Pro Chef Reacts to Uncle Roger Found THE MOST IMPRESSIVE FRIED RICE

[@ChefBrianTsao]

FOLLOW THE NEW PODCAST! www.youtube.com/@SYWGFpodcast

[@TheDarkLink7]

Already subbed. Will have to check out the new one.

[@TheDarkLink7]

Oh and BTW thanks for taking care of the telescam. At first I had seen it and when I clicked on it. I was just about to report and block. The second I had looked a little closer to make sure I wasn't replying I was like "Oh shit.... this IS Brain responding." so yeah. Thnaks KZbin for showing me the scammer AND NOT Brain. Thanks for having me almost block the actual account.

[@clothokaftan]

funfact: that chef isn't even using a wok (rocket) stove, typically anything cooked in a wok should be cooked with a wok stove to get it screaming hot in a hurry, which is where the wok hay comes from, but in this case he just used a standard burner stove with a big burner on high. this is also probably why he took an astonishing 20 minutes just to cook egg fried rice (or as he calls it yangzhou fried rice), it should have been done in 10 minutes with a wok stove. considering who he works for it wouldn't surprise me in the slightest if he couldn't afford to buy a proper wok stove because of all the graft going on in the ccp. (for reference, look up: "water in china's rocket force")

[@SparktehFox]

Please please PLEASE show Frenchie the Beef Bourguignon Burger from Alex!!!

[@jabonya]

For how they made fried rice back then was done by spinning the rice in a cloth.

[@visayo]

when frenchie said "i think we could do that" and brian agreed, i legit thought for a sec they meant that they could get a passport from the black market 😂😅

[@marcusdire8057]

Same.

[@johntan4997]

They are chef, it's easier to copy techniques. Also, pretty sure they can go there any time they want.

[@camillelively]

Same!

[@GeekpinEnt]

Yurp

[@yuugael4010]

The video editing/cutting is very intentional kudos to the editor Lol

[@bowenzhang8661]

Yangzhou is an actual city in China, Jiangsu Province. Sometimes certain dishes in China have their stories, and the commonly accepted story for Yangzhou Fried Rice is it was loved by a Chinese Emperor around 600 AD when he was visiting the area. Now it’s generally a fried rice style.

[@Themostadorablepenguin]

10:30 Sea cucumbers are echinoderms (same phylum as sea stars, basket stars, brittle stars, sea urchins, sand dollars, sea lilies, and feather stars) and sea slugs are gastropods/mollusks (same phylum as octopus, squids, snails, etc.)

[@avalonnel]

In the real kitchen, the chinese wok heat is very high, so the soup will be instantly reduce to dry flavour coating the rice. So wont make the fried rice soggy but in home kitchen it is harder to make as the heat is not so high.

[@crowdemon_archives]

Yea, restaurant settings are where you can pull some really nuts cooking techniques that involve hellfire lol

[@AsianDoug]

I think the wetness problem is because Chef used the same recipe as he would on his actual wok burner. Here, he's using a portable stove, which I can only assume is way less powerful than the one in the kitchen. He should have reduced the amount of liquid he used accordingly, or put in less at a time, as it wouldn't evaporate as quickly as with the regular wok setup.

[@angelmendez-rivera351]

I don't really think it looked wet at all, though.

[@AsianDoug]

@@angelmendez-rivera351 It's definitely wet. If you pause and look carefully, you can see some stickiness/wetness between the rice grains around 19:25 You can also see there is liquid still in the wok when he's plating the rice. There should not be liquid in the wok.

[@angelmendez-rivera351]

@@AsianDoug Nope. I just looked at it right now, and I even have gone frame by frame around the timestamp you mentioned. There is no liquid there, the wok just has some of the fried egg sticking there. I should also mention that I watched Chef James Markinson's version of the reaction, and the original video itself, to see if there is any wetness visible in those videos instead, but this is not the case either.

[@Sentralkontrol]

@@angelmendez-rivera351I saw some slight wetness

[@ezg8448]

The finished product was wet, but that's the wetness similar to fresh rice so it's okay. But I do agree for that style of rice dry is better.

