙏🙏

This video is easy to follow. You added info about "why like this" and "why like that," which is extremely helpful in understanding the reasoning behind the cooking. Also, thank you SO MUCH for the Cantonese audio. It's helpful for practicing Chinese!!! Side comment: when your daddy took out the wok, I was so hype!!! hehe. TY for creating the vid!

Great to see some of my assumptions and things i've been doing for years validated. Never really understood the idea behind "old rice" as I always assumed restaurants simply are not wasting half of their fridge to store rice just for fried rice dishes, ie they just use freshly cooked rice ranging from really fresh to "cooked earlier on the day of service". But indeed, in the fridge it does firm up which helps with separation (but at the expense of losing the flavour and aroma of the rice). For me it's the only reason to wash rice. Not because it's "dirty", only because some rice grains in the bag will just pulverize and thus you always get some rice powder with rice. It's that stuff you want to wash off just to prevent it from becoming gooey and sticky. And I too like to mix basmati and pandan rice for fried rice. Regarding wok hei: there is nothing inherently in the shape of the wok that will create "wok hei". It's the result of heat, really high intense heat, and mostly in the form of the food catching actual fire which is why you get it wherever big open fire is used for cooking (= intenser heat and the flames have the ability to set fire to the oils being released in the cooking process), but not so much on your home stove. The French cousin of wok hei is flambee, but the goal and result is different (as it is to cook off alcohol quickly). There are many who try to get wok hei by using a blow torch. Woks do have the benefit of concentrating a large amount of heat in a small spot. But most people use flat bottomed woks because they lack a dedicated work burner which can hold the round shape, or they don't cook on gas. In such cases the wok is like an odd shaped frying pan. It doesn't have the heat properties of actual woks on burners because there is no heat source fully enveloping the concave. Their advantage is simply size in order to deal with such portions or make large movements.