Fried Rice for Beginners - Learn WHY YOUR FRIED RICE SUCKS - Make Fried Rice BETTER THAN TAKEOUT!
ฝัง
- เผยแพร่เมื่อ 1 ก.ย. 2023
- Let’s make some griddle fried rice that’s way better than takeout! In this fried rice for beginners video, we’ll go over everything you need to know to make the best fried rice on the griddle, from what type of rice to use to what water to rice ratio you need to what ingredients will give you the most flavorful hibachi fried rice. Then, watch as I show you my new go-to fried rice recipe that’s perfect every time! (We made about 25 different batches of fried rice for this video - so I had a lot of time to perfect this flat top grill fried rice recipe!)
@TraegerGrills #griddlecooking #friedrice #friedricerecipe #traegergrills
Get our rice cooker here: amzn.to/47VHekz
Ingredients for Griddle Fried Rice:
- 1 cup dry rice (I prefer Jasmine rice)
- 1 1/4 cup water
- 1/2 cup diced onion
- 1/4 cup frozen peas and carrots mix
- 1 tablespoon butter
- 1 tablespoon finely minced garlic (about 2 cloves)
- 2 tablespoons soy sauce
- 1 1/2 tablespoons oyster sauce
- 2 eggs scrambled
- 1 tablespoon sesame oil
- 1 green onion sliced thin
- 1 tablespoon mirin (Optional)
- 1 tablespoon sweet chili sauce (Optional)
Join this channel to get access to perks:
/ @theflattopking
Please email neal@theflattopking.com for business inquiries.
FLAT TOP KING MERCH, RECIPES AND SEASONINGS
theflattopking.com/
Snake River Farms American Wagyu Beef
snakeriverfarms.pxf.io/k0ZNnN
MY FAVORITE COOKING TOOLS:
Wireless Thermometer
amzn.to/32Klckn
My Infrared Laser Thermometer
amzn.to/3nfP9Co
Thermpro T19 Instant Read Thermometer
The Avocado Oil that I Buy on Repeat
amzn.to/3xkvCp1
KitchenAid Artisan Series 5 Quart
amzn.to/46VFiqW
Breville Smart Oven Air Fryer Pro
amzn.to/494LqPm
________________________________
SEASONINGS I SWAER BY:
MY NEW SEASONINGS
SHAKE THAT, SMASH THAT, & “QUE THAT SEASONINGS
theflattopking.com
Sure Shot Sid’s Gunpowder Seasoning
amzn.to/3B2Fq9M
Cavender's All Purpose Greek Seasoning
amzn.to/3quyUUp
PIT BOSS Bold Burger Rub
amzn.to/3RY4x4e
PIT BOSS Southwest BBQ Rub
amzn.to/3eHtG58
PIT BOSS Lonestar Beef Brisket Rub
amzn.to/3L8hVk4
Heath Riles Rubs --- Save 10% when using these links
Heath Riles BBQ Garlic Jalapeño Rub Seasoning
bit.ly/3yOMlmj
Heath Riles BBQ Sweet BBQ Rub Seasoning
bit.ly/3lgRroo
________________________________
KNIVES I USE:
HENCKELS Four Stars Chef Knife
amzn.to/3FpwcqF
HENCKELS Four Stars 7in Filet Knife
amzn.to/3S7W2Hf
HENCKELS Four Star Utility Knife
amzn.to/3S8gpnM
VICTORINOX 6in BONING KNIFE
amzn.to/45zT9Cl
GRIDDLE MUST HAVES:
Traeger Bent Handle Scraper
amzn.to/3NRaAHE
Meat Press Stainless Steel
amzn.to/3puAyW3
Grill Cart for Accessories (Mine came from Harbor Freight but this one is good also)
amzn.to/3tP2cBW
Squirt Bottles
amzn.to/3f0gSUF
Melting Dome and Resting Rack
amzn.to/35iRmEI d
Bench Scraper
amzn.to/3jBVA2r
My Favorite Flat Top Grill Spatulas
amzn.to/2S0eFQy (If not available, check the New Star store on Amazon for the black version)
My Instant Read Thermometer
amzn.to/3xk5xX3 (For reading internal temp of meat)
Earlywood Wood Spatulas
amzn.to/3yvm0Jt (Good for Pit Boss Ultimate Griddle)
Silicone Fish Turner 600 deg
amzn.to/3IEQP2e (Good for Pit Boss Ultimate Griddle)
WEBER LINKS:
Weber Summit Kamado S6 Charcoal Grill (Newer model of mine)
amzn.to/3arvq0w
Weber Griddle Insert --
amzn.to/45Ig5iJ
Weber 28in Griddle --
amzn.to/408qB1I
Weber Genesis S-435 -
amzn.to/3QqqBGW
SMOKER AND GRILL MUST HAVES:
Butcher Peach Paper
amzn.to/3tP1LaI
Black Disposable Gloves
amzn.to/3S924Ym
Weber Burger Press
amzn.to/3Mbx8mq
Charcoal Chimney
amzn.to/3FqKM1h
OXO Good Grips Silicone Pot Holder
amzn.to/470QfaQ
______________________________________
Disclosures: As an Amazon Associate, I earn from qualifying purchases. I have a similar agreement with Pit Boss and Camp Chef. That means if you click one of the links above and make a purchase, I earn a commission at no additional cost to you. This helps to offset my costs and allows me to continue making videos. Thanks for your support!
