My man - for 10 years, I've been trying to make fried rice that tastes as good as the restaurant. I didn't think it was possible at home. This is it. This is possibly the best fried rice I've ever had, and I did it thanks to you! I agree with Kenji when he says you need extremely high heat for it. I use a carbon steel wok on a 22,000 BTU burner which helps. Also, I left the rice in the fridge overnight but every so often mixed it up on the plate so all sides of the rice could air out and I don't get pockets of gloopiness on the bottom. Thank you! Tried your hibachi shrimp and veggies last week and they were delightful too. Made the teriaki sauce and it's delicious, but I haven't cooked with it yet. That'll be later in the week!
Oh, man!! That is so awesome!! Thank you so much for letting me know how it turned out!! I'm super happy you liked the recipes! Your comment totally made my day!!
@@farmageddon the gift that keeps on giving! I just reheated the leftovers in the microwave for 2 minutes. Amazing left over as well. I've had left over rice that ends up soggy and bland. I was so upset when I finished it because now I have none left... Looking forward to making this again!
I still use this recipe, probably one of my favorite comprehensive understanding of fried rice. No gimmicks, pure understanding. Thankyou so much i eat this almost every week.
One of my kids favorite things I make is fried rice and while they like my recipe I’ve always felt like something was missing. I’m going to try the garlic butter and soy sauce to the pan instead of on top of the rice thanks to this video.
That's awesome, Kyle! Your kids are lucky to have a father as cool as you are! Let me know if you have any questions in the meantime and we will get your fried rice game down!! :)
my best fried rice tips if you like it the way i do: (1) white pepper and (2) add chopped onion and more chopped garlic at the end and let them cook in the steam of the rice- you get that brighter, barely cooked flavor from the onion and garlic
You nailed it! Garlic butter is the secret.. and it takes it up a notch when you roast the garlic first! Only thing I do differently is peas as the green element instead of scallion. Thanks for pointing out the specific rice brand!
I work at Benihana and this recipe is pretty spot on, but we do wash our rice and for every two servings of rice it’s one egg. As for the veggies, it’s one ounce for every serving. Typically we add in our seasoning (salt, pepper, and sesame seeds) after we mix in the eggs, veggies and rice. For the garlic butter, it’s one tea spoon for every two servings.
@@therealdrake9289hahahahaha fucking hell this is so damn true. I've literally had my table tell The other people how to get a free meal. Walked over and looked them down and said, "by the way, I'm a manager, you will NOT be getting a free meal .... Ever!" Then walked away as they got super fucking pissed
@@TheAngryOnion have u ever met mr lee or mr miamoto bro they come in talk a ton of shit say how they are gonna redesign the restraunt then leave and dont come back for 6 months
I cannot express how awesome your details and explanation is for this recipe. I try and make fried rice and it comes out ok. After seeing this video, I definitely learned some new tips to making fried rice!!! Great video!!!!
First time watching this creators content Im amazed how incredibly broken down it is. After watching this, I will definitely be making the rice. Subscribed!
I remember when I found so many channels that have millions of subs today and had less than 10k subs when I found them. Keep up the good work and I know you will go far!
Thank you so much for your kind words. That was a very thoughtful comment and it sincerely means a lot to me! I'm still figuring things out and I generally think my videos are cringe, so it really hits home when someone leaves a comment like you've written here. It definitely improves my confidence. Thank you! You really made my day!
I've worked as a cook in many Asian restaurant and this is pretty on point except for the thing about washing rice every place I've worked washed it all by hand and we used our knuckle as a measurement tool for the amount of water
Yeah, everything you said is true for me, as well! That's how we did things in most of the restaurants I worked at. I was just trying to be a little more scientific in the video to try and make it easily replicable for people at home. Thanks for watching, Koda Bear! I really appreciate your support! Take care!
I am not joking - this is the best thing I have ever made lol. I don’t think there’s a better bang for your buck meal in this planet than this exact dish.
I always want to learn how to make fried rice taste like it should, so i am going to try it for the 100,000.00 time. You made it look so simple. I want to learn how to make more hibachi at home recipes. Thanks
Thank you so much for sharing your knowledge with us, Jason. All of these Benihana recipes are seriously incredible -- I've been wearing them out over here for the past few weeks! (The production quality on your videos is great, too.)
Thank you, Richard! Yeah, I definitely have Pad Thai on my list of things to do! I'm not sure when I'll get to it, but I imagine it will be sometime this year! I'll try to drop you a line if I can remember! Thanks again, man! I really appreciate your kind words!!
Just a note about rice cookers. I've manage to wear out a couple of fuzzy logic Zojirushi rice cookers over the years. Great rice cookers but the teflon pots were always a problem for me. My best option is a $76 Instant Pot Electric Pressure Cooker. It comes with a stainless steel pot and steamer rack 😊 There is something deeply satisfying about having your rice perfectly done in 12 min or less.
