How to cook EPIC fried rice... the only guide you need | Marion's Kitchen

Everything you need to know about making fried rice is right here, my friends. Check out my new fried rice masterclass, which includes two recipes from my new cookbook, Always Delicious.
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[helenmaryrose]

Hey, Marion. I'm watching from New Delhi, India. Your recipes have made it to regular rotation at my home in Kerala. Even my mom who is quite reluctant to try new cuisines is now addicted to laksa lemak and nasi goreng, all thanks to you. As always, love your content

[lldmkwd]

I've been feeling horribly anxious and depressed, but seeing your smile and giggles have honestly made me feel better. Love your recipes, much love from NC, USA.

[jak]

Always a joy to watch! I love Marion’s voice and she’s so skilled and well-versed in the kitchen. I always learn new things watching!

[rosefisher]

I find it entertaining to watch you talk and cook. You keep your viewers attention while you're cooking. Love it.

[TehNosaj]

Looking forward to calling you Auntie Marion.

[TK]

Marion you’re teaching me how to cook!!!! Eternally grateful!

[jishnusen]

mumbai - I used to say i am a great cook but i cant cook asian, bought many books but just didnt work and then landed on your channel - changed my life, made tons of stuff that you have taught me. thanks a ton

[kristinaandthegerman]

I love your recipes as I’m aiming to add Asian cooking to my repertoire.

I am half Cajun. I have family that still are rice growers in southern Louisiana. The ratio I was taught was a 50/50 ratio with a few extra splashes (the most generic of measurement) of water. Once boiling, reduce to lowest temp whilst covered, and simmer for 20-22 minutes.

I’m so grateful to learn a new method. Thanks.

PS: My rice was always perfect for Cajun cuisine.

[energeticmonkey]

Watching from Ireland, and preordered your book last week! Coming into the winter, would love to see a masterclass on Ramen.

[cynthiaroseee]

hey marion! watching from ottawa, canada. you really inspired me to start cooking with ingredients i usually wouldn’t think of using, i always look forward to watching you! xox sending love!!

[ederlinafidel]

I’m always watching your channel, I’m from the Philippines based in Chicago, bought your book, and I’m following your cook book and sharing my cooking with my family

[xitsmedianax]

Hi Marion! Watching you from South Carolina in the states. The "mom's finger" measurement for cooking rice is what I use to this day for both sticky and steamed rice. I use it because we need to soak the sticky rice before we cook it (my folks are from Laos). I ❤ all of your recipes!!! I enjoy watching your shows while I'm eating it just makes my food taste 10x better! 🤤

[TheLoungingShaman]

Missed the master class, but I'm watching the upload. I'm from Kenya and I love your recipes!

[Archangel]

HI! Watching from Canada, having coffee, and already salivating thinking of the nice fried rice I will cook for lunch! I love trying some of your recipes, you explain clearly how to do them, and even if I don't have all the cooking skill to make all or them or to make them at their best, I am improving a little each time by watching your videos again.

[denise_abe]

The finger measurement method is all we were taught at home and I still use it every time I make rice. Never fails!

[ArnoNagele]

Hi Marion! I'm big fan of you. I started with Asian cooking with you recipe of stir-fried chicken breast, and it war a big success. Thanks, I'm Arno from Germany.

[jankuni]

Thank you for your amazing videos! I’m from Japan. I would love to see a masterclass on lemongrass. 🥰

[cybergenK]

England. We've made quite a few of your recipes. A bit of a ballache initially finding exotic ingredients (like galangal and lemongrass!) but without fail, they've always turned out tasty. So thank you and we wish you all the best success in the world!

[carikoyancheta]

From Philippines ! I love the way make things simple

[lalanifaure]

Just to listen to yur jokes is wonderful and also to connect the different tastes from your end when cooking Asian foods.Thanks a million .