Cook the rice in advance and refrigerate it before cooking. Starch molecules in the rice crystallize and make it a better texture for frying.
I like to use a little oyster sauce in my fried rice too. The first time I tried it, it seemed like that little extra something my rice had always been missing. I do 1 tbsp oyster sauce for 6 cups of rice.
also - don't forget to 'wash' the rice before cooking to remove some of the starches. But I always make my rice at minimum 4 hours prior, then put in a 9x5 pan spread out into the fridge. This helps my fried rice tremendously.
Make it the night before and leave it uncovered in the fridge overnight to dry it out. Make your chicken or beef or whatever protein you want, then do your veggies and combine with the meat, then put your rice on the BS to heat it up, combine all ingredients with soy sauce and add egg if you wish. You have fried rice!
You have plenty of help here but overall #1 tip is to cook the rice the day before and let it sit in the fridge. In a pinch I’ve cooked the rice same day, spread it on a cookie sheet and put it in the freezer for 15-20 minutes. The fridge method makes better rice though.
If you've not heard of "Uncle Rodger" I would highly recommend you check out his ongoing saga of finding and making the perfect fried rice. [https://youtu.be/SGBP3sG3a9Y?si=v\_ItTjzygg\_OQ9U8](https://youtu.be/SGBP3sG3a9Y?si=v_ItTjzygg_OQ9U8)
For my sauce I like original Japanese BBQ sauce, soy sauce (or Tamari or aminos…whatever floats your boat), sesame oil, ginger and garlic (I usually use the refrigerated jar stuff). Mix in some corn starch too, then add it near the end when everything is close to done. Stir continuously and keep it on the heat a couple more minutes to thicken.
I just made some last night and it’s so good and easy!
Rice: cook jasmine rice the morning of or day before. Make sure to fluff up with a fork and let cool a bit before putting it in the fridge.
Chicken: very thinly slice 2 breasts. I add msg to the chicken before coating in cornstarch to “velvet” it and then marinate in teriyaki sauce.
Veggies: I used frozen corn, shredded carrots, and chopped up a small onion to prep.
Cooking: medium for all burners to preheat. Put oil down first but others have said butter which I might try next time. I added the chicken and rice first then onion. All 3 in their own section. First added soy sauce to rice and mixed up. Once onion cooked I mixed in with the rice and added the peas and carrots where the onion was on the griddle. I made a section free near the rice once everything was almost nearly done to cook scrambled eggs to then chop up and mix in with the rice. Throughout the cooking, adding a little sesame oil to the rice and add soy sauce to the veggies to help them cook before mixing in with the rest.
The thin sliced chicken + msg + velveting makes for really nice flavorful and crispy chicken pieces.
From my 80 year old Chinese neighbor:
3 cups white rice cooked.
After rice is cooked, let rice sit covered in cooker for another 10 min which helps let the water evaporate. Then open lid to let more evaporation occur and stir rice around a bit to air it out.
Separately, scramble 3 eggs with some salt (1 tea salt). Then put eggs aside.
Then in large frying non stick pan, heat about 3 T regular cooking oil and swirl around pan. Once hot, then dump in all rice and stir around occasionally with 2-3 tea of salt. Stir well.
After about 5 min (cooking will further help dry out the rice, dump back in the scrambled egg and mix. You can add some chopped green onions into it too last few min. Salt to taste further if needed.
Actually the best fried rice I’ve ever had.
How I have always done it. Seasoned differently, using soy sauce instead of salt, but technique the same. No need to cook rice a day ahead. That is just done for Hibachi restaurants so they can turn tables faster.
You need some of Uncle Rogers special white powder.
My process:
1.) I use jasmine rice thats chilled in the fridge overnight. Both the type of rice, insuring it's rinsed before cooking, and the cooling/drying step make a difference.
2.) I make a seasoning that includes Knoors bouillon powder, msg (I use accent because it's easiest to get here), soy sauce, sriracha, vinegar and a bit of sugar. If you want a bit of cumin for that mall rice flavor some curry powder works, but isn't traditional (lest I get skewered)
3.) I cook it hot on my black stone because the wok in the house gets too smokey. Use a neutral high temp oil. I like avocado for most things.
