Pro Chef Reacts.. Indian FRIED RICE Reaction by Foreign Chef.
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- Опубліковано 27 тра 2023
- Many of you have wanted to see a review of Chef Ranveer's fried rice and today we are going to see his Street Style Veg Fried Rice recipe! As always, Chef Ranveer gives easy-to-follow instructions and it's a pleasure to watch him cook! I would love to cook with him one day!
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I hope you guys enjoy this video! *Don't forget to Subscribe and be sure to check out Chef Ranveer Brar's BIRYANI!* ua-cam.com/video/1WLUe-Ag0c0/v-deo.html
Huh, didn't know you could burn soy sauce, thanks James. Oh I have burned garlic before and that is nasty!
14:01 No he won't. Since according to him fried rice should NEVER omit MSG. And he would definitely say: "Why so weak? Why so weak?" 😂😂
James could you do a video about curry? Basically I'm asking what is a basic curry. When I look it up you get thousands of opinions.
Makes me wish there was a French Chef James Makinson or French Chef Ranveer on UA-cam, so we could see their recipes!
I looked it up, because...why not, and found that Julia Child was born in America, with German and Norwegian ancestry. She was dubbed the French Chef because of her passion for French food. I was thinking more of your counterpart in France, creating food for the best restaurants there. 🙂
Roasting bad cooking videos is fun, but this is the kind of quality I really appreciate learning from.
Good to hear!
Being a country sandwiched between India and China, we get many different unique crossovers in Nepal. Combine that with Nepali native food, great for food hunt.
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Yo 🤟malai momo parcel garding daiiii🤣🤣🤣🙏
I am a big fan of Indian cuisine. The way they play with spices and flavors independently if vegetarian, meat or fish is amazing. And with your technical explanation, even better.
I am too! :)
Indian Chinese cuisine has a relatively long history as far as Chinesse fusion cuisine goes. Ever since the 18th century, Chinese merchants from Fuzhian would come to Calcutta and open restaurants, and that's where dishes like Chilli Chicken, Fried Rice, Chop Suey (different from the American kind), and Hakka noodles come from. One of my favorite misnomers is the Indian Chinese dish "Manchurian," which got its name from the Manchus who ruled Qing China, even though the people making the dish were ethnically Hokkien, not Manchu.
that is very interesting!
Lol, I didn't know. I make it at home from time to time but it's the best dish the Indo-chinese have ever created.
Totally right, I am Hakka Indian Chinese from Calcutta ;)
@@chochang8515 one time as a kid I visited Kolkata and I had noodles in a Chinese restaurant run by a Chinese family as far as I remember. I remember the China bowl and the soup noodles... Probably the best I ever had.
Fried rice invented in India?
If anyone can understand hindi, he’s even funnier and more charming in that language. Love chef ranveer :)
Interesting in India there is a region close to the Chinese border where they use spices traditional used in Chinese cooking but are mixed together with the Indian spices. As well as several other ingredients. They have some amazing dishes.
yes it is very interesting! I would love to visit one day!
@@ChefJamesMakinson same lol. A friend of mine goes there every summer and brings me back loads of different spices 🤣
There's a whole Indo-Chinese fusion cuisine in India that's extremely popular. Things like Gobi Manchurian or Chicken 65 runs the entire alcohol industry here because they're just so good with a beer.
@@yugmathakkar4023 love chicken 65 but Dragon Chicken is were it is lol
@Chef James Makinson you should visit North East states in India.
He was the reason i learned cooking. The way he expresses minute details with fun which made cooking joy of my life. And his punch line - fir kahoge ranveer ne btaya nyi😂
very nice!
I really like both your and Ranveer's laid-back attitude when cooking on the screen. I feel more invited to actually cook the recipes.
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He intended that
To us Himalyans, we are more familiar with indo Chinese cuisine than we are with cuisine from... say... the South of India. I personally prefer Tibeto Nepalese cuisine specifically because of my obvious Himalayan bias but the food from South West of China like Sichuan also looks great and because of the heat, I feel like it would suit my taste.
