French Chef LOVES this EGG FRIED RICE - Pro Chef Reacts

[@ChefBrianTsao]

JOIN MY MAILING LIST - Get a FREE STICKER! mailchi.mp/2e405ce9b9b6/sign-up-for-a-free-sticker

[@grantpflum6844]

You need to watch one of these after every Jack video

[@GuyRichman]

White Castle are the only real hamburger

[@GuyRichman]

No thumb I give middle Finger 😂

[@GuyRichman]

Love this stuff I used to work at the NYC supper club

[@mayuravirus6134]

A reminder Chef Wang's father didn't want him to be a chef only his Uncle supported him being one

[@mayuravirus6134]

@ChefBrianTsao The bot's came back

[@hongjijiang2686]

And chef Wang‘s father was a chef himself

[@stonedmountainunicorn9532]

This video also makes out uncle to be a simple man, while if you look at other Wang Gang video's, his uncle is quite the experienced butcher himself

[@justafrog3167]

I think chef wang's father don't want he to become chef because the job is too hard and wishes him to find easier job. His father still respect his wishes. His uncle often appear infont of camera cos he like it. I watch the video long time ago.. Not sure how much i can remember

[@woodytony7635]

​@@justafrog3167Imagine that in hot summer, you have to stand by the fire to cook, which is simply terrible.😅

[@abemejia]

Chef Brian has blessed us with back to back to BACK videos with Frenchie and I wish it never ends!

[@jillkplays]

Frenchie has a sub unit of fans here 😂

[@Sniperboy5551]

@jillktsm Hell yeah, he’s hilarious. Him and Brian balance each other out really well!

[@Michael_Brock]

This by 💯

[@shieknel]

I love Frenchie!

[@JillPalmer238]

I love Franchie Sooo much 🥰

[@TehNosaj]

I ain't gonna lie, as great as it is to see Chef Paul react to these videos, I wanna see the man in action. I wanna see Chef Paul cook.

[@ajurydiha]

They should have a duel or contest.

[@cobrasys]

1000% this.

[@myjmbro1304]

@@ajurydiha100% agree!

[@verager2493]

Paul is gonna take some booze when he's at it, but I'm just going to love him for that. He doesn't have to be perfect, but I'm gonna love him

[@EndlessInfinity1]

I'm itching to see Chef Paul's side dish for Guga

[@santiagoperez5431]

I love how psychologically scaring the other fried rice videos were that you had to give Frenchie something good 🤣

[@TheFoxClaws]

Had the pleasure of eating at Le Rivage last Saturday! It’s exactly what French comfort food ought to be. I didn’t grow up eating french food, so I can only imagine how it would be for someone who did

[@tildessmoo]

Speaking of how important the mise en place is for wok cooking, Chef Wang recently did a video specifically about that, responding to comments talking about how much more time his recipes take at home. He showed his ingredients in three stages of prep, with stage one being how you usually start at home, and stage three being how it's set up at the wok station. He said, if you prep everything from scratch, it'll take around half an hour to make mapo tofu, and then he demonstrated how, even taking time to stop and talk to the camera, it takes about five minutes with everything pre-prepared, but you're not going to have that all set up at home because you're prepping for each meal separately instead of making, say, one big batch of knifed chili for a few dozen servings of mapo tofu every day.

[@saab9251]

I wish so badly that more recipes would focus on the home factor of gathering and prepping the ingredients. It’s always annoying to see a great recipe video about quick food and then an hour in realize that the quick cooking just happened because of tons of prep.

[@tildessmoo]

@@saab9251 You might like Andy Cooks. He's a professional chef, but he started the channel to document his journey on becoming a decent home cook during lockdowns, because it's so very different from what he was used to. He does the usual cuts for things that take a long time, but he still talks about them, does most of the prep on-camera even in his shorts, and mentions alternatives for saving time or for ingredients that might be hard to get at home.

