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

[@sideyardbarbecue3214]

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

[@radicalmoderate2730]

Was the rice same day or the left over

[@lodiedodiee]

Chibese restaurants only use day old rice if there is some left over from the day before...other than that its fresh​@radicalmoderate2730

[@vp3970]

Cancel the beans sprout, Hawaii 🌺

[@lennywells51]

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!!

[@TheFlatTopKing]

Hey thats whats its all about....good food and great friends...

[@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!

[@TheFlatTopKing]

ahhahaha awesome

[@annemarie19553]

HeadshakeTV, I am hearing you on that one, but I can never find bean sprouts anymore!!!

[@brucedouglas7643]

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

[@TheFlatTopKing]

Wow, thank you! Glad it was helpful

[@stonerscravings]

Agreed

[@sallgoodman2323]

Absolutely. I learned a few more things about rice preparation that I look forward to considering in my next attempt at fried rice. Great stuff

[@AllPhillyinATX]

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

[@malindagreeley1319]

Q as aa££

[@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.

[@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👍

[@TheFlatTopKing]

Heck yeah.....its amazing how much one can do....

[@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 !!

[@Jayman1329]

Thanks for this, just put my order in, been looking for something to spice up my fried rice game for awhile and I've always been curious about this sauce but never took the leap.

[@nickboucher7339]

It's the best. I didn't have soy sauce. So I mixed Japanese barbecue sauce sesame oil and cooking wine.

[@adeleferguson663]

Dear FT King , first off as the new owner of a BS griddle, THANK YOU for this tutorial. With your instructions, I’m pretty certain I can make some great rice. I do have one question for you = my griddle is the 22” type with the collapsible legs (small family). If I’m going to make meats (sirloin and chicken), and perhaps a side of veggies, do I cook the rice 1st then take it off and continue with the meats and veggies? If the rice gets cold while I’m cooking the meats and veggies - do I just put it back on the griddle before eating it? I really don’t want to mess this up, especially as a first timer. TIA

[@WoodRanger138]

Great Teacher. Love the comparisons! Thank You

[@TheFlatTopKing]

Glad you like them!

[@patricklear3711]

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.

[@bobbibowes7886]

Those instructions were awesome answered so many questions I have had about how best to make fried rice on the griddle which is my favorite You videos are.the best

[@lisalisa3652]

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!

[@TheFlatTopKing]

Thats great to hear..funny the some comments say this is horrific blah blah...then I get these.....crazy world we live in...for a griddle style base fried rice...i would pick this over anything I have had at restaurants...different ingredients and cooking methods could make it better of course...but its a great base...that was the whole point...to help people struggling

[@bubbaburgess2823]

I love the flavor of the jasmine rice Great recipe

[@TheFlatTopKing]

Thank you so much

[@kevinmason9579]

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.

[@TheFlatTopKing]

Thanks for this comment....I wlil try that... I honestly miss spoke, when saying not readily available I wanted to say most homes/cabinets dont have it in their pantry. Available in grocery stores...absolutely...I did not catch that when editing...what I ment and how it was delivered completely opposite

[@mikemabrey2182]

Thank you. And I'm glad you did it without adding MSG. I have an allergic reaction to MSG and it shoots my BP way up, so I avoid it. I love fried rice, but always have to ask the restaurant if they use MSG. If they can make mine without it, great. If not then I have to go somewhere else.

[@TheFlatTopKing]

Completely understand

[@headdown1]

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!

[@TheFlatTopKing]

Hey thats awesome...really appreciate you reaching out..thank you...

[@bradleygoral8453]

I have a flat top accessory for my Weber kettle. 22” carbon steel, .250” thick. Love the rice recipe!

[@TheFlatTopKing]

Sounds great!

[@TheOriginalMarimoChan]

Another reason why you need to wash/rinse rice is there may be bugs in them, like the tiny dead dried bugs. No matter how fresh the rice bag, you're eventually going to find a few.

[@chrisd5744]

Fried rice turned out perfect. Everyone loved it. Thanks for the video.

