How to Make Chicken Fried Rice on a Griddle | Start to Finish
Вставка
- Опубліковано 30 вер 2024
- Chicken Fried Rice is one of the main reasons I bought my griddle. Here's an easy version.
Master the Griddle in 1 Month with my new Course : johnnybrunet.t...
⭐️MY FAVORITE GRIDDLE TOOLS (affiliate):
►Spatulas, Scrapper, Squirt Bottle: amzn.to/4dHavm7
►Blackstone Cleaning Kit (Puddy Knife): amzn.to/3wnW0CE
►Thermometer: amzn.to/3P9lud3
►Melting Dome: amzn.to/434ushs
►My Favorite Warming Rack: amzn.to/3yYFEfN
►Cover for Camp Chef FTG 600: amzn.to/3CUmN8b
►Smash Burger Press : amzn.to/3JLuja9
►Bacon Weight/Press: amzn.to/3T8Hq9H
►Full Accessory Kit: amzn.to/4bttLl5
►See ALL TOOLS in my Shop: www.amazon.com...
Connect with me:
Website: Johnnybrunet.com
Facebook: / griddlewithjohnny
Email: griddlewithjohnny@gmail.com
*all amazon links are affiliates
Recipe:
Oil and butter
2 boneless chicken thighs cut in pieces (breasts or tenders work too)
1.5 cup frozen peas and carrots
3 green onions trimmed
3 eggs
2 garlic cloves minced
4 cups of cooked Jasmine Rice
4 Tbsp. of soy sauce
2 Tbsp. teriyaki sauce
2 Tbsp. of sesame oil
Salt and pepper
Heat griddle to 375 to 400 degrees. (That's MED on my Camp Chef)
Put down oil, then salt and pepper the chicken pieces and place on griddle. Cook for 3 to 5 minutes. Add teriyaki sauce.
Move diced chicken over. Add butter and cook peas, carrots, and green onion in chicken juices for 2 minutes or until soft.
Add garlic and cook for 1 more minute.
Add rice, chicken, and eggs. Drizzle with soy sauce, then cook for 4 to 5 minutes.
Cook eggs in oil, scrambling them on the griddle, and add to the rice.
Add sesame oil at the end, then toss and serve.
If you just got a griddle and want to make recipes like this grab a copy of my ebook: bit.ly/Griddle-Ebook
@@doreenrosario9808 hi! It was 375-400.
Es labar el cerebro es pura terapia eso
one thing i love about thighs is that they taste better too!!
@@Sabre912 me too, I love the flavor they bring. Thanks for commenting.
@@JohnnyBrunet np thanks for the video!! Subbed!!
Dude, you’re like the Bob Ross of griddle cooking. The attitude and the way you speak is just great.
Hey Jeff thanks so much for the kind words. I actually did a Bob Ross tribute video. I loved his show. Here's a link to it thanks for watching.
ua-cam.com/video/rZEuJX1aUoc/v-deo.html
Johnny I love how relaxed and humble you are. Your videos make me feel like i'm having a beer hanging out with you while you teach me how to griddle in a non-pretentious way and I love every minute of it.
Thanks so much Travis. I'm glad you think that because it is exactly what I'm going for. I just want to be laid back and help people griddle. It also reminded me that I need to go live again soon and just drink some beers and hang with people while I griddle. Thanks so much I really appreciate you watching.
yes. Agree with Mr. Tyler.
@@davidscarborough713 Thanks man I appreciate it.
Humble lmao he's making fried rice. A monkey can make fried rice lmfao
Ditto, love the presentation
I like the way you talk. I wish you would read books for me to go to sleep. Love you
Hahaha thank you.
I concur ❤️
His voice is very calming.
I agree with these referring to his voice.. it is very soothing and I guarantee you, if he read a story I'd fall asleep!
@@johncammer2300 haha thanks man. I'll have to start a new channel called bed time stories with Johnny.
Can't wait to see if Uncle Roger makes a reaction video.
