Honestly, the Chinese girl was lowkey roasting them harder than Uncle Roger did. "I'm bad at cooking, but after watching this I've gained confidence" is brutal.
I loved that comment. It felt almost like she meant that she would make it better after a week of heavy drinking, still being really drunk and she wouldn't fail as bad. Even without knowing how to even start making it. I would have preferred to taste the bad cooking girls dish even if she made it while completely hammered.
Uncle Roger is a Malaysian. In Malaysia we call Uncle or Auntie to our elders neither with or without blood relation, just show respect and treat close to each other just like family.
@@RonaldChristy deep fry the peanuts, and then crush them in the pestal and mortar, and then put chillis, and then brown sugar, and salt. It's that simple bro. Not peanut butter because it's going to be grainy.
I was about to type that while standing, that's how offended I am (jk, of course) If it was a Tom-Yum style, it'd be understandable to substitude galangal with ginger (clearly, it's not)
I'm Canadian and I feel for everyone that has to see Jaime cook anything but British food. He always alters the reciepe substantially because he has marketed himself as the guy that cooks affordable and easy to make foods. But fried rice is super affordable, the best thing he could do is to show the correct steps and in the correct sequence. This goes with all of the Asian dishes he does. One of his worst offences is butter chicken as it has no butter, and another one is ramen where the tare was done incorrectly and used incorrectly. Again it's trying to show people how to do something that's affordable but doing it wrong. I think he would do better to show how to do it correctly with affordable versions of something. And start with planning the meals for the week, shopping on the weekend, portioning things out correctly, freezing meats, how to can picked fruit or veggies - show HOW to save a lot of money - but what do I know
I watched the original Uncle Roger's video about the first fried rice lady. It was my first time watching Uncle roger. He's hilarious. If I remember correctly, the fried rice lady was on a BBC cooking show and she was following BBC's recipe to cook rice. That video was uploaded in July 2020 and it has 37 million views as of May 2024.
@@Kynatosh Aunty Hercha earned her title. I think this is part of the... well let's call it the Jaime Oliver influence. Starting during the Great Depression and lasting till after World War II the brits endured food rationing. The diet that the Brits did have was basically abolished and people had to endure these more recent inventions, like bangers and mash and other blander foods. (btw bangers and mash can be goodwith the correct sausages and seasoned mash potatos, breakfast sausages as they're called are abominations, they're quite bland even when seasoned due to the high percentage of bread crumbs Try and get a cook book from prior to 1930's particularly in the 1910's and I bet the recepies will be very flavorful and not the crap that the Brits have today which has been memed to death. Thee older reciepies particularly if you go onto project Gutenberg and find really old books, will have recepies that all have seasonings, herbs and spices
The way that Sung-ji was able to effortlessly switch between perfect English and Mandarin (and presumably Korean) just blows my mind. That's a talent I wish I had.
I think she was switching between English and Korean. I don't believe any of the girls used any other language besides those two; China (is that her name?) in the bottom left only spoke English and Song-sin only spoke in Korean. That being said, Sung-ji's English is excellent.
Nobody spoke Mandarin, even the Chinese girl only spoke Korean, for some reason. Maybe she knows Korean and the channel doesn't have anyone who can translate Mandarin, so she chose Korean instead of her own language to accommodate them?
Japanese girl did use Japanese a bit but mostly English. Chinese girl only spoke in Korean. Korean girl spoke in Korean and English. American girl spoke in English.
Bear in mind what the american girl said 'americans dont really cook rice' same with most brits... the indian girl hersha is cooking to how bbc told her to do it... her 'dont be afraid' is aimed at mostly white brits who are scraed of cooking rice with no experience... its a very simplified way she is showing... there was a follow up video to that where uncle roger went to hershas house and the way she cooked it at home was much more traditional indian way of cooking
Theres argument to be made in regards to hersha herself being a...idk, a coconut? Brown on the outside but white on the inside. She blames it on BBC but maybe fault was on her all along.
but still, the way of Indian cooking rice, shouldn't be applied to a fried rice Traditional Indian foods have no fried rice. There are briyani and palao, but not fried rice, Those fried rice, chow mein you can see along the roadside, are learned from the Indian Chinese, not the Indian traditional food And Indian don't know that the way of washing/cooking the rice of Indian way, would only suitable to briyani and palao, Chinese food fried rice just cant use the indian way of washing/cooking rice (i am referring to the way of aunty Hersha cooked in her house )
it's pure incompetence on both sides. Her for bullshitting on her resume and BBC for just picking the brown person cause wow, brown person is Asian by default. The only thing Indian about her is her looks, she was born and raised in the UK.
Hats off to Nigel Ng to make most of it going viral. He is nearing 10 million subscribers mark. I have seen other people getting viral and being forgotten the year after. This guy used his momentum to find his audience and stayed on his track ever since.
as an american, the americans I know eat a lot of rice, and do rinse it prior to cooking, based on what kind of rice it is, if its bagged well probably wash it, if its like the uncle bens boxed rice then no we wont
her and the CN girl reactions are on point and never interfere the video. that american girl need to control her yapping. if she want to make a long commentary , do that when the video ends. she made other girls can't focus on video.
@@Darth.Fluffy😂 when I don’t want to get my hands dirty or put germs into the sushi I use chopsticks but I mostly eat it with my hands. As traditionally you eat it with your hands
@@LordGertz I understand the thought process behind it at least, some people just will not eat with their hands even if that is the expected way to eat something.
@@emanymton713 Yeah, there are a lot of people, especially in more modern times, who simply aren't willing to get their hands dirty in any way. I mean, more power to them, but it's a lot more fun eating food with your hands. ;)
There are so many varieties of fried rice in Malaysia. There are more than 10 types of fried rice Related to ginger, there is Nasi Goreng Halia (Ginger Fried Rice) but not many people cook it.
I'm guessing a lot of people outside of America don't know this but all rice sold here is vitamin enriched, They pre-wash it then spray it down with vitamins to increase the nutritional value because it doesn't really have any. If you read the bag they will all say in capital letters DO NOT WASH somewhere on the bag. It was actually put into law in 1943 as the first War Food Order that it is against the law to sell unenriched rice here. I wash my rice anyway as do most other people I know but everyone just thinks it's starch they are washing off, its not. That's why rice here tends to have a different flavor or not cook right if you don't wash it.
I never knew that. I dont live in the US and have never seen the rice package labels close enough to read. In all the countries out of the US that Ive visited, this isnt the case. Its heavily encourages to wash off the rice, one reason people dont mention is for rice mites. they sometimes find their way in the bags or cabinets, even after all the preventative measures. better safe than sorry, nobody wants to eat bugs. either way Thank you for clarifying, I'll definitely keep an eye out if i get the opportunity to visit a grocery store in the US.
"I'm guessing a lot of people outside of America don't know this but all rice sold here is vitamin enriched, They pre-wash it then spray it down with vitamins to increase the nutritional value because it doesn't really have any." Guess you don't live in an area with a lot of East or Southeast Asians? Because if there's an Asian supermarket nearby, you'll more than likely find 20lb bags of unenriched rice. Here in the Toronto area we're kind of spoiled for choice on rice. All the major chains will carry some of the aforementioned large bags because they know that they will sell.
@@kevwwong I should have been more specific and said USA not just America. There are several Asian markets here, Spanish Markets as well as I live on the southern border and they still all sell vitamin enriched rice, at least that's what they put on the shelves.
My mom's Portuguese. I don't know if that's why, but we grew up eating a lot of rice. Like if we had pot roast, she didn't make mashed potatoes, she made rice. I actually have a rice cooker and one of those hot water pots with different temps for tea. Mom's islands (Azores) only place in Europe that grows tea.
Also Portuguese. Rice is just widely accessible in Portugal for hundreds of years (thanks to the settling of the Moors) so we just pair it with everything. Sao Miguel is the only island that grows the tea leaves as well. Super cool tbh
Preparation for long grain rice is different from medium grain and different from short grain (or glutinous) rice... also different from parboiled rice. Different rice means different preparation styles,
I use Jasmine rice myself, most absorbent rice grain so it's my go to. It took me a few tries (since I don't own rice cooker) to discover the proper water to rice ratio when cooking it but got it down to a science now! Perfect rice!
@@inoob26: That, and "MSG syndrome" scares about chinese food restaurants, where the symptoms really just sound like too much salt in the food rather than anything else.
As an American, I always cooked my rice like this woman. My Mom taught me that way. But since I started watching animie, I bought a rice cooker last year and now my rice comes out perfect and not wet and sticky.