[@yipaaron939]

13:00, in the video that Uncle Roger review uncle Lau’s fried rice, he use fresh cooked rice to made the fried rice. He made some water level adjustment when steaming the rice.

[@rhe3312]

17:08 No, the man said "It doesn't look oily at all."😂 4:06, 8:55 That's the emble of China, not of the Party. The first line says 中国烹饪大师 (Master Chef of China, sth like that), under that is his name. It's a title for the profession. You get it after working as a chef for certain years and passing an exam. I don't think it necessarily means that he works for the government.

[@dragonbricks7086]

19:25 not wet. The fried rice from high end restaurants in Asia usually have some more moisture with fluffier rice. The extra dry fried rice are usually from food stalls. There are wide variety somewhere in between

[@nickmet12]

Just recently watched Uncle Roger fresh vijeo and now you released yours. What a good end of sunday. Thanks love you both!

[@Thanat0s3166]

Might have lots of broth, but if you listen to the water evaporating, it won't be as wet as we think. My late dad usually does that and it doesn't taste wet but it gives some kind of coating to the rice. Some egg fried rice is too dry

[@billylee7398]

Some are also really oily too. You have three ways. Dry. Oily. Wet.

[@luckymurphy6212]

Man, love Wang Gang, unfortunately he got into some hot water with the CCP about making fried rice and he had to issue an apology and vowed to never make fried rice again as a chef. On another note, I'm awaiting the moment you, Frenchie and Uncle Roger make a collab. Keep up the great work!

[@LtSMASH324]

Is this a joke? Did that actually happen? Lmao

[@Blooper900]

Yeah, because apparently he made a fried rice video like around a week after the anniversary of Xi's nephew's (or other family member) death, which was rumored to be caused by him making fried rice instead of taking cover during an attack in I think the Korean War?

[@blargvlarg1390]

​​@@Blooper900 I think he made egg fried rice on or near the anniversary of the death of Ol' Despot Mao's eldest son, Mao Anying, who supposedly got bombed by the Americans after they spotted him and his comrades making egg fried rice, somehow, during the Korean War. Nowadays, there are "egg fried rice protests" held every year and, like with everything anti-government, the CCP more or less block them off the internet and punish those involved.

[@Manskeeeee]

bwahahaha China is a fucking joke.

[@vincentchang0093]

​@@LtSMASH324 No, he got cancelled by some trolls in CCP.

[@Sharon46T]

He adds the stock so slowly that the heat of rice and wok stopped the rice from becoming soggy yet imparted the flavour. You can tell by the individual rice grains as he tosses that it did not become soggy 👍

[@LibeliumDragonfly]

Sea slug is actually a mollusk, sea cucumber is closer related to both starfish and sea urchin.

[@catherinejones5807]

Just watched Uncle Roger’s reaction video reviewing Chef Motokichi making omurice. Would love to see Chef Paul’s reaction to omurice. Even though it’s a Japanese dish, it appears to be a French version of egg fried rice. If you both go to Japan, I hope you can collaborate with Chef Motokichi regarding omurice. I also want to see your reaction to Chef Wang Gang’s other egg fried rice video.

[@KarmasAB123]

Second this.

[@TheBluePhenom]

Was just about to come and mention this. Plus I want to see Paul's responses to the French digs throughout 😂

[@MaddieMadMoo1]

10% club member here. I don't think I have seen this Uncle Roger video before so looking forward to watching it with you

[@tomi-jon8798]

I've seen it pretty cool to see someone blow Roger's mind

[@friendlyneighbourhoodsteve4087]

I have to very respectfully dissagree that the rice looked 'a bit wet' or just 'wet' as Frenchie would say. To me, it just glistened with the twinkling sheen you only get from a 'soup of the soul' caressing and lovingly coating every precious, perfectly plump little morsel of rice like a penguins feathery bum protecting its fragile egg cargo from the insistent and belligerent cold. That's my opinion and I stand by it!

