Following instructions from Uncle Wang (Egg Fried Rice)

Chef Wang's Video: • 厨师长教你：“扬州炒饭”非家常做法，官方行业...
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TikTok: / futurecanoe82
Instagram: / futurecanoee
#eggfriedrice #egg #recipe #recipereview #chinesefood #uncleroger #friedrice #rice
Chapters:
0:00 Rice
0:45 Shopping
1:53 Prep
4:17 First Attempt
6:13 IG Comments
7:00 Wok Shopping
8:09 Second Attempt
9:14 Taste Test
9:43 Conclusion
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[@Jimmy0649]

he actually went shopping and didnt substitute... he's evolving

[@FutureCanoe]

I’m afraid of uncle roger 😓

[@greenuvlight]

@@FutureCanoe you bought a whole wok I'm so proud of you please never buy anything ever again!

[@aashreymaharjan7595]

​@@FutureCanoe Lmfao that's funny af

[@roccomars2500]

​@@FutureCanoe don't worry. You'll be having your Uncle status in no time

[@TheBluesofYuu]

@@FutureCanoeof course.

[@greenuvlight]

Even when the chicken is fresh it immediately gets radioactive as soon as it enters his house

[@soultaker823]

He must be living near Chernobyl for cheaper place

[@normaleverydayman7004]

His house built to decompose chicken Like wtf, it's always look weird

[@nicholaskoa1371]

@@normaleverydayman7004 it's post production filtering. notice the slight tint of the surrounding surfaces compared to frames with the chicken present and not present.

[@boartank]

From the looks of it with the yellow fat, it's free range chicken. Free range meat usually has yellow fat. Yellow fat comes from chlorophyll but the radioactive looking brown meat I cannot explain.

[@metasferous6319]

🤔

[@jimmyoyang4361]

As a Chinese IMO WangGang’s video is actually for those in dinning business, because in his videos the wok and the stove he use are “commercial” which provides more heat and requires more oil to cook such large portion. If you wanna cook in home, you don’t have to follow those steps strictly.

[@yanchan9711]

没毛病，我就爱吃煎蛋的

[@yeyyeyye]

他这不是蛋炒饭 明明是炒了一份有米饭的菜😂😂

[@FromTheRiverToTheSea2024]

This choade thinks you just ignore the instruction of laoshi Wang Gang. Do not ignore the instruction as given by laoshi.

[@youssefbencheikh8637]

​@@FromTheRiverToTheSea2024Yet the dish still turned out amazing. What's your point? That no one should ever experiment with food?

[@LelakiKerdus]

Indeed. His videos are somewhat as if he's talking to his apprentices, very technical.

[@silviasanchez-uc8zl]

Hi, just want you know that even Wanggang himself failed several times on the egg floss part. It’s a smart move to use a teapot to do the hard work. Nice video!

[@KamiYaasha]

Mr.canoee not only made a redemption arc for egg fried rice, But also got noticed by gordon. I say its a win for our NPC

[@Noelle0113]

Did gordon react to one of his videos? Where can I find that?

[@sahilrahman5066]

He did where??

[@kobedesmedt681]

Tikrok to the beef wellington

[@rsstenger5113]

@@Noelle0113 kzbin.infomH9lOXR2HnY

[@manlyangel3768]

My man fears the wrath of the asian cooks and didn't shortcut any of them ingredients

[@FutureCanoe]

It's the most ruthless community on the internet 🥲

[@catnip202xch.]

@@FutureCanoe the Asian motto: Beat it. as in we beat you into submission 🤣🤣🤣🤣

[@saranefer9965]

@@catnip202xch.you’re using the emoji wrong

[@KingZappa]

@@FutureCanoe Italians can be prettty crazy tbf

[@KILLERGUNNZ]

Still wrong. There is a reason and science as to why fried rice is made in a wok and not just a pan. No wok hei, no true flavor.

[@icyscream355]

your telling me an egg fried this rice?