[@TheFlatTopKing]

Hey thats awesome...cheers

[@PopsAllgood6967]

It looks simple enough, but for us newbies it will take some practice.

[@MetalcorePiper]

I toast my basmati in the starch unrinsed in a tbsp olive or veg oil per cup of rice for a few minutes until you get that nutty smell, and that whiter sheen on all the rice, then use 1.25 to 1.50 cups water in a rice cooker, then let it sit in the fridge overnight. I find the toasting makes the grains individualize yet even further. I learned that cooking Mexican cuisine. Maybe a little different for fried rice, but I like it. I'll try out y'alls and see how I like it! Thanks for the vid!

[@onionhead5780]

I’m in the fried rice with egg included club. I never add salt due to the soy sauce.

[@ashleywallace8455]

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!

[@TheFlatTopKing]

Thanks Ashley...Glad it worked out...cheers

[@myfastcars]

Brother,, First things first. THANK YOU for your service. Fellow Bubblehead retired here checking out your channel. SUBSCRIBED and LIKED! Man, That Rice looks wicked good. Cant wait to try your recipe/method. Served on 4 different boats and the food was always great. BZ to the Cooks! MS/CS what ever they call them now. LOL

[@TheFlatTopKing]

hahahaha Crazy thing...I was in service when we actually switched from MS to CS....

[@mikesolomon5584]

Thanks for your work here. I came for the smashburgers and stayed for many more. You got me totally dialed in on the burgers. Thanks. So, in return, something to offer you since you are on the search for the perfect fried rice. In addition to the oyster sauce and soy (which I add the sesame oil to this mixture vs. a seperate step) for a Thai vibe, add a scoop of penut butter and brown sugar. This will also work with the pepper sauce idea. Great work. Thanks for the videos.

[@TheFlatTopKing]

Heck yeah..thanks

[@rodderbob]

You've done a better job with explaining much of the underlying detail of why and how to produce a better outcome than is often done on these channels. As we've talked before, I think a lot of folks do heated rice, forgetting it's supposed to be fried which gives that slightly crispy texture without being dried out excessively. That's where your comment about griddle temp was significant. Glad you talked about the huge mistake of chopping the rice kernels into frisky bits.............ugh!! I'm with you on the egg portion, no surprise there eh(?)............the work it in soft texture adds some creamy mouth feel on top of the fired rice crispy. I'm in the no rinse camp on the rice. A few decades ago I learned how to make good home rice from a Chinese chef. I most often use Jasmin (perhaps because the first real fried rice I had was in Thailand back during the war in VN). I use a normal cooking pot, 1 3/4 cup liquid to one cup rice, not rinsed, as I said, twenty minutes on low after bringing to boil with the lid on, then 10 minutes rest with the lid remaining on. Mine is never clumpy. I do use chicken stock (another flavor layer) rather than water, so that might coat the kernels with a minute amount of fat which would keep down the clumping, perhaps. One thing to consider when advocating for rinsing; the rinsing process does hydrate the rice kernels slightly, so that would explain why you can use less liquid than I do, but end up with a good result as well.

[@TheFlatTopKing]

Very Very well said...thanks Bob....

[@kendraefird6191]

Thank you I watched one other video and his fried rice got stuck to the griddle and was completely white by the time he was done cooking and no eggs. Yours was much better thank you.

[@clallen2000]

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.

[@terrenceking1665]

Just purchased my first Blackstone griddle and am seasoning it now. This will be the first thing I will make to break it in.

[@yvesdaigle3840]

The first thing you should cook on a new grill is lots of white onions.

[@davidsimpson3489]

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

[@TheFlatTopKing]

Hey thanks David...appreciate that...

[@ashfordj81]

US Chinese restaurants frequently use 1/2 jasmine 1/2 long-grain white for their fried rice. I love Thai fried rice and am pretty sure they use 100% jasmine. Refrigerate the cooked rice overnight to keep let it dry out a bit and give it the not-sticky texture you're used to.

[@lauraziolkowski2652]

Thanks my grandson and I have been looking for a good fried rice recipe. And yours has been the best at least so far.

