Been cooking 25 years in restaurants, casual dining nothing super fancy, enjoy the content. Looking to maybe also do some filming at home myself. Thought it was great 👍 subscriber here. What is the six one seasoning, can’t remember exactly what you said? What/where to get that seasoning and chicken powder is that like powdered chicken stock? Cheers to the content
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 😁
@Genius Eats watching the fried rice video and I just had a quick question. You add the chicken powder but then adds something called 6 2 1 ??? What does that mean. Any info would be greatly appreciated……. And thanks love the videos
The myth that MSG is bad for you comes from a racist joke a guy made in the 60's (look it up) which everyone just took to be true. Believing msg is bad for you is like believing the moon is made out of cheese.
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 😋😋
'621' is the code for msg and im exactly not sure what 'yum yum' is but it's a type of msg, i googled it and a thailand product called 'tom yum powder' popped up, it's made of salt, sugar, chili powder, dried shrip powder, citric acid, lemongrass powder, kaffir lime leaf powder galangal powder, lime juice powder and msg so basically all of the ingredients that is familiar with asian i hope this helped a little ＾-＾
Your home style fried rice is really better than the average persons would be, thats why there wasn't much difference. Compare it with the average joe making it at home.
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 🇳🇬
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.
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 🇳🇱
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.
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!
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 mean any sins he committed cooking here is still less then what I've seen from multiple Chinese restaurants who do stuff like use Spanish yellow rice instead of white rice.
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 🌊💦
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!
I can't speak for him but I've read somewhere that these chefs usually have a deep-frying vat of oil somewhere that they reuse for all their deep-frying, usually simple cheap vegetable oil like canola. Then for the actual stir-fry they use separate fresh oil each time, usually peanut oil.
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.
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.
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. 👍
I just made fried rice tonight for dinner and it was MUSH! I wish I had watched this first. I was told you needed to use leftover/refrigerated rice to make fried rice. Didnt work.
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 🤐😜
You don't say what kind of rice you use. I'm assuming it's not short grain white rice. Is it just long grain white rice? I know some Chinese chefs use jasmine even though it's probably more Thai than Chinese. Probably not a biggy, but you explained every other part so wonderfully. (Also, am I right in thinking that 621 and yum yum are both just your names for msg? 😉)
I followed this technique but used shrimps and crab meat instead. I added cilantro and lime as well. OMG I believe I outdid myself 😂 Thank you, Vincent Lim! Hoping to learn how to toss food like that soon 😜
You don't want to over whisk this egg good news as we don't have a whisk I think at 1 million subs a whisk is a decent investment but wtf do I know I've only been a chef since 1998 lol
well, yeah- the chicken and the prawns stir fired in the wok makes a big difference; do it on the stove and the result is not the same. Rice is absorbing flavors.
honestly his not wrong tho even if u use a pan to make fried rice , all u have to do is make the pan super hot to achieve like a “wokhey like” taste and js techniques
won't the bigger heat from professional stove give more "wok hei" to the fried rice? At home we can hardly reproduce the aroma from restaurant quality dish, its because we go easy on the oil and 2nd is because our stove just simple couldn't produce enough heat. Just my guess :/
You should not cook the rice if its not cold, at least room temperature cold. And the rice should be more firm instead of fluffier. Even if its a recipe for western people. This principle still applied. 😅
The only difference is the heating technique and speed of doing, but always better those cook in resto because of time difference when it's served or dilevered..only my opinyon...but luv your blog my friend...more..he he..
I've only seen your short form videos. This early one lacks clarity. What were you trying to prove? Fresh rice v day old rice. Home heat v restaurant heat. Which rice goes where? You separated the ingredients when chopping then cooked them altogether. Confusing. Your videos are much better since then.
Hey can I have the top 7 spices hoisin and soy sauce u need to do almost any of ur dishes I always wanted to learn this type of cooking I went to a shot term school for indigent folks, and we did a 2yr course in 4 mos so go figure. But over the last 10 years most of ur head chefs don’t want to teach u . So I had to learn on my own and they never pay enough so whatever u can show me would be a great start. Thanks.leo
I’m still learning to film and to show you guys my cooking. Please bare with me! My videos will get better!
