How to cook EPIC fried rice… the only guide you need | Marion's Kitchen
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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 …
“Coughing fit spicy.”….loads of love from Saudi Arabia.
San Antonio, TX !!!
Love the shrimp fried rice( Thai)
Hey Marion! I loved this entire video. It was so informative and I actually learnt something about the rice to water ratio! Just a question, what is the best type of rice to use for fried rice? And also, the type of oil to use for frying? x
Hi Marion, watching from the Netherlands here in a town called Oegstgeest (good luck pronouncing that). I have a question, there are so many kinds of rice out there, like basmati, jasmine, longgrain, pandan etcetera. How can I know what to use for what?
Tried a lot of your recipes already and thinking about buying the book! Thank you so much for sharing all those tasty dishes 🙂
Hi, watching from Aguadilla Puerto Rico
🙂
Hello! nuclear engineer, Okinawan mom, that loves to cook, watching with a glass of wine. I like what you have done here!
Aloha Marion from Honolulu, Hawaii 🌺🌴
Love watching you cook.
Hi Marion, I have been watching from Clarksville, Tennessee, USA love your recipes, everything looks so delicious. Thank you for sharing!
Next master class should be dumplings 🥟 I’m watching from Texas! 😊
Hi Marion, I’m watching from the Netherlands. I love your recipes, and I would love to see your take on tofu or tempeh 🙂
Hey Marion, We are watching from Colorado, USA. We loves your cooking vlogs and your bubbly personality.❤️❤️❤️❤️
Hi ya,i didn’t think you could put hot food straight into the fridge to cool or is that a old wife’s tail.
Hi Marion! Fairly new subscriber! 🙂 I am watching from Newberg, Oregon in the US, near Portland! I can’t wait to make this….🥳 I’d love to see tofu dishes👍 Nice tip on the rice moisture and also on the sesame oil. I wondered why it did not taste as strong in the cooking part! My noodles in other dishes seem to o get soggy…
Hi. What brand of rice did you use?
Greetings from Sweden😃
I think the fried rice section of this book is what I’m most excited about! I can’t wait to try them out! ❤️
@marion Are you gonna release an ebook version of Always Delicious?
Hello Marion, I am watching from Cameroon. I love your recipes!!
Hello Marion, I am watching from Cameroon. I love your recipes!!
delivery of your book is more expensive than the book are you going to go Amazon in Europe
watching from Germany. Filipino, german hubby, my family loves this but i use cut up bacon instead of chinese sausage. love your cooking.
White western woman married for 29 years to my gentle Chinese man. I have learned ALOT (white, western) from him, he can cook, we have a wok, a wok Chun, ingredients. I can cook this, he cooks it better. But I add the sesaeme, he doesn’t even think of it. For me herbs and sesame is the Bomb!
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.
Is there anyway that I can come and watch it live while you are cooking?
Hii Marion, you are like the best friend who has unlimited coupons to visit you whenever. I’m from Vienna and it’s getting sometimes super cold… can you maybe bring some yummy breakfast recipes when it’s all cold and cozy in winters…. I absolutely love every single thing you make and your soups recipes are divine 😍….. I’m definitely gonna order your cookbook… I’m practically drooling 🤤!!! Love you!
I'm from Philippines love your contents!
She got wok..
I am watching from Manchester UK 🙂 you are adorable xx
Hi Marion. Love all ur videos. Do u have the cookbook in e-book?
What kind of rice are you using please, Marian?
How most of the people make rice in Kolkata is that they use a lot of water to cook the rice and then drain the water.
Hi Marion, watching from New Zealand. Can you please do more air fryer recipe videos in your test kitchen series.
P.S just pre ordered a copy of your cookbook
Awesome Marion ! Always checking out your site for more recipies . Am
Originally from Melbourne but watching from hk now as we are here. Looking forward to learning to make preserved radish and chilli used while making pork ribs
Love this video. Would love to see Bao buns, dumping/spring roll wrappers made gluten free pleasexx
From US would love to see you make chive stuffed bing ( pancake) or scallion pancakes. You explain things so well. Thank you.
This is my favourite kind of fried rice! I always serve it with Worcestershire sauce and ketchup. Not sure where those two came from but that's how my dad used to serve it in HK when I was a kid.
I didn't know that happens with the sesame oil 😱 thanks for that tip Marion 😁
I have always heard that the ratio is 2 to 1 for rice. Is the ratio different for different types of rice?
great video …..i make your fried rice and tomato egg drop soup at least once a week. I pre ordered your book. have they shipped yet? nice job Marion
Wow!!! It looks delicious!!!
In NZ failing at making peanut brittle for the 3rd time.
Watching in bed from Ireland 🇮🇪 planning fried rice for lunch tomorrow
Wow! I'm a pretty experienced cook but I have always struggled with rice. This is the first explanation of the rice to water ratio that I've heard that makes sense!! Can't wait to try it.
Hey, love the video.. im from townsville Australia, I make my own Chinese bbq pork for my fried rice.. I worked with a Chinese chef when living in Sydney doing my apprenticeship as a chef
@Uncle Roger pls appreciate
Hi marion is the crispy pork belly in your book greetings from Chicago
To make cooking rice even more complicating: The amount of water you need also depends on your altitude and the type of rice you're using. If you're on a higher elevation, rice takes longer to cook, so you need more water. Whole-grain rice uses more water (about 2c) than e.g. short-grain rice and basmati or jasmin rice is somewhere in the middle, even though the rice grains are pretty thin (but long).
I've tried to only use 1 cup water per 1 cup rice + 0.5 cups water extra before with short-grain rice but it wasn't fully cooked afterwards (quite "al-dente").
What I always do and what always works (with short-/medium-grain or basmati/jasmin rice):
1 rice : 1.5 water (yes, really 1.5 cups per cup rice, not less!)
Don't soak the rice beforehand because it'll absorb water and get mushy with 1.5 cups of water!
Heat the pot, roast rice in it until you can smell it, then add boiling water. Once it comes to a boil again, cover with a lid, turn down the heat to low (about 25%) and simmer for exactly 10 minutes.
Then take the pot off the stove, stir once (don't worry if the rice sticks to the bottom a bit), cover with 2 sheets of paper towel and put the lid on top. Wait 5-10 minutes. The paper towel absorbs the rest of the steam, so the rice doesn't get mushy. Afterwards it also won't be stuck to the bottom anymore.
Brisbane here! I’ve made your chilli basil rice many times now & it never fails. 💃🏻