---
title: 'Fried Rice | Basics With Babish Live'
source: 'https://youtube.com/watch?v=7dYWH9XA204'
video_id: '7dYWH9XA204'
date: 2026-06-28
duration_sec: 6239
---

# Fried Rice | Basics With Babish Live

> Source: [Fried Rice | Basics With Babish Live](https://youtube.com/watch?v=7dYWH9XA204)

## Summary

Andrew Rea hosts a live cooking stream from the Basics with Babish series, focusing on making an easy, Americanized version of fried rice. Despite acknowledging the recipe is not authentic, he provides a step-by-step guide for a delicious hibachi-style dish. The stream includes viewer interaction, resource recommendations, and a final taste test.

### Key Points

- **Why Day-Old Rice is Best** [14:44] — Day-old rice is ideal because it dehydrates, preventing mushiness and allowing for better frying.
- **Use a Skillet, Not a Wok** [46:50] — A nonstick skillet is recommended over a wok for home cooks because it provides more even heat contact with the flame.
- **The Sauce Ratio** [62:15] — The sauce is a 50/50 mix of soy sauce and oyster sauce, with an addition of toasted sesame oil.
- **Caramelization is Key** [89:00] — Feedback is incorporated in real-time, including the advice to let the rice sit in the pan to caramelize for more flavor.
- **Finish with Butter** [92:00] — A knob of butter is added at the end for richness, a technique seen in hibachi restaurants and recommended by America's Test Kitchen.

## Transcript

[Music]
you
you
[Music]
[Music]
[Music]
folks how we doing welcome to the live
stream happy
what is it Thursday happy Thursday Happy
New Year this is the first time I've
seen all your beautiful faces here in
2019 and I'm very excited to make some
fried rice I'm gonna go ahead and come
on down here
say hi what's up folks how we doing I'm
seeing a lot of comments here as usual
very difficult to follow here as a lot
of them okay what's up folks
anybody cooking along with me tonight
I'm curious I'd like to know if you're
gonna be making some fried rice sorry my
nose is a little red I'm cold cold in
here yep how we doing folks I'm fond of
all of you Fon Fon Fon so we tonight
we're making some fried rice it's been
brought to my attention that's the
recipe isn't as as authentic and as as
as authentic as it could be and I
totally recognize that I am it's very
new for me I'm not it's not something
I'm very experienced making but there's
a very easy recipe to make fried rice
that kind of tastes like the stuff that
you get at a Japanese Steakhouse sort of
at a hibachi place here in the States I
would love to learn more about how fried
rice is properly made so I'm very
excited to be heading over to Japan
later this year hopefully and possibly
China as well so hopefully I'll pick up
a few things here we have some super
chats already what's up folks
Jonathan Dean gave $5 thank you so much
Jonathan Alexis rogue 97 said I'm gonna
try to keep up thank you I mean you know
good luck let me know if you have any
questions you are thank you very much
for your generous contribution I see we
got 199 from Ocarina gaming cool
Zelda reference bro what can I use
instead of soy sauce that's tricky you
know for how to rice without soy sauce
that's a little bit hard to imagine I
know that we're going to use a stir
sauce as our primary sort of in green D
I mean we're using a 50/50 ratio what's
your thoughts so but generally people
use a little bit more oyster sauce so
you could probably you probably get away
with that if you're worried about gluten
allergies or celiac disease you can get
gluten-free soy sauce it's readily
available go check that out if you just
don't like soy sauce I don't say man you
could maybe try using some a little bit
of malt vinegar might be cool you just
want to give that color you want to give
some of those you know sort of umami
flavors that you get with soy sauce so
just try to think mommy try to think
savory add extra mushrooms and you know
anything you can do the up the umami
content we got a bunch of super chats
coming in here let me see here we got
honk okay five bucks love the vids just
had some strip mall fried rice today
wasn't great cooking alone tonight in
effort sorry demons today is terrible
meal you rock thank you so much you rock
thank you for the super chat and good
luck tonight I hope this is better than
strip mall fried rice even though I love
strip mall fried rice oh you must have
had a fluke fare sorry about that
TK catch game $5.00 thank you so much
are the Vincenzo rumors true I can't
speak to see I don't know and not
entirely sure what you mean by that but
some no I don't know sorry let's see
iceworm game 10 CHF I can't remember
what currency that is but whatever you
give 10 of it thank you
said how are you doing I'm seeing a
little bit of buffering sorry we got a
little little connection lag there sorry
about that I'm good how are you man I'm
real good him but so have some fried
rice for dinner I'm happy we got five
dollars from zero points zero point
what's up you such well and sauce I know
recipe I remember you come on as the
zero point is the one who who gave a
a recipe from memory about Szechuan
sauce and his sauce was far and away the
tastiest apart from maybe the the
genuine like Szechuan sauce like the
kind of sauce that they would use in
Szechuan his was just as tasty and very
unique wonderful I'd like plum wine in
it and all the kinds of cool stuff whose
great thanks for hanging out zero point
good see again brother
miss on the moon gave $10 thank you for
inspiring me get into cooking that is so
nice I'm really happy to hear that love
here and that thank you for the super
chat thank you for hanging out and keep
cooking please tonight's episode while
again it has been criticized for not
being super authentic it is a really
easy and delicious way to use up some
fried rice and you can add pretty much
anything that you want to us that would
make sense
you could add beef you could add chicken
you could add any kind of most any kind
of vegetable like tonight I've realized
that I don't have fry frozen peas but I
do have some edamame so I'm gonna add my
mama and I guarantee you that shit's
gonna be good
oh man we got super chats pouring in
here so miss on the moon thank you so
much keep cooking
Kim asaurus rex gave five pounds and
said you're one handsome devil thank you
give a soros rights it's very kind thank
you for the super Chad even if it is in
the pound sterling which I again I
appreciate I'm just kidding that's just
a little bit of an American ignorant
right there thank you very much for the
super Chad thanks for the kind
compliment
cariann gave ten dollars no comment but
Carrie thank you so much very very kind
Chimaera Lord Zi gave 499 if you could
be a star in any movie what would it be
Mad Max fury road definitely absolutely
we got a new member
Diana 24 Hanson Mad Max fury road
because frankly it's one of my favorite
movies I saw it seven times in theaters
how disgusting is that Jason bar Stannis
gave $20 and thank you so much that's
extremely generous so thank you for
inspiring me on cooking that's so nice
to hear again that's my favorite thing
to hear in the world I love that people
are watching the show and take
way some you know even if it's just a
little tip even if you just learn like
something that you might want to try
differently the next time you make your
favorite dish or a new dish that you
might want to try that is the best
comment that I can receive in the world
so thank you so much and thank you for
the very generous super chat do we get I
don't know how to pronounce that five
dollars thank you so much make sure you
using one day old rice for fried rice
it's super important that is absolutely
true
you need to use leftover fried rice
right now I'm not going to use day-old
rice however I'm going to try and create
a close approximation by taking the
cooked for white rice that I have just
off camera here and throwing it in the
fridge in fact we should do that right
now before you guys give any more super
chests please hold off on the super
chest for just one minute I'm gonna go
through the rest but hold off for just a
minute because I want to fridge the rice
that we have here and then while it's
cooling off we can go through more Super
chats and we can we can talk more but
for now I'll go through what's still
here
Robert Prichard gave $10 it's a Happy
New Year a Happy New Year Robert thank
you so much
got a new member Jonathan Dean thank you
for joining $5.00 from I shown Neil
thank you so much no comment from I
shown both thank you very much
Denny Raziel Oh gave $5 thanks for being
a big inspiration to me after watching
your videos I went and applied for
culinary school to follow my dreams I
hope that that is a true story because
you know say it sounds sounds you know
too good to be true because like it
sounds like this beautiful dream and if
it is if that's what you've actually
done I'm so proud of you keep it up keep
cooking and follow that dream that's
really exciting I hope you get into the
culinary school of your choice and thank
you so much for the generous super chat
and hang on don't give me any more
because hang on to your money you're
going to culinary school
David Gong calvess gave $20 thank you so
much I like your show a lot it's helped
me to learn to cook in general I love
your beard because you're because beard
bros beard grows all day man keep keep
keep it brushed keep it oiled keep it
trimmed um and thank you so much for the
very generous super chat that's really
really kind Dakota Boyd $10 when do we
get a basic with that as deep fried
that's a really good idea it's just
that's like too broad of a cooking of a
cooking genre to do like a deep fried
episode we might do a fried chicken
episode or like a um you know we did
Scotch eggs those are deep fried that's
probably my favorite deep fried food is
Scotch eggs thank you so much for the
very generous - super chat and we will
definitely look at that in the future
Nick place gave 5 bucks thank you do
people get good luck from rubbing your
head yes absolutely they do
it's a patreon level a secret patreon
level thousand dollars gets you one head
rub so spend wisely grants AM Rhein gave
50 dollars grant thank you so much
that's really kind I don't see any
comment here but that's really really
generous and I cannot thank you enough
thank you that's that's really kind if
you have any comments please try and hit
us up here and we'll try answer it if
you have any questions thank you so much
Kumar zero one two three four said it is
extra using vert is using extra virgin
olive oil okay for cooking fried rice
and cooking chicken yes
the only time you don't want to use
extra virgin olive oil is when you want
a super high heat applications it's
smokes sooner at a lower temperature
than other hype smoke point oils like
sunflower oil safflower seed oil that's
