FRIED RICE THREE WAYS Kimchi: beef sukiyaki grated ginger grated apple soy sauce minced garlic sliced onions spring onions 4pcs. whole eggs korean chili flakes kimchi sesame oil sesame seeds seaweed Adobo Fried Rice: cooking oil minced garlic chicken breast soy sauce white vinegar bay leaves coarse black pepper 4 pcs. whole eggs 3 tomatoes 4 pcs. green chilies 2 pcs. salted egg Thai Fried Rice: peeled shrimps patis bagoong 4pcs. whole eggs siling labuyo cilantro The following music was used for this media project: Music: Modern Jazz Samba by Kevin MacLeod Free download: https://filmmusic.io/song/4063-modern-jazz-samba License (CC BY 4.0): https://filmmusic.io/standard-license The following music was used for this media project: Music: BossaBossa by Kevin MacLeod Free download: https://filmmusic.io/song/3455-bossabossa License (CC BY 4.0): https://filmmusic.io/standard-license The following music was used for this media project: Music: Crinoline Dreams by Kevin MacLeod Free download: https://filmmusic.io/

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Pwedeng-pwede kang bumiyahe just by mixing and cooking few ingredients sa iyong wok.

Dahil today, gagawa tayo ng Fried Rice 3 Ways

at pupunta tayo sa tatlong lugar, Korea, Thailand at dito sa Philippines.

Pupunta muna tayo sa Korea o kunwari may visa ka na.

Gagawa ako ng Kimchi Fried Rice or pwede ko rin tawagin Sanggyup Fried Rice.

Super dali nito but first, di ba isa sa mga challenges natin.

Bumili po ako ng Beef, magsasanggyup ako, magluluto ako ng Bulgogi

pero cheap cuts yung nabili ko kaya po ang tigas-tigas.

I'm going to teach you a technique na tinuro sa akin ni Janet.

Hello Janet!

Janet is my authentic Korean cuisine teacher.

Nagpunta po ako sa Korea many years ago and she taught me how to tenderize the beef.

So I have here Sukiyaki cut of beef although you may also use other cuts

but the safest is to use this one because the slice is already thin.

So just a bit of cooking, your beef would surely be tender.

I'm going to get a grater.

Just grate the apples.

But why your apples are already spoiled?

Oh my God!

When you grate the apples, you're just gonna use it as a grater.

It's just okay even though the quality is already retired.

So just grate it a bit.

You need around 2 tablespoons.

This is the basic seasoning for Bulgogi.

So what she taught me, you only need few ingredients.

Actually, just 4 to 5 ingredients.

I have here grated apples.

You may also use pear or pears.

Ginger, you just grate it as well.

You just include the peel because it would be left here on the top of your grater.

Some minced garlic.

You just get minced garlic and I have a bit of soy sauce.

Just a splash of soy sauce and you just put black pepper.

Just black pepper.

You just soak it.

Because the enzymes of the apples would help your beef to be tender.

It's just as simple as that.

So this one, you may soak it for-

Now, it's already ready to use.

But if you're gonna have a feast at home, this is the one you're gonna use.

But today, I'm instant.

I'm gonna combine all of it on one wok, I'm gonna make it fried rice.

So there, as simple as that.

I'm gonna heat up my wok.

I already have this.

It smells so good when you soak it.

I love it.

Okay, so there.

So I soak it already and our wok needs to be really hot.

Okay, so let's put some oil on your hot wok.

And then into our wok, I'm gonna put garlic and onion.

If you love onions which is really expensive nowadays.

You may put spring onions.

But me, I'm gonna put a bit of onions.

So you just sauté it like that.

Of course, when you're making fried rice, it needs to be really quick.

That's what we want on fried rice, the convenience.

It's very easy.

You don't have beef, you have chicken, you have pork.

That's what you use on this.

And then you put your soaked beef and what I'm going to do,

I'm gonna cut it so that it's really distributed.

So you just toss-toss like that.

Of course, I have cooked rice a while ago already.

I also cool it down a bit.

The amount of your fried rice doesn't need to be this much

because you may say that it's like floating on the inside or on the house, right?

It's your family, it's your food, it's yourself.

So you want to be generous.

And even on the restaurant, you should be generous as well.

You just increase the price a bit so that your patrons are really satisfied.

You push it a bit to there, far from you and then I have here eggs.

I'm just going to beat the eggs like this.

You just pour the egg on one side.

Mix-mix like this so that it would be fluffy.

