Pro Chef Reacts... To Uncle Roger DISGUSTED by this Egg Fried Rice Video (BBC Food)

Here it is! The first reaction video of Uncle Roger DISGUSTED by Auntie Hersha's (BBC Food) Egg Fried Rice. Let's see how bad it was!
Original video: • Uncle Roger DISGUSTED ...
#uncleroger #friedrice
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[@ChefJamesMakinson]

Hope all of you are doing well! *Become a Patreon and have a say in what I make!* www.patreon.com/chefjamesmakinson

[@benjaminbouyant2675]

the title?

[@ChefJamesMakinson]

@@benjaminbouyant2675 I'm on my phone and it's in Spanish spell check! Haha Thank you for catching it early!

[@benjaminbouyant2675]

@@ChefJamesMakinson no problem my guy happens to the best of us! Much love.

[@ChefJamesMakinson]

Have a great week man!

[@aldimas1989]

There's this anime called Isekai Izakaya Nobu, maybe you can give us your insight as a pro chef about culinary anime? 😁

[@59foofighter15]

Honestly love this guy. Uncle Roger's upbeat and jokey manner combined with Chef James's serious yet friendly and wholesome demeanor is honestly really cool to see.

[@DAIliganCycling]

Agree with this one! They are really the best combination for me! Uncle Roger + Chef James

[@simlajeunesse]

Exactly !! So entertaining and we learn at the same time

[@mihaimercenarul7467]

idk this chinese guy is quite cringe

[@imdreamingofawhite]

@@mihaimercenarul7467 it’s actually his made up persona 😂

[@samurai2emporor]

I got that the serious vibe too, aquired taste

[@kl6902]

I’m Japanese American and if my grandma ever saw us measuring water any other way than use your first knuckle, I’m sure we’d be stripped of our Japanese heritage lol Measuring with first knuckle is always correct

[@nguyenduythang7598]

i’m vietnamese and i always measured with sense (pour water in until i know that it’s enough for perfectly cooked rice), using one finger also accurate most of the time

[@yaneluizchelsea]

🤣😂😅 damn kl u're funny

[@faellyss161]

Dunno, using any form of height measurement without taking into account the diameter of the pan kinda feel like if I give you a 2 square meter pan (yes those exist) and ask you to cook 200g of rice you will be making soup XD

[@bradenwaggoner380]

@@faellyss161 that doesn’t matter, if you’re measuring the water based on the rice then the water will be directly proportionate to the rice no matter how big the pan is

[@faellyss161]

@@bradenwaggoner380 what i say is : the same volume of rice in 2 different sized pan with the knuckle method will have 2 different volume of water, this is mathematics

[@tsunx4blog]

I'm from Midlands, UK and my local Chinese charges £3.50 for simple portion of egg fried rice with green peas and spring onion. £8 must be London chain restaurant price. Also this is the video that made Uncle Roger viral.

[@ChefJamesMakinson]

3.50 isn't that bad, but 5 and over is too much for me to spend on something that I can easily make at home. Yeah he has improved a lot since the first video!

[@russellward4624]

In the usa we have 2 portion sizes available for all Chinese takeaway 1pint $5 or 1 quart $8. Which probably isn't helpfull. Lol But I've seen as much as $10

[@Salam14r]

When i lived in ilford, east london. I used to buy egg fried rice for £3.2. it's one of the best egg fried rice that i've ever tasted. idk how expensive it is in central london tho.

[@stefanr.3495]

Yes, the pricing is correct for London. This video is what made me make egg fried rice at home and since then has become part of my menu!

[@chrisw7451]

£5 In Yorkshire for egg fried rice for speacail its £8.50

[@yotjha]

Even chef james admitted that aunty hersha's fried rice is better than the chilli jam version that 'someone' made 😭

[@shure81]

This dude is so nice, and explains things very well! I've NEVER understood the finger/rice thing until now haha

[@ChefJamesMakinson]

Glad you enjoyed it!

[@bartoszdoega3804]

100% agree. First time I hear someone explained that finger trick for rice/water proportions. Thx James

[@ayanaknight9573]

kzbin.info/www/bejne/ambaeZhvgMmgqLM 😂 this can help too!

[@yellowbudgie3132]

I love your reaction videos James. You're very likeable, you talk in such a calm manner, and you add a lot of cooking info, which is very useful. Keep up the good work, love from Poland ❤️

[@ChefJamesMakinson]

Thank you so much!!

[@szubal]

The two of them collaborated on a few videos that are pretty amazing. Th4yThey have good chemistry.

[@ChefJamesMakinson]

I’ll have to see it!

[@KatakBawang]

Uncle Roger also invited guest diner in one of the Hell’s Kitchen episodes. Uncle Roger also guest judge in Masterchef Indonesia Junior 2022. He was also featured in Masterchef Singapore 2022. Fuiyohhhhh.

