Pro Chef Reacts.. To EGG FRIED RICE THAT UNCLE ROGER WON'T HATE! (Sam the Cooking Guy)
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- čas přidán 19. 06. 2024
- Could this Eegg Fried Rrice be one that Uncle Roger wouldn't hate? Let's find out how Sam the Cooking Guy makes this tasty-looking dish!
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There's a fried rice scene in the new Korean Netflix movie called Hunger that would be fun to review.
In the U.S., avocado oil is generally less expensive than olive oil (unless you find a very cheap olive oil)… Personally, I prefer avocado oil for the high smoke point as I also use it to season all my carbon steel and for use in my Cantonese wok!
React to Chef Ranveer Brar Indo Chinese egg fried rice
Avocado oil is very expensive and if your not paying for top dollar stuff you are most likely getting garbage..much like olive oil
I have been
I have to say, I'm a Chinese and when I do my own homemade egg fried rice, I always put peas and corns, sometimes bacon flakes and diced ham as well. But the most important thing is that, you should never mess up your "egg fried rice" part and other ingredients are just add-ons. Prematurely speaking, I assume we used to eat egg fried rice because we had leftovers and we didn't wanna waste anything. Thats being said, any ingredients tossed in egg fried rice should be forgiven. (Not chili jam)
😅👍
I always add anchovies and Chilli padi for that extra flavour.
One of the best clips of Sam is him on TV shutting up a bunch of hosts who keep ignoring and talking over him when he was supposed to be on for a cooking segment. They basically laugh and get in his way and won't stop talking when he's trying to explain and he just lets them have it lol. The look on their faces was priceless. Don't invite someone on if your plan is just to talk over them!
Sam is a G. I been following him from day one
really?! haha I would like to see that!
@@ChefJamesMakinson Yeah it's under a minute long. Just look up "Sam the Cooking guy tells Kathie Lee and Hoda be quiet". It's a CLASSIC.
He's got that awesome little tinge of his Jewish heritage that comes out despite his Canadian background. He's not afraid to be blunt and honest. I don't really make any of his recipes, but I love his videos for that exact reason.
Thanks for the link to that clip.
My favorite thing about Sam is his over exaggerating narration. Obviously, he makes items smell and taste better than they actually do with his words. Hes a great salesman.
Yes he is!
The rice looks delicious. I’ve always loved chicken fried rice as well as sweet and sour chicken rice.
I will have a look!
@@clevermedea8541 I love the sorted food crew! The pass it on series is one of my favorite!
@@clevermedea8541 You can't have him react to Sorted and NOT recommend the Jaime's iconic Paella Burrito. The nation of Spain was fuming.
As someone who is ethnically Chinese and lives in Asia, 1) love your content and your chill but kind take on things 2) flat tops are quite common for fried rice here 3) peas and carrots are not common in restaurants but at home it's common enough to use them 4) sesame oil usually goes in last as far as I've seen
yeah, sesame oil is an aromatic oil, aromatics go in at the end or you steam all the aroma out of your oil
I know Chef James has to approve of the rice mainly because it's contains his favorite condiment - Sriracha.
🤣 its better then chili jam!
@@ChefJamesMakinson yeah I second that
@@ChefJamesMakinson But way worse than Sambal, which would be a major upgrade here in terms of flavor.
Sriracha is better than chilli jam, but sambal belacan is the best!
🤣
I like to pretend that Uncle Roger is the real person
😂
I like to picture Uncle Roger in a tuxedo T-shirt. 'Cause it says like, I wanna be formal but I'm here to party too. I like to party, so I like my Uncle Roger to party.
@@31topor 😂
@@31topor my favorite Uncle Roger is the baby Uncle Roger
🤣
I love how most of Sams recipes are actually achievable at home, instead of being purely for entertainment. A lot of chefs go way beyond what most home cooks can do at home. Complex recipes can be fun to watch, but its harder to learn from.
Its not even just about what home cooks CAN do, but about time management. I simply do not have the time to cook for hours when I am full time working.
