Fr, he never called himself an expert and acknowledged that he just talks shit😂. But he’s slowly learning by watching and collabing with people like Guga and Joshua weissman😌
I love how Uncle Roger starts being scandalized by the soup pouring, then sees how he is doing it and it is turning out... and immediately recognizes the genius of the technique.
That soup pour technique was essentially creating MSG in realtime which is crazy. That soup was an umami bomb. The slow drizzle into the mega hot wok was evaporating the liquid while concentrating the flavor and infusing it into the rice. I wonder if adding msg became a shortcut down the road, just like you can add bouillon as a shortcut to stock
Yes, because cooking like this is not practical. I understand from a food art point of view of cooking fried rice like real gourmet, but if you cook with good MSG and bouillon it's basically the same taste and saves you 70% of the effort and time.
@@zxbc1 well, not sure about thir particular one but making real broth and reducing it does make a huge difference, doesn't hurt to have it in large badges and frozen though. a good, reduced, home made bone broth as a base for a dish, either a sauce or completely evaporated will make a significant difference. not saying the dried instant stuff and MSG can't improe a meal, they most certainly will, but it's far from the same. and I couldn't care less about what's authentic or "food art".
@@zxbc1 Xia Chaobing uses fresh ingredients that are diced and sliced, and he already has bouillon (chicken broth). Does MSG have the taste of spring onion, bamboo shoots, mushrooms, chicken, Jinhua ham, and shrimp roe?
@@gelgel4823 They actually do, the good kind, because they're essentially made from reduced bouillon in the first place. But you should never use MSG to replace crucial ingredients - that's the complete wrong take on the point. The point is that MSG adds basically 90% of what the reduced bouillon would have given you, with 1% the hassle.
@@zxbc1 Xia Chaobing wants pieces of ingredients, plus the chicken broth may already have MSG. So why add MSG in the first place if the ingredients already have it?
The funny part for his soup into the fried rice, is the new cooking way. That’s why he didn’t add msg. Cause the rich ingredients in that soup is kind of the natural msg, as all the extra flavor from the tasty ingredients will slowly come out. 😂
@@Whiterswan Basically, before msg was invented, people would use fishes, vegetables, animal bones to extract umami into stock soup, then using that stock soup to make various recipes, you can see these kinds of methods adopted in many cultures.
As a Chinese who sometimes do egg fried rice myself, the technique is really hard. It might look simple and easy though. The chicken broth with the hams and shrimp roe and else gives the soup enough umami(natural) to be a replacement for msg. That is why for seasoning, he only used salt.
that's the proper way to give layers of umami to the dishes. using MSG is just taking a shortcut. Also the technique of adding the soup slightly into the wok has applied on many cuisines in Asia. The whole thing would go too moisturized if you put it all in once.
I've seen an Asian friend do the soup in fried rice. I was shocked, but it was so incredibly good. It's a game changer. I haven't been able to replicate it as my rice turned soggy
You didn't fully dehydrate the rice. Not only does he use old rice, which is dehydrated by the fridge.. after he fully cooked the egg into it, he continued to dry the rice in the wok. The soup only rehydrates it to a "fresh cooked" like texture. You need lots of heat or *really* old rice for this.
One of the secrets is to put the fire very high (and better if you use a wok as in the video, because a wok lets you cook at a VERY high temperature without the food sticking to it). The water in the soup evaporates as soon as it touches the wok but the solids and flavors in the broth stay on the rice. That's why it doesn't get soggy.
@@CreamAleFully dehydrated rice would need to be cooked again. Although a refrigerator does remove a small amount of moisture, it is not a dehydrator. The soup is used to infuse the umami flavours, used in the stock, into the rice. Nothing to do with rehydration or texture.
Use much higher heat under your wok (medium high to high), so the stock evaporates quickly. Add 1/4 cup of stock at a time and constantly toss over the heat.
the slow reducing of the broth is such an underrated technique! I've been doing it for years now (not in fried rice though) you can just add broth to "saucy" things then reduce, caramelize, then add more water again to deglaze and bring it to the consistency you want while keeping all the flavor , the only thing that evaporates is water and it has no flavor
I only ever saw the same technique on cooking Mie Goreng Jawa (Javanese Fried Noodles) and Nasi Goreng Jawa (Javanese Fried Rice) And it's indeed an Explosion of flavour if you do it correctly
I always add chicken bullion when I'm making any kind of flavorful rice. I'd imagine you could add it to this dish, instead of broth. The flavor difference should be minimal unless you are using actual stew bone broth, which I imagine is more rich in flavor. Just be mindful of sodium content.
@adbb8552It might not have been his first time watching (obviously, he’s doing comedy skit here), but it might well have been what he was thinking the first time he saw it.
While not Egg Fried Rice, France has "The French bread law". The law states that traditional baguettes have to be made on the premises they're sold and can only be made with four ingredients: wheat flour, water, salt and yeast. They can't be frozen at any stage or contain additives or preservatives, which also means they go stale within 24 hours.
I actually tried to replicate the fried rice and cooking after watching it a few months ago. But despite failing badly, the overall taste was surprisingly better than the commercial fried rice I had at Chinese restaurant.
No shit you got all the best ingredients for fried rice in there. The only way to make it taste worse than restaurant food is if you burn the whole thing.
From start to finish, through the whole video I was like 🤯🤯This was indeed the most IMPRESSIVE fried rice video I have ever seen! The technique of incorporating soup to make fried rice more flavorful instead of making it soggy is like another level skill. I can't imagine knowing about this chef or his beyond impressive skills if Uncle Roger hadn't reviewed this video in the first place.
You wrong about the seasoning Uncle. He not only used salt as a seasoning, but also the ham (salty/umami), the seafood (salty/umami) and all the other ingrediants! I will be trying this in two day (gonna make rice tomorrow for it). Thankyou Uncle for sharing this awesome recipe!
I made the Yang Zhou Chao fan based on this video recipe. It works and my girl friend love it. The secret of the rice not getting soggy is "high temperature" and "continuously tossing". As result, water in soup will be evaporated and the taste will be left in rice. You can see the water evaporated during the cooking. The rice is just nice, not too wet or too dry, can feel eating dish even though it is rice. Highly recommended.
@@soluiz The chef in this video was cooking with a residential burner with about 20 kBTU so it's definitely doable at home. You can easily buy 20+ kBTU gas cooktops these days.
This is my first time seeing this method as well but it absolutely works. Notice he only oils the wok once before the egg and rice go in. He doesn't use more oil so all that is dried up/soaked into the egg/rice to keep the rice from getting soggy. Oil in the rice repels water, therefor resisting the broth to make it easier to steam, and season the rice further. Basically a interesting way to get the umami flavor from the broth without making the rice soggy, and streaming it in the process.
Thanks for the breaking the cooking method down to mere mortals like me. I am assuming that you need a decent level of heat to keep the wok hot throughout the process. Does that make sense?