No msg. Uncle rodger won't be happy.
Nice job! I liked how you didn't skip the two most important parts, day old rice (sheet pan is perfect!) and sesame oil.
Thank you Brazos and yes I agree those two things are the most important. I just love toasted sesame oil.
For the very first time, ever, I cooked chicken fried rice following your video and recipe. My family loved it. I couldn't believe I cooked it correctly the first time I tried. Thank you for this video and for making it easy to follow. Keep making videos and I'll be a great chef on the griddle. Take care.
Wow this is amazing and makes my day. I'm so glad your family loves it and I'm so glad that you were able to make it for them bc of my video. Thanks for sharing and thanks so much for watching.
Hey Johnny, I'm going to get a griddle very soon so I've been researching on UA-cam griddles and recipes. By far I like your laid back and genuine how too video's much better than most. Keep up the good work and I'll keep watching and learning from you. Go Bucks!!
Hey Mark thanks so much I appreciate the compliments. I'm excited your getting a griddle I'm biased but I love mine. Thanks for watching brother, Go Bucks.
Bob Ross is proud of you 😅
I don't even like chicken, but I watched just because this guy makes it look like a work of art.
I use olive oil, not butter personally.
I use both
Your the 1st person I've ever heard say use toasted sesame oil. Anyone else I've ever seen make a video or post recipes uses regular sesame oil. Everyone has their preference how they want to do things too but I've seen many complaints about warped griddles after people throw frozen foods on them. I wouldn't recommend doing that
Hey Jeremiah thanks for commenting. Ya I like the toasted sesame oil it definitely gives it a little more than regular. As for the frozen food I haven't had problems yet but I just used a small amount of veggies. I could see where you're right about warping if it was like 20 frozen burgers or something. Thanks so much for the heads up, I'm going to probably refrain from using frozen stuff in the future. Thanks so much for watching I appreciate it.
Johnny I found your video Monday night, and made the fried rice Tuesday. My fiancé absolutely loved it and the sesame oil was a game changer. Appreciate you for putting out this griddle content.
Ah man that's awesome thanks so much for sharing that with me. I'm so glad you guys liked the chicken fried rice. I appreciate you for watching my griddle content. Thanks and have a good one.
Good on ya for the day old rice, you need the rice to dry out a bit. I scramble and make the eggs last as they can get tough if heated for too long. I prefer a yellow fried rice so I mix annatto powder with some canola oil and melted butter to fry with for the color. Perfect for making java or spanish rice. Fry fresh minced garlic in the oil first and then soften diced onion. I usually do teriyaki chix thighs on the side with fried rice but have to agree thighs are the perfect meat for this. Great video!
You mean to tell me a chicken fried this rice?
😂😂😂😂😂
I love how you ended with a heart shape and said "into the hearts of the people" and then showed the heart. I'm trying this ASAP! My husband just thought he bought himself a BlackStone...it's Mama's now!!
Hahaha that's too funny, he's just going to have to learn to share with you! I'm glad you liked the video and the heart at the end. Thanks so much for watching Cindy and congratulations on the new griddle.
Good stuff. I plan on trying to cook this on my blackstone this weekend for the first time. I am glad you said that the seasame oil is a must. I kept saying that to my gf at the store and she was like you don’t need that. I said yes I do! So we are going back out to the store tomorrow to get it. Wish me luck! LOL
Awesome I'm so glad you're trying it this weekend. Ya you can adjust it however you want but I'm the type of person who left the sesame oil out like the first three times thinking it wasn't a big deal. Then when I put it in there was just a different flavor overall. Thanks for watching and happy 4th of July.
Things I will be doing:
Velveting the chicken
Using peanut oil
A sprinkle of MSG
I like your style
Thanks!
I made this about a month ago and came out great! Just about to fire up the dico and make some more. Thanks for a great video.
Nice Frank, great minds think alike I guess. I appreciate you checking out the video and commenting. Keep on griddln' brother.
