hi I'm Emily and I'm a level one chef
I'm Lorenzo and I'm a level two chef
hi I'm King I'm a chef instructor at the
Institute of Culinary Education and I've
been a chef for 20 years this is my
hangover fried rice basically I would
love to level up some day but this is
not the recipe that's gonna get me there
I was born in just a fun combo that you
couldn't really kind of mess up and
still be good whenever we have something
in the fridge kind of put it together
and make fried rice today's a little bit
elevated the first element of fried rice
is I like using day old rice it's dried
out a little bit so not sticky you don't
want to have a clumpy fried rice
sometimes you don't have old rice but
you still have a hangover so what to do
in this case it's gonna be big race this
is our Dale long grain rice that we'll
be cooking today so what I have here is
just your standard uncle man's type of
rice we I'm going to mix it with water
so I'm gonna bring this rice to a boil
go go go
I'm gonna cover this up and bring it
down to a simmer now and I'm just gonna
leave it finish minutes and my rice is
good look at that I'm two kinds of
protein going in I have mm I love spam
so this is spam sort of like a pork
cold-cut I'm gonna slice it up to put
into my fried rice I've got some bigger
chunks and I'm gonna make these with
some smaller chunks a little spam
surprise and everybody today I have 10
jumbo shrimp take the heads off the
tails off I just like to squeeze the end
and pull it off in one shot these are
really plump and yummy we're also devein
them I'm gonna put that in there we're
not gonna eat that and a shrimp you're
clean put a little lemon juice in it I'm
just marinating it slightly two cloves
of garlic add like salt and pepper to it
and crush it
now let's add this delicious sesame oil
and I have dill Bill's fun mix this all
together
it smells really good and there you go
marinated shrimp I have eggs this is
really not for beginners I am just going
to
cracked six eggs complicated procedure
am I gonna attempt a ninja am I gonna
tap the ninja yes
pepper salt and I'm just gonna whisk
this that is that and these are my
proteins from your fried rice now this
is easy-peasy this is Chinese sausage
which is so delicious my gosh we're
gonna cut this in small rings it's
cooked I can take a bite out of this if
I wanted to
topping next up we're gonna cut our
chicken slice it around the same size as
our shrimp and our sausage okay
vegetable this is scallion be quick and
easy I'll save you guys for later the
scallion I'm really only going to use as
a topping at the end but I'm chopping it
up now cuz now's as good a time as any
seize the day
carpe diem for these sauteing all my
vegetables I like using these bottom
portions or my knife skills incredible
yes just a little fancy it's nice to
have it a little fancy sometimes for a
garnish we're just gonna use the green
tops of this guy it's a slice on the
bias and nice and thin and this will
just be that pretty little accent on the
top of the darn dish and the next thing
I will do is I'm just gonna chop off a
little limb here peel this carefully
great my ginger I have some frozen peas
we've got delicious crunchy water
chestnuts let's do garlic I'll just take
my chef's knife and just smash slice it
up chop it up a little bit I have some
minced garlic which I had already pre
minced I like the mashed garlic a little
better because if you slice this too
small the little pieces of garlic will
burn garlic I have two carrots do I have
to peel this carrot I never do I really
never do I just wash it it's fine easy
crap carrots are difficult there's
they're tiny and Rolly something that
makes life a lot easier is to cut things
in half so you have a flat surface so
that they don't roll around oh did she
just give good advice to
I'm gonna watch this back Emily you got
to work on your knife skills a little
thinner because I want to cook evenly
with everything else and I think we're
just about ready to go here and then I
have green beans but maybe three times
and abayas and I have oh wow I love
mushrooms these are pretty big so all
I'm gonna do is cut this in half now all
right napa cabbage I'm just gonna slice
it up and I mean for me that's the
staple of fried rice we are gonna
actually just use half of it
my name's kind of give me gas so I
understood a little you know follow the
lines of the onion I've just sliced
right along with the onion yeah really
putting me to work today easy so I've
got my onion all chopped the edamame has
already been shelled so those are ready
to go and we have our vegetables let's
go folks let's do it the next thing I'm
gonna do is I'm gonna cook all of my
stuff together make some fried rice I'm
gonna cook our rice in a wok so we're
gonna use canola oil and I put it in my
mother and then I'm going to put my
garlic I like to start off with the egg
don't worry if it gets brown a little
bit it's delicious there's a fine line
