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

"You'll be done in a few minutes." "Dry your rice overnight."

With the rice, I get excellent results with same day rice. Line the sheet pan with double paper towels, place a full sheet of parchment paper over the paper towels. Cook the rice and once done, transfer to sheet pan, and spread rice. Let rice cool for 10 minutes, and place into fridge (bottom shelf). I prepare the rice early in the AM, take rice out twice during the day and turn/breakup. Dampness will transfer through the parchment paper to the paper towels. By dinner it is ready to use. Excellent video, Cheers!!

Uncle Roger, you've been summoned

The confidence of this man to looking DIRECTLY into the camera while cutting green onions 😁

Thank you!!!!! My wife has a chronic ailment and I'm learning how to pull my weight in the kitchen. You explained the process extremely well! I can't wait to get started on fried rice! Thank you again!

I'm eating this for dinner as I type this. And it's every bit as delicious as you'd expect. Definitely adding this to my recipe book! 10/10!

“Are you telling me a shrimp fried this rice?” had me in TEARS 😂😂😂

I just made this tonight with jasmine rice cooked yesterday in my new rice cooker and dried in the fridge overnight. I added some peas and a little dash of oyster sauce for color and more umami! Best egg fried rice I’ve ever eaten! ❤❤❤

Thanks for also explaining the reasons why it’s done this way, very useful!

Love love the explanation and speed! Great tips and making cooking fun! Thank you chef!

I destarch the rice by simply boiling raw rice until it reaches the texture needed. After this, simply dump to a sieve and wash out the starch you may not want .. to your level- Next put into a rice cooker and press COOK, no additional water added. THis will dry up the rice nicely , remove it , let it cool and then marinade the rice with raw eggs until its very yellow as a way to prep it for frying.

Very intricate recipe and technique here. Not many recipes explain the importance of temperature control in fried rice, just that you need to get the wok ripping hot. This is a very good recipe+technique video for the home cook. Thank you chef!!

This is what I've been searching for, simple but delicious.

Yumm! Thanks for the great tips 🙏

Hi Tak! Wonderful seeing you on Epicurious 😊

True professional way and I learned so much...Thank you 🙏

I tried your recipe. Incredibly fantastic! It tasted better than our local Chinese restaurant. Thank you so much.

Nice thanks for sharing.

Yummy, Thanks chef.

Pro tip if you don’t have the time to dry out rice: undercook the rice SLIGHTLY. This will leave it just firm enough to separate nicely while cooking. The texture will be perfect, assuming you do everything else properly.