The Best Fried Rice You'll Ever Make (Restaurant-Quality) | Epicurious 101

Taka Sakaeda, executive chef and co-owner of Nami Nori, expertly demonstrates the best method for making restaurant-style fried rice in your own home kitchen. With chef Taka's guidance, you may never settle for quick takeout fried rice again.

Director/Producer: Mel Ibarra
Director of Photography: Joel Kingsbury
Editor: JC Scruggs
Talent: Taka Sakaeda

Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Katrina Zito
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes

Camera Operator: Jeremy Harris
Audio: Michael Guggino
Production Assistant: Kayla Zimmerman

Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler

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0:00 Are you telling me a shrimp fried this rice?
0:27 Chapter One - Drying Out The Rice
2:08 Chapter Two - Prepping The Ingredients
3:11 Chapter Three - Cooking
7:56 Taste!


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[Danielleb]

I love how the Chef explains different things such as why you want the pan a certain temp and other different tips which I find valuable because I like to know why I'm doing something. It helps me understand in a deeper way.

[LeRoiJojo]

"You'll be done in a few minutes."
"Dry your rice overnight."

[mwa]

Thank
My wife has a chronic ailment and I'm learning how to pull my weight in the kitchen.
You explained the process extremely well!
I can't wait to get started on fried rice!
Thank you again!

[jakehuang]

The confidence of this man to looking DIRECTLY into the camera while cutting green onions 😁

[rocinblues]

With the rice, I get excellent results with same day rice. Line the sheet pan with double paper towels, place a full sheet of parchment paper over the paper towels. Cook the rice and once done, transfer to sheet pan, and spread rice. Let rice cool for 10 minutes, and place into fridge (bottom shelf). I prepare the rice early in the AM, take rice out twice during the day and turn/breakup. Dampness will transfer through the parchment paper to the paper towels. By dinner it is ready to use. Excellent video, Cheers!!

[CollateralCurse]

I'm eating this for dinner as I type this. And it's every bit as delicious as you'd expect. Definitely adding this to my recipe book! 10/10!

[kakikukeko]

Thanks for also explaining the reasons why it’s done this way, very useful!

[IDriveAnAudi]

I just made this tonight with jasmine rice cooked yesterday in my new rice cooker and dried in the fridge overnight. I added some peas and a little dash of oyster sauce for color and more umami! Best egg fried rice I’ve ever eaten! ❤❤❤

[jennifertree]

Love love the explanation and speed! Great tips and making cooking fun! Thank you chef!

[mrwilson]

Did this tonight with chicken. And I added carrots and peas. YUM

[guitarbam]

This is what I've been searching for, simple but delicious.

[victoriacrowder]

If you leave it in the fridge overnight (not spread out and in a container), you can break it off in large chunks with a wood spoon (or whatever you’re cooking with). Then wash your hands and just crush it with your hands. You can also cook it with less water and then use that.

[MrEagleeye]

I destarch the rice by simply boiling raw rice until it reaches the texture needed.
After this, simply dump to a sieve and wash out the starch you may not want .. to your level-
Next put into a rice cooker and press COOK, no additional water added. THis will dry up the rice nicely, remove it , let it cool and then marinade the rice with raw eggs until its very yellow as a way to prep it for frying.

[susanrand]

Thanks so much, getting ready to prepare cooking fried rice for the 1st time.

[DJones-xccj]

I tried your recipe. Incredibly fantastic! It tasted better than our local Chinese restaurant. Thank you so much.

[randynelson]

Great recipe 🎉 this was my 1st attempt at fried rice & was very happy with the results especially since it was for my 22nd anniversary! Thanks.

[Falcata]

Very intricate recipe and technique here. Not many recipes explain the importance of temperature control in fried rice, just that you need to get the wok ripping hot. This is a very good recipe+technique video for the home cook. Thank you chef!!

[bennedettocracolici]

Thanks for the video. I have been in the seafood business for a long time, and that's a nice size of 51/60. I used 51/60 to make shrimp egg rolls. Thanks againg your dish looks delicious.

[JI-YOOASMR]

It is good for ASMR as me who doing eating show.

Thanks for sharing this recipe

Love to watch it ❤️❤️❤️

[jxff]

“Are you telling me a shrimp fried this rice?” had me in TEARS 😂😂😂