will even it smokes much sooner so use
caution when when cooking at higher
temperatures okay here we go I'm gonna
stop after these three guys so hold off
for just a minute
new member ice warm thank you for
joining iceworm
Chloe Godard gave $10 thank you I got
your cookbook for Christmas I love you I
love you too Chloe thank you for the
very generous super Chad I hope you
enjoy the book and keep an eye out for
the next book it's coming out in fall of
2019 it's gonna have the first hundred
recipes from binging with babish but I
hope you enjoy we watch in the mean time
and we got a new member
Trevor 3rd 3rd Badu 3rd Badu
I don't know thank you for joining
Trevor okay guys I am going to quickly
get this rice in the fridge and we can
get back to chatting okay there we go
back I'm a thief all right so to do this
we need a couple simple things I'm going
to grab this sheet pan here this guy we
want as much surface area as possible
so the rice is gonna cool off quicker
and I can't remember the exact reason
why why leftover fried rice is the ideal
rice for I'm sorry leftover rice is the
ideal rice for fried rice I think it's
because it dehydrates you know when you
when you when you fridge your leftover
white rice when you order Chinese food
its it becomes really like crunchy and
and it doesn't have the same texture as
it used to I believe that it dehydrates
and that makes it ideal for frying
because it makes it doesn't it makes it
not as mushy I think I'm not entirely
sure looks like this is a little hot I'm
gonna I'm gonna close down this camera
just a smidge we mustn't have blown out
highlights like that that's good enough
a couple of couple blown out huh no no
no perfectionist I went to film school
care more about the hysteric that I do
that okay here we go all right so we're
gonna get this some fridge and let's see
there we go there we go all right and we
want to spread this out so I cooked this
rice I know people were upset about me
not using a rice steamer but first off I
don't have a rice steamer and second off
this is like the closest way you can
make rice the way you'd make it in a
rice steamer without a rest steamer by
pouring it into the boiling water a nice
hot water covering it and baking it at
about 375 for whatever specified time
the package says mine says 20 minutes
and you're in you end up with perfect
white rice this is fluffy it's not
sticky it's not goopy it's way better
than making it on the stove top stovetop
rice for me at least
always is ruined so I don't think I made
it enough here but dule now so I'm going
to spread this out and ice it then
because we only I we don't have too much
time here tonight so I just wanted to
chill out for like 30 minutes when that
is going to get it nice and you know a
nice approximation to leftover our
day-old rice
and you know I'm actually gonna leave it
uncovered because that's gonna help it
sort of dehydrate in the same way that
it would if we're in there overnight so
I'm just gonna throw it in there
uncovered here we go oh my god that's a
lot of cheese I forgot about all that
cheese okay but what she's my fridge
because um because of next week's
episode of binging which I guess I'll
tell you guys I'm gonna be taking a
crack at some the pizza ball from Eric
Andre time to deliver a pizza ball don't
you know so we're gonna we're gonna take
a crack at that and my idea there's a
few different ways that we want to try
and make it so we have a lot of cheese
in that fridge I probably have I
probably have like seven pounds of
mozzarella in that fridge because we
have a lot of different iterations we
want to try
okay so I've missed a couple super chats
I'm just gonna hit these real quick
before they disappear dankey boy gave
ten dollars thank you so much I use your
recipes to cook for my family thank you
so much for the hard work keep it up
thank you I will and thank you for the
very generous super chat got a new
member and a llama welcome to the family
so Couric he gave five dollars and said
thank you for your culinary sharing and
dulcet tones any old time Thank You
Sakura for your very generous super chat
lastly we got Peapod phone 1281 for
dissapears $5 thank you so much my
boyfriend and I love recreating your
recipes even though I do most cooking
you really inspire us to try new things
that's lovely to hear thank you so much
keep it up and I'm really happy to hear
that
while we have a breather here before we
get any into any more super chats I want
to introduce my man with the plan on the
other room anybody who is not familiar
with him by now ought to be he is the
wrost of my Fraser we got Sawyer Jacobs
in the other room so ever wants to say
hi hello everyone so happy to be here
I'll be reading the comments trying to
get everything you say we're looking for
food questions your favorite Wegmans you
know the stuff we like you know the
stuff we like any Rochester based
comments will be given priority this is
oh okay we got some sorry we got some
more super chatters in here so it will
be in the other room keeping an eye on
what you guys have to say so
and I'm sure he'll come in here and join
me for a drink a little bit later on
Chloe raising her gave $5 and said
you're my favorite YouTube chef keep
cooking good-looking you got it Chloe
thank you so much for your super chat
cooking with CJ just gave $24.99 want to
do a collab with a really small channel
I got a beard and I'm bald too
I love your channel brother huge
inspirations Cheers cooking with CJ I'm
gonna check out your channel and go
ahead and shoot us an email at binging
with babish at gmail.com and we'll see
what we can do I can't make any promises
because I work with a management company
I work with a bunch of people and I
can't like right now say like yes but
you know let's let's chat and shoot me
an email there and we'll see what we can
see what we can do and for now the best
I can do is just plug your channel a
little bit cooking with CJ guys go check
it out I'm gonna check it out myself
after the string 5 bucks from Chandler
Stephens
thank you very much sir hey babish I've
been following you since the old since
you had the old jingle that's the old
days that and the old jingle is the
Frazier's theme song I was want to tell
you how much I dig your style I need
those shirts and apron well we're making
these aprons we're gonna be making these
aprons available you can get the exact
one that I wear right now on Amazon
right now if you go to my website
binging with babish comm check out my
gear page you can get this exact apron
but in a few months probably in q2 of
2019 we will be starting to sell aprons
with the BWB local logo on them right
here it's gonna be a good time so keep
an eye out for that we've sold 300 them
on Instagram a few months ago our last
month rather and they disappeared
immediately thank you boy just became a
member thank you for the super chat and
for the membership thank you boy Hannah
Curtis gave $10 Tim Australian dollars I
don't see a comment but thank you very
much for your super chat it's very very
kind
Nick Prince became a new member thanks
Nick
wow these are really coming in here
Jason bar Stannis gave $10 and said I'm
also thinking ability to cook well you
know big respect for joining the
military thank you for potentially
uh-hum if you do thank you very much for
for serving our country and for feeding
our troops that's a very important job
so I wish you the absolute best of luck
and I hope that if that's something you
want to do I hope something you pursue
the king of cucumbers gave $5 what
item of your kitchen has the most
sentimental value I'll tell you exactly
what that is right now it is this little
guy right here this is the pasta car the
carving fork from the scene in chef
where jon favreau plated up the pasta
for Scarlett Johansson he gave this to
me anybody who's seen the chocolate lava
cake episode saw that I had John on the
show and he saw this tattoo and he gave
this to me so this has a great deal of
sentimental value for me probably the
most of anything in the kitchen
let's see what else we got thank you
very much for your super Czech king of
cucumbers I appreciate it boy oh boy
okay wow we have a lot here I'm sorry
I'm gonna try it
I'm gonna try to catch up here okay
Jocelyn Curie gave $5 I need to make a
recipe with shrimp any ideas
we're making stir-fry we're making fried
rice with shrimp tonight so check it out
oh my god Wow okay there's a lot we have
fifty dollars another another huge super
Chad fifty dollars from first name last
name oh thank you so much for your
videos bro they really inspire cook more
give me more more ideas by the day
cheers bro here's a little appreciation
that is a lot of appreciation first name
last name uh-huh whatever your actual
name is unless that is your actual name
in which case god bless that's
incredibly generous thank you so much
thank you for the kind words and the
kind words would have been enough but
that's an incredibly generous super shot
and I really really thank you from the
bottom of my heart all you guys are
absolutely amazing so much support I
love it you guys keep me going Brian
Penley gave five dollars and said have
you ever made Korean barbecue I have not
and we should probably do a basics on
that someday soon but Korean barbecue is
pretty tricky to do at home so we'll
have to I'm gonna have to do some
research before I jump into that let's
see we got mac backs I know gave five
Canadian dollars New York pastrami
versus Montreal smoked meat I can't say
that I've tried Montreal smoked meat man
I'm gonna have to try that never been a
montreal so I will work on that okay
thank you very much for the super chat
geez I can't keep up with this you guys
I'm really sorry if I'm missing some of
these I can't keep up here
Briana Macbeth gave $10 and said thank
you so much for doing what you do love
you bad much love you Briana thank you
so much for the super chat and thank you
for the kind words
something beats a mantasy um
$10 from some of the pizza man I
remember you bro a hand drew happy
Thursday
happy Thursday some of the pizza man DJ
panda gave 100 DKK Denmark again oh yeah
it must be hello from Denmark a big fan
could be super cool if he made a Danish
dish I'm gonna have to look into that
man I don't know much about Danish food
and I will except for danishes but I'm
off to look into that and thank you very
much for your super chat the toxa scene
gave $5 and said I've watched all of
your videos can you pronounce my
username the tops - see I I tried I
certainly tried thank you very much for
your super chat levy scarves and five
pounds with the news that Netflix is
canceling its Marvel series would you be
interested in making some of the dishes
from the show's kingpins omelet kingpins
omelet is like a pretty basic French
omelet so I've done that on the eggs
basics but I'm definitely interested
