1:47 It's cute to name rice cooker after animals. In Germany we name tanks after animals. Also cute. But Tiger rice cooker is more useful in the kitchen than Tiger tank.
“Leave rice to Asian people. We know what we’re doing, ok? Leave rice to us, and we leave school shooting to you” . Sweet baby Jesus. This mah fuka cold as ice… In addition to that skin cracking burn, the rest was excellent too. Made with Lau is global treasure. I appreciate the collaboration, and your support of such a fantastic family. Fried Rice for life.
Love your channel@@MadeWithLau, total RESPECT to papa Lau!!! Coming from HK I find your channel authentic and easily adaptable for home cooking, love your cultural context part too! Who’s uncle Roger again?
@@Raksasaification Check your facts Raksas as there is a couple of videos of Chef Gordon Ramsey seeking the approval of Uncle Roger That being said.....Uncle Roger is not infallible but he is huge funny and entertaining to watch and he does have tried and true advice for proper techniques in Asian cuisine
It's sought after for entertainment value and fun, I don't think they actually are looking for his approval. I don't think they see it that way or uncle roger does either.
You know that Daddy Lau (who I absolutely adore) is the O.G. because even Uncle Roger can't find anything to complain about. I've learned so much from him!
@@scootyang2311 I think Lau is cooking the food he knows well. He mentioned his cooking is American Cantonese style, and haven't cross the line without research. If Jamie Oliver only cooks the food he knows well, it should be fine as well.
@@loneranger66888 I am subscribed to her channel too, but these other two I’ve been following for years now and made their recipes numerous times so can vouch :))
Uncle Lau has always gave very straight forward instructions on how to cook and to make substitutions if certain ingredients aren’t around your neck of the woods.
@@aldazorYou are correct... Uncle Roger criticism are mostly impractical for daily cooking. Like who tf have time to leave their rice overnight just to get dry rice. Regarding the type of rice, tbh you can use any kind of rice. I have been cooking fried rice on a daily basis and I don't even follow exactly on how Uncle roger cooks his sht.
I just started watching MadeWithLau and it's so nostalgic, all his cooking tips. Made me realise that I've left it behind for far too long living on my own and going fusion. I love how Uncle Lau teaches step by step and imparts techniques patiently so that it's as clueless as can be for his son to pick it up. It's such an ideal channel for beginner cooks.
I think we need to remember this is a _ex-professional_ chef who's made fried rice many thousands of times in this video. He and Chef Wang Gang are probably the closest we'll see to how a decent egg fried rice (especially the best-known version, _Yangzhou Fried Rice_ ), is made at most authentic Chinese restaurants.
Why do we need to remember anything? It’s just a guy cooking fried rice on the internet, I don’t need a full back story or need to know his turn ons and turn offs.
@@Mr.Rabot6688 you should ask yourself that question, if you need the life story of a cook on YT who shows how one of the most basic recipes is prepared
I swear this man has taught me more about cooking than any professional chef could. Edit: Wow didn't expect this many likes it was just a normal comment😭❤️ Daddy Lau and Uncle Roger ontop
I was proud of my Egg Fried Rice before I discovered Uncle Roger... It was tasty, I always used left over rice... But since finding Uncle Roger... My Egg Fried Rice is on another Level! Its Soooo Fecking Moorish, I just cant make enough Egg Fried Rice! FUIYOH!!!!
For real, 100s of cooking channels and not many warned me about using metal on non stick pans. Ruined my ns pan. Just got stainless steel to not deal with hassle.
Daddy Lau is an OG, he reminds me of my YeYe so damn much. He was also a chef who came over from Guangdong, had his own soy recipe that was good he took it to the grave with him & left us one bottle that we still haven’t opened. Daddy Lau deserves Uncle or YeYe title cuz he has those recipes that you know are from back home.
Yeye is definitely a bit obscure for the wider audience, but if anyone deserves a title beyond Uncle, it'd be Made with Lau. I love how Daddy Lau always calls his grandkids to the table with that Toisan twang at the end of the videos to further solidify his OG status.
Daddy Lau is amazing! As many of the traditional chefs in our area have retired, I've been using their channel so that I can make our favourites that are no longer available. The best part is how responsive they are, taking suggestions and questions from viewers (like the wok vs pan) and making them a part of their videos. They also make the recipes accessible to home cooks without a pro kitchen
Love how he used FRESH rice while the other video poured SOUP on the rice, both making Uncle Roger (and us) at his words later when they revealed the technique.