This is such an amazing technique, it resembles a lot to what we do in Italy with risotto allowing the rice to gradually absorb the flavours of a broth or a wine. We also do it with pasta and cooking water in order to preserve all of the starch and make the dish more flavourful (we call it ''risottatura''). I'll definitely try this fried recipe at home :) ty Uncle Roger, peace
Nigel Ng Kin-ju is a Malaysian stand-up comedian and Internet celebrity based in England. Ng is better known by his online persona Uncle Roger, a stereotypical middle-aged Asian man reviewing Asian food recipes who speaks with an exaggerated and pronounced Cantonese-like accent. @@Heavenly_Father
20 years making fried rice and that wok looks like it has seen just as many. Its so well used and seasoned that nothing is sticking to it. Sometimes older pans are the best and worth maintaining. This technique with the soup though, wow. I've never seen it before either and given the heat of the pan, the constant tossing, and the slow pour means you can coat the rice evenly and the liquid burns off fast enough to prevent it from getting soggy while still leaving all that umami flavor. I'm drooling over this.
I use a broth made from tuna and crab to cook fried rice. I learned this technique from the Miangas Island community, located on the border between Indonesia and the Philippines. The method involves gradually pouring the broth, similar to what is shown in the video.
This is not just a food channel ....This is a cultural documentary that makes me appreciate our planet and I will support this channel till I'm an old woman. 👍🥰🥰🥰
Tío Roger! Do this rice Tío. On a side note, thank you for introducing me to your culture and it’s cuisine. My kids and I love watching your videos. I’ve got my 6 year old son asking me if I added MSG to my enchiladas! Lmao. I’m just up the 101 if you ever find yourself in Ventura. Keep doing what you’re doing. Definitely Mexican approved!
Poor Jamie Oliver :) I mean I still adore him. He helped me through my early 20's. Spent it single, and I just arrived in England. He gave me the chance not to order every night. I might be at risk of a ban from the site, but I would give him an "uncle" status 20 years ago. Respect for booth and thx for the content
I think he got too famous and busy, so he gave up quality and management of both his shows and businesses. He thought he could get away with it, but not many go to his restaurants anymore.
From Australia - brilliant ! Great comedy from Uncle Roger, and great rice dish from chef Xia ! I just subscribed. How could I not after watching this masterclass in cooking and comedy ? I want to see chef Xia doing the Anton Chigurh coin toss with his wok ! Thank you, Uncle Roger ! I also want you to host The Oscars next year. You'll do Ricky Gervais proud !
Because He put the soup with skill, that's why the fried rice doesn't soggy, while Jamie is just pour water on it without do anything, see the difference
@@evansphenomenalI mean to be Fare people will not go too hard on him if he just put chili jam and the rice not soggy. The main critique of the video is just like in BBC fried rice video which is making the fried rice very soggy and oily. You can put water if you are like going to rehydrate your rice due to getting really old and hard because of dehydration. Just like any other food you don't want your burger buns to fill with juice and soggy nor you don't want it to very hard to bite and chew. You want to be in right amount of soft and fluffy to be feel good to eating the burger.
You know this dude is balance out the egg and rice when punching it. Like literally balance it as if he already soaked the rice with eggs. That is skill. He used broth to balance out the rice taste. Since the wok gonna be hot and the way he did already dries back out the rice. Now all the taste already soaked in it and perfectly texture. This is some serious skills the whole thing. It cost that much it is entirely worth it.
After seeing this I understand why it costs that much. Basically you are paying for all the years he has acquired the skills to make this dish perfect! If I tried to make this dish it would be a soggy disaster and the rice would be splattered all over the kitchen 😂😂😂😂!
this chef must be a worthy opponent for Uncle Wang Gang, his skills are top notch, and what i love about Chinese Chefs is they look so chill when making dish, no fancy things no fancy words but they still making masterpiece
I legit found this so impressive that I showed my mom, who is also Chinese. I found it so surprising that my mom understood the references and laughed at some of the jokes. Uncle roger can make any person laugh regardless of race or culture
Your Uncle Roger voice is funny. It reminds me of Larry the Cable Guy who did not use his real voice for his act. I enjoy your devotion to Chinese cooking. I would enjoy seeing you go to Japan and visit the thousands of Chinese restaurants there and meet Uncles and Aunties who have been cooking for 50 years. Respecting elders is something I greatly admire about Asian culture.
As a canadian, I agree with the idea of putting guideline specifiying what ingredients can actually be put in a dish. Wish we had that to protect our beloved poutine from being misrepresented everywhere 😂
@@manracmolactrac I'm from NY. I've never seen poutine with cheddar. Is it in one far off region of NY? Its a huge state, afterall. I might have missed it 🤣 I've seen cheddar on loaded fries, chili fries, etc. And I've seen mozzarella on Disco Fries, though that originated in NJ. 🤔
~1:55 actually my mate work in his uncles restaurant make special fried rice. he say never cool the wok with water when it gets too hot and never use water to hydrate the rice if it got too dry overnight. (remember its at least a day old rice) instead use chicken stock.
I just realized that when Uncle Roger said "don't make life hard for yourself" because he didn't put in MSG, the chef really was making it hard for himself because he was making the "MSG" through the soup and applying it
The Broth evaporation technique is actually very common on cooking Mie Jowo or Nasi Goreng Jowo (Javanese Fried Noodles or Javanese Fried Rice). It's the same ingredients as regular fried noodles and rice but using the same technique this Chef demostrated Usually Mie Jowo vendors prepared the broth before they began selling. The broth is very simple too, just chicken and quite huge amount of sauteed garlic. And unlike common Fried Noodles, the Vegetables are raw and then cooked until all of the water from the broth almost fully evaporates, leaving a highly concentrated chicken and garlic caramelized flavour on the vegetables and shredded chicken. And for the fried rice, using the same broth but pouring it slowly like the chef does here The end product is a fried noodles that has this slightly wet but insanely rich in garlic and chicken flavour And the fried rice is never clumpy and the soy sauce is always coating every part of the rice almost perfectly. Honestly the best form of Fried Noodles and Rice I have ever tried
@@ltmatthewakj2466 Kalo masak Bakmi Jawa begitu caranya boss. Cari aja tukang mie jawa beneran, yang masaknya pake anglo (kompor batubara). Banyak yg jual juga kalo mau tau rasanya
I am an American who lived in China for over a decade. This brought back SOOOOOOO many good memories. I still make Yang Zhou Chao Fahn for myself at least twice a week.
This is insane. I never thought I would see someone pour soup into fried rice. It takes serious skill and experience to just non-chalantly dump that much soup into your rice without turning it into congee.
