🍚 Fried Rice: A Chinese Chef’s Masterclass! (蛋炒飯)

Join the Canto Cooking Club: bit.ly/3RJ5mRH Get the full recipe: madewithlau.com/recipes/egg-fried-rice

Hearing your dad speak Cantonese is a blessing.

Thank you for sharing your dad’s wisdom with us.

I love that you include your family in the videos. It brings it from an educational video to a video of love and hospitality.

Your Father is a National Treasure. Thanks for documenting!

I love how these tips are friendly for home cooking and he never expects everyone to have the same skill level of cooking. If you can't toss it in the wok then use chopsticks with the wok spatula. There's never talking down of how other ppl cook. There is not the "one" method and I like that. I've used both leftover and fresh rice. Both come out great.

Hearing your dad speak in Cantonese is like an everyday household thing for me 👍🏻

I just made the easiest egg fried rice. I used the gas to cook my veg. Thanks uncle. Stay blessed. Those who are watching stay blessed and healthy. Happy Easter to all

I love how you guys gives an alternate choices for ingredients just in case it's not available . I learned a lot of recipes that I can easily follow because of your channel.

Opened YouTube for a little break procrastinating dinner... Still got dinner 😂 and it's exactly what I wanted. Cooking with Lau is cooking with Love!!!

These videos are SO. PERIOD. GOOD. PERIOD.

Its really good that we keep being reminded by the question as he keeps asking his father even though he already asked in their other videos. Watching videos from them really improved my cooking significantly.

This is exactly how I do it after years for experimentation. If your wok / pan and fire is too small, you can remove the cooked egg and add it back at the end. Always stir at highest heat and use smallest fire when adding ingredients / seasoning. Instead of more cooking oil at the end, you can use sesame oil at the end for another layer of flavour. With much practice, you'll soon realise that the rice texture, fresh / overnight, does not matter. You'll be able to control or change the texture through the frying process. In the words of Yan Can Cook, It's stir fry and not stare fry, so keep moving. I use a well seasoned cheap carbon steel wok with rusted out round bottom seated on a large modified stainless steel mixing bowl on my biggest burner.

It was a privilege to learn from your father's experience. I really enjoyed watching this, thanks to you, your father and your family!

This might be the greatest cooking episode I’ve ever seen. And I can confess I’ve watched way too many hours of them for how few I’ve tried to create my own culinary greatness. But I at least can confidently say I know greatness when I see it.

I really like watching him interact with you，so warm❤I also really like Chef teaching,which are simple and easy to understand 💪🏻

Thank you Mr. Lau for sharing your recipe and technique and to your son for bringing it all together for us to watch! 🌞🌞🙏🙏

I feel like I am Chinese too. Such a wholesome way of showing how to cook. Thank you and your lovely dad for everything ❤ With love from Eastern Europe 😘

With all my heart, I wish this video was up when I was teaching an online cooking class during the pandemic. I love the technique, languages, subtitles, everything. Keep it up!!

Thank you so much for sharing. Not only is your father a great chef, but also a great teacher!!