I worked at a Thai restaurant called Lotus of Siam in Las Vegas for a little over a year, and that job taught me how amazing MSG is. Uncle Roger is not wrong in his obsession with it. Sam the cooking guy had a PBS show that aired here and I watched it more than any other cooking show, just because the dude is cool, funny and makes dishes that aren't too expensive or difficult for the average joe to make at home. I'm glad he's finally getting some shine.
He does seem like a very nice guy!
I'm surprised he added the sesame oil so early. In culinary school we were taught that you always add sesame oil at the last second because it doesn't like heat and it's very easy to over heat it and make it bitter. I personally would have just drizzled it in separately in the last few seconds.
He probably doesn't know. Sam isn't a chef he just likes cooking.
true sesame oil is normally added later on but it does have a pretty high smoke point
@@ChefJamesMakinson that's true. My understanding when our chef told us, mind you this was about 20 years ago, that it's more that it breaks down in heat rather than having it hit the smoke point. Also, just wanted to say I've only recently found your videos and as a chef of 20 years I love that you're extending your knowledge in a way that not pretentious and I especially liked your video that gave some cold hard truths about working in the industry. Pretty sure when I was starting out I didn't see the sun for a few years as I was starting work before it rose and finish after it set. Keep up the fantastic work.
thank you very much! I love to learn and for me, you can never stop learning as there is always something that you won't know.
@@xeranthosgrimsbane3065 Yep, it's not the smoke point that kills it, but really any heat. In my family we add the sesame oil only after the heat is completely off, and often only when the dish is plated.
The fried rice I grew up eating from a local Chinese/Cantonese restaurant in Minnesota did not have peas or carrots but did have bean sprouts.
Peas, carrots, and bean sprouts are all the traditional replacement ingredients that Chinese American families use because it was hard to source anything more traditional.
So happy for how successful your channel's doing James. Keep up the good work brother! ❤
Thank you so much!!
Can't wait for him to get to one million so he can replace the little red cutting board 😄
Yes, that soy sauce looks like kecap manis, which is basically soy sauce sweetened with huge amounts of palm sugar, I’m not really a fan, but they use it in Indonesia to make Nasi Goreng (fried rice) and other dishes like Ikan Bakar (grilled fish).
I think the exact product is Kimlan Soy Paste, almost recognised it and checket product images to confirm, the label on the back is exactly the same. I suppose he kind of missed that detail because most people would assume it was ordinary dark soy sauce or yeah kecap manis even though he did say soy sauce.
Freshly made rice can work in fried rice just there's things to consider. Like water content, steaming times, cooking method. These can affect how durable the rice will be to things like frying.
Another is coating the rice in a little fat while it's still hot. Part of why the golden rice method works is exactly because of this. The fat emulsifies with residual starches coating each grain evenly ensuring grain separation.
Ah! This is what I do!
As a Chinese I think I like it. The only problem I have with it is the soy, usually you either use the dark soy sauce without the carrot and peas so its more a Cantonese style fried rice or you add the peas and carrot without the soy sauce, at least not that a lot of soy sauce, so it is leaning to a Yang-chow style fried rice. Mixing the two style you will cover the flavors of those vegetable under the heavy soy, which is usually undesirable.
Thank you! I love learning more about Chinese cuisine!
It varies from restaurant to restaurant here in the US, and I suspect there's a regional or urban vs. rural thing going on there too, but it's generally the same as you're describing. The places that make it with dark soy sauce usually just have bean sprouts and green/spring onions. The places with lighter fried rice will have peas, carrots, and onion.
Where I grew up(suburbs of Chicago) every takeout place had the dark fried rice w/ green onions and bean sprouts, and the first time I went to a place in a more rural area, I was very confused by the bland yellowish fried rice with a bunch of "Western" vegetables. Maybe in the Chicago Metro area we have more owners of Cantonese origin? I don't know. Oddly a lot of the more recently opened sit-down places trying to pass as more fancy have the light soy carrot/pea/onion style.
I will say some of the best fried rice I've had was at a Shanghai-style restaurant that had Pork Belly and Baby Bok Choy, and very little soy sauce at all(the rice was basically still white). It was crazy delicious. I don't know if they used salt or MSG in the place of Soy Sauce, or if they just let the Pork Belly do the talking, but man was it good.
