The moment you’ve been waiting for! We finally got an Authentic Italian Chef and a seasoned Professional Chef @ChefJamesMakinson in the same room to react to Uncle Roger’s viral review of Italian Egg Fried Rice! Get ready for explosive reactions, hilarious critiques, and surprising culinary insights. Do they agree with the King of Wok? Find out now!
This isn’t just a food reaction video; it’s a culinary showdown! Our Italian Chef brings generations of traditional wisdom, while our Pro Chef offers modern, technical expertise. Watch their priceless expressions as they dissect every detail of Uncle Roger’s commentary on this controversial fusion dish.
📌Watch Chef James and I react to Uncle Roger Roast Jamie Oliver Thai Red Curry: https://www.youtube.com/watch?v=3BsFG19HrO4&feature=youtu.be
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🍖 Follow this link to watch Chef James and I react to Gordon Ramsay Beef Wellington: https://youtu.be/e86Z4hgBkSY
🍚 Follow this link to watch my Egg Fried Rice video: https://youtu.be/BDgsXNTX8to?si=KjD8yDzFtLL_gNct
#reaction #eggfriedricerecipe #uncleroger
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30 Comments
nobody mentions the missing egg.
Don't like Babish, he is a charlatan
Great collaboration!
I've tried to watch Babish a few times and I get annoyed. the food looks good, but he doesn't post the recipe and only tells you measurements for half the ingredients. the recipes I was watching included some baking and without all the measurements I lost interest.
The concept of an Italian fried rice is one I can get behind. I recently made a frittata with rice in a wok. 🙂 This one from Babish is maybe not something for me.
We've noticed ovef the last few years (in the UK) that fresh produce in supermarkets now seems to have extremely short BB or Use By dates. It is often just 2-4 days in many instances which is poor if you want to buy a week's worth of meals.
I consider you Vincenzo james roger and guga to be friends.
When Babish put that egg on top of fried rice, my brain screamed "Salmonella!".
the ai audio is awful
U mentioned sun dried pesto a couple of times in the video and gosh I love sun dried pesto with pasta I make myself so much better than a shop one and I made it before watching the videos
He's gotta use Ginger to kill off the smell of the old Rice.
I love this collaboration witch Chef James please make more
looks like something I would have made in college. perfectly edible but not really that good.
I don't think he was having a bad day. Just by what I have heard whether or not it is true he might have been high while filming that video. I am not stating as a fact but as an OPINION by what I have herd by fellow youtubers who have been around Babbish.
You can make your own judgment based on his past videos.
He made Italian sushi rice 😂 also a raw egg in Japan was found out of like 100k eggs to give salmonella .00029%. In the us it was like .005%. Still like 1 in thousands chance. Lastly pineapple is acceptable as a topping on pizza. It’s a fine fusion food. No one ever gives a good argument.
Unless you're cooking some kind of exotic fried rice like the chinese chef with his $30+ Yangzhou fried rice, complexity is never needed. The main point is still what you could make out of leftovers and day old rice.
Onions/Shallots + garlic, egg and rice. Mince some meat or vegetables to go with and flavour with soy sauce to preference. Done. Anything in excess is just telling us you have no idea what you're doing, let alone fried rice.
To us Asians, fried rice is something so simple in essence that you cannot cheat your way through it as a chef. Too much of your (regional) inspiration bs, and you'd be called out in an instant.
Meh. You lost me at criticizing Babish’s watch. Sounds like envy. I love a good watch. I have some. I love good food. I can make some. Also, in French cooking, as you probably know better than I, there are 5 “mother sauces.” The variations thereafter are endless. Rodger, the comedian, is nitpicking for the sake of comedy, not for taste. He’s not a chef.
In Indonesia, I don't think we have any word/term equal to soffritto, but I guess our version of soffritto would be: garlic, onion, and candlenut.
Cause almost every food here listed them in the recipe as seasoning, and they are sautéed first before we put other ingredients in to bring out their aroma.
