Benihana Fried Rice Secrets Revealed
ฝัง
- เผยแพร่เมื่อ 26 เม.ย. 2024
- A comprehensive guide to Benihana’s fried rice recipe at home! Hibachi fried rice is the most popular dish at every Japanese steakhouse! Today, I’ll break down all the tips, tricks and techniques so you’ll be able to make teppanyaki fried rice at home even better than any hibachi restaurant you’ve ever been to! And for a fraction of the cost! (recipe below!)
Wanna learn how to make Chinese takeout fried rice at home? Check out this video: • Chinese Takeout Fried ...
Hibachi at home playlist: • Benihana Recipes (Hiba...
Recipe document here:
docs.google.com/document/d/1H...
......
Ingredients:
Botan calrose rice: geni.us/5cKRQB
Nishiki calrose rice: geni.us/041Wsc
Kokuho rose rice: geni.us/oLGFv
Kikkoman soy sauce: geni.us/hl3mOYU
Kitchen gear in video:
Misono UX10 Chef's Knife: geni.us/UaUygE
Induction Cooktop: geni.us/3EYpArE
12 inch Lodge cast iron skillet: geni.us/1o4yECi
John Boos Work Table: geni.us/giAaB
Diamond Brand Kosher Salt: geni.us/YCUSn
Peugeot Pepper Mill: geni.us/r1YRCB
6 oz. glass ramekins: geni.us/Jplij
Recommended rice cookers:
Entry-level Zojirushi rice cooker: geni.us/FDDUW
Mid-level Zojirushi rice cooker: geni.us/pozO
Top-of-the-line Zojirushi rice cooker: geni.us/34iURhM
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
Timestamps:
Intro: 0:00
The Rice: 0:24
Garlic Butter: 5:42
Vegetables: 6:27
Chicken: 7:18
Cooking the rice: 8:08
Thanks!: 13:19 - แนวปฏิบัติและการใช้ชีวิต
I work at Benihana and this recipe is pretty spot on, but we do wash our rice and for every two servings of rice it’s one egg. As for the veggies, it’s one ounce for every serving. Typically we add in our seasoning (salt, pepper, and sesame seeds) after we mix in the eggs, veggies and rice. For the garlic butter, it’s one tea spoon for every two servings.
na bruh u put sesame seeds in there they'll say they have a allergy then start yelling at u
Haha, I used to work at benis for 12 years.
@@therealdrake9289hahahahaha fucking hell this is so damn true. I've literally had my table tell The other people how to get a free meal. Walked over and looked them down and said, "by the way, I'm a manager, you will NOT be getting a free meal .... Ever!" Then walked away as they got super fucking pissed
Well...... It's a daily occurrence and EVERY location
@@TheAngryOnion have u ever met mr lee or mr miamoto bro they come in talk a ton of shit say how they are gonna redesign the restraunt then leave and dont come back for 6 months
I work at Benihana in Beaverton. The recipe is spot on. It’s missing the sesame stage. Instead of cooking the Egg aside create a island of your egg and shuffle
It while it’s still runny. It gets it full flavors. Other than that spot on. The chicken (3.5 oz) is made with a teaspoon of butter salt pepper and a small splash of soy. The shrimp is just butter and lemon to taste. The beef is garlic butter salt and pepper. Righteous. Veggies. Onion and zucchini. Grilled then tossed in garlic butter and soy till vegetables break down In texture and becomes sautéed Finnish with white sesame on top. I liked seeing this!
Awesome!! Thanks for dropping your wisdom! I really appreciate the kind words!! :)
In the like 8 years that I lived in Tigard, I must have said 100 times I was going to have lunch there :) but never did. And now I'm back in Seattle, and the one here has closed. Someday when I'm down there...
@@user-pz6ph1hj2u Fujiyama's is another great Hibachi grill in the Seattle area, always loved going when I lived up there
Yo I used to work in the Beaverton location LOL
@@user-pz6ph1hj2u if you ever find yourself in Reno there's an Ichiban in the Harrah's casino. My personal favorite for japanese steakhouses
Professional chef for 30 + years and chef instructor for 20 years. I just discovered your videos. Extremely well explained and demonstrated. Great job! A+
probably the single best recipe/cooking video i have ever seen.
actual content aside, this is the definition of how a recipe/how-to cooking video should be. composition, voice-over, measurements, shots, alternative method/ingredient options, and just plain comprehensive.
big kudos.