@@tt9660 at this point this is like Americanized fried rice.. typical panda express like..
Looking at the color of chef Wang fried rice, I think the restaurants add peas and carrot on the fried rice here in the west to give it color, because the majority of the places has lower spiciness tolerance, so they replace the red and green, the chili colors.
that may be!
@@ChefJamesMakinson I wonder also if it's some combination of Yangzhou fried rice influence and that. There's a Chinese place here that makes it on their Chinese menu (opposed to American Style Chinese menu) and it's unbelievably delicious and another level - but I do see similarity with the typical American Style Chinese Fried Rice. Missing some of the ingredients for full balance but pork and carrots cut to same size as pea - yeah, that's super common (and half the way to Yangzhou, kind of).
Another great video! I had never heard of Sam before, but I liked his sense of humor. I’ve also never seen a flat top used like this outside of street food videos so it was certainly interesting to see! I love how informative James is and the way he explains things. So glad I stumbled upon this channel!
Thank you so much! you should have a look at his other videos. if people like this one we will review some more videos of his!
Hi chef James will you be doing a reaction video to Antonio Carluccio's bolognese' Video
Sam is seriously one of the best food youtubers. Try out his rib recipe!
Sam is one of my personal favorites when it comes to CZcams food channels. He's based in San Diego and I live in Las Vegas, but he used to have a PBS show and it aired here years ago. I would watch him all the time and his CZcams channel is even better than the show was. He has a restaurant down in San Diego as well. I like him alot because we both went the same route with our culinary careers. No school, get your schooling by working in different restaurants.
Sam is the man and has great content. Smash Burger month has been awesome. Everything from Birria to breakfast smash burgers this dude knows his sh1t and comes up with great ideas
Hey James, Top tip I do for cracking eggs, crack them on the bowl etc, turn them 180 so the cracked edge is facing you then snap the egg in half. The egg then runs straight out into the bowl and your two thumbs holding the brown edge push the broken shell into the egg. I've never had a shell in my egg since I did this trick. Regards from another James.
As an Indonesian, one thing missing from this guy's Nasi Goreng (because he use kecap manis (sweetened soy sauce)) is he should use sambal instead of sriracha. Because kecap manis reeeeally going well with sambal.
Its not about wok itself but what wok does to the ingredients. If you have high enough heat to have the rice dance and enough space and skill to toss it through. Any utensil will do.
You can feel that Sam is very, veeeeeeeeeeeeery careful with Uncle Roger's guideline. Still no MSG. haha
🤣 haha
Here in Ontario, the price difference between avocado and olive oil is pretty similar. It's been a while, but the price of olive oil has increased quite a bit in the past year, but it looks like avocado oil didn't see as large an increase.
Even the cost for Canola oil has gone up significantly, but it's still less expensive than most other options.
In the case of this video, regardless of the cost, the high smoke point of avocado oil probably makes it a much better option than olive oil.
Some people/chefs, including me, a homecook, also like mixed raw egg into the rice before frying. Some just mix in the yolk (increases fragrance), however I just mix in the whole egg. Then I set aside another egg or 2 to make the scrambled eggs. I mix it in a large bowl to incorporate everthing, not in a heating wok/pan. Having mixed raw egg into the rice helps coat each rice grain, sometimes making them stick just a tiny bit less together, plus adds more fried egg fragrance & essence into the rice. This all depends on how many eggs you want in there, especially when prices of eggs are getting higher, which I believe the recent pandemic as well as some recent bird flu incidents in the past couple of years messed up the economic side of things. Other added ingredients that I like include, chicken (egg-velveted flatly-sliced broad pieces of chicken), cubed asparagus, regular bacon, sliced beef (also velveted), dashi, butter, shrimp, sugar, oyster sauce, msg, ginger, etc (well maybe not the etc).
I’ve been watching Sam for years ❤. I don’t make many of his recipes but the ones I have made are delicious and I love his cookbooks!
very good to know!
I've watched a lot of Sam the Cooking Guy and have made a couple of his recipes (his meatloaf is BOMB!). And at my store, avocado oil is half the price of a good olive oil. B/c of Sam, I've switched to avocado oil and I love it!
good to know!
