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Currently Playing: How a 2 Michelin Star Chef Makes Fried Rice

There’s one dish I’ve never been able to get right: fried rice. So I invited two Michelin-starred chef Andrew Wong to teach me the foolproof method for making perfect fried rice at home. This is not just a fried rice recipe, it’s a full breakdown of the techniques behind restaurant-style Chinese fried rice, from choosing the right rice to separating every grain, controlling moisture, using egg properly, and building flavour in the wok. Andrew shows us why Thai jasmine rice is ideal for fried rice, whether you actually need day-old rice, how to stop your fried rice from becoming wet or clumpy, which vegetables to avoid, how to use spring onions properly, and the wok movements that help create that perfect golden, fluffy, restaurant-style fried rice. If you’ve ever wondered why your homemade fried rice doesn’t taste like takeaway or restaurant fried rice, this video will show you the key principles that make all the difference. Featuring Andrew Wong of A. Wong, the two Michelin-starred Chinese restaurant in London. In this video: - How to make perfect fried rice at home - The best rice for fried rice - Why day-old rice is not always necessary - How to separate every grain of rice - How to avoid wet or clumpy fried rice - How Michelin-starred chefs approach Chinese cooking - The wok technique behind restaurant-style fried rice - How egg gives fried rice its golden colour - Why spring onion matters in Chinese cooking - How to use XO sauce in fried rice Watch until the end to see the final perfect fried rice — golden, fluffy, full of flavour, and with every grain separated. 00:00 - Why Fried Rice is Harder Than it Looks 00:24 - The Rice 00:43 - Why Tha Jasmine Rice 01:51 - Do You Need Day-Old Rice? 03:03 - What Ingredients Should Go in Fried Rice? 03:15 - Vegetables to Avoid 04:37 - How to Use Spring Onion Properly 05:20 - Common Mistakes With Chinese Cooking 06:48 - How to Cut the Vegetables 07:44 - Choosing Ingredients for Colour and Texture 08:22 - How Egg Gives Fried Rice its Golden Colour 08:52 - Cooling and Drying the Rice 09:14 - Seasoning the Wok 09:45 - Cooking the Fried Rice 10:28 - The Two Wok Movements You Need 11:30 - Perfect Fried Rice