Lao Gan Ma Fried Rice (老干妈炒饭)

Lao Gan Ma Fried Rice! A dish with a bunch of variations all across China, this sort was a specific Guizhou variant. 0:00 - Where’s this dish from? 0:47 - But which Lao Gan Ma? 1:35 - An aside on bacon 2:00 - Steaming Rice for Fried Rice 3:19 - Making Lao Gan Ma Fried Rice 5:44 - Side Idea, Century Egg and Napa Soup 6:15 - Is this just Guailu Freestyle Fried Rice actually? FULL WRITTEN RECIPE Is over on the Substack! Free as always, if it had to be said: INGREDIENT LIST I’ll copy over here though, just in case that’s helpful: * Jasmine rice (泰国香米/粘米), 225g * Napa Cabbage (白菜/娃娃菜), 40g * Liaojiu . Shaoxing wine (料酒/绍酒), ~1/2 tbsp. To be swirled in when frying the cabbage. * Bacon, 3 strips * Optional, to fry the bacon: Water, ~3 tbsp Oil, ~1/2 tbsp * Aromatics: Garlic, 1 large clove, minced. Ginger, ~1/2 cm, minced. Scallion, ~1. White and green part separated. White minced, greens sliced. * Liaojiu . Shaoxing wine (料酒/绍酒), ~1/2 tbsp. To be swirled in after frying the aromatics. * Red, fragrant chili powder, 2 tsp. E.g. qinjiao, gochugaru, kashmiri. (Optional. Can also swap for 1.5 tsp paprika and 0.5 tsp cayenne pepper) * Lao Gan Ma Chili Oil with Black Bean (老干妈风味豆豉油辣椒), 2 tbsp * Soy sauce (生抽), 1 tbsp * Canned beans, 100g. Dealer’s choice. Kidney beans would be nice. * Seasoning: Salt, ¼ tsp Sugar, ½ tsp MSG (味精), ¼ tsp White pepper powder (白胡椒粉), ¼ tsp ______ And check out our Patreon if you’d like to support the project! Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ Found via My Analog Journal (great channel):