[@lanzmiguelching2405]

My grandma always told me "if you don't wash the rice, there might be a slight chance the you can swallow a tiny rock" and here in asia we don't drain rice we just let the rice cooker do cook the rice

[@ChefJamesMakinson]

Sometimes you can find the strangest things in rice, mixed greens, arugula, and other ingredients. I remember finding metal shavings in a box of mixed greens when I was 15, picking through the lettuce! Not Good! Haha

[@lingred975]

rice in SE Asia usually comes dirty (even in some big cities). shops sell it in big sacks by the road. There is dust, insects and small twigs. It is a totally different thing from what you buy in Europe. you HAVE TO wash it, even if you want to keep the starch (you simply rinse it less times). And there's LOTS of varieties to choose from, depending if you want more or less starch and depending on the dish you want to make. Rice in Europe is washed already. Only a couple varieties to choose from and it's almost odorless and tasteless. In Cambodia, if you leave cooked rice out for a few hours it WILL STINK. That doesn't happen in Spain. I can leave my rice outside overnight and while it won't be safe to eat, it doesn't smell bad. I miss eating rice in Cambodia so much, because just by making rice, the whole kitchen would smell (similar to making bread). It's one of those things you wouldn't understand unless you've experienced it yourself (like REAL bread, not what you eat now). I'm 50 and I still remember the smell of fresh bread on the bakery near my house (they closed down 40 years ago).

[@yaktisuputri9939]

@@ChefJamesMakinson As Indonesian people. Fried rice is our breakfast menu hhehehe. Asian people is always wash the rice before. 2 times to wash the rice. In Asia, Rice in big sack is dirty. So we always wash the rice. And yeah, like uncle Roger said, if we cook rice in a pan, we use the index finger which is knuckle method to measure how much water in the pan. But if we use magic com, just use the measuring cup from magic com. Rice two cup, water two cup. It's usually Indonesian people as Asian cooking rice. And I don't drain the rice

[@kimyoonmisurnamefirst7061]

He just uploaded a video of him making Jamie Oliver's Fried Rice--the reactions by Liz are worth every moment. There's also Kay's second Egg fried rice video--where she actually cooks the rice... but it goes terribly wrong. Auntie Hersha did a second egg fried rice with Uncle Roger too.

[@ChefJamesMakinson]

I'll have to make a review for next weekend, I'm still on holiday! :)

[@thedisconnectedwife4165]

Honestly, my mother in law was West Indian (from Trinidad). Her parents were Chinese, but there is also a strong East Indian food influence there as well. When she taught me to make fried rice, she said don't worry about ratios of rice. Just measure out your rice and put in ample water like your making pasta. Cook rice until al dente, drain well in a colander. Spread rice out on a paper lined table and allow to cool and dry off a bit before putting in the fridge uncovered over night. Oh and if I didn't rinse that rice at least 5 times, I got whacked with a wooden spoon, lol. She also used an ingredient called Vetsin which is msg. Can only find it in Trinidad, or probably main land China. I loved her fried rice and could never make mine taste like hers. RIP Lucy.

[@addiowl8538]

my mom just told me to use a rice cooker, or if I don't have one the water to rice ration is 2:1 without draining anything

[@karaxxii]

I am from the Philippines, and we generally call MSG here as vetsin. I thought all the while that it was just a Filipino thing until you mentioned it. A little Googling showed that it is from a Chinese food company, Tien Chun Ve-Tsin, a maker of MSG. LOL, we even call Ajinomoto as vetsin. Anyway, best rice for fried rice is leftover rice. You can never go wrong with it.

[@Jinkypigs]

... draining rice ... when with rough proportion and a rice cooker you well get sweet, fluffy perfectly cooked rice. Do try it. And msg can be found everywhere, what make you think it is in china and .. for God sake, Trinidad only? :D

[@thedisconnectedwife4165]

@@Jinkypigs My point was that she called it Vetsin. Nothing else.That was the name on the little square tin. I didn't really know what it was as I had never heard the word before. All I know is that she used it in her fried rice. Vetsin is more of a powder form like baking powder/soda. She could only find "vetsin" when she went to home to Trinidad. Not here in American markets. If I would have known then that it was just a powder form of msg, I just would have run to the store and got some Accent. Like I said, I just didn't know what it was back then.

[@dreamturner.]

I am from south India and we just cook rice in a rice cookware until it's cooked and fluffy and drain remaining water.The rice will be soft but not moist.They don't stick with each other.

[@runeyap9812]

There's a video by Adam Ragusea, where he did mention that boiling and draining rice (instead of boiling and steaming rice) is done in certain cultures. Also boiling and draining rice can technically be safer, if the rice is sourced from certain areas with toxic materials. It's an interesting watch and would recommend!

[@ChefJamesMakinson]

Very interesting! I will have to have a look!

[@joesimpson3288]

That's why you always wash rice, no matter the source.

[@rev.paull.vasquez4001]

Specifically arsenic that I’ve seen.

[@manusiaorang2842]

Wash rice before you cook it, not after

[@manusiaorang2842]

Unless youre making a food that require wet rice

[@kchape]

I'm Asian and cook rice using neither Finger nor a Cup. I can tell already in my eyes how much water to put in to match in the quantity of the rice. And if the rice is going the wrong way through cooking, we never stir it and instead we sprinkle some salt on top of the pot - This only applies when we cook our rice over burning wood or stove because not all people in our country can afford rice cookers or having access to electricity.)