[@TheFlatTopKing]

Awesome! Thank you! Appreciate that

[@jakespencer8077]

I’ll have to experiment with the rice. I’ve always done jasmine or Cajun popcorn rice. Awesome instructional video Neal!

[@TheFlatTopKing]

Thanks bud…

[@GaEt60]

I needed this video, thank you for your hard work.

[@joenowacki9744]

Day of rice can be put on parchment paper on a cookie sheet and stuck into the freezer for 45 mins to a hour and it stimulates day old rice

[@gracenmotion2402]

Thanks so much. I’m half Chinese and I am always experimenting with different styles especially when it come to fried rice. This excellent video has opened new horizons in my thinking and I will apply this knowledge. The only thing is that I’m using a wok on stove top. You’re a wonderful chef and teacher. Thank you 🙏 again

[@TheFlatTopKing]

You are so welcome!

[@ginginthing]

I've been trying to figure out how to make good fried rice for over 25 years. I can't tell you how much I appreciate this video. This should be the video that every person that is trying to make great fried rice NEEDS TO SEE. BTW, it sounds like you have a wonderful intelligent and helpful loving wife that is 100% with you. That is something that is very hard to find in this world.

[@TheFlatTopKing]

You are so welcome, glad it was helpful and thanks for the kind words

[@Marilynlovesebiking]

I just made some pork fried rice for a potluck. I use an Instant pot to cook the rice. Very easy method. I was interested in the green onion information. I used Hoisin sauce for the first time. I like it. It was fun watching you cook. Congrats on being a chef in the Navy. Also very interesting how you cooked the egg. Makes sense.

[@tanyamiller6275]

Very informative and good video

[@TheFlatTopKing]

TY

[@lawncuttingplusdelta]

Great job …. I do it very similar … I like the way you incorporate the egg … a touch of sesame oil is big ! …

[@gerstenpower7398]

I always us Basmati rice for my fried rice. If I need to make it the same day, I will spread it out on a sheet pan and I will then put it in the oven for an hour on a "keep warm" setting then put it in the fridge after it cools. I cannot tell a difference between day old and the same day 3 or 4 hour rice. Great tips, I agree with all your tips. I don't use a rice cooker anymore because I like to change texture a bit.

[@jenger5405]

That's GENIUS! i'm making Char Sui to make pork fried rice but forgot to cook my rice last night. Thank You!

[@ThisIsHowIseeIt-imo]

You gotta love it when an Anglo can cook fried rice better than most take outs. When we have leftover fried rice from a restaurant my wife will say "Save fried rice. Make it better. Work your magic." Tip : When you add your soy sauce, pour it onto the flat top itself and allow it to carmelize for a few seconds. Now stir it into the fried rice. I have been told this steps leads to Wok Hei. I appreciate your video. What do you think Uncle Roger would say ? Im not sure he would be on board with the chili sauce. I appreciate your video. Produced well. Take care

[@DebadooCreates]

Looks yummy! I want one of those flat tops so bad. One of these days! Instead of butter & oil, try bacon grease & even putting bacon in the fried rice. It'll knock your socks off! Definitely sesame oil to finish. I've always used Basmati rice.

[@TheFlatTopKing]

Sounds great!

[@RobbinsJoe]

Just when I thought you couldn't do a better video you nail this one out of the park and into the next zip code! Well done Boss.😊

[@TheFlatTopKing]

Hey bud...appreciate that....

[@KindFPV]

Jasmine doesn't need quite as much water as other rice. But I found level rice and add water to about ¼ inch above rice works perfectly.

[@kevinbross5291]

The method I learned while living in Japan (for rice cookers) was to place your palm flat on the rice and the water should just cover your hand. This seems to be roughly the same as your corrected measurement of halfway to the crease on your first knuckle.

[@recyclecongress]

Lol... love that intro. 😆I just use pre-cooked "ready" rice ( 8 oz pkg Jasmine + 8 oz pkg long white grain) because it's pretty fool-proof. After watching video, I've gotta try Basmati rice now. Maybe I could cook THAT without it turning out soggy.

[@shelshele]

Now you are just showing off with that slicing and dicing knife skills! Well done!

