Hey guys, a few notes: 1. I’m a little worried that I sounded a little overly ‘negative’ in the introduction. Again, I do actually genuinely enjoy rice bowls. At my university canteen in Boston (way back in the day), there was a ‘stir fry station’ that whipped these sorts of concoctions up - dubious authenticity to… anything… but I adored them nonetheless. I think Farya Faraji put it pretty well in his recently video on orientalism: th-cam.com/video/LR511iAedYU/w-d-xo.htmlsi=SdPQ9KWhtkZWTJfH&t=860 And luckily, in the food space, I don’t think this sort of thing is the ‘norm’, the way he describes it for music. 2. Second, I think I should actually emphasize that these sorts of ‘big plates of rice’ are nowhere near unique to Guangdong. In fact, when it comes to one person lunches, it might even be the most common serving style. You can see it at canteen-style buffets, Gaijiaofan (盖浇饭) platters, Longjiang Pork Knuckle rice joints, and maybe even Sichuan tofu rice might qualify… 3. For both the beef and the chicken, for the slurry it would be preferable to use either potato or tapioca starch, as those hold a bit better than cornstarch. 4. Another thing that you see quite a bit - especially for roast meat platters - is rice that’s been drizzled with scallion oil. We wanted to keep things on the simple side in the video, but there’s instructions in the accompanying substack post if you’re curious. 5. Oh, that travel guideI referenced- 廣州快覽 - it can be found in its entirety here upload.wikimedia.org/wikipedia/commons/e/ee/SSID-13748832_%E5%BB%A3%E5%B7%9E%E5%BF%AB%E8%A6%BD.pdf 6. Visual at 1:14 is in the early 1940s in Hong Kong (taken by Harrison Forman - collections.lib.uwm.edu/digital/collection/agsphoto/id/16346/rec/85) not 1920s Guangzhou. I usually am a little more obsessive about trying to pair visuals a little more accurately, but after a couple hours of searching I settled on this one being ‘good enough for a TH-cam cooking video’ haha (it was between that or a lineup of shoe stores in an alley in 1920s Guangzhou). Apologies if you have similarly obsessive inclinations.
Pleasantly surprised to see you mention Farya's video on orientalist music. I watched it fairly recently and I saw a ton of parallels between orientalist music and American Chinese food.
@@ogorangeducksuch a great video, so many food parallels. luckily it feels like the situation with East Asian cuisines doesn’t seem anywhere near as dire as with middle eastern music.
so maybe this is a dumb question but -- what do you do with the oil you pass the meat through, afterwards? It seems like a lot of oil to just get rid of, but is it safe to keep it and reuse later?
As someone who grew up with the "small rice bowl and shared side dishes" style of eating, I'm partial to the "everything in one plate" style because I'll have at least one less thing to wash.
I live alone. Sometimes I just pour my sauté into the little pot where I've made rice, take the pot to my computer and eat out of it watching youtube... no dishes ever
@@brokenglassshimmerlikestar3407 sometimes i simply cook everything in my rice cooker (rice w/ seasoned presautéed meat then put my steamer basket full of veggies over it). This way also no dishes to wash provided you can eat all the rice & its trimmings in 1 sitting.
@@brokenglassshimmerlikestar3407My favorite "i cba to cook today" meal during uni was cook some rice, and during the last 2 minutes of cooking, add in a cube of furu and a tin of sardines in oil, and crack in an egg. Most delicious slop ever
Man. When you said a “big bowl of rice with a bunch of saucy stuff all over it” my heart got so happy. Rice with sauce on it is just my absolute favorite genre of food
8:42 you dont know how much of a relief i felt when I saw I could finally get back at all my friends who turn their nose up to my "meat and egg on rice" meals saying "its not chinese"
i laughed seeing a legit cooking channel finds a way to showcase the "spam egg rice." this is funny the most comfort food out of all three for someone who grew up in HK lol
Pretty normal in South East Asia. As a Malaysian, mixed rice or economy rice is pretty popular budget meal here. The most popular variant is Nasi Kandar, a plate of white rice with fried chicken, mixed curry gravy, vegetables like turmeric cabbage and a large crispy papadam chip.
Rice plate eateries are common in Singapore too. We call it caifan. 菜饭 or economy rice. There’s typically a big spread of precooked dishes to go with rice, and the customer just tops his rice with his customised choice of dishes. Economical, tasty meals on the go for everyone.
You are correct. In Australia, egg goes on everything. Bacon, ham, and egg pizza? That's an "Aussie Pizza". Hamburger with the lot? You better believe there's a fried egg in there. Also, I spotted a tornado omelet in there! Being diabetic, rice is off my menu unless it's dinner, but I have been making a dish where I fry some extra-large tomatoes, add some cheese to the top of them, then set a tornado omelet over the top. Delicious way to consume egg, cheese, and tomato.
don't know if anyone will see this, but the thing about small bowl of rice vs plate with stuff is something i never realised and is super interesting! in singapore we have economy rice stalls where you get a plate of rice and the hawkers put whatever toppings you ask for on top, but we also have those sit-down chinese restaurants where families order multiple dishes and bowls of rice. i think here people eat the rice in a small bowl mostly for family gatherings when everyone's around a table, and if it's an individual thing or with friends they'll go with everything-on-a-plate.