[@ryanhojun]

Your eye power game is stronger than my platoon mates’ when I’m doing saikang work

[@simonwood1260]

So glad to see this. Unfortunately, in the UK the traditional rice cooking method is just as described in the video. I guess people think it should be cooked like pasta and drained. Over the years, I have experimented with water/rice ratios and settled on 1.4 to 1 (water to rice) before moving to the knuckle method. Now I have a rice cooker (the envy of my Asian partner as it beeps, slow cooks and makes cakes). Even then I sometimes have to add more or less water once I know how the batch of rice I have cooks best. I have tried so many times to get my 88 year old mother to change her rice cooking method, but she just says "I'm too old to change". There again, I learnt to cook because she couldn't 🙂. If ever the waiter asks how my meal is and I reply "just like my mama used to make" it is not a compliment. For info, I just checked just-eat (similar to uber eats) to check the price of egg-fried rice. Now, these prices carry a premium as just-eat take a hefty commission, but the majority of prices are between £3.50 and £4 with the lowest £3.20 and the highest £7.50

[@whydoineedanameiwillneverp7790]

It might just be the Indian/South Asian influence in the UK, as opposed to Chinese/East Asian influence in the US, that has resulted in different techniques I'm from eastern India, and everybody I know in real life drains their rice (or cooks it "pasta style"). We even have a special cooking vessel for rice, that makes it easier to drain the damn water. In my language we even have a specific phrase that means "draining the starchy water out from cooked rice". (মাড় গালা in Bengali) The "pasta method" is the most authentic method of cooking rice I know of! Your mom may be a terrible cook, but her rice cooking technique isn't the problem (at least if she's cooking Indian style long or medium grain rice)

[@n.f.ch.m.ph.67]

@@whydoineedanameiwillneverp7790 Good to know. My family in Spain and my family in France also cook the rice adding more water and draining it (I think it's the usual way of cooking white rice in those countries or, at least, in Spain). In fact, I didn't know the other method, so Uncle Roger's reaction surprised me, but it was interesting nonetheless.

[@jameslo4073]

My dad own a small sushi restaurant in Taiwan. I was taught to measure water using weight. And depending on the freshness of rice and the weather. We adjust the amount of water we put in. The first 2 years of me cooking rice, my dad said the rice I cooked pigs wouldn’t even touch. Right now, I consider myself a pretty good rice cook. I can cook almost all different grains good. Doesn’t matter the type of rice or it’s origin

[@a_stone]

9:48 The other option is just to cook the rice with a little bit less water so it comes out a bit dry. It'll work just as well as day old rice. You'll know it's done right when you try to pick it up in a ball and it just crumbles away.

[@klmnts]

One thing to remember is that fried rice varies within East and South East Asia. People grew up with different types of fried rice and have their own preferences (sometimes quite strong ones too). Even peas probably made it’s way into fried rice in several places in Asia via Hong Kong. Homestyle and restaurant fried rice are also different and so the line of authenticity can be debated to a certain degree.

[@Vapegician]

Very informative reaction video 🙂👌 You're right, Uncle Roger failed to mention anything about the egg. The eggs aren't usually cooked separately from the rice and they're supposed to be mixed with the rice, not looking fluffy and clumpy like that. For egg fried rice, we'd want the egg to flavor the rice as well. What she made there was fried rice with dry overcooked scrambled eggs. She should've just made an omelette instead. Uncle Roger also talked about her not using MSG but I didn't even see her use any salt 😶

[@ChefJamesMakinson]

Thank you!!

[@yam2050]

Well most restaurants I have worked in prepare the egg separately, we make sure not to overcook them. I love it fluffy and not covering individual rice grains.

[@jacobktan]

Fried rice in Eastern Canada is commonly $9-15 depending on where you get it.

[@ChefJamesMakinson]

Really?! That's a lot just for fried rice!

[@dizzyMongoose]

@@ChefJamesMakinson You can blame inflation and the weakness of the Canadian dollar. At current exchange rates that's about 6-9.5 British pounds.

[@incendior]

Found you 2 days ago and have been binge watching all your videos - you're getting so much better as time goes on!

[@ChefJamesMakinson]

I'm so glad to hear that!! Thank you! :)

[@laughingsamurai4213]

If I cooked rice or fried rice like that, no one in my community would ever let me near rice ever again. The farmers would mounr for 400 days 400 nights for all the deceased rice.

[@betaich]

Hersha made a video and I have seen it too with nearly all types of rice the packets for the cooking instructions say drain the rice, so she can't be totally wrong when even the producers of the rice say drain it.

[@zerotwo5221]

@@betaich Yup. Some drained the rice it's a very common thing. But rinsing the rice after draining it??? Is a Nono

[@SuperSpecies]

@@betaich the Asian technique is to use absorption cooking

[@jeffs.4313]

Well done Chef! Enjoyed your review. You point out the incorrect ways, but also bring out the good or correct things being done. Your videos are reviews, but also a cooking class at the same time. Sharing your knowledge is appreciated. Uncle Roger just released a new video. He's making Jamie Oliver's fried rice. You should check it out. Peace, Health and Good Eating.

[@ChefJamesMakinson]

Thank you Jeff! I just saw the thumbnail I will have to review it next week for sure, I appreciate your comments! Have a great week!!

[@warmpianist]

I've been in Thailand for 20 years. Egg fried rice with different proteins (pork, chicken, shrimp) costs around $2 per serving in a somewhat clean food stall. High end restaurants can cost about $7 or more for about 2 servings. But the daily minimum wage is like $10 so there's that price difference. We definitely will not pay 8 quid for just fried rice with egg. Also in this video, no soy sauce, or even salt! That will definitely taste like nothing but onion and ginger.

