Absolutely LOVED filming with Chef Samuel Lee ! (How sick was that stove btw 🤩 ?) Thanks again to Harry’s for sponsoring this video : Go to harrys.com/french to redeem your Trial Set for just $3. Be safe and stay tuned for the next episode ✌️
It's as much fun seeing some of the restaurant kitchens as it is imagining the smells and tastes! You're fortunate, Alex, so thanks for taking us along! ✌🏼😎
@@tilly3702 What the hell do you consider casual? A pair of jeans, a t-shirt and a sweat jacket is as casual as it gets. The only thing that isn't full casual may be his shoes.
Already had respect for the chef based on where he was . Then, he talked about how he applied the cooking technique to locally selected ingredients and I swooned.
The French call it TERROIR , which is basically because you breath, Drink smell, ETC the area where you are at you can taste the natural environment in the food . Like a " one with nature" ideal, except for your taste buds, ALSO FRESH , like seafood ( IN USA) eaten the same day it's caught TASTE WAY WAY better than what you could buy at a SUPER MARKET , I don't care how upscale it is !!! Because , If it's a bi- valve it wont taste as good,because it will have been out of the Water for minimum of 24 hours .
Watching Alex experience cantonese fried rice like that, a dish I don't even think twice about, is eye opening. The moment he said "I must be the luckiest person on the planet at the moment" with such a huge SMILE is unbelieveable.
Can we just take a moment appreciate that the Cantonese chef, Samuel Lee Sum, who lives and works in Paris, is speaking English for Alex's audience? Like, not only is he an incredible chef, but he can speak at least three languages. Hell yeah!
Not to diminish his language skills, but he's from Hong Kong so it's quite normal for people there to speak English and Cantonese and sometimes Mandarin
@@Soundaholic92 well yes hong kongers speak english, its actually the older generation thats often more "fluent" or at least use english more often. the younger generation 20-30 year olds dont speak as much english or even know that much, unless theyre working in a field that requires it.
@@123fd3s depends on the secondary school, band 1 schools teach all courses in english except chinese and history class; and according to EF EPI 2020 the age band 26-30 has the best english level in hong kong
This series is already a thing of beauty. I can’t wrap my head around how good the cinematography is. Alex is creating art at this point, not just cooking videos.
I’d go as far as saying he’s now creating art exclusively and not cooking videos anymore :) I love those videos for entertainment (as they are amazingly well done!) but I wouldn’t say I follow him for recipes anymore :)
@@Jim-nq9el I wouldn’t go that far. I’d say the substance changed from a « cooking show » to « entertainment about cooking » kinda similar to chef’s table :) luckily there are plenty of other channels purely about cooking and recipes.
6:32 can we please appreciate the professionalism of that support cameraman? Alex swept his camera around and the support cameraman not only kept his shot in frame, but notice Alex was panning and stepped out of frame. That's some baller situational awareness and some great technique trying to avoid the cross shots.
I'm Cantonese as well and grew up eating fried rice, always enjoyed it but I never thought of it in the way Alex described it... no joke I was so moved it brought tears to my eyes and I can't believe I learnt so much about cuisine from my own culture with you. Thanks RUclips for recommending your channel to me, keep up the good work!
The main thing about Cantonese cuisine (and why I think it jives so well with French) is that the freshness of the ingredients remains the star of the dish. Cantonese cuisine is a Southern Chinese cuisine and is often mocked as "bland" by other regions in China, but I find that the delicacy and care and technique put into the food and highlighting natural flavours is unmatched. Good Cantonese cooking does seafood and meat and soups fantastically, in my opinion. Gorgeous, silky sauces and "slippery" eggs. Dim sum and light soy and tea and rice and the breath of the wok. There often aren't many heavy sauces marring the quality of the ingredients. Not a lot of spice. Nothing overdone. Just simple ingredients and finesse and love. It's soul food to me.
I'm Chinese and I have never heard it mocked for being "bland". It's considered one of our main five cuisines and known for its high level of technique and soft, but balanced flavor...
As someone from Hong Kong, it blew my mind to see the stove being so familiar(big hole with a jet engine lol), but here in the local diner (茶餐廳) it’s so rudimentary it’s literally just a tank of fuel next to the chef’s leg hooked up to the stove The fried rice looks so genuine! It’s definitely what you would get in a banquet hall（酒樓)
I really like how’s it’s more than just a cooking video. It feels like an adventure, with its own story arc. In the first episode he starts by explaining how much he likes fried rice, and after candidly trying to make his own, he realises that there’s still a lot to learn and that he will need allies in his quest. In the second episode, he travels to the palace of the old master, who shows him the true depth of his (culinary) art... I can’t wait for the third episode. I never thought I’d ever be that invested into rice cooking. That is brilliant storytelling.
Then be sure to check out his other series, the humble croissant and the mundane pizza napolitana. He balances very nicely between brilliance and madness 😁
It's challenging for me as an Asian to describe fried rice to my non-asian friends. But if I could phrase it, I would say: It's more aroma than it is sauces or seasonings. Different ingredients too can add a differing aroma and tastes to the dish. Usually a splash of soy, a dash of white pepper is all you need. Maybe chicken bouillon for added flavor and umami. But a huge bulk of it comes from the rice itself - from the wok hei. The wok is searing hot and the fire has to be professionally controlled so that you can "toast" every grain of rice during wok tossing - without burning a single grain. By applying consistent strength and motion and keeping the ingredients moving, it prevents stuff from burning should they come into contact with the fires. That way it leaves behind that smoky aroma that fills your room when the dish is served.
He's the only one who I don't skip ads for, just for thst reason. The fact that he knows that our time is precious makes me want to give him even more of mine!
every single one of Alex's series proceeds like a proper academic paper - literature review, hypothesis, experimentation, synthesis... this is really what you need to get a deeper understanding of how things work when you cook
being Asian and eating as many fried rice in a month, I never really thought of how the chef and Alex expressed fried rice. that some level 10 shit. Good job! Best content ever. I'm glad to be alive
I gave up my tv licence this year, after i realised I hardly use live tv at all! it is the ability to choose that makes the difference. TV companies are still making good programmes, just their medium is outdated.
yup. it's a no brainer. you get to pause here too. gave up tv more than 10 years ago... but youtube has gone too powerful...it is censoring important content
Interesting idea that people are usually very willing to pay $20-40 for a plate of pasta but would never expect to pay that for fried rice. Definitely awesome technique and skill in making fried rice and other Chinese foods. Glad this chef is awarded with Michelin and spread appreciation for Asian cooking skills and techniques too!