[@jaysonj9207]

I tried it before it is bit wet but not like Jamie Oliver fried rice and also lot of flavor to it delicious tho.

[@jameyanderson3839]

Nice try Xi Jinping.....

[@TheBluePhenom]

I remember seeing this OG video a while back, and I remember it caused some hot water even back then. But glad you and Paul got to react to this welcomed fried rice respite 😂

[@FleetingReverie]

It's nice to see the broth technique finally getting the spotlight. Always struck me as odd when people call me weird for using broth to flavor fried rice... like water evaporates too, especially fast at small volumes.

[@lexywackess]

Question IS, why then not doing instead risotto or paella or any of the thousands of dishes that slowly cooks rice in broth ?

[@susiebaka3388]

​@@lexywackessdifferent texture

[@lexywackess]

@@susiebaka3388 not if you wet it with broth anyway. Or pilaf rice, there it's less moisty than risotto, and surely somewhat the same as Fried rice with broth. But well, that recipe on the video IS a Real one, if you do that, do it the way you should. If you do regular egg Fried rice, do it regularly, or just fucking do something else. There's enough recipes.

[@iamtesting3824]

There's only one "different" technique on this planet Aka chilli jam

[@Astavyastataa]

@@lexywackessBecause they want fried rice? What kind of a question is that lmao?

[@SolaireFlair]

There's a small Chinese place in my town that does real yangzhao fried rice and man, it is so much different from egg fried rice but it's so good. It feels a bit lighter than what we Americans are used to, I was able to eat much more of it than the other styles. Definitely worth trying, it's delicious.

[@alimck3409]

Brian, you should show Frenchie a Vincenzo’s Place video

[@RamsesTimeGame]

YES!!! I was waiting for this video to happen.

[@akihilam1213]

In fact, the logo on the chef is the Chinese national emblem. This dress may just be a chef uniform for members of the China Cuisine Association.

[@lunascomments3024]

realistically the fried rice is still cooking on the plate. they still reduce their water on thr plate. so when its on the correct temperature it will be fried perfectly.

[@Mochido89]

Sea cucumbers are echinoderms. Also in that phylum, sea stars and sea urchins. Pretty cool animals.

[@RJH_LIL]

Howdy from the 10% club. I look forward to this channel and Sywgf. 😊

[@ChefBrianTsao]

🙏

[@santiagoperez5431]

This was a really interesting episode, never heard of this style of fried rice and it looks delicious. With that being said, I believe the way that Frenchy reacted to Alex's video was unjust. Alex is extremely passionate about food and he dedicated a few episodes to one dish, its history, the does and do nots, where to go to get the best version, etc. I think Frenchy should watch another video of Alex looking at fried rice, when he practices on how to use a wok. That or when he talks about cabonara. I feel wholeheartedly that Alex is the epitome of the original meaning of amateur, for the love and passion. I can go on, but in short Alex reminds me of Alton Brown and his show Good Eats

[@EpicvidsKetti08]

13:02 You can do fried rice fresh (no old Rice) in a pot I would like to see this technique explored more. I personally prefer it because my family got it from a restaurant long ago

[@jennifernelson933]

For years now, my boyfriend i will make our Sunday brunch and eat it over your latest videos. It used to be Sandwich Sunday and now it's these videos. It's been fantastic watching this channel's (and our own cooking) growth

[@marcusdire8057]

Please do that Uncle Wang Gang (spelling?) video! I would love to see Chef Paul's reaction to that egg technique. ❤

[@lionsmane8794]

Love your podcast keep up the good work. Also love your band

[@lepo71]

Won't this fried-rice Odyssey ever end? No, and here's hoping for many more episodes! Cheers!

[@GodBroly]

Also it's great to see this technique used by a pro chef I've been doing this with packet Ramen for years it basically turns the broth into a glaze on the rice or in my case noodles enhancing the flavor and making it easier to eat.

[@anthonycasteel]

Great video as always guys! Just letting you know uncle roger just reviewed an Omurice worth checking out. One technique at the end I'm pretty sure will impress you guys greatly! Can't wait to see y'alls next video!

