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Fried Rice Recipe [Traditional Japanese Style] / 炒飯

Byamazingfoodstv


Basic fried rice recipe Japanese style
Traditional Japanese fried rice
How to cook Yakimeshi fried rice

📖FULL RECIPE:

🧑‍🍳About me:

🙏 Support CHEF’S LABO:

💻 Website (Recipe blog):

📸 Instagram:

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🍙 FAQ about the ingredients:

FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
-How much dashi powder should I use?
(Each pages include pictures)

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(Recommended videos👀)

[Egg Fried Rice]

[Gyoza (Japanese dumpling)]

[Chicken Fried rice]

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(Chapter)
0:00 Prepare ingredients
2:22 About the rice
3:46 Garlic chips
4:45 Cook pork
6:04 Fried rice

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[Ingredients] (1 serve)

-Cold rice 240g
-Kombu salt 1/3tsp (2g)
-Black pepper

-Pork belly 100g
-Kombu salt 1/4tsp (1g)
-Black pepper

-Green onion / scallion 50g
-Garlic (as peeled) 15g
-Ginger (as peeled) 10g
-Egg 2

-Sake 1/2tbsp (7.5ml)
-Soy sauce 1/2 tbsp (7.5ml)

(Kombu salt)
-Salt 50g
-Kombu 4g

(To cook rice 3-4serve)
-Rice 500g (measured before washing)
-Water 550ml
-Vege oil 1tbsp (15ml)

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Ingredients (OUNCE version):

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[Other FAQ]

Q: I don’t have a strong stove. My rice always end up soggy
A: The problem could be one of below ↓

1: Your rice is too wet
Wet rice makes it soggy. So make sure to measure the rice and water properly.
And once it’s cooked, it’s even better if you freeze it once. You will see it break apart lot easier

2: You didn’t heat your pan enough
The most common mistake. Make sure to heat your pan until “SMOKING” hot.
It’s impossible to heat your pan very fast like Chinese restaurants, but if you take your time to heat it, you can make similar environment.
My stove is a $10 cheap one, but I can still cook like a pro😉

Q: What’s your pan?
A:It’s a brand called “Pro.cooker”

Q: What’s the brand of your stove?
A: Campmaster. I found at a discount store ($20)

Q: Can I use different meats?
A: Yes you can. Prawn is also a good idea

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🍽 [The plates I used in the video] 🍽

You can check the detail from the link below
5 % off for any purchases with my promo code: CHEFSLABO

[MUSUBI KILN website]

[Black plate]

[Blue bowl]

*International Shipping available.
*Discount shipping for over 5000 JPY
*Free shipping for over 50000JPY
↑
(The website will show the price in your currency)

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*[About Copyright ]

All the contents I made in this channel (Includes videos, text, picture, etc) can not be used in any other forms without permission.

If you do, You will be at the risk of being charged with a YouTube Fair Use violation, or legal penalties. So please do not risk your life.

CHEF’S LABO videos are only available on YouTube.
If you find my contents in somewhere else, please contact me

—–

[BGM] Big Time by ikoliks

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#chefslabo
#ChefLabo
#FriedRice
#炒飯
#チャーハン

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50 Comments

  1. Thank you for watching!! (ご視聴ありがとうございました！)

    This fried rice is great to replace the pork with other meats too!!
    (You can also use prawn!)

    With the tips that I showed you in the video,
    you can definitely cook the Pro level fried rice at home!!

    So have a try!!
    And let me know in the comment!!

    Get inspired with CHEF'S LABO!!
    I'll see you in the next one!!

    今回のチャーハンは他のお肉やエビなんかでも
    美味しく作れます！！

    動画にあったポイントをしっかり押さえて作れば、
    あなたにも必ずプロレベルのチャーハンが家庭でつくれます！！

    是非実際に作ってみて、コメントで感想も教えてくださいね！！

    それではまた、次の動画でお会いしましょう！！

  30. I’m Hispanic and oh course I love ❤️ rice was raised on rice 🍚, fried rice always my favorite 🤩, whether made by Chinese , Taiwanese, Thai ginger fried rice with quail egg , Japanese style serve in hibachi restaurants😮love it all

  33. 한국서양엄마. 일본. 콩이. 업서요. 농업인들. 저렴하게. 마트마다. 배치되어. 8개만. 넣어도. 콩밥. 몸이. 좋아요. 맛이 일품. 5. 동양나라. 잘사는 나라에. 감사드려요.

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