Uncle Roger approved
Hahaha I hope so Tom but who knows. Thanks for watching man.
I watched your video a couple of nights ago so I tried your recipe I need to tell you something it was so good my tongue slap my brains out great job thank you very much
Good video! Simple and to the point! I just got my Nexgrill flat grill! I can't wait to try this recipe!
Thanks K C and congratulations on the new Flat Top. I'm sure you'll love it.
Finally someone with details! Temps, time, and data!!
Thank you for the details!
You're welcome Kirk. Thanks so much for watching.
Great Vid, I just hope mine comes out half as good as your looks !!
I'm sure yours will be great ! Thanks for watching.
We need Uncle Roger to evaluate
Love your videos! I especially appreciate your guidance on which burners to have on and what degree to use. I'm just not sure how to access the recipe you mention! Great work!
Hello Elaine, thank you so much I'm glad you like my videos. The recipe is in the description of the video and it should be linked in the first comment on the video. Just click the blue underlined link and it should pop up. Let me know if it doesn't work.
You made me laugh when you said that "this is the part when you can imagine you work at a Japanese steak house on the weekends."
😁😁😁
Perez Matthew Thomas Nancy Walker Eric
Got our Blackstone the other day and just put it together. We've got to do your recipes. I've watched several and I think breakfast will be first. Love how you take the time to explain everything. Us newbies need all the help we can get. Thank you. Good job!!
You're welcome JL thank you so much for watching and congratulations on the new griddle.
But is it Uncle Roger approved?
Haha I don't know if it is Rob. I got pretty thick skin but don't know if I could handle a lashing from him lol.
Only if you pour a bag of MSG over it😂
@@JohnnyBrunet perfect
Stumbled on your video the other day and, being new to the griddle world, had to make this tonight. This turned out so darn yummy!! We used tenders as we tend to like the white over dark. Thank you for sharing this!!
Hey Jerry that's awesome thanks so much for sharing! I love it when people make the stuff in my videos and the let me know they liked it, that really makes my day. Congrats on the new griddle and thanks so much for checking out my video.
I am used to cook on a wok and yeah cooking on griddle is fun I want to try :D
You should def try it. It's a blast.
Hey yall... I repeat for Johnny... GET THE TOASTED SESAME OIL. Swear on it. I bought mine on amazon just for ease (make sure its TOASTED sesame oil.. it's way better). It's NOT expensive, a little goes a long way, and it's honesty cheap. Just....get...it...
Man.. I'll even add a splash of it to my Ramen when I make it. It's a win. Kitchen essential
Thanks Michael I appreciate the support. I've never put it on ramen that is a brilliant idea. I am going to start doing that for sure! Thanks brother and keep on griddln'
What temp are you cooking it at?
375-400
Great video! I wanted to know your step by step for the jasmine rice. If you washed it, how you cooked it (especially rice to water ratio), etc. I have tried it several ways and can’t seem to keep it from getting gummy not matter what I do. Thanks in advance!
Hi Mr. Eric, thanks for watching and I'm glad you liked it. For rice I am in the same boat as you I still have trouble with it being gummy. Sometimes it's perfect then the next time not. I will say that mine got better when I started following the instructions on the bag exactly rather than following what I'd heard and read. The Jasmine rice I get is from Aldi and they recommend 3 cups water for 2 cups rice. Also I do wash it now and that's helped too. I have a little rice washer bowl and I keep rinsing until the water is clear. I hope that's helpful.
Jasmin and other white rices are usually 1:1 rice to water. Put the rice in a medium bowl and add a splash of water. With your whole hand like a claw circle around the bowl thirty times. Add water over the rice and then slowly drain. Agitate the rice again after drained and then add the water to rinse out the starch. Do this at least three times.
@@CroakerOutdoors thanks for the help !
My step sister from Laos rinses the starch from the jasmine rice and puts it in the pan or rice cooker and adds water until it meets the line of the traditional Asian way of measuring. Put the tip of your finger on the top of the rice until its up to the first joint.
