Pro Chef Reacts to Uncle Roger HATE Jamie Oliver Egg Fried Rice
ฝัง
- เผยแพร่เมื่อ 29 ม.ค. 2022
- Two Asian guys give Jamie Oliver the third degree for what he calls "Egg Fried Rice". I add my technical knowledge of cooking to Uncle Roger's comedic break down of everything done wrong in this video.
MERCH
downrightmerchinc.com/collect...
PATREON
/ chefbriantsao
VISIT MY WEBSITE!
chefbriantsao.com/
FOLLOW ME!
Instagram / chefbriantsao
Facebook / chefbriantsao
Twitter / chefbriantsao
JOIN MY DISCORD!
Discord / discord
Edited by Jordan Herridge
www.ant-media.co.uk
My Favorite Kitchen Gear & Essentials
Everything on this list I currently use or have in the past ! All 100% approved by yours truly!
Below are Amazon Affiliate Links, every little bit helps!
#monetization #CommissionsEarned
*SMALLWARES*
Wusthof IKON Knife amzn.to/3cnyaIc
Wusthof Steel amzn.to/2WCgm5n
Victorinox Serrated Knife amzn.to/3bdo6jz
Rubbermaid Rubber Spatula amzn.to/2Lf9RQt
Peeler amzn.to/2YK9uFw
Tongs amzn.to/2YNpxCw
Microplane/Zester amzn.to/3fDLni7
Scrapper amzn.to/2WgJQGU
Measuring Cups & Spoons amzn.to/3bhyAOA
Measuring Cup amzn.to/3frKl8J
Whisk, Light Duty amzn.to/35QG1vm
Whisk, Heavy Duty amzn.to/3dtekuZ
Ladles amzn.to/3ciHi0y
Wood Spoon amzn.to/2AcyATr
Slotted Spoon amzn.to/2ziiMOt
Thermometer amzn.to/2yuvtG1
Can Opener amzn.to/2yuw9ex
Corkscrew amzn.to/3biQoJe
Kitchen Scissors amzn.to/2Wf9D23
Cheese Grater amzn.to/2LeRI5i
*POTS AND PANS*
Cast Iron Pan amzn.to/3fxGCGz
Saute Pan 10" amzn.to/3ckJTHs
Saute Pan 12" amzn.to/2YLu5cL
Non Stick Pan 10" amzn.to/2Ldo00G
Stock Pot 6qt amzn.to/3fwSmsN
Sauce Pot amzn.to/2LfhzKp
Dutch Oven amzn.to/2xPTc32
Colander amzn.to/2zkC4CQ
Sieve amzn.to/3fqzqfk
Mixing Bowls amzn.to/3ciaggX
Sheet Pan 1/2 Size amzn.to/3ckxNhe
Sheet Pan 1/4 Size amzn.to/3bizIlk
Wire Rack amzn.to/3bgQkK3
Roasting Pan w Rack amzn.to/2SP6hRp
*APPLIANCES*
Vitamix Blender amzn.to/35LbizS
Hand Blender amzn.to/2WgeIHx
Kitchen Aid Mixer amzn.to/3chRw0Z
Food Processor amzn.to/2zilEed
*MISC*
Rubber Cutting Board amzn.to/2L9wGVX
Sharpening Wet Stone amzn.to/2SNPgH4
Sharpening Glass Stone amzn.to/2Ad8bVx
Japanese Slicing Mandolin amzn.to/3chV4R7
Kitchen Towels amzn.to/3ctlmja
Oyster Knife amzn.to/3duN7s2
Clam Knife amzn.to/3ftSHg9
Pizza Slicer amzn.to/3ctuQLH - บันเทิง
Every rice eater people on the planet almost get heart attack when Jamie Oliver do "add a splash of tap water" thing.
😂
I think the add water was done for people trying to cook along with the video. Stop/slow the cooking process while you fumble with the eggs and then the tofu, otherwise the rice would burn. Not saying he’s he’s not wrong but you have to consider the audience his videos are meant for. Would’ve been more effective if he’d started with how to prep everything
@@azclown317 And the audience just gets dumber and dumber.
@Bang Alkar yep
@@azclown317 true but if it is a legitimate egg fried rice then it need to be severely improved. Cause trust me when I said soggy egg fried rice is not going to give a good taste to your mouth
"That is not street food, that just.. belongs on the streets" had me dying lol
Read this as he was saying it
1k lol
Np
EMOTIONAL DAMAGE
I laugh so hard on this. Sadly true. It is like all the wrong thing in fried rice
But littering is illegal.
My Japanese mom went through this weird phase where she used nothing but olive oil for everything because she watched too much Food Network. Including in fried rice. It was very, very strange
Good olive oil has an unique taste that IMO doesn't get along with Asian cooking.
