Rie's technique is call "gold over silver" where as Alvin is using "silver over gold". It all comes down to when the eggs are cooked/added. Gold over silver is usually more technical when done in the pan, but Rie's hack of premixing egg and rice before hitting the pan is a nice workaround.
I never knew there are terms for that. Thanks for the info, now I know. I cook egg fried rice with either techniques, and sometimes I do the combination "gold over silver over gold" if we have lots of eggs in the fridge.
Rie's technique also pretty hard compared to cook the egg seperately, it needs a good control of heat and toss so the egg cooked in every grain of rice while the rice absorbs the egg so the heat MUST be in there otherwise it will be have a fishy taste/raw egg taste
When Rie is explaining Japanese para para ... My brain instantly translates it into Indian name for it. The description was so perfect 😂 'Podi podi' is what we call it... To describe something that is dry but not crunchy or hard, separable and yes, not too oily. That is the consistency we need for many rice dishes, including biryani
@@robinyoung8052 rice wine has quite a different taste from sake though. Guessing she just has a taste preference for sake’s flavor, but I agree I see mirin a lot
Alvin's version is called Yangchow fried rice in my country, that Chinese Sausage is the important part and I love it. He's right it's definitely sweet, not like any other sausages.
I see Rie in the thumbnail of making fried rice, my first thought was "ahh.. there's no way Rie will add some alcohol into her dishes, right? Since it's fried rice and it doesn't need alcohol" Rie : *proceeds to add sake Me : *understandable, have a nice day*
@@JacksonWalter735It has all kinds of the weirdness throughout the entire series but there are some really cool cooking lessons you learn along the way. Like never put peanut butter on squid.
I tried Alvin's recipe today, but replaced the sausage with shrimps, and it tasted incredibly delicious!! My friends enjoyed it a lot too. Additionally, I added some oyster sauce and Ponzu sauce and it was incredible!
I made Rie's fried rice with a couple substitutions: shallots instead of onions and celery leaves instead of scallions (because I didn't have scallions). It was absolutely incredible. Super flavorful and succulent, not at all mushy or oily. I highly recommend it and I will 100% be making it again.
@@grandmastersaibotshikimura34 well the pans not gonna disintegrate from touching metal. It’d be a problem if he was scraping the pan but you can use metal in cast iron or non-stick pans if you’re careful.
I learned to cook fried rice in 1980 when we lived in Hong Kong and the method is a hybrid according to our instructor. First whisk the eggs with light soy sauce and shaoxing wine, add the mix and stir to coat the rice, with finely chopped green spring onion tops. Put oil in the pan heat to shimmering add any meat, [back in the uk i use polish cured sausage], then add grated white onion and the fine chopped whites of the spring oinions to flavour the oil, once the meat is cooked to your liking add the coated rice fried till the coated rice grains has little brown flecks on them add drizzle of toasted seasame seed oil, stir and serve. The method i learn seems to be a mix of several different methods i saw around HK, every place had it's own style. I was lucky enough to get a ticket to a cooking demo by Ken Hom he used Rie's method minus the sake. Thanks for the video i will try using Rie's and Alvins methods and see if i prefer there to mine or just steal different elements to mod my own. Take care, God bless one and all.
Yeah i think he would be like why are they not using wok haiya but their fried rice looks soooo yummy anything that Alvin or Rie cooks im down to try 🤗
Okay so Rie's method WORKS. I just made the most perfect, best tasting fried rice ever. I made fresh rice. Which normally I don't do, but it was necessary. I spread the rice out over a baking sheet and let it come to room temp before putting it in the refrigerator for an hour. This let the rice dry out and become cold. I would have probably done it for longer, but I didn't have time. Then I coated it with egg before frying. None of it clumped together. It was honestly beautiful. I seriously can't believe how well it worked. Thank you for posting this!!!
And then Nephew Alvin will become Uncle Alvin for using MSG even know he doesn't have a wok but it's okay he has cast iron skillet to have toasty rice grains on his egg fried rice and Chinese sausages.
In my family (we speak malay), rice that is 'para-para' is 'nasi terburai'. It's not mushy or crunchy or oily, just separated and well coated with any flavour you add to the pan. Cool to see other cultures also have this!
In my country Saudi Arabia (in Arabic) we call it "نثري" ((Nathery)) and it comes with different spices (whatever you like) as it is about the cooking techniques and not the cooking itself It’s amazing that different languages and countries have the same concept of rice lol
@@MalihaAnsari2711 He's a personality of an asian comedian. The personality "Uncle Roger" got popular for ripping on people's terrible takes on fried rice. Look him up, he's quite funny.
