Fried Rice for Beginners - Learn WHY YOUR FRIED RICE SUCKS - Make Fried Rice BETTER THAN TAKEOUT!

Let’s make some griddle fried rice that’s way better than takeout! In this fried rice for beginners video, we’ll go over everything you need to know to make the best fried rice on the griddle, from what type of rice to use to what water to rice ratio you need to what ingredients will give you the most flavorful hibachi fried rice. Then, watch as I show you my new go-to fried rice recipe that’s perfect every time! (We made about 25 different batches of fried rice for this video - so I had a lot of time to perfect this flat top grill fried rice recipe!)
@TraegerGrills #griddlecooking #friedrice #friedricerecipe #traegergrills

Ingredients for Griddle Fried Rice:
- 1 cup dry rice (I prefer Jasmine rice)
- 1 1/4 cup water
- 1/2 cup diced onion
- 1/4 cup frozen peas and carrots mix
- 1 tablespoon butter
- 1 tablespoon finely minced garlic (about 2 cloves)
- 2 tablespoons soy sauce
- 1 1/2 tablespoons oyster sauce
- 2 eggs scrambled
- 1 tablespoon sesame oil
- 1 green onion sliced thin
- 1 tablespoon mirin (Optional)
- 1 tablespoon sweet chili sauce (Optional)

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[HeadshakeTV]

I just cooked fried rice with steak chicken and shrimp with your technique! My girlfriend and daughter think I’m the best cook ever! Thanks Brother!

[sideyardbarbecue]

I worked at a Chinese restaurant in high school and they added bean sprouts. Really nice touch.

[rock]

Great video man! Here's a few tips from a Chinese-American who has eaten a lot of fried rice across my lifetime:

1) You should not have poured the sauces (soy/oyster/etc) over the rice. Typically when we make fried rice in a wok, we tilt the wok and then pour the sauce onto the top side of the pan, allowing it to "flow" down around into the rice. This caramelizes the sauce and also keeps the rice from becoming soggy. Doing it this way allows the sauce to cook and thicken up just slightly before it reaches the rice, giving it both flavor and the color we're looking for. Since this is being cooked on a flat-top, I'd probably do that well method you used with the butter/garlic and drop the sauces into the middle of the well, letting it hit the flat top directly before it spreads out into the rice.

2) The same goes for the egg as I mentioned above. Pouring that egg over the rice introduces too much moisture/liquid to the rice, possibly making it a bit soggy. Typically we cook the egg first since it literally finishes in 30 seconds. We take it out, put it to the side and then incorporate it later once the rice has had some time to sit in the wok/flat-top.

3) Try shallots next time instead of onions/scallions. Use the scallions for garnish after the rice has been plated or toss in your diced scallions 30secs before you take the rice off the flat-top or wok.

4) White pepper instead of black pepper

5) MSG is not a bad idea (lots of Chinese restaurants use this seasoning). Not too much since the soy sauces will also add a bit of saltiness.

[DothBeEthan]

In my experience, the finger only works when cooking rice on the stove.

I normally use a pressure cooker for rice now though. For any type of white rice the ratio of rice and water is 1:1 by volume. Pressure cook on high for 3 minutes, then rest 10 minutes before venting for long grain and jasmine rice, 13 minutes for short or medium grain rice. Basmati would probably be shorter because it has a thinner cross section, probably 8-9 minutes.

I don't normally make fried rice on the flat top because I have a wok and a high BTU burner for it since my Filipino girlfriend insists that fried rice should be made in a wok and not on a flat top. I have tried it both ways and the wok results in a better end product faster if you're only serving 2-4 people. For larger crowds the flat top is faster just because of the larger surface area. It's different though because the flat top doesn't have the super high heat that the wok has. They're both good, just very different styles of fried rice.

[brucedouglas]

Hands down the best fried rice instruction video on YouTube! Thank you for the hard work and eating so much rice on our behalf. 😁

[karenkissick]

I agree....I have been cooking for 47 years....I taught myself a bunch butt I think 1 cup rice to 2 cups of water and bring to a boil reduce heat and cook for 15 to 20 minutes. I always use day old rice that I put in the freezer and I tell you it is individual grains every time. Rice actually absorbs liquid.😊😊

[lennywells]

I'm right here in Cajun Country. I've been cooking asian food for 35 years. At work everyone I've worked with for 3 decades knows how to roll eggrolls!! Last week I decided to make shrimp fried rice but instead of bringing my woks I did it on our flattop. The plant has blessed us with a Viking 6 burner with a flat top!!