@@OrdinaryEXP I agree. I love my mom and all, but man, she went through these weird phases where she would see something on Food Network and experiment on my dad and I. Like for a while, she made everything all...Tex-Mex.
@@KuroiRenge Could I say that the silver lining is your mom being happy to cook for you guys? :P I think you could try recommending her good TH-cam cooking channels; a good channel (or a combination of them) not only teaches good cooking skills but also give your mom a variety of recipes (thus, hopefully, different ideas for her experiment lol) such that you would have something tasty to eat and don't have to be stuck with one month's worth of olive oil or Tex-Mex dishes.
omg my Thai mom is the same! she's obsessed with olive oil, specifically extra virgin olive oil because it "make the food more flavor!" she'll even stir fry with it and i'll explain to her that "extra virgin olive oil is not meant for frying. extra light olive is better for that if you wanna still keep using olive oil." but do you think she listens? nope! she's the mother, she knows better LMAO
@@OrdinaryEXP We tried that. But she stuck to fad foods (like pretending spinach was kale knowing full well we would not like it) or adding strange ingredients to traditional food. She hasn't done that in a while, but for about a year or so, she would make the weirdest foods. And she knew they were probably not going to be that great, by the way. She actively avoided eating it herself.
I've genuinely learned more about cooking from Uncle Roger then I ever did from Jamie Oliver
Someone said “Jamie Oliver’s demographic isn’t people who are already familiar with the flavors. The demographic he’s trying to reach are the people who eat microwave food 5 days out of the week and thinks adding soy sauce to something makes it exotic.”
And I’m sure he’s encouraged people out there to not be intimidated by ingredients. But that also doesn’t mean I can’t still feel a deep shiver within my soul when he butchers these traditional dishes.
He is generally regarded as a home cook rather than a fancy chef. That's also why he is famous and why his cookbooks sell. Also, his restaurants are failing. Still, can't excuse him adding the Jam and water. Also, do british people or any people just have chilli jam in their homes? curious cause I heard of this incredient for the first time in uncle roger's video.
@@averagestudent1158 home cook by western standards at least. Asian home cooking is way more complicated and diverse
totally agree. no offense but i myself thinks british food are of the the worse ones
“Jamie Oliver’s demographic isn’t people who are already familiar with the flavors. The demographic he’s trying to reach are the people who eat microwave food 5 days out of the week and thinks adding soy sauce to something makes it exotic.” So.... he's the cook for people who have shit or no taste whatsoever? No wonder he is trash.
@@JC-uz3ey
He isn’t trash. He made a “bad” dish in one video.
He generally tries to show extremely healthy yet delicious meals, and the show is that all of these recipes take 15 minutes.
Mind you that the meal itself likely isn’t bad at all, it just isn’t going to taste like fried rice.
Judging his (Oliver’s) career by one video where he did a dish in the wrong way (according to how it’s normally made, which Oliver specifically points out is viewed as unhealthy which was the view he was trying to change) is like judging GSP’s entire career by his Matt Serra fight. One loss doesn’t invalidate the fact that he’s a legend in the sport, an iconic name and brand, and one of the greatest fighters of the modern era as well as a true champion.
a person just guessing how egg fried rice is made without any culinary background would do less damage 😂. but with this video i feel like i could make an educated guess
100% this thing went totally off the rails
Apparently you haven't seen Kay's Cooking.
@@singingwolf3929 that person is just trolling
Uncle rodger rules
@@mrainzooalgown2190 trolling or not, its just so bad
I also got annoyed at how Jamie advertised it as like a “healthy version of fried rice”. When you think about it, he didn’t make any choices that made his cooking inherently more healthy than normal egg fried rice and in fact (between the copious amounts of oil, the jam, the bagged rice, etc) it’s likely less healthy than normal egg fried rice. I feel like there’s a tendency in a lot of white people to put their own spin on Asian cuisine and then claim it’s “healthier” just because it tastes worse…idk just something I’ve noticed
I think Ethan Chelbowski tbh I feel bad for following this guy for so long and not knowing how to spell his name did a healthy egg fried rice but he knows how to cook the original and does really good research into all the dishes he cooks before he makes shortcuts or healthy versions
Fried rice is already pretty healthy by itself, it's just rice and egg
not so good if you diabetic though
Totally agree
As a representative of white people, we don't claim these types of Idiocracy and firmly believe that Jamie Oliveoil is just dumb.
Ive noticed a tendency of lesser races to make broad and derogatory claims about the Aryan People. You're lucky we're so much nicer than every other race on the planet.
As a white woman, I will never understand pre-packaged rice. Cooking rice is sooo easy, and I can get a giant bag of it for a couple euros in the Asian store around the corner that will last me for months!
When I studied in Germany, people looked at me weird when I went and bought a sack of 15 kg of rice.... That amount last me about three weeks. The small bags that they sold in Aldi usually lasted for only three days top.
