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Secret To Making The World's Best Chicken Fried Rice - How To Series

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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! Follow Hiroyuki Terada: Facebook: https://facebook.com/pages/NoVe-kitchen-and-bar/175557962456764 Instagram: https://www.instagram.com/diariesofamastersushichef/ Twitter: https://twitter.com/RealSushiChef Hiro's Second Channel: https://youtube.com/user/MIAMISPICE68 Camera Man's Channel: https://www.youtube.com/charlespreston Watch More Hiroyuki Terada: Recent Uploads: https://youtube.com/playlist?list=PLw4w6pxDkwuYuWPKACrEdlFbNXtFK52AU Popular Videos: https://youtube.com/playlist?list=PLw4w6pxDkwuZYtstHx4FrAi8ftIz7sPvz Extreme Series: https://youtube.com/playlist?list=PLw4w6pxDkwuY19AA30--T67M3K-WGriC8 Low Difficulty Recipes: https://youtube.com/playlist?list=PLw4w6pxDkwuYWch7Yc_lFyoSU9_M2Lvw5 Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. https://www.patreon.com/diariesofamastersushichef As always, we wish to thank all of our fans for spending time here with us on YouTube. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode... Send fan mail and products to be reviewed to: Hiroyuki Terada 6815 Biscayne Blvd, Suite 103-451 Miami, FL 33138 New videos every Sunday and Wednesday! Business Inquiries: diariesofamastersushichef@gmail.com ----------- 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 david@knifemerchant.com or visit knifemerchant.com Let us know how you enjoy your Minonokuni. Knife Merchant 7887 Dunbrook Road Suite H San Diego, CA 92126 800-714-8226 www.knifemerchant.com
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Text Comments (2864)
Hello chef nepali
Mahogany Black (11 hours ago)
This works with spam as well! Such a good recipe!
cattleNhay (17 hours ago)
fly lice is my absorute favolite!
tsang Hing Yin (21 hours ago)
trust me leave your rice at the fridge for one night the next day the fried rice you make with those overnight rice taste ten times better
Jose Monserrate (2 days ago)
Look at the flick of the wrist
that is asian level :)
Elizabeth O'Brien (2 days ago)
Thanks I love fried rice ...
Joseph Lama (3 days ago)
Love this fried rice recipes
Lalboi Manlun (3 days ago)
Simple yet powerful.....
jeffrey jefferton (3 days ago)
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
Taz G (4 days ago)
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.
bowmansparks (4 days ago)
Just saw an epic trailer for "Mowgli" before this. Why? But it was sooooo good. I forgot I wanted a fried rice recipe.
henk visser (4 days ago)
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..
henk visser (4 days ago)
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.
mdoogla (6 days ago)
Can you do a shrimp fried rice version?
Germy Daeun (6 days ago)
people should stop adding stuffs like chicken base or dashi something like that,not healthy
Bibi Persaud (7 days ago)
That’s how it don
Rilly Jo (7 days ago)
What's dashi
3' HOTS & A COT (7 days ago)
Theresa Woochan (7 days ago)
Love the way u cook Hiro
gokhan elma (8 days ago)
Good job thanx
DDS Rdds (8 days ago)
Just awesome 👍Nice recipe/video
Thank you very much...
Mb Santos-B (9 days ago)
Hiro, can we use dashi in any type of dish?
yes you can...it is a nice seasoning for cooking...
elaine Nelson (9 days ago)
Yum yum!
was so so good...
Mr Panda (9 days ago)
Chinesse style cooking is always the best!!
relax142 (10 days ago)
this is bullshit, you don't use fresh rice at all. You need to use older, dry rice.
lol...keep making your way...it is fine....!
fcuk yourmom (10 days ago)
This is what you call a lousy chef
lol...and you're better than him...keep playing with your video games lmao...
