Fried Rice is an art. Don't believe us, When's the last time you had the best tasting fried rice? Was it your mother's? Maybe the Chinese joint down the street? Or maybe it was upscale asian fusion restaurant that sells Thai and Japanese...
Before you really believe you've had the best tasting fried rice, try the one here. The key is to use sushi rice, either medium grain or short grain, steam it and let cool down before making it. Make sure the rice isn't too wet and lumpy or you'll have a very difficult time mixing all the ingredients, but trust...that if you follow these easy directions, you will have made the best fried rice.....ever. Forget about searching for amazing delicious fried rice; you have just found the golden directions and now you can be the star for the night. Enjoy!
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at firstname.lastname@example.org or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
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dear mr. terada, will you share how you steam the rice that you incorporate with your fried rice recipe :) would be much obliged much needed for educational purposes...have to inspire the next line of chefs ...thank you master
This is the difference between a professional and a wannabie. Im Asian and have working knowledge in making one since I grew up watching it done but Ive learned a few new things from the way he made this one. And I like to learn how to throw the ingredients up and down on tha pan. I just love watching him do it. I think they must have learned this in chef school. Garlic butter. Hmmm. Im going to try that. Thanks for the video.
I may be spoiled but compared to all the other japanse sushi clips Hiro seems kind of chinese, in the way thaat he is fast and cheap but really...you should have seen the rest of the videos he has. He might even be Vietnamese and just told the camera guy he was chinese,,,I mean japanese, He is really a low buget chef compared to any average chef clip you can find...But yeah products dont care about how they look I can dig that. Its just that your brain does care and this affects the taste and japanese chefs have trained for 30 years to master this deception to combine it with skills and product for the ultimate experience. And I dont see this product or looks or skills really in these somehow popular and advised videos even though they (youtube analytics) know Ive just seen a true japanese chef prepare sushi..
BTW camera guy: youdo know that if you say "it's really good" each and every time it completely loses its value and it means nothing? Its like calling every woman that passes you "totally hot and sexy" even though some of them are inevitably trolls that ate some children. You will end up like the food ranger some day - he really annoys me - just nodding and saying hmmm about 50% of his videos.
I've heard so many different recipes and tried a lot of different ones. I still feel like the Chinese hide the actual recipe that makes it amazing! I used to think it was the green onions, chinese specific ingedients, the cuts of meat! BUT STILL I HAVE NOT FOUND THE RECIPE for the ones they sell at the takeaway stores. THE LIES!!! :(
!!!!!FANTASTIC!!!!! Thank you Mr. Hiroyuki, I followed your procedure and made the tempura and it came out great, now the Best Chicken Fried Rice. WOW!!! it was really delicious, looking forward to trying another one of your dishes. Thanks again for all of the little tips that really make a big difference. Maurice 🍳
I used to make BBQ pork fried rice and I used freshly steamed rice (not knowing about the day old so called trick) and it was perfect. Still wondering what's the difference between day old rice, freshly steamed rice and why people prefer day old rice when freshly steamed rice is good like in this recipe.
The reason why using day old rice is easy to make since rice is not lumpy...but that is the lazy way and rice is not fresh, more like just reheated. Restaurants especially like the day old rice since making is easy way and fast. but no...not the best for taste.
I would have a heart attack if he made that mess in my kitchen. The food looks good, but damn did he have to get it all over the kitchen to make good food? I feel sorry for the clean up crew at the end of the night that has to clean this mess.
The mess from stir frying comes from the oil spray combined with the moisture rising from the wok, even industrial extraction struggles. What you can sweep up is dealt with in seconds. Best stick to boiling 63142.
Equally I didn't say overnight rice couldn't be used. In a domestic environment (at which most recipes are aimed) it can help but far more important are the type of rice used, the heat source and type of wok.
Michelin stars aren't awarded for fried rice alone and as I said, most restaurants wont get near to the taste that street level vendors produce for honest basic food.
If you say so. Never mind the droves of documentation stating the superiority of overnight rice over fresh rice when it comes to fried rice. Never mind that the top picks of the Michelin Guide all recommend overnight rice. And never mind my 20+ years of cooking and eating Asian food.
Though you did say "That's not necessary with a commercial wok burner", and perhaps you are right. But I never said overnight rice was necessary, I said it was the best for fried rice, which by all documentations and testimony, is correct.
On the contrary. I've eaten far more Asian street food than you ever will, I worked there for much of my life. I've also dined in more expensive restaurants there than I can remember. In terms of what tastes best your preferred street food vendor always comes out on top. It may take you years of finding someone, even for a simple dish but when you do you will always travel and return. Even simple dishes are perfected over generations with different sellers having their own unique flavours and textures.
Restaurant food then falls into two categories, hotel and outdoor. Outdoor restaurant food is almost always great and none use overnight rice. Indoor restaurant food is variable but still preferable to hotel food.
The overnight rice method works well in domestic conditions because the moisture content is lowered. That's not necessary with a commercial wok burner.
Hiroyuki sup dude try some pineapple chunks California Raisins and some white rice and a little Kikkoman if you want to throw that in me I just like the white rice pineapple chunks and I love juice from the pineapple and the raisins dates for a different dish try that the last time I put that recipe together it was rocking see if you can get some sales on a dude
Are you saying you like the Chinese style curry? If so it's cooked from concentrated paste mixed with water. Stir fry everything you intend to add starting with meat and ending with onions and then add the curry sauce you've mixed separately. I did a quick search on US Amazon and found Goldfish brand paste. One tub is easily enough for 12 portions. Chinese restaurants just use much bigger blocks of it under various brand names. I thought the Amazon price was expensive so try searching for local oriental suppliers.
You couldn't be more wrong. Rice is cooked in bulk on the day and allowed to cool. As that starts to be used more is cooked on demand and fried.
Your experience is based on the fact you have a poor heat source and cook too much at a time. If you're not using a thin plain steel uncoated wok you have no chance