[@gharv1313]

Excellent comparisons Neal! Both looked fantastic. Great tips to follow, thanks for all your great videos! Cheers brother 🍻

[@TheFlatTopKing]

Absolutely....thanks for your support

[@Rusty6450]

interesting. I have tried several different rice cookers and all were inadequate until I got a Zojirushi from an Asian market. They are a bit expensive, but I get the best rice (basmati, long grain, brown rice).

[@surfdaze]

I recommend some fish sauce. :) I can't have a flat top in my apartment, so I use the nuwave induction wok and it works amazing. In my grocery store they have bags of different mixed veggies which work well, and there is even a bag of a blackened/charred veggies which was freaking amazing!!! Great video. :)

[@gnawbabygnaw]

You can add some corn starch to the rice before cooking to help it not clump. Another trick I’ve seen to help it get a Smokey flavor is to hit it with a propane torch for a few minutes. Very good video folks. Thank you 🤙🤙 I HAVE to make this ASAP!!!

[@TheFlatTopKing]

Thanks, we are always open to new ideas and tips

[@jamessummers6896]

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

[@TheFlatTopKing]

Hey I appreciate that..cheers

[@KindFPV]

Yes rinse works better for fried rice. Rice needs to chill/dry for at least a few hours if can't do overnight chill/dry.

[@Mr25thfret]

It must be the "Navy" in you, but, this was the best, most complete and thoroughly detailed cooking video I have ever watched! 🏆 I cooked fried rice for the first time ever, after watching your vid, and it was delicious!

[@TheFlatTopKing]

Really appreciate the kind words

[@conmanumber1]

The Chinese use long grain rice then it has to be chilled overnight. If fresh cooked its too soft. Try using previous nites rice. Sliced beef, pork or chicken then with crushed garlic and ginger using peanut oil is best.

[@tiffinhappy9744]

Best and most detailed explanation of rice that is out there!

[@TheFlatTopKing]

TY

[@MrBiloxifireman]

Found you because of this video. I subscribed and hopefully can learn more about cooking on my flat top though mine is a wood fired 😊

[@TheFlatTopKing]

Hey I appreciate that...cheers

[@korpse6rinder]

I hand mix 2 egg yolks into the rice before it goes on the heat. It covers each grain with a fluffy crispy coat.

[@williammoore2417]

Explained very well thank you for taking the time to make this video.

[@jerryhubbard4461]

Many years ago I designed and built a two burner stove with a cutting board between the burners. The left side burner has a grate I designed to hold a wok. I love my griddle and use it a lot. But the wok will kick the griddle in the butt when it comes to cooking most any food especially fried rice.

[@RPSchonherr]

One additional ingredient I always use is about 1/4 tsp ground ginger. If I had fresh ginger probably about 1 tsp.

[@rpettit2551]

Thanks so much for your hard work and research on this subject. Your instructions were detailed and spot on. You are my go-to guy when it comes to grilling.

[@TheFlatTopKing]

Hey thank you ....cheers

[@emerytakacs7040]

I bought a rice cooker years ago which works great, but last many years I've been cooking my rice in sauce pan and I find much easier quicker to use than rice cooker. Also I always use my own beef or chicken bone broth in place of plain water. A much better flavor results. At end of rice cooking I always add a Tablespoon of butter while rice is still hot... Just some thoughts 😉

[@888rock]

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.

[@lynnedavance5833]

My naturopath said it’s important to wash your rice 7 times with fresh water bc it has type of poison associated with it

[@lynnedavance5833]

Correction: Sorry! Washing 7 times only refers to Basmati rice !