[@RiskOfBaer]

Yep, ingredient prep is almost every single time the most time consuming part of cooking. It's also the part we don't see in the cooking videos usually, which creates this disconnect between how long it took on the video and how long it takes you. Not to say you cannot do anything to make that part go faster, of course you can. Practicing basic cooking skills like cutting or peeling will significantly cut on any prep time you have to do, you'll go from taking 3 minutes to peel and cut a single onion to needing 30 seconds or less. Prepping some ingredients ahead of time in bulk helps too, although that only works with some things (for ex: protein, especially chicken if you use that a lot). What I personally like to do also is narrowing the scope of things you cook to one or couple similar styles. This won't really work unless you already have figured out a bunch of recipes and have the know-how though. But once you do, it will save you tons of time. I am basically always operating with the same set of ingredients that I can prep in larger quantities and be sure I WILL be able to use them for multiple days straight if needed, also minimizes food waste since I can always find place for leftover ingredients and re-use them immediately for something else. I no longer really think about the quantities, if I need an onion to my dish I just grab one, dice it and use however much I need. Whatever's left goes into a fridge and gets re-used the following days in some way. I pretty much always have containers with prepped ingredients in my fridge this way, so most days I already have eliminated some prep work required.

[@tildessmoo]

@@RiskOfBaer I'm a little too fond of trying new things to use your method, but it's a good one in general. I tend to find the best way to keep food waste down when experimenting is to keep some stuff around that gets used in almost every cuisine - like onions, garlic, chicken flour - and make up the rest with spices, which can be stored for a long time, and sauces that don't spoil easily like doenjang, chili oil, or maggi (you'd be surprised how many German recipes use that stuff).

[@verager2493]

Nothing makes cooking better than a bro at your back. Wang Gang knows the real shit.

[@tenphes3]

The last time I made fried rice at home (admittedly not in a wok as it wouldnt work well on my stove), I remembered your point to use the back of the spoon to break up the rice and it came out so much better than before. Thanks for all the great tips that have helped me be a better home chef.

[@rockyreyes9320]

You two are like food therapist. You watch The Good the Bad and the Ugly of the food videos that exist online and you bring me to peace with them all (with comedy sprinkled throughout)

[@RaccKing21]

Usually I crack eggs with both hands, but one day I was forced to do it one handed (my other hand was busy or something). It's surprisingly easy. I did the same with learning to tap chop mushrooms. I had to chop like a kilo for a duxelle. Eventually I started getting bored and decided to try tap chopping. My friends still look at me in awe when I do it (little do they know that it's easier for me than regular chopping).

[@sagarsk6101]

DUDE! LET'S GO! I'M NOT LATE 🥹✨♥️ Been a long time since I saw a Chef Brian video as an early watcher. Plus, thanks for keep bringing Frenchie. Please keep it up with your vids. I never fail to watch em every Sunday during my uni life. Thanks for the blast of everlasting entertainment ❤

[@Mystearicia]

Chef Brian I've literally been watching a few vids of yours including with chef Frenchie to pass boredom, I can't believe there's a new video of both of you now

[@twoblink]

You can feel how TENSE Frenchie was at another egg fried rice video. Chef Wang is the real deal. Love his videos and I make some of his dishes.

[@sbtcyuh1646]

Thanks chef Brian for introducing Asian cuisine to the French chef. I still remember first time watching this vid of chef Wang, so satisfying. As a Vietnamese egg fried rice is one of my most eaten food and the way chef Wang made it so perfect, like a real masterpiece of cooking.

[@Chaos_152]

Frenchie looks like my 60 year old uncle in this shot at 0:48 lol and he did enjoy this video and related well to it. it was fun seeing frenchie be happy. it just made my day this sunday night.

[@jasonstevenson8569]

I love the chef frenchie combo videos . He is an amazing personality and as a canadian i find him hilarious. Also i very much enjoy chef brian and frenchie back and forth commentary and jokes . I would very much love to meet them both one day .

[@chrissmyth7769]

12:30 I absolutely love how Frenchy had to shush Brian, he was getting so excited talking about the wok hay

[@_bats_]

Yesssss I was really looking forward to this exact video!

[@BigRoofus999]

Love the positive energy happening today, hope we all have a good one for it.

[@wendyoldbag6534]

Good to see a happy Frenchie - amusing though angry Frenchie is!!! ...Every time I see this video of Chef Wang cooking egg-fried-rice, I can actually smell it!!!...and my mouth waters..,I was a Forces child and we spent 2 years in Singapore and Mum learned to cook local dishes (as she did in all overseas postings!)...mmmmm her nasi goreng was the food of dreams!!!!

