Fried Rice | Restaurant Style Fried Rice Recipe

[Music] what's going on guys to start this recipe with one cup of white long grain rice we're going to run it under cold water for about one minute washing the rice removes any surface starch that I've always causes the rice to clump together or get gummy as it cooks once the rice is washed allow it to drain for five minutes shuck a small saucepan onto your stovetop place it over a high heat and add in the washed rice using a spoon mix the rice around and allow it to lightly toast for one minute just until the rice becomes slightly transparent and this will give it a nice nutty flavor once toasted pour in one and three-quarter cups or 475 milliliters of cold water and allow it to come to a boil once boiling reduce the heat to low place on the lid or if you don't have a lid aluminium foil works great and then cook the rice for 18 minutes exactly making sure not to disturb the saucepan in the process after 18 minutes turn it off the heat and leave the lid on for five minutes to allow it to steam after 5 minutes remove the lid then fluff up the rice with a fork and this will loosen it up so it's not all stuck together remove the saucepan from the stovetop and pour it out onto a plate or in a bowl spread the rice out and this will allow for even airflow and for the rice to easily dry out allowed us to cool down for 20 minutes then place this into the fridge for 3 to 4 hours uncovered to completely dry out you can also use any leftover rice you may have from the night before and the reason we do this is because using freshly cooked rice that's hot and sticky will cause our fried rice to be soggy and you won't have those distinct chewy grains that a good fried rice has to start the prep with 3 cloves of garlic we're going to slice them up nice and thin once thinly sliced continue roughly chopping them to achieve a small dice sprinkle over a tiny pinch of sea salt flakes and this will act as a grinder then scrape your knife on roughly a 15 degree angle through the garlic and this will turn the garlic into a nice smooth paste once that's done add it onto a plate with one small brown onion slice off the end opposite the root slice it in half through the root and remove the skin and instead of throwing the skins away make sure to save them for a stock thinly slice the onion up to the roof slice it down the center stopping at the root and finally dice [Music] make sure to trim any excess flesh from around the root and then the root can also be safe for a stock once that's done add it onto the plate with the garlic peel to small to medium size carrots remove both ends and save the scraps for a stock slice the carrots in half slice a thin strip off the side and this way the carrot can sit flat on your bench without movement and slice the carrot into four even sized strips slice it into battens rotate it 90 degrees and finally dice once done add the carrots into a bowl and pop them aside slice the root of three spring onions or scallions and save them for a stock then come through and really finely slice once done place in a bowl and set aside here is three rashes of streaky bacon weighing 100 grams stack them on top of one another and slice them into even sized strips rotate them 90 degrees and dice them into even medium sized pieces chuck them onto a plate with the onion and garlic and set aside in a bowl add in half a cup of frozen corn and half a cup of frozen peas you don't have to use frozen it just makes this recipe easier and cheaper in another bowl crack in 3 free-range eggs then using a fork whip them together until nice and smooth just like that to start cooking place a skillet or wok on to your stovetop and place it onto a high heat I'd recommend using a skillet for this as it has a larger surface area for heat distribution using a wok on a home stovetop will only heat up the small surface area in the center and not the large sides resulting in inconsistent cooking once the pan is smoking hot pour in 2 tablespoons of vegetable oil and give it a swirl add in the diced carrots mix them around and fry them for 20 seconds after 20 seconds add in the onion the garlic and the bacon give them a mix making sure none of the bacon pieces are stuck together then cook this for 3 minutes stirring frequently just until the bacon is lightly golden and onions are slightly translucent after three minutes add in the peas in the corn give the pan a toss if you feel comfortable doing so or just give it a mix around with a spatula or a wooden spoon and cook this for 20 seconds add in the cooked dry rice and break it up to make sure there's no chunks and if you do happen to leave chunks the sauce won't absorb into the center leaving uncoated rice in our final product once broken up add in one tablespoon of oyster sauce one and a half tablespoons of dark or light soy sauce and if you are gluten-free make sure your soy sauce is gluten free and one and a half tablespoons of sake which is Japanese rice wine and if you can't consume alcohol don't worry I've got you covered all the details will be in the description below once the sauces are in thoroughly mix the rice making sure all of its fully incorporated and continue to cook for one minute move the fried rice to one side of the pan add in one teaspoon of sesame oil and pour in the beaten eggs we're then going to scramble the egg for about one minute making sure that it's fully cooked and not runny because runny egg will result in our fried rice becoming soggy once the eggs are fully scrambled we can then mix it through the fried rice and make sure not to make a mess like I did here add in 1/4 of a teaspoon of ground white pepper and 2/3 of the thinly sliced spring onion or scallions give that one last mix just to ensure everything's fully incorporated spoon the fried rice into a serving bowl and top it with the remaining 1/3 of spring onion or scallions and this looks and smells absolutely incredible now let's give this a try it has a rich savory umami flavor it's fresh fragrant and just incredibly tasty this recipe here serves four and can be kept in the fridge for up to three days and you can also freeze this down for up to three months it's the perfect dish to use for a side or even a main course and it's definitely fun to make I highly recommend you try this out yourself if you enjoyed this video make sure to smash that like button stay safe thanks for watching and enjoy [Music] [Music]

Channel: Chef Jack Ovens

Views: 186,662

Keywords: fried rice, egg fried rice, fried rice recipe, how to make fried rice, how to make egg fried rice, egg fried rice recipe, fried rice with egg, fried rice chicken, fried rice tasty, fried rice street food, fried rice recipe in bangla, easy fried rice, recipes for isolation, cheap recipes, restaurant style fried rice, restaurant style recipes, restaurant style egg fried rice recipe, restaurant style egg fried rice, egg fried rice street food, egg fried rice home cooking

Id: CEMdcIEDfJo

Length: 8min 0sec (480 seconds)

Published: Thu Apr 02 2020