Fried Rice 3 Ways - Which Country's Is The Most Delicious? 

Andy, always demonstrating his ability to maintain his Uncle status

Folks, do yourself a favor and buy Andy's cookbook! It is great!

Andy knowing the drama behind chilli crunch and David Chang made my day.

Andy as a 90's kid from America that Eminem reference you made was an instant like for this video lol.

Dried seaweed is called '김' , gim in Korean and Yup! It's also in the '김밥' , gimbap! Gimbap straughtly means dried seaweed and rice tbh.

One of the most awesome parts of kimchi fried rice is letting the rice cook.. no stirring.. and crisp up and caramelise the bottom layer. Adds texture and flavour!! The best part of the rice!!! All these rice dishes look awesome.. I luv the Japanese style garlic rice!! Just yum!! Keep going hard Mr ANdy!!

The interesting thing is that for us Chinese folk, fried rice is almost always considered a full meal. It's our favourite way of cooking leftovers. So while there are specific dishes like Yang Zhou fried rice, Hokkien fried rice, or even just the typical Chinese takeaway fried rice, for us it is made differently every time depending on what's left in the fridge from yesterday's dinner. My personal favourites are Char Siu or Lap Cheong egg fried rice with a hint of chili oil.

as an asian kid who grew up eating all three types of fried rice you showcased, thank you for informing people there are different ways to make fried rice!

One of the few times I saw someone fry the kimchi first before adding to the fried rice. Critical step for both flavor (roasted kimchi is amazing) and texture (gets excess liquid out)

In case you are still wondering, seaweed in Korean is 'Gim' just like the word gim from gimbap (Seaweed Rice) from your other videos. Another great video mate!

Andy, I always watched your videos with happiness, and joy. Korean Kimchi Fried rice(김치볶음밥) looked great, and very luxurious, cause most Kimchi Fried Rice(you might already know) is very humble and non-formal food and mostly raised Mom's touch. Always thank you for your marvelous cooking and the the foods I've watched.

12:58 Nori is the Japanese word, and Koreans call it “gim”. Great job, Andy! You deserve Uncle status for sure. Manseh!! (Korean for fuiyoh / hooray!)

The one I grew up eating combines Chinese and Japanese and Korean 😂 We used Chinese sausage or sometimes shrimp and shrimp paste+ mushroom/mushroom powder, sesame oil, and soy sauce and fish sauce. Garlic, onion/shallots, peas and carrots. And egg.

Korean flavors seem to vibe very well with chefs and people who cook for a living, because the flavors are very strong and bold and cuts through palette fatigue. Dishes with milder flavors are still delicious and may be the favorite of someone who doesn't taste things all day every day, but for a lot of cooks, they need that punch of spice/acid/fermentation Korean foods seem to have.

i'm not a fan of kimchi, but man you made that last fried rice look so good, i'd eat it. it's color, the garnish, the fluff and the saucy crackle, egg, plating. that's fried rice level 100. all three look good of course, but the kimchi one surprised me because i don't like it but now i want that fried rice the most. blew my stomach lmaoooo the man, the uncle Andy, the legend. fuiyyooh

As a korean here are some final tips for the fried rice: 1. use a scissor to cut the nori 2. use salted und roasted nori, it's called "gim" (김) 3. the fried rice should be roasted on a pan to finish. there has to be a sticky, roasted, almost brown/black bottom. that's how korean cook and enjoy a common fired rice 👍

Told myself I'd skip to the end for your verdict... but you're so enjoyable to listen to that I watched the whole video! Unscripted, a little scattered and very genuine commentary as you cook! Fun stuff and thank you!

Hey, note about cooking with freshly done rice. You can totally do it, I've done it, it's talked about in "The Wok" from Kenji Lopez. In my experience as soon as the rice is done cooking you need to dump it out onto a tray straight away so a lot of that moisture steams off in the first couple of minutes. It sticks way less. Day old rice works better though, no question about it.

FYI, the whole Chili Crunch issue with David Chang is no longer an issue as him and his company are no longer trying to trademark "chili Crunch" since there was a LOT of complaints.

I had seriously never seen a longform Chef Andy video only his shorts. This is more my style, wow, now I'll watch 'em all

Thanks for the tip with the cookbook, just ordered mine

Just grabbed the cookbook, thank you for the free delivery! ❤

Bought the book, can’t wait to read it! Thank you for the great content.

Just ordered. Love your down to earth approach

Andy, your Egg Fried Rice changed my life since you drop a short. So tasty. Can’t stop having it. Your videos are so so good. Teaching me massively! Thank you! ❤️

Korean is the winner for me. You can hardly go wrong with fried rice (except Jamie). I have tried eating fried rice using basmati and it is still nice.