[@Kinsata]

I don't know if it's correct or not, but the apostrophes on the Patreon image at the end look off to me. Shouldn't it just be "Investing Partners" for example?

[@runawaytrain1979]

I saw the hate in your eyes and the angry twitch in your bottom lip when he got Uncle title! 🤣

[@YTJRBC2]

damn frenchie's beard looking suuuuuper slick.

[@David_S_TO]

If you two don't want that friedrice, I'll take both of your orders as a favor.

[@Havok135]

I like how a whole country just said "You only cook our rice like this" lol.....

[@jojomerou4075]

It's not Edamame it looks like green peas without the skin. Some are split which is why it should be skinned green peas.

[@kevinspear8683]

just to clarify when they didn't have the modern day refrigerators they bought giant ice cubes for their old fashioned refrigerators, it worked but wasn't as efficient as today.

[@yuugael4010]

扬州 yang zhou is a really good city to visit the place feels calm and quiet I love it so much that I ended up going to school there, and yes 扬州炒饭(yangzhou chaofan/friedricr) the authentic one with those ingredient will get that pricey

[@matarifleesukun1105]

15:53 i thought they agree with uncle roger about fake passport

[@stevenklimecky4918]

Sea cucumbers may look like sea slugs, but they are actually echinoderms, like starfish and sea urchins. (Phylum Echinodermata, Class Holothuroidea)

[@mimichandes]

There were ways to keep things cool, and ice storage was a thing... i don't remember how long ago but at least as far back as the 18th century, Ice cream or flavored ice has been around for at least 200 years. People used to store things in jars and bury them or keep them in underground cellars, it's what they do in Morocco in some places. There are powerless refrigerators that utilize wet sand or mud and clay jars and they can keep things cool. Some cases they would store certain foods in amphorae and drop them into bodies of water or pools, I saw people do this in Japan with fruits and vegetables, they would put them in a bag or just tie them up and secure it to a tree or a heavy rock and let it float in running water. Probably what they did was use rice they had cooked earlier in the day and would store it in a container and leave it in their pantry out of the sun.

[@GodBroly]

Sea cucumber is a shellfish despite not having a shell

[@pkpnyt4711]

Uncle Roger was wrong in saying that we'll be looking at egg fried rice. Yang Zhou / Yang chow fried rice isn't egg fried rice, it's completely diffferent.

[@havu2236]

The soup becomes a glaze.

[@iam_nick]

These two want Uncle Roger’s fans to join them 😂

[@Natelathotep]

Hey Brian. I have a bit of a weird question. When a customer orders a steak or a burger and the waiter asks "how would you like it cooked?", what would happen if the customer replied "not at all."? Would you have to serve it raw? It might be a dumb question but I'm genuinely curious.

[@wowcarnage]

I'd slap it raw on the table, sprinkle some chopped onions over it, call it steak tartare and charge the customer twice as much as a cooked one lol Edit: Typo

[@landonsmith2154]

It depends on many factors, such as the grade of the meat, and how it was stored. If beef tartare is on the menu, then it is likely they could serve it to you raw. (of course they would also be obligated to tell you about the risk of eating raw meat)

[@ChefBrianTsao]

If a server came to me w that request, if I wasn’t busy I’d prob visit the table just to be extra sure.

[@Superintendent_ChaImers]

Chopped unions? I agree. Gotta keep the union down.@@wowcarnage

[@wowcarnage]

Yes, it's a rough job but someone's gotta do it. I tear up every time i'm chopping Unions and think of those poor workers... Lol thanks for pointing out the typo without pointing out the typo😂@@Superintendent_ChaImers

[@thanhtungbuidnhn]

I’m waiting for this video for so long 😂😂

[@thanhtungbuidnhn]

@ChefBrianTsao2015 wow?

[@voratittchunharuckchot9711]

So he is using the umami soup like how soy sauce is used for normal egg fried rice?

[@angelmendez-rivera351]

To an extent, yes.