@@MrWillypanda88 15 kg in 3 week??? How many people eat that rice with you.
@@Chen-qi5yp I just realized I split it in half with a friend.... 😁. I eat it three times a day, so about half to 3/4 of a cup for one day's worth
@@MrWillypanda88 wow, u guys eat a lot. Me and my sister can last a month with 10kg
You're a white women? And you would buy a giant bag of rice? You should change your race
I like how Chef Brian and Uncle Roger says, "No" at the same time at 13:51 so funny! As a Filipino, Jamie's fried rice is not even a fried rice. No to chili jam!
Its called a pigs food
@@jasonicgaming9911 I wouldn't serve this to pigs
@@ironboy3245 finally smth we can all can agree on
I am the kind of guy who'd put ketchup on fried rice (actually pretty common in eastern Java) but chili jam would be where I'd draw the line
@@valerianmp i sometimes do that too.
The 'problem' with Jamie Oliver is the audience he aims for. He does things for middle class, middle aged people with kids who have been sheltered from outside foods. I currently live in the UK and was frequently mocked and laughed at by a co-worker for eating pasta multiple times a week (wife is Italian) before learning my coworker thought pasta was disgusting because she boils it for 20-25 minutes then eats it plain: she is the target demographic for his tutorials.
That being said, I personally feel that he would be better off teaching in a more traditional or accurate way; especially with something like egg fried rice that has easy to obtain ingredients.
Not even Germans are eating pasta plain after killing the pasta and we the kings of „ white amount not right amount“ xF
WHAT ? Boiled pasta for 20~25 minutes and eat it plain ? How on earth ?
i get where you're coming from but why don't put at least some sauce to the pasta? i ate plain pasta before and it taste like nothing,add chili sauce or tomato sauce or something to give some flavour.
Wait, your colleague turned pasta into porridge?!?!??
who tf eats pasta plain..you can put some olive oil in it & make aglio olio
"that is not street food, that just belongs to the street"
I think i just found the best quote ever😂
Chef Brian: don’t put tofu in fried rice!
Me, thinking of the tofu I added to my fried rice three days ago: 💀
Chef Brian: I guess it would ok if you cubed firm tofu and fried it so I got crispy
Me: oh thank goodness that’s what I did. I didn’t fuck up like Jamie Oliver
You fry them and eat them separately yes :D
no one is Asia crush the tofu except children when playing with food
It is better to cook them separately than cooking it in fried rice because it contains a lot of water you might as well eat a bowl of steamed rice if you wanna add tofu
@@josephchristoffel Omelette with crushed tofu as one of its ingredient is good though.
You can do anything as long as it’s edible to you. Just keep it to yourself unless you’re really confident.
Every Asian goes "WHAT!?!?" when Jamie adds water mid cooking
😂😂😂
Like seriously, I just knew that white people treat rice like they treat pasta 🤦♂️
Every human ever you mean lmao
This chef is just that a marvelous chef who can explain everything that is done wrong and why without demeaning the cook and teaching us as he views this video.
Thank you Sir!!!
Thank YOU for watching!
Well if 2 asian people say that this is not the proper fried rice you should believe them
Why not u demeaning someone tht teach you stupid things in this sosial media information?? Why.. Is not just stupid but he lie about everything.. He own restaurants but teaching other a shit free things whitout care about other.. Wht if no one like ucle roger and chef brian mentioning the wrong.. And you start to learn the egg fried rice and test it but unlike wht the chef say and end up ohh its my false tht i cant cook.. Wht would u say.. And the chef not only fuck up one step but entire step to cook.. Yes it may a simple way to cook frie rice vd,, but do you think it was even a frie rice?? The rice it self already got his on sweetness test why you still need to put a cill jam?? U try to make a FRIE rice but you end up puting some water in.. Why you need to put a tofu but u tearing it apart to small piece and could not test it in your food bcs it has small size.. Why??
Uncle Roger is just joking around -- it's not a cooking video..it's a roast...
I never thought of the chili jam caramelizing but your explanation makes sense... it IS sugary after all.
Jamie Oliver probably didn't expect it to happen so he put water on it to somehow save his fried rice.
The fact that a pro-chef is inline with Uncle Roger's comments just shows how much research Nigel does before he goes into character with a script. (I just watched his podcast ft. Steven He. 🤣)
To be fair, he is Malaysian, they eat egg fried rice at least once a week or something like that, so he knows it very well.
@@chithecookingcat No dude, Nigel confirmed it himself that he researches and speaks with chefs before he writes a script for a reaction video.
@@chithecookingcat Once a week? I must be doing it wrong. Been having it at least 4 times a week
@@kjracz15 Actually clever things to do.
Wok Hei just actually means "Smell of the pan".
In layman terms, it's the seasoning of the pan that does that. Wok, especially those black steel kind, has to be seasoned before used just like a normal cast iron pan. It works the same way that with more usage of a cast iron skillet, the more flavourful your food would be in it when its cooked and the same could be said about a wok.