Wow, thank you very much Armuk! I really appreciate your thoughtful comment! That is very kind of you!!
I sincerely appreciate your support!! :)
totally agree
@@farmageddon Complements to The Chef!👨🏻🍳🥳
@@farmageddon Totally agree. Really well done man. I appreciate your attention to detail.
I totally agree!!
If your fried rice ends up clumpy, you could try a popular method of making fried rice in Japan (at home) which is to mix the rice and the egg first, before putting it to heat. That way the egg will coat the rice and separate the grains from each other.
thats called golden fried rice i think
Yeah, that's definitely a great way to do it! I make a version of this style sometimes.
Good stuff!
@@jachcoff Better still add the oil to the cold rice and break up the clumps with your fingers. Pre-coated this way almost no additional oil is required.
Yummy Delicious Darling. ⚘🎚🦋🍑🌟
That's how we did it when I worked at a ramen restaurant. Perfect texture as long as the rice is cooked properly and cooled down first
That soy sauce tip goes against every fried rice video I’ve ever seen…and it makes total sense👌🏽 Consider my game changed! 🔥
Hey Rob! Yeah, I learned that from my friend who was a cook at an amazing Chinese restaurant. He would never put the soy sauce directly on the rice and always put it around the rim of the wok and then immediately stirred it in. He just said that anything you can do to reduce the moisture in the rice is better. I've heard some other chefs talk about how this caramelizes the soy sauce slightly and makes the flavor together. I just combined those two insights and it really does seem to work. I'm really glad you found that useful!!
Thank you so much for watching and thanks for the kind words! I sincerely appreciate you!!
@@farmageddon You’re welcome, man. Great tip
I just made this recipe and let me just say it taste EXACTLY like Benihana. I decided to cook for the family and believe me they were ALL astonished. It’s literally Benihana fried rice. Thank you again, you’re awesome! 🙏
Hey, thanks for the update! I'm super happy to hear it worked out for you!!
@@gamermasta525 Why would I lie? Makes no sense.
@@thewiseguy7100 sorry, that guy is trolling on a bunch of comments! Had to block him! :)
@@farmageddon You’re good man, I assumed it was a troll. Keep up the content, your videos are well made
Behinia rapsody
I always love how you break things down to a "this is how you can functionally make this at home" version with everything.
Thank you! I really appreciate you!
My man - for 10 years, I've been trying to make fried rice that tastes as good as the restaurant. I didn't think it was possible at home. This is it. This is possibly the best fried rice I've ever had, and I did it thanks to you! I agree with Kenji when he says you need extremely high heat for it. I use a carbon steel wok on a 22,000 BTU burner which helps. Also, I left the rice in the fridge overnight but every so often mixed it up on the plate so all sides of the rice could air out and I don't get pockets of gloopiness on the bottom. Thank you!
Tried your hibachi shrimp and veggies last week and they were delightful too. Made the teriaki sauce and it's delicious, but I haven't cooked with it yet. That'll be later in the week!
Oh, man!! That is so awesome!! Thank you so much for letting me know how it turned out!! I'm super happy you liked the recipes!
Your comment totally made my day!!
@@farmageddon the gift that keeps on giving! I just reheated the leftovers in the microwave for 2 minutes. Amazing left over as well. I've had left over rice that ends up soggy and bland. I was so upset when I finished it because now I have none left... Looking forward to making this again!
That's awesome, man!! I'm really happy you're enjoying it!! :)
@@farmageddon I got a kick of what you called a professional wok burner! LOL!
I worked in a Japanese Restau here in the Philippines. And one of our chef worked in Benihana and this is exactly how they do the best fried rice I’ve ever tried ❤️❤️
Hey, thank you! Maybe I'll do a video on Chicken Adobo in the future!! Sending much love from Texas to the Philippines!!
This is probably the best put together cooking video I've ever watched. Well done and thank you!
Hey Amirhosein!! Thank you very much for the kind words! That really means a lot!! I sincerely appreciate your support!
I mixed your Benihana recipe with the chicken preparation from your Chinese take-out fried rice....... huge hit in my household. First time I've ever heard the words "that was great!" about my cooking!
Amazing! Your comment made my day! Tell your family I say hello!