I eat rice like Alvin, and ate that same rice growing up in a restaurant. Watching them make fried rice really brought me back to sitting in the back of my father's kitchen on a barrel of sweet and sour, eating rice and spring rolls while my father cooked.
I'm kinda the same way. If/when I find my favorite everyday shirt/shorts, I buy a bunch so I can wear the same outfit. I prefer black over Alvin's white shirt
Rie, thanks! Never tried mixing raw egg with rice before cooking it. Tried it today and it worked great! As for "para-para" I believe it conveys a number of things in Nihonji which takes several things to say with the Gaijins. "Para-para" in Nihonji would probably translate to: crumbly, separated, flakey. Thanks again for a wonderfully brilliant idea!
The fact that im just hungry, nothing planned for dinner, i have left over rice and all the ingredients, makes this better because I'm doing this right now
Fried rice is the comfort food for me. My mom cooks three version of them, Sambal Fried Rice, Soy Sauce fried rice and Egg fried rice. She never adds anything too much. Just really simple, like her. But we love it when she adds leftover fried fish. It suits fried rice so much, and give it sort of this fish smell, some might not like it but I prefer it more than other proteins.
Tried Rie's method of adding beaten to the rice and it's safe to say that I will never go back to my old ways of making fried rice. It's soooo good. Fun fact, In Indonesian language, we have this word called "pera" which I think is similar to what Rie means by "para-para" - a non mushy & nice dry rice texture in fried rice.
Can't wait to try both fried rice recipes! ETA: Could "shelly"/"flaky" be the English equivalent to para-para? Growing up my mom would always describe her rice as "shelly" when making rice and peas.
Quick tip if you are running late! after cooking the rice ( i love my rice cooker), you can put the rice in the oven on a sheet pan @200F for 30-1hr to help dry it out faster! just keep it in a single layer and stir occasionally
The method they use is correct in their own way. I’m Japanese, I once tried Rie’s way - mixing egg and rice beforehand, but I felt that method suits if you have a large pan, not my small pan, because you want to cook it with single layer like Rie does in the video. So I went back to my way - cook egg halfway, remove it to side, fry everything else, and add the egg back to the pan at the end. egg can be cooked while it’s off heat slowly, and I can get fluffy texture which I look for :)
As a Japanese person, I'd never heard the term "パラパラ para para," but I know precisely what she's referring to. I always wondered how Japanese chaahan gets its moist-but-dry, almost plasticy consistency, and Rie just blew my mind with the pre egg coating method. I would eat either of these dishes in a heartbeat. Thanks, guys!
Both versions are both distinct and true in every aspect. Despite not having a wok they still work. Uncle roger though might dislike the fact of no wok but he would approve of MSG to Alvin haha
I know Rie and Alvin are both incredible and also not Chinese, but as chefs, I am surprised neither have a wok. I have 2 in my kitchen! I use it infrequently but they're great to have for such recipes 😀
Great video! Saved it so I can make some delicious fried rice after I move into my new place... yay yay. Would've been even better if you guys would have tried each other's version and talked about the differences and good points of each way.
Rie's technique is call "gold over silver" where as Alvin is using "silver over gold". It all comes down to when the eggs are cooked/added. Gold over silver is usually more technical when done in the pan, but Rie's hack of premixing egg and rice before hitting the pan is a nice workaround.
I was looking for this comment.
I never knew there are terms for that. Thanks for the info, now I know. I cook egg fried rice with either techniques, and sometimes I do the combination "gold over silver over gold" if we have lots of eggs in the fridge.
Thank you
Rie's technique also pretty hard compared to cook the egg seperately, it needs a good control of heat and toss so the egg cooked in every grain of rice while the rice absorbs the egg so the heat MUST be in there otherwise it will be have a fishy taste/raw egg taste
That was golden fried rice, that technique usually use in Japan because the rice somewhat stickier than normal rice
When Rie is explaining Japanese para para ... My brain instantly translates it into Indian name for it. The description was so perfect 😂
'Podi podi' is what we call it... To describe something that is dry but not crunchy or hard, separable and yes, not too oily. That is the consistency we need for many rice dishes, including biryani
Bruh, I am an indian and I didn't know that wow. :)
@@SQDLowkey we keralites use 'podi' for powder ☺
That is a Telugu term.