@@tkjhoit takes high power period, you would have trouble doing this on a home gas stove - technically maybe you could but you'd probably want to reduce the broth even more and go very slowly It is actually possible to get this kind of power with electric heat though, especially induction. It does limit you a bit though because you don't have any heat anymore if you lift the wok and you need a stove that isn't going to just immediately shut off on you if you briefly lift the wok But anyway yeah, actually home induction stoves are capable of more power than home gas stoves. If you have access to both you can just time how quickly you can boil water on either at max heat. I guarantee the induction will boil the water much faster
@@DevynCairns Not the average gas stove that's even lower powered than an average electric stove top, but the high power ones in upscale homes, such as Thermadore, Wolf, Viking, Dacor, etc.
@@tkjho yeah of course, there's no limit to how much power you can get out of either gas or electric if you have the money to spend (especially considering how much more it might cost to make it safe to operate) I just like countering the myth that you need a gas stove to get high heat, because it's just not true at all, gas is not inherently better and induction alleviates the issue of electric elements taking a while to warm up before they transfer heat. Still a lot of home cooks believe gas is better
The chef is adding layers of flavor based on the level of doneness of the ingredients. It is a very beautiful and refined recipe. I try to use the same mentality when cooking. But I am not as experienced as this.
You'd never know but, I've learned to make propee fried rice thanks to you. I'm a Norwegian, the most exotic food we used to have was Tacos ok Fridays and even that was dumbed down, flavor and texture wise. Thanks, Uncle Roger. I owe you big time. Edit: So many likes on this. I think, today I will have fried rice again 😅 Even more likes 😀 means more fried rice for me today ❤️
It's hard to be funny on a video like this, and glad you still tried. This chef was absolutely amazing. Clearly really quite good at what he knew, and sassy. He has every right to feel the way he does given his technique.
I just visited the place a month ago to try the fried rice. Although his apprentice cooked for us instead of himself, the rice was really impressive. It was like watching a live food show. In addition to the $36 charge for the fried rice, you also need to order about $100 of other dishes to be able to order the fried rice. This rule upset a lot of visitors and left bad comments on the Chinese Yelp. However, you have a top chef cook for you for about half an hour and only for one dish. The cost to me seems pretty reasonable. The other dishes are also pretty good and really worth a try if you have a chance to go there. Another point is that you need to have an above-average taste to really appreciate the fried rice. Someone with heavy taste buds probably won't like it.
What does "above average taste" and "heavy taste buds" mean? Are you saying it is lightly flavoured so those used to strong tastes might find it bland?
I love how I can instantly tell that the Chef knows what he's doing, I can just feel it instinctively and I'm sure others can too. There's a difference between throwing random shit in and knowing what you're putting in. Somehow, even before the Chef put the soup in, my brain just goes. "Damn I think it would be really good if he put that soup in the rice." Maybe it's because the broth is well-made and makes me want to drink it? I'm not sure, plus, the added creativity just makes you wonder how it tastes. I'd definitely go find his restaurant and try one of his dish someday. That plate of Yangzhou was one of a kind to me.
Many countries have a "guideline of purity" for defining food, though usually it's about how many additives/substitutes you can add before you're no longer allowed to call it that.
Fried rice is how I found you. Someone shared your Jamie Oliver video on facebook during lockdown here in Scotland. Been following you for 3 years and it's always fun to see you review fried rice, even if it isn't Jamie Oliver rice. Here's to many more rice filled years.
@@tomhubertemail I once tweeted Nigel a photo of some fried rice I made and he never responded. Oh well, can't say I'm mad given I've met the man twice.
Uncle Roger, since You are a Malaysian, let's try Nasi Goreng Kampung (Fried Rice! Countryside style). I miss eating it for so long as no more Malay eating house near SAS at Woodlands, Singapore! The ikan bilis and cili belachan that goes with it gives a different kind of umami.
Not a fan of nasi goreng kampung myself but the nasi goreng mamak ayam at the mamak stall at S11(the nearer to SAS just in front of the traffic light junction) is nice.
@schadenfreude6274 That Nasing goreng is original fried rice for Malaysia and Indonesia and some part of South East Asia. What is so racist about it? That fried rice is cook in a halal way!
This video was gold. Uncle Roger reviewing Yangzhou fried rice was amazing! Id love to try that and one day try to make it. Looked sooo good and he made the whole thing waaaay too funny at the same time. 😂😂😂
Yessss 🤤🤤🤤Please learn the soup method so I can learn too! I always thought the day old rice was too dehydrated. This uncle addresses that issue without making anything soggy 😱 I’m so impressed!!!!!
Yes I agree, when I make fried rice I add a mixture of dark soy sauce, maggi cubes, hot water and various spices (I add it around the sides of the wok with very high heat) to hydrate the rice a bit when I'm frying the rice.
@@shawnmetzger4518 I live in a dry region so this may affect things more than I realise. I use freshly cooked rice to adjust things, and not have overly dry rice.
It's very impressive on a technical level. On one hand, you are maintaining a consistent-ish flow rate The other hand, you are constantly tossing the rice (that is not even sticking to each other at all) Obviously this will produce a slightly more moist fried rice. I usually overcome too dry rice by adding a splash of drinking water (like for a single person portion, maybe quarter to at most half of how much is in the ladle at 7:10, though water is too basic as it reduces the flavor, instead you could use water that was used to hydrate dried shrimp or water used to hydrate dried mushroom) or adding more oil or use a more watery soya sauce, or you can give up and add ketchup or mayo. Alternatively maybe find a different way to store rice that does not dehydrate it that much, or prepare rice to be slightly more damp. I'm actually curious about the cut at 7:19 and why he was stirring, tossing and inspecting the dryness at 7:20 7:26 (if you notice, the cloth around the handle disappears too). It could be that he wasn't too happy with the consistency after pouring the soup.
How would your rice be too dry if it's covered in the fridge? The entire point of old rice has nothing to do with dehydrating the rice, it's allowing the rice to cool and relax after cooking. That's why the grains separate easier, compared to fresh rice that's not stabilized and lumps up in a wok. This technique is used to infuse the umami flavours from the stock (natural msg) into the rice. Nothing else. Wok + medium high-high heat + constantly tossing over the heat = evaporation.
The man responsible for all the fried rice drama on TH-cam says he didn’t know there was so much drama in fried rice. Yep, uncle Roger.
Everyone learns anything new everyday dude
@@Chaos_152 Wtf is that even supposed to mean?
@@-Devy- heh
@@-Devy- why are u having trouble understanding ' learning anything new everyday ' ?
@@-Devy- he mean everyone learn new thing everyday
I like that Uncle Roger never pretends to be the most knowledgeable about Egg Fried Rice, he’s still ready to learn some new techniques.
Fr, he never called himself an expert and acknowledged that he just talks shit😂. But he’s slowly learning by watching and collabing with people like Guga and Joshua weissman😌
To be fair, he's a comedian not a pro chef😂
@@musamutale422he's no expert, he just really knows when it's bad. Lol.
