My first Chinese fried rice cook on my new outdoor Rambo wok burner.

Рет қаралды 20,242

Жыл бұрын

Пікірлер: 44

@ben805 6 ай бұрын

whenever you are going to add seasoning, turn down/off the heat so the rice doesn't sit there and get burnt, once you got all the seasoning and scallion in there then you can turn the heat back up and toss or stir them, that way you don't get the burned and charred the rice.

@redneckhillbilly544 6 ай бұрын

Thanx for the comment, mate. I'll take that on board.

@jeffnix3307 3 ай бұрын

You don’t have to use cold rice. Pop your refrigerated rice in the microwave for a bit to knock the chill off.

@redneckhillbilly544 3 ай бұрын

Thanx for the comment, jeffnix3397, I'll take that on board, mate. Cheers

@holymoly8718 6 ай бұрын

i dunno how to use a wok, but i know chefs cook fried rice in 3 minutes. i think you gotta turn up the heat pops.

@redneckhillbilly544 6 ай бұрын

You are so right, holymoly, I'm fairly new with the rambo burner, I haven't had the guts to turn it up higher yet but I'm working on it. Lol😅 thanks for the comment mate.

@bigchief2331 Жыл бұрын

Wow looks amazing. Does it have that wok hei and authentic Chinese restaurant taste? I also like to add a dash of Shaoxing wine to mine. Need to get a wok burner and was thinking of the Rambo, so nice to see a vide of it in action.

@redneckhillbilly544 Жыл бұрын

Hi Big Chief, yes it gives it a very authentic taste, the Wok hei as you say, I spent hours looking for the right burner for me, I chose this one as it has a manual pilot light, and I don't have to keep lighting it, also eventually the electronic ones can break down after a while. I absolutely love it mate.

@redneckhillbilly544 Жыл бұрын

I was told to add a knob of butter too, haven't done that yet, but I will give it a go next time.

@bigchief2331 Жыл бұрын

@@redneckhillbilly544 Great stuff mate. I ordered one on eBay last night. Now I need to find a carbon steel wok! Tried a few Asian grocer and they don’t seem to carry them! Only modern coated fry pans and the like. Odd. I used to see them all the time. Might have to order one online, thinking of going for 16” size, probably bigger than I need but bigger is better I suppose. Looking forward to getting that authentic taste at home.

@redneckhillbilly544 Жыл бұрын

@Big Chief I've got about 6 woks from small 12 inch to 14 inch and 2 x 16 inch woks, ones very light, and the other one is very heavy 15 gauge about 1.8 mm thick, I'm going to stick with 16-inch woks now as you can move the food around a lot better with more room to work, you can also cook small amounts or large amounts of food, very versatile. They recommend a 20 inch wok with my burner, I did think about it, but that's too big, I love the 16 inch ones now.

@1DonCarlito Жыл бұрын

What's the name of that Burner and where did you buy it from?

@fabrizio483 6 ай бұрын

I think it looks really good!

@redneckhillbilly544 6 ай бұрын

Thanx fabrizio483, that was the first time I used the rambo burner, I'm getting a bit better now but still, ive got to learn to control it at a higher heat, without burning the food, it's a lot harder than it looks mate 😆

@javed2547 3 ай бұрын

Cook your meat and veggies first, it will release the juice and inject that flavor better into your rice

@redneckhillbilly544 3 ай бұрын

Thanks for the comment, javed2547.

@GrayYeonMath 9 ай бұрын

Egg fried rice. I wonder how uncle Roger will react.

@redneckhillbilly544 9 ай бұрын

Who's uncle Roger? 😆

@GrayYeonMath 9 ай бұрын

@@redneckhillbilly544 hi sir here is one of his video reacting on a chinese chef kzfaq.info/get/bejne/a7OPjZNyt9fTnGw.html

@GrayYeonMath 9 ай бұрын

kzfaq.info/get/bejne/a5mdmJB6qM_Dlmw.html

@GrayYeonMath 9 ай бұрын

@@redneckhillbilly544 kzfaq.info/get/bejne/atd0rNle2tjGnI0.html

@Gooie69 6 ай бұрын

What rice are you using? It looks very wet and sticky. Your wok has some good looking seasoning going on there though.

@redneckhillbilly544 6 ай бұрын

Thanks for your comment, Gooie69. When I cook Chinese food, I use medium grain rice, which tends to be a little sticky not too much though, and when I cook Indian food I use basmati long grain rice a lot drier, when I cook Italian I use Aborio rice that has to be very wet and creamy. I cook my white rice in a rice cooker, and when i cook fried rice I use medium grain rice cooked the night before in the rice cooker, then cook it in a wok. Hope that helps you, the Chinese restaurants always use medium grain, that's why I use it. Thanks again for the comment, mate.

@redneckhillbilly544 6 ай бұрын

I season my woks myself on my rambo burner outside, and it takes a while to get it right, though. I got a video showing how I season them if you would like to check it out.

@all4myutube 7 ай бұрын

The shrimp should be cooked longer and you left out the garlic.

@redneckhillbilly544 7 ай бұрын

Thanks for the comment, mate. I'll take that on board.

@GrayYeonMath 8 ай бұрын

PLease put tags when you upload sir. THis will help you in the SEO

@redneckhillbilly544 8 ай бұрын

Hello GrayYeonMath, Thanks for your comment, but may I ask what you mean by tags? I'm not sure what to do mate please explain for me. Do you mean name tags?

@craiglawson4390 7 ай бұрын

You don't have a clue

@redneckhillbilly544 7 ай бұрын

Thanks for the compliment, lol😅😊

@redneckhillbilly544 7 ай бұрын

I can't see any of your cooking recipes mate, please show me how it's done, and then I may agree with you. Lol 😆 😆 😆 have a nice day mate. You haven't done any, so please keep your criticism to yourself.