Watch me React to a viral egg fried rice recipe by Future Canoe and Chef Wang Gang! See expert tips on perfecting fried rice, mastering textures, and achieving restaurant-quality flavor at home. Learn what sets this dish apart with a chef’s insightful breakdown of techniques and flavors in Asian cuisine. A must-watch for anyone who loves cooking and exploring viral food trends!
Here is my review of Chef Wang Gang Egg Fried Rice: https://youtu.be/vebiFBwwsQA
My Cooking Course: https://chefjamesmakinson.com/cooking-course/
@FutureCanoe Video: https://youtu.be/51ZbWrKWIN8
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42 Comments
I hope all of you like the new look; we are changing it gradually. Be sure to check out my review of Chef Wang Gangs fried rice! https://youtu.be/vebiFBwwsQA
I love when you’re upset, your British accent comes out. It’s adorable.
The second try there were multiple things I feel that did help it more.
1) Cook ware, instead of a wide flat bottom the narrower wok bottom helped keep the oil in one place allowing for better frying in a concentrated spot.
2) appears he used a little bit more oil.
3) Having the wider area of the wok would help making the egg floss as a wider space means it's less likely to pour more egg on top of already cooking egg.
4) the control of the kettle / tea pot would help stream a finer strands.
5) The rice had longer time to cool and dry, making it easier for it to break apart.
First try was not bad and could see it working out better with one simple thing. Putting less rice on a baking sheet and leaving it uncovered, I only suggest this if it will be used in a few hours and your fridge does not have strong smells to it.
I also imagine the use of MSG over salt would have a significant impact as well.
Mind you this is just from some no body that does not have any culinary learning besides TV / Youtube.
So next you're going to replicate Wang Gang's yangzhou fried rice yes? Also all hail simba!!!
Congrats on the studio!
That was hilarious, thank you Chef James 😂
For the oil my trick although not completely safe is drop one drop of water in there if it reacts without explosion your oil is hot but not burning 😅
I'm kinda surprised by how recent this video was. He did it for his 100K milestone, but only a year and a half later, he is at 2.7 Million subs. He has done quite a few things that honestly have turned out well, those that he didn't get right, he would do a "redemption" on his tiktok/shorts. Gordon Ramsay has even reacted to his Beef Wellington redemption tiktok, giving it approval.
What's worse is that a thicker layer of rice will increase the possibility of food borne contamination due to the inside taking much longer to cool then the outer layers. Rice is very susceptible to certain types of bacteria that cause food borne gastrointestinal distress – always a good idea to get it cooled down as fast as possible.
Adorable kitty
Yeah, I really miss having a gas stove top. Induction is cool because it's easy to keep clean but I miss being able to get my pan hot, quick. Gotta crank it and wait 😂
I think if he cut the egg mixture into two batches instead of trying to do it all at once, he would have the nailed the egg floss.
Wait… You MOVED??? Or did you just convert a room into a recording studio?
Simba is so adorable!
9:33 "You'll know is hot enough when you here HAAAA"!! Funny video Chef James.
Idk what’s better: the teapot egg method or his “egg stream” joke? 😂
I dont understand why clumping rice is a problem. I never use a ladel or anything, I just grab the rice with my carefully washed hand, and then crush them into the wok, after that wash off the rice stuck in your hand. Some would say its dirty but you do use your bare hands when handling your veg and proteins no?
Zojirushi is worth the investment, I have the 3 cup version, one of my besties got the 6 or 8 cup version, and they're by far the best. Grats on the new flat Chef
Не знаю чего они так носятся с этими рисоварками 🙂 1. Есть рис в пакетах, не пригорает, не разваривается. 2. Просто в кастрюле. По тем же пропорциям что и в рисоварке. Тоже варится не плохо. 3. В большом количестве воды (для тех кто боится что рис прилипнет к кастрюле), лишнюю воду слить. По моему не преступление.
