Pro Chef Reacts.. To Uncle Roger The Most IMPRESSIVE FRIED RICE! 

Is this Better than Chef Wang Gang's Fried Rice? ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-vebiFBwwsQA.html

We need to start a petition to make uncle roger react to chef james Like seriously we need to make this guy achieve the uncle title

That mini-hotdog story is HILARIOUS James 😂 As a chef myself I can understand your dad's rage, but I also think its pretty damn funny! 😂

The spots on the wall behind Uncle Roger are I am willing to bet drywall anchors for hanging a shelf or other decorations as they are too uniform in shape and spacing to be just random food splatters.

Uncle Roger spiced up the English subs of that chef😂 The chef was actually super polite and formal

"Imagine a country making a law about food" Me a french : yeah how weird *cough* *cough*

5:44 Chef James declared himself as *uncle*? Love the confidence! I bet uncle Roger would let it slide this once.

Bro that Leo DiCaprio comment you made was crazy😂😂

Basically he didn't need MSG, because the umami from the chicken broth adds all the umami it needs, and the technique is just amazing.

The burner is producing a lot of BTU's, so the wok is ripping hot, so by adding the soup slowly, and tossing the rice around there's instant evaporation of the stock so the rice doesn't turn into risotto.

That story about the hotdogs is mental on 2 levels. 1. I honestly can’t believe you’d do anything that naughty. You seemed like a good lad! 2. How did your dad not kill you there and then?! As for childhood stories, I remember one which happened at school. Long story short, I was chatting to a girl at school (we just sat next to each other in class by chance, didn’t really know her) and she asked me why I was feeling so down. I mentioned that I was getting hassle from this other lad. Rumour has it she walked up to that lad in Maths class and IN FRONT OF THE WHOLE CLASS threatened to cut his balls off if he gave me any more hassle! 😂

The broth is fully reinforced by the entire set of ingredients, the egg is au natural, and then the broth was fully infused into the rice without damaging it. What a recipe, no wonder it was given a place in official Chinese legacy. It's going on the bucketlist.

Both chefs have tremendous technique and tons of experience. Remember though that these are different fried rice recipes. We are not strictly speaking comparing like-for-like. Chef Wang Gang's is definitely simpler and creates a more elegant plate of food, but this guy's technique with the broth and his obvious skill of determining the precise amount of heat are impressive. I would demolish both dishes in minutes. They both look utterly delicious. If I had to pick one, I would go for Chef Wang Gang. But its not an easy choice.

I'd like to hear more stories of Chef James and his dad while growing up. I don't remember if it was mentioned that his dad was a chef, too. Little James knew how to get room service at a young age.

Someone should let Uncle Roger know that the Western world does have similar rules on certain foods. Italy has super strict regulations on how to make Neapolitan pizza. And it's not even limited to just the ingredients, but also the size, how you prepare the ingredients, and even what type of oven to use.

all the dried ingredients like scallop, shrimp, and ham (those ham are as salty as guanchale) are already umami bomb and it is fine to not put extra msg so the fried rice so we can taste all the distinct flavor contrasting the slightly plain rice. Never seen dripping soup into fried rice before and it probably needs very high skill. The high heat from the wok will immediately evaporate the water so it won't be soggy.

It's a breath of fresh air to see techniques this advanced for what seems like a common simple dish. But I'd probably guess you need that searing heat from the wok station to be able to let the drips of broth evaporate and not accumulate moisture when cooking. And you need tons of forearm strength to be able to toss non stop for minutes. :p

I like how both of you were Flabbergasted when he put the broth in LOL

This recipe is SUPER interesting with how it has to adhere to a set of standards, how it goes against normal fried rice by introducing a lot of liquid, and how it ultimately ends up. I gotta try eating it some day.

Putting the soup into the rice has to be really hard to get right. Years of practice, and what skill! I am impressed. Also, did you see Uncle Roger with Cowboy Kent? It is a hoot and a half!

