Fried Rice for Beginners - Learn WHY YOUR FRIED RICE SUCKS - Make Fried Rice BETTER THAN TAKEOUT!
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- Опубліковано 1 вер 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
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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)
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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 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
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
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....
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...
Excellent comparisons Neal! Both looked fantastic. Great tips to follow, thanks for all your great videos! Cheers brother 🍻
Absolutely....thanks for your support
I needed this video, thank you for your hard work.
Just purchased my first Blackstone griddle and am seasoning it now. This will be the first thing I will make to break it in.
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
Thank you guys ❤️
AWESOME!
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.😊😊
Great Teacher. Love the comparisons! Thank You
Glad you like them!
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
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...
Looks Tasty!
Well thought out!
Well executed!😎
Thank you for your service!😋
I appreciate that...
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
I've been trying to figure out how to make good fried rice for over 25 years. I can't tell you how much I appreciate this video. This should be the video that every person that is trying to make great fried rice NEEDS TO SEE. BTW, it sounds like you have a wonderful intelligent and helpful loving wife that is 100% with you. That is something that is very hard to find in this world.
You are so welcome, glad it was helpful and thanks for the kind words
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...
Thank you for this video. Excellent instruction!
TY
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....
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££
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
Making a list for next week! Looks wonderful guys!
TY
I sure appreciate all your honesty ! And your knowledge ! YOUR EXPERIENCE IS A TESTIMONY TO ALL
TY
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!
Hands down the best fried rice instruction video on UA-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
love this video. super technical. i thought i had habachi down but you taught me some things. thanks!
Glad you enjoyed it!
I really enjoy your instructive videos….nicely done as always!
Thanks bud
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
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...
Cooking it right now! Can't wait!
Awesome...Hope you enjoy
I’ll have to experiment with the rice. I’ve always done jasmine or Cajun popcorn rice. Awesome instructional video Neal!
Thanks bud…
Fried rice turned out perfect. Everyone loved it. Thanks for the video.
Hey thats awesome...cheers
I have a flat top accessory for my Weber kettle. 22” carbon steel, .250” thick. Love the rice recipe!
Sounds great!
Love all your videos!
You're the best!
Good tips Neal, thanks as always
I appreciate that...
New to the channel from the great white north, already found your FB and I'm excited to get cooking.
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.
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.
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...
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
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....
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....
Best and most detailed explanation of rice that is out there!
TY
New Subscriber, this was sooo helpful, I have such a hard time with fried rice.
Awesome...thanks for subbing....appreciate that
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
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
It looks simple enough, but for us newbies it will take some practice.
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
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
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
Another good comparison!
Shared to my facebook group.
Thanks for sharing!
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....
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.
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
Great video! Thanks
Glad you liked it!
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
I love the flavor of the jasmine rice
Great recipe
Thank you so much
I just made some pork fried rice for a potluck. I use an Instant pot to cook the rice. Very easy method. I was interested in the green onion information. I used Hoisin sauce for the first time. I like it. It was fun watching you cook. Congrats on being a chef in the Navy. Also very interesting how you cooked the egg. Makes sense.
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!
Awesome tutorial
Great job …. I do it very similar … I like the way you incorporate the egg … a touch of sesame oil is big ! …
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
Wow, very cool. You are the real deal.
Appreciate that..
Very nice instruction. Looks delicious. What flattop were you using for this demo? Thanks!
Traeger Flat Rock
This looks fantastic
TY
Great video flat top king I learned a lot and I can see where I made a lot of mistakes
Appreciate that..
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
Very informative and good video
TY
I tend to go for basmati rice unless I'm using it in a soup - then I use plain old white rice BUT I do ALWAYS rinse my rice 😁 I will be trying your fried rice recipe but got to put broccoli in place of those peas. Also, gotta say - I LOVE the color of your shirt Neal! Maybe we need those shirts with a Shake This and Smash That logo on the back 😍
Funny you say that...big things comming..
I have a Cuisinart rice cooker and just made 1 Cup using the cooker instructions, the finger test for water level was spot on.
yeah...different rices = different measurements....plus not all containers are the same...if I had a 4 qt rice cooker and only cooked 1 cup of rice...the water to rice ratio would not work...more often then not the finger test is perfect in the correct conditions...
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
I love fried rice. Great video Neal.
TY
I always cook the rice in the morning when doing fried rice for dinner. Spread thin on paper towels on a bread pan and leave in the refrigerator during the day to evaporate the moisture. Works perfect every time.
Sounds great!
