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The Best Fried Rice You'll Ever Make (Restaurant-Quality) | Epicurious 101
recipe by Epicurious (@epicurious)
Ingredients:
- Japanese short-grain rice (leftover and brought to room temperature)
- Scallions (thinly sliced)
- Onions (cut to preference)
- 51-60 size shrimp (peeled and deveined)
- Eggs (Jidori or regular, beaten)
- Oil for cooking
- Black pepper
- Salt
- Soy sauce
Steps:
1
Preparation of Rice
- Use leftover Japanese short grain rice.
- Spread rice on a sheet and separate the grains.
- Dry out the rice to make the starch easier to manage.
- Dry rice overnight in the fridge.
- Bring the rice to room temperature before cooking.
2
Prep Other Ingredients
- Cut scallions into thin rounds.
- Rinse scallions after cutting.
- Avoid watery ingredients.
- Cut onions to a suitable size for the fried rice.
- Prepare 51-60 size peeled and deveined shrimp.
- Beat Jidori or regular eggs until whites and yolks are fully incorporated.
3
Cooking Process
- Cook ingredients in stages to maintain high wok temperature.
- Heat wok until smoking hot, then add oil and eggs.
- Cook eggs without browning, until soft; remove and set aside.
- Partially cook shrimp and remove just when color changes.
- Heat onions in hot wok until softened.
- Add rice and cook until moisture is expelled.
- Return other cooked ingredients to wok.
- Season with black pepper, salt, and soy sauce (added to edge of wok to enhance aroma).
- Add scallions at the end to preserve color and texture.
- Finish with fresh scallions for garnish.