Uploaded December 2025 | Updated September 2026, 2 weeks ago
Thank you to Bombas for sponsoring this video! Head to bombas.yt.link/xuEOUR2 and use code BRIANL at checkout for 20% off your first purchase.
▶️WATCH NEXT:
GENERAL TSOS: youtu.be/XSKU-V9t6Bo?si=QDET8dfBH5UF5dz_
SPAGHETTI CHOW MEIN: youtu.be/KCR1ChoJivY?si=Qvx4OQv4kTZYyG_-
📸INSTAGRAM: instagram.com/brian_lagerstrom
🔪MY GEAR:
JULIENNE PEELER: amzn.to/3YFG9tC
WOK: amzn.to/3KLhNLY
KITCHEN SCISSORS: amzn.to/4b7njmy
RICE COOKER: amzn.to/3YEMci8
LAGERSTROM CHEFS KNIFE: shop.brianlagerstrom.com
SQUEEZE BOTTLES: amzn.to/48RyjDq
QUARTER SHEET PAN + RACK: amzn.to/3jqDGgx
FAVORITE STAINLESS BOWL: amzn.to/3pTBCTo
BUTANE BURNER: amzn.to/4j4TCEG (NOT required for wok cooking. Just including the link because a lot of you guys have asked)
AMAZON STORE: amazon.com/shop/brianlagerstrom
**As an Amazon Associate I earn from qualifying purchases**
Fried Rice (Egg & Scallion)
Ingredients
∙ 300 g (1½ c) jasmine rice, rinsed well
∙ 270 g (1⅛ c) water
∙ 4 large eggs
∙ salt
∙ 75–100 g (1½–2 c) scallions, sliced (whites + greens separated)
∙ high smoke point oil
∙ 50 g (3½ T) soy sauce
∙ 25 g (1½ T) oyster sauce
Instructions
1 Rinse rice until water runs mostly clear. Cook with 270 g water (90% hydration).
2 Turn cooked rice out onto a tray, gently spread, and chill 20–30 min until cold.
3 Beat eggs with a pinch of salt.
4 Heat wok (or large nonstick) over medium-high. Add oil, swirl to coat.
5 Pour in eggs, spread thin up sides of wok. Scramble gently to ~85% doneness. Remove and reserve.
6 Wipe wok, return to heat. Add at least 2 T oil, then cold rice. Toss constantly, breaking up clumps, 60–90 sec.
7 Add scallions, fry ~60 sec until softened (no browning).
8 Return eggs to wok, break into bite-size pieces.
9 Pour soy sauce and oyster sauce around hot edge of wok. Toss to combine until absorbed and sizzling.
10 Finish with scallion greens and serve
--
Beef & Broccoli
Ingredients
∙ 450 g (1 lb) flank steak, sliced ¼ in thick
∙ 350 g (3½ c) broccoli florets, cut to 1–1½ in
∙ 100 g (¾ c) onion, thinly sliced
∙ high smoke point oil
Velveting Marinade
∙ 10 g (2 t) soy sauce
∙ 5 g (1 t) sesame oil
∙ 5 g (1 t) shaoxing wine or mirin
∙ 2 g (½ t) sugar
∙ 2 g (½ t) cornstarch
∙ 2 g (½ t) baking soda
Stir-Fry Sauce
∙ 30 g (2 T) soy sauce
∙ 30 g (2 T) beef stock or water
∙ 30 g (2 T) shaoxing wine or mirin
∙ 50 g (3½ T) oyster sauce
∙ 10 g (2½ t) sugar (use ~5 g if using mirin)
∙ 5–7 g (1½–2 t) cornstarch
Aromatics
∙ 10 g (2 t) garlic, minced
∙ 10 g (1 T) fresh ginger, grated
Instructions
1 Toss beef with all marinade ingredients. Rest 15 min.
2 Heat wok over high. Add oil, then broccoli and onion with a pinch of salt. Stir-fry 3–4 min until just tender. Remove.
3 Wipe wok. Add more oil and sear half the beef in a single layer, ~60–90 sec to medium. Remove; repeat with remaining beef then add first round of beef back to wok.
4 Add garlic and ginger, stir ~20 sec until fragrant.
5 Return vegetables to wok.
6 Pour stir-fry sauce around hot edge. Toss until thickened and glossy. Serve with rice.
--
Chow Mein (Dry-Fried Noodles)
Ingredients
∙ 300 g (10 oz) Hong Kong pan-fried noodles, cut into 5–7 in lengths
∙ 150 g (5 oz) chicken thigh, thinly sliced
∙ 75 g (1 c) scallions, cut into 1½ in pieces (greens only)
∙ 75 g (¾ c) carrots, julienned
∙ 75 g (1 c) bean sprouts
∙ high smoke point oil
∙ salt
Sauce
∙ 30 g (2 T) soy sauce
∙ 30 g (2 T) oyster sauce
∙ 5 g (1 t) sesame oil
∙ 100 g (½ c) chicken stock
Instructions
1 Heat wok over medium-high. Add oil, then chicken. Season lightly with salt. Sear undisturbed ~60 sec, then cook through another 60-90 sec. Remove.
2 Add more oil. Add noodles and extra oil on top. Toss and detangle; fry until lightly stiff and fragrant.
3 Add carrots and scallions. Stir-fry 2–3 min until just softened. Add more oil if dry.
4 Add bean sprouts, toss briefly. Return chicken.
5 Pour sauce around hot edge. Toss and fold over high heat until sauce steams and lightly softens noodles without making them mushy.
