Benihana Fried Rice Secrets Revealed

[@unfoundedwraith]

I work at Benihana and this recipe is pretty spot on, but we do wash our rice and for every two servings of rice it’s one egg. As for the veggies, it’s one ounce for every serving. Typically we add in our seasoning (salt, pepper, and sesame seeds) after we mix in the eggs, veggies and rice. For the garlic butter, it’s one tea spoon for every two servings.

[@therealdrake9289]

na bruh u put sesame seeds in there they'll say they have a allergy then start yelling at u

[@TheAngryOnion]

Haha, I used to work at benis for 12 years.

[@TheAngryOnion]

​@@therealdrake9289hahahahaha fucking hell this is so damn true. I've literally had my table tell The other people how to get a free meal. Walked over and looked them down and said, "by the way, I'm a manager, you will NOT be getting a free meal .... Ever!" Then walked away as they got super fucking pissed

[@TheAngryOnion]

Well...... It's a daily occurrence and EVERY location

[@therealdrake9289]

@@TheAngryOnion have u ever met mr lee or mr miamoto bro they come in talk a ton of shit say how they are gonna redesign the restraunt then leave and dont come back for 6 months

[@monstertoman9717]

I work at Benihana in Beaverton. The recipe is spot on. It’s missing the sesame stage. Instead of cooking the Egg aside create a island of your egg and shuffle It while it’s still runny. It gets it full flavors. Other than that spot on. The chicken (3.5 oz) is made with a teaspoon of butter salt pepper and a small splash of soy. The shrimp is just butter and lemon to taste. The beef is garlic butter salt and pepper. Righteous. Veggies. Onion and zucchini. Grilled then tossed in garlic butter and soy till vegetables break down In texture and becomes sautéed Finnish with white sesame on top. I liked seeing this!

[@farmageddon]

Awesome!! Thanks for dropping your wisdom! I really appreciate the kind words!! :)

[@user-pz6ph1hj2u]

In the like 8 years that I lived in Tigard, I must have said 100 times I was going to have lunch there :) but never did. And now I'm back in Seattle, and the one here has closed. Someday when I'm down there...

[@gracelesspassion1750]

@@user-pz6ph1hj2u Fujiyama's is another great Hibachi grill in the Seattle area, always loved going when I lived up there

[@gregory_p]

Yo I used to work in the Beaverton location LOL

[@ConfiscatedZyra]

@@user-pz6ph1hj2u if you ever find yourself in Reno there's an Ichiban in the Harrah's casino. My personal favorite for japanese steakhouses

[@armuk]

probably the single best recipe/cooking video i have ever seen. actual content aside, this is the definition of how a recipe/how-to cooking video should be. composition, voice-over, measurements, shots, alternative method/ingredient options, and just plain comprehensive. big kudos.

[@farmageddon]

Wow, thank you very much Armuk! I really appreciate your thoughtful comment! That is very kind of you!! I sincerely appreciate your support!! :)

[@BlackRoseImmortal75]

totally agree

[@jannahamor6010]

@@farmageddon Complements to The Chef!👨🏻‍🍳🥳

[@williamburke392]

@@farmageddon Totally agree. Really well done man. I appreciate your attention to detail.

[@tanyah9365]

I totally agree!!

[@blauskie]

Professional chef for 30 + years and chef instructor for 20 years. I just discovered your videos. Extremely well explained and demonstrated. Great job! A+

[@RobBeatdownBrown]

That soy sauce tip goes against every fried rice video I’ve ever seen…and it makes total sense👌🏽 Consider my game changed! 🔥

[@farmageddon]

Hey Rob! Yeah, I learned that from my friend who was a cook at an amazing Chinese restaurant. He would never put the soy sauce directly on the rice and always put it around the rim of the wok and then immediately stirred it in. He just said that anything you can do to reduce the moisture in the rice is better. I've heard some other chefs talk about how this caramelizes the soy sauce slightly and makes the flavor together. I just combined those two insights and it really does seem to work. I'm really glad you found that useful!! Thank you so much for watching and thanks for the kind words! I sincerely appreciate you!!

[@RobBeatdownBrown]

@@farmageddon You’re welcome, man. Great tip

[@istarune]

I always love how you break things down to a "this is how you can functionally make this at home" version with everything.

[@farmageddon]

Thank you! I really appreciate you!

[@thewiseguy7100]

I just made this recipe and let me just say it taste EXACTLY like Benihana. I decided to cook for the family and believe me they were ALL astonished. It’s literally Benihana fried rice. Thank you again, you’re awesome! 🙏

[@farmageddon]

Hey, thanks for the update! I'm super happy to hear it worked out for you!!