[@lorihouchin4732]

So proud of you for not settling for whatever ingredients come close! So proud can’t believe you bought something nice to help you make cooking better. It made a huge difference because the pan you cooked eggs in the first time was too small for the quantity of eggs you were trying to cook. Proper tools make cooking more effective (they increase your chance of success. Congratulations on 100k 🎉

[@Avg-Usr]

Asian here, and trust me, just use frozen peas. Fresh peas are hard to find. What you got are sugar snap peas that are meant to be eaten with the pod. Also commercial jet stoves and woks are impossible to replicate at home. No home stove has that kind of BTU to simulate it. I think you did a great job regardless.

[@waytostoned]

I have to somewhat disagree with the stove... Quite a few newer stoves (like one I own) have different size burners. I use the quick boil burner which is 2-3x as strong as a typical burner, and gets close to the jet stove BTU wise.

[@znarch]

@@waytostoned Chinese kitchens typically use like 100k-150k btu stoves; I think the high end of most home stoves is like 20k so even at 3x that it's nowhere near the output restaurant wok burners have

[@guycxz]

Making a larger amount of smaller batches solves this for the most part. If you do happen to overcrowd the pan toss less and you can maybe salvage it. Usually when making a stir fry I'd try to first stir fry each ingredient in batches, only using dry seasoning, toss all but the last one in a bowl, then start frying the last ingredient and add a proportionate amount of the mix I set aside and add whatever sauces I'm using. Doing so I can avoid residue on the wok from the sauce, so I don't need to wash it too much between batches. It can be a bit of the pain just due to the sheer amount of steps, but it scales well, so larger amounts of food don't take that long compared to how long they last. I cook for 5 normally, so it doesn't last too long, but if you're on your own you could probably make enough stir fry to last a week in under two hours.

[@user-lw2mn8tm3q]

True. It’s really hard to get that temperature even with Asia home stove. You need a business kitchen to get the super high temperature so the ingredients an the rice to be not moist

[@waytostoned]

@@user-lw2mn8tm3q I usually freeze the rice for a day with the bag open to let it dry out nicely. Also cook it with half the usual water.

[@Kirn.]

This is not the low quality content I subscribed for.

[@FutureCanoe]

low quality incoming

[@danni_2618]

I'm so glad I found this channel 😂 Your monotone voice balances out with all the passion and excitement you have for your dishes. even if you're being a little passive about it, you put a good amount of time and effort into what you do and it's really cool to see 😄

[@o8JH8o]

the way he softly spoke at the end of the vid was adorable

[@mihatle2346]

"who knew eggs had the potential to be chicken" underrated line haha

[@jzh8499]

Jamie Oliver has become the universal punching bag for all YT cooking videos. And I'm here for it.

[@nicholaskoa1371]

where else would you be if not here

[@Juleru]

Why?

[@joshc5613]

​@@Juleru two words: chili jam

[@Juleru]

@@joshc5613 I don't understand.

[@thescottishaccent]

Yeyyy-uh!!!

[@goddanner]

I inspire to put in that amount of effort you take to follow a recipe!

[@user-ts5gw4bq5t]

I love this channel growing so fast recently. He had 100k when making this video, 1 month later, over 200k Keep it pushing and love the content🤗 😊

[@jiahao7826]

I'm impressed that you made this dish very well on your second attempt. Chef Wang Gang's recipes tend to be pretty complex especially regional dishes like this and making egg floss is definitely not a common thing for homecooks to prepare. I'd definitely want to see you try his other recipes like his famous squirrel fish. c:

[@jiahao7826]

@@idkyouthinkofaname323 Well the key word is ''tend'' to be meaning most of the times

[@yabiochya]

i make fucking egg floss everytime im whipping up fried eggs tf are you talking about

[@nicholaskoa1371]

your other keyword is "definitely" lmao

[@jiahao7826]

@@nicholaskoa1371 Not sure if you just can't read or are refuting the claim of egg floss being common to make at home to someone who has lived in China. Though you can definitely up me by having lived in the region where the dish originated if the latter is the case.

