Cooking Fried Rice with Chicago's Top Chinese Chef | What's For Lunch - video Dailymotion

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Donny Enriquez | Chef Donny: Cooking with Guests

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00:00Yo, Henry, what's for lunch?

00:02Wild fried rice.

00:04All right, let's hit Chinatown and do some shopping.

00:06♪ I'm a private chef, cook for money, yeah ♪

00:08Guys, welcome back to What's for Lunch.

00:10Henry, welcome to the kitchen.

00:12You're gonna show me, we're gonna do a little collaboration

00:14on some fried rice.

00:14And so you cook this at your restaurant, 3LP,

00:17which is right here in Chicago,

00:18voted best Chinese restaurant in Chicago,

00:20so that's an amazing feat.

00:21Congratulations on that.

00:22Thank you.

00:23So this is gonna be the best of the best.

00:25We're not messing around with this fried rice.

00:27Henry came prepared.

00:28Fried rice is something that I think

00:29anyone at home should know how to make.

00:31It's pretty easy.

00:32It's a good leftover meal to make.

00:33You know, I wanna learn from the best,

00:34so we're gonna do some wok fried rice here.

00:36And we're doing a little bit of a twist.

00:37Today, we're gonna use some wild rice in there.

00:39Yep, you're from Minnesota, right?

00:41Exactly.

00:41So you asked me what is native to Minnesota

00:44that we could use for this fried rice dish.

00:46Wild rice is grown in Minnesota.

00:47I grew up eating a lot of wild rice soup, a lot of stews,

00:49but I've never used it in a fried rice.

00:51So what are we working with for the rice blend here?

00:54All right, so this is wild rice from Minnesota.

00:56We got jasmine rice, long grain rice,

00:58so you just need to have a good blend.

01:00This is old, a couple days old, correct?

01:02Not a couple days old, overnight old.

01:03Overnight, okay.

01:04We have some beautiful shiitake mushrooms right here.

01:06And then we have some Thai chilies.

01:08I said I wanted some spice, so we have some Thai chilies.

01:11And then our protein for this is gonna be pork belly.

01:14But, like, if you're at home,

01:15you can really make this with anything.

01:16You pick a protein, or you can go straight veggie,

01:19and you pick your veggies.

01:20And fried rice, the beauty of it is it's a leftover meal.

01:22So anything you have lying around that you wanna use up,

01:24prefer fried rice.

01:25What's the biggest mistake you think people make

01:27when making, like, a fried rice?

01:28What's, like, besides not using day-old rice?

01:30The wok not being hot enough.

01:32You know, that's a big thing.

01:34You know, it depends on your BTU,

01:35but, like, normal houses, you know,

01:38you're gonna have to heat that wok up

01:39for a long, long time before you can start cooking.

01:42Can't be afraid of the heat, yeah.

01:43You really do want that oil to be smoking

01:45kind of when it hits that pan.

01:47So there's this term, it's called wok hay.

01:49So it's just, you need to have that smoke.

01:52Like, my old man taught me, we cook on the wok range.

01:56Like, you gotta see some kind of smoke

01:57coming out of the woks first

01:58before you, you know, put the oil in

02:01and get ready to go to work.

02:02So speaking of that, so let's get this thing

02:04nice and ripping hot.

02:05We have our wok here.

02:06And to properly use a wok,

02:08which I think my technique is probably

02:09nowhere near perfect,

02:11but you're gonna show me the proper way of tossing

02:13and really using a wok the way it's supposed to be made.

02:16So I'm excited to learn that from you, too.

02:18When you heat this wok up, too,

02:20like, you kinda wanna move it a little bit.

02:22You wanna get a consistent heat, too.

02:23Is a traditional wok not a flat bottom, correct?

02:26It's like a cylinder.

02:27For most people at home,

02:28this is what they're gonna have as a work pan.

02:29And you can even use, correct me if I'm wrong,

02:31you can use a standard pan.

02:32Oh, yeah, yeah.

02:33But open flame is obviously better.

02:35Yes.

02:36And then, what are we gonna do to this pork belly

02:37as far as cooking it in our pan?

02:39Light soy, dark soy, rock sugar,

02:41if you have access to it.

02:44So you really get a lot of that sweetness

02:45that's coming from there.

02:46But, you know, any sugar works, too.

02:47Like, you could use brown sugar.

02:49Brown sugar works well.

02:51Yeah, let's get this ginger prepped up here.

02:53I've never seen that.

02:54For ginger, a spoon, I find, works better than a fork.

02:56Wow.

02:57Yeah, that's all you need.

