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LEARN HOW TO MAKE AN EASY CHILI OIL + SAFFRON FRIED RICE RECIPE

LAY HO MA (how's it going in Cantonese)! Anything rice related is definitely my cup of tea, but whats better than basmati rice infused with spices and smokey chili oil? Join me in this episode and learn how to make an easy chili saffron fried rice today!

Ingredients:
1 cup long grain rice
100g broccolini
1 onion
4 pieces garlic
5 cardamom pods
1 cinnamon stick
2 tsp white sesame seeds
2 tbsp chili oil (https://youtu.be/IkBWsfsEVkM)
1/2 tsp cumin
1/2 tsp cayenne pepper
1 tsp sweet paprika
pinch of salt
1 1/2 cups water
1/2 tsp saffron threads
1 sticks green onion

Directions:
1. Rinse and drain the rice 2-3 times to get rid of the excess starch
2. Finely chop the broccolini, onion, and garlic
3. Heat up a sauté pan to medium heat. Lightly crush the cardamom pods and add to the pan along with the cinnamon stick and white sesame seeds. Toast for 2-3min then, set aside
4. Place the pan back to medium heat. Add the chili oil followed by the onions and sauté for 3-4min
5. Add the garlic and toasted spices. Sauté for a couple of minutes. Then, add the broccolini and sauté for another couple of minutes
6. Add the cumin, cayenne pepper, sweet paprika, and salt. Sauté for another couple of minutes. Add the rice and sauté for about 1min
7. Add the water and saffron threads. Give the pan a good stir and turn up the heat to bring to a boil
8. When the water begins to bubble, turn the heat to medium low. Then, cover and cook for 15min. After 15min, turn the heat off and let the rice steam further for 10min
9. Remove the cinnamon stick and add some freshly chopped green onions to the rice. Gently fluff the rice while mixing in the green onions


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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.

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