![[TH] 2024 PMSL SEA GF D1 | Summer | แข่งที่ไทย ต้องใส่ให้สุด](http://i.ytimg.com/vi/Jkuf7nCS7jI/mqdefault.jpg)
Your title is very accurate. My previous attempts at making fried rice sucked. So I carefully followed your tutorial while using basmati rice. The only change was that I added some shrimp.
The fried rice is absolutely fantastic! I just can't believe that I made this, being so clueless about cooking Chinese food. It is probably the best fried rice I have every eaten, and better than most if not all that I have had from Chinese restaurants. I have a much smaller stove top griddle that goes over two burners, so I made quite a mess but it was well worth it.
Thank you!
Hey thats awesome...really appreciate you reaching out..thank you...
I worked at a Chinese restaurant in high school and they added bean sprouts. Really nice touch.
Was the rice same day or the left over
Chibese restaurants only use day old rice if there is some left over from the day before...other than that its fresh@radicalmoderate2730
In my experience, the finger only works when cooking rice on the stove.
I normally use a pressure cooker for rice now though. For any type of white rice the ratio of rice and water is 1:1 by volume. Pressure cook on high for 3 minutes, then rest 10 minutes before venting for long grain and jasmine rice, 13 minutes for short or medium grain rice. Basmati would probably be shorter because it has a thinner cross section, probably 8-9 minutes.
I don't normally make fried rice on the flat top because I have a wok and a high BTU burner for it since my Filipino girlfriend insists that fried rice should be made in a wok and not on a flat top. I have tried it both ways and the wok results in a better end product faster if you're only serving 2-4 people. For larger crowds the flat top is faster just because of the larger surface area. It's different though because the flat top doesn't have the super high heat that the wok has. They're both good, just very different styles of fried rice.
I agree....I have been cooking for 47 years....I taught myself a bunch butt I think 1 cup rice to 2 cups of water and bring to a boil reduce heat and cook for 15 to 20 minutes. I always use day old rice that I put in the freezer and I tell you it is individual grains every time. Rice actually absorbs liquid.😊😊
I just cooked fried rice with steak chicken and shrimp with your technique! My girlfriend and daughter think I’m the best cook ever! Thanks Brother!
ahhahaha awesome
I'm a big basmati rice fan. I believe it is traditionally used more with Indian cuisine vs Jasmine is more Thai and Asian cuisine. I like the idea of blending together for this.
Those instructions were awesome answered so many questions I have had about how best to make fried rice on the griddle which is my favorite
You videos are.the best
Hands down the best fried rice instruction video on TH-cam! Thank you for the hard work and eating so much rice on our behalf. 😁
Wow, thank you! Glad it was helpful
Agreed
Absolutely. I learned a few more things about rice preparation that I look forward to considering in my next attempt at fried rice. Great stuff
You gotta try Bachan’s original Japanese BBQ sauce for rice wether hibachi or stir fry style. Flavor is amazing and it’s not over salty like soy. You can use quite a bit and it’s not over bearing. I use it on everything when cooking rice, veggies and the meat for stir fry. Total game changer !!