[@thewiseguy7100]

@@gamermasta525 Why would I lie? Makes no sense.

[@farmageddon]

@@thewiseguy7100 sorry, that guy is trolling on a bunch of comments! Had to block him! :)

[@thewiseguy7100]

@@farmageddon You’re good man, I assumed it was a troll. Keep up the content, your videos are well made

[@rickmaldoo4205]

Behinia rapsody

[@PinkFreud1910]

My man - for 10 years, I've been trying to make fried rice that tastes as good as the restaurant. I didn't think it was possible at home. This is it. This is possibly the best fried rice I've ever had, and I did it thanks to you! I agree with Kenji when he says you need extremely high heat for it. I use a carbon steel wok on a 22,000 BTU burner which helps. Also, I left the rice in the fridge overnight but every so often mixed it up on the plate so all sides of the rice could air out and I don't get pockets of gloopiness on the bottom. Thank you! Tried your hibachi shrimp and veggies last week and they were delightful too. Made the teriaki sauce and it's delicious, but I haven't cooked with it yet. That'll be later in the week!

[@farmageddon]

Oh, man!! That is so awesome!! Thank you so much for letting me know how it turned out!! I'm super happy you liked the recipes! Your comment totally made my day!!

[@statuecollectorguy1583]

@@farmageddon the gift that keeps on giving! I just reheated the leftovers in the microwave for 2 minutes. Amazing left over as well. I've had left over rice that ends up soggy and bland. I was so upset when I finished it because now I have none left... Looking forward to making this again!

[@farmageddon]

That's awesome, man!! I'm really happy you're enjoying it!! :)

[@mawmawvee]

@@farmageddon I got a kick of what you called a professional wok burner! LOL!

[@AldoSchmedack]

Agreed, thought it was impossible too and then you beat every resturant in Midwest hands down. Fantastic and big TY! ​@@farmageddon

[@jarreneaston8348]

I still use this recipe, probably one of my favorite comprehensive understanding of fried rice. No gimmicks, pure understanding. Thankyou so much i eat this almost every week.

[@kaileycastro6396]

I’ve made this recipe twice this week and it’s the best chicken fried rice I’ve tasted! Excellent video! Thanks for including the Google document with instructions on cooking bigger portions.. I’m definitely going to need it!

[@farmageddon]

That's awesome, Kailey! I'm really happy you liked it!! :)

[@AmirhoseinHerandy]

This is probably the best put together cooking video I've ever watched. Well done and thank you!

[@farmageddon]

Hey Amirhosein!! Thank you very much for the kind words! That really means a lot!! I sincerely appreciate your support!

[@RenounceDarkness_]

If your fried rice ends up clumpy, you could try a popular method of making fried rice in Japan (at home) which is to mix the rice and the egg first, before putting it to heat. That way the egg will coat the rice and separate the grains from each other.

[@jachcoff]

thats called golden fried rice i think

[@farmageddon]

Yeah, that's definitely a great way to do it! I make a version of this style sometimes. Good stuff!

[@byteme9718]

@@jachcoff Better still add the oil to the cold rice and break up the clumps with your fingers. Pre-coated this way almost no additional oil is required.

[@cherylroumillat3660]

Yummy Delicious Darling. ⚘🎚🦋🍑🌟

[@Whyareyoulying100]

That's how we did it when I worked at a ramen restaurant. Perfect texture as long as the rice is cooked properly and cooled down first

[@boomgamingph363]

I worked in a Japanese Restau here in the Philippines. And one of our chef worked in Benihana and this is exactly how they do the best fried rice I’ve ever tried ❤️❤️

[@farmageddon]

Hey, thank you! Maybe I'll do a video on Chicken Adobo in the future!! Sending much love from Texas to the Philippines!!

[@Summerbreeze345]

This rice is outstanding, it's spot on. The secret is definitely out! Save your money folks make it at home if I was blind folded I wouldn't be able to tell which was from a home kitchen or the actual restaurant.

