Chinese Takeout Fried Rice Secrets Revealed

Wanna learn how to make takeout-style lo mein at home? Check out this video: krplus.net/bidio/mbawdqCcgHvYZHI

Hi! I am 73 years old and have been cooking since 8 years of age. While I use many Chinese and/or Indian cooking techniques in my self-taught fusion cuisine, the look, texture, and taste of a perfect chicken fried rice has always eluded my grasp. That was until I watched your excellent video… no less than 6 times… and noticed things I had done wrong or used incorrect ingredients. So after a few days, my rice wine, light & dark soy sauces, and toasted sesame seed oil arrived. Tonight I followed your recipe and instructions to the letter. WOW! The dish was PERFECT! Thank you, I am grateful, and even chuckled at the lighthearted puns / jokes you included. Kudos!

"Don't add so much oil that the U.S military considers invading you" This caught me off guard 😂

I made this for my wife (who's Chinese) and she said it was the best fried rice she'd ever had in this country. Following the exact instructions can be a bit time consuming (as well as taking up sooo many bowls) but I'll get more efficient at making it as time goes on. Well worth the time and energy to make. 10/10!

As an Asian who grew up on fried rice (and now still LIVES on fried rice), you nailed all the tips and tricks taught by my mother perfectly - I was always taught that fried rice was the 'simplest' of dishes, yet my own initial attempts at fried rice were disastrous as I was committing literally ALL the mistakes you showed, UNTIL I learnt the nuances from my mum and years of practice. EXCELLENT video! Subbed! 😊

As a Malaysian Chinese with Fried Rice being a staple food of our country. This is one of the best and accurate tutorials i’ve seen. Approved!

I worked at a Chinese takeout place. They had one fridge that they used just for storing cooked rice for 18-24 hours before using it in fried rice dishes. They always had a fresh bowl of baking soda on every level of the fridge. This helped absorb moisture.

I almost never watch anything about food or cooking. but the premise of "how they do it" coupled with such a clear, concise and well-spoken instructable made this video a winner!

I been making fried rice since I was 15, I am 51 now. The chicken prep technique was something we Down here did not know. The taste of the fried rice improved so much when we incorporated chicken prepared the way described in this video. Even works for "Nasi Goreng Kampung" or Village Fried Rice.

One thing I spotted that's rarely mentioned anywhere else: white pepper. The flavor boost from it is WILD in my opinion. Another trick: before beating the eggs together, save at least one egg yolk, fry the egg yolk first then add the remainder. You'll taste the difference :-)

TIMESTAMPS
I can’t be the only one here who’s in over their head, so here y’all go. Also, don’t forget to look through the comment section for really helpful tips from Khor Jing Yan, Esq.
0:37 Rice
1:58 Rice prep
3:25 Chinese Soy Sauce
4:30 Rice Wine and Toasted Sesame oil
5:23 Chicken
5:47 How to cut it
6:11 Wash and dry
6:41 Chicken Marinade
* 2g Baking soda
* 2,5g Light soy sauce
* 2g Sugar
* 1,5g Cornstarch
* 1g Salt
* 0,5g MSG
* 5g Neutral oil
7:20 Sauce and Spice mix prep
7:37 Sauce Prep
*2g Sugar
*10g Light soy sauce
*2.5g Dark soy sauce
8:08 Dry spice mix
*3g Salt
*2pn White pepper
*2g MSG
8:29 Cooking
* remember to prep everything
* cook in batches to make
up for home stoves
8:42 heat and prep wok
8:49 Two beaten eggs
9:15 Return wok to optimum heat
9:21 56g Chicken
9:59 Onions, Carrot, Garlic
* return to optimum heat
* 37g Onion, 28g Carrot
* cook 1-2 minutes
* 2 cloves chopped Garlic
* Sauté 20sec
10:24 350g Rice
* break up chunks
* Stir constantly
* Add oil if dry. Very little
10:54 add chicken and eggs
* Incorporate
* collect all in the middle
* pour sauce around sides
* caramelise slightly, then stir in
* Don’t burn!
11:20 Dry spice mix
11:27 Beans and sprouts
*Mix in, then push all to center
11:35 9g Shaoxing wine
* pour around the edge
* immediately mix in
*let alcohol evaporate (20-30s)
* kill heat
11:42 12g green onions, 5g toasted sesame oil
11:52 taste and adjust with salt and white pepper
BTW, I was supposed to start cooking at 12 o’clock and it’s now almost two o’clock 😬

