Donny Enriquez | Chef Donny: Cooking with Guests
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00:00Yo, Henry, what's for lunch?
00:02Wild fried rice.
00:04All right, let's hit Chinatown and do some shopping.
00:06♪ I'm a private chef, cook for money, yeah ♪
00:08Guys, welcome back to What's for Lunch.
00:10Henry, welcome to the kitchen.
00:12You're gonna show me, we're gonna do a little collaboration
00:14on some fried rice.
00:14And so you cook this at your restaurant, 3LP,
00:17which is right here in Chicago,
00:18voted best Chinese restaurant in Chicago,
00:20so that's an amazing feat.
00:21Congratulations on that.
00:22Thank you.
00:23So this is gonna be the best of the best.
00:25We're not messing around with this fried rice.
00:27Henry came prepared.
00:28Fried rice is something that I think
00:29anyone at home should know how to make.
00:31It's pretty easy.
00:32It's a good leftover meal to make.
00:33You know, I wanna learn from the best,
00:34so we're gonna do some wok fried rice here.
00:36And we're doing a little bit of a twist.
00:37Today, we're gonna use some wild rice in there.
00:39Yep, you're from Minnesota, right?
00:41Exactly.
00:41So you asked me what is native to Minnesota
00:44that we could use for this fried rice dish.
00:46Wild rice is grown in Minnesota.
00:47I grew up eating a lot of wild rice soup, a lot of stews,
00:49but I've never used it in a fried rice.
00:51So what are we working with for the rice blend here?
00:54All right, so this is wild rice from Minnesota.
00:56We got jasmine rice, long grain rice,
00:58so you just need to have a good blend.
01:00This is old, a couple days old, correct?
01:02Not a couple days old, overnight old.
01:03Overnight, okay.
01:04We have some beautiful shiitake mushrooms right here.
01:06And then we have some Thai chilies.
01:08I said I wanted some spice, so we have some Thai chilies.
01:11And then our protein for this is gonna be pork belly.
01:14But, like, if you're at home,
01:15you can really make this with anything.
01:16You pick a protein, or you can go straight veggie,
01:19and you pick your veggies.
01:20And fried rice, the beauty of it is it's a leftover meal.
01:22So anything you have lying around that you wanna use up,
01:24prefer fried rice.
01:25What's the biggest mistake you think people make
01:27when making, like, a fried rice?
01:28What's, like, besides not using day-old rice?
01:30The wok not being hot enough.
01:32You know, that's a big thing.
01:34You know, it depends on your BTU,
01:35but, like, normal houses, you know,
01:38you're gonna have to heat that wok up
01:39for a long, long time before you can start cooking.
01:42Can't be afraid of the heat, yeah.
01:43You really do want that oil to be smoking
01:45kind of when it hits that pan.
01:47So there's this term, it's called wok hay.
01:49So it's just, you need to have that smoke.
01:52Like, my old man taught me, we cook on the wok range.
01:56Like, you gotta see some kind of smoke
01:57coming out of the woks first
01:58before you, you know, put the oil in
02:01and get ready to go to work.
02:02So speaking of that, so let's get this thing
02:04nice and ripping hot.
02:05We have our wok here.
02:06And to properly use a wok,
02:08which I think my technique is probably
02:09nowhere near perfect,
02:11but you're gonna show me the proper way of tossing
02:13and really using a wok the way it's supposed to be made.
02:16So I'm excited to learn that from you, too.
02:18When you heat this wok up, too,
02:20like, you kinda wanna move it a little bit.
02:22You wanna get a consistent heat, too.
02:23Is a traditional wok not a flat bottom, correct?
02:26It's like a cylinder.
02:27For most people at home,
02:28this is what they're gonna have as a work pan.
02:29And you can even use, correct me if I'm wrong,
02:31you can use a standard pan.
02:32Oh, yeah, yeah.
02:33But open flame is obviously better.
02:35Yes.
02:36And then, what are we gonna do to this pork belly
02:37as far as cooking it in our pan?
02:39Light soy, dark soy, rock sugar,
02:41if you have access to it.
02:44So you really get a lot of that sweetness
02:45that's coming from there.
02:46But, you know, any sugar works, too.
02:47Like, you could use brown sugar.
02:49Brown sugar works well.
02:51Yeah, let's get this ginger prepped up here.
02:53I've never seen that.
02:54For ginger, a spoon, I find, works better than a fork.
02:56Wow.
02:57Yeah, that's all you need.
02:58Look at that.
02:59Come on, teach my boys this.