And we Indonesian call it "Pera" 😁
@@humanbeing5664 podi is also used for powder in telugu too! Podi podi is a term used used for something thats not mushy
Rie's method of adding alcohol to everything she cooks still stands true.
Foolproof method!
I think most Japanese homecook add cooking sake as part of their seasoning, like Chinese adding xaoxing wine, cmiiw
Mirin is pretty common, i thought that was what she would use.
@@robinyoung8052 rice wine has quite a different taste from sake though. Guessing she just has a taste preference for sake’s flavor, but I agree I see mirin a lot
@@robinyoung8052 mirin is basically sweetened (almost syrupy) sake.
Egg Fried Rice videos: *exist*
Niece and Nephew: We have been summoned.
Can't wait for this to show up in next mimi review 😂
I love how nephew alvin used M S GGGGGGG
@@ziziagyei3413 Nephew Alvin got the MSG swag
😂😂😂😂😂
Diya Bobby Nair what’s a mimi lol
Rie’s used pan looks better than my one month old pan...
RIP
She cleans it everyday
@@keepsmile9144 Everybody clean their pans everday.
@@keepsmile9144 its just a matter of how much the pan costs
Don’t use metal utensils on it
2 Asians cooking fried rice without a wok
Uncle Roger: Haiyaaa
And the fact that they both don't have wok 🤣
I was thinking the same thing 😂
Pretty sure both of them cook a lot better than that overrated hack though.
I had a wok but accidentally ruined it.... haiyaaaaaa
@@pugward thank you for saying that
Alvin's version is called Yangchow fried rice in my country, that Chinese Sausage is the important part and I love it. He's right it's definitely sweet, not like any other sausages.
Yes I love yangchow fried rice!!!
The only type i know of in the States is the KamYenJan brand of lap cheong and I love it!
@@fei6664 right I'm Caribbean and used to calling it Lap Cheong fried rice.
It's my favourite! In the restaurants over here, they tend to do Yang Chow fried rice with Char Siu and prawns rather than lap cheong.
Makapag-sangag nga bukas...
Rie: flips rice. Two grains of rice come out of the pan
Me: flips rice. Two grains of rice stay on the pan. The rest is on the stove like 👁👄👁
LOL I know exactly what you are saying. Been there, done that.
Oooh ok. Phew, I thought I was the only one 😆 It's a struggle.
this is how I cook in a nutshell 😭😭😭😭😭😭
🤣
Me too lol
1:11 all I can hear is "I'm using sake..... because I am Rie."
I see Rie in the thumbnail of making fried rice, my first thought was "ahh.. there's no way Rie will add some alcohol into her dishes, right? Since it's fried rice and it doesn't need alcohol"
Rie : *proceeds to add sake
Me : *understandable, have a nice day*
"Treat every grain of rice like a steak"
I see that Food Wars reference Alvin.
Is Food Wars worth watching? I saw the first episode on Netflix and it was weird.
@@JacksonWalter735It has all kinds of the weirdness throughout the entire series but there are some really cool cooking lessons you learn along the way. Like never put peanut butter on squid.
@@Jchmcom or you can if you are really good at cooking
@@JacksonWalter735 if your response to the first episode is it's weird you're gonna have a hard time with the rest of the show
@@JacksonWalter735 Maybe it's not the show that is weird.
Alvin: I like a lot of rice
Me, looking at the amount of rice: 👁️👄👁️
Alvin says he needs a lot of fried rice.
After seeing the amount
Me:👁️👄👁️
I feel like I can eat twice that amount no sweat 😂
@@satomisuzuk4744 same 😂😂😂
@@satomisuzuk4744 I can easily like 3x that amount, I do it every weekend 🤣🤣
I eat 2-3 cups of it for dinner whoops...
I think he meant frequency, not amount 🤭
I tried Alvin's recipe today, but replaced the sausage with shrimps, and it tasted incredibly delicious!! My friends enjoyed it a lot too. Additionally, I added some oyster sauce and Ponzu sauce and it was incredible!
“Cause it feels like i’m rich”
Lol same alvin same
I made Rie's fried rice with a couple substitutions: shallots instead of onions and celery leaves instead of scallions (because I didn't have scallions). It was absolutely incredible. Super flavorful and succulent, not at all mushy or oily. I highly recommend it and I will 100% be making it again.
Fuiyoh you add shallots on your egg fried rice, onion for poor people but you need the King of Flavor MSG.