Thank you, mine turned out amazing! I am still learning and you have taught me so much!
Hi David, I'm so glad to hear that yours turned out good. And I'm happy I helped you that makes my day. Thanks so much for watching my videos and commenting. If you ever have a question don't hesitate to ask.
Thanks I loved your video a lot!
Thanks Purple Prince, I appreciate you watching.
Enjoyed learning your process, great thing about fried rice is you can use whatever you have in the fridge. I had left over carnitas, it made for a fantastic Asian-Mex fusion. Came out excellent!
I totally agree Dennis. Carnitas fried Rice sounds awesome! I'm going to have to give that a try. Thanks for watching.
Nice job. A hint for you. You can use the rice right after cooling it if you rinse it in cold water first with a strainer. Cheers.
Thanks I'll give that a try next time, it will be a lot easier.
You don’t need to rinse the the rice under water. Simply let rice cool down to about room temp. Perfect fried rice every time.
I like to throw in a little brown sugar,ginger,garlic and a splash of apple juice… is it exactly authentic, no but I’ve Taylored it to what I like to eat. Like I’ll use green onions and carrots but don’t normally have them and I hate peas, what I do ALWAYS have is bell peppers and yellow onions, so that’s what I always use. If I have the others I’ll use it or if I know ahead of time that I’m gonna make it I might pick some up but I don’t stress over it. Besides I grew up learning to use what you have and improvise. As long as it tastes good.
That sounds good I'll have to try the brown sugar. And yes use what you have in hand is the way I was raised as well. No need to waste food.
The idea for the rice is to be dried some. If you make it fresh, put a fan on it and turn it often to kind of dry it out. If you make it the night before, put it in the fridge uncover so it dries some. Turn it over a couple of times. I also like to mince my green onion to get more flavor from them. That also helps when some of your guest do not care for onion. The flavor enhances without being a piece of onion in the mix. I also add a little soy sauce. We do shrimp and fried rice often. Easy and quick. Do not forget that sesame seed oil. :)
Thanks for all the tips those are very helpful, and thanks for watching.
It's a pleasure listening to you, no endless prattle before you start. Good recipes as well
Thanks so much Alex, I really appreciate you watching and commenting. Also you just expanded my vocabulary, I def had to look up "prattle" 😂
Heart warming!
Does plain white rice work ok? I have a sh!tload of that in the pantry
Ya that works fine Trevor. I just like Jasmine but you can basically use any rice. Thanks for watching.
what i like about your videos is you really do sound and act like bob ross. No pressure, no rigid rules, just fun and good food
Thanks man.
Tried this last weekend. Rice was the biggest issue. Very sticky. Even after letting it cool in fridge. My assumption is that I didn't rinse the rice enough. Tips on that part?
Also my favorite chinese restaurant does bean sprouts. Any suggestions on adding those into this cook? I am guessing you want to throw them in late?
I'm sorry it was still sticky. Yes definitely rinse it more that will help. I rinse mine until the water runs clean. Also if you can do it overnight in the fridge not just a few hours before.
As for the sprouts, yes I would just add them for the last two minutes of your cook.
I hope that helps Colin, also I like to use Jasmine rice so give that a try if you can. Let me know how it goes.
What’s chicken tender? I’m from U.K. I don’t know what chicken tender is. Thighs and breast ok
It’s a chicken breast sliced up basically
If we made more rice then we(mom) needed we wouldn't put anything on it, than use it for dessert or breakfast with milk & Suger
I've heard of that Tim but never had it. Makes sense though, that's probably where rice krispies came from.
People over complicate this recipe and I’ve tried it your way and it comes out perfect every time! Thank you for the video ❤
awesome, I'm so glad it turned out well for you.
Great video! Thank you! What temp setting did you have the black stone on?
You're welcome! I try to keep it around 400 for fried rice. Thanks for watching.
Chicken thighs are slowly becoming like skirt steak which used to be really cheap until everyone started to use it.
So true. They used to be giving those things away.