Yummmmmmm, looks delicious 😊😊😊😊😊😊
I’ve made this recipe twice this week and it’s the best chicken fried rice I’ve tasted! Excellent video! Thanks for including the Google document with instructions on cooking bigger portions.. I’m definitely going to need it!
That's awesome, Kailey! I'm really happy you liked it!! :)
I tried your recipe!! Absolutely fantastic!! Of course just like everyone I have my own version, which I'd like to share. I promise this is definitely something you should try my friend if you like Cantonese style fried rice. It's so simple, you just put your eggs in a bowl and very slightly/delicately break the yolks, send your sunflower oil in your hot wok (preferably already on a raging flame) toss your eggs in with the oil, agitate and a couple of seconds later when you start to see the slightest coagulation incorporate your rice quickly and mix it up with a lot of passion. This way your oil and your eggs are still hot and liquid and it blends almost to perfection with the rice, you will end up with very tiny clumps of eggs almost the size of the rice grains throughout. With the right amount of oil the rice will not end up greasy, but fluffy with a really nice and delicate fried crunch to it. My favorite rice happens to be the Kokuho Rose, rinsed 2-3 times before cooking in a rice cooker and just like you I love my Zojirushi, I almost had it for 20 years already (my parents in their 80's still use their Zojirushi from the 70's). Of course I don't have time to wait for the rice to cool down as everything is going so fast these days, so I take my rice directly from the rice cooker and into the wok, and obviously it usually takes between 15-20 minutes of agitation on a high flame and a lot of elbow grease to get rid of the moisture, but the result is absolutely fantastic, maybe even better than with leftover rice I would say after many many years of cooking fried rice. I put only (almost at the end) some green onions, a light swirl of high quality soy sauce around the wok, mix it all up, and a couple of minutes after I put another swirl of a home brewed light sesame/ginger-ish sushi style soy sauce. The key to never forget with this method is to keep your wok very hot and obviously never stop agitating to avoid ending up with toasted rice. With this method you should see your eggs and your rice keep a nice light color all through the end, and if you pay close attention to the color and the smell of it all the blend should slightly start to shift and this is your indicator that it's time to put in your green onions and your first swirl of soy sauce. It's a truly energy intensive way to prepare fried rice, but when you start to master it, it truly becomes a very personal recipe, and it's so simple and beautiful, yet the end result can be so subtle and complex and deep at the same time it can truly becomes a game changer with so many meals and also something unsuspecting guests can truly have an incredible eye opening experience. Cantonese style fried rice is definitely one of the most extremely underrated dish for sure! Thank you so much for sharing your recipe!!
Thank you so much for your incredible description of Cantonese fried rice!! I'm actually doing some research for another style of fried rice video and I'm going to try out your method! THANK YOU SO MUCH!!!! :)
as an ex-cook/sushi chef for Benihana, this is accurate cept for the chicken. i dont remember ever adding chicken to the hibachi fried rice unless they specifically ordered to add chicken. i may be wrong now though, its been over 15 years since i worked at Benihana.
On the lunch menu it came with corn and no chicken and was called vegetable fried rice. During the dinner menu, itd be the actual hibachi chicken rice. This is from 2009ish.
@@thetremendoustim lol damn, that's about the same time i started working at Benihana. maybe the sushi bar just had a different style of fried rice.
hibachi grill probably has a different "standard" version of it with more ingredients. everything else was the same though, including the veggie sides
my best fried rice tips if you like it the way i do: (1) white pepper and (2) add chopped onion and more chopped garlic at the end and let them cook in the steam of the rice- you get that brighter, barely cooked flavor from the onion and garlic
Great tips, Connor!! Thank you!! :)
I still use this recipe, probably one of my favorite comprehensive understanding of fried rice. No gimmicks, pure understanding. Thankyou so much i eat this almost every week.
This rice is outstanding, it's spot on. The secret is definitely out! Save your money folks make it at home if I was blind folded I wouldn't be able to tell which was from a home kitchen or the actual restaurant.
Thanks for explaining everything in detail including what types of soy sauce and oils you need. I'm going to be trying this out shortly
What a wealth of info....as a fan of fried rice I really appreciate the work you put into this video... I make it quite often and I know these tips will kick it up several notches....THANK YOU!
