Fried Rice Recipe [Traditional Japanese Style] / 炒飯

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


📖FULL RECIPE: https://www.chefslabo.com/post/fried-rice-traditional-japanese-style-炒飯

🧑‍🍳About me: https://www.chefslabo.com/about-the-chef

🙏 Support CHEF'S LABO: https://www.chefslabo.com/support

💻 Website (Recipe blog): https://www.chefslabo.com/

📸 Instagram: https://www.instagram.com/chefslabo/?hl=ja

--------

🍙 FAQ about the ingredients: https://www.chefslabo.com/general-7

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)

------

(Recommended videos👀)

[Egg Fried Rice] https://youtu.be/ON9111SOzcU

[Gyoza (Japanese dumpling)] https://youtu.be/TekA6YLyo3s

[Chicken Fried rice] https://youtu.be/pzOuYuSDwS8

-------

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

---------

[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)

---------

Ingredients (OUNCE version): https://www.chefslabo.com/post/fried-rice-traditional-japanese-style-炒飯

--------

[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


-----

🍽 [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] https://musubikiln.com/?ref=chefslabo

[Black plate] https://musubikiln.com/products/hibino-gyro-mino-ware-round-plate-l?ref=chefslabo&variant=40551257538749

[Blue bowl] https://musubikiln.com/products/hibino-ice-mino-ware-round-plate-6-7in?_pos=1&_sid=c431de2a0&_ss=r&ref=chefslabo

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

-------

*[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

------

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