I purchased the blackstone flat grill and we making your cheese steak tonight 😂
Awesome!!!!! That was fast I remember you first commenting last week that you were thinking about it. Well I'm really excited for you. Just remember they get really hot so start on low and use and infrared gun if you got one. If you don't have one just keep it on low and feel it out. Are you using cheese wiz or provolone? If you use cheese wiz I like to just put it in a little sauce pot and put it directly on the griddle. Let me know how they turn out.
You made this look so easy. Delicious!
Thanks Isidoro! I appreciate you watching. The griddle is doing all the hard work I just throw stuff on there haha.
Great video. I really like your delivery. You have a good voice for explaining, not too excited or not too drab by, and clear. Good technique and well done on not drawing out what doesn’t need to be drawn out, to the point is best.
Thanks TS I'm glad you liked it. And thanks for the feedback about length that's all something I always think about, what's t he e is appropriate length. I certainly dont want to drag it out but I also want to clearly explain it. I appreciate you watching.
Johnny I'm very serious about this after reading other comments regarding your voice...
You should really consider what you have to do to do voice overs for stories to help put people to sleep... I have insomnia and I seriously said in my chair close my eyes and listen to your voice and I promise you I fell asleep.
Some people have talents that they don't realize and are not discovered until someone else discovers them... Think about it Johnny.. it won't hurt to try!
May God bestow his many BLESSINGS upon you!
John Cammer
Thanks John I'm going to seriously look into it. I'm not sure how to do it or what the demand is, but you're right you never really know. It definitely doesn't hurt to try. Maybe I just read the classics or something. I really appreciate you telling me this, who knows what it may lead too.
@@JohnnyBrunet it makes our hearts feel good that you're willing to at least check it out... We do not know each other but I felt led to at least share mine and my wife's thoughts as well as the others that have posted some encouragement some push but certainly to try.
I don't know if this would be beneficial on your channel but you could put a little blurb out there like this:" I've been noticing the comments from some of you about my voice and I've had a few suggest I do voiceovers in storytelling, especially for those who have a hard time sleeping.
I would appreciate any comments, positive or negative, that will help me take that step."
Johnny we are CHRISTian people and I feel that you have a talent, BLESSING that you need to pursue!
We will certainly be praying for your direction as to how you should pursue!
Just followed your recipe. Outstanding!
Glad you liked it!
I wanted to say thank you for sharing. I recently received a blackstone griddle for fathers day and this recipe was the 1st thing I cooked on if and it was delicious! My family loved it. So I'm back and watched it again to make sure I don't forget any steps, that's how fix it was. Your time was appreciated and valued thanks again!
Hey you are very very welcome thank you so much for watching. I'm so glad it turned out well and that your family liked it. It makes my day to know that other people are using my videos to make food for there family that's the best part about doing UA-cam for me. Thank you so much for coming back and telling me that. I hope it turns out just as good next time and maybe you could even add some steak or shrimp!
You ought to consider letting us know what temp you are setting your griddle to when cooking. I remember from another video you mentioned that you use a thermometer
Hi Jose. Yes I usually try to show that on each video I'm sorry I did not for this one. I try to keep in around 400 for fried rice which is all 4 burners just above low on my Camp Chef. Hopefully that helps and thanks so much for watching.
I thought I saw the receipt in the description before I saved the video. Does anybody have it by chance?
Here you it's in the link below page 22. Thanks so much for watching.
drive.google.com/file/d/153IcCFH_gZ_yN4OtT34fCke4gGRNq7tO/view?usp=drivesdk
Did you even start out with what temp you should cook . Low med or high?!?
I usually do fried rice between 375-400 degrees. Thanks for watching.
The recipe link doesn't work, any chance that could get reposted?
Sorry about that try this link.
drive.google.com/file/d/1u1CMwzHhVkkNsKR9vL3SUTwN_R2YiL-N/view?usp=sharing
I’d say if you haven’t tried chili sesame oil.. give it a shot! It’s next level. Also, msg (accent is the brand I use) is a must! Otherwise this looks prettttty legit!