However, wok hei goes beyond that. On top of the seasoned wok, your temperature technique on the seasoned wok also creates that slightly charred smell that could only be created on a wok which makes it even more fragrant and could sometimes smell much like you're BBQing something but all you're doing is stir-fry. The oil isn't as big of a factor to your wok hei as much as you thought but it's just the heat control and the seasoning of your wok that creates proper wok hei.
thanks for the information
I really like fried rice that have the wok hei but its really hard to find it...just normal fried rice that have no wok hei...sad ...
I don’t agree.
The “seasoning” here has nothing to do with flavour. It’s about a metal treatment...a layer of super-heated oil that forms some kind of hardened layer that makes the metal somewhat non-stick.
It doesn’t, or shouldn’t, contribute to the taste.
@@mattbritton6222 .... Mate. I'm a Chinese, been a chef for a decade.
Tell me you don't know our culture without telling me you don't know about our culture.
@@MrLolx2u Hei, happy to be wrong I guess (yep, I did that). I agree that the temperature is critical. Having your oil near the smoke point and cooking at that temperature absolutely contributes to the flavour. Your knowledge there will definitely be more than mine.
But unless you are using the term seasoning differently to me, it’s not done for flavour, and I don’t even think it’s a cultural thing. According to Wikipedia “Seasoning or curing is the process of coating the surface of cookware with a bioplastic formed from heated fat or oil in order to produce a heat, corrosion, and stick resistant hard coating”.
Seasoning is really important for cast iron - it will rust almost in front of your eyes.
Anyway, no offence intended.
I showed my Korean mother this recipe. She was appalled. Absolutely horrible recipe
lmaoooo
Every asians all around the globe felt disgusted all the same time when jamie put chili jam on the fried rice.
Did your mother see your username??? My korean mother would >.>
@@BatmanPwnage she will never know lol
wok hay is really only achievable in a professional chinese kitchen, when they pan flip the rice in the wok, the intense heat of the fire coming off the back of the burner and the back of the wok burns the oils that are coating the rice it gives a "burnt" oil flavor to the rice. Keni Lopez-Alt has a great video on fried rice and wok hay, if you want to achieve that flavor at home you can just take a torch to the top of your rice for a few seconds to achieve that flavor.
I love how he tried so hard to defend Jamie until water goes in fried rice.
I mean... the dude put water in rice that was already cooked. HUGE no-no for rice-based dishes. Ain't no defending that fuck-up. Not to mention that it was forced to happen by ANOTHER mistake he made: putting chili jam in as an ingredient. Chili jam should be used as a condiment.
@@Noobzlikeu you can put water if it's for rice soup but FRIED rice? It's in the name.
Yeah, that was my bad. I should have specified dishes based around fried rice. But yeah, there's no way you can defend rinsing rice that's already been fried. Least of all if you had to drain it before.
He did defend the water… But the tofu thing was aware he drew the line after.
@@Rosannasfriend Yeah but... if you had to add water at that particular point in the recipe, you fucked up even before that.
Coming from a Chinese family, I do add both the whites of scallions and garlic in before for the flavor. Then chuck in the green parts of the scallions just before turning off the fire. I don't have the best sense of taste so I can't really tell what the difference is, but that just becomes a habit.
Root end of scallions (white part) def works in the beginning stages too
Failure
@@blablabla5569 Not really. I consider the white and green parts of scallions as 2 different things. I treat the whites like normal vegetables, whereas I treat the greens like a herb. The whites are a lot more durable, they actually do need a head start of a minute or two
that's how i do it. I like the subtle sweetness lightly caramelizing the white ends brings to the overall dish. And then garnish with the greens.
I wonder why Americans call Spring Onions as Scallions. When I first heard scallions and saw spring onions I was like "what the hell is a scallion, that's a spring onion" 😂
I love how they both said ‘no’ at the exact same time 😂😂
I actually saw tofu stored in like a juice packet just like in the Jamie Oliver video. but as a half British half Japanese person. I've never seen tofu in fried rice before.
I tried it before and it's not bad imo. Except its a hard, cube tofu, and not the silk fragile ones, and added only after it was stir-fried until the skin was a bit more firm golden brown, before added to the fried rice mid-process.
When I make vegan fried rice I use firm tofu but I crumble it n fry it n give it a like crispy texture n then add to my fried rice...it tastes good!!!
The weird thing about packet rice here is that Jamie, this world reknowned chef, is making a RICE dish. And the star of the show, the easiest thing to cook that it actually has its own designated machine, is.. well, instant.
Like, if someone's too lazy or in a hurry to settle for packet rice, i doubt they'd be down for chopping scallions, cracking eggs, mashing tofu and washing pans for fried rice.