[@Cyberoverdose888]

Where do you get freshwater shrimp roe? It is too difficult to drain each shrimp to get the desired amount. 😃😃

[@kasumpang09]

in Asia, people who work in food industry like Chefs and food servers (the one who's behind the bars with food not the waiter and waitress) wear that kind of mask to prevent breath and spits/saliva going to the foods. :)

[@brenthowell7786]

Brian over here worried Frenchie is gonna get him canceled but hes over here calling the chinese government communists lmao

[@DARK0073GAMING]

Here in Boston you'd typically find decent or better Chinese, Japanese, South Korean, Thai, And Vietnamese Restaurants. Even a Taiwanese one in Chinatown

[@jaybling6687]

Also, maybe to make it up to Guga, invite him up to NYC to try out George Motz’s new joint Hamburger America.

[@chiefbosnmate]

So you know and correct me if wrong but uncle won gong youtubes favorite Chinese Chef has been censured by the ccp for sharing his recipes on youtube and this is the ccp approved chef sharing ccp approved recipes go figure, lets see if this stirs a pot

[@blitsriderfield4099]

Sea cucumbers are echinoderms, meaning they are related to starfish and sea urchins

[@MrTrecutter1]

Having dinner and stumbled on Beat Bobby S1E4 2013. At the moment I have no clue. Except, getting freaking taco done!!!! 😂

[@littlewishy6432]

19:47 Brian, I'd advise you to hold off on uploading a reaction to Wang Gang's video… he ended up getting in trouble for it.

[@patricknez7258]

I find this technique super interesting and inviting, yet intimidating at the same time 😅

[@PatrickDaviswimiwamwamwazzle]

Was that a Godspeed You Black Emperor shirt I saw in the podcast read?

[@leesama130]

Great video from you guys as always 👍. Definitely looking forward to you showing Frenchie that Wang Gang video. I know he'll love it. Also, if the fates decide that you and/or Frenchie get a chance to be on Gordon Ramsay's Idiot Sandwich show, I'm there cause I know you'll both kill it 😁! May you guys have a great day ✌️!

[@janzizka9963]

These reactions are actually very interesting. French chef and various Asian cuisine. I am looking forward to "French fried rice".

[@HeyyItsDaleVODS]

Never thought about this idea but I love it.

[@janzizka9963]

@@HeyyItsDaleVODS Not my idea, theirs.

[@sol029]

I can't wait for the Frenchy fried rice. Gonna make it myself soon if you don't Frenchy!!

[@TeleologicalConsistency]

The guy is just wearing a lapel with the Chinese flag similar to the French chef on the right who's wearing a French flag lapel.

[@aaronbaron3155]

13:10 just use less water to make rice and make sure you break it up before frying

[@Balthasar-im3lx]

Oh Brian you need to show Frenchie the Wang Gang stringy egg fried rice for sure.

[@Yogripper]

Every time I see your video from S1 of beat Bobby I always have one question/ How does he look younger now!

[@Yogripper]

@ChefBrianTsao2015 Sure send your location I got some lead encased in brass I want to show you.

[@Nalianna]

Congratulations, he invented risotto.

[@sbtcyuh1646]

even in my country Vietnam it is pretty hard to find authentic Yangzhou fried rice because most of the time, chefs will make the "cheap" version of it so many people can afford it, still taste very wonderful though. Vietnam has many Chinese immigrants, they even become an ethnic minority group here

[@jeffredfern3744]

Deadhead symbol is called a Stealie. Based off of the line from "He's Gone" (about deadbeat dads) - "he'll steal your face right off your head."

[@jeffredfern3744]

One of the drummer's dad stole all their money early in the bands career (1971). And now he's gone.

[@HeartlandNewsfeed]

Imagine if some of these video filmings in LA include Uncle Roger...

[@XcelesteXmagixX]

My question is: when will the orders for the sywgf coffee mug orders go out?

