On Air: Ancient Chinese Secret Fried Rice

After a month, I FINALLY got this dang video up! It’s my first time cooking LIVE on television – ABC morning news.

Now how backwards is this:

Live broadcast via very expensive digital news cameras -> transmits via fancy satellite somewhere up in space -> to massive receiver at my cable company that I pay $123.00 per month to -> though thousands of miles of underground digital cable to my HD-ready cable box -> that gets recorded in high quality, digital format (like Tivo) -> saved low quality to VCR tape (yeah, that is SO 1985!) -> pay someone $40 to get 4 minutes of video from scratchy quality VCR tape onto a DVD -> which gets converted to an .avi file -> which gets uploaded to YouTube -> which then gets transmitted through the tangled Internet tubes to your computer.

(whew!) I know there is an easier way, but I don’t have a video capture card on my computer.  I asked Scott to build a computer that we could hook up directly to the TV, cuz…you know…he owns a computer company. But then again, I’m still waiting for a towel rack to be installed in the kitchen. That I asked for 5 years ago.

Here’s the studio kitchen, which is inches away from the newscasters. And NO, I didn’t drape seductively over this stovetop, like I did on this one. Cute little kitchen – the counter and cabinets in the back are about 6″ deep – perfect for people with really short, nubby arms. See that window?  Just right outside are laughing children jumping rope, gorgeous, fragrant Gardenias, lovely palm trees, perfect, sunny 80F degree weather, a Stepford housewife tending to her garden, a dad playing catch with his son….all printed nicely on posterboard 😉

Really, it was 5:30 am, still pitch black outside.

There are 3 of these big, bad cameras. You’ll see in the video that I didn’t know which one to look at!  They are remote controlled, and remind me of some Star Wars robot. Pretty intimidating. They actually scared the bajeebers outta me when all three of them simulateously moved towards me with,

“Use the force, Steamy. Use the force” flashing on their screens. Damn robots.

Here is newscaster Silke Roble. Don’t let her nicely pressed, professional outfit fool you – she’s also wearing fuzzy pink flip-flops. Really!

And this is where they have special guests.  See that thick wire and foot petal in front of the chair?  That is a nifty gadget. The guest sits on the left chair, the host on the right. It’s a live broadcast, so if the guest says embarrassing things like, “I like turtles,” all the host has to do is nudge the foot petal and (poof!) guest gets ejected out of chair and crashes through that glass screen. All in a blink of an eye. Thank goodness they kept me in the kitchen.

Here’s the dish that I made – Chinese Fried Rice – it has Chinese sausage (lap cheong), eggs, carrots and peas.

So here are a few things that I have learned since that taping:

  1. 3 minutes is a LOOOOONGGGG time, especially when I’ve drank 3 espressos with a Red Bull chaser (because I woke up at 4:30am to get to the studio at 5:30am) and too afraid to run off to the restroom for fear that I would miss my spot and the camera would pan to the kitchen and …. um….where the hell is Steamy?
  2. I’m short. I need to practice cooking in my 4″ hooker heels.
  3. Confucious say, “Flappy arm sleeves may catch on fire if one not careful.”
  4. Live television is fun! Especially when I pre-warn the producer to keep finger on the “bleeeep” button in case naughty words escape my lips.
  5. Television adds 30lbs, not 10.

I must have not been THAT bad – they’ve asked me back! If you are in the area (Sarasota/Manatee counties) and get ABC Channel 7, tune in October 9th around 6:30am-ish.  This time I promise not to drink espresso and Red Bull. TOO! FRICKIN’! PERKY!

Here’s the video! Alright, be gentle now,
I’m no Mario, Giada or Rachel! (yet). Gracious newscastress, Silke, made it so easy!


Chinese Fried Rice

Servings: Prep Time: Cook Time:

A quick and easy recipe that takes about 10 minutes to make. I usually include "fish sauce" in my fried rice, but this recipe is made without it.