Watched this yesterday, and made it for dinner. Delicious and super well laid out instructions wise. Wife and I both loved it, really appreciate you sharing this, thank you!
I've worked as a cook in many Asian restaurant and this is pretty on point except for the thing about washing rice every place I've worked washed it all by hand and we used our knuckle as a measurement tool for the amount of water
Yeah, everything you said is true for me, as well! That's how we did things in most of the restaurants I worked at. I was just trying to be a little more scientific in the video to try and make it easily replicable for people at home.
Thanks for watching, Koda Bear! I really appreciate your support! Take care!
I love love love how detailed and easy you make this recipe I can't wait to try this your way 😋 😍 😊
Thank you!!
Been waiting for this! Great content and super informative as always! Thank you Jason!
Thank you! Really nice to see you again!!
One of my kids favorite things I make is fried rice and while they like my recipe I’ve always felt like something was missing. I’m going to try the garlic butter and soy sauce to the pan instead of on top of the rice thanks to this video.
That's awesome, Kyle! Your kids are lucky to have a father as cool as you are!
Let me know if you have any questions in the meantime and we will get your fried rice game down!! :)
Super comprehensive! Thank you for doing all the experimentation! What a well rounded video!
Hey, thanks a lot, Kevin! I really sincerely appreciate your kind words!!
Love this! This rice is soooo good. Been waiting for more recipes.
Thank you so much for very detailed pertinent info & steps. I love the even tone & pace of your voice, very easy to listen to. I always have your garlic butter on hands in the fridge, it is the best thing ever. My family will not eat fried rice without it now :)
Thank you, Ellen! I'm really happy your family likes it! Totally made my day!
I cannot express how awesome your details and explanation is for this recipe. I try and make fried rice and it comes out ok. After seeing this video, I definitely learned some new tips to making fried rice!!! Great video!!!!
My pleasure! Thanks for watching! I'm really happy you enjoyed the video!
Thank you. Love how detailed the information you have given. Great tips, too.
Thank you!! I really appreciate your support!
Hey, I want to say Thank You for cracking the code for perfect fried rice. I tried plenty of recipes but only yours got me to authentic flavor and texture even though I used regular long grain rice. The difference was frying the moisture out the rice and reducing the soy sauce as you demonstrated.
Thanks, B Money! I'm really happy you liked the fried rice!!
Fantastic video and thanks for sharing all the techniques!
Thank you very much!! I'm really glad you enjoyed the video!
Thank you for this video. Really appreciate your ability to put yourself in the place of someone who's never made the dish - no assumptions! - and how meticulously detailed you are with both your written and visual instructions.
Especially appreciate your brevity ... only info that matters. No trying to be funny, chatty or distracting music that drowns out your instructions.
Q: Since all rice cookers are just a little different - enough to torpedo a "basic" dish like fried rice that actually takes a lot more care to get right - lots of mediocre results on YT, what is the ratio of rice to water? I have read 1:1.2 or 1:1.3.
Just subscribed. Thank you again!
Hi, Sally! I sincerely appreciate your support!
In terms of the ratio of water to rice in a rice cooker - it's very difficult to tell you exactly because all rice cookers are a little different. What I would do is try to google the manufacturer's manual and start there. See what they recommend and use that as a starting point. You may find that you need a bit more or a bit less. Another thing I would do is get a scale that can measure grams/ml, etc. and keep a record of exactly how much rice you're using in grams vs. how much water you're using in ml. Then test 1 to 1, then 1 to 1.2, etc. You just sort of have to make an assumption and then validate it by testing. But I would use the manufacturer's recommendation as a starting point because they do testing before releasing a product in most cases. I know Zojirushi's recommendations are perfect for me. (That's the brand I use.)
If you need any help, drop me a line and I can try to see what's going on! Thanks again! Take care!!
I absolutely love how detailed your videos are! I also got so hungry watching and can't wait to make this!! Lol
Thank you!! I really appreciate your support! I'll have a lot more videos here in the near future!
@@farmageddon You're welcome! Everything came out so good!!
