I just ordered a blackstone. I've spent the last 2 years devoted to learning the art of smoking meat and grilling with fire. This is my next project. Please keep the videos up!
@@scottharrington4683 looks like a older model because it has the front oil gutter that dumps out at his right hand front corner. There is no opening on the back for grease.
Figured for the rest of the summer I will learn to make hibachi style dishes and learn to use a wok (separately obviously) I love cooking and having that knowledge to cook great meals from any start
That was the most entertaining cooking video I’ve ever seen! Your knowledge and skills are incredible. And your deck looks beautiful, I like the lattice. I’ll be looking for more of your videos.
@@thebackyardhibachi amazing skills. I’m still learning the griddle skills and heat control is my biggest struggle. What’s the ideal heat setting for fried rice?
Great job, Paul. This makes me want to get a blackstone myself. I was wondering if you've ever used other sauces on your rice in addition to the soy? A Japanese steakhouse I frequent called Shogun will always use a lighter, almost mud colored sauce on their rice as well. I've never seen it done anywhere else and it gives a distinct flavor apart from the soy. Excellent video!!
Search in google hibachi fried rice sauce and you will see the recipe the place I go to they make their own soy sauce well we think is only that but it haves so much more things and thats why when we only put soy sauce at home is missing so much more, cause the sauce is missing sake and many other ingredients
Hey! Love the videos, had just a few questions: What oil do you use? What temperature do you set your griddle to? Do you have all your burners on? Thanks!
@@thebackyardhibachi you’re the man!! Thank you so much! This is a huge help! Making hibachi on the griddle is what I want to master most and I don’t trust anyone but you to teach me so I really appreciate it!
When cook, can you tell us what temp we should have the griddle? Is it med-high, or just full blast hot? Also, do you have a cool zone, and if yes, what temp?
Hopefully you'll see this, what do you use for flavor? Just salt, pepper, butter and soy sauce? Or do you use a bit of seasme seed oil as well? Thank you!
I just found your channel. Great stuff. Aproxomitly how much rice are you using in this video? Approx how many would it serve? Lastly, are you using the same amount of rice throughout your videos?
Just subbed, I know the brand is kikkoman but is it the glass with red top or the less sodium one or the all purpose taller glass bottle with red top, thank you
Yes, the rice has to be steamed beforehand. At the restaurant we use a mix of jasmine and a short grain rice such as calrose rice. This gives a nice balance between flavor, aroma, and bite.
So how hot should you rgriddle be? lol I just tried last night to make shrimp fried rice, except I have the griddle that is half the size. LMAO!! I thought I would never finish!! Wasn't great but it didn't suck for being first time. I think my next try will be the bomb, now that I know why certain things happened. lol
Avocado oil is great! On a two burner it’s very similar to a cooking on a pan. The temperature on the side won’t vary as much on a smaller size cooking surface.
Would you mind explaining why the rice is normally plated separately before the rest of the food at most restaurants rather than timing it all to finish at around the same time? Thanks!!
There’s not enough space on the grill to hold everything. With one cooking surface and one set of utensils we have to be careful with cross contamination. There’s also only one circular burner underneath the grill at most Japanese steakhouses. If we had 3-5 burners and ample space for mixing and holding we could time it out and serve everything at the same time.
What temp are you cooking at? I know that can fluctuate but what’s the starter my point for the BlackStone. I’ve had one for 15 years before it was popular.
I used wild purple rice, just because it’s what I had in the fridge. At the restaurant and for my catering business I’ll use a mix of jasmine rice and short grain rice such as calrose. Yes, you’ll have to precook all the rice.
Can you do a video how you clean your griddle or do you do like every one else ,,,,,are you cooking on a stainless steel top at a restaurant for work ,I know ya clean them different than black stone griddles, what are your thoughts
On the Blackstone the only thing I’ve done is scrap and wipe. I wipe it with oil after I’m done cooking as well. On the stainless professional grills we use lemon juice with water and a griddle screen.
Every time I've done fried rice on my blackstone, it's kinda hard or chewy still. Am I cooking it too long? I cook rice the day before and store it in the fridge so I'm not sure what I'm not doing right.
Two things come to mind. 1. You might be over frying the rice. Usually this happens when the grill is too hot. To combat this, try to keep the the grill between 380-420 and keep the rice moving while it’s on the grill. Try using hot rice straight out of the rice cooker. 2. Your rice might be undercooked from the rice cooker.