As a toddler, apparently I got into a cupboard where chocolate chip cookies were. Well my parents were freaking out cause they couldn't find me. So they yelled out to me and all they would hear is hehehe. So anyways they found me in a cupboard eating the cookies and chocolate covered head to toe. Lol my parents bring it up every so often lol

I was really impressed by this chef! I love when you see someone do something unconventional but it’s that thing of the method to the madness which something I relate to as a graphic designer because I’m constantly doing weird things and people think it’s strange but it always works out in the end

That chef has crazy skill. I can see needing two people to toss the rice and pour the soup at the same time.

I watched the original video and noticed something funny when he said punch the button because the thumbs up button started flashing. Chef Jamie maybe this is a new feature on RU-vid.

Love the reviews, cant wait to see your cooking videos whenever you're ready 🙏

That was damn cool. It's always fun to learn something new, like that adding broth technique.

That was one heck of a childhood story... 🤣🤣🤣

Saw the original and was waiting for it to be reacted to by you and by Chef Brian too!! Love both your reactions to Uncle Roger. But love your perspectives and reactions just as much 👌🏼Experiences and background so fascinating 😊

finally! been waiting for that video. Thanks James as always for your work.

It's incredible watching chefs like this who use unique techniques and have such amazing skills. If I ever tried to make fries rice half of it would end up on the stove and ground lol. As always, love watching you react to Uncle Roger's video!

Hahaha! I ordered them for you😂Dad got over it though and laughed.

the way i started rubbing my stomach and patting my head and came to an realization how hard that skill was lol! looking forward to your next video

The timing is impeccable I been binging this channel.

Uncle Roger's "fuyioh" is so genuine when the chef started saying foreign yangzhou fried rice sucks 😅

A funny story about pea soup. I didn't care for peas, growing up. Most of my siblings didn't either. So my mom called it Cream of Ham soup and we all loved it! I think i was around 10 or 11 before I realized what it was. My kids were far more savvy and never were fooled at all when i tried the trick, but it didn't matter because they love most vegetables, including my pea soup. My secret is that I add about a tablespoon of bacon grease.

I literally just finished eating egg fried rice right before I started watching this video but now I'm hungry for more 🤤

I saw tossing & adding soup technique one time on a business trip. Not a fancy restaurant but a long window gave a view of the kitchen from my table. It really takes experience I think to judge the heat, tossing and speed of adding the liquid. Restaurant was recommended by Chinese employee of my hotel.

Watching this video made me hungry. It's one of my favourite dishes in Chinese cuisine. Great review, James, spot on! Have a wonderful rest of your weekend and keep up the great work, mate!

I love how you're manifesting that egg fried rice video when you get all those subscribers! But I have a feeling you will achieve a lot more on the way! ❤

Fun Story which is very similar to the story you shared- I am from India and this happened when I was 6 years old. It was the festive occassion of Ganesh Puja where sweets are offered to the deity and you are not supposed to touch them till the prayer is done. I just saw my mom go get ready for the prayer and thinking it was my lucky day, I just devoured all the sweets that were offered to the deity. You have no idea the kind of whooping I got from my mom that day. Also would be really great to see you collaborating with uncle roger or make uncle roger react to any of your cooking videos. That would be really really fun to watch.

I was waiting for this video Thank you for the video

I like the way he incorporates the eggs, each grain of rice has eggs on it...looks pretty nice

I’m afraid uncle Roger still hasn’t cleaned up the spots in the background, they were still visible in his video from a week ago.

Chef James carefully explaining Uncle Roger's jokes in a matter-of-fact way just kinda makes it all the more amusing.

Those little spots and things like that are a nightmare especially watching on a phone screen, constantly makes me think I've got some crud on my screen and trips my OCD into overdrive 😭. I feel your pain!

That hot dog story is epic. I have a 7 year old and I can imagine the sheer exasperation your dad felt lol. Kids have a way of doing that. Not me though, i was always perfect lol 😉

If you run out of sugar you could use a pinch of salt as replacement. It fools your taste buds and kinda works

Uncle James Makinson, another great veejo with Uncle Roger! 🤩 Thanks, you made my day again!

