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You Can Make Great Fried Rice, If You Follow Dale Talde’s Instructions

– What I love about fried rice is that it’s kind of like a lazy man way of eating ’cause there’s no fighting with your food. – Yeah. – It’s just spoon, shovel.
(laughs) (upbeat music) – So, Dale Talde of Pork
Slope in Park Slope, Brooklyn. Let’s talk drunk food. – Let’s do it. You know, when you’re in
the restaurant industry, you’re kind of the life of the party. You’re celebrating a lot of things, people are coming to you, hopefully happy, so often times, you get
carried away a little bit, have one too many, and the next day, you gotta fix yourself up with something that
soaks up all the poison. – But also, sometimes you’ve
just been cooking all day, so you want something kinda quick, and that’s how this
kinda developed, right? – Yeah, my wife, Agnes, she’s Korean. When we first started
dating, in the morning, would make kimchi bokkeumbap,
which is kimchi fried rice, and then she would use
whatever was in the fridge and as I watched her make it, I was like, well, it’s just fried rice,
and the basis of it is kimchi, so I started kind of making my own, and I wanted to do our own
little twist on that with bacon. – [Jeremy] How do you start off
with a good fried rice here? – So, for me, it starts
off with really good bacon into a really hot pan. A little bit of oil, kind
of speed the process up. This fried rice takes a certain
amount of oil, it just does. – [Jeremy] And some of
that oil you’re gonna use, just rendering out that bacon fat. – Yeah, it’s gonna come out, and you’re gonna use a little of this fat to help this along. We add a little bit of butter to kind of help this process go along. – More fat. – Who cares? Garlic, ginger. – [Jeremy] So just fresh
grated ginger there? – Yeah, scallions. Kind of the foundation
of a lot of stir-fries and fried rices are the aromatics. – [Jeremy] So instead of the
mirepoix in French cooking, this is like a different way to start it. – Exactly. We just kind of let this
saute and cook down, let the bacon get crispy and fat I love when the bacon
fat and those vegetables kind of mix together. – Even just talking about
that flavor profile, it’s something I feel like
more people are eating way more than just European cooking, breaking away from that. – Sure, this is like the foundation of a lot of Asian cooking. Garlic, ginger, scallion, it’s all these aromatics that
are a little bit different than your normal onions, celery, ginger. Often times, a lot of Asian cuisine will start with these ingredients. Chili, sometimes, if you want it spicy. And our chili here will be
the addition of the kimchi. – [Jeremy] Do you guys
ferment your own kimchi here? – We do at our other restaurant, Talde, but here, we just buy
a really good quality. That’s a great thing about kimchi is that it’s not one of those artisanal products that’s really hard to find. You can find it kinda anywhere. – And then it can just
hang out in your fridge, you can always just throw it in. – To be honest with you, it’s
already kinda of spoiled. It’s fermented, so it’s already kinda gone bad, and with kimchi, what I learned
is that the riper it is, the more it ferments, the
better it is for cooking. They stop eating it as a
condiment, they cook with it. So, something my wife always taught me is to cook out the kimchi,
which I didn’t know, but it adds to this funky element that it already kind of has, so when you cook out fermented things, it really transforms them. – [Jeremy] So about how
hot do you have the oven once you throw in the kimchi? – I dropped it down for our purposes, but usually if I’m at home, this is all kind of like ripping hot, kind of one really quick, fast process. Now, at this stage, what I do
is add a little bit more oil, and to the side, if you
notice, with the pan here, I push all the ingredients to one side and I’ll add some beaten eggs to the side. And I’ll scramble the
egg, just one one side. – [Jeremy] Are you just looking for it to be still a little bit soft when you finally add the right side? – [Dale] I like when it’s ribbons of egg, as opposed to just little shards
of egg that you can’t see. And now I’ll add the rice. And I’ll season with a
little bit of sesame oil, really important right here. – You can see why you’d want to cook this at the end of the night when you get home ’cause it just comes together super fast. – [Dale] Super fast, yeah. – [Jeremy] Just grab
what’s in your fridge. – And you can straight
up eat it out of the pan. Now we’re just gonna really toast this up, almost like this kind
of crisp on the bottom, ’cause that’s kind of
the best part of kimchi. – Almost like a paella? – Yeah, when you get that soaker
out in the bottom of a pan. – [Jeremy] What kind of rice
are you actually using there? – Stale jasmine rice.
– [Jeremy] OK. – You can use any, if you
use a shorter grain rice, just make sure it’s dry and day-old. Day old’s the best. Moist rice, or just-made rice, won’t soak up the flavor
as well as day-old rice. So we just let this kind of cook. You can see how it’s sticking to the pan on the bottom there?
– [Jeremy] Yeah. – [Dale] Those are
gonna be the best parts. – Those little fried bits
’cause it’s just the fat is just getting nice and crispy there. Is there anything you
see people screwing up when they’re making a fried rice? – The most important thing with fried rice is that before you start cooking, that everything is in this stage. – [Jeremy] It’s just so fast. – It’s just so fast. You know, you want your pan ripping hot, everything has to be minced
and diced and cut up. The prep-work sucks, the actual cooking of it
is really fast and easy. – That’s great, I didn’t
have to do any prep work, so this is great for me. – [Dale] It’s really
easy for you. (laughs) This is all done, I’ll fix you a plate. There you go, bud. – I got you a fork, too. – I’m gonna eat straight out of the pan. – Right out of the pan? – [Dale] Just like home. – [Jeremy] Your wife just– – Just like I’m shitfaced at home. (upbeat music) What I love about fried is
you could put anything in it. If you had extra bean sprouts or if you had extra breakfast sausage. Right into it. – [Jeremy] You get that
awesome crisp from the bottom. The ginger’s not overpowering. It’s all pretty mellow and
in balance with each other. And the kimchi, you’re not
getting a ton of funk off of it. – No, the best part is when
you wake up, five hours later, and you’re stumbling to the refrigerator and you go get a Gatorade, this
will still be on the stove, and you can just kind of
shovel a couple spoons in and go right back to bed, and you’ve kind of had breakfast already. To me, this is just like, “Ahhh.” Done.