As an asian i can’t speak for us all but personally i find it funny to just embrace the stereotype as a joke it’s not like some non asian person doing an accent and saying steryotipical stuff to mock us and even if a non asian person did one then like if there doing it just to do it and aren’t doing it mockingly then it’s fine it’s simply just for fun
If I remember correctly, he based the character off of his dad and other middle aged men from Laos he's met (if I remember he's from Laos).
@@FunnyMonkey781 He's from Malaysia.
He is a stand up comedian playing a character. So it’s probably wise to take it as a joke. Because it is a joke.
@@kevincorso7929 yup don’t know why slme people would get offended like sure some can go about overboard but this is just for fun and harmless
@@FunnyMonkey781 Malaysia, not Laos.
Jamie’s recipe just feels like when you ask someone how to make a dish that’s not in your ethnic wheelhouse and they know so they troll the shit out of you because it won’t be apparent till it’s done 😹.
“Yea yea, olive oil, chili jam and add water if it looks like it’s getting dry 👍🏽”
😂😂😂
Bruh the way jamie oliver treat those tofu, I feel humiliated as asian 😡
Holes making it for Brits
“If you don’t know how to make rice,you should be ashamed of yourself.”
-Brian
Wise words
Steven He's dad be like "YOU SUCH A FAILURE!"
Steven He: EMOTIONAL DAMAGE🤣🤣🤣🤣
i’m sure this video was recommended to me because i’m an uncle roger fan. it’s the first video of yours i’ve seen and just wanted to say awesome job man. i like that it still has uncle rogers bants with your chef knowledge, what a good combo
The “what the fuck” at 13:52 hits like a bomb. Honestly everyone would have that kind of reaction.
As a Asian (Filipino) this broke my heart my 10 year old brothers makes better egg fried rice that Jamie Oliver.
😂
It should not break your heart. It just proves your brothers are better educated then Jamie Oliver
Hate to say this… Panda Express makes better fried rice… I hate Panda Express
Lmao you've got to react to more of Uncle Roger. Your reactions with his in the background are absolute perfection
New one coming Weds!
@@ChefBrianTsao that's awesome!
For Cantonese cuisine, the majority of dishes have some combination of soy sauce, sugar and flour. Replacing that with chilli jam makes no sense since the flavour and textures are completely different.
Completely agree with you.
I've owned a wok for about 40 years, bought from Chinatown for about $3, I cook it on a portable gas burner bc my main stove is electric, AND I cook rice using the finger method. I shudder when I walk past the Uncle Ben's rice in the supermarket 🍚
Not all old white chicks are ignorant about Asian cooking 🥢
You are an honorary Asian woman 😂
You're a brilliant lady~
hey, the awesome thing about bens is it stays for like two years and you can go backpacking with it! can’t do that with your proper, non clumping, feel every grain in your mouth, rice 😝
The fact your wok has lasted you 40 years goes to show how well made they are. Plus, $3 is a steal these days.
40-year old wok?? WOW! ^_^
For those who have never heard of Chilli Jam, it's SO GOOD on top of some Brie and toast (or dried apricots instead of toast).
It's actually very good and it tastes a bit like strawberry jam added the heat from the chilli.
Just not good for fried rice 😂
Chili jam does sound like something that would go well on a cheese board, or with foie gras.
Goes really well in a beef sandwich if you want something sweet rather than a warm mustard. But yeah, I'm English and white but no way I'd ever add that to fried rice. Some sweet chilli sauce perhaps when I'm eating it but never when cooking.
I was thinking it would go well with lamb, in place of mint jam
it's a jam not a sauce, Jam got a lot of sugar in it and Sauce got less sugar used to improve the taste. Knowing British always had toast and bread for meals made them to invent chili jam.
I've watched a few of these reaction videos to Jamies 'fried rice' and the reactions to him putting water on the rice that is supposed to by 'frying' gets me every time 🤣.
The guy is stealing a living.
13:24 crushed peanuts on top, a side of thai sweet chilli and a wedge of lime is definitely a tasty way to make fried rice. I also like the japanese chahan/yakimeshi. Add some mirin and you got something like a teriyaki fried rice and the short grain rice does surprisingly well the day after.
Watching Jamie Oliver getting ripped to shreds by another person makes my day
I would love to see a tutorial of your version of egg fried rice as well as other recipes that you could you show to us I'm hungry AF and I'm tired of eating pasta or rice the same way over and over again. Love your videos definitely should have more ppl watching this.
Thank you so much for the nice words! Def need to do an egg fried rice video in the future!
exactly chef Brian you need to be starting your own cooking channel and give all of us some of yout chef tips! that'd be amazing
@@ChefBrianTsao we need this asap actually
Lol give it time this guys account will blow up
You gave the best description of WOK HAY...EVER!!! I am an African American woman, and I have been cooking for over 40 years. I prepare cuisines from all over the world and I have studied many years because I believe the dishes need to be authentic. And may I say your description describing the "breath of the wok" was perfection.