Thanks for this, just put my order in, been looking for something to spice up my fried rice game for awhile and I've always been curious about this sauce but never took the leap.
It's the best. I didn't have soy sauce. So I mixed Japanese barbecue sauce sesame oil and cooking wine.
Great job …. I do it very similar … I like the way you incorporate the egg … a touch of sesame oil is big ! …
Another reason why you need to wash/rinse rice is there may be bugs in them, like the tiny dead dried bugs. No matter how fresh the rice bag, you're eventually going to find a few.
I cook rice 2-3 times per week, not just for fried rice. I cook on the stovetop and have always gone by my mama's rice recipe - 1 cup of rice to 1 2/3 cup of water. Cover and bring to a boil. Turn down to simmer for 14 min. Turn off and let sit for 10 min. Never, I mean never uncover the until you are ready to serve. Always comes out great. Everyone has their special way for sure!
I needed this video, thank you for your hard work.
Thank you guys ❤️
AWESOME!
Excellent video! Here are a few of my techniques:
- I leave rice in the fridge uncovered to dry.
- The “finger measurement” is totally dependent on the size and shape of the container and the amount of rice you’re cooking. Much better to measure by cups.
- I agree that day-of rice tastes better because it’s fresher, i.e., it’s not stale.
- Cooking it the day of and letting it sit for a couple of hours works well but it also helps if you cook with slightly less water, maybe 5-10% less depending on the rice.
- I’ve had really good success with this even when using sushi rice which is a very sticky rice.
- Totally agree with your cooking technique. Rice goes on first and on the hot side. This gives it time to heat through and get lightly toasted which gives you the closest thing to the Wok Hei achieved with a very hot Wok that you will get on a griddle. I see so many people that cook the veggies and protein first then toss the cold rice on top of it.
- Because the rice hasn’t been lightly toasted they end up dumping on a cup of soy sauce to darken it before they’ve even finished the cooking.
- Sesame oil at the end! Yes! Absolutely! Sesame oil isn’t a cooking oil, it’s a finishing oil and can burn quickly.
- As for MSG, it’s easily available in every grocery store I’ve even been in as Accent. Accent isn’t quite as nice as the imported (I use Sasa brand “Gourmet Powder” from Amazon) buts it’s still decent. A couple of large pinches is great in fried rice.
- Something you might try is using about a tablespoon of Chinese Shaoxing wine (or dry sherry) right at the end. Make a pit in the middle of the rice and add the wine directly to the griddle. Let sizzle for a few seconds and the mix. It adds a very nice background to the rice.
Thanks for this comment....I wlil try that...
I honestly miss spoke, when saying not readily available I wanted to say most homes/cabinets dont have it in their pantry. Available in grocery stores...absolutely...I did not catch that when editing...what I ment and how it was delivered completely opposite
Great video man! Here's a few tips from a Chinese-American who has eaten a lot of fried rice across my lifetime:
1) You should not have poured the sauces (soy/oyster/etc) over the rice. Typically when we make fried rice in a wok, we tilt the wok and then pour the sauce onto the top side of the pan, allowing it to "flow" down around into the rice. This caramelizes the sauce and also keeps the rice from becoming soggy. Doing it this way allows the sauce to cook and thicken up just slightly before it reaches the rice, giving it both flavor and the color we're looking for. Since this is being cooked on a flat-top, I'd probably do that well method you used with the butter/garlic and drop the sauces into the middle of the well, letting it hit the flat top directly before it spreads out into the rice.
2) The same goes for the egg as I mentioned above. Pouring that egg over the rice introduces too much moisture/liquid to the rice, possibly making it a bit soggy. Typically we cook the egg first since it literally finishes in 30 seconds. We take it out, put it to the side and then incorporate it later once the rice has had some time to sit in the wok/flat-top.
3) Try shallots next time instead of onions/scallions. Use the scallions for garnish after the rice has been plated or toss in your diced scallions 30secs before you take the rice off the flat-top or wok.
4) White pepper instead of black pepper
5) MSG is not a bad idea (lots of Chinese restaurants use this seasoning). Not too much since the soy sauces will also add a bit of saltiness.