Have you tried cooking brown rice before and how long it takes? How's the result? On my Zojirushi cooker, it takes 50 minutes. It doesn't always comes perfectly.
@@kennethz3366 I actually haven't tried brown rice in the Instant Pot. We discovered Tamaki's Haiga rice which undergoes a special milling process that removes the bran but not the germ. It cooks as fast as white rice but has a nutty flavor like brown rice. And it cooks evenly.
If you *truly* steam the rice (the method from Chinese Cooking Demystified --- rice isn't submerged in water at all but parboiled first and then actually steamed), the cooked rice grains will be perfectly separated *as soon as* the rice is cooked right out of the steamer! You don't even need to cool it down. It's that effective in separating cooked rice grains. I've used the method so many times without failure and I even used short grain rice!! The downside of the parboil + actual steam method is that it adds a few more steps and more tools to use (you can "hack/cheat" with colander + aluminum foil), but the result speaks for itself.
Yeah, the steaming method I show in this video is sort of a workaround of that traditional method. I just didn't feel it was justified going into such depth in this video (parboiling, etc.) and that the average person simply wouldn't do it. But I do plan on doing an in depth explanation video of all the various rice cooking methods in the future. And thanks for mentioning Chinese Cooking Demystified - that channel is one of the best on UA-cam! Thanks for watching! I really appreciate you!! :)
You nailed it. I too have deconstructed this wonderful dish and am glad to see we are on the same page :). But you have some good tips for me to gain like caramelizing the soy spice.
One thing I do when slicing the chicken is to make sure it is still partially frozen. You want the chicken to be firm but not totally solid. That helps me get the really precise cuts of meat I want when making this dish.
After I take out from fridge, the rice is cold I would separate them with neutral out then get an egg yolk then massage it into the oiled rice giving them a yellow coating. Set fire on high then fry, I mean fry the rice and frequently stirring the rice around so it doesn’t stick
oh have a great tip for perfect, sticky but not soggy medium/short grain rice from any rice cooker. wash your rice until the water runs clearer, for me its about 3 rinses, then, put exactly 1:1 ratio of rice to water, dont use the measuring cup and lines for the rice cooker. 1:1 1 cup water 1 cup rice, 2 cups water 2 cups rice, etc. put your rice and water in the rice cooker, do not press start, set a timer for 15 minutes to let the rice soak for just 15 minutes and no more. As soon the 15 minutes is up, press start. once the rice cooker indicates it is finished, do not open the rice cooker for another 10 minutes. you should get perfect, sticky but not soggy rice every time.
Great technique for fried rice. That said, you don't want to be leaving cooked rice out at room temp for "several hours," as you can encounter a bacillus cereus issue, which is a bacteria found on nearly all rice whose toxic spores can even survive the cooking process and cause food-borne illness if cooked rice is left at room temp too long (> an hour or two).
here's some variations for fried rice. Any combination. meat variation: kam yen jan lap xuong thuong hang (chinese style sausage); longonisa (filipino) sausage ; linguica Portuguese sausage; and of course bbq pork. egg variation: scramble eggs w/ shaoxing wine (fluffier, flavorful eggs), add white ends of green onion to oil right before cooking. rice variation: jasmine rice (or any) but instead of carmalized soy sauce use instead some chicken stock liquid (do not over saturate); jasmine cooked yesterday, and add egg yolk and mix (do not over saturate!)- a bit of chicken stock liquid if it's still dry. vegetables: carrot and onion (use onion sparingly, not everyone likes onion, it's more of a garnish- NOT AN ENTREE); carrot and peas; just peas; for the love of buddha don't throw in any other veggies, just make a veggie dish. So the above, in various combinations, should cover most fried rice dishes at your typical restaurant. Thai is a different story altogether. but those aren't all that difficult to replicate.
Hey, James! In 99% of cases, I would also leave the fond. But in Japanese cooking, the flavors are very clean and I was trying to emphasize that everything should be cooked separately and the blended at the end, because that's the teppan-style technique. But you are correct and if you're not concerned with that - yeah, I'd just leave it. I'd still probably wipe it out after the eggs, but definitely leave it with the chicken! It will probably make the rice even better!! Thanks so much for watching! I really appreciate you!!
this is a good recipe, i most likely will steal that compound butter recipe. btw i dunno others feel it or not, but as someone who used to cook fried rice like chinese restaurant, that multiple wiping down and compartmentalization really triggering lol.
@@farmageddon Of course! I look forward to more videos! I also made the steak, ginger sauce and veggies. I was very impressed with easy and delicious they were 😁
I've been dying to find a way to replicate the Benihana Yakisoba; I used to work night shifts and would go after work and eat the Yakisoba lunch special for dinner most days, so it reminds me of that period of my life.