[@_symmetry_]

I tried your recipe!! Absolutely fantastic!! Of course just like everyone I have my own version, which I'd like to share. I promise this is definitely something you should try my friend if you like Cantonese style fried rice. It's so simple, you just put your eggs in a bowl and very slightly/delicately break the yolks, send your sunflower oil in your hot wok (preferably already on a raging flame) toss your eggs in with the oil, agitate and a couple of seconds later when you start to see the slightest coagulation incorporate your rice quickly and mix it up with a lot of passion. This way your oil and your eggs are still hot and liquid and it blends almost to perfection with the rice, you will end up with very tiny clumps of eggs almost the size of the rice grains throughout. With the right amount of oil the rice will not end up greasy, but fluffy with a really nice and delicate fried crunch to it. My favorite rice happens to be the Kokuho Rose, rinsed 2-3 times before cooking in a rice cooker and just like you I love my Zojirushi, I almost had it for 20 years already (my parents in their 80's still use their Zojirushi from the 70's). Of course I don't have time to wait for the rice to cool down as everything is going so fast these days, so I take my rice directly from the rice cooker and into the wok, and obviously it usually takes between 15-20 minutes of agitation on a high flame and a lot of elbow grease to get rid of the moisture, but the result is absolutely fantastic, maybe even better than with leftover rice I would say after many many years of cooking fried rice. I put only (almost at the end) some green onions, a light swirl of high quality soy sauce around the wok, mix it all up, and a couple of minutes after I put another swirl of a home brewed light sesame/ginger-ish sushi style soy sauce. The key to never forget with this method is to keep your wok very hot and obviously never stop agitating to avoid ending up with toasted rice. With this method you should see your eggs and your rice keep a nice light color all through the end, and if you pay close attention to the color and the smell of it all the blend should slightly start to shift and this is your indicator that it's time to put in your green onions and your first swirl of soy sauce. It's a truly energy intensive way to prepare fried rice, but when you start to master it, it truly becomes a very personal recipe, and it's so simple and beautiful, yet the end result can be so subtle and complex and deep at the same time it can truly becomes a game changer with so many meals and also something unsuspecting guests can truly have an incredible eye opening experience. Cantonese style fried rice is definitely one of the most extremely underrated dish for sure! Thank you so much for sharing your recipe!!

[@farmageddon]

Thank you so much for your incredible description of Cantonese fried rice!! I'm actually doing some research for another style of fried rice video and I'm going to try out your method! THANK YOU SO MUCH!!!! :)

[@AldoSchmedack]

Sounds fantastic and made one similar and agree, Cantonese fried rice, especially with sweet garlic lap cheong, is fantastic.

[@shekrabby249]

What a wealth of info....as a fan of fried rice I really appreciate the work you put into this video... I make it quite often and I know these tips will kick it up several notches....THANK YOU!

[@BLaCkKsHeEp]

as an ex-cook/sushi chef for Benihana, this is accurate cept for the chicken. i dont remember ever adding chicken to the hibachi fried rice unless they specifically ordered to add chicken. i may be wrong now though, its been over 15 years since i worked at Benihana.

[@thetremendoustim]

On the lunch menu it came with corn and no chicken and was called vegetable fried rice. During the dinner menu, itd be the actual hibachi chicken rice. This is from 2009ish.

[@BLaCkKsHeEp]

@@thetremendoustim lol damn, that's about the same time i started working at Benihana. maybe the sushi bar just had a different style of fried rice. hibachi grill probably has a different "standard" version of it with more ingredients. everything else was the same though, including the veggie sides

[@TheFraziers]

This is seriously one of the greatest videos ever produced.

[@farmageddon]

Hey, thanks a lot! That's very kind of you! :)

[@TheFraziers]

@@farmageddon No! Thank YOU! I’m about to cook some awesome fried rice and it’s all thanks to you!

[@andrewmcneill7458]

Clear recipe and great results. In the U.K. we don’t have benihana (I presume a restaurant chain in the USA) so I can’t compare, but really good. Great flavours and texture, every grain of jasmine rice separate in the finished dish and not greasy. Thank you

[@farmageddon]

Thank you, Andrew!! My brother-in-law is from Nottingham! So, we have a Brit in our family!! I'm super happy the recipe worked out for you!! :)

[@KyleHead]

One of my kids favorite things I make is fried rice and while they like my recipe I’ve always felt like something was missing. I’m going to try the garlic butter and soy sauce to the pan instead of on top of the rice thanks to this video.

[@farmageddon]

That's awesome, Kyle! Your kids are lucky to have a father as cool as you are! Let me know if you have any questions in the meantime and we will get your fried rice game down!! :)

[@helldlc777]

The way you broke this down you must be Mr. Benihana himself! 10/10 tutorial! Great job!

[@El_El_Guapo]

I'm excited to try this! I make fried rice alot, the hardest thing is to not have the rice clumpy even after being in the fridge overnight. For me, i have the best luck with day old minute rice. Not one piece of rice is stuck together.

