It’s interesting that yeung koon yat uses fresh rice instead of day old rice
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I suspect that he probably uses a bit less water when making this rice initially, so it’s a bit dryer.
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That’s the norm in the industry in Hong Kong as long as rice is cooked with rice to water ratio of about 1: .9 and cooled 15 to 20 mins after it’s cooked.
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this is for anyone who speaks the language… was that pork floss he added? great video just wish i understood
dried scallops were added before the charsiu
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Hong Kong style fried rice is a bit different than what Kenji does. Rice is dropped into half cooked egg in a wok so the rice can absorb some of the raw egg which gives better aroma and making them less likely to clump up or stick to the wok.
Once the rice is dropped into the half cooked eggs and mixed thoroughly, spread the rice into an even layer on the wok and break up any clumps by pressing with the flat side of a wok spatula. Let the rice heat up and toast a bit. Stir. Then spread rice evenly on wok and break up rice clumps again…rinse and repeat until all grains are separated.
The other thing to note is that Kenji uses the edge of his wok spatula to break up clumps which is a big no no since it’s very easy to break the rice grains.
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Or else somebody’s gonna get hurt real bad (by a folding chair)…
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Folding chair pairing (or in this case, dirty arsed plastic stool)
Sorrowful pan fried marinated pork chop, sunny fried egg, and instant noodles
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That looks pretty 
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Good learning.
Excellent meal at prd today after banging with shibumi.
sorrowful rice - sliced premium char siu, fried egg, yu chow, sauced rice
The char siu was the best I’ve had at prd so far, super tender, meaty, juicy, nicely charred and sauced, and with a good amount of fat. The rice was also great to soak up all that sauce.
wonton mee
Delicious. The wontons were just as good as before and the savory dark sauce (dark and sweet soy sauce?) really gave the dish a punch of umami, I liked this a lot better than the noodle soup. @attran99, @TheCookie, @JeetKuneBao, @Chowseeker1999
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Your photos look sooo good! I’m convinced you bought a third arm at the same store where you bought a second belly, because taking chopstick photos with just two hands is a real feat.
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Had a really fantastic dinner here on Thursday. My first time. The charsiu was perfectly done and the krapao fried rice special was incredibly fragrant and nuanced. We enjoyed the pork chop bun but would likely pass on it next time around.
Had the added pleasure of ordering a Howlin sando from Postmates while we were sitting at the tables there and had it “delivered” within 20 mins. Nice little bang bang. (And hopefully not too covidy since, per Eater, Howlin just shut down with one of their employees testing positive.)
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Silly question, does one just show up at PRD and place your order to go or does it require some sorta online pre-order?
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