Awesome video! Easy to follow instructions, very specific details, & great visuals! I subscribed right away!! Great job!!😊
Loving your videos man! I've been getting more into cooking lately and stumbled across your channel (as one does on YT) and everything is exceptionally well done. Narration is clear and concise, audio/video quality is professional, and you make relatively complex recipes approachable. Liked and subbed. I hope you blow up on the platform; you deserve it. On a side note, Benihana is a guilty pleasure for me. I know it's kind of like the Applebees of Japanese food and extremely westernized, but they nailed the fried rice recipe and I absolutely love it. Now I can just make it at home. Keep killing it, Jason!
Thank you!! :)
You can add hondashi/dried bonito stock or even chicken stock to the dish for an extra depth of flavor. I also like to splash in a tiny bit of sesame oil and sometimes fish sauce at the end if there's not enough salt (which there should be)
That's a great tip, leafsoup!!
I'm doing a bunch of fried rice experiments right now, so I'm going to test these out!! :)
Thank you!!
+1 on the hondashi. Also add shaoxing wine
Both hondashi stock and shaoshing 😮
You deserve a “Best cooking instruction video”. Truly, you leave no question unanswered in my opinion. This evening fried rice will be served at our house. Thank you
Wow!! This is what I refer to as a class class in making this dish. I will definitely give but a go. Thanks so much for posting.
Thank you, Bruce! I'm really happy you liked the video!!
Love this recipe! Took me awhile to cut things small enough but it was worth it. I’ve been making batches fresh everyday but it’s easy once all the prep is done and it tastes so good!
I’m really happy you enjoyed it!!
@@farmageddon Do you ever use snow peas in your fried rice? I tried it and it is so nice and crunchy. How about lop chung sausage? (Not sure how that's spelled, but that's how it sounds to me.)
@@mawmawvee I do lap cheung and love it in fried rice! ❤❤
@@AldoSchmedack Our sister-in-law is Vietnamese and she makes her fried rice with lap cheung and I love it, as well. Thanks for showing me the proper spelling for it, as well.
Awesome info!! Great explanation !! ❤❤
Clear recipe and great results. In the U.K. we don’t have benihana (I presume a restaurant chain in the USA) so I can’t compare, but really good. Great flavours and texture, every grain of jasmine rice separate in the finished dish and not greasy. Thank you
Thank you, Andrew!! My brother-in-law is from Nottingham! So, we have a Brit in our family!!
I'm super happy the recipe worked out for you!! :)
Great video and editing man!
Thank you, Alex! I really appreciate your compliment!!
Fantastic recipe, thank you Chef
Absolutely the best cooking video online!
Thanks, James! I really happy you enjoyed the video!
Easily the best fried rice I’ve ever made! Thank you!
I'm excited to try this! I make fried rice alot, the hardest thing is to not have the rice clumpy even after being in the fridge overnight. For me, i have the best luck with day old minute rice. Not one piece of rice is stuck together.
Followed this recipe and added a little more seasoning and flare! Turned out amazing
Thank you so much for posting and sharing! It looks incredible. I'm now so hungry!
So many good tips. Thank you!
Thank you, Sandra!
Love what your doing with the channel! I will say you need a longer B-roll of the finished food, I feel like I look away for one second and the video is over. Keep it up man you’re doing some good recipes, and I’m thoroughly enjoying the content
Hey, what's up! I 100% agree with you! I'm definitely trying to improve my b-roll skills! I'll be making a lot more videos in the next few months and I'm hoping to improve bit by bit.
Thanks for checking out the video and your kind words!! I really appreciate you!
First time watching this creators content
Im amazed how incredibly broken down it is.
After watching this, I will definitely be making the rice.
Subscribed!
Thank you, Hilario! I really appreciate your support!! :)
Hi Jason! Love your videos!!!!! I would love to see how you cook hibachi shrimp.
Hey, Brookelinn! Thank you very much for the kind words! Here's the link for hibachi shrimp:
oh, well, I guess it's not letting me put in the link! But it's in my videos!!
Thank you so much for posting this! I made the fried rice and it turned out great!
Thanks for watching! I really appreciate the support! Glad you liked it!
@@farmageddon Of course! I look forward to more videos! I also made the steak, ginger sauce and veggies. I was very impressed with easy and delicious they were 😁
Excellent work! Thank you for the vid!
Thanks, Jason! Great to see you again!!
@@farmageddon we need some gyoza 🥟 appetizer recipes! 🤣😂😁😁
@@Johnsmother that's definitely on my list!!