[@unclemattscookerylessons]

I learn't how to make egg fried rice from watching Uncle Roger, his reaction to Gordon Ramsay was really good

[@ChefJamesMakinson]

Hey Matt! I hope you are doing well!

[@camillemayers103]

We measure water for rice with the first joint of the finger in Panama as well.

[@Invisible-sx9mh]

I like how smiley this guy is, very positive energy! 😃

[@ChefJamesMakinson]

thank you!

[@marjanferdousi7707]

fun fact: here in Bangladesh we have 2 types of rice cooking method. one is called 'bosha bhaat', we cook rice in uncle roger's method. the other is called 'mar gala bhaat', where people drain the rice like hersha. mar gala bhaat is more popular in the village areas.

[@gilbertsambajon3074]

Very informative as always, it's like I'm on a cooking class.

[@Shirley36]

Awesome video as usual, very interesting to hear your tips on saving the rice and it's also nice to see you finally react to the very first video that started it all haha

[@ChefJamesMakinson]

I’m glad that you enjoyed it!! :)

[@TheVdub1980]

Our local takeaway charges £3.20 for egg fried rice. Large portion is £4.20. Also vegetable oil is probay the most commonly used oil at homes here. I only use sunflower if I need hotter oil

[@rocresswell3172]

You taught me how to measure water with a finger!! Your videos are so full of trinkets of knowledge and you have a terrific disposition!! Please never stop!!

[@ChefJamesMakinson]

I'm glad you learned something from this!

[@frankfrank306]

Love your reaction videos - happy for you that you find good ways to add content to your channel!

[@ChefJamesMakinson]

Thank you!

[@eranshachar9954]

The biggest problem besides not washing the rice and draining it, she also didn't season the dish with anything. How can you eat a dish with no spices at all? Does it make sense to you? And I am now joining your channel Chef James. I am watching you for a while and I like you.

[@ChefJamesMakinson]

Thank you Eran! I think she was following what BBC was telling her to make. so she didn’t have as much freedom as Jamie

[@eranshachar9954]

@@ChefJamesMakinson Yes you are absolutely right. I remember now she said herself later. So I blame BBC- No spices.

[@rosemangofairy]

Honestly, as an Asian, trying to cook rice without a rice cooker or steamer was incredibly difficult for me lols. I ended up burning the pot 😅. I'm really glad I have a rice cooker at home. That said, what was wrong with the eggs though? 👀

[@cyberdragoon1432]

From what I can see, she essentially made McDonald’s scramble eggs.

[@radityakazuto]

It can be concluded in this Uncle Roger's first video he experienced culture shock haha, good theory and knowledge Chef James! It will be more exciting if you have the opportunity to collaborate with Uncle Roger

[@ChefJamesMakinson]

I would love that but I think I need more subscribers before he takes a look at my channel!

[@watermelonsugar7861]

I like that you add cooking tips in your video. So entertaining and also informative. !!

[@ChefJamesMakinson]

Thank you very much!

[@oldfanboy]

I agree most people aren't afraid of cooking. Unless it's a career or passion, people just don't want to do it. In the U.S, Door Dash and Uber (Uber Eats) are billion dollar companies because people don't like cooking. I'm glad they don't do a yearly recap like Spotify or KZbin because the money I spent is 😬

[@jessytheyodellingirl]

This is how my mom cooked rice without rice cooker: First you boiled it in a water (use your finger knuckle as measurement). Cook until the water almost completely vaporized. Then steam it for about 30 minutes. Cool it naturally in a bowl for a few minutes. Then you'll get a fluffy, clump-free rice

[@Lemon_Inspector]

I misread these instructions and cooked until the rice was almost completely vaporized. Not a good idea, wouldn't recommend

[@Makkaru112]

That lady is one of his best friends actually

[@LoucheWoman]

The best part about this Uncle Roger video is that they ended up becoming friends and did a whole bunch of collaborations.

[@ChefJamesMakinson]

He does seem to be very nice!

[@georgesayers1052]

Great to see your views picking up ! Love your channel James Honest reviews from a Pro . Thank you :)

[@ChefJamesMakinson]

Much appreciated! thank you!!

[@sammy.3152]

In India it's actually very common to drain the rice. Not all homes in India use rice cooker. However adding water to cooked rice is not common at all

[@ChefJamesMakinson]

It is too in the west, unless you have a very accurate recipe! There are a few tricks that you can use. The most important thing is that the rice is not over cooked. Or you will have rice pudding! Haha

[@sammy.3152]

Ya completely agree. Rice is used in soo many different dishes all across the globe and different cultures prepare it differently. In Indian dishes like Biryani it's mandatory to drain rise but it has to be par cooked rice

[@chanaphasawatdee4101]

Thank you chef for teaching us how to save the rice! I still struggle sometimes when I have to cook rice without rice cooker, so I messed up a lot. And it still shocks me when I see the £8 egg-fried rice ‘cuz where I live in Asia it is only £1 here.

[@ChefJamesMakinson]

£1 sounds for like it! £8 is way too much!!

[@sethanon6778]

Your commentary is outstanding to a person which want to know the knowledge of cooking. Thanks for your video. Enjoy it greatly.

[@ChefJamesMakinson]

I appreciate that!

[@rakisuta1100]

Price in Berlin with chicken or beef 9.90€, shrimp 13.5€. it's a large amount of authentic Cantonese egg fried rice

[@ChefJamesMakinson]

Almost 10?! I can understand if it's with meat or seafood, but it also depends on the amount that you get.

