Over the past month, we went through a series of cooking challenges in an attempt to learn more about the culinary arts. And in order to have another chance to impress Uncle Roger... Every step wrong. We need to impress a real chef. But not just any chef, a master chef. My name is Eric Chong, and I'm the MasterChef Canada season one winner. Eric. So in this three-part series, the three of us are going to be cooking Eric's favourite dishes to see if he'll be impressed with our cooking. Starting with me. This video is sponsored by Squarespace. This is a top tier chef we're talking about here. I've been a professional chef for 10 years now. And I'm a restaurant owner. So I own a restaurant called R&D. We do modern Asian, so that's like taking Asian classics and adding our own modern spin to it. As a master chef, I don't really expect too much from the guys. Obviously not expecting like beautifully plated food or... ...unique food or... Honestly not expecting much, man. Going to this challenge, I wouldn't say I have high hopes. I have decent hopes. Today I chose to make Yang Zhou fried rice for Chef Eric. Why are you laughing at my pronunciation, okay? "Yencho" fried rice, "Yenchow" fried rice, okay. Mike, if you don't know Cantonese, it's fine. Just ask me to make a Mando to Canto Blueprint. It's Yang Zhou fried rice. Every time I say the word Cantonese, Sheldon's coming here with an ad plug. Okay, let me finish my interview. You already had your talk, okay? The reason why I'm doing it... We've done fried rice challenges. A little bit too salty. And I think that I've always come out on the bottom. Taste, I would say honestly it's not as tasty as Sheldon's. Yeah, rice not very good. So this is literally my enemy. Yang Zhou fried rice is probably the most famous fried rice on the planet. Egg, shrimp, char siu, and fried rice. Those are the four ingredients that you need. We got a lot to learn, man. Mike, you got it. We believe in you. We're gonna make some Yang Zhou fried rice, are we excited or what? Yeah, let's get it. Let's go! Okay, so first, we're gonna get a cut of char siu. That looks like some sus char siu. The most key ingredient would be the char siu. The char siu adds like a nice delicious sweetness, barbecue flavour. So if you don't have good char siu, you're not really going to get any sweetness or good flavour in the fried rice. Did you get the sale one? Mike. You got the budget char siu. Ronnie, man, come on! This is French style. It's French style. It's kind of like rice, you know, the older the rice, the better it is. Oh my god. Good cutting skills all come down to holding a knife with confidence and also cutting everything uniformly, so it has to be really thinly sliced. No garlic? No MSG? There's no MSG, bro. Salt. Starch. Oh, there's no MSG? Mike, you can do it without MSG. Three Asian dishes and none of you guys have MSG? Hey, Mike, don't let Eric boss you around like that, okay? MSG was not on the ingredient list. Be confident in what you have, bro. Show Eric he's wrong. And no pepper. White or black. Well, we're making a very traditional... take on the Yang Zhou fried rice. There's definitely white pepper in the traditional one. Oh, are you sure? 100%. So Eric, when was the last time you had Yang Zhou fried rice? About a month ago. My grandpa made it. He makes a really good one, so. Does he use MSG? Yeah, of course. Mike, you were about to roast it, right? Then he said grandpa, and you... No, I didn't... No, I wasn't. I wasn't gonna roast it. A lot of people have the thing just to do this, right? To scrape it. Always use the back of the knife. It's gonna dull the knife. Oh, I see, I see. Sheldon, are you taking notes? Mike, bro. See? Look, I'm selecting the fatty cuts and the lean cuts just for you. You also selected the budget cut. Okay, fair... Who do you think is gonna be the best? I think I'm gonna be the best. You start with the best? Yeah. So it's only downhill from here, right? Okay, alright, now onion. Holy f***, watch your thumb. Keep your station clean. Are you done with that char siu? Why don't you get it off your cutting board? Instead of working with a smaller one. Oh, ah... Shoot, why is everything going disaster right now? Let me think what to do with this char siu. Just put it back in the budget tray, man! It says best before yesterday, man! Oh shoot! Wait, wait, no way. It's a marketing scheme. Yeah, it's a marketing scheme, bro. If I can't even make it to taste your dishes, it's a zero. Wallace taught you how to dice onion like that? Yeah, he actually did. Mike, you can't say that, Mike. Can't blame it on Wallace. You can't blame this s*** cutting on Wallace. You didn't even go horizontal! Wait, wait, wait, what does going horizontal mean? You didn't even go horizontal, man. Wait... Trust, trust. There's no