There's also lu rou fan 滷肉飯 braised pork rice! (some people like to differentiate between 爌肉飯 khong bah png, which includes an entire chunk of pork belly, and 滷肉飯 loh bah png, which uses chopped up pork instead) Also found in Taiwan is 燴飯, rice served with meat cooked in sauce
2:12 In Argentina we even have a special name for eggs on meat: "a caballo" (on horseback). So a "bife a caballo" is a steak with one or more commonly two fried eggs on top of it
There's much wisdom in your egg sauce for the beef. Like your Fuyong Dan recipe (Can you believe it was seven years ago!), the technique is key, and not something I've ever seen communicated well in a cookbook! You really need to see it being done. Outstanding work, as always.
I have a feeling that "eggs are purely for breakfast" is only a US thing. It's not a German thing and the French seem to have a "eggs are NOT for breakfast" thing.
It isn't even really right in the US - we just sneak the eggs in as other things. Quiche is not a breakfast food, for example, and while a bit fancy for every day, béarnaise and hollandaise sauce both have egg as a major component.
The french have shrunk down to the sweet bit, for breakfast - jam, honey, on bread and butter or croissant, with some coffee. But as soon as they realize a savory version is much less unhealthy, a soft boiled egg is an obvious option, and if they enjoy an actual breakfast "meal", fried eggs and ham are not unheard of, though the actual meal that early isn't the average choice. 😊 ❤ From Paris
@@joyfulgirl91 I don't see it in many restaurants at all but I've seen it as an option at grocery stores and similar where it's intended as a brunch/lunch/picnic food, not a breakfast.
Nah it’s not the American in you, this is just a good way to consume rice. In an agricutral society you always feed a bunch of close-knit people at once so it makes more sense to just share the big dishes around a table. In a more industrilised setting though (where eaters don’t know each other as well) it becomes easier for each person to have a dish of a little of everything. That’s why this seems more common in Hong Kong and the US, also Taiwan and Macao, and to some extent Japan and Korea. It’s not as common in China simply because China still leans a lot more toward manual labour agriculture. You can already see this way of eating catching on among mingongs; it’s just natural.
I think the real problem is that you have people who think "what Chinese is" versus "What actually Chinese is/do". This kind of plated rice (or more commonly, lunch box) is common in any Chinese cities.
Ugh yes I also LOVE a rice bowl! My go-to meal prep is usually a ton of rice, some grilled or roasted veg, whatever protein I have, and some kind of yummy sauce to drown it in. Just having a big bite of everything together is so satisfying! I am also partial to the VERY American version of this where the base is mashed potatoes instead of rice lol. I can't wait to try these!
as an italian i do that, often. i put white rice at the bottom, meat on one side, a nice salad mix on the other side and that's my dinner ready. maybe an egg on top if i'm really starving! obviously not chinese style but it's the same concept as this. the rice takes all the juices and becomes super tasty. proof that we don't eat pasta or bread or risotto all the time haha
You know what, thank you for the spam and hotdog idea! No need to apologize for junky food :) I've been going through a cooking slump, but I do have all the ingredients for it (other than the token bok choy), and I think I can springboard from that into using my drumsticks for the chicken and shiitake bowl. Thanks again, keep well :) Edit: just fried it up with red onion instead of a green veg (I know, I know). Delicious!
Slippery egg and beef is a fantastic rice box take out favorite! But here in NYC, it's usually not a scrambled egg. It's a straight egg cracked onto the piping hot stir-fried beef over hot white rice. The heat semi-cooks the raw egg and it coats the beef. The texture is incredibly appealing and it's delicious.
@@oldcowbb Egg+red meat gets you the even funnier Tanin-Don. (Stranger bowl) And while duck is sadly under utilized in Japan (duck+rice polyculture paired with freshwater carp is one of those things that fell to the wayside as a consequence of urbanization and widespread adoption of chemical pesticides) and this has never been officially stated, should duck+egg become a standard bowl, it should be called either step-parent or auntie bowl
inch is commonly used for specifying the size of displays even outside the US, so one inch of ginger is maybe 1/6 of a smartphone display diagonale. Also Centigrade is the american way of using Celsius without using Celsius.
Rice, meat, gravy, and vegetables on a plate or bowl is universally appreciated and enjoyed in all cultures. Crawfish, rice, spicy creole gravy or étouffée with a side of mustard greens or green beans is a New Orleans rice bowl/plate favorite. 😊 We all eat rice plates/bowl dishes with ingredients indicative to one's cultural. Thanks for sharing the cantonese rice plate version.
that was a really cute beginning although to be fair, stuff on rice is definitely not just a western thing. I’m thinking donburi. I do sometimes make up donburi and have definitely made a spam and egg one. That technique of actually heating the special soy sauce is something I’ve never tried. I’m going to give that a go! I also think about one of my fave lunches when I lived in Philly of duck over rice with a green vegetable from that vendor in Reading Terminal Market. I’ve always wanted to know how they made the sauce that goes over it. I thought Chris might be from the Philly area. If you are reading this, maybe you can make a video on how to make that dish!