One of my first vivid memories as a kid involves hot dogs. It was my third birthday party and my mom had cut up a bunch of hot dogs for me and my friends and gave us each a plate. Well, I finished mine fairly quickly, and like the spoiled little brat that I was I decided to just take the rest of one of my friend’s remaining hot dogs. When he noticed, he started crying and I still have photo of that exact moment to this day (me stuffing my face with my friend in tears), it’s one of my favorite pictures. (Don’t worry, my mother gave him another plate)

Didn’t expect this video to come out so soon. I now challenge you to make egg fried rice.

watching this video made me unnecessarily hungry 😂😂 entertaining like always ❤️

Another James react video, and it’s Uncle Roger, best Sunday ever. Keep them coming!!

Just comin by to show some love Chef 💪😎 keep up the great work

Wow so impressive!!! I’d have rice all over my kitchen 😂!

Jamie Oliver has been tagged more times for his fried rice than some of his good recipes by uncle Roger and James

5:30 Those look like drywall screw anchors. They are plastic cones you glue into a wall so you can put a screw there to mount something, such as a painting or portrait. Two in a row like that might be part of a shelf mount.

Thank you for sharing. I would like to see it made in a high heat wok station

4:00 in Australia, our "ANZAC" biscuits are very popular, but they are very strict with ingredients. You can't call them ANZAC Biscuits unless you use the official ingredients. ANZAC is also the acronym for the Australian and New Zealand Army Corps, so we tend to respect that a little more than usual.

There is an Asian dish (Vietnamese or Chinese?) that my mom makes in the rice cooker. It's not fried rice, but she adds small/diced cubes of bamboo shoots, shitake mushrooms, chicken, and small slivers of ginger. Instead of using water to cook the rice and ingredients, she uses chicken broth. The usage of chicken broth and all the added ingredients really do make a difference in terms of how each rice grain tastes. It's absolutely delicious.

I am curious regarding the 200 mini hot dog episode, and especially the aftermath. Do tell! Happy that Uncle Roger was impressed, and you would like to collaborate with him, a match made in heaven!

Lucky for our Vietnamese because in Southern Vietnam there are many Cantonese living here, so I can easily get some authentic Chinese food especially baozi, dumpling or fried rice, their taste really blow my mind

Awesome video James! Thank you!

Unrelated/related... Spoke with a chef yesterday that talked about cooking with a wok over induction. I was floored. Essentially the induction went up the sides of the wok and worked really well. Took some time to get used to of course.

As a child, I didn't know the difference between microwave safe plastic bowls and normal bowls and I tried to make instant noodles for my mom who broke her leg, in a microwave bowl. Halfway through the cooking process the bowl just melted over the stove and I freaked out hard 😂luckily my grandmother was there to comfort me6

That question about funny stories reminded me that when I was a toddler, I was just tall enough to grab the baby formula powder from the counter and knocked it down to do finger painting in the powder.

Hi James, a big fan of your channel back here in Korea. One thing I wanted to kindly suggest, is to put clickable links within your videos. Like in this video you mentioned that you remade Jamie Oliver's butter chicken recipe yourself, and I did go search for it and watched it, but adding clickable links to that video while you're mentioning it (i.e. on the top corner, etc) would make the accessibility so much better and a lot more people would contribute to the view counts IMHO. Other than that I always love watching your videos, with your soothing tone and thorough explanations going over all these cooking videos out there. Funny, I got drifted here from Vincenzos, and from your channel I now discovered Uncle Roger haha. Thank you for your videos and keep up the good work!

