How One of NYC's Best Chinese Chefs Makes Fried Rice | Made to Order | Bon Appétit
Video Overview & Insights
Today, Michelin-trained chef, Eric Huang, demonstrates how he cooks quick and easy chicken fried rice. Huang mastered the art of fine dining by training in Michelin-starred restaurants for 10 years before opening Pecking House in NYC, but even top chefs still love the simple dishes easily made at home.
he is such a social person
00:00 Intro
01:07 Prepping the Chicken
its almost perfect, until the butter comes in 😕.
03:06 Prepping the Rice
05:00 Prepping the Mix-Ins
As a half Chinese half Indian and half white mixed person that’s the best looking fried rice I’ve every seen.
07:42 Cooking the Rice
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WOW, I like it
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You just made the perfect fried rice.
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Great Video thanks for the Tips, your Mom would be proud
More User Perspectives
Hmmm, so, he doesn't wash the rice prior to cooking it and putting it in the fridge? I always wondered if washing was needed when cooking fried rice...
@Thomasbj1996fried rice taste better with some garlic
@jasonlim2928I’ve always heard the joke: never eat Chinese food made by a Chinese chef who speaks English.
@Pro2997That's why the chicken tastes slimy because of that velvety marination
@thejunkjewelryboxBeautiful family
@thejunkjewelryboxDidn't notice chef put the egg in the fried rice dish.
@maryn.4492素人じゃないの？
鍋の振り方も大した事ないし、具材も貧弱。
これに高い金払って食べたくないわ。
No rice wine ?
@srvjediknightsrv750@mrnigelng For your perusal, Uncle Roger.
@AureliusFirstName00:31 - Can’t believe some restaurants were “essential” while others weren’t, kudos for this gentleman for supporting his family during such uncertain times
@KarmaticEvolutionMsg sigh. Sadness. My wife is very sensitive to msg. Exposure causes intense debilitating migraine headaches. I do appreciate your honesty though in sharing your msg use. You act like there is no way to avoid its usage. Many can and do cook without it. A touch of Sesame oil will add a smoky taste too
@titusmaximus7278Rice still not better than STL’s
@MoeChettah_Fried rice originated in China. The rice used for best fried rice is actually short grain.
@Phuclong-m8j2p1:32 Amazing—Chef is recording and coking at the same time
@wolfcub1870Wear a chef's apron and let it cover your dirty, tattooed arm like a criminal.
@felchoy8502Thanks dawg. Wingin' it and the knowledge you shared is much appreciated!
@burtgenHe seems like a great guy, hardworking and proud.
@angelicashobby7:40 was that a big Lebowski reference? 😂😂
@ShanePreshong😋😋😋
@MariaMinervaAlvarezvery smart and humble guy...
@user-ef7wk6gb4kGreat vid
No sesame oil?
A big cast iron pan works well for stir frying. Clear a hole in the middle when adding your wet ingredients so they can reduce
That’s what I do
Instead of msg, I would use garlic salt plus chicken powder
@LazyDog-lg7fu❤❤❤ thankyou Hindi translation video
@RSNHEALTHFITNESSGreat recipe and instructions, but a big NO to that MSG! 🤢😳
@Gati1313Nice guy and cool. Well explanation.
Thanks 🙏
i love bean sprouts too!
@Elijabubsuch great tips and education. thank you so much. really really helpful to understand more of the science.
@MichelleHickeyYou could have shared the recipe
@materialgirl338why does the caption say foreign language? im glad they didnt assume it was chinese but its obviously spanish
@vaultchang3651Luuuuuvvvvvv fried rice yum very azn flavor okkkkuuuuurrrrrrr
@ELEKTRARENo clumps is debatable though. Looks quite clumpy.
@TommyAngelo23Msg - no
@elizabethpaszczynski9404MSG is not just salt, it is a chemical. I do not understand why some chefs think it’s ok to use this substance. It’s a fake, flavour enhancer, which can make a cardboard box taste delicious. I think it a far greater achievement for a chef to produce amazing, flavourful food naturally, without the use of chemicals
@deborahconway19'I don't have chopsticks in this restaurant'. Thank you!
@johnthomas467👋👍
@GustavoOlivarez-GarridoSerious question, guys: Back in the 80's I used to go to NYC a lot, and I used to love a Chinese restaurant whose name escapes me, to have Chicken Chow Mein. I now live in Texas and cannot find Chow Mein anywhere. I recall this dish having a salty translucent sauce, and the vegetables were almost completely white onions and celery stalks. Does this ring any bells? Visually it looked like the La Choy chow mein but tasted way better. Oh it also had stiff noodles in it. I would love to learn the recipe
@NoodleydooQué tipazo.
@tomasnavarro3360I tried his recipe exactly to the teeth and still tastes a lot missing. I have tried other Chinese chefs on line and ther’s a night and day difference. Too much garbage this guy use. Lots of NSG AND
@Nightcrawler58This guy is a very bad cook.
@Nightcrawler58awesome recipe!!!
@alfonsoportugal6754I was with you till you said no garlic!!
Im telling uncle roger!!!
Butter... Lol... Your ancestors are crying 😂
@troydejong62061:20 This is not how tenderizing works, but sure...whatever.
@working_mans_watchesHe’s invited to the carne asada ❤
@ramonbenavides9220