We Finally Know What Makes Takeout Fried Rice So Delicious

Some foods just taste better at a restaurant — like fried rice! From using the right soy sauce to the virtues of a so-called "flavor bomb," here's why takeout fried rice is so yummy.

#FriedRice #Takeout #Secret

They use the right rice | 0:00
Prepped for optimal texture | 1:17
The right kind of soy sauce | 2:22
Meat is correctly tenderized | 3:30
High-quality woks and powerful heat | 4:36
MSG, the misunderstood flavor bomb | 5:26
Perfect combination of sauces and seasonings | 6:35
The all-important egg | 7:48
Every ingredient is ready to go | 8:25
Everything is cooked together | 9:10
Powerful flavor enhancers | 10:07

Voiceover By: Chrissy Baker

[markiangooley]

It’s so refreshing to hear “caramelized” pronounced properly.

[anony]

I make rice almost daily lol. I make garlicky rice with peas or shrimp and parmesean cheese. Sometimes ill make an asian fried rice with peas or shrimp. I use an Asian classic stirfry sauce, little bit of soy, and an Asian seasoning I get from Costco. I also use sesame oil. I cook down Sherie wine at the beginning. I like to add more seasoning/sauce than restaurants typically do. Sometimes I'll make spam and rice with classic sauce, little bit of soy sauce, little bit of butter, chili powder, and brown sugar. I'll cook the spam well before adding it to rice. Sometimes I'll make rice that has more of a Mexican elote taste.

[Blitzkrieg]

I have about 2 pounds of msg in my cabinet. I absolutely love the flavor it provides.😋

[libbi]

I like fried rice with scrambled eggs. So crunchy so good.

[EHCBunnyreal]

Takeout fried rice tastes better because of Wok Hei. Wok Kei is the smoky flavor resulting from the caramelization of sugars, Maillard reactions of a years-old dirty wok pan.

[adrianbarac]

Excellent summary, and thanks for not ragging on MSG.

[americafirst]

I use Basmati rice. I cook it and refrigerate it for a day beforehand.

[necrogenesis]

What’s the point of using both salt and MSG? If MSG is healthier then only use that.

[d.c.]

Fried rice at home will never really 100% taste like restaurant fried rice. The reason, that very hot wok they use is not really duplicated easily at home. Home gas burners maybe get to 10K BTU. Chinese restaurant BTUs start at 100K. BIG difference.

[raylivingstone]

I think you can learn more from uncle Roger.. I wonder what he would comment on "egg is not important".

[ameliadee]

are there measurements for this recipe?

[donnapresto]

Love your video, not a fan of white rice at all, just got back from my favorite Chinese restaurant, got shrimp egg foo young, next time I’ll get noodles, rice is hard and no flavor at all

[raygordonteacheschess]

The secret ingrient is 120, 000 btu in a commercial stove.

[impudentdomain]

mine taste pretty damn good, but I put plenty of MSG

[williambowling]

You talk about buying long grain rice, but the picture is of basmati or extra-long grain rice. Short grain rice does not contain more starch. rather it has more amylopectin than longer grain rice which makes it stickier.
Velveting, most commonly used for delicate proteins like chicken and shrimp, is when the protein is coated with egg white and cornstarch and then briefly cooked in boiling water to set the coating. Sturdier proteins, like beef and pork, are slipper-coated, also called passing through oil. This means coating the meat with oil and cornstarch and then briefly deep-frying the meat.

[shartazokhan]

Someone has been watching Uncle Roger.

[BlackoutsBox]

Lol..Lil... the FDA said msg is safe? RUN!

[bruticci]

33 minutes 1.26 mil subs but only 611 views....

[kiarakia]

Sounds like stolen from Jason Farmer's takeout fried rice

[shainahullihen]

Yum, I love fried rice. My mom gets it everytime we get Chinese food. I don't trust the white rice because of maggots. One time when I went to see West Side Story play, after the play, we went to the mall for lunch. One of my friends got Chinese food and found maggots in the white rice, yuck. I don't trust the mall Chinese food, people have gotten sick from it 😢.