Secret To Making The World's Best Chicken Fried Rice - How To Series
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- Опубликовано: 27 май 2024
- Fried Rice is an art. Don't believe us, When's the last time you had the best tasting fried rice? Was it your mother's? Maybe the Chinese joint down the street? Or maybe it was upscale asian fusion restaurant that sells Thai and Japanese...
Before you really believe you've had the best tasting fried rice, try the one here. The key is to use sushi rice, either medium grain or short grain, steam it and let cool down before making it. Make sure the rice isn't too wet and lumpy or you'll have a very difficult time mixing all the ingredients, but trust...that if you follow these easy directions, you will have made the best fried rice.....ever. Forget about searching for amazing delicious fried rice; you have just found the golden directions and now you can be the star for the night. Enjoy!
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on RUclips.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com 
Хобби
Ingredients:
32 oz cooked rice
4 oz chicken, cut into small pieces
vegetables, add to taste
green onions, add to taste
2 eggs
vegetable oil
dashi, 2 pinches
chicken base, 1 pinch
black pepper, 1 large pinch
salt, 2-3 pinches
garlic, 1 tablespoon
butter, 1 tablespoon
soy sauce, 1/2 oz
sesame oil, 1/2 oz
Directions:
(Stir at every step)
cook 2 eggs
add chicken, slightly undercook the chicken to 90% done
add vegetables
add rice, break down clumps
add 2-3 pinches of salt
add 1 large pinch black pepper
add 1 tablespoon garlic
add 2 pinches dashi
add 1 pinch chicken base
add 1 tablespoon butter
add healthy handful of green onion
add 1/2 oz soy sauce
add 1/4 oz sesame oil
you da mvp
what's dashi?
@@domhideo832 powdered soup base. Like bullion but a japanese version to make soups like miso. You can order it online
Is the brand name "dashi"?
Nice minus the MSG
Whenever I feel the urge for home made fried rice, I always come back to this video. I know the recipe by heart, I just come back for that Hiro technique inspiration...
Me too!!
This is my go to for fried rice as well, family fave!
Same here! LOVE this fried rice. I’ve made it many times and will never make another. This is it for me. ❤️ I know the recipe too but I’m watching the video now for some flipping inspiration 😂
Oh, and this should say something as I lived in Japan for 7 years
Me too. Made it today. Forgot the butter and chicken stock!!!! Luckily they are some of the last ingredients.
I've been using this recipe for the past 2 years and it's the only one I will ever use. It comes out perfect every time and I make it quite often😂 I could eat this every day.
In case anyone was curious I actually tried this recipe and it turned out really well. Some of the best homemade fried rice I’ve ever made!
Question: what's dashi and chicken base? What type of oil do you use and which oil is the best to use.
@@vxy357 google would answer all of those questions
@vxy357 dashinomoto it's a fish soup base. Common brand is hondashi. Also you can use any chicken stock base powder.
The answer to the ultimate question has finally been answered! THE EGG CAME BEFORE THE CHICKEN!!!
eivilcow lol
The answer to the ultimate question: 42
But you only get 42 if you don't know the question!
eivilcow What a stupid dumbarse comment u stooge
What is the reason to life, the universe and everything?
I know they say a magician never reveals his secrets but Hiro, thank you for showing us your secrets so that we can look like a magician to our loved ones :) keep up the awesome work you guys
its better to cook with 1 egg in the beginning then right before u put sesame oil and soy sauce, put another beaten egg to make all the egg attached to the rice and ingredients to make it taste better.
each to their own i hate when egg attatches to rice!
Rengar Kha Zix thank you for the tip I will make sure to keep it in mind :)
+Hero Hour --- You say, "There's no secret to cooking. Only ingredients and those are in minute quantities." You have abbbbbsoluuutely Nooooooooooo iiiiideeeeeeauhhhh whaaaaaaaat you're talking about, fool.
+3TNT3, awwww, don't be mean, dawg. Shit, u cook ur masterpiece for ur homies and I cook my dog food for mine. Ain't no thang. You eat your shit from 5 star restaurants and pay that dinero and I'll eat my pie from joints that cost pennies. Ain't no thang. Peace out, my brother!
