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Thai Takeout Fried Rice Secrets Revealed



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A comprehensive guide to Thai Takeout-style Fried Rice at home! Today we’ll break down Thailand’s most delicious fried rice. We’ll have an in-depth discussion of every ingredient: Thai-style fish sauce, Thai-style savory seasoning sauce; and I’ll explain why Jasmine rice might not be the best rice for Thai-style fried rice. This video recipe will show you everything you need to know to make true Thai-style fried rice in your home kitchen!

https://jasonfarmer.com/thai-takeout-fried-rice/

Recipe document: https://docs.google.com/document/d/1WoCpuUYQadV9n1zWc2Xkw9Ryp-hzjyJvbyI5I3LFHj8/edit?usp=sharing

Wanna learn how to make a true Thai-style Pad Thai at home? Check out this video: https://youtu.be/fdw031OP3rw

Ingredients:
Squid Brand Fish Sauce: https://geni.us/SWFT3Bf
Red Boat Fish Sauce (the good stuff): https://geni.us/ONYTiq
Golden Mountain Seasoning Sauce: https://geni.us/T5nNt
Long-Grain White Rice: https://geni.us/iYZO1P
Thai Jasmine Rice: https://geni.us/4lIOeK
Vegetable oil: https://geni.us/gUOEeub
Sugar: https://geni.us/eoYr
Salt: https://geni.us/0JaL
MSG: https://geni.us/FV5mIa
White Pepper: https://geni.us/R56diCi
Thai crushed chili flakes: https://geni.us/q6HN
Thai chili powder: https://geni.us/ON0m

Kitchen gear in video:
Wok: https://geni.us/yppwqb
Wok ladle: https://geni.us/AQmlKP
Butane burner: https://geni.us/yXYxEf9
Induction burner: https://geni.us/mOpIF
Deli containers: https://geni.us/rJXoK
Glass ramekins: https://geni.us/Jplij
Mesh strainer: https://geni.us/SAJgG3C
Cutting board: https://geni.us/zIWbTB
Squeeze bottle: https://geni.us/QZSD5b
Baking sheet: https://geni.us/KJQxnsf
John Boos Work Table: https://geni.us/XZXk
Misono UX10 Chef’s Knife: https://geni.us/0NB5
Induction Cooktop: https://geni.us/mOpIF
John Boos Work Table: https://geni.us/XZXk

My favorite Thai cookbook, “It Rains Fishes” by Kasma Loha-Unchit: https://geni.us/AOqHB

Music by Epidemic Sound (free 30-day trial! Affiliate link): https://share.epidemicsound.com/v23gld

Special thanks: Mayur Shah, B-roll genius, budding commercial real-estate tycoon

Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com

0:00 Intro
0:15 What kind of rice to use?
1:25 Rice Preparation
4:03 Trade Coffee
5:15 Speciality Ingredients
7:09 Chicken Preparation
8:37 Sauce Mixture
8:49 Spices & Seasonings
9:03 Cooking Fried Rice
12:08 Plating The Rice
12:30 Taste Test
12:48 Outro

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“Thai Takeout Fried Rice Secrets Revealed” üzerine 39 yorum

  2. Uncanny. I was thinking about you yesterday and was wondering, "Man. Been awhile since I saw Jason and another asian dish from him that I can make. I wonder if he will post this Saturday?" low and I was right wow. THe dish look very tasty. Cant wait to try it out. Also Koodoes for helping out showing different methods on how to cook the rice. The Steaming part was an eye opener for me.

    Also I say once again, I wait patiently for when you make your version of Chinese boneless spare ribs. :). I kind of hope you will refurance me in that video by saying, "That one guy in the comments that never left me along for Chinese boneless spare ribs. This one is for you!" lol jk

  7. For 100% jasmine rice fried rice try using what we called "old jasmin rice" or ข้าวหอมมะลิเก่า it won't be that delicate but they hold up to the heat very good and the fragrance is pretty much the same. Dunno if you can get it in the US but it's common in Thailand.