You gotta respect a man in charge of such an important restaurant and still keeping that innocent smile on their face, As if the video wasn't inspiring enough already
I just love how Alex connects with food. He makes me feel like the food is alive. He is obsessed about getting it right. I simply like that about him and his outlook on life in general.
Fried rice aside, i’m sure i’m not the only one that can see that your production/editing skills have become really good, and all your videos from the past year have been very high quality. Keep it up 👌🏼
Alex has an editor named Josh. They host a podcast together called Food, But We Digress... on Spotify. Would highly recommend giving it a listen if you have the time!
I would love to see the full version of Chef Samuel Lee making fried rice! The YT cut looks great but its difficult to learn from because I cant truely look at his technique and the timings.
do u have the fires of mt doom in your home kitchen? because if not its going to be hard to replicate, even if u magically do have michelin star wok skills
@@blazinboomer likely yes. most make large batches every day that gets used the following day. If you dont want to wait a day, i do 5 minutes in the freezer.
Growing up, Asian cuisine has been looked down on when being analyzed and has been perceived as “lower” when compared to European cuisine. Alex putting this much effort into a dish that is seen as low effort makes me so happy that people are now starting to acknowledge the beauty of Asian cuisine! Thank you Alex, all the love 🤍
That's interesting - not to be snippy, but I've heard Belgian cuisine described as 'bar food' and everything fried by a native Belgian. And of course there is British food before the Chunnel opened up and people went to French cooking schools. Of course a lot of Asian restaurants were opened by people who were (and are) not chefs. They were just businesses.
I agree. People are starting to get it. It's true Chinese food was kind of looked down on but it's changing. Until very recently Italian food was also perceived as cheap and tasty but lower class, which is kind of ridiculous since it is literally the base of French cuisine. I think now that people are starting to understand how developed and sophisticated Chinese and other asian cuisines are (Thai, Vietnam? c'mon people!!) . Hopefully people will understand how good Mexican food really is too, soon.
??? In America Chinese / Asian food ranks #1. The only decent European food is probably Italians. I don't see to many European restaurants in America. Definitely don't see any British one. lmfao
It all has to do with the perceived prestige the country of origin. Wait a decade or two, and you will see a China mania. There will be sinophiles everywhere.
I just want to say that I appreciate so much the clarity in the filming of the cooking process. I honestly feel like I learned a lot myself, about how to adjust my own technique, just by watching it happen. A beautiful piece of filmography.
I know i'm late, but its also for a quick alcohol evaporation too. Since soy sauce is a a fermented product there is alcohol in it, so people that dont drink alcohol can also enjoy that dish.
@@curtisthomas2670 Light soy sauce is low in salt. technically all fermentation contains 1% alcohol of some degree. But in the case of light soy sauce it normally means low in sodium.
I'm half Taiwanese and have lived in Taiwan for over a decade. The best fried rice is all about the "breath of the wok", which is the toasted smell and slight char a scalding hot wok imparts on the rice. You want that slight nutty brown char and toothiness to each individual grain, without any greasiness from too much oil or too low temperature.
My biggest takeaway from this was how little oil and sauce there was for the dish.... obviously not the protein but after that was cooked it didn't look like all that much oil in there for the rice and egg. Then a splash of soy sauce with the veggies. At least 1/4 of what I've been using at home. I've been nervous to scald the rice but it held up fine. I'll give this a shot for sure now.
This episode is extra special for anyone who's had a really good fried rice. Even before you were describing the flavors, or showing the beautifully toasted grains of rice, I was already imagining the sounds and smells of that kitchen. Really hit me with nostalgia, and now I think I need to go order some fried rice here...
I'm Cantonese, and my dad is a chef. He makes fried rice and dim sums as part of his job. When I was in Paris, I was surprised how few Cantonese restaurants it has. A French friend of mine told me French food and Cantonese food have many commonalities - for example, they both accentuate the natural flavour of the ingredients rather than using strong sauces to overwhelm the taste. Alex, it's delightful and meaningful to see you made a fried rice series. Fried rice is simple but it carries lots of memories and love for Cantonese people. Making good fried rice definitely shows how sophisticated the skills and experiences of a Cantonese chef. Awesome work on the topic and your dedication to your passion!
Hey I just read your comment. I'm peruvian and here in Perú we love cantonese food. Since my very childhood I loved it. So I just bought a Chinese stove for high temperature and try to learn to replicate the flavors.. You can help me.. Maybe some tips.. !? It is very to communicate with Chinese people here due to language barrier. Thank you
Cantonese fried rice is light, and there's many style in fried rice, I live in indonesia and fried rice in here have that kick and bold flavour. Good luck on your fried rice journey😘❤️
I hope you‘ll explore indonesian fried rice (nasi goreng) as well. My dad’s fried rice is definitely my comfort food and seeing you take this dish so seriously just makes me very happy :)
i know exactly how you feel! im half indonesian and love cooking but somehow can never beat my mom's nasi goreng. theres just something different that makes it soo much better.
After my honeymoon trip to Bali I tried so hard and tried and tried to nail the nasi goreng. I'm pretty close now, but it's still ain't it as I remember it.
Alex, I pretty much NEVER comment on RUclips videos, but this. This video was something else - the quality, the way you captured the beauty of the palace, the restaurant, of Paris. It was definitely not your average cooking video, but a short documentary that could rank with the best, which takes us, as viewers, into the magical world of cooking. I don't remember enjoying a RUclips video this much, and I thank you for this! I believe that your quality is only going to get better, and you've definitely earned a lifetime of support from me.
Today with so much negativity towards us Asians, this series on fried rice brings warmth to my heart. I don’t know if it was intentional by Alex but thank you.
Are you really really going to be disrespectful and call him a generic label like "Asian"... and not actually dignify his heritage.. by labelling him either a "Cantonese" or "from Hong Kong" ??? Is this how people treat others who are not considered as "overseas dispora" ? No wonder, inside the PRC today... they often use the terminology "chinese" or "dispora". That is BS. If your father's hometown is not what you call hometown, then maybe you need to pray in front of your ancestors' graves to recheck this. There are politicians and modernisation, but it does not mean that those in those positions can bulldoze over your family tree !
i dont get why hes making such a fuzz about fried rice, while im sure this michelin chef obviously does it better than me this is still a pretty easy dish to get decent at
Try Kiss My Face fragrance free moisture shave. I found it while researching low hormone disruptor toiletries. Just make sure you mix it with a little bit of water in your hands. The right amount of water takes a few weeks to master. After I rinse I use straight emu oil for a post shave moisturizer. I find the two product provide a high quality moist shave.