I know I know in Italy you can get killed if you order Pizza with pineapple by pizza police….. but….. I actually like pineapple on my pizza from time to time. not always, but it depends on the mood and other ingredients.
Here in Denmark, in every pizza restaurant you visit, they have at least 1 pizza with pineapple on their list.
I´m not trying to start a war between Denmark and Italy…. just saying.
Please Recreate it
we need to actually see how bad or good it is
You know when you have food in the fridge going bad, and you have to clean the fridge and throw everything in the garbage, his “`dish “ just look like like that, like spoiled food thrown in the bin.
Hi Vincenzo. I was finally able to get my caccio e pepe spaghetti to work by following your techniques. Love it. Thank you so much for teaching and sharing your passion for cooking. I just need to adjust for the salt, but I got the lovely creaminess of the sauce without any cream. Just using the pecorino Romano and using the techniques from your past videos.
One thing that I was wondering is your thoughts on a cacao e pepe I came across. Luciano Monosilio came up with a restaurant version of caccio e pepe that is also fool proof, where he uses a blender to mix in the pasta water with the cheese to create the base of the sauce. He also adds the tiniest bit of extra virgin olive oil. Not for flavor, but because the fat apparently helps with making emulsification even easier. If I remember correctly, he mentioned something about in a restaurant sometimes people don't eat the past immediately after it's done. That might have something to do with it as well. Am very curious about your thought on it. In terms of taste, I don't think it's enough to make a huge difference. However, it is also in the spirit of the ingredients coming together for an experience, which is very in line with the way you think about food.
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Both of you need to do more reaction videos together 😊
There are soffritto (sofrito) (mirepoix) (Holy Trinity) analogs all over East, South, and Southeast Asia. A lot of South Asian foods start with a ginger-garlic paste (you can buy this jarred, it's great stuff), and in China, there's a lot of use of ginger, garlic, and spring onion. In Southeast Asia, you'll often find shrimp paste as the foundation, because it must be cooked out (and the process of cooking it smells like death, but once the dish is done it tastes fantastic) before you add the rest of the ingredients. And in the Caribbean there are a lot of similar vegetable bases (it's where the Holy Trinity of Créole cuisine comes from).
EDIT: to my spouse, who is Singaporean Chinese, fried rice is a little like meatloaf or a casserole: you have a bunch of leftover ingredients in your fridge and you want to use them before they go bad. That doesn't make the use of pesto any less weird here, though. (Also, rice has been around in the Italian peninsula for over 500 years, may have been in Sicily by the 9th century CE, and would have been known of by some Roman citizens in outlying parts of the Empire because it made its way to the Middle East before the 1st century.)
21:58 PESTO WITH BALSAMIC VINEGAR?! I can see pesto on rice but also balsamic vinegar?!
Putting banana on pizza is actually a Swedish invention not Finnish. They also add curry powder and sometimes even peanuts, pineapple or chicken, which really sounds pretty out there.
Funnily enough the Finnish did invent a pizza called "Pizza Berlusconi" because he criticized their cuisine. It's pizza topped with smoked reindeer, red onions, chanterelle mushrooms on a rye crust and that actually won an international pizza championship. Pretty wild I say.
Your hair is yours J. That dish is what uncle Rodger said! 💩🤖
I just have an aversion to Babish, not entirely sure why. Ordinary Sausage really wants a collab with him, for some reason (and that's a guy that made a couple with Penguinz0). Vincenzo rocks as usual!
I cheat on the sofrito, I put it in the blender then caramelize the resulting paste in the skillet with a high temp oil. Use the sofrito to scramble the egg too. He could have used a decent quality fish sauce instead of balsamic (think Garum). Drop the pesto, and just use finely chopped basil and minced garlic. Dice some sun dried tomato, and maybe garnish with a good pecorino (or even better, sauté the paste with the cheese rind). Drizzle on a fragrant olive oil.
Too long man