RESTAURANT VS HOME EGG FRIED RICE 

I’m still learning to film and to show you guys my cooking. Please bare with me! My videos will get better!

Found you on YT shorts and then subscribed. Would definitely try this on Sunday. Thank you Dim. You have such a contagious chuckle. Love from Nigeria 🇳🇬

I'm loving both your short and long form videos, they're so much fun to watch and your positive demeanor and show don't tell talent really makes your content stand out! Also props to your film crew and editor, they do a great job putting these together. Keep cooking my man and sharing your love of cooking 😁

i tried the home cooking one yesterday and this was soooo gooooddd!! definitely gonna use this recipe every time i make fried rice. thank you so much 😋😋

Your channel is fantastic and it's good to see wholesome young Aussies doing good things.

That pre-seasoning the rice is the cheat code I needed. 😂

621 is MSG folks

All of your dishes look so delicious!!!!

Also, another great technique is to wash the rice thoroughly, blanch it for 3 mins, drain it with a colander, add it into a steam basket, poke some holes in the rice, and allow the rice to steam through and spread into a plate. Steaming it will make the grains more separate, and more fried rice friendly. A chinese from a Cantonese restaurant taught me this trick. And to Uncle roger! Yes, steaming is good for fried rice. Don't question the colander always!

Fluffy steam rice is ok, IF you dont have it more on the soggy/wet side. Day old rice heats up to be unsticky good rice. So either can be used, just depends on how the rice was cooked.

enjoyed this video, it was informative and pls make more longer utube vids - love chinese food hahah

Love the gratuitous slow mo shots, but mostly the golden smiles and sign are what one stays for.

The biggest difference here is the heat. At home we dont have burners that burn that hot. So you dont get that nice char on the outside but also cooked well on the inside. Its similar to wood oven pizzas that cook a pizza under 4 minutes at 1000 degrees celsius. At home the pizza doesnt fluff up as much. Nor does it get those beautiful burnt spots but also soft inside.

Your recipes have been very helpful in making good food for my family

Thank you. I have been trying to make great fried rice for a long time 🍻

His wholesome smile is make this vid more perfect, keep it up!! :DD

The best cooking channel on youtube

I like your relaxing and smiling demonstration it says your are professional thank you 🙏

Your a great cook from Adelaide ❤ love your cooking techniques you've taught me alot thank you 😊❤🎉

Love these vids!

Uncle roger should watch this lol

This is awesome man! My favourite, even on its own its a complete meal!

It would be nice if you put recipes in the description, or in the future on your own website!

Good 2 see you are making more dope ass videos my friend! me as a home chef enjoy your content so muts!! Your a netural talent 💪🏼 all the best from thé Netherlands 🇳🇱

Please tell me where I can get on of those burners... awesome skills as always.

love you dims!!!

It’s great to see you cook in all of your videos, I really appreciate the effort you put into it. Just two questions: Can you do an equipment video (about what cookware you are using) and what brand/model is the wok burner you are using? Cheers 🥂

This is the best fried rice recipe I’ve seen thanks for going in-depth on the steamed rice section

Learn something new today - to season my ride before frying. Thanks!

Looks yummy 🤤 😊

Very educational. And looks tasty!

I love how he pronounced rice cooka!

That's new cooking rice method for me,big thanks bro 😊

Good wok cooking! Very knowledgeable chef

Thanks for sharing this nice recipe. I heard you called some powder "six two one" or something . What is it? Is it seasoning powder?

😍😍😍 Wow going to make this tomorrow !!

i dont know your fried rice is legendary but i know your pan skills and tossing skills are legendary i wish you luck brother

I’m newer to wok cooking. What is your preferred oil? When you strain the oil after the chicken/prawns, are you reusing? If so, how many times before discarding. Thanks!

sick burner! but yeah great information and technique! love how u did the rice, and it all makes sense

Your wok is also seasoned, do you recommend any sets or specific knives that you like?

Where can I get that wok burner?

dude, you are nailing it with every video...

the black wok is nice to use in cooking i love it❤

Just beautiful!

I am curious though why you flavour the rice in the rice cooker rather than when it's in the pan like most cooks?

You are a very good young chef. Thanks for sharing this video

Great Vids! Any Information about this amazing Wok-Burner?

Excellent chef

Man u r just great! Thanks! ;)

Love it!

This is the first time I've seen someone explicitly use fresh rice instead of dried old rice. I think it''s the oil that probably makes the fresh rice not stick.