I'm not even sure it's possible to be a HK-style cafe without a list of rice plates. At least in the US, it's the typical lunch special menu for almost any small, hole-in-the-wall Cantonese restaurant catering to students, office workers, and others who just want a quick, simple meal. The full menu is for dinner but lunch belongs to the rice plate.
Im partial to the single bowl/plate presentation in the same way im partial to the one pot preparation: less dishes to clean. Also for me it takes a note from both poké and bibimbap presentation, so I just love the visual appeal of a rice bowl loaded with various fresh and savory components. **Also: Japanese curry and rice. I LOVE the visual appeal of a sea of curry with a beautiful mound of steamy rice, sesame seeds, green onion, and a bit of julienne pickled ginger. **Also: Mapo Tofu
I love rice with a bunch of saucy stuff over it! Would love to see more recipes like this, because I usually go for mostly veggies with either soy sauce or curry sauce.. and that gets boring quite fast
this saucy meat and rice is pretty similar to typical british chinese take away dishes that most americans love to make fun of. i love this style of dish, im going to make that egg and beef one this week!
the main reason i like throwing everything over my rice is because it means i have only one bowl to wash vs multiple dishes and i don't want to go to the effort of using multiple plates unless its for a big family dinner. Here in austria we have multiple dishes where you would normally sit around a table and everyone takes what they like, but again if you do it at home you wouldn't bother unless its for a family dinner
Countries in the Malaysian Straits (Singapore, Malaysia, Indonesia) have a kind of meal where a few ingredients or dishes are served over rice in the same plate. We call it economic rice (cai fan/cai png), as it’s meant to be cheap yet filling and delicious all at the same time. For Malays and Indonesians they call it Nasi Padang, where the same style of ingredients or dishes are served over rice on a Pandan leaf.
The Philippines is already pretty obsessed with piling stuff on top of a mountain of rice, so this is right up my alley. I am curious though, would subbing chicken in or pork instead of beef change the marinade for the first recipe? We tend to eat more chicken in my family just cuz its cheaper
Chris, I think you're gonna enjoy food from warteg in Indonesia. The food is basically vegetables and side dishes (albeit they're usually less meaty, depends on the price range) over a plate of rice.
oooh yeah my favorite subgenre of saucy stuff on rice is the 三菜一汤 fast food stalls that used to be more common in nyc chinatowns. these days they're a lot harder to find
I think egg on/in a rice dish is very asian. We cook indonesian and an egg is often a part of a non breakfast dish. I've seen it in japanese cooking too. I don't recall off hand if it appears in Thai food, or South Korean food, but I wouldn't be surprised. Frankly, even in Europe, savory dinner omelettes are common enough, as are savory filled crepes or pancakes.
Since Steph suggested it and I had the ingredients, I tried the full english diptoufan. Surprisingly, cumberland sausage doesn't go so well with seasoned soy but baked beans on rice is quite nice. Two slices of fried bread on top might have been overkill.
1:17 I guess that those meat-on-rice dishes are the ancestors of _khao man kai_ (chicken rice), _khao kha mu_ (pork leg rice), _khao mu daeng_ (red pork rice), and other Chinese-Thai rice dishes.
As someone who isn't cantonese I always find reading cantonese quite amusing, it makes sense but sounds very odd when you read it aloud in Mandarin, since many characters are neologisms created from existing Chinese characters or are archaic words that mandarin speakers might only encounter in ancient poetry or texts.
Could you do another video about China's contribution to 'vegan' cooking? Seitan, tofu, 素鸡，素鱼，腐皮，钱张: just to name some off the top of my head. So many amazing Chinese meatless protein choices!
Anyone put off by eggs and beef has clearly never had the noble Steak and Eggs. And given the fact that it's steak, you can get *fancy* with it. Prime ribeye, reverse-seared to medium rare (I recommend slow-cooking in a smoker up to temp with your favorite chips soaked in a well-paired alcohol, then seared on a grill), add some surf with scallops or even lobster if you want, and two to three eggs, made however you want them (sunny-side up, over-easy, poached, scrambled... I did a French custard scramble once for a steak and eggs I made for myself). Of course you can add bacon. And believe it or not, this is often seen as a breakfast. So yeah... beef and eggs is a delicious thing. Actually... that does make me rather curious... does China have anything like prime steak? Or like a "wagyu beef" equivalent? What is the steak culture like in China?
I have to admit I laughed at the jarring tonal shift from a video of gorgeous food and tasty dishes to "Hayek's fighting a skin infection". Hope he recovers quickly, and thanks again for a great video!
Is beef and egg and odd combination to some people? Here in a lot of places in the US we have steak and eggs as a classic breakfast/lunch so it's never sounded weird to me personally, but I guess that goes to show just how much cuisine can vary all over the world
Chris, just curious - is it me or is the rice at Canto joints in Hong Kong different from what's in PRC/elsewhere? A little drier, a little less sticky, grains a little longer/coarser, and taste slightly starchier? Have you noticed this and do you know what the reason for this may be?
