There was this australian cooking show called "MKR: My kitchen rules" - with complicated dishes that one would never make, total destruction of kitchen, etc. Now, Jack's show is THE REAL MKR. Simple, accessible ingredients, pleasure to watch and replicate - it works!!
I apologise for the late reply. Unfortunately shows like that are staged. Everyone knows what is going to happen and the winner knows they’ve won before the show even starts. I would have loved to go on something like that, to see how they stage it and have a good laugh but I can’t as I have qualifications in cooking. They always make it way more complicated than necessary haha. I’m glad you enjoy the content. I will always try my best to make any complicated dishes, easy for everyone. Thank you for the kind words. 🙏
@@ChefJackOvens Me again haha, I believe the latest season and previous one of MKR had some contestants who owned restaurants or previous cooking qualifications. Master Chef on the other hand definitely does not allow previous qualifications. It would be amazing to see you on there though regardless 😉
You make the most intimidating recipes simple and easy to follow along, and even give replacements for non-alcoholic drinkers. Your channel is a godsend. Got me back into the kitchen and started cooking again. Keep at it!
Im very sorry for the late reply. It's becoming very difficult to keep up with the comment's! Im glad you find the recipes easy to follow along too. It's a great feeling knowing you've been motivated to start cooking again!
Once again you walked me through an amazing dish! I`m no chef, not even a cook but i can follow your instructions and have success every time. THANK YOU CHEF JACK
Have to say, I have made what I considered to be good fried rice - but your version is king. The use of a flat pan; the use of bacon; ensuring egg is scrambled & cooked before mixing with rice, etc. all make for a great flavor. Well done Sir! Can’t wait to try this too!
I made this a couple of weeks ago. After the prep the cooking is very quick. It was possibly the best fried rice dish I've ever made; not soggy and no clumps of rice. just beautifully light and of an even consistency. My pantry was lacking so I used ham and missed on the oyster sauce, both of which I think would really enhance the flavour. Trying to find time to make more.
I've just tried this method of cooking rice for the first time and it's chalk & cheese compared to how my rice used to turn out, so fluffy and light 👍 And scrambling the egg in the same pan before finally mixing together is a great method 👍
Just finished up with this and by god this is NOT a summer recipe. My kitchen reached over 101F while making this and it was miserable. Despite all that, this was delicious. I would say though that there would be more protein needed, like an extra rasher or two, for this to be considered an entrée. Another excellent recipe that was super delicious and very easy to follow.
Great tips for drying out the rice if day old rice isn't available. Looking forward to trying this with shrimp!!!! Thanks again for making this simple to us "non professional chefs!" Brilliant!! 😉
When you don't know what to make for dinner, chahan's always got your back! I liked the little trick for toasting the rice at the beginning, I'll give it a try next time I make rice!
@@ChefJackOvens That's proof you're getting more and more popular! At some point, you won't be able to reply to us at all, that's to be expected, so don't worry too much about that!
Chef Jack I absolutely love your videos and your recipes. For a person such as myself who burns everything and cannot cook to save my life your simpler recipes are a great help e.g pasta . Thank you.
Never tried cooking Fried Rice before but this looks yummy - however, since I have a freezer full of prawns that I need to get rid of I'm going to use those instead of bacon. THANKS.
Im very sorry for the late reply. It's becoming very difficult to keep up with the comment's! This recipe is really easy to make and it tastes fantastic. Adding Prawns to this will taste great. Enjoy!
Hi jack... Your recipes are too good. So now I subscribed. One TIP, for avoid rice become sticky, Add 1 table spoon of Lemon / Lime juice in that rice, when it cooking in water. Then each rice will be in perfect form.👌
My favorite chef is at it again! Could I kindly make a request? I am on a high protein low carb diet and I would love to see some good ideas for breakfast involving black beans and eggs or something. Anyways awesome job as usual.
i think he's got a few egg recipes already, have you taken a look? maybe if you want to include black beans to the egg, have a look at deviled eggs, im sure you could throw some black beans into the filling.
I apologise for the late reply. I will definitely work on some recipes in relation to this. Glad you enjoy the content. Thank you for the suggestion. 😊
@@ChefJackOvens its perfectly fine good sir, I am very happy that I have found your channel. I have replicated a number of your dishes. Keep up the good work
wow,how i have only just found out this channel...brilliant recipes and explained really well and easy to follow. defo trying loads of these tasty recipes.keep up the great videos !
It’s very easy to make. It can be messed up easily without the right recipe but, have no fear this recipe is easy to execute and you won’t have any problems! 😉👌
Thanks, Jack, mate! Although it is not yet conventional to have rice be a main dish, with a tip-top dish like your fried rice, it has to be the main entree! Looks so delicious! Thank you!