Hiro is indeed a true Hero this man about to save me 65 to 80 bucks every other Friday night on delivery! 🤣🤣
camera guy: So, what is the first step?
Hiro : “Good afternoon!”
🤣
In the meantime I'm lying on my bed at 2:00 am and holding an imaginary bowl in my hands, waiting to be served.
Alaska 507 you’re not alone xD
@@Hexe689 🤭
3am for me right now
3:54 am right now
Ha ha ha hààaaaaa !
There would be 3 grains of rice and one scallion left in there if I tried to flip my rice like that
You made me lol😂😂😂😂
After 2-3 years, you can do that stuff blindfolded- even chopping. After you learn, people are amazed by how fast you can chop. Downside? Now I get to make dinner every night.
Same
Lol
I busted out laughing when I read that! @ jazmine Rojas🤣🤣
I feel 100% sure this is the Best Rice I have Ever tasted, without having Ever tasting it. 😋
And in smells amazing, too, doesn't it?
What rice is it? I didn’t get the name right hard to understand his accent. I heard long grain Jasmine but he used something else.
So much respect for the Japanese gentleman Chef! Such a great attitude and humility. Professional!
I literally just made this dish for my family tonight. It turned out amazing! I cooked it almost exactly like Hiro, except I used chopped shrimp and scallops instead of chicken and I used a 12-inch flat-bottom stainless steel pan. But all the other ingredients and the order they were cooked were the same.
To those complaining about the egg being overdone. Trust me, it's not. Overall, this dish cooks very fast. And by the time you are finished, the egg is in tiny, tiny pieces and you can't notice its there when you eat it but you can taste it.
To those complaining about Hiro using freshly cooked rice and not day-old rice. STOP! It really doesn't make a big difference! I used fresh rice. It did NOT stick to the pan (even using stainless steel) and it was still very fluffy and tasty in the end. If you want to use day-old rice, go ahead. But I'm here to tell you it doesn't really matter. Just make sure that oil has just started to smoke before you start cooking and you should be fine. If you don't like MSG in your chicken base, then get the all natural organic stuff.
SurfingBullDog hey can you help me out. what's the dashi?..I can't find it, can I use an alternative?
NERO KNIGHT
Dashi is dried bonito flakes that is used for a soup base
SurfingBullDog why the fuck do people bother commenting on how they did the recipe "except they did this and that instead" well if you changed it then it isn't HIS recipe now is it. Fuckng morons
SurfingBullDog You want a medal or what?
Actually, you can substitute any ingredient you like in this recipe. It's still his recipe as long as you follow the based seasoning.
"how are you?"
"good afternoon" LIKE A BOSS haha
I will try the recipe
Who is here after Uncle Roger DISGUSTED by BBC's Egg Fried Rice video.
I need to watch other fried rice videos to cleanse my eyes 👀
How you no wash the rice?!
Lol me
I watched somebody try to recreate the BBC dish to see if it was as bad as everybody said. It was worse.
Then I came here for a pallet cleanser.
And honestly this version seems way easier, so WTF was that lady doing?
Tu y ccc ccnbz
I literally follow along with him step by step every time I make this dish. Anytime I don't follow along with the video or watch the video while I'm making it, and never comes out right. This last time I made it I didn't have any Dashi but used Mushroom Seasoning and it still came out just as good! My Chinese Aunties in Hawai'i would be so proud of me 😋😋
I love it when chef Hiro sends his rice flying high and then it falls back into the wok. Fun to watch. You can tell the chef’s maestria.
amen. if i tried that it would be all over the place.
I love watching him. He’s so calm
After you do it enough times, it's a cakewalk
I have never seen an egg cooked that long and not get burned beyond recognition! What a wonderful, great and skillful Chef you are Hiro🌶🍣🥗
I wonder if it was cooking the chicken with it that kept the egg from not burning?
For real. I cook it all thr time this way. Reminds of my Japanese mothers recipe. I use 5 eggs at least, they go into scorching hot oil, but they don't burn. By the end the egg bits are so little, it doesn't matter.
