Griddle fried rice, Southeast Asian flavors
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Date: 2024-09-13
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Comments and reviews: 20
nicolle2126
Adam, this comment is from the heart so I hope you don't take it the wrong way. I understand that your recipes are made for the American home cook, and I know that you do your best to present your recipes in an understandable and easy to digest way. I've even made your recipes from time to time, and your chocolate chip cookies have been my go-to out of all the recipes on the internet. But I just wish you took as much time to research for your East Asian/Southeast Asian recipes as you do for your Western recipes. I've noticed that for most of your SEA recipes, it always boils down to just chuck em in a pan/pot and let it cook while skipping some crucial steps that make the foundation of our cuisine (like flavoring the oil, cutting the veggies to the right size, etc) Even the way you sometimes talk about SEAsian ingredients are a bit shocking as a fan (like comparing fish sauce to smelling like feet in a different video was a very white person thing to say) I know you mean well, and that you can't please everybody, but I really respect you as a cook and as a person and felt like I needed to get this off my chest.
Hope you keep trying out SEAsian cuisine, and thank you for always sharing your videos with us
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Adam, this comment is from the heart so I hope you don't take it the wrong way. I understand that your recipes are made for the American home cook, and I know that you do your best to present your recipes in an understandable and easy to digest way. I've even made your recipes from time to time, and your chocolate chip cookies have been my go-to out of all the recipes on the internet. But I just wish you took as much time to research for your East Asian/Southeast Asian recipes as you do for your Western recipes. I've noticed that for most of your SEA recipes, it always boils down to just chuck em in a pan/pot and let it cook while skipping some crucial steps that make the foundation of our cuisine (like flavoring the oil, cutting the veggies to the right size, etc) Even the way you sometimes talk about SEAsian ingredients are a bit shocking as a fan (like comparing fish sauce to smelling like feet in a different video was a very white person thing to say) I know you mean well, and that you can't please everybody, but I really respect you as a cook and as a person and felt like I needed to get this off my chest.
Hope you keep trying out SEAsian cuisine, and thank you for always sharing your videos with us
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CuriousCrow-mp4cx
This fried rice on a canon steel griddle is like a home version of tapenyaki-style cooking. Where Japan you have restaurants with table-sized gas-fired griddles, at which you sit and a chef cooks your meal in front of you. And they're made of carbon steel, which is harder than stainless steel. And Worcester Sauce is the British bastard son of fish sauce, because it uses the fish sauce base but with added spices and vinegar. I first fell in love with it when I put Lea & Perrins over some chips (fries. Then my best dish was a lean piece of pork belly draft with skin cooked en papilotte with a small bottle of cheap Worcester Sauce. It came out tender and delicious. And I like it more than soy sauce. So this recipe ticked so many boxes for me. But I would only cook a smaller quantity, because I don't have a very tiny wooden spoon like you. Lol.
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This fried rice on a canon steel griddle is like a home version of tapenyaki-style cooking. Where Japan you have restaurants with table-sized gas-fired griddles, at which you sit and a chef cooks your meal in front of you. And they're made of carbon steel, which is harder than stainless steel. And Worcester Sauce is the British bastard son of fish sauce, because it uses the fish sauce base but with added spices and vinegar. I first fell in love with it when I put Lea & Perrins over some chips (fries. Then my best dish was a lean piece of pork belly draft with skin cooked en papilotte with a small bottle of cheap Worcester Sauce. It came out tender and delicious. And I like it more than soy sauce. So this recipe ticked so many boxes for me. But I would only cook a smaller quantity, because I don't have a very tiny wooden spoon like you. Lol.
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21xrocket
Coming from a Southeast Asian nation like Malaysia, the ingredients Adam uses doesn't reflect the flavours our fried rice.
Edamame is primarily a Japanese ingredient and is rarely used in Southeast Asian cuisine. We do occasionally garnish our fried rice with lime juice, not the zest.
But to say that Worcestershire sauce is a Southeast Asian flavour isssss very unusual (I know some families use it but it is RARE. Most of us season our fried rice with soy sauce but it is relatively different to east Asian soy sauces in terms of their flavour profile and saltiness. I'm also surprised that Adam didn't include Sambal, shrimp paste, or fish sauce in his fried rice (No, I don't consider Worcestershire sauce as a fish sauce, considering those condiments usually set our fried rice apart from east Asian fried rice.
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Coming from a Southeast Asian nation like Malaysia, the ingredients Adam uses doesn't reflect the flavours our fried rice.
Edamame is primarily a Japanese ingredient and is rarely used in Southeast Asian cuisine. We do occasionally garnish our fried rice with lime juice, not the zest.