between toasty and burn we don't want
burn we want toast they're starting to
get a little brown translucent and yummy
looking okay you look been fabulous I'm
gonna toss in with my garlic and most
fam I'm gonna start trying to brown that
spam a little bit more vegetable oil so
we're gonna get our Chinese sauces
you're gonna go more flavors into that
you have to poke it a little bit
whenever you make sausages you want that
fat to flavor the onions to play with
the garlic which in turn will flavor
everything else we put in here and now
you can see the juices bubbling inside
chicken takes a while to cook so let's
put some chicken in there
my sausage that's already been cooled
just to be fancy we're just gonna cut it
on an angle okay no Chinese sausage is
prepped this is starting to look really
delicious I'm get
lot of ginger in terms of the smell now
we're gonna say hello to the shrimp it's
been marinating a little bit in because
I have lemon juice so you can make it
rubbery if you overcook it so stay here
don't leave your hand watch these guys
my biggest problem when it comes to
cooking is that I'm incredibly impatient
I can see the shrimp changing now from
that opaque color that's starting to
turn pink which means they're getting
cooked that smells really good you guys
we haven't reached that point yet where
you can smell through the videos but you
soon will I'm gonna take it out if you
think I didn't cook it enough it's still
cooking in this lovely jubbly Bowl so
this was a big half onion I'm just gonna
put these guys in go hello red pepper
flakes what's the green onions in my
garlic sesame oil shiitake mushrooms
water chestnuts little salt little
pepper napa cabbage rice wine vinegars
everything is pretty much cooked down
we're looking really good right now
let's go in with our rice I'm gonna add
some garlic powder and also a little bit
of salt maybe not the ideal rice for
this situation but it is better than
nothing
let's let this get hot again and I'm
just tossing my frozen peas in here and
you are going to go right in this I'm
just mixing it together we're gonna put
a little oil in here eggs huh it'll also
be my topping for later mix our egg
getting some overhead of mommy beans the
sauces that I have here are sesame oil
not too much just a little bit a little
bit of us a good eyeball you guys
moisture sauce love this stuff
to add my eggs in I'm gonna try and get
the eggs kind of all over everything as
much as I can because the egg makes
everything delicious the egg does a lot
of the hard work of this right now
hello lovely juices wha-wha-wha
wha-wha-wha Wow yowza folks now in you
go warm yup through don't either cook
yeah and one of my secret weapons crab
paste a little bit goes a long way I
think this is just about done
that's our fried rice I'm just gonna
plate it and add some toppings now so I
have my delicious spam and egg fried
rice get a little bit of everything
green beans those jewels of shrimp and
sausage and chicken we're gonna hit it
now with our Japanese Mayo use a little
sriracha oh yeah now I take a little bit
more egg yum-yum
my Chinese sausage delicioso
furikake seaweed sesame seeds and this
one has bonito flakes which is a smoked
fish shave really thin folks
you know me I'm gonna put a little
ketchup on the side but you don't have
to do that this is my fried rice for
when you're feeling broke hungover or
just when you want it and this is my
fried rice and this is my fried rice
I hope it tastes as good as it looks cuz
I think it looks really good it just
sings typically to be humble it'd be a
dish I'm giving myself a 10 why not you
know that mouthfeel from the shrimp from
the crab pace you take you taste every
little component in there which is great
I'm gonna have another bite fried rice
is a dish that truly only is limited by
one's imagination and what's left in
your refrigerator let's take a look at
how each of our chefs approached this
widely varied dish
Emily cooled her rice briefly which
helps to keep rice grains separated as
they condense a bit upon cooling
becoming hard and thereby maintaining
individual grains that can be coated
with flavorful fats and seasonings when
frying lorenzo and king pulled their
rice overnight which has the advantage
of having some of the water evaporate
very slowly under refrigeration so their
rice was even harder and will stay
separated even better
Emily's protein was spam and eggs spam
is a mixture of ham and pork if that
sounds redundant let me explain
pork is what we call meat from any part
of the pig ham however is pork that
comes from a specific part of the pig
its hind leg there might be other meats
in there too I don't know
that's what spams all about you're not
supposed to know pork and ham are ground
together mixed with sugar or salt water
usually potato starch and sodium nitrate
which gives Span its distinct pink color
and acts as an excellent antimicrobial