@@chuckheinch You learned from a very great mother is all I can say
I made this tonight, and I gotta say, it was one of the best fried rice dishes I've ever made. I added cabbage, and use garlic compound butter instead of chopped garlic and butter. It was so good, and really easy. One of the best recipes! 😁 thank you, Chef Hiro!
I could honestly eat my entire body weight in fried rice.
Right, and never get full !
I can eat it everyday without getting tired of it
word
Agreed.
Wow 🤣🤣
Really He is one of the best chef. I cooked by his style and believe me it overlaps the restaurants and all of my family members relish it's taste. So, thanks to the Chef.
I once heard great chefs don't use soy sauce in their fried rice...
@@tboner4062 sounds like a non asian chef
@@UrinatingTheCrowd he's actually Chinese... ha...
@@tboner4062 lol
Yup this video changed my life lol. Never need to go to a restaurant for fried rice ever again I got that shit on lock now
I just relieved the stress I got from watching BBC's horrible egg fried rice recipe by watching this.
This comment deserves more likes! 🤣🤣🤣🤣
same here, and I was watching that BBC atrocity only in that great Uncle Roger video, and that was bad enough already
Uncle Roger gonna fix her friday.
Same 🤣🤣
Watching this is like watching food porn
The best part about this cooking sesh is when the chef scoops up some rice to a separate bowl and eats from there not from the main serving dish itself. Such refined culture (manners) and sound hygiene. 👍
Higiene, like eating from someone else's plate is some kind of biohazard. I hope you don't live a sterile life surrounded by disinfected things, you are not going to create a strong immune system by doing that.
I have so far managed to make most of your dishes and dear me it is the best food i have had in a long time!
Oh yeah! I feel like fried rice is an awesome dish to make when you have any veggies left overs and rice.
i liked your comment coz im a huge gow fan XD
Do you have to cook this in a wok? or can you cook it in another type of pan?
EfYewRS a bucket on a fire would be fine.
El Bottoo you're an idiot.
A pleasure to watch a master perform his craft.
I keep coming back to this recipe. No other recipe gives you a flavor even close to this.
Just finished making this recipe,..best fried rice I’ve ever made, delicious! Thank you Chef Hiro, Cheers! 🇨🇦
Rice minding its own business...
Hiro: Good Afternoon
Haha funny guy 😂
(No homo) ✌️
I made this last night to try out the new wok and it was outstanding, I had no issue with keeping the egg in the whole time. Used a long grain white rice and it worked very well. Thank you for the lesson!
Finally a chef that really shows the details. I love Asian foods so these videos are the answer to my prayers.
Great to see how a real chef does it ⭐️ Thank you
This by far looks like the best one I've seen thus far. I like that it was not too wet including the amount of oil that was used. Great! I will try this one.
Very humble chef. Hats off to you sir
Made this last night for dinner, and it was outstanding. Had everything that I needed, including the Dashi, which I ordered from Amazon. Thank you so much for the superb recipe.
I've made this twice so far and both times every grain of rice was chased down and eaten. Truly, a great recipe. Thank you.
I like the fact that you wrote the Ingredients as you mentioning. That was perfect. Good filming and cook was very humble to showing and teaching us how to make it. Make more video like this please and I cannot wait to learn from you guys. Keep it up
What kind of rice did he use please. 🙏🏽
Brenda f I believe he said short grain Japanese style rice, but u can also use almost any type,
Working in the office now, and the look of that fired rice.....made my mouth watered, and my stomach growl.
Hahaha that fired rice instead of fried rice😁😁✌
I’ve made this fried rice, using your recipe, for friend of my son’s bbq.people gone crazy. And again this weekend they ask me to make same.I’ve never had that many complaints. Simple, yet so delicious.thank you.🙏
Just picked most of the ingredients out of my garden and cooked it for the first time it is now going to be a regular on my menu👍👍
Lovely jubbly.. Now I'm ordering a wok just to cook this up!! Love it!!
I'm going to go buy a wok tomorrow, I'll have rice all over the kitchen.
You don't have to flip it like that, it's just a technique to do things a little quicker and easier. Just keep stirring so nothing sticks and burns to the pan / wok.