If anyone wants to try something like this at home but doesn't have that thicker soy for the sauce, the traditional stirfry thickener would be a corn starch slurry. Your sauce will still look pretty watery when you add it, but ones it hits the heat it'll thicken up really quickly. A little goes a long way.
I don't use slurry for rice. I would make a well in the pan and drop the sauce there. The same as everyone does with the egg.
Why would you need to thicken fried rice? 🤔
@@catherinelw9365 Just the sauce, so it coats everything instead of making everything wet.
Taiwanese here. He is using soy sauce paste (醬油膏) here, which is soy sauce with thickening agent (majorly corn starch). The brand is Jinlan(金蘭). Very good as dipping sauce (for dumplings or chichen, goose slices with ginger) and cooking ingredients when you don't want to being dilute. Because of the extra starch, soy sauce paste usually considered being sweet.
Interesting!
Ah, good to know about the thickening agent addition that will help the dipping sauce cling to dumplings. I've never thought about using that. Lately we've been making a fermented garlic sauce and the garlic in the basic soy, clings to the dumpling.
I haven't seen anyone frying rice on a flat surface like that but that looks really good
yes it did!
I have seen it done a few times in street food stalls in india
@@joejoe850 anytime you go to a Japanese steakhouse where they do the cooking show in front of everyone. They cook on a flattop.
Sam is legit. The guy knows how to cook very well.
Sam is easily one of the youtube chefs where I can say everything he makes is tasty. And ultimately, cooking food you enjoy should be top priority.
yes it is! :)
Hi Chef, it looks like regular Chinese dark soy sauce bc the label is in mandarin 😅 thicker, richer, less salty than light soy sauce. Kecap manis is dark soy sauce’s more heavily sweetened and delicious (in my opinion!) cousin
Thank you! :)
@@ChefJamesMakinson Kimlan Soy Paste is the exact product, or at least the back label is identical and the viscosity is the same and... yeah :)
"and no, my name is not Frank, it's James" really caught me off guard, almost choked on my drink 😂😂😂
😂
walking into the walk-in fridge after a hard service in summer is one of the most heaven things on earth. spent a bit too long in in there last year, got ill. survived, still cooking. lol
Thank you for another brilliant video. I love your way of speaking and explaining the steps. When it comes to reactions, this is how I like it the most. Leave Uncle Roger out :D You are much more appreciated.
haha thank you!
Avocado oil is definitely not cheaper than most of the olive oils at my super market. I've never cooked with it and I generally don't have a need for something with such a high smoke point.
I live in Canada and same, vegetable oil is the cheapest type of oil you can find in supermakets.
Some Mexican houses have a dedicated cooking place outside for bigger meals and other Mexican dishes that require more space than a kitchen. One of the utensils we have is a wok like thing made from a plow disc to make mexican dishes like “discada”, which is one of the many ways we make tacos, and I've made fried rice on it and it turned out very good. We also have a flat top pan like that, but I haven't made fried rice on it.
Avocados are very abundant here in México, so avocado oil is cheaper than olive oil here. Great video, James, I always love to watch your reaction videos.
Very interesting! growing up in Arizona we use to BBQ all the time and used to use the clay chimenea. haha I'm sure they are, Avocados are also abundant here, they grow most of them in Andalucía and I think they are a bit cheaper here.
Also, I learned that when you add garlic is important, if you want the garlic flavour to infuse, put it at the beginning, if you want to taste the predominant garlic favours add at the end
Sam the cooking guy was actually the reason I discovered Uncle Roger. This was the exact video that took me to Uncle Roger. Ah yes the nostalgia
very cool!
That was fun, really enjoyed your commentary. The pork belly is a great idea, I will try that.
Thank you very much!
Even Jamie giving Uncle Roger a counter challenge of a pasta challenge would be cool.
In my own case, it would be my own nemesis dish: Gnocchi.
I was referred to get an assessment for practical learning difficulty when my inefficiency meant it took me 2 weeks to finish the dish. When I finally finished, I knew it was terrible because I put way too much olive oil.
I was officially diagnosed with dyspraxia when I couldn't hold a conversation while halving an onion. Others were already trying to make 3 appetizers in a session)
My hubby would call the fried pork pieces "Chicharrones." I don't know if it was the proper word, but it was a great appetizer till your meal was fixed.