@@thebackyardhibachi thank you for the reply. Rice coming out of the cooker is typically sticky and clumpy when using long grain, which is all i have. I use the ratio of a cup of water per cup of rice so i assumed everything was correct on that end. I'll try cooking it right out of the cooker next time and make 2 servings, one cooked short and one longer to see if there's a difference. Thanks again
@@mleachx1Here in Hawai’i, we rinse our rice with cold running water in pot, while hand stirring & hand mashing grains at least 3x, or till water isn’t as milky/starchy looking. Then we add the final water, using our index fingertip to first crease line below the fingerprint for measuring the water level of rice to water ratio. Works for both long and medium grains of rice. If you have a rice cooker, set it & forget it (don’t forget to press the cook button). If you’re using a stovetop in a pot, cook on medium high (DO NOT STIR AT ANY TIME) with lid on. As soon as the pot starts to boil (visually check), immediately turn down the heat to low and let it simmer cook in it’s steam. After 10-15mins, visually check rice to see if any water, bubbles are still present. Rice is done when rice level has risen and water & bubbles are no longer visible.
Several attempts and my rice still chewy. I use Precooked rice in bag. I've tried not cooking it at all and just dumping it on griddle, I've tried cooking according to bag instructions and cooling for several hours. Still coming out chewy. What am I doing wrong?
I like the skills and the teaching but it is super hard to hear since you don’t have a mic near your mouth I mostly hear the utencils against the griddle and I couldn’t finish watching it because I couldn’t understand much. But I would watch you video again if I could hear better for sure.
Used to be a standard thing to put sesame seeds in the fried rice, now a days it’s by request at some Japanese steakhouses. My last 5 years in the restaurant I only remember 1 customer requesting sesame seeds.
@@thebackyardhibachi Your mom a lefty too? Had a guy call me out on it once out of the blue. I was like "how the F did you know?" He said that men that are VERY LH generally have moms that are LH. So far I'm 3 for 3 on calling it out myself... :) Awesome vid. I'm subbed.
I just ordered a blackstone. I've spent the last 2 years devoted to learning the art of smoking meat and grilling with fire. This is my next project. Please keep the videos up!
You won’t be disappointed with the black stone griddle. Appreciate the support!
@@thebackyardhibachi I bought model #1825 the 36 with the cutting board on the side. Which have you got?
@@scottharrington4683 Not sure of the model number, but I'm also using a 36" with 4 burners.
@@scottharrington4683 looks like a older model because it has the front oil gutter that dumps out at his right hand front corner. There is no opening on the back for grease.
what temp are you grilling at
Thanks Paul, whenever I watch an episode I try your recipes on my griddle as soon as I can. Many thanks and continued success.
This is exactly what I was looking for. Simple, fast, straight to the point without wasting any time.
Figured for the rest of the summer I will learn to make hibachi style dishes and learn to use a wok (separately obviously) I love cooking and having that knowledge to cook great meals from any start
this deserves more view i enjoyed the way he cooked fried rice
Curious, what's your heat setting? Would love to try this!
Thank you Back-Yard Hibachi, I appreciate you! Thank you for sharing your talents with us. Keep doing what you're doing, 🙂
I made this the other night for my girlfriend & buddy & it was a hit. Delicious & easy, thanks
Thank you Paul. You are an amazing Chef
I just got a blackstone griddle so thanks for the vid!
You're a bad dude. There's nothing better than fresh fried rice. Thanks for making this video. Sub'd.
Thanks for the sub!
Good video you would benefit from a 2 camera set up so you can show close ups of the grill from the wrists down
That was the most entertaining cooking video I’ve ever seen! Your knowledge and skills are incredible. And your deck looks beautiful, I like the lattice. I’ll be looking for more of your videos.
Thank you for watching!
@@thebackyardhibachi no problem! I look forward to seeing more!!
@@thebackyardhibachi amazing skills. I’m still learning the griddle skills and heat control is my biggest struggle. What’s the ideal heat setting for fried rice?
Thank you for taking your time! Love it ❤
Epic egg cutting
Nice! I love the view. I will try to do this rice at home!!
Never been too a hibachi restaurant want to so bad one day 😅looks good
Awesome video much appreciated! Can you make a video on hibachi noodles that would be great!