My naturopath said it’s important to wash your rice 7 times with fresh water bc it has type of poison associated with it
Correction: Sorry! Washing 7 times only refers to Basmati rice !
Naturopathy... ie how to become more unhealthy from the stress created by believing every thing will poison you than from any real health issues acquired from the things they stress you out about. Friend had her root canal removed because her highly regarded Naturopathy Doctor told her poison from it is the cause of her knee pain. It didn't work . Then he told her it's because of combining her foods together. Now she has knee pain, jaw pain and separates her food like a toddler. 🙄
Thank you. People who can’t be bothered to learn how to cook properly (especially when preparing dishes from other cultures) before making instructional videos are sort of doing a disservice. There is zero chance this rice isn’t soggy. It’s called fried rice for a reason, and almost everything done in this video is effectively steaming the rice. Egg lightly fried first, set aside. 20-30 seconds. You only want it to brown slightly after adding it to the rice. If you want to fry it simultaneously, fine, but you do it separately and incorporate after. Oils/oyster sauce to a smoking hot surface before adding the rice, which should be cooked the day prior and chilled thoroughly overnight. This gives it the necessary time to dry out. And there is no “medium heat” crap when it comes to fried rice. You want carbon steel and want it hot. Like hot hot. That rice should take no more than 3-4 minutes once it’s on. Oils/oyster sauce, add rice, fry 1-2 minutes. Incorporate fried egg. If you want to add other vegetables (save scallions), prep and slightly undercook them prior to starting the rice and throw them in around the time you’re adding the egg. If you absolutely insist on adding a little butter, which you really shouldn’t add, you do it now. Minimal amount as it will soften your rice. You don’t add it at the beginning because the heat needed to properly fry rice will ruin the flavor. I like to simply pre-fry my egg in a decent amount of butter. Adds all the flavor without affecting the rice. You can also add any fully cooked protein at this time. Fry another 30 seconds or so, toss in your soy sauce and give the rice a vigorous stir. This helps separate any remaining clumps. Add finely chopped scallions, green parts only. 15-30 seconds. Good to go.
@@D3K2 lol! How many videos did you watch White ppl jack up fried rice before you wrote this? 😂 Thanks for the additional info!
Thank you for this video. Excellent instruction!
TY
Good tips Neal, thanks as always
I appreciate that...
I really enjoy your instructive videos….nicely done as always!
Thanks bud
Great Teacher. Love the comparisons! Thank You
Glad you like them!
Looks Tasty!
Well thought out!
Well executed!😎
Thank you for your service!😋
I appreciate that...
I'm right here in Cajun Country. I've been cooking asian food for 35 years. At work everyone I've worked with for 3 decades knows how to roll eggrolls!! Last week I decided to make shrimp fried rice but instead of bringing my woks I did it on our flattop. The plant has blessed us with a Viking 6 burner with a flat top!!
We used Louisiana medium grain cooked the day before and dried in the fridge over night. Well I cooked 10 cups of raw rice and let me tell you, that rice was awesome!!! 15 plant workers al went crazy for it!!
I really loved your video and am now a subscriber!! Keep up the good work!!
BTW - your knife skills are awesome!!
Hey thats whats its all about....good food and great friends...
I sure appreciate all your honesty ! And your knowledge ! YOUR EXPERIENCE IS A TESTIMONY TO ALL
TY
Excellent comparisons Neal! Both looked fantastic. Great tips to follow, thanks for all your great videos! Cheers brother 🍻
Absolutely....thanks for your support
Love fried rice. Saw this video come across my feed and had to subscribe to y'all. Thank for the detailed explanation of the differences in the rices. Very helpful!
Hey I appreciate that...
Love all your videos!
You're the best!
Making a list for next week! Looks wonderful guys!
TY
love this video. super technical. i thought i had habachi down but you taught me some things. thanks!
Glad you enjoyed it!
Thanks so much for your hard work and research on this subject. Your instructions were detailed and spot on. You are my go-to guy when it comes to grilling.
Hey thank you ....cheers
awesome!! awesome!!! video. so in-depth and informative. I needed this video to answer some questions I was having, about fried rice and you rocked them out of the park!! you guys did a great job with this one. thanks for your hard work.