Thank you! 🤘
I think the whole “draining rice” thing is a hold over from the old days- in Australia and probably England, people used to boil rice in heaps of water and then drain it at the end- like cooking pasta- I only learned as I got older that this gives a horrible water-logged tasting rice!🤢
@Russell White Same thing for me. Hated rice until around age 7. Then overnight loved rice. Why? Simple, mom bought a rice cooker. Now i haven't lived without one in the kitchen.
There's no need to drain anything if you use the correct amount of water. Cooked properly, the rice should absorb ALL the water at the end.
@@Krenisphia exactly- but In Australia 10-20 years ago- the “correct” (absorbtion method) wasn’t known about and we all use to boil our rice like pasta!
Now most of us use the better method with less water!
There's nothing wrong with cooking rice like pasta; it's done plenty in India, for example. If the results are waterlogged then the rice is overcooked, simple as.
Whether you steam, use the absorption method or boil it, the goal is to hydrate the rice. Overcooking is possible regardless of which method you choose.
Water-logged rice is porridge.
Thank you for this. I haven't seen the actual Jamie video, only seen it referenced in some Uncle Rogers' vids. I'm not Asian, I have no Asian ancestry, and I was still offended by what I saw :D The rice stopped being fried somewhere on step 3, sadly. Still learned a lot, bad experience is experience too. I know my egg fried rice is far from perfect, but I do try my best with what is available, and it has turned into a great comfort food for me.
Yes, knwing whts bad is one way of learning to though not necessarily enjoyable... 😅
Hey there! First video of yours I've seen. Instant sub. Was a chef for 14 years but mostly French and American fusion, so I've really enjoyed learning from you!
Thanks for tuning in Mission Spooky!
You should definitely react to the rest of his videos. It’s always fun watching someone else enjoy and laugh at something you also enjoyed lol
Thanks man this was informative. I love to cook and I also love uncle Roger but as you say, he’s doing it in a comedic fashion. So it’s nice to find someone I can learn from. You have my sub good sir.
About the wok it’s true, but with a saucepan you could burn the pan (and damage the non-stick part) earlier than the oil.
Thank you for explaining when he added the water. I've watched it so many times and could never figure out what he was thinking.
You came up as a recommendation while watching Uncle Roger.
Really like your approach explanations and delivery.
Just subbed
You can saute the stems of the green onion, along with the onion bulbs and garlic before adding the rice, but they have to be done in a specific order. Brown the onion first until it's golden brown, then add the onion bulb next, and the green onion stems after that. That's how I usually do my Chow Fan rice.
Yup, that would be absolutely delicious!
@@ChefBrianTsao Thank you, Uncle Brian, We flips don't normally do egg fried rice, we do garlic rice with eggs and meat on the side.
@@ChefBrianTsao You can actually add fried tofu in the chow fan, but it has to be seasoned with chicken broth or chicken stock, lots and lots of MSG before being deep-fried before adding it on the egg fried rice. It makes for a meat substitute, especially meat being very expensive here in South East Asia. Aw Phuck It. Philippines ain't an asian country. It's a Coconut country.
The egg part in fried rice is actually quite interesting because I've seen 4 different techniques all af which lead to different results.
I actually make fried rice with tofu in it, but it's almost always marinated in a sauce and then fried up separately to go with the chicken or ham that I also add. I don't think I could stand it if it were put straight in because it would be a really weird texture and also wouldn't add much to the flavor of the dish
Yup! Couldn’t agree more!
Loved this channel!
Great video, you have a sub! I love how humble you are 👌🏽
YOU HEAR SIZZLING, I HEAR MY ANCESTORS CRYING 🤣🤣🤣🤣 omg that hit me hard ahahha
Gets me every time haha
Oh also I just found your channel through recommendation, and it is just nice to see another fellow Asian critiquing the food that some people just really don’t know how to make; all educating us on your knowledge/opinion of how it should be cooked. We have to have more Asian representation, given that a lot of times we don’t have enough; and I most definitely smacked the subscribe button; along with the wake button like uncle Roger said when we smack a bag of rice.
Appreciate you sub’ing! Thank you 🙏
Ooooooooo really appreciate your thorough explanation of wok and wok hay!!! Great video!
I like ur explanations I have never skipped u explaining
13:52 I when uncle roger and chef Brian say "NO!" at the same time!Hahaha
The thing he did with the tofu made my ancestors cry..
Nice video dude .. looking forward for your next upload .
Appreciate you tuning in!
Yeah, you actually helped me fix a couple things I was doing wrong when I made it. For one, I was using freshly cooked rice, rather than day old.
Videos like this where an expert's view is very helpful. Understanding a reason why anyone would add water to fried rice(in this case to prevent the jam burning) is really informative.
