It always fascinates me watching chefs working the wok, it's so hot so things cook really fast and more surprisingly I haven't really seen any chefs taste their food, I think because they did it so many times they know by the time, color or smell if the food is right or not.. amazing.
as one should for anything delicious. I can't stand people scarfing down gourmet food. Might as well eat trash if you're gonna swallow it in 5 seconds. There's a difference to eating for enjoyment and eating for sustenance. No different to gulping down $100 wine. You can gulp $5 wine just the same why pay more and bypass savouring.
I don't know ya'll. Expensive fried rice is maybe only marginally better than properly cooked fried rice. I've had $12 fried rice and $80 fried rice but I barely remember the $80 one ( I just remember how much it cost!)
Absolutely, you hit it on the nail matey. Fun fact : Fried rice is originally a leftover dish; you fried the rice which you cooked too much the day before with whatever is in the fridge. Have a good day.
nah you just got scammed by the 80dollar rice. if you live in china, fried rice made by the street restaurant vs the one in the high end palace restaurants, even with the exact same fried rice it will be night and day.
@@ahlapski actually many high end restuarants use freshly cooked rice to make fried rice because leftover rice lost some of its aroma and flavor. The chef usually uses less water to cook the rice though.
@@JC-wf8iw Knorr's chicken powder is more for chicken stock, hot pots etc.. If you want real chicken powder then grab some Ko-Lee, they do instant noodles but they also do the chicken powder sachets. I've used them in both noddles and fried rice and it's absolutely gorgeous🤤
5$ for the ingredients 45$ for buying next gallon of cooking oil. 0.5 $ for cooking. 0.25 $ for serving presentation. 0.25$ for ther chef for standing and supporting him throughout the process.
there are families of four that eat for a whole month for 46 dollars here in Brazil, and interestingly enough, their diet consist of most of the ingredients in this fried rice: rice, beans, eggs and common vegetables - with luck some ground beef once a week
@Jas Zho when I go to India I prefer to eat the street food real food what the locals eat I have been to the expensive restraunts all it Is is the decor presentation the food is no where as tasty as the cheap stuff what the majority treat themselves too
@@andrewooi82 see, i thought they were peas too at first cuz i was on mobile, but blowing it up in 4k on a computer and i dunno man... that's a fucked up looking pea. any idea what kind of pea that would be? looks like the green end of green onions to me still... or maybe even like tiny little chops of haricot verts. not tryin to argue about it, just tryin to learn something new or figure out if im crazy.
@@egoomega Americans would call it peas I think but in actual fact he's using a kind of long green bean or type of French bean. They are usually chopped up like that if used in fried rice. Not common to blanch for fried rice as you can usually cook as is but blanched greens beans usually look brighter or so they say. Edit: yes could also be haricot verts.
It's really hard to make perfect FRIED RICE even though it looks so simple. The general principle is to keep it hot, avoid adding water which can cool the food and stirring it a lot so it doesn't stick and burn.. 🧑🍳
The wonderful thing about Aden is how his films have no commentary - besides the gaze of the camera work, so to speak. It really allows the atmosphere of the restaurants and kitchens to breathe.
Yes.. but treat yourself once in a while with gourmet food such as this.. wagyu, lobster and/or foie gras is simply divine.. good quality truffle as well. Expensive caviar and edible gold is where i draw the line.. never got to taste genuine saffron so i dunno if the price is justified
@@zenmaster8826 >but treat yourself once in a while >wagyu, lobster and/or foie gras is simply divine yo who the FUCK has that kind of money on this economy? I cant even find a job to pay the bills bro and your talking bout lobster wagyu and shit i cant even spell......
@@maoduida387 It doesn’t have to be food..nor does it have to be expensive.. but afford yourself some luxury in a stressful world otherwise you’ll go crazy… Treat yourself to one of your guilty pleasures once in a while.. you deserve it. My guilty pleasure is food..😄
That cooking set up with the double domed stainless geometry is expensive to build... and how it goes to that linear drain... someone said we are going to make the perfect cooking station and we will spare no expense.... Beautiful serving bowl at the end. But the chef is the best part.... amazing skills and to see him manhandle that large wok with not much leverage and a small cloth.... thats like Bruce Lee level tendon strength.... What a great video..
The person paying $46 for this fried rice doesn't care about the Wagyu beef or foie gras. They only care about telling their friends and social media that they paid $46 for fried rice.