[@nicholaskoa1371]

@@jiahao7826 i was just making fun of you saying definitely a lot

[@francescofrattini75]

I have never watched cooking content before so I was very intrigued when KZbin recommended this channel, turns out I binge watched everything you have posted so far and I have been waiting 6 days for this gem, ngl I am not here for the food nor the recipes but I absolutely love your humor and I am commenting for the algorithm! Keep it up

[@amorfatikhb]

these videos are so much fun. i’m so happy to find out that the channel grew by 600k subs in two months :’)

[@nananou1687]

Mate, you're actually a great cook

[@lovejsjo8007]

I don’t know why but whenever you try again or get all the ingredients right I feel so proud of you

[@ThijszonTureluurs]

We're so proud of you. Can't wait for the official Uncle Future Canoe title.

[@RB7x]

Uncle NPC

[@lmnefg121]

Please notice that chef Wang has been a profession cook for a long time. You hare done a great job~!

[@FooRise]

joo, you are starting to become a legit cooking channel. Love these longer videos and your style, keep it up.

[@Setashi]

The production value keeps on climbing! It's wild to see how fast you're growing. You'll be wasting wagyu in dumb experiments like other big KZbin chefs in no time if you keep this up.

[@matt11w23]

Bro right! I can’t wait ima cry

[@AdroSlice]

Why yo do my man guga like that

[@1pikapein]

They both looked amazing but that last 1 was perfection!

[@canaan_crystalwing99]

I am very impressed by the effort put like having all the ingredients and going to the store for new groceries and a wok! Wow good video nice story fry

[@duileyah]

“Who knew eggs had the potential to be like chickens” that had me on the floor.

[@l.schulze8530]

i love your enthusiasm good job keep it coming

[@dpclerks09]

Great job team. Also, a plastic bowl scraper is a very useful tool to have on hand when prepping anything. Especially dishes requiring a fair amount of knife-work like this one, and everything baking related.

[@damonthomas9374]

100% THEE BEST mono-toned content creator ive came across

[@bhaskarsubramanian153]

Your sense of humor makes me feel like I'm not the only ungrown-adult in this world. You, sir, got a subscriber!

[@Metcoler]

Congratulations on your 100K, love your videos, especially this one. The underdog story was great and the final fried rice looked great. Keep it up!

[@dubot4076]

Amazing to see this crossover, I regularly watch Wang Gang’s videos, he’s a GOAT.

[@Abdullah_Talha]

i'm so proud of my guy. canoe you're great. you will be uncle in no time

[@dejectedfrogcat2840]

Most of Chef Wong's recipes are impossible to recreate without an industrial stove that you really only see in restaurant kitchens.

[@marvinsun5485]

stove? rocket booster！

[@maltesjogrenlundin4141]

Its Beautiful how everything is in its right place. Almost makes me cry, its like watching your own kid grow up. Beautiful

[@kaboompaws5656]

dude gives the most effort for the most simple meal.

[@Diaisz]

Awe, just a month ago you had 100,000 subscribers and today you have 266,000 that's amazing! KZbin suggested your videos to me 9 days ago, I've already watched 21 of your videos 😂. Safe to say I love your stuff, I've subscribed and keep it up the good work!

[@jellyuwu3992]

By far the best video u made, I'm amazed. Keep it up

[@SSRB_Botandyn_446]

8:44 busted out laughing when the sign the oil is hot appeared again and fitted so well with the theme 😂

[@xiaowen6876]

The key to removing caking is to remove moisture. I forgot where I saw a trick. You can absorb the residual moisture by sprinkling a small amount of potato starch into the re-cooled rice and mixing it evenly. This can separate all the rice grains before heating.

[@juanluispulidomorales4318]

For the algorithm!! Also this is thw first video i have seen from you and you have a nice sense of humor

[@gonnabeayogi1445]

Oh you do make me smile. Binging your brilliant videos ❤

[@genericusername5909]

This concept is so much better than yet another pro chef show us how to cook!

[@iknottheculture.407]

You're actually handled yourself like a pro chef, judged by the way you use the knife. Good job, mate. Fui-yoh!!!!!!

[@swetaleenkhuntia475]

The fried rice looks delicious in both attempts, nice work 🙂

[@AtGigis]

Bro I thought the video was over and then he pulled up the redemption. Actually evolving and wasnt lazy to call it good enough. 👏 👏 👏

[@lubadubdab8690]

I think the key to getting that flossy egg is having a wide wok to stir the eggs resulting it to the floss like appearance. For the clumped up rice, I suggest unclumping them with your hands prior to cooking. You do this by getting your clumped up rice and then pressing them with your hands. I

[@fannusbing]

hang egg high and drip it slow. Gravity and temperature will do the magic.