[@sallyhu5028]

Thank you for this video. Really appreciate your ability to put yourself in the place of someone who's never made the dish - no assumptions! - and how meticulously detailed you are with both your written and visual instructions. Especially appreciate your brevity ... only info that matters. No trying to be funny, chatty or distracting music that drowns out your instructions. Q: Since all rice cookers are just a little different - enough to torpedo a "basic" dish like fried rice that actually takes a lot more care to get right - lots of mediocre results on YT, what is the ratio of rice to water? I have read 1:1.2 or 1:1.3. Just subscribed. Thank you again!

[@farmageddon]

Hi, Sally! I sincerely appreciate your support! In terms of the ratio of water to rice in a rice cooker - it's very difficult to tell you exactly because all rice cookers are a little different. What I would do is try to google the manufacturer's manual and start there. See what they recommend and use that as a starting point. You may find that you need a bit more or a bit less. Another thing I would do is get a scale that can measure grams/ml, etc. and keep a record of exactly how much rice you're using in grams vs. how much water you're using in ml. Then test 1 to 1, then 1 to 1.2, etc. You just sort of have to make an assumption and then validate it by testing. But I would use the manufacturer's recommendation as a starting point because they do testing before releasing a product in most cases. I know Zojirushi's recommendations are perfect for me. (That's the brand I use.) If you need any help, drop me a line and I can try to see what's going on! Thanks again! Take care!!

[@LOL2YOU]

Thanks for explaining everything in detail including what types of soy sauce and oils you need. I'm going to be trying this out shortly

[@trudell9802]

The best fried rice I've ever made ! I do not have a rice cooker, and I didn't want to wait for the rice to dry out , so I put it on parchment paper in my air fryer for twenty minutes on dehydrate. I took a chance and it paid off. So many great tips in this video , I really appreciate the hard work and research !

[@CaelesP]

Wow! Really good. I appreciate the detailed instructions on cooking rice and also the cooling step. I didn’t realize the importance of that step. The garlic butter makes it so tasty. Thank you for sharing this recipe!

[@mawmawvee]

I like Americanized Asian cooking. I also like Asian cooking. I'm trying to learn "get" the way to do that. I think I just found my new best cooking friend!🥰❤

[@michaelwhitt4068]

I mixed your Benihana recipe with the chicken preparation from your Chinese take-out fried rice....... huge hit in my household. First time I've ever heard the words "that was great!" about my cooking!

[@farmageddon]

Amazing! Your comment made my day! Tell your family I say hello!

[@michaelad48]

Yummmmmmm, looks delicious 😊😊😊😊😊😊

[@ellenlee8297]

Thank you so much for very detailed pertinent info & steps. I love the even tone & pace of your voice, very easy to listen to. I always have your garlic butter on hands in the fridge, it is the best thing ever. My family will not eat fried rice without it now :)

[@farmageddon]

Thank you, Ellen! I'm really happy your family likes it! Totally made my day!

[@vetgirl71]

I’m going to try this out this week! I went to Benihana for the first time last week to celebrate my teen daughter’s birthday, best experience and food! I am so glad that I found you video because the fried rice was delicious & if I can replicate it at home my family will be happy! Thanks so much for sharing this recipe! 👏🏾👏🏾 😊😀❤️

[@josephstewart324]

I've made fried rice for years. Today, you taught me something new that I know will improve on what I thought was perfection. Thank you good sir.

[@farmageddon]

Thanks, Joseph! I sincerely appreciate your support!

[@gfamily223]

I cannot express how awesome your details and explanation is for this recipe. I try and make fried rice and it comes out ok. After seeing this video, I definitely learned some new tips to making fried rice!!! Great video!!!!

[@farmageddon]

My pleasure! Thanks for watching! I'm really happy you enjoyed the video!

[@TheNotoriousLCB]

my best fried rice tips if you like it the way i do: (1) white pepper and (2) add chopped onion and more chopped garlic at the end and let them cook in the steam of the rice- you get that brighter, barely cooked flavor from the onion and garlic

[@farmageddon]

Great tips, Connor!! Thank you!! :)

[@voyeurww3]

I love the narration. Perfectly describing the intricate details

[@goldenbrownyoppong5744]

You got a new friend from Ghana going to try this at home, thanks for sharing.

[@farmageddon]

Hello from Texas!! :)

[@jimdavidson3345]

You deserve a “Best cooking instruction video”. Truly, you leave no question unanswered in my opinion. This evening fried rice will be served at our house. Thank you

[@michaelwhitt4068]

On Christmas my family goes to a Chinese restaurant for dinner. This year, my daughter had the fried rice and when it came, she said "it's not as good as Dad's". thanks, Jason for teaching me how to make it.

