Yo ,, boys I love all your fried rice videos ,THANK you for that . ps. This meal you guys make is my second favorite from you guys the first is your WHITE CASTLE VIDEO . THANK you Frank from montana........
Oh awesome! We love to hear it fam!! For as much as we love it and have had others say they learned too, we get many haters who say it’s all wrong. We’re here for it, cuz it just tastes good!!😂😂. Much love brother, GRIDDLE ON!🤙🤙
That tip on the sesame oil is spot on it definitely is very easy to over do it. I learned the hard way, but mistakes make you a better cook in the long run. Great cook guys!
I just fixed it for the first time a couple of weeks ago. I thought it was good. My wife that said she would try it but didn’t like fried rice at all said it was really good and ate on it for two days. We really want to try the sweet soy sauce. Great cook guys. Griddle on.
Great video boys, thank you. Two best tips: add oil with the butter to prevent the butter from burning and searing the larger surface area of the chicken. BTW,,,,MSG is a flavor BOMB!!! LOL. Instead of sesame oil, try some sesame chili oil and tell me what you think. Same great flavor with just a little more bite. 😂
Haha!! You have no idea, we were literally saying “in a video about tips, we forgot to add oil with the butter!”😂😂. Spot on brother! We accidentally used the chili sesame oil once…. ONCE!😳😳🔥🔥😂😂
I did steak fried rice on my Pitt Boss Sierra for Memorial Day. I second the recommendation for keeping the meat whole then chopping up. I seared a couple ribeyes and let them rest while cooking the rice and veggies. Diced it up on cutting board. Added it back on the flat top to heat back up. Also this was my first time trying Kinder's Japanese BBQ seasoning, good hack if you don't have time to make your own marinade/sauce. My family also loves drizzle and dip Bachan's Yuzu Japanese BBQ sauce on final product. Thanks for the video guys. Great work.
Looks great guys! I make my fried rice quite differently as far as the order of things and ingredients go. Mine is more of the Chinese best fried rice. So many ways to make the dish and not one of them is right or wrong. Very flexible dish for sure.
Haha!! You are incredible fam, thank you so much for watching and “hanging out” with us on the vids! We love making them, we love knowing some appreciate them!! Take care brother!!🔥🔥
@@waltwins watching even more right now! Watched the 5 tips for fried rice, the big Mac copy cat, now I'm on breakfast sliders! 😁 Love virtually hanging with ya guys!! Thank you so much! 🙏
Love fried rice, and I have made it quite a lot over the years, but I must say, yours looks just about as good as fried rice can get! I made smash burgers for Memorial Day, and they were a hit as always. My mom looked through your Smashed book and loves it! I think we'll do a couple more cooks on the griddle before I hit my diet hard until my Birthday in July. The weather is good, and my griddle is clean and ready for more! Perhaps some fried rice in the next couple days. I have chicken and shrimp, so that's perfect. Hope you guys had a wonderful holiday weekend. I meant to text you but got kind of busy. By the time I think about it, it's already really late on the east coast too. Griddle On!
A friend of mine who owned a restaurant gave me a "pro tip" on cooking rice (if you don't want to let it sit overnight). Just boil the rice with a little butter or olive oil just like you would spaghetti noodles for about nine minutes. Then let it sit in a strainer for about 10-15 minutes while prepping the other ingredients. Mine never gets "gummy". Of course you can also put in in the fridge overnight if you wish. BTW... I love your channel and recipes!
Hey guys . I just did this recipe for fried rice , paired it with Teriyaki Chicken. Really good. First serious cook on my griddle. Love the content and your energy and vibe . Just bought your cookbook. Can’t wait to dig in . Griddle on .
Another great vid guys...Made chicken fried rice today with all the same ingredients you guys used here..After I added my eggs in the mix, tossed a spriggle of Korean BBQ sauce, BOOM!!...Gives a bad to the bone color and bumps that flavor profile up..Keep em coming guys..Thanks a ton!!
Fried rice is always a winner in my book. Now I have had some fried rice that was...ehh...but a good fried rice never goes to waste in my house. Nice job guys and GRIDDLE ON DUDES.
I love making fried rice on my griddle! Its just the best. Great job on this one, Brothers! Have you tried making it with Cauli-Rice at all? It turns out pretty good! Griddle On, Gents!!
Thanks for your help with my questions guys. Much appreciated. I looked for the abc sweet soy sauce in my local Publix but i guess they don't carry it. Maybe Walmart has it? Just curious.
So I don't have a rice cooker yet but when I do get one my question is... do you cook the rice to fully done in the rice cooker? I just don't know much about a rice cooker and what the choices are and how the rice texture might or might not affect the end product on the griddle. Thanks!
Hey fam! We cook the rice all the way to done - then as it rests in the fridge, it helps dry it out. We’ve done both ways, and the only difference we can tell (drying in the fridge over night, and not at all), is that the “fresh” cooked rice can be a bit clumpy - but the flavor is still spectacular!
The only sesame oil we have access to at any grocery store, is just sesame oil (or toasted sesame oil as another option). Since it is highly potent/flavorful, we think of only as a finishing oil, or something we add sparingly during cooking, or right at the end as a “finishing” oil. (In doing research, we found there is more of a comparing “cooking” oils like vegetable or olive oil, vs. “finishing” oils such as sesame.)
Quick inclusivity tip. You don't have to make the rice in a rice cooker. To me, a rice cooker is, as Alton Brown puts it, a uni-tasker, and there's only one uni-tasker in a kitchen... The fire extinguisher. You can make rice any way you see fit. In a rice cooker, an Instant Pot (my preferred method), on the stove top, or even in the microwave, if you happen to run across some microwaveable rice packages. As long as it's done the day before, you should be good. Also, RINSE YOUR RICE. Seeing how your butter runs to the back of the griddle... Level your griddle. It'll help, by keeping the liquids where they're manageable.
Thank you so much for watching fam!! That’s a great question - we use the sweet soy sauce because it’s a great mix of the savory and sweet, similar to a teriyaki, without as much of the salty flavor. It brings a great flavor that we love. We may have to try it with dark soy sauce though!💙💙🤙🤙
Hey guys. I have become a fan of your cooking style and use your ideas to cook on my griddle for Orlando based racing crews when we race Porsches around the country. They enjoy what I prepare for them. I too am a Central Floridian and would enjoy meeting up with you whenever I am not at the track. I would even bring some wagyu/angus beef for you to experiment with. Let me know.
Thanks fam - it’s always tough with the electric fed shakers - it grinds the salt to a very fine powder - it looks like much more than it actually is. We actually added more off video - it’s hard to explain really…
Thank you for watching fam, you can definitely add to your preference - for the record, the salt and pepper shakers are actually electric fed, and since they grind, it looks like much more is bing added than actually is. Cheers!🤙🤙