Hey thank you....appreciate ya
Looks great Neil and Amy, Both of those rice dishes looked super good. Either would be great alone or at as a side dish. Thanks for sharing with us, stay safe and keep up the great videos. Fred.
Hey Thanks Fred...appreciate ya
Very informative and detailed in many ways so everyone can make their informed decisions as to how they personally like their fried rice. And leading towards a great hibachi once you add your veggies and protein preference. Thank you @The flat top king
Glad you enjoyed it! Truly appreciate that...thank you
I’m in the fried rice with egg included club. I never add salt due to the soy sauce.
Very well done.......as always. Big fan of adding bean sprouts also, adds a bit of texture. Keep up the great content.
Q as aa££
Great video! Thanks
Glad you liked it!
My rice cooker is my most used appliance. I set the timer the night before for oatmeal, and set it again for rice when I get home from work. I love it👍
Heck yeah.....its amazing how much one can do....
Excellent advice, was kinda scared to attempt this, feel much more confident now!
Really informative video, I am going to try and make some fried rice. Thanks for all the in depth info.
Glad it was helpful!
I’ll have to experiment with the rice. I’ve always done jasmine or Cajun popcorn rice. Awesome instructional video Neal!
Thanks bud…
You guys are a fantastic duo and I really appreciate the time you took in testing so many methods and flavors. I just subscribed and I cannot wait to try this recipe. PS, thank you for your service!
Awesome! Thank you and thanks for the sub...
Awesome tutorial
Day of rice can be put on parchment paper on a cookie sheet and stuck into the freezer for 45 mins to a hour and it stimulates day old rice
I made it this way tonight and it was by far the best fried rice I’ve ever made! Great recipe and the flavors are on point!
Thats great to hear..funny the some comments say this is horrific blah blah...then I get these.....crazy world we live in...for a griddle style base fried rice...i would pick this over anything I have had at restaurants...different ingredients and cooking methods could make it better of course...but its a great base...that was the whole point...to help people struggling
Just when I thought you couldn't do a better video you nail this one out of the park and into the next zip code! Well done Boss.😊
Hey bud...appreciate that....
I have a flat top accessory for my Weber kettle. 22” carbon steel, .250” thick. Love the rice recipe!
Sounds great!
Cooking it right now! Can't wait!
Awesome...Hope you enjoy
Fried rice turned out perfect. Everyone loved it. Thanks for the video.
Hey thats awesome...cheers
Yes, I agree rice Cooker follow instructions.
I love the flavor of the jasmine rice
Great recipe
Thank you so much
great explanation of things, and I agree washed/rinsed = potato/pototo
haahahha
Very informative and good video
TY
Thank you!
I had one of those Aroma rice cookers for over 10 years. It was a great rice cooker until it died. I upgraded to a Zojirushi and man, the difference is night and day. I absolutely love this video because you point out how you aren'tt trying to claim this is how to do proper asian fried rice, but how to make better fried rice on a griddle. Granted, all of these tests and comparisons would 100% improve anyone's asian-style fried rice as well.
Well honestly I appreciate that...truly thats all it is...for beginners or people struggling to get it....its jut an absolute base for better fried rice...thanks bud
Great taste
Great video, fried rice is always a hit, and yours looks great! I will have to try the sweet chili sauce /mirin addition, I love that stuff and normally have it on hand. I have even used the Uncle Ben's ready rice packs, pour them in a bowl, break up any clumps and dump directly on the griddle, seems to work just as well and saves a bunch of time. I know making your own rice is usually better, but the ready rice packs are a cheat code for a quick dinner when you are pressed for time.
Hey absolutely no problem with that at all....we actually have a video using that as a fried rice idea....
Great video, Im just getting started and have no clue of what I'm doing in making fried rice. I will definitely use your techniques in learning how to make it. Thanks for the video.
Glad it was helpful!
I don't see the recipe
Thank you very much.
This looks fantastic
TY
Great video, thank you for all the yips! I prefer Jasmine rice for dishes with a heavy sauce like curry or teriyaki and Basmati rice for fried rice recipes.
Completely unacceptable
Best and most detailed explanation of rice that is out there!
TY
Another good comparison!
Shared to my facebook group.
Thanks for sharing!
New Subscriber, this was sooo helpful, I have such a hard time with fried rice.
