chinese fried rice

peter691107 Says:

May 29, 2010 - 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.

peter691107 Says:

May 29, 2010 - 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 Says:

Jun 8, 2010 - cool...peter, ru singaporiean right? i think i asked this b4 ^^;;

AndyChiuLol Says:

Jun 25, 2010 - who makes fried rice with brown rice O_O

dakaraabbccdd Says:

Jul 19, 2010 - Peter, where is your restaurant located?

peter691107 Says:

Jul 20, 2010 - Hi I don't do walk-in.Mine is an outdoor catering company.Cheers

AndyChiuLol Says:

Jul 25, 2010 - lol it looked like fried rice already with tons of ingredients before he added the rice * the rice cake + egg looked like rice XD *

kelfy Says:

Aug 13, 2010 - I prefer not add soy source coz it turns rice dark. Make it golden colour with egg would be more beautiful

peter691107 Says:

Sep 2, 2010 - 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.

peter691107 Says:

Sep 9, 2010 - 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.

VongolaXSun Says:

Oct 15, 2010 - 2:10 - 2:13 OMG! Your rice flipping skills just amaze me. 

elephantcup Says:

Dec 5, 2010 - 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.

dizzyboy1972 Says:

Dec 6, 2010 - 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 Says:

Dec 7, 2010 - a bit of sugar

nghnino Says:

Apr 26, 2011 - hmm not bad

210482fmj Says:

May 20, 2011 - 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 Says:

May 20, 2011 - 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 Says:

May 20, 2011 - 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)

MrAudiopain Says:

Dec 3, 2011 - awesome video, love your wok flipping skills.and god damn, thats a lot of fried rice!

210482fmj Says:

Jan 22, 2012 - 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

jimi0227311413 Says:

Apr 8, 2012 - It's very toxic for reusing oil !!!!!!!!!

sultanabran1 Says:

May 22, 2012 - i need a burner like that. without a burner like that, it's impossible to make stir fries as well as these chefs.

sultanabran1 Says:

May 22, 2012 - they do this because the oil becomes rich with flavour. if the kitchen is doing things properly, they will use new oil everyday.

210482fmj Says:

May 22, 2012 - i thought it was just to oil the pan to prevent food sticking. THe oil is added when the pan is clean and no food is in so i don't see how it would effect the flavour