I haven't noticed it personally, but I'll try to pay attention next time (Thailand has made me a bit more attuned to rice texture, as quality is *highly* variable). My best guess would be that in Hong Kong restaurants might more often use Thai or Cambodian Jasmine rice, while in mainland Guangdong they might more often use local 粘米 - Champa rice. Your description aligns to my understanding of Jasmine vs Champa rice. But this is only a guess But this is only in regards to the Pearl River Delta. Other areas of China reach for different rices :)
Being married to a Chinese woman, these recipes are just daily home cooked meals. By me, not my wife. Over seven years of marriage I have learned just to go with my instinct when it comes to seasonings. A little oyster sauce here, a little Shaohsing wine there. Seriously, I rarely measure anymore. I cook by instinct now.
its not an American thing, I live alone, i cook rice bowl style exclusively if i ever decide to eat rice. no reason to plate out everything when you are alone
9:08 are you sure? a whole teaspoon of msg??? I premix my MSG with salt in a 1 to 20 ratio. Anything more I can taste the metal I feel like the seasoned soy sauce has a lot more sugar than MSG
I have no idea why America sees egg and goes "Breakfast" I thought that as you said I should not relate egg to breakfast. It is something I will add to make food sound exotic despite not being even remotely exotic. I even have egg and eggplant dishes called "Twice cracked" as in you crack the egg and the eggplant.
Big bowl of rice with a lot of sauce is not uncommon in other cuisines (Carribean, South Asian, etc). The first dish reminds me of oyakodon. If it's considered an American thing, it might have to do with its biggest cities being quite diverse.
The problem I have with instagram style rice bowl is that they are all to dry. A good rice bowl should have every grain of rice covered in some form of sauce or fat
So you say you're an American you've never heard of steak and eggs? it's a classic and it doesn't have to be for breakfast you can have steak and eggs and lunch dinner supper goodnight snack sticking eggs is classic eggs and sauce for dinner eggs and pancakes for dinner really is just a pancakes and eggs But we always did not always but usually I would have like fries with that homemade fresh cut french fries skin on they were delicious an omelet for lunch is great
Hey guys, a few notes:
1. I’m a little worried that I sounded a little overly ‘negative’ in the introduction. Again, I do actually genuinely enjoy rice bowls. At my university canteen in Boston (way back in the day), there was a ‘stir fry station’ that whipped these sorts of concoctions up - dubious authenticity to… anything… but I adored them nonetheless. I think Farya Faraji put it pretty well in his recently video on orientalism: th-cam.com/video/LR511iAedYU/w-d-xo.htmlsi=SdPQ9KWhtkZWTJfH&t=860 And luckily, in the food space, I don’t think this sort of thing is the ‘norm’, the way he describes it for music.
2. Second, I think I should actually emphasize that these sorts of ‘big plates of rice’ are nowhere near unique to Guangdong. In fact, when it comes to one person lunches, it might even be the most common serving style. You can see it at canteen-style buffets, Gaijiaofan (盖浇饭) platters, Longjiang Pork Knuckle rice joints, and maybe even Sichuan tofu rice might qualify…
3. For both the beef and the chicken, for the slurry it would be preferable to use either potato or tapioca starch, as those hold a bit better than cornstarch.
4. Another thing that you see quite a bit - especially for roast meat platters - is rice that’s been drizzled with scallion oil. We wanted to keep things on the simple side in the video, but there’s instructions in the accompanying substack post if you’re curious.
5. Oh, that travel guideI referenced- 廣州快覽 - it can be found in its entirety here upload.wikimedia.org/wikipedia/commons/e/ee/SSID-13748832_%E5%BB%A3%E5%B7%9E%E5%BF%AB%E8%A6%BD.pdf
6. Visual at 1:14 is in the early 1940s in Hong Kong (taken by Harrison Forman - collections.lib.uwm.edu/digital/collection/agsphoto/id/16346/rec/85) not 1920s Guangzhou. I usually am a little more obsessive about trying to pair visuals a little more accurately, but after a couple hours of searching I settled on this one being ‘good enough for a TH-cam cooking video’ haha (it was between that or a lineup of shoe stores in an alley in 1920s Guangzhou). Apologies if you have similarly obsessive inclinations.
Thanks for the upload! Maybe could u look into some sort of school lunch food or sandwhiches (Asian, but not like American sandwhiches)
Pleasantly surprised to see you mention Farya's video on orientalist music. I watched it fairly recently and I saw a ton of parallels between orientalist music and American Chinese food.
@@ogorangeducksuch a great video, so many food parallels. luckily it feels like the situation with East Asian cuisines doesn’t seem anywhere near as dire as with middle eastern music.
so maybe this is a dumb question but -- what do you do with the oil you pass the meat through, afterwards? It seems like a lot of oil to just get rid of, but is it safe to keep it and reuse later?
@@TheLurkerYep, save and re-use.
As someone who grew up with the "small rice bowl and shared side dishes" style of eating, I'm partial to the "everything in one plate" style because I'll have at least one less thing to wash.
Haha, yes. We sometimes like to make japanese Ichiju Sansai meals and jokingly refer to them as "one soup, three piles of dishes". :D
Me too.