But to say that Worcestershire sauce is a Southeast Asian flavour isssss very unusual (I know some families use it but it is RARE. Most of us season our fried rice with soy sauce but it is relatively different to east Asian soy sauces in terms of their flavour profile and saltiness. I'm also surprised that Adam didn't include Sambal, shrimp paste, or fish sauce in his fried rice (No, I don't consider Worcestershire sauce as a fish sauce, considering those condiments usually set our fried rice apart from east Asian fried rice.
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aragusea
1. Can the griddle pan work like a flat top(seen in restaurants)
2. Great video. thank you. I really love your idea that this will have crispy rice like paella!
What some chinese do instead is separate the yolk from the egg white. add the egg yolk to the rice, which will cause the rice to crisp up when its cooked.
I find your technique more interesting(since i can use the yolk for the chinese style scrambled egg instead)
3. Does worcestershire sauce taste like fish sauce When i tried worcestershire, its acidic) and not salty at all, compared to fish sauce/soy sauce.
4. Just a random question. why eat fried rice with fork rather than spoon wouldn't the rice drip between
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1. Can the griddle pan work like a flat top(seen in restaurants)
2. Great video. thank you. I really love your idea that this will have crispy rice like paella!
What some chinese do instead is separate the yolk from the egg white. add the egg yolk to the rice, which will cause the rice to crisp up when its cooked.
I find your technique more interesting(since i can use the yolk for the chinese style scrambled egg instead)
3. Does worcestershire sauce taste like fish sauce When i tried worcestershire, its acidic) and not salty at all, compared to fish sauce/soy sauce.
4. Just a random question. why eat fried rice with fork rather than spoon wouldn't the rice drip between
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jameslaing8439
Just happened to have some cooked rice in the fridge so I gave it a try. My griddle is cast iron but it worked fine. The idea of putting it across just one hob with cooler parts at end is new to me but works well. I’ve used Worcestershire sauce in my fried rice for about 40 years so. That wasn’t a new idea! I used a vegetable peeler to cut strips of carrot and they soften almost immediately. It’s much less frenetic than using a wok which is nice and the soccarat effect is good. I’ve always cooked my eggs as a sort of shredded omelette and they definitely taste better fried with runny yolks. Thank you for the ideas despite the rather blatant advertorial feel of the video
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Just happened to have some cooked rice in the fridge so I gave it a try. My griddle is cast iron but it worked fine. The idea of putting it across just one hob with cooler parts at end is new to me but works well. I’ve used Worcestershire sauce in my fried rice for about 40 years so. That wasn’t a new idea! I used a vegetable peeler to cut strips of carrot and they soften almost immediately. It’s much less frenetic than using a wok which is nice and the soccarat effect is good. I’ve always cooked my eggs as a sort of shredded omelette and they definitely taste better fried with runny yolks. Thank you for the ideas despite the rather blatant advertorial feel of the video
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pardalini
this kind of griddle remembers me some type of rice like paella but not from valencia. the dry rices of alicante. almost a grain of high. ARROS A BANDA with salmorreta a sofrito type base premade, fish fumet stock, some skid maybe prawns or monkfish at the end. and the paella technique. another use for the griddle: arros en llanda from la escaleta restaurant 2 michelin stars. finished in the owen with his own patented griddle. innovative paellas from the interior mountains of alicante with classic ingredients like rabbit, endemic superior snails and a lot of love in the making. look up for it. most of the times are superior than ortodox paella
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this kind of griddle remembers me some type of rice like paella but not from valencia. the dry rices of alicante. almost a grain of high. ARROS A BANDA with salmorreta a sofrito type base premade, fish fumet stock, some skid maybe prawns or monkfish at the end. and the paella technique. another use for the griddle: arros en llanda from la escaleta restaurant 2 michelin stars. finished in the owen with his own patented griddle. innovative paellas from the interior mountains of alicante with classic ingredients like rabbit, endemic superior snails and a lot of love in the making. look up for it. most of the times are superior than ortodox paella
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schmalanko
I make fried rice all the time, but Worcechestershire sauce seriously caught me off-guard, like i don’t even use it that much, like a 1/3rd tsp in my pimento cheese recipe or in dipping sauces, but then it takes up room in my cabinet from using it in such small quantities! Using that amt for rice in place of soy sauce got me so curious. Your recipes get me to think about using what i have in my pantry and get me to reach for ingredients in dishes i typically wouldn’t use them in. you’re able to do that because you are a master at briefly explaining what things are and how they contribute to an overall flavor profile. Amazing work as always!
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I make fried rice all the time, but Worcechestershire sauce seriously caught me off-guard, like i don’t even use it that much, like a 1/3rd tsp in my pimento cheese recipe or in dipping sauces, but then it takes up room in my cabinet from using it in such small quantities! Using that amt for rice in place of soy sauce got me so curious. Your recipes get me to think about using what i have in my pantry and get me to reach for ingredients in dishes i typically wouldn’t use them in. you’re able to do that because you are a master at briefly explaining what things are and how they contribute to an overall flavor profile. Amazing work as always!