I learned how to cook rice from my dad who learned from his Cajun mother. We don't wash rice cuz we want it sticky. And our recipe is put your finger in the pot, fill rice to your first knuckle on your finger, fill water to the second knuckle on your finger.
@@russellward4624 he's not from the mainland, his ancestors were. Malaysian chinese is one of the 3 main races in malaysia, alongside malaysian malays and malaysian indians. He just moved to the uk to do his stand up comedies, which is just before covid19 happened
@@russellward4624 More likely his grandparents or even great grandparents. Chinese in Malaysia have a long history well before Malaysia as a nation was established. When Malaysia established, Chinese accounted for almost half of Malaysian population. Among all regions, Singapore has the highest percentage of Chinese population at over 70% as of 1950. The Malaysian government who were controlled by Malays worried the Chinese could take over them at the election so the central Malaysian government kicked Singapore out of Malaysia. That’s how Singapore became an independent city state.
I am Malaysian of Chinese descent and I have never heard a Malaysian of Chinese descent speak English like some caricature of a Chinese coolie in a old Western movie. If I recall correctly, Uncle Roger does not actually speak English like that IRL.
We do basmati rice instead of white rice and we cook with broth instead of water so draining all the flavor of the broth would be a death sentence in my family😂😭💀
When I was a child (1960s), my sister and I called my parent's good friends (for example) "Uncle Lou" and "Aunt Pat" even though they weren't related to us. Later (teen years, and even before that) it was "Mr. Smith" or "Mrs. Jones". I don't think I called anyone from my parent's generation solely by their first name, even into my adult years.
What's "Uncle Roger" is missing, is the fact that in some countries and rice crops, you actually should not only wash rice, but use more water, cook, then drain... because of arsen in soil. It's a problem in some parts of India and SE Asia.
Some you need 1 cup rice/1 cup water, but some you need 1 cup rice/ 1½-2 cups water. Rice will be either undercooked if not enough, or porridge soppy if too much 😢 and not fluffy or sticky it'll be pasty dusty without washing 😖 I wash 4 times and water is still cloudy with rice dust
Depends on the area. Some areas you need to wash it ahead of time to reduce or eliminate arsenic on it, while in other areas the only reason is to wash away starch (and some recipes _need_ that starch...).
I disagree with the girl who said americans dont reallg eat rice...340 million americans, people forget we are many latino, asian, african american, etc. We do cook a lot of rice, mexican rice, cajun rice, etc. Asian and mexican restaurants here are very very popular and everywhere. If you are white and come from a predominantly white state you many not cook with rice as much, but moreso potatoes. That is more european.
When growing up my mom cooked simple stuff she learned from my grandmother. Who came over from Europe. So we didn't do a whole lot of dishes with rice until the instant rice package came out more since they were cheap. My self I cook it a lot as it came go with anything and is easy to make simple meals with a few cheap ingredients to save money.
Its true, I guess the point was that if you were eating out and you went to some sort of restaurant that serves mostly 'American' style cuisine, like a diner, burger joint, or something like that, you'd be a bit surprised to find a rice dish on the menu (doubt you find much with rice at Burger King, Jack in The Box, Wendys, or McDonalds), but if you went to a place that specializes in any of the other foods you mention, well, rice is everywhere. Even breakfast style places like Elmers, Waffle House, or similar places wont likely have any menu items with rice on offer. I also feel like most of the rice we do have here is imported rather than grown locally (but I might be a bit biased since I strongly favor brown rice over white).
I’m Belgian but grew up for a significant amount of years in Southeast Asia (among other places). For me, rice is life. I shudder at boil-in-bag rice that has the instructions on the box to suspend the bag underneath your tap and rinse it after cooking. My SO grew up in Belgium and didn’t like rice but then, he never learned how to cook it ’properly’. It’d always end up becoming a soggy, claggy mess. At the very beginning of our relationship I went to his place to cook, he wanted to learn a few of my childhood (Asian) recipes. I supplied him with a list of ingredients. Lo and behold, all proud of himself, he presented me with… boil-in-bag rice. It literally took my breath away and not in a good way. Fortunately, I’d suspected something similar and had backup in my car. A few years later Uncle Roger’s video went viral. When someone showed it to my SO he said: “He’s acting like my girlfriend. Don’t mess with her rice.” I taught him the finger method for cooking rice in a pan. I taught him to wash rice. I taught him the difference between American Long Grain rice, sushi rice, jasmine rice, risotto rice, and paella rice. I taught him to always cool the rice before even thinking of making fried rice. My sister’s first ‘serious’ Christmas present to him was a tiny rice cooker.
Hi Asian American here we cook rice a lot. And yes we use finger. If you have a rice cooker and you still mess it up then sorry there is no hope for you. It's simple. It is 1 to 1 1 cup rice =1 cup water 4 cups rice = 4 cups Wash rice (do not use soap!) Measure water to half way from the tip of your finger and you finger should be on top of the rice not in the rice. Put it in the rice cooker if it has an option press white rice and cook. When it is done mix the rice. And you get perfect rice.
Black American here it was weird not having rice at dinner. Chicken and rice Liver and onions with rice. Red beans and rice Dirty rice Jambalaya We had rice with sugar for breakfast Rice pudding for desert Tacos with refried bean with Spanish rice. Stuffed peppers stuff with mince beef and rice. Rice was our side with insert kind of meat with homemade gravy...😂😂😂
In West Asia and India rice is usually drained so it's not sticky. Especially with basmati and jasmine rice. (obviously this method should prob not be used for fried rice, but just saying draining rice is a thing haha)
@@Erik-kim-8964 my family is Iranian Armenian and we use utensils (not that it matters). But draining isn’t horrible it’s just how our cultural rice is made. Look up how to make Iranian rice and you’ll see. But basically you drain it and let the steam and butter finish off cooking and it leaves the rice long and fluffy. The goal is to have the rice remain long and individual.
If I remember correctly, you cook the rice part way, drain it, and then return it to the pot to steam it. At that point you also work your magic to create the best part of the rice: the tahdig. Or am I wrong?
Fried rice in SEA is what pizza is to Italy. You can experiment with leftovers, sauces and spices and if it turns out edible then it's called fried rice. What Jamie Oliver did is wrong because he literally ruins good ingredients. The end result showing decent looking fried rice is only because the power of video editing. With what he put in there, the rice would never turn out like that. Same goes for the first lady, her egg fried rice won't look like that.
I’m Japanese and I confirm that Japanese girl is saying is true. it’s not as common to address someone older in your community, not relatives, as uncle or aunt as other Asian countries I guess. we rather call them by their name, with honorific suffix “-san”. it’s so versatile, it doesn’t matter the age or gender or relation.
So here is the thing about "American rice". American brand rice is often fortified with vitamin dust which gets washed off which is why the instructions will say not to wash it. We have a habit of washing our grains in Asian countries though because people used to get their rice from open air markets where cross contamination of stuff (including dust) occurs. I *think* most of the 50lb rice you get (in Asian supermarkets) is processed in clean factories though, so the washing becomes half habit and half removing starches. I say clean factories because I've been buying, preparing, and washing my own rice for over 20 years now and I've probably only seen foreign material (rice chaff, a rock, etc) under a handful of times. This being said, why the hell don't more Americans prepare rice at home? Rice is friggin awesome, it pairs with about anything, it's delicious and easy to make, you don't get tired of it because there are so many varieties of rice (long grain, Japanese short grain, sweet/sticky rice, basmati rice, milled brown rice, Jasmine rice...)
During the Korean war it was a joy, I'm told, feeding prisoners of war pierogi, kraut, and pickle soup. This made for VERY confused enemies. Pierogi are a bit like Chinese dumplings. Kraut is a bit like kimchi. Pickle soup is a bit like, well, nothing else they've had but fit well. One of my greatest joys in life is taking time honored Central European recopies and adding jalapeños.
Fun fact: modern rice cookers come equipped with the capability to steam fish, make porridge, make soup, make stew, even pressure cook meat. Also able to reheat all those dishes in a few minutes without over drying it like a microwave oven does. Honestly, even if people don't eat rice enough to warrant a rice cooker, some of these rice cookers are awesome enough you could buy it for other reasons.