@@22ninja1 All right Uncle Roger! ;)
I'm going to use "para-para" to describe my fried rice from now on. Thank you Rie for teaching us Japanese words and phrases! Haha
i always do Rie’s technique of mixing the egg with rice before cooking!! Wow i didn’t think it was a right thing to do!! 🤧💓
Uncle Roger gonna be like :
"Where Your Wok Where Your Wok"
Haiyaaaaaa
Wear your wok, wear you wok
I was looking for this comment.
LMAOOO
So weak
But he add the king of fla-vor!
Alvin uses MSG
Uncle Roger : Fuiyoooo.... My fav. Nephew
You do realize that laddle is made of metal...
@@grandmastersaibotshikimura34 well the pans not gonna disintegrate from touching metal. It’d be a problem if he was scraping the pan but you can use metal in cast iron or non-stick pans if you’re careful.
In all my fried rice making years I've never seen Rie's method before and I can't wait to try it!
two of my favorite tasty producers in one vid omggg 😩✊🏻❣️
Absolutely love Rie’s outfit in this!
I learned to cook fried rice in 1980 when we lived in Hong Kong and the method is a hybrid according to our instructor. First whisk the eggs with light soy sauce and shaoxing wine, add the mix and stir to coat the rice, with finely chopped green spring onion tops. Put oil in the pan heat to shimmering add any meat, [back in the uk i use polish cured sausage], then add grated white onion and the fine chopped whites of the spring oinions to flavour the oil, once the meat is cooked to your liking add the coated rice fried till the coated rice grains has little brown flecks on them add drizzle of toasted seasame seed oil, stir and serve. The method i learn seems to be a mix of several different methods i saw around HK, every place had it's own style. I was lucky enough to get a ticket to a cooking demo by Ken Hom he used Rie's method minus the sake. Thanks for the video i will try using Rie's and Alvins methods and see if i prefer there to mine or just steal different elements to mod my own. Take care, God bless one and all.
it’s like every egg fried rice video is going to be judge by Uncle Roger 😂😂😂
Yeah i think he would be like why are they not using wok haiya but their fried rice looks soooo yummy anything that Alvin or Rie cooks im down to try 🤗
Alvin version is almost perfect except he use onion instead of shallot
Okay so Rie's method WORKS. I just made the most perfect, best tasting fried rice ever.
I made fresh rice. Which normally I don't do, but it was necessary. I spread the rice out over a baking sheet and let it come to room temp before putting it in the refrigerator for an hour. This let the rice dry out and become cold. I would have probably done it for longer, but I didn't have time. Then I coated it with egg before frying. None of it clumped together. It was honestly beautiful. I seriously can't believe how well it worked.
Thank you for posting this!!!
Alvin: It has rice, eggs, lots of scallions, Chinese sausage, and sugar, salt, and MSG
Uncle Roger: Fuuuuiiiiyoooooh, this nephew know good taste
Tip: add soy sauce directly after you add the rice and fry it for 3 minutes. The soy sauce cooks and transforms into a new delicios flavor
I know im like eh....no soy in either? 🤷♀️
i add soy sauce sesame oil and oyster sauce
@@iorisue3236 yasssss
I feel that Alvin's explanation is there in anticipation of being called out by Uncle Roger.
😂😂😂😂
they probably made this video because they wanted Uncle Roger to call them out lol
And then Nephew Alvin will become Uncle Alvin for using MSG even know he doesn't have a wok but it's okay he has cast iron skillet to have toasty rice grains on his egg fried rice and Chinese sausages.
In my family (we speak malay), rice that is 'para-para' is 'nasi terburai'. It's not mushy or crunchy or oily, just separated and well coated with any flavour you add to the pan. Cool to see other cultures also have this!
In my country's language(Bangla), it is called 'Jhor Jhora'. Same thing just different names :)
In my country Saudi Arabia (in Arabic) we call it "نثري" ((Nathery)) and it comes with different spices (whatever you like) as it is about the cooking techniques and not the cooking itself
It’s amazing that different languages and countries have the same concept of rice lol
A.T.E.: Lets do fried rice video
Uncle Roger: *So you have chosen death.*
Thanks to you for mentioning him, else I would have never found such a vibe!
Rie is opposite of wok fuccboi haiyaaa
Yall referencing to uncle Roger... I'm here wondering who he is????
