Ingredients: 32 oz cooked rice 4 oz chicken, cut into small pieces vegetables, add to taste green onions, add to taste 2 eggs vegetable oil dashi, 2 pinches chicken base, 1 pinch black pepper, 1 large pinch salt, 2-3 pinches garlic, 1 tablespoon butter, 1 tablespoon soy sauce, 1/2 oz sesame oil, 1/2 oz Directions: (Stir at every step) cook 2 eggs add chicken, slightly undercook the chicken to 90% done add vegetables add rice, break down clumps add 2-3 pinches of salt add 1 large pinch black pepper add 1 tablespoon garlic add 2 pinches dashi add 1 pinch chicken base add 1 tablespoon butter add healthy handful of green onion add 1/2 oz soy sauce add 1/4 oz sesame oil
Whenever I feel the urge for home made fried rice, I always come back to this video. I know the recipe by heart, I just come back for that Hiro technique inspiration...
Same here! LOVE this fried rice. I’ve made it many times and will never make another. This is it for me. ❤️ I know the recipe too but I’m watching the video now for some flipping inspiration 😂
I've been using this recipe for the past 2 years and it's the only one I will ever use. It comes out perfect every time and I make it quite often😂 I could eat this every day.
I literally just made this dish for my family tonight. It turned out amazing! I cooked it almost exactly like Hiro, except I used chopped shrimp and scallops instead of chicken and I used a 12-inch flat-bottom stainless steel pan. But all the other ingredients and the order they were cooked were the same. To those complaining about the egg being overdone. Trust me, it's not. Overall, this dish cooks very fast. And by the time you are finished, the egg is in tiny, tiny pieces and you can't notice its there when you eat it but you can taste it. To those complaining about Hiro using freshly cooked rice and not day-old rice. STOP! It really doesn't make a big difference! I used fresh rice. It did NOT stick to the pan (even using stainless steel) and it was still very fluffy and tasty in the end. If you want to use day-old rice, go ahead. But I'm here to tell you it doesn't really matter. Just make sure that oil has just started to smoke before you start cooking and you should be fine. If you don't like MSG in your chicken base, then get the all natural organic stuff.
SurfingBullDog why the fuck do people bother commenting on how they did the recipe "except they did this and that instead" well if you changed it then it isn't HIS recipe now is it. Fuckng morons
I literally follow along with him step by step every time I make this dish. Anytime I don't follow along with the video or watch the video while I'm making it, and never comes out right. This last time I made it I didn't have any Dashi but used Mushroom Seasoning and it still came out just as good! My Chinese Aunties in Hawai'i would be so proud of me 😋😋
After 2-3 years, you can do that stuff blindfolded- even chopping. After you learn, people are amazed by how fast you can chop. Downside? Now I get to make dinner every night.
I know they say a magician never reveals his secrets but Hiro, thank you for showing us your secrets so that we can look like a magician to our loved ones :) keep up the awesome work you guys
its better to cook with 1 egg in the beginning then right before u put sesame oil and soy sauce, put another beaten egg to make all the egg attached to the rice and ingredients to make it taste better.
+Hero Hour --- You say, "There's no secret to cooking. Only ingredients and those are in minute quantities." You have abbbbbsoluuutely Nooooooooooo iiiiideeeeeeauhhhh whaaaaaaaat you're talking about, fool.
+3TNT3, awwww, don't be mean, dawg. Shit, u cook ur masterpiece for ur homies and I cook my dog food for mine. Ain't no thang. You eat your shit from 5 star restaurants and pay that dinero and I'll eat my pie from joints that cost pennies. Ain't no thang. Peace out, my brother!
Made this last night for dinner, and it was outstanding. Had everything that I needed, including the Dashi, which I ordered from Amazon. Thank you so much for the superb recipe.
I made this last night to try out the new wok and it was outstanding, I had no issue with keeping the egg in the whole time. Used a long grain white rice and it worked very well. Thank you for the lesson!
This by far looks like the best one I've seen thus far. I like that it was not too wet including the amount of oil that was used. Great! I will try this one.
