CHICKEN FRIED RICE RECIPE | Hibachi at home on a Blackstone griddle
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- เผยแพร่เมื่อ 11 ธ.ค. 2022
- I this video I show you how to make chicken fried rice at home on a Blackstone griddle.
Official Backyard Hibachi Merch!!! - the-backyard-hibachi.printify.me
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Not gonna lie Paul, I absolutely can see you and your channel going as big as you could ever want. I'm not a chef or a content creator, but there's something about you and your style that I think will be great on here. Thanks and keep up the awesome work! Look forward to seeing more from you!
Thank you!
Facts. Love this guy!
I figured it out. Paul is genuine and a great chef who s willing to share his skills. Thank you so much. Truly appreciate your videos
Quickly becoming one of my favorite channels. Thanks for the lessons!
agree
Every recipe that i have followed from paul since i found this channel, goes off flawlessly. My family is hooked
EXACTLY.... He is the BEST.
I'm going to try some of his dishes myself
Would love a video about your preferred method for cooking rice! Great videos
Absolutely!
Thanks Paul for all your tutorials...I like how they're all 10min or less and provide simple instructions. Your videos are better than all the others I've seen online. Its nice to get lessons from an actual Hibachi Chef. Appreciate you brother!
I LOVE watching this man cook...
Great Showmanship
I am an Acting Teacher so I appreciate what you do even more...
So nice, That is how I do my eggs. The background is a really good setting. I need to get back on the griddle. Griddle on brother.
Griddle on!
Cannot get enough of this channel! By summer I’m going to be a hibachi pro. Thanks Paul!!
Looks fantastic. Thank you for posting videos like this!
Just got a griddle, thank you for linking to your gear!
I’m so glad I found your channel! Thank you!!
Love your channel, sir. This is absolutely special!
Another great video. Thanks for the detailed teaching as you work through the cook.
Loving the channel Paul. I really appreciate all these DIY at home videos.
Thank you.
Im really glad i found this channel
Paul another fantastic cook! Enjoying all your videos. Keep ‘em coming! Cheers 🍻
Thank you.
You steadily keep putting out great content and I'm loving it. Keep up the good work.
I appreciate that!
What a great video. Basic fried rice. I love fried rice but haven't been able to cook it like I know it needs to be finished. I am confident I know the secrets to fried rice now. Thank you so much for sharing with us.
Excellent Teacher 🎉 Paul !
Arigato’
☀️
do itashimashite!
Followed this recipe on my new Steelmade flat top. It was the best home made fried rice my family has ever had. Thanks for the great videos. Just found this channel and am looking forward to more!
Happy to hear that! I recently purchased a Steelmade product for my catering business. Excited to show it to you guys!
Great video, man! Thanks so much for putting this out there. Just got a griddle and cooking this tomorrow.
Thank you. Let me know how it goes!
Subbed after the volcano. Just got my Blackstone, thank you for the videos
Chef Paul makes it look so easy lol. I'm going to learn these dishes very soon.
Your skills are masterful. Thank you for this educational video.
Dude ur amazing...good stuff..!!!
Yum! Looking forward to that mustard sauce recipe!
I got you. Stay tuned!
I have a Blackstone griddle and absolutely love it. I am always searching for new things to do with it which is how I stumbled onto your video. I am an instant fan and a new subscriber to your channel. I think your idea of a Teppanyaki Catering business is pure genius and also makes for a very entertaining take on a flat top grill cooking show. I will be viewing the rest of your videos and anxiously await your upcoming content. Best of luck to you with your catering business and I hope to see your TH-cam channel blow up!
Thank you so much! The teppanyaki catering business has been getting a lot of positive feedback as well. I’m thinking next season I’ll take you guys along and see how it’s done! Thanks again.
@@thebackyardhibachi Yes please on the catering video's!
Another great cook and very well explained cooking process .Thank you
Thank you!
Good stuff to know. Thanks for sharing.
Thanks for watching!
I stumbled across you channel and man am I glad I did. Fantastic content! Love watching your skills! Subscribed!
Thanks for the sub and the watch!!!