I have been looking for a fried rice recipe for years and have tried many!
I had almost given up when I came across this one by chance. This recipe is the best fried rice ever!!like many of the other comments made, tastes better than our take away here in australia

I VERY RARELY leave comments anywhere online, but this is one I had to chime in on!! Fried Rice is something that I've tried to make for many many years. I've tried lots of recipes and they all BOMBED massively. I gave this one a try this evening and WOWIE WOW WOW is it good! I mean DAMN GOOD! Thank you Jason for putting this video together, I found it easy to follow and the results were incredibly tasty! I now have a GOTO recipe for making rice that know will become part of my regular routine. OUTSTANDING STUFF!!!

Finally someone says it. As a native Chinese person who loves cooking I rarely see anyone of my Chinese friends (domestic or abroad) uses Kikkoman. I had a discussion with my cook friend about kikkoman and we both agreed that it’s just not the same. Ngl kikkoman can’t get the job done the same as the brands we always use, I’ll list them here in case anyone’s interested. You can search for these words on the bottle wrappings in Asian supermarkets:
HaiTian海天 or 味极鲜weijixian, and the two brands Jason mentions in his video are equally good. Thanks for the great video Jason!

A few tips from a part time cook who worked in some Chinese restaurants in Malaysia:
- you can put baking soda in everything. either mix it with water to create a brine or just dry brine. 1. It helps retain moisture and creates a more tight texture thru osmosis process in muscle fibers 2. It is like a brine but it is not salty.
- use a lot of oil. frying is a good way to cook your ingredients evenly. In many restaurants they even deep fry vegetables before using them to make stir fries or other dishes. Because the vegetables are fried so rapidly they dont discolor as much and still look green, all while having a cooked flavor.
- reuse your oils. Have a small heat resistant container beside you so can reuse the oils you used to fry the chicken, the veges, the aromatics etc. Just like how marinates works by dissolving flavors in water, a lot of flavors are also only soluble in oils. After rounds of frying your reused oil will become very fragrant.
As a bonus I find the oil to be the main contributing factor to wok hey: the high temperature created by the high pressure stoves heats the reused oil pass the smoke point and creates that fragrant smell we all so loved.
- dice your ingredients evenly: because you are cooking in high heat, smaller bits will get burned by the time the bigger pieces finish cooking, so you should not slack off when dicing your ingredients and making sure they are all the same size.
- ration your ingredients for different stages of cooking: shao xing wine for example have different flavor profile when cooked. You can play with this by adding half of it at the start of the cooking and at the end of it for added complexity in flavor. Same goes for scallions or green onions, and many other ingredients, adding them in parts allows you to control the flavor of your dish.
- always add msg last, cuz this is the way. (idk why but I think msg makes weird smells when overcooked? I haven't try this in isolation but that is what I was told in the kitchen)

I've literally been playing with chinese chicken fried rice recipes for 20yrs....i've done lots that i've really liked, but this is by far the standout. And your instruction on mixing the seasonings and sauces make it so easy to consistently repeat, which is something i've struggled with. Terrific job. I'd love to get your take on a personal fav. of mine - chinese curry chicken!

BRO! ONLY 174k SUBS AND MILLIONS OF VIEWS!! That is truly criminal stats. You are a culinary king and a true food enthusiast. My hat is forever off to you.

Im Honkonger and in my family actually own a Chinese restaurant in San Jose, this is the best fried rice tutorial from a foreigner that I have ever seen, you explain it so well, every explanation and the translation of those Chinese kitchen terms are so on point, I could never explain it in English like you do

By far THE single best Chinese fried rice video on video I've ever watched. Every detail is correct with explanation. The amount of thoughts and research went into this video is respectable. As a Chinese who cook unprofessionally for 15+ years and professionally for 2+ years, I approve this video!

Just made like 20 pounds of this for my whole family, we all loved it so much, thank you!!! No wok,and no fire was a challenge but its perfect

Not only was this recipe absolutely delicious, it was very educational. This recipe is spot on! Thank you Jason.

If you keep up the consistency, this channel will blow up to at least 200k subscribers. The quality of your videos is top notch.

Brings back some good memories. I worked 3 nights a week for the last 2 years of high school and the first year of college delivering Chinese food. Ate it 3 nights a week for sure, if not more. Great bunch of guys to work with too. Decent too. My mom and dad never paid for an order, the owner would ask them how I was doing and give it to them free. I used to see them every month or so til they shut down and moved on.