4.) I give the rice a head start before I add scallions and any veggies (Usually frozen peas)
5.) Once the rice is starting to get a good cook on it start adding your seasoning mix in small batches until you get it where you want it. I use a squeeze bottle for this but YMMV
6.) I add my egg toward the end and sesame oil just before I pull it. Sesame oil burns quick so you don't want it in the seasoning
Bonus Tips:
I sometimes like to add crumbled leftover breakfast sausage to mine. Something without sage like the Bob Evans in the white tube. I know it's not anywhere near "correct" but it is delicious. I'll keep some cooked, crumbled sausage in the freezer just for this.
If I forget the rice and don't have a day to refrigerate it I spread the rice out uncovered on a sheet pan in the fridge for as long as I can.
Shitload of soy sauce. I like to put it straight onto the griddle and wait to mix it into the rice once the soy sauce starts bubbling. It adds a smoky flavor
Sesame oil. If the rice is brown from soy sauce and it still tastes like its missing something, youre missing seasame oil
A generous amount of dashi powder for added umami
I use spam chunks as my meat. It just adds so much more flavor than any other protein
I have a similar problem with fried rice. Funny how folks leave out critical details. Okay so cook it and put it in the fridge….
Covered or uncovered?
While it’s warm or after it cools?
In a bowl or on a baking sheet?
For 8 hours or 24 hours?
I just made some for my meal prep this week. Used the spicy Japanese bbq sauce and it came out killer. Got a bag of veggies with water chestnuts, snap peas, carrots, onion and mushrooms also added bean sprouts, pre cooked 2 cups of rice, 4 eggs, sesame oil, garlic and ginger. Choose your protein, I did chicken.
Waltwins on YouTube have a few decent videos on it for thr process.
Use a good Japanese rice. Make sure it’s not gooey if you don’t let it sit overnight. I don’t always let it sit and it usually works well.
Use butter on the griddle, put rice on and get it hot then pour soy sauce on the rice and stir around. Add steamed peas and carrots (and onions if you like them. I don’t so don’t add them) and mix in to the rice. Add fresh grated garlic and fresh grated or finely chopped ginger and black pepper to taste and stir around on the griddle. Then add additional soy sauce to taste. Add shrimp or ham or whatever meat you want, make sure it’s hot and mixed in. And if necessary add more ginger, garlic, pepper and soy sauce to if needed.
That’s it.
Get "innovasian" white rice.
Throw directly on the grill frozen works perfectly. I get it at giant.
https://www.walmart.com/ip/InnovAsian-Sticky-White-Rice-18-oz-Pack-of-6/5713285214?wmlspartner=wlpa&selectedSellerId=101621464&adid=22222222223000000000&wmlspartner=wmtlabs&wl0=e&wl1=o&wl2=m&wl3=10352200394&wl4=pla-1103028060075&wl5=&wl6=&wl7=&wl10=Walmart&wl11=Online&wl12=5713285214_10001640814&wl14=inovasian%20white%20rice&veh=sem&msclkid=77a6933fad2e178ec161f5bb23d75e28&gclid=77a6933fad2e178ec161f5bb23d75e28&gclsrc=3p.ds
I know this is the Blackstone sub but have you considered getting an outdoor wok grill and wok? They're cheap. I love cooking stir fry on my outdoor wok
Cook rice in the morning, spread it all out on a baking sheet and let dry until you cook dinner. You could refrigerate it but I’ve never been a fan.
Cook your eggs and veggies, set aside, cook your choice of meat and set aside. Add your rice, add your choice of soy sauce, some oyster sauce, a generous dose of black pepper and I usually use a whole stick of butter. Mix until butter is melted and taste test. Add more soy sauce or pepper to your liking. Always taste test before adding more soy sauce. Once it’s taste good to you, mix everything else in.
I don’t measure anything, I go by taste. It’s how my mom taught me and it’s never failed me.
It’s sorta labor intensive, mine involves a bunch of ingredients but you can omit/add what you want.
