Secret To Making The World's Best Chicken Fried Rice - How To Series
Secret To Making The World's Best Chicken Fried Rice - How To Series is a medium Japanese recipe that serves 3. 550 calories per serving. Recipe by Hiroyuki Terada - Diaries of a Master Sushi Chef on YouTube.
Prep: 15 min | Cook: 12 min | Total: 37 min
Cost: $11.86 total, $3.95 per serving
Ingredients
- 32 oz Japanese Short‑Grain Rice (cooked) (cooked, cooled, and broken up; about 4 cups)
- 7 oz Chicken Breast (cut into bite‑size pieces; thigh can be used for more flavor)
- 1/2 cup Carrot (peeled and diced small)
- 1/2 cup Onion (diced; can use yellow or white)
- 2 stalks Green Onion (thinly sliced; reserve green parts for garnish)
- 2 Eggs (lightly beaten)
- 2 Tbsp Vegetable Oil (high‑smoke‑point oil such as canola or grapeseed)
- 2 Tbsp Dashi Stock (liquid dashi; can be powder dissolved in water)
- 1 tsp Chicken Bouillon Base (granulated or paste; adds umami)
- 1 Tbsp Soy Sauce (regular or low‑sodium)
- 1 tsp Sesame Oil (to finish for aroma)
- 2 cloves Garlic (minced)
- 1 Tbsp Unsalted Butter (cut into small pieces; adds richness)
- 1/4 tsp Black Pepper (freshly ground)
- to taste Salt (preferably kosher or sea salt)
Instructions
Prepare Ingredients
Dice the chicken, carrots, onion, and green onion; mince the garlic; beat the eggs; measure out rice, sauces, and seasonings.
Time: PT5M
Heat the Wok
Place the wok over high heat and let it become scorching hot (about 2‑3 minutes).
Time: PT3M
Temperature: very hot (no exact temp, but smoke should appear)
Cook the Chicken
Add 1 Tbsp oil to the wok, swirl, then add the chicken pieces. Stir‑fry until they are about 80‑90% cooked, roughly 3‑4 minutes.
Time: PT4M
Temperature: high
Add Vegetables
Add the carrots, onion, and half of the green onion to the wok. Stir‑fry for 2 minutes until they begin to soften.
Time: PT2M
Temperature: high
Season with Garlic Butter
Push the ingredients to the side, add the remaining 1 Tbsp oil, then add minced garlic. Cook 20 seconds, then stir in the butter until melted and fragrant.
Time: PT1M
Temperature: high
Add Rice and Dashi
Add the cooled rice, dashi stock, chicken bouillon, soy sauce, and sesame oil. Toss quickly to coat each grain, breaking up any clumps.
Time: PT3M
Temperature: high
Incorporate Eggs
Create a well in the center of the rice, pour in the beaten eggs, and scramble until just set. Then mix the eggs through the fried rice.
Time: PT2M
Temperature: high
Final Seasoning
Season with black pepper and salt to taste. Add the remaining green onion for freshness.
Time: PT1M
Temperature: high
Serve
Transfer the fried rice to a serving bowl and serve immediately while hot.
Time: PT1M
Nutrition Facts
- Calories
- 550
- Protein
- 25g
- Carbohydrates
- 70g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Contains gluten (soy sauce), Contains dairy, Contains fish
Allergens: Eggs, Soy (soy sauce), Dairy (butter), Fish (dashi)
Ingredient Substitutions
- Instead of Japanese Short‑Grain Rice (cooked): Jasmine rice (dry), Long grain rice (dry)
- Instead of Chicken Breast: Chicken thigh, Tofu (vegetarian)
- Instead of Carrot: Daikon radish, Bell pepper
- Instead of Onion: Shallots, Leeks
- Instead of Green Onion: Chives
- Instead of Eggs: Egg substitute, Tofu scramble
- Instead of Vegetable Oil: Peanut oil, Sunflower oil
- Instead of Dashi Stock: Chicken broth, Water with a pinch of kombu
- Instead of Chicken Bouillon Base: Soy sauce, Miso paste (small amount)
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Sesame Oil: Peanut oil (for flavor)
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Unsalted Butter: Margarine, Vegetable oil (less flavor)
- Instead of Black Pepper: White pepper
- Instead of Salt: Soy sauce (adjust)
Equipment Needed
- Wok or Large Flat Skillet
- Wooden or Silicone Spatula
- Sharp Chef’s Knife
- Cutting Board
- Measuring Spoons
- Mixing Bowl
- Rice Cooker (optional) (optional)
- Heat‑Resistant Gloves (optional)
Critical Steps — Do Not Skip
- Heating the wok until it is scorching hot before any ingredients are added
- Cooking the chicken only to 80‑90% doneness so it finishes perfectly with the rice
- Adding garlic and butter at the right moment to avoid burning and to create the signature flavor
Chef Tips from the Video
- Use a true Japanese short‑grain rice for the authentic sticky texture
- A splash of hotate dashi (scallop stock) can be added for a luxurious seafood version
- Finish with a few drops of toasted sesame oil for extra aroma
Troubleshooting
Rice turns mushy or clumps together
Use day‑old rice that has been refrigerated and break it up with your hands before adding to the wok; avoid adding extra water.