[@farmageddon]

Nice! Pleasure to be of service! Please tell your family I say hello! And y’all have a happy new year!

[@lucysmith6827]

I made this today, and contrary to my usual behavior, I didn't tweak the recipe at all. Absolutely delicious! Thank you for sharing this recipe.

[@mathewrtaylor]

Watched this yesterday, and made it for dinner. Delicious and super well laid out instructions wise. Wife and I both loved it, really appreciate you sharing this, thank you!

[@alltimeblink98]

I absolutely love how detailed your videos are! I also got so hungry watching and can't wait to make this!! Lol

[@farmageddon]

Thank you!! I really appreciate your support! I'll have a lot more videos here in the near future!

[@alltimeblink98]

@@farmageddon You're welcome! Everything came out so good!!

[@s1234pro]

WOW! You have truly made this a perfect science. I've made your Benihana Chicken Fried Rice many times and everyone loves it. Now i'm going to have to try this. Thank you!

[@farmageddon]

Thanks, Sheri! It's lovely to see you again!

[@mawmawvee]

@@farmageddon Hi Jason, do you find that Asian cooking is a philosophy? I've lived in several states and have now lived in Cajun Country for most of my adult life. Raised our kids here, etc. I was born and raised in NJ and got used to East Coast Italian food, but when we got here, I realized that not all Italian food was the same and didn't like it. Not all people can cook good Cajun food and so it goes. Maybe it's just that in different parts of this country the cooking is different?

[@TheRealBigT1984]

The soy on the bare pan was genius that I never thought of, same with the garlic butter. Hands down the best I've ever made so far. I used sesame oil since that's what I had and added extra egg since I love eggs. Also made it with a 14oz reverse seared NY Strip Steak and Sautéed Portabella Mushrooms.

[@Ellofez]

Love rice and asian foods . Thank you for the easy to do and informative videos!

[@everydaywithmsbee5864]

I love love love how detailed and easy you make this recipe I can't wait to try this your way 😋 😍 😊

[@farmageddon]

Thank you!!

[@ivorykutts6304]

Followed this recipe and added a little more seasoning and flare! Turned out amazing

[@Philosjutsu]

I remember when I found so many channels that have millions of subs today and had less than 10k subs when I found them. Keep up the good work and I know you will go far!

[@farmageddon]

Thank you so much for your kind words. That was a very thoughtful comment and it sincerely means a lot to me! I'm still figuring things out and I generally think my videos are cringe, so it really hits home when someone leaves a comment like you've written here. It definitely improves my confidence. Thank you! You really made my day!

[@angieroberts1]

Love this! This rice is soooo good. Been waiting for more recipes.

[@hilario032094]

First time watching this creators content Im amazed how incredibly broken down it is. After watching this, I will definitely be making the rice. Subscribed!

[@farmageddon]

Thank you, Hilario! I really appreciate your support!! :)

[@495JMK]

Absolutely the best cooking video online!

[@farmageddon]

Thanks, James! I really happy you enjoyed the video!

[@zacharyh4788]

I would honestly be starving to death if I didn’t watch your videos. You’ve taught me more about how to cook than following a recipe online. Honestly, thanks for saving my life. This dish was amazing and make it often; inexpensive, fulfilling, tasty and just the best. 🎉

[@joeyreyes3642]

I’m so glad I found this video ❤, and it comes with google doc as well! You’re awesome!

[@cryptopatra9620]

Easily the best fried rice I’ve ever made! Thank you!

[@amberblaze7499]

I made this and it tastes exactly like Benihana , Great Recipe 😋

[@farmageddon]

Thank you, Amber! i'm really happy you liked the video!!

[@TVNation]

We just went to Benihana a few days ago for our 15 year-old's birthday dinner, and I was reminded that I wanted to learn to make their fried rice. I often watch the chef and sometimes even ask him/her about certain ingredients. This video answered all my questions and I will be making this soon! Thanks!

[@farmageddon]

That's awesome!! I'm really happy the video helped out!! Thank you so much for your kind words! I really appreciate you!!

[@lexijones8019]

Best cooking channel on here. You deserve millions.