You can really tell when Chef James likes the videos. He's all smiles, and it's great to see how much he enjoys it.
😂
Ah yes, hiding in the walk-in! That takes me back to my waitressing days! lol. Good for summer heat, avoiding customers when their food is taking too long, and of course mini nervous breakdowns on 14 hour shifts! 🤣 oh, and FYI just looked it up and it appears that avocado oil is more expensive than olive oil in the USA.
🤣 My favorite time of day was the walk home, it used to help me relax! also raiding pastry for any cookies! haha
@@ChefJamesMakinson 🤣Of course, how did I forget "food theft" on this list! Chef comes into walk-in, me with mouthful of cake "umm, I was looking for the aioli for a customer?!"
hahaha 🤣
I eat fried rice like 4 times a week (very cheap and fast to make) and I never tried to put pork belly in it. Gotta try that tomorrow.
4 times a week!? you must like it! :)
@@ChefJamesMakinson yeah it's just very easy and fast to make, it's healthy enough and (most importantly for me) I can make it 4 times/week for around 10€ maximum.
@@A_d_e_k that is cheap! Grocery prices have gone through the roof here.
@@ChefJamesMakinson yeah in Germany too sadly. Can afford to eat meat at maximum once a week, thank god vegetarian fried rice is so tasty.
In many German/Bavarian 'Chinese' restaurants, you are likely to get this egg fried rice. Peas, Carrots, Mungo sprouts, Onions and egg.
Same as in the US!
Avocado is typically more expensive than olive oil - at least in NC. It's about 75% to 100% more for the same volume. Of course, it depends on the olive oil and avocado oil purchased. Sam does live in an area where there are a lot of Avocado Orchards. So, maybe it might be a little less expensive for him to buy locally bottled avocado oil. But I think he was trying to say doesn't make sense to use a high-quality (olive) oil that has flavor (wasting it) vs. a neutral tasting oil.
Maybe! I know that trying to get it here is not easy nor cheap!
What a great video chef!! Also I love your cooking course!
Thank you so much!
@@ChefJamesMakinson Absolut true. I have to try the garlic roasted potatoes i just discoverd on your channel.
@@rezesion1381 let me know when you make them!
Hi, I'm from Upstate NY. Right now the average prices for extra virgin olive oil and avocado oil are about the same. Between $0.22 - $3.53 per fluid ounce, depending on the quality. With most averaging around $0.33 - $0.45 per fl. oz.
and adding a little bit of corn starch to the rice, to get more water out is also a nice trick. Mr Wang Gang says so.
yep!
Sam the cooking guy is an amazing person. I've seen very few chefs who share the actual experience of cooking something and he does that with sheer perfection ❤
i dont know if im right. but my father once says to me. in middle east in order for the rice not to stick or moshi like texture is when it boils to the point that the rice is cooked you need to drain the excess water in order for the rice not to get moshi or over cooked. also when your cooking rice you have to know how much water you need to put in. theres a rice that needs more water and theres a rice that needs less water.
Avocado oil is my go to and it costs the same as olive oil. And, I love Sam's flat top cook top but I bought an outdoor wok for this specifically
very nice!
I make it in a similar way, it's the best. After a few tries and watching a bunch of videos, not understanding what all the fuss about egg-fried rice is about, I finally nailed it. The difference between crispy carmelized rice and fresh 'wet' rice really is night and day.
To that sesame oil comment. Ages ago when I was maybe 6 my mom was back visiting family in Laos, so I was home alone with my dad in the US. at the time my dad wasn’t very good at cooking.
It was a Sunday morning and my dad was trying to cook breakfast but couldn’t find our normal cooking oil so he went looking and found Sesame oil… you can tell where this is going.
the whole house stank of sesame oil for weeks afterwards and the eggs he fried were almost inedible. I’ve never let him forget it. He’s a much better cook now though. Saturday mornings he makes a traditional American breakfast, pancakes, thick bacon and eggs. Still hasn’t quite figured out salt yet, but better to have bland food than over seasoned food.
thank you for the story! the smell is strong! haha
Regarding egg shell removal, an egg shell portion does a good job picking it out.