@@farmageddon I’ll be looking out for it :-)
I am from California. My Japanese coworkers told me that our California rice is the best. I now live on the east coast. I still order my rice from California.
WOW! You have truly made this a perfect science. I've made your Benihana Chicken Fried Rice many times and everyone loves it. Now i'm going to have to try this. Thank you!
Thanks, Sheri! It's lovely to see you again!
@@farmageddon Hi Jason, do you find that Asian cooking is a philosophy? I've lived in several states and have now lived in Cajun Country for most of my adult life. Raised our kids here, etc. I was born and raised in NJ and got used to East Coast Italian food, but when we got here, I realized that not all Italian food was the same and didn't like it. Not all people can cook good Cajun food and so it goes. Maybe it's just that in different parts of this country the cooking is different?
Wow! Talk about value in your videos! Hidden gem here! So happy I found you.
I made it and it is perfection. Thank you Jason
That's wonderful, Akilah!! Thank you for letting me know! I hope you enjoy the recipe!!! :)
Best video on fried rice! Thank you Sir!
Thank you very much! I sincerely appreciate you!! :)
Love rice and asian foods . Thank you for the easy to do and informative videos!
Wow what a thorough video, I payed attention the whole time. So much information and easy to follow , thank you . New sub for sure
Aw, thank you!! I sincerely appreciate your support!!! I hope you have a great day!!
This was flawless!! Cannot wait to try!
The best fried rice I've ever made ! I do not have a rice cooker, and I didn't want to wait for the rice to dry out , so I put it on parchment paper in my air fryer for twenty minutes on dehydrate. I took a chance and it paid off. So many great tips in this video , I really appreciate the hard work and research !
Wow! Really good. I appreciate the detailed instructions on cooking rice and also the cooling step. I didn’t realize the importance of that step. The garlic butter makes it so tasty. Thank you for sharing this recipe!
The way you broke this down you must be Mr. Benihana himself! 10/10 tutorial! Great job!
Thank you. This looks great.
Thanks, Pamela! Great to see you again!!
I gave up trying to make a good healthy "Benihana" style hibachi chicken fried rice years ago as any recipe or video I followed never came out good and the dish basically tasted like chicken and soy sauce. I found your video(s) last weekend and because of how well you explained everything along with common mistakes, I decided to try one more time. I don't really remember how Benihana's tastes but I can confirm, if you follow Jason's directions per his videos. You will end up with a very tasty hibachi style fried rice dish.
I have yet to find a video which explains how to make "khao pad gai" (Thai style chicken fried rice). When I lived in Thailand, I would eat this off street vendors everyday. The biggest issue I have with making this dish at home, is cutting the chicken into the flat random size pieces. Second issue would be finding the correct spices/ingredients.
You got a new friend from Ghana going to try this at home, thanks for sharing.
Hello from Texas!! :)
One of the best videos I’ve seen for this rice. New sub! ❤
Very nice... The Botan is my go to for cooking rice in the simple pot and lid way. 🤗👍🌱
Great tips and I love your new branding
The soy sauce tip was my favorite, can’t wait to try it out!
Thank you, Tatiana! It's really nice to see you again!! I hope you are well!!
I’m so glad I found this video ❤, and it comes with google doc as well! You’re awesome!
I am making this tonight. Thank you so much.
:)
Thank you so much for sharing your knowledge with us, Jason. All of these Benihana recipes are seriously incredible -- I've been wearing them out over here for the past few weeks! (The production quality on your videos is great, too.)
Hey, thanks a lot! That's very kind of you!! I'm really happy you've enjoyed the recipes!
Thank you very much for your video explanation and effort. Your dish and work is wonderful 😊. Thanks again
Hey Jason, this recipe is great. Exactly like the restaurant. You do a good job of breaking all the Benihana recipes down for people cooking in their kitchen at home with limited equipment, but have you ever thought about putting together some video series for those of us with large griddles like a Blackstone? I’d love to see a version of all your current Benihana videos cooked that way!
I'll look into that! Sounds interesting! There's a great channel called @thehungryhussey that specializes in griddle-top cooking! You should check him out!
I've made fried rice for years. Today, you taught me something new that I know will improve on what I thought was perfection. Thank you good sir.
Thanks, Joseph! I sincerely appreciate your support!