He's not an expert he's just a regular Asian lol@@theboxofdemons
This video isn’t about Egg Fried Rice.
I love how Uncle Roger starts being scandalized by the soup pouring, then sees how he is doing it and it is turning out... and immediately recognizes the genius of the technique.
Tbf, this technique looks hard to do, wrong move or timing the rice will ruined
@@hafirenggayudano wonder the chef looks so confident. It takes a lot of skill to pull the technique off, and he's confident in his ability to do so.
@@anasazmi8554 skill and experience. He done this for 20+ years.
I think it Envolves heat and frequently mix the rice to even out the distribution of the heat equally so the the rice won't get soggy
..... cept its unflavored Chinese sewer water....
...... let that sink in.
"Fuiyoh he like to talk shit about other chef " lmao
Its so nostalgic seeing uncle roger reviewing fried rice.
So true
u used to make it as a child ?
Fried rice of any type is my least favorite Chinese food. Boring. Ma po tofu is my favorite.
@@hoangminhluu8851child labor ?
Nostalgic?
That soup pour technique was essentially creating MSG in realtime which is crazy. That soup was an umami bomb. The slow drizzle into the mega hot wok was evaporating the liquid while concentrating the flavor and infusing it into the rice. I wonder if adding msg became a shortcut down the road, just like you can add bouillon as a shortcut to stock
Yes, because cooking like this is not practical. I understand from a food art point of view of cooking fried rice like real gourmet, but if you cook with good MSG and bouillon it's basically the same taste and saves you 70% of the effort and time.
@@zxbc1 well, not sure about thir particular one but making real broth and reducing it does make a huge difference, doesn't hurt to have it in large badges and frozen though. a good, reduced, home made bone broth as a base for a dish, either a sauce or completely evaporated will make a significant difference. not saying the dried instant stuff and MSG can't improe a meal, they most certainly will, but it's far from the same. and I couldn't care less about what's authentic or "food art".
@@zxbc1 Xia Chaobing uses fresh ingredients that are diced and sliced, and he already has bouillon (chicken broth). Does MSG have the taste of spring onion, bamboo shoots, mushrooms, chicken, Jinhua ham, and shrimp roe?
@@gelgel4823 They actually do, the good kind, because they're essentially made from reduced bouillon in the first place. But you should never use MSG to replace crucial ingredients - that's the complete wrong take on the point. The point is that MSG adds basically 90% of what the reduced bouillon would have given you, with 1% the hassle.
@@zxbc1 Xia Chaobing wants pieces of ingredients, plus the chicken broth may already have MSG. So why add MSG in the first place if the ingredients already have it?
He never misses an opportunity to roast Jamie Oliver.
Jamie never took a chance to get things right. The only person who suffers is his wife. 😅
@@grzegorzlisiecki5033 And his kids.
And here i am, still waiting for Jamie to respond his roasts after three fkg years.
Can you blame Uncle Roger
Or auntie hellen😂
The funny part for his soup into the fried rice, is the new cooking way. That’s why he didn’t add msg. Cause the rich ingredients in that soup is kind of the natural msg, as all the extra flavor from the tasty ingredients will slowly come out. 😂
no, it's how people made fry rice before msg was invented.
@@ee3ee2eeidk if your right but if people doesnt know that technique it means it isnt known that well or just has been invented
@@Whiterswan Basically, before msg was invented, people would use fishes, vegetables, animal bones to extract umami into stock soup, then using that stock soup to make various recipes, you can see these kinds of methods adopted in many cultures.
@@ee3ee2ee msg wasn't invented, it's a naturally occuring substance
@@KaninTuzi The invention I mentioning here is the way we producing MSG by chemical methods.
As a Chinese who sometimes do egg fried rice myself, the technique is really hard. It might look simple and easy though. The chicken broth with the hams and shrimp roe and else gives the soup enough umami(natural) to be a replacement for msg. That is why for seasoning, he only used salt.
I was thinking the same
that's the proper way to give layers of umami to the dishes. using MSG is just taking a shortcut.
Also the technique of adding the soup slightly into the wok has applied on many cuisines in Asia. The whole thing would go too moisturized if you put it all in once.
got it backwards, MSG is the substitute for those naturally umami rich (but expensive) ingredients.
Nothing about this technique looked simple and easy. 😆
The only thing I kinda miss there is some spices, but then again, it's kinda clear that's not the idea of the dish.
I've seen an Asian friend do the soup in fried rice. I was shocked, but it was so incredibly good. It's a game changer. I haven't been able to replicate it as my rice turned soggy
Well I guess it’s time to practice.
You didn't fully dehydrate the rice.
Not only does he use old rice, which is dehydrated by the fridge.. after he fully cooked the egg into it, he continued to dry the rice in the wok.
The soup only rehydrates it to a "fresh cooked" like texture.
You need lots of heat or *really* old rice for this.
One of the secrets is to put the fire very high (and better if you use a wok as in the video, because a wok lets you cook at a VERY high temperature without the food sticking to it). The water in the soup evaporates as soon as it touches the wok but the solids and flavors in the broth stay on the rice. That's why it doesn't get soggy.
@@CreamAleFully dehydrated rice would need to be cooked again. Although a refrigerator does remove a small amount of moisture, it is not a dehydrator. The soup is used to infuse the umami flavours, used in the stock, into the rice. Nothing to do with rehydration or texture.
Use much higher heat under your wok (medium high to high), so the stock evaporates quickly. Add 1/4 cup of stock at a time and constantly toss over the heat.
the slow reducing of the broth is such an underrated technique! I've been doing it for years now (not in fried rice though) you can just add broth to "saucy" things then reduce, caramelize, then add more water again to deglaze and bring it to the consistency you want while keeping all the flavor , the only thing that evaporates is water and it has no flavor
I accidentally discovered this as well and I'm loving it 😍 everything tastes better with a bit of broth... but it needs to caramelise afterwards
I use it when making adobo. Really special
I only ever saw the same technique on cooking Mie Goreng Jawa (Javanese Fried Noodles) and Nasi Goreng Jawa (Javanese Fried Rice)
And it's indeed an Explosion of flavour if you do it correctly
I always add chicken bullion when I'm making any kind of flavorful rice. I'd imagine you could add it to this dish, instead of broth. The flavor difference should be minimal unless you are using actual stew bone broth, which I imagine is more rich in flavor. Just be mindful of sodium content.
@@xxindigoAphrodithexxI feel like you guys don't know what caramelize means.
11:00 "I think this chef must spring onion more than his wife" 💀
*loves
Roger's face the first time watching the soup mix into the rice is pretty priceless.
@adbb8552let them stay innocent man
@adbb8552It might not have been his first time watching (obviously, he’s doing comedy skit here), but it might well have been what he was thinking the first time he saw it.
man was flabbergasted, bamboozled, and smeckledorfed.