definitely curious and that's sad I know
that they stopped the Marvel shows I had
no idea
Carole owes five pounds thank you so
much Olivia show have been watching for
ages what is your favorite way to make
oven cooked wings I did that for go
check out my my lemon pepper wet video
from Atlanta and I do oven-baked wings
where you you toss them with salt and
baking powder that desiccates the skin
and lowers the temperature at which the
my yard reaction occurs so you end up
with super crispy wings the taste and
feel like they've been deep-fried but
they've just been baked so to go check
that out
thank you very much for your super Chad
zoosk whoa gave five dollars instead of
all the times you've made fried rice if
you ever tried making it in a peruvian
java kind of way i cannot say i know
what that is i don't know what that is
but now you've got me really curious i'm
going to look into it thank you very
much for your super chat and i'm gonna
be checking that out
Brenner Swenson gave $5 and said how
many blue button-up shirts
you have too many way too many a lot of
them you don't want to know my closets
like you know I can't remember that
movie where the guy has the all the one
outfit just lined up together Superman a
bidet I was back Superman you know
Superman the guy um
Trevor Trevor Thibodeau's back $5 dude
I'm Kay Schindler let's say you put me
out bro I know I'm saying it wrong I've
never done that occasion I don't know
how to say that
dooba dooba do Thibodeaux it's one of
those things I know do't Reeve from from
a little show called king of the hill
he's Asian
oh my god I can't keep up with these I'm
sorry guys thank you so much to anybody
that I'm missing I'm so sorry and thank
you very much for your generosity Alex
James Cross gave $35 thank you so much
they're bothering me from the start but
why don't you get a stove you need to
manually light I can't imagine the
changes and I think it seems like it's
just more work I'll tell you it's
because this is a commercial stove this
commercial oven and it's it has an
extremely powerful pilot light that
heats up the whole room when it's on so
I'm thinking about lighting it because
it's winter now so it's it's not that
bad but during the summer it just makes
it unbearable so I killed the pilot
light and that just means I have to
light it manually otherwise it heats up
the whole room because it's it's meant
to be used in a restaurant it's not
meant to be in at home so yeah that's
that's why I know it's a little a little
confusing but that's that's the reason
thank you very much for your extremely
generous super chat Alex James cross
appreciate it I just saw a super chat
disappear I'm so sorry somebody gave you
$5.00
new member of maryam/mary Mars just it
just came on board thank you Mary
Eric Emma gave five dollars and said
have you ever tried Whataburger and I
hope you can tell that I have tried it
because I pronounced it correctly if you
if you had did you like it I didn't try
the burger I tried the honey chicken
honey honey chicken biscuit that's what
it is not any chicken biscuit and it was
delicious
we have here we go
we have choco turtle gave five dollars
and said I'm so excited your live stream
one baking
now what are you baking I hope that
comes out perfect baking's hard so mad
respect the paradox gave $5 said you
wouldn't you suck at cooking should do
some collabs Harry
Harry thank you very much with five
dollars we did one collab the Hannibal
clay baked thigh we did a little
collaboration he's a he's a good friend
of money I still don't know who he is
and I still don't know what he looks
like we exchanged emails all the time
but I'd still never seen him he is a
mystery man all right we got five bucks
five Canadian dollars from Jeremy Hogan
ever thought about doing a beer or wine
video absolutely I'm talking with with
with breweries right now to try and
figure stuff out
first name last name said my name is
Charles if you were curious my guys stay
safe I will stay safe and thank you for
another very generous donation on the
top of your extremely generous super
chat earlier thank you just since the
ball gave $5 and said there is someone
who looks freakishly like you that Shops
at the grocery store I work at maybe
it's me is it is it is it is it Whole
Foods and so Beibei gave $5 and said why
are you so freaking cute I don't know
why is so freaking generous thank you
very much and that's that's sweet I'm
blushing
some pizza man is back um III am
shouting you out he says he wants to
shout out shout out some of the pizza
man he's always here hanging out thanks
man
we got five pounds from Nicky Salter you
you're a better you're a better teacher
than my cooking teacher at college I
love your channel I watched all your
videos that's extremely high praise
thank you very much I'm gonna keep
trying and I shouldn't be that better
than them because I never went to
culinary school but props to you for
doing it brandon kowalski gave ten
dollars hello from a neighbor originally
from Buffalo what's up love to see
recreate a beef on weck so wide audience
can be introduced to seven one six
classic I'm gonna have to learn how to
make that better because I haven't been
able to make a beef on weck up to spec
with with what you guys got out in the
seven one six but thank you very much
for your super chat keep strong um and
stay warm up there Alex James crosses
back ten bucks
that's crazy glad it works for you and
you can use your use out of it and
functions as a space heater yeah it's
weird right it's a it's a weird
situation and and yeah I know it's
confusing for everybody why I have to
light it with a torch but that's that's
the reason thank you very much again for
your for your very generous super chat
Chris Valentine gave $5 and said I'm
just going to add to the vocal work and
think quick thinking required Wow yeah
you didn't roll on me but thank you very
much for the five bucks appreciate it
savvy just gave $50 thank you so much
hey Andrew and Sawyer you're my favorite
creator and do an amazing job you
deserve all your success thank you so
much that's really kind and that is an
incredibly generous super chat I cannot
thank you enough thank you for watching
and thank you for supporting the show I
really appreciate it we're gonna get
cooking real soon here guys we just want
that rice to chill down as much as
possible
but also you guys can't taste it so if
it's not totally chilled out yet we're
the only ones who are gonna suffer here
we're just gonna have to have subpar
fried rice but you guys will still be
able to learn some technique here Elijah
Elijah good luck yeah I think gave four
or five dollars
YouTube YouTube needs more content
creators like you keep up the fantastic
work that's really kind man thank you so
much really appreciate it
choco Turtles back you're making peanut
butter cast iron cookies I've never made
peanut butter cast iron cookies that's
really interesting I would like to try
that sometime thank you again for
another very kind super chat and and
good luck I hope they come out great
Yuki gave five dollars and said just to
preview prevent future occasion rage its
Thibodeau Thibodeau that makes sense
that makes sense Thibodeau um thank you
kid Yuki for saving my ass and thank you
for the kind super chat really
appreciate it
tre Clayton oh god I'm missing so many
people here we go
I'm trying to keep up here I'm trying to
started blowing through them I don't
want to miss any of you see DC con CDO
con says a long time if animated pasta I
Olli oh dude it's the bomb it's really
some of the Waltons parts ever trying to
make chicken and dumplings yes I love
chicken and dumplings and I will I
should probably do an episode of basics
on that soon thank you for your super
Chad Cassie done gave $5 and said
you for being really good distraction
for some hard times you're the best
babish we could ask for
that's really kind and I'm sorry that
there's been hard times but I am always
happy to be a distraction here and if
you're having if you're having a rough
time try give cooking a shot if you can
if you have the ability give it a shot
you might enjoy it you might find that
that's a great distraction too from some
hard times
Zack dole gave $5 and said making pizza
right now but because if you rock on
dude
good luck thank you for the super Chad
TK catch gave five books that said babby
my earlier question was asking about
Vincenzo from bone Appetit can you talk
about that or your new show being with
babish excited for it new show being
with babish will be coming out in the
spring it is a vlog style show that's
going to be following my sort of daily
exploits and it's going to have some
challenges and some giveaway elements
gonna be it's gonna be a lot of fun I
hope you guys come and check it out in
the spring and the identity of the
person who's going to be working to
create it with me is a secret at the
moment so I cannot speak to who it is
Lauren Bobo gave five bucks and said my
friend Miranda and I love your show I
love the pasta Puttanesca I hope you
tackle more foods from a series of
unfortunate events in the future I will
definitely do that I've heard that I've
got lots of requests I've heard there's
a lot more to check out there oh no I
just missed a bunch they just all
disappeared oh my god okay Derek
Calendar gave ten dollars and said been
watching since your second episode
absolutely loved the show how did you
discover your new music broke for free
he's an old buddy I used to go BMX with
this teenager is a super great guy he is
a super great guy I discovered him
through SoundCloud I just was trying to
find new music and I came across his
music and it was perfect and we've been
boys since that's cool man thank you
very much for your super Chad
Balthasar 2 to 8 gave 5 bucks and said
went to culinary school worked in a
michelin-starred restaurants and
impressed with your skill and hard work
that is high praise geez thank you very
much that's really really kind and
that's that's that's that's that puts
the pressure on a little bit but thank
you very much this really time
Firelord Megan gave $10 and said hey
Andrew have you ever heard of golden
chem golden chem way it's an anime with
a lot of really interesting recipes
that's focused on Native I new recipes
from otherwise from historical
historical Hokkaido
I can't say that I have seen or heard of
that I'm gonna have to check it out so
they're just definitely I have lost you
on the phone here okay there we go Ben
Olsen gave $5 I said so my dad and I
bake around two hundred two hundred
dozen cookies every in a day every
Christmas I assumed you meant two
hundred cookies but if it's two hundred
dozen the Jesus Christ good John just to
give away
have you made a ludicrous amount of food
in a day now I've worked it I work in a
soup kitchen down in the East Village we