Awesome...thanks for subbing....appreciate that
Thank you. And I'm glad you did it without adding MSG. I have an allergic reaction to MSG and it shoots my BP way up, so I avoid it. I love fried rice, but always have to ask the restaurant if they use MSG. If they can make mine without it, great. If not then I have to go somewhere else.
Completely understand
Thank you Both so much I will never forget the time you taught us how to properly cook Fried Rice thanks you guys see ya next time
Thanks so much....cheers
I bought an Instant Pot to do rice and other types of cooking and I highly recommend it. Since it pressure cooks the rice it is only in for 4 minutes and then you do a natural release which takes about 15 minutes. You can also pressure-cook baked potatoes which take about 15 minutes to do Pressure cooking makes things more tender and cook faster.
Wow, very cool. You are the real deal.
Appreciate that..
Neal, I’m all about leftover rice. I also think the spatula and scraper combo is great for folding food together and mixing veg, protein and rice together. Keep up the great videos. 👊🏻
Thank you...
It looks simple enough, but for us newbies it will take some practice.
Thanks for your work here. I came for the smashburgers and stayed for many more. You got me totally dialed in on the burgers. Thanks. So, in return, something to offer you since you are on the search for the perfect fried rice. In addition to the oyster sauce and soy (which I add the sesame oil to this mixture vs. a seperate step) for a Thai vibe, add a scoop of penut butter and brown sugar. This will also work with the pepper sauce idea.
Great work. Thanks for the videos.
Heck yeah..thanks
Great video flat top king I learned a lot and I can see where I made a lot of mistakes
Appreciate that..
I think another thing to try is sesame oil, not as all the oil but it definitely adds a crazy amount of flavor
Finally a great video that shows how to properly cook fried rice on a griddle. Thank you for this video as I’ve learned several great tips. I knew when I saw the color of your finished product that you nailed the flavor. I’ve got the flavor down, but my texture is hot garbage. Now I feel like I can get it right!
Well...when you try again..let us know...love the feedback
I toast my basmati in the starch unrinsed in a tbsp olive or veg oil per cup of rice for a few minutes until you get that nutty smell, and that whiter sheen on all the rice, then use 1.25 to 1.50 cups water in a rice cooker, then let it sit in the fridge overnight. I find the toasting makes the grains individualize yet even further. I learned that cooking Mexican cuisine. Maybe a little different for fried rice, but I like it. I'll try out y'alls and see how I like it! Thanks for the vid!
Thanks my grandson and I have been looking for a good fried rice recipe. And yours has been the best at least so far.
Awesome! Thank you! Appreciate that
I love fried rice. Great video Neal.
TY
Yes rinse works better for fried rice.
Rice needs to chill/dry for at least a few hours if can't do overnight chill/dry.
Great tutorial on Fried Rice. I use Jasmine generally. Though I have tried Basmati too I have tried brown rice but don't like the time it takes or texture. When I have used same day cooked rice, once cooked I then cook it alone in the wok to dry it out. It comes out OK. I'll have to try the letting it sit on a sheet tray for a couple hours method. I've heard of finishing with a good sesame oil. I'll need to try that to. Thanks for a great video.
Appreciate that..
It must be the "Navy" in you, but, this was the best, most complete and thoroughly detailed cooking video I have ever watched! 🏆 I cooked fried rice for the first time ever, after watching your vid, and it was delicious!
Really appreciate the kind words
Gotta say, I've done fried rice a handful of times and the family always loves it, but I've noticed a couple of times how the texture wasn't what I thought it should be. At best, I was inconsistent with how I prepared the rice, so I've been wanting to nail this part down better lately. Now that I'm focused on the MOST important part lol, the end result turned out way better for me! This is a really good video man, thanks to you and the family and Happy Labor Day to you guys
Hey thanks David...appreciate that...
US Chinese restaurants frequently use 1/2 jasmine 1/2 long-grain white for their fried rice. I love Thai fried rice and am pretty sure they use 100% jasmine. Refrigerate the cooked rice overnight to keep let it dry out a bit and give it the not-sticky texture you're used to.