Yes
Been cooking 25 years in restaurants, casual dining nothing super fancy, enjoy the content.
Looking to maybe also do some filming at home myself.
Thought it was great 👍 subscriber here.
What is the six one seasoning, can’t remember exactly what you said? What/where to get that seasoning and chicken powder is that like powdered chicken stock?
Cheers to the content
Im a big fan of chinese cooking (im malay) and really appreciate your videos! keep it going dude!!
Whats the difference of your fried rice? You cook same ingredients
@@carbonlodi8405 much higher cook temperature, faster cooking at high temps makes a difference
Uncle roger should watch this lol
I commented on one of his shorts to make uncle roger egg fried rice and 2 hours later this video pops up lol
He should.
@@wokgod yaa
He should!
FUYIOOOOOOO!
That pre-seasoning the rice is the cheat code I needed. 😂
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 😁
@Genius Eats watching the fried rice video and I just had a quick question. You add the chicken powder but then adds something called 6 2 1 ??? What does that mean. Any info would be greatly appreciated……. And thanks love the videos
@@NB.867. I just googled it and it is MSG. He often calls it Yum Yum.
@@fussyrenovator7551 thank you very much. Very appreciated the info 👍🏻👍🏻👍🏻
Badass I wanna be like you someday.
621 is MSG folks
Yum Yum is MSG unless it has multiple names.
Yes, definately a precursor to his signature yum yum msg
Msg is awesome
The myth that MSG is bad for you comes from a racist joke a guy made in the 60's (look it up) which everyone just took to be true. Believing msg is bad for you is like believing the moon is made out of cheese.
my friend had Chinese food every day(almost) for 2 years and had serious health issues (I think its because MSG)
Your channel is fantastic and it's good to see wholesome young Aussies doing good things.
He’s Malaysian, not aussie
@@Jejdjejbfjf well pal, he sounds Aussie. Thanks for your input anyhow Karen
@@Nae395 I guess I’m a Karen for exposing how ignorant you are assuming someone’s nationality 😂
@@Nae395 why call him a Karen tho? He just informing you man
@@Jejdjejbfjf He’s definitely Aussie, can vouch, his accent, swag and banter. Obviously with Asian background.
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 😋😋
Sorry to ask, what is the 6-2-1 you put in rice after chicken powder?
Its msg
@@godsleftcheek then what us the yum yum?
Dunno why he use diff terms for it lol
'621' is the code for msg and im exactly not sure what 'yum yum' is but it's a type of msg, i googled it and a thailand product called 'tom yum powder' popped up, it's made of salt, sugar, chili powder, dried shrip powder, citric acid, lemongrass powder, kaffir lime leaf powder galangal powder, lime juice powder and msg so basically all of the ingredients that is familiar with asian
i hope this helped a little ＾-＾
Your home style fried rice is really better than the average persons would be, thats why there wasn't much difference. Compare it with the average joe making it at home.
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 🇳🇬
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.
That's why using overnight cooled rice instead of fresh cooked.
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 🇳🇱
My guy ♥️♥️♥️
😍😍😍
Plot twist: he can't tell the difference so he keeps eating it until its gone.
That explains why I’m getting fat 😂
That explains why I’m getting fat 😂
whats a 6 2 1 ingredient?
its msg
Uncle Roger comments incoming 😂
Keep up the long form videos dude, just watching ya cook is a pleasure, especially on that outdoor kitchen
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.
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!
Will somebody tell me what 621 is🤔😅
MSG, salt on steroids 😅😅
What about the sesame oil at the end of restaurant one?
Where can I get that wok burner?
just how much chicken powder is in that dish?!?!
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 mean any sins he committed cooking here is still less then what I've seen from multiple Chinese restaurants who do stuff like use Spanish yellow rice instead of white rice.