make a lot of food but it's a group
effort so I can't say that I personally
have but that's really nice of you and
keep it up that's a lovely tradition you
got going there with your dad thank you
very much for the super chat boy yeah
okay okay okay
charisa Greg gave five euros that said
babish abroad right now and your videos
are my favorite thing to watched in my
free time you're the best bad thank you
so much that's really really kind and
safe travels to you okay
we got eight dollars from To Kill a
Mockingbird zero love your videos we do
you ever consider making Louisiana and
gumbo on an episode of basics my
favorite food by far I've never tried
making it myself
I made something which i think is a
pretty accurate Louisiana and gumbo on
my Bubba Gump shrimp Bubba Bubba shrimp
Forrest Gump episode of binging so check
that out and give that recipe a try it's
great Robert Miller gave ten dollars and
said when I was in jail and in China I
had some fried rice that was super
crispy how do i recreate I cannot say
that I know I'm not very familiar with
the foods of Xian I only know is young
famous foods here in the city which
makes these great hand-pulled noodles I
can't say that I'm very familiar with
that first name last name gave another
five Australian dollars thanks again bro
how struck how stressful does it get
when you're cooking live reading chat
and donations etc it's gets a little
stressful right now just because I want
to catch everybody and I feel bad them I
see that I'm missing people I'm so sorry
to anybody
rolling star gave $20 and said making
chicken thighs and sweet potato apple
dish maybe enjoy cooking again just want
to say thanks it's lovely to hear dude
I'm really happy that you enjoyed that
dish and try putting your own spin on it
try using savory ingredients too sweet
instead of apples you know you can you
can supplement with different kinds of
vegetables or you could use Brussels
sprouts give that a shot so glad to hear
that and thank you for your very
generous super chat heavy weapons guy 2
1 3 3 2 give $10 and said I love
watching your videos any time I'm hungry
sad are just looking for a nice sultry
voice to tell me how to cook my food I'm
eating a subway I'm cheap but I hope
that doesn't change your view of me it
does not I can't tell you how many times
I've had subway as a quick and easy
lunch and I'm not smart and I'm not
sponsored by Subway I promise
wow I think I might be caught up ok
licensed fool gave $5 thanks for the
great show from me and tinny and howdy
from Rochester Abby howdy from from New
York thank you for repping my hometown
thanks for coming through and thank you
for the super chat another greetings
from Rochester Dillon Coates gave $5 and
said greetings from Rochester just
wondering what your favorite restaurants
are in the area love the show so much I
love good luck good luck it's great
where did I just go recently the revelry
is is is good they're transitioning
their menu right now so they the only
like half their menus available it's not
great but it's it's it's a very good
restaurant so check it out
but good luck I think might be one of
the better restaurants in the area okay
I think I'm oka oh one more okay and
we're sad word shalash gave to five
Canadian dollars shoutout from Syria I
love how your videos are rambunctious
your meals are scrumptious and of course
that mellifluous voice of yours
I like your like your your choice of of
adjectives there man and hello from New
York thank you for tuning in from Syria
and thank you for your very generous
super chat and we got a bucks from CW
for PWR no comment there but thank you
very much for your super chat ok guys
what do you say we get cooking ok we're
like 40 minutes deep and we haven't done
any cooking I am so grateful for
everybody's super chat I know I missed
some there I'm very very sorry thank you
so much to anyone that I missed
thank you for your for your generosity
I'm very sorry that I missed you and
please tune in next time and hopefully I
won't miss you next time
Sawyer is there anything pressing before
I get started I could update you on the
favorite Wegmans I found in the comments
here we go what's the favorite Wegmans
so we got Tucker his local Wegmans is
Cherry Hill New Jersey which I've been
to is very nice has a bit of that we're
too good section yep yep gorgeous I
think that's the closest one to us right
yeah there's one other like a little
western or something but yeah I think so
okay then you know the one problem with
these non Rochester Wegmans though is as
everyone knows they're not 24 hours
while the Wegmans in Rochester are all
24 hours speaking of we got Zachary
young his hometown Wegmans was one we
know quite well Henrietta of calkins
Road real solid Wegmans picks here and I
saved the best for last tina Howard
Pittsford Wegmans and she's giving a
little tip that they just introduced
fresh doughnuts Pittsford Wegmans
staying on top like always get out of
here that is the best Wegmans I'm sorry
folks but that is the absolute best one
I'm just gonna quickly address a couple
super chats here we got rocks at dark
wolf gave ten dollars how much do you
time do you spend cleaning I love you in
your videos thank you so much dr. Rock
Raksha I spend a lot of time cleaning
I'd say it's not about as much time
cleaning as I do cooking yeah a lot of
dishes come out of this out of this
place happily I have a little dishwasher
but this is New York City so it is a
half size dishwasher you can see it from
the other camera angle when we go over
the stove later you'll be able to see it
but it's it is a half size dishwasher
but it certainly helps I'm in New York
City so I cannot complain Kamikaze Kirk
gave five Australian dollars I thought
au was Australian blue ever
oh good morning from Australia mystery
solve have you made ice cream what is
your favorite recipe for ice cream I
have made ice cream twice two different
episodes go check out the lovers
delights from from 30 rock and check out
the I did
basic an episode of basics on ice cream
so go check those out and give it a shot
I love chocolate ice cream so the I
think I only made chocolate ice cream I
work for cuisine solutions love washing
your sous vide work come play in our
kitchen for international sous-vide day
we were just talking about international
food holidays today and we're stunned by
how many there are I saw a national nut
milk day or a national plant milk day or
something like that so I would love to
check that out your name went away
something solutions do you remember what
was called I can rule shoot me an email
with binging with babish at gmail.com
and we'll work something out
I'd love to come play in your playground
Roberto Nevarez gave five dollars and
said hey man loved the show I've tried a
bunch of your recipes you inspired me to
cook you should try tortoise I hold on
us
I cannot say I've heard of that but I
love a good torta so I will definitely
look into that thank you very much for
your super chat and thank you for tuning
in and hanging out I say that we should
probably get started on the cooking
because I see that we finally slowed
down the super chats thank you guys so
much again that's incredibly generous
I'm just gonna throw this in the sink
okay
and let me check on our rice let's see
if the rice is cooled off yet oh yeah so
obviously you want to use day-old rice
but this is completely cooled off so
it's at least going to be halfway well
maybe not uh-huh it tastes totally fresh
oh that's okay
really I mean if you want to make great
fried rice you need baled rice you need
you need leftover rice that's been
chilling overnight in the fridge and we
don't have that today so we're just
gonna have to do this and just hope that
it comes out okay it's not going to be
as good as the real stuff we got $10
from Jessica Lodge what is your fate
worse cooking catastrophe I once caught
my oven on the fire from it'll properly
fold and croissants
how did that happen did like they
weren't properly folded so what they
they expanded too much and they hit the
roof of the oven
something that sounds terrifying my
worst cooking catastrophe huh I can't
say that I have ever had anything you
know horrendous like that happen
that sounds really scary sorry that that
happens I've just really horribly messed
up recipes I think my worst experience
that I've had in the kitchen was back in
high school I was trying to impress my
girlfriend's parents at the time and I
made my go-to dish at the time which was
chicken breast stuffed with cream cheese
and artichoke hearts and I took him out
of the oven and we sat down to dinner
and we cut him open and they were raw on
the inside and I was back in high school
and I wasn't a real person yet I was
being a little obnoxious little prick so
I was like mad like I wasn't embarrassed
or apologetic I was pissed off so that
was probably my worst experience it was
probably one of my worst moments
honestly Makayla Cassidy gave $5 thank
you so much for all your videos you've
inspired the small town country girl to
expand her horizons in the kitchen I
love you I love you too look at Makayla
thank you very much for your kind
comment for your super chat and please
keep expanding your horizons in the
kitchen it's a lot of fun we're gonna
try and do that a little bit tonight
with this very Americanized fried rice
uh-huh so not too we're not expanding
them too much we could be doing better
but maybe fried rice part two we'll try
and tackle some really really you know
legit fried rice so we're also going to
pretend that this rice has been hanging
out I didn't make me nearly enough this
is less but it's okay we're just gonna
make a small portion that's what we'll
do so I mentioned in the episode that I
think and have learned from resources
such as America's Test Kitchen that the
best vessel for cooking fried rice in
the home where you don't have a
commercial stove I do have a commercial
stove but even this one doesn't put out
the kind of BTUs you need to really
properly
cook on a walk because if I grab my walk
here and show you this is actually my
buddy Steve's walk if you guys have ever
seen the episodes breaking bad episode
or the the house of cards BBQ episode
that's Steve's house and I stole his
walk and I have given it back yet but
you'll notice that it has an incredibly
small area not incredibly small but it
has a small area that's actually in
contact with the flame on a home stove
the flame is not reaching up here and if
it is it's not very hot all the heats
get in here right here which means that
the only part of your food that's
cooking is right here everything else up
here is not getting cuts so this is fun
to cook in but unless you have like the
true BTUs to crank it out there's a
little attachment that you can buy that
will replace your ovens I have no idea
what it's called but these on the stove