Thx Uncle Roger! My son and I were watching "Gremlins" the other night and had a good laugh. At the end of the movie, the old Chinese gentleman comes to pick up Gizmo after the disaster and says, "Hiyaaa!" at one point. We both looked at each other and laughed, knowing we learned the word from you!
Uncle Lau actually was a Chef in a Hong Kong style Restaurant in USA, before his family went to USA, he was a Chef in a local chinese restaurant in Hong Kong. and the fresh rice has better rice flavour than the leftover rice and restaurant can't have lots of left over rice for fried rice, so they always use cooled fresh rice. And typical Hong Kong Chinese restaurants and "Cha chaan teng" always use freshly cooked rice for your fried rice dish.
Yeah but Uncle Roger's point is that it's infinitely easier to f--k up for the home cook watching a "how to cook fried rice" UA-cam video, and he's not wrong. You are though. Restaurants don't have time to make fresh rice then cool it. They *might* do that near the end of the night if they made too little the night before. But restaurants don't have time to cook rice prior to. That's the easiest night before prep.
I once worked in a cafeteria that serve hundreds of police officer for 24 hours so yeah in that kind of environment we really have no time to cook our rice and let it sit for a day for fried rice. What I did instead was use 1 of our rice cooker (we have 3 big rice cooker) to cook rice specifically for fried rice and use less water on it just like what the video said, when it runs out of rice and we had to use the regular rice though, the result is a very sad looking fried rice with poorly mixed salt and sore shoulders from tossing and mixing the rice lol
Nah, no matter how much you let out the steam, fried rice using cooked rice would still be mushy and wouldn’t have that perfect al dente texture, compared to day-old rice. Day old rice’s texture is superior and it’s easier to do. It just needs patience. Fresh rice is for those in the rush / too lazy. Also, restaurants CAN chill it fast enough. When they ran out of rice and had to make a serving of fried rice, restaurants obviously wouldn’t be using conventional fridges overnight. They’re using blast chiller.
Made With Lau is my favourite. I was worried that you would roast them too badly, but I know Daddy Lau knows his stuff, so he will definitely impress you.
I have tried so many of Made with Lau recipes. they were all amazing. Really like the ginger chicken fried rice. I have learned so many cooking tips and tricks from Mr Lau. Amazing channel was so happy to see you review his cooking.
Nice tip on the scoop and flip technique to prevent fresh rice from clumping, I'll keep that in mind. The rice cooker brand name was a killer, I mean who wouldn't want a rice cooker named after an adorable animal!
I had wondered when will Uncle Roger review Made With Lau's fried rice.. and here you are... Uncle Lau is an amazing man.. his Cantonese is so authentic, the real Guang Dong Cantonese spoken by the immigrants that left the province in the 50s/60s.. really nice... all his recipes and ways of cooking is just so authentic...it's a gem...
Growing up in a large Asian family (with VERY big eaters) we always used freshly cooked rice.....because we never had leftovers. Didn't know what leftovers were till I got married and saw how the rest of the world ate.....lol. Another great video!! Good way to start my day!!
I laughed out loud too.... Uncle Roger is hilarious and I'm glad the lefts cancel attempts have failed. They need to leave comedians alone. Bunch of unhappy people who are offended at everything and can't laugh about anything !
My English ancestors say add more grey My French ancestors say add more snail My Irish ancestors say add more potato If I find Asian wife will their ancestors help me?
I've been watching both of these channels for years now. I'm amazed it has taken this long to review the Made With Lau channel. Lau has some great food recipes. Worth every moment to watch.
The best part of daddy lau is that he reminds me of my own grandpa with his accent. Always gots of things to say, but you miss him when he's gone. So let the man talk... There's wisdom in those words. Listen well.
So happy to see you reviewed Made with Lau. I knew you would have to give them the Uncle title before I even watched. Between your channel and theirs, best two Asian cooking channels on youtube by a wide margin.
I'd say pailins kitchen, seonkyoung longest and maangchi are right up there with them tbh, different recipes, but of similar quality. Not in production quality though.