I'm afraid that the chickens are not radioactive or injected, they're just selectively bred to be absurdly muscular. Cuts their lifespan down and makes them incapable of normal breeding but oh well. Protein.
What about using squeeze bottle instead of kettle? Although periodic breaks but easier to clean?
I have a Zojirushi appliance, but it's not a rice cooker, it's a coffeemaker. At the time I bought it, it was the only one I could find in the store (that's how long ago I got it) that had an insulated carafe and no hotplate.
pretty sure that's a fancy kettle for drip coffee, and not a teapot 😂 which i guess makes it worse…?
I used to grow peas when I was a kid, and getting them out of the pod was a matter of seconds. You squeeze it at the end vertically, and it just splits right open, then the peas pop out by running your thumb down the pod. Since he knew he had the wrong kind of pea (meant for eating in the pod) he should have just let them alone.
@ChefJamesMakinson, This was a fun watch. I would have to sub out most of the ingredients, but hey, we can't learn if we don't try. I have not tried to use JustEgg for fried rice, because it is very expensive, and I am poor. I save it for things like cakes and bread that need the help rising. Responding to a previous video, I had some old country yenta kvetch at me for "not respecting the ingredients" when I simply explained how I did fried rice, and why it is perfectly fine to just squish tofu to make it more like meat morsels. I told her, "When you have tried it both ways, then you can tell me which you think is better." She can't be bothered. Her loss.
BTW, you mentioning your recent burning accident is a nice touch, helping people feel less incompetent. Everybody burns something once in a while. Mom used to make a habit of it, so we would declare anything mildly burnt to be "mom-style." She was good natured about it, but she really didn't want it to be true. To be fair, she cooked most things just fine. I miss her being able to cook for the holidays and such. She is still here, but elderly. You never realise when the last time for some things will be, till later. She had to look up the recipe for scalloped corn (basically, a Pennsylvania Deutch deep casserole dish corn quiche). She used to have it from memory, and would rattle it off to me too quickly to write down, "It's all twos and fours!" I have it in her cursive writing, from before she forgot it. Mine never turns out as good as hers. I think I am unconsciously trying to make it healthy. Thanks for doing what you do, James.
In the Suiyuan shidan, the Chinese Qing Dynasty manual of gastronomy, it is stated: "As an ingredient, sea cucumbers have little to no taste, are full of sand, and are fishy in smell.
Viagra sounds a better option tbh.
All videos should start with Simba
i wonder if using a piping bag would work better than a tea pot/ kettle for getting the eggs stringy
Love the new look! Great Review, very informative. Thanks James!
I use the whole pea most often. Yes, even in fried rice. Simply because I like them that way. And Jack exaggerates because he is delulu
That is interesting chef I would like to see your own version of egg fried rice with Spanish ingredients
I burst out laughing @7:23 when James does a disapproving head shake when canoe mentions about how the phallic differences between cucumbers 😂😂 glad to have found you chef. A new subscriber!!
very interesting, this future canoe stuff.
Congrats to got your own studio sir. Also… There is CAT!? Now i will put you in my good boy list if i can became santa.
Actually pretty much everything has minor doses of radiation since the nuclear missiles were used
In Europe most chickens are butchered when they are not full grown, but still chicks. Because letting them grow after a certain age is less profitable because it needs more and more food per extra gram of body weight gained. Some countries like bigger chicken breasts however and that is usually achieved by letting the same species of chicken grow for a little longer and butcher it a few weeks later. No bodybuilding or Plutonium needed. 🙂
sea-cucumbers is such a over hyped ingredient
Would be fun to hear updates from you getting used to Induction. Personally I see only advantages, but I often fail to connect with people who use gas.
I would love to hear your experience.
the studio looks stunning! and the camera angle is perfect!
sorry, had to unfollow. you do no recipes, and I don't really care for overreactions to cooking of all the things
Your studio looks very incridible. Wow, That's so interesting.
What's wrong with your eyes? Are you not getting enough sleep? Or did something happen? or did the camera become clearer