Thanks Anthony. I have not tried chili sesame oil but I will now. I love learning about new sauces and oils to try thank you for the recommendation! And thanks for watching man.
Thanks for the heads up keep up the great work God bless you 🙏
You are very welcome.
Finally made a shrimp fried rice on the griddle! It was very bland but the texture is what I could never get right, it was always mushy. Now it’s all about getting the flavor right.
Thanks
Great job! The food looks amazing! The best cooking video I’ve seen in an awhile. Very well narrated. Very informative and great camera work ⭐️⭐️⭐️⭐️⭐️
New follower here. Researching if I want/need a griddle and you convinced me. YES! Great video.
Hahahahaha well I can't say for sure if you "need" one, but of you watch a few videos you'll definitely end up wanting one😂. That's what happened to me about a year ago this time and that's when I bought it. Also I'll say that if you're in Texas then you can use it year round which is better than I can say for Ohio. I still go out and griddle in the winter but it's a little cold 😁. Thanks so much for watching and I hope you get one soon. You won't regret it.
Looks good. However lost about 1/3 of it off back and front of grill.
Thanks Ryan!
Nobody ever talks temps on their cooks-what's the temp?
I cook fried rice at 375-400. Here is a video where I go over all my cooking temperatures.
ua-cam.com/video/XhdxmvAykqs/v-deo.html
The link to the recipe isn't working. Awesome video though!
Glad you liked the video Michael. I don't know whats wrong with the link. I just added the recipe to the description section, its just text not downloadable until I can figure out what's up. Thanks for watching.
And before you ask, no. An actual chicken did not fried that rice.
🤣🤣🤣
My husband made this tonight, it was so good! We love cooking along with your videos!
That is awesome!
Haven't done a fried rice on the griddle yet, but I have done quite a few in a wok. The only thing I do differently is I wait and add the frozen veg at the end so it just has time to thaw and warm thru. Keeps them firmer and helps keep the peas from losing their deep green color and getting mushy like canned peas. Great video!
Edit: I also put a couple drops of liquid smoke in with the soy sauce, helps give it the "wok hei" flavor you get with take-out fried rice.
You use just the two middle burners to move stuff on pause to the side?
Ya you can do it that way. You'll still get residual heat out there.
A pinch of Chinese 5 spice also works great with this recipe
Thanks, I'll try that next time.
Wayyyy to early on the eggs. They take 60 seconds. Why does everyone put them on so early…they should be the last item on.
Good Job Now I'm off to do my own. Thanks!
Have fun! And thanks for watching.
Love that butter comment brother. MORE BUTTER! 😆
😁 thanks Ricardo, everything is better with more butter in my opinion haha. I appreciate you watching man.
I use extra virgin coconut oil when making dishes like this. That "tropical" flavor adds another level that you cannot get with butter or canola.
Interesting, I'll have to try that.
@@JohnnyBrunet I have found the best coconut oil is found at Costco in an 84 oz jar. Their own Kirkland brand. Best because of the nice flavor. A lot of coconut oil out there has very little flavor.
Looks great I do Rabbits ?
Besides the sesame oil put a tablespoon of chopped fresh ginger oh my God!!!😮
New subscriber here. Really enjoying the videos. Keep em coming.
Hey thanks so much I'm glad that you are enjoying them. Thanks for watching multiple videos.
How many people you know have a griddle this size? Maybe attract a larger audience it you show how to do this in a large skillet on a stove if possible.
Thanks man, I actually only make videos for people with outdoor griddles. It's kind of my small little niche I'm in. I appreciate you watching.
I got a griddle this size. Just for all the stuff he’s been showing how to make on a griddle this size.
Great vid. Definitely gonna have to make this for the misses. And that has to be the best fried rice heart I have ever seen lol.
Hahaha I tried my best with the heart 😂. Thanks so much for watching Larry.