I live alone. Sometimes I just pour my sauté into the little pot where I've made rice, take the pot to my computer and eat out of it watching youtube... no dishes ever
@@brokenglassshimmerlikestar3407 sometimes i simply cook everything in my rice cooker (rice w/ seasoned presautéed meat then put my steamer basket full of veggies over it). This way also no dishes to wash provided you can eat all the rice & its trimmings in 1 sitting.
@@brokenglassshimmerlikestar3407My favorite "i cba to cook today" meal during uni was cook some rice, and during the last 2 minutes of cooking, add in a cube of furu and a tin of sardines in oil, and crack in an egg. Most delicious slop ever
Man. When you said a “big bowl of rice with a bunch of saucy stuff all over it” my heart got so happy.
Rice with sauce on it is just my absolute favorite genre of food
This.
That is the way to eat rice.🤤
8:42 you dont know how much of a relief i felt when I saw I could finally get back at all my friends who turn their nose up to my "meat and egg on rice" meals saying "its not chinese"
Love the shout out to us Aussies for having egg on everything!
i laughed seeing a legit cooking channel finds a way to showcase the "spam egg rice." this is funny the most comfort food out of all three for someone who grew up in HK lol
Pretty normal in South East Asia. As a Malaysian, mixed rice or economy rice is pretty popular budget meal here. The most popular variant is Nasi Kandar, a plate of white rice with fried chicken, mixed curry gravy, vegetables like turmeric cabbage and a large crispy papadam chip.
still prefer my chap fan anyday of the week but nowadays cost RM8-13, back 10 years ago or so everything was only RM5
@@PlebiasFate1609 these day not economy edy
What is tumeric cabbage? Sounds delicious!
Rice plate eateries are common in Singapore too. We call it caifan. 菜饭 or economy rice. There’s typically a big spread of precooked dishes to go with rice, and the customer just tops his rice with his customised choice of dishes. Economical, tasty meals on the go for everyone.
You are correct. In Australia, egg goes on everything. Bacon, ham, and egg pizza? That's an "Aussie Pizza". Hamburger with the lot? You better believe there's a fried egg in there.
Also, I spotted a tornado omelet in there! Being diabetic, rice is off my menu unless it's dinner, but I have been making a dish where I fry some extra-large tomatoes, add some cheese to the top of them, then set a tornado omelet over the top. Delicious way to consume egg, cheese, and tomato.
Also can't go past a Ned Kelly Pie, minced beef pie baked with an egg, cheese and bacon crust 🤤
Pizza with egg is also a thing in Italy and egg absolutely goes on a burger. If anything, it's Americans being weird again.
A fried egg makes everything better!
Here in New Zealand, it's not a proper Burger without an egg on top (or Igg depending on your pronunciation)
@@eddywinter5153 Exactly!
Egg, pickled beetroot, bacon, pineapple, lettuce, tomato, cheese, and onion. Maybe even some beef patties! (:
don't know if anyone will see this, but the thing about small bowl of rice vs plate with stuff is something i never realised and is super interesting! in singapore we have economy rice stalls where you get a plate of rice and the hawkers put whatever toppings you ask for on top, but we also have those sit-down chinese restaurants where families order multiple dishes and bowls of rice. i think here people eat the rice in a small bowl mostly for family gatherings when everyone's around a table, and if it's an individual thing or with friends they'll go with everything-on-a-plate.
this channel is so great for college cooking
in Taiwan there's a style of food like porkchop rice. usually for busy people that want a quick lunch
There's also lu rou fan 滷肉飯 braised pork rice! (some people like to differentiate between 爌肉飯 khong bah png, which includes an entire chunk of pork belly, and 滷肉飯 loh bah png, which uses chopped up pork instead)
Also found in Taiwan is 燴飯, rice served with meat cooked in sauce
燴飯 seems to mean roughly the same as 蓋澆飯, it's just the taiwanese way of calling it, I guess
How timely--we just had beef gyudon "smothered over rice" topped with a poached egg for supper tonight!
@2:04 I will say, I think steak and eggs has been on the menu in every diner I've been to in the US lol
2:12 In Argentina we even have a special name for eggs on meat: "a caballo" (on horseback). So a "bife a caballo" is a steak with one or more commonly two fried eggs on top of it
I've seen this in quebec as well: steak served "a cheval"
Yeah we say "à cheval" in french which means "on a horse"
Watching Chinese cooking got me using bowls and spoons. So much more practical and easier.
There's much wisdom in your egg sauce for the beef. Like your Fuyong Dan recipe (Can you believe it was seven years ago!), the technique is key, and not something I've ever seen communicated well in a cookbook! You really need to see it being done. Outstanding work, as always.
Cheers man, it's been a hot second huh :)
I have a feeling that "eggs are purely for breakfast" is only a US thing. It's not a German thing and the French seem to have a "eggs are NOT for breakfast" thing.
It isn't even really right in the US - we just sneak the eggs in as other things. Quiche is not a breakfast food, for example, and while a bit fancy for every day, béarnaise and hollandaise sauce both have egg as a major component.