@@Thejigholeman good words!
Basicaly making risotto
While not Egg Fried Rice, France has "The French bread law".
The law states that traditional baguettes have to be made on the premises they're sold and can only be made with four ingredients: wheat flour, water, salt and yeast.
They can't be frozen at any stage or contain additives or preservatives, which also means they go stale within 24 hours.
Germany has the Reinhetsgebot for beer brewing - Malt, Water, Hops and Yeast.
Adding acid? Adding Fruit? Experimenting with weird ingredients? Nein!
@@MartinGoBrrr That's not 9. That's just 4.
@@neansath 😭lmfao
You need to clean my keyboard now jerk, I just laughed soda everywhere@@neansath
Yakitate Japan!
I actually tried to replicate the fried rice and cooking after watching it a few months ago. But despite failing badly, the overall taste was surprisingly better than the commercial fried rice I had at Chinese restaurant.
No shit you got all the best ingredients for fried rice in there. The only way to make it taste worse than restaurant food is if you burn the whole thing.
真的假的
@@noorawilliam9933 食材的精华都在汤汁里。即使不小心煮成粥，也肯定好吃。
You should prepare a stove with strong firepower，and you also have to learn how to make 高汤 instead of using chicken stock.
Soup of the soul is very important.
That is the MSG all flavor in there.
10:55 I think this video is sponsored by spring onion 😅😅😅
😂😂🦄😂😂
From start to finish, through the whole video I was like 🤯🤯This was indeed the most IMPRESSIVE fried rice video I have ever seen! The technique of incorporating soup to make fried rice more flavorful instead of making it soggy is like another level skill. I can't imagine knowing about this chef or his beyond impressive skills if Uncle Roger hadn't reviewed this video in the first place.
I exist, mere nonexistent mortals!
.... that "high priced" fried rice is not worth it...
chinese gutter water ... /vomit
Dude essentially used the soup broth as his seasoning & perfectly rehydrate every grain of day old rice. He’s a legend
@@zarthemad8386stick to burgers, your familiar type of poison 😁
@@zarthemad8386 cry in your bland fish chips n burgers 😂 all those seafood is worth the price.
I love how he toss and mix the rice. And his technique on putting a broth into fried rice without making the rice soggy and soaked is impressive
this has got to be the one and only fried rice recipe where I'm genuinely and seriously curious as to how it tastes
Exactly. And this wouldn't be cheap. This is labor intensive, lots of prep for such a meal.
The part where you have toss and pour soup looks hard damn
@@Supperdude9 Original video says 268 yuan which is about 35-36 USD
The rice is not dry at all. Not dry nor soaky, it is magic. The moisture is like coating the rice evenly, not deep inside.
The rice is not dry at all. Not dry nor soaky, it is magic. The moisture is like coating the rice evenly, not deep inside.
You wrong about the seasoning Uncle. He not only used salt as a seasoning, but also the ham (salty/umami), the seafood (salty/umami) and all the other ingrediants! I will be trying this in two day (gonna make rice tomorrow for it). Thankyou Uncle for sharing this awesome recipe!
5:55 I’m always cracking up at the image of a professional Chinese chef saying “yeah bro” 😂
The translation is not consistent
@@Olipop2correction: uncle roger adds in humour in the subtitles for funs hahaha
@@ayszhang I figured that was probably the case later, when the chef roasted Jamie Oliver.
@@biffwellington6144 9:06😂
The chef didn't say that, I don't know why the subtitle added that in
Dudes tecnnique is wild. That flip is immaculate.
The Fact That Uncle Roger Even Mocks Jamie Oliver In The Subtitle Is Some Another Level Of Trolling😂😂😂
"Jamie Olive Oil" FTFY
Love your videos, never gets old watching you break down the other chef’s cooking technique
I made the Yang Zhou Chao fan based on this video recipe. It works and my girl friend love it. The secret of the rice not getting soggy is "high temperature" and "continuously tossing". As result, water in soup will be evaporated and the taste will be left in rice. You can see the water evaporated during the cooking.
The rice is just nice, not too wet or too dry, can feel eating dish even though it is rice. Highly recommended.
Pretty impossible to get this fire in a residential home kitchen tho
@@soluizChinese people often have a purpose built wok room with a large burner and hood vent just for this. What I'd love to have someday too, lol
@@soluiz The chef in this video was cooking with a residential burner with about 20 kBTU so it's definitely doable at home. You can easily buy 20+ kBTU gas cooktops these days.
@SkyWKing I googled commercial wok burner and it says 100k btu man
But looking back this video does look kinda normal
but where do you get sea cucumber?
The subtitles guy is quite the instigator😂 At 4:12 he never says shitty egg fired rice, just egg fried rice. Also, he never says _dumb_ fast food
Nice
The translator be like:
"We will be instigating"
What about Jamie Oliver?
At 9:08
@@kelvintrollol that is the ultimate instigation, the guy with camera simply comments: "It doesn't look oily at all"🤣
This is my first time seeing this method as well but it absolutely works. Notice he only oils the wok once before the egg and rice go in. He doesn't use more oil so all that is dried up/soaked into the egg/rice to keep the rice from getting soggy. Oil in the rice repels water, therefor resisting the broth to make it easier to steam, and season the rice further. Basically a interesting way to get the umami flavor from the broth without making the rice soggy, and streaming it in the process.
Thanks for the breaking the cooking method down to mere mortals like me. I am assuming that you need a decent level of heat to keep the wok hot throughout the process. Does that make sense?
This is such an amazing technique, it resembles a lot to what we do in Italy with risotto allowing the rice to gradually absorb the flavours of a broth or a wine. We also do it with pasta and cooking water in order to preserve all of the starch and make the dish more flavourful (we call it ''risottatura''). I'll definitely try this fried recipe at home :) ty Uncle Roger, peace
risotto is amazinggg
9:09 i like how uncle roger is the one who creates the subtitles and added in his own extra words
the guy never mentioned Jamie Oliver 😭
Nigel is literally the funniest dude I've ever come across on TH-cam. Brilliant sense of humour.
i think he lacks a little in the creativity department at this point
This is Uncle Roger. Nephew Nigel is filming the video
Nigel Ng Kin-ju is a Malaysian stand-up comedian and Internet celebrity based in England. Ng is better known by his online persona Uncle Roger, a stereotypical middle-aged Asian man reviewing Asian food recipes who speaks with an exaggerated and pronounced Cantonese-like accent. @@Heavenly_Father
@pranav_k__ Jamie Oliver is that you?
@@pranav_k__damm found the second acc jamie oliver
20 years making fried rice and that wok looks like it has seen just as many. Its so well used and seasoned that nothing is sticking to it. Sometimes older pans are the best and worth maintaining.