For those interested in the process, here is what I've learned, simplified: 1. Preheat the wok/pan. 2. Fry seafood in oil, set aside to drain. 3. Melt some pork fat. 4. Fry the eggs. 5. Add rice. Keep stirring all the time. 6. Add salt and/or sugar. Keep stirring. 7. Add seafood from step 2. Keep stirring. 8. Add asparagus (not tops, not bottoms). Keep stirring. 9. Add a tablespoon of soy sauce. Keep stirring. 10. Add scallions (spring/green onions). Keep stirring. 11. Serve in a bowl with some more scallions on top.
I love how you break all this stuff down to it’s core Alex. They way you capture the emotions food can give you while eating/ experience it through videography is amazing. I’m glad you had a good break and your back! 😇
Alex's voice, the camera-work, & even the music all combine together to really make for a special moment when he takes that first bite. Just watching this put a genuine smile on my face, so I can't even imagine how you felt filming this. Great job on the video.
Alex I love your passion to recreate the dishes, no matter how simple they appear, you demonstrate just how complex simplicity can be. It’s intoxicating and makes me want to create and truly enjoy these dishes for myself. Keep up the fantastic work. ✌️
I honestly thought it was cute when I saw Alex was going to learn fried rice. I mean, it will probably take him 3 months just to learn how to wash rice properly. Then he'll suddenly ask, "That 1:1 ratio. Does that include water absorbed by the rice during washing, or no?"
The rice is imagined to be roughly moist while dealing with the steaming water to rice ratio. In many East Asian cultures ( I am Indian) we just boil the rice in an excess of water and drain the excess off. So we don’t have to worry about getting the ratio right. But a cup of each works perfectly if you ask me
That's the hidden part of the iceberg to be honest. Loads of planning, logistics and many fails too, are required to make apparently simple moments like this possible.
@@FrenchGuyCooking Your efforts are greatly appreciated. Can't wait to see your version of a jet engine wok station 😁🔥🚀 Oh and would also love a peek at more of the iceberg🙏
I imagine a lot of it is reputation. Alex has a history of treating dishes with respect and putting the chefs and restaurants in a positive light. Also, I imagine willingness to work with chefs at crazy hours. Notice how there is almost nobody in the restaurant when a kitchen is normally a bustling place at convenient times.
When traveling Asia, I lived of off fried rice. Absolutely LOVED the variation in the dish when you were traveling further. The local ingredients, different styles etc. My favourite was eating a huge portion after diving with freshly squeezed lemon juice.... Fried rice - as humble as it may seem - is an art form of cooking itself.
I am fortunate to have been able to have that exact dish at that exact restaurant. Alex - your smile at 10m11s mirrors the sheer joy I experienced not only at Shang Palace, but also at Restaurant Guy Savoy. I applaud your efforts at trying to cook at this level ... this is orders of magntitude above "normal" cooking and I strongly believe that if all people were given the opportunity to eat foods made on such a level, the world would be a very different place and would appreciate the value of hard work and perserverence all the more. A universe perceiving altering experience.
When Alex made Croissants he made a dough sheeter When he made pizza, he modified his oven to handle higher temperatures This time I expect nothing less than a jet engine in his kitchen/workshop.
Samuel's cooking EXUDES wok-hei, the very spirit of fried rice!!! I always recall a minimalized version of fried rice by a chef at my college, who used no fancy ingredients at all, not even eggs. Just sliced cabbage, rice, salt, veg oil and a lot of wok-hei from that jet engine stove, done in a jiffy. Stunningly delicious, blended textures al dente rice and moist veg. Just couldn't help ordering it every now and then during those years, for a purification of mind.
I always cook my rice the day before I make my fried rice, I remember getting the tip from a Chinese cooking show when I was in my late teens, it’s amazing the tips and tricks you can pick up.
As an asian myself, i can only nail 4 out of 10 times of making decent fried rice. Its hard to get it right. Even harder to get perfect. But my mom, 10/10 she gets it right. And most asian moms will say its the easiest thing to cook, and they do make it look easy though.
Im usually quite appreciative of Alex's editing. But I would really love if Chef Samuel's cooking was unedited. The closeup and timelapse really didn't do him and his work justice. I couldn't get a sense of the length of time of the fry, the stir (or non stir ie leaving the ingredients to sear vs agitating them) or the heat control. I'm from Singapore and I'm exposed to more than enough proper fried rice and chefs cooking it so I kinda know what it looks like. But I think Chef Samuel's work is an art form and sometimes it's best to leave the work plain, for others to intepret.
@@Fraet I'm sure that's it. Some secrets aren't for sharing, at least not among professional chefs.... 😁 However, I'm fully confident that Alex will share with us everything he discovers on his journey.
Fantastic video, as usual. This channel has the best musical scores on RUclips, hands down. It makes such a difference. Keep up the amazing work, Alex!
Exactly my mom's fried rice. Use what you have and do not over complicate it. My mom often makes it when she wants to get rid of items that are leftover, like rice or frozen meat.
some people will never experience .. the fragrance, the fluffy texture, the well balanced saltiness and sweetness of the ingredients with the signature toasted notes of true fried rice
Take it with a pinch of salt haha. Going over the top is a bit of a cooking show trope, but I guess it's nice to stop and appreciate the simple things!
Alex, in my opinion you are the best in the game. You make films the way a true chef makes food. Your films articulate my feelings about food in a way that my words fail to. Thank you for sharing with us!
As a Hongkonger growing up with fried rice (now far away from home town), the smell of the Wok Hei of fried rice is unforgettable for sure. Great job finding HK chef Samuel Lee Alex! Thank you for showing me the dish that reminds me of home!
I always imagined michelin star food to be like, experimental and conceptual. Purée foam on a rock and the like. Never imagined it could just be just a really good fried rice haha
“Amateurs practice until they get it right, professionals practice until they don’t get it wrong” The fried rice this man makes will be absolutely the top of its game.
Alex, I want to take a moment to congratulate you for how far you have come. It seems not too long ago you were putting together a charcoal starter and a hair dryer in your parents backyard to make this very same dish. Now you have your studio, and are traveling the world to make documentaries about food and technique. your journey has been amazing to watch.
@@yamamancha If by "a lie" you mean, "not actually capable of causing all of the negative side effects chemophobe racists claim it does", you are absolutely correct.