@@MalihaAnsari2711 He's a personality of an asian comedian. The personality "Uncle Roger" got popular for ripping on people's terrible takes on fried rice. Look him up, he's quite funny.
please dont mention china's donkey here
Rie is just so good at cooking man. She a killer with it.
Everyone’s egg fried rice needs to be para para
Would love to see Inga’s version of fried rice
the sunny side up fridge magnet behind Rie........ im in love
I eat rice like Alvin, and ate that same rice growing up in a restaurant. Watching them make fried rice really brought me back to sitting in the back of my father's kitchen on a barrel of sweet and sour, eating rice and spring rolls while my father cooked.
I don't know if someone notice that the Alvin is wearing the same cap and shirt in almost all videos😅😂
I know
It's his filming uniform
I'm kinda the same way. If/when I find my favorite everyday shirt/shorts, I buy a bunch so I can wear the same outfit. I prefer black over Alvin's white shirt
@@kncnsm Why not.
Zuckerberg and Obama did the same.
Find what you like, and stick to it.
He filmed all the videos in one day
Both versions have a much more generous rice to mix-ins ratio than I am accustomed to.
I usually like to put a fried egg on top of my fried rice but I’m going to try both these recipes now!
I just made this following Rie’s method. *chefs kisses*
Why does Alvin look like he's in Inga's kitcheeeenn? NANI?
i think they live in same apartment so it looked alike
I love Rie's technique with the egg. The color on her rice looked yummy. I'm going to have to try that next time.
alvin: making fried rice > sleeping roommate 😌
You know Alvin’s version is ready when you see the grains of rice start jumping around on the cast iron / wok / pan / whatever you’re using at 9:38
Rie, thanks! Never tried mixing raw egg with rice before cooking it. Tried it today and it worked great! As for "para-para" I believe it conveys a number of things in Nihonji which takes several things to say with the Gaijins. "Para-para" in Nihonji would probably translate to: crumbly, separated, flakey. Thanks again for a wonderfully brilliant idea!
The fact that im just hungry, nothing planned for dinner, i have left over rice and all the ingredients, makes this better because I'm doing this right now
Alvin's part was so chaotic than usual xD
Thank you Alvin! I followed your instructions and it is the first time I made fried rice taste good! Thank you a lot!
“Why would you put msg in your fried rice?” FOR FLAVOR!!!!!
soy sauce already has a little msg in it too
Just tried the egg mix in rice method described in the video. My fried rice turned out amazing! Thank you!
*Rie's 'Para Para' vs Sydsnap's 'Ara Ara'*
We need this epic rap battle
Two of our most favorite tasty chefs
i feel like uncle roger is gonna react to this
we are waiting, until he finishes reviewing ramen
Who is uncle roger?
@@nattineeg ggo check his youtube channel, mrnigelng.
This guy plays a role of an asian uncle insulting egg fried rice and ramen😂
Fried rice is the comfort food for me. My mom cooks three version of them, Sambal Fried Rice, Soy Sauce fried rice and Egg fried rice. She never adds anything too much. Just really simple, like her. But we love it when she adds leftover fried fish. It suits fried rice so much, and give it sort of this fish smell, some might not like it but I prefer it more than other proteins.
The absolute key that they both agree on is day old rice. I have Tupperware just for rice dishes.
Freshly cooked rice is good rice ❤️
Fried day-old rice is good rice ❤️
I am one of your subbies and I really enjoy your videos！♡
Tried Rie's method of adding beaten to the rice and it's safe to say that I will never go back to my old ways of making fried rice. It's soooo good.
Fun fact,
In Indonesian language, we have this word called "pera" which I think is similar to what Rie means by "para-para" - a non mushy & nice dry rice texture in fried rice.
Alvin deserved to be called as Uncle Alvin
Alvin: sugar, salt and MSG.
I feel a summoning is coming, for a certain Uncle Roger. 😂
OMG im so excited to discover that ALL OF MY FAVORITE FOOD TH-camRS have a channel together
Can't wait to try both fried rice recipes!
ETA: Could "shelly"/"flaky" be the English equivalent to para-para? Growing up my mom would always describe her rice as "shelly" when making rice and peas.
I think she meant crumbly or possible scattered. Because those 2 are one the definition of the word parapara. 😅
@@jovicdiego357 ah ok!
How can anyone not like this channel? Beautiful video! Everyone should love fried rice!
Wait wait Rie and Alvin don't have a wok? Let us give them one as a gift! I think they would like that
I feel like if they really wanted one, they would've bought one already lol They take up a lot of space.