This technique with the soup though, wow. I've never seen it before either and given the heat of the pan, the constant tossing, and the slow pour means you can coat the rice evenly and the liquid burns off fast enough to prevent it from getting soggy while still leaving all that umami flavor. I'm drooling over this.
I use a broth made from tuna and crab to cook fried rice. I learned this technique from the Miangas Island community, located on the border between Indonesia and the Philippines. The method involves gradually pouring the broth, similar to what is shown in the video.
This is not just a food channel ....This is a cultural documentary that makes me appreciate our planet and I will support this channel till I'm an old woman. 👍🥰🥰🥰
With 50 cats?
@@RadenWA And wearing a bracelet with her address written on it.
Wow...troll much kids?
實際上在炒飯裡加水或湯不算是稀奇的技法，有些廚師的偏好不是太過乾鬆的炒飯，那樣是看起來粒粒分明很好看，但吃起來太過乾甚至會卡喉嚨，所以有些廚師會在出鍋前加水或高湯來讓炒飯濕潤些，並且可以加入其他的風味，不至於黏稠即可
我在家炒飯也會加水，因為炒的冷飯有時候會太黏，撒點水可以幫助飯炒鬆散，但我未見過好像片中廚師那樣加這麽大量的湯，而且最後也沒有變粥😋
是的，尤其是使用隔夜饭来炒饭的，真的很卡喉咙，我很少使用隔夜饭炒饭，每次使用都需要在出锅前加点水（高汤更好）。
如果是现煮现用的，只要在煮饭的时候比平时少10-20%的水，就可以用来炒饭了，太干的话之后炒饭的时候再加水调整。
Tío Roger! Do this rice Tío. On a side note, thank you for introducing me to your culture and it’s cuisine. My kids and I love watching your videos. I’ve got my 6 year old son asking me if I added MSG to my enchiladas! Lmao. I’m just up the 101 if you ever find yourself in Ventura. Keep doing what you’re doing. Definitely Mexican approved!
😂
Poor Jamie Oliver :) I mean I still adore him. He helped me through my early 20's. Spent it single, and I just arrived in England. He gave me the chance not to order every night. I might be at risk of a ban from the site, but I would give him an "uncle" status 20 years ago. Respect for booth and thx for the content
Just don’t follow his Asian recipe. By far the most butchered recipe is the ramen
@@joanofarc9793 hahahahaha
@@joanofarc9793 Oh dear. That one time he's doing passable until he suddenly uses _soba_ noodles? 🤦🏽♂️
but for real jamie oliver is a master at british cuisine but absolute horrendous in asian cuisine
I think he got too famous and busy, so he gave up quality and management of both his shows and businesses. He thought he could get away with it, but not many go to his restaurants anymore.
"Uncle Roger impressed" is the highest level of praise you can get in this world.
I love how the subtitle at 9:06 says that instead of "this doesn't look greasy at all" lol
9:18 Oh no Uncle Roger, not again 😂 -100000 social credit
From Australia - brilliant ! Great comedy from Uncle Roger, and great rice dish from chef Xia ! I just subscribed. How could I not after watching this masterclass in cooking and comedy ? I want to see chef Xia doing the Anton Chigurh coin toss with his wok ! Thank you, Uncle Roger ! I also want you to host The Oscars next year. You'll do Ricky Gervais proud !
00:35 Roger, Asian people don’t use dishwasher to wash dishes. You bring dishonor. Dish washer is only for dish storage. 😂
Dishwasher he meant wife/kids. He said crying, machines don’t cry!😂
I never thought uncle roger would give an uncle tittle to someone put soup in fried rice.
Because He put the soup with skill, that's why the fried rice doesn't soggy, while Jamie is just pour water on it without do anything, see the difference
that soup is full of flavor from the dried mushroom, scallops, etc etc.
@@Agravain-7
Adding liquid with way more finesse than just cracking a tap over the pan
@@Agravain-7I think Jamie would still get s*it on otherwise
@@evansphenomenalI mean to be Fare people will not go too hard on him if he just put chili jam and the rice not soggy.
The main critique of the video is just like in BBC fried rice video which is making the fried rice very soggy and oily. You can put water if you are like going to rehydrate your rice due to getting really old and hard because of dehydration.
Just like any other food you don't want your burger buns to fill with juice and soggy nor you don't want it to very hard to bite and chew. You want to be in right amount of soft and fluffy to be feel good to eating the burger.
You know this dude is balance out the egg and rice when punching it. Like literally balance it as if he already soaked the rice with eggs. That is skill.
He used broth to balance out the rice taste. Since the wok gonna be hot and the way he did already dries back out the rice. Now all the taste already soaked in it and perfectly texture. This is some serious skills the whole thing. It cost that much it is entirely worth it.
After seeing this I understand why it costs that much. Basically you are paying for all the years he has acquired the skills to make this dish perfect! If I tried to make this dish it would be a soggy disaster and the rice would be splattered all over the kitchen 😂😂😂😂!
That Leonardo DiCaprio stab @6:40 was too damn funny 😂😂 love ya Uncle Roger.
Whether you’re a fan of fried rice, interested in cooking, or just enjoy Uncle Roger’s unique style of humor, this video is definitely worth a watch
Chatgpt wrote that comment for sure
thank you buzzfeed
Uncle Roger is a racist caricature. Nigel can't get any laughs without it.
🤖🤖
Ok champ, get a life
Never thought i would see Uncle Roger learn anything new, applause for this chef
this chef must be a worthy opponent for Uncle Wang Gang, his skills are top notch, and what i love about Chinese Chefs is they look so chill when making dish, no fancy things no fancy words but they still making masterpiece
Uncle Xia was elected as “The Yangzhou Fried Rice Inheritor” back in 2017. Meaning he’s basically the god of Fried Rice.
Wang Gang is not a professional chef。 很负责告知你王刚不是专业厨师哦 是不是很神奇
The transition from skepticism to amazement in this video is really incredible.
“Egg Fried Rice is just dumb fast food”
Uncle Roger: *EMOTIONAL DAMAGE*
all the guy said was egg fried rice is just simple food. The subtitle added the 'dumb' part
Uncle Roger's quick to judge but also highly appreciative of fine and proper technique, the dad jokes are a plus
I legit found this so impressive that I showed my mom, who is also Chinese. I found it so surprising that my mom understood the references and laughed at some of the jokes. Uncle roger can make any person laugh regardless of race or culture
Uncle Roger's reaction to the chef's dissing of outside fried rice. EPIC! 😂
10:37 that's was me during college, eating rice with fried rice
Your Uncle Roger voice is funny. It reminds me of Larry the Cable Guy who did not use his real voice for his act. I enjoy your devotion to Chinese cooking. I would enjoy seeing you go to Japan and visit the thousands of Chinese restaurants there and meet Uncles and Aunties who have been cooking for 50 years. Respecting elders is something I greatly admire about Asian culture.