Sure, I can do that! Stay tuned.
Great video! We want more!
More to come!
Great job, Paul. This makes me want to get a blackstone myself. I was wondering if you've ever used other sauces on your rice in addition to the soy? A Japanese steakhouse I frequent called Shogun will always use a lighter, almost mud colored sauce on their rice as well. I've never seen it done anywhere else and it gives a distinct flavor apart from the soy. Excellent video!!
I use mustard sauce in the fried rice as well. Check out the chicken fried rice video! I have the mustard sauce recipe on the channel as well.
It may be either fish sauce or hoisin sauce that they're using
Search in google hibachi fried rice sauce and you will see the recipe the place I go to they make their own soy sauce well we think is only that but it haves so much more things and thats why when we only put soy sauce at home is missing so much more, cause the sauce is missing sake and many other ingredients
Great job, Chef. Thumbs up and subscribed!!!
Hey! Love the videos, had just a few questions:
What oil do you use?
What temperature do you set your griddle to?
Do you have all your burners on?
Thanks!
Thank you! Vegetable oil, 380-420 range, just the middle 2 burners.
@@thebackyardhibachi you’re the man!! Thank you so much! This is a huge help! Making hibachi on the griddle is what I want to master most and I don’t trust anyone but you to teach me so I really appreciate it!
You the best love the videos but can we get you a mic. Can’t hear anything over the other noise. Keep it up tho
Totally awesome, real McCoy, top shelf ,👍🏼👍🏼👍🏼👍🏼👍🏼,cook on daddy
Thank you chef for sharing yiur wisdom! Whats your preference for oil when cooking fried rice hibachi steak and chicken?
Vegetable or canola oil works well.
Right b4 u start on the onion u pour some clear liquid just before the oil. What was that and why?
I grabbed the wrong bottle!!!
I was about to ask the same question😂
When cook, can you tell us what temp we should have the griddle? Is it med-high, or just full blast hot? Also, do you have a cool zone, and if yes, what temp?
Try to keep the griddle around 380-450. Use the smoke point of the oil as a reference.
@@thebackyardhibachi Thanks!
Thank you for making this video…. You got a subscriber
Thank you for the support!
Great content! I really like watching your videos. What type of oil do you prefer to use? I currently have grape seed oil.
I use vegetable oil.
I instantly subscribed
Hopefully you'll see this, what do you use for flavor? Just salt, pepper, butter and soy sauce? Or do you use a bit of seasme seed oil as well? Thank you!
Just salt, pepper, butter, garlic and soy sauce. I’ll have a garlic butter recipe out soon. Stay tuned.
I just found your channel. Great stuff. Aproxomitly how much rice are you using in this video? Approx how many would it serve? Lastly, are you using the same amount of rice throughout your videos?
1 cup uncooked rice will serve 2-3 people.
Great video! I can't wait to try this! Cheers 🍻!
Thank you, let me know how it goes!
Chef. I am your 350th sub!
Lets gooo! I appreciate the support.
Thanks Paul for the lessons! My Fried Rice is turning out hard and crunchy. What am I doing wrong?
Grill might be too hot
What's the temperature
Ohh, 😋 yummy
What type of rice do you use?
Those is what I make most on my Blackstone! Paul, what type of rice is usually best for this?
I've found calrose to be my personal favorite. Jasmine works well too...I like my rice to be about 2 days old. It's easier to break up
Do you have all burners running the same temp?
Basically, anytime this guy says basically, stop listening. A couple good points here.
Basically Awfulllll
In the video you use spicy mustard sauce. Could you give us a step by step on how to prepare the ingredients?
I have a spicy mustard recipe video on the channel. It’s in the hibachi sauces playlist.
Your a culinary badass!
When cooking fried rice what is the best temperature to cook it at and can i use store bought frozen fried rice??
You could, I would use a basting cover to steam up the rice. Then you could mix in sauces, butter and garlic to your liking.
Just subbed, I know the brand is kikkoman but is it the glass with red top or the less sodium one or the all purpose taller glass bottle with red top, thank you
Regular soy, with the red top
So the rice is cooked ahead of time right? Would regular white rice be as good?
Yes, the rice has to be steamed beforehand. At the restaurant we use a mix of jasmine and a short grain rice such as calrose rice. This gives a nice balance between flavor, aroma, and bite.
