Stop making sticky, mushy fried rice at home. ❌ In this video, a Japanese chef reveals a foolproof method to achieve perfectly fluffy, incredibly delicious fried rice every time. ✅ Tired of rice sticking to the pan, turning greasy, or clumping together? Learn how proper heat control and a simple technique transform your fried rice into a light, restaurant-quality result. 【The Knife Used in This Video】 •Sakai Takayuki: Nakiri Knife (For Vegetables) Hocho Knife https://bit.ly/4oPkrPZ • Sakai Takayuki: Petty Knife Hocho Knife (Official Site) https://bit.ly/46rFfpY Amazon.co.jp https://amzn.to/4jIzdo9 【The Cutting Board Used in This Video】 • Cutting Board Amazon.co.jp https://amzn.to/4ikkHSp -------------------------------------------------- Ingredients (Serves 1) Oil: 1 tbsp Egg: 1 Japanese rice: 200g (or Calrose or sushi rice) Water: 30g Garlic: 1 clove Red bell pepper: 1/4 Green bell pepper: 1 small Salt: 1 tsp Soy sauce: a small amount -------------------------------------------------- 🔽 Chapters 🔽 [00:00] Opening: Common Fried Rice Mistakes [00:48] 🟩 The Foolproof Fried Rice Method Starts Here [00:54] Step 1: Ingredient Prep [01:27] Cutting Vegetables [02:27] Step 2: Heat Prep (Pan & Oil) [03:12] Step 3: Add Egg [03:36] Step 4: Add Rice [04:12] ★ Key Technique: Add Water [04:32] Step 5: Frying Method [05:15] Step 6: Add Garlic [05:31] Step 7: Add Ingredients [06:06] Step 8: Seasoning [06:37] Step 9: Finishing Touch [07:06] Full Flow [09:15] Final Result & Tasting -------------------------------------------------- 【SAMUKICHI's Kitchen Tools】 • Sakai Takayuki: Nakiri Knife (For Vegetables) Hocho Knife (Official Site – support & special offers available): https://bit.ly/4oPkrPZ • Sakai Takayuki: Gyuto Knife (Japanese Chef Knife) Hocho Knife (Official Site): https://bit.ly/46rFPUG Amazon: https://amzn.to/4cFBG0h • Sakai Takayuki: Petty Knife Hocho Knife (Official Site): https://bit.ly/46rFfpY Amazon: https://amzn.to/4jIzdo9 ・Kurosaki Yu: Santoku Knife Hocho Knife (Official Site): https://bit.ly/437pouf • Oigen: Nambu Cast Iron Frying Pan Amazon: https://amzn.to/4mE6ZfJ • Fujinos: Stainless Steel Frying Pan Amazon: https://amzn.to/4qhFhH3 • Professional Cutting Board Amazon: https://amzn.to/4ikkHSp • Nakao: Yukihira Saucepan Amazon: https://amzn.to/3GigLV6 Please note: Some links in this description are affiliate links. Purchases through these links may earn a small commission at no extra cost to you. Your support directly helps the channel continue creating helpful cooking content. --------------------------------------------------- 🎥 Other Recommended Videos STOP Ruining Omelet ❌ Do THIS for Fluffy, Creamy Omelet Every Time! ✅ | Japanese Chef https://youtu.be/5Iqwl7oOClk How to Make Easy Onigiri + Japanese Chef Tips https://youtu.be/e1lL-81sQDE --------------------------------------------------- 【About This Channel】 Welcome to SAMUKICHI, where we share practical cooking techniques inspired by professional Japanese chefs. From kitchen tool care to cooking hacks, we aim to help you enjoy cooking more every day. Subscribe and join our global food community! --------------------------------------------------- 📸 Instagram: https://www.instagram.com/samukichi_japanfood/ 🐦 Twitter: https://twitter.com/SamukichiJapan 🎵 TikTok: https://www.tiktok.com/@samukichi_japanfood 📩 For Business Inquiries 📩 📧 [email protected] SAMUKICHI --------------------------------------------------- #FriedRice #FriedRiceRecipe #CookingTips #JapaneseChef #FoodTips #EasyRecipes #HomeCooking #CookingHacks #RiceRecipe
ADVERTISEMENT
I love how he introduces a beautifully presented item, then says "This is wrong." :) It is amazing that I have watched a lot of Uncle Roger type videos on fried rice. I still learned new things in this video. :)
Tips, break/unclump rice even before adding it to wok, less work in the wok, more fluid cooking progress
Professional level cooking lesson, free on YouTube 🙂👍
Bro took a lot of effort just to teach us come on guys lets give him a thumbs up 👍 👍
This feels like old school Youtube, great to see.
This method is perfect for anyone who wants great taste with less oil
I've been making fried rice for 45 years and have been doing it wrong the entire time! Now I know what I've been doing wrong. Thank you for this video.
I use fish sauce for the final finishing touch, but basically, yes. This!! (Well, and I don’t put veggies in my friend rice. Season with onion and garlic first. Then add meat, eggs and tofu only. The veggies are steamed and served as a side only.) Day old rice works especially well also!
1: Ingredient prep (chop and dice vegetables) 1 small green bell pepper, 1/4 red bell pepper, 1 garlic 2: Pre-heat wok (medium heat, adjusting to high heat when needed) 3: Once pan is thoroughly heated (smoking) add 1 tbsp oil 4: Add 1 egg, lightly cooking it 5: Add 200g of cooked & cooled short grain rice, immediately breaking it up after adding (continuously tossing and mixing) 6: Add 30g of water to loosen rice 7: Allow rice to sear and then toss and mix (repeat until rice has separated completely) 8: Add garlic once moisture has evaporated, continue tossing and mixing 9: Add bell peppers, continue tossing and mixing 10: Add 1 tsp salt, continue tossing and mixing 11: Turn off heat, add 1 tsp of soy sauce to side of pan (not directly on the rice) toss and mix one last time 12: Serve and plate 13: ENJOY! (Can’t wait to try this method, since my eggs usually stick to my wok 🙌)
I love no talk ASMR!
The “aura” coming from the rice at the end. 😍
영상 감사합니다.
This showed me solutions to a couple problems I have had, and showed me why it worked when it did! This is an elegant and complete method, but the ideas here make sense for different kinds of fried rice as well. Looking forward to adapting tips to my next fried rice dish!
It is one of the important videos, because cutting for the eyes on the plate, thanks a lot
I separate the egg yolk from the egg white first. Then i beat the egg yolk before pouring it into the rice. When i start frying, i fry the egg white only then add the rice infused with the egg yolk. Rice doesnt stick in the end but the rice will have a golden color and highlited by the scrambled egg white
please upload more tutorial, you are changing the world
Gran vídeo, tocará practicar.
with this short video, I've learned a lot of important tips. Thanky ou chef.
Thanks I learned a lot .. im a new cooker at some Thai and sushi restaurant.. the way I learn from the other chef/cookers isn't close to this .. I feel embarrassed 😅 ill keep trying and implement what I learned today on here. Thank your very much 🙏
Thank you great tip try this way too, I usually use leftova cold rice in fridge couple days old, crumple in to pan lol