World Famous Smokie Fried Rice Recipe

What's up, what's up? Ninja Beta 2.0 here aka Marky Mark. We are gonna make the world famous smoky fried rice. Yeah, that's right. Smoky fried rice. You probably haven't heard of it. It's my original recipe and I have my handy helper. She helped create it with me. Her name is Michelle. She's my future wife. She's beautiful. All right, without further ado, we're going to get down into the requirements of what you're going to need to make this work, to make this happen. What do we need in the kitchen to cook the smoky fried rice? All right, first of all, you're going to need a rice cooker to throw all your rice in. Flat faced spatula. A scooping spatula. A medium sized pan, enough to handle around six to eight eggs. If you're not going to make much for several people, you probably do a small pan and this will just be used for the eggs. We have the wok. If you don't have a wok, I suggest a very large pan that's going to have all your ingredients to be thrown in there. All right, that's all you should need for the kitchen supply. To feed a family of eight, you're going to use a whole packet of these smokies and we're going to cut these in thirds. Besides the full package of the smokies, you're going to need the following ingredients from the store. You're going to need soy sauce. This is low sodium. You don't have to get the low sodium soy sauce. The honey Dijon mustard. This is one of the primary ingredients that makes my fried rice unique. This is great value. Either great value or the French honey Dijon mustard works well as well. And then butter, of course, primary ingredient for fried rice. And then eggs. We're going to need some green onion and Roma tomatoes. So make sure not just regular tomatoes, but the Roma tomatoes. They work the best. They taste the best. And also sprouts. I was only able to find sprouts from an Asian market, so this definitely makes your fried rice better as well. And then salt. You're not going to need much, but salt does help. So make sure you get it. All right. I just want to let you guys know that we're going to be cooking for portions that could feed up to eight people, maybe a little bit more. If you're not going to feed that many people, you don't want to make that much food. So if you're feeding a family of four, so just adjust accordingly and then just cut whatever I mentioned, just cut that in half. If I was you, I would cook in large portions anyways when it comes to fried rice, because it's always handy to have leftovers, right? Let's do it. So you're going to need three cups of water. All right. And you're going to need three cups of rice. All right. So the first thing, first step we do is, is we're taking the measurements of rice and we're putting it into the rice cooker. All right. You should have the rice cooker ready. You should have all your rice measured out with water and let's get that party started. If you don't have a rice cooker, you're probably going to need a pot and then cook. I have measurements of a two to one ratio, one cup rice, two cups water. That'll probably take you a little bit longer than a rice cooker should. So I would highly suggest just having the rice cooker available and it'll make everything a lot simpler for you. We have the rice cooker cooking. We're going to start cutting our ingredients. First ingredient is the smokies. We're dumping that and we're going to cut these in thirds. And you're going to be using the juice from what's inside the package and inserting that into the pot. So everything that's in the package is going to stay in the pot and be simmering with all the other ingredients. All right. So we're going to add, I got my spatula, my flat spatula, I probably should turn the burner on. I'm going to set that on. I'm going to set that on medium heat for right now. And then later, once it starts going, I'm going to set it to low, low simmer. So right now just adding probably, I want to say, I don't want to say tablespoons because that these are ginormous. So I want to say two good, decent side scoops of butter. Butter is a primary ingredient. I am actually, my father was, is a Southern boy. So a lot of the stuff we cook involves a lot of butter. So you want to shuffle your butter around as it's cooking. Maybe I'll up the temperature a little bit. I want to get this butter melted into the smokies. All right. While I'm waiting for that to get dissolved into the smokies, we're going to add the honey mustard. All right. So the honey mustard, you're going to, if you like sweet, really good sweet flavors, then I would add a lot of honey mustard to the smokies. And I do. It's about yay big. And now I'm going to add the soy sauce. Soy sauce is going to mix in there too. All right. All right. All right. Let's see here. So let's mix this in here. I still have my smokies on medium heat, maybe a little bit more. Mixing that around. So you want to add enough. Adding more is actually better than not having enough because when I get done with this, it's actually going to have