I just want to say that I LOVE how you post your recipe documents like that, fantastic work, huge thank you.

There is so much information here, but I love it! I’m an advanced cook of Filipino garlic rice, but Chinese fried rice eluded me. Thank you for all these details! ! I’m absolutely committed to improving my fried rice game.

Dude.... I'm a big YT watcher of all things and this was the most valuable I've seen in a long time. Well done. Saved to favorites so I can re-watch and take notes later. Been trying to tackle this subject for years in the kitchen

It's not even the recipe that's amazing - it's the well thought out explanation of the ingredients, cooking/prep/cutting/etc methods. I cannot wait to try this out. YOU sir, have earned a new sub. Thank you for such great content.

Thank you for sharing these cooking techniques and for taking the time to explain what to look for as the food cooks before moving onto the next step so we can replicate this at home. THANK YOU. I wish more KRplusrs were like you.

I just made this and I am so thankful for this video - it turned out great - the chicken was beautiful and tender - the favor was so good and the texture of the rice was perfect - my previous attempts were just wrong; too oily or too mushy -this turned out great- Thank You!❤

The way that you explain the logic behind each technique is so clear and helpful! My childhood favorite Chinese restaurant closed down a few years ago and I’ve been looking to recreate their fried rice. I don’t typically comment on videos, but thank you so much for making this fried rice video! You’re criminally underrated.

I feel like I have seen hundreds of fried rice videos here on KRplus. This one was by far the best hands-down. The way you did research at Chinese restaurants, the way you film every single tiny step, and the way you provide highlight the nuances of the different ingredients makes it so pleasant to learn the process.
Additionally, I can’t tell you how refreshing it is for you to show how this can be done using a normal burner. There are dozens of popular videos on KRplus that show how to make the fried rice in a high BTU burner and wok. Your method makes this accessible to beginner home cooks like me. Thank you for taking us into consideration.
Whenever I want great basic fried rice, I’m glad I have everything I need in just ONE video. (not Benihana rice, for that I have your other video!) Looking forward to the next video!

I had to come back and leave my review! I tried this! In the U.K. we don’t have premixed jasmine and long grain so I followed what you said and wowwww! This is the secret!!! The whole fam loved it! Thank you so much ❤

Ok your humor captured me instantly! Plus, you are direct & to the point. The video had so much detail in it I was hooked! Couldn’t stop watching! AND you have the whole huge recipe with detailed instructions. I could never get this dish right! Thank you so much for your hard work! I can’t get enough of this! Love it! Now I can make it at home!!! Yay!
😊

I'm on my fifth or sixth time using this recipe. Not only has my fried rice improved but careful use of a variety of soy sauces and improvements to my rice itself have led to drastically improved results in a lot of my dishes. Thanks!

I've researched Chinese fried rice for a long time, and this video really explains pretty much everything I've learned over the years. I wish I'd had this 20 years ago :)

This is my go to for fried rice! I’ve made this countless times, and it always comes out perfect. Thank you for this!

Instantly subbing just for the fact that you actually teach us what the ingredients are for and what it does. BEST guide ever.

Finally someone mentions mixing Jasmine and American long grain. That's how my family does it. Not only for fried rice but for the meals. Regular American long grain has a chewier texture and jasmine is fragrant. A great combo.

So many essential tips and tricks-thank you. I watched this video about a year ago and have been adding a bit of sugar to sauces, marinating with baking soda, using Chinese soy when I want that flavor, and on and on. You’ve forever improved how I cook Asian food at home.

So much appreciated, Jason. I have been trying to make the best Chinese-style fried-rice at home for years with different methods and procedures, but never been successful. Your video with the detailed explanation has unlocked the door of secrets. Thank you for all the time and money you spent on researching on the "how-to". This has helped many other people, too, I'm sure.
May God bless you, and you be happy, always!

I followed these instructions exactly and my family all agreed it was the best fried rice we have ever had. Even the 4 and 6 year old picky eaters loved it.

❤ growing up in China, fried rice was my go to food. It was breakfast, meals, and comfort food. When I was in the hospital, fried rice was the only thing I craved. Unfortunately, many restaurants in the US do not make fried rice as good as they do in China. Your recipe does look quite similar to the authentic fried rice that I grew up with. Thank you for sharing!❤

I've made this recipe of yours more times than I can count and it never disappoints! Thanks so much!