Johnny great video… do you ever beat your eggs to a mixture before you put them on then griddle… why use whole eggs and then cook and blend together. Thanks
Hi Rae, thanks I'm glad you like the video. Yes I do best them. What I do now is whip them together then make a well in the middle of the rice and pour them in there. The rice keeps them from going all over the place. Thanks so much for watching.
@@JohnnyBrunet man!
Thkx so much for a reply… didn’t expect you’d actually answer.
Nice video. I always add green onions at the very end. Personal preference I guess. I also add white onion to the other veggies.
Hey thanks for watching. Yes I've done them as a garnish and cooked the green onion as well. I'm not sure which one is better but I do know I just love green onions haha. Thanks so much for watching and commenting.
No egg roll, no onion volcano, nice rice heart though 😂
🤣🤣🤣
Uncle Rodger would approve
I’m making Shrimp Fried Rice today. Excellent Video Thank You So Much 😊 🤙✅
You're welcome. I hope your shrimp fried rice turned out great.
@@JohnnyBrunet yes 👍 thank you so much 😊. From Maui Hawai’i Aloha
@@Mickcotton You're welcome! And that's awesome, I think you're the first comment I've ever had from Hawaii!!! Aloha
You my friend did a fantastic job with the Chicken and Rice and Video 😎👍🏻
Thank you James I appreciate it.
Trying this out tonight! Gonna throw some Thai Sweet Chili in to switch things up.
Sounds amazing Sam. I love Thai Sweet Chili. What brand do you get? I buy Sweet Baby Ray's.
Was going to call you out on cracking eggs on a flat surface, but damn, that really does work better! Thanks!!
With the rice when you let it cool do you do that in the fridge?
Yes, I cooked it in the fridge on a cookie sheet. Thanks so much for watching.
Your a great teacher! Thank you for the lesson ! This is definitely tomorrow’s dinner
Thanks for the compliment Melanie and you are very welcome. I'm so happy that you're going to do it for dinner tomorrow! I always wonder if people watch to just see the food or if they actually make it. So when I see comments like this it really makes my day. Happy 4th and keep on griddln'
@@JohnnyBrunet we are actually making this recipe tomorrow night for our church supper.. I am head of our cook team and this recipe will be on display as we are cooking it...
@@johncammer2300 that's awesome! Thank you so much for sharing. I hope everyone enjoys it. It's definitely an easy one to double or triple and feed a. Lot of people.
You’re so informative and straight to the point. The recipe looks so tasty too. You have a new subscriber from this girl 💋
I had been missing my sesame seed oil. Thanks for the reminded and I'll try just using butter and no oil on the rice next time.
Hey Kenny no problem glad I reminded you. Ya I thought the butter was good. Definitely had a different flavor then when I use just oil. Thanks so much for watching and commenting.
I winged it ,got pre made fried rice and did the same ,added own spices .family loved it .
Oh I've done that before as well the pre made rice isn't terrible and it's super easy. Glad your family loved it and thanks for watching Gary.
Has anyone sent this to Uncle Rodger yet?
Not that I'm aware of and I hope they don't. I don't know if I could handle his roasting of me lol.
01/28/24
Hello Johnny, Commented earlier today about the fantastic results watching your video. In addition your tip cooking Jasmine rice day before then spreading the rice on parchment worked like a charm.
Thank you.
Awesome Bill that's great. Thanks so much for commenting. And ya the day before with the rice is definitely the way to go.
I know you did this video awhile ago but I just got a griddle thank you so much for this cook for fried rice it was awesome. My wife and I thank you.. I will always follow a fellow beer drinker. Thanks brother!!!!!!!
You're very welcome Brian! Im so glad you liked it, and more importantly that your wife liked it. My tip for next time is to take your time and go a little slower. Tell her instead of 2 beer cook it's a 3 beer cook 😁. She'll just be happy you're making dinner and the kitchen isn't a mess lol. At least that's how it goes with my wife.
I'm Asian and I don't know you can freeze fried rice