[@Nclght]

Naturopathy... ie how to become more unhealthy from the stress created by believing every thing will poison you than from any real health issues acquired from the things they stress you out about. Friend had her root canal removed because her highly regarded Naturopathy Doctor told her poison from it is the cause of her knee pain. It didn't work . Then he told her it's because of combining her foods together. Now she has knee pain, jaw pain and separates her food like a toddler. 🙄

[@D3K2]

Thank you. People who can’t be bothered to learn how to cook properly (especially when preparing dishes from other cultures) before making instructional videos are sort of doing a disservice. There is zero chance this rice isn’t soggy. It’s called fried rice for a reason, and almost everything done in this video is effectively steaming the rice. Egg lightly fried first, set aside. 20-30 seconds. You only want it to brown slightly after adding it to the rice. If you want to fry it simultaneously, fine, but you do it separately and incorporate after. Oils/oyster sauce to a smoking hot surface before adding the rice, which should be cooked the day prior and chilled thoroughly overnight. This gives it the necessary time to dry out. And there is no “medium heat” crap when it comes to fried rice. You want carbon steel and want it hot. Like hot hot. That rice should take no more than 3-4 minutes once it’s on. Oils/oyster sauce, add rice, fry 1-2 minutes. Incorporate fried egg. If you want to add other vegetables (save scallions), prep and slightly undercook them prior to starting the rice and throw them in around the time you’re adding the egg. If you absolutely insist on adding a little butter, which you really shouldn’t add, you do it now. Minimal amount as it will soften your rice. You don’t add it at the beginning because the heat needed to properly fry rice will ruin the flavor. I like to simply pre-fry my egg in a decent amount of butter. Adds all the flavor without affecting the rice. You can also add any fully cooked protein at this time. Fry another 30 seconds or so, toss in your soy sauce and give the rice a vigorous stir. This helps separate any remaining clumps. Add finely chopped scallions, green parts only. 15-30 seconds. Good to go.

[@jenger5405]

​@@D3K2 lol! How many videos did you watch White ppl jack up fried rice before you wrote this? 😂 Thanks for the additional info!

[@skynebula11]

I make big batches of rice and put it in mason jars and freeze it. I do this because it is easy to make fried rice or rice pudding...my two favorite rice dishes. I do keep the lid slightly loose overnight and then tighten the lid the next day. ( I do this to avoid the jar breaking in the freezer.)

[@TheFlatTopKing]

very nice...

[@mikedelacruz3135]

🤣, I dig the intro comment Brotha 🤣👌. Great comparison episode my guy! My pops was half Mexican half Filipino, and I guess that’s why I really understand the importance of rice… especially if you grew up not as well off as other people. As well as most of my Filipino/Hmong/Cambodian/Thai/Laos friends, Rice especially Jasmine rice is a huge staple. The Jasmine rice I use is not that brand, but I have tried it before..and I get that brand if I’m in a pinch when they don’t have my particular go2. The brand of rice might just make a difference, depending on what everyones likings may be, I could be wrong 🤷🏻‍♂️. For a lot of my stir fry’s or fried rice, I agree the Oyster Sauce is thee game changer. I don’t add the sweet chili, I do add a pinch of sugar to my oyster sauce. But I get it, maybe most people wouldn’t even give oyster sauce a try. I could not go with out my rice cooker, it’s a must. I’ve had one similar to your red one WAY back in the day, and I currently do have an Aroma cooker just like that 1. Super solid episode, Cheers y’all

[@TheFlatTopKing]

Thanks for that MIke...👊👊

[@jackbaskin371]

Just purchased an RV that has a Griddle instead of grill so looking at griddle stuff. I absolutely love Fried Rice and hearing you say you were in the Navy brought back memories of the last time I had a real good plate of 100 yen Fried Rice was in 1964 in Yokosuka and was wondering how close this recipe comes. I know you said Philippine, not Japan, but how does this compare? Also, how about the use of a little ginger?

[@TheFlatTopKing]

One thing for sure...you can add what you like anytime for sure...as for the difference unfortunately I can not answer that because I have not had traditional Yokosuka....it would be bad for me to with out direct knowledge...and lastly....thanks for reaching out. Did you serve...if so Thank you for your service...

[@jackbaskin371]

Thanks for replying , Yes I did, 1960-64 USN, AO2 with VA-196 assigned to USS Bon Homme Richard CVA 31 Always ate a few plates of Fried Rice when in Yokosuka, one of the things I really looked forward to during WestPac deployment.@@TheFlatTopKing

[@jasonanderson261]

Just found you. I LOVE in depth studies and WHY.... and results. Love this video

[@Mr_D555]

I have a Cuisinart rice cooker and just made 1 Cup using the cooker instructions, the finger test for water level was spot on.