In the Philippines, our fried rice is simple, SO simple; just fry CRUSHED garlic until golden brown, add the rice then sprinkle Salt bae or MSG then Voila. Very simple and savory delicious
As an American who's graduated culinary school, I learned the french method of using 1 part rice to 2 parts water in a pot, cooking for 20 minutes. I have never had to drain the rice or anything and I've always had perfect rice. I actually prefer it to the rice cooker because it's much smaller and easier to clean after dinner. I've even done the quick restaurant method of cooking it in a hotel pan in the oven and had it turn out perfect every time. BUT ALWAYS WASH YOUR RICE
I make Tamago kake gohan just to make something quick, if i have leftover rice then i make eggfried rice sometimes, skill is to get the right amount of egg/rice to make it like "fluffy"
Now I'm an American but I was always under the assumption that fried rice made traditional way was from the previous day of rice like the left overs from dinner being used in breakfast
For the longest time when we had a rice cooker, I never knew about washing the rice before cooking with it. I was teaching myself everything because no one else would teach me, and this was before I really started using the internet since I was a little kid. And I knew about the trick with measuring the water, and I'd use like chicken broth to make the rice to give it flavor. Honestly, watching these videos gives me some confidence because I can at least make a good tasting rice when I have what I need.
Ok. First. I'm not defending Jamie Oliver. But I think I know why he added that splash of water to the pan. And the girls hit upon this. I think he was lowering the temp of the pan so that the sugar in the chili jam wouldn't burn. ...or, he's just insane.
It could have been for two reasons that he added the water, one because of the jam like you said, but also because he is obsessed with olive oil, such a low smoke point oil for something like fried rice is just stupid, if the pan gets too hot it would have covered the kitchen in smoke.
I’m Cajun (from south Louisiana). An old Cajun breakfast is eggs and rice. We fry 2 eggs (white firm and yolk runny). We steam leftover rice. Place eggs on rice with Cajun seasonings. If there’s also leftover beans, we add that to the eggs and rice.
Nigel mentioned peanut butter during the Sriracha bit. Honestly, if I get a packet of stir fry buldak noodles and a packet of jjajangmyeon, adding a couple of tablespoons of peanut butter during the last step of mixing works really well. Salty, earthy, it works with the spice in the buldak and the mellow black bean. Of course, I also add like 20 chopped bird's eye chilis because I enjoy my food causing me pain, but it doesn't take away from it. Throw a sunny side egg and some scallion greens on top, that's a good breakfast.
Pro tip: you can buy a multi cooker that cooks rice and a bunch of other foods. I've cooked oatmeal, roasts, soups, taco meat, and spaghetti sauce in mine.
"The sticky part will go away" That's the point of watering cooked hot rice. It's kind of Mediterranean style. People don't even heard about rice cooker. Rice can be dry, sticky or with soup and is cooked with a casserole or a pan together with other ingredients, or a pot if it has to be solo or to make soup.
I’m American but maybe it’s cause my mums been to Asia, I’ve always had a rice cooker and known how to make fried rice. I add a lot of veggies and sometimes even meat to my fried rice which isn’t typical but it’s how my family would ensure we have the nutrients we needed. Also it was fun to have variety. When the woman cooked the rice I was terrified, and the no sauce or flavors! Why?!?!?
After Jamie, where's you wok, we have now also Jamie, where's you soy sauce ! 🤣 PS: The reason why he put olive oil in the bowl is because his fried rice is wet and sticky, so if he just put it like that in the bowl, he can't reverse it and have a nice spherical presentation on the plate. And I'm not defending him, I'm just explaining because he wouldn't have to do that if he cooked his fried rice properly
This is why I say when asking someone from America certain questions especially the U.S you can get different answers. Because many Americans have rice cookers. Especially in black or Latino house holds.
I know that when you cook oatmeal or buckweat or sth like that, you can use fingers to measure it. But if you are an absolute beginner, better to really use cups. Then sink your finger into the rice, see how far up your finger it has to go, and just use the fingers since then. That's how I learned as a kid.
Korean girl: "We don't eat side dishes." That is in fact a lie. Go to korean bbq and you have a dozen sides to add to your stuff. lettuce, bean sprouts, four kinds of kimchi. I suppose those are considered parts of the "main dish" but those are still sides, my friend.
It is not a lie and you are misconstruing your own experience. Tell me you know nothing about Korean dining without telling me you know nothing about Korean dining. I cannot believe that your example is functionally event cooking where you mix and match your BBQ experience. It's not a dish nor collection of dishes and has no side dishes- there is no dish in your example. It's a BBQ... with options... you know, like any BBQ. You did some real mental gymnastics there to try and tell the world that the Korean girl is wrong about Korea. *face palm*
This might come to a surprise to many but of the 40,000 cultivated rices and the additional 50,000 wild varieties, all cannot be cooked with the same method and ratio. The hand (or finger) technique for ratio can't be used on local asian red rice, forbidden rice, basmati and many others. Some require pre-soaking while others require less water; the whole reasoning behind the straining rice (in collander) and rinsing afterwards was a trend that took hold in areas in which rice production had elevated arsenic levels (USA, Japan, India, China, Brazil and Peru). After a long term research (of over 10 yrs), in 2015, it was scientifically proven that rinsing rice removed up to 30% of arsenic, 20% of mercury (USA rice have the highest levels - uncle Ben's and Carolina) while also removing beneficial minerals. This is the "period", that we saw an uptick in sales of brown rice, forbidden rice (black/purple rice). Since the bran is still on the kernel, rinsing it reduces the loss of good minerals while still removing a portion of the arsenic. The first fried rice is "Yangzhou fried rice"; known as "special fried rice" in the UK and as "combination fried rice" in Australia and NZ. In which soya sauce is rarely used (in HK) as they use Shaoxin wine but in western cooking they removed the wine and replaced it with soya sauce. The classic look of the rice should have a light off-white colour. As for the second, one must understand that while much of the world loves spicy with salty foods. There is still a good portion of the world that prefer sweet and spicy. Koreans love to boast how they prefer salty and spicy and to leave sweet flavours by themselves. So this SHOULD mean that if they did what they preached. Their sweet fried chicken should revolve exclusively with Dakgangjeong And reserve Yangnyeom and anything similar to dwaeji kalbi to all westerners😂. To say it sounds wrong is okay but one must try and see, to properly judge it. Keep in mind that sambal, Naga sauce, sriracha, harissa and any hot sauces were not the norm in Europe. As many of those have completely foreign flavour profiles from what they have known. They incorporated the spiciness onto jellies and pickles. The problem with pickling is the vinegar tones down the spiciness whereas in jelly form it retains it. With time, many have/will become accustomed to this flavour. Immigration has also been a benefactor as to maintain these products in shops (due to the constant demand). Hope this clears a bit😊 Just as a heads up USA hold less than 5% of the world population but Europe is closer to 11%. Their eating habits while being similar they are quite opposed when taking 🔥 into account. Less than 20% (150M) of native European eat "spicy", whereas more than 80% (280M) of USA do.
This might come to a surprise to many but of the 40,000 cultivated humors and the additional 50,000 wild comedies, all cannot be funny with the same people and ratio.
Kimchi is made of cabbage not lettuce. Also, I have never seen anyone in Korea not cut it up accept for samgupsal when you grill it, but then they use scissors to cut it up. It isn't common to even find it not cut up in stores.
What i find really interesting is how the girl from America has adapted her english to a more asian grammar, where articles and pluralities are dropped. She has clearly lived in Asia for a long time.
The problem with Jamie is that he's trying to substitute specialties into more approachable and viable solutions for westerners. Like, some of the ingredients might be difficult to find or even eat for some westerners, so he subs them with ingredients that are more comfortable for them. Or he tries to make sth healthier in some cases (e.g. when he put no butter in the butter chicken recipe xD....that was another huge successful failure for him).
I'll play the devil's advocate. In general, white Americans are exposed to East / Southeast Asian culture a LOT more than Europeans. Considering many UK chefs are trained only in French, Italian, and English cuisines, Jamie Oliver was probably trying to create what he thought was a one-pan, "catch-all Asian" style of a Risotto that he's more familiar with.
Washing the rice is just to remove starch. It isn't "dirty" if not washed, just more sticky. Thai style use light soy sauce and fish sauce. Tomatoes and cucumber as garnish.
Chili jam is a jam. It's usually eaten with like, cold cuts and cheese. I have never seen it used for cooking. Jamie was literally just doing random shit for no reason.
I'm American, and my right hand is permanently injured, such that chopsticks are difficult, if not actively painful, to use, so I just pick up sushi with my hand. I would look at someone very strangely if they used a fork to eat sushi. Also, I have had jjajangmyeon, and I was also shocked by how sweet it is, at least at the restaurant I tried it at. I'm not opposed to sweet flavors in savory food, but I would definitely have preferred it to have more salty and savory notes. I much prefer zhajiangmian.
Indonesian egg fried rice beside cook with garlic and red onion also put kecap (dark sweet sauce) and it's make really nice flavor and for the topping with egg can make omelet or fried eggs .