2 eggs, beaten
1/4 cup diced Chinese sausage
2 stalks scallions, minced
1/4 teaspoon grated ginger (use microplane)
3/4 cup diced vegetables
1 tablespoon soy sauce (or Tamari for gluten free)
1 teaspoon Chinese rice wine
3 cups cooked day-old Jasmine Rice (break up chunks)
1/4 teaspoon salt+ freshly ground pepper
1/4 teaspoon sesame oil


1. Fry the sausage & eggs: Heat up wok or large saute pan on medium-high heat. Add 1 teaspoon of cooking oil and when hot, add eggs. Fry eggs gently until 50% done, remove and set aside. Wipe pan clean. Turn heat to medium-low and add Chinese sausage. Cook the sausage until the fat melts. Remove sausage carefully, leaving as much of the sausage fat in the wok/pan.

2. Fry vegetables: Add the scallions & ginger and cook in the sausage oil for 15 seconds. Add diced vegetables. Cook until heated through, about 30 seconds. Add the soy sauce and rice wine, cook another 15 seconds.

3. Add the rice: Your rice grains should be broken up and as separate as possible. Add the rice, eggs, sausage to the wok/pan and fry until each grain is heated through. Season with salt, pepper and sesame oil. Stir fry until all ingredients are steaming hot.

Spam Fried Rice Spam Fried Rice….and ode in the style of Seuss

Chinese Fried Rice (this recipe includes Fish Sauce…and this is normally how I made fried rice.

Easy Chinese Vegetables – Garlic Yu Choy (which is Chinese spinach)

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Comments 73

  1. Dan

    I seriously need to find me a nice girl who’ll cook me fried rice at 6:30 in the morning. That looks soooo yummy (and you can also call it “rendering” when you cook the fat out of something. Try that next time, and watch the host go “Oooo… She’s a professional chef if she calls frying ‘rendering'”).

    By the way, I think all Chinese food is cooked in less than ten minutes, isn’t it? But, it can’t be cooked on a freakin’ LIGHT BULB STOVE (mine’s currently driving me crazy).

    Other than that, you were great. You didn’t stumble nearly as much as what’s-her-name who was hosting.

  2. Jaded

    That’s so freaking awesome Jaden!! I don’t have my volume turned on my laptop so I’ll have to watch the video at home. Either way, I’m sure you did fantastic 🙂

  3. Dani

    Look out!! You were great…there is an awful lot to think about in that situation and you just breezed right through it!! So cool!! Congratulations again!

  4. Alanna

    Great job, Jaden – I’ve been on television several times, talking a bazillion words a second at an unnaturally high pitch. It may have been your first time but you look like a natural!

  5. Topslakr

    Looks delicious! I love how simple fried rice is, yet how tasty. I always wish I could get the stove top just a little bit hotter though…


  6. Andy

    Fantastic! I think you did a wonderful job. Can’t wait to see you progress through your career. I really think you will go far.

  7. Big Boys Oven

    Oh! what a lovely fried rice…… so colourful, so welcoming, and also comes together with “lap cheong”(preserved chinese sausage), this dish is a winner and just as beautiful done as the cook herself, Jaden!

  8. Danielle

    Congratulations! You look gorgeous on TV – poised, interesting, and, hey, I’m personally delighted that I’m not the only short food blogger.

    If the camera added 30 lbs, you must be painfully skinny in real life.

    Seriously, hon, you look great, and you did a great job!

  9. daphne

    congrats! U look and sounds great!! So agree with the 3 rules you have for fried rice.. in fact, that’s what I’m having tonight! LOL.

  10. daphne

    congrats! U look and sound great!! So agree with the 3 rules you have for fried rice.. in fact, that’s what I’m having tonight! LOL.

  11. foodie

    “Confucious say, “Flappy arm sleeves may catch on fire if one not careful.”

    no fair making me snort, out loud. You did fabulously, and looked really natural and comfortable on camera

  12. ilingc

    I was so excited to see that you were posting a clip of your appearance that I didn’t read the rest of the post properly and just clicked on the first youtube link I found! (me think I need to go back to primary school and learn how to read!)