the I don't know the thing that lets the
gas out it's a much larger one that lets
a lot more gas out so you get a much
hotter flame J Kenji Lopez all uses one
and that's better for wok cooking at
home but if you don't have one of those
honestly you're gonna make the best
fried rice and this guy right here
because it has much more surface area
that's gonna be yeah it's gonna be
directly in contact with the flame so
just I know it's not as cool it's not as
genuine but just just just just go with
that okay all right I'm gonna hang this
back up here
Cameron there we go and how about we I'm
gonna throw this back in the fridge and
we can do a little bit of meson plus how
about that that's an important parts of
the preparation of fried rice so let me
grab the scallions there so I need two
crushed cloves of garlic that's probably
gonna be the way to go let me just try
to read these real fast while I have
here Jessica L gave $14.99 and said I'm
visiting New York and February what are
some restaurants that should visit I
mean what are some restaurants you
shouldn't visit there's so that didn't
make any sense there's so many
restaurants here in New York obviously
that you need to visit if you're in the
mood for ramen go check out toto ramen
on 52nd Street and ninth Avenue I think
that's the best ramen in the city for
Italian go check out Emilio's Palazzo
down here and so it's no reservations
kind of place it's got just the the best
simple red sauce it's all in classics
I've ever had in my entire life so
elevated and sublime is absolutely
wonderful and I would I would I would
say more but we got we got some more
super shots here cliff Sierra Sanchez
said hey babish love your vids and your
ink where do you go love from Queens New
York I used to live in Queens Queens is
a great place love love from from Soho
I've gotten these tattoos everywhere two
of them my my two most recent ones my
salon for tattoo and my gavel I both got
it soho inc here and so it's on
Lafayette Street it's a really great
shop really high-end go check it out
we got kalmyk kalmyk
who gave 200 are you bees I'm not
entirely sure what that is but thank you
for whatever that is
Ava I just want to tell you how your
videos inspired me to start learning how
to cook at an actual uni thanks for
everything you are doing please keep it
up thank you for a very very kind
comment for a generous super chat and
good luck to you I wish you all the best
in your pursuit of that field that is
that is a very impressive thing that
you're doing
no no gave 499 said just want to say
thank you for getting me into cooking I
was afraid try cooking but you made it
fun of my eyes thanks for that you're
welcome and thank you for the very very
kind super chat and comment
mo get 5 bucks and said how can I avoid
getting my cooking videos be monetized
and I want to include
small movie clip of the food I'm cooking
- like you do in your videos I don't
really have a strategy for you there I
put the clip in a small window so
YouTube doesn't recognize it and also
I'm doing commentary on it so it's it's
it's fair use and sometimes I've been
hit with D monetization strikes but
we've we've fought back on those and
they've been redacted so I would just be
very careful
don't try not to you know try to find
another way to talk about what you're
doing without actually showing it you
know I or don't monetize just yet like I
didn't monetize my videos for a year
because I wanted to get it to where I
wanted to get the channel to where I
wanted it to be and and I wanted to be
able to use the movie clips and I just
so you know I guess just try and work on
making the content grow and monetize it
once it once it reaches a point where
you're able to contact YouTube and
really like you know delve into the
whole copyright strike thing it's it's
tricky man I'm sorry I wish I had better
advice for you but um it's it's tricky
so Sawyer's an attorney he could help
you better than I can
yeah I mean at the end of the day
acquaint yourself with the elements of
fair use just google you at the United
States copyright fair use and make sure
you're hitting the elements that are
most relevant to your content
you know it's informative it's
referencing the content that you're
clipping and be judicious with your clip
don't use too much use a little bit make
it small make it clearly not a copy of
someone else's work but rather a
commentary on that specific thing yeah
you also notice that I only use I I
never used more than 30 seconds of the
clip in a you know three to ten minute
long video so they wouldn't really have
much of the case for my creating you
know replacements or for their content
in the market nobody's nobody's tuning
in to my show to what to watch their
favorite show instead of you know going
to Hulu and
watching it there like that doesn't make
any sense so they yeah exactly I just
yeah look look into the look into the
law listen to my man over there and be
careful and if you're making a show
about recreating foods from movies and
television forget everything I said and
just just do whatever you want
getting sorry good luck to you and yeah
you'll figure it out
we got a couple we got here we got 499
from Jesus del Gallo so he don't good
deal honey butter chicken biscuit yes I
used to work for Whataburger glad you
enjoyed it recommend the sweet and spicy
bacon burger if you ever come back Texas
I will definitely check that out I plan
on going back to Texas I love Austin I
had water burger in Plano Texas where my
ex lived and I cannot say that I'm
anxious to go back there again for so
many reasons but yes I am definitely
excited to go back texts again it's like
a whole other country and some great
food there some great times to be had
especially in Austin I don't know if you
guys have ever floated the river in
Austin but that is just something that
everybody in this fine world deserves to
do at least once in their life get get a
little toasted on a few beers floating
down a lazy river and a hot day there
are a few things finer in this world
okay we got some garlic preps here we're
just gonna crush that in later on down
the line
I'm going to pre slice up a couple
scallions here this is going to be added
late in the game but again we're doing
meson floss right now it's the practice
of getting all of your elements ready to
go so when the you know when it comes
time for me to have the scallions
instead of coming over here and having
to chop up some scallions I'll just be
able to scoop them up send them over and
speaking of which I have some shitake
mushrooms here that are pre sliced I
know this is kind of a
bush-league move and I apologize but it
means that they're clean
that means I don't have to you know wipe
them off or rinse them which can really
ruin your mushrooms texture and you know
I'm able to just kind of just toss them
in no problemo okay
let me make sure that we're on point
here oh boy
Ariana Gonzalez gave five dollars and
said your videos have been a great
resource and companion when I cook
chance we have more bedtime with powders
to look forward to thanks so much I
should have recorded some bedtime with
babish for Christmas I'm sorry about
that I'll definitely be getting back
into that now that I have a company that
will help me edit it down because that
was the hardest part was reading and
then cutting out all the parts where I
messed up pizza money gave five dollars
and said pizza Monday
thanks man I'm going to use that for
getting Pizza clash guitars gave five
bucks and said I really like basics I
like the really basic straightforward
production of your videos since it's
inspiring as a video creator thanks
thank you so much glad you like it and
good luck with your videos his name is
clash guitars everybody go check it out
Derek Hill gave five dollars and said I
got Julia Child's cookbook as a gift and
struggled with both working on until I
saw your video thanks for making a
complex recipe understandable that is
the gotta be the nicest thing anybody's
ever said to me that then I made Julia
Child's recipes like more accessible
that's that's crazy to hear but thank
you very much for saying it and
everybody go check out Julia Child's
cooking videos because they are like the
genesis of cooking videos as we know
them now let's see eMac fifty nine gave
five dollars and said love your vids re
kitchen disasters on Thanksgiving I
dropped my pie upside down the rug and
had to get some desserts delivered
instead Oh sucks I'm sorry especially
knowing how much effort goes into a pie
that has got to be very painful to to
see your pie flip upside down there Mack
Robertson gave five dollars and said can
you tell us some more about being with
babish yes I absolutely
we can being with babish is going to be
a vlog style series that is going to
follow my sort of daily exploits in the
cool exciting fun things that I get to
do as a result of making these shows
it's going to involve a bunch of travel
it's going to evolve bunch of cooking
it's gonna be mainly culinarily focused
but it is a lifestyle show it's gonna be
about two fun stuff I get to do
sometimes meeting celebrities sometimes
building big strange contraptions for
the sake of binging episodes and it's
also going to have a law a large
giveaway element I don't want to give
away too much sorry but there's going to
be a monthly feature where we're going
to be basically working with sponsors to
change somebody's life in a culinary way
that's all I'm gonna say right now but I
think that you guys are gonna like it
it's gonna be a very be a very
heartwarming show I think it's gonna
it's gonna have a lot of things that
will just hopefully make you smile maybe
learn a thing if you're not careful you
just might learn a thing or two and I
think you guys are gonna enjoy it it
will be I can't I can't give you an
exact form airdates right now but I can
tell you that it will prepare with the
four million subscriber special which
should be in the spring right now
conservative projections put that around
March or April so April um so keep an
eye out for it in April or May at the
latest probably unless you know people
start on subscribing to me so keep an
eye out for that being with babish will
premiere in the spring and it's going to
be a fun vlog day and life stuff that
kind of thing all right guys let's head
on over the stovetop over here so sorry
to sneak up on you with that sorry we
are we are we good they were good but
all right we got some quick things to
mention there is a rubber band under the
mushrooms just give a shout-out to Chris
meesa for being the first person I
noticed to tell me that do you see it is
it there I there was a rubber band I
threw it away I think I think I threw it
away suddenly and you got him nice yeah
we watched that magic show - the magic
for humans or whatever we watched that
today so now I'm trying to be trying to