[@felixong]

The logo (badge?) on the Chef's jacket is a PRC emblem. The writing beneath it says "China Culinary Chef" then the last line is his name. Nothing here that says he works for the government. It is quite common that people in China uses this method as a gimmick to let promote their skills. Oh yes, Yangzhou is a city in China.

[@grabble7605]

>PRC emblem >China chef >'He doesn't work for the government.' ...

[@RealSeanithan]

I pushed the like button once for Brian, then once for Frenchie.

[@Blueberryyymuffin]

So… you liked then undid your like?

[@RealSeanithan]

@@Blueberryyymuffin I liked it twice

[@jaybling6687]

If I’m not mistaken, PointCrow lives in LA. Planning to take him hostage to teach him how to properly cook steak?

[@laharlkent]

Punish him for the wagyu video.

[@jaybling6687]

@@laharlkent Wonder if Guga joins them.

[@erickmorin2660]

In Quebec "Ding et dong" is a humor duo.

[@gnomersy1087]

I've seen the Uncle Roger vid. before but it seems to me that you can essentially just reduce the soup to a sauce consistency and skip like half the time spent showboating doing wok flipping and end up with a drier end product. I suppose if you have rice that has been left out for a while and dehydrated a bit too much this lets you rehydrate it?

[@fubsmcbubs]

What the hell happened to Frenchie's beer? Whoever poured that needs to take a good long look at themselves.

[@emperorxenu519]

Dude being extremely based with that jacket ngl

[@lmpeters]

You and Frenchie should react to Alex's most recent video, in which he makes a beef bourginon burger.

[@JayKughan]

Hey Frenchie, more accurately, Yangzhou is a city in China. It's not a name a type of fried rice. Felt like Brian's explanation was misleading. Hi Brian, I know you're reading this & not Frenchie. Please convey the message above to him. Thanks heaps, roxta! 🤘 🍻 In conclusion to this recipe, my suggestion is make the soup/stock/broth ahead, strain it, then cook the rice in it. Let that sit overnight, then make this fried rice the next day. That way you know the rice grains will be separated. Wise man once said, "you gotta keep em' separated!" - Dexter Holland, the Offspring

[@crowdemon_archives]

That's definitely one way to do that without wrestling with fire as much lol

[@donnadee1966]

Brian- I am coveting your cookies.... from whence do they hail?!!!

[@laharlkent]

White coated chefs transform into black street wear, Ok ad. Makes it easy to skip ahead, thanks guys.

[@HeartlandNewsfeed]

Jamie Oliver's gonna get deported! LMAO

[@natec424]

I'm glad to see you have beer mugs! Now we don't have to watch Frenchie drink a Delierium out of the bottle while ironically mocking people about how they prepare their food and drink!!

[@pauldenamiel]

❤

[@vfdavis42]

You two have great chemistry. Can you two do a reaction to the movie 100 yard journey. It is a great movie, especially for Chefs and foodies.

[@hamasaken]

in ye olden days they put everything underground where its cooler and saved ice from winter if they fancy/ritch

[@AlucardNoir]

Ding Dong? I though he was French not British. Why would you want to remind him of a broken clock in London?

[@Raidanzoup]

Ohh? Podcast? Consider it considered.

[@mattdish]

Frosted mugs are a big no no fir beer snobs. Pulls carbonation out of the brew. Gives too much head, flattens beer

[@junderwood6633]

4:25 everybody in chiina works for the government man

[@3minutestill]

Does beer actually taste good with cookies?! I need to know this answer lol

[@amberyoung4425]

Quick question- where in the hell you find sea cucumber?!

[@ChefBrianTsao]

Most Asian Supermarkets will sell dry ones

[@amberyoung4425]

@@ChefBrianTsao thanks! I totally wanna try this lol

[@mikeoxmaul837]

You guys should react to the collabs Uncle Roger did with Benny Blanco!

[@aaronbaron3155]

3:44 Captain Typically

[@benjaminkuhn2878]

Okay, now we know how to make egg fried rice let the ccp. But have you tried egg dried rice?

[@mikescrazycomedy7362]

Y'all need to watch iron chef japan