Thank you for sharing my friend have a great day

It's not food related, but a funny story about my brother from when we were kids. There was a big oak tree across the street sitting on a sort of concrete pedestal/raised bed type thing, which naturally had squirrels living in it. One day a young squirrel got down from it and couldn't get back up the concrete. My brother had the great idea to try and catch the squirrel. It took him ten seconds to catch the squirrel, two seconds to realize he didn't want it, and a full minute to get rid of it. That squirrel got him all over the legs, if he hadn't been wearing jeans he'd have had little squirrel bites all over. Fortunately he walked away with just some new holes in his jeans and a new healthy respect for wildlife.

Love the tip about reducing the stock to help avoid adding too much liquid to the rice! After the holidays, I now have several gallons, total, of beef, chicken and turkey stock so any tips on using them are timely.

just found your website lots of humour as far as those spots on the wall you can see two on his left but at one time you see two more on his right above there is a hanging self those are probable. drywall anchors lol but like I said I really love your channel and surely see what else could make me fall in love culinary speaking sorry just a cook with lot's of admiration for what people like you do to educate people c.noel Canada

Chef James content on monday morning? Ok, I will call in sick and get my feet on the couch! :)

I really like your comments base on True chef experiences

The guide on how to make the dish shown at the begining of video was in fact written by the chef for the gov. You can see on his chef white thats the National Crest, meaning he is able to represent the official stance for his profession.

and me looking at my yellow peas - remembering Mendel's experiment and wondering if the result would be green 🤣

I already watch this video first and was really surprise by that techniques. Really hope to see Uncle Roger to react to it and as well you to react to it. Not disappointed seeing your impress face. Try to watch the original video too

Thank you for providing great knowledge about food and entertainment love your video keep up the great work, would love to see you do video with uncle Roger

Didn‘t see this spots in the original video! Now it bothers me a lot and I can‘t unsee them 😅😂

That hotdog story reminded me of a story of my own. When I was a kid mom used to make fried dumplings, one day she had an order for about 200 dumplings for a party, so she made them the day before, and friend them shortly before the party, but she had to take me and my sister to school. As our school was a bit closer she let the dumpling box open and quickly took us to school, when she came back our dog (a puppy at the time) found a way to pull the chair up to the kitchen counter and got up and ate the dumplings.

Hahaha! I love you calling Uncle Rodger out on the ‘Fried Rice’ Drama! 😂 I feel your right! He started the ‘drama’ 😂 An then the spots on the wall!! Man!! 😂 your killing me!

I think the wall "spots" are yellow drywall anchors.

Chef James, I’ve come to submit my assignment: So I dug around a little on the Chinese blogs, back when Uncle Roger posted the video. This gonna be a long one, the TLDR (summary) is at the bottom of the page. Preface: As you might’ve guessed, this is not the basic standard Yangzhou fried rice recipe. Chef Xia’s version (especially the soup pouring thing), is the elevated interpretation of it. What is going on in the pan: Chef Xia extracts the flavor out of the ingredients with water, so he can distribute the flavor more evenly throughout the whole rice. The slowly-poured broth is sizzled instantly (due to the heat of the jet-burner stove and the thinness of a wok), leaving only the small reduction of the flavorful broth, to be absorbed by the rice. Technically, yes. You can do it this way, but the difficulty curve would skyrocket so astronomically high, to the point that the slightest mistake would derail the entire dish. Might as well do a heart surgery in a kitchen. How to make it simpler: To achieve similar flavor profile to his style of Yangzhou fried rice, you’ve got to go through several processes. First, make a broth out of the main proteins. Then use the broth to cook your rice in (kinda like making Hainanese chicken rice). Next, take out the broth-cooked rice, spread it on a flat surface to let out the let out the excess steam. Once it reach the room tempt, cold-dry it overnight in the fridge. Only then, the rice is ready for a fried rice. Doing it his way, albeit difficult, achieved all of this in a fraction of the time. The why: So why’s he doing it this way? Well, because he CAN. The chef is a bit of a maverick whom are very respected, even amongst those specialized in making Yangzhou fried rice. I mean, if you want it to be served tableside, the more flair and party tricks, the better… right? One can say that he have both the style and substance. Closing remarks: Not every professional chefs in a professional Chinese kitchen could pull this off flawlessly, let alone in a home setting. Chef Xia is like one of those unorthodox, but extremely skilled surgeon you often see in medical tv drama. This is not a diss to Chef Xia. Just a reminder that this method is something only someone of his caliber can pull off. You can deem this style of the making Yangzhou fried rice, to be his “specialty dish”. He’s the exception, not the norm. Unless you’re planning on dedicating 20 years of your life into perfecting the art of yangzhou-style fried rice, just give up on doing it his way. The standardization itself is pretty basic and has some merit into it, though. Yangzhou fried rice IS a luxury dish. Most people would just copout on the more expensive ingredients and difficult techniques, turning it into a standard egg fried rice. It’s kinda like making a Beef Wellington without the filet. TLDR (summary): - So China, specifically Yangzhou Quality Supervision Bureau, wants to treat Yangzhou fried rice like how the Italians treat Pizza Napoletana. - It was met with mixed opinions by the netizens, with most being derision for not placing more importance on food safety standards instead. - Chef Xia wants to show off his skills, and he nailed it.