be [ __ ] yeah no no rubberband but thank
you for the heads up I did there was a
rubber band from the from the scallions
that was here and I I tossed it a second
ago so sorry if that see in the garbage
but thank you very much for the heads up
I know that those things like that have
happened before there was some plastic
and something that I made one time and
that was no fun okay let me just make
sure that we're all good here we got we
got we need some eggs that's something
we need we need to lightly beaten eggs
I'm gonna grab the rice out of the
fridge here and I mean I'm also actually
I needed to make like a half oh this is
something else I need to put right here
right here I need to prep the ham okay
let's make a little room here it's
closed fridge okay I need to cut me up
some ham I got this nice this is my
favorite thing in the world this thing
is called a hand I get I got this nice
ham and I get here slice that open
let's get that nugget
let's get that dog over there for the
drug lingo yeah we got our ham nugget
it's got a little bit of ham nugget
juice ham nugget as the new mint is the
new member of the babish family now I
don't know if I can cook this guy he's
part of me I'm kidding you're about to
be eaten by me
this novel okay so went way to light on
the rice so I'm gonna go a little light
on the everything else here I just want
like um some nice bite-sized chunks of
ham so I'm just gonna chop this guy up
like this into a chunk aru's stuff that
you know we can still pick up with our
with our chopsticks eating rice with
chopsticks by the way is a life skill
that's we should all have really because
it's um Mumbai resan when you go on a
date and you're your date picks up his
or her sticks and you're just like
before please
so you know be worldly when we learn
these skills okay
that seems like a good amount of ham
right there for the amount of rice and
the other stuff we have I'm going to eat
a part of this because guess what your
boy loves ham mmm that's a good note
that's a good ham ham nod okay now
another thing we can do let's prep our
sauces so what I'm gonna do is I'm going
to grab this guy here I'm gonna grab my
oyster sauce
which let's see here's my oyster sauce
and I'm doing um I'm doing a ratio of
like 50/50 oyster of soy and I'm going
to make an addition that I should have
made that people rightfully pointed out
come on here we go
get on out of there come on now I paid
good money free to do a little bit of
work here that'll do it
there we go there's the oyster sauce
nobody make a gift of this please thank
you okay
that's way too much what we're doing we
just we just need like oh no that's not
too much that's that's actually fine
just a couple tablespoons each that
should that should do it and the
addition that I'm going to make here and
this is super important I've got some
toasted soy I'm sorry toasted sesame oil
and this oh god that smells so good that
is gonna be a nice addition that was
probably too much but it's okay
stuff is pretty strong but I mean I
can't imagine having uh having fried
rice and being late he says too much
sesame this is I think this is gonna be
just right I'm gonna get a little taste
just to make sure what does the boy stur
sauce made of native oysters oyster
extract Wow disgusting phrase hmm oh
that's good okay I might not use all of
it as we we're making a pretty small
dose of fried rice here ooh that's way
straight okay one more little hunk of
ham here cuz your boys pretty hungry
your boys pretty hungry okay
so got a garlic you got our mushrooms
scallions some soy sauce oyster sauce
sesame oil ham I've got a rice back
there yeah about two cups of rice which
is not nearly enough
we need our frozen edamame right back
there this is supposed to be thawed but
I think I can just spread pea to be fine
mmm maybe not okay maybe we're going
with that some and we're going with that
with that moment or anything with green
today I got some frozen broccoli I don't
feel like it bro sorry okay
let's get cooking here we go
let's head on over to am I missing
anything vital source should we get
should we get started cooking yeah I
think we should get started okay let's
do it
so first things first we need two eggs
lightly beaten and this this method is
largely adapted it's got some changes to
it but the the the methodology of
cooking one elements at a time is
largely adapted from America's Test
Kitchen which is as many of you know
like my favorite resource in the world
for um for recipes they really do an
amazing job of simplifying and and
explaining the science behind really
great cooking so you can adapt it to
everything you do it's it's a it's a
it's it's a really great resource they
you know it's not free they they do it
does cost you I think it's four bucks a
month or something like that but man if
you're trying to learn how to cook it is
worth it
I did this one a little bit of Show
welcome here come on I know you're
supposed to use the eggshell to fish out
of shell fragments but they threw it
away
there we go look clear sorry about that
no eggshell fragments hey Lester fry
please all right we just want to beat
that up a little bit okay now I believe
the egg is the first thing that we cook
and then we're gonna also have some
shrimp here I got some shrimp here in
the fridge there we go definitely got
too much that's okay
all right so what's the garlic the
garlic and garlic okay so with the
veggies okay we got you know our shrimp
is here about half a pound of shrimp
apart I probably only use half of this
but those go in second we start with the
yeah okay
so let's head on over to the stovetop
Phyllis there we go we're in another
camera - welcome to camera - I'm going
to hit this with a little bit of
vegetable oil just a bit and as I said
before I got no pilot light active on
this on the stove
so I do need to hit it with a torch
we're growing medium medium-high heat
here we want these eggs to cook very
quickly and you know what's actually a
great a great tool for cooking eggs is
chopsticks because it gives you the
ability to move the eggs around a lot
and just if you're soft crab legs it's a
great way to go and we're really not
trying to get these eggs hard or dried
out we want them nice and soft and just
just just barely set I'm just grabbing a
big bowl over here because while we cook
each element we're cooking the eggs
followed by the shrimp followed by the
veggies and ham and and so as each
element cooks we need to dump it into
the into the bowl and keep it hot so
once this pan gets nice and hot which
for any newcomers this this is a great
learners pan this is the t-fal
professional and it's got this great
heat indicator in the center here you
can see that you can see a little
pattern there circles and T's and once
it is pre heated those go away and
you're left with a solid red circle so
you're gonna see that goes solid red
it's great for just sort of learning
your stove and learning your pans and
just like at what point things already
before you know it you're gonna be able
to do it without looking or touching or
thrown another you know the the classic
way to tell if your pan is for you to
just spark a little water in there and
if it sizzles it's ready to go but you
know after doing this enough you're not
gonna need to do that you're gonna feel
when your pans ready you're gonna see
your oil shimmering or smoking or
whatever you want it to do I'm just
finishing up a little bit of champagne
here and a totally inappropriate glass
should have I don't have any flutes so I
just had to use this sorry-sorry and I
are celebrating our our reunion after a
long long few days apart not used to it
boy I miss them and it sounds like I'm
being facetious right now you know what
[ __ ] you I'm not there I just swore
whoops okay so you can see you can see
the the circle went fully went here
pretty much so it's it's ready to go as
soon as I had these eggs they're gonna
sizzle oh well how about that what are
you freaking though okay so now we're
just keeping everything moving as much
as possible yeah we want these eggs to
just set look at that they're done
that's it you thought I was kidding
I wasn't that was like 10 seconds well
these eggs to Jess I do want to break
them up a little bit because we want
them to be bite-sized we don't there's
nothing worse than making fried rice and
getting like a mouthful egg you just
want a little bit of egg you know okay
boom easy peasy
okay so that's not we're gonna return
the pan over a medium high heat hit it
with a little bit more oil a little bit
more than that and we're gonna start
dropping some strips for Frankie's here
we go I'm gonna keep using the
chopsticks they're probably gonna be
easy for flipping the shrimp there we go
we got some nice sizzle I don't know if
you guys can hear that I'll do the ASMR
thing in a minute where I jump down in
there and give you guys a quote-unquote
close-up of the lovely sounds all right
we got our shrimps in there let's make
them all just make all the shrimps okay
okay swirl the lump around a little bit
make sure everybody's got some oil on
them Eddie get a little flame going a
little couple fun flames huh end up that
yeah all right so for the people okay we
got our shrimp sauteing go that's known
as already kind of smelling like like
fried rice here because we got the got
the egg we got some shrimp gone this got
me good guys it's not going to be enough
for me and Saul ready for dinner I don't
think but some two cups of rice that
seems like it should be right like in
theory
and again we're not trying to run over
there that these guys we're just trying
to I love that smell of aerosolized oil
that's burnt because it smells like a
restaurant like you get so much of that
in restaurants that's very very familiar
smell if you've ever been in a
professional kitchen which I'm
surprisingly little time in a
professional kitchen I am you know yeah
this is surprisingly a surprisingly poor
tool to flip shrimp with because I can
grab onto them but flipping them is
difficult there we go okay we're just
trying to you know we're just trying to
move fairly cook these through they're
gonna be re exposed to the heat in a few
so we don't necessarily have to like
fully cook them but want to get them
pretty close because they're not gonna
get too much heat later they're gonna
get some last thing we want in the world
under cooked shrimp them all right
that's not fun
not a fun side fish okay there we go
eggs are away where they belong I'm
gonna get my garlic crusher out here
just give me one moment please
sorry folks here we go this one and dad
check the other drawer all right we got
any fun questions over the Jake
we covered the rubberband um oh and this
is one the balaclava bastard he said do
you really need a set of knives you seem
to use the same knife for everything
