Original: English

Fried Rice

In this video, I'll show you how to make exquisite fried rice that's perfectly fluffy yet not dry – just like you'd get at a restaurant. By adding a few key steps, you can enhance the egg's flavor and the rice's texture. Try this fundamental recipe that you'll use forever!

Steps

Prepare the eggs. Crack 4 eggs into a bowl and lightly whisk just enough to break the yolks. (This is the key!) The egg whites and yolks have different flavors and textures. By not over-mixing and leaving some white clumps, you can enjoy their distinct flavor and texture as ingredients.
🕒 01:26
Prepare the rice. Have 300g of warm, cooked rice ready. (This is the key!) Using freshly cooked warm rice makes it easier to break apart and results in fluffy, non-sticky fried rice.
🕒 01:57
Heat a frying pan over medium-low heat. (This is the key!) To maintain the pan's temperature, avoid shaking it while stir-frying.
🕒 02:47
Once the pan is warm, add 1.5 tbsp of Vegetable Oil and heat until it's properly hot. (This is the key!) Oil not only prevents the rice from sticking but also adds flavor, so don't be stingy with it.
🕒 03:04
Once you confirm the oil is hot, add the beaten eggs.
🕒 03:16
Lightly mix the eggs with the oil, then let them cook undisturbed for about 1 minute, or until the edges of the egg start to brown. (This is the key!) Browning the egg adds a wonderful roasted flavor, making it more delicious. Keep the pan very hot.
🕒 03:37
When the egg surfaces start to brown, add 300g of warm, cooked rice and quickly mix, pressing down to break up any clumps. (This is the key!) Mixing the rice before the egg is fully cooked allows the egg to coat the rice thoroughly. Press down on the rice to help it separate.
🕒 04:17
Once the egg is incorporated into the rice, stir-fry for 2-3 minutes until the rice becomes fluffy. (This is the key!) Stir-frying thoroughly to evaporate the surface moisture from the rice creates a fluffy texture.
🕒 04:50
After the egg is mixed in, add 1 tsp of Chicken Bouillon Powder, 2 pinches of Salt, and Pepper, and continue to stir-fry until the rice is fluffy.
🕒 05:00
Push the rice to the side of the pan. In the empty space, add the mixed 2 tbsp of Cooking Sake (Rice Wine) and 2 tsp of Soy Sauce.
🕒 05:28
Briefly bring the seasonings to a simmer to evaporate the alcohol, then mix them into the fried rice. (This is the key!) Thoroughly evaporating the alcohol prevents any raw alcohol taste and enhances the flavor.
🕒 05:36
Once the seasonings are well combined, add Sesame Oil and chopped Green Onions, then stir briefly and turn off the heat. (This is the key!) Adding the scallions and sesame oil at the end maximizes their texture and aroma.
🕒 06:06
Taste and, if needed, add a little more Soy Sauce. (This is the key!) By removing moisture from the rice to make it fluffy, and then reintroducing moisture with the seasonings at the end, you achieve a fried rice that is both fluffy and moist.
🕒 06:37
Plate and serve with your favorite toppings. Enjoy!
🕒 06:57