Made this today, I only followed this recipe 80%, and it was heaps better than most recipes, MSG ( salt on crack ) is the magic dust

I've always wondered why making fried rice at home never came out the same as the take-out version. Now I know. Awesome tutorial! I can't believe you ordered the same dish from 3 dozen restaurants for your research; now that's called commitment!

As someone who worked in multiple Chinese restaurants, yes, you pretty much nailed it.
Well, sort of: Fried rice is made from yesterday's steamed rice. It basically gets 12 hours sitting in a rice cooker, put away at the end of the day in the refrigerator, then used the next day to make fried rice. I can't remember exactly how it's stored in the fridge, it's been years since I worked in those places.
Lee Kum Kee IIRC is what they used for soy sauce. Raw beaten egg was added to the chicken marinade.

My great uncle Claude ran a chinese restaurant in Grass Creek, Wyoming back in the 1950’s. He just called it “Claude’s Chinese Cooking’ and nobody even noticed there was nothing Chinese about it. He pretended to speak chinese and everyone just smiled, nodded, pointed to things on the menu like “Chinee Flied Lice” and spoke slow and loudly.

Thanks for this presentation. I've checked many chicken fried recipes and this puts it all together most perfectly.

I'm only haveway through and my mouth is through the floor. I have never seen such an educational and aware cooking video in my 30 years of food network, Alton Brown life. So much respect. And thank you for answering my life long foodie/homecook question. Fried rice. Perfect fried rice*.

For anyone who wants to know, the secret to yellow fried rice is to mix the cold rice with egg yolks until all the rice is coated, then toss into the wok or pan. It tastes way better too

I’m Chinese and have been making my mom’s recipe for fried rice which everyone seems to consider better than restaurant fried rice. Anyway, you employ many important techniques that we follow. I don’t tend to use as many ingredients and steps as you but it’s all about personal taste. I love your videos because you’ve taught me how to copy many beloved dishes. Thank you.

You are honest and exact. I did this and it was I- N-C- R-E-D-I-B-L-E!. I can honestly say it was better than any dried out rice Ive had at a resteraunt. I enjoy doing things like this when I have the time and looking to please my palate. Thanks for vid

The level of breakdown and explanation is insane. This video is blowing up for sure. Your channel is on the verge of blowing up.
Congrats bro, this is one of the best cooking videos I've seen in a while.
I'm Chinese and worked for many restaurants. And this breakdown is spot on. Like he says, there's no real wrong way of making fried rice. At the end of the day it's just rice with a bunch of shit mixed in.

I’ve been eating fried rice Malaysian style my whole life, and in my opinion, red onions and garlic for me is a must have ingredients for a fried rice. Simply grind a few red onions, garlic and anchovies/shrimps using a stone mortar or a blender, then stir fry them with slices of chicken meat, thin baby carrot slices, diced green beans, salt and sweet soy sauce till it gets a bit dry. Put in a chicken egg and stir it all up, finally add in rice and stir the whole thing till all the rice soaked with the colour. Put in a plate, and eat it with a sunny side egg on top. Delicious!

Very nice. I like to just toss the lightly beaten and seasoned egg in the pan about 15 seconds before any final veggies (like bean sprouts or green onions). Other than that I pretty much follow the same procedure.
One thing different I learned here is to pour the sauce mixture around the outside for caramelization. I think that's going to up my game right there!
Thanks for the great presentation.

I'm so glad you put a tutorial of cooking the rice at the end saving this for later in case I want to make some. ❤

I really appreciate that you explained why you performed each step, instead of just quickly saying what to do. This video also shows how much work goes into fried rice. It makes my local Chinese restaurant seem like an absolute bargain!

I didn't use ANY of the same ingredients as you (except carrot and onion) but following the process and techniques, my own fried brown rice with mushroom and capsicum and yellow squash came out the best it ever has. Thanks for showing how it's done!

Followed this recipe exactly and it came out just perfect. Thank you!

I use this recipe this evening as a guideline for making my shrimp fried. My fried rice came out very good. Thank you for telling me techniques about putting ingredients on the side of the wok. That technique really upped the flavor game.

Dude,
I watch alot of asian cooking videos and totally impressed w your understanding of the techniques needed to do it right.
RESPECT!