[@TheFlatTopKing]

yeah...different rices = different measurements....plus not all containers are the same...if I had a 4 qt rice cooker and only cooked 1 cup of rice...the water to rice ratio would not work...more often then not the finger test is perfect in the correct conditions...

[@Laura-fj2ks]

You got me with ur chopping skills .. Fried rice is one of my favorites.. I could eat my weight in it 😝😝😝.. with that being said .. I’m a new subscriber 😊

[@TheFlatTopKing]

Thank you so much

[@utcpt1]

Adding some of the egg on the rice is great. Try it with whole egg vs scrambled. Gives it another dimension with whutes and yolks.

[@TheFlatTopKing]

Ty

[@rittol2365]

I think another thing to try is sesame oil, not as all the oil but it definitely adds a crazy amount of flavor

[@shelshele]

I like a little bit of the rice to be crispy mixed in with its usual texture, the little bits that brown and crisp up is so yummy !

[@danielthompson6768]

Little confused the first finger test you measured from the bottom The second you measured from the top of rice ? Great video very informative !

[@karenkissick6884]

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.😊😊

[@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.

[@TheFlatTopKing]

Well honestly I appreciate that...truly thats all it is...for beginners or people struggling to get it....its jut an absolute base for better fried rice...thanks bud

[@chrism2042]

I always cook the rice in the morning when doing fried rice for dinner. Spread thin on paper towels on a bread pan and leave in the refrigerator during the day to evaporate the moisture. Works perfect every time.

[@TheFlatTopKing]

Sounds great!

[@jamesw6484]

Loved the fried rice! Have it coming bud😂👍

[@TheFlatTopKing]

Oh yeah!

[@chrisd4841]

That is my fried rice almost exactly, except I'll add either Chicken breast, or Pork shop with spice island hickory seasoning salt, cubed into small cubes. Then with carrots and peas, I add alfalfa sprouts. , Oh, I don't use butter, instead I used diced garlic since it's always in my fridge. I'll try it your way next time

[@TheFlatTopKing]

That’s a great addition!

[@markkramer3896]

Great video, Im just getting started and have no clue of what I'm doing in making fried rice. I will definitely use your techniques in learning how to make it. Thanks for the video.

[@TheFlatTopKing]

Glad it was helpful!

[@waterbaby1207]

I don't see the recipe

[@peachstatedefense9615]

First time viewers but just from this video I can confidently say you have better knive skills than most cooks/prep guys iv ever seen 😂 keep it up man 🤙🏻

[@TheFlatTopKing]

Well I appreciate that...truly...thanks and cheers

[@phuhuynh6169]

when measuring with finger, I was taught measure the height of the bottom of cooker to the top of the rice. add water to the same height measured from the top of the rice.

[@Lugnutz89]

Making a list for next week! Looks wonderful guys!

[@TheFlatTopKing]

TY

[@hankbirmingham6662]

Looks Tasty! Well thought out! Well executed!😎 Thank you for your service!😋

[@TheFlatTopKing]

I appreciate that...

[@MrJeffmrogers]

Great video, fried rice is always a hit, and yours looks great! I will have to try the sweet chili sauce /mirin addition, I love that stuff and normally have it on hand. I have even used the Uncle Ben's ready rice packs, pour them in a bowl, break up any clumps and dump directly on the griddle, seems to work just as well and saves a bunch of time. I know making your own rice is usually better, but the ready rice packs are a cheat code for a quick dinner when you are pressed for time.

[@TheFlatTopKing]

Hey absolutely no problem with that at all....we actually have a video using that as a fried rice idea....

[@michaelboehm2598]

Fantastic! I’ve been trying to minimize the stickiness of my Jasmine rice and I have to say that the Basmati rice texture looks superior. I may be switching. I must confess I am a rice beater……no more, I’ve seen the light. When you initially showed your ingredients I thought, “what no Sesame oil”? Then you introduced at the end. Sesame oil can really dominate and I’ve been backing off it. I thought a tablespoon was probably too much. No reducing the dominance of that flavor once its been over introduced. This video was well worth my time. Thanks Neil. BTW I thought your comment saying it’s a “Rule of thumb “ when talking about the finger measurement was kind of funny.

