Today We React to Uncle Roger's Video!! HIYAA Did you enjoy the video? Please follow our panelists! KR Sung-JI @bloohour CN Song-Sin @shinnn425 US Sophia @sophiasidae
Honestly, the Chinese girl was lowkey roasting them harder than Uncle Roger did. "I'm bad at cooking, but after watching this I've gained confidence" is brutal.
I loved that comment. It felt almost like she meant that she would make it better after a week of heavy drinking, still being really drunk and she wouldn't fail as bad. Even without knowing how to even start making it. I would have preferred to taste the bad cooking girls dish even if she made it while completely hammered.
@@RonaldChristy deep fry the peanuts, and then crush them in the pestal and mortar, and then put chillis, and then brown sugar, and salt. It's that simple bro. Not peanut butter because it's going to be grainy.
Uncle Roger is a Malaysian. In Malaysia we call Uncle or Auntie to our elders neither with or without blood relation, just show respect and treat close to each other just like family.
I was about to type that while standing, that's how offended I am (jk, of course) If it was a Tom-Yum style, it'd be understandable to substitude galangal with ginger (clearly, it's not)
I watched the original Uncle Roger's video about the first fried rice lady. It was my first time watching Uncle roger. He's hilarious. If I remember correctly, the fried rice lady was on a BBC cooking show and she was following BBC's recipe to cook rice. That video was uploaded in July 2020 and it has 37 million views as of May 2024.
Bear in mind what the american girl said 'americans dont really cook rice' same with most brits... the indian girl hersha is cooking to how bbc told her to do it... her 'dont be afraid' is aimed at mostly white brits who are scraed of cooking rice with no experience... its a very simplified way she is showing... there was a follow up video to that where uncle roger went to hershas house and the way she cooked it at home was much more traditional indian way of cooking
Theres argument to be made in regards to hersha herself being a...idk, a coconut? Brown on the outside but white on the inside. She blames it on BBC but maybe fault was on her all along.
but still, the way of Indian cooking rice, shouldn't be applied to a fried rice Traditional Indian foods have no fried rice. There are briyani and palao, but not fried rice, Those fried rice, chow mein you can see along the roadside, are learned from the Indian Chinese, not the Indian traditional food And Indian don't know that the way of washing/cooking the rice of Indian way, would only suitable to briyani and palao, Chinese food fried rice just cant use the indian way of washing/cooking rice (i am referring to the way of aunty Hersha cooked in her house )
it's pure incompetence on both sides. Her for bullshitting on her resume and BBC for just picking the brown person cause wow, brown person is Asian by default. The only thing Indian about her is her looks, she was born and raised in the UK.
The way that Sung-ji was able to effortlessly switch between perfect English and Mandarin (and presumably Korean) just blows my mind. That's a talent I wish I had.
I think she was switching between English and Korean. I don't believe any of the girls used any other language besides those two; China (is that her name?) in the bottom left only spoke English and Song-sin only spoke in Korean. That being said, Sung-ji's English is excellent.
as an american, the americans I know eat a lot of rice, and do rinse it prior to cooking, based on what kind of rice it is, if its bagged well probably wash it, if its like the uncle bens boxed rice then no we wont
There are so many varieties of fried rice in Malaysia. There are more than 10 types of fried rice Related to ginger, there is Nasi Goreng Halia (Ginger Fried Rice) but not many people cook it.
We do basmati rice instead of white rice and we cook with broth instead of water so draining all the flavor of the broth would be a death sentence in my family😂😭💀
@@Darth.Fluffy😂 when I don’t want to get my hands dirty or put germs into the sushi I use chopsticks but I mostly eat it with my hands. As traditionally you eat it with your hands
@@LordGertz I understand the thought process behind it at least, some people just will not eat with their hands even if that is the expected way to eat something.
@@emanymton713 Yeah, there are a lot of people, especially in more modern times, who simply aren't willing to get their hands dirty in any way. I mean, more power to them, but it's a lot more fun eating food with your hands. ;)
I learned how to cook rice from my dad who learned from his Cajun mother. We don't wash rice cuz we want it sticky. And our recipe is put your finger in the pot, fill rice to your first knuckle on your finger, fill water to the second knuckle on your finger.
When I was a child (1960s), my sister and I called my parent's good friends (for example) "Uncle Lou" and "Aunt Pat" even though they weren't related to us. Later (teen years, and even before that) it was "Mr. Smith" or "Mrs. Jones". I don't think I called anyone from my parent's generation solely by their first name, even into my adult years.