My opinion how fried rice taste or should taste depends on u , what u like , what u dislike , ur taste profile etc. It is such a versatile dish .Like one version in my region it is made with ghee, some aromatics like cinnamon cardamom cloves with no soya sauce and some nuts like caju and some vegetables and it tastes completely different. Sweeter than Chinese version and that is fine too I think. I like both version of it. My opinion make ur own fried rice but one thing I agree in every fried rice, rice grains should be completely separated with each other should not be soggy or mushy, I think that is the essence of fried rice.
![State of Play | September 24, 2024 [ENGLISH]](http://i.ytimg.com/vi/fVs0suPHAX8/mqdefault.jpg)
Absolutely LOVED filming with Chef Samuel Lee ! (How sick was that stove btw 🤩 ?) Thanks again to Harry’s for sponsoring this video : Go to harrys.com/french to redeem your Trial Set for just $3. Be safe and stay tuned for the next episode ✌️
Jemapelle du fromage
Merci Alex! I’m in culinary school for fun and you are such a joy to watch! From technical mechanics to artistic flair! ❤️👏
when you make fried rice its really really important to wash the rice before you cook it
I MISS PARIS SO MUCH!!!!!
It's as much fun seeing some of the restaurant kitchens as it is imagining the smells and tastes! You're fortunate, Alex, so thanks for taking us along! ✌🏼😎
i love how he goes to all these fancy resturants in the most casual clothing ever
@The Pursuit i don't think random is the word lol
If hes dressed casually I must look homeless
@@tilly3702 What the hell do you consider casual? A pair of jeans, a t-shirt and a sweat jacket is as casual as it gets. The only thing that isn't full casual may be his shoes.
@@skilllessbeast7416 can't lie. I wear gym shorts and t shirt pretty much everywhere I go lol. Ive got no fashion sense I know
Casual clothing is the correct dress for fancy places
I love how you are able to express the nuance and finesse in seemingly simple dishes. Always super insightful.
The french are the absolute masters of talking about food.
It's not
@@grieske and sometimes absolute jackasses about it
@@TheSteam02 that's the Italians
A good simple dish
Isnt simple
I'm so used to hearing Alex speak English that, for a moment, I thought he said 'bonjour' just to sound fancy when entering the palace
"bonjour, je m'appelle Alex. J'aime jouer au football avec mes amis"
@@nathan87 no he's not 8yo XD
@@YungKit I was going more for the learned-french-at-school vibe
@@nathan87 May wee Monsoor. Say tray vrais.
@@professornuke7562 comme ci comme ca
Chef Lee's philosophy on cooking reminds me of something I've heard said: Ingredients are local, technique is universal.
And you can taste a difference when care/love is put into a dish.
Already had respect for the chef based on where he was . Then, he talked about how he applied the cooking technique to locally selected ingredients and I swooned.
The French call it TERROIR , which is basically because you breath, Drink smell, ETC the area where you are at you can taste the natural environment in the food . Like a " one with nature" ideal, except for your taste buds, ALSO FRESH , like seafood ( IN USA) eaten the same day it's caught TASTE WAY WAY better than what you could buy at a SUPER MARKET , I don't care how upscale it is !!! Because , If it's a bi- valve it wont taste as good,because it will have been out of the Water for minimum of 24 hours .
T'as vu la bête de phrase
Watching Alex experience cantonese fried rice like that, a dish I don't even think twice about, is eye opening. The moment he said "I must be the luckiest person on the planet at the moment" with such a huge SMILE is unbelieveable.
that is the exact response of a man seeing his firstborn for the first time lol
Can we just take a moment appreciate that the Cantonese chef, Samuel Lee Sum, who lives and works in Paris, is speaking English for Alex's audience? Like, not only is he an incredible chef, but he can speak at least three languages. Hell yeah!
definitely mandarin too, since he worked all over china! that's at least 4!
Not to diminish his language skills, but he's from Hong Kong so it's quite normal for people there to speak English and Cantonese and sometimes Mandarin
@@Soundaholic92 well yes hong kongers speak english, its actually the older generation thats often more "fluent" or at least use english more often. the younger generation 20-30 year olds dont speak as much english or even know that much, unless theyre working in a field that requires it.
Yes appreciated
@@123fd3s depends on the secondary school, band 1 schools teach all courses in english except chinese and history class; and according to EF EPI 2020 the age band 26-30 has the best english level in hong kong
This series is already a thing of beauty. I can’t wrap my head around how good the cinematography is. Alex is creating art at this point, not just cooking videos.
I don't see comments very often that exactly articulate my thoughts but here I definitely made a find.
I’d go as far as saying he’s now creating art exclusively and not cooking videos anymore :)
I love those videos for entertainment (as they are amazingly well done!) but I wouldn’t say I follow him for recipes anymore :)
More style than substance, unfortunately.
@@Jim-nq9el I wouldn’t go that far. I’d say the substance changed from a « cooking show » to « entertainment about cooking » kinda similar to chef’s table :) luckily there are plenty of other channels purely about cooking and recipes.
His videos are art and it makes me appreciate the art of cooking. He inspires me to view my own cooking as an art form that I should master
6:32 can we please appreciate the professionalism of that support cameraman? Alex swept his camera around and the support cameraman not only kept his shot in frame, but notice Alex was panning and stepped out of frame. That's some baller situational awareness and some great technique trying to avoid the cross shots.
Also called "get the hell out of the frame!" but he was stuck between a rock and a hard place, see his pace and backstep. I'm glad I'm an audio guy.
as a compositor wow he rly deprived someone of a whole day of work 😂
Production on this channel is top notch, including camera work
I don't know how
years of avoiding pickpockets in Paris!
I'm Cantonese as well and grew up eating fried rice, always enjoyed it but I never thought of it in the way Alex described it... no joke I was so moved it brought tears to my eyes and I can't believe I learnt so much about cuisine from my own culture with you. Thanks RUclips for recommending your channel to me, keep up the good work!
The main thing about Cantonese cuisine (and why I think it jives so well with French) is that the freshness of the ingredients remains the star of the dish. Cantonese cuisine is a Southern Chinese cuisine and is often mocked as "bland" by other regions in China, but I find that the delicacy and care and technique put into the food and highlighting natural flavours is unmatched.
Good Cantonese cooking does seafood and meat and soups fantastically, in my opinion. Gorgeous, silky sauces and "slippery" eggs. Dim sum and light soy and tea and rice and the breath of the wok.
There often aren't many heavy sauces marring the quality of the ingredients. Not a lot of spice. Nothing overdone. Just simple ingredients and finesse and love. It's soul food to me.
I'm Chinese and I have never heard it mocked for being "bland". It's considered one of our main five cuisines and known for its high level of technique and soft, but balanced flavor...