Awesome vid dude!!
Thank you!
Saw this channel come up in the feed and was curious. I enjoy the relaxed vibe and your technique with eggs was something I haven't seen a hibachi chef do before. Looking forward to see where you take things. Got a new sub here.
Thanks for the sub!
Awesome video
EXCELLENT Video as Always...
I appreciate that
@@thebackyardhibachi
WE appreciate YOU.
Very Nice! Love the content
Much appreciated!
this was incredible to watch. love your extra moves lol
They are a little extra!
best channel on youtube
I just started as a hibachi chef I love your content hopefully I’ll be as good as you one day🤞🏻
It's all in the training. Build good habits now, focus on the prep it will translate onto the grill. Take your spatula and forks home and practice a 15-20 second show. When you practice your show rub a little oil on your hands, they will be oily on the grill. Control your grill so it doesn't control you. Im excited for your journey. Keep me posted.
You sir, are the best. I love this channel.
Thanks!
Great job on all videos. I have learned more from you than any other videos. My family loves your recipes.
Thank you!!!
i love your videos
New subscriber and so for love the content chef keep it up!
Thanks for the sub!
Excellent skills, dude. Simple recipe done by a pro. Thanks for demonstrating!
superb skill…!
It would be awesome to see a video on how you make your spicy mustard sauce, just like the yum yum sauce video that you made. Thanks and keep up the excellent work!
Filmed and edited! Will be released soon.
@@thebackyardhibachi YES! I was hoping someone would ask. Thanks Brudda
Love the videos!!
What type of rice do you use, I know it’s best to have it a day old. Would love to see a video on how the rice is prepped & ready for cooking. That’s my biggest error. You’re the next Gordon Ramsey of the Hibachi / sushi world!!
Btw happy new year!!🎈🎊🎆
Thank you and Happy new year to you too. Rice prep video is coming!
good stuff. keep it up
Thank you
Yummy
Thank You!! This is my wife’s go to meal! She has a lot of stomach issues and eats a lot of the fried rice. I’m studying your techniques to be able to master them for her!!
Have you tried replacing the soy sauce with liquid aminos? Much easier on the stomach.
@@thebackyardhibachi No I have no idea that even existed. I will be researching that! Thank You!!
Yummy! New sub!
Thanks for the sub!
I know it the back yard hibachi but I would love to see you make that good soup they serve at hibachi....keep up the good work
Filming that video next. Stay tuned.
Tempted to order the rice cooker. Just to have rice perfect 100% time.
But going to check some Asian stores around to see if I can find it cheaper
Do you have a mustard sauce video? Really enjoy your work!
Thank you. Mustard sauce video is coming soon.
The raw chicken cross contamination here is next level 🫣
Cross contamination is widely misunderstood. Most people look at the process only but overlook temperature. Understanding both you will see why nationwide, food born illnesses from Japanese steakhouses is very rare.
Love the channel! Do you turn on all the burners when your cooking from the middle?
Thank you for taking the time to watch! I use the middle two burners exclusively.
I watched another of your videos about the lobster with egg yolk sauce, do you have a video how you make it or how do you make yours?
Not yet, That video will be coming. In its simplest form just egg yolk, oil, salt and emulsify.
Looks excellent. I always seem to get little black bits in my fried rice coming off my griddle. I wish I had a stainless top like the restaurants. Do you do anything different in hibachi style for cleaning and maintaining your griddle top?
Blackstones are much easier to maintain. With the Blackstone I wipe with a oiled down towel after each cook. If Im cooking with a sauce with sugar, I’ll scrap and wipe. It’s hard to tell too because the griddle surface is black. The professional 3/4 stainless are superior in heat retention.
This is great! >> Would you happen to be able to supply ingredients list if I were to double your recipe? Ideally, how much rice to put in my rice cooker how much cooked rice, plus number eggs, how much minced garlic? Can be volume or in grams, etc. No worries. Thanks!
Check out the rice prep video. I address portion sizes. At the restaurant we use 1 egg per two portions. You can double that at home.