I don’t like people calling Jamie Oliver a professional chef, I think he only worked in a restaurant for one year as an assistant before giving up and becoming a TV personality. I think he only became successful because middle-aged women think he is sexy!
WHAT IS SHE TALKING ABOUT... Koreans are the KINGS of side dishes. You get like... 12 different side dishes before you even get your main entree... lol.
I'm American and when I was in college, my (American) roommate tried to make rice in a saucepan. She ended up burning it, setting off the smoke detector. Since we were in campus housing, the fire department came. I was so embarrassed that I ran out of the apartment, lol.
This girl from Georgia is lying saying ppl from America don’t eat rice. Maybe her family doesn’t but if you black more often than not, you can do a lot with rice. Rice can be a side but Cheesy Chicken & Rice, Rice Casserole, Dirty Rice, Rice & Beans, Rice Gumbo, Jambalaya, etc all main dishes, not sides.
I'm latin and even we know that's NOT how you make fried rice let alone white rice. 75% of our latin meals are served with white rice. Like a lot of other cultures we LOVE our rice and take pride in making it right.
As an Italian, I can confirm that here we use the colander for cooking rice. Once I tried making egg fried rice with the wrong type of rice because I didn't have Jasmine rice, so I used Basmati or any other I had. So, I measured the water with the finger and OK. In the meantime, I was also preparing tomato souce and some squid with tomato and peas. I also was preparing stock for the evening. And, right towards the end of cooking the rice, someone phoned me and distracted me enough that I almost burnt the rice. I didn't because I stopped it exaclty at the right time. Thirty seconds and it would start to burn. End of the story, if you don't have a rice cooker, I think using the colander is better: it is harder to impossible to burn it, and it's not any wetter than leaving the water to evaporate until you have to stop. I mean, Uncle Roger is funny, but let's be real for a minute. You can cook rice like pasta.
Im from the Caribbean. Growing we didn't use the finger thing. We just put rice in water (we washed it because back then we had big sacks of rice and it would be dirty) and cook it. Then every few minutes you check to see if it's cooked. Then yes, drain the rice. We don't have sticky rice. It's just long grain rice. It's not made for frying because long rice takes more water and has a very pillow texture. We make the same fried rice. Not the way Asians make it.
Washing rice is completely unnecessary in the West. I do so when making East Asian or Southeast Asian food, but don't wash it when making Mexican or Cajun food. Wash it if you like the flavor/texture that way, and don't wash it if you don't. It's not complicated.
I have an idea why he put water in the pan: He had to fry the egg - which takes time. He doesn't have a wok so he can't push the rice up the sides to keep it in a colder zone. And you can't really stir the rice if the egg is still too wet. So this would - with a hot pan - probably produce dry and crispy rice at the bottom of the pan. By adding water he cools the pan down a bit and makes the bottom part of the rice wet enough to not dry and and become "crunchy". That's my guess as to why he drowns the rice in the pan.
I'm not gonna claim that I know how to do a proper fried rice, but I do what I can. I have a wok, but I make spicy spam fried rice and include eggs and a couple vegetables (just because I want a variety of nutrients in the meal). I wash the rice myself and use a rice cooker (or rather a digital cook pot that has a Rice Cooker setting) so I'd say I get like 75% of the way to a proper fried rice. haha.
So we have a variety of GI Protected short-grain fragrant rice in West Bengal (India). You can't soak it (only wash it and go straight to cooking)... and you need to cook it for 7-8 minutes max. with 1:1.5 or 1:1.75 rice:water, and cool down fast (else it gets sticky). For basmati rice, we always wash and soak it in warm water for 40 minutes & then cook for 9-10 minutes in 2x boiling water. Then we remove it from the heat and cover it with a kitchen towel beneath the lid for 10 more minutes. This way the individual grains come out much better.
The washing the rice is probably because most people in the west treated rice in the same way as pasta as you'd wash pasta when it was in the colander to get rid of the excess starch, I'd dare say this was quite common from the 1950's-1980's i know my mum used to wash the rice afterwards and drain it in a sieve. In Aus as my experience we'd call the adult family friends uncle and aunty as children and dropped it once we were older.
Funny video, though in Europe most rice are already sold washed, you have rice you have to wash first but most not. Though I am not sure why olive oil comes in the play.
Just gonna say, when I make spaghetti, and only spaghetti, I do actually like it with smaller sections of the pasta. Probably because it reminds me of school lunch spaghetti. But even then, I cut the pasta in the dish once it's served. Breaking it up before you cook it just gives it more of a chance for individual pieces to stick together.
Honestly, the Chinese girl was lowkey roasting them harder than Uncle Roger did. "I'm bad at cooking, but after watching this I've gained confidence" is brutal.
I loved that comment.
It felt almost like she meant that she would make it better after a week of heavy drinking, still being really drunk and she wouldn't fail as bad. Even without knowing how to even start making it. I would have preferred to taste the bad cooking girls dish even if she made it while completely hammered.
fr for a second I was like "Woah, woah, you can't just murder Hersha like that, she's gotten way better!"
@11:42 All the Asian out there: "whaaaaat"
She's speaking Korean though which is odd if she's Chinese
@@Nitro1000how?
Uncle Roger is a Malaysian. In Malaysia we call Uncle or Auntie to our elders neither with or without blood relation, just show respect and treat close to each other just like family.
I have Brasilian friends, and their kids all call me Tiu Russ (uncle Russ)
Same in India.
Not only malaysian, most of asian countries are like that lmao
@@duanXi0502 No, the person didn't exactly stated that but the word "IN Malaysia.." is implying that. Why so defensive? Chill.
@@duanXi0502 Sure bro, sure. Edit: lmao
As an asian, south east asian to be exact, jamie oliver breaks my heart. Cooking gado gado using peanut butter? Bruhh
Peanut butter is literally the ingredients in gado2. Sugar, peanut, oil, salt. Semua itu digunakan utk gado2.
yeah but only if u use homemade peanut butter, using store bought is just no
@@RonaldChristy deep fry the peanuts, and then crush them in the pestal and mortar, and then put chillis, and then brown sugar, and salt. It's that simple bro. Not peanut butter because it's going to be grainy.
@@Franky268 why deep fry??? No,its not deep fried.
@@RonaldChristy it's peanut sauce not BUTTER. Peanut butter is what you used for bread.
7:43 No, don't call that "Thai Style" Thai people painful enough already after seeing Jamie cooking Thai food😭
I was about to type that while standing, that's how offended I am (jk, of course)
If it was a Tom-Yum style, it'd be understandable to substitude galangal with ginger (clearly, it's not)
She's never had Thai food before if she's calling that bland dish Thai Style lol
I'm Canadian and I feel for everyone that has to see Jaime cook anything but British food. He always alters the reciepe substantially because he has marketed himself as the guy that cooks affordable and easy to make foods.
But fried rice is super affordable, the best thing he could do is to show the correct steps and in the correct sequence. This goes with all of the Asian dishes he does.
One of his worst offences is butter chicken as it has no butter, and another one is ramen where the tare was done incorrectly and used incorrectly. Again it's trying to show people how to do something that's affordable but doing it wrong.
I think he would do better to show how to do it correctly with affordable versions of something. And start with planning the meals for the week, shopping on the weekend, portioning things out correctly, freezing meats, how to can picked fruit or veggies - show HOW to save a lot of money - but what do I know
My entire line age had to take a step back when she said that
You mean like his "red" curry?
I watched the original Uncle Roger's video about the first fried rice lady. It was my first time watching Uncle roger. He's hilarious. If I remember correctly, the fried rice lady was on a BBC cooking show and she was following BBC's recipe to cook rice. That video was uploaded in July 2020 and it has 37 million views as of May 2024.
If after being in India for 200+ years the BBC gives an Indian a British recipe to cook 'rice'... that's rich! 😅
He made a follow-up video where he met her and they did real fried rice together!
2020 says it all it was the BBC attempt at lockdown cooking as even the takeaways were shut then
@@Kynatosh Aunty Hercha earned her title. I think this is part of the... well let's call it the Jaime Oliver influence. Starting during the Great Depression and lasting till after World War II the brits endured food rationing. The diet that the Brits did have was basically abolished and people had to endure these more recent inventions, like bangers and mash and other blander foods. (btw bangers and mash can be goodwith the correct sausages and seasoned mash potatos, breakfast sausages as they're called are abominations, they're quite bland even when seasoned due to the high percentage of bread crumbs
Try and get a cook book from prior to 1930's particularly in the 1910's and I bet the recepies will be very flavorful and not the crap that the Brits have today which has been memed to death. Thee older reciepies particularly if you go onto project Gutenberg and find really old books, will have recepies that all have seasonings, herbs and spices
The way that Sung-ji was able to effortlessly switch between perfect English and Mandarin (and presumably Korean) just blows my mind. That's a talent I wish I had.