Fuiyoh! Booking a ticket to Paris to eat at Shang palace now. That guys legit 🔥
Hi señor nigel
nice 🇫🇷
Shat up , ur videos are cringe
@@flipballaz93 its Shut not Shat. Your comment is cringe.
But the fried rice is cooked by HKer , i think CCP will not be happy about your idea
As someone from Hong Kong, it blew my mind to see the stove being so familiar(big hole with a jet engine lol), but here in the local diner (茶餐廳) it’s so rudimentary it’s literally just a tank of fuel next to the chef’s leg hooked up to the stove
The fried rice looks so genuine! It’s definitely what you would get in a banquet hall（酒樓)
Yeah in Hong Kong the equipment and look is very ghetto but the flavor is absolute heaven.
As another person from Hong Kong, I completely agree.
Hong Kong pride!
I really like how’s it’s more than just a cooking video. It feels like an adventure, with its own story arc. In the first episode he starts by explaining how much he likes fried rice, and after candidly trying to make his own, he realises that there’s still a lot to learn and that he will need allies in his quest. In the second episode, he travels to the palace of the old master, who shows him the true depth of his (culinary) art... I can’t wait for the third episode. I never thought I’d ever be that invested into rice cooking. That is brilliant storytelling.
i think you may like "Chef's Table" on Netflix!
Then be sure to check out his other series, the humble croissant and the mundane pizza napolitana. He balances very nicely between brilliance and madness 😁
Alex: The Fried Rice Arc
Alex: The Meatball Arc
Alex: The Mashed Potato special
It's challenging for me as an Asian to describe fried rice to my non-asian friends. But if I could phrase it, I would say: It's more aroma than it is sauces or seasonings. Different ingredients too can add a differing aroma and tastes to the dish. Usually a splash of soy, a dash of white pepper is all you need. Maybe chicken bouillon for added flavor and umami. But a huge bulk of it comes from the rice itself - from the wok hei. The wok is searing hot and the fire has to be professionally controlled so that you can "toast" every grain of rice during wok tossing - without burning a single grain. By applying consistent strength and motion and keeping the ingredients moving, it prevents stuff from burning should they come into contact with the fires. That way it leaves behind that smoky aroma that fills your room when the dish is served.
The editing on these videos is way to good. I don't believe anyone has ever put so much effort in making cooking look good.
Better than your spelling
He makes me feel like I am in the room. Love his edits.
The fact that he puts a bar up to tell you how much time the sponsor advertisement is left puts alex above alot of other food content creators for me.
He's the only one who I don't skip ads for, just for thst reason. The fact that he knows that our time is precious makes me want to give him even more of mine!
in france ads arent allowed on tv in the daytime
every single one of Alex's series proceeds like a proper academic paper - literature review, hypothesis, experimentation, synthesis... this is really what you need to get a deeper understanding of how things work when you cook
He is a genuine academic and so his presentation respects his audience. So good
being Asian and eating as many fried rice in a month, I never really thought of how the chef and Alex expressed fried rice. that some level 10 shit. Good job! Best content ever. I'm glad to be alive
Imagine still watching TV when this kind of content is around on the internet
I gave up my tv licence this year, after i realised I hardly use live tv at all!
it is the ability to choose that makes the difference. TV companies are still
making good programmes, just their medium is outdated.
yup. it's a no brainer. you get to pause here too. gave up tv more than 10 years ago... but youtube has gone too powerful...it is censoring important content
It's honestly astonishing to me...
@@mykenmoon And we get to pile up hundreds of videos. Somewhere around 400 at the moment ^^ it's going to take a while to watch TV again.
TV is dead. Rest in peace
Interesting idea that people are usually very willing to pay $20-40 for a plate of pasta but would never expect to pay that for fried rice. Definitely awesome technique and skill in making fried rice and other Chinese foods. Glad this chef is awarded with Michelin and spread appreciation for Asian cooking skills and techniques too!
You gotta respect a man in charge of such an important restaurant and still keeping that innocent smile on their face, As if the video wasn't inspiring enough already
From how the soy sauce rolled down the walls of the wok (leidenfrost ftw), one can see just how hot that wok was. Damn these rocket booster stoves!
I just love how Alex connects with food. He makes me feel like the food is alive. He is obsessed about getting it right. I simply like that about him and his outlook on life in general.
love it when chef blends excellent execution from his vast experience with the best local produce. this is how cooking should be.
You made me tear up - thank you for honoring so well this dish and really taking it in. You're such a gem! Thank you for your passion
Fried rice aside, i’m sure i’m not the only one that can see that your production/editing skills have become really good, and all your videos from the past year have been very high quality. Keep it up 👌🏼
bet skillshare had something to do with it. i think he was taking some video classes when they became a sponsor.
Alex has an editor named Josh. They host a podcast together called Food, But We Digress... on Spotify. Would highly recommend giving it a listen if you have the time!
@@MrGaysonPhire I was going to say the same thing. Love that podcast 👏
I would love to see the full version of Chef Samuel Lee making fried rice! The YT cut looks great but its difficult to learn from because I cant truely look at his technique and the timings.
Yes, maybe even at half speed!
do u have the fires of mt doom in your home kitchen? because if not its going to be hard to replicate, even if u magically do have michelin star wok skills
yeah like was the rice overnight or not?
You can use fresh cooked rice, just make sure that you cooked it with slightly less amount of water than normal.
@@blazinboomer likely yes. most make large batches every day that gets used the following day. If you dont want to wait a day, i do 5 minutes in the freezer.
Growing up, Asian cuisine has been looked down on when being analyzed and has been perceived as “lower” when compared to European cuisine. Alex putting this much effort into a dish that is seen as low effort makes me so happy that people are now starting to acknowledge the beauty of Asian cuisine! Thank you Alex, all the love 🤍
That's interesting - not to be snippy, but I've heard Belgian cuisine described as 'bar food' and everything fried by a native Belgian. And of course there is British food before the Chunnel opened up and people went to French cooking schools.
Of course a lot of Asian restaurants were opened by people who were (and are) not chefs. They were just businesses.
I agree. People are starting to get it. It's true Chinese food was kind of looked down on but it's changing. Until very recently Italian food was also perceived as cheap and tasty but lower class, which is kind of ridiculous since it is literally the base of French cuisine. I think now that people are starting to understand how developed and sophisticated Chinese and other asian cuisines are (Thai, Vietnam? c'mon people!!) . Hopefully people will understand how good Mexican food really is too, soon.