[@RuggedSource]

I gave up trying to make a good healthy "Benihana" style hibachi chicken fried rice years ago as any recipe or video I followed never came out good and the dish basically tasted like chicken and soy sauce. I found your video(s) last weekend and because of how well you explained everything along with common mistakes, I decided to try one more time. I don't really remember how Benihana's tastes but I can confirm, if you follow Jason's directions per his videos. You will end up with a very tasty hibachi style fried rice dish. I have yet to find a video which explains how to make "khao pad gai" (Thai style chicken fried rice). When I lived in Thailand, I would eat this off street vendors everyday. The biggest issue I have with making this dish at home, is cutting the chicken into the flat random size pieces. Second issue would be finding the correct spices/ingredients.

[@dehnewblack]

Love what your doing with the channel! I will say you need a longer B-roll of the finished food, I feel like I look away for one second and the video is over. Keep it up man you’re doing some good recipes, and I’m thoroughly enjoying the content

[@farmageddon]

Hey, what's up! I 100% agree with you! I'm definitely trying to improve my b-roll skills! I'll be making a lot more videos in the next few months and I'm hoping to improve bit by bit. Thanks for checking out the video and your kind words!! I really appreciate you!

[@Monstori]

One of the best instructional videos I have seen for cooking fried rice. Thanks for this, cheers mate.

[@paulsblocks8441]

straight to the point, had all the ingrediants and measurements, clear consise descriptions. This vid is a straight 10

[@VictorGonzalez-gu8dc]

I am making this tomorrow keep you posted. I did your chick Fil A recipe and everyone loved it. Thanks man best recipes

[@pcinny]

Hey Jason, this recipe is great. Exactly like the restaurant. You do a good job of breaking all the Benihana recipes down for people cooking in their kitchen at home with limited equipment, but have you ever thought about putting together some video series for those of us with large griddles like a Blackstone? I’d love to see a version of all your current Benihana videos cooked that way!

[@farmageddon]

I'll look into that! Sounds interesting! There's a great channel called @thehungryhussey that specializes in griddle-top cooking! You should check him out!

[@homebrew4970]

Loving your videos man! I've been getting more into cooking lately and stumbled across your channel (as one does on YT) and everything is exceptionally well done. Narration is clear and concise, audio/video quality is professional, and you make relatively complex recipes approachable. Liked and subbed. I hope you blow up on the platform; you deserve it. On a side note, Benihana is a guilty pleasure for me. I know it's kind of like the Applebees of Japanese food and extremely westernized, but they nailed the fried rice recipe and I absolutely love it. Now I can just make it at home. Keep killing it, Jason!

[@farmageddon]

Thank you!! :)

[@Sfriedli]

I am not joking - this is the best thing I have ever made lol. I don’t think there’s a better bang for your buck meal in this planet than this exact dish.

[@farmageddon]

I'm really happy you enjoyed it, Scott!! Thanks for watching!!

[@carleygray5139]

Love this recipe! Took me awhile to cut things small enough but it was worth it. I’ve been making batches fresh everyday but it’s easy once all the prep is done and it tastes so good!

[@farmageddon]

I’m really happy you enjoyed it!!

[@mawmawvee]

@@farmageddon Do you ever use snow peas in your fried rice? I tried it and it is so nice and crunchy. How about lop chung sausage? (Not sure how that's spelled, but that's how it sounds to me.)

[@AldoSchmedack]

@@mawmawvee I do lap cheung and love it in fried rice! ❤❤

[@mawmawvee]

@@AldoSchmedack Our sister-in-law is Vietnamese and she makes her fried rice with lap cheung and I love it, as well. Thanks for showing me the proper spelling for it, as well.

[@bbbtnn5999]

sending love from Thailand.I have tried cooking so mamy dishes from your recipes all I can say you're the best...Love you.

[@farmageddon]

สวัสดี!! Thank you so much for your kind words. Sending you lots of love from Texas! :)

[@CheersNE]

Best cooking video I have ever seen and I've seen a few!

[@farmageddon]

Thank you very much! I'm really glad you enjoyed it!!

[@derekkwondo]

You nailed it! Garlic butter is the secret.. and it takes it up a notch when you roast the garlic first! Only thing I do differently is peas as the green element instead of scallion. Thanks for pointing out the specific rice brand!

[@farmageddon]

Thanks, Derek!

[@ArgentinaCook]

Wow! Talk about value in your videos! Hidden gem here! So happy I found you.

[@leafsoup]

You can add hondashi/dried bonito stock or even chicken stock to the dish for an extra depth of flavor. I also like to splash in a tiny bit of sesame oil and sometimes fish sauce at the end if there's not enough salt (which there should be)

[@farmageddon]

That's a great tip, leafsoup!! I'm doing a bunch of fried rice experiments right now, so I'm going to test these out!! :) Thank you!!

