Uploaded October 2025 | Updated September 2026, 1 week ago
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE THE BEST UMAMI PACKED CHILI OIL FRIED RICE RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Join me in this episode and learn how to make the most umami packed chili oil fried rice recipe today!
INGREDIENTS:
1 cup Jasmine rice
1 cup water
4 pieces garlic
4 sticks green onion
4 dried red chili peppers
2-3 tbsp chili oil (youtu.be/IkBWsfsEVkM)
1 1/2 tbsp soy sauce
1 tsp dark soy sauce
DIRECTIONS:
1. Add the Jasmine rice to a small saucepan. Rinse and drain 2-3 times. Then, add 1 cup of water and heat up on medium high. When the water starts to bubble, turn the heat to medium low. Cover and cook for 15mins. After 15mins, turn the heat off and allow it to steam further for another 10mins
2. Finely chop the garlic. Roughly chop the green onions. Remove the seeds from the dried red chili peppers and roughly chop (save the seeds for another recipe)
3. When the rice is cooked, transfer to a large mixing bowl. Use a rice paddle to fluff and spread in a thin layer around the bowl. Allow it to cool for about 25-30mins
4. Heat up a nonstick pan to medium low heat. Add in the chili oil followed by the green onions, garlic, and dried red chili peppers. Sauté for 1-2mins. Turn the heat up to medium and add in the rice. Give the pan a stir
5. Add in the soy sauce and dark soy sauce. Sauté for another 4-5mins. Plate and serve with a little drizzle of extra chili oil!
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/mMOvB3Tl9VI
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE THE BEST UMAMI PACKED CHILI OIL FRIED RICE RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Join me in this episode and learn how to make the most umami packed chili oil fried rice recipe today!
INGREDIENTS:
1 cup Jasmine rice
1 cup water
4 pieces garlic
4 sticks green onion
4 dried red chili peppers
2-3 tbsp chili oil (youtu.be/IkBWsfsEVkM)
1 1/2 tbsp soy sauce
1 tsp dark soy sauce
DIRECTIONS:
1. Add the Jasmine rice to a small saucepan. Rinse and drain 2-3 times. Then, add 1 cup of water and heat up on medium high. When the water starts to bubble, turn the heat to medium low. Cover and cook for 15mins. After 15mins, turn the heat off and allow it to steam further for another 10mins
2. Finely chop the garlic. Roughly chop the green onions. Remove the seeds from the dried red chili peppers and roughly chop (save the seeds for another recipe)
3. When the rice is cooked, transfer to a large mixing bowl. Use a rice paddle to fluff and spread in a thin layer around the bowl. Allow it to cool for about 25-30mins
4. Heat up a nonstick pan to medium low heat. Add in the chili oil followed by the green onions, garlic, and dried red chili peppers. Sauté for 1-2mins. Turn the heat up to medium and add in the rice. Give the pan a stir
5. Add in the soy sauce and dark soy sauce. Sauté for another 4-5mins. Plate and serve with a little drizzle of extra chili oil!
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/mMOvB3Tl9VI