I watched somebody try to recreate the BBC dish to see if it was as bad as everybody said. It was worse. Then I came here for a pallet cleanser. And honestly this version seems way easier, so WTF was that lady doing?
I tried this without the chicken..it was still delicious!! The best I've ever had. The garlic n the butter just took it to a whole new level. I used aromat powder instead of dashi and soup base, it worked. The delicate addition of sesame oil is 👌🏼
Finally a video describing the how to process and recipe ingredients. Most have no talking and just a bunch of slinging and stirring stuff around. I saved this video and will use it soon. Looks great. Thanks
Really He is one of the best chef. I cooked by his style and believe me it overlaps the restaurants and all of my family members relish it's taste. So, thanks to the Chef.
For real. I cook it all thr time this way. Reminds of my Japanese mothers recipe. I use 5 eggs at least, they go into scorching hot oil, but they don't burn. By the end the egg bits are so little, it doesn't matter.
I made this tonight, and I gotta say, it was one of the best fried rice dishes I've ever made. I added cabbage, and use garlic compound butter instead of chopped garlic and butter. It was so good, and really easy. One of the best recipes! 😁 thank you, Chef Hiro!
I like the fact that you wrote the Ingredients as you mentioning. That was perfect. Good filming and cook was very humble to showing and teaching us how to make it. Make more video like this please and I cannot wait to learn from you guys. Keep it up
The best part about this cooking sesh is when the chef scoops up some rice to a separate bowl and eats from there not from the main serving dish itself. Such refined culture (manners) and sound hygiene. 👍
Higiene, like eating from someone else's plate is some kind of biohazard. I hope you don't live a sterile life surrounded by disinfected things, you are not going to create a strong immune system by doing that.
You don't have to flip it like that, it's just a technique to do things a little quicker and easier. Just keep stirring so nothing sticks and burns to the pan / wok.
Practice flipping a slice of bread in a dry cold pan. Omelet pan is great to get the basic movement learned first. That's how Denny's cooks learn how to flip eggs. :) Then move on to the larger wok. Maybe practice over your sink, flipping dry uncooked beans. Just to get a feel for it.
@@IAmNeomic I think so too!! 😖 I think nobody have to flip it like that especially not woman with weak arms lol it would be too heavy for me to flip it like that so I'll just stir it up often.
Being a Cook in Hk Family and later to a Fine Good Famous Lady in HK .. So far this has been the Authentic Fried Rice I’ve seen. Same as what we did. It’s a Classic Recipe and yummy delicious. Thank you very much Chef.
He goes very light on that sesame oil... some of the American chefs really overdo that one! Only a few drops are needed - otherwise, it'll dominate your entire dish!
Very true. Less is more with something as potent as sesame oil. Always follow the golden rule when seasoning anything... you can always add more but you cant take any back
It also depends on the brand. Kadoya sesame oil is from Japan, it is the best tasting, 100% pure sesame. Very little is needed compared to other brands.
I am making this tonight for the 2nd time and this is the best recipe/method I've ever experienced. It puts the restaurants on hold since I can make this now. thank you Hiro!
I think the camera guy is making a mistake assuming that using freshly steamed rice is the “secret” which Hiro never said. The secret (that every Asian knows) is, you don’t use hot rice, you use cooled rice instead. Especially over-night rice from fridge is the best choice. When the rice is cool and dry, the grains don’t firmly stick together so they fall apart more easily in the wok and soak up more flavor than the moist hot rice. Anyway, that is my opinion and also the most common tips from almost all of the recipes of fried rice I’ve seen and heard.
The other secret is to use an industrial grade stove. The typical flavor we get from restaurant foods are released at the high temperatures they provide. Dedicated pizza stoves use the same technique btw.
I’ve made this fried rice, using your recipe, for friend of my son’s bbq.people gone crazy. And again this weekend they ask me to make same.I’ve never had that many complaints. Simple, yet so delicious.thank you.🙏
Damn... I've always been using Basmati rice that I've cooked the day before. Gotta try this now. I love how calm and professional this guy presents the whole thing. Screw Gordon Ramsay and all those overhyped wannabe fancy cooks. THIS is how you do it. I also love the fact that he looks like a typical boss of a 90's fighting game. Great stuff.