enough to simmer. All right. I don't think I added enough soy sauce, so I want to make sure that I have enough that it's going to simmer. Smells good already. All right. Now all I need to do is have a lid for the smokies to marinate. Now you can see everything's in thirds, right? You want the flavors to continue to marinate, still cook lightly. So we're going to add the lid and voila. All right. We have Michelle cutting up the Roma tomatoes, as small pieces as possible. For eight people, I have pretty much a full bundle of green onion. So I'm only going to use from here on. So if you're not going to use, so for half the family, you're only going to use half a bundle of green onion, right? We're going to get these pieces cut as small as possible. All right. Looks like I'm going to have to get, I want to get these green onions as small as possible. I'm going to have to get a bigger knife. You don't want to overwhelm your bites with nothing but green onion, right? I'm not a professional chef by any means, so my way of cutting works, but there's probably a better way. I have a vegetable cutter, but I'm too lazy to use it. All right. We've got some nice small pieces here. All right. We're going to go to the tomatoes. The tomatoes are coming along just fine. All right. See, we've got baby steps. We have the Roma tomatoes cut up for the most part, and then we have the green onion. Next on the list, we have a whole bag of sprouts. If I want to say sprouts, depending on what your style is for eight people, I'm going to say about two cups of sprouts. I want to say maybe a little bit less. So if you're a big fan of sprouts, I'd say two cups, maybe a little bit less and maybe a little bit less. If you're not a big fan of sprouts, I would still suggest because it gives a crunch factor, and I would add just like one cup, but that's me just guessing. So I'm going to put, we kind of play it by ear around here. So we're going to make some room. We're going to make some room over here that we can cut up some sprouts. Meanwhile, while everything's cooking, so you want everything already all cut up, that way you can add everything accordingly. And you don't want just a face full of sprouts either, right? So you definitely want to have everything cut up in decent chunks. You know, not super, you don't want to make, you don't want to cut it up so fine that they look like the green onion down here. You want to probably, each sprout, you want to have maybe like about a third of what it was originally. So this is what a sprout, this is what the sprout size looks full size. This is my goal right here, about a third of what the original length was with the sprouts as I'm cutting along. You know, if it's not perfect each time, it's all right, but we know that we want them in not too long, not too short as I'm cutting along. All right, I just got done cutting up the sprouts here. I just wanted to validate how much I have for my sprouts for a family of eight. Each cup is not filled to the rim, so we value sprouts around here. And if you don't, like I said, just add one cup should be good enough. But I'm saying that the sprout factor, she likes those sprouts. All right. All right, now we're moving on to the eggs. We could start making some scrambled eggs. In the meantime, while we're waiting, so make sure you get everything start cutting up. We got the sprouts done. We got the rice cooking. All right, still got a ways to go, still got a ways to go. And we got this simmering. We have this on medium heat. We don't want it on medium heat, right? We want it on low heat. We want simmer. Okay, we're bringing it down. We have everything stirred up, right? Have our soy sauce in here, mixed in with the honey mustard, mixed in with the butter, with the smokies. Smells beautiful around here. Smells amazing. All right, and we have the pot over here for when we start cooking the scrambled eggs. We haven't scrambled the eggs yet, so that's what we're going to do next. All right, we're going to start scrambling the eggs. I've got my egg carton right here for the shells. I'm getting my eight eggs and I got my milk to mix it up with. Okay, right now we're just going to use one percent milk. If you want to use something else, a milk that's more suiting to your diet, go ahead, but right now we're just going to use one percent milk with the eggs. All right, eight. Got eight eggs. I'm going to throw some milk into the mix. So if you don't want to start this, you could actually wait until the last minute when the rice is almost done. I just want to have this ready. I just use a fork. A lot of people in the scrambled eggs like to use a whisk. Fork works just as good. All right, got everything all mixed up and we are ready to go. So I'm not going to start cooking the eggs just yet until I know the rice is almost done. So let's go check out the rice. Let's go check it out. I want to check that rice periodically. It's not done. It's not even close. Let's check out the smokies. All right, looks like it's simmering pretty good. I want to mix