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

Summary

In this Fried Rice 101 tutorial, professional chef Taka Sakaeda shares expert techniques for making perfect fried rice at home. He emphasizes the importance of using dried, short-grain Japanese rice to achieve a crispy texture and avoid steaming. The cooking process involves prepping ingredients like scallions, shrimp, and eggs, and cooking them in stages to maintain high temperatures. Taka demonstrates how to maximize the wok's surface area for even cooking, ensuring that each grain of rice is beautifully fried. The final dish showcases a delightful blend of textures and flavors, making it a nostalgic and versatile meal.

Takeaways

• 🍚 Fried rice can be enjoyed any time of the day: breakfast, lunch, dinner, or as a snack.
• 🔥 Cooking fried rice requires a strong fire and a large wok for optimal results.
• 🌾 Using leftover rice is ideal, but it should be dried out to ensure each grain is separated for frying.
• 🧊 Refrigerate the rice overnight to dehydrate it for better texture during cooking.
• 🧄 Avoid watery ingredients to prevent steaming and ensure a crispy fried rice.
• 🥚 Jidori eggs are recommended for their rich color and flavor, but regular eggs work as well.
• 📏 Cook ingredients in stages to maintain temperature control and prevent sogginess.
• 🌡️ Ensure the wok is extremely hot to expel moisture from the rice for perfect frying.
• 🥡 Incorporate all ingredients at the right time to maintain their textures and flavors.
• 🌱 Finish the dish with scallions for added color and a fresh crunch.

Q & A

What is the main focus of Taka Sakaeda's cooking demonstration?

The main focus is to teach viewers the best way to make fried rice at home, using professional techniques.

Why is it important to separate each grain of rice before frying?

Separating each grain helps ensure that the rice fries evenly, achieves a nice crispy texture, and prevents steaming during the cooking process.

What type of rice is recommended for making fried rice, and why?

Taka recommends using Japanese short grain rice due to its higher starch and fat content, which contribute to the dish's deliciousness.

How does Taka suggest preparing leftover rice for frying?

He suggests spreading the leftover rice on a sheet tray to dry it out and placing it in the fridge overnight to dehydrate.

What role do scallions and onions play in the fried rice recipe?

Scallions add freshness and color, while onions provide flavor. Both should be prepared to avoid adding excess moisture to the frying process.

What is the significance of temperature control in frying rice?

Maintaining a high temperature is crucial to expel moisture from the rice and prevent it from becoming soggy, allowing it to achieve a crispy texture.

How should the shrimp be cooked during the frying process?

The shrimp should be cooked partially in a hot wok until they change color, indicating they are ready to be removed from the heat.

What is the proper way to incorporate the soy sauce into the fried rice?

Soy sauce should be added to the edge of the wok to create aroma without overwhelming the dish with saltiness.

What is Taka's approach to final seasoning of the fried rice?

He uses salt as the primary seasoning while adding soy sauce for aroma and umami, ensuring the shrimp and eggs are highlighted.

What makes fried rice nostalgic for Taka Sakaeda?

Fried rice is nostalgic for him because it was a common dish he grew up eating, making it a personal comfort food that he associates with utilizing leftover ingredients.