I think she was switching between English and Korean. I don't believe any of the girls used any other language besides those two; China (is that her name?) in the bottom left only spoke English and Song-sin only spoke in Korean. That being said, Sung-ji's English is excellent.
Who spoke Mandarin?
Nobody spoke Mandarin, even the Chinese girl only spoke Korean, for some reason. Maybe she knows Korean and the channel doesn't have anyone who can translate Mandarin, so she chose Korean instead of her own language to accommodate them?
Japanese girl did use Japanese a bit but mostly English. Chinese girl only spoke in Korean. Korean girl spoke in Korean and English. American girl spoke in English.
Most people who spoke multiple languages while growing up can do that. I don't think it's a skill you can do if you learn a language separately.
Bear in mind what the american girl said 'americans dont really cook rice' same with most brits... the indian girl hersha is cooking to how bbc told her to do it... her 'dont be afraid' is aimed at mostly white brits who are scraed of cooking rice with no experience... its a very simplified way she is showing... there was a follow up video to that where uncle roger went to hershas house and the way she cooked it at home was much more traditional indian way of cooking
This needs to be pinned. Auntie Hersha was an unfortunate victim of BBC's incompetence.
Theres argument to be made in regards to hersha herself being a...idk, a coconut? Brown on the outside but white on the inside. She blames it on BBC but maybe fault was on her all along.
Because Americans are Britts/European.
but still, the way of Indian cooking rice, shouldn't be applied to a fried rice
Traditional Indian foods have no fried rice. There are briyani and palao, but not fried rice,
Those fried rice, chow mein you can see along the roadside, are learned from the Indian Chinese, not the Indian traditional food
And Indian don't know that the way of washing/cooking the rice of Indian way, would only suitable to briyani and palao, Chinese food fried rice just cant use the indian way of washing/cooking rice (i am referring to the way of aunty Hersha cooked in her house )
it's pure incompetence on both sides. Her for bullshitting on her resume and BBC for just picking the brown person cause wow, brown person is Asian by default. The only thing Indian about her is her looks, she was born and raised in the UK.
Hats off to Nigel Ng to make most of it going viral. He is nearing 10 million subscribers mark. I have seen other people getting viral and being forgotten the year after. This guy used his momentum to find his audience and stayed on his track ever since.
as an american, the americans I know eat a lot of rice, and do rinse it prior to cooking, based on what kind of rice it is, if its bagged well probably wash it, if its like the uncle bens boxed rice then no we wont
American consumption of rice is notably regional. Traditionally rice-growing areas (there's one in N Carolina) eat a lot more than other areas.
Well, it depends on the dish whether you wash the rice or not.
The JP girl should make her own channel. Her reactions are totally priceless.
her and the CN girl reactions are on point and never interfere the video. that american girl need to control her yapping. if she want to make a long commentary , do that when the video ends. she made other girls can't focus on video.
@edyakhmad4952 Plus she was 100% irrelevant for the video
and why is the "american" white? couldnt get another Asian American or something other than the european-american
@@edyakhmad4952 thats why no white girl want to be your friend lil bro. respect her
JP girl expressions were intense like she took it so personal
I have never seen anyone in America eat sushi with a fork… I’m not saying it doesn’t happen. But it’s not the normal.
Damned straight. We use chopsticks....badly
@@Darth.Fluffy😂 when I don’t want to get my hands dirty or put germs into the sushi I use chopsticks but I mostly eat it with my hands. As traditionally you eat it with your hands
I have seen it once or twice. But that is over a lifetime of eating sushi.
Much more common is eating Chinese food with a fork instead of chopsticks.
@@LordGertz I understand the thought process behind it at least, some people just will not eat with their hands even if that is the expected way to eat something.
@@emanymton713 Yeah, there are a lot of people, especially in more modern times, who simply aren't willing to get their hands dirty in any way. I mean, more power to them, but it's a lot more fun eating food with your hands. ;)
There are so many varieties of fried rice in Malaysia. There are more than 10 types of fried rice
Related to ginger, there is Nasi Goreng Halia (Ginger Fried Rice) but not many people cook it.
Malaysia is an incredible melting pot of different cultures, so I'm not surprised.
Uncle Roger is famous, auntie Helen gonna be so proud
no she asian she be like "What? you only have 10 million subs? Haiyaaaaaa"
Why owuld auntie Helen be proud? They had devorced
FUIYOHHHH
Hellen Keller
I'm guessing a lot of people outside of America don't know this but all rice sold here is vitamin enriched, They pre-wash it then spray it down with vitamins to increase the nutritional value because it doesn't really have any. If you read the bag they will all say in capital letters DO NOT WASH somewhere on the bag. It was actually put into law in 1943 as the first War Food Order that it is against the law to sell unenriched rice here. I wash my rice anyway as do most other people I know but everyone just thinks it's starch they are washing off, its not. That's why rice here tends to have a different flavor or not cook right if you don't wash it.
I never knew that.
I dont live in the US and have never seen the rice package labels close enough to read.
In all the countries out of the US that Ive visited, this isnt the case. Its heavily encourages to wash off the rice, one reason people dont mention is for rice mites. they sometimes find their way in the bags or cabinets, even after all the preventative measures. better safe than sorry, nobody wants to eat bugs.
either way
Thank you for clarifying, I'll definitely keep an eye out if i get the opportunity to visit a grocery store in the US.
It's the same like when you cook cup noodle cuz you no need to clean it be4
"I'm guessing a lot of people outside of America don't know this but all rice sold here is vitamin enriched, They pre-wash it then spray it down with vitamins to increase the nutritional value because it doesn't really have any."
Guess you don't live in an area with a lot of East or Southeast Asians? Because if there's an Asian supermarket nearby, you'll more than likely find 20lb bags of unenriched rice.
Here in the Toronto area we're kind of spoiled for choice on rice. All the major chains will carry some of the aforementioned large bags because they know that they will sell.
@@kevwwong I should have been more specific and said USA not just America. There are several Asian markets here, Spanish Markets as well as I live on the southern border and they still all sell vitamin enriched rice, at least that's what they put on the shelves.
@@milkiecloud3550 there's this place called Restaurant Depot. The rice they sell clearly states not to wash it lol.
My mom's Portuguese. I don't know if that's why, but we grew up eating a lot of rice. Like if we had pot roast, she didn't make mashed potatoes, she made rice. I actually have a rice cooker and one of those hot water pots with different temps for tea. Mom's islands (Azores) only place in Europe that grows tea.
Also Portuguese. Rice is just widely accessible in Portugal for hundreds of years (thanks to the settling of the Moors) so we just pair it with everything. Sao Miguel is the only island that grows the tea leaves as well. Super cool tbh
Preparation for long grain rice is different from medium grain and different from short grain (or glutinous) rice... also different from parboiled rice. Different rice means different preparation styles,
I use Jasmine rice myself, most absorbent rice grain so it's my go to. It took me a few tries (since I don't own rice cooker) to discover the proper water to rice ratio when cooking it but got it down to a science now! Perfect rice!
I do agree with the MSG. Americans think it's bad for you. Not true. It can really enhance flavor in a dish. 🤤
Especially when you don't use a ton each time!
@@Mar-enfrance I think most of the stigma comes from MSG use in food that is inherently bad for you without MSG
@@inoob26: That, and "MSG syndrome" scares about chinese food restaurants, where the symptoms really just sound like too much salt in the food rather than anything else.
Yeah but they love *a lot* of sugar and salt smh
In Louisiana we cook beaucoup rice, and I learned the finger method growing up. We buy a lot of rice cookers also.
Louisiana State and we eat rice with almost everything. I always wash rice and use the finger measure method.
Just say alot bruh, i've only seen the bourgeoisie spell it like that.
Everywhere in America eats rice. This is just white girl talk in this video
As an American, I always cooked my rice like this woman. My Mom taught me that way. But since I started watching animie, I bought a rice cooker last year and now my rice comes out perfect and not wet and sticky.
I learned how to cook rice from my dad who learned from his Cajun mother. We don't wash rice cuz we want it sticky. And our recipe is put your finger in the pot, fill rice to your first knuckle on your finger, fill water to the second knuckle on your finger.
What happens when the rice is deeper than your hand? 😅
Basically water level is double the rice level.
Uncle Roger is a Malaysian and that how Malaysian Chinese speak,some but not all.
His parents are Chinese and they moved there at some point. Uncle Roger speaks Cantonese and Mandarin.
