Chinese Restaurants Do THIS to Make Rice Taste 10x Better

📗 Get My Complete Chinese Cooking Guides Here: https://chinesekitchensecrets.com/ You follow the recipe, and the fried rice still comes out clumped, soft and wet, tasting like rice with soy sauce poured over it. I cooked it that way for years before someone corrected me. In this video I show you the nine things we did on the line, starting with plain rice in the pot, because that's where the restaurant flavor really begins. I cover why jasmine rice matters, washing three or four times until the water is only a little cloudy, about one and a quarter cups of water per cup of rice, 15 minutes with the lid on and 10 more with the heat off. Then the wok: cold dry rice broken up by hand, two cups at a time in a smoking hot pan, and the one tablespoon of Shaoxing wine poured down the hot side in the last 30 seconds, never onto the rice. I also take something back that I used to tell people about day-old rice, and I give you the dry sherry stand-in if you can't find Shaoxing. Most of what I know came from a head chef named Chen Wei, including the day he poured out a whole pot I'd burned and washed the next one in front of me. This one is for anyone who wants their rice to taste like the restaurant without a roaring burner or anything added to the pot. CHAPTERS: 00:00 – A Wok Still Crackling 01:28 – Who Taught Me Rice 02:54 – Choosing The Right Bag 04:15 – Washing Out The Starch 05:37 – Getting The Water Right 07:01 – Fluff, Don't Stir 08:23 – Drying Rice Fast 09:42 – Let It Toast 11:00 – Why The Splash Works 12:23 – The Wrong Way To Pour 13:47 – Good Rice Comes First 15:08 – The Whole Method Again #FriedRice #ChineseCooking #JasmineRice #ShaoxingWine #WokCooking #RestaurantSecrets #HowToCookRice #ChineseFood #StirFry #CookingTips