What a gorgeous meal! Made with so much confidence and authencity! Im a fan already))) Thank you for showing me that)))
Yes, you can make fried rice on a flat top grill. It's called teppanyaki style. I cooked in the industry for some amount of time. I prefer to prep my rice beforehand, as in the rice is not just ordinary steam rice. It was cooked with butter, chopped garlic, onions, etc. (and whatever vegetables you want to cook with it) and chicken/beef broth in a rice cooker. No salt because with the addition of soy sauce will add the salt later. The soy sauce is for the sear and burn flavor, too. You can add in other things like egg and beef fat especially if it's wagyu. Prep is everything and mixing is secondary when cooking fried rice on a flat top.
Also, his rice is wet.. the rice aren't breaking up from the clumps. He cooked his rice with too much water to begin with.
Thank you!
The soy sauce on 7:40 is Kim Lan soy sauce from Taiwan judjing by the writing on the label.
Thank you!
Thanks for this. I love STCG and have often wondered what a Roger and Sam collab could look like!
7:41 The thick soy sauce here is not from Indonesia. (I paused it and read the sign which said Taiwan.) By judging its package, I guessed it was 金蘭油膏 which tastes sweeter and less salty.
BTW, he used 味王婦友醬油 at 7:50 which also comes from Taiwan.
Why Asian restaurants use carrot and pea in fried rice? I think it is just because it's cheap and colorful.
Thank you!
at my household thick soy is for coating, and you only need a little bit, unless you are cooking for more than two ppl. also it gives the dish a darker more desirable caramelized colour
9:45 fond memories. used to work at subway back in the day. 45 minute walk to work in 35C heat. i made sure i arrived early so i had a good 10 minutes in the freezer before starting shift.
😂 haha I remember times like that! I remember being in Cuarto frio at 4am, we used to work in a refrigerated room. it was normally at 8c.
Here in Argentina we have what we call "disco" (no, not the music genre), it is a plough wheel, very common in the countryside, and it is used when you don't have a grill. You can buy one, or make it yourself if you have the tools. I assume it works like a flattop, not sure. I tried it once in a friend's house: just some potatoes, onions, red peppers, and chicken pieces on the "disco"... delicious!!
interesting!
I did much of my PhD research in a walk-in and had frequently colds. I think the problem was the frequency of going in then returning to a warmer environment.
Love the channel. You are so kind and calm. Do you ever lose it in the kitchen? I would love more chef Sean Pierre reactions.
Thank you! haha yes but very rarely
Nipping in the walk-in to cool down during summer is something all of us chefs do - the problem is, you walk out 45 seconds later and there's another 40 covers on, checks hanging out the ticket machine like loose loo-roll!
Great post, dude 👍.
Thank you!
I like some neon veggie (pea carrot sometimes corn if it's in the package) in my fried rice sometimes bc it's extra texture and a cheat way to eat veggies
Chef James, thank you again for another video ... I look forward to your new videos! As for avocado oil, I live in SoCal and, in my experience, it is about the same as olive oil, sometimes more.
Thank you so much!!
Dipping the eggshell back in to get a broken piece of shell is a no-no, the interior of the egg is sterile, however the outside is where the most contamination is, that's the real food safety issue
Great video Chef James! Sam is a great guy who I also enjoy watching. I also prepare mine on the flat top but I do it in different order than the way Sam does and of course some MSG and let's not forget white pepper. That's funny when you mentioned using a longer spatula. Because I noticed the same thing. I actually use a long spatula in one hand and a bench scraper in the other. Sam's looks pretty decent though. I would definitely try it.
Thank you very much! it is much easier with a larger spatula. but in the end he still did good!
Here in California Avocado Oil and Grape Seed Oil are cheaper than true Extra Virgin Olive Oil, most people around here buy Olive Oil blends and all that are cheaper, but the Imported from Greece, Spain, Portugal Extra Virgin Olive Oil are sometimes twice the price for the same amount.
Growing up in Micronesia, peas and carrots were standard. Hawaii too. Also little flecks of ham. I like it. It's part of what turns a very low-protein, often low fat dish into a filling meal.