@@boredniko2406 what sins where there, could you please emphasize so I can do it right?
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 🌊💦
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!
I can't speak for him but I've read somewhere that these chefs usually have a deep-frying vat of oil somewhere that they reuse for all their deep-frying, usually simple cheap vegetable oil like canola. Then for the actual stir-fry they use separate fresh oil each time, usually peanut oil.
It would be nice if you put recipes in the description, or in the future on your own website!
Totally agree. Not difficult to do
MSG is a white, odorless, crystalline powder commonly used as a food additive. In the food industry, it's known as E621
Thank you I didn't know what 621 was
Wokgod, where can I get propane burner setup like your? Really appreciate you!
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.
You can also cook the rice with less water
@harrymok1809 fucking this.
Anyone who thinks you have to use overnight rice because its dry doesn't know how to cook.
Are you the one who smiled at me at Coles nepean Penrith? wearing a black chef uniform around 10:30pm? Do u own a restaurant? pls reply.
Dimsimlim you are AMAZING I'd love to meet you one day I'd pay you to cook your most favorite meal for me, but what is your most favorite meal?
I thought he was going to make home cooked fried rice and then compare it to fried rice he ordered from a restaurant.
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.
I love how he pronounced rice cooka!
he use a lot of 621 and chicken powder🤨
Can you tell me what kind of wok did you use, carbon steel or iron wok? Thanks.
I wanna know too
May i know where you get your wok from? Thank you, i really need one, hard to find in aus WA for me.
I used to live in Perth! You can buy one from Lucky grocery store in NB
@@wokgod ahhhh ok ok thank you very much haha 🙏🏼🙏🏼😄😄
difference is PAN AND WOK no difference
Day old rice isn't supposed to be better, just a way to use leftover rice instead of tossing it out.
Thanks for sharing this nice recipe. I heard you called some powder "six two one" or something . What is it? Is it seasoning powder?
621 aka msg
Hey what is the meaning of yum yum that u use
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. 👍
Maybe u don’t know how to cook😂
The chicken and prawns were cooked in the restaurant quality wok and may have absorbed some Wok Hei.
Brother 621 is good for health?
What is 6:2:1????
Mate you forgot to add sesame oil into your restaurant style fried rice hah!
Dude it's your skill man. My house is going to burn down trying to make this lol but I'll take the risk for better skills and food.
What come after chicken powder??? What is 6 2 1?
It's MSG, flavour enhancer, call it whatever you like. E621 is just the European standardized code for it.
Your a great cook from Adelaide ❤ love your cooking techniques you've taught me alot thank you 😊❤🎉
What is 621?
MSG
Now I just need to see where I can get me a fucking rocket burner to heat my wok.
I just noticed you didn't add any Sesame Oil to the "restaurant quality" fried rice, does this mean that it should be omitted or you just forgot?
Happy New Year
Are you single?😅😅😅
I volunteer to be your taster.
Damn!!! I gained 5 lb just watching you cook this week!! Awesome Dude!!!!!!
I just made fried rice tonight for dinner and it was MUSH! I wish I had watched this first. I was told you needed to use leftover/refrigerated rice to make fried rice. Didnt work.
Someone needs to explain to me what 6, 2, 1 is. Yum yum is obviously Msg but it 6, 2, 1 like a ratio of something?
I was asking myself the same thing but according to Google, MSG = 621 (the label identifier of MSG is called E621)
😂😂😂😂😂perang sana sini,biar betul kita masak memasak !!!!😂😂😂😂😂😂😂😂😂😂
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 🤐😜
Day old rice isn't supposed to be better, just a way to use leftover rice instead of tossing it out.
that and also usually freshly cooked rice are sticky but he gave a way to make it not sticky
the one cooked on a wok win coz it has wokhey
Ngl you seem so natural that i thought your video seasoning a wok is a joke video
You don't say what kind of rice you use. I'm assuming it's not short grain white rice. Is it just long grain white rice? I know some Chinese chefs use jasmine even though it's probably more Thai than Chinese. Probably not a biggy, but you explained every other part so wonderfully.