Garlic burns and becomes bitter
Add garlic after the chicken and vegetables are mostly cooked and stir quickly; keep the heat high but watch closely.
Chicken is dry
Cook chicken only until 80‑90% done; finish cooking when the rice is added so it stays juicy.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a skillet with a splash of oil.
Freezer: Cool completely, then freeze in a freezer‑safe bag for up to 1 month; thaw overnight in the fridge before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook and cool the rice a day ahead; store in the fridge and break up clumps before using
- Pre‑dice all vegetables and keep them in a sealed container
- Measure sauces and seasonings in advance for a faster stir‑fry
Frequently Asked Questions
What is the cultural significance and history of Japanese‑style chicken fried rice in Japanese cuisine?
While fried rice (chahan) originated in Chinese cuisine, it was adopted in Japan after World War II and became a staple in teppanyaki and izakaya restaurants. Hiroyuki Terada’s version reflects the Japanese emphasis on precise technique, using short‑grain rice, dashi, and garlic butter to create a richer, umami‑forward flavor.
What are the traditional regional variations of fried rice in Japanese cuisine?
In Kansai, fried rice often includes soy sauce and a touch of mirin, while in Tokyo‑style teppanyaki it is cooked on a flat iron plate with garlic butter. Okinawan versions may incorporate pork and sweet potatoes. Terada’s recipe aligns with the Tokyo teppanyaki style.
How is authentic Japanese chicken fried rice traditionally served in teppanyaki restaurants?
It is typically served hot from the iron griddle, garnished with sliced green onions and sometimes a drizzle of sesame oil. It is presented alongside other teppanyaki dishes like steak, shrimp, and vegetables, allowing diners to enjoy a balanced meal.
During what occasions is fried rice commonly enjoyed in Japan?
Fried rice is a popular after‑hours dish at izakayas, a comfort food for late‑night meals, and a quick option for family gatherings when rice is already cooked. It’s also a staple in bento boxes for picnics.
What makes Hiroyuki Terada’s chicken fried rice special compared to other Japanese fried rice recipes?
Terada emphasizes a scorching hot wok, cooking the chicken only to 80‑90% doneness, and finishing with garlic butter—a technique he learned at Benihana. The addition of dashi and a splash of sesame oil adds depth that typical home versions lack.
What are the most common mistakes to avoid when making Japanese‑style chicken fried rice at home?
Common errors include using freshly cooked rice (it sticks), overcrowding the wok (steams instead of fries), overcooking the garlic (bitter), and cooking the chicken all the way through before adding the rice (dry texture). Follow Terada’s timing for best results.
Why does this recipe use dashi and garlic butter instead of just soy sauce?
Dashi provides a subtle umami base that complements the rice without overwhelming salt, while garlic butter adds a rich, aromatic layer reminiscent of teppanyaki grills. Soy sauce alone would make the dish too salty and lack the buttery depth.
Can I make this chicken fried rice ahead of time and how should I store it?
Yes. Cook and cool the rice a day ahead, store it in an airtight container in the refrigerator, and keep the raw chicken and vegetables separate. Reheat in a hot wok with a little oil; the dish stays best within 3 days refrigerated.
What texture and appearance should I look for when the fried rice is done?
The rice grains should be separate, slightly glossy, and each coated with a thin sheen of oil and sauce. The vegetables remain crisp‑tender, and the chicken pieces should be juicy with a light golden edge. The dish should have a faint buttery aroma.
How do I know when the chicken is cooked to the proper 80‑90% level?
The chicken pieces will turn opaque on the outside but still have a faint pink center. They should feel firm to the touch but not dry. They will finish cooking when the hot rice is added and tossed for another 2‑3 minutes.
What does the YouTube channel Hiroyuki Terada - Diaries of a Master Sushi Chef specialize in?
The channel showcases master‑level sushi techniques, Japanese knife skills, and restaurant‑style dishes such as teppanyaki fried rice, offering detailed, high‑energy tutorials that blend traditional Japanese cooking with modern home‑cook adaptations.
How does the YouTube channel Hiroyuki Terada - Diaries of a Master Sushi Chef's approach to Japanese cooking differ from other Japanese cooking channels?
Terada focuses on professional‑grade equipment, precise heat control, and the subtle use of umami‑rich ingredients like dashi and garlic butter, whereas many other channels emphasize home‑friendly shortcuts or purely sushi‑centric content.
Last updated: September 4, 2026