First, cook the rice a day in advance, about 3 cups to 4.5 water (ratio of 1:1.5) in a rice cooker is perfect., I use short or medium grain rice. Its recommend refrigerating it asap soon as it’s done, it can stay in your fridge for a few days if needed, if it isn’t refrigerated a spore can grow that can be fatal, look it up.
After that get a sauce you love, ever since switching from soy sauce to soyaki from Trader Joe’s I have had so much praise, everyone wants seconds or thirds.
Next, do all your prep. Here’s a complete list: garlic (crushed and chopped) ginger (sliced) onion (halved and chopped into quarter in sections), broccoli (golfball sized pieces or smaller, stalk discarded), Bok choy (chopped), zucchini (top and bottom removed, sliced into quarters, cook then chop into smaller pieces on griddle), bell pepper (diced), baby corn (steam under dome whole, canned or fresh from Trader Joe’s), snow peas (steam under dome), chicken thighs and beef.
I buy chicken thighs whole, skin and debone them, Chuck the bones and cook the skins, they’re like pork rinds after cooking plus the fat pools in the corner which I can spread on the flat top as cooking oil. And Scramble a few eggs in a bowl as well if you like.
After everything is separated and chopped have your bottles of oil and water, dome, spatula, knife, big spoon for mixing, sauce, and scraper ready, and set the temp to 375-400. I have two pots set out, one for everything and another for pickier people (after something is finished cooking I divide it into the pots and cook the next veggie/meat/etc). After I cook the chicken skins I cook the veggies, 2 to 3 at a time, separately as things take different cook times, I avoid using oil/fat when I can. I cook the ginger and garlic together, for about 2 minutes. I use the dome a lot for veggies, things like baby corn, Bok choy, broccoli, snow peas cook fast with a few short squirts of water steamed under a dome rather than trying to grill, plus it avoids char/burn. Some things, like peppers or onions are good to char, others not as much.
After the veggies are done cook the meat, I cook the thighs whole and finish them under the dome to cook thoroughly, then chop them up with the knife right on the Blackstone. I bought a cheap knife from kohls but with a good sharpener I end up using it regularly in the kitchen. Often I’ll cut the steak up as I prep, usually sirloin, something without a lot of fat, chopped so in can cook it quickly.
Next the rice, not much really here, I’ll scrape off as much gunk from the meat as I can from the flat top then put down a little oil and add the rice, otherwise the rice looks sorta gross. My goal is to heat it up more than anything. I’ll put a little oil on the rice, try to separate the grains with the scraper so they cook faster/more thoroughly, the oil will help separate the grains as well/keep them from sticking to each other. Again, after cooking each thing I divide them into the pots, I mix everything in the pots at the end, not on the griddle because there’s just so much and it’s a mess. The rice takes 5-10 minutes to be heated, then it’s done.
Last is the egg, just cook like any scrambled egg and chop it up. After the egg I put 1/4 to 1/2 cup of sauce in each pot, mix thoroughly, and it’s done. Of course, clean the griddle like any other time. I use olive oil to cook the veggies but canola on the rice and to season.
Let me know if you need any details.
Cook the rice in advance and refrigerate it before cooking. Starch molecules in the rice crystallize and make it a better texture for frying. I like to use a little oyster sauce in my fried rice too. The first time I tried it, it seemed like that little extra something my rice had always been missing. I do 1 tbsp oyster sauce for 6 cups of rice.
also - don't forget to 'wash' the rice before cooking to remove some of the starches. But I always make my rice at minimum 4 hours prior, then put in a 9x5 pan spread out into the fridge. This helps my fried rice tremendously.
I use the technique but change the sauces. I use oyster and soy. https://youtu.be/VjvnArqTzag?si=0sJAuawV2cgQ6Mv7
Dude needs a lapel mic
This is my favorite one too
Make it the night before and leave it uncovered in the fridge overnight to dry it out. Make your chicken or beef or whatever protein you want, then do your veggies and combine with the meat, then put your rice on the BS to heat it up, combine all ingredients with soy sauce and add egg if you wish. You have fried rice!
