EGG FRIED RICE THAT UNCLE ROGER WON'T HATE (HOPEFULLY) | SAM THE COOKING GUY 4K

pork belly egg fried rice that uncle roger won't hate we think or we hope so if you don't know there's a youtube creator that goes by the name of uncle roger and he's come to huge fame huge fame recently because he has a penchant for criticizing the way people cook rice and rice related things online one of my favorite lines is him saying uh if your rice is too wet you [ __ ] up if your rice is too dry you [ __ ] up but is that it's his accent and he pretty certain he doesn't have as heavy as an accident in real life as he does in this he's very funny so uh i thought we we thought that we would show you what we think is a perfect egg fried rice uh we're throwing pork belly in because everybody should know how to make a perfect egg fried rice wouldn't you agree gentlemen hell yeah sir hell yes maybe we can teach jamie oliver something yeah jamie oliver got really beat up by uncle roger as did a bbc uh chef tv chef in in london or something she rinsed her rice and look we're gonna get to the rice part but first things first will be the egg there's a couple different ways you can treat egg and fried rice one is when your rice is ready you just beat an egg and stir it in it keeps it a little bit more moist that way but if you like a drier fried rice you'll do what we're going to do now and make a thin pancake crepe thing and then push that off to the side cut it out put it back in later cool the only thing okay roger's not gonna like is the fact that we're doing this on the evo as opposed to a walk because if you don't use a walk in his opinion you've already [ __ ] up but it's really just a big cast iron pan turned upside down so we're gonna be fine let's make the egg we'll start by cracking some eggs in our bowl and we'll go with three i'm gonna make a decent amount oh is that shell nope it's not shell and because we're making an asian thing today i'll use the sticks perfect so start with a little oil right here we'll spread this around because i don't want my egg to stick you know what they say max if your egg sticks you [ __ ] up okay and now we slowly add the egg so i want this guy thin right just spread them out let them cook we're doing nothing to them at this point we don't need to season it the rice will be seasoned enough we don't need to add vegetables to it we're going to add vegetables to the whole thing it's all going to be great and then we make sure that it's not sticking and when it's nice and cooked on one side we'll flip them over just like that roll them out come right here here we go give me another 30 seconds and then this will come off all right let's take this kit off and put them on the cutting board to rest boom now the pork belly can go straight on lovely spread these guys out and you get what's happening now we're just cooking pork belly it was thicker i wanted small bites cut it down we'll let it do its thing and by the way the oil that i used for the egg was avocado oil not olive oil which would be a waste of a good expensive oil absolutely not necessary and one more thing that pisses off uncle roger and we're not making a solid and as he says no we're not making a salad so i'm quite certain max is going to end up shortening this but for now it's just doing its thing that color that brown that some of these are getting that's where we're headed [Music] all right with the pork belly now looking gorgeous we're gonna just slide it over a bit i've turned the temperature around the outside down a bit i'll keep it warm but won't cook it too much but in this pork belly fat we'll add our onions like that [Music] so while the onions start to soften let's deal with our cooked egg and make a quick sauce so i'm just going to do this just roll this guy right up just get rid of this steam water and now just cut these pieces continue on this side and then down the middles just to make them a little bit smaller and there's our egg and now the sauce the sauce starts in a little bowl and it gets the following we'll start with a little thick soy because i love it thin it up a bit with a tiny bit of regulation soy what's the difference the thickness if you have a dish that you don't want it to be watery when you add the soy you'd use thick soy splash of sesame oil and by splash i mean a little bit and some sriracha and we mix and because it happens all so fast you want this sitting at the ready with the egg to go in at the last minute and it's almost time for that let's talk about the rice we need i love the sound of fresh rice but fresh rice is death to fried rice because it's sticky it's mushy and it won't give you what you want what you need is next day rice and that's what this is i made this rice yesterday i spread out on a pan i put in the fridge i let it cool and now you've got rice that the grains are pretty much individual grains they're not all stuck together so when we go to make this this is going to give us perfect fried rice that hot fresh stuff that we love to eat is not got it got it it's more vegetable time going on over here right so we're adding peas and carrots look i don't know that anybody knows what makes absolutely 100 traditional egg fried rice except the guy that invented it and we don't know who that is but that's okay we like the look that this gives it this will look like restaurant fried rice pretty much when we're done dealing with peas on this is a little difficult but look we're almost here it's a good thing we have everything ready so these were just frozen peas and carrots that i defrosted and i only need them to start getting hot so we'll try one oh and it is almost hot enough so now let's bring in the pork belly something that we haven't added yet that may or may not piss off uncle roger well the ingredient won't but the timing will and that is minced garlic like that and as always we wait till it starts to get fragrant before we mix it in [Music] tiny splash of avocado oil just a bit maybe 15 seconds then we start to mix it in and it's time you know what's next boys no the rice yeah i can't believe chance didn't know that and in we go ah the hell whoa i'm smelling pork i'm smelling garlic and now look [Music] but now we want it to fry so spread it out let it all get the heat that it deserves break up any clumps even though this is cold yesterday rice still gonna have a clump or two all right let it do its thing a bit oh my god is that thing just spinning in a circle again yeah and now it's sauce time a little bit out and we mix ah when the sauce hits the hot rice the smell is unbelievable the color change everything is going perfectly swimmingly you might say [Music] mix it all in should be no white rice when you're done you should all have this beautiful color to it and when this is mixed then what happens anybody we eat no we add the eggs damn it tell me when you're ready for the egg ready anytime okay and it goes like this beautiful this and then it gets mixed in wow you got a picture in your future maxie [Music] so even though there's two types of soy in here we're still gonna need a pinch of salt to really enhance all the flavors so i'll go crazy but but you know be okay with it oh my god now boys do you know what happens now now we eat now we eat all right here's my idea let's make this kind of fancy in our bowl all right now that we're all here let me just do this push it down a bit now watch what we're going to do we take our little bowl we'll put a plate right on top of it and we'll turn the guy over push down and then lift up and hope that you're living right and there's your little rice looking all pretty and everything the only thing that's missing some green onions because as we all know green onions belong on top as a garnish not inside the fried rice jamie oliver right jamie oliver so you got your basic pieces here [Music] you got your carrot you got your peas you got your your pork belly bites the egg and just gorgeousness flavorful gorgeousness rice individual little grains it's not too wet it's not too dry you [ __ ] up it's just gorgeous and ready to be hey right now before i take this bite hit the subscribe button if you like us hit the like button if you like us you'd like this crispy little bites of pork belly don't be scared of pork belly just like fat bacon a little bit of heat from the sriracha is really nice i can't get this and the egg cook first keeps this perfect oh my god okay whether uncle roger would approve or not of this you should make this who's your uncle roger to tell us you can't make this kind of fried rice right right right right all right everybody holy [ __ ] i'm going to stand here and eat this to dust you