The kimchi is actually optional, you may not put kimchi especially if you don't like kimchi.

Okay, push and then I will put my favorite kimchi.

On the other side, put your kimchi.

I put it all already.

Push and then you put rice already.

It's nice because this is for picnic, if you're gonna have picnic.

Or if for example, the day before, you have a feast and you have leftover meat, you may make it as fried rice.

Okay.

Okay, now.

So there, my spoon can do it.

It can do it.

Okay.

Of course, you taste it because it shouldn't just look delicious but it's not delicious, right?

Oh my!

You put a bit of soy sauce and actually, I want to put a bit of Korean chili paste.

And when you're making fried rice, you break the whole rice

because there's a Japanese chef that I can't pronounce his name

because I really have a hard time with those things.

What he said is that a good fried rice, a great fried rice

is really needed for you to cook pasta, for you to cook any dish.

The flavor has to coat each grain of rice

and it will just happen if the rice is really broken

because the taste of fried rice is really focused on the rice, right?

So that's why you have to properly cook it.

So there, you break the whole rice.

Okay, I will taste it again.

I feel like I want to eat this already.

Can I eat it already? It's delicious.

It's so good but I'm still savoring it, I put a bit of soy sauce.

Okay, so there.

It's already okay.

Lastly, I turn off the fire already.

I'm going to put a generous splash of sesame oil.

Okay, and then I will plate this already because I will go to Bangkok.

We will make Thai fried rice next.

Wait, let's plate it first.

I put it like this, why?

Because so that it won't get cold easily.

So I will show it to you.

When you plate it, you put the nice elements on the bottom

because it's upside down.

So there, you put some beef but let's be generous, okay?

It's not just the outside that has, it has to be beautiful and bountiful.

Inside and out.

It's not just on the outside, you can really see the meat

and then on the inside, it's all rice.

It's so sad like that, right?

So this one, we will be generous.

We will push it there.

Of course, we have a lot of visitors.

Our visitors are showing on the camera that they are really greedy.

So when we are going to make them greedy,

So there, you push it a bit.

So there.

It's not just fried rice, right?

Fried rice is fried rice, this is our favorite.

You shouldn't lose your appetite on Chinese restaurants

that's why let's make it beautiful.

And then, let's invert it here.

Isn't it gorgeous?

And I'm going to put some seaweed on the top so that it would be added.

So there. And we will also put some sesame seeds.

Presenting our Ssanggyup Fried Rice.

Okay. So now, let's go to Bangkok.

Let's make Thai Fried Rice.

Super easy and you can see that the ingredients that you will use are very few

because Thai cooking is really well-known for using fresh ingredients.

It doesn't need to be a lot but it needs to be fresh and only the best.

So what I am also using is the wok that I used earlier.

No problem, I just wipe it, I remove the contents.

Onions.

Garlic.

Onions.

Here, you are going to toast the garlic and the onions a bit.

Fried rice is really a bit oily because it's like you get the oil that you should be able to eat on the food.

It's already here because this is already all-in-one.

Okay, let's put the tomatoes.

Season it with some fish sauce.

And you put the shrimps.

I will also put chili but here, I will just split the chili in the middle.

So that it's just like for the heat.

So when you split it in the middle like that, you can easily avoid it if you don't like it spicy.

And I have here some cilantro stems.

You need the stems.

The stems.

Because we bought this without roots but of course, the best.

The concentrated flavor and essential oils are concentrated in the roots.

So you finely chop it and that's what you put.

But of course, you can also put the stems.

You put it there for that nice...

There it is, right?

It already smells like Bangkok.

Because these are the few ingredients that they really use in Thai Cookery.

You push, it's still far.

And let's put the eggs.

Beat some eggs.

You put it on the side.

Of course, you may also use crab.

You may also use chicken.

And here, I will just put a splash of freshly squeezed calamansi juice or lime juice for the acidity.

Thai cooking is really known for its nice acidity.

Push and then the rice.

Oh my!

So there it is, you can see it, right?

My wooden spoon is broken, I was really surprised.

I was really surprised on that.

So lesson learned, don't buy a 3-4-100 wooden spoon.

Because 3-4-100 is...

I was really surprised on that, right?

It won't be edited.

It's really happening in the kitchen, my God!

Who doesn't break their utensils in the kitchen?

Of course, because I am using non-stick pan that's why I don't want to use stainless.

Okay, so you just keep on cooking this.

You break the rice.

Okay, a little bit more of fish sauce but let's taste first.

Wait.

It's proven that all things are broken, okay?