Hi Asian American here we cook rice a lot. And yes we use finger. If you have a rice cooker and you still mess it up then sorry there is no hope for you. It's simple. It is 1 to 1 1 cup rice =1 cup water 4 cups rice = 4 cups Wash rice (do not use soap!) Measure water to half way from the tip of your finger and you finger should be on top of the rice not in the rice. Put it in the rice cooker if it has an option press white rice and cook. When it is done mix the rice. And you get perfect rice.
I'm guessing a lot of people outside of America don't know this but all rice sold here is vitamin enriched, They pre-wash it then spray it down with vitamins to increase the nutritional value because it doesn't really have any. If you read the bag they will all say in capital letters DO NOT WASH somewhere on the bag. It was actually put into law in 1943 as the first War Food Order that it is against the law to sell unenriched rice here. I wash my rice anyway as do most other people I know but everyone just thinks it's starch they are washing off, its not. That's why rice here tends to have a different flavor or not cook right if you don't wash it.
I never knew that. I dont live in the US and have never seen the rice package labels close enough to read. In all the countries out of the US that Ive visited, this isnt the case. Its heavily encourages to wash off the rice, one reason people dont mention is for rice mites. they sometimes find their way in the bags or cabinets, even after all the preventative measures. better safe than sorry, nobody wants to eat bugs. either way Thank you for clarifying, I'll definitely keep an eye out if i get the opportunity to visit a grocery store in the US.
"I'm guessing a lot of people outside of America don't know this but all rice sold here is vitamin enriched, They pre-wash it then spray it down with vitamins to increase the nutritional value because it doesn't really have any." Guess you don't live in an area with a lot of East or Southeast Asians? Because if there's an Asian supermarket nearby, you'll more than likely find 20lb bags of unenriched rice. Here in the Toronto area we're kind of spoiled for choice on rice. All the major chains will carry some of the aforementioned large bags because they know that they will sell.
@@kevwwong I should have been more specific and said USA not just America. There are several Asian markets here, Spanish Markets as well as I live on the southern border and they still all sell vitamin enriched rice, at least that's what they put on the shelves.
Preparation for long grain rice is different from medium grain and different from short grain (or glutinous) rice... also different from parboiled rice. Different rice means different preparation styles,
I use Jasmine rice myself, most absorbent rice grain so it's my go to. It took me a few tries (since I don't own rice cooker) to discover the proper water to rice ratio when cooking it but got it down to a science now! Perfect rice!
Hats off to Nigel Ng to make most of it going viral. He is nearing 10 million subscribers mark. I have seen other people getting viral and being forgotten the year after. This guy used his momentum to find his audience and stayed on his track ever since.
@@russellward4624 he's not from the mainland, his ancestors were. Malaysian chinese is one of the 3 main races in malaysia, alongside malaysian malays and malaysian indians. He just moved to the uk to do his stand up comedies, which is just before covid19 happened
@@russellward4624 More likely his grandparents or even great grandparents. Chinese in Malaysia have a long history well before Malaysia as a nation was established. When Malaysia established, Chinese accounted for almost half of Malaysian population. Among all regions, Singapore has the highest percentage of Chinese population at over 70% as of 1950. The Malaysian government who were controlled by Malays worried the Chinese could take over them at the election so the central Malaysian government kicked Singapore out of Malaysia. That’s how Singapore became an independent city state.
I am Malaysian of Chinese descent and I have never heard a Malaysian of Chinese descent speak English like some caricature of a Chinese coolie in a old Western movie. If I recall correctly, Uncle Roger does not actually speak English like that IRL.
Nigel mentioned peanut butter during the Sriracha bit. Honestly, if I get a packet of stir fry buldak noodles and a packet of jjajangmyeon, adding a couple of tablespoons of peanut butter during the last step of mixing works really well. Salty, earthy, it works with the spice in the buldak and the mellow black bean. Of course, I also add like 20 chopped bird's eye chilis because I enjoy my food causing me pain, but it doesn't take away from it. Throw a sunny side egg and some scallion greens on top, that's a good breakfast.
My mom's Portuguese. I don't know if that's why, but we grew up eating a lot of rice. Like if we had pot roast, she didn't make mashed potatoes, she made rice. I actually have a rice cooker and one of those hot water pots with different temps for tea. Mom's islands (Azores) only place in Europe that grows tea.
Adding water during cooking is a typical technique in western cuisine. It's mainly used to cool down your pan because it's too hot or you want to stop/slow down the cooking. It's also used for steaming, deglazing or just to prevent certain ingredients from sticking. But you certainly shouldn't do that with rice... It's just ruins the entire dish.