way Wallace taught you to do it like that. We're having the worst start possible. Look at this shrimp. Shrimp's a huge component to Yang Zhou fried rice. Getting a delicious fresh shrimp really brings a good bite to the dish. Why is it pink already? They actually look pre-cooked! It says frozen cooked peeled... Do you actually go to like a dollar store to get the stuff? The smallest shrimp you could have ever bought. I don't even know where you buy this. Oh my god, that's a pure disaster. Ronnie, you're fired, bro. I gotta say one thing is that this is made by Yang Seafood which is the same word as the Yang Zhou fried rice. So it's inevitable it come from the same family. Yang fried rice. Cooked a year ago. A year ago? It was cooked last year, man! Ronnie, man, why are you f***ing me up all the time? Six months ago, dude. Man. I know you have such high standards. I didn't know high standards means like giving me raw shrimp, man. You surprised me on how low you can make my standards. Then it comes to the egg. Properly cooked, broken up into pieces that it spreads out throughout the fried rice, so that every bite of fried rice gets a little bit of egg, a little bit of char siu. Eggshells, perfect. Dude, my confidence is all time low right now. Beat it, man, don't just swirl it. When you beat an egg, it's like... Oh. I was... I was just gonna get to level two. You never salt the eggs before cooking it. You just make it watery. Dude, I'm literally being criticised on breathing, okay? That might be us soon. Yeah, that might be us soon. That might be us as well. No, speak for yourself, bro. Oh, we got to do the green onions of course. And we got frozen veggies. These are definitely before their expiry date. Just full of shrimp juice. That's exactly... You see, I knew he was gonna say that, so that's why I'm gonna get a new cutting board. You didn't even cut the shrimp, why'd you put it on the cutting board? This makes no sense, man. Wait, no, the shrimp is gonna get fried in it. You don't need to cut it, right? So why'd you put it on the cutting board? No, just aesthetically pleasing, so you'd comment on it. Nobody wants to look at that. Wallace said always put a cloth underneath. His kind of tradition. Dude, he said to put a wet cloth. A dry cloth doesn't do anything, man. Wait, did Wallace actually said to put it a wet cloth? Yes! Shoot. Bro, I don't think you've done a single thing right yet. Wait... Green onion. You like green onion, right? It's the only fresh thing here. It's time to put everything together. I think the scallion is more expensive than the char siu. Are you actually a chef or a critic? I'm definitely not tough. Everything I'm saying is reasonable. Sheldon, wait till you get put in the hot seat, okay? I've been ready, bro. Ronnie also bought your ingredients, so good luck with that. Nice, right? Alright, we're about to begin the cooking now, guys. Eric, as you can see, very proud of me right now. You're starting? Yeah, of course. You barely preheated the wok! No, no, no, I need to put the oil on it to make sure it's hot, right? You know what? I'm just gonna stand back and watch. I would probably unwrap these before you start. Aha, that's very smart. Do you like oyster sauce in your... Absolutely, since you don't have MSG. It is heating up, guys. Good job, Mike. Yay, attaboy, attaboy. So now, as we wait for this to heat... Should have been heating a long time ago. Let's turn it up a little bit. Whoa. How's it not on max? Why didn't you turn it up? I thought it was on max. Have you rehearsed this at all? Yeah, yeah. I made fried rice many times. For who? For my girlfriend. And she's still your girlfriend? Yeah. Trust me, trust me, okay? We're gonna put this together. We're gonna put the oil in now. Didn't even take off the wrapper. I thought you'd look. Man just dumped with the wrapper still on. Oh, look at that smoke. Should we turn something on before it beeps? There's literally smoke everywhere. Sheldon, I'm not trying to burn your cousin's house down. We're gonna put the onions in first. Ready? You're gonna start with that first. Oh f***. I need a ladle... Edward, ladle... Put the f***ing onions in first. It all comes down to how small you cut every ingredient. If you cut all the vegetables small, then every single bite of your fried rice will be uniform and the same. Since the onions are so huge, I don't think they're gonna cook in time. Having big chunks of char siu or onion just means that you know, it's not going to cook properly. Man, you got onion on my sock, bro. What the... Damn it. We put the char siu in first. Yeah, let's make it even drier. Put the char siu in. And then we'll put some veggies in. Frozen vegetables. Defrosted, defrosted, defrosted. Oh wow, wow. Eric's very shocked by my amazing cooking right now. We'll