Practice flipping a slice of bread in a dry cold pan. Omelet pan is great to get the basic movement learned first. That's how Denny's cooks learn how to flip eggs. :) Then move on to the larger wok. Maybe practice over your sink, flipping dry uncooked beans. Just to get a feel for it.
@@IAmNeomic I think so too!! 😖 I think nobody have to flip it like that especially not woman with weak arms lol it would be too heavy for me to flip it like that so I'll just stir it up often.
It's great to learning this stuff if you're a person that loves to cook.
@@spookywitch0x0 noub
Can’t wait to make it! Thank you!
It’s always good to rewatch the classics
this video really gave my fried rice a new level, thank you so much for the video and Hiro is a great chef!!!
It was a treat just watching him prepare it
Thank you for posting this! Looking forward to trying this!
Hands down you are the legend in cooking, love the techniques and the simple flavor. 👍👍👍
Wow thank you so much, I always wondered how they make it taste so fantastic. Thank you, you guys are the BEST!!
Made a couple batches using this recipe already. It tastes divine, like eating straight off the grill at Benihana.
I come to learn the proper Japanese style of fry rice, and I did try sushi rice from your recipe. Never let me down. Thank you so much.
You guys are awesome. I love the simplicity of your videos. Thank you.
Okay.... I'm hooked.
You just got another subscriber.
Keep the amazing food tips comin! 😆😆
@D V If you don't want adds, just pay for RUclips Red. Otherwise, why focus on the ads with such negativity when we're given such amazing food tips in a world where less and less people know how to cook?
Lol! I just subscribed too!😃👍
Hiro's GF: Hiro im pregnant. Hiro: It's not mine. *puts ear next to her abdomen* Baby: Good afternoon.
LMAO
raider_139 I'm dead xDD
raider_139 ah too good haha
Hahaha! Omg xD
This comment wins at life. Please pin this so everyone gets a good laugh
This man is a star. Absolutely amazing. I could smell the aroma through the screen.
Finally a video describing the how to process and recipe ingredients. Most have no talking and just a bunch of slinging and stirring stuff around. I saved this video and will use it soon. Looks great. Thanks
I tried this without the chicken..it was still delicious!! The best I've ever had. The garlic n the butter just took it to a whole new level. I used aromat powder instead of dashi and soup base, it worked. The delicate addition of sesame oil is 👌🏼
Is there anything else u can use instead of aromat powder?
Dashi or veg boullion powder
@@laxmilobo9448 Hello"
Hiro+Gordon Ramsay= GOOD FUCKING AFTERNOON YOU DONKEY
RX50100 Funny how they ended up meeting!
+The Abstract Channel shhhh don't talk about me like that
OMG! This is by far the best delicious looking chicken fried rice I have ever seen I am definitely gonna have to make this. Thanks for sharing! 😊
Thank you! Stunning
cant wait too try this. thank you kindly
Watching this at 3:30am and drooling....
Amazingly and deliciously prepared.
Looks delicious, and beautiful! Thank you chef.
Who else is watching this at 2am? xD
1:38am literally
1:21am 👍
02:22 At this very moment. On a completely off track side note, I am super hungry.
1:29 AM 👍
2:50 AM
Damn... I've always been using Basmati rice that I've cooked the day before. Gotta try this now.
I love how calm and professional this guy presents the whole thing. Screw Gordon Ramsay and all those overhyped wannabe fancy cooks. THIS is how you do it. I also love the fact that he looks like a typical boss of a 90's fighting game. Great stuff.
He’s a typical Japanese- calm, humble and polite. They’re not Gordon, Jamie Oliver or other Americans who seeks to stand out through exagg behaviors.
For anyone using basmati. It's perfect because it's a pretty dry rice. Just make sure that it's not fresh off the stove/rice cooker. Like hiro said "warm" you want it to sit around for a couple hours to dry out and soak in the excess moisture. This actually works for most rice. Doesn't necessarily have to be over night, that's a restaurant thing, since they'll always have left over rice and it's easier to prep the day before then the same day for them. While normal people usually cook on a whim.