Bro I always wanted to know whats the difference between Chinese Sichuna Taste vs the Indian versions you get? I have always wanted to try actual Sichuan cuisine because I love spice 🔥🔥
Hi chef!!! A tip regarding the garnishing- here in Calcutta, the home of Indo Chinese cuisine, we soak the chillies in vinegar, for some time... Depending on personal preference. It gives the chillies a tangy sharpness, in addition to the usual hotness, and goes well with darker fried rice recipes, especially vegetarian and egg varieties. Also, coriander isn't much used here for garnish, instead onion springs are the preferred greens for it.
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I love chillis preserved in vinegar with any sort of rice or noodles. I use the larger chilli that have the flavour but not so much of the heat. But here in Thailand fish sauce with chopped chilli seems the preferred method. Only if you like fish sauce like that.
@@maxineb9598 fish sauce is somewhat exotic here. It's not locally available. We do have a mustard sauce called Kasundi- it's waaay more hotter and tangy than what passes for mustard in the Western countries- which is used as a condiment with some Indo Chinese dishes.
Here in UAE, Indian restaurants have fried rice in their menu. The ingredients in this video are what i see in my fried rice whenever i order a takeout from indian restaurants. They always include soy sauce and vinegar with green chillis as a dipping sauce. Sometimes I ask for poppadoms and they give one for free😊.
Indian Chinese food is so popular here , you can find street carts literally anywhere, even in small towns.
I would love to try some!
@@ChefJamesMakinson be careful ! 😬 As he said Indo Chinese food is really easy to find and that decreses its quality a lot in those below amateur carts , even indian people like me get their stomach messed up if its not the right place to eat food(low quality, hygiene, food colouring) , this cuisine is hit or miss in quality but they are damn tasty😁
Very very nice video. A great chef, and I also like really appreciate hearing the real voice and seeing subtitles. I do not understand the language but I think hearing the authentic voice is important. It enhances understanding I'd say. And the dish looked awesome. Many thanks.
Thank you! It takes a lot for work tp put these together!
Ranveer is my hero when it comes to Indian cuisine! His "Chicken 65" recipe available here on UA-cam is my absolute favourite 🙏
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Chef Ranveer's fried rice end product looks so delicious. Too delicious that I almost ate my phone. 😏
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😂
😂😂
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Hahahaha 🤣
It's always a treat to see him cook, the production quality is amazing.
Yes it is!
I learned all my cooking from chef Ranveer. Love for him from US
very nice!
Halva is an indo persian dessert where historically starch is cooked with fat and sugar. It homogenised and soft. In the subcontinent, there are variants of it with starchy or winter veggies. Pretty apparent on why fried rice shouldn't be a halva. 🤣
interesting we have a dessert in india called halwa and its made with loads of ghee and sugar. My fav variation is gajar halwa which is just halwa with carrots.
Halwa/Halva can not be a mid east origin.
There is no way they have 2 of the three ingredients back in the days. Sugar in particular and Ghee/Butter and wheat/rice? Any ways the same way "Sir Isaac Newton" is famous for translating Sanskrit to European languages and became the "inventor" of so many Laws copied from Indian scientist and philosopher Rishi Kanada who had given Vaisheshika Sutra in 600 BCE
@@GopGV bruh chill. Why exactly wouldn't they have sugar and ghee? Sugar has had a long premodern history out of India. And ghee is literally another stage of cooked butter. News flash : even potato is not of Indian origin, neither is chilli.
@@neeleneeleambarpar2151 You need to read my comment one more time. Stating it is an MID-EAST origin is wrong.
Indian subcontinent has all those ingredients in abundance for sure, but almost none are produced in the Arabian peninsula.