??? In America Chinese / Asian food ranks #1. The only decent European food is probably Italians. I don't see to many European restaurants in America. Definitely don't see any British one. lmfao
Until they learn the process of making gluten, which in the past was made by hand in Asia. Lazy? Nah, efficient.
It all has to do with the perceived prestige the country of origin. Wait a decade or two, and you will see a China mania. There will be sinophiles everywhere.
It has made cry to see you tasting an authentic fried rice. I couldn’t be more proud as a Hongkonger.
Alex: "It's Alive" ...
Me: I was thinking Brad was going to pop up from the background
Or Janet.
*it's alive theme plays*
« guys!!!! this is an amazing frghbrlghemn fried rice!! »
thats a crossover that I didn't know I needed until now.
Brad, creeping out of a corner: Hey, wanna buy some allicin?
I just want to say that I appreciate so much the clarity in the filming of the cooking process. I honestly feel like I learned a lot myself, about how to adjust my own technique, just by watching it happen. A beautiful piece of filmography.
8:14 tip: Pouring soy sauce at the side of the wok instead of on the ingredients allow the caramelization effect to deepen the flavor.
I just get to scrape off burnt soy sauce from the edge of the wok. Temperature control is unreal here.
@@ImperatorZed if the soy sauce stick to the wok instead of the ingredient, the cooking oil wasn't coated at the right temperature from the beginning
I know i'm late, but its also for a quick alcohol evaporation too. Since soy sauce is a a fermented product there is alcohol in it, so people that dont drink alcohol can also enjoy that dish.
That's why he specified light soy sauce
@@curtisthomas2670 Light soy sauce is low in salt. technically all fermentation contains 1% alcohol of some degree. But in the case of light soy sauce it normally means low in sodium.
I'm half Taiwanese and have lived in Taiwan for over a decade. The best fried rice is all about the "breath of the wok", which is the toasted smell and slight char a scalding hot wok imparts on the rice. You want that slight nutty brown char and toothiness to each individual grain, without any greasiness from too much oil or too low temperature.
My biggest takeaway from this was how little oil and sauce there was for the dish.... obviously not the protein but after that was cooked it didn't look like all that much oil in there for the rice and egg. Then a splash of soy sauce with the veggies. At least 1/4 of what I've been using at home. I've been nervous to scald the rice but it held up fine. I'll give this a shot for sure now.
Wok Hei.
yea, thats exactly the wok hei that the chef was talking about.
This
This episode is extra special for anyone who's had a really good fried rice. Even before you were describing the flavors, or showing the beautifully toasted grains of rice, I was already imagining the sounds and smells of that kitchen. Really hit me with nostalgia, and now I think I need to go order some fried rice here...
I'm Cantonese, and my dad is a chef. He makes fried rice and dim sums as part of his job. When I was in Paris, I was surprised how few Cantonese restaurants it has. A French friend of mine told me French food and Cantonese food have many commonalities - for example, they both accentuate the natural flavour of the ingredients rather than using strong sauces to overwhelm the taste.
Alex, it's delightful and meaningful to see you made a fried rice series. Fried rice is simple but it carries lots of memories and love for Cantonese people. Making good fried rice definitely shows how sophisticated the skills and experiences of a Cantonese chef. Awesome work on the topic and your dedication to your passion!
Hey I just read your comment. I'm peruvian and here in Perú we love cantonese food. Since my very childhood I loved it. So I just bought a Chinese stove for high temperature and try to learn to replicate the flavors..
You can help me.. Maybe some tips.. !? It is very to communicate with Chinese people here due to language barrier.
Thank you
Cantonese fried rice is light, and there's many style in fried rice, I live in indonesia and fried rice in here have that kick and bold flavour. Good luck on your fried rice journey😘❤️
I hope you‘ll explore indonesian fried rice (nasi goreng) as well. My dad’s fried rice is definitely my comfort food and seeing you take this dish so seriously just makes me very happy :)
Nasi goreng is great! the kecap manis gives it its own unique taste. it was one of my favorite things I ate when I travelled to KL.
i know exactly how you feel! im half indonesian and love cooking but somehow can never beat my mom's nasi goreng. theres just something different that makes it soo much better.
Nasi goreng is a completely different dish than any fried rice and has a very unique taste. And this needs to be explored at some point!
Recipe?
After my honeymoon trip to Bali I tried so hard and tried and tried to nail the nasi goreng. I'm pretty close now, but it's still ain't it as I remember it.
Can you do a “behind the screen” episode that you explain how you get all of this excellent chefs in your episodes? Thx ahead 🥰
Or maybe a bloopers. Bloopers will be amazing
I wonder that too 😂
Alex, I pretty much NEVER comment on RUclips videos, but this. This video was something else - the quality, the way you captured the beauty of the palace, the restaurant, of Paris. It was definitely not your average cooking video, but a short documentary that could rank with the best, which takes us, as viewers, into the magical world of cooking. I don't remember enjoying a RUclips video this much, and I thank you for this! I believe that your quality is only going to get better, and you've definitely earned a lifetime of support from me.
Today with so much negativity towards us Asians, this series on fried rice brings warmth to my heart. I don’t know if it was intentional by Alex but thank you.
This is a lie. What negativity?
@@DeltaAssaultGaming Is it a lie? Prove it.
@@PersonaN007Grata just negativity to the evil CCP, leave us Asian alone!
Are you really really going to be disrespectful and call him a generic label like "Asian"... and not actually dignify his heritage.. by labelling him either a "Cantonese" or "from Hong Kong" ??? Is this how people treat others who are not considered as "overseas dispora" ? No wonder, inside the PRC today... they often use the terminology "chinese" or "dispora". That is BS. If your father's hometown is not what you call hometown, then maybe you need to pray in front of your ancestors' graves to recheck this. There are politicians and modernisation, but it does not mean that those in those positions can bulldoze over your family tree !
I thought he was going to cry with those first few bites. Not that I would blame him. A good fried rice is such a comfort food.
Alex is taking being intimidated by Uncle Roger to a new level.
Would love Uncle Roger to review épisode 1 and 2... even the Michelin star would get roasted... No MSG...
i dont get why hes making such a fuzz about fried rice, while im sure this michelin chef obviously does it better than me this is still a pretty easy dish to get decent at
@@tobiash04 dunning krueger effect.
Haiya! No MSG. No rice cooker. At least there is no chili jam. Fuiyoh!
@@tobiash04 because the average person is actually shit at cooking.
Handsoap. This aspiring cooking genius uses handsoap to shave. Now I don't feel so bad about messing up my eggs.