Hi Chef! Enjoying these videos as usual. One thing I'd like you to talk about is the cooldown period after taking a meal off of the owen. Some times it looks like the food is too hot to be served. A suggestion only :)
Hey Jack!! I always love your recipes. This one is a favourite. Could you please share the brand name of the knives you use??? They look really good 👍 Thanks
@@ChefJackOvens I can confirm it worked out beautifully. Wife + daughter liked it very much and I plan to remake the recipe this week. Thank you for having such a wonderful channel and for presenting your recipes in such a nice way. It is a great channel you have here.
Chef Jack Ovens Jack I I like date scones I have date bi card plane flower rice flower eggs How ever I only have one cup of self raising flower as I can’t get it from any shop because of this virus that is going can I still make scones with what I have mate .I hope you can respond to this Thanks in advance mate
des goulding Do you have plain flour? If so you can make self raising flour by adding 2 tsp of baking powder to 1 cup of plain flour. How much self raising flour do you need for the recipe? 3 cups?
Chef Jack Ovens Thanks so. much Jack.I did what you said I had plane they turned out ok thanks mate you would think an old man is trying to cook lol. I was married for 43 years t 3 kids no one comes near me now girls take sides 😞 in my working life in law enforcement don’t know where the years have gone. Hope you have a great week my friend thanks again mate.
This looks really good, I am just wondering regarding the carrots, is there a reason you use fresh carrots instead of frozen like with the peas and corn? I ask because I know there are corn, carrot, pea mixes in the supermarket. Does it have better flavour to use fresh carrot? Thank you!!!!
That is how I cooked my brown rice. After the rice is puffed in one boil; then I let it cook by itself without a stove fire. It always comes out good but I need to turn over the bottom to the top rice; just to cook those previously on top; again no fire. I always fry it again with garlic and minced ginger. Those who do not like brown rice will finish this to the bottom. / Next time, I will try brown rice with a little beer.
Recently came across your channel, your videoes are top notch mate! My only bit of critic would be asking you to include the rice measurement in grams instead of or in addition to cups. I do realize that measurements in cups are useful, but due to a range of variables I've concluded from my experience that they're not as reliable thus leading to more inconsistent cooking results. However keep doing what you do! :)
I'm glad you enjoy the content. I will update the description and write the recipe in grams as well as cups. I completely understand, weight is a way better source of measurement rather than cups, tablespoons and teaspoons.
@@ChefJackOvens could you please make the update you were writing about? I want to make your recipe tomorrow and I'm also confused about the amount of rice I should use ;)
Im really sorry about the late reply, it's becoming hard to keep up. I added chilli to this after the video. I love chilli, it's so good! Im glad you enjoy the recipes. Thank you!
We add the optionals after cooking, Arlene. So that people like me (who can't handle chilli lol) can still have stuff to our taste. xD FYI I used to love chilli. The hotter the better. After a few years in Australia, I can't take chilli no more. Nope, not even a little bit. Sweat rivers over just the one.
Awesome Jack...love this recipe of fried rice...and like how you make funny comments on yourself😄... All your recipes make my mouth water...wish i could just dig into that bowl😋😋 Thanks again... Take care and be safe... sending lots ads of positive energies from India 💕 💕
It’s a Shun Santoku Premier 7” Santoku I bought this knife 8 years ago and it cost me $480 at the time. I believe they are cheaper now, I may be wrong.
A great knife is not cheap but will last you a lifetime, if you look after it properly. I wouldn’t recommend this knife as a first knife. It’s great to get comfortable with different handles and weights before you invest in something big. Glad you enjoyed the video. Stay safe!
@@ChefJackOvens 8 years is like 2920 days over 480$ = the knife now costs about 0.16 $AUD(?) a day and keeps getting cheaper every day it's being used.
Hi, Great way of making Fried Rice :-) does anybody knows , How restaurants do it ? i mean , does Restaurants make all parts separate and when customers order this dish , they just take a bit of each ingredients , mix it , heat it up Microwave oven and serve it ?? or HOW restaurant prepare this dish for a customer ? I want put this dish on a food shop menu ;-) but want prepare it and have it ready , till when customers order it , it be as fresh as it could be Thank you in advance
Different methods of preparing garlic allow for different flavours from the garlic. In garlic is a compound called allicin which is what gives garlic it’s pungent smell and flavour. The more it’s crushed or broken down the stronger the flavour. I only wanted a slight mellow garlic flavour, hence the preparation in this video. You’re more than welcome to mince it if you’d like to 😊
Looks amazing, I saved the video 😄 but cooking rice is so scary. I watched videos explaining in detail how to do it, and even if I follow them entirely my rice always sticks to the pot 😆 and with me it's so inconsistent, I do the same thing two days in a row and one day the rice is nice, tomorrow it's soggy. 😰