@@GopGV some crops being produced in abundance in one part of the world doesn't mean that a dish necessarily originated there. Like India produces a lot of wheat; that doesn't mean Pizza is not Italian. That doesn't also mean that Indians cannot enjoy Makhani pizza/Tandoori pizza etc. Similarly how potatoes are a new world crop but Aloo parantha is a South Asian dish. Halva is West Asian in origin, and Indians adapted it. Sugar technology developed in India and was introduced/traded world over. Wheat was domesticated first in the fertile crescent, idk what you mean by the ingredients are not produced there. People take one thing from somewhere, adapt it change it to their tastes etc etc. That is how cuisine works. There is historical evidence to it that halva was/is a west asia dish originally. This conversation is pointless lol
In Karnataka state, India or consider south indian states itself we make multiple rice variants (Chitranna, Puliogare - Tamrind rice, BisiBeleBath - lentil / mix veg, etc). We add a little bit of oil n pinch of salt while cooking rice to ensure the rice grains doesn;t stick instead stay separate. It's an age old trick taught to us by our elders.
CHITRANNA (Lemon Rice) is a popular rice dish in Karnataka which is also called (slang) as Yellow rice due to its colour as turmeric is used. Main ingredient of CHITRANNA is only finely chopped onions, garlic (some doesn't use both) and green chillies. Of course, a spoonful of lemon juice added while mixing the rice. Sometimes, during Mango season, we replace lemon juice with grated raw mango whic gives a tangy flavour and it becomes Mango Rice Bath.
Thank you for the explanation!
@@ChefJamesMakinson A small addition to my earlier comment. Without adding onion & turmeric, and using only grated coconut & ground nuts it becomes a plain coconut rice bath. 😀😀
Every time I watch his videos I always think "he looks like an amazingly kind person"
me too!
He is a good person...but at the same time he is one of the strict judge' in the master chef... He is very careful about the recipes and flavour profiling...and textures of the food.....and the reason is that he had a very humble beginning.. he used to work with old school chefs...and after the he worked in Italian restaurant in newyork for 4-5 years..during his childhood and post college , and maybe because of that he knows the value of food...
Same he looks very kind and wonderful man.
Huh that’s the first video of Chef Ranveer I have watched. Time to change it! I really like how he cooks with this relaxed manner. Clearly he has a lot of experience, but seems to enjoy it too.
Yes he is very calm
I highly recommend watching his other videos too. He simplifies his recipes so that everyone can try them. Even if you don't understand Hindi, he has English subtitles on almost all of his videos
He has vast knowledge of both Indian and International cuisines. The guy who changed the meaning of chef in India was Chef Sanjeev Kapoor. In mid 90's, he started a show and since than chef profession has been looked differently.
I think a lot of westerners do not know that Indo-Chinese cuisine is a thing. That it's not just a local interpretation of foreign food, like a Chinese takeaway might be in the UK, but is actually unique to it's own regions and culture.
I didn't hear much of the music you spoke of, but what I did hear sounded like Greensleeves. Supposedly (according to legend) written by Henry VIII. But most likely not.
Street/takeaway food has always been my preference over restaurant style as the flavours always seem to fit better. This looks like another to add to the recipe list for that. Then again, I have an uneducated palate and like it that way - it's much easier on my wallet! :P
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hey man! loved this video, please do more explanation of terms. i enjoy cooking and know most of this stuff, but having you explain the history behind terms is great
I will keep it in mind! :)
Great video as always. It always amazes me how large geographically-wise your culinary expertise is
Thank you! I have worked in a lot of places
Well Chef Ranveer dishes are so perfect that it is almost not possible to find mistakes in his recipes. So, for Uncle Roger it will be very challenging to make funny comments with his videos.
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Hoga hi Bhai humare Lucknow ke hain,City which represents flavour. ❤
@@prakhargupta1405 bhai sach mein lucknow ke khane❤❤❤
Love from your brother in UP, Prayagraj
@@prakhargupta1405 he is from kanpur
@@Dkhummer-vz7cm No bro he studied in Hal school which is near my house and got Trained in Chowk area of Lucknow . Listen to his The Slow interview by Nilesh you will know.
Your pronunciation of Wok Hay is marvelously spot on!
Thank you! :)
Great video chef! Chef Ranveer's fried rice looks delicious!
yes it does!