I've been making fried rice for years. Its a family staple. I use Calrose (medium grain sushi rice) still.warm, right out of the rice cooker. I have a flat top, which makes it easier, but I did it for many years in a stove top wok.
Very generous to share this secret to the recipe. Can't wait to try it.
Thank you so much for this recipe. I’ve made this several times now and it has always been a hit.
I’m so happy that I had this in my recommended videos!! This is something or always wanted to learn how to cook!! Amazing!! Thank you!!
Hello"
mouth watering indeed!
Thanks to the Chef and Cameraman for this excellent video! Great job! This really looks like the best chicken fried rice recipe I've ever seen! :)
That looked Amazing!! I'm sure it was Delicious To Eat as it was Delicious To Watch!! My next Rice Dish To Conquer!
TY Much!✌🏾
the combination of garlic and butter made the rice taste like heaven.. just following halfway through this tutorial made the rice taste amazing
I like the way Hiro tossed especially at the end of cooking, very nice new subscriber here.
this is amazing recepies! i love it!
Thank you so much..I've aways wanted the recipe for chicken fried rice. Awesome!!👍👍🌟🌟🌟
I just tried this rice! I love ,love and loved its taste! This rice is ,what I 'ld be dying to cook for years!! Thank you soo much chef!!
I hit the like button before even watching the video. I already knew it was going to be good.
What amazing control! So interesting! Many thanks!
I just made this recipe..Came out great!! Thanks for posting!!!
Love watching others create their masterpieces. I need a personal chef🤗.
God I love Hiro. Seems like such a relaxed guy.
Cool?
Wow ya'll are awesome! Soooo glad I found this channel! Thanks so much to both of you!
I made this recipe while watching the video. Came out absolutely delicious 🤤 😋! Thank you for sharing. Now a new family favorite. 🥰🤗
That looks so good...👌🏻👌🏻👌🏻
Thank you chef for taking the time to teach us. Thanks to the man recording for asking questions and posting. Was fascinating to me to watch how this is made. Looks yummy.
Beautifully done
i love hiroyuki terada.
"Worlds Best" is a very bold statement to make my friend....... Enjoyed watching the video for the "cooking techniques"
Thank you so much! My husband just made it or at least similar with the ingredients we had and it rocked.
oh wow, thanks chef, so delicious❤
Hiro, thank you for sharing your recipes and secrets with all of us so we can make these amazing dishes at home! 🙏. 🍣
Exactly as I learned to make it while living in Japan. This is truly the perfect fried rice!
Made this tonight for my family and Yes I can definitely say it's excellent and authentic tasting, bought all of the ingredients as detailed and it paid off. The wok needs to be hot, so gas is king for this.
Very nice recipe! Thanks much for sharing and TEACHING too. Will be using your recipe in a few minutes for dinner tonight....👍🏿
Thanks for the how to video , this is one of my favorites .
I’m am starving watching this video!
OMG!!!
I have not watched Hiro-San in a while.
I bet it does taste good.
I likely will make some tomorrow!
AWESOME video!!!
Did you make it yet?! If so, how did it go?!
@@valarmorghulis8562
It came out delicious and I made it with shrimp.
I think the camera guy is making a mistake assuming that using freshly steamed rice is the “secret” which Hiro never said. The secret (that every Asian knows) is, you don’t use hot rice, you use cooled rice instead. Especially over-night rice from fridge is the best choice. When the rice is cool and dry, the grains don’t firmly stick together so they fall apart more easily in the wok and soak up more flavor than the moist hot rice. Anyway, that is my opinion and also the most common tips from almost all of the recipes of fried rice I’ve seen and heard.
It’s true. You use rice from night before. That’s what I do and it’s the best this way.
尹泰戈 who puts rice in fridge I put in rice cooker to keep warm.
They mention cool rice is no good.
The other secret is to use an industrial grade stove. The typical flavor we get from restaurant foods are released at the high temperatures they provide. Dedicated pizza stoves use the same technique btw.
What i do so the rice will be loose, i fry it a little bit on the pan before adding the water or broth. And it comes out super loose and good
What a joy to watch & be educated. Thank you
Beautiful work on the wok.thank you.😁🎉👍💡