@@thebackyardhibachi thank you so much. Can't wait for more videos
Dude!!! Forget it...I truly can't
Hey Chef, what's the best oil to use?
Grape seed oil, or avocado oil are great high temperature oils. Extra virgin olive oil gives off a toxin when heated at higher temperatures.
So how hot should you rgriddle be? lol I just tried last night to make shrimp fried rice, except I have the griddle that is half the size. LMAO!! I thought I would never finish!! Wasn't great but it didn't suck for being first time. I think my next try will be the bomb, now that I know why certain things happened. lol
it should range from 380-420
Can i use avocado oil? Just got a 2 burner blackstone. Will.be hard to judge the heat since no numbers of knobs.
Avocado oil is great! On a two burner it’s very similar to a cooking on a pan. The temperature on the side won’t vary as much on a smaller size cooking surface.
NIce!
Would you mind explaining why the rice is normally plated separately before the rest of the food at most restaurants rather than timing it all to finish at around the same time? Thanks!!
There’s not enough space on the grill to hold everything. With one cooking surface and one set of utensils we have to be careful with cross contamination. There’s also only one circular burner underneath the grill at most Japanese steakhouses. If we had 3-5 burners and ample space for mixing and holding we could time it out and serve everything at the same time.
@@thebackyardhibachi thanks for the answer!
Not a problem. There’s an older style that serves the fried rice last. Only worked in two that did that.
What temp are you cooking at? I know that can fluctuate but what’s the starter my point for the BlackStone. I’ve had one for 15 years before it was popular.
You want to cross the oils smoke point first when heating up the grill, 420-450 range. Then you want to keep it within 380-420 when cooking.
Uncle Roger: Where you wok? Haiyahhh!
What kind of rice did you use and was it precooked
I used wild purple rice, just because it’s what I had in the fridge. At the restaurant and for my catering business I’ll use a mix of jasmine rice and short grain rice such as calrose. Yes, you’ll have to precook all the rice.
Can you do a video how you clean your griddle or do you do like every one else ,,,,,are you
cooking on a stainless steel top at a restaurant for work ,I know ya clean them different than black stone griddles, what are your thoughts
On the Blackstone the only thing I’ve done is scrap and wipe. I wipe it with oil after I’m done cooking as well. On the stainless professional grills we use lemon juice with water and a griddle screen.
@@thebackyardhibachi thank you u are doing a great job on your videos I’m trying to learn this kind of cooking better ,,,cook on,daddy
Like and comment provided ty brother 🤝
Every time I've done fried rice on my blackstone, it's kinda hard or chewy still. Am I cooking it too long? I cook rice the day before and store it in the fridge so I'm not sure what I'm not doing right.
Two things come to mind.
1. You might be over frying the rice. Usually this happens when the grill is too hot. To combat this, try to keep the the grill between 380-420 and keep the rice moving while it’s on the grill. Try using hot rice straight out of the rice cooker.
2. Your rice might be undercooked from the rice cooker.
@@thebackyardhibachi thank you for the reply. Rice coming out of the cooker is typically sticky and clumpy when using long grain, which is all i have. I use the ratio of a cup of water per cup of rice so i assumed everything was correct on that end.
I'll try cooking it right out of the cooker next time and make 2 servings, one cooked short and one longer to see if there's a difference. Thanks again
@Lorin Chak i do not cover it in the fridge. I'll have to try that as well. Thanks!
@@lorinchak7436 Rinse your rice a few times before cooking. Removes some of the starch.
@@mleachx1Here in Hawai’i, we rinse our rice with cold running water in pot, while hand stirring & hand mashing grains at least 3x, or till water isn’t as milky/starchy looking.
Then we add the final water, using our index fingertip to first crease line below the fingerprint for measuring the water level of rice to water ratio. Works for both long and medium grains of rice.
If you have a rice cooker, set it & forget it (don’t forget to press the cook button).
If you’re using a stovetop in a pot, cook on medium high (DO NOT STIR AT ANY TIME) with lid on. As soon as the pot starts to boil (visually check), immediately turn down the heat to low and let it simmer cook in it’s steam. After 10-15mins, visually check rice to see if any water, bubbles are still present. Rice is done when rice level has risen and water & bubbles are no longer visible.
You didn’t say what oil or butter you used
What temperature do you have your grill set on when cooking the fried rice?