Not sure if this was mentioned but a good reason to use the spatula to cut the eggs is that you won't dull your knives on the steel surface.
yeah good point but he was using his cutting board I think
As a side note, “frank” as in “to be frank with you” comes from “francus” which comes from a germanic people of Gaul. They eventually were the noble class there and so they were exempt from paying tributes. In Spanish it is “franco” and it can be also found in expressions like “puerto franco”, which is a port where one can deposit goods without paying import taxes or at least exempt from some kinds of taxes. Not sure if the meaning exists in English as online I can only find it as synonym of honest or in reference to marking envelopes so that they indicate they have been already payed.
thank you! That is very interesting and logical as even today the name France comes from, land of the Franks.
Hint for egg shells, put a drop of water on your finger tip, then use finger to pick up
There’s a Japanese place I go to, in a food court and they do all the cool on a flat top and it’s always fun watching the Japanese lady work the food.
Watching those peas roll i can already hear uncle roger saying they are running away from the disgrace of this rice to the ancestors 😅😅 it looks good to me though. I like our rice with peas and carrots
Thanks for the overview Chef. Good to hear your take.
Thank you!
We all have Blackstone griddle. Great for fried rice . Put burners wide open gets very hot awesome
That would be nice to have!
Chef Sam, from east coast US, avocado oil is beginning to be priced the same or sometimes cheaper dependent upon the qualities of those oils being compared. Probably related to global market and sourcing.
On Amazon US, avocado oil is generally more expensive than olive oil.
Though, some of the extra virgin olive oils are more expensive than it.
Idk where he got that from but here in cali where Sam also is avocado oil is def more expensive here from what I’ve seen
avocado oil is about half the price of virgin olive oil in Canada, may be even less in the US
If you fry your rice dry, and its seasoned well (salty) the fresh and sweet pop of peas/carrots is the balancing element. "Roger's trad rice" is one a one-trick pony and works as a side dish fine, but you need these for an actual one-dish meal. He definitely didn't fry the rice enough - looks tough with his setup though. Sauce directly on the rice is typically a no-no
This is the kind of fried rice I would cook. Where I grew up, leftovers = fried rice. I am no chef, I have no wok but I’m definitely asian.
A disadvantage of that big flat grill when adding the sauce is that the ingredients are so spread out that even if you stir like fury the sauce will tend to coat unevenly. Compare with Chef Wang Gung, who made a thin necklace of sauce around the rim of his wok, picking up wok hay and running down evenly to the ingredients which are concentrated at the bottom of the wok where it's much easier to blend the sauce evenly amongst them all.
There are many Pros to having a wok! :)
I’m trying this tomorrow and making an upload on this this weekend, I can’t wait, I’ve never had real egg fried rice
Btw, I may be a home cook but I’ve worked professionally in many restaurants/dinners as well has owning my own baking business, even during the covid lockdowns here in Canada I was selling 300-400 cin buns alone each month. My cin bun icing is unique, maybe one day I’ll do an upload on it but I will miss a few steps as it’s my own recipe
At least in Washington State, Avacado oil is generally more expensive than olive oil in standard grocery stores, what i think Sam is talking about is that olive oil is not only pricey, but also an oil with such a low smoke point that it would be a waste of money to use it for fried rice.
Whenever I see walk ins, I think about a trick we played on newbies. We would tell them to wet mop the walk-in freezer. Male restaurant managers had to be watched because they would hang around the walk-in freezer when females were doing the inventory. I wanted to smack them when I’d catch them, but I needed to keep my job. I just had to wear a winter coat and watch who was around when I exited the freezer each night that I had to do inventory.
I feel this method can be adapted to my 12” heavy frying pan on induction - can’t do wok.
When I was a cook at a hotel I used to cool down in the freezer a lot. Even eating some leftover cakes and sausages that were meant to feed the canteen from a fridge next door😂
I used to watch Sam all the time; I kind of cycle through CZcams phases, so I haven't in a while, but he's pretty much always good for at least an interesting take that'll probably taste great. He's not usually one for traditional dishes, but every now and then he'll get in a mood and do one. Sometimes he'll do something mostly traditional, but with his own spin and shortcuts, and sometimes he'll do something _completely_ traditional and make his own version to compare. Either way, he's very up-front about doing his own version; even here, where he's doing fried rice while talking about Uncle Roger the whole time, he's doing his spin on _American takeout_ fried rice, with the pork belly, onions, carrots, and peas; and he says straight up that he's basing it on takeout rice.