Hey Jason! I definitely plan on doing a video on this in the near future. In the meantime, it's just chinese wheat noodles and their teriyaki sauce. I'll need to look at my notes for the vegetables, but I believe that's it! :) Thanks for watching!!
@@callmezach675 thanks, dude! I was just looking through my notes and I realized I don't have the Yakisoba recipe! Do you work at BH? I can't seem to find Kikkoman brand yakisoba sauce? Are you sure of the brand? I'll do a video on yakisoba here within the next month or so! Thanks, man!!
Hey Jason, fantastic video for someone new to cooking like myself. Will try the recipe tonight. Sorry if this is a stupid question, but can you help explain why it’s best to cook all the ingredients separately? I’m assuming that gives you more control over how long each component cooks for but I’ve seen other beginner fried recipes just throw everything in the pan and cook at once. Thank you!
Made this rice and it came out great. Going to attempt again tonight and am trying leaving out the rice on a plate overnight uncovered. Last attempt I covered it with still good results. Though, I am now worried as my rice that was put in last night is not only dry but hard- like stale looking hard. I’m worried it will be inedible. What exactly happens to the rice when left uncovered like that and is it still good to use? Thanks again for your awesome recipes.
Hello! The best way to do the rice in the fridge method is to let it totally cool off and then lightly cover it in the fridge. There’s a better tutorial on my Chinese Takeout fried rice video!
Hey, Mathew! Yeah, I was just breaking down the real recipe from Benihana (adapted for home cooks, of course) and they don't have MSG in their fried rice. But, in all honesty, it's not going to hurt anything - it may even make it better! If you like it - toss some in!! I put MSG in almost all the fried rices I make at home! :) Thanks for watching! I really appreciate you!
@@farmageddon yea I see you where going for an exact copy. I was just surprised they don’t use msg in the butter. I usually add msg to most Asian dishes I make, it’s really amazing stuff. I also use it a lot in BBQ. And no problem you have earned every view you have!
I've heard you ad salt two or three times along with Kikkoman soy sauce which is basically flavored salt water. Be careful with the salt. There are usually salt and pepper shakers on the table.
when you're at the restaurant - you are right. but when it's made correctly, it's really good. it's basically an Americanized version of traditional Japanese garlic fried rice (which is also awesome).
Hi thanks for this detailed video! Im a noob home cook and I tried the recipe and my rice stuck to the pan and made a huge sticky mess. I cooked the rice in a rice cooker. I then used a stainless steel pan, could that possibly be the problem? Maybe not enough oil? Maybe rice too sticky/soggy? Any tips on preventing this from happening? I’m excited to give this recipe another go! :-)
It's really hard to tell just from reading a comment, but from what you said, it seems like your rice is getting too hydrated. I would make several test batches and record the amount of water you're using. I would dial the water back to the bare minimum that can get the rice cooked. Then I would try dehydrating the rice in the fridge overnight (uncovered) after it's cooked. See if that works. If it doesn't, we can try something else. Let me know!!
@@farmageddon wow thank you so much for your reply! I’m going to try this within the next couple of days and will reply back with my results! Thank you ☺️
Hey, Mako! Yeah, Japanese fried rice is almost exclusively with short or medium grain rice. Jasmine rice works well this this recipe, though. I make it like that all the time. But it's better with short/medium grain. Thanks for watching!
What's up, M D?! There used to be this vegan restaurant in my city that was supposedly run by a cult and they had the best fried rice! I never learned how to make their version, though. I'll probably do a video in the future on vegan fried rice!
You don’t need a rice cooker that costs more than $30 for a 5 cup rice cooker…. I don’t think I’ve been to a Benihana in like 20 years. Rocky Aoki seems like he would have been good fun at a party lol! Decent demonstration, people need to realize prep is everything. Consistent size and the proper size for what you’re making. That and enough heat, electric burners get nowhere near as hot as what you would need to keep a decent sized pan hot enough to stir fry
Now, for the version I make, do all the same stuff, but skip the carrots and onion. Instead, chunk up some bacon, mushrooms, shrimp (or use cocktail shrimp), broccoli, brussel sprout leaves, or whatever acceptable leftovers you have in your fridge. Flavor each ingredient separately as you cook them (pepper bacon? throw lemon lemon juice at your veg? Teriyaki chicken?). Don't mix the cooked ingredients into your rice until after you let the soy sauce (and oyster sauce and whatever else) get all up in the rice.
@@farmageddon Thank you for the video! Watching the chefs at Benihana cook fried rice is what inspired me to try it myself at home. It's fascinating to see the techniques they actually use; I definitely want to try using the garlic butter you showed!