03:00I need to have you in my kitchen.
03:01It's way faster.
03:03Man, all those feelers I have in my kitchen, what the?
03:06Yeah, you don't need them anymore.
03:08Just give them a spoon.
03:09So, boom, there we go.
03:10Now we got our ginger.
03:11We have some garlic in there, some soy sauce.
03:13What's the secret?
03:13What else, what are we putting in there?
03:14Okay, so I have my salt and pepper seasoning blend.
03:18It has five spice, white pepper, salt, MSG, obviously.
03:22I put the salt and pepper on everything,
03:23so it's not your normal black pepper and salt.
03:26And then some mirin right in here.
03:28One of the top secret ingredients is Pepsi.
03:30A little bit of Pepsi?
03:31Yeah, Pepsi Cola.
03:32Can't go wrong with Pepsi right there.
03:33This is how you braise it,
03:35but we're gonna use it as kind of like a marinade.
03:37So you let this sit for a few hours,
03:39and then get to cooking.
03:41Perfect.
03:42Oh, that smells delicious.
03:43Yeah, that's great.
03:44Smell this, feel that smell.
03:45Oh, man.
03:46That Pepsi makes a difference.
03:46Oh, man, dude, that's gonna be amazing.
03:48Our pan is smoking over here.
03:50I usually do this.
03:52And now that's smoked, that's a good sign, right?
03:54That means we're at the right heat.
03:55Start with the mushrooms.
03:57With any stir-frying, right,
03:58you just wanna keep everything moving in the pan
04:00so you're not burning.
04:00Because look, we're already getting a lot of color on that.
04:02You could go put some garlic in.
04:04Go put some garlic in.
04:05A little bit of soy on the side, too.
04:08Yeah, there we go, now we're talking.
04:10Add some chili.
04:11I don't wanna go too spicy,
04:13so let's just add a little bit.
04:14A little bit.
04:15So is it like a motion with the hands?
04:16Yeah, okay.
04:17You show me, you show me.
04:18So I haven't done this, you know.
04:20Ah.
04:21You know what I mean?
04:21Oh, yeah, I can tell those chilies are spicy
04:23because my eyes are burning.
04:24Yeah, yeah, I didn't wanna add all the heat.
04:26This is some Thai basil now that we're adding.
04:28We're gonna fry this.
04:30Now we cook the pork belly.
04:36Wow, look at that.
04:37Look at that.
04:38Well, first of all, they're too thick.
04:39After we cook it, then we're gonna dice them.
04:42So the saying goes,
04:43when you take one bite of your fried rice,
04:46all the ingredients should be in that spoon.
04:49Yeah, it smells delicious.
04:49Yeah.
04:50Let's add Pepsi.
04:51Yeah.
04:52You have more Pepsi?
04:53Hell yeah.
04:54Let's add more Pepsi.
04:54Beautiful.
04:55You can see it bubbling up.
04:56Other Chinese restaurants,
04:57especially in the suburbs,
04:59like your hole-in-the-wall restaurants,
05:01they don't even do that.
05:02So they take two spatulas, giant ones, right?
05:05Yeah.
05:06And then the wok will be like this.
05:06The wok hei in the BTU is still crazy hot,
05:09so you gotta do it fast.
05:10Got it.
05:11That's called suan fei.
05:12Suan fei.
05:13Yeah, suan fei in Cantonese.
05:14And what you and me were doing,
05:17that's pao wok.
05:18Yeah, that's pao wok.
05:19So you speak Cantonese and Mandarin, or just?
05:21I speak a decent amount of Mandarin.
05:22I get by.
05:23But Cantonese is my native tongue.
05:25Okay.
05:26In high school, I was the only Chinese kid
05:28in my division class.
05:29And then the funny thing,
05:30my division teacher was Chinese.
05:33Next day, all the Mexicans and white people,
05:36they started cursing in Chinese.
05:39And then he looked directly at me.
05:40I was like, how do you know how I talk?
05:41You know?
05:42I'm like.
05:43That's funny.
05:44Yeah, I got in trouble for that shit.
05:45Yeah, I knew enough Chinese.
05:47I lived in Shanghai for like six months with Donnie.
05:50Oh, you lived with him?
05:51Yeah, I lived with him.
05:51Oh, nice.
05:52Yeah, I knew Pee Joe, and that's about it.
05:55Chow Fun.
05:56Chow Fun?
05:56Yeah.
05:57Oh, that noodle?
05:58Yeah, yeah.
05:59Okay.