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100 thoughts on “You Can Make Great Fried Rice, If You Follow Dale Talde’s Instructions

  1. I've been cooking fried rice since I was a kid, more than 30 years. And I still haven't mastered nor perfected it.

  2. too much oil … fried rice are supposed to be cooked until dry. usually u use overnight leftover rice.eggs r mixed with the rice n cooked together over high flame for the wok hei mixed in spring onion and charsiew is the last step.

  3. Got a bowl of napa cabbage kimchi, it got my whole refrigerator smelling, but i cant wait to try it with fried rice this Saturday. Wish me luck, first time cooking it.

  4. all that cholesterol … all that saturated fat … all that cancer-causing fermented products … all that cancer-causing red meat. holy shit what a way to die early.

  5. Just made this tonight. Delicious! Finished the whole pan. I'm stuffed. I understand it won't be for everyone, but for this simple soul, it was wonderful.

  6. I've just put up an amazing bacon fried rice video on my page. It also includes a HOW TO MAKE STICKY RICE using regular rice.

  7. You chinese bastards need to stfu. Fried rice is literally rice on a wok/pan , and adding literally anything your fridge has. thats all. I'm asian , and in my country (Singapore) we have more then 10 variations of fried rice. So the bottom line is ,there is no one way to do fried rice.

  8. bacon fat, butter, canola oil and also sesame oil, all together to make such a small patch of fried rice?  You're definitely a fucking idiot

  9. I am a chinese cook, people talked about his oil amount I would say it is pretty normal to put that amount of oil in a restaurant because a good amount of oil is the key to balance and transfer favor to this dish. but rare in normal family cooking. also, I would say this is a good yummy fried rice because he added crispy botton texture to the dish, but it's not traditional because asian dont add butter.

    BTW I give you guys a secret ingredient that can enhance 100 times favor to the fried rice. sauteed little bit finelllly diced onion and mix it together, and believe me you will never abandon onion after you tried.

  10. Umm I have a question.Is it common for like americans or europeans or like other asian countries to eat rice or fried rice with fork?Why don't you guys use spoon?Wasn't it easier to eat using spoon?

  11. This ain't no damn fried rice like where the seasoning?? Ya know the soy sauce or like oyster sauce like bruh just sesame oil? And just having kimchi does not enhance the fried rice. This should be called kimchi sesame rice with your sesame chicken because you don't know how much sesame is in your damn fried rice

  12. I think the fried rice would be so oily knowing he add lots of oil twice, lots of butter, bacon fat, and the sesame oil…

  13. Weird that I recognized his voice immediately, from (after googling) seeing him on top chef in 2008. Didn’t recognize neither his face nor his name.

  14. Playboy need to pay more for your licensed music, this royalty free crap sounds terrible. Also Pork Slope rocks.

  15. I think the Chinese people need to cool down a bit, he said it was inspired by his Korean wife, and Korean Kimchi fried rice is definitely different from the Chinese egg fried rice, Chinese style needs to be very very dry and when you add Kimchi those juice is going to make the rice soggy and to prevent that he needs a lot more oil to build the barrier on the rice to slow the Kimchi juice from getting into the rice, it's funny how Chinese is sloppy on just about everything they do but when it comes to stir fry they think they are the only ones that can do it properly. Oh, I'm a Chinese BTW.

  16. Way too much oil and way too much sesame oil. Reduce the oil by 50% and only add several drops of sesame oil should be sufficient. Anything else are good, especially the juicy egg that adds the moisture and the pressing of the rice against the pan to create that extra crunchiness. Yes ribbons of egg taste better and look better.

  17. It boggles my mind why some people use a fork for rice…..use a bloody spoon, save yourself the effort and time.

  18. The pan is not hot enough for fried rice. Great fried rice needs to be dry enough and hot enough~~I mean even hot on every single rice.

  19. Dale and all his fuckery, calling aged kimchi "it's already spoiled and garbage" is just fucking retarded. Bacon produces enough fat/oil to flavor and lubricate all the ingredients. He over salts and oils his shit with unhealthy fat to literally kill off his customers with HBP and a stroke in the future. His food is worse than eating at McDonald. Taking people for fools is disgraceful.

  20. This host must be a hoot at parties! He has no personality and his face looks like he trying to push out a giant crap.

  21. well, it does make a good "fried rice", if thats how you find it tasty.
    But the thing is i think theres too much sasame oil at the end. It feels like there are many flavors from the ingredients before, which is overwhelmed by the sasame oil.

  22. I made this exactly as shown but it was a bit bland for me, so I added some Golden Mountain soy sauce (it's saltier than regular soy) a bit of fish sauce (umami), and some Chinese sausage. I love the bits of kimchi and chinese sausage, they go well together,. Actually you can replace the bacon if you add chinese sausage.

  23. What is with this asian snobbery over fried rice? Fuck that, if it tastes good and has rice and oil then thats all that matters.

  24. Does anyone know how it went from sticking to the bottom of the pan to coming right out? I can't figure out how you would do that besides adding water. Wouldn't it get mushy?

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