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aragusea
Respectfully, your fried rice looks delicious but it's not south-east asian. And it's not even the griddle that's bothering me.
SEA fried rice needs garlic, shallot, and a concerning amount of hot peppers (optional. Indonesian style needs sweet soy sauce, and some would argue that meat is a requirement.
What you made is the equivalent of putting espresso in pizza dough and saying it has italian flavors, it could still be delicious, but it's something different to what you're describing. It's your flavors.
Sincerely, a humble south-east asian cook.
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Respectfully, your fried rice looks delicious but it's not south-east asian. And it's not even the griddle that's bothering me.
SEA fried rice needs garlic, shallot, and a concerning amount of hot peppers (optional. Indonesian style needs sweet soy sauce, and some would argue that meat is a requirement.
What you made is the equivalent of putting espresso in pizza dough and saying it has italian flavors, it could still be delicious, but it's something different to what you're describing. It's your flavors.
Sincerely, a humble south-east asian cook.
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TheRealDeal_81
Right flavours, but wrong execution IMO. You overloaded that griddle and didn’t really leave any room to toss and work the rice. Instead of getting the rice toasty and crispy, which is achieved by tossing it frequently in a ripping hot wok, you pretty much got a significant portion of it stuck on the griddle and it stayed kinda mushy from the looks of it.
Appreciate the fact that you were making a large quantity of it, but I think you would have achieved a better result doing it in 2 batches and having the room to toss it around.
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Right flavours, but wrong execution IMO. You overloaded that griddle and didn’t really leave any room to toss and work the rice. Instead of getting the rice toasty and crispy, which is achieved by tossing it frequently in a ripping hot wok, you pretty much got a significant portion of it stuck on the griddle and it stayed kinda mushy from the looks of it.
Appreciate the fact that you were making a large quantity of it, but I think you would have achieved a better result doing it in 2 batches and having the room to toss it around.
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chainsta4e1
I don't know about Thai style fried rice that you're aiming but as an Indonesian we rarely, if ever, make a sour fried rice. Maybe with ketchup (yes, the tomato sauce, not kecap the sweet soy sauce, but that's really rare or just a household thing. Instead for a bit of sourness or refresher we have 'acar' (diced, lightly pickled cucumber, carrot, chili, and sometimes shallot) at the side. And crackers/kerupuk/emping, some of us love our crispy kerupuk
SEA is VERY diverse, I guess you can say this video reminded me of that
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I don't know about Thai style fried rice that you're aiming but as an Indonesian we rarely, if ever, make a sour fried rice. Maybe with ketchup (yes, the tomato sauce, not kecap the sweet soy sauce, but that's really rare or just a household thing. Instead for a bit of sourness or refresher we have 'acar' (diced, lightly pickled cucumber, carrot, chili, and sometimes shallot) at the side. And crackers/kerupuk/emping, some of us love our crispy kerupuk
SEA is VERY diverse, I guess you can say this video reminded me of that
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grandmundi7107
Adam, can I just say: no. The griddle looks like a mess, and how many hours do you plan to soak it in water before putting it into the dishwasher That layer of stuck egg is a nightmare to clean. I love Worcestershire but you probably put too much, it made the dish a bit too sour. Use a combo of soy sauce, Worcestershire and/or Maggi seasoning so that you have a complex flavour profile. You also made the rice too wet by adding this much liquid sauce; use some more salt or msg.
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Adam, can I just say: no. The griddle looks like a mess, and how many hours do you plan to soak it in water before putting it into the dishwasher That layer of stuck egg is a nightmare to clean. I love Worcestershire but you probably put too much, it made the dish a bit too sour. Use a combo of soy sauce, Worcestershire and/or Maggi seasoning so that you have a complex flavour profile. You also made the rice too wet by adding this much liquid sauce; use some more salt or msg.
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nicolle2126
not a hater by any means, but i really do recommend flavoring your oil with the aromatics like garlic and onion at the very beginning. Just let them toast for like 2 minutes in the oil. It's a crucial step to all asian cooking, and it will really shine in a dish like this where everything gets fried in the oil. It's not the same as just putting onions or raw garlic at the end, the timing of when you put the ingredients really matters in a dish like this. Cheers
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not a hater by any means, but i really do recommend flavoring your oil with the aromatics like garlic and onion at the very beginning. Just let them toast for like 2 minutes in the oil. It's a crucial step to all asian cooking, and it will really shine in a dish like this where everything gets fried in the oil. It's not the same as just putting onions or raw garlic at the end, the timing of when you put the ingredients really matters in a dish like this. Cheers
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AQWmagertim
i dont know about worcestershire sauce in fried rice. seems weird, but ive never tried it so i cant really judge.
but what i do know is that the griddle is way too small for that amount of ingredients. i've seen people fry rice in griddle, and its very delicious because of the rice has lots of brown bits. you can do these kinds of motions, but you would need much bigger surface area. this is way too crammed.
