Following instructions from Uncle Wang (Egg Fried Rice) 

I’m afraid of uncle roger 😓

@@FutureCanoe you bought a whole wok I'm so proud of you please never buy anything ever again!

​@@FutureCanoe Lmfao that's funny af

​@@FutureCanoe don't worry. You'll be having your Uncle status in no time

@@FutureCanoeof course.

He must be living near Chernobyl for cheaper place

His house built to decompose chicken Like wtf, it's always look weird

@@normaleverydayman7004 it's post production filtering. notice the slight tint of the surrounding surfaces compared to frames with the chicken present and not present.

From the looks of it with the yellow fat, it's free range chicken. Free range meat usually has yellow fat. Yellow fat comes from chlorophyll but the radioactive looking brown meat I cannot explain.

🤔

没毛病，我就爱吃煎蛋的

他这不是蛋炒饭 明明是炒了一份有米饭的菜😂😂

This choade thinks you just ignore the instruction of laoshi Wang Gang. Do not ignore the instruction as given by laoshi.

​@@Tofu_PilotYet the dish still turned out amazing. What's your point? That no one should ever experiment with food?

Indeed. His videos are somewhat as if he's talking to his apprentices, very technical.

It's the most ruthless community on the internet 🥲

@@FutureCanoe the Asian motto: Beat it. as in we beat you into submission 🤣🤣🤣🤣

@@catnip202xch.you’re using the emoji wrong

@@FutureCanoe Italians can be prettty crazy tbf

Still wrong. There is a reason and science as to why fried rice is made in a wok and not just a pan. No wok hei, no true flavor.

I have to somewhat disagree with the stove... Quite a few newer stoves (like one I own) have different size burners. I use the quick boil burner which is 2-3x as strong as a typical burner, and gets close to the jet stove BTU wise.

@@waytostoned Chinese kitchens typically use like 100k-150k btu stoves; I think the high end of most home stoves is like 20k so even at 3x that it's nowhere near the output restaurant wok burners have

Making a larger amount of smaller batches solves this for the most part. If you do happen to overcrowd the pan toss less and you can maybe salvage it. Usually when making a stir fry I'd try to first stir fry each ingredient in batches, only using dry seasoning, toss all but the last one in a bowl, then start frying the last ingredient and add a proportionate amount of the mix I set aside and add whatever sauces I'm using. Doing so I can avoid residue on the wok from the sauce, so I don't need to wash it too much between batches. It can be a bit of the pain just due to the sheer amount of steps, but it scales well, so larger amounts of food don't take that long compared to how long they last. I cook for 5 normally, so it doesn't last too long, but if you're on your own you could probably make enough stir fry to last a week in under two hours.

True. It’s really hard to get that temperature even with Asia home stove. You need a business kitchen to get the super high temperature so the ingredients an the rice to be not moist

@@user-lw2mn8tm3q I usually freeze the rice for a day with the bag open to let it dry out nicely. Also cook it with half the usual water.

stove? rocket booster！

Did gordon react to one of his videos? Where can I find that?

He did where??

Tikrok to the beef wellington

@@Noelle0113 ru-vid.commH9lOXR2HnY

Pathetic as usual from the chinese

This sounds fake

I read about it. It was just a few chinese online lmao. Stop spreading misinformation please

As pathetic as usual from the chinese

@@jenm1that’s actually really happened in china……the whole thing sounds stupid, but it is sadly real. Uncle Wang is not really canceled, because not all Chinese people are crazy. A lot people think, people who start this drama, cancelled wang because of egg fired rice , are fucking crazy, and whole story out this egg fired rich to mao s son, according to Chinese party, its fake.

@@idkyouthinkofaname323 Well the key word is ''tend'' to be meaning most of the times

i make fucking egg floss everytime im whipping up fried eggs tf are you talking about

your other keyword is "definitely" lmao

@@housemana Not sure if you just can't read or are refuting the claim of egg floss being common to make at home to someone who has lived in China. Though you can definitely up me by having lived in the region where the dish originated if the latter is the case.

@@jiahao7826 i was just making fun of you saying definitely a lot

low quality incoming

hang egg high and drip it slow. Gravity and temperature will do the magic.

Pressing clumped rice just results them in getting mushed. Toss them in the hot wok or pan first then season with a little bit of soy sauce and perform slicing motions with a flat spatula to gradually separate the stuck rice grains. The liquid from the soy sauce (or water) will help lubricate the rice grains so they won't remain stuck to one another.

​@@_Just_Another_GuyYou don't press it, you break it apart with your hands. Very common technique for fried rice

Bro right! I can’t wait ima cry

Why yo do my man guga like that

where else would you be if not here

Why?

​@@Juleru two words: chili jam

@@joshc5613 I don't understand.

Yeyyy-uh!!!

Uncle NPC

@DoubleCanoe

Honest question at the risk of looking like an idiot… How do you season a wok. I’ve used one b4 but I didn’t think of that

@@Hillwood365 You coat it with oil and put it in the oven. You should google it instead of asking in the RU-vidc comments sections, though.

​@@Hillwood365just burn it first until its blackened, dont use a really big fire tho, youre trying to get the coating of the wok out, put oil, and fry garlic, galangal, or any aromatic shi till it crumbles while... I dont know the word, swril? Anyway, you do that while moving your hands, trying to get that aromatic oils on every surface. After that just burn the inside of the wok to seal that oils.