Channel: SAM THE COOKING GUY

Views: 1,634,708

Rating: 4.885303 out of 5

Keywords: sam the cooking guy, cooking, sam cooking, egg fried rice, cooking fried, cooking rice, fried rice, cooking fried rice, sam the cooking guy rice, sam the cooking guy fried, sam the cooking guy egg, egg, sam the cooking guy fried rice, uncle roger, uncle roger fried rice, uncle roger rice, roger rice, uncle roger cooking rice, uncle roger hate, uncle roger hate rice, uncle roger egg fried rice, roger cooking rice, uncle roger sam the cooking guy

Id: OrvUa0JD1aQ

Length: 13min 28sec (808 seconds)

Published: Wed Sep 16 2020

Reddit Comments

[u/beardlywise]

Hey Sam - I lived in Asia for 12 years, and I can tell you that you messed up in this video at least once. You ate rice with chopsticks. You should have used a spoon.

That rice looked amazing - though.

I hope Uncle Roger reviews your widgeo. If he does, I think he'll complain about the following: 1. No fire, therefore, no wok-hay. 2. No MSG.

[u/mrslipple]

No MSG, no wok you and made it spicy...not even close. This is pork fried rice not egg fried rice.

[u/devineassistance]

I'm not THAT Uncle Roger, but I am AN Uncle Roger, and I approve.

[u/gzilla57]

I think he will give this like a B-

Needs MSG, egg shouldn't have cooked so early (or flat?), will say something about avacado oil but Sam just uses that for general purpose, and of course the lack of Wok (but might like the eevo).

Excited to see him respond.

[u/[deleted]]

That’s how I do PFR except.

1. Use leftover pork chops
2. Cook it on the grill in a cast iron.
3. Mix the peas/carrots in with the rice before they go in the pan. (One less step)
4. The sauce is 1 part ea soy sauce and rice wine vinegar, Half part ea sriaccha, and sugar

Perfect 👌

[u/wuhkay]

I really love how Uncle Roger is a thing now. Really needed some good humor in 2020.