Also, avocado oil is very expensive in Pennsylvania where I live, but San Diego is about 2500 miles (4000 km) away and in prime avocado-growing territory, so I'd guess it's pretty cheap for _him_ at least. Also, he specifically mentioned ruining an expensive oil, and avocado oil has a very high smoke point, so even if it's expensive he's not ruining it.
Mentioning cooling off in the walk-in reminds me of when I was front-end manager at a diner. (Sort of. I was more of a server shift lead who officially had the title of manager so the owners could say they had a manager there.) Due to the screwy roads in the area, I lived about ten minutes' walk (through some woods and across a small highway) but fifteen minutes' drive (out of the neighborhood, around the woods and a shopping center, down the small highway to a U-turn and back again) away from the diner, so in summer I'd just walk there in a t-shirt, trousers, and sneakers; then throw on my overshirt, dress shoes, and tie in the walk-in so I could cool off from the walk at the same time.
No but it is nice to see other ideas for dishes! haha the walk-in is a life saver in summer!
One of my favorite things at Jersey Mike's is running grill for 3 hours straight no breaks, and launching myself into the walk in freezer, staring at my skin steaming all over.
🤣
I'm in CA where we grow all the avacados and its still more expensive then olive oil for the most part, some pretty fancy olive oils that of course will cost more but on average avacado oil is like 1-2 dollars more for the same size olive oil.
wow!
I love fried rice w all the trimmings , so yummy love your channel, chef thanks somuch
Thank you very much Maria!
James - Around NY, Avocado oil and EVOlive oil are about the same price. Of course, it depends on the quantity, the quality. Are they Organic, cold pressed, Free Range olives (or Avocados)? I can get a decent liter of either one, for about 10 bucks. Midrange stuff, I'd say. It matters more with EVOlive oil, as flavor is such a big part of it, whereas nobody expects flavor from Avocado oil, that I know of.
I don't think I would like the grocery prices in NY! haha
the walk in thing in the summer was so relatable hahaha literally yesterday we had an early heat wave and on my 10 min break I was standing in there handing things off lol Im sure you know about those random Pacific Northwest heat waves since you lived here
🤣 yeah I remember them, and some years in August were horrible. but I also remember it raining almost 20 days straight in June one year.
5:43 The cheapest olive oil is cheaper than the cheapest avocado oil in NZ, but because avocado oil is not as easy to get than in Australia, it's more expensive anyway.
It's the first time I've seen one of his videos, but I certainly like his energy.
My opinion, I like to use less sweet soy sauce, add some oyster sauce, pepper and some chilies. Most of the restaurant I go, the fried rice that use carrots and peas are Chinese-style fried rice. The rest styles usually used cabbage and/or mustard green, if i'm not mistaken.
I would say, the key to fired rice is that you need to prep everything before hand, and you need high heat to cook everything very fast. So I would say this is a good egg fired egg.
The home gas stove is not going to be able to get that heat, and also as you mention in chef Wang Gang, the chef has to work very fast to keep everything from burnt when making egg fired rice.
Very true! you have to prep before you make it!
Here you go, chef, this is one of the most famous Japanese chef with his omurice. His fired rice is quite interesting, but the principle of egg fired rice is the same. Hope you like it.
czcams.com/video/yG5x5IX9ppM/video.html
As an Asian i know how uncle Roger woukd react:
1. This is not egg fried rice. This is Yang Zhou fried rice.
2. There is Japanese restaurant that has chef cooking stuffs including fried rice on a flat top. But to recreate at home all we need is a wok. Flat top stove is just for attraction at Teppanyaki restaurant.
3. You don't see him eating cause eating fried rice with chopstick is not a good idea 😅. We Asian also use spoon. U can eat rice with chopstick if u use small bowl. But chop stick, fried rice, and plate is an odd combo.
Some very good points! :)