@@TrappedinSLC i was introduced to quiche as a breakfast food 😅 but i get your point
The french have shrunk down to the sweet bit, for breakfast - jam, honey, on bread and butter or croissant, with some coffee. But as soon as they realize a savory version is much less unhealthy, a soft boiled egg is an obvious option, and if they enjoy an actual breakfast "meal", fried eggs and ham are not unheard of, though the actual meal that early isn't the average choice. 😊 ❤ From Paris
@@TrappedinSLCI’ve only seen quiche served after breakfast in America in French restaurants
@@joyfulgirl91 I don't see it in many restaurants at all but I've seen it as an option at grocery stores and similar where it's intended as a brunch/lunch/picnic food, not a breakfast.
Love the canto rice dishes. Keep them coming
Nah it’s not the American in you, this is just a good way to consume rice. In an agricutral society you always feed a bunch of close-knit people at once so it makes more sense to just share the big dishes around a table. In a more industrilised setting though (where eaters don’t know each other as well) it becomes easier for each person to have a dish of a little of everything. That’s why this seems more common in Hong Kong and the US, also Taiwan and Macao, and to some extent Japan and Korea. It’s not as common in China simply because China still leans a lot more toward manual labour agriculture. You can already see this way of eating catching on among mingongs; it’s just natural.
I think the real problem is that you have people who think "what Chinese is" versus "What actually Chinese is/do". This kind of plated rice (or more commonly, lunch box) is common in any Chinese cities.
Ugh yes I also LOVE a rice bowl! My go-to meal prep is usually a ton of rice, some grilled or roasted veg, whatever protein I have, and some kind of yummy sauce to drown it in. Just having a big bite of everything together is so satisfying! I am also partial to the VERY American version of this where the base is mashed potatoes instead of rice lol. I can't wait to try these!
It's okay man I'm Malaysian Chinese and I love eating my rice in a big bowl/plate and pouring a bunch of saucy stuff on top 😂
nowadays grandma said not healthy lah i dont want to cook things more saucy, proceeds to add more oil to food
chap fan moment 😂
as an italian i do that, often. i put white rice at the bottom, meat on one side, a nice salad mix on the other side and that's my dinner ready. maybe an egg on top if i'm really starving! obviously not chinese style but it's the same concept as this. the rice takes all the juices and becomes super tasty. proof that we don't eat pasta or bread or risotto all the time haha
Literally my favourite thing to eat is anything saucy and delicious over rice.
You know what, thank you for the spam and hotdog idea! No need to apologize for junky food :) I've been going through a cooking slump, but I do have all the ingredients for it (other than the token bok choy), and I think I can springboard from that into using my drumsticks for the chicken and shiitake bowl. Thanks again, keep well :)
Edit: just fried it up with red onion instead of a green veg (I know, I know). Delicious!
Slippery egg and beef is a fantastic rice box take out favorite! But here in NYC, it's usually not a scrambled egg. It's a straight egg cracked onto the piping hot stir-fried beef over hot white rice. The heat semi-cooks the raw egg and it coats the beef. The texture is incredibly appealing and it's delicious.
All three of those dishes looked delicious!! 🤤
In Japan: Katsu-don (tonkatsu rice bowl), Ten-don (tempura rice bowl) , any other kind, short "Donburimono".
and the (in)famous oyakodon
Mmm my favourite is gyudon 😊
@@oldcowbb Egg+red meat gets you the even funnier Tanin-Don. (Stranger bowl) And while duck is sadly under utilized in Japan (duck+rice polyculture paired with freshwater carp is one of those things that fell to the wayside as a consequence of urbanization and widespread adoption of chemical pesticides) and this has never been officially stated, should duck+egg become a standard bowl, it should be called either step-parent or auntie bowl
I lived on donburi for 3 Weeks in Japan when I went there on a budget.🤤
you guys rock, but Hayek is my favorite part of all your vids which you have chosen to include him in, thanks for the vid
Heal up quickly, li’l Hayek! 📣🐶
Big bowl of rice with a saucy stir fry ladeled over is amazing.
I like the combination of metric and imperial units. Centigrade heat of oil, in goes one inch of ginger.
inch is commonly used for specifying the size of displays even outside the US, so one inch of ginger is maybe 1/6 of a smartphone display diagonale. Also Centigrade is the american way of using Celsius without using Celsius.
Rice, meat, gravy, and vegetables on a plate or bowl is universally appreciated and enjoyed in all cultures.
Crawfish, rice, spicy creole gravy or étouffée with a side of mustard greens or green beans is a New Orleans rice bowl/plate favorite. 😊
We all eat rice plates/bowl dishes with ingredients indicative to one's cultural.
Thanks for sharing the cantonese rice plate version.
that was a really cute beginning although to be fair, stuff on rice is definitely not just a western thing. I’m thinking donburi. I do sometimes make up donburi and have definitely made a spam and egg one. That technique of actually heating the special soy sauce is something I’ve never tried. I’m going to give that a go!
I also think about one of my fave lunches when I lived in Philly of duck over rice with a green vegetable from that vendor in Reading Terminal Market. I’ve always wanted to know how they made the sauce that goes over it. I thought Chris might be from the Philly area. If you are reading this, maybe you can make a video on how to make that dish!