[@rakisuta1100]

@@ChefJamesMakinson you can also get some for like 5€, but I guess the quality won't be any good.

[@AgentSmith85]

I loved uncle Roger videos and loved your reaction video Chef. Am not a chef but I liked to cook just for fun and just to share some thought as Asian in Malaysia, green peas in fried rice is pretty common. Looking forward for more reaction videos Chef. Cheers!

[@pokebros6416]

Always love your takes on these videos. For me that fried rice actually doesn’t look bad But to make it good for me you need: Leftover rice Oil Seasonings(and for the egg) MSG And remove the ginger and peas. Mostly because Ginger is not a common ingredient for fried rice and peas it’s just a preference.

[@RoiXIII]

Nigel Ng jut released Uncle Roger recreating Jamie Oliver's Fried Rice.

[@ChefJamesMakinson]

I just saw the thumbnail I'll have to review it!!

[@h.g.buddne]

The problem with drying your rice in the fridge is that the water will condense on everything in there🙈. If you have rice for 6 to 8 people that will make quite a bit of water that is hard to get out. But it does work😊

[@subzarbi9684]

Depends on the location but in my town, a take away shop only charges about £6 for a large portion of egg fried rice. I would assume in central london you might get charged £8 - £12 for the same sized portion as you know.. central prices.

[@ChefJamesMakinson]

That's still quite a bit.

[@AngelMenendezFitness]

I found your channel not a long ago and I love it. Keep the amazing work. I'm not a chef but I love cooking. I have a good tip when you don't have day old rice. Just cook the rice and put on the dehydrator for 2 hrs is amazing. You even see the rice jumping like when you toast pumpkin seeds 😁

[@AngelMenendezFitness]

BTW 125f 2 hrs

[@ChefJamesMakinson]

Thank you very much! Let me know if you have any questions!

[@dynamic5560]

Your always so informative 😄

[@ChefJamesMakinson]

Glad you think so!

[@dasc0yne]

I strongly suspect the plate they staged for photos in the end wasn't the same one we watched her make. The rice certainly doesn't look anything like the gummy mass she cooked up.

[@sizzlinggreenonion]

Dude your voice is too relaxing, I'm gonna use your videos like therapy too 😂

[@ChefJamesMakinson]

Haha

[@sirwan505]

The consensus for us Brits in the UK for egg fried rice pricing is definitely around £3.25-£3.75, this is just for a simple egg fried rice. This is also from my experience in dining at a restaurant which serve good quality Thai food (their EFR is 3.25!)

[@Maplecook]

This was awesome, broski! The subtitles are having a HELL of a time, trying to interpret Uncle Roger's accent, yo! hahahaha

[@ChefJamesMakinson]

Haha yeah I know I haven't had enough time to do everything. How are you doing?

[@Maplecook]

@@ChefJamesMakinson No, not you. I was talking about the automatic captions generated by Google's AI. The computer can't tell what he's saying, so it's substituting other words into the subtitles, and it's all wrong. haha As for how I'm doing? I'm TIRED, man. sigh.

[@ChefJamesMakinson]

@@Maplecook I bet you are buddy!

[@Ariff510]

For the green peas portion, since he is from Malaysia it is quite common for some variations to put peas in them as well as carrots and corn, usually the frozen ones bagged ones. Not really my cup of tea but that’s some background on why he’s pretty ok with it I guess.

[@nataschavisser573]

Yes, I had the frozen mixed veg version in Taiwan. I guess it is an easy, cheap home cooked meal but the frozen veg don't really have the texture and taste of fresh vegetables so I would not pay for it at a restaurant.

[@krystiannalei1805]

Hello uncle James! I love that you mentioned about the day old rice 😂 In Asia, we make egg fried rice with leftover rice. By the way, have you tried the stone pot rice? That’s how we cook rice if we don’t have a rice cooker! Have a lovely weekend uncle James!

[@ChefJamesMakinson]

No I haven’t tried it! Thank you! :)

[@krystiannalei1805]

@@ChefJamesMakinson Hi! I apologise that I mentioned the stone pot, it’s actually clay pot. Here is one of my favorite KZbin channel “Made with Lau”, this is the traditional way to cook rice cooker kzbin.info/www/bejne/ipqom6KKms2prK8 Hopefully this give you a rough idea about the clay pot rice 😁

[@thesufferer9080]

Stone (clay) pot on a gas stove right @Krystianna Lei and not on wood fire? Hahaha 🤣 However just to add on, there's clay pot rice chicken rice too. Uncle James you should try it if you come across one. 😉

[@royhughes2854]

James, You have turned me on to Uncle Roger, THANK YOU!! I have been trying to binge watch his videos now for the last 2 days. I'm mad as hell cause I found out his HAIYAA comedy tour in the city closest to me in October has been sold out!!! So while I am thankful you introduced me to his comedy I am bummed cause I found him too late!!!!

[@ChefJamesMakinson]

Im so glad! he is doing a comedy tour close to you?! cool! i would imagen that it is sold out.

[@neivnot]

the point of washing the rice is to make it clean before we cook. if u don't wash it, it's very dirty.