I used your tips here. I did it all very precisely, as stated with no variations, with mise en place.
We lived in Hawaii for 35 years, also moving from there on jobs that lasted a year to 2 years here and there around the Pacific Rim.
I had to tell you that this is SPECTACULARLY, stunningly, absolutely THE most delicious fried rice ever. And I have consumed a LOT, and many varieties of, fried rices!
Two of us. We just could not get over the depth, the perfection of a commingling of flavors and textures here.
“How can these (seemingly) rather small points add up to much of a difference?”, I pondered, BEFORE just going for it. No changes, and I did use your ratio of long grain and jasmine rice.. which, the second time I was out of, and so I used the same ratio but using long grain and medium grain (Calrose), which really was just as good. The combination of 2 rices is a big deal and I now have a storage, too, of my new Fried Rice mix.
THANK YOU!! A superb rendition, well stated, well presented. Kudos and subbed!

We just made this for lunch and it was an absolute hit with both kids and adults. Gonna have to cut back on the salt a bit (both adults grew up with parents who smoked and consequently our kids have grown up with parents who purposefully cut waaaaaaay back on salt), but these tips totally worked. Thank you!

Made this a few days ago and it was incredible. Thank you so much for the videos! I’m new to cooking and you make it so simple to follow.

My home style fried rice has always paled in comparison to that of a Chinese restaurant. I have been doing pretty much everything wrong! My version, although filling, affordable and kept my kids nourished throughout their childhood, it fell flat in the flavor and texture department. I am definitely going to master this dish and bring it to our next family gathering. It’s been 30 years since my kids sat down to a plate of my fried rice so this should be interesting! Thank you! ❤️🙏🏼❤️

This was fascinating! I've been making fried rice for 15+ years and never did it the same way twice. It's always fun, and the more I learn about how all the variables affect the outcome, the more I want to try it every way possible.

This is the best recipe with the best techniques in the world! I come back to it, EVERY TIME ❤

Thank you for actually explaining the science behind each technique !!!

Just followed your recipe and just made the best tasting fried rice I have ever made. You are correct, this is much better than what I get from my local chinese takeout joint. I used beef instead of chicken and marinated the meat for 4 hours. Meat was nice and tender. Thanks for sharing!!

Really enjoyed this video and some new tips to enhance my home recipe and process! Many years ago a friend whose family had owned a Chinese restaurant in South America -- taught me some of their techniques that I've continued to use over the years, always to much success among my family and guests.
One unique thing that her restaurant did that I have not seen elsewhere was: they cooked the eggs in advance, making thin what I would call scrambled egg "pancakes". Then they would roll up the cooked "pancakes" and slice them, and then add to the fried rice at the very end. It looked different from what you usually see but I think it brings out the flavor of the eggs and it is a fun variation that I usually use.

Thank you so much for everything you put into this video and sharing your recipe afterwards!! We tried this recipe a couple months ago and it's since become something we make every friday for family night. Thank you, again! We'll be trying your Lo Mein recipe next.

Can't wait to try this! Thank you! I normally use some oyster sauce too!

Dark soy sauce not only adding color, it also add a certain degree of sweetness in the food. In Indonesia, we call dark soy sauce as "kecap manis" - which translated literally as "sweet soy sauce". And call light soy sauce as "kecap asin" - which translated as "salty soy sauce".

Made this with my 6 year old daughter when she chose to make this over the weekend. It was AMAZING! By far the best fried rice we've had...home or at any restaurant. Sub Squad!

THANKS A LOT!!! I just made my first Chinese Takeout Fried Rice and i love it! Exactly what i have been looking for

I finally found this holy grail of a video, after years of making wet, clumpy fried rice and wondering what I was doing wrong. Thank you! I'm ready to try again

Can confirm: I just made this recipe and it's fantastic. My family is already asking when I can make this again. Thank you so much for this video.

I’m so happy I found this video. My mom and I always used to get chicken fried rice from a stand at our county fair and I’ve just never been able to make it quite like it they did. None of the other videos I found even looked much like what I was going for but this one looks PERFECT. I can’t wait to try again with these tips

This man really tracked down all the secrets. You are awesome.

I love trying to recreate Chinese restaurant food. I have all these ingredients. I will be making this recipe VERY SOON! Thanks for the video!

As part of the "I've been cooking for a million years" crew, I know pretty much all of this but it has been put together with such loving detail I can't help but admire it. And thanks for the mixed rice tip, I'll definitely try that one.

I don't comment often, but this video deserves it. Your tempo and delivery are flawless. Every line of your script was informative with no fluff. The occasional joke keeps it light. But most importantly, your culinary knowledge and teaching ability are phenomenal. Subscribed!