So dope man!! Keep it up! Question- do you pre- cook your rice before you grill it??
Yes! Check out the rice prep video on the channel.
Do you have a link for your veg peeler?
Now I need a video on how tf you do all those tricks
U mention if u don't want fresh vegetables u can buy frozen vegetables with peas carrots corn and such. Should we place them on the flat grill frozen or thaw them first. Sometimes, they have ice on them when they r frozen. Or should we try and thaw and remove as much water first.
Either or. At some Japanese steakhouse, during a rush we just throw them on frozen.
Love your videos. I notice you always cook in the two middle burners. Do you turn off the side burners? Or keep them on low heat?
I have only the middle burners on. I turn of the side burners.
Looks so delicious! Have to try the fried rice out with the mustard sauce...how is the taste of it in the rice though?
An ingredient list in the description box would be super helpful :)
The mustard sauce is good for portions as well, it has a horseradish kick. I'm going to be boiling out a website and potentially a cook book for the recipes. Stay tuned for those!
Hey Paul, thanks for the videos! 1 question, I have had a sauce at some restaurants that was called dragon fire (it was some kind of wasabi sauce) are you familure if so could you show me how to make it?
Sure thingI have a couple recipes for hot sauce. One called dragon fire, the other called Diablo sauce.
What oil to you prefer? Thanks you are Awesome
canola or vegetable oil.
hey so what is the mustard sauce, how do we make that one? sry if I missed it in a previous vid..I love your vids btw, keep up the good work..
I haven’t released the mustard sauce video yet.
What kind of rice and how do you cook it or season it while it’s cooking
Please talk about the grill you like using. There are so many to buy. Thanks!
I must have missed this. Yes, I'm going to do a video on the differences between a professional/campchef/blackstone and Steelmade griddle. Stay tuned!
@@thebackyardhibachi Thank you. Nice to see your channel growing. More people want to cook at home now. Keep up the training videos.
Great video as always. Looking forward to the sushi content you’ve mentioned. What brand of spicy mustard do you use? Or is it homemade?
It’s homemade. That video is coming soon.
Sushi content also coming. What’s your favorite roll from a restaurant you frequent? I’ll help you recreate it!
@@thebackyardhibachi well I can eat a shrimp tempura roll pretty much any day but I’d say one that I’ve had recently that I enjoyed quite a bit was a nice dragon roll.
I got you! Shrimp tempura roll and dragon roll. I’ve come across many variations of the dragon roll.
Waiting patiently for the spicey mustard sauce please... 😋
Just filmed it! Editing as we speak.
OMG!!!! Your the best!!
I would love to know how those eggs aren’t burnt to crisp! I have my blackstone on low heat and still cooks them insanely fast.are you adding a base oil before starting up the grill?
yes, to keep the eggs from sticking.
I make my rice the day before, but it's usually dry when I go to cook it, should I add water before I put it on the griddle? And when you add butter, is that the garlic butter I made from your recipe, or plain butter and then you add the minced garlic when you cook? I also appreciate when you talk about cooking temperature settings! Thanks!
Don’t add water! If you see a chef at the restaurant adding water it’s to speed up the cooking process by introducing steam. Check out the rice prep video! In this video I use regular butter and freshly minced garlic.
Can we have the recipe for the spicey mustard sauce?
Absolutely, coming up!
How do you prep the rice before you cook it? Any particular rice?
I’ll have a video out on this soon. At the restaurant we use a mix of Jasmine and Calrose.
Do you use like country crock margarine when warming up the rice on the flat top or is it real butter?
Real butter. You can use margarine as well.
Hey Paul! Can you show us the recipe for the real sesame chicken? That sweet deliciousness? I know that is more of a wok then hibachi, but I've looked for a long time for a great recipe! Keep up the great content!
Your talking about the deep fried chicken with sweet sauce and sesame on top? I can do that, my dad was a wok chef in the 80s and early 90s. He’s got all the Chinese take out recipes!
@@thebackyardhibachi That is it! Please do share that with us! I have looked for a long time for a good recipe.Thank you!
I need the mustard sauce!!!!
Filmed and edited!