[@ilovemangobingsu]

Oh finally you made a reaction to this. I agree Auntie Hersha's fried rice is not as bad compared to the one made from your previous episode. However, we don't normally put ginger on fried rice because its flavor is too strong for this dish. But I'm not saying that this is wrong. Also, adding MSG is not really a MUST for this dish. It still depends on the preference of the one preparing it. Your reaction when Uncle Roger stopped in the middle of his ranting is priceless. I enjoyed watching this video. Thank you for making this episode very informative but entertaining at the same time. Looking forward to your next video. God bless and stay safe always.

[@ChefJamesMakinson]

thank you very much!!

[@demonking86420]

About MSG, you can just use soy sauce, iirc most soy sauces from Asia have *some* MSG in them Or idk, good old table salt can suffice

[@innocentiamanokolediga8489]

Uncle Roger just cooked fried rice the Jamie Oliver way😂😂he added chilli jam! Can’t wait to see your reaction!

[@ChefJamesMakinson]

I will see it soon!!

[@lokithecat7225]

The "Knuckle" Measure always felt a bit wonky... There will always be the same amount of Water, after the "Rice + Water" Area, plus the Pot size (A larger Pot will hold more water). So a Small Pot might be 1/4 Cup "Water + Rice" and 1/4 Cup Water; but in a Medium Pot 1/4 Cup "W+R" and 1/2 Cup Water. Or Large servings might be 1 Cup "W+R" and 1/2 Cup Water, but in a Bigger Pot 1 Cup "W+R" and 1 Cup Water.

[@iammultipotentialite]

I was scandalized the first time I watched her make rice but I actually researched why she cooked the rice that way and found out that that's the suggested way of cooking rice to remove arsenic in rice.

[@marklock6421]

Since I’m a trained sushi chef among other styles, I can say I only use my fingers to cook rice

[@ChefJamesMakinson]

Very interesting! :) Sushi another Japanese Cuisine is one of my favorite types!

[@marklock6421]

Yes when I was at Disney, I had to train for it as the California grill served it… my fav part was learning to cut the fish… now when I do it I do allot of hybrid stuff…

[@trx007]

Hey man, like your videos. Especially when you explain what is happening and tell people what can they do to fix when something went wrong. You should go and check out Chef Jean-Pierre's Chicken Curry. I wonder what's your opinion on his way of making it.

[@ChefJamesMakinson]

thank you very much! I will have a look!

[@TheEternaut]

Good tips about drying rice Chef! I had no idea about them!

[@ChefJamesMakinson]

Thank you!

[@kaminoyami30]

when you said "im not gonna say anything about those eggs" i knew exactly what hersha fckd up with.

[@ChefJamesMakinson]

It's very easy to haha

[@AngelMenendezFitness]

The rice on this video is missing the toast look. It looks separate but missing the chard of a wok hay or how ever is called 😂

[@ChefJamesMakinson]

Yeah I know but this is what will happen if you don't know what you're doing and you have to follow the recipe.

[@KazeMemaryu]

It's really not that bad. It's a bit chaotic, especially with the rice, but it still turned out fine. The big thing that makes this video a headscratcher, is that it's suppsoedly an "easy" Egg Fried Rice recipe. The "established" method, as in, using day old rice, is simply way easier, it only requires a bit more planning in that you need to cook some rice a day ahead. This combination of using too much water, straining the rice, and then washing it afterwards, is needlessly convoluted for such a simple dish. Still, in my opinion, Hersha's recipe is a really good starting point for beginners. A great foundation that you can then incorporate your personal note into once you're more confident.

[@ladymim89]

I love your videos. I learn many new things from you. Thank you very much

[@ChefJamesMakinson]

You are so welcome!

[@Gacug1]

An asian place in Cardiff market charges like £5 for a nice portion of egg fried rice.

[@yuseifudo3325]

The draining rice thing is a no no in Asian culture. Everyone said it would wash away the nuitrition. Im not sure if shes a trained chef, felt more like an actor forced into the role

[@AGuyPlayingAGame]

Well, that's not true, because Indian people use that method to make biryani.

[@betaich]

Draining rice is said on nearly all packets of rice you can buy in Europe, so it can't be that wrong if even the rice producers want you to drain the rice.

[@AGuyPlayingAGame]

@@betaich Oh interesting. In the US, ours doesn't typically. Some probably do. We have a bunch of different producers and some prewash, but some do not. So a lot of people assume all rice needs to be washed.

[@tokiomitohsaka7770]

Interesting trick with the boiling water, I’ll remember that. You are amused at Uncle Roger’s rant, so I will make a counter rant about Induction: I very much disagree with Uncle Roger on induction; it is simply the best type of stove. Gas stoves are inefficient, most of the energy is heating the room, so your AC works harder and wastes more energy, it is responsible for indoor pollution that harms your health (even if you do have a vent, they usually aren’t that good unless you get an expensive one. If you want to test how good your vent is, use turmeric in your cooking and see how far the smell spreads around the house while the vent is turned on), they needlessly emit CO2 which is a greenhouse gas, and about 4% of the methane being extracted from the ground gets leaked into the atmosphere (and methane is 28 times worse than CO2 for climate change, so that 4% becomes significant), and having gas in your home is a fire hazard. Induction is much more efficient, safer, cleaner, better for the environment, and you can control the heat perfectly. The only downsides is that you can’t use aluminium, copper, or clay pots without an adapter (flat piece of steel with a handle). I have a commercial 3.5Kw induction wok station in my kitchen (bought it used from a restaurant that closed because of COVID) and it is a powerhouse that gets that wok hei effect perfectly. I guess you could tell that I love induction stoves a lot, been using it exclusively for over a decade and would never go back to gas.