We send them carbon steel wok for free.
After seeing 3 videos from Alvin's channel, I certify him a Food Artist 🎨 He has ICON Status. Salute Alvin!
Totally clicked this with the thought in head "Oh I can't wait until Uncle Roger gets a hold of this one!"
Alvin, you could do a series on how other cultures use rice. Louisiana Etouffe. Cabbage rolls. Golabki in Polish. Toltott Kapozta in Hungarian
Lol, alvin: I eat a lot of rice when I eat fried rice
*proceed to take out a tiny bowl of rice
Quick tip if you are running late! after cooking the rice ( i love my rice cooker), you can put the rice in the oven on a sheet pan @200F for 30-1hr to help dry it out faster! just keep it in a single layer and stir occasionally
Never think that Alvin is a fan of MSG!!!
Uncle Roger Roger pround of u
When Alvin said Chinese Sausage I was so confused until I saw it and realized it was lap cheong. Makes so much more sense to me now lol.
8:02 UNCLE ROGER GONNA BE HAPPY OF THIS
Uncle Roger not happy they don't have Wok.
@@trollinggaming9903 this is USA not Malaysia in USA wok isn't often find in USA well unless if it's in Chinatown
Rie's smile is everything
insert Inga and Andrew and you've got Tasty's backbone
And Adam 💝
Such attractive young people with a wonderful passion for food. Thank you!
off topic, he has such a beautiful voice!
The method they use is correct in their own way. I’m Japanese, I once tried Rie’s way - mixing egg and rice beforehand, but I felt that method suits if you have a large pan, not my small pan, because you want to cook it with single layer like Rie does in the video. So I went back to my way - cook egg halfway, remove it to side, fry everything else, and add the egg back to the pan at the end. egg can be cooked while it’s off heat slowly, and I can get fluffy texture which I look for :)
This video is like a summon for Uncle Roger
As a Japanese person, I'd never heard the term "パラパラ para para," but I know precisely what she's referring to. I always wondered how Japanese chaahan gets its moist-but-dry, almost plasticy consistency, and Rie just blew my mind with the pre egg coating method. I would eat either of these dishes in a heartbeat. Thanks, guys!
The original method, with an experienced chef is to combine them in a hot wok and move it so fast that it doesn't cook into lumps but separate grains.
Wheein teaser and a.t.e. video at the same time 😂
Mama mama mooooooo 😂😂😂✌️
Ifkrrrr
I was so confused 😂
Rie is one of the best YT personalities out there
"i love MSG, so i think it belongs in fried rice" 8:22
uncle roger gonna call you uncle alvin
nice to know different way of cook fried rice, thank you
I saw the title, and I knew I'm doing this
Rie's idea was cool, i didn't thought that it'd be that easy. Thx😃
wait, this is the guy who does the 100 hour recipes? Honestly, I thought he'd be older... lol... He's so young!
Yes, I am pleasantly surprised too. He is really attractive. Is he taken?
He's got more time it makes sense.
Fried rice will forever be our ultimate comfort food
Both versions are both distinct and true in every aspect. Despite not having a wok they still work. Uncle roger though might dislike the fact of no wok but he would approve of MSG to Alvin haha
Alvin's method kinda reminds me of my mom's fried rice in my lunchbox when I was at school
Alvin added msg. Uncle Roger will be proud
I know Rie and Alvin are both incredible and also not Chinese, but as chefs, I am surprised neither have a wok. I have 2 in my kitchen! I use it infrequently but they're great to have for such recipes 😀
Alvin is Chinese.
@@hoisansio1099 Then I'm even more surprised he doesn't own one!
Alvin: adds MSG
Me: Fuiyoh!!!
Great video! Saved it so I can make some delicious fried rice after I move into my new place... yay yay.
Would've been even better if you guys would have tried each other's version and talked about the differences and good points of each way.
Uncle Roger: Did he say MSG thats a 10/10 fried rice
I love rie's voice it's ASMR for me
I love my fried rice to have lots of garlic ❤️
Para-para , It's all fluffy, thanks so much for sharing your dishes. Take care.
0:11 i thought she was gonna say that sometimes we ruin it when we accidentally drop in some chili jam
Alvin at the end of the video: puts rice in the fridge for 140 hours
I love that she uses alcohol even in fried rice! A true fancy lady!🖤🖤🖤
Cool! I haven't made fried rice in ages. I like to make it spicy with fish sauce and frozen peas.