Killin it Mr yum yum

Just tried this, it was great. On par with Indonesian nasi goreng. Well done

I like your style will try both

Cooking nice dishes...tasty😍...my mouth is full of water😛

fried rice isn't supposed to be fluffy. the water detracts from the flavor of the rice. you can store the rice in a fridge over night, or you can fry the rice separately, to remove excess water. the trick is not to over do it, because the rice will begin to clump, if you cook too long - use oil. the point of it all, is to maximize the flavor of the rice, by reducing the water volume in the rice - that makes it 'fried rice', as opposed to just rice.

Love your techniques and mise en place.

Not only uncle roger, but multiple chinese and malasian chefs would criticise this video hard. Style of cooking matters and your cooking looks absolutely delicious. Will definitely try your homemade fried rice soon!

i never thought of preseasoning the rice and getting everything in it, before it hits the wok!

No restaurant uses yesterday rice for making fried rice. The yesterday rice recipe is for amateur home cook who doesn't know how to cook the dried rice. 👍

Fantastic dish , i love fried Rice with shrimp and chicken….yummy 🍹

Hello! I was wondering if you have the list of recipe. ☺️

Looks great

Everything look so good!! 😍 feel like eating it, except for the prawns cause I allergic to it 🙈

Love your channel where can I get one of those burners from

Your such a good cook watching here.frm philippines

What about the sesame oil at the end of restaurant one?

Mmm yummy I love it gave you a thumbs up just subscribed to your wonderful channel thank you for sharing can’t wait to try

Really like your channel 👍

Yesi do this i even add more at times but the oil is a must for me no matter what I'm going to use it for....yes yes 👍👏👏 thank you

To CLARIFY of water 🌊💦 measurements for cooking Rice. It depends what variety of Rice and where it's grow. Different varieties need different amount of WATER 🌊💦

Do you marinate the shrimp the same way as the chicken?

Sorry to ask, what is the 6-2-1 you put in rice after chicken powder?

Every dish seems so delicious! What are these *six two one* and *yum yum* powders? Is *yum yum* MSG?

Hi - I’m just wondering why you wouldn’t be adding the egg at the end? I would have thought you would want the egg to be just cooked and semi-runny?

May i know where you get your wok from? Thank you, i really need one, hard to find in aus WA for me.

What were the seasonings?

I've never touched a wok before.. Now after a few shorts of urs I wanna buy one 😂😂😂 great videos!

Chef Lim, what ingredient do the Chinese restaurants use to keep their prawns so firm?... Almost like their is a crunch in the prawn.

I want to cook this with our wok one day but I don't know if my dad will let me🥺 because we've got a gas oven🙄. My mum used to cook with the wok alot before and my mum always washed our rice before she cooked it. But I don't wash my rice, and it tastes the same as when it's washed, it just becomes more like sticky rice. I think it tastes nice both washed and unwashed but my way is alot easier to make(obviously lol) , and everyone who eats my rice says it tastes really nice and is light and fluffy 🙂 Ok ok, yes I'm just lazy lol 😂 but I have my secret ingredients in it also so maybe that's why everyone likes it lol 🤐😜

how would you know when to use potato starch,corn starch or rice flour as a thickener?

This has to be the "Greatest Amateur Asian Chef On YT" I've ever seen No doubt 100%

What type of oil do you use?

I loved the way you cook both rices.I love it!. I’m going to try it hand say it’s your recipe on my RU-vid channel. Thank you.

Good afternoon chef cooking is simple to follow. I like.Tqvm❤

Uncle Roger comments incoming 😂 Keep up the long form videos dude, just watching ya cook is a pleasure, especially on that outdoor kitchen

Plot twist: he can't tell the difference so he keeps eating it until its gone.

im gonna follow your recipe next time I make fried rice, and I also have all the ingredients, looks really good!

Really enjoying your content lately! Cheers mate!

So what's the seasoning for the restaurant fried rice???

My fave take-out. Now Im really hungry 🤤😰

So, one curious question, why did you always ‘ fry ‘ the chicken, with that amount of oil, if you’re not gonna fry them? Just for the speed of getting the chicken cooked?

Do Chicken in black bean sauce my guy 🙌

Bro whatbrand sesame oil is the best for fried rice?

Could u show us the shed? I’m in Sydney and I want a shed with that rocket burner

What type of rice did you use?

You know it's good fried rice if it's cook in the outside kitchen

@wokgod, What wok and spatula do you use? Can you include a link?

If you're wondering 621 is MSG

I got hungry with that fried rice it’s just a meal for me super duper delicious I guess for both Thx for sharing