[@ChefJamesMakinson]

I have used all types of stoves throughout my years of cooking professionally. induction does have many benefits and economically it is much more efficientI still. However, I still prefer gas stoves to any other type, as they are much more flexible to cook with different methods than having to use a specific type of material to be able to create the heat. But for many people that wish just to have something more efficient at home, they are good choice.

[@tokiomitohsaka7770]

@@ChefJamesMakinson I respect that, and I recognise that in professional kitchens, being able to use aluminium pans (which not only conduct heat really well, but being very light is an advantage), and copper pans (which are the best heat conductors) are a big advantage. But for a home use, I really can’t see myself ever going back to gas.

[@radityakazuto]

@@tokiomitohsaka7770 right because some Japanese apartement/house very narrow and didn't have enough space for making a proper kitchen, so hard to put gas stove on that minimum space safely, so that many peoples prefer to buy food from restaurant instead or making instant food in their residences

[@tokiomitohsaka7770]

@@radityakazuto Most homes in Japan have a gas stove and even little gas grills (because most homes didn’t have a full sized oven), I didn’t even know that induction existed for most of my life. Also, most people work too many hours, which is why a lot of people choose to eat outside (and also you can find really good foods for cheap). Families with kids typically have one parent stay at home while the parent with the higher income focuses on career, and the stay at home parent would cook often. But that’s not relevant in my case, I have been living in Europe for 15 years now, and I have discovered induction about a decade ago, I did not know what it was back then. Induction is really good at precisely controlling heat, even slightly better than gas, unlike electric (non-induction) stoves or using solid fuels which suck at heat control. The only advantage of gas is that you can use aluminium, copper, and clay pots without an adapter plate. For restaurants, where you cook all day, having a lightweight pan from aluminium is an advantage, or copper for the absolute highest thermal conductivity, but at home you don’t do it all day, so there is no reason to not use steel, cast iron, or a hybrid pan/pot (as long as you can stick a magnet to the bottom, it will work with induction). I cook every day, and since my favourite pans and pots are either cast iron (enamelled and raw), carbon steel, or stainless steel, I absolutely lose nothing from using induction. It is powerful (you can measure it by how quickly it can take a litre of water from room temperature to boiling with the same pot) and very easy to use. It is also extremely easy to clean.

[@VladimirGorev]

It’s $11 around Monterey, CA. So, you were right, it’s £9 on Dec 7th, 2022; which is exactly one pound more than she claimed.

[@keepdancingmaria]

I've dealt with watery rice before, when cooking rice over a fire. While I knew that the rice should not have to be drained, draining it was better than trying to slow cook it over an uneven campfire situation. It still worked out. It was hardly the tragedy, portrayed by Uncle Roger here, lol. The rice was cooked, and the meal worked out.

[@andhisband]

Two things for Uncle Roger: 1. That not colander. That is a strainer. If she had done all that in a colander, the whole mess would have dropped through the holes and gone down the drain. I'm guessing Uncle Roger's ancestors would have rejoiced. 2. That not induction stove. The pot Hersha used for the rice looked like it was anodized aluminum. The skillet she scrambled the egg in looked like non-stick coated aluminum. Neither of those pans would have worked on an induction cook top because induction only works on iron or steel.

[@petergrudge189]

Hey Chef! So, there is a very specific reason for boiling the rice she used. It's done a lot in Indian culture to basmati rice. Basmati rice specifically has been known to contain very high levels of arsenic. I saw a comment about the Adam Ragusea video, the poster is correct and I saw it too, but that is the specific chemical they are washing away. There is also a video you should see where he visits Auntie Hersha and make egg-fried rice at her house. They talk about that video and she says that what BBC instructed her to do is to make the fried rice that way. Uncle Roger is too funny. 😆😆😆

[@ChefJamesMakinson]

Thank you for the information!

[@jhersonandrade9896]

The girl had knowledge, only that she applied it poorly, that's why I like to see reactions from the chef, she learns a lot

[@deathjazz6294]

Peas in fried rice is actually common in Cantonese fried rice. In Malaysia, we Chinese do buy peas, corns and carrots in pack and dump the whole thing into the fried rice, though as kids we hate it especially seeing bunch of vegetable inside the rice cooker.

[@LilT2o00]

Uncle Roger just made a video of him using Jamie Oliver's recipe to make fried rice. You know what you must do lmao

[@ChefJamesMakinson]

I definitely will! hopefully it'll be out next week!

[@zoomdiepie75]

Can you also react to vincenzo's plate videos ?? He also react to Italian food videos, like uncle roger for example

[@ChefJamesMakinson]

of course!

[@ratgrot3184]

In warwickshire, the price of a regular egg-fried rice is around £3 to £3.30. And a large is around £4

[@ChefJamesMakinson]

That's not as bad as some others paying £5 or £6 in London

[@tessx2316]

I have a similar rice cooking technique, but even lazier. I just boil it in a big saucepan of water, to both wash off starch and cook it, then drain part way through and let it steam to finish cooking. The trouble is as a home cook I've not tasted perfect rice to compare to, seems as good as a takeaway rice though. I have used a rice cooker but it tends to come out as a cake. And I don't know if that's the rice cookers fault!

