Yangzhou fried rice is most traditional version of egg fried rice
and today we review MasterChef winner: nephew Adam Liaw making it
man bun, goatee and expensive watch
is he the Asian Joshua Weissman?
and look at his kitchen
it whiter than hospital haiyaa
how he gonna do?
let's see!
niece and nephew
Uncle Roger continuing my tour
still got some ticket left for London, Melbourne, Bali, Taipei, Auckland
and all these city in North America
these final tour date, we're not adding anymore
so go get ticket now
link in description
so you're probably wondering why you've never heard of Yangzhou fried rice
if Yangzhou fried is the most famous fried rice in all of China
well, if you're Chinese, you probably have
but if not, it's probably just called fried rice
Uncle Roger like his voice, so soothing
it's all a kind of a permutation of Yangzhou fried rice
because Yangzhou that's known for these things
Chinese cleavers obviously
haiyaa, nephew Adam
just one cleaver use for everything
you get two for what?
and why your cleaver so big? it not about the size, nephew Adam
it how you use it
Hello aunties
the important thing to know when you're a good Yangzhou style fried rice
is that all the ingredients have to be cut really really well
it's kind of a way for them to show off their knife work
this all correct so far, but why his kitchen so bright?
it look like he in heaven
am I watching Bruce Almighty or something?
what coming next? spring onion
or Morgan Freeman
if the most colourful thing in the kitchen is you, you fucked up
but you can use any different types of ingredients that you might like
I've got here some carrot
good
spring onion
some garlic
no no, no garlic
Yangzhou fried rice is Chinese style fried rice, no garlic
garlic more for like Southeast Asian style fried rice
like Indonesian style or Malaysian style like what Uncle Roger make
small mistake
this is bamboo shoot, peas
correct
now this is Chinese cured ham
Chinese cured ham, good, fuiyoh
ordinary Chinese restaurant probably just uses regular leg ham or
or Cantonese roast pork or even Chinese sausage
something like that, which is easier to get
but if you can get your hands on Chinese cured ham like this one
this guy really talk a lot
just say Chinese cured ham
he got a whole story for one ingredient
also some cooked chicken giblets
giblets?
all of these ingredients as you cut them up
and bite into them in the rice
it's about creating texture
correct
in the fried rice
some prawns, some shiitake
nice, prawn nice, mushroom nice
egg of course
of course, you have this
ah, rice, important part, let's see
cold, overnight in the fridge
correct, correct
overnight leftover rice, not bad
but this rice has actually been cooked in chicken stock, it's not just
nice, chicken stock for rice
what you might have to add a little extra flavour
that might add some chicken powder in when they're frying the rice
which is very very common
maybe a pinch of MSG or something like that
no no, not pinch of MSG, you want to use the whole fist
niece and nephew, fisting okay if you come to MSG
but, if you can, the traditional way of making that Yangzhou style fried rice
is cook the rice and chicken stock first
we use leftover rice
because we want rice to be a bit dry for egg fried rice
but his leftover rice still look a bit sticky, see
it's still sticking to his hand
Uncle Roger predicting it might clump up a little bit later
maybe tossing gonna be difficult
the rice for egg fried rice
you want it to be dryer than my ex wife
the labour intensive part
we gotta chop up all these ingredients into about half centimeter dice
in French cooking you'd call that a Macédoine
mace what?
in French cooking you'd call that a Macédoine
haiyaa, don't use French cooking term, you making Chinese style egg fried rice
don't show off your Le Cordon Bleu bullshit haiyaa
just say chop
1/2 centimeter for all these ingredients
the prawns I can probably leave a little bit bigger
and this music
uniform cubes is very important
I mean chopping good, but what is with this music?
this look like music for charity video
I feel like any moment now, there gonna be phone number
coming up on screen
telling you where to donate
for the price of three dollar a month
you too can help this Australian chef get haircut
make him look less homeless
nice chopping technique
the important part of the dish obviously
is for everything to be cut to the same size
he correct
Yangzhou fried rice, every ingredient need to chop to same size
that's why you chop it to size of the pea
because you cannot chop pea
so make everything the same size as pea, that everything same size
Uncle Roger big brain
nice
now you really do get a lot of flavour from this cured ham
char siu, you know, the Cantonese roast pork
or even the lap cheong, that the Cantonese style sausages
will give you a lot of flavour as well
he's still chopping
ingredient that's gonna provide a little depth than umami to the dish
because the seasoning
how many minutes now, come on
fried rice need to be fast
stop talking so much
that not slow motion
that the actual speed of his chopping
this guy slower than Starbucks Wi-fi
but it's important to have some kind of ingredient
that's gonna provide a little depth than umami to the dish
because the seasoning that goes into a fried rice is actually not very much at all
there's no heavy sauce
there's not even soy sauce, I'm just seasoned this
okay, no soy sauce
no soy sauce actually okay for traditional Yangzhou fried rice
but like he say, make sure all your ingredient got good flavour
otherwise your fried rice is gonna be so bland
Jamie Oliver gonna serve it at his restaurant
emotional damage
the flavour of ingredients is what gives the dishes flavour
all of these things combined together gonna give us a nice kind of base
the rice is gonna go in with some of the egg
show us shot of his hand for what?