The soy sauce trick is actually a good way to getting some wok hei style flavour into the dish. Your home burner is never going to be hot enough to burn the oil particulates and give that wok hei. But you can add a similar smokiness by almost burning soy sauce.
If you do wanna get that authentic restaurant wok hei(not a thing in most households mind you), take a kitchen torch and toss the rice while torching the top. This comes courtesy of J Kenji Lopez Alt.
But the point remains, that don't get hung up on that wok hei. You don't need it at home. Think of it like home made mayo. You absolutely expect it in a good restaurant. But it's basically unnecessary at home.
Brother the way you add value to the whole cooking videos are amazing.... I mean u r mostly explaining the whole video even furthur
Thank you so much 😀
His other friedrice video, the classic Indo-Hakka/Chinese restaurant style egg fried rice is worth checking out. I prefer it tbh.
I will have a look he has a few of these videos!
Love your channel. I learned to cook in several Chinese restaurants from my father growing up, then got my degree in culinary learning French/American style, and worked as a cook/chef for several years following that in different types of cuisine, so I'm always amazed at how cultural differences impact the way we cook our food. For instance, how Middle Eastern people steam Basmati rice vs East Asians boiling jasmine, how Italian risotto is made from Arborio and cooked over an open flame in a pan, the way Spaniards make paella in carefully burning rice at the bottom of a pot, etc.
It's interesting to see how Chef Ranveer makes Indian Chinese fried rice. Some of his techniques are pretty interesting and he gave me a refresher on the components of rice grain. Also, I appreciate your nod to Auguste Escoffier. Great work, man!
Thank you so much!
The soy sauce in india is a bit different,it doesn't taste good raw so he added it a bit early.(thick soy sauce) it's different than Japanese one
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You can get different types of soy sauce but the major producers make the darker kind of soy. Soy sauce isn't used in traditional Indian cooking, so people are likely to buy the most popular kind.
You can it in Indian stores. The Ching's one is good.
I'll try and make this fried rice, it looks very good. I'm not a professional chef, but I've learned a lot about making fried rice because I've worked in some Chinese rstaurants and by watching and practicing I've gotten some skills. I'll see if I can make a video someday. By the way, I also like fish sauce in my rice, and it's strange but I really like the strong smell of it 🤣
I prefer the flavor! haha his recipe doesn't seem very different from Chef Wangs but it does looks very tasty!
I liked his idea of making fried rice more juicy so gravy is not required. Many times on street side outlets, they give soupy manchurian gravy with rice. Some outlets offer schezwan sauce as side dish.
Yeah you mentioned about fish sauce, chef. I love using fish sauce for almost every usual (thai and some chinese) dish and also for light pasta such as Aglio e olio. It adds another dimension of flavor like liquid MSG.
yes it does! :)
I use fish sauce in a pot of beans, too.
Fish sauce and oyester sauce is usually avoided in India to cater to the high vegetarian population. We do have vegan versions… but it’s just not the same.
Yup, fish sauce is definitely a favorite of mine when cooking 🍳.
oh! I totally love your reaction i learned a lot. That fried rice is also looks delicious! now im curious to see his other recipe.
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Ranveer's narrative style and your commentary blend so well together!
Thank you!!
No complicated process
Simple steps... Loved it🥰🥰
those long green beans are delicious in fried rice. they have great texture but blend in well unlike green peas. Adding vinegar is interesting but I think it is because of the balance, I would imagine the green chili sauce being very spicy and you really need that acidity to tone it down.
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Spashing the soy sauce in circle around the rice, directly to the side of the wok is also a technic to help creating the wokhay when use the stove at home. Since the fire is not as strong, you will need to let the soy sauce touch the wok directly and dry out and burn a little bit to add the aroma to the rice.
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Please make this video reach uncle roger, I wanna see him watch this guy making fried rice and other cool recipes and hear his take on them. Nice explanation and details James. Keep up the work!!
Working on it!