[@revengenerd1]

About 4 years ago I bought a HUGE bag of Jasmine rice from a Asian supermarket, at the time I was going through 1kg of rice in 1-2 weeks so thought it would be a good investment as it was far better quality than supermarket specially budget range rice and worked out the same, I did have mixed results of either it came it excellent or stuck together and was sticky but that was as I just chucked it in saucepan, added boiling water and cooked for 10-15 minutes until the rice was soft, in the end my phase of eating rice was over and it sat in my kitchen for over 3 years until I threw it out when I moved. I think one time I made in pressure cooker it came out amazing though! The main issue I get with cooking in a pan is that I follow the 1 cup/mug to 1.5 cup/mugs of water but the water boils away almost instantly so I have to add a little more. That way I am not draining it after but the rice does seem mushy but can never get it perfect.

[@ofaaigotog9597]

Uncle roger spitting facts

[@geniusdexter6]

You're right Chef James, Hersha's rice doesn't look as bad now that there's a video on Kay's cooking. But this being the first uncle roger video I watched, I was so shocked as a southeast asian to see the rice being rinsed after cooking 🤣 Also, thanks very much for the great tips on saving improperly cooked rice! Will definitely refer to this video if I screw up cooking rice (which happens sometimes when I don't use a rice cooker lol) PS: In asian cultures, its common practice to measure the water using the 1st knuckle like you said. BUT, this somehow doesn't work for me (even though my mom uses this method), so it took a some trial & error, but I now have a go-to water:rice ratio and stick to 1 brand of rice for consistency (just like I do w/ pasta, I mainly use De Cecco and never switched brands 😅)

[@ChefJamesMakinson]

Oh thank you very much! I’m very glad that you like this video! True the one knuckle ratio works most of the time. However, not everyone is the same and it’s not a very precise measurement. Also, like you said, some brands are better and easier to use then others. I have a method of cooking perfectly cooked basmati rice in a pot, but it’s a specific brand, I tried others and it does not work the same.

[@GarthDjesi]

Years of cooking breakfast at McDonald's in high school and college left me absolutely able to crack eggs one handed lol

[@sriramsankar8958]

Hi James, love all your videos, esp cooking ones ❤️❤️❤️❤️ Love from India 👐🔥🇮🇳❤️

[@ChefJamesMakinson]

Thank you!!

[@_bats_]

That end product closeup b-roll looked like a completely different batch of rice from what she was plating. BBC Food did us dirty.

[@jamesbrunner741]

No MSG? How about no seasoning at all. No salt, white pepper, soy sauce, etc.

[@fredericlinden]

I used aged basmati rice. I measure 60ml of rice and put 60 ml of water. When 10% of the water remains, I turn off the heat, cover with a lid, and that is it for 3-5 more minutes. (Sometimes I will gently stir the rice so it cools off more quickly and does not overcook). I believe my rice is a success.

[@alexgade4512]

I ordered egg fried rice when I had to take a stop in Gdansk (poland). I saw a small unassuming chinese restaurant so I thought I'd check it out. The rice was nicely coated with egg and fragrant, but the chef DID add peas to it. I think it was a pretty nice addition, but it makes me wonder how common it is.

[@nataschavisser573]

I had peas in fried rice in Taiwan. I think they used mixed frozen veg and stir fried it. It was ok but I can't recommend it.

[@danross1741]

I love how you talk about food and love to see both your reactions and your tutorials. You should watch guga foods. Absolute masterclass in how to cook all proteins across all different qualities

[@Spirit451]

Other than the washing of the rice after it is cooked, the parboiling of Basmati rice is used for making Hyderabadi dum biryani and it is an cooking suggestion on a packaging of Basmati rice that I have right now!

[@neroravtong]

Actually, there is one way to cook the rice with draining. First is to boil the rice to almost 2/3 cooked, then drain the rice, finally steam the rice until it's fully cooked. When do steam, preferably using a wooden container, which could include some wood flaviour inside the rice, and it's really nice.

[@russellward4624]

Here in NJ most places are about $5 for 1 pint and $8 for a quart.

[@ChefJamesMakinson]

Still seems a little high for me. fried rice is very cheap to make.

[@dipsikhasaha6223]

The way how Harsha cooked her rice, we cook our rice in Kolkata, West Bengal, India just like that. But we do wash our rice at least 3-4 times before cooking it and then we drain the starch water. My mom can do it just directly by reversing the pot with a lid on top but I use a colander. When I saw this video for the first time I did not understand what was wrong with what she did.

[@dipsikhasaha6223]

FYI: I do not put cold water on my cooked rice. Won't lie, did that once, made the rice very stick, never did that ever again.

[@celestef9727]

Thank you for the tip on how to save over wet rice. I would just tell them to make porridge or pudding from it. I'm a pro and eat rice with almost every meal but I will share this with my friends. I never knew you could save it.

[@ChefJamesMakinson]

not a problem! :)

[@timothy4664]

Funny enough, my wife asked for fried rice for dinner. I made rice this morning and placed it in the refrigerator. I use the finger technique.

[@cakeorrdeath]

£3-£5 for egg fried rice depending on where in the country and how fancy the takeaway is. Need some kind of protein added to the rice to get it to £8.

[@ChefJamesMakinson]

£3-£5 is not as bad at £8 or more!