Fried Rice 3 Ways – Which Country's Is The Most Delicious? 

Was that a threat

Thanks for the reminder to subscribe, comment, and ding. I USED TO BE one of the 50%. Now I'm on the right side of the 50%!

We don’t use nori, we use “Ghim”

Nah this video is invalid without Indonesian fried rice. It absolutely dunks on all of these, with all due respect.

I'm not a chef nor having professional info or skills used to make Korean kimchi fried rice, but as a home cook, often making kimchi fried rice.. I jot down some info.

1. Korean kimchi fried rice is actually a bit different from fried rice from other Asian countries (i.e Chinese, or Indonesian, or Japanese fried rice) Korean Kimchi fried rice is just called "fried rice" because there is no perfect English word to explain it. Let me introduce why.. Day old rice is quite essential for regular "fried rice" because 1. it gives a texture 2. every single rice crop should be coated with an egg. Whereas Korean kimchi-fried rice is more mushy than fried rice actually. (You don't have to make a texture of porridge or something like that. I just want to state that Korean one is not necessarily made by day old rice. I just use cooked hot rice in a rice cooker to make my kimchi fried rice)

2. Kimchi that is used in Korean kimchi fried rice "SHOULD BE" very old enough so that the kimchi itself tastes very sour. (You are frowning when you takes a bite of this kimchi because of sourness) I think this is the most important part of making kimchi fried rice.

3. You don't have to add gochujang. I mean, as Andy mentioned in the video it might be a substitute for a kimchi juice. However, even some Korean does not add kimchi juice intentionally because it makes the rice too watery. I personally prefer adds kimchi juice, but if you don't have kimchi juice you can make a kimchi fried rice without it. (if you don't have gochujang? that's also fine. just add soy sauce) I actually haven't never tried or had kimchi fried rice with gochujang.. but why not try it? just follow your taste.

4. It's always a good choice to add some fatty meat (Spam is a real good and common option. or pork belly/bacon is also great. you can actually use canned tuna too) the flavor from fatty meat combines with sourness and spicy from kimchi that suppress extra grease from fat and oil. So it's great. (If you want to add pork, this one goes first with kimchi)

5. I also like to add some chopped onions with kimchi. It brings a good flavor into kimchi fried rice.

6. I don't fxcking care whether you call it gim(김) or nori or seaweed. That discussion really seems useless for me, but the thing is that Korean usually put "seasoned one" on the kimchi fried rice. That seaweed he used seems to be just dry plain seaweed that is used for making japanese maki or korean gimbab. It's absolutely fine, but I am just telling Koreans often use seaweed seasoned with sesame oil or perilla oil with salt. You can actually get it (the packed version in a small plastic container) from Korean market if it's near your place.

7. There are some comments that Koreans eat kimchi fried rice as a dessert, and I'd like to add more detailed info for that. This is quite an option for you to have "Korean bbq" in Koren bbq restaurants. That dessert-type kimchi fried rice is not a typical dish that Korean make at home. And that dessert type one is more like teppan-fried or hibachi-like rice. It's a bit different from what we normally call kimchi fried rice.

8. the most great rule: there is no answer in your cooking unless it tastes nice and make you feel happy. These one to seven info is just common things that Koreans use to make kimchi fried rice. You can always always make it on your own. Enjoy your kimchi fried rice 🙂

You made a grave mistake when doing short grained rice fried rice. When using short grained rice to do fried rice, u do not use over night rice. Instead u use rice that is cook on the day, hot from the rice cooker to fry. Which is way the Japanese fried rice u did looks lumpy. 🙂

I have barely seen peas and carrots in a Cantonese fried rice… Lol panda express stuff… But it's still good tbh 😅

oh fxxx just realised i havent subscribe..😅

$12? I bought mine for $15 on Temu

Pls continue to part 2. Mention Indonesian Nasi Goreng.. 🙏

I'm hungry now 😩

Man them 3 dish looks 😋 😋 😋 😋 😋 😋 😋 😋 😋 😋 😋 😋 😋 😋 😋 😋

Carrot? Corn? Haiyaaa vegetable taste like sad

You gotta have a layer of charred rice on he bottom for the korean fried rice, adds another layer of texture and tastes amazing!

Amazing no indonesian claim that fried rice is their origin..

Love all types of fried rice. Kim chi fried rice is the bomb when done right.

A chef that I can relate too! And his enthusiasm for lesser known foreign cuisine, esp Korean, is genuine. Thoroughly enjoy his snappy videos. What a legend!

These three types of fried rice hits different on some days😋😋