I'm not even sure it's possible to be a HK-style cafe without a list of rice plates. At least in the US, it's the typical lunch special menu for almost any small, hole-in-the-wall Cantonese restaurant catering to students, office workers, and others who just want a quick, simple meal. The full menu is for dinner but lunch belongs to the rice plate.
i love duck on rice with pickled mustard roots on the side so much
Im partial to the single bowl/plate presentation in the same way im partial to the one pot preparation: less dishes to clean.
Also for me it takes a note from both poké and bibimbap presentation, so I just love the visual appeal of a rice bowl loaded with various fresh and savory components.
**Also: Japanese curry and rice. I LOVE the visual appeal of a sea of curry with a beautiful mound of steamy rice, sesame seeds, green onion, and a bit of julienne pickled ginger.
**Also: Mapo Tofu
Thank you for your saucy egg and beef recipe, I’ll try it out tomorrow
The “everything on the rice” is a standard thing in South Asian cuisine, and quite common in South East Asian cuisine as well.
all of asia in general tho
I love rice with a bunch of saucy stuff over it! Would love to see more recipes like this, because I usually go for mostly veggies with either soy sauce or curry sauce.. and that gets boring quite fast
this saucy meat and rice is pretty similar to typical british chinese take away dishes that most americans love to make fun of. i love this style of dish, im going to make that egg and beef one this week!
Spam, rice, fried egg, and shoyu is my comfort food!
the main reason i like throwing everything over my rice is because it means i have only one bowl to wash vs multiple dishes and i don't want to go to the effort of using multiple plates unless its for a big family dinner. Here in austria we have multiple dishes where you would normally sit around a table and everyone takes what they like, but again if you do it at home you wouldn't bother unless its for a family dinner
Countries in the Malaysian Straits (Singapore, Malaysia, Indonesia) have a kind of meal where a few ingredients or dishes are served over rice in the same plate. We call it economic rice (cai fan/cai png), as it’s meant to be cheap yet filling and delicious all at the same time. For Malays and Indonesians they call it Nasi Padang, where the same style of ingredients or dishes are served over rice on a Pandan leaf.
In Indonesia, it's Nasi Campur (mixed rice), for which Nasi Padang is just one style of Nasi Campur from the Padang/West Sumatra region.
Spam, eggs, and portuguese sausage is a common breakfast plate in Hawai’i. They even serve it at McDonald’s.
Spam and egg in a tomato soup with macaroni is also served in McDonalds during breakfast in Hong Kong
The Philippines is already pretty obsessed with piling stuff on top of a mountain of rice, so this is right up my alley.
I am curious though, would subbing chicken in or pork instead of beef change the marinade for the first recipe? We tend to eat more chicken in my family just cuz its cheaper
Chris, I think you're gonna enjoy food from warteg in Indonesia. The food is basically vegetables and side dishes (albeit they're usually less meaty, depends on the price range) over a plate of rice.
Greetings from Redondo Beach 🇺🇸🇺🇸nice rice bowl. 🌷🌷
The Spam dish is within spitting distance of a (Spam) Loco Moco
oooh yeah my favorite subgenre of saucy stuff on rice is the 三菜一汤 fast food stalls that used to be more common in nyc chinatowns. these days they're a lot harder to find
I think egg on/in a rice dish is very asian. We cook indonesian and an egg is often a part of a non breakfast dish. I've seen it in japanese cooking too. I don't recall off hand if it appears in Thai food, or South Korean food, but I wouldn't be surprised. Frankly, even in Europe, savory dinner omelettes are common enough, as are savory filled crepes or pancakes.
That chicken and shitake looks amazing!
Since Steph suggested it and I had the ingredients, I tried the full english diptoufan. Surprisingly, cumberland sausage doesn't go so well with seasoned soy but baked beans on rice is quite nice. Two slices of fried bread on top might have been overkill.
The Scottish version might work better: pork links and steak lorne.
@@kjh23gk🤤
Eggs with beef are commonplace in the U.S. Steak and eggs anyone? How about hash (or corned beef has) and eggs?
Great video, I'll be cooking tonight!
Steak and béarnaise sauce. Properly made it has egg.
I too love this type of meal...
In the Philippines we have Chinese rice toppings in a tin which is steamed.
1:17 I guess that those meat-on-rice dishes are the ancestors of _khao man kai_ (chicken rice), _khao kha mu_ (pork leg rice), _khao mu daeng_ (red pork rice), and other Chinese-Thai rice dishes.
Another banger in the books!
Saucy stuff over rice is super popular in China these days, especially in big cities.
you dont have to apologize for food preferences. Who doesnt like a rice bowl
Won't lie, my TH-cam reflexes kicked in and I braced for the "How is their skin so perfect?" bit to transition into a Tiege Hanley ad, lol.
Pixar lamp is hungy!
The egg and beef! I ate that every chance I got as a kid, now I'll know how to make it
As someone who isn't cantonese I always find reading cantonese quite amusing, it makes sense but sounds very odd when you read it aloud in Mandarin, since many characters are neologisms created from existing Chinese characters or are archaic words that mandarin speakers might only encounter in ancient poetry or texts.
also extremely popular in japan
That's how I grew up eating. Mom just dump all the dishes food into the rice + a mandatory bowl of soup. 😂
Oh I've always wanted to know how to make this
Could you do another video about China's contribution to 'vegan' cooking? Seitan, tofu, 素鸡，素鱼，腐皮，钱张: just to name some off the top of my head. So many amazing Chinese meatless protein choices!
