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 😁

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!

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 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! ❤❤❤

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

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

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

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!!

Great recipe 🎉 this was my 1st attempt at fried rice & was very happy with the results especially since it was for my 22nd anniversary! Thanks.

Thanks for the video. I have been in the seafood business for a long time, and that's a nice size of 51/60. I used 51/60 to make shrimp egg rolls. Thanks againg your dish looks delicious.

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

Hi Tak! Wonderful seeing you on Epicurious 😊

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

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

This was super useful to me thank you so much!!

Thanks so much, getting ready to prepare cooking fried rice for the 1st time.

I've waited for Taka Sakaeda! Amazing chef