I just ate this same fried rice today and it was just the same colour, texture and had all the same veggies used in this video. it was very very good and i ate it a lot. now im so full, i have trouble walking because i ate it a lot. it was a really good and coincidential video👌
Haha 😂
here in my country we add oil to de rice, important to said, most people here use a rice cooker, not like uncle rogers rice cooker , something more simple
Like pressure cooker
Heavy soy fried rice is also a thing in Hawaii among local Japanese, although kinda ola-fashioned
really?? I don't remember seeing it when I lived there. I need to go back! :)
Who says i'm here for food receipe ? I'm here to see you smiling . How descent you are and what a smile you have ;) keep growing your channel and do not forget to smile :)
Thank you so much 😊
The reason for adding oil while boiling rice is that it coats itself on rice and prevent them from sticking with each other. So when you want the rice grains to be more spread out then you can use oil.
i see!
I don't think that would work like that.
@@VRBHZY it does
There is another reason. If you made a mistake and left in starch without washing the rice properly, a bit of oil breaks up the surface tension and slows/lowers the chance of starchy water boiling over.
I didn't watch this video yet but I made Ranveer's Fried Rice recipe many many times. I am from Kolkata, India. This really tastes like the ones you get at restraunts. It is the BEST recipe for Chinese Fried Rice for Indians.
Good to know! :)
Now soon Rainy season going to end and Winter will come soon in India
So People will love to eat Indo Chinese food a lot in Winter
If anyone want to make a rice type food in small time people will go for Pulao or Fried Rice alot
Ooh! Yum! Indian Chinese is my favorite kind of fusion food!
Looking forward to your egg fried rice video
Thank you do much Takenaka! You are the best!!! :)
Well, hope it helps you ☺️
@@HoshikoStarz it's does! :)
@@ChefJamesMakinson that's good to hear
A really good and healthy ingredient to add to get a good favour is nutritional yeast
That song that's playing that reminded you of medieval fairs is an English classic called "Greensleeves", in case you were looking for the name
Thank you!
In Thailand, many people put dark, thick soy saucd in the so-called Thai "old-style" fried rice. It makes the fried rice sweeter and also brown color. Usually we add coarsely chopped kailan, and probably sliced onion and diced tomatoes instead of peas.
There are so many cultures in India. With every few kilometres language and food changes.. even a simple fried rice is cooked in so many different ways , That no 2 local cooks have the same taste .
Thank you for reviewing another video of chef ranveer, I dig those a lot. Have a good day chef!
Thank you so much! :)
Uncle Roger used a little clip from ranveer's channel in the biryani video to show how the real biryani looks like
Because of the elite chef not using the basmati.
12:57 bro the correct translation is
He is saying soy sause will burnt along with veggies in his resturant's kitchen becuz of high flames
But it doesn't in home cuz of low flame comparatively.
It has nothing to do with cost
FYI
Cost of 16kgs gas is somewhere 13-14$ in India which usually lasts one month in my home of 4 members where my mother cooks 3 times nd me cooking as hobby
I'm sorry it's wrong, I don't speak hindi
Soaking rice prior is done so that when it cooks it will not be a mush.
Rice will keep its individual grains.
Like day old rice.
I love how your channel has developed. I really enjoy them. Thank you, brother. I’m still hoping I can skate with you in Barca (you probably don’t skate but we can go anyway haha). Keep up the great work and I look forward to your next video.
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I am an Indian, some of us squeeze lemon while boiling rice, especially for Basmati rice, so it retains its structure and does not break. Try it.
We use this method especially if we want to make Biryani or in this case fried rice.
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Your energy in this video was great chef! Looking forward to more!
Thank you!
I’m recreating Ranveer’s recipes at home for years now… I guess since the time he used to come on Star TV😂… I was learning to cook back then, I’m still learning though… I tried this recipe and yes’s it was amazing, I reduced soy to one fourth, cause now matter how enchanting the fragrance is, I can’t handle much of it… in addition I usually add about 3 heaped teaspoons of Red Chilli powder while making fried rice… I love spiciest food❤ hot the better
One teensy little pointer in the translation - when he warns about letting rice cool he says if you don't, you'll end up making Chinese rice "halva" - you can google what halva is but we also use the word colloquially in Hindi to refer to a mess, esp in a culinary context. The caption says you'll end up making "Chinese style fried rice" which isn't what he meant.
