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- 게시일 2023. 10. 28.
- Niece and nephew go buy the new blue hoodie: unclerogermerch.com/products/...
This egg fry rice pretty impressive! Original weejio: • 江苏扬州天价炒饭268一份，淮扬菜大师现炒，...
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The man responsible for all the fried rice drama on KRclip says he didn’t know there was so much drama in fried rice. Yep, uncle Roger.
Everyone learns anything new everyday dude
@@wave263 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
Roger's face the first time watching the soup mix into the rice is pretty priceless.
lol if you think its actually his first time and not just acting
@@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.
@@zombycowthejigholeman2329 good words!
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.
If you can replicate this, I'll be very proud of you Uncle Roger
That soup technique will be difficult though. You need to constantly mix and toss the rice or it'll be soggy real quick. Maybe reduce the amount of soup.
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.
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.
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.
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
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?
@@RadenWANo
@@RadenWA And wearing a bracelet with her address written on it.
Next level, the technique displayed by this chef is masterful
Uncle Roger's quick to judge but also highly appreciative of fine and proper technique, the dad jokes are a plus
This is the first time I've ever heard of shrimp roe being even something you could harvest. I always assumed their lifecycle was so short that there would be enough roe to even find in a catch.
Explains the price maybe cuz it's a rarity
Most shrimp comes from coastal farms, rarely is it wild caught. Basically, it's divesting some of your future stock to roe, instead. Eggs start on their heads and eventually end up towards their stomach, it's highly visible when they're laden with young.
Also, the fishing industry in Asia is notorious for using trafficked humans to process seafood, so the costs are cut down a fair bit in that regard, and a task that would otherwise be too expensive/tedious to be profitable can instead be viable.
@@Lusterredux I went from "wow, that sounds great" to "now im sad" :/
@@DirkDeadeye_ On the plus side, there are... small... improvements happening. The coastal farms used to destroy the local ecosystems, but that's slowly being regulated.
Western countries, like the US, also have laws and regulations in place nowadays, but since that relies on customs being informed of poor working conditions/etc., it's probably not that effectual.
Personal opinion, I'd say you're probably not missing much. A similar flavor profile (briny umami) could probably be achieved with some fish sauce, or anchovies. Or locally sourced roe from lobster/prawns/etc.
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.
Nostalgic?
I've never seen uncle Roger so impressed .Now I deffinetly feel like eating this.
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. 😂😂😂
not many times you may see Uncle Roger be impressed by a chef, so yes this is EPIC
You can drizzle the soup around the outside of the wok like soy sauce is done, letting it evaporate mostly before the rice can contact it. I only know from experience that rice does not absorb stock as much as water itself when I try to make ordinary rice with chicken stock. Adding spring onion in multiple stages lets you see and taste the different colors that spring onion becomes as you cook it. This is a really nice video, but I might attempt soy sauce and MSG with it also. :)
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😂
9:07 Did anyone see the person who is holding the camera said “Wow this is seriously much better than Jamie Oliver!” It made me laugh so much 😂😂😂❤
i feel like at this point, uncle roger needs to make a fried rice worldwide competition.
This is a great video, I’ve watched it probably 10 times, the chef’s technique is awesome, I hope someday I’ll be able to do half as well as him, I love my egg fried rice, I’ve found that simple is better, to many Jamie Oliver out there that add everything to their recipes, ridiculous sometimes. Thanks for the phenomenal video 😎
That fried rice really looks so incredibly yummy! Would love to taste it! 💕😍
I actually laughed at the CCPea joke 😂. But other than that, this fried rice recipe was very impressive indeed
lol me too
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.
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.
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.
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.
The look on the chefs face after he says “its just shitty egg fried rice” i love it 😂
4:13
Bruv, that is the sickest fried rice technique I've ever seen. What a beast!
You know he’s talented if he gets the uncle title first try
As a Chinese person who grow up in China this is actually the authentic recipe of Yangzhou fried rice, it's like what he said it's different from a regular fried rice, I grow up with that recipe which my grandmother used to made me
Really, but chief Xia said putting Chicken soup in fired rice is somehow his invention.😅
As a self claimed professional chinese food taster and history researcher, yangzhou never had yangzhou fried rice. It was all made up bs. Yangzhou fried rice was popularized by cantonese people.
@@zee1645 Agree, Yangzhou fried rice is never about Yangzhou. The Yangzhou government just took the opportunity to market their city.
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 would love to see Uncle Roger try this recipe.
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.
I've already seen a lot. This is just so impressive that I just want to eat it. thanks uncle roger. This is the first video where I almost forgot that you are a comedian and a chef 🙂
It is amazing that after adding so much broth in the rice, it is still fluffy and not soggy!
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 only person putting water into fried rice and still get you impressed. Should've win the Super Uncle title to be fair
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.
Sometimes fried rice is far too dry. So I appreciate that he adds soup to flavor and slightly moisten and coat the rice. It's just a better result.
Yes. Hard part is to balance the liquid because the rice can get soggy easily
Don't worry Uncle Roger. I love a good dad joke. 😂
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’d like to see uncle Roger make this and go and visit the chef and have his fried rice.
Hi, I want to thank you for bringing laughter into my life with cooking. I love cooking myself and your channel is amazing, and I wish you all the best. I will continue to watch and enjoy your comedy and shows
looks fantastic, and I don't doubt is also equaled by its taste. But the only time I would spend 36 dollars on a bowl of rice is if Uncle Roger personally cooked it for me.