Since 30 years I'm very, very satisfied with one shampoo and one bodylotion in my bathroom. No hitch in the morning.
hand soap is good
Isnt that going to dry out your skin?
@@Nyahnator you can buy less dry soaps, it probably won't matter that much. If your skin is very fragile maybe you should care.
Try Kiss My Face fragrance free moisture shave. I found it while researching low hormone disruptor toiletries. Just make sure you mix it with a little bit of water in your hands. The right amount of water takes a few weeks to master. After I rinse I use straight emu oil for a post shave moisturizer. I find the two product provide a high quality moist shave.
For those interested in the process, here is what I've learned, simplified:
1. Preheat the wok/pan.
2. Fry seafood in oil, set aside to drain.
3. Melt some pork fat.
4. Fry the eggs.
5. Add rice. Keep stirring all the time.
6. Add salt and/or sugar. Keep stirring.
7. Add seafood from step 2. Keep stirring.
8. Add asparagus (not tops, not bottoms). Keep stirring.
9. Add a tablespoon of soy sauce. Keep stirring.
10. Add scallions (spring/green onions). Keep stirring.
11. Serve in a bowl with some more scallions on top.
Thank you! I know what I am cooking tonight
thank you for this
2A. Boil asparagus in water for later
It's salflower oil not pork fat
Is the rice pre cooked?
I love how you break all this stuff down to it’s core Alex. They way you capture the emotions food can give you while eating/ experience it through videography is amazing. I’m glad you had a good break and your back! 😇
It's always the simplest dishes that have the most room for the chef to express themselves
yes fried rice ingredients are quite liberal but still follows strict cooking method
Alex's voice, the camera-work, & even the music all combine together to really make for a special moment when he takes that first bite. Just watching this put a genuine smile on my face, so I can't even imagine how you felt filming this. Great job on the video.
Cantonese cuisine has been underappreciated for a while now. Thanks for showing some love.
Alex I love your passion to recreate the dishes, no matter how simple they appear, you demonstrate just how complex simplicity can be. It’s intoxicating and makes me want to create and truly enjoy these dishes for myself. Keep up the fantastic work. ✌️
The SOUND of that wok burner is awesome. And a little terrifying.
I honestly thought it was cute when I saw Alex was going to learn fried rice. I mean, it will probably take him 3 months just to learn how to wash rice properly.
Then he'll suddenly ask, "That 1:1 ratio. Does that include water absorbed by the rice during washing, or no?"
so true lol
Well?? Does it???
@@Maranna95
Yeah! Does it?!!?!?!
1:1 after thorough washing. Changed my rice game. It's also easier to bake it and more consistent too.
The rice is imagined to be roughly moist while dealing with the steaming water to rice ratio. In many East Asian cultures ( I am Indian) we just boil the rice in an excess of water and drain the excess off. So we don’t have to worry about getting the ratio right. But a cup of each works perfectly if you ask me
How the hell do you get into these establishments ?? I’m stunned ! You are the only guy on RUclips (maybe in the world) who does this ❤️
With a sizable RUclips audience and genuine enthusiasm, you probably just have to ask.
His previous series on cooking is enough to convince restaurants.
That's the hidden part of the iceberg to be honest. Loads of planning, logistics and many fails too, are required to make apparently simple moments like this possible.
@@FrenchGuyCooking Your efforts are greatly appreciated. Can't wait to see your version of a jet engine wok station 😁🔥🚀 Oh and would also love a peek at more of the iceberg🙏
I imagine a lot of it is reputation. Alex has a history of treating dishes with respect and putting the chefs and restaurants in a positive light. Also, I imagine willingness to work with chefs at crazy hours. Notice how there is almost nobody in the restaurant when a kitchen is normally a bustling place at convenient times.
Alex really be his own Shokugeki protagonist being able to travel the world and be tutored by the best chefs
Shinomiya when he went on that journey after graduation.
@@etheriousrebi YES EXACTLY
When traveling Asia, I lived of off fried rice. Absolutely LOVED the variation in the dish when you were traveling further. The local ingredients, different styles etc.
My favourite was eating a huge portion after diving with freshly squeezed lemon juice....
Fried rice - as humble as it may seem - is an art form of cooking itself.
I am fortunate to have been able to have that exact dish at that exact restaurant. Alex - your smile at 10m11s mirrors the sheer joy I experienced not only at Shang Palace, but also at Restaurant Guy Savoy. I applaud your efforts at trying to cook at this level ... this is orders of magntitude above "normal" cooking and I strongly believe that if all people were given the opportunity to eat foods made on such a level, the world would be a very different place and would appreciate the value of hard work and perserverence all the more. A universe perceiving altering experience.
When Alex made Croissants he made a dough sheeter
When he made pizza, he modified his oven to handle higher temperatures
This time I expect nothing less than a jet engine in his kitchen/workshop.
This man's passion for learning is amazing. It is not easy to replicate the best of the best but he seams to pull it off every time. Hats off to you.
Thank you for promoting Cantonese cuisine
Samuel's cooking EXUDES wok-hei, the very spirit of fried rice!!! I always recall a minimalized version of fried rice by a chef at my college, who used no fancy ingredients at all, not even eggs. Just sliced cabbage, rice, salt, veg oil and a lot of wok-hei from that jet engine stove, done in a jiffy. Stunningly delicious, blended textures al dente rice and moist veg. Just couldn't help ordering it every now and then during those years, for a purification of mind.
In Chinese households, they would use leftover rice left overnight in the fridge. The rice becomes drier. Goodluck.
I always cook my rice the day before I make my fried rice, I remember getting the tip from a Chinese cooking show when I was in my late teens, it’s amazing the tips and tricks you can pick up.
in the restaurants they use steamed.
As an asian myself, i can only nail 4 out of 10 times of making decent fried rice. Its hard to get it right. Even harder to get perfect. But my mom, 10/10 she gets it right. And most asian moms will say its the easiest thing to cook, and they do make it look easy though.
Same lol
What kind of stove tops do they have at home? Mini rocket engines?
Alex, I like your approach to life: so humble, so serious, so full of childlike wonder...
This chef has now given me one more reason to go to Paris, I never thought I would go specifically to try Chinese food
Im usually quite appreciative of Alex's editing. But I would really love if Chef Samuel's cooking was unedited. The closeup and timelapse really didn't do him and his work justice. I couldn't get a sense of the length of time of the fry, the stir (or non stir ie leaving the ingredients to sear vs agitating them) or the heat control.
I'm from Singapore and I'm exposed to more than enough proper fried rice and chefs cooking it so I kinda know what it looks like.