okay so yeah I think you do need a set
of not I don't think you need a full set
of knives it really depends on your you
know it depends on what you're using
them before
the essential knife that you need is one
of these guys getting need a chef's
knife this is the this can do most
things i debone that whole turkey with
this knife granted it would have been
easier with a boning knife or a fillet
knife but this thing will do most of
what you need especially a good
sharpened keep it sharp you probably
want a paring knife paring knife is good
for this sort of little detailed work
and getting in and you know it's it's
it's your it's your detail knife it's
your hobby knife you're just trying to
get in there and and you know take the
core out of a piece of fruit or you know
slice up something very very small or
it's a good detail-oriented knife for
when something like a big big little
chef's neck won't work gotta have a
bread knife they're cheap and nothing
else cuts bread like a bread knife you
got to have a bread knife and it has
plenty of other uses if you're if you're
slicing something that you want to you
can't compress this is where you want to
be because it's going the teeth are
going to tear through it and without
pressing down into whatever it is and
then I like a good carving knife
something nice and long like this if
you're trying to carve something the
more times you go back and forth the
more sort of jagged lines are going to
leave and whatever it is that you're
cutting so the fewer strokes these that
you can make the cleaner your cuts going
to be it's very handy for carving
anything
and kind of wispy anything okay these
guys are done silence only the guys
honest and they might even be overcooked
at this point it's been a few minutes
here so we're taking them out
okay back home heats back with the oil
good stuff and now we got to cook all
the moisture out of our mushrooms
mushrooms contain a great deal of
moisture and we don't want any of that
in our in our fried rice or put any any
fertile anything you make with mushrooms
you don't want moisture so I'm gonna
give them a little top there's my man
Brad would say a little toss us and I'm
going to season them lightly with salt
salt is gonna help dry out the moisture
is now seasoned it that's gonna help
draw out the moisture in the mushrooms
and it's gonna help them weep that
moisture out more quickly and get us
eating more quickly so just go ahead and
get those guys on this coated in the in
the oil and the in the salt and just
gonna have a little bit more more oil
because they're looking a little dry
there we go that's this is what I want
here okay so yeah I hope that answers
your question you don't necessarily need
a knife set a knife set is a luxury it's
it's a it's something that you know any
application that you need a knife for
you got the knife for it do you need it
no do you need a chef's knife yes
it's very difficult to make any kind of
decent food at home easily without a
good chef's knife and it's really about
your comfort with the knife like you
might be more into a santoku knife which
has a flat bottom instead of a rounded
knife like a chef's and it generally has
hollow ground edges which are designed
to help let food slide off the slide at
the side of the blade more easily so
food doesn't stick to it when you're
chopping something but those those two
knives require an entirely different set
of chopping skills the chef's knife
is a rocking motion like this your thing
think like a locomotive oh ha ha almost
you're rocking the knife through the
food to ensure a full cut a santoku
knife which I believe I have working on
having episode on yeah santoku knives
are almost flat on the bottom it's got a
little bit of a rounded edge but some of
them are completely flat most of them
are almost flat like this these are the
hollow and ground edges that I was
talking about and this you can't you
can't do the locomotive action with it
because you're not gonna get clean full
clean cuts this is more of a straight
down and slice forward kind of deal or
if you're really if you really know
you're doing just like a strength
chopping like that I personally can't do
that
really talented chefs can do that okay
anything else we've got a request from
c'est la vie wondering if you're ever
gonna do any Stewie slash on a budget
meals in the basic series absolutely
sorry to steal that from Tim Heidecker
absolutely yes we are shooting we shoot
Basics in a big ol old batch of of five
days where we try to get eight to ten
episodes shot because it requires a crew
it's multiple people and you know they
can't be coming out every week to make
an episode a basic so we shoot Basics in
big batches like that binging I shoot
every week week to week and you're
trying to get on a better schedule with
that but um the point is we are having
one of those big shoot weeks here next
week all for the week so we're gonna be
trying to get like about 10 episodes
done and one of them is going to be most
likely still have to finalize which
episodes we're doing but one of the top
contenders is budget meals budget meals
Sunday meal prep date night meals stuff
like that we look we wanted to try to do
a few more like sort of themed
episodes instead of specific dishes just
like things that you might want to do
you know the big game meals
I can't obviously save a copyright
reasons what it is that I'm talking
about like they can't be sold meals and
yeah budget meals is definitely high up
on that list so if not this round do you
expect it in the future I promise
these guys are almost done there was a
book I don't know if you could see it
but there was a bunch of moisture in
there before you can probably see that
they've almost halved in volume like the
mushrooms shrink so much this is a ton
of moisture in them and they're just
trying to cook it all out nobody wants a
squeaky wet mushroom all right you want
mushrooms either fully cooked or fully
raw is the only ways you want to eat
mushrooms and you want to be careful
about what kinds of mushrooms you eat
all right very careful please
okay let me just make sure I'm not
missing anything I'm sitting back over
to camera one and check my recipe real
quick eggs oil garlic ham being spent on
that doing bean sprouts I wish that I
had thought out of ma man cause this is
gonna make it pretty urban out there I
just want I just want to eat your boys
hungry this is gonna be a short live
stream tonight folks sorry about that
you know it's a very simple dish not all
of these are going to be four hours long
or whatever five bucks from what if
gaming
greetings babish love the show I
recommend it for your show covering some
of the food of Black Butler it is the
perfect show perfect for your show and
very unique always wanted to watch Black
Butler heard great things
Black Butler Fawlty Towers all these
that's a Brit as a British show right
Black Butler yeah I'm gonna check that
out and when I see food man go for it
thank you very much for the suggestion
and thank you for the super chat five
bucks from Kara Humphrey you're amazing
I love you so much you inspire me every
day that's not it's weird to say that
well I'm like wiggling a piece of ham
here maybe I'm still inspiring today
that's very very kind thank you Karen
not only for the very
kind of super chap at the for the very
kind words thank you for watching and
thank you for being so sweet that that's
better that's that's very nice to hear
okay back to work back to work
had a couple pieces I am here that a
little a little bit too sizable that
finish my champagne I did so I'm gonna
have myself the last of my whiskey
where'd it go yeah last of the whiskey I
had in the house a little bit of basil
sorry for chomping mmm it's gonna look
really sad in this glass but okay so now
that the mushrooms are cooked we can add
the ham let us add the head let me say
folks back over to camera two we are
adding some handle to the pan and the
rest of it we go those mushrooms are
looking or righteous now I just want to
basically just keep the ham through
maybe get a little bit of color on it
and then right before the end of cooking
I'm going to add the garlic and let that
saute for a few seconds there okay
so what else we got to do here and I'm
sure I'm forgetting something it really
feels like I am but yeah just trying to
warm the hand through a little bit I'm
tossing it at first just to make sure
that everybody's getting nice even
eating but um after a minute after 30
seconds of this I'm just gonna let him
sit so they get some nice color on it I
can already see some nice color forming
here separated the way I'd like and this
is just plain Virginia ham you know it's
a ham nugget it's Virginia Sam I found
this one pretty interesting from Jackie
Pearlman what is your favorite deli food
my favorite deli food interesting that
really can do anything yeah I was kind
of thinking Bodega I think they might be
meaning sandwiches but you know it's a
good question
okay well in the in the case of a
sandwich from any kind of deli from from
bodega for me whatever it's gotta be
breakfast sandwich we were just all
talking about this before breakfast
sandwiches in one of the it's one of the
the least appreciated art forms because
we all love it we all need it when we're
desperately hungover or something like
that and okay you see we're getting
we're getting some nice color on the Sam
I don't know why I did that in the
episode I don't know why I'm doing it
now I'm just picking up the hand oh yeah
we got the ham um but yeah breakfast
sandwich good bacon egg and cheese bacon
eggs sausage I'm sorry so I'm taking
cheap uh-huh
we're big a night bacon a good sausage
if I'm feeling particularly once once
I'm like which I typically am okay
that's feeling pretty good so I'm gonna
go ahead and
crush the garlic in there we do clue to
cloves which is a lot for the amount of
progress that we're making but I don't
care I've literally never had something
and been like oh lucky so this is gonna
be fine go throw this in the I'm gonna
get this garlic crap out of it first
ever you get this gone okay and now we
got our garlic in there toss it around
let it taste a little bit of heat just a
bit you know you don't we the last thing
you want to do in the world and quickest
way to ruin your dish oh the scummy
garlicky hell yeah oh no this is gonna
be just want to give it a little kiss of
heat your garlic's turning brown you're
overcooking it and it will turn bitter
and accurate please don't do that okay
next step is going to be adding the rice
I believe we're at rice point now we are
rice Point Break I'm just gonna dump all
this in here again
ideally we want to be using we want to
be using day-olds rice that's been in
the fridge for a day yeah anytime you
order Chinese takeout and get those
those containers of rice and then the
next day they're all hardened up and