Idk, you cannot overwash calrose rice imo. For decent sushi rice these days I find it needs about 10x to run clear enough for cooking (seems to have gotten worse in the last 5y or so). Key is to only use cold water (this is really important to note). Also, nobody needs to be cooking rice manually in 2024. Just get a rice cooker. Use cold cooked rice as the starting point for any fried rice recipe.
Yeah, that's how we did it in most of the restaurants I worked at. But I wanted to be a little more scientific for the video, so it would be easily replicable for people at home. But the finger method definitely works well!
My man - for 10 years, I've been trying to make fried rice that tastes as good as the restaurant. I didn't think it was possible at home. This is it. This is possibly the best fried rice I've ever had, and I did it thanks to you! I agree with Kenji when he says you need extremely high heat for it. I use a carbon steel wok on a 22,000 BTU burner which helps. Also, I left the rice in the fridge overnight but every so often mixed it up on the plate so all sides of the rice could air out and I don't get pockets of gloopiness on the bottom. Thank you!
Tried your hibachi shrimp and veggies last week and they were delightful too. Made the teriaki sauce and it's delicious, but I haven't cooked with it yet. That'll be later in the week!
Oh, man!! That is so awesome!! Thank you so much for letting me know how it turned out!! I'm super happy you liked the recipes!
Your comment totally made my day!!
@@farmageddon the gift that keeps on giving! I just reheated the leftovers in the microwave for 2 minutes. Amazing left over as well. I've had left over rice that ends up soggy and bland. I was so upset when I finished it because now I have none left... Looking forward to making this again!
That's awesome, man!! I'm really happy you're enjoying it!! :)
@@farmageddon I got a kick of what you called a professional wok burner! LOL!
This is probably the best put together cooking video I've ever watched. Well done and thank you!
Hey Amirhosein!! Thank you very much for the kind words! That really means a lot!! I sincerely appreciate your support!
I still use this recipe, probably one of my favorite comprehensive understanding of fried rice. No gimmicks, pure understanding. Thankyou so much i eat this almost every week.
One of my kids favorite things I make is fried rice and while they like my recipe I’ve always felt like something was missing. I’m going to try the garlic butter and soy sauce to the pan instead of on top of the rice thanks to this video.
That's awesome, Kyle! Your kids are lucky to have a father as cool as you are!
Let me know if you have any questions in the meantime and we will get your fried rice game down!! :)
my best fried rice tips if you like it the way i do: (1) white pepper and (2) add chopped onion and more chopped garlic at the end and let them cook in the steam of the rice- you get that brighter, barely cooked flavor from the onion and garlic
Great tips, Connor!! Thank you!! :)
You nailed it! Garlic butter is the secret.. and it takes it up a notch when you roast the garlic first! Only thing I do differently is peas as the green element instead of scallion. Thanks for pointing out the specific rice brand!
Thanks, Derek!
I work at Benihana and this recipe is pretty spot on, but we do wash our rice and for every two servings of rice it’s one egg. As for the veggies, it’s one ounce for every serving. Typically we add in our seasoning (salt, pepper, and sesame seeds) after we mix in the eggs, veggies and rice. For the garlic butter, it’s one tea spoon for every two servings.
na bruh u put sesame seeds in there they'll say they have a allergy then start yelling at u
Haha, I used to work at benis for 12 years.
@@therealdrake9289hahahahaha fucking hell this is so damn true. I've literally had my table tell The other people how to get a free meal. Walked over and looked them down and said, "by the way, I'm a manager, you will NOT be getting a free meal .... Ever!" Then walked away as they got super fucking pissed
Well...... It's a daily occurrence and EVERY location
@@TheAngryOnion have u ever met mr lee or mr miamoto bro they come in talk a ton of shit say how they are gonna redesign the restraunt then leave and dont come back for 6 months
I cannot express how awesome your details and explanation is for this recipe. I try and make fried rice and it comes out ok. After seeing this video, I definitely learned some new tips to making fried rice!!! Great video!!!!
My pleasure! Thanks for watching! I'm really happy you enjoyed the video!
I've made fried rice for years. Today, you taught me something new that I know will improve on what I thought was perfection. Thank you good sir.
Thanks, Joseph! I sincerely appreciate your support!
First time watching this creators content
Im amazed how incredibly broken down it is.
After watching this, I will definitely be making the rice.
Subscribed!
Thank you, Hilario! I really appreciate your support!! :)
I remember when I found so many channels that have millions of subs today and had less than 10k subs when I found them. Keep up the good work and I know you will go far!
Thank you so much for your kind words. That was a very thoughtful comment and it sincerely means a lot to me! I'm still figuring things out and I generally think my videos are cringe, so it really hits home when someone leaves a comment like you've written here. It definitely improves my confidence. Thank you! You really made my day!