[@_Just_Another_Guy]

Pressing clumped rice just results them in getting mushed. Toss them in the hot wok or pan first then season with a little bit of soy sauce and perform slicing motions with a flat spatula to gradually separate the stuck rice grains. The liquid from the soy sauce (or water) will help lubricate the rice grains so they won't remain stuck to one another.

[@TheGuyCalledX]

​@@_Just_Another_GuyYou don't press it, you break it apart with your hands. Very common technique for fried rice

[@sleepywatcher3528]

A week ago the subscriber count was about 110,000. Now it's at 127k. That's crazy but also well-deserved. Keep up the great work, dude!

[@andytanex]

You need to have high fire heat for the eggs and a wide surface area of oil hence the use of a wok such as to prevent the egg from clumping together. You could also pour the egg into the wok through a sieve method to achieve a much finer egg floss result.

[@markreed757]

Always look forward to your videos! Super genius!

[@kozuu8024]

I just got introduced to this beautiful channel. Give the same energy as “you suck at cooking” and “I did something”… 😂

[@kirc3375]

You're telling me an egg fried that rice???

[@cho7official55]

I'm mad that the uncle didn't reviewed your video. It's the best so far

[@nullhoshi1886]

Actually great content, he finally followed the recipe🎉

[@mayonnaisesandwich9509]

I just found your channel 2 days ago and am binging all of your videos. The monotone voice that sounds like you've seen the world burn countless times, the Human Lizard who keeps saying "good job team", the overly enthusiastic guy who just got a mani-pedi and keeps saying "YEYAH!!", the way you leave little hope for those who think you joke when you say you eat mold. 10/10 would recommend a doctor.

[@AlucardinAbout]

canoe the type of guy to do a face reveal with a nicki minaj song

[@samijacquin8814]

love the improving in quality of the video !

[@yelmolahat8]

I've been laughing through out the video, his dry humor is really something. I didn't skip any part of this video

[@marthinus.x]

4:40 - You’ve got me wheezing! Beautiful technique! 😂

[@seanspencer7375]

8:05 holy shit your comedic timing is incredible

[@jovanthierrysalim7113]

NGL this video takes dedication and I respect that

[@anjaysenpai8485]

Man, your cooking skill is very good. First of all, the cutting technique is great, especially cutting those mushroom. Second your knife, is very sharp, i can tell you this guy really loves cooking bye the way he cooked this fried rice. Good cook ❤

[@GlacierMoonDragon]

With your 2.0 version. The eggs still need a bit more development since it clumps together (Probably making the egg in smaller batches would help resolve that issue).

[@MyPencilCaseIsRed]

Nice Job team! 😃

[@danielpastor4973]

GOAT of cooking and commentary

[@blankroyai]

Dude’s chopping skills is top tier level now, keep leveling bruu 🎉

[@HowAboutAHug]

hair reveal 😳 unironically looks good as hell, you should be proud

[@LaySong]

dude you are amazing being an Asian, cooking all kinds of egg fried rice myself for decades and I'm not sure I can make it better but note that you should not touch the hot oil with your fingers. Not everyone can be chef Wang xD

[@misfortunecookie]

The BEST cooking youtube channel

[@AlitaMee]

You actually showed us what happened, all the mistakes because that's what we go through. Oh i am so glad i found this channel finally some truth some reality

[@rickiebobbyify]

Asian here...I actually separate my cold rice with a wooden spatula before I start cooking it in the pan. It's easier and guarantee no rice clumps. Also, I was nervous about the oil boiling over. I'm glad that's fixed. Nice new wok!

[@ikustaa]

Now that you're evolving, can we expect to see a food mixing machine soon👀

[@DrunkCareBear]

Watching you leap from 50k to 130k is so fun man! Keep up the amazing wok!