you're like oh what it wastes in the
from--we yeah don't do that
okay make fried rice because guess what
it's the best it's exactly what you're
looking for when you're making fried
rice or leftover rice that's I believe
how fresh the fried rice was invented as
a
to use up leftover I might just be
totally making that up
hole in there I'm just gonna dig it out
get the hell out of here
okay now we got that going let us turn
down the heat first of all cuz this guys
getting hot well no because that's
something actually the people we're not
so happy about was that I didn't really
hit the rights with enough heat for
their taste and the rice never really
got they deeply deeply fried this is a
fair point
like you know fried rice should should
have a little bit of color to it so now
we just added our soy sauce oyster sauce
mixture get that all mixed together and
happy break up into clumps easier way
make sure that everybody gets kind of
like evenly coated in the in the mixture
I'm still little talking tell us there
we go there we that's giving us a nice
even coverage now we got that all
incorporated I'm gonna go ahead and let
this sit on the feet a little bit I want
to get a little bit of color on that
rice I wanna get some nice
caramelization to make my yard happenin
on my rice go let's give it another
little toss oh this is already looking
good it's not you know obviously it's
not done
it needs more colors and these more
textures but we're gonna bring it so we
got this we got this egg
we got the shrimp we're just gonna toss
these in alright yeah this is it this is
a freaking meal this is the surf war by
the way hey let's toss those in there
okay beautiful beautiful now I'm gonna
let that sit for like a second I'm gonna
crank up the heat a little bit get some
color going and I'm just gonna grab
these scallions from the the camera here
going back over dump them on top because
we're not mixing them in just yet they
get they're gonna get mixed in and
doesn't it just look nice I mean give me
a break
they're gonna get mixed in as soon as we
get some nice color on the bottom of
this rice so I'm just letting it sit for
a minute
wait oh I'm gonna Instagram that right
now with my phone so I'm talking to you
on the talk oh how do i how do I not
know where my phone is I'm speaking to
you on it right now as we even speak to
help is it in there
have I been speaking to you from I don't
know who see the idea
oh I was like instagramming that strain
it's fun interactive way to be
interactive uh-huh a little bit more ham
daddy babby
okay well that's so funny that I'm
talking to you on the phone right now
that I don't know where it is
hello yep anybody sees his phone please
comment in the comments below
okay so I'm gonna get these out of the
way
clear clear out a little bit just so we
have a nice place to eat our fried rice
in a minute get all the bottle glasses
another way
okay well that's smelling good okay I'm
letting this sit for like ten more
seconds I can you you can have to doing
this for a while you can feel how hot
things are getting sometimes and like I
know this is over a very high flame
right now and it hasn't moved in like 45
seconds it's got a lot of browning going
on down there and once we toss it we're
gonna see it I guarantee you you're
gonna like the way it looks
I guarantee it oh that's good
I don't see I didn't I held off on salt
the seasoning of salt because you know
soy sauce oyster sauce these have a lot
of salt in them but it means a little
but a little bit and it needs an
ingredient that a lot of people gave me
grief over but I don't care because I've
seen them do it in hibachi restaurants
and America's Test Kitchen rest which
recommends it and let's face it it makes
it taste good so please please send me
your higher B Matt I don't care because
like like my man Greg from how to drink
says at the end of day if the drinks in
the drink you like is in the glass you
did your job right so I like fried rice
with a nice
you know tablespoon of butter added
right at the end for some richness and
you know just like punctuate some
outfield so now that we're ready to toss
this here we go oh look at that look at
that huh look at that it's like okay oh
here we go
look now let's see that is something
that people pointed out that I had
totally miss she's one of the big
aspects of fried rice is you know the
flying part it's not just like grouting
and my art is the caramelization and now
I let it sit for a while and we got all
that great color on there it's gonna
translate the flavor and now I'm just
tossing it just cuz the last of the
butter was melting I really want to get
it all incorporated there's there we go
that is some fried rice folks might not
be you know the most once it when I kill
the heat now this might not be the most
genuine fried layer authentic fried rice
or whatever but like this is for sure as
an Americanized fried rice for like all
I know is that I have a key pan will
really tasty [ __ ] in front of me and I'm
going back to eat it trust me okay let
me play it up over here I'm gonna set up
a bowl here yeah I'm gonna grab some
chopsticks
this area and let us place back over the
camera one now I guarantee him this
field is everywhere this that's the one
for again I learned a lot about it from
some Greg from how to drink about like
not caring about making some little
mistakes here and there you know it's
part of the process now make mistakes
you don't learn from them
promise okay there this rice make that
look a little prettier so we have
something for a thumbnail or something
like that and I also got somebody
somebody got mad at me for shoving
chopsticks in there I'm like what's
wrong with that maybe there's someone
I'm not aware of the like that's how I
eat fried rice what happened there
these shrimp are tail on so obviously
I'm not going to eat them just outright
but I'm gonna have a big old bite here
and see what happens mmm yeah that's
quality
he's got lots of little crispy bits from
what I let it sit on the bottom it's
like um what's called bibimbap from
Korean barbecue Korean cuisine they
serve it to you in this stone pot that's
ripping hot and they put all the fried
rice and the egg and the vegetables in
there I mean it cooks in there and then
they let it sit on the bottom you end up
with this ultra crispy layer on the
bottom and I gotta say that was a real
positive addition to this thank you for
all the commentaries that pointed that
app I definitely overdid it I did it
more than you're probably supposed to
and you know hmm
another thing somebody in the comments
said calling this fried rice is like
calling scrambled eggs an omelette which
might be a fair point I know that this
isn't as as authentic as it could be but
let me tell you something this is really
good it is rice that has been fried okay
and I know it's got some some elements
that definitely could be more authentic
but Wow it tastes good oh my god all
that garlic - oh my god mm-hmm so I kind
of fix you up the bowl yes you may
thank you all right
I'm just gonna give you a bit here not
because I don't love you because I need
lifters for lunch tomorrow um okay I'm
making proper bolt there we go that's a
problem I'll be like shrimp cuz you're
getting shrimp boy um okay I'm gonna
give you some choppers Jake you want to
come in here and join me for a bite stop
talking to me like that
you're being way too sensual right now
stop it they can't hear you only I can
hear so much garlic so much little
crispy bets shrimp are well cooked
they're a little overcooked I probably
couldn't come in a little bit less but
they have such great like browning and
caramelization on them look at that
Thank You Adam
I can hear so much right now you hear my
voice out of your headphones I'm hear
your voice twice when every time we are
doing this what we're not
we got sponsored by Dolby dimension once
we're not right now but we're still
using it for the live stream because it
is a great headphone okay yeah yeah it's
nice and quick one but so ten of you
talking me you think okay yeah all right
let's close it down okay folks I'm gonna
come down and meet you at a little okay
I got a couple stupid shots here I mean
it look like love the crispy bits damn
good to me my brother says cooking with
CJ hey could me what CJ thanks for
coming back Henry Davis four pounds
ninety-nine poking chopsticks and rice
is what they do at funerals and give me
hints old to the chef Wow
well [ __ ] see I didn't know I had no
idea that's I figured it might be some
cultural thing that I was not savvy to
that's really interesting thank thank
you for bringing that up
Steve the technophile said we can hear
[100:02] you wake face yeah
[100:03] a hum Jeff B habe a be my girlfriend
[100:06] Danielle and I love your videos just
[100:08] want to say I love you word up hey hey
[100:11] Jeff and hey Danielle thank you for
[100:12] watching and thank you all for watching
[100:16] tonight's and any other night that
[100:19] you've watched I really appreciate it I
[100:20] had a lot of fun just like every live
[100:22] stream so far one more superjet here
[100:25] darlene starts a gave $5 thank you so
[100:28] much darling I need to fast and I'm like
[100:32] thank you guys for tuning in this is
[100:34] always so much fun thank you so much
[100:36] everyone for your incredibly generous
[100:38] super chats Moses Oscar gave $5 and said
[100:41] thank you for your awesome channel and
[100:42] for turning me on to Fraser personal
[100:43] question are you Jewish would you do a
[100:45] Jewish slash kosher episode I'm not
[100:47] Jewish but it would certainly do a
[100:48] Jewish slash kosher episode so yeah
[100:51] we'll definitely keep that in mind for
[100:52] the future then we got Ken
[100:55] Perkins gave $5.00 time to deliver a
[100:57] beats a ball yep
[100:58] next week is time to deliver a pizza
[101:00] ball keep an eye out thank you guys so
[101:03] much for joining thank you for the very
[101:04] generous super Chester and thanks for
[101:05] the kind words thank you for the
[101:07] interesting insights thank you for the
[101:08] advice thank you for letting me know
[101:10] about cultural instants and said in
[101:12] sensitivities that I was not savvy to
[101:15] thank you for hanging out thank you for
[101:18] cooking thank you guys for everything
[101:20] you're the absolute best have a
[101:21] beautiful night and we'll see you next
[101:24] week
[101:24] basics is pasta part 2 it's gonna be
[101:27] filled pastas tortellini and ravioli
[101:29] making totally and totally in a
[101:31] tortellini in brodo which just got me my
[101:33] most favorite thing in the entire world
[101:35] so keep an eye out for that and have a
[101:39] lovely evening guys I'm gonna go eat
[101:40] some of this let's stay basic what
[101:47] [Music]
[102:39] [Music]