Proper Fried Rice on FIRE - Keeping Uncle Roger Happy

[@seancuffe264]

2 wok, Uncle Roger very impress

[@shawoutdaws666]

I always thought leftover bacon was a myth, I mean I've heard of it, I've just never seen it before.

[@1tr1ck]

Your a real go getter mate. For ppl that have never made utube videos before. It takes alot of curry. I love ur clips and im very picky. Thanks mate 👍

[@westralianoffroad]

Loving the laid back feel of this one Harry. 👍🏻

[@fredsimages7895]

Looks awesome definitely going to try the Sriracha in mine next time .👍 Try brown rice with a little black rice mixed in as well and change the bacon for speck, we love it

[@sarahspittles3491]

Hey mate love your videos 👍 keep up the great work can't wait until your cook book is out , appreciate the time you put in to these videos cheers and take care

[@benroyans1983]

You rock man just love all you cooking love the Chanel keep up the FANTASTIC content 😁😁😁😁😁😁😁😁😁😁😁👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻

[@SomervilleMetalWorks]

Pretty similar to mine I use Oyster sauce as a replacement msg and less soy sauce , I usually use left over roast pork instead of prawns as i don't eat them

[@travelsolo2677]

Not sure what I love more, your cooking or the awesome WA locations.... keep em comin’ M8

[@helloiamem]

7:47 BAHAHAHAAHA

[@collieyak971]

Uncle Roger is a champ! Love watching your show, keep up the good work 👍

[@BozSpooner]

Hey bro good to see you awesome cooking session!! :)

[@smokeyrandy7572]

I use a traditional cast iron wok and a high pressure wok burner for my stir fries. If I don't constantly stir, it will burn to a crisp in less than 10 seconds!!

[@newyboys]

WOW that looked so good 😊😊😊😊😊

[@brendanbrooker1328]

I've had my eye on the Hillbilly wok for a while - now your link gave me a few $$ off - excellent - just like your videos - thanks Harry!

[@fraserson1]

Glad you spoke about using whatever you have to throw in! Also might as well enjoy the beers on camera that you're clearly having whilst filming/camping! Keep em coming mate! 👌👌👌🤙

[@aerdn6789]

Love how your MSG packet was labeled as "CRACK" LOL

[@valiantthor_]

His rock salt is labelled 'Deffs not drugs'

[@travelsolo2677]

Good pick up and 😂

[@brendanbrooker1328]

Our MSG is in the baggie labeled "Coke"!

[@chrisshepherd6878]

Your food looks awesome.👍👊

[@gerhal7076]

HAYYA,Uncle Roger hear his ancestors crying !

[@collieyak971]

🤣🤣🤣

[@Brocks-Travels]

Actually had that for dinner tonight, proper Thai style..

[@argiekargie69]

Ahh the comments are gold !

[@andrewpapalaskaris5701]

Love how the other two were just standing there while you put on the sesame seeds and shallots on like hurry the heck up Harry lol

[@lesorr1312]

Great content once again. I would like to add, with the day old rice, use Oyster sauce & coat the rice before hand. It’ll give you the salt content ya need for the perfect fried rice. 👌

[@Jason-rt2zx]

love it mate!

[@Maria1956gold]

I love how ur msg babe said crack on it 😂😂😂😂

[@Kris-co5zx]

We need Uncle Roger to see this for his review. @mrnigelng

[@adamjohnston2057]

A quick tip for easy peeling garlic is to put a whole clove into anything with a lid and shake the crap out of it and it peels itself

[@cooganoutback3350]

Uncle rodger like da rice not too wet not too dry hiyaa

[@utahjohnnymontana3373]

I don't think there is "a" recipe for fried rice...I think there are as many recipes for fried rice as there are people cooking it. Loved the vid Harry. Keep up the good work.