Anyone put off by eggs and beef has clearly never had the noble Steak and Eggs. And given the fact that it's steak, you can get *fancy* with it. Prime ribeye, reverse-seared to medium rare (I recommend slow-cooking in a smoker up to temp with your favorite chips soaked in a well-paired alcohol, then seared on a grill), add some surf with scallops or even lobster if you want, and two to three eggs, made however you want them (sunny-side up, over-easy, poached, scrambled... I did a French custard scramble once for a steak and eggs I made for myself). Of course you can add bacon.
And believe it or not, this is often seen as a breakfast.
So yeah... beef and eggs is a delicious thing.
Actually... that does make me rather curious... does China have anything like prime steak? Or like a "wagyu beef" equivalent? What is the steak culture like in China?
personally I see chicken and mushroom as being something on a rice pot.... its like spare ribs & black beans
"White people rice bowls" cracked me up. 😂 I'm 100% making this!
I have to admit I laughed at the jarring tonal shift from a video of gorgeous food and tasty dishes to "Hayek's fighting a skin infection".
Hope he recovers quickly, and thanks again for a great video!
Is beef and egg and odd combination to some people? Here in a lot of places in the US we have steak and eggs as a classic breakfast/lunch so it's never sounded weird to me personally, but I guess that goes to show just how much cuisine can vary all over the world
When I first moved to China, my 2 favorite characters were “盖饭”
aw yeah, bibimbap
Singapore/Malaysia: Cai Png, Indonesia: Nasi Campur
Chris, just curious - is it me or is the rice at Canto joints in Hong Kong different from what's in PRC/elsewhere? A little drier, a little less sticky, grains a little longer/coarser, and taste slightly starchier? Have you noticed this and do you know what the reason for this may be?
I haven't noticed it personally, but I'll try to pay attention next time (Thailand has made me a bit more attuned to rice texture, as quality is *highly* variable).
My best guess would be that in Hong Kong restaurants might more often use Thai or Cambodian Jasmine rice, while in mainland Guangdong they might more often use local 粘米 - Champa rice. Your description aligns to my understanding of Jasmine vs Champa rice. But this is only a guess
But this is only in regards to the Pearl River Delta. Other areas of China reach for different rices :)
Oh poor Doggo!
Those look remarkably similar to the rice plates found in Vietnamese places & homes
Being married to a Chinese woman, these recipes are just daily home cooked meals. By me, not my wife. Over seven years of marriage I have learned just to go with my instinct when it comes to seasonings. A little oyster sauce here, a little Shaohsing wine there. Seriously, I rarely measure anymore. I cook by instinct now.
its not an American thing, I live alone, i cook rice bowl style exclusively if i ever decide to eat rice. no reason to plate out everything when you are alone
Even in the context of breakfast, Steak and Eggs is a thing in the American Southwest...
I am a bit confused as to what's the difference between a rice plate and an over rice dish.
9:08 are you sure? a whole teaspoon of msg???
I premix my MSG with salt in a 1 to 20 ratio. Anything more I can taste the metal
I feel like the seasoned soy sauce has a lot more sugar than MSG
I have no idea why America sees egg and goes "Breakfast" I thought that as you said I should not relate egg to breakfast. It is something I will add to make food sound exotic despite not being even remotely exotic.
I even have egg and eggplant dishes called "Twice cracked" as in you crack the egg and the eggplant.
Is that a white thing?
It's always been huge in Asia.
Donburi in Japan, dupbop in Korea.
The guilt in your eyes while eating the ricebowl, lol.
Big bowl of rice with a lot of sauce is not uncommon in other cuisines (Carribean, South Asian, etc). The first dish reminds me of oyakodon. If it's considered an American thing, it might have to do with its biggest cities being quite diverse.
Chinese 'fast food' looks like a healthy meal of the American
Please do the coffee ribs!
I always mix all our small side dishes in one bowl and my mum always gets annoyed lmao
Hong Kong school lunch 😁🤣😂😅👏
The problem I have with instagram style rice bowl is that they are all to dry. A good rice bowl should have every grain of rice covered in some form of sauce or fat
You said it in the beginning but nobody does it on TH-cam! Give me Cantonese roast Goose please. Even in new york no one does it ice been to
I’m a bit like Chris too!
So you say you're an American you've never heard of steak and eggs? it's a classic and it doesn't have to be for breakfast you can have steak and eggs and lunch dinner supper goodnight snack sticking eggs is classic eggs and sauce for dinner eggs and pancakes for dinner really is just a pancakes and eggs But we always did not always but usually I would have like fries with that homemade fresh cut french fries skin on they were delicious an omelet for lunch is great
That last one is a salt bomb
Huh!? never occurred to me that Western dishes don't put meat in eggs.
I am pretty sure they put them in a same plate to reduce plate usage.😂
32 seconds ago video!