But it has served me for a long time, right?

There are things that are burnt.

Nothing is permanent so enjoy the moment.

There it is, right?

Nothing is permanent so enjoy the moment.

You have also seen this for a long time on my recipe videos.

Not every day is a sunny day.

So bring an umbrella.

There it is, right?

There are things like that.

Enjoy the moment.

Not every day is a sunny day.

You break the rice.

I will put it a bit of black pepper for that smoky.

I won't put it Thai Chili Flakes anymore because I already put fresh chilies.

Okay.

Try it again.

Perfect.

I put more pork belly.

For those who don't like pork belly, you can always use spring onions.

Okay and let's plate it again.

Okay, so your ingredients are the shrimp.

You put the chili on the bottom.

You just push it.

The rice is really broken, okay?

Mmm...

Isn't it super awesome?

Okay.

Let's put chili on the top.

Okay.

Our Thai Fried Rice.

And now, our favorite is to make it as fried rice but of course, right?

The common question is how about if our dish is not Adobo yesterday?

How are we gonna make Adobo Fried Rice?

It's very easy.

So just like this.

I have here oil.

And you just put garlic and onion.

It can be that there's no onion anymore.

Just garlic only.

And I have here chicken breast fillet that we slice it very thinly.

Just like that.

You may also put pork but chicken is the fastest to cook.

Okay.

So chicken breast fillet and you just put soy sauce.

Vinegar, white vinegar.

Laurel and coarse black pepper.

So there, you just cook this for 3 to 5 minutes.

When your chicken breast fillet is cooked, then you have Adobo.

You just pour your remaining ingredients.

The eggs, the rice and for it to be complete, I have here salted egg.

I will put this already because it's a waste.

It's already here so that the expensive onion can be used.

So there it is, right?

Those who love it, they use it.

It's not hidden.

It's already with the onion, right?

Because we have a mentality that

Oh! My bag is expensive, I won't use it.

So when are you gonna use it?

Enjoy the moment.

So the expensive onion, you may reduce it a bit but you still use it.

It's not hidden, right?

So I have here my salted egg.

So there, you just coarsely chop that.

I will put that already because it's fried rice for your convenience.

I also have here tomatoes.

So there.

And I actually have this ceiling grill.

That's why I put this so that our Adobo Fried Rice would have color, added color and spice.

It's not too spicy.

So even to those who don't like spicy, it's not offensive.

Okay.

So you push it and then put your eggs.

Just as simple as that.

On the side.

There's still a salted egg left here.

Why? Because I haven't cut it a while ago, right?

You push it there.

And then put your rice.

I just notice that I have a lot of rice but my rice is just a bit.

It's just a bit.

And of course, I left a lot of rice here because this is my favorite.

Even if you put me in front of fancy food, we would still go back to Adobo, right?

So you just mix that.

You break the rice.

So I already hold it in the middle because my wooden spoon might get broken again.

Okay, I'll add more cooking oil.

And a bit more of soy sauce.

Okay, let's taste it first before we put our colorings.

It's delicious.

It's like I just want it to be spicy.

When I put this green chilies, it would be a bit spicy.

Okay.

I put it upside down because I can't get the bottom to get burnt.

Oh my God!

Okay, so let's plate.

So there, you put the chicken first.

Onions, you display those expensive ones.

Right? Those expensive ones, you display it.

You use it, you don't hide it.

When you hide it, you are not expensive.

So there, it's like that.

Right?

The sad truth.

Because the onions are expensive, will you hide it?

If you hide it, it would get rotten.

It's not a waste if it's expensive, right?

So there, you push.

Push.

You just push.

Okay.

Your Adobo Fried Rice.

Of course, when it's Adobo, we put toasted garlic on top.

I have toasted garlic here.

Okay, let's try it.

So this is the Ssanggyup Fried Rice.

The beef is so soft.

The Thai Fried Rice.

Actually, I'm still tasting the wok earlier.

It's delicious when it's spicy.

So I eat it with chili.

But it's so good.

And the Adobo, this is my favorite.

When I'm testing these recipes.

So the Adobo.

It just smells like Adobong Adobo.

Super delicious.

Actually, all are delicious but I admit that this is the one I like the most.

The Adobo Fried Rice.

So no matter what you have left in your refrigerator

or if you don't have leftover Adobo or Ssanggyup Salsa in your refrigerator.

You can always fulfill your craving for fried rice

because it's very easy to make this amazing Fried Rice 3 ways.

So make yours already and I'm going to see you all soon.