Either use sambal or chilli oil, or other pastes like rendang for fried rice. NO SUCH THING AS JAM IN RICE.
I love how you can see the smile on nigel’s face you can just tell how much fun he’s having
I like your commentary. Unbiased and informative as well
This one is definitely epic! Watching now and looking forward to your reaction.
I really like this video. I have seen many reactions to this or similar videos in which the people reacting were almost only laughing and agreeing showing not a grain of their own personality and adding literally nothing to the original content. You on the other hand always added vital information and provided us with your personal experience regarding some of the displayed products or techniques. On top of that you arent biased and also disagree from time to time with uncle Roger. really well done video my friend, keep it up
Thank you! 🤘
Jamie Oliver has always been like this, overglorified, while growing up I used to see his show, he just put all flavorful ingredients together like good quality meats, aromatics, and rich ingredients like cheese, butter, lard, stock etc. which would obviously make any dish taste good but he lacks inherent knowledge of food hence he makes rookie mistakes like using oil with low smoke point, putting the most gentle ingredient in the beginning. Any good cook doesn't take him seriously.
learned about smoke point for the 1st time today as a casual home cook. actually life changing, much love and easy sub!
13:52 I found the synced “no!-“ so amusing😂
I think I understand what's going on. Jamie had someone do research for him, on how to change up fried rice a bit.
However, either something got lost in translation, or he completely misunderstood the idea behind the ingredients and winged it. Obviously he completely flunked the order of ingredients, but I've had chili jam with fried rice, as a condiment. I've also seen tofu served with fried rice, but it definitely wasn't silken tofu.
The pan I get. He's probably produced the video for the average British homecook who either don't have the time, or money to invest into getting the best pans for all sorts of cuisines.
That however doesn't excuse him from using the wrong oil and completely fucking up the rice in the worst way possible, but if you copy his list of ingredients and change things, you might actually end up with a good meal.
I couldn’t have said it better! 100% agree!
But he almost make a ramen and he fucked up thai green curry too
you might actually get a nice result out of mixing olive oil into fried rice near the end, instead of sesame oil. of course you'd probably need to change most of the other seasonings as well but it could be a fun experiment.
Someone theorized J.Oliver is targeting those UK folks that have zero clue about ethnic dishes, and is meant to be more of a “look at everything you can do with stuff you already have at home or is easily accessible in your average Caucasian market!”
@@CaulkMongler Even then though, you can still make good fried rice with basic ingredients. It just looks like he has poor technique in general and doesn't get the interplay of flavours. He's coming from a I know best mindset.
13:47 was my exact reaction even after watching a number of *reacting to uncle roger reacting to jaime oliver egg fried rice* videos. It just shocks me everytime
The classic reaction to a reaction video. Never fails to get my watch
Everything cooks better on gas 👌👌👌❤️ I miss it so much! This video was brilliant! Definitely following now 😂😂
Nice reaction! I would like to see your reaction on other video from Uncle Roger
Def more to come! Happy CNY!
My dad is known for his Fried rice, he used to own his own place too back then. He sold alot of his fried rice in his current place in a buffet at a casino and every time my cousins got together they forced him to make his fried rice. People didn't come to the buffet for the seafood, they came for my dads fried rice funny enough lol.
My dad also watched this video when I showed him and the green onion first thing actually made him a bit happy. Yes its garnish, but with the Wok he said that it can make the rice smell alot better towards the end but thats just a method.
Just realized I’m watching a review….of a review. Haha. Enjoyed it!
Congrats on the 1 million views!
Thank you 🙏
Great video, nice to have confirmation on some of the things roger says that I know nothing about.
Thanks dude! 🙏
I find it hilariously sad, while watching these chefs, how confident they are as they butcher centuries of tradition.
Watching you react to how uncle roger react reminds me of my thesis defense coz my panel consist of this one professor that provides professional insight on how we can improve what we have done in our thesis while this another prof straight up smack us with flat criticism(funny way tho) which makes my defense so much fun
Amazing Bro!
OK, the only correct explanation to "Wok Hay" is that "micro-burn" that most Chinese woks are able to produce because they are typically thinner transfers heat much faster compared to sauce pans (especially those non-stick coated pans). In order to get "Wok Hay", high flame, wok and very swift stirring to prevent burn. To describe what "Wok Hay" tastes like, well, it tastes like the food is "almost" burned but not yet.
food is "almost" burned but not yet --> Slightly burnt* , there you go.
Its the kind of taste like when you fry fries yourself at home and some of the fries that stay bottom, fried longer, last to took out has a kind of "charred" taste(but not yet burnt) and TASTES AWESOME.
@@Rncko almost burnt != slightly burnt
But cast iron has a work hay effect
@@masjuggalo Sure it does. Actually, most cooking pan has. (even the flat frying pan) Just different from one to another.