I made this recipe and it came out so good, absolutely delicious! Thank you for this!

Dude, I've been going over your comments and people truly love what you have done with this recipe.
That's how I know forsure you nailed it, by the way people are raving about this recipe. 👏
Thank you for this, I wish youtube had more people like you.

I found if you like yellow fried rice, add some yellow tumeric. It tastes amazing in fried rice. I also tend to add Oyster Sauce to my rice for umami. I also also mix my seasonings, sauces, oils, and rice in a bowl with rice paddle. I found it ensures absolutely even coating, and it helps if you use small grain rice like I do. Or any other clumpy rice.

I worked for 10 years part time and started at 13 years old washing dishes a few days a week working in a Chinese restaurant while growing up in New Jersey. Then when the owner and his wife/co-chef left after a large falling out, he had me work almost full time doing prep work like thaw/clean/cook shrimp, slice and blanch green peppers and put large burmuda onions through the electric slicer, cook ribs and roast pork in an upright oven, making rice boiled in water on the stove top and back in the 1960's the big seller was chicken chow mein which my boss made in large quantities and kept on a steam table. When it got busy I would make all the fried rice and he made the main dishes. We only used soy bean oil from 5 gallon pails that was used for friers as well as in the wok. The main tip was to have the gas suppy on high and do not let the food lay in one place or it burns. He would say keep it moving, keep it moving. How you know the wok was at the right temp is when the stray pieces of rice start popping off the upper side of the wok. Mondays he was closed and went into Chinatown NYC to get lunch and some supplies and then hit the Yonkers horse race track and place some bets. He also got me fireworks in Chinatown too! Those were the good old days. My favorite dish I made for myself had loads of bok choy, bean sprouts, roast pork.

Thank you so much for posting this recipe! I followed your instructions and the fried rice turned out truly amazing!

This is a great recipe! For the first time I made outstanding fried rice! I’ve been trying for DECADES with no success until I tried your recipe

The production quality here is easily in the top .001% of all videos. I was surprised to see your subscriber count so low - I know this will be a million subscriber channel in no time. Extremely well done instruction, editing, sequence. Bravo!

I lived off fried rice for 3 months as I wanted to lose some weight before surgery. Naturally I didn't use much oil, not much rice (1 non-boiled cup was enough for 4 days) but plenty of veggies, spices and some chicken + an egg. I still love it. I can still eat it daily if I had to haha. Best dish ever.

A truly comprehensive guide - you know what you're talking about. Bravo!

Wow wow wow!! I made this for dinner tonight with a couple of minor tweaks and it was amazing!! Thank you so much!!

You can almost taste the effort and dedication Jason put into this piece of fried rice guidance. As Chinese myself, I'd wholeheartedly recommend this tutorial. Good job!

I live in the middle of nowhere north Dakota. But we have a Chinese restaurant here. I made friends with the owner. Some of the best cooking advice he gave me was to take it easy with soy sauce in general. He recommended chicken stock powder and salt. Also the sugar or super caramelized onions.

Just finished making a batch and I've got to say that it came out delicious. Well done young fella !! I'll be making it again for sure. Cheers from Australia.

Dude, your videos on preparing asian restaurant recipes are just fabulous! Thank you!

Thanks so much, this video was very helpful. My wife and I are so happy to be able to make this dish at home instead of the hit or miss results of ordering in from our local Chinese take-out. I've made it 3 times in the last 2 weeks with very minor adjustments to our liking but overall it's a winner for sure!

This is a pretty good video!
I worked as a line-cook for the Red Fox in Mariposa CA for 6.5 years and the Wok station was one of the main things that I did there.
We only had 4x things that we added besides vegetables or our rice and that was oil, chicken stock/broth, teriyaki with ginger, and finally corn starch.
These would all be added using a 1 oz. ladle because we did so much so fast and it just took measuring out of the equation, (no pun intended).
The oil & stock would go in right away and there were 32 propane jets under each wok so there was no need to wait any length of time before throwing in your chicken or whatever.
The teriyaki would go in about mid-way through and the corn starch just before finishing so that you would thicken the sauce.
This was more of a stir-fry method than a fried rice method and so I'm very happy that I was able to stumble across this video and learn something new!!
Thank you, Jason Farmer. Two thumbs up!

I cooked this for my family everyone loved it!

This is the be-all end-all recipe that I have been looking for- thank you so much.