380-420
It be nice if I could hear you
Several attempts and my rice still chewy. I use Precooked rice in bag. I've tried not cooking it at all and just dumping it on griddle, I've tried cooking according to bag instructions and cooling for several hours. Still coming out chewy. What am I doing wrong?
Check out the rice prep video on the channel. I should clear up a lot of the problems your having.
What brand soy sauce do you use?
This guy needs a microphone
812 Metz Trafficway
Please give the world a close up next time.. Gary CEO of ALDC, anti let down committee
Hello,
What brand of rice do you use for fried rice?
Check out the rice prep video! I go into full detail!
Great video, is the rice pre boiled or soaked or….
The rice is cooked/steamed already. I have a rice prep video that will be out soon.
@@thebackyardhibachi That will be great, thank you!
What’s the difference between cold rice and hot rice? The only difference is one is cold 🥲😂😂😂😂😂😂 I wish I was making this up.
High heat?
THeres been some debate on this. Can you clarify the brand of soy sauce you use? Is it kikomen?
Spot on! Kikkoman is the only brand I've seen used in Japanese Steakhouses across the US.
Hey Paul, did you happen to work for Benihana in Tracy?!
I’ve never worked for the Benihana chain.
I worked at Shogun-Kobe out in California.
Is the soy sauce regular kikkomin ? Or is it Kikkomins Shoyu?
The soy sauce is kikkoman brand. Shoyu is Japanese for soy sauce.
Hello! what temperature do you cook the rice at?
I keep the grill between 380-420
I like the skills and the teaching but it is super hard to hear since you don’t have a mic near your mouth I mostly hear the utencils against the griddle and I couldn’t finish watching it because I couldn’t understand much. But I would watch you video again if I could hear better for sure.
What kind of oil are you using?
Vegetable
Did you use salted or unsalted butter? Also where is the famous garlic butter 😊
Garlic butter recipe is on the channel!
@@thebackyardhibachi ty
Yo P is the rice dry before you cook it or semi cooked?
Check out the rice prep video!
Could you share the type of oil you use?
Vegetable oil. Canola works well too.
What do you put on the grill before the oil? Is that water?
what temp/level do you have the griddle on?
High
How hot is your grill?
I keep it around 400-450. You can use your oils smoke point as a reference. If the oil starts to smoke your running too hot!
What temperature?
Really depends on the oil your using. The smoke point varies slightly. Here I’m using canola oil. Im estimating the grill temp to be 375 to 400.
If your using cold rice you need to bring the temperature back up to 165-185F
Did you sprinkle seasoning or msg?
That was salt. Salt for flavor, soy sauce for color.
What kind of oil do you use ?
Vegetable oil
@@thebackyardhibachi thank you !!!
I've heard that you steam or boil the rice before; is that true?
It’s precooked, check out the rice prep/ hot vs cold video.
What kind of soy sauce do you use?
Kikkoman
Temp???
What kind of soy sauce did you used???
Kikkoman
That how u cook 🍳 tho
What kind of oil…?
Vegetable.
Bro plate that shit up❤
🍚
What are the oils that you use?
Canola, you can use any oil with a smoke point around 400 degrees.
Isn't this style of cooking technically Teppanyaki?
Yes it is.
You’re Cambodian or Thai?
Thai
Where's the sesame seeds at playboy???
Used to be a standard thing to put sesame seeds in the fried rice, now a days it’s by request at some Japanese steakhouses. My last 5 years in the restaurant I only remember 1 customer requesting sesame seeds.
Curious why you call it habachi. Isn't this tappanyaki?
Depends on who I'm talking too. If it's an old school teppan chef, i'll use that. New school chefs and to reach a wider audience, I say hibachi.
left handed?
YESSS!!!
@@thebackyardhibachi Your mom a lefty too? Had a guy call me out on it once out of the blue. I was like "how the F did you know?" He said that men that are VERY LH generally have moms that are LH. So far I'm 3 for 3 on calling it out myself... :) Awesome vid. I'm subbed.
thank you for the sub!
Whats with making all that noise?
not enough butter
More butter, more better!
I don’t think this guy is authentic all of the chefs at the hibachi place near me are Mexicans
All the unnecessary clanking is killing me
It's not his fault that you've not been to hibachi. It's literally in the name of his channel.
😂😂😂😂😂