Hello yummy looking good my number 1 dish I love me some fried rice👍🏽❤
So dang good
lmao, i have that exact same rice cooker and its great. Thanks for the fried rice tips, hoping to buy a griddle.
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
Oh man that fried rice looks good!
great explanation of things, and I agree washed/rinsed = potato/pototo
haahahha
Fried rice!!! 🤤
Awesome cooking. HOOAH!
Thanks for your service....
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
Thank you!
Basmati is awesome and my preferred rice. No wash and cooked in our InstaPot to perfection! On the other hand, sticky (or Glutinous) rice needs washed before and after soaking, but is also very good too, just more of a pain to make!
Definitely egg (plus whjatever you like) fried rice with peanut oil and post dressed with sesame oil! Yum! 😋 Add a sliver of minced ginger as well! I think I have new breakfast plans for tomorrow! Thanks Neal!
Wow, you've been watching Martin Yan the way you do that chopping! 😁
👊👊
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!
Neil, your video which was intended to help cook better rice, therefore, cooking, better fried rice has actually helped me discover why I have a problem when I eat rice. When I eat rice, mostly I white or brown and I cook it to the 2 cups of water to one cup of rice And I always have clumpy rice. Never did I ever think that the rice would stick together while going down through my esophagus which is whyI have a problem eating rice is it gets stuck in my esophagus. I learned two things one to wash my rice, which can help with that and the basmati rice in most of your experiments, looked like it came out, more individual and not clumped together. Thanks for helping me discover my solution to my medical issue lol who knew you could treat esophagus issues as well. Lol.
Hey would love to hear feedback if indeed it helps. Obviously hopefully it does. Thanks Janet.
@@TheFlatTopKing I am most definitely going to try it and I will let you know. Had a great first game but gotta get ready for Florida week after next. GBO VFL 🧡🤍🧡🤍
The 2 cup water to 1 cup rice is the instruction on my rice cooker. Had it for 30 years, love it for more than just rice. Never had a problem with sticky rice with long grain or jasmine. Short grain is the favored rice here in Hawaii and it always clumps. good for using with sauces, but this fried rice recipe definitely needs the more separate grains. Good video for all the information and can't wait to try this.
Great taste
Well done
A good fried rice is always a winner in my book. Unfortunately i have not found a good fried rice here in Houston TX, so i make it at home. Those plates looked delirious. Thanks for the video and GRIDDLE ON DUDES.
Thanks Bruno…. Appreciate ya
Fantastic! I’ve been trying to minimize the stickiness of my Jasmine rice and I have to say that the Basmati rice texture looks superior. I may be switching. I must confess I am a rice beater……no more, I’ve seen the light. When you initially showed your ingredients I thought, “what no Sesame oil”? Then you introduced at the end. Sesame oil can really dominate and I’ve been backing off it. I thought a tablespoon was probably too much. No reducing the dominance of that flavor once its been over introduced. This video was well worth my time. Thanks Neil. BTW I thought your comment saying it’s a “Rule of thumb “ when talking about the finger measurement was kind of funny.
Thank you...
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.
Thank you very much.
You guys rock ❤
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.
🤣, I dig the intro comment Brotha 🤣👌. Great comparison episode my guy! My pops was half Mexican half Filipino, and I guess that’s why I really understand the importance of rice… especially if you grew up not as well off as other people. As well as most of my Filipino/Hmong/Cambodian/Thai/Laos friends, Rice especially Jasmine rice is a huge staple. The Jasmine rice I use is not that brand, but I have tried it before..and I get that brand if I’m in a pinch when they don’t have my particular go2. The brand of rice might just make a difference, depending on what everyones likings may be, I could be wrong 🤷🏻♂️.
For a lot of my stir fry’s or fried rice, I agree the Oyster Sauce is thee game changer. I don’t add the sweet chili, I do add a pinch of sugar to my oyster sauce. But I get it, maybe most people wouldn’t even give oyster sauce a try. I could not go with out my rice cooker, it’s a must. I’ve had one similar to your red one WAY back in the day, and I currently do have an Aroma cooker just like that 1.
Super solid episode, Cheers y’all
Thanks for that MIke...👊👊
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.
Thank you for the in depth explanations of how and why you approach things the way you do. Very helpful. The wife and I really enjoy fried rice, but mine as always fallen short of expectations. With this information I may have a chance. Also, I have not been able to find the angled scraper you use along with your spatula to fluff the rice. I'd like one of those. Do you have a link for where I may find one?
I appreciate that!...Yeah in the descriptions below...look for the title Flat Top Must Haves and its the Bent Handle Traeger Scraper...griddle kit
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
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..
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.