In this episode of In the Kitchen with Matt I will show you how to make Japanese Hibachi Style fried rice. I had a request to make Japanese fried rice so that is what I am going to do. I don’t own a hibachi style grill like they use in the restaurants so I am just using a skillet, but the results are pretty much the same. Japanese fried rice is really easy to make if I can make it you can make it, let’s get started.
Don’t forget to subscribe to my channel and check out my other videos!
Find me on other social media platforms here:
Other Youtube Channel: https://www.youtube.com/user/climberdude111
*Instructables is one of my favorite DIY sites; I post all my recipes there, complete with the video link to this video as well as step by step written instructions, with pictures. The site is free for a basic membership.
If you have any questions, comments, or requests put them down below and I will get back to you as soon as I can.
3 Tbsp. Olive Oil (45 ml approx.)
2 cups of cooked rice (chilled overnight in fridge) (400g approx.)
1/2 cup diced carrots (60g approx.)
1/2 peas (75g approx.)
2 large eggs
1/2 cup green onion (115g approx.)
1 cup cooked diced ham, cooked chicken, pork, or beef (150g approx.)
4 cloves of Garlic, minced
2 Tbsp. of butter (30g approx.)
2 – 3 Tbsp. of soy sauce (30ml to 40ml approx.)
skillet or wok: http://amzn.to/2zYEwLf
spatula or wooden spoon
This is not a sponsored video, all products used were purchased by me.
Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor, today I will show you how to make Japanese Fried Rice, this is a Hibachi style fried rice. I had a request to make a Japanese Hibachi style fried rice, so here we go that is what we are going to do. It is really easy to do, simple ingredients, if I can do it, you can do it. One thing to note, I don’t own a hibachi style grill plate, like if you go to a restaurant like Benihana or any kind of Temppanyaki Japanese restaurant, where the chef is right there in front of you, and people are sitting around watching him cook, they have this large flat metal surface, which is essentially their grill, and that is what they make the fried rice and all the other dishes on. I don’t have that, I am just going to use a skillet, so you can feel free to use a skillet at home, or a wok, or whatever you might have, all right, let’s get started. First we need our rice, what I did is I have one cup of uncooked rice and I made the rice in my rice cooker, and then it makes about 2 cups cooked rice, there about, what I did is I laid it across this pan, flattened it out, put some plastic wrap on it, and then I put this in the fridge, over night, the reason why I do that, is because it dries it out, and it makes it so the individual pieces of rice, come a part really nicely, and these clumps like this, if I didn’t do that these would be nice and sticky, but now they come a part really easy. And it really helps with the frying process. So what I am going to do is I am going to transfer this, to a bowl, and make sure that all my clumps are falling a part here. Fried rice is the perfect way to repurpose your left over rice. All right let’s head over to the stovetop and start cooking. Let’s go ahead take a nonstick skillet and put it on our stovetop, you could use a wok, and I have the heat set to medium high, I am letting my pan heat up, it is about there, now I am going to add, 3 Tablespoons of olive oil, we will let that oil heat up a little bit. Let’s add one cup of peas and carrots, this is one cup total so a half of cup of peas and a half cup of carrots, this is just a bag, I just used a bag of frozen peas and carrots, just because it is very convenient, um but you can use whatever kind that you like, lets go ahead and put this in there. And now we are going to go ahead and sauté this for a few minutes by itself, all right after about 3 or 4 minutes, let’s go ahead and take our peas and carrots, and we are just going to go ahead and slide them to the side here, out of the way. And now we want to cook our eggs, so what we do is we take an egg, drop it down there, take another egg, drop it down in there, now let’s scramble these just off the side here, I like mine a little on the dryer side, and they will continue to cook as we keep adding things, and this will take uh a couple of minutes for the eggs, okay about like that, not totally dry yet, but not super moist. At this point I am going to add one half cup of green onions, and one cup of diced ham, or you could use cooked chicken, or pork, or beef, whatever you want to do, mix this together for a minute or two.