02:58Look at that.

02:59Come on, teach my boys this.

03:00I need to have you in my kitchen.

03:01It's way faster.

03:03Man, all those feelers I have in my kitchen, what the?

03:06Yeah, you don't need them anymore.

03:08Just give them a spoon.

03:09So, boom, there we go.

03:10Now we got our ginger.

03:11We have some garlic in there, some soy sauce.

03:13What's the secret?

03:13What else, what are we putting in there?

03:14Okay, so I have my salt and pepper seasoning blend.

03:18It has five spice, white pepper, salt, MSG, obviously.

03:22I put the salt and pepper on everything,

03:23so it's not your normal black pepper and salt.

03:26And then some mirin right in here.

03:28One of the top secret ingredients is Pepsi.

03:30A little bit of Pepsi?

03:31Yeah, Pepsi Cola.

03:32Can't go wrong with Pepsi right there.

03:33This is how you braise it,

03:35but we're gonna use it as kind of like a marinade.

03:37So you let this sit for a few hours,

03:39and then get to cooking.

03:41Perfect.

03:42Oh, that smells delicious.

03:43Yeah, that's great.

03:44Smell this, feel that smell.

03:45Oh, man.

03:46That Pepsi makes a difference.

03:46Oh, man, dude, that's gonna be amazing.

03:48Our pan is smoking over here.

03:50I usually do this.

03:52And now that's smoked, that's a good sign, right?

03:54That means we're at the right heat.

03:55Start with the mushrooms.

03:57With any stir-frying, right,

03:58you just wanna keep everything moving in the pan

04:00so you're not burning.

04:00Because look, we're already getting a lot of color on that.

04:02You could go put some garlic in.

04:04Go put some garlic in.

04:05A little bit of soy on the side, too.

04:08Yeah, there we go, now we're talking.

04:10Add some chili.

04:11I don't wanna go too spicy,

04:13so let's just add a little bit.

04:14A little bit.

04:15So is it like a motion with the hands?

04:16Yeah, okay.

04:17You show me, you show me.

04:18So I haven't done this, you know.

04:20Ah.

04:21You know what I mean?

04:21Oh, yeah, I can tell those chilies are spicy

04:23because my eyes are burning.

04:24Yeah, yeah, I didn't wanna add all the heat.

04:26This is some Thai basil now that we're adding.

04:28We're gonna fry this.

04:30Now we cook the pork belly.

04:36Wow, look at that.

04:37Look at that.

04:38Well, first of all, they're too thick.

04:39After we cook it, then we're gonna dice them.

04:42So the saying goes,

04:43when you take one bite of your fried rice,

04:46all the ingredients should be in that spoon.

04:49Yeah, it smells delicious.

04:49Yeah.

04:50Let's add Pepsi.

04:51Yeah.

04:52You have more Pepsi?

04:53Hell yeah.

04:54Let's add more Pepsi.

04:54Beautiful.

04:55You can see it bubbling up.

04:56Other Chinese restaurants,

04:57especially in the suburbs,

04:59like your hole-in-the-wall restaurants,

05:01they don't even do that.

05:02So they take two spatulas, giant ones, right?

05:05Yeah.

05:06And then the wok will be like this.

05:06The wok hei in the BTU is still crazy hot,

05:09so you gotta do it fast.

05:10Got it.

05:11That's called suan fei.

05:12Suan fei.

05:13Yeah, suan fei in Cantonese.

05:14And what you and me were doing,

05:17that's pao wok.

05:18Yeah, that's pao wok.

05:19So you speak Cantonese and Mandarin, or just?

05:21I speak a decent amount of Mandarin.

05:22I get by.

05:23But Cantonese is my native tongue.

05:25Okay.

05:26In high school, I was the only Chinese kid

05:28in my division class.

05:29And then the funny thing,

05:30my division teacher was Chinese.

05:33Next day, all the Mexicans and white people,

05:36they started cursing in Chinese.

05:39And then he looked directly at me.

05:40I was like, how do you know how I talk?

05:41You know?

05:42I'm like.

05:43That's funny.

05:44Yeah, I got in trouble for that shit.

05:45Yeah, I knew enough Chinese.

05:47I lived in Shanghai for like six months with Donnie.

05:50Oh, you lived with him?

05:51Yeah, I lived with him.

05:51Oh, nice.

05:52Yeah, I knew Pee Joe, and that's about it.

05:55Chow Fun.

05:56Chow Fun?

05:56Yeah.

05:57Oh, that noodle?

05:58Yeah, yeah.

05:59Okay.

06:00I was just ordering shit.

