A comprehensive guide to classic Chinese takeout chicken fried rice at home! Fried rice is one of the most popular dishes at every Chinese takeaway! Today, I’ll break down all the tips, tricks and techniques so you’ll be able to make takeout fried rice at home even better than any takeaway restaurant you’ve ever been to! And for a fraction of the cost!
Full recipe document:
Want to learn how to make takeout-style lo mein at home? Check out this video:
Wanna learn how to make Chinese takeout General Tso’s chicken at home? Check out this video:
Benihana hibachi fried rice secrets revealed:
14 inch Mandarin Wok:
Ingredients used:
Pearl River Bridge Light Soy Sauce:
Pearl River Bridge Dark Soy Sauce:
Lee Kum Kee Light Soy Sauce:
Lee Kum Kee Dark Soy Sauce:
Shaoxing cooking wine:
Shaoxing cooking wine:
Toasted sesame oil:
Diamond Brand Kosher Salt:
White pepper:
MSG:
Baking soda:
Kitchen gear in video:
Dexter Chinese cleaver:
Chef Master portable butane stove top:
John Boos Work Table:
John Boos cutting board:
Zojirushi NP-NWC10XB rice cooker:
Chinois strainer:
Glass measuring cups:
Camera/Lighting/Audio Gear:
Canon EOS R6:
Canon RF 24-105mm Lens:
Canon RF 24-70mm Lens:
JOBY BallHead 5k:
Manfrotto Video Head:
Neewer C-stand:
Zoom H4n Pro 4-Track Recorder:
Shure SM7B Microphone:
Apurture 120D LED light:
Apurture C300D II LED light:
Apurture Light Dome ii:
GVM Studio LED lights:
Music by Epidemic Sound (free 30-day trial! Affiliate link):
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
Special thanks: Jatin Das Gupta. B-roll genius.
Timestamps:
0:00 Intro
0:36 The Rice
3:27 The Soy Sauce
4:31 Shaoxing wine & toasted sesame oil
5:23 The chicken
7:20 Sauce & spice mixture
8:24 Final preparation
11:58 Taste test
12:38 Extra tip: leftover takeout white rice