[@HeftyLefty1873]

Been waiting for this for over a month and it did not disappoint. Im happy you gave his culinary soul this treat 🙌

[@KK-bk4ll]

I really like both of you guys! Both of you are so natural and both of you make me laugh😂

[@LoFiAxolotl]

As a french chef... always love when Paul comes on... really have been enjoying your banter and the great chemistry.... as a french guy who abandoned the kitchen to work in TV.... easy on the grading Mr Editor.... there's soooooo much red in the skin

[@catherinejones5807]

Chef Brian, thank you for having Chef Paul review Chef Wang Gang’s egg fried rice video. It’s nice to see the food done right, and Chef Wang Gang is clearly a master. Also it’s not so good to torment poor Chef Paul too much with poorly prepared/wasted food. 💔 Always enjoy your collaborations with Chef Paul.👍🏻

[@rangeljrjess]

Love it when Frenchie is on bro. Thanks! Can't wait for you 2 and Guga.

[@carolmcleod-n1r]

It's Sunday! It's time for the Chef Brian & Frenchie show!

[@interpolagent9]

I never tire of watching Wang Gang. I use a large cast iron pan for fried rice because cast iron is what I know. Btw, I call that sound the crunchy sound. When I hear it, it makes me smile. I don't have a wok spoon, so after the rice has chilled for a day, I break it up with my hands and chill it for another day. It's what works my methods. I'd love to find a cast iron wok. I tried a carbon steel wok but I lack the experience with carbon steel. Great video, Chefs!

[@violin01]

I think you really should get Frenchie's reaction to re-watching Kung Fu Hustle. It's definitely a GOAT tier film in the 2000s and its such a shame that movies like that don't get released in cinemas nowadays

[@jerkwater407]

Original Iron Chef is on YT now, that could be an idea for a reaction. Great show that I'm sure you grew up on too and giving it a new light could make for a great series. Team Sakai-san all the way!

[@Blueberryyymuffin]

The original Japanese version? Or the American one?

[@be7ue]

best of the best chefs reviewing best of the best chefs. more of these please.

[@ghostb-yw2tu]

I'm so happy I've been waiting for this video❤

[@HeartlessNinny1]

These collabs with Frenchie are awesome! Keep em coming.

[@madaraclive66]

You guys (including Frenchie) should react to more chef Wang Gang (a lot of his videos have subtitles

[@mayaluna11]

I had 2 chefs in my family and in our non Asian rice eating culture. Same passion. Nice to see Frenchie not traumatized.

[@jrm48220]

Got a bit of Brian on my screen, a little bit of Frenchie's what I need. Watchin' that reaction all night long, shit's so good I just made a song.

[@sigmascrub]

Brian actually keeps Frenchie chained up in the basement, only to be let out and forced to watch another egg fried rice video every few weeks.

[@ChefBrianTsao]

How did you know?!

[@f1jones544]

I've seen all of these so many times that this is basically the technique I use. Different ingredients (garlic, oyster sauce, scallions), same result. I need to fry eggs and rice longer on an obviously less powerful stove but this is the deal.

[@raysure1345]

Frenchie simply being here makes these your videos not better because it was always great, but 10x funnier😂😂.

[@matthewbrennan4032]

I was patiently waiting for this

[@stuartwilliams2373]

We need a video of Chef Paul making egg fried rice. It will be glorious!

[@mastercheif878]

Holy shit I've been watching Chef Wang's video for a while now and it's only NOW THAT I'VE REALIZED HIS UNCLE LOOKED LIKE THE BAD GUY AT THE END OF KUNG FU HUSTLE. I was watching his video the entire time thinking: "hmm I swear I've seen his uncle somewhere, maybe he was a famous actor or something..."

[@patricknez7258]

Rotfl! As soon as one puts on a chef's jacket, one's quality of being a prick immediately increases 30-40% 😂

[@ChefBrianTsao]

😂

[@smirkdogeface]

My condolences to chef Wang, he doesn’t deserve all the criticism and bullying he received recently about egg fried rice.

[@kryss8667]

Love Frenchie :) You should show him Chef Wang doing the fancy Egg fried rice ;)

[@njcafaro]

You should have him check out the Gordon Ramsey egg fried rice video also some Vincenzo's Plate videos... he's so super critical about people cooking Italian food....I would also LOVE LOVE LOVE to see you & Frenchie cook together! 😀😊🤘👍

[@killervonkase]

I feel like if there's meat in the fried rice it should be 75-65% rice, if it's only rice, egg, green onion, etc, it should be 60% rice, that way you get a bit more aromatics and toppings in it.

[@rn2787]

Such a beautiful performance.

[@thomasdrew1159]

Yesss!! Love reaction vids to good cooks

[@flora5090]

That was really fun, and awesome that you showed Frenchie a good fried rice video🙏 y'all should react to like some Kitchen Nightmares or something that'd be fun (if it works copyright wise?) or like a Brian and Frenchie cooking video would be cool!