and cured meats it also slows rancidity
so you won't have any developed off
flavors or odors Lorenz I used shrimp
and Chinese sausage as his proteins
shrimp adds a wonderful seafood flavor
while Chinese sausage is a broad term
for various sausages that tend to be on
the dry side have slight sweet and salty
flavors and a very fine grind they're
also high in fat so they carry flavors
very well Kim used slice white chicken
meat which is lower in fat lowering
connective tissue and myoglobin which is
why it's so light in color he also uses
Chinese sausage and shrimp just like our
level 2 Chef Lorenzo
all three chefs included garlic and
onion both of which have flavor
compounds that become more mild when
cooked in oil when you saute garlic and
onions and oil you extract the
lipid-soluble flavor compounds and
infuse the rest of the dish with these
aromatics as the oil is dispersed
throughout all three also used soy sauce
which is a fermented product of soy
beans
it's dark in color and very salty each
incorporated sesame oil as well which is
also dark and infused with a toasty
nutty sesame flavor it can be a bit
overpowering so you want to use it
sparingly because it's powerful you guys
you don't want it to just spill prepare
everything
Emily was the only chef to add ginger
which is distinctive in flavor and adds
a slight bite due to the presence of
ginger all which is a chemical relative
to capsaicin and chili peppers and
pepper een in black pepper she also
added carrots for color and slight
crunch carrots retain their bright
orange color when cooked in oil because
oil protects beta-carotene from
oxidation and bleaching she added green
peas which were frozen frozen vegetables
are great to use in a dish like fried
rice because they retain their shape and
nutritional quality well Lorenzo added
carrots and napa cabbage napa cabbage is
rich in vitamin c and has a fair amount
of calcium and tastes mildly aromatic
unless overcooked when it can have more
of a pungent sulfur e' flavor because it
contains hydrogen sulfide he quickly
stir-fried his rice with no prolonged
cooking so it wasn't a problem here he
added fresh shiitake mushrooms which
will add moisture to his rice and water
chestnuts water chestnuts contain
phenolic compounds that form cross links
in their cells and it strengthens the
cell walls and keeps water chestnuts
persistently crunchy even after
prolonged cooking king added shelled
edamame which is fresh soybeans for a
bit of extra protein crunch and green
color
he also seasoned with oyster sauce made
from fermented oysters and fish sauce
traditionally aged in barrels for
two months all three of our chefs added
eggs which are a traditional part of
fried rice Emily and Kings scrambled
their eggs with the rice while Lorenzo
cooked his separately and added them at
the end causing Lorenzo's eggs to look
like an addition instead of an
incorporation whoops Emily and Lorenzo
used nonstick frying pans nonstick
coating on pans of this type are made
from Teflon which is like a plastic
because it's a polymer of long carbon
chains stabilized with fluorine atoms
this works well and you won't have any
starchy rice that clings to the bottom
of the pan King used a wok which is a
more traditional method of cooking fried
rice dishes walks conduct heat extremely
well both in the center which is the
portion of the pan receiving direct heat
and also around the slanted sides of the
dish keeping all ingredients warm all
three cooked at high heat for a short
amount of time
Emily garnished with crunchy green
scallions and pepper sauce along with
her ever-present ketchup so we aren't
disappointed there it's spicy tangy and
tasty
Lorenzo garnished with scrambled eggs
and scallions King also used a pepper
sauce and crunchy raw green scallions
but added a visual as well as tasty
addition by utilizing Japanese
mayonnaise it's made with only the egg
yolk as opposed to American mayonnaise
which typically uses the whole egg it
certainly added visual appeal to King's
fried rice there truly isn't a right or
wrong way to make fried rice it's often
just a matter of what is available at
the moment the hunger strikes you next
time you're looking to clean out your
leftovers we hope you'll take
inspiration from our chefs
We challenged chefs of three different skill levels - amateur Emily, home cook Lorenzo, and professional chef King from the Institute of Culinary Education - to make fried rice. After each of them had presented their creation, we asked a food scientist to review their work. Which rice would you ask for twice? Check out the level 3 recipe on the ICE blog: https://www.ice.edu/blog/fried-rice-chicken-shrimp-sausage Find chef King on Instagram: @kumainn_uminom Follow Emily at @emilyslamduncan Looking for ICE on social? @iceculinary #stayhome and cook #withus Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. 4 Levels of Fried Rice: Amateur to Food Scientist | Epicurious