Andy, I adore your cooking styles and when you explained it. Keep it up

Fantastic video, chef! Everything looks delicious!

Loved this post Andy... Very informative and easy to follow... Plus I loooooove fried rice. Thank you 😊

Andy, I absolutely love your reference to chef John with your “around the outside, around the outside”!!

Another great video Andy! I always look forward to your uploads. Thanks for shouting the postage, your cook book has been ordered.

I love leaving the fried rice on the wok for a while and carmelizing the bottom, sort of like a paella. Get a nice crunch and flavour

i was watching a ton of your videos and checked if i was subriced as you said it. i wasnt. now i am. keep on doing what you are doing, you guys are great fun and im learning a lot. greetings from germany.

I'm always ridiculously excited to watch Andy cook, and realise l already have all the ingredients l need. Korean fried rice tomorrow.😊 Also, l have a round bottom wok and gas burners. l use the X shaped cradle that the espresso pot (moka) rests on, on the wok burner to stabilise it.

Love your passion for cooking and sincerely appreciate you wanting to keep sharing this stuff with us (for free as you say)!

I absolutely love your video's. Thank you for sharing your techniques.

Love your work Andy

This may be one of your best videos yet! Incredible knowledge and execution.

Andy is the only chef I get out of my way for to actually watch and cook after watching his videos. Like I watch other chefs and I either fast forward or skip to the next. But Andy just keeps making sure it’s simple cooking with simple instructions. Thanks a lot brother 👊🏽

Amazing!! Thanks for this.

Thai fried rice is my favorite. It's such a light, sweet flavor, served with fresh lemon on top. Delicious! I need to try Japanese fried rice rice though. That looks amazing!

YES! I can finally purchase your cook book! Thanks! Love your stuff! Always great to watch. So many tips

It's always a pleasure to watch your cooking videos. Mix of technique, tips and pleasure of cooking. And thanks for your free shipping operation on your book ! It convinced me to buy some to offer 😊

I'm passionate about watching you cook as well, you're a great gift to us all. Thank you Andy

I recommend a large spoon for frying rice, it will be very powerful and easy to stir-fry

For freshly cooked rice, you can add an egg yolk into the rice and mix it well. It keeps rice from sticking together

A chef that I can relate too! And his enthusiasm for lesser known foreign cuisine, esp Korean, is genuine. Thoroughly enjoy his snappy videos. What a legend!

i subbed a short while back but was watching longer. cuz i give mad respect to your cooking skills. such a variety of cuisines!

Correct, no chili on traditional Cantonese fried rice because Cantonese people used to be highly "allergic" to chili. In fact traditionally the cuisine, is more on the blander side not as bland as some other cuisines because it's still quite flavorful. But lot's of dishes don't much spice. The standard seasoning salt, sugar, white pepper (depends on family), soya sauce (light and sometimes dark), and fermented bean pastes. But depending on the dish, spices are use generously, like roast pork belly. If you hear Cantonese people boasts about retaining original taste, because spices are not used often including chilies. But ginger is the god spice in Cantonese cooking. Uncle Roger's fried rice is the Malaysian Chinese style which does come from the Cantonese style but it's Southeast Asia so chilies are inevitable. So, what I meant by allergic to chilies. It's because of the concept of yeethai or hot air. Eat to much food that gives you hot air, you become sick. There is also cold air, same thing happens but with cold foods. Chilies are by far the number 1 enemy because it's spicy gives heat to your body. If you grew up with Canto parents you will hear them yelling "YEETHAI AH!" It's a complicated mess some foods you don't expect to have hot air has hot air an example, chocolate. So you will even see some families don't even use white pepper.

Looks delicious.

Wanted to support you even more so I bought your cookbook, Chef! Just know that every video of yours gives me a flashback to my days as a chef so I have been making sure my children try all of the cuisines around the world that you spend so much time mastering!

The techniques you used for these and the special sauces will be nice to try out, thanks!

I bought a wok on Temu. My house almost burned down.

Korean fried rice was Andy’s favorite and was the most simple and cheapest to make 👏👏👏

Amazing video ❤love all the efforts put into this ❤❤❤❤

Chef Andy, you're right. I enjoy your content, so Subscribed!

Some ingredients that can always give a boost to your fried rice game up a bit: Oyster Sauce, Ginger, and even Sesame oil added when finishing. Those can also be used to add to any instant ramen.