(Also, am I right in thinking that 621 and yum yum are both just your names for msg? 😉)
shh the msg is industrial secret
I followed this technique but used shrimps and crab meat instead. I added cilantro and lime as well. OMG I believe I outdid myself 😂
Thank you, Vincent Lim! Hoping to learn how to toss food like that soon 😜
Everything look so good!! 😍 feel like eating it, except for the prawns cause I allergic to it 🙈
The wok brought the difference
where did you buy your high pressure burner... hard to find models in Canada
If you're wondering 621 is MSG
You don't want to over whisk this egg
good news as we don't have a whisk
I think at 1 million subs a whisk is a decent investment
but wtf do I know I've only been a chef since 1998 lol
Great videos man, question... what wok do you use? brand and model? Thank you!
I like your relaxing and smiling demonstration it says your are professional thank you 🙏
但還是要有鍋氣的炒飯才好吃
well, yeah- the chicken and the prawns stir fired in the wok makes a big difference; do it on the stove and the result is not the same. Rice is absorbing flavors.
Uncle roger cant even fkn cook. But dimsimlim let him cook
honestly his not wrong tho even if u use a pan to make fried rice , all u have to do is make the pan super hot to achieve like a “wokhey like” taste and js techniques
MSG ❌
621 ✔️
What is 621?? Msg?
Hey Dimsim quick question what brand you using for your chicken powder? Thanks
won't the bigger heat from professional stove give more "wok hei" to the fried rice? At home we can hardly reproduce the aroma from restaurant quality dish, its because we go easy on the oil and 2nd is because our stove just simple couldn't produce enough heat. Just my guess :/
what is 6,2,1?
Every dish seems so delicious! What are these *six two one* and *yum yum* powders? Is *yum yum* MSG?
i am.also thinking
Yea wits up with that?
The restaurant quality one got special wok hei taste..because of the high heat and wok
Now I'm looking woks up to learn how to use them.
The difference is : the chef cooks it but home Style one , uncle Roger cooks it 😂🤣😋😋😋🫡😊🫠😜🤗🤑
As an Asian never order fried rice in the restaurant
You should not cook the rice if its not cold, at least room temperature cold. And the rice should be more firm instead of fluffier. Even if its a recipe for western people. This principle still applied. 😅
The only difference is the heating technique and speed of doing, but always better those cook in resto because of time difference when it's served or dilevered..only my opinyon...but luv your blog my friend...more..he he..
It’s because of the breath of the wok wok hay that’s why it’s better to cook on a wok
Good video mate. Respectfully I would say more take away quality than restaurant quality IMO.
What does six two one means?
msg
Geez bro you must've gotten alot of sh*t in school because of Ur name . . But I guess you've gotten the last laugh. Great content bro 😊
Haiyaaaaaa Why didn’t uncle Roger visit you or review your video newphew? So weak why so weak
I've only seen your short form
videos. This early one lacks clarity. What were you trying to prove? Fresh rice v day old rice. Home heat v restaurant heat. Which rice goes where? You separated the ingredients when chopping then cooked them altogether. Confusing. Your videos are much better since then.
Very interesting test..
So, now i don't have to save and buy expensive outdoor professional gas cooker! Ty, ty, ty!
What chicken powder do you use? Its hard to find chicken powder in Malaysia
Why you wont’ answer all people in comments asking for « what is 6,2,1 » ?
any thing cooked on the WOK will taste much better....don't know why but it is just so
Thank you for this lesson. What is the 6-2-1 you keep mentioning? Is it a ratio formula?
Hey can I have the top 7 spices hoisin and soy sauce u need to do almost any of ur dishes I always wanted to learn this type of cooking I went to a shot term school for indigent folks, and we did a 2yr course in 4 mos so go figure. But over the last 10 years most of ur head chefs don’t want to teach u . So I had to learn on my own and they never pay enough so whatever u can show me would be a great start. Thanks.leo
Or… maybe you just have the skills man!