Uncle Lau is the only youtuber i trust to show me how to make proper Cantonese-American ABC Food like I got back home in Chinatown. Up here in Ontario everything is Hong Kong style.
I've always used fresh hot rice to make fried rice. This method allows for even temperature when the hot rice hits the hot wok; if you use cold rice, you have to bring that rice to temperature which could compromise the fried rice if you're not careful (meaning it has an easier chance to stick to the wok).
Uncle Lau worked in an Chinese restaurant, where leftover rice is not always readily available for fried rice BTW their channel worths a visit tbh Edit: why I get ad. from Lee Kum Kee after each view???
I think many people already know that the name for fried rice in Indonesia is "Nasi Goreng", but many people (including Indonesians) don't know that the word "Nasi Goreng" can be translated again into Sundanese (one of Indonesia's regional languages). If translated from Indonesian "Nasi" is "Rice" and "Goreng" is "Fried", but if translated from Sundanese "Nasi" still means "Rice" but "Goreng" means "Bad" or "Rice that has (nearly) gone bad". And that meaning to me makes a lot of sense, because Indonesia is not a rich country, and rice is the main meal from morning to night, Indonesians don't make fried rice because they want it, we make fried rice because we have leftover rice from the day before and are forced to eat it because we don't want to waste food. So using yesterday's rice is not a myth but a cultural thing, if it makes the rice taste better, it's just a bonus.
i disagree a bit, i am sundanese while "goréng" indeed means "bad", "goreng" in Indonesian simply means "fried" and I also find the word getting traced to sundanese very plausible since indonesian is based on simplified malay (in which "goreng" also means "fried")
Iv had fresh-fried rice. It was a Vietnamese restraunt who makes really good food. (Pho especially). And their fried rice is fresh rice, and yes you can taste the difference, along with more grains being broken. Clumps arent really as bad, as long as you know what your are doing. I still prefer day old- fried rice.. it’s texture and taste is different, and it’s easier to work with.
Uncle Lau would bitch slap the people who legit say to add chilli jam. I'd imagine that someone with his pedigree would consider that a form of fried rice heresy. He'd probably smack them on principle alone.
I am so excited seeing Uncle Roger watching this video! I tried it out when I saw cooking with Lau and it has saved me so much time ! Please reviews more of his videos!
1:37 Speaking of rice cookers, now I wanna see Uncle roger review different types of rice cookers, from the cheapest one to the most expensive. I wanna see what's the difference you can get with each prices. 😅
Using less water for the rice helps a lot to prevent the rice from clumping when we fried it. Or, if you are Indonesian, you can use a type of rice called "beras pera" since it has a characteristic to not clumping together even if it was freshly cooked. The majority of Indonesia's street vendor who sells fried rice use this type of rice. You can also find this type of rice on a Padang's Restaurant in Indonesia (preferably not the fancy restaurant but the one they open in front of their house).
I have relatives live in Canada, if you want to enjoy super nice (almost authentic) Hong Kong food outside Hong Kong, North American region is the first choice. Of course, Made with Lau cooking instruction is easy to understand
The main thing is everyone else whos used fresh rice didnt do what Uncle Lau did. He's obviously really good in the kitchen and can get around techniques that someone trying it for the first time would skip or mess up.
How am I watching another fried rice review video? I can’t count how many of these you’ve roped me into watching. And I have yet to attempt to make my own fried rice.
Made With Lau's chicken congee recipe is awesome too. Plus, after I wash my rice, I can use the starchy water to feed my plants. Helped to save my Christmas cactus. :)
Sounds like it helped the soil health, since even if the cactus wasn't able to benefit from the starches, the soil's bacteria will definitely benefit, and they help provide nutrients to your plants. Plus there will be free nutrients in the water as well in addition to the starch that are ready to go before the soil bacteria get to doing their thing.
I love this channel. Made with Lau is awesome, and I agree with him. Fried Rice is literally a "let's use leftovers" type of meal. Make whatever combo fried rice you have ingredients for ~ perk of being a home cook
I got my first bag of MSG yesterday. Ordered on Amazon. Bought a fancy jar to keep it in. Tried some on its own. The flavor stayed on my tongue for like an hour i couldn't get it off lol. Put it on a steak tho and it was delicious. Thank you Uncle Roger you have truly changed my life
@lawcane not anywhere within an hour driving distance. I live in the middle of nowhere michigan. All I have is Meijer, walmart and family fare. No msg sadly. It's upsetting because they actually have a lot of niche Asian ingredients. Just no msg
@@appreciatizer5911 oh wow. I didn't know that. I live in South America and it's pretty much in all the stores, big and small. Well, at least amazon delivers it.