I've worked as a cook in many Asian restaurant and this is pretty on point except for the thing about washing rice every place I've worked washed it all by hand and we used our knuckle as a measurement tool for the amount of water
Yeah, everything you said is true for me, as well! That's how we did things in most of the restaurants I worked at. I was just trying to be a little more scientific in the video to try and make it easily replicable for people at home.
Thanks for watching, Koda Bear! I really appreciate your support! Take care!
I am not joking - this is the best thing I have ever made lol. I don’t think there’s a better bang for your buck meal in this planet than this exact dish.
I'm really happy you enjoyed it, Scott!! Thanks for watching!!
Love this! This rice is soooo good. Been waiting for more recipes.
I always want to learn how to make fried rice taste like it should, so i am going to try it for the 100,000.00 time. You made it look so simple. I want to learn how to make more hibachi at home recipes. Thanks
Vickie, you're gonna get it this time! Just drop me a comment on here and I'll help you out with any questions you might have! :)
@@farmageddon Ok
Thank you so much for sharing your knowledge with us, Jason. All of these Benihana recipes are seriously incredible -- I've been wearing them out over here for the past few weeks! (The production quality on your videos is great, too.)
Hey, thanks a lot! That's very kind of you!! I'm really happy you've enjoyed the recipes!
Wow! Talk about value in your videos! Hidden gem here! So happy I found you.
Fabulous video! After doing this a few times, I can do better fried rice than my local restaurants. Thank you!
holy benihana! this recipe will be my staple!
could you do a pad thai tutorial? i love your elegant yet practical style.
Thank you, Richard! Yeah, I definitely have Pad Thai on my list of things to do! I'm not sure when I'll get to it, but I imagine it will be sometime this year! I'll try to drop you a line if I can remember! Thanks again, man! I really appreciate your kind words!!
This video feels like I am back in culinary school with the amount of detail, love it XD
Thanks, Alexis! That is very kind of you!! :)
Just made this. It was a bomb. Now it is called super rice at home. Best way to consume left over rice. Thank you for the recipe!!
Just a note about rice cookers.
I've manage to wear out a couple of fuzzy logic Zojirushi rice cookers over the years. Great rice cookers but the teflon pots were always a problem for me.
My best option is a $76 Instant Pot Electric Pressure Cooker. It comes with a stainless steel pot and steamer rack 😊
There is something deeply satisfying about having your rice perfectly done in 12 min or less.
Have you tried cooking brown rice before and how long it takes? How's the result? On my Zojirushi cooker, it takes 50 minutes. It doesn't always comes perfectly.
@@kennethz3366 I actually haven't tried brown rice in the Instant Pot.
We discovered Tamaki's Haiga rice which undergoes a special milling process that removes the bran but not the germ.
It cooks as fast as white rice but has a nutty flavor like brown rice. And it cooks evenly.
@@neurofiber2406 Thanks for reply. I will have to try the rice you mention.
Wow what a thorough video, I payed attention the whole time. So much information and easy to follow , thank you . New sub for sure
Aw, thank you!! I sincerely appreciate your support!!! I hope you have a great day!!
If you *truly* steam the rice (the method from Chinese Cooking Demystified --- rice isn't submerged in water at all but parboiled first and then actually steamed), the cooked rice grains will be perfectly separated *as soon as* the rice is cooked right out of the steamer! You don't even need to cool it down. It's that effective in separating cooked rice grains. I've used the method so many times without failure and I even used short grain rice!!
The downside of the parboil + actual steam method is that it adds a few more steps and more tools to use (you can "hack/cheat" with colander + aluminum foil), but the result speaks for itself.
Yeah, the steaming method I show in this video is sort of a workaround of that traditional method. I just didn't feel it was justified going into such depth in this video (parboiling, etc.) and that the average person simply wouldn't do it. But I do plan on doing an in depth explanation video of all the various rice cooking methods in the future. And thanks for mentioning Chinese Cooking Demystified - that channel is one of the best on UA-cam!
Thanks for watching! I really appreciate you!! :)
You nailed it. I too have deconstructed this wonderful dish and am glad to see we are on the same page :). But you have some good tips for me to gain like caramelizing the soy spice.
Best cooking video I have ever seen and I've seen a few!
Thank you very much! I'm really glad you enjoyed it!!
Wow thank you so much! My girlfriend loves hibachi and this came out so good!
Perfect rice choice
It’s talc added to allow transfer and packaging. Thanks for making great videos.
One thing I do when slicing the chicken is to make sure it is still partially frozen. You want the chicken to be firm but not totally solid. That helps me get the really precise cuts of meat I want when making this dish.