06:01Yeah.

06:01Xiaolongbao, you know?

06:02Xiaolongbao, yeah.

06:03Xiaolongbao.

06:04You didn't learn any bad words?

06:06I did, but I can't remember.

06:07What's a?

06:08That's a good thing.

06:09Beautiful.

06:10Oh yeah, look at that.

06:11Now we're good.

06:11That's beautiful.

06:12How's your spice tolerance?

06:13Do you like spicy?

06:14Oh, I love spicy.

06:15You love spicy?

06:16Do you prefer Sichuan or do you prefer like traditional?

06:17To be honest, not to bash on my own motherland,

06:21but that Sichuan spice is just a numbing oil.

06:24I like South Asian spice.

06:25You like South Asian, okay.

06:26So really hot, yeah, yeah, yeah.

06:28Real, that's real spicy.

06:30Yeah.

06:30All right, so we'll dice these up.

06:32So we gotta try a little piece though.

06:37Oh yeah.

06:37Yup.

06:38Oh my God, this is gonna be good.

06:39This might be the best thing we've made in this kitchen.

06:41I don't know.

06:42It's all because of Pepsi Cola.

06:42There it is.

06:43There it is.

06:44You get that part?

06:45We're gonna put it all together.

06:47So we'll put some egg first.

06:48So you don't want the egg to stick.

06:49If the egg starts sticking to the pan,

06:52you don't have enough oil or you didn't heat it enough.

06:55And unlike traditional cooking where you season as you go

06:58with fried rice,

06:59you want to wait till the end to season everything?

07:01Yeah, so all the seasoning goes in the end,

07:03like chicken bouillon, MSG,

07:05our soy sauce is towards the end also.

07:07So you want to break down the rice too.

07:11Add a little more oil.

07:14You start tossing in some garlic.

07:16Garlic's going in.

07:17Yeah, break down the eggs too

07:19because everything's gotta fit in one spoon.

07:21Yeah.

07:22And then you can add a little bit of soy sauce

07:24only on the rim.

07:25Add a little bit of some pepper seasoning.

07:27And then you do it with the basil.

07:30That's beautiful.

07:31Wow, look at that color.

07:32That green is nice.

07:33Yeah, so.

07:33Smells amazing.

07:34You gotta make sure you scoop from the bottom.

07:36And you're looking for all the rice

07:37to basically be coated in like soy sauce

07:39and like that so you know it's properly made.

07:42You want a consistent color.

07:43Okay.

07:44Traditionally, we don't like to put a lot of soy sauce

07:46in our food.

07:46Okay.

07:47It's more of an American thing.

07:48Got it.

07:49Like when you go to China and you do get a fried rice,

07:51we usually eat like zhou chao fan.

07:53It's not dark.

07:53Got it.

07:54You know what I mean?

07:55Okay, so that's an American thing.

07:56Yeah.

07:57All right.

07:58That's it.

07:59So here it is.

08:00You can plate it up.

08:00Yeah.

08:01So we'll pack it into a bowl.

08:02Now this, if you want like a nice presentation,

08:03the easiest way,

08:04just get it into any kind of bowl shape you want,

08:06pack it in there,

08:07and you'll have a perfect little half dome.

08:10Damn, that's fancy.

08:11Boom.

08:12Yeah, I like that.

08:13Go a little green on.

08:13Yeah.

08:14A little scallion on top.

08:15Garnish.

08:16A couple of red chilies on top.

08:17We'll call it Pepsi belly.

08:18All right, this looks delicious.

08:19I think now all we gotta do,

08:21let's give it a try.

08:22All right.

08:22The final step.

08:23Most important step though.

08:24Get a little bite of everything.

08:26Yeah, make sure that pork belly's in there.

08:28Cheers.

08:32Oh yeah.

08:34That worked.

08:35That worked.

08:36Damn.

08:37Those Thai chilies are awesome.

08:38Dude, this is real good, dude.

08:38This is so good,

08:39I think I'm gonna have to put it on the menu.

08:41No way.

08:42Damn.

08:43You think?

08:44You might have to call it wild fried rice.

08:45I like that.

08:46Stay tuned.

08:46Guys, that's gonna do it for this episode

08:47of What's For Lunch.

08:48Henry, thanks for coming on.

08:49Appreciate all the techniques.

08:50Now I got something to add to my bag of tricks,

08:51and that was awesome.

08:53That's a great fried rice.

08:54Guys, we'll see you next time.

08:55Peace.

08:56Dude, this is really good.

Cooking Fried Rice with Chicago's Top Chinese Chef | What's For Lunch

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