This chef understands the many, many stages of the almighty green onion. Respect.
I’m glad he fascinated you, Uncle Roger. I love you but you deserved to be stunned. Lol!
Godspeed to good chefs around the world!
That is very impressive and dedicated, to eat someone’s life work for $35 is a treat. Uncle Roger should visit and have some
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
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.
I'm gonna have to spend a few weekends practicing this - I'm obsessed with this video but have no idea where in Houston one can find "great"/main event fried rice.
never thought slow evaporating of broth could be done in fried rice. i often do that with my pork adobo. pan frying while slowly adding the sauce helps to lock those flavors in.
The seafood chicken broth was the msg for premium Chinese cuisine before msg was invented...Also I didn't realize Yangzhou Fried Rice shared the same broth reduction technique as Rissoto...Some people really know how to cook rice😂
Wow! Goddamnit! I hope I get to taste a fried rice like that in this lifetime! That’s the best looking fried rice I’ve ever seen
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
Uncle Roger don't know what he is saying, he just want to mock for his own fame. He doesn't really understand traditional and modern cuisine.
Dude essentially used the soup broth as his seasoning & perfectly rehydrate every grain of day old rice. He’s a legend
@@zarthemad8386😢 cope
it will be so amazing if you can go to meet the chef and taste the very authentic yangzhou fried rice yourself. would love to see your reaction on it.
Love you so.much, Uncle Roger!
Handsome, knowledgable and hilarious without compromising kindness and respect! We need to watch you now, to relax and enjoy cooking at home❤
Egg Fried Rice is one of the dishes I get when trying a new Chinese restaurant, to test the quality of the place, as it's one of my favourite Chinese dishes. 🙂
I like it's not just egg fried rice and it's loaded with ingredients. I myself would like a little bit of soy sauce instead of the salt, although it wouldn't be the authentic, but that fried rice looks delicious.
I was introduced to Jamie Oliver’s cooking show while living in Spain. But like Rachel Ray, these TV cooks seam to always miss the mark on foods by other cultures. Thank you 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
Who would have thought Uncle Roger would ever learn, and accept, something new!
It would be an absolute pleasure to take uncle Roger on a tour of china town here in Boston. Only problem is I think I would be laughing so hard I wouldn’t be able to eat 😂😂
My mum taught me this adding liquid over rice technique when I was learning cooking😙 didn’t know back then that it was considered unique 🤯
Rogers comedy is getting better and better
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.
I'm Nigerian and I made egg fried rice after watching uncle Roger review on them. My best food is not egg fried rice😂 it's really yummy
i still cant get over how the rice isnt soggy. Insane technique, Chef!
Sometime ago I recommended Uncle Roger to watch this fried rice, and here we are, bravo!
Never fail with the Jamie jokes lol
That looked so good, never heard of this dish before.
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
Yes i would love to see you make this and give us a chance to try yours 😮❤
😮 Impressive. You are the definition of egg fried rice drama Uncle Roger! 😂 That is why you can’t try his food 😂😂😂
We need to see Uncle Roger master the soup in fried rice tossing skills. You can do it Uncle Roger!
Seeing Uncle Roger working to learn this technique would definitely be worth the price of admission!
Amazing technique! I'm going to watch this a few times, the chef is so enjoyable to watch😊
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,
It’s not just the number of times you hear “fuyoh”-but the degree of respect in each one!…
Show us more of the chef… he’s fantastic…
✌️😎🎸
OMG, I randomly came across this video and enjoyed it so much. Now I want $36 fried rice 😢
I went into a 2 hour Uncle Roger wormhole last night. I'm a fan now 😂
This is also a similar technique I use for making risotto. Fried rice is not the type to make a sauce out of itself, but I would imagine that this would not be outside the ballpark of a risotto on texture.
An almost 12 minute video of fried rice and worth it. Great technique and ingredients. That must taste incredible.
No lie😂 the funniest down to earth guy alive! For real 👍💯
Nigel is literally the funniest dude I've ever come across on KRclip. 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
@pranav_k__ Jamie Oliver is that you?
This looks like the best fried rice ever made. Oh and the Leonardo joke was hysterical 😂
I was looking for this comment 🤣
Now I have even more respect for fried rice
I like how he breaks down like "Nooo that make rice soggy, wait....... this might work"
Uncle Roger and Jamie Oliver is a never ending love story 😂
I think If you really want msg, you can replace the soup with msg. It would lack some layer, but it would be dramatically cheaper.
Never thought i would see Uncle Roger learn anything new, applause for this chef
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 😭
I love that he has a mask so he doesn’t spit in the food while talking to us about it!
Yes! I want to see you do this RICE❣️
非常非常喜欢聪明优秀的罗杰叔叔❤什么都不能阻止大众对你的真心喜爱🎉罗杰叔叔是那种可以发光发热的人，点亮人类，解决不开心😂
I would love to see uncle Rodger recreate uncle Wang Gang and Uncle Xia’s fried rice!! ❤
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
He deserves more than the uncle title
I worked in a restaurant with a wok chef who made Fried rice in a similar way, but I don't think it was so much better it was worth that huge amount of effort. But We had the Full Wok's With Burner's far from a home setting.
I love how uncle Roger breaks character at 04:11
Ah, the only dude on youtube that still makes me laugh. Thanks uncle
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 enjoy your dad jokes! They made me laugh.