  11. Hi Jason! I was hoping you could shed some light on oyster sauce.
    Lee Kum Kee (LKK) offers a panda brand oyster sauce and a Chung brand. I use oyster to marinate chicken wings. The Chung brand is considerably less expensive. Im about to buy 10 cases of it wondering if tgey are interchangeable

  15. This is legit. A bit too fuzzy on the details that I’m not sure it’d matter that much, but I agree those details will make the fried rice better and don’t see them as making the dish worse. Just, are those details worth it? Not sure.
    Source? Trust me bro… (I’m Thai, lol.)
    Like:
    – the rice blend. It’s true that restaurants will opt for those sturdier rice, but general household here keep only jasmine in pantry (I mean, those are very disappointing eaten as plain rice) and they make fried rice just fine (unless the exported goods were particularly softer than jasmine here, which I wouldn’t know, but I doubt it)
    – sauces. Normal household use at most the fish sauce and either one of the soy sauce, or even just one of the three. But They’re all popular Thai brands so you can find those profile somewhere here and using foreign brands would get you different profile. I just don’t see the need to go for all three. Maggi is totally fine btw, some people even swear by it over Golden Mountain.
    – seasoning is spot on. We use just that.
    – aromatics. Shallots, though not bizarre, is rare in fried rice to me. Normally we use regular onion. White/yellow onion.
    – chicken marinated. That marinade is spot on, but I don’t think most restaurants do that? Not for chicken, at the very least. You would expect to see it with pork more (and I hate any restaurant that do it with my gut, lol. Feel like it took away the chewing texture out of the pork. Then again, most of the time those restaurants were using cheaper cuts that are tough so they marinade to mask that fact)
    – multiple stages frying. Normal household just layer them in: aromatics, meat, egg, rice, sauce & seasoning, then out.
    – chili flakes. I don’t know man, you CAN do it, but we don’t add chili flakes to fried rice here. We have this all-purpose condiment of chili slices preserves in fish sauce that restaurants will have lying around on every table and people who want some heat in fried rice will just scoop out those chili and put them in their fried rice; we tend to see this dish as a non-spicy dish though. (Shocking, I know; but we don’t make every dish spicy, just most of it.)

    All in all, I’m just nitpicking and this is a great video. I just feel like you don’t really have to be too finicky about it.👍🏼

  16. The secret to good fish sauce is the protein content; more protein more better. I really like Red Boat as its got decent quality and is pretty widely available outside of Asian markets.

    Don't sleep on the Rice Blend for fried rice. I started doing it when Jason mentioned it in a prior rice video and its the only rice I make anymore. Not only do you get more structure and chew to your rice but your eating it for something like half the price of Jasmin on its own. 100% would recommend.

  18. Always love your ultra-comprehensive content. You know all those sauces at the Asian food stores… I get so overwhelmed how there are just long aisles of just sauces, aisles of oils, aisles of noodles, etc. The eastern culinary world is probably equal or even more complex than the western one.

  23. Ingredients list:

    Meat:
    120g protein
    1tsp baking soda
    0.5tsp thai soy sauce
    1 tsp fish sauce
    0.5tsp sugar
    1/8tsp salt
    1/8tsp msg
    0.5tsp cornstarch
    1tsp neutral oil

    Sauce:
    1tsp fish sauce
    1tsp thai soy sauce
    1tsp seasoning sauce

    Seasoning:
    1tsp sugar
    1/8tsp salt

    1/8tsp msg

    1/4tsp white pepper

  28. Hey. Spot on about the Thai seasoning sauce. By the way, Golden Mountain is a brand that makes multiple products, including a multitude of soy sauces. What you want is the seasoning sauce known in Thailand as the “green cap” sauce.. look for the green cap on the bottle!

  36. Finally. Someone made a fried rice video without forcing the recipe to have day-old rice. 😂 My family makes fried rice 90% of the time with fresh fried rice. We make egg fried rice, Filipino garlic fried rice and ground beef fried rice all the time. It comes separate and never sticky or mushy. I will try your Thai fried rice recipe. Looks amazing!

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