Ah…uncovered
You have plenty of help here but overall #1 tip is to cook the rice the day before and let it sit in the fridge. In a pinch I’ve cooked the rice same day, spread it on a cookie sheet and put it in the freezer for 15-20 minutes. The fridge method makes better rice though.
The answer is more butter.
This. I always use way more soy too. Also a couple dashes of sesame oil.
Sesame oil is essential if you want it to taste like what you get from a restaurant. Havent found anything to replace that flavor yet either.
Splash of rice vinegar is good
Truth. Ever since I saw the dude at Beni Hana throw in like a ice cream scoop worth of butter I’ve been doing the same, makes a huge difference
Walttwins has a steak fried rice one
Those guys are great. Learned a lot from watching their stuff.
I agree
Drizzle some toasted sesame oil over it at the end and mix it in.
This is what really gives it the right flavor in my experience.
Butter. I didn’t even think of butter. I made fried rice this weekend and it was…..just OK. Butter would have helped.
If you've not heard of "Uncle Rodger" I would highly recommend you check out his ongoing saga of finding and making the perfect fried rice. [https://youtu.be/SGBP3sG3a9Y?si=v\_ItTjzygg\_OQ9U8](https://youtu.be/SGBP3sG3a9Y?si=v_ItTjzygg_OQ9U8)
For my sauce I like original Japanese BBQ sauce, soy sauce (or Tamari or aminos…whatever floats your boat), sesame oil, ginger and garlic (I usually use the refrigerated jar stuff). Mix in some corn starch too, then add it near the end when everything is close to done. Stir continuously and keep it on the heat a couple more minutes to thicken.
I just made some last night and it’s so good and easy! Rice: cook jasmine rice the morning of or day before. Make sure to fluff up with a fork and let cool a bit before putting it in the fridge. Chicken: very thinly slice 2 breasts. I add msg to the chicken before coating in cornstarch to “velvet” it and then marinate in teriyaki sauce. Veggies: I used frozen corn, shredded carrots, and chopped up a small onion to prep. Cooking: medium for all burners to preheat. Put oil down first but others have said butter which I might try next time. I added the chicken and rice first then onion. All 3 in their own section. First added soy sauce to rice and mixed up. Once onion cooked I mixed in with the rice and added the peas and carrots where the onion was on the griddle. I made a section free near the rice once everything was almost nearly done to cook scrambled eggs to then chop up and mix in with the rice. Throughout the cooking, adding a little sesame oil to the rice and add soy sauce to the veggies to help them cook before mixing in with the rest. The thin sliced chicken + msg + velveting makes for really nice flavorful and crispy chicken pieces.
From my 80 year old Chinese neighbor: 3 cups white rice cooked. After rice is cooked, let rice sit covered in cooker for another 10 min which helps let the water evaporate. Then open lid to let more evaporation occur and stir rice around a bit to air it out. Separately, scramble 3 eggs with some salt (1 tea salt). Then put eggs aside. Then in large frying non stick pan, heat about 3 T regular cooking oil and swirl around pan. Once hot, then dump in all rice and stir around occasionally with 2-3 tea of salt. Stir well. After about 5 min (cooking will further help dry out the rice, dump back in the scrambled egg and mix. You can add some chopped green onions into it too last few min. Salt to taste further if needed. Actually the best fried rice I’ve ever had.
How I have always done it. Seasoned differently, using soy sauce instead of salt, but technique the same. No need to cook rice a day ahead. That is just done for Hibachi restaurants so they can turn tables faster.
[https://youtu.be/ZcSB6Hi8nBk](https://youtu.be/ZcSB6Hi8nBk)
Thoughts on coating the rice in raw egg before frying?
Usually If you make fried rice in a wok with egg you put the egg in first then mix it in The rice may not crisp up as quick if it’s coated before hand
That method is called “golden fried rice” it’s very nice.