Thank you! I'm sorry, I missed it
@@ChefJamesMakinson 😅 you'd need to speak Hindi to spot it, honestly. I'm just being nitpicky with the translation of Ranveer's original video.
Thanks so much for explaining that!
The music you mentioned is called Greensleeves, it's pretty old; referenced in Shakespeare but it's even older than that.
Thank you!
adding oil in water works for one's needs. it will keep rice grains separate, especially cuz the fried rice needs it so. other dishes, maybe not necessary. however, indian households do all rices, including briyani with pressure cookers which doesnt need it, unless it's britani stage 2.
now for pasta i imagine it will be the same principle (oil being hydrophobic is exactly why it would cling rather to pasta or rice) but may work differently than rice fpr the kind of pasta dish. idk. i have to try that. usually just salt and water works for me. i try minimizing oil in my recipes where possible unless i have a reason to add :)
interesting about pressure cookers people have them here too but they are not used as much as the oven or the stove
I’d think it does the same thing as oil added to water cooking pasta. Hinders absorption of other flavors.
@@ChefJamesMakinson in India.. The most use a pressure cooker gets on a day to day basis is to soften the lentils to make daal.
@Ritik Shaw is it a regional thing? cuz all southern indian households and friends who hosted us all had pressure cookers (yea plural) for rice as a default. plus anything else like daal.
Love that little anecdote about throwing tomatoes lol.
Also what a coincidence, but I think I've been to one of the fairs in the video, the one with Ukrainian flags. We have a couple places here where they do it, mostly it's about Cossacks, and the place is built like a Cossack settlement too (called Sich)
really? they are a lot of fun to go too! I haven't been to one since I was 8 I think. :)
My wife and I go to the Renaissance Festival every year for our anniversary it always a fun time
The rice looks fantastic. I enjoy the little tips and tricks you drop during your reactions and while it doesn't apply to this video also when you tell us what NOT to do (cooking with jack)
Brar is fun with his quips n good with his cooking
Great video chef! That fried rice, looks delicious! 🦇
Thank you!
Kolkata (calcutta)is the birthplace of Indian Chinese food, which traces back to Hakka Chinese traders who settled in the city in the late 1800s, when it was the capital of the British empire in India.
There is a small town in calcutta called chinatown you will get a lot of chinese restaurants which serves authentic indo chinese food in very reasonable price
11:32 not surprising the song reminds you of your medieval youth experience, it's Greensleeves, a traditional English folk song from the 16th century.
😂 yes a lot!
Btw when he said "chinese chawal ka halwa" its something near to a chinese style porridge rather than Chinese style rice
Thank you!
and omg that tomato throwing sounds absolute fun. i am a huge fan of Renaissance fairs too.
haha it was a lot of fun!
Ranveer is very fun to watch and learn cooking I love his content
me too!
The translation doesnt do justice to how charming Ranveer is
Thanks..I like medium soya sauce and a lot of veggies.. Spring onions particularly.. Very desi..! Yummmm..!
Indo Chinese is a completely different cooking style altogether. A great amalgamation of two distinct cooking systems
The key thing to note in this video is this is a street side fried rice. In India you'll find a lot of carts or even food vans that give you quick and cheap Indo-Chinese fried rice, the ingredients they use especially sauces are of an inferior quality so the end product looks a little rough. It still tastes amazing but that is why Chef Ranveer said dark thick soy sauce and dirty green chilli sauce because that is what you get when you buy a fried from those carts
What I like about Chef Ranveer’s videos is that he has enabled many like myself to enter kitchen without hesitation and cook at home ourselves rather than depending on anyone to get good food.
I agree!
I too add fish sauce lol I also add it to tomato based sauces when cooking down and some chicken dishes esp those cooked in a sauce. I find the fish sauce just intensifies the flavour without it tasting fishy.
You need to review more videos of Ranveer Brar. A second person expert explanation always helps.