[@TheFlatTopKing]

Thank you...

[@jtskelton8807]

Finally a great video that shows how to properly cook fried rice on a griddle. Thank you for this video as I’ve learned several great tips. I knew when I saw the color of your finished product that you nailed the flavor. I’ve got the flavor down, but my texture is hot garbage. Now I feel like I can get it right!

[@TheFlatTopKing]

Well...when you try again..let us know...love the feedback

[@trinitylcmsdothan5262]

I cook my rice in my stoneware microwave rice cooker. The big question is it ok to use fresh ginger in your fried rice..

[@farroutman]

i generally use a 50/50 chicken stock water mix, or slightly higher on the stock, unless i'm just cooking plain rice.

[@melol00]

You guys are a fantastic duo and I really appreciate the time you took in testing so many methods and flavors. I just subscribed and I cannot wait to try this recipe. PS, thank you for your service!

[@TheFlatTopKing]

Awesome! Thank you and thanks for the sub...

[@FloppyWaffle]

New to the channel from the great white north, already found your FB and I'm excited to get cooking.

[@jameshuss1828]

I sure appreciate all your honesty ! And your knowledge ! YOUR EXPERIENCE IS A TESTIMONY TO ALL

[@TheFlatTopKing]

TY

[@RyanMartin-wg7gm]

Thank you Both so much I will never forget the time you taught us how to properly cook Fried Rice thanks you guys see ya next time

[@TheFlatTopKing]

Thanks so much....cheers

[@curtdunlap6818]

Basmati is awesome and my preferred rice. No wash and cooked in our InstaPot to perfection! On the other hand, sticky (or Glutinous) rice needs washed before and after soaking, but is also very good too, just more of a pain to make! Definitely egg (plus whjatever you like) fried rice with peanut oil and post dressed with sesame oil! Yum! 😋 Add a sliver of minced ginger as well! I think I have new breakfast plans for tomorrow! Thanks Neal! Wow, you've been watching Martin Yan the way you do that chopping! 😁

[@TheFlatTopKing]

👊👊

[@ChrisBQue]

I love fried rice. Great video Neal.

[@TheFlatTopKing]

TY

[@debb9043]

I tend to go for basmati rice unless I'm using it in a soup - then I use plain old white rice BUT I do ALWAYS rinse my rice 😁 I will be trying your fried rice recipe but got to put broccoli in place of those peas. Also, gotta say - I LOVE the color of your shirt Neal! Maybe we need those shirts with a Shake This and Smash That logo on the back 😍

[@TheFlatTopKing]

Funny you say that...big things comming..

[@johnnybrown9505]

I agree with your camera woman when she mentioned your choice of words. Washing your rice tells me you are using soap while rinsing it only uses water. Loved your video.

[@masterlee4370]

I thought both rices you did were a 100% better than the one's you bought. Looked better and I know the taste was spot on. I remember my grandma cooking rice when I was a kid. It was the basic Mahatma long grain. She always "RINSED" It. (Chalk one up for Amy) then filled the water level an inch above the rice. Brought it to a boil, then reduce to low covered for 20 minutes. Perfect every time. Rice Cookers changed the game. Great Job!

[@TheFlatTopKing]

Thanks bud...

[@Pamela_Gram]

Love fried rice. Saw this video come across my feed and had to subscribe to y'all. Thank for the detailed explanation of the differences in the rices. Very helpful!

[@TheFlatTopKing]

Hey I appreciate that...

[@olddawgdreaming5715]

Looks great Neil and Amy, Both of those rice dishes looked super good. Either would be great alone or at as a side dish. Thanks for sharing with us, stay safe and keep up the great videos. Fred.

[@TheFlatTopKing]

Hey Thanks Fred...appreciate ya

[@RPSchonherr]

My rule for rice (which came off the package of standard long-grain rice) is 2:1. 2 cups water to 1 cup rice.