[@Kussyspinktoenails]

I love this guy, he’s so unbothered lmao😭

[@Lotusdreams]

For everyone that doesn't want to get beaten by his/her mother put the egg mixture into a container and poke a tiny hole so you lightly squeeze the stuff instead of pouring. Works with a bag, carton etc. and you don't have to clean the kettle or gEt G00d at pouring

[@Kavino]

The thing is with home stove burner and a flat bottom nonstick pan you really have to modify the cooking process, since Wang is using a iron work over a restaurant stove. I think you probably should separate this amount of ingredients into 2 separate batches, get the oil smoking a bit before adding the first aromatics, and switch to a long grain rice since the short grain one is much starchier and holds more moisture (easier to clump up).

[@maltesjogrenlundin4141]

Love that you bought that wok

[@caxe7]

when you said "i'll do better next time" all I wanted to do was give you a hug bro

[@ToxicRayquaza]

The fact you can crack an egg with one hand, and still make the most janky food ever is impressive.

[@ocatno]

imagine uncle roger reacts to this he would be surprise by your talents

[@zpumbaa]

that fried rice is absolutely beautiful mate

[@aldiputrawidyansyah5079]

i subs, i'm impressed with your confident in making uncle wang recipe

[@DaveKumar.]

the redemption arc brought tears to my eyes ngl

[@ayshatoaha3894]

9:23 my thoughts exactly 😂

[@Dumpsterhuggies]

Another thing I think you can improve is to fry each ingredients in different batches, preheating the wok each time, and combining it together at the end. That way there is less crowding of the wok so the heat can char the ingredients better

[@andale.m]

Did you season the wok?, or is this a type of wok that doesn't need seasoning? and this was great to watch tbh

[@Hillwood365]

Honest question at the risk of looking like an idiot… How do you season a wok. I’ve used one b4 but I didn’t think of that

[@groerhahn225]

@@Hillwood365 You coat it with oil and put it in the oven. You should google it instead of asking in the KZbinc comments sections, though.

[@nicetas2344]

​@@Hillwood365just burn it first until its blackened, dont use a really big fire tho, youre trying to get the coating of the wok out, put oil, and fry garlic, galangal, or any aromatic shi till it crumbles while... I dont know the word, swril? Anyway, you do that while moving your hands, trying to get that aromatic oils on every surface. After that just burn the inside of the wok to seal that oils.

[@BellaBlkBerry]

I just absolutely love how he peppers these videos with some subtle bona fide chef moves, and then goes back to being the bumbling cook. It's brilliant! 😂 Chef Canoe, you da man lmao And I made me a ligma fork today 😊 🎉

[@sama7sali7]

His knife skills are surprisingly awesome

[@creia3770]

the fact that this video was 4 months old and his channel was at 100k and now (27/10/2023) his channel is at 909k shows that his videos are AWESOME!!!

[@XXavierSin-XXs]

One day hes gonna have the skills and tools to cook as high end and quality as any other food youtuber. Thus becoming the meme.

[@kylehart8829]

You should definitely use a carbon steel Wok. You don't have to actively season it, just every time you cook with it let it get really hot (wisps of smoke coming off of it) and then add oil and swirl it around, and it's basically instant nonstick because the oil polymerizes instantly. When you're done just wash the inside of it aggressively with soap, you actually want to get the polymer coating off after cooking. Then you don't have to worry about scraping the wok like you do with nonstick, it's incredibly easy to clean, nothing sticks to it, it's very durable, honestly the best single pan you could ever have in a kitchen. And they're cheap as fuck at Asian markets.

[@Nigachat]

Bro uncle is gonna be so happy 😂

[@Calida]

Good job! 🥹👏👏

[@rightsideup6304]

For the eggs, notice how chef Wang Gang didn't cross his ladle with the egg stream. I think crossing the egg stream and disrupting the flow makes it clump up as there are a lot of egg stuck on the ladle which would then fall, making things clump.

[@basil127]

As your channel grown I hope you still being a humble npc..

[@nicholaskoa1371]

@DoubleCanoe

[@sq0034]

asian here, truly amazed and proud of you.

[@wolfcolour8663]

when the rice go in the wok, try to press it with your spatula gentlely, it help you separate the rice. Just remember not press too hard, the rice will break den impact the texture. after the process we only add soil sources, salt and etc.

[@teamwolf8572]

Uncle roger flashbacks intensify