06:00I was just ordering shit.
06:01Yeah.
06:01Xiaolongbao, you know?
06:02Xiaolongbao, yeah.
06:03Xiaolongbao.
06:04You didn't learn any bad words?
06:06I did, but I can't remember.
06:07What's a?
06:08That's a good thing.
06:09Beautiful.
06:10Oh yeah, look at that.
06:11Now we're good.
06:11That's beautiful.
06:12How's your spice tolerance?
06:13Do you like spicy?
06:14Oh, I love spicy.
06:15You love spicy?
06:16Do you prefer Sichuan or do you prefer like traditional?
06:17To be honest, not to bash on my own motherland,
06:21but that Sichuan spice is just a numbing oil.
06:24I like South Asian spice.
06:25You like South Asian, okay.
06:26So really hot, yeah, yeah, yeah.
06:28Real, that's real spicy.
06:30Yeah.
06:30All right, so we'll dice these up.
06:32So we gotta try a little piece though.
06:37Oh yeah.
06:37Yup.
06:38Oh my God, this is gonna be good.
06:39This might be the best thing we've made in this kitchen.
06:41I don't know.
06:42It's all because of Pepsi Cola.
06:42There it is.
06:43There it is.
06:44You get that part?
06:45We're gonna put it all together.
06:47So we'll put some egg first.
06:48So you don't want the egg to stick.
06:49If the egg starts sticking to the pan,
06:52you don't have enough oil or you didn't heat it enough.
06:55And unlike traditional cooking where you season as you go
06:58with fried rice,
06:59you want to wait till the end to season everything?
07:01Yeah, so all the seasoning goes in the end,
07:03like chicken bouillon, MSG,
07:05our soy sauce is towards the end also.
07:07So you want to break down the rice too.
07:11Add a little more oil.
07:14You start tossing in some garlic.
07:16Garlic's going in.
07:17Yeah, break down the eggs too
07:19because everything's gotta fit in one spoon.
07:21Yeah.
07:22And then you can add a little bit of soy sauce
07:24only on the rim.
07:25Add a little bit of some pepper seasoning.
07:27And then you do it with the basil.
07:30That's beautiful.
07:31Wow, look at that color.
07:32That green is nice.
07:33Yeah, so.
07:33Smells amazing.
07:34You gotta make sure you scoop from the bottom.
07:36And you're looking for all the rice
07:37to basically be coated in like soy sauce
07:39and like that so you know it's properly made.
07:42You want a consistent color.
07:43Okay.
07:44Traditionally, we don't like to put a lot of soy sauce
07:46in our food.
07:46Okay.
07:47It's more of an American thing.
07:48Got it.
07:49Like when you go to China and you do get a fried rice,
07:51we usually eat like zhou chao fan.
07:53It's not dark.
07:53Got it.
07:54You know what I mean?
07:55Okay, so that's an American thing.
07:56Yeah.
07:57All right.
07:58That's it.
07:59So here it is.
08:00You can plate it up.
08:00Yeah.
08:01So we'll pack it into a bowl.
08:02Now this, if you want like a nice presentation,
08:03the easiest way,
08:04just get it into any kind of bowl shape you want,
08:06pack it in there,
08:07and you'll have a perfect little half dome.
08:10Damn, that's fancy.
08:11Boom.
08:12Yeah, I like that.
08:13Go a little green on.
08:13Yeah.
08:14A little scallion on top.
08:15Garnish.
08:16A couple of red chilies on top.
08:17We'll call it Pepsi belly.
08:18All right, this looks delicious.
08:19I think now all we gotta do,
08:21let's give it a try.
08:22All right.
08:22The final step.
08:23Most important step though.
08:24Get a little bite of everything.
08:26Yeah, make sure that pork belly's in there.
08:28Cheers.
08:32Oh yeah.
08:34That worked.
08:35That worked.
08:36Damn.
08:37Those Thai chilies are awesome.
08:38Dude, this is real good, dude.
08:38This is so good,
08:39I think I'm gonna have to put it on the menu.
08:41No way.
08:42Damn.
08:43You think?
08:44You might have to call it wild fried rice.
08:45I like that.
08:46Stay tuned.
08:46Guys, that's gonna do it for this episode
08:47of What's For Lunch.
08:48Henry, thanks for coming on.
08:49Appreciate all the techniques.
08:50Now I got something to add to my bag of tricks,
08:51and that was awesome.
08:53That's a great fried rice.
08:54Guys, we'll see you next time.
08:55Peace.
08:56Dude, this is really good.