Welcome back to Episode 2 of the lower calorie series. Today, we are covering fried rice, an absolute gem of a dish. First, we’ll make the restaurant-style version to establish a baseline of calories and more importantly understand the underlying techniques of how it’s made, then we’ll analyze where we can make lower-calorie substitutions while maintaining the highest level of taste adherence to the original version.
Links & Stuff
► Support on Patreon:
► Fried Rice Recipes & Nutrition Table:
► Wok used in this video:
► SOURCES
– The Professional Chef by The Culinary Institute of America:
– Chinese Cooking Demystified:
► Understanding Healthy Eating:
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► Useful Kitchen Gear
– Budget Whetstone for sharpening:
– Salt Pig:
– Scale:
– 8-inch Chef’s knife:
– Nicer 8-inch Chef Knife:
– Magnetic Knife Rack:
– Cast griddle:
– Baking Sheet:
– Wire Rack:
– Saucepan:
– Wood cutting board:
– (NOT cheap) Amazing Pan:
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro #FriedRice
Affiliate Disclosure:
Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Episode Premise: (0:00)
A Thank You: (0:30)
Restaurant Style Fried Rice: (1:00)
Calorie Breakdown – Restaurant Style: (3:02)
Lower calorie substitutions: (3:32)
Step by step recipe – Low cal: (6:41)
Calorie Breakdown – Low cal: (10:03)
Side by side – Calorie Breakdown: (10:17)
Taste Test: (10:30)
The difference in textures: (11:15)