Brother,, First things first. THANK YOU for your service. Fellow Bubblehead retired here checking out your channel. SUBSCRIBED and LIKED! Man, That Rice looks wicked good. Cant wait to try your recipe/method. Served on 4 different boats and the food was always great. BZ to the Cooks! MS/CS what ever they call them now. LOL
hahahaha Crazy thing...I was in service when we actually switched from MS to CS....
You've done a better job with explaining much of the underlying detail of why and how to produce a better outcome than is often done on these channels. As we've talked before, I think a lot of folks do heated rice, forgetting it's supposed to be fried which gives that slightly crispy texture without being dried out excessively. That's where your comment about griddle temp was significant.
Glad you talked about the huge mistake of chopping the rice kernels into frisky bits.............ugh!!
I'm with you on the egg portion, no surprise there eh(?)............the work it in soft texture adds some creamy mouth feel on top of the fired rice crispy.
I'm in the no rinse camp on the rice. A few decades ago I learned how to make good home rice from a Chinese chef. I most often use Jasmin (perhaps because the first real fried rice I had was in Thailand back during the war in VN). I use a normal cooking pot, 1 3/4 cup liquid to one cup rice, not rinsed, as I said, twenty minutes on low after bringing to boil with the lid on, then 10 minutes rest with the lid remaining on. Mine is never clumpy. I do use chicken stock (another flavor layer) rather than water, so that might coat the kernels with a minute amount of fat which would keep down the clumping, perhaps. One thing to consider when advocating for rinsing; the rinsing process does hydrate the rice kernels slightly, so that would explain why you can use less liquid than I do, but end up with a good result as well.
Very Very well said...thanks Bob....
Thank for that
Thank you. Thank you. Excellent info. Going to try this for sure. I might have missed it but did you use the light or the dark soy?
Both...I just like the mix
You guys rock ❤
TY
I bought a rice cooker years ago which works great, but last many years I've been cooking my rice in sauce pan and I find much easier quicker to use than rice cooker. Also I always use my own beef or chicken bone broth in place of plain water. A much better flavor results. At end of rice cooking I always add a Tablespoon of butter while rice is still hot... Just some thoughts 😉
I love my old style magnet rice cooker. I have two of them a larger one and a smaller one. The smaller one fits right into my duffle bag and followed me around for years and years traveling TDY in the Army and I made so much stuff in it from rice to stir-fry to steamed stuff to soups to camping style deserts. That thing can do almost anything if you think outside the box with it.
Absolutely....extremely versatile
Very nice instruction. Looks delicious. What flattop were you using for this demo? Thanks!
Traeger Flat Rock
Jasmine doesn't need quite as much water as other rice. But I found level rice and add water to about ¼ inch above rice works perfectly.
Lol... love that intro. 😆I just use pre-cooked "ready" rice ( 8 oz pkg Jasmine + 8 oz pkg long white grain) because it's pretty fool-proof. After watching video, I've gotta try Basmati rice now. Maybe I could cook THAT without it turning out soggy.
Found you because of this video. I subscribed and hopefully can learn more about cooking on my flat top though mine is a wood fired 😊
Hey I appreciate that...cheers
Great video.
Glad you enjoyed it
Hello yummy looking good my number 1 dish I love me some fried rice👍🏽❤
So dang good
First time viewers but just from this video I can confidently say you have better knive skills than most cooks/prep guys iv ever seen 😂 keep it up man 🤙🏻
Well I appreciate that...truly...thanks and cheers
Perfect video for today....making fried rice for supper tonight and was thinking of trying it on my flat top again over my usual wok cook.
That looks good.
TY
I do 1cup/1cup. Put in a cold pot and set the stove top just below high. By the time the water boils out (stir every few seconds) it’s perfect.
Sounds great!
I was taught to use my pinky finger and measure from the level of the rice. But sometimes it is to much water so I’ve learn to just adjusted water based on the stickiness of the rice I want for the dish.
Great job
TY
interesting. I have tried several different rice cookers and all were inadequate until I got a Zojirushi from an Asian market. They are a bit expensive, but I get the best rice (basmati, long grain, brown rice).
Thank You you’re right it’s really hard to find fried rice I like a darker fried rice.
This is a lot of good info. Wish I had this 6 years ago. I find 1 to 1 in my instapot is optimal ratios. I also use chicken broth as liquid to add some extra flavor.
Glad it was helpful!