@@russellward4624 he's not from the mainland, his ancestors were. Malaysian chinese is one of the 3 main races in malaysia, alongside malaysian malays and malaysian indians. He just moved to the uk to do his stand up comedies, which is just before covid19 happened
@@udiana2887 I didn't say he was. I said his parents are.
@@russellward4624 More likely his grandparents or even great grandparents. Chinese in Malaysia have a long history well before Malaysia as a nation was established. When Malaysia established, Chinese accounted for almost half of Malaysian population. Among all regions, Singapore has the highest percentage of Chinese population at over 70% as of 1950. The Malaysian government who were controlled by Malays worried the Chinese could take over them at the election so the central Malaysian government kicked Singapore out of Malaysia. That’s how Singapore became an independent city state.
I am Malaysian of Chinese descent and I have never heard a Malaysian of Chinese descent speak English like some caricature of a Chinese coolie in a old Western movie. If I recall correctly, Uncle Roger does not actually speak English like that IRL.
We do basmati rice instead of white rice and we cook with broth instead of water so draining all the flavor of the broth would be a death sentence in my family😂😭💀
When I was a child (1960s), my sister and I called my parent's good friends (for example) "Uncle Lou" and "Aunt Pat" even though they weren't related to us. Later (teen years, and even before that) it was "Mr. Smith" or "Mrs. Jones". I don't think I called anyone from my parent's generation solely by their first name, even into my adult years.
What's "Uncle Roger" is missing, is the fact that in some countries and rice crops, you actually should not only wash rice, but use more water, cook, then drain... because of arsen in soil. It's a problem in some parts of India and SE Asia.
Some you need 1 cup rice/1 cup water, but some you need 1 cup rice/ 1½-2 cups water. Rice will be either undercooked if not enough, or porridge soppy if too much 😢 and not fluffy or sticky it'll be pasty dusty without washing 😖 I wash 4 times and water is still cloudy with rice dust
You don't have to wash the rice before for every dish, it depends what you want the rice to be like for the dish.
Depends on the area. Some areas you need to wash it ahead of time to reduce or eliminate arsenic on it, while in other areas the only reason is to wash away starch (and some recipes _need_ that starch...).
I disagree with the girl who said americans dont reallg eat rice...340 million americans, people forget we are many latino, asian, african american, etc. We do cook a lot of rice, mexican rice, cajun rice, etc. Asian and mexican restaurants here are very very popular and everywhere. If you are white and come from a predominantly white state you many not cook with rice as much, but moreso potatoes. That is more european.
I agree with you. And I'll back that up from the fact that America is all things, *also produce rice*
When growing up my mom cooked simple stuff she learned from my grandmother. Who came over from Europe. So we didn't do a whole lot of dishes with rice until the instant rice package came out more since they were cheap.
My self I cook it a lot as it came go with anything and is easy to make simple meals with a few cheap ingredients to save money.
Its true, I guess the point was that if you were eating out and you went to some sort of restaurant that serves mostly 'American' style cuisine, like a diner, burger joint, or something like that, you'd be a bit surprised to find a rice dish on the menu (doubt you find much with rice at Burger King, Jack in The Box, Wendys, or McDonalds), but if you went to a place that specializes in any of the other foods you mention, well, rice is everywhere. Even breakfast style places like Elmers, Waffle House, or similar places wont likely have any menu items with rice on offer. I also feel like most of the rice we do have here is imported rather than grown locally (but I might be a bit biased since I strongly favor brown rice over white).
yea, ah'm from Texas and I grew up on rice. I can't eat it as much any more due to diabetes but I'll always have a small serving when its available.
I grew up poor, we ate a lot of rice casseroles.
9:02 "Uncle Ben"
LMAO, very good 👍
Sung-Ji is one of us
I’m Belgian but grew up for a significant amount of years in Southeast Asia (among other places). For me, rice is life. I shudder at boil-in-bag rice that has the instructions on the box to suspend the bag underneath your tap and rinse it after cooking.
My SO grew up in Belgium and didn’t like rice but then, he never learned how to cook it ’properly’. It’d always end up becoming a soggy, claggy mess. At the very beginning of our relationship I went to his place to cook, he wanted to learn a few of my childhood (Asian) recipes. I supplied him with a list of ingredients. Lo and behold, all proud of himself, he presented me with… boil-in-bag rice. It literally took my breath away and not in a good way. Fortunately, I’d suspected something similar and had backup in my car.
A few years later Uncle Roger’s video went viral. When someone showed it to my SO he said: “He’s acting like my girlfriend. Don’t mess with her rice.”
I taught him the finger method for cooking rice in a pan. I taught him to wash rice. I taught him the difference between American Long Grain rice, sushi rice, jasmine rice, risotto rice, and paella rice. I taught him to always cool the rice before even thinking of making fried rice. My sister’s first ‘serious’ Christmas present to him was a tiny rice cooker.
Hi Asian American here we cook rice a lot.
And yes we use finger.
If you have a rice cooker and you still mess it up then sorry there is no hope for you.
It's simple.
It is 1 to 1
1 cup rice =1 cup water
4 cups rice = 4 cups
Wash rice (do not use soap!)
Measure water to half way from the tip of your finger and you finger should be on top of the rice not in the rice.
Put it in the rice cooker if it has an option press white rice and cook.
When it is done mix the rice.
And you get perfect rice.
I hesitate to ask why to say do not use soap, but… I’m sure it’s happened.
Black American here it was weird not having rice at dinner.
Chicken and rice
Liver and onions with rice.
Red beans and rice
Dirty rice
Jambalaya
We had rice with sugar for breakfast
Rice pudding for desert
Tacos with refried bean with Spanish rice.
Stuffed peppers stuff with mince beef and rice.
Rice was our side with insert kind of meat with homemade gravy...😂😂😂
In West Asia and India rice is usually drained so it's not sticky. Especially with basmati and jasmine rice. (obviously this method should prob not be used for fried rice, but just saying draining rice is a thing haha)
@@Erik-kim-8964 draining rice is traditional to West Asia and India where basmati and jasmine are used. It's just how it is.
@@Erik-kim-8964 my family is Iranian Armenian and we use utensils (not that it matters). But draining isn’t horrible it’s just how our cultural rice is made. Look up how to make Iranian rice and you’ll see. But basically you drain it and let the steam and butter finish off cooking and it leaves the rice long and fluffy. The goal is to have the rice remain long and individual.
True
I'm from iran and over here we do wash the rice and also drain the water. But we also use a different type of rice. Ours isn't sticky at all.
If I remember correctly, you cook the rice part way, drain it, and then return it to the pot to steam it. At that point you also work your magic to create the best part of the rice: the tahdig. Or am I wrong?
Absolutely! That's how I cook it. I looove tahdig. Especially when you also put potatoes or bread in it
Fried rice in SEA is what pizza is to Italy. You can experiment with leftovers, sauces and spices and if it turns out edible then it's called fried rice. What Jamie Oliver did is wrong because he literally ruins good ingredients. The end result showing decent looking fried rice is only because the power of video editing. With what he put in there, the rice would never turn out like that. Same goes for the first lady, her egg fried rice won't look like that.
I’m Japanese and I confirm that Japanese girl is saying is true. it’s not as common to address someone older in your community, not relatives, as uncle or aunt as other Asian countries I guess. we rather call them by their name, with honorific suffix “-san”. it’s so versatile, it doesn’t matter the age or gender or relation.
Jamie Oliver prepared a "paella" with chorizo, which you can expect, more than just another atrocity in his repertoire, greetings. 🤨🤨🤨🤨
i heared the spanish were pretty pissed at him for that too.
#keepJamieawayfromrice
There was also the butter chicken without the butter, and a lasagna that was more like a pot pie using lasagna noodles.
@@phoenix1977 It made the Spanish national news. 🤣
@@kevwwongDon't get me started on the Thai curries he screwed up.
So here is the thing about "American rice". American brand rice is often fortified with vitamin dust which gets washed off which is why the instructions will say not to wash it. We have a habit of washing our grains in Asian countries though because people used to get their rice from open air markets where cross contamination of stuff (including dust) occurs.
I *think* most of the 50lb rice you get (in Asian supermarkets) is processed in clean factories though, so the washing becomes half habit and half removing starches. I say clean factories because I've been buying, preparing, and washing my own rice for over 20 years now and I've probably only seen foreign material (rice chaff, a rock, etc) under a handful of times.
This being said, why the hell don't more Americans prepare rice at home? Rice is friggin awesome, it pairs with about anything, it's delicious and easy to make, you don't get tired of it because there are so many varieties of rice (long grain, Japanese short grain, sweet/sticky rice, basmati rice, milled brown rice, Jasmine rice...)