@@thaloh It's ground wagyu. You can get that for like 6 bucks a lb at Sams club lol. Even if it was a Japanese A5 wagyu steak cut up into bits, he's using like 2 ounces, which would be like ~10 bucks at most. Add in 2 ounces of foie gras for like 5 bucks and that's 15 bucks worth of ingredients he's using at the most. I'd say realistically it's only like 10 bucks though plus 36 for the prestige.
@@Albion101 honestly most restaurants dont have this kind of margin. Only high end ones. But just the guy i responded to seems to think cause they are "high end" ingredients, it must be expensive. But I'm just saying he is using so little of it, it still doesnt cost much.
Pretty sure what makes this high end fried rice is the foie gras and wagyu. I'm not sure if wagyu retains its signature fattiness when you cook it in small cuts like that, however.
@@canhandletruth Wagyu is definitely from Japan, but unless there was something on captions that I had turned off I didn't know what any of the ingredients were I imagine the comment you're responding to was just guessing.
You can hardly tell the difference. It does have slight difference in texture and stronger beef aroma, but you won't notice the difference while eating fried rice. You can't even tell the difference of fresh and overnight ingredients while eating fried rice, much less a wagyu and normal beef.
@@cyclopsvision6370 i commented the answer of your question. but i will just copy paste it again here : do you know why meat is cooked for just few seconds? because chef would cook it AGAIN together with rice. the result is tender and chewy not hard and burnt like some amateur who attempted to cook asian fried rice with meat in it.
@@cyclopsvision6370 usually i use half cooked meat method for cheaper ingredients like boneless chicken breast or bit expnsive one like goat meat for middle eastern style. that way, meaty flavor will seep through the rice.
You can laugh about the price and all that as much as you want - I am happy to see this, I would have always been curious what's the difference to demand this amount of money. Thank you for showing!
It takes four times time more than regular fired rice, that's why it worths four times more. Separating yolk and white is the key to enhance the aroma of fried rice, but takes more time to cook.
I make lots of fried rice, but I didn't know making a fancy fried rice would require some extra tools, bit of xtra steps, fire controls and oil. That is indeed one proper looking rice, a respectful one, and I wont add other opinion about the price as it isn't the point xD
I'm not saying it's worth it but not all rices are common or have the same price, obviously. But again, fried rice indeed doesn't need fancy rice. That's the spirit of this dish.
$20 rent $6 the gimmick of having wagyu and foie gras in it $10 actual cost of the wagyu and foie gras $10 cost of a typical "decent" fried rice Just kidding. Perhaps $15 rent, and put the remaining $5 into Chef's skill. That was pretty well done.
we make the high end fried rice at our store too. the different is we use a different soy sauce and we put alittle of it so u can taste all the union, green union and the beef on it. but our price is at 30 not 46
@@pheddupp lard definitely, maximum flavour minimum amount needed and until recent times was the go to choice in nearly every culture, sesame should never be cooked with as it's far to delicate so you garnish with it like spring onions, use rapeseed for a good fried flavour if you need options.
I already see in my head how this is going lmao. Trash the fancy foie gras and little ass wagyu for the entire duration of the video but praise the wok skill of the chef lol.
Chinese food is the most sophisticated food on the planet. It takes so much skill to produce good wok hei. Let alone timing on every ingredient add at the exact moment it needs to be added. Way to many variables to dive into. I’m a white guy that loves this style of cooking and have worked in a lot of French kitchens. The last 27 plus years experience in the kitchen wok cooking takes the cake in all categories of different cuisine. This type of cooking is an art hands down.
Sofisticato??? questa è la cosa più assurda che ho letto oggi. La vera cucina è quella Italiana che viene copiata in tutto il mondo. Ce la invidiate tutti
That's actually the proper way of doing stir fry. You see many chefs cooking with flames shooting up. When that happens, either the heat is too high or there is too much oil. Usually both. People usually have flames shooting up, because they want to get many done in short amount of time, so they can make more money. But if you charge as much as his restaurant does, you can take the time to do it correctly. So, if you are watching this to stir fry at home, learn from this chef, not the guys who do fire works with their wok.
That's gotta be $46 Hong Kong dollars (less than $6.00 USD) because there is no way that a simple dish like that is worth anymore--no matter who makes it.
Nice heat control over that jet engine. I'm a little surprised how he cooked that egg so much with rice! If I tried this at home, everything would be so dry...
@@markgonsalves I obviously don't know but if I can guess it would be soy sauce, sesame oil and maggi seasoning in the sauce and for the spice mix, I am guessing MSG and white pepper.
Its expensive because it was really good. Hygiene, ingredients quality deserves to be 46dolla. The best fried rice ever. Not all fried rice are the same. People who commenta its just a fried rice are western people culture.haha