Griddle 101: 5 Tips To Improve Chicken Fried Rice

Hello Friends,

In my email a few weeks ago I had a lot of people requesting a chicken fried rice video. I can do another one this spring but the one below is a good beginner starting point. It took a lot of trial and error over five years to get this one right

This recipe got way better once I changed the five things below. This is probably my most popular recipe, and it’s definitely one my wife asks for all the time. It’s a very basic, beginner-friendly fried rice, but once you understand the fundamentals, you can always build on it and add whatever you like.

Here are five simple ways to improve your chicken fried rice right away:

• Cook your rice the day before​
  This keeps the rice from getting sticky and clumping together when it hits the griddle.
• Use heat zones on purpose​
  One zone to cook, one zone to hold. This keeps your chicken and veggies from overcooking while the rice does its thing.
• The “egg well”​
  I like to make a well in the rice and cook the eggs toward the end. It contains them, lowers the heat, and keeps them from overcooking or running all over the griddle.
• Butter isn’t optional​
  If you’re looking for healthy fried rice… I hate to break it to you, but you’re in the wrong spot 😄
• Finish with sesame oil​
  Don’t cook with it — add it at the end. It brings everything together and gives you that real carry-out flavor.

I filmed the whole cook start-to-finish and sped it up so you’re not watching chicken sit there forever. Real cook time was about 20 minutes.

👉 Get the full written recipe here:​
​Click Here​

👉 Watch the full video here:​
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Thanks,
Johnny