The Best Fried Rice You'll Ever Make (Restaurant-Quality) | Epicurious 101
3,135,984
Published 2023-02-23
Director/Producer: Mel Ibarra
Director of Photography: Joel Kingsbury
Editor: JC Scruggs
Talent: Taka Sakaeda
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Katrina Zito
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jeremy Harris
Audio: Michael Guggino
Production Assistant: Kayla Zimmerman
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
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0:00 Are you telling me a shrimp fried this rice?
0:27 Chapter One - Drying Out The Rice
2:08 Chapter Two - Prepping The Ingredients
3:11 Chapter Three - Cooking
7:56 Taste!
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All Comments (21)
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"You'll be done in a few minutes." "Dry your rice overnight."
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I love how the Chef explains different things such as why you want the pan a certain temp and other different tips which I find valuable because I like to know why I'm doing something. It helps me understand in a deeper way.
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Uncle Roger, you've been summoned
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Thank you!!!!! My wife has a chronic ailment and I'm learning how to pull my weight in the kitchen. You explained the process extremely well! I can't wait to get started on fried rice! Thank you again!
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The confidence of this man to looking DIRECTLY into the camera while cutting green onions 😁
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With the rice, I get excellent results with same day rice. Line the sheet pan with double paper towels, place a full sheet of parchment paper over the paper towels. Cook the rice and once done, transfer to sheet pan, and spread rice. Let rice cool for 10 minutes, and place into fridge (bottom shelf). I prepare the rice early in the AM, take rice out twice during the day and turn/breakup. Dampness will transfer through the parchment paper to the paper towels. By dinner it is ready to use. Excellent video, Cheers!!
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I'm eating this for dinner as I type this. And it's every bit as delicious as you'd expect. Definitely adding this to my recipe book! 10/10!
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I just made this tonight with jasmine rice cooked yesterday in my new rice cooker and dried in the fridge overnight. I added some peas and a little dash of oyster sauce for color and more umami! Best egg fried rice I’ve ever eaten! ❤❤❤
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This is what I've been searching for, simple but delicious.
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Thanks for also explaining the reasons why it’s done this way, very useful!
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Love love the explanation and speed! Great tips and making cooking fun! Thank you chef!
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To me, fried rice definitely needs garlic 😌
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Very intricate recipe and technique here. Not many recipes explain the importance of temperature control in fried rice, just that you need to get the wok ripping hot. This is a very good recipe+technique video for the home cook. Thank you chef!!
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Did this tonight with chicken. And I added carrots and peas. YUM
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Great recipe 🎉 this was my 1st attempt at fried rice & was very happy with the results especially since it was for my 22nd anniversary! Thanks.
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Yumm! Thanks for the great tips 🙏
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I tried your recipe. Incredibly fantastic! It tasted better than our local Chinese restaurant. Thank you so much.
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Pro tip if you don’t have the time to dry out rice: undercook the rice SLIGHTLY. This will leave it just firm enough to separate nicely while cooking. The texture will be perfect, assuming you do everything else properly.
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Thanks so much, getting ready to prepare cooking fried rice for the 1st time.
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Hi Tak! Wonderful seeing you on Epicurious 😊