    The clicking mishap aside, I’m with everyone. You did great for a first timer.

    Anywhoo.. great job. Cheers to future TV appearances and perhaps even your own TV show! 🙂

  13. Suganya

    Oooh! Its hot in here. Quite steamy ;). You are like a pro on the set, Jaden. You look gr8 too. dont worry abt the 30 😀

  14. Sig

    Woo hoo… I can’t believe that is your first live cooking show… looking like a pro there Jaden… and I must add, you are veryyy cuuuuuute… 🙂

  15. Nicole from: For the Love of Food

    Wow Jaden, you really handled that well! I think I would have accidentally spilled those eggs on the floor…and there would have been rice all over the counter top! I can’t wait to see more!

    Oh, and even though the stove was electric, if I were wearing the amazingly beautiful dress(??) you were wearing…I would have caught it on fire…my hair too!


  16. Carol

    Hey Jaden! This is so wonderful! You look so comfortable and at ease like you’ve been doing this forever. You are a natural. You MUST have your very own show!
    The holiday was good but it’s great to be back. oh BTW, you look a billion bucks!

  17. Ady

    Jaden compliments , you were perfect, you was born to do this.
    Fantastic Jaden.
    at 6.30 am, I go on air at 7.30 am here with my program .
    Early in the morning like you!!!

  18. veron

    Lady , you were made for television! You project really well. I love lap-cheung,we had it all the time growing up. I also like it in egg rolls – Yum! Oh god I agree, that stove was atrocious…you need some thing with licking flames , although I also agree those sleeves might catch on fire … hee!

  19. Chris

    Jaden, way to go! I wish I still lived in Sarasota so I could attend a class! Ok, there are many other reasons why I wish I still lived in Sarasota, but maybe this one will push my wife off the fence!

    Anyway, nice job for the first go-round. Fantastic blog, too! Love the sense of humor.

  20. BerlinKitchen

    WOW, congratulation Jaden! You made it such professional, like you would do it since many years on TV. And you have such a wonderful charisma. I am deeply impressed…….

    Martin “BerlinKitchen”

  21. Marvin

    You did a great job Jaden. You were very composed and in control the whole time. And great tip about turning up the heat after adding the rice. I never knew to do that. If anything, I turn the heat down because I’m scared of burning everything. Now I know the ancient Chinese secret!

  22. Farmgirl Susan

    You were fantastic. And this post was LOL funny. Congratulations on a job well done–and on the next one!

    P.S. Yours is actually the first video I’ve ever watched on YouTube. 🙂

  23. tigerfish

    Cool and poised, you are.
    Delicious fried rice, it is.

    So you woke up like 3am in the morning to get ready ? 😛
    I think I would freak out in Jaden Training Academy.

  24. Lucy Vanel

    You did a great job, Jaden! Alright! I thought your explanation of the long and twisted road to having the clip on your website was hilarious!

  25. Matt

    wow, that’s great! congrats to you! i have a question. if i’d like darker fried rice… how would one go about that? also, i LOVE sesame chicken and peking chicken… and good takes on those favorites?

  26. Elise

    Woo hoo go Jaden! Love the segment. Perkiness. Everything. Don’t love their studio kitchen stove. Flat-top? Hate to cook on those.

    Congrats. May there me many more.

  27. Cynthia

    Aha ha ha ha ha ha – that is to say that I love you and I am so fiercely proud of you. Congratulations! It was wonderful to hear your voice too! Oh Jaden, I am so happy for you. I’m always overjoyed to see people following their passion and being successful at it. Tight hugs to you my friend.

    I love lap cheong – it is not readily available here and the gourmet stores that sell them charge an arm and a leg and I am always suspect as to how long they’ve had the stuff in stock.

    I look forward to your continued success which is richly deserved.

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