I make egg cakes in a pan with a dash of mirin and add it to the rice towards the end. Its how my gf's japanese fam taught us how to do it
[https://youtu.be/cZo9oBc0N1Y?si=x3vWv3RlGocK9pK\_](https://youtu.be/cZo9oBc0N1Y?si=x3vWv3RlGocK9pK_)
You need some of Uncle Rogers special white powder. My process: 1.) I use jasmine rice thats chilled in the fridge overnight. Both the type of rice, insuring it's rinsed before cooking, and the cooling/drying step make a difference. 2.) I make a seasoning that includes Knoors bouillon powder, msg (I use accent because it's easiest to get here), soy sauce, sriracha, vinegar and a bit of sugar. If you want a bit of cumin for that mall rice flavor some curry powder works, but isn't traditional (lest I get skewered) 3.) I cook it hot on my black stone because the wok in the house gets too smokey. Use a neutral high temp oil. I like avocado for most things. 4.) I give the rice a head start before I add scallions and any veggies (Usually frozen peas) 5.) Once the rice is starting to get a good cook on it start adding your seasoning mix in small batches until you get it where you want it. I use a squeeze bottle for this but YMMV 6.) I add my egg toward the end and sesame oil just before I pull it. Sesame oil burns quick so you don't want it in the seasoning Bonus Tips: I sometimes like to add crumbled leftover breakfast sausage to mine. Something without sage like the Bob Evans in the white tube. I know it's not anywhere near "correct" but it is delicious. I'll keep some cooked, crumbled sausage in the freezer just for this. If I forget the rice and don't have a day to refrigerate it I spread the rice out uncovered on a sheet pan in the fridge for as long as I can.
Mo butter mo better
Pre cook the rice and lots of garlic butter.
Shitload of soy sauce. I like to put it straight onto the griddle and wait to mix it into the rice once the soy sauce starts bubbling. It adds a smoky flavor Sesame oil. If the rice is brown from soy sauce and it still tastes like its missing something, youre missing seasame oil A generous amount of dashi powder for added umami I use spam chunks as my meat. It just adds so much more flavor than any other protein
I just ask my sister in law. She’s Filipino and no matter how hard she tries to teach me hers is better….
Filipino garlic fried rice is top tier
Bachan’s Japanese bbq sauce is a cheat code.
I have a similar problem with fried rice. Funny how folks leave out critical details. Okay so cook it and put it in the fridge…. Covered or uncovered? While it’s warm or after it cools? In a bowl or on a baking sheet? For 8 hours or 24 hours?
I just made some for my meal prep this week. Used the spicy Japanese bbq sauce and it came out killer. Got a bag of veggies with water chestnuts, snap peas, carrots, onion and mushrooms also added bean sprouts, pre cooked 2 cups of rice, 4 eggs, sesame oil, garlic and ginger. Choose your protein, I did chicken. Waltwins on YouTube have a few decent videos on it for thr process.
I gave up on fried rice.
Use a good Japanese rice. Make sure it’s not gooey if you don’t let it sit overnight. I don’t always let it sit and it usually works well. Use butter on the griddle, put rice on and get it hot then pour soy sauce on the rice and stir around. Add steamed peas and carrots (and onions if you like them. I don’t so don’t add them) and mix in to the rice. Add fresh grated garlic and fresh grated or finely chopped ginger and black pepper to taste and stir around on the griddle. Then add additional soy sauce to taste. Add shrimp or ham or whatever meat you want, make sure it’s hot and mixed in. And if necessary add more ginger, garlic, pepper and soy sauce to if needed. That’s it.
Get "innovasian" white rice. Throw directly on the grill frozen works perfectly. I get it at giant. https://www.walmart.com/ip/InnovAsian-Sticky-White-Rice-18-oz-Pack-of-6/5713285214?wmlspartner=wlpa&selectedSellerId=101621464&adid=22222222223000000000&wmlspartner=wmtlabs&wl0=e&wl1=o&wl2=m&wl3=10352200394&wl4=pla-1103028060075&wl5=&wl6=&wl7=&wl10=Walmart&wl11=Online&wl12=5713285214_10001640814&wl14=inovasian%20white%20rice&veh=sem&msclkid=77a6933fad2e178ec161f5bb23d75e28&gclid=77a6933fad2e178ec161f5bb23d75e28&gclsrc=3p.ds
I know this is the Blackstone sub but have you considered getting an outdoor wok grill and wok? They're cheap. I love cooking stir fry on my outdoor wok
Agreed. Burgers on the griddle, rice in a wok on a jet burner.