[@ninjaken_art]

I've been watching your videos for a while man. What do u call the edit at 0:17 where the video shakes?

[@IamDrSpock]

Thank you for showing the sign on Frenchie's restaurant. I thought he was saying "Laury Vauche"

[@revan23117]

Frenchie and Uncle Roger need to meet

[@katekenya7909]

❤❤❤enjoyed this video

[@Sssnipermeow]

dude I put my 15 yr old nephew on this n he live y’all’s channel yall give so many gems and tips (obviously)

[@arsyfoox]

I guessed right !!! Where's my prize? but wait this video is.

[@brieanastraiton3665]

Chef Brian makes my sunday mornings FUIYOOOOOOHHHHH!!!😅😊

[@verager2493]

FRENCHIE SMILED WHEN UNCLE SMILED. Frenchie is an uncle. I'm not taking counter arguments, Frenchie is an uncle and we should be happy for him.

[@karan_hiremath]

all of wang gang's videos are fuggin masterclasses... it's amazing to see him and his team work

[@giiobskevin5323]

Great video!! Love this one.. To be honest, i havent watched you and Frenchie video lately, but if u guys havent, i think (in my personal opinion) we would love to see a cooking collab between you and Frenchie every once in a while. Maybe like how you cook french food with your own twist or Frenchie cook asian food with a french twist (if that's possible) or anything.

[@yumikimaggie]

one thing has to say: the soy sauce got on the edge of the wok instead of right on the rice, is for a chemical reaction to produce a special aroma

[@Oreos_mommy]

Paul hit the nail on the head when he said it was soothing to watch this video. I watch a whole lot of cooking videos. I love to cook and learn new recipes and techniques. I learn by watching you guys and I've been trying to get the hang of making fried rice. I have been cooking most of my life, I started at the age of six, but fried rice is the hardest thing I've attempted. I just can't get the wok hot enough to get wok hey and my rice ends up more steamed than fried. Any advice? I have a regular gas stove.

[@recyclebin]

Domestic stoves simply do not have the BTU/heat output that a wok station does, I'm afraid.

[@batslav]

This colab is rly fun, keep it going.

[@Gremlack13]

I always love the videos with Frenchie. Need to team up all the time.

[@Shampaggin]

Called it! 😂 I live for Sunday afternoons: I get you, Nigel Ng, Vincenzo, and James Makinson. ETA: I always thought the uncle looks like Dr Dre.

[@ChefBrianTsao]

😂

[@thoughtfulfreespace]

As funny as the rage is, it's great to see a recipe done well with good technique. Definitely a fun time, thanks for the video!

[@TheLycanStrain]

Hearing that Chef Paul also loves MSG gave me such a big smile. He's right, the uneducated dont know that it's just a natural ingredient and isn't harmful to you. I put that in everything. I'm white so when my Mexican boyfriend visited the first time I thought he was gonna faint when he saw my bags of MSG 😆 He was so proud.

[@CookingwithStephennJacklyn]

Chef.....man you guys are the perfect combo to do these reactions video....great job guys . That a side I would like to see and do a reaction video from a chef called Jean Pierre if possible....I think both of you would be impressed especially Frenchie. Take care and y'all have a great one. Cheers ✌️🍻

[@PicklesBBQandCooking]

I agree. 😁

[@CookingwithStephennJacklyn]

@PicklesBBQandCooking Hey bro lol 😆 😂 🤣

[@raysure1345]

I love that u watch Uncle Rodgers videos!!! This channel is awesome

[@SS-po6yd]

The fried rice videos have been great. Hopefully you do some reactions to French cooking, that would be interesting.

[@christopherkarr1872]

Chef Frenchie enjoying the egg work is making me so very happy.

[@lancercool1992]

Chef Wang just announced he's never going to make fried rice again.

[@nattydreddey7813]

Frenchie had enough torture with the egg fried rice videos made with peas! The Brenchie Bros has done it again! 👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾

[@carlh-thehermitwithwi-fi679]

i saw the origina lvideo and this one. Thoroughly enjoyed both

[@ssjgoku276]

Good to see I did predict correctly in your last egg fried rice video. Awesome reaction.

[@lovemochi86]

i love Chef Wang Gang. i especially love his older videos where they prefer for holidays with his students

[@JPspinFPV]

You guys have great chemistry for this show. Keep it up.