[@alanluksea]

+1 on the hondashi. Also add shaoxing wine

[@AldoSchmedack]

Both hondashi stock and shaoshing 😮

[@man9tube]

I would like to thank you so much for letting me master fried rice becz of your tips u provided, I was struggling for so long for mushy rice and sticky one with odd taste, I tried many fried rice all over the world from more than 20 countries and some of them east Asia, this one was the best I ever had. My deepest gratitude to you 🫡

[@xiggles]

I've been making fried rice for weeknight meals for a long time, I thought I was good at it but now I have such a better handle on how to make good fried rice. Not just that, but I know so many more techniques and tricks around making meals like this from your videos. It's really useful and I'm so glad I found this channel! You have such a good way of explaining how to do certain things and why it improves the final dish, plus it's explained so easily and accessibly. Also I keep a container of that garlic butter around at all times now lol Also, recently I made this with a batch of rice from my rice cooker (which does not have a harder setting so I was just using normal leftover rice) which I accidentally made a bit drier than I usually do. I used it anyway and it made the texture of the rice so much better than I had before, so if you have a rice cooker without that setting I would recommend just using slightly less water than you normally would if you're making it for this recipe because I would imagine it comes out as a similar texture

[@michaelwhitt4068]

Another victorious Dad dinner thanks to you. You're the best!

[@MK-ih6wp]

I hope you put on a good show for your kids!

[@mangoman18]

Just made this. It was a bomb. Now it is called super rice at home. Best way to consume left over rice. Thank you for the recipe!!

[@dvfreelancer]

This is awesomely precise. Must have been a ton of work to figure out. Well done.

[@RicardoGarcia]

Amazing cooking and video skills, awesome presentation, clean and simple instructions. earned a new subscriber!

[@farmageddon]

Thank you, Ricardo!! I really appreciate your support! :)

[@RicardoGarcia]

@@farmageddon I'll be doing your recipes soon enough! Wonder if you ever planned on doing orange chicken recipe, I used to love it when I lived in the us, now that I'm out of the country I cannot find it anywhere 😭 Been trying to do some recipes I found on KZbin but none came close to what I remember.

[@farmageddon]

@@RicardoGarcia I'll put that on my list of dishes to investigate!!

[@fashiongal4595]

This was flawless!! Cannot wait to try!

[@alexispapadimitriou5691]

This video feels like I am back in culinary school with the amount of detail, love it XD

[@farmageddon]

Thanks, Alexis! That is very kind of you!! :)

[@ijdrothman]

Dude. All your videos are insane. Thank you.

[@ugaugauga488]

Thank you so much for posting and sharing! It looks incredible. I'm now so hungry!

[@bullyakker]

This is the 2nd video I've now seen of yours... I checked out your page after making your take out rice video and deemed you a take out rice PRO! Welp, you've got a new subscriber. Fantasticly well done videos!

[@jujubee7351]

Wow what a thorough video, I payed attention the whole time. So much information and easy to follow , thank you . New sub for sure

[@farmageddon]

Aw, thank you!! I sincerely appreciate your support!!! I hope you have a great day!!

[@urbster1]

thank you for the video! this looks amazing and these tips will definitely be helpful for anyone aiming to improve their fried rice game!!

[@farmageddon]

Thanks, urbster! Great to see you again!!

[@mollymollie6048]

I’ve had the best luck with cooking medium grain California rice (my personal preference is Kokuho Rose,) with the ‘inexpensive’ Zojirushi rice cooker…it’s $50 on Amazon…it’s simple, just ‘cook’ or ‘warm’ but I can’t do $300 for the amazing one. We have rice about once a week, and this one works really well! I have found that you want the liquid to be just a little before the ‘line’ in the rice cooker (like a millimeter below) and that keeps it from being mushy, and it isn’t hard…but everyone’s may vary…we live in a humid area, so that could impact it. Also, I find Kokuho Rose rice in 25 lb bags at my local Costco for excellent prices. If you have storage room, it stores well in a sealed container (nothing fancy…it’s like a big Rubbermaid thing.) Thanks so much for this recipe! I love Hibachi fried rice so much!

[@farmageddon]

Hey, Molly! You have excellent taste in rice cookers!! To be completely honest, pretty much all Zojirushi rice cookers have the same end result, it's just the 'higher-end' models do all sorts of settings for like brown rice, congee, etc. I thought I would end up using those settings, but I've really not used any of them except the brown rice one a few times. So, probably not worth buying that model. :/ Thanks for the tip about storing rice! I'm gonna try that! Thank you for your support! I sincerely appreciate you!! :)

[@mollymollie6048]

@@farmageddon lol, I thought the $300 one looked really cool! And if you had a really small kitchen, it probably could serve a bunch of functions…but I knew I was never going to use all of them, so it would be a waste of money. (Like the InstantPot sitting in the storage pantry collecting dust, lol…I made hard boiled eggs in it once.)