Just made this and it came out great! Pretty much the same rice! 10/10 would recommend
Awesome, Sierra! I'm really glad you liked it!! :)
Thank you. Love how detailed the information you have given. Great tips, too.
Thank you!! I really appreciate your support!
After I take out from fridge, the rice is cold I would separate them with neutral out then get an egg yolk then massage it into the oiled rice giving them a yellow coating. Set fire on high then fry, I mean fry the rice and frequently stirring the rice around so it doesn’t stick
oh have a great tip for perfect, sticky but not soggy medium/short grain rice from any rice cooker.
wash your rice until the water runs clearer, for me its about 3 rinses,
then, put exactly 1:1 ratio of rice to water, dont use the measuring cup and lines for the rice cooker. 1:1 1 cup water 1 cup rice, 2 cups water 2 cups rice, etc.
put your rice and water in the rice cooker, do not press start, set a timer for 15 minutes to let the rice soak for just 15 minutes and no more. As soon the 15 minutes is up, press start.
once the rice cooker indicates it is finished, do not open the rice cooker for another 10 minutes.
you should get perfect, sticky but not soggy rice every time.
Excellent video...that rice looks so delicious...absolutely mouth watering..thank you so much for all your help..appreciate it for a lifetime!
This is great content !!! Great explanations , well filmed and educational as Faaaack ! Thanks
If you toast those sesame seeds a little adds a whole depth of flavor. And then if u put a few in that soy sauce right when it hits the pan 👏🏾🙌🏾‼️
This was so good
I'm really happy you liked it! Thank you for watching!
Great technique for fried rice. That said, you don't want to be leaving cooked rice out at room temp for "several hours," as you can encounter a bacillus cereus issue, which is a bacteria found on nearly all rice whose toxic spores can even survive the cooking process and cause food-borne illness if cooked rice is left at room temp too long (> an hour or two).
here's some variations for fried rice. Any combination. meat variation: kam yen jan lap xuong thuong hang (chinese style sausage); longonisa (filipino) sausage ; linguica Portuguese sausage; and of course bbq pork. egg variation: scramble eggs w/ shaoxing wine (fluffier, flavorful eggs), add white ends of green onion to oil right before cooking. rice variation: jasmine rice (or any) but instead of carmalized soy sauce use instead some chicken stock liquid (do not over saturate); jasmine cooked yesterday, and add egg yolk and mix (do not over saturate!)- a bit of chicken stock liquid if it's still dry. vegetables: carrot and onion (use onion sparingly, not everyone likes onion, it's more of a garnish- NOT AN ENTREE); carrot and peas; just peas; for the love of buddha don't throw in any other veggies, just make a veggie dish. So the above, in various combinations, should cover most fried rice dishes at your typical restaurant. Thai is a different story altogether. but those aren't all that difficult to replicate.
That's an amazing comment!! Thank you so much for your very detailed instructions! I'm going to try some of these variations!
Awesome info!! Great explanation !! ❤❤
Great video and editing man!
Thank you, Alex! I really appreciate your compliment!!
I made it and it is perfection. Thank you Jason
That's wonderful, Akilah!! Thank you for letting me know! I hope you enjoy the recipe!!! :)
Nice. I think the chicken step could be sped up by flattening it it with a meat tenderiser/mallet/ hammer
Outstanding, I can’t wait to try it!
Looks tasty can’t wait to try and share with my family thanks for sharing blessings
best fried rice ever thank you for sharing.
Thank you very much for your video explanation and effort. Your dish and work is wonderful 😊. Thanks again
Nice!
Great tips. Not sure I agree about wiping out fond (flavor) with paper towels.
Hey, James! In 99% of cases, I would also leave the fond. But in Japanese cooking, the flavors are very clean and I was trying to emphasize that everything should be cooked separately and the blended at the end, because that's the teppan-style technique. But you are correct and if you're not concerned with that - yeah, I'd just leave it. I'd still probably wipe it out after the eggs, but definitely leave it with the chicken! It will probably make the rice even better!!
Thanks so much for watching! I really appreciate you!!
this is a good recipe, i most likely will steal that compound butter recipe.
btw i dunno others feel it or not, but as someone who used to cook fried rice like chinese restaurant, that multiple wiping down and compartmentalization really triggering lol.
I don't know weather or not I like this or Chinese better. Think it's a tie. But wonderful nun the less.
Yeah, I definitely go back and forth. When made correctly, Benihana's fried rice is legit!
Thank you so much for posting this! I made the fried rice and it turned out great!
Thanks for watching! I really appreciate the support! Glad you liked it!
@@farmageddon Of course! I look forward to more videos! I also made the steak, ginger sauce and veggies. I was very impressed with easy and delicious they were 😁
Great video!
Great video! Coming over next week for fried rice !