As a canadian, I agree with the idea of putting guideline specifiying what ingredients can actually be put in a dish. Wish we had that to protect our beloved poutine from being misrepresented everywhere 😂
People are messing up poutine? Damn that takes... Determination 😂
You can take a trip to NY and they'll use grated cheddar instead of curds. Sad times.
@@manracmolactrac
That's just WRONG!
@@manracmolactrac I'm from NY. I've never seen poutine with cheddar. Is it in one far off region of NY? Its a huge state, afterall. I might have missed it 🤣 I've seen cheddar on loaded fries, chili fries, etc. And I've seen mozzarella on Disco Fries, though that originated in NJ. 🤔
I can't find poutine anywhere... faking felt in love with it when I was visiting Quebec.
Love it, absolutely love it when TH-cam react content creators are “speechless”
~1:55 actually my mate work in his uncles restaurant make special fried rice. he say never cool the wok with water when it gets too hot and never use water to hydrate the rice if it got too dry overnight. (remember its at least a day old rice) instead use chicken stock.
You know you've earned the uncle name card when Uncle Roger becomes hungry by watching your cooking
11:26
"Putting soup into rice without making it soggy is SOUPER IMPRESSIVE!" 😂😂😂😂
12:07 eyebrows glitch
Uncle Roger never fails to impress, everything he reviews are hilarious, it brings out joy to others!
I can’t comprehend how this guy makes me so internally happy 🤣
Who? The chef or Uncle Roger.
That´s what she said!
11:01 plot twist: his wife is spring onions
“He can make pea squirting, nice” - almost snuck that one past me, well played 😂
A lot of the base ingredients have natural MSG to them such as the mushrooms, shrimp, chicken broth, and ham.
the chef then uses the broth/soup technique to infuse the natural 'MSG' with every grain of rice, all the flavors FUIYOH!
You mean to say natural umami flavor?
@@lq9734 and that is how you make a basic extraction process, by putting all ingredients in a liquid and extracting the flavors
I want to see you combine the soup technique with the fancy egg technique, msg, and soy sauce to create the ultimate fried rice.
would ruin it tbh
Fair comment. Sometimes more is less@@UltimateGamerCC
I read this comment in Uncle Roger's voice.
Soy sauce is just salt with a tiny bit of soy
Not all Asian cooking need soy sauce,
I’m hungry for fried rice now
Im hungry for Uncle Roger now
@@Cologne.1948
Ayo, whatchu mean, fam?
I ate some yesterday it was so tasty. 😃
I'm hungry for the fried rice in the weejio, not whatever I can get from Panda Express lol
@@CP-mb7ly same
I just realized that when Uncle Roger said "don't make life hard for yourself" because he didn't put in MSG, the chef really was making it hard for himself because he was making the "MSG" through the soup and applying it
The Broth evaporation technique is actually very common on cooking Mie Jowo or Nasi Goreng Jowo (Javanese Fried Noodles or Javanese Fried Rice). It's the same ingredients as regular fried noodles and rice but using the same technique this Chef demostrated
Usually Mie Jowo vendors prepared the broth before they began selling. The broth is very simple too, just chicken and quite huge amount of sauteed garlic.
And unlike common Fried Noodles, the Vegetables are raw and then cooked until all of the water from the broth almost fully evaporates, leaving a highly concentrated chicken and garlic caramelized flavour on the vegetables and shredded chicken.
And for the fried rice, using the same broth but pouring it slowly like the chef does here
The end product is a fried noodles that has this slightly wet but insanely rich in garlic and chicken flavour
And the fried rice is never clumpy and the soy sauce is always coating every part of the rice almost perfectly.
Honestly the best form of Fried Noodles and Rice I have ever tried
Wah ada rang indo
@@manubiasiasa9521 Banyak Orang Indo yg nonton videonya Om Roger, lah materi khasnya Nasi Goreng... Mana orang Indo yg ngga seneng? 😆
nasgor jawir
Baru tau teknik ini, tapi susah sih boss hahahahaha. Thanks ilmunya
@@ltmatthewakj2466 Kalo masak Bakmi Jawa begitu caranya boss. Cari aja tukang mie jawa beneran, yang masaknya pake anglo (kompor batubara). Banyak yg jual juga kalo mau tau rasanya
I am an American who lived in China for over a decade. This brought back SOOOOOOO many good memories. I still make Yang Zhou Chao Fahn for myself at least twice a week.
6:17 He didn’t mention he could smell fry though.
What makes this video my FAVORITE Uncle Roger video is the fact that I understand the Chinese the chef is saying, it made the video more fun! ❤❤❤
This is insane. I never thought I would see someone pour soup into fried rice. It takes serious skill and experience to just non-chalantly dump that much soup into your rice without turning it into congee.
It takes a LONGGGG time to fry it, probably 20 to 25.mins, plus all those prep to dice all the topings, easily hour and a half
it takes a high power gas stove, not an electric cooktop
@@tkjhoit takes high power period, you would have trouble doing this on a home gas stove - technically maybe you could but you'd probably want to reduce the broth even more and go very slowly
It is actually possible to get this kind of power with electric heat though, especially induction. It does limit you a bit though because you don't have any heat anymore if you lift the wok and you need a stove that isn't going to just immediately shut off on you if you briefly lift the wok
But anyway yeah, actually home induction stoves are capable of more power than home gas stoves. If you have access to both you can just time how quickly you can boil water on either at max heat. I guarantee the induction will boil the water much faster
@@DevynCairns Not the average gas stove that's even lower powered than an average electric stove top, but the high power ones in upscale homes, such as Thermadore, Wolf, Viking, Dacor, etc.
@@tkjho yeah of course, there's no limit to how much power you can get out of either gas or electric if you have the money to spend (especially considering how much more it might cost to make it safe to operate)
I just like countering the myth that you need a gas stove to get high heat, because it's just not true at all, gas is not inherently better and induction alleviates the issue of electric elements taking a while to warm up before they transfer heat. Still a lot of home cooks believe gas is better
The look on the chefs face after he says “its just shitty egg fried rice” i love it 😂
4:13
7:16 when you didn't follow the math teacher's rule but still got the answer correct 💀
aaaand when that new way actually makes sense
I love it lmao
The chef is adding layers of flavor based on the level of doneness of the ingredients.
It is a very beautiful and refined recipe.
I try to use the same mentality when cooking. But I am not as experienced as this.
The surprise technique of pouring the soup into the fried rice is such a food wars moment lol
Jesus christ not everything has to relate to anime. We've been cooking for thousands of years before fucking Food Wars
@@Regemonyand no need to come off as rude. Everyone knows food came before anime nobody is denying that.
@@Regemonydamn, i did not know food existed until your comment.
@@Regemony didn't know that
@@Regemony stfu and let people enjoy things
I love how intently he studies the new technique. Game recognize game
I've never seen uncle Roger so impressed .Now I deffinetly feel like eating this.