The “scoopy thing” is called a bench scraper, and it’s not really made for picking up chopped vegetables. It’s much more useful for making bread and pastries, when you get a lot of bits and pieces of dough stuck to your countertop, the bench scraper picks them right up, along with the flour you got everywhere. Very useful tool, but not really meant for fried rice.
About 16 years ago I tried making egg fried rice from freshly cooked rice. It was NOT good! At the time I didn't know about the "leftover rice only" rule and decided it was just my bad cooking skills. But now it all changed thanks to a certain youtube guy in an orange polo.😄Mr Roger's channel is educational!
@@cyclopsvision6370Nah, too difficult. Just use leftover rice for that perfect al dente texture. People only make fried rice using fresh rice when they’re in a pinch, and the result isn’t as good. No need to make our life harder than it already is.
@@gurugurumawaru7869 Leftover rice was used because nothing-goes-to-waste in the olden days. Leftover rice, leftover char shiu (BBQ pork), a few tiny dried shrimps and an egg make for a quick dish.
@@gurugurumawaru7869 Sometime people have a craving for fried rice when they not have any leftover rice. No way im waiting for more hours just to rest my fresh rice in the refrigerator when i want some fried rice at that moment.
I've been experimenting with Egg Fried Rice (EFR) for a couple of years now. I was apprehensive of it at the start, but its great. You can put virtually anything into it and make a nice meal. Pick from the left over ingredients you have to hand. We've tried lots of combinations including some/all of scrambled eggs, Fried slices of spam (in soy sauce), Polish Sausage (Kielbasa, which is not authentic, but nice), cashew nuts, peas, carrots, onions, prawns, peppers, etc. Sauce wise, a bit of light soy, a little Sesame oil and anything from Gochujang paste, Broad bean paste, Shaoxing Cooking wine, oyster sauce, fish sauce, Hoisin Sauce, Chinkiang rice vinegar. Just go with what you have and adjust next time around if its not to your taste. I've even made some Char Siu and put some of that in, its great. I'm not claiming its authentic, but it is very tasty and it uses up what you have lying around in the fridge and cupboard and most important, you feel satisfied at the end once you've eaten it. I just wouldn't want Uncle Roger to review it as it not fully authentic.
I’m so happy you reviewed him! I love his channel and knew he’d be perfect for you to review 🤩 now y’all just have to make a video cooking something together!! 😄
I'm bengali. I've never seen rice cooker at home, we don't even use a cooker except for making pulao which we learnt while living in Delhi. In fact a lot of Indian households, temples don't use rice cooker, they just pour the excess water after cooking and put a lid, leave a small gap and shake the rest of the water out. My friends were at awe how the grains don't stick to eat other.
Thank you Nigel for posting this video today! I was just told that I have a non cancerous brain tumor which I did surgery for yesterday. This video has really brightened my day!
Almost every one has got sugar, soy sauce, oyster sauce and cornstarch so if you just mix up some of that with your other ingredients you can pretty much make up his recipes.
Daddy Lau is where I always go first to cook any Asian dish. Legend! OMG… he got Uncle title… that’s great… that channel is so well run, well done guys 👏🏻👏🏻👏🏻
I cook fried rice all the time with fresh rice. Sometimes I don't have old rice and I want fried rice. It's not complicated, just make your rice with a little bit less water than you usually would in other words, you want the rice to be a little more firm than normal. It turns out just fine.
Ive learned so much from Chef Uncle Lau since they started their YT channel. Its sets the bar for the most comprehensive and practical way of cooking delicious chinese food. Moreso luv his explanations of methods and techniques.
4:14 since watching your channel for the first time in October, we have msg and a rice cooker in our house now! I just made an adobo for the first time this week ❤
Tip also for fresh rice usage: when water gets close to the bubbling hole phase, mix in a half cup of seasame and canola oil mixture. As it boils to finish it'll keep the rice less likely from clumping as it cools and gives the rice a light sesame flavor. In my restaurant my night shift cook would barely leave me rice for my afternoon openings so too many times i had to rely on fresh rice.