Maybe we can get this guy to cook for us: ua-cam.com/video/IMD_gA06AaQ/v-deo.html
@@farmageddon hahaha
Uncle Rodger is coming for ya, that fried rice makes all Asian ancestor weep.
🤣😅
This was a very well done video.
I've been dying to find a way to replicate the Benihana Yakisoba; I used to work night shifts and would go after work and eat the Yakisoba lunch special for dinner most days, so it reminds me of that period of my life.
Hey Jason!
I definitely plan on doing a video on this in the near future. In the meantime, it's just chinese wheat noodles and their teriyaki sauce. I'll need to look at my notes for the vegetables, but I believe that's it! :)
Thanks for watching!!
It’s yellow alkaline noodles
Cabbage
Bok Choy
Mushrooms (button)
Fried onion
Meat of choice
Garlic butter
Kikkomon brand yakisoba sauce
@@callmezach675 thanks, dude! I was just looking through my notes and I realized I don't have the Yakisoba recipe! Do you work at BH? I can't seem to find Kikkoman brand yakisoba sauce? Are you sure of the brand? I'll do a video on yakisoba here within the next month or so!
Thanks, man!!
Yup, I am a bh chef. The yakisoba sauce is the one of the the only sauces not made in house. I thought it was Kikkomon but I can double check
Oops, it’s otafuku. But don’t be to liberal with its, it’s very salty
👏👏👏
Great techniques!!
Love your video. So we’ll explained
Thank you, Stacy! :)
Hey Jason, fantastic video for someone new to cooking like myself. Will try the recipe tonight.
Sorry if this is a stupid question, but can you help explain why it’s best to cook all the ingredients separately? I’m assuming that gives you more control over how long each component cooks for but I’ve seen other beginner fried recipes just throw everything in the pan and cook at once.
Thank you!
I found out if you just omit that extra tablespoon for the stovetop method then the rice comes out nice and dry.
Can you pls show how to make the salmon with avocado tartar sauce with the udon noodles pls !!
Whoa!!!! Awesome!!! 👍🏾💯👍🏾
Excellent!
Thank you, Earth School!! I really appreciate your support!
can you do miso soup? for some reason i can't get it to taste the same as restaurants, but ALL the japanese restaurants taste very similar.
smart! thank you for sharing
Made this rice and it came out great. Going to attempt again tonight and am trying leaving out the rice on a plate overnight uncovered. Last attempt I covered it with still good results. Though, I am now worried as my rice that was put in last night is not only dry but hard- like stale looking hard. I’m worried it will be inedible. What exactly happens to the rice when left uncovered like that and is it still good to use? Thanks again for your awesome recipes.
Hello! The best way to do the rice in the fridge method is to let it totally cool off and then lightly cover it in the fridge. There’s a better tutorial on my Chinese Takeout fried rice video!
@@farmageddon thank you!
Can’t you get very sick from letting rice sit out un refrigerated?
Sorry I meant to say uncovered in the fridge overnight, not unrefrigerated.
Is that the first silpat ever made? Lol i thought mine was looking "well seasoned" but that thing has seen some things.
😂 I think I got that Silpat in 2005! It’s almost old enough to vote! 😎
Jason, do you have a version of this fried rice for shrimp?
Sure thing! I’ll put that on my list!
Great video! , but no MSG?
Hey, Mathew! Yeah, I was just breaking down the real recipe from Benihana (adapted for home cooks, of course) and they don't have MSG in their fried rice. But, in all honesty, it's not going to hurt anything - it may even make it better! If you like it - toss some in!! I put MSG in almost all the fried rices I make at home! :)
Thanks for watching! I really appreciate you!
@@farmageddon yea I see you where going for an exact copy. I was just surprised they don’t use msg in the butter. I usually add msg to most Asian dishes I make, it’s really amazing stuff. I also use it a lot in BBQ. And no problem you have earned every view you have!
Looks great.
I've heard you ad salt two or three times along with Kikkoman soy sauce which is basically flavored salt water. Be careful with the salt. There are usually salt and pepper shakers on the table.
steak wise, what would you recommend? type of steak and prep. I figure it will be cooked in pan similar to the chicken.
So love this
Is the rice setting on an east pot pressure cooker comparable to a rice cooker for cooking the rice?
You're so detailed. I love that shit bro. Keep it up!
Thank you, Moy! I really appreciate your kind words!
Nice video, love the presentation! You earned a sub from me :)
Thanks, Zach! I sincerely appreciate your support!
Pretty sure it's pronounced "broonWAHZ" my friend. Great video.
I don’t know what’s the hype with Benihana’s fry rice. Is nothing mind blowing.
when you're at the restaurant - you are right. but when it's made correctly, it's really good. it's basically an Americanized version of traditional Japanese garlic fried rice (which is also awesome).