As an American who's graduated culinary school, I learned the french method of using 1 part rice to 2 parts water in a pot, cooking for 20 minutes. I have never had to drain the rice or anything and I've always had perfect rice. I actually prefer it to the rice cooker because it's much smaller and easier to clean after dinner. I've even done the quick restaurant method of cooking it in a hotel pan in the oven and had it turn out perfect every time. BUT ALWAYS WASH YOUR RICE
I make Tamago kake gohan just to make something quick, if i have leftover rice then i make eggfried rice sometimes, skill is to get the right amount of egg/rice to make it like "fluffy"
Indonesian egg fried rice beside cook with garlic and red onion also put kecap (dark sweet sauce) and it's make really nice flavor and for the topping with egg can make omelet or fried eggs .
Funny enough that is the way we always cooked rice - with a colander. But then my sister showed my mom and me the finger method and it has changed our lives! Now we don't have mushy rice anymore)
Fried rice in SEA is what pizza is to Italy. You can experiment with leftovers, sauces and spices and if it turns out edible then it's called fried rice. What Jamie Oliver did is wrong because he literally ruins good ingredients. The end result showing decent looking fried rice is only because the power of video editing. With what he put in there, the rice would never turn out like that. Same goes for the first lady, her egg fried rice won't look like that.
In the Philippines, our fried rice is simple, SO simple; just fry CRUSHED garlic until golden brown, add the rice then sprinkle Salt bae or MSG then Voila. Very simple and savory delicious
Just gonna say, when I make spaghetti, and only spaghetti, I do actually like it with smaller sections of the pasta. Probably because it reminds me of school lunch spaghetti. But even then, I cut the pasta in the dish once it's served. Breaking it up before you cook it just gives it more of a chance for individual pieces to stick together.
So we have a variety of GI Protected short-grain fragrant rice in West Bengal (India). You can't soak it (only wash it and go straight to cooking)... and you need to cook it for 7-8 minutes max. with 1:1.5 or 1:1.75 rice:water, and cool down fast (else it gets sticky). For basmati rice, we always wash and soak it in warm water for 40 minutes & then cook for 9-10 minutes in 2x boiling water. Then we remove it from the heat and cover it with a kitchen towel beneath the lid for 10 more minutes. This way the individual grains come out much better.
As an American, I always cooked my rice like this woman. My Mom taught me that way. But since I started watching animie, I bought a rice cooker last year and now my rice comes out perfect and not wet and sticky.
"The sticky part will go away" That's the point of watering cooked hot rice. It's kind of Mediterranean style. People don't even heard about rice cooker. Rice can be dry, sticky or with soup and is cooked with a casserole or a pan together with other ingredients, or a pot if it has to be solo or to make soup.
Ok. First. I'm not defending Jamie Oliver. But I think I know why he added that splash of water to the pan. And the girls hit upon this. I think he was lowering the temp of the pan so that the sugar in the chili jam wouldn't burn. ...or, he's just insane.
It could have been for two reasons that he added the water, one because of the jam like you said, but also because he is obsessed with olive oil, such a low smoke point oil for something like fried rice is just stupid, if the pan gets too hot it would have covered the kitchen in smoke.
Most all Western rice brands are pre-washed before they're packaged so they aren't dirty like the Asian bulk bags tend to be. That said, *you still wash it because of the starch.*
I'm latin and even we know that's NOT how you make fried rice let alone white rice. 75% of our latin meals are served with white rice. Like a lot of other cultures we LOVE our rice and take pride in making it right.
The problem with Jamie is that he's trying to substitute specialties into more approachable and viable solutions for westerners. Like, some of the ingredients might be difficult to find or even eat for some westerners, so he subs them with ingredients that are more comfortable for them. Or he tries to make sth healthier in some cases (e.g. when he put no butter in the butter chicken recipe xD....that was another huge successful failure for him).
Funny video, though in Europe most rice are already sold washed, you have rice you have to wash first but most not. Though I am not sure why olive oil comes in the play.
I’m American but maybe it’s cause my mums been to Asia, I’ve always had a rice cooker and known how to make fried rice. I add a lot of veggies and sometimes even meat to my fried rice which isn’t typical but it’s how my family would ensure we have the nutrients we needed. Also it was fun to have variety. When the woman cooked the rice I was terrified, and the no sauce or flavors! Why?!?!?
7:37 JP representative is thinking ... "no we use actual umami veg, not the synth crap" With that much water and adding veg early, it's 100% not fried rice. It's just a combo rice
I have problems with high blood pressure, I’d have to choose between adding soy sauce or msg. I’d go with the soy sauce. Also love a splash of sesame oil when making fried rice.
As a Thai native we do not put ginger in our fried rice. Jamie Oliver is the Anti Asian Chef. That's why all his Asian cuisine restaurants have never opened for longer than 2 yrs in Asia as well as UK
@@winstonpeanutbutter I believe Jamie Oliver is a secret closeted racist toward food not people. That's why he keeps on destroying other types of cuisine. I mean look at his version of pho.