[@Rusted_Link]

I reckon every country has their version of how to clean out the fridge. Jambalaya is actually a trash meal but can also get quite elaborate. Try this: Jambalaya This is MY Jambalaya recipe. I studied the origin of Jambalaya and then wrote the recipe. I've only made it once but it was Righteous and Kickass!! I made it for the Alabama/LSU game in 2013. I'm hoping someone will make for this year's game because I'll be on a cruise getting poor! So anyway read on and enjoy!! Scott’s Backyard Bistro Jambalaya • Two cloves of garlic, minced • 12 ounces smoked bacon, diced • 1 1/2 pounds fully cooked smoked sausage, cut crosswise into 1/2-inch-thick circles • 1/2 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes • 4 large skinless boneless chicken breast, cut into 1- to 11/2-inch pieces • 1-1/2 pound uncooked peeled and deveined medium shrimp • 1/2 pound Black Forest ham, cut into 1/2-inch cubes • 1-1/2 pounds onions, chopped (4 to 5 cups) • 4 celery stalks from the center of the bunch including the leaves, chopped • 1 8-to 10-ounce red bell pepper, medium chopped • 1 8-to 10-ounce green bell pepper, medium chopped • 2 tablespoons paprika • 1 tablespoon chili powder • 1/4 teaspoon (or more) cayenne pepper • 1 TBL’s dried parsley • ¼ cup grated parmesan cheese • 1 32-ounce can diced tomatoes • 1 1/4 cups chicken broth • 1 1/4 cups beef broth • 3 cups (19 to 20 ounces) Orzo • 8 green onions, chopped (about 2 cups) • Chopped fresh Italian parsley • Salt and Pepper to taste Add the EVOO to your 9 quart Dutch oven and over medium heat add the garlic. After two or three minutes add the bacon. Lightly sprinkle with cayenne and a heaping TBL’s of AP flour and cook over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Position rack in bottom third of oven (or keep cooking on the stove top) and preheat to 350°F. Add smoked sausage, andouille, and ham. Sauté until meats start to brown in spots, about 15 minutes. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes. Mix in paprika, thyme, chili powder, bay leaves, salt and pepper, parsley and 1/4 teaspoon cayenne. Cook 1 minute. Mix in chicken. Cook until outside of chicken turns white, stirring often, 8 to 10 minutes. Add diced tomatoes and broth; stir to blend well. Add more cayenne, if desired. Mix in Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes. Uncover pot. Stir in shrimp and recover for 3-5 minutes, mix chopped green onions and parmesan into jambalaya; sprinkle jambalaya with chopped parsley and serve.

[@gracefullymaddy]

New camera is a winner

[@laceyproductions9236]

That made me lol, MSG bag labeled "crack"

[@rodolfoherrera1409]

I gotta tell you....in the manliest way possible....marry me ! 🤣 Love the TLC and the awesome content!

[@joshfletcher417]

The fact that Harry's msg baggy said crack on it gave me a good 5 minute laugh. That good Chinese stuff. Haha. Msg is pretty excellent though unless you're soft as

[@iamblaineful]

Only 30k subs, just post more, love the content!

[@WestVicOffroad]

I was watching a Video with Nigel and Hersha going through comments, what a coincidence:)

[@Steddywelly]

Great video dude 👌 keep em coming. Would love to see some meat cooking videos like best way to cook a big rare tomahawk steak on the fire 🔥

[@careymahoney1605]

Uncle Roger say ... spring onion use only for garnish !! Haa yaaa !

[@lohti6399]

Uncle roger likes pawns in fried rice

[@Australian_Outdoor_man]

Looks bloody beautiful mate.👍🇦🇺🍺

[@valiantthor_]

Where do you get leftover Bacon from?

[@bambambambuleh]

I would eat it that looks good 👍 ♡

[@task82]

Fuiyoh!!

[@conservativesniperhunter7439]

Looks like it will be very tasty . Peanut oil gives it a great flavour. What sesame oil do you recommend ?

[@rickhenderson7016]

Great vid and love the channel. Do you post your merch (FF cups) to the UK?

[@firetofork]

Sure do mate

[@rickhenderson7016]

@@firetofork Thats great so just ordered one of your cups, which will now be making its way from Aus to the Western Isles of Scotland

[@davexstuntman]

Looks bloody delish mate, I'll have crack at it on the weekend :)

[@Sh4dow682]

MSG! Fooooyaaaawwwww

[@duikerlosmond4161]

if you soak the cloves of garlic in water for a little bit, hot water preferably, will soften the skin

[@britto3953]

How do you rate the snomaster fridge?