Awesome
Hi thanks for this detailed video! Im a noob home cook and I tried the recipe and my rice stuck to the pan and made a huge sticky mess. I cooked the rice in a rice cooker. I then used a stainless steel pan, could that possibly be the problem? Maybe not enough oil? Maybe rice too sticky/soggy? Any tips on preventing this from happening? I’m excited to give this recipe another go! :-)
It's really hard to tell just from reading a comment, but from what you said, it seems like your rice is getting too hydrated. I would make several test batches and record the amount of water you're using. I would dial the water back to the bare minimum that can get the rice cooked. Then I would try dehydrating the rice in the fridge overnight (uncovered) after it's cooked. See if that works. If it doesn't, we can try something else. Let me know!!
@@farmageddon wow thank you so much for your reply! I’m going to try this within the next couple of days and will reply back with my results! Thank you ☺️
I tried this with basmati rice and it didn’t work out so well, I’m going to try with nishiki next time!
Hey, Mako! Yeah, Japanese fried rice is almost exclusively with short or medium grain rice. Jasmine rice works well this this recipe, though. I make it like that all the time. But it's better with short/medium grain.
Thanks for watching!
Feed the rice water to your plants 🪴! Do not throw away! Also can use it a starch water for ironing 😊
I can't find Keekaman soy sauce anywhere, can I use Kikkomon?
I use long grain rice and sesame oil and make it vegan. Absolutely delicious
What's up, M D?! There used to be this vegan restaurant in my city that was supposedly run by a cult and they had the best fried rice! I never learned how to make their version, though. I'll probably do a video in the future on vegan fried rice!
I love how this runed out. I used brown rice, and edamame instead of chicken.
Hey, Sarah! I'm really happy you liked it!! :) Your version sounds amazing!!
I see you used Kikkoman when making the garlic butter. Is that the same soy sauce you used at the end with the rice?
Yeah. Kikkoman for everything in this recipe!
@@farmageddon Was not expecting a reply so fast! Thank you!! You just gained a subscriber.
Botan rice is the best!
place a bowl on top of an upside down bowl in a pot
You don’t need a rice cooker that costs more than $30 for a 5 cup rice cooker…. I don’t think I’ve been to a Benihana in like 20 years. Rocky Aoki seems like he would have been good fun at a party lol! Decent demonstration, people need to realize prep is everything. Consistent size and the proper size for what you’re making. That and enough heat, electric burners get nowhere near as hot as what you would need to keep a decent sized pan hot enough to stir fry
dude, Rocky Aoki would be SO fun to hang out with!! That guy was hilarious!
Can someone pls explain to me how to cook the rice with a rice cooker, I’m trying to learn how to cook😅
Just have one burning question the whole time, why use such a small spatula for such a big cooking surface area?
do they put wasabi in the rice?
Hello, Benji! They don't put wasabi in the fried rice. But they do put mustard powder in the mustard cream sauce!
Be careful agitating the rice, rice knows karate
Now, for the version I make, do all the same stuff, but skip the carrots and onion. Instead, chunk up some bacon, mushrooms, shrimp (or use cocktail shrimp), broccoli, brussel sprout leaves, or whatever acceptable leftovers you have in your fridge. Flavor each ingredient separately as you cook them (pepper bacon? throw lemon lemon juice at your veg? Teriyaki chicken?). Don't mix the cooked ingredients into your rice until after you let the soy sauce (and oyster sauce and whatever else) get all up in the rice.
Also, cold smoke the leftover rice before frying it; you'll thank me.
And get in there with a clean hand and break up the clumps of rice before you fry it so you don't have to deal with them while it cooks.
That's sounds awesome, Matthew!! Thanks for sharing!! :)
@@farmageddon Thank you for the video!
Watching the chefs at Benihana cook fried rice is what inspired me to try it myself at home. It's fascinating to see the techniques they actually use; I definitely want to try using the garlic butter you showed!
Idk, you cannot overwash calrose rice imo. For decent sushi rice these days I find it needs about 10x to run clear enough for cooking (seems to have gotten worse in the last 5y or so). Key is to only use cold water (this is really important to note). Also, nobody needs to be cooking rice manually in 2024. Just get a rice cooker. Use cold cooked rice as the starting point for any fried rice recipe.
love ur channel
Any Asian who's cooked rice will tell you how much water to add is determined by the finger method!
Yeah, that's how we did it in most of the restaurants I worked at. But I wanted to be a little more scientific for the video, so it would be easily replicable for people at home. But the finger method definitely works well!
@@farmageddon most def!
Best video on fried rice! Thank you Sir!
Thank you very much! I sincerely appreciate you!! :)
>There will be garlic butter left over..
No. No, there won't be.