it periodically throughout the process as you're cutting up. Yeah, maybe taste a few of them if you want to, right? How is it? Is it good? You're supposed to taste your food as you go, so you know you like it. Yes, ma'am. All right, we'll come back after the rice is almost done. All right, checking on the rice again. It's not completely done. There's probably still about five, seven minutes, maybe a little bit longer to go. I can see that it's getting close, so it's time to start cooking the eggs. All right, I got the butter thrown in the pan. I got medium heat on. Time to throw in the scrambled eggs. All right. All right, while we're cooking these eggs, meanwhile, we have our ingredients on standby for when we add the rice. It hasn't beeped yet. Once it's finally done, we'll add the rice first. Then we'll add the eggs. Then after the eggs, we add our ingredients. And afterwards, we have our sauces we're keeping on standby. We're going to add more soy sauce. We're going to add more honey mustard, and we're going to add more butter at the end after we have added everything once again. All right, let's check the rice, and it's pretty much done. So we're going to go ahead and add that. Got the handy-dandy gloves. We're going to add that to the smokies. So how do we do that? Let's flip this over. Add that in there. Got the spatula. That's two. All right, so we have the... I turned off the scrambled eggs because I don't want them fully cooked. About 80%, 85% cooked when I add them finally to... So I have that on low heat. In the meantime, I'm mixing this, mixing the rice with the smokies, all the juices from the smokies that we added. So the smoky flavor intertwined with the sauces that we threw in there is now being mixed with the rice. Okay, all right, the rice cooker, we already added that. All right, I can quit mixing that for right now. We'll focus on the eggs again. All right, that's pretty much where I want it right there. It's a little bit runny, too runny. Now I'm going to add that. The eggs, I'll mix this. Turn off the heat, of course. Now I'm going to start mixing this. I'm not going to add any other ingredients just yet. Okay, now, since everything wasn't cooked fully yet, now it still has time for the eggs to be mixed with the rice. It comes out perfect, just the way I like it. All right, if you look at the rice, all the eggs is mixed in there. There's not any white rice left. Everything is mixed. There's all the rice is colored because the juices and the eggs we added, right? So now it's time to add the ingredients. So first up, we have the sprouts. Adding the sprouts right now. We're not going to mix yet. We're going to add everything first, then we'll start mixing, and then we'll start adding the ingredients we have for when we're ready after we add our fresh ingredients over here. Now we're going to add tomatoes, green onions. All right, all right, there you go. All right, now we have the scooper. This is what the scoop is primarily used for. We want both spatulas here. We're going to twist the wok as we're going. All right, I'm going to twist the wok a little bit more each time as we're mixing. You can use one spatula to do this, but it makes it a lot easier to have two spatulas handy to mix everything properly. All right, I figured you don't want to be, you don't really need to mix everything too much because I still need to add these three ingredients right here, right? So I'm not really going to need, I'm not going to put a measurement on this. You're just going to adjust by yourself. So what I'm going to need, I'm going to taste this. Mix by taste. Mix by taste. A little bit here and there. Throw a little bit butter in there as well. So just not huge chunks like we did before, but just enough to add. So we're just going to do that three times. One over here, one over there, and one on the side over here. So three over there and then honey mustard. So you want to have a palette of where you're, you have the salt, the salt just barely overpowers the sweetness. So the mustard, you still want to be able to taste the honey mustard, but you don't want it to overpower everything. You still want the saltiness of the butter and the soy sauce to still overpower the mustard. All right, we're mixing. We're turning. Looking good. We're colorful. We still have the the eggs still mixing well with everything else, right? Feel free to fill in it as usual. It's okay. That's what I'm here for. I like to clean up all the little bits he spills. I think I might've got it just right almost the first time. Let me taste again after I mix it a few more times. Got a smoky bite right here. Yeah, that's perfect. Actually, that's perfect. You want to taste there, babe? How's that taste? Yes. All right. So if that's not enough, remember, you don't want it to go too crazy. You want just enough and you're adding partially as you go with soy sauce, the butter, and the honey mustard. That was Ninja Beta and Michelle's recipe for smoky fried rice. I hope you love it because you know we are. See ya.