Can You Make Perfect Fried Rice Without a Wok? (Series Finale ft. Chinese Cooking Demystified)

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The Path To Fried Rice : Ep9. How to make perfect Fried Rice at home. Go to and use code FRENCHGUY to get a 2-year plan at a huge discount plus a free bonus. It’s risk free with Nord’s 30 day money-back guarantee.

Big thanks to my friends @Chinese Cooking Demystified ! real pleasure to have you around spreading some good Chinese culinary knowledge !

Here’s the recipe for making fried rice at home :
1 egg (whisked)
2 spring onions (use the 2 greens but only 1 white)
a pinch of salt
a tiny pinch of sugar
1 tbsp of neutral oil ( plus a few more to coat the pan before you start)
~250g of steamed rice (use either the method from this episode or the one from episode 7, also written below)
a few drops of light soy sauce
a skillet
a spatula

Instructions for making homemade fried rice :
Get the pan to medium heat (on mine it’s the setting “4” out of 9). Leave the skillet for a few minutes, for it to accumulate heat.
Coat it generously with oil, make sure the skillet is nicely coated. GEt that oil out in a bowl. Don’t discard it, you can use it again for the same purpose.
Add a tbsp of fresh oil to the pan.
Drop the egg in, and stir it vigorously. It should blend in, almost emulsify with the oil in the pan. Hard to describe but it kinda fluffs up int there.
Drop the rice before the egg is fully set.
Don’t lift the pan. Move fast. Use your spatula to break lumps gently, spread the rice, and then flip it on itself. Repeat.
When the rice starts dancing, add the seasoning, add the white part of the onions. Stir a little.
Now, Wake up and Crank up the heat to the max.
Drop the soy. Stir. Stir. Stir. Green part of onions. Stir. Stir. Stir. No more than a minute total. (chef Samuel did that for ten seconds but it was on a rocket stove)
Remember : It should steam and toast, but not smoke and burn.
Off the heat. Little more green spring onions on it. Eat asap.

As a reminder, here’s he Steamed rice for Fried Rice from EP7
Ingredients :
1. Thai rice 100g
2. salt 1/4 teaspoon
3. 1/4 teaspoon of oil
4. 100 ml of water

1)Drain the rice as much as possible after washing
2)Mix the rice with salt and oil
3)Add in water
4)Steam the rice on high heat for 20 minutes.
5)Wait for 10 minutes and then take it out.
6)Stir the rice until it cools down.
7)Put it in the refrigerator without covering it for a 1-2 hours

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Director, Author, Host & Camera : Alex
Editor and Co-Author : Joshua Mark Sadler
Producer : Eva Zadeh

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28 thoughts on “Can You Make Perfect Fried Rice Without a Wok? (Series Finale ft. Chinese Cooking Demystified)”

  1. Nice wrap up to an adventure series. Take it back down to the everyday, in a way almost anyone can benefit. One thing I saw in my own journey that you didn’t cover was dry toasting the rice in a pan before cooking it, I haven’t tried it yet but it’s on the list.

    The steaming method for rice is definitely the winning game changer over all.

  2. Nice this super good advice, best 炒饭 I ever made. However used day old rice normal boiled rice wich i then steamed in microwave, before just using it directly which made the rice hard and dry


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