But I think Chef Samuel's work is an art form and sometimes it's best to leave the work plain, for others to intepret.
Yeah I was a bit surprised the cooking part was truncated, especially when he said it only took 3 minutes in total.
It might be deliberate, can't share state secrets and all that.
@@Fraet Maybe it's because if viewers have already seen all the details about how the master does it, why would you watch the apprentice ?
@@Fraet I'm sure that's it. Some secrets aren't for sharing, at least not among professional chefs.... 😁 However, I'm fully confident that Alex will share with us everything he discovers on his journey.
@@juandenz2008 good point
The cinematography just keeps getting better and better, Alex. It's almost like watching Chef's Table.
i’m from hong kong and have never had fried rice with asparagus, but as he said, in season vegetables
It complements the seafood and definitely helps to justify the price too. Regular HK fried rice isn't super expensive, haha
Same
My mom like to put french bean to fried
Fantastic video, as usual. This channel has the best musical scores on RUclips, hands down. It makes such a difference. Keep up the amazing work, Alex!
Exactly my mom's fried rice. Use what you have and do not over complicate it. My mom often makes it when she wants to get rid of items that are leftover, like rice or frozen meat.
i need to sleep but this is *important*
Pin this perfect comment. It is the next shirt to sell, Alex.
some people will never experience .. the fragrance, the fluffy texture, the well balanced saltiness and sweetness of the ingredients with the signature toasted notes of true fried rice
As an asian who has been cooking fried rice since a little kid, it's funny how you're talking about fried rice like a divine dish lol
Take it with a pinch of salt haha. Going over the top is a bit of a cooking show trope, but I guess it's nice to stop and appreciate the simple things!
like strangers with croissants for us, LMAO
I’ve had fried rice all my life but a really good fried rice is still something else.
After seeing this Ive realized i have never had fried rice I’m just been eating greasy rice my whole life
Alex, in my opinion you are the best in the game. You make films the way a true chef makes food. Your films articulate my feelings about food in a way that my words fail to. Thank you for sharing with us!
That slomo smile after the first byte was everything... Almost got emotional over fried rice.
100% It was a genuine Ratatouille moment
For a second after Alex's first bite, I thought I was watching a wedding video. The bride was probably the rice.
I would forgo having a wedding to eat here
@@mimimosa259 or for the Chinese, have the wedding banquet there. The fried rice dish would usually be just before dessert. 😁
Elevating the fried rice to the absolute perfection and that is Alex..
For the chinese, fried rice is actually not considered gourmet food, rather it is a comfort food.
As a Hongkonger growing up with fried rice (now far away from home town), the smell of the Wok Hei of fried rice is unforgettable for sure.
Great job finding HK chef Samuel Lee Alex! Thank you for showing me the dish that reminds me of home!
I always imagined michelin star food to be like, experimental and conceptual. Purée foam on a rock and the like. Never imagined it could just be just a really good fried rice haha
There is a place in Hong Kong that is just a food stall. Chicken and rice with greens is what they are known for. They have a Michelin star.
I don't think they won the star for just their fried rice.
“Amateurs practice until they get it right, professionals practice until they don’t get it wrong”
The fried rice this man makes will be absolutely the top of its game.
@@janmelantu7490 Thank-you for introducing me to that quote.
@@recoil53 it’s an anonymous quote from a poster my old band director had up in his office. I pass it on to you so you may pass it on to others
I typically don’t like drama, It’s usually a recipe for disaster. But Alex serves it up tastefully with an entertaining presentation.
I feel like we just watched his life change as he shoved that spoonful of rice into his mouth. There’s no going back now.
This is the most emotional fried rice video I've ever seen. The best!
Damn my guy falling in love with the chef, the way to his heart really is food hahaha
Me: Getting emotional watching a man eat fried rice while licking the crumbs out of the bottom of a bag of doritos.
Hey right place right time Doritos are among the most delicious things on Earth
It's all MSG my friend :)
Video: Fried Rice
Uncle Roger Fans: Allow us to introduce ourselves
you bet XD
He will not be happy - no garlic, no msg. This better be good, the menu lists fried rice as 44 dollars US.
I'm a fan of both of them and it's a crossover I need to see.
You're creating a new genre of food art Alex. Food impressionism. You are to cooking what Monet was to painting. 👏👏👏
Absolute appreciation of the cinematography and background music. Beautiful content beautifully delivered ! thanks
I unconciously opened my mouth when you took that first spoonfull of rice lol
The good fried rice should taste smoky, toasted. It can only be achieved by the extremely hot wok.
Keep coming back to this video. Just want to cook everything at this level.
Alex, I want to take a moment to congratulate you for how far you have come. It seems not too long ago you were putting together a charcoal starter and a hair dryer in your parents backyard to make this very same dish. Now you have your studio, and are traveling the world to make documentaries about food and technique. your journey has been amazing to watch.
Imagine if you went to the MIchelin star chef to learn how to make fried rice and he told you the secret to perfect fried rice is MSG. xD
He probably chose not to say.
Any Chinese chef worth his salt will use msg
All asian food use msg, either artificial or natural (miso, seaweed, meat, kimchi, etc.)
All the msg stuff is a lie. I've seen all the old articles and reach much of the research.
@@yamamancha well better before u spent all this time reading, just buy it and try it for urself. MSG really does enhance the flavor
@@yamamancha If by "a lie" you mean, "not actually capable of causing all of the negative side effects chemophobe racists claim it does", you are absolutely correct.
Was it just me or did anyone else want to cry when the rice was brought to the table? Like seriously I was nearly brought to tears.
It's just you, mate. Take it easy, maybe you should talk to someone.
My opinion how fried rice taste or should taste depends on u , what u like , what u dislike , ur taste profile etc. It is such a versatile dish .Like one version in my region it is made with ghee, some aromatics like cinnamon cardamom cloves with no soya sauce and some nuts like caju and some vegetables and it tastes completely different. Sweeter than Chinese version and that is fine too I think. I like both version of it. My opinion make ur own fried rice but one thing I agree in every fried rice, rice grains should be completely separated with each other should not be soggy or mushy, I think that is the essence of fried rice.
Dude, umm I think the thing you are eating isn't fried rice but a pulao
A good fried rice is one of the best things on Earth. There’s such a huge variety in quality out there based on the chef’s technique
The dramatic music when he’s finally eating the food always cracks me up lol. Love ya vids Alex!
Love the cinematography!
When rice is cooked right, its classy.
Fried rice is my favorite dish. Not because it’s tasty but it’s so easy to make and it has so many variations 😊