I’m a white American, ethnically mostly German, and had to look up what kimchi is.
German sauerkraut--> delicious fermented cabbage
During the Korean war it was a joy, I'm told, feeding prisoners of war pierogi, kraut, and pickle soup. This made for VERY confused enemies. Pierogi are a bit like Chinese dumplings. Kraut is a bit like kimchi. Pickle soup is a bit like, well, nothing else they've had but fit well.
One of my greatest joys in life is taking time honored Central European recopies and adding jalapeños.
Fun fact: modern rice cookers come equipped with the capability to steam fish, make porridge, make soup, make stew, even pressure cook meat. Also able to reheat all those dishes in a few minutes without over drying it like a microwave oven does. Honestly, even if people don't eat rice enough to warrant a rice cooker, some of these rice cookers are awesome enough you could buy it for other reasons.
The best Uncle Roger I've seen is him and Gordon Ramsay together, especially both in Hell's Kitchen. They'd make a great comedy duo.
In the Philippines, our fried rice is simple, SO simple; just fry CRUSHED garlic until golden brown, add the rice then sprinkle Salt bae or MSG then Voila. Very simple and savory delicious
As an American who's graduated culinary school, I learned the french method of using 1 part rice to 2 parts water in a pot, cooking for 20 minutes. I have never had to drain the rice or anything and I've always had perfect rice. I actually prefer it to the rice cooker because it's much smaller and easier to clean after dinner. I've even done the quick restaurant method of cooking it in a hotel pan in the oven and had it turn out perfect every time. BUT ALWAYS WASH YOUR RICE
In Malaysia, Singapore and Indonesia its normal to call people older than you uncle or aunty.
I make Tamago kake gohan just to make something quick, if i have leftover rice then i make eggfried rice sometimes, skill is to get the right amount of egg/rice to make it like "fluffy"
Now I'm an American but I was always under the assumption that fried rice made traditional way was from the previous day of rice like the left overs from dinner being used in breakfast
For the longest time when we had a rice cooker, I never knew about washing the rice before cooking with it. I was teaching myself everything because no one else would teach me, and this was before I really started using the internet since I was a little kid. And I knew about the trick with measuring the water, and I'd use like chicken broth to make the rice to give it flavor.
Honestly, watching these videos gives me some confidence because I can at least make a good tasting rice when I have what I need.
In defense of Jaimie...... he's English. They don't know how to use a spice rack.
Ok. First. I'm not defending Jamie Oliver. But I think I know why he added that splash of water to the pan. And the girls hit upon this. I think he was lowering the temp of the pan so that the sugar in the chili jam wouldn't burn. ...or, he's just insane.
It could have been for two reasons that he added the water, one because of the jam like you said, but also because he is obsessed with olive oil, such a low smoke point oil for something like fried rice is just stupid, if the pan gets too hot it would have covered the kitchen in smoke.
@@pauld9261. True that.
Another reason to NOT PUT CHILLI JAM INTO FRIED RICE IN THE FIRST PLACE!!!
An actual chef said that Jamie Oliver is the enemy of flavor😂😂😂
@@kazehana877 ah yesss, Frenchie
There are cultures who drain rice, but not all rice types should be cooked like that.
I'm 65 year old Texan. And was thought as a little kid by my Mom, to measure your water with your finger! And as a kid we ate rice almost every day!
I’m Cajun (from south Louisiana). An old Cajun breakfast is eggs and rice. We fry 2 eggs (white firm and yolk runny). We steam leftover rice. Place eggs on rice with Cajun seasonings. If there’s also leftover beans, we add that to the eggs and rice.
We need more of this series, good video 👌
A very nice and entertaining video may thanks to all involved.
Nigel mentioned peanut butter during the Sriracha bit. Honestly, if I get a packet of stir fry buldak noodles and a packet of jjajangmyeon, adding a couple of tablespoons of peanut butter during the last step of mixing works really well. Salty, earthy, it works with the spice in the buldak and the mellow black bean.
Of course, I also add like 20 chopped bird's eye chilis because I enjoy my food causing me pain, but it doesn't take away from it. Throw a sunny side egg and some scallion greens on top, that's a good breakfast.
Pro tip: you can buy a multi cooker that cooks rice and a bunch of other foods. I've cooked oatmeal, roasts, soups, taco meat, and spaghetti sauce in mine.
"The sticky part will go away" That's the point of watering cooked hot rice. It's kind of Mediterranean style. People don't even heard about rice cooker. Rice can be dry, sticky or with soup and is cooked with a casserole or a pan together with other ingredients, or a pot if it has to be solo or to make soup.
In certain dishes it is actually normal not to wash the rice so that you keep as much of the starch as possible.
Unwashed rice isn't dirty it's just starch and for some dishes (like risotto) it will help to make them more creamy in texture.
I’m American but maybe it’s cause my mums been to Asia, I’ve always had a rice cooker and known how to make fried rice. I add a lot of veggies and sometimes even meat to my fried rice which isn’t typical but it’s how my family would ensure we have the nutrients we needed. Also it was fun to have variety. When the woman cooked the rice I was terrified, and the no sauce or flavors! Why?!?!?
Im watching people react to a person reacting to something. My brain hurts
After Jamie, where's you wok, we have now also Jamie, where's you soy sauce ! 🤣
PS: The reason why he put olive oil in the bowl is because his fried rice is wet and sticky, so if he just put it like that in the bowl, he can't reverse it and have a nice spherical presentation on the plate. And I'm not defending him, I'm just explaining because he wouldn't have to do that if he cooked his fried rice properly
This is why I say when asking someone from America certain questions especially the U.S you can get different answers. Because many Americans have rice cookers. Especially in black or Latino house holds.
I know that when you cook oatmeal or buckweat or sth like that, you can use fingers to measure it.
But if you are an absolute beginner, better to really use cups. Then sink your finger into the rice, see how far up your finger it has to go, and just use the fingers since then. That's how I learned as a kid.
Korean girl: "We don't eat side dishes." That is in fact a lie. Go to korean bbq and you have a dozen sides to add to your stuff. lettuce, bean sprouts, four kinds of kimchi. I suppose those are considered parts of the "main dish" but those are still sides, my friend.
It is not a lie and you are misconstruing your own experience. Tell me you know nothing about Korean dining without telling me you know nothing about Korean dining. I cannot believe that your example is functionally event cooking where you mix and match your BBQ experience. It's not a dish nor collection of dishes and has no side dishes- there is no dish in your example. It's a BBQ... with options... you know, like any BBQ.
You did some real mental gymnastics there to try and tell the world that the Korean girl is wrong about Korea. *face palm*
This might come to a surprise to many but of the 40,000 cultivated rices and the additional 50,000 wild varieties, all cannot be cooked with the same method and ratio. The hand (or finger) technique for ratio can't be used on local asian red rice, forbidden rice, basmati and many others.
Some require pre-soaking while others require less water; the whole reasoning behind the straining rice (in collander) and rinsing afterwards was a trend that took hold in areas in which rice production had elevated arsenic levels (USA, Japan, India, China, Brazil and Peru).
After a long term research (of over 10 yrs), in 2015, it was scientifically proven that rinsing rice removed up to 30% of arsenic, 20% of mercury (USA rice have the highest levels - uncle Ben's and Carolina) while also removing beneficial minerals.
This is the "period", that we saw an uptick in sales of brown rice, forbidden rice (black/purple rice). Since the bran is still on the kernel, rinsing it reduces the loss of good minerals while still removing a portion of the arsenic.
The first fried rice is "Yangzhou fried rice"; known as "special fried rice" in the UK and as "combination fried rice" in Australia and NZ. In which soya sauce is rarely used (in HK) as they use Shaoxin wine but in western cooking they removed the wine and replaced it with soya sauce. The classic look of the rice should have a light off-white colour.
As for the second, one must understand that while much of the world loves spicy with salty foods. There is still a good portion of the world that prefer sweet and spicy.
Koreans love to boast how they prefer salty and spicy and to leave sweet flavours by themselves. So this SHOULD mean that if they did what they preached. Their sweet fried chicken should revolve exclusively with Dakgangjeong
And reserve Yangnyeom and anything similar to dwaeji kalbi
to all westerners😂.
To say it sounds wrong is okay but one must try and see, to properly judge it. Keep in mind that sambal, Naga sauce, sriracha, harissa and any hot sauces were not the norm in Europe. As many of those have completely foreign flavour profiles from what they have known. They incorporated the spiciness onto jellies and pickles. The problem with pickling is the vinegar tones down the spiciness whereas in jelly form it retains it.
With time, many have/will become accustomed to this flavour. Immigration has also been a benefactor as to maintain these products in shops (due to the constant demand).