When the American was the first to react when Jamie was about to put water on the rice, so proud of that girl. XD Edit: I just noticed that you did not put the links to the videos you reacted to in your video's description. Haiyaaaaa.
I'm not gonna claim that I know how to do a proper fried rice, but I do what I can. I have a wok, but I make spicy spam fried rice and include eggs and a couple vegetables (just because I want a variety of nutrients in the meal). I wash the rice myself and use a rice cooker (or rather a digital cook pot that has a Rice Cooker setting) so I'd say I get like 75% of the way to a proper fried rice. haha.
In America a lot of people it American southern rice in the style of brands like "Ben's" (formerly Uncle Ben's) instead of classic jasmine. I think this may be a big reason so many Americans have different approaches to rice. The differences, while small, can still have a large effect on handling and what you can do with the rice. NEVER TRY TO MAKE FRIED RICE WITH THIS KIND OF RICE. you will be very disappointed lol Always have to use the day old rice in the fried rice. Siracha is as american as it comes and does not belong in fried rice. If i want to add heat i use sambol or chili crunch or chili oil. For sweetness (only in rare cases i want a touch of sweet) i use sweet Miriam.
This might come to a surprise to many but of the 40,000 cultivated rices and the additional 50,000 wild varieties, all cannot be cooked with the same method and ratio. The hand (or finger) technique for ratio can't be used on local asian red rice, forbidden rice, basmati and many others. Some require pre-soaking while others require less water; the whole reasoning behind the straining rice (in collander) and rinsing afterwards was a trend that took hold in areas in which rice production had elevated arsenic levels (USA, Japan, India, China, Brazil and Peru). After a long term research (of over 10 yrs), in 2015, it was scientifically proven that rinsing rice removed up to 30% of arsenic, 20% of mercury (USA rice have the highest levels - uncle Ben's and Carolina) while also removing beneficial minerals. This is the "period", that we saw an uptick in sales of brown rice, forbidden rice (black/purple rice). Since the bran is still on the kernel, rinsing it reduces the loss of good minerals while still removing a portion of the arsenic. The first fried rice is "Yangzhou fried rice"; known as "special fried rice" in the UK and as "combination fried rice" in Australia and NZ. In which soya sauce is rarely used (in HK) as they use Shaoxin wine but in western cooking they removed the wine and replaced it with soya sauce. The classic look of the rice should have a light off-white colour. As for the second, one must understand that while much of the world loves spicy with salty foods. There is still a good portion of the world that prefer sweet and spicy. Koreans love to boast how they prefer salty and spicy and to leave sweet flavours by themselves. So this SHOULD mean that if they did what they preached. Their sweet fried chicken should revolve exclusively with Dakgangjeong And reserve Yangnyeom and anything similar to dwaeji kalbi to all westerners😂. To say it sounds wrong is okay but one must try and see, to properly judge it. Keep in mind that sambal, Naga sauce, sriracha, harissa and any hot sauces were not the norm in Europe. As many of those have completely foreign flavour profiles from what they have known. They incorporated the spiciness onto jellies and pickles. The problem with pickling is the vinegar tones down the spiciness whereas in jelly form it retains it. With time, many have/will become accustomed to this flavour. Immigration has also been a benefactor as to maintain these products in shops (due to the constant demand). Hope this clears a bit😊 Just as a heads up USA hold less than 5% of the world population but Europe is closer to 11%. Their eating habits while being similar they are quite opposed when taking 🔥 into account. Less than 20% (150M) of native European eat "spicy", whereas more than 80% (280M) of USA do.
This might come to a surprise to many but of the 40,000 cultivated humors and the additional 50,000 wild comedies, all cannot be funny with the same people and ratio.
In West Asia and India rice is usually drained so it's not sticky. Especially with basmati and jasmine rice. (obviously this method should prob not be used for fried rice, but just saying draining rice is a thing haha)
@@John_Harrison_ my family is Iranian Armenian and we use utensils (not that it matters). But draining isn’t horrible it’s just how our cultural rice is made. Look up how to make Iranian rice and you’ll see. But basically you drain it and let the steam and butter finish off cooking and it leaves the rice long and fluffy. The goal is to have the rice remain long and individual.
After Jamie, where's you wok, we have now also Jamie, where's you soy sauce ! 🤣 PS: The reason why he put olive oil in the bowl is because his fried rice is wet and sticky, so if he just put it like that in the bowl, he can't reverse it and have a nice spherical presentation on the plate. And I'm not defending him, I'm just explaining because he wouldn't have to do that if he cooked his fried rice properly