We used Louisiana medium grain cooked the day before and dried in the fridge over night. Well I cooked 10 cups of raw rice and let me tell you, that rice was awesome!!! 15 plant workers al went crazy for it!!

I really loved your video and am now a subscriber!! Keep up the good work!!

BTW - your knife skills are awesome!!

[bobbicatton]

My rice cooker is my most used appliance. I set the timer the night before for oatmeal, and set it again for rice when I get home from work. I love it👍

[kevinmason]

Excellent video! Here are a few of my techniques:
- I leave rice in the fridge uncovered to dry.
- The “finger measurement” is totally dependent on the size and shape of the container and the amount of rice you’re cooking. Much better to measure by cups.
- I agree that day-of rice tastes better because it’s fresher, i.e., it’s not stale.
- Cooking it the day of and letting it sit for a couple of hours works well but it also helps if you cook with slightly less water, maybe 5-10% less depending on the rice.
- I’ve had really good success with this even when using sushi rice which is a very sticky rice.
- Totally agree with your cooking technique. Rice goes on first and on the hot side. This gives it time to heat through and get lightly toasted which gives you the closest thing to the Wok Hei achieved with a very hot Wok that you will get on a griddle. I see so many people that cook the veggies and protein first then toss the cold rice on top of it.
- Because the rice hasn’t been lightly toasted they end up dumping on a cup of soy sauce to darken it before they’ve even finished the cooking.
- Sesame oil at the end! Yes! Absolutely! Sesame oil isn’t a cooking oil, it’s a finishing oil and can burn quickly.
- As for MSG, it’s easily available in every grocery store I’ve even been in as Accent. Accent isn’t quite as nice as the imported (I use Sasa brand “Gourmet Powder” from Amazon) buts it’s still decent. A couple of large pinches is great in fried rice.
- Something you might try is using about a tablespoon of Chinese Shaoxing wine (or dry sherry) right at the end. Make a pit in the middle of the rice and add the wine directly to the griddle. Let sizzle for a few seconds and the mix. It adds a very nice background to the rice.

[patricklear]

I'm a big basmati rice fan. I believe it is traditionally used more with Indian cuisine vs Jasmine is more Thai and Asian cuisine. I like the idea of blending together for this.

[headdown]

Your title is very accurate. My previous attempts at making fried rice sucked. So I carefully followed your tutorial while using basmati rice. The only change was that I added some shrimp.
The fried rice is absolutely fantastic! I just can't believe that I made this, being so clueless about cooking Chinese food. It is probably the best fried rice I have every eaten, and better than most if not all that I have had from Chinese restaurants. I have a much smaller stove top griddle that goes over two burners, so I made quite a mess but it was well worth it.
Thank you!

[TheSteelerschamps]

You gotta try Bachan’s original Japanese BBQ sauce for rice wether hibachi or stir fry style. Flavor is amazing and it’s not over salty like soy. You can use quite a bit and it’s not over bearing. I use it on everything when cooking rice, veggies and the meat for stir fry. Total game changer !!

[lisalisa]

I made it this way tonight and it was by far the best fried rice I’ve ever made! Great recipe and the flavors are on point!

[WoodRanger]

Great Teacher. Love the comparisons! Thank You

[AllPhillyinATX]

Very well always. Big fan of adding bean sprouts also, adds a bit of texture. Keep up the great content.

[davidsimpson]

Gotta say, I've done fried rice a handful of times and the family always loves it, but I've noticed a couple of times how the texture wasn't what I thought it should be. At best, I was inconsistent with how I prepared the rice, so I've been wanting to nail this part down better lately. Now that I'm focused on the MOST important part lol, the end result turned out way better for me! This is a really good video man, thanks to you and the family and Happy Labor Day to you guys

[ashleywallace]

We had this for dinner tonight! Excellent video. I have always struggled to get fried rice right but you made it soooo easy. Thank you very much for your service!

[jamessummers]

Awesome step by step with a lot of enthusiasm. Thank you for sharing your recipe and your experiences.

[heavyq]

I had one of those Aroma rice cookers for over 10 years. It was a great rice cooker until it died. I upgraded to a Zojirushi and man, the difference is night and day. I absolutely love this video because you point out how you aren'tt trying to claim this is how to do proper asian fried rice, but how to make better fried rice on a griddle. Granted, all of these tests and comparisons would 100% improve anyone's asian-style fried rice as well.

[clallen]

I bought an Instant Pot to do rice and other types of cooking and I highly recommend it. Since it pressure cooks the rice it is only in for 4 minutes and then you do a natural release which takes about 15 minutes. You can also pressure-cook baked potatoes which take about 15 minutes to do Pressure cooking makes things more tender and cook faster.