Ayu Radhita (11 days ago)
leroy rick (11 days ago)
Thanks for this great video. I'll get the same ingredients and try making fried rice for dinner tonight!!!
yes Please trying the exact same way that I was doing with fresh rice...it is the secret :)
Brentan Llewellyn (11 days ago)
I made this tonite. Ham steak instead of chicken. Delicious. Thank you Chef.
great to know...! glad you was enjoying it :)
Ranch Hand (12 days ago)
this is good recipe, no nasty green peas in this cfr
Reem & Ameena (12 days ago)
Who peeped. . . he tried to put the spoon over the piece of egg that probably fell out his mouth at the end
Bruce Wayne (12 days ago)
basically tons of MSG.
John Cass (12 days ago)
Michael Walker (13 days ago)
I like to drizzle a little shirmp sauce over the rice
dennyld (14 days ago)
The secret is actually " salt"..
Shaun Moo (15 days ago)
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!!! :(
Zhen Li (15 days ago)
Yum!!!!!! 😋 😋
wasilaify (15 days ago)
My college staple.
Daz Capone (16 days ago)
It depends how you like your fried rice there's different styles this is the Japanese version for me I like Thai fried rice
Zuleiman Villalobos (17 days ago)
Looks so good
Addam Robin (17 days ago)
Best rice for any fried rice is overnight rice, not freshly steamed rice
MrYamato97 (18 days ago)
can i use cauliflower instead of real rice ??
MrYamato97 (16 days ago)
I made it and it tasted amazing, also can't stop watching your vids, 1 question what pans would you recommend for a home cook
you can make any combo you like but for rice this is the nicest way.
justin zhang (18 days ago)
Japanese make best fry rice? Laughable
Bill Michael (18 days ago)
OM Goodness, is Hiroyuki Terada single...???
Judge Dredd (18 days ago)
scallions are spring onions
The Blo0P (19 days ago)
Whenever i see a chef cook fried rice in a wok , i can't stop thinking about the amount they spilled , i don't like to waste food even if that is only a single grain of rice.
keith russel Ramirez (19 days ago)
This shows me that eggs comes first before chicken HAHAHA
David S (19 days ago)
this guy needs to chill with the constant pan movements
FLYER Grumman (20 days ago)
!!!!!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 🍳
Lester Biggs (20 days ago)
Where is shoyu at?
smurfiennes blue (22 days ago)
Add some frozen peas, chopped chilies and shrimps.
silvia201101 (22 days ago)
Just made this, thank you so much for sharing, it was on point DELICIOUS!
Maggie Baidoo (22 days ago)
When you fly the chicken and onion first before you put the egg , then the egg not cook too much
Muhammad Athar Hussain (23 days ago)
I loved the frying pan.
Angel M (24 days ago)
Is there any written recipe for this
Ouchie (24 days ago)
Do you really need all these seasonings? We just use Pepper, Salt and Soy Sauce. Also you can use the back/flat side of the ladle to break of the bigger parts
more flavor is always from more seasoning..you can try it sometime...
oliethemagicbum (24 days ago)
your parents will never be happy with you
mkt3 toya (24 days ago)
CrackedBrain (26 days ago)
One thing for sure not all fried rice is equal. If its a good one it has to be one of my favorite things to eat. Can't wait to try and make this!
Don VanB (27 days ago)
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.
Wayne Clark (27 days ago)
You can cook the rice the night before has no taste difference
63142 (29 days ago)
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.
Steve Prince (24 days ago)
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.
earthmom106 (29 days ago)
Kriz Talavera (29 days ago)
thanks for sharing your recipe chef hiro....
ty for watching Kriz...I so appreciate.
sandy orencia (1 month ago)
I am Hungry to watch. I want to cook for my kids. Thanks for sharing and God bless
Patrick Shanahan (1 month ago)
Like Buttah! Thank you.
cwaddle (1 month ago)
10 mins to make 30 mins to clean
madatyoutoob (1 month ago)
Too much sesame seed oil... It changes the whole dish 😯
Diegoskiii (1 month ago)
Camera guy... Unprofessionuuuul
Chichi Vidya (1 month ago)
5:11 fart lol
Bitconnect Logics (1 month ago)
The EGG came before the CHICKEN!
Yo Momma (1 month ago)
Thats not the “trick” to it..
Mikhail Galatinov (1 month ago)
Overnight rice is the best for fried rice. Period.