Uncle Rodger should for sure try this in a home setting. I have worked in as a line cook and have done fried rice. This looks amazing!
HIS BLOOPERS!!!😂😂😂all time favorites
12:22 thinking after you speak,
That is why all nieces and nephews think like and love Uncle Roger😂😂😂😂😂😂
You'd never know but, I've learned to make propee fried rice thanks to you. I'm a Norwegian, the most exotic food we used to have was Tacos ok Fridays and even that was dumbed down, flavor and texture wise.
Thanks, Uncle Roger. I owe you big time.
Edit: So many likes on this. I think, today I will have fried rice again 😅
Even more likes 😀 means more fried rice for me today ❤️
yes fried rice
@Per_Johnsen
Norwegian Egg-Fried Rice sounds like some next-level stuff
Yes! I want to see you recreate this masterpiece of a dish!
It's hard to be funny on a video like this, and glad you still tried.
This chef was absolutely amazing. Clearly really quite good at what he knew, and sassy. He has every right to feel the way he does given his technique.
I just visited the place a month ago to try the fried rice. Although his apprentice cooked for us instead of himself, the rice was really impressive. It was like watching a live food show. In addition to the $36 charge for the fried rice, you also need to order about $100 of other dishes to be able to order the fried rice. This rule upset a lot of visitors and left bad comments on the Chinese Yelp. However, you have a top chef cook for you for about half an hour and only for one dish. The cost to me seems pretty reasonable. The other dishes are also pretty good and really worth a try if you have a chance to go there. Another point is that you need to have an above-average taste to really appreciate the fried rice. Someone with heavy taste buds probably won't like it.
What does "above average taste" and "heavy taste buds" mean? Are you saying it is lightly flavoured so those used to strong tastes might find it bland?
@@secretdiaryofafoodieI think he means you need high taste sensitivity since some people are having heavily flavoured diet
Sounds like he’s saying it was bland
What's the name of his restaurant?
@@Fomesounds like your taste buds got destroyed by eating salty and sweet stuff
I love how I can instantly tell that the Chef knows what he's doing, I can just feel it instinctively and I'm sure others can too. There's a difference between throwing random shit in and knowing what you're putting in. Somehow, even before the Chef put the soup in, my brain just goes. "Damn I think it would be really good if he put that soup in the rice."
Maybe it's because the broth is well-made and makes me want to drink it? I'm not sure, plus, the added creativity just makes you wonder how it tastes.
I'd definitely go find his restaurant and try one of his dish someday. That plate of Yangzhou was one of a kind to me.
3:35 - the most hilarious part of the vid!!!
I’m learning my wok so yeah it would be cool to see a video with a more “at home” version of this fried rice!
10:45 "Mesmerice-ing"
no its mesme-rice-ing not mesmerice-ing
The humbleness of admitting the genius behind the technique is admirable.
If you smell something else..... that mean you having stroke.
Everyone in work is now looking at me laughing.
Many countries have a "guideline of purity" for defining food, though usually it's about how many additives/substitutes you can add before you're no longer allowed to call it that.
Germany, Italy and France come to mind but the latter two are about ingredients not methods like reinheitsgebot.
Fried rice is how I found you. Someone shared your Jamie Oliver video on facebook during lockdown here in Scotland. Been following you for 3 years and it's always fun to see you review fried rice, even if it isn't Jamie Oliver rice. Here's to many more rice filled years.
My first uncle roger video was fried rice also! 😊
@@tomhubertemail I once tweeted Nigel a photo of some fried rice I made and he never responded.
Oh well, can't say I'm mad given I've met the man twice.
Uncle Roger, since You are a Malaysian, let's try Nasi Goreng Kampung (Fried Rice! Countryside style). I miss eating it for so long as no more Malay eating house near SAS at Woodlands, Singapore! The ikan bilis and cili belachan that goes with it gives a different kind of umami.
Not a fan of nasi goreng kampung myself but the nasi goreng mamak ayam at the mamak stall at S11(the nearer to SAS just in front of the traffic light junction) is nice.
@@SinisterzMan Got to try that one!
Wholeheartedly second yr suggestion. Also nasi goreng mamak with ayam goreng berempah
Making Chinese food into Halal Food is disgusting. Please don't be racist and stop insulting Chinese Food. :)
@schadenfreude6274 That Nasing goreng is original fried rice for Malaysia and Indonesia and some part of South East Asia. What is so racist about it? That fried rice is cook in a halal way!
The "CCPea" got me😂😂😂
6:20 you smell egg and rice? No shit thats the only two ingredients 😂😂😂😂😂😂😂😂😂 you kill me bro
This video was gold. Uncle Roger reviewing Yangzhou fried rice was amazing! Id love to try that and one day try to make it. Looked sooo good and he made the whole thing waaaay too funny at the same time. 😂😂😂
Yessss 🤤🤤🤤Please learn the soup method so I can learn too! I always thought the day old rice was too dehydrated. This uncle addresses that issue without making anything soggy 😱 I’m so impressed!!!!!
Yes I agree, when I make fried rice I add a mixture of dark soy sauce, maggi cubes, hot water and various spices (I add it around the sides of the wok with very high heat) to hydrate the rice a bit when I'm frying the rice.
@@shawnmetzger4518 I live in a dry region so this may affect things more than I realise. I use freshly cooked rice to adjust things, and not have overly dry rice.
It's very impressive on a technical level.
On one hand, you are maintaining a consistent-ish flow rate
The other hand, you are constantly tossing the rice (that is not even sticking to each other at all)
Obviously this will produce a slightly more moist fried rice.
I usually overcome too dry rice by adding a splash of drinking water (like for a single person portion, maybe quarter to at most half of how much is in the ladle at 7:10, though water is too basic as it reduces the flavor, instead you could use water that was used to hydrate dried shrimp or water used to hydrate dried mushroom) or adding more oil or use a more watery soya sauce, or you can give up and add ketchup or mayo. Alternatively maybe find a different way to store rice that does not dehydrate it that much, or prepare rice to be slightly more damp.
I'm actually curious about the cut at 7:19 and why he was stirring, tossing and inspecting the dryness at 7:20 7:26 (if you notice, the cloth around the handle disappears too). It could be that he wasn't too happy with the consistency after pouring the soup.
How would your rice be too dry if it's covered in the fridge? The entire point of old rice has nothing to do with dehydrating the rice, it's allowing the rice to cool and relax after cooking. That's why the grains separate easier, compared to fresh rice that's not stabilized and lumps up in a wok.
This technique is used to infuse the umami flavours from the stock (natural msg) into the rice. Nothing else.
Wok + medium high-high heat + constantly tossing over the heat = evaporation.
😂😂😂 10:10 “the most Asia video ever! He’s doing fried rice and math AT THE SAME TIME!” 😂😂😂 that was hilarious 🤣 and the