see, even the camera guy get bored
he start focusing on random shit
and then the salt that seasons it, gives you the taste of the dish
pancetta, maybe prosciutto if you want it
or even just some ham
he's still chopping
eggs next, I just need to
egg good
mix those up a little bit
nice cracking by crack on flat surface
nice chopstick whisk, good
head over to the wok and finish it off
wok, good good
now there's actually two different traditional methods of making Yangzhou fried rice
they're either called silver over gold or gold over silver
correct
silver is the rice and the gold are the eggs
in the silver over gold method, you fry the eggs first
and then put the rice on top of the eggs
on the gold over the silver, you fry the rice then pour the eggs on top
correct, that two method
but niece and nephew, just use silver over gold
cook the egg first
gold over silver, more difficult, don't do gold over silver
Uncle Roger got no faith in you
you not uncle Wang Gang, you gonna fuck it up
the silver over gold method is much much much easier for home cooking
see?
for gold over silver, you're mixing raw eggs into rice
you really had to be
tossing that over very high heat
otherwise you're just going to end up with an omelet
for the silver over gold, you fried the eggs first until the eggs break down
then the rice goes
let's get started
he finally start cooking
how long? six and half minute in
he finally start cooking in this cooking video
this guy takes so long, he gave me more blue ball than auntie Esther
but the wok very nice
the smoke coming out, good heat
I'm gonna add more oil when I fry the rice
very good
for now, we just want a bit of oil
good amount
to holdall of these other ingredients together
aromatics first, so the garlic
garlic, no garlic
no garlic for Yangzhou fried rice
no spring onion, too early! too early, nephew Adam
okay, I know why you put spring onion in there now
because the heat bring out spring onion flavour, that correct
but just put at end
or your rice ready, just put spring onion at the side of wok
the spring onion fall down touching the side of wok
that enough heat to bring out spring onion flavour
you put so early, it gonna wilt
the next thing I want to add in is the cured pork
because the fat will render into that oil and give us a lot of flavour
okay, correct
and my vegetables
the chopping very good
see? very even
good job, nephew Adam
and the prawns and chicken
prawn, chicken good
peas at the end
okay
and I'm just gonna season with salt
nice tossing
salt okay
it looks pretty good, so I'll take that out and set that to one side
see here, see here? this spring onion already wilting
starting to turn yellow haiyaa
what I tell you? it won't look good
nobody want yellow spring onion
it looks like it got jaundice
now if your woks looking a bit dirty this point
you can brush it out under the sink
no need to clean it
more oil going in
then in with the eggs
egg good, nice, good oil, good
start to break up
nice stirring technique and as soon
as soon as I sort of get a little bit dry
Uncle Roger think that egg may be a bit overcooked
it's a bit too dry
you want to egg a little bit wetter, then it coat the rice better
give the rice good yellow color
don't let your egg fried rice be whiter than Elon Musk on holiday
that's when we can put our rice in
now the rice is going to start to absorb the oil
little bit clumpy
now this is why you want day old rice
his punching good
use the back of your wok tool to push the rice against the wok
correct
as it gets coated in the oil
and that's going to give us nice separate grains
salt in, and that's pretty much our only seasoning here
and then the rest of our ingredients back in
nice nice!
now start tossing
toss!
what?
you have to toss the rice, nephew Adam
don't just use your spoon to scoop it
I think because his rice not dry enough, still a bit sticky, so he cannot toss
see? what I tell you?
that rice stickier than nephew Nigel sock
the origin of pretty much every fried rice you've ever eaten
this is Yangzhou fried rice
let's see
the rice have no charring on there, no wok hay
and remember, no garlic for Yangzhou fried rice
and don't put your spring onion in so early
when this video come out, Uncle Roger gonna be in Jakarta
because remember, Gordon Ramsey challenging Uncle Roger
he say he go to Indonesia more time than me
so now we're gonna fix that
so see you there, niece and nephew
and remember to get ticket to all my show
bye bye
this is most traditional form of egg fried rice and today we review
and today we review, we review
Uncle Roger can't talk
this word too hard
and today we review
we review
no no no, not just a pinch, use the whole fist
you want to start fisting your MSG
this look like music for charity video
is it gonna cut to him in third world country?
just kidding, America not letting him in