Mikhail Galatinov (1 month ago)
I reckon neither of us are gonna change our minds, so I will leave this at that.
Steve Prince (1 month ago)
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.
Mikhail Galatinov (1 month ago)
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.
Steve Prince (1 month ago)
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.
Mikhail Galatinov (1 month ago)
There is a difference between what is best and what they can provide.
Runway runner (1 month ago)
I do chicken first then egg, top off the end with dried onions
z a myers (1 month ago)
can't wait to try this!!!
Israel Jimenez (1 month ago)
U totally embarrassed yourself for mentioning how Benihana makes it so good at the end with garlic butter, notice chefs face he died a little inside
Elizabeth Horner (1 month ago)
The eggs must be over cooked for sure.
The Smug Doge (1 month ago)
So what is the secret?
Steve Prince (1 month ago)
MSG. He forgets to add it.
Tom Verderber (1 month ago)
The man has skillz! BTW, what's dashi?
Distant light (1 month ago)
You could tell he was taking it home with him. the spoon he used to taste it with he put back in the plate.
Julie Lewis (1 month ago)
Too Salty!!
Steve Prince (1 month ago)
You have no idea. Your definition of salt is adding salt to microwave salty food that doesn't need salt.
Chris Adams (1 month ago)
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
Steve Prince (1 month ago)
Who would have thought it was possible to cook rice in different ways? Stupid Asians, they only know steamed or one way fried huh? Search Asian pineapple fried rice images on Google.
that sounds really interesting Chris...ty for the idea
bullsnutsoz (1 month ago)
Admire the strength and calm of japanese man..
Moon Child (1 month ago)
to call this the best chicken fried rice in the world is an insult to many great chefs out there
Steve Prince (1 month ago)
It is awful! He embarrasses himself.
Young Natty (1 month ago)
that definitely looks delicious but I'm going to need more a whole lot more chicken up in there kid
Holden (1 month ago)
Sub the butter in this recipe for margarine. Once you'll taste it, you'll realize why.
Steve Prince (1 month ago)
Never use margarine unless you know what it's made from. If you do, you'll probably avoid it.
Paul Arlukiewicz (1 month ago)
I love chicken fried rice but not curry I like the Chinese kind
Steve Prince (1 month ago)
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.
Paul Arlukiewicz (1 month ago)
but I only traveled the USA mostly n Canada n few other places
Paul Arlukiewicz (1 month ago)
only when I was in navy
Paul Arlukiewicz (1 month ago)
Steve Prince (1 month ago)
Errr..... You haven't travelled much have you.
quocthai nguyen (1 month ago)
I'm eating fried rice right now
Alexius Gomes (1 month ago)
I am sure this tastes awesome
JK Low (1 month ago)
Silly Americans. There is no "secret" in using overnight rice. Its the STANDARD technique, same as any American hillbilly farmerboy enrolling into the military to escape from from poverty.
Steve Prince (1 month ago)
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
ShipFree Video (1 month ago)
Go make some fucking sushi
The Trollercoaster (1 month ago)
Hi I'm really stuck Is it one large pinch of pepper or 2 small ones? 🤔
it is ok to using 2 small ones depending on how much flavor you want...
Richard Romero (1 month ago)
Wish I had your skills
only needing to practice to making perfect..
Akosuagh1 (1 month ago)
I can smell it from here...
Akosuagh1 (1 month ago)
Hiroyuki Terada - Diaries of a Master Sushi Chef I can imagine
smells so good :)
ZHin CosTan (1 month ago)
Omg..it looks VERY GOOD , i'll try it ! Thank You Chef 😃
VideoRocketz007 Millar (1 month ago)
Easy and yummy
Samantha Mohamed (1 month ago)
I always uses fresh steam rice always come out great
SWFARE (1 month ago)
Nice video. Thanks. Less Salt would be better
SourGames (1 month ago)
Throw in some bean sprouts too :D
Daniel Koay (1 month ago)
anyone else screaming that garlic and onions should go in first to be sauteed? just me? ok.
Nacho Friend (1 month ago)
im keeping it real, who asian measure their rice by ounces? :D it's im on a diet or im hungry AF

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