[@WesternAustraliaNowAndThen]

Oooo, proper fried rice eh? I will be paying more attention to this as we have Dorothy's version coming out in a few weeks, although we 'cheaped' out and used chicken not prawns, we saved those for cooking on top of the BBQ. Bacon is one thing we rarely use in fried rice, not exactly common in Asia I would suggest lap cheong instead as it gives a much more authentic flavour. Prawns in a weee bit early :) One thing that is almost impossible to get in fried rice (unless you have the right high heat burner) is the 'taste of the wok'. Hard to explain but all real fried rice will have it.

[@bonezed]

looks awesome mate, but why put the prawns in so early?

[@josefbranczyk7316]

No! The rinds go to Fred!

[@BigOleKrum69]

you cook dope shit man

[@safwaan5630]

Would be cool if you could download a car tour and show the gear you use

[@jemty9564]

ahhhhhh not the peas noooooooooo. cheers

[@thecase315]

Haiya!

[@trentcrompton9527]

I’m so hungry now 🤤

[@steinar.offroad]

I was debating whether I wanted to watch this, got to 00:25 and laughed my ass off. Guess I'm watching this.

[@OOHYEH]

Holly fuck I’m on site in Indo doing a 20 week stint and I cooked up the same just before you posted your vid ..... got to say Fred was disappointed when you shook the bacon Rine in front of him 👍

[@kadmow]

Looks very tasty - there is no recipe to a STEW - fried or otherwise. Everyone's is different. So-long as loads of taste is in there, it is all good..

[@Edgunsuk]

You dont need to peel carlic if your using a garlic crusher m8 as long as you remove the ""papper"" before the next clove

[@CycleNLincs]

Hey Harry, you're a Wokstar.

[@thiruvenarmoogum2521]

Dark soy sauce for colour not sesame oil, look good though 😍

[@robdotcom71]

You know life is good when you have kilos of prawns as "leftovers"

[@robdotcom71]

MSG bag labelled Crack.... That cop that pulls you over will think he's scored big when he finds that..... LMAO!!

[@jamessunjaya21]

Could have been leftover bait in which case life may not be so good.

[@lhumpy190]

@mrnigelng Uncle Roger need to review

[@erichughes9098]

😎👍

[@isnoo1]

Love your vids............. but PLEASE...... why were the prawns put on sooo damn early.............

[@alch3myau]

wok sannnn you don nee to put on the flied lice

[@caltravels9454]

Love yas

[@jazzcardashcam]

Ha I came here to find this video after watching Uncle Roger's review!

[@grahamwhittaker8844]

Most of your clips,include ding this one I start drooling worse then Fred .I could litterly taste it.

[@josephmorrison3165]

Haya Uncle rodger use spring onion for garnish not cooking

[@alyannamartinez4949]

👌🏻

[@alyannamartinez4949]

It’s almost midnight and I am hungry now 😅

[@Rusted_Link]

Ginger isn't bad but I'll bet most will agree that Marianne is better.

[@chriscuppywhitehead6722]

Sooooo, did Uncle Rodger ever watch this episode and do a review?

[@dime4026]

Love sand in my food

[@kadmow]

peeling 5kg of prawns. After eating the first half kg, it is just work... lol..

[@Sh4dow682]

HEIIIIIIYYYAAAAA

[@donkee120]

Hiiyaaa, he don't even heat the wok before putting in the oil, uncle roger don't like this, how can you cook with cold pan, hiiyaa

[@donkee120]

ps what brand of awning is that again, sooo good !!

[@firetofork]

Hiiiyaaaaaa Bush Company awning and my damn oil was hot

[@oibrad]

5kg of prawns or 5 prawns? Haha

[@yiyatsen]

This looks delicious to me. There’s hundreds of methods to make fried rice, just don’t drain the rice.

[@alch3myau]

But can you keep uncle benny happy.....

[@LittleRedJK]

Lol MSG is like crack

[@Sh4dow682]

Sad to see the Overland is Aus channel doing nothing since 3 years ago..

[@ujagasia]

Secure your chopping board

[@Dorko85]

Pretty ordinary, need to live with Asians and they will teach you a proper fried rice.

[@yadirasiqueiros8777]

Stereotyping much bro?