[@alexanderzack3720]

i thought it would be this video when you said in the last one that you would show frenchie a better one next

[@kimyoonmisurnamefirst7061]

There's still Kay's fried rice Part II... BTW, in hanfu, there is a center back seam which Chinese say is there to remind you to keep your back straight. (5,000 years) lol You get shamed in Korea for not keeping your back straight climbing mountains. And yes, you can guess how I know this.

[@lauroandrea3241]

This is the gold standard video of egg fried rice!!!

[@HST2017]

Are we going to see Cowboy Kent’s Fried Rice again? I’d love to see Chef Paul’s reaction to it.

[@patricknez7258]

2:18 fried rice is super hot rn lol! Uncle Roger was a factor for sure, but fried rice is everywhere I look lately, and I love it! One of my favorite dishes idek why 😂

[@gourdguru]

0:45 "Frenchie the Animal" is totally Paul's mafia name now.

[@DonnaFayette]

You two should hopefully collab with our fav Uncle as well soon! For sure it's gonna be a blast! (Silent viewer here for a month now)

[@morganalori]

So glad Frenchie got to see a great video. Good job Brian, toss him a bone so he keeps coming back. Always fun. Thanks

[@Rorschachqp]

The guy’s so good, he didn’t even need any pork/pork fat or any other meat to make his rice fragrant. One thing certain Asian countries’ cooking cultures know is just how much wonderful aroma comes from slightly charring rice is. Slightly charring scrambled eggs can be amazing too. Chinese people do it with fried rice, Japanese people do it with onigiri, Koreans do it with rice in stone pots, etc. That’s just a few examples and it seems western cooking has none of that despite knowing rice and scrambled egg.

[@0MichiganExotics0]

Sunday Morning Brian, Frenchie and uncle Roger fried rice reaction what a nice Weekend

[@DIDisguise77]

I thought Brian was about to say "Why don't you press the like because I'll wear the orange tank top too."😅

[@benjaminbouyant2675]

UNCLE WANG GANG IS THE BEAST! People often ask if the shrimp fried the rice or not, well, the shrimp learnt to fry rice from Chef Wang Gang!

[@skapunker21]

Frenchie is awesome. I love the banter between the two of you.

[@auraurtecho7157]

Loving the videos ft frenchie❤❤❤❤❤❤

[@AetigmaFacade]

13:40 it’s a deglaze flip basically

[@mirandaandrews2872]

Great to see Chef Wang. I really enjoy watching him

[@SnickerdoodleMcfox]

i just ate and watching this video has made me hungry again

[@edtjfc1]

Using freshly cooked rice is not the end of the world, so talented chefs rather use that for several reasons. First of all, they don't need to stir fry the rice as long to get it up in temperature. One chef even commented that day-old rice would take so long that sometimes the rice is burned before it comes up to temperature. So, some pundits say lower the wok temperature, but the secret of the wok's breadth entails high temperature, which is why it is extremely hard to accomplish restaurant-level quality at home. You can use a propane tank and it could manage a small quantity of food with a certain level of breadth of the wok. I will look for a video that showcases the talented chef showing his skills (better than the one in this video in my humble opinion) I have tried his dishes before his restaurant got lots of views on KZbin and they are really good. Granted that there is hype involved in this kind of frenzy, the booking is 4-6 months in advance and there are only 2 seatings per night, one at 6:30 or 7:00PM and another seating after that and the restaurant can only hold ~40-50 persons at one time. The chef in this video went through proper training, but the pace in the kitchen in HK is on another level and the skills required to sustain the restaurant is much higher as the rent in HK is so much higher. Having said that, the rent is also killing the restaurant business as well as they would not spend too much time making dishes that require lots of preparation time and it just does not make economic sense to do otherwise.

[@mgalangzingme12]

Thanks to Roger I discovered Chef Wang and I will be forever grateful. The best chinese chef on YT.

[@lavansundaram4287]

The fact that that u guys need to review another guy reviewing another guys cooking shows how important your opinions must be.

[@u140550]

😂grumpy due to the last video, but hopefully he loves this one before you make him grumpy again!! 1:16

[@AlQatala]

Old Asian people don't need recipe books, they just eat once and they already know the ingredients. We are blessed we can eat anything that Westerners can't HAHAHAHAHA

[@Chef-el-kbir-djel-lagar-e-sgir]

Dear Chefs, try Moroccan cuisine, tangia, tajine with meat with prunes and pieces of egg, etc.

[@laidbacksage2574]

I see yall dressed like that i had dishwasher flashbacks ....behind you,watch your back 😂