[@wadebuff4465]

Fabulous video! After doing this a few times, I can do better fried rice than my local restaurants. Thank you!

[@tomrago844]

Wow thank you so much! My girlfriend loves hibachi and this came out so good!

[@farmageddon]

Want to learn some more hibachi at home recipes? Check out this playlist: kzbin.info/aero/PLvL2F6kkZFuaScKgWvgWC808IZBxadif0 Chinese Takeout Fried Rice Secrets Revealed video: kzbin.info/www/bejne/p4a1npejnKh2has

[@jadensrfish1980]

they f..u..c..kin cook it in front of you? how is it a secret? unless you are as d..u..m..b as Jason Farmer i guess.

[@ANUBIS209]

Instead of using a measuring cup for adding water. Just simply using the Asian way by using your index finger and once it reaches the first line from the tip of your finger is all you do. And for the rice it needs to be left overnight.

[@kelvinvu1247]

Super comprehensive! Thank you for doing all the experimentation! What a well rounded video!

[@farmageddon]

Hey, thanks a lot, Kevin! I really sincerely appreciate your kind words!!

[@williamcoolidge9884]

I have made this recipe for my family many times and everyone agrees it's the best fried rice they've ever had.

[@thomasflores7817]

oh have a great tip for perfect, sticky but not soggy medium/short grain rice from any rice cooker. wash your rice until the water runs clearer, for me its about 3 rinses, then, put exactly 1:1 ratio of rice to water, dont use the measuring cup and lines for the rice cooker. 1:1 1 cup water 1 cup rice, 2 cups water 2 cups rice, etc. put your rice and water in the rice cooker, do not press start, set a timer for 15 minutes to let the rice soak for just 15 minutes and no more. As soon the 15 minutes is up, press start. once the rice cooker indicates it is finished, do not open the rice cooker for another 10 minutes. you should get perfect, sticky but not soggy rice every time.

[@brucebrand3068]

Wow!! This is what I refer to as a class class in making this dish. I will definitely give but a go. Thanks so much for posting.

[@farmageddon]

Thank you, Bruce! I'm really happy you liked the video!!

[@SpicyWife4Life]

Awesome video! Easy to follow instructions, very specific details, & great visuals! I subscribed right away!! Great job!!😊

[@nikip9161]

Very nice... The Botan is my go to for cooking rice in the simple pot and lid way. 🤗👍🌱

[@vickiemiles3689]

I always want to learn how to make fried rice taste like it should, so i am going to try it for the 100,000.00 time. You made it look so simple. I want to learn how to make more hibachi at home recipes. Thanks

[@farmageddon]

Vickie, you're gonna get it this time! Just drop me a comment on here and I'll help you out with any questions you might have! :)

[@vickiemiles3689]

@@farmageddon Ok

[@richardparker6723]

holy benihana! this recipe will be my staple! could you do a pad thai tutorial? i love your elegant yet practical style.

[@farmageddon]

Thank you, Richard! Yeah, I definitely have Pad Thai on my list of things to do! I'm not sure when I'll get to it, but I imagine it will be sometime this year! I'll try to drop you a line if I can remember! Thanks again, man! I really appreciate your kind words!!

[@MrSterlingsilver79]

Did it with shrimp, outstanding recipe and set of techniques

[@farmageddon]

Thank you, Sterling! That was my great-grandfather's name!!

[@Demebeso714]

Excellent video...that rice looks so delicious...absolutely mouth watering..thank you so much for all your help..appreciate it for a lifetime!

[@sierraceron]

Just made this and it came out great! Pretty much the same rice! 10/10 would recommend

[@farmageddon]

Awesome, Sierra! I'm really glad you liked it!! :)

[@SpoonLegend]

Perfect rice choice

[@bamkopp]

Glad I finally founds this. Nailed it. Can't wait to try the lo mein and yum yum sauce recipes and whatever else you make.

[@bamnjphoto]

Hey, I want to say Thank You for cracking the code for perfect fried rice. I tried plenty of recipes but only yours got me to authentic flavor and texture even though I used regular long grain rice. The difference was frying the moisture out the rice and reducing the soy sauce as you demonstrated.

[@farmageddon]

Thanks, B Money! I'm really happy you liked the fried rice!!