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i dont know about worcestershire sauce in fried rice. seems weird, but ive never tried it so i cant really judge.
but what i do know is that the griddle is way too small for that amount of ingredients. i've seen people fry rice in griddle, and its very delicious because of the rice has lots of brown bits. you can do these kinds of motions, but you would need much bigger surface area. this is way too crammed.
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pkundrat
Somehow i find that the finger method omits the essential part - one knuckle of water above rice works only if there is one knuckle of rice at the bottom (for 1: 1 ratio. If you have a wider pan with low layer of rice, the rule will not work, similarly if you have a narrow pot, that wont work either. It looks like the rule relies on the fact that people use just about standard pan size and rice quantity.
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Somehow i find that the finger method omits the essential part - one knuckle of water above rice works only if there is one knuckle of rice at the bottom (for 1: 1 ratio. If you have a wider pan with low layer of rice, the rule will not work, similarly if you have a narrow pot, that wont work either. It looks like the rule relies on the fact that people use just about standard pan size and rice quantity.
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aragusea
my complaint about this which maybe some will agree with and others wont. is that the ingredients are cut like 5 times too big. Really makes a big difference to make the peppers, meat, and other stuff cut done to be close to the size of the rice. This helps in cooking, driving off moisture, and makes mixing and tossing much easier. Plus helps you get a bit of everything in a bite easier.
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my complaint about this which maybe some will agree with and others wont. is that the ingredients are cut like 5 times too big. Really makes a big difference to make the peppers, meat, and other stuff cut done to be close to the size of the rice. This helps in cooking, driving off moisture, and makes mixing and tossing much easier. Plus helps you get a bit of everything in a bite easier.
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MaidLucy
Cool technique!
I usually also start with the vegetables in a fyring pan but I started browning the rice with the boiler in the oven instead. It's perfect when you don't have enough surface area for the amout of rice you need.
Also this dish is perfect to dump in left overs that aren't enough for a full serving. You can dump almost anything into (egg) fried rice!
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Cool technique!
I usually also start with the vegetables in a fyring pan but I started browning the rice with the boiler in the oven instead. It's perfect when you don't have enough surface area for the amout of rice you need.
Also this dish is perfect to dump in left overs that aren't enough for a full serving. You can dump almost anything into (egg) fried rice!
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fadetounforgiven
So, kind of an Asian veggie paella. I would add some animal protein (other than the egg) but it looks nice.
BTW, most English speakers seem to add a y when pronouncing paella, so it seems they're saying payella (note: unlike English, the double l, that is, ll, is not pronounce like a single l but like a y in Spanish. It's funny.
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So, kind of an Asian veggie paella. I would add some animal protein (other than the egg) but it looks nice.
BTW, most English speakers seem to add a y when pronouncing paella, so it seems they're saying payella (note: unlike English, the double l, that is, ll, is not pronounce like a single l but like a y in Spanish. It's funny.
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meta_ai
I suggest not boiling the rice for 15 minutes. do it for 10 to 12 minutes. add more water than needed. drain excess water and let it rest. The grains are more separate and its more fluffy that way, this method is used for Biryani where you par cook the rice and fully cook it afterwards by steaming. Try it and let me know.
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I suggest not boiling the rice for 15 minutes. do it for 10 to 12 minutes. add more water than needed. drain excess water and let it rest. The grains are more separate and its more fluffy that way, this method is used for Biryani where you par cook the rice and fully cook it afterwards by steaming. Try it and let me know.
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minuteman4199
In my house we cook up ground beef with chopped onions and peppers, cook rice then mix it all together and fry it up with some soy sauce. It's a family favourite and a great way to use the the veggies in the fridge that are at the end of their shelf life. Recipe is never the same but it's always good.
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In my house we cook up ground beef with chopped onions and peppers, cook rice then mix it all together and fry it up with some soy sauce. It's a family favourite and a great way to use the the veggies in the fridge that are at the end of their shelf life. Recipe is never the same but it's always good.
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Homer-OJ-Simpson
At a korean BBQ place I frequented until I moved, they would take left over side veggies and sauces and put them on the grill with rice and kimchi. This method of stir fry rice produced a 'burnt' crispy fried rice that was addicting! Not sure why I never thought about just doing this at home.
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At a korean BBQ place I frequented until I moved, they would take left over side veggies and sauces and put them on the grill with rice and kimchi. This method of stir fry rice produced a 'burnt' crispy fried rice that was addicting! Not sure why I never thought about just doing this at home.
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