For anyone using basmati. It's perfect because it's a pretty dry rice. Just make sure that it's not fresh off the stove/rice cooker. Like hiro said "warm" you want it to sit around for a couple hours to dry out and soak in the excess moisture. This actually works for most rice. Doesn't necessarily have to be over night, that's a restaurant thing, since they'll always have left over rice and it's easier to prep the day before then the same day for them. While normal people usually cook on a whim.
I've been making fried rice for years. Its a family staple. I use Calrose (medium grain sushi rice) still.warm, right out of the rice cooker. I have a flat top, which makes it easier, but I did it for many years in a stove top wok.
Holy Crap I just made this recipie and it is hands down the best fried rice Ive ever made, maybe best Ive had!! Make it! I didnt have Dashi, it was still incredible.
I've made his recipe with and without Dashi and both were so delicious. The times without Dashi, I used Mushroom Seasoning which makes up for any missing umami taste that Dashi would add!
My grandma is from Okinawa Japan and she basically makes her fired rice like this! While she doesn’t use bullion she does put a little oyster sauce in it. Also, she always cooks bacon before and then fries everything in the bacon grease and a little butter 😫
I can't think of anything ruder than watching a chef create a delicious meal and then asking him if he knows how Benihana "makes it good." Benihana, a chain not much better than McDonald's. Ungracious and ill-mannered, not a professional.
I love the idea of adding dashi. I can imagine the smoky savoriness of that making an egg fried rice just a little more different from the typical taste everyone already expects.
Made this tonight for my family and Yes I can definitely say it's excellent and authentic tasting, bought all of the ingredients as detailed and it paid off. The wok needs to be hot, so gas is king for this.
This is honestly one of the best fried rice recipe tutorials across RU-vid ! My own friends tell me my fried rice tops Panda Express. Which is wild. I know panda ain’t the best but to be better than them is saying something 😂😂
If your friends' standard is Panda Express, they need to try Japanese fine dining. My aunt is full-blooded Japanese (born to Japanese parents in Tokyo), and she makes amazing fried rice!
Don't worry I have mastered this dish exactly the way he cooked it. I'm for HIRE. I will cook this Chicken Fry rice 3x a day like you requested. PM meeeeeeeeee
u seem very happy coming back into your workstation, ie that commercial kitchen ))) the cameraman also back into his natural voice tone, ie happy as well... thats good for us that u guys back to normal vibe...
bc the wok moves the food so quickly it doesnt get a chance to burn, but i have seen chefs cook the eggs, take them out, cook the meat then take out, then cook veggies with rice and incorporate at the end --> small detail but tastes pretty much the same at the end, im not a chef so i cant taste it haha
eggs are mainly water so it takes a long time for them to go brown with enough oil. And if you add them later they coat other ingredients which becomes a mess and affects cooking time. and cooking them longer makes them a little dryer making sure your fried rice does not become a soggy mess.
@@Fresh2Salt may I ask what your modifications were? I just tried the recipe (without the dashi, couldn't find that anywhere) and while it was delicious, I thought it lacked something. Maybe something to compensate the missing dashi.
Maybe "modified" isn't the correct verbiage. I have played with the recipe in several ways but the base components stay the same. I've yet to try it with dashi as well. I always use peanut oil, less chicken bullion, add a pinch of ginger powder (so I don't overpower the flavor) and use a lighter more savory soy sauce. I also slice my chicken thin and apply a coating of cornstarch mixture. It seems to help the chicken from drying out. I have a Thai market close by and hope they carry the dashi so that I can try it out.
This channel has always been a gem. As they revealed the secrets of a good fried rice just like that. But i think it would be better if we had visuals and instructions on how they steamed their rice. It would be better incorporated into my memory.
I'm imagining myself trying to toss the rice like the chef homie, and it landing everywhere except back into the skillet 😂😂🤣🤣. Such an art, I bet it was delicious!