I’m going to try this out this week! I went to Benihana for the first time last week to celebrate my teen daughter’s birthday, best experience and food! I am so glad that I found you video because the fried rice was delicious & if I can replicate it at home my family will be happy! Thanks so much for sharing this recipe! 👏🏾👏🏾 😊😀❤️
This is great information! You gained an enthusiastic subscriber!
Thank you, Steve! I really appreciate the kind words! I've got a bunch more videos in the works and I'll be publishing regularly within the next few weeks!
sending love from Thailand.I have tried cooking so mamy dishes from your recipes all I can say you're the best...Love you.
สวัสดี!!
Thank you so much for your kind words. Sending you lots of love from Texas! :)
I followed your suggestions and nailed it. So delicious thank you🎉
holy benihana! this recipe will be my staple!
could you do a pad thai tutorial? i love your elegant yet practical style.
Thank you, Richard! Yeah, I definitely have Pad Thai on my list of things to do! I'm not sure when I'll get to it, but I imagine it will be sometime this year! I'll try to drop you a line if I can remember! Thanks again, man! I really appreciate your kind words!!
I’m Chinese making fried rice for a very very long time. Your recipe is great, I agree the secrets is cut everything small and similar size and healthy amount of butter. The Chinese way to cook rice in pot is we don’t really measure how much rice we put in just fill the water about one section of your finger above the rice, bring to boil turn down the heat simmer 10 min turn off heat for another 10 min, keep the lid on. Your instruction of pouring soy source on pan and not directly on rice is perfect this gives you that restaurant burn wok smell. Moist is actually important too. Too dry fried rice is not tasty. So many Chinese chefs will drip a little bit liquid on the rice right before finishing specially shrimp or seafood fried rice. Using shrimp head and shell to make a concentrated broth and sprinkle a bit on the rice at the end will give he rice huge flavor.
Very well presented
Thanks, Mike!! :)
Amazing cooking and video skills, awesome presentation, clean and simple instructions. earned a new subscriber!
Thank you, Ricardo!! I really appreciate your support! :)
@@farmageddon I'll be doing your recipes soon enough! Wonder if you ever planned on doing orange chicken recipe, I used to love it when I lived in the us, now that I'm out of the country I cannot find it anywhere 😭
Been trying to do some recipes I found on TH-cam but none came close to what I remember.
@@RicardoGarcia I'll put that on my list of dishes to investigate!!
👏👏👏
Great techniques!!
I made this today, and contrary to my usual behavior, I didn't tweak the recipe at all.
Absolutely delicious! Thank you for sharing this recipe.
You nailed it! Garlic butter is the secret.. and it takes it up a notch when you roast the garlic first! Only thing I do differently is peas as the green element instead of scallion. Thanks for pointing out the specific rice brand!
Thanks, Derek!
This is great content !!! Great explanations , well filmed and educational as Faaaack ! Thanks
so happy this came into my recommended. i subbed and i’m going to watch more of your videos
Hello, nc!! I'm super happy you liked the video! Thank you so much for your support! I sincerely appreciate you!
Great video! Thanks
I've been making fried rice for weeknight meals for a long time, I thought I was good at it but now I have such a better handle on how to make good fried rice. Not just that, but I know so many more techniques and tricks around making meals like this from your videos. It's really useful and I'm so glad I found this channel! You have such a good way of explaining how to do certain things and why it improves the final dish, plus it's explained so easily and accessibly. Also I keep a container of that garlic butter around at all times now lol
Also, recently I made this with a batch of rice from my rice cooker (which does not have a harder setting so I was just using normal leftover rice) which I accidentally made a bit drier than I usually do. I used it anyway and it made the texture of the rice so much better than I had before, so if you have a rice cooker without that setting I would recommend just using slightly less water than you normally would if you're making it for this recipe because I would imagine it comes out as a similar texture
Did it with shrimp, outstanding recipe and set of techniques
Thank you, Sterling! That was my great-grandfather's name!!
I made this and it tastes exactly like Benihana , Great Recipe 😋
Thank you, Amber! i'm really happy you liked the video!!
Best cooking channel on here. You deserve millions.
Excellent video...that rice looks so delicious...absolutely mouth watering..thank you so much for all your help..appreciate it for a lifetime!
Great instructions! I'm trying it tonight!
VERY well done videos. Informative, direct, no bullshit.
💚This makes me happier than you will ever know! Thanks Jason!