Uncle Roger reviews Adam Liaw’s egg fried rice… and things get interesting
As a professional chef, I break down what’s actually happening, what’s right, and what might be completely wrong.
Uncle Roger video https://youtu.be/cjG-ZxzjkpM
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27 Comments
Chef James, anyone who makes a proper Carbonara to avoid scrambling the sauce, knows gold over silver is easy peasy.
hahahahhaha why so bright like in heaven OMG
Thanks for another great video. You are a good person. And you deserve good things. Been there. You’ll look back and see how it made you better. Different, but better. I just thought “what would you tell someone in the same situation who you loved“. So tell yourself that.
Pizza Margherita < USA pizza
I wouldn't want to be the anything version of Joshua Weissmann lol
Hope everything goes well for you Chef ❤
Chef sounds Like Uncle Bogart the Explorer…
What makes that ,, Chinese " cured ham ? Looks like regular smoked ham
The professionalism while repeatedly playing the ‘Sorry children’ line is admirable. Meanwhile the facial expressions during Uncle Roger’s jokes tell a completely different story 😂
Stay strong Chef 💪🏼🦾
Why can't you never take the double meaning jokes from Uncle Roger?
Yo chef is your dad a chef too?
okay since you mentioned it, what do you think of Hamon de Teruel, the best Ham I've tasted in Spain? If you know Albaraccin in the sierra of Aragon where climber's gather, this is the closest hamon delicacy around
Hope you're doing well, James!!!
James, great to see a new video! Never get tired of the Uncle Roger reactions! I hope you're doing better day by day.
Eyy James, thanks!
Many home cooks in China do use garlic, especially outside strict Cantonese restaurant tradition. Other regional styles (and modern restaurant versions) very commonly include garlic. It’s more of a “style choice” than a rule. It is NOT a hard and fast rule, and I even theorize that it is the most common across the whole nation to DO use it. But I could be wrong.
The highlights being blown out so much that you can't tell whic is hte bowl and rice is a common problem on his videos.
I think a lot of split peas soups are brown since a lot of recipes use the dried split peas right? Which can be brown/yellow/red.
When a "chef" has a white kitchen, you can tell he has someone else clean it professionally…
In his defense, preparation is important before starting to cook your fried rice. You should be cooking on a hot wok, so having everything prepped in advance is important. The cook should not last as long as the prep.
Hope you are doing better man. I always tell the homies first thing I do as a woman is let the homies hit. I consider you a homie 🙂↔️
Is this re-upload?
Those are what you call "uncle joke."
Adam isn't an actual chef, he 'graduated' from Masterchef Australia. So he approaches every video as though he's just a tv host, which is all they're trained to do. I like his cooking, but he is no chef.
Will you shw us how to make ragoon? (I probably spelled that wrong; lol.)
A guide to get Nordic restauranteurs to not make all food French.
Funnily enuf when my parents taught me to cook egg fried rice I was only taught the gold over silver method. We called it 金包银 so like gold wrapping the silver (aka the beaten eggs coating the rice grains). I honestly dont think its that much harder compared to silver over gold, even when using a pan over induction, but to be fair I'm not that pressed about authenticity. As long as it tastes good it's good enuf.