저는 한국인으로서 내가 좋아하는 유튜버가 한국의 음식을 멋지게 요리하고 그것에 끝나지 않고 제일 마음에 든다고까지 표현하니 기쁘기 그지없습니다. As a Korean, I am very happy that my favorite RU-vidr cooks Korean food in a wonderful way and even expresses that he likes it the most without ending it.

love your content Andy!! Great video 😊!

These are great and easy to do. Thanks for putting all three in one video.

Fuyooooh❤

For Chinese people, fried rice is actually a main dish and not a side dish. You're usually pretty informed about most things Andy, but had to correct you in this one. As far as I'm aware, it's only really treated as a side dish in western countries because rice is a side dish in western countries. Rice is always the main dish to Chinese in the rice eating regions of China because 'to eat' is actually 'to eat rice' in Chinese. I said rice eating regions because areas where rice doesn't grow well, noodles or bread are eaten more commonly as the main dish. Chinese fried rice always has protein unless it's for a vegetarian or from a Chinese restaurant in a western country.

Love your show and try a lot of your recipes.

I love your videos thank you so much, for teaching how to be a braver cook. To be more efficient, and to just have fun. Your recipes look so delicious. You are the best. Have a great day, thanks so much again.

Fuiyoh! Uncle Andy please do an Indonesian Nasi Goreng.... or a beef rendang

I've seen a lot of Japanese fried rice being made by Japanese cooks and they never use garlic.

Cheers for the reminder Andy, I love your content but must remember to like your videos because they're gold mate 👌🏼 take care.

They all look amazing 👏. Thank you, Chef 👩‍🍳

I was one of the unsubscribed, apologies! All resolved now. 🙃

I want to see dirty rice.

i feel like liking this video for another 10 times. Its just too good and detail enough. Absolutely flawless

Simple Quick and I'm sure delicious!!!! Another winner!

Just ordered the book Andy, thank you so much from 🇬🇧

Great content. I was finally able to get your book. I am looking forward to some cooking. Thank you for the shipping discount.

Andy, watching your videos is part of my pre-bedtime relaxation. You’re so chill in the kitchen and your cooking rocks. I’ve been subscribed for a while and I get a lot out of your techniques. It’s reconnected me to cooking as a hobby. I love what you do brother - and I bought your cookbook tonight as a way of saying thanks for all the great content you produce. Special request - a French Canadian comfort food delicacy - Smoked Duck Poutine - would love to see your take on it!

Definitely have become a more thoughtful with my cooking at home because of your videos. Thanks Uncle Andy!

Outstanding recreations.

Picked up a copy of the book! Thanks Andy!

Thanks for the link. I wanted to buy your book for a long time but could not find a store or online shop that sells it AND will deliver it to my country in the EU. Until now 😀 What I find especially interesting is that the dishes come from all over the world and are right up my alley. Ordered one right away.

Ordered the book, thanks Andy and greetings from Hamburg 🇩🇪

The kimchi one is great!!! Thanks mate!

Just got the cook book. Can’t wait to try some recipes!

that looked amazing. respect chefski

Love your version of dishes ❤️

Classic Andy, back at it again. Man, i wish i can buy your cookbook one day.

I knew about the korean and cantonese but had no idea how good the japanese fried rice looks like. I'm making it this weekend uncle Andy.

I don't know why but I find you humorous when your cooking. Enjoy watching you. Great video. I did smash the button long time ago.

Thank you Uncle Andy for this video. Now I am able to fry rice the correct way for each version. Thanks for the tips and techniques. 🙏🏽🙏🏽🙏🏽

Looks really good!! Yum

Andy! Yes Chef! They all looked delicious. Thanks for sharing! Peace and ❤ to you and all of the team. 🙂😋😎

great video thanks chef

just bought the cookbook, thanks Andy for free shipping to UK!

Thank you for paying for the shipping Andy! I immediately ordered a copy. Will make sure it gets a nice spot in my new kitchen.

Thanks so much for the free shipping my man, you really are a bloody legend!! I’ve been dying to buy the book but shipping was more expensive than the book and I’m broke as f**k at d mo!! Much love from Ireland ☘️

Andy love these videos, I would love to see you do your take Korean Japchae.

Andy, you're the best. Your cutting board however is larger than all my kitchen counter. Also, of course I'm subscribed. Hoping to up my kitchen game soon, space constraints is a thing. Ordered your book too.

great work Uncle Andy..

I really love your videos and of course I have subscribed about a year ago. Wonderful content, fantastic presenter you are, Andy

Just orderd the book ❤thanks for the free shipping, the shipping cost was truly holding me back.

I love your vids. Have your book and been subscribed for a while now 😊 my next meal to cook is your Szechwan beef. Its my fave. But have to use not much chilli due to the misses not being able to withstand chilli