Hope this clears a bit😊
Just as a heads up USA hold less than 5% of the world population but Europe is closer to 11%. Their eating habits while being similar they are quite opposed when taking 🔥 into account. Less than 20% (150M) of native European eat "spicy", whereas more than 80% (280M) of USA do.
just use finger, and rice cooker, no more misunderstand and unclear situation, easy peasy
This might come to a surprise to many but of the 40,000 cultivated humors and the additional 50,000 wild comedies, all cannot be funny with the same people and ratio.
OK but they're talking about white rice here. Also, Europe is a whole continent. USA is a country!
@@lilywong9672 EU is a union, just like the US are. It's not a federation, sure, but there's a political structure. Please update to 21th century.
Kimchi is made of cabbage not lettuce. Also, I have never seen anyone in Korea not cut it up accept for samgupsal when you grill it, but then they use scissors to cut it up. It isn't common to even find it not cut up in stores.
Uncle Ben! 😂 The rice stuck in her thoughts.
Uncle roger was famous aunt Helen gonna be so proud
What i find really interesting is how the girl from America has adapted her english to a more asian grammar, where articles and pluralities are dropped. She has clearly lived in Asia for a long time.
I loved how expressive JP girl was.
She was no more expressive than the rest, weeb. Stop putting Japan on a pedestal.
The problem with Jamie is that he's trying to substitute specialties into more approachable and viable solutions for westerners. Like, some of the ingredients might be difficult to find or even eat for some westerners, so he subs them with ingredients that are more comfortable for them. Or he tries to make sth healthier in some cases (e.g. when he put no butter in the butter chicken recipe xD....that was another huge successful failure for him).
I think health is why he uses olive oil instead of seed/vegetable oils too
I love it when different cultures can come together, share the horror of someone screwing up food😂
I'll play the devil's advocate. In general, white Americans are exposed to East / Southeast Asian culture a LOT more than Europeans. Considering many UK chefs are trained only in French, Italian, and English cuisines, Jamie Oliver was probably trying to create what he thought was a one-pan, "catch-all Asian" style of a Risotto that he's more familiar with.
Their faces when jamie olive oil is breaking the tofu 😂
Washing the rice is just to remove starch. It isn't "dirty" if not washed, just more sticky.
Thai style use light soy sauce and fish sauce. Tomatoes and cucumber as garnish.
Chili jam is a jam. It's usually eaten with like, cold cuts and cheese. I have never seen it used for cooking. Jamie was literally just doing random shit for no reason.
I'm American, and my right hand is permanently injured, such that chopsticks are difficult, if not actively painful, to use, so I just pick up sushi with my hand. I would look at someone very strangely if they used a fork to eat sushi.
Also, I have had jjajangmyeon, and I was also shocked by how sweet it is, at least at the restaurant I tried it at. I'm not opposed to sweet flavors in savory food, but I would definitely have preferred it to have more salty and savory notes. I much prefer zhajiangmian.
Indonesian egg fried rice beside cook with garlic and red onion also put kecap (dark sweet sauce) and it's make really
nice flavor and for the topping with egg can make omelet or fried eggs .
I don’t like people calling Jamie Oliver a professional chef, I think he only worked in a restaurant for one year as an assistant before giving up and becoming a TV personality. I think he only became successful because middle-aged women think he is sexy!
WHAT IS SHE TALKING ABOUT... Koreans are the KINGS of side dishes. You get like... 12 different side dishes before you even get your main entree... lol.
The Chinese girl can straight away go to the modelling world. She has a very unique face and if I'm from designer brands I will definitely hired her
Its always funny to see people react to uncle roger for the first time
I'm American and when I was in college, my (American) roommate tried to make rice in a saucepan. She ended up burning it, setting off the smoke detector. Since we were in campus housing, the fire department came. I was so embarrassed that I ran out of the apartment, lol.
They don't want to tell you Koreans think it's GROSS TO EAT WITH YOUR HANDS.
😅😂
This girl from Georgia is lying saying ppl from America don’t eat rice. Maybe her family doesn’t but if you black more often than not, you can do a lot with rice. Rice can be a side but Cheesy Chicken & Rice, Rice Casserole, Dirty Rice, Rice & Beans, Rice Gumbo, Jambalaya, etc all main dishes, not sides.
I'm latin and even we know that's NOT how you make fried rice let alone white rice. 75% of our latin meals are served with white rice. Like a lot of other cultures we LOVE our rice and take pride in making it right.
As an Italian, I can confirm that here we use the colander for cooking rice. Once I tried making egg fried rice with the wrong type of rice because I didn't have Jasmine rice, so I used Basmati or any other I had. So, I measured the water with the finger and OK. In the meantime, I was also preparing tomato souce and some squid with tomato and peas. I also was preparing stock for the evening. And, right towards the end of cooking the rice, someone phoned me and distracted me enough that I almost burnt the rice. I didn't because I stopped it exaclty at the right time. Thirty seconds and it would start to burn.
End of the story, if you don't have a rice cooker, I think using the colander is better: it is harder to impossible to burn it, and it's not any wetter than leaving the water to evaporate until you have to stop. I mean, Uncle Roger is funny, but let's be real for a minute. You can cook rice like pasta.
8:55
For American families, especially military families, we call our father's brothers in arms aunts, or uncles.
Im from the Caribbean. Growing we didn't use the finger thing. We just put rice in water (we washed it because back then we had big sacks of rice and it would be dirty) and cook it. Then every few minutes you check to see if it's cooked. Then yes, drain the rice. We don't have sticky rice. It's just long grain rice. It's not made for frying because long rice takes more water and has a very pillow texture. We make the same fried rice. Not the way Asians make it.
Washing rice is completely unnecessary in the West. I do so when making East Asian or Southeast Asian food, but don't wash it when making Mexican or Cajun food. Wash it if you like the flavor/texture that way, and don't wash it if you don't. It's not complicated.
I wouldnt be so definitive, seeing that brown rice exists, and you DEFINITELY want to wash that! I think wild rice as well.
I have an idea why he put water in the pan: He had to fry the egg - which takes time. He doesn't have a wok so he can't push the rice up the sides to keep it in a colder zone. And you can't really stir the rice if the egg is still too wet. So this would - with a hot pan - probably produce dry and crispy rice at the bottom of the pan. By adding water he cools the pan down a bit and makes the bottom part of the rice wet enough to not dry and and become "crunchy". That's my guess as to why he drowns the rice in the pan.
I'm not gonna claim that I know how to do a proper fried rice, but I do what I can. I have a wok, but I make spicy spam fried rice and include eggs and a couple vegetables (just because I want a variety of nutrients in the meal). I wash the rice myself and use a rice cooker (or rather a digital cook pot that has a Rice Cooker setting) so I'd say I get like 75% of the way to a proper fried rice. haha.
Please do react more on Uncle Roger. He's fun hahaha I wanna see your reactions!
I think rice cookers are more common in the southern states cause we eat rice pretty regularly here, I know my mom and grandma both have rice cookers
Back in the 90s you would call your mom's or dad's special friends uncle or auntie. I still call my step-dad Unc. 😂
So we have a variety of GI Protected short-grain fragrant rice in West Bengal (India). You can't soak it (only wash it and go straight to cooking)... and you need to cook it for 7-8 minutes max. with 1:1.5 or 1:1.75 rice:water, and cool down fast (else it gets sticky).
For basmati rice, we always wash and soak it in warm water for 40 minutes & then cook for 9-10 minutes in 2x boiling water. Then we remove it from the heat and cover it with a kitchen towel beneath the lid for 10 more minutes. This way the individual grains come out much better.
Just use a pressure cooker or a rice cooker to cook your rice! Rice is literally the most easiest thing to make.
The washing the rice is probably because most people in the west treated rice in the same way as pasta as you'd wash pasta when it was in the colander to get rid of the excess starch, I'd dare say this was quite common from the 1950's-1980's i know my mum used to wash the rice afterwards and drain it in a sieve. In Aus as my experience we'd call the adult family friends uncle and aunty as children and dropped it once we were older.
Funny video, though in Europe most rice are already sold washed, you have rice you have to wash first but most not. Though I am not sure why olive oil comes in the play.
Just gonna say, when I make spaghetti, and only spaghetti, I do actually like it with smaller sections of the pasta. Probably because it reminds me of school lunch spaghetti. But even then, I cut the pasta in the dish once it's served. Breaking it up before you cook it just gives it more of a chance for individual pieces to stick together.
I do the Korea water method. Whole hand water to knuckle. With my finger I only do half way up the first line or a bit more. To the line is too wet.