CHAPTERS:
0:00 Fried Rice
5: 48 Beef & Broccoli
11:15 Chow Mein
🎧MUSIC:
EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3
Thank you to Bombas for sponsoring this video! Head to bombas.yt.link/xuEOUR2 and use code BRIANL at checkout for 20% off your first purchase.
▶️WATCH NEXT:
GENERAL TSOS: youtu.be/XSKU-V9t6Bo?si=QDET8dfBH5UF5dz_
SPAGHETTI CHOW MEIN: youtu.be/KCR1ChoJivY?si=Qvx4OQv4kTZYyG_-
📸INSTAGRAM: instagram.com/brian_lagerstrom
🔪MY GEAR:
JULIENNE PEELER: amzn.to/3YFG9tC
WOK: amzn.to/3KLhNLY
KITCHEN SCISSORS: amzn.to/4b7njmy
RICE COOKER: amzn.to/3YEMci8
LAGERSTROM CHEFS KNIFE: shop.brianlagerstrom.com
SQUEEZE BOTTLES: amzn.to/48RyjDq
QUARTER SHEET PAN + RACK: amzn.to/3jqDGgx
FAVORITE STAINLESS BOWL: amzn.to/3pTBCTo
BUTANE BURNER: amzn.to/4j4TCEG (NOT required for wok cooking. Just including the link because a lot of you guys have asked)
AMAZON STORE: amazon.com/shop/brianlagerstrom
**As an Amazon Associate I earn from qualifying purchases**
Fried Rice (Egg & Scallion)
Ingredients
∙ 300 g (1½ c) jasmine rice, rinsed well
∙ 270 g (1⅛ c) water
∙ 4 large eggs
∙ salt
∙ 75–100 g (1½–2 c) scallions, sliced (whites + greens separated)
∙ high smoke point oil
∙ 50 g (3½ T) soy sauce
∙ 25 g (1½ T) oyster sauce
Instructions
1 Rinse rice until water runs mostly clear. Cook with 270 g water (90% hydration).
2 Turn cooked rice out onto a tray, gently spread, and chill 20–30 min until cold.
3 Beat eggs with a pinch of salt.
4 Heat wok (or large nonstick) over medium-high. Add oil, swirl to coat.
5 Pour in eggs, spread thin up sides of wok. Scramble gently to ~85% doneness. Remove and reserve.
6 Wipe wok, return to heat. Add at least 2 T oil, then cold rice. Toss constantly, breaking up clumps, 60–90 sec.
7 Add scallions, fry ~60 sec until softened (no browning).
8 Return eggs to wok, break into bite-size pieces.
9 Pour soy sauce and oyster sauce around hot edge of wok. Toss to combine until absorbed and sizzling.
10 Finish with scallion greens and serve
--
Beef & Broccoli
Ingredients
∙ 450 g (1 lb) flank steak, sliced ¼ in thick
∙ 350 g (3½ c) broccoli florets, cut to 1–1½ in
∙ 100 g (¾ c) onion, thinly sliced
∙ high smoke point oil
Velveting Marinade
∙ 10 g (2 t) soy sauce
∙ 5 g (1 t) sesame oil
∙ 5 g (1 t) shaoxing wine or mirin
∙ 2 g (½ t) sugar
∙ 2 g (½ t) cornstarch
∙ 2 g (½ t) baking soda
Stir-Fry Sauce
∙ 30 g (2 T) soy sauce
∙ 30 g (2 T) beef stock or water
∙ 30 g (2 T) shaoxing wine or mirin
∙ 50 g (3½ T) oyster sauce
∙ 10 g (2½ t) sugar (use ~5 g if using mirin)
∙ 5–7 g (1½–2 t) cornstarch
Aromatics
∙ 10 g (2 t) garlic, minced
∙ 10 g (1 T) fresh ginger, grated
Instructions
1 Toss beef with all marinade ingredients. Rest 15 min.
2 Heat wok over high. Add oil, then broccoli and onion with a pinch of salt. Stir-fry 3–4 min until just tender. Remove.
3 Wipe wok. Add more oil and sear half the beef in a single layer, ~60–90 sec to medium. Remove; repeat with remaining beef then add first round of beef back to wok.
4 Add garlic and ginger, stir ~20 sec until fragrant.
5 Return vegetables to wok.
6 Pour stir-fry sauce around hot edge. Toss until thickened and glossy. Serve with rice.
--
Chow Mein (Dry-Fried Noodles)
Ingredients
∙ 300 g (10 oz) Hong Kong pan-fried noodles, cut into 5–7 in lengths
∙ 150 g (5 oz) chicken thigh, thinly sliced
∙ 75 g (1 c) scallions, cut into 1½ in pieces (greens only)
∙ 75 g (¾ c) carrots, julienned
∙ 75 g (1 c) bean sprouts
∙ high smoke point oil
∙ salt
Sauce
∙ 30 g (2 T) soy sauce
∙ 30 g (2 T) oyster sauce
∙ 5 g (1 t) sesame oil
∙ 100 g (½ c) chicken stock
Instructions
1 Heat wok over medium-high. Add oil, then chicken. Season lightly with salt. Sear undisturbed ~60 sec, then cook through another 60-90 sec. Remove.
2 Add more oil. Add noodles and extra oil on top. Toss and detangle; fry until lightly stiff and fragrant.
3 Add carrots and scallions. Stir-fry 2–3 min until just softened. Add more oil if dry.
4 Add bean sprouts, toss briefly. Return chicken.
5 Pour sauce around hot edge. Toss and fold over high heat until sauce steams and lightly softens noodles without making them mushy.
CHAPTERS:
0:00 Fried Rice
5: 48 Beef & Broccoli
11:15 Chow Mein
🎧MUSIC:
EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3