It reminds me a bit like risotto (adding stock for rice grains to absorb it) but with the high temp of the wok the liquid will evaporate quickly so the rice won't get wet leaving just flavour - fascinating never seen this method. Your right about salt I then to use sea salt or Himalayan pink salt depending on the dish.

Waited for this! Lets goo!

Those are definitely drywall anchors behind uncle roger because I have something identical in spacing and appearance behind me.

Yang Zhou fried rice is the OG fried rice. They also use round grain rice which is easier to soak all the juices.

the spots on the wall are just drywall screw anchors. gota have a good eye to see it.

Have watched the original video and Uncle Roger ‘s review. Now I just need a review of this video 🤣

Thank you for turning it on the sub, so i can read learn EN.

I think those spots on the wall are dry wall anchors. They don't look lined up though which might be why he didn't use it lol

James you might enjoy watching an Australian cooking show from about 2004-2006 - The Cook and the Chef.

"Is Uncle Roger going to make this rice on his own, or with one of his chef friends?" Plot twist He makes this rice with Chef Makinson.

That’s a good story on the mini hot dogs 😂😂

I think those are actually yellow drywall anchors behind Uncle Roger, they're just not in focus so they look like stains on the wall. Maybe there's going to be another shelf installed like the one with the mortar and pestle on it? Also, you can find good Chinese food in Western countries without going to some high-end, you just have to no where to go. Here in Houston, we have an area locally known as "little China town" in the Southwestern part of the city. There are some really good places that won't break the bank, but most people who don't either speak Chinese (Cantonese or Mandarin, depending on the restaurant) or have friends who do might have a hard time ordering... There's actually a couple of really good Korean and Japanese places there, too, but there a lot of the shopping centers there have owners who more or less openly discriminate against non-Chinese when it comes to renting out property. Like when the owner of Hong Kong Mall priced out the super popular Vietnamese-owned Banh Mi shop because it was outperforming his son's bakery.

The Hotdog story looool I remember something similar from my childhood. We were guests on a wedding banquet, and me being a little kid and the first time attending a wedding banquet, I didn't give a single shit about etiquette. Dinner was over and a presentation was going on for the newly weds (who I didn't even know) and I was back there raiding the crab soup. The nice server lad kept refilling the whole pot too 😂

Blessing Sunday chef hope you having a wonderful day ❤️

I think its very important to have cultural relevance even if it's "inauthentic". I get in arguments all the time about bad Mexican food in other countries because it's a blessing to even bring awareness. think about how many amazing cuisines that have never left their small countries, let alone be misrepresented.

On the wall it looks like dry wall anchors from where someone removed a picture or shelf, not splatter. He needs to remove those and patch the wall then paint - longer process than just cleaning.

Amazing video ! Very professional ❤

I would love to see a video on Borcht.

16:41 haven’t been to the uk in ages ago since I was younger, but man those times. 16:41