My favourite rice to make fried rice is brown rice. They naturally don't clump together so you'll never have lump of rice and don't need to pound it to separate the grains, and also the colour is perfect for fried rice.
Even when a video is straight forward and approved, Uncle Roger still makes it funny. I did a fried rice that wouldn't have Uncle Roger drop his leg, but a drop a log, as I use GABA rice, but lost my rice measure and made the mistake of going by weight off the internet and ended up with gelatinous rice for frying instead. Hey, I was in the mood for fried rice and worked out a way to make it work. Not the best look or texture, but still tasted great!
Uncle Roger is like an advisor for cooking, if cooking was the president and uncle Roger is the advisor, everyday we will be hearing HAIYAAA and eating Msg
THE UNCLE TITLE! Thanks for giving Daddy Lau props and for lightly roasting the Lau fam 🤣
Roasting the Lau family isn’t in my vocabulary 🤣
it's uncle roger XD
it's his job
Oh I know 🤣
Uncle Daddy Lau
Uncle lau need use feeling, not tablespoon.
1:47 It's cute to name rice cooker after animals. In Germany we name tanks after animals. Also cute.
But Tiger rice cooker is more useful in the kitchen than Tiger tank.
And less likely to be abandoned or broken down on the side of the road.
Except Jamie Oliver kitchen
Probably in war too. Soldiers need to eat 😁
I mean, we call them mice and weasels...😅
Or we call friends tanks😅
“Leave rice to Asian people. We know what we’re doing, ok? Leave rice to us, and we leave school shooting to you” . Sweet baby Jesus. This mah fuka cold as ice… In addition to that skin cracking burn, the rest was excellent too. Made with Lau is global treasure. I appreciate the collaboration, and your support of such a fantastic family. Fried Rice for life.
Kong of stereotypes
I had to repeat this part😂😂😂
I was like wowwwwwwwwww
yeah i died at that part im american and i mean.. its true but the whites more specifically
He forgot about virginal tech
That old man knows his stuff. He has all kinds of good recipes and tips. He's been a professional cook for like over 40+ years.
Thank you for the love!
@@MadeWithLau Thank you and your father for the tips and excellent cooking. I have learned a lot from you two.
Love your channel@@MadeWithLau, total RESPECT to papa Lau!!! Coming from HK I find your channel authentic and easily adaptable for home cooking, love your cultural context part too! Who’s uncle Roger again?
50 years+
I use their website/yt channel frequently. Hasn't let me down. I've made their cha siu, chicken congee, general chicken, chow mein and a few others.
I love how while every chef seeks for Uncle Roger's approval in Asian cuisine, Uncle himself is open to new ideas too.
No not really.
@@RaksasaificationYes really.
@@Raksasaificationyea hes not open for someone cook like shit.
@@Raksasaification Check your facts Raksas as there is a couple of videos of Chef Gordon Ramsey seeking the approval of Uncle Roger
That being said.....Uncle Roger is not infallible but he is huge funny and entertaining to watch and he does have tried and true advice for proper techniques in Asian cuisine
It's sought after for entertainment value and fun, I don't think they actually are looking for his approval. I don't think they see it that way or uncle roger does either.
You know that Daddy Lau (who I absolutely adore) is the O.G. because even Uncle Roger can't find anything to complain about. I've learned so much from him!
He looks like an experienced cantonese chef, which amongst Asian food, Cantonese food is considered top tier in terms of chef techniques.
@@scootyang2311 I love cantonese food haha
@@scootyang2311Daddy Lau cooked for years in a Chinese restaurant. I believe he owned an operated one as well.
@@scootyang2311 I think Lau is cooking the food he knows well. He mentioned his cooking is American Cantonese style, and haven't cross the line without research. If Jamie Oliver only cooks the food he knows well, it should be fine as well.
Uncle Lau has the most straightforward Chinese cooking instructions, he's my go-to for Cantonese recipes.
Check out these two as well: Souped up recipes and chinese cooking demystified! You won’t be disappointed :)
Don’t forget Gao Xiao Jie… she is a Chemist.. so sometimes will explain using Chemistry thingy…😂😂😂 but I really love her channel….
@@loneranger66888 I am subscribed to her channel too, but these other two