After all, the most common "wok hay" effect is when people cook multiple same dishes over and over like street vendor.
Where if you had a chance to compare the 1st dish over maybe the last few dish before store closes, sometimes the last few dishes has a kind of "extra taste" lingering on it.
Timestamp: 13:48 Let's all agree that many of us had the same WTF reaction. Much to my shock, your reaction had me rolling. Thank you for the info and video! :)
Thanks for watching and commenting! Much appreciated!
I didn't know I needed Brian and Uncle Roger together in the same video until today. Also, you beat Bobby Flay. Subscribed!
it was a pleasure to like and subscribe to your channel will subscribe to Uncle Roger as well . Both of you crack me up. I have noticed famous chefs online making mistakes and covering it up. Hilarious. Thanks for sharing
You know a video is good when the likes are higher than the subscriber count of the channel itself
to be fair, if you're a newbie cook, the first thing you sh0uld learn is how to cook rice properly.
#truth
yup..& none of those rice cooker thing..learn it first without that (not everyone will have rice cooker) so anywhere you go, you can easily cook one
Thank you so much for going into such detail about the wok. I am a pastry cook and know nothing about this stuff.
10:18 I'm Goa, we actually do drain out rice. At times consume the drained water when we are sick (fever), or even use it on our hair as a nutrient conditioner. And the rice is equal good and separates out well.
I think why he used water half-way he was cooking was not only just the sugar from the chilli jam, but also the fact that the olive oil he was using was already burned out and burning the rice; if you pause at some frames, you can see that some of the rice was turning into crispies and not fried rice.
the part you said “WTF” 😭🤣😭🤣 bro turns from 😇😄 to 🤬😡
Great breakdown you have a new subscriber
Thank you for reviewing Uncle Roger, because of that i am now subscribed to you!
I laughed at the part where he saw good ol Jamie W E T T I N G the rice lol
Adding the water to the fried rice was a stab to my heart, and then the tofu just ended me.
Actually chilli jam also killed me. At this point I'm not sure the cause of death.
Thought another important about the wok hay is that when you toss the wok, it is supposed to barely touch the flames.
Love this pro chef reacts series.
I would say that egg fried rice, or Asian stir fry should not be the beginner's dish. It is mistakenly and misleadingly easy.
Use wok, the black steel one, it is super heavy and retains heat very well. When it smokes the vegetable oil, it won't melt part of the teflon to add that burning plastic smell into your weird foot, which is why people should learn about how to preserve your non-stick pan.
Sometimes I judge how well a Cantonese / Hong Kong restaurant by how well they do their XO sauce Fried Rice game. Like every Asian fried carbs (char kuey teow, fried noodle, fried rice), they should give off that great smokey smell. The rice grains are almost individually coated, with slightly polymerising oil, and dry on the outside, but tender inside, after making short contact with that super-heated surface of black steel wok. The professional chefs will continously toss the wok, to prevent the ingredients from being burned. The egg needs to be fluffy and cloud-shaped like. A standard reference will be Din Tai Fung, Taiwanese restaurant's standard egg fried rice, which uses garlic as their base aromatics.
And yes, you are right, some form of Japanese chahan (fried rice - pronounced in Japanese's Onyomi or Chinese-sound reading) has the egg and rice mixed together, and of course the dish is clasified by the Japanese as "Chuka Ryouri" or Japanese own take on "Chinese (Chuka) cuisine". They sometimes also use ginger and onion on top of garlic to be used as the aromatics for the frying oil.
It is not that western people are unable to recreate the dish and be creative about it, but most often times, they just kind of butcher the concept of it. Like how do you feel about hot dog with fish sausage? Watching casual TV cooks like Jamie Oliver and Nigella Lawson butcher Asian recipes and makes it looked easy, totally dupe people that anybody shouldn't necessarily go to cooking school or eat at the restaurant, because Coca-cola flavoured steak can be acceptable. That is not a fusion, at all. It is not jamon serrano-infused ramen, or peking duck risotto.
I think people should watch Alex French Guy cooking's channel about his study of Cantonese style fried rice. He is French, and he understands and re-explain the concept of East Asian fried rice perfectly to global audience.
There is also Chicago-based Ramen lord and Hawaii based "Way of Ramen", they obssessively remake famous Japanese ramen at home. They are Americans, they perfectly breakdown and explain to casual audience about what makes ramen special and why eating out is so prevalent in Asian culture. It makes me appreciate restauranteurs that are passionate about food.
Well said dude! 1000%
Bring it, Tsao the sandwich Tsar 🥪🥙🍗🥩🥬
two videos they did the eggs later.. im with this guy. when i worked at a place, we did the eggs first after heating with the oil. it kind of looks like egg drop soup but in oil. light and fluffy, add rice (it was day of >.>), and mixes nicely. touch of soy and seasonings and wow
thank you for solving the added water mystery