put the rice. Overnight rice. Rice has to be like a perfect al dente. You don't want like a mushy rice. You definitely want something that has a little bit of bite and texture to it. It's still sticky as hell. It's not. It's not that sticky, right? Bro, look at your hand! Tell me it's not sticky. It's glued to your fingers. It's 'cause my hand is wet. So a good Yang Zhou fried rice obviously has to have a lot of "wok hei". The "wok hei" is essentially wok air or wok smoke. So when you're using a wok, you want to get it super hot, but the key is to move the food constantly, so it actually picks up the smoke flavour and doesn't actually burn it. Your wok wasn't nearly hot enough. Is it hot? Cold, man. Whenever you're wok-frying to get like "wok hei", you can actually hear the sizzle. I can literally just hold the wok, it's so cold! He doesn't speak Cantonese, that's the problem. He doesn't even know "wok hei" means. Mike... Guo qi. Canto to Mando Blueprint. You know like having a very loud car was nice but now everyone's into Teslas? I think it's the same thing with cooking. Before, everyone likes that "tssss"... Somehow the rice got whiter. Is the fire on or not? Super hot wok. Get that "wok hei", get everything searing and sizzling, and it should take no more than five minutes. You guys got more butane? Yeah, we got more butane. Is it dying? Not more than this dish, right? I don't know if it could die some more. You put in all this cold vegetables, cold onions, cold rice, and you just thought it would stay hot, man. Now we're gonna put– Why are you adding more oil? Because we gotta put the egg in! Trust, trust. It's like stone cold silence. Okay, while that's happening, let's get the sauces ready, okay? I don't think I've ever seen a fried rice made like this. So we got salt, soy sauce, and then we got oyster sauce. Eric, I know what you're thinking. You're excited, I can see it in your face. See this? I see it. I definitely see it. This is like straight up raw. Okay, we can start stir frying it out. 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Just set up a blog page where you can communicate with and chat to your loyal supporters who will stay for your Squarespace ads, just like how you're doing for us. The best part is that Squarespace is completely free to try, so you can test it out for two weeks, risk free. And with our link, you also save 10% on your future subscription if you choose to continue using it. So go make that dream come true, and check out Squarespace with the link in the description box below for your free trial. And you'll also be supporting our channel, so thank you. So... Eric and I were discussing... Now you can hear it. ...about future plans, and we've came to a conclusion that the wok might not be hot enough. I agree with sous chef right here. So we're putting it on a bigger thing. Wow, look at that, Eric. Now the face of a... You see? Look, the corner of his mouth went up. It went up a slightly bit. I'll add just a few. Wow, wow, the sizzle. Eric, what's your biggest concern right now? That I have to eat this. Oh, f***. Everything is brand new these days, eh? It f***ing broke. He can't even open the soy sauce bottle. That's the one here just teasing me. Something. Premium oyster sauce. Bro, what the f***, man? Why don't you use a tasting spoon? Amazing. You licked this thing and then mixed it in there. Mike is embarrassing CantoMando. Yeah, Mike is embarrassing CantoMando right now. Guys, I want you to notice the before and after he tastes the rice, okay? I'm definitely gonna avoid these shrimp. They somehow shrunk to like dried shrimp size. And Eric, we are... ...done. Welcome to Mount Eric Yang Zhou fried rice. I understand it will be graded on four criteria: plating, taste, authenticity, and cooking skill. Plating. You know, yeah, it looks like a fried rice. I can't fault you there. I gotta make sure there's no shrimp on the spoon. You know, I'm actually impressed. At how bad this is. The rice is so mushy. Disintegrating mush. It's like on the edge of being congee. Yeah, flavour-wise, it's not great. There's a little bit of "wok hei", I'll give you that. If this is the best, I'm pretty concerned. What do you think? You actually think this is good? Let me try. Not bad. You know, I'd be fine giving it like a... ...five, I guess. Five out of ten is pretty generous. Five is still a 50 coming from a... That's an Asian fail. The only way I'd accept eating this would probably be at like a buffet. Like a sketchy Chinatown Buffet. F***. But Eric, Can I ask you one question? Will you then teach me how to make a proper fried rice? Absolutely. 100%. Alright guys, if you guys enjoyed today's video, make sure to click here to watch Edward attempt to impress Eric, and click here for a video that YouTube thinks you'll love.