Nice reaction. Chef Ranveer is probably my favourite chef. Please do react to his Egg fried rice too. It is not the traditional one. But it sure is delicious. I have tried it personally 😉
Chef James, just for today I was a vegetarian, but did not know what to eat in the evening, so I checked some of your videos and I got my eyes on your Patatas Bravas Recipe. The dish was vegetarian so I made it today and also served to my parents who were also vegetarian. It was DELICIOUS, one of the best recipes I ever tried making. My parents also loved it and requested me to make more. Thank you so much for the amazing recipe. I will make this for every of my vegetarian days from now on.... keep up the good work, chef!❤❤❤❤❤
I'm glad to hear that! Thank you! :) I also have a Vegan paella recipe.
@@ChefJamesMakinson I will try that one day😊😊😊😊
i don't even know why but your videos are very entertaining, i guess its because we learn watching your videos.
I'm glad to hear that!
Ranveer brar is just an entertainment center. Great chef , engagement and good source of food histroy and knowledge 😅😂❤
When it comes to vegetarian dishes, India has various vegetarian dishes depending on the state and regions of Indian including indigenous cooking. What's your thoughts on installing biogas system for restaurants and home?
I haven't really looked into it, not everyone has the space
When I die I want Chef James Makinson to read my eulogy. He has a dreamy voice. You just can’t help but sigh and smile every time you hear him talk.
😂
At 3:32, perhaps the subtitles didn't quite get across his joke... he was saying you'd end up with "Chinese rice halva"
Perhaps a random aside, but this is of course an Indo-Chinese-style fried rice recipe... there are also Indian-style ones like fodni bhaat ("tempered rice") that use, for example, turmeric and no soy. One optional ingredient I can recommend is whole dry raw peanuts, shells off but skins still on. Very tasty when fried along with everything else, they make up for not having any egg or meat, and they add some texture also, not too hard but with a bit of bite
Indians have a very effective method to indianise any recipe.
Both of you Chef Ranveer and chef James are great.❤️
Thank you! he is!!
Hi Chef! I hope you are well and checking in. Chef Ranveer's fried rice looks amazing! 😋😋
Hey Peter! I'm well, I hope you are doing good as well!
Also in Kolkata(Calcutta) the fried rice is more like the original Chinese fried rice and we don't usually use chilli sauce, instead we use chilli paste or chinese spice mix or chilli oil and of course MSG... And no we don't put cilantro or corriender in fried rice. Only spring onions or springs of garlic.. it depends. The connection between Kolkata and China dates long back and till date Kolkata has the biggest Chinese community in India.
Love you James.❤
Interesting!
12:57 Bringing some clarity here: Chef Ranveer was talking about the size of the flame / gas stove. In restaurants you get a big gas stove whereas at homes you have the smaller ones. He wasnt talking about the cooking gas price.
I recall as a kid i tagged along with my elder brother sofa shopping. He went to an Indian owned shop. I was stated outloud I was getting hungry, and the shop owner offered me a plate of Fried rice. I think it was takeout, because it was in a takeout dish but it was still one of then most unique tasting fried rice experience of my life. It was dark brown and super flavorful. Ive never had another like it since. Thus i thought oh maybe this was indian made fried rice. Ahh, indian people are very kind people.
It would be fun if uncle Roger reviews this fried rice video too❤😂
yes it would be!
@ChefJamesMakinson you should try reviewing Chef Brar's recipes which he has done for India in 21 recipes where he speaks in English and also explains basic masalas nicely. For a foreigner that would clarify a lot of doubts which you have about Indian cooking and yes, you will also see recipes from different parts of India, like a mini pan India experience. Try it. I wonder if you even read the comments.
I just remained one of chef Ranveers recipes!
Amylopectin is one of my favourite words, man....lol
500K will be here for you in no time, brother! =)
Thank you buddy!! :) it is a mouthful haha
In Hyderabad- India, we had authentic Chinese restaurants like Nanking, Peking, Blue Diamond and others owned and managed by Chinese folks. The food is out of the world!!