Great work Sir. What type of soy sauce do you use?
Thank you, I use Kikkoman brand soy sauce.
What kind of soy sauce do you use and what brand/style of rice do you use. I was at hibachi this weekend and it seemed like a short grain rice.
I use Kikkoman brand soy sauce. Check out the rice prep video on the channel. It should help.
How do you prep your rice beforehand?
I’ll make make a video on this soon.
Do you use the grill at the same temp across the entire top or vary temps across it? Seems things like the eggs would cook and dry awfully fast at a temp of around 400.
I’m using the middle two burners. It’s a little warmer towards the edges but there’s not enough surface area to make a difference.
Couple of questions paul about how much soy sauce do you use per cup of dry rice? And do you use regular soy or reduced sodium? Last time I cooked it it was extremely salty and I've heard you use salt to taste and soy for color but it didn't seem to get the color lol thank you
A tablespoon or so?? I’ve been eyeballing soy sauce for 17 years so this is a guesstimate. To get the color you’ll need to let the soy sauce darken after you add to the rice, before you mix.
What type of oils do you use? Do you marinate the chicken (if so how) or just season with salt and pepper? 8:37
do you only have the center burner on?
Yes, the two center burners
How long was your rice cooked before you used it.
I never knew that about the egg shape. If that’s true that’s really interesting😄
It’s a myth! Just out here spreading misinformation 😅
I think it was a joke. I think sex is determined by temperature during incubation. The shape of the egg just depends on the individual chickens. Some of my smaller chickens lay a much more oval shaped egg.
@@Eric_Allen lol I would’ve believed it too. But the temperature thing is interesting as well😄
@@thebackyardhibachi 🤯😂
How would you make a spicy mustard sauce?
Video coming soon! stay tuned.
@@thebackyardhibachi excited
How do you prep the rice??
Check out the rice prep video on the channel!
How much chicken per how much rice? right now I'm trying to get portions down. Also thank you so much for the videos, I just got a flat top grill and have so much to learn and looking forward to trying this and your other recipes.
I’m guestamating here. I have a habit of just eyeballing things. For one cup uncooked rice you’ll need 3-4 ounces of uncooked chicken.
thank you so much. @@thebackyardhibachi
2 quick questions, one Hibachi restaurant I went to use duck fat to add more flavor to the rice.
Do you use any duck fat, or chicken fat or any type of fat to add flavor to rice?
And do you use oyster sauce in fried rice?
This is an old Peking recipe! Usually of the restaurant makes it own Peking duck they utilize the drippings in a mother sauce. This sauce will be used for stir fry and fried rice.
What type of oil do you use?
Vegetable or canola
Hi, do you dry your rice out in the fridge?
You can, I prefer hot rice straight from the cooker. Check out the rice prep video!
I have so much trouble with eggs. They just run to the sides then to the front and back. Is the griddle suppose to be raised in the middle like that? Never seen that questioned answered anywhere
I’ve work at one Japanese steakhouse that the grill bowed out like that. It’s from years of pouring cold water onto the grill while is hot. This restaurant was 30+ years old. Also depending on where the grease trap is, the grill might favor one side or the other towards the trap. Generally I like to level out my grill and I’ve never introduced water while cleaning on a seasoned griddle.
My biggest issue has been finding the spicy mustard that i like. Do yall make your own at restaurant?
Yes, I’ll have the recipe up soon.
The closest thing I have been able to find is Coleman’s dry mustard. Is there a better choice? Thank you.
What type of soy sauce do you use? Is it light or dark?
Kikkoman brand soy sauce
Are you using steamed rice? I can never get my rice to taste like that. I can't find a good sesame oil and finding rice not in a bag to be boiled is impossible. If you can tell me what sesame oil you use amd how the rice is done please.
No sesame oil. I have a rice prep video on the channel! Check it out!
are all your temps on the grill the same ? or do you have some sides turned down to not overcook
Middle burners on only and I keep them between high to med.
This has probably been asked but what kind of salt do you use?
Sea salt or iodized salt
what brand of soy sauce do you use?
Kikkoman