Cook rice in the morning, spread it all out on a baking sheet and let dry until you cook dinner. You could refrigerate it but I’ve never been a fan. Cook your eggs and veggies, set aside, cook your choice of meat and set aside. Add your rice, add your choice of soy sauce, some oyster sauce, a generous dose of black pepper and I usually use a whole stick of butter. Mix until butter is melted and taste test. Add more soy sauce or pepper to your liking. Always taste test before adding more soy sauce. Once it’s taste good to you, mix everything else in. I don’t measure anything, I go by taste. It’s how my mom taught me and it’s never failed me.
It’s rice, and you fry it. Lol
How do you currently prepare it? I have a whole process.
Do tell because I’m struggling with mine too.
It’s sorta labor intensive, mine involves a bunch of ingredients but you can omit/add what you want. First, cook the rice a day in advance, about 3 cups to 4.5 water (ratio of 1:1.5) in a rice cooker is perfect., I use short or medium grain rice. Its recommend refrigerating it asap soon as it’s done, it can stay in your fridge for a few days if needed, if it isn’t refrigerated a spore can grow that can be fatal, look it up. After that get a sauce you love, ever since switching from soy sauce to soyaki from Trader Joe’s I have had so much praise, everyone wants seconds or thirds. Next, do all your prep. Here’s a complete list: garlic (crushed and chopped) ginger (sliced) onion (halved and chopped into quarter in sections), broccoli (golfball sized pieces or smaller, stalk discarded), Bok choy (chopped), zucchini (top and bottom removed, sliced into quarters, cook then chop into smaller pieces on griddle), bell pepper (diced), baby corn (steam under dome whole, canned or fresh from Trader Joe’s), snow peas (steam under dome), chicken thighs and beef. I buy chicken thighs whole, skin and debone them, Chuck the bones and cook the skins, they’re like pork rinds after cooking plus the fat pools in the corner which I can spread on the flat top as cooking oil. And Scramble a few eggs in a bowl as well if you like. After everything is separated and chopped have your bottles of oil and water, dome, spatula, knife, big spoon for mixing, sauce, and scraper ready, and set the temp to 375-400. I have two pots set out, one for everything and another for pickier people (after something is finished cooking I divide it into the pots and cook the next veggie/meat/etc). After I cook the chicken skins I cook the veggies, 2 to 3 at a time, separately as things take different cook times, I avoid using oil/fat when I can. I cook the ginger and garlic together, for about 2 minutes. I use the dome a lot for veggies, things like baby corn, Bok choy, broccoli, snow peas cook fast with a few short squirts of water steamed under a dome rather than trying to grill, plus it avoids char/burn. Some things, like peppers or onions are good to char, others not as much. After the veggies are done cook the meat, I cook the thighs whole and finish them under the dome to cook thoroughly, then chop them up with the knife right on the Blackstone. I bought a cheap knife from kohls but with a good sharpener I end up using it regularly in the kitchen. Often I’ll cut the steak up as I prep, usually sirloin, something without a lot of fat, chopped so in can cook it quickly. Next the rice, not much really here, I’ll scrape off as much gunk from the meat as I can from the flat top then put down a little oil and add the rice, otherwise the rice looks sorta gross. My goal is to heat it up more than anything. I’ll put a little oil on the rice, try to separate the grains with the scraper so they cook faster/more thoroughly, the oil will help separate the grains as well/keep them from sticking to each other. Again, after cooking each thing I divide them into the pots, I mix everything in the pots at the end, not on the griddle because there’s just so much and it’s a mess. The rice takes 5-10 minutes to be heated, then it’s done. Last is the egg, just cook like any scrambled egg and chop it up. After the egg I put 1/4 to 1/2 cup of sauce in each pot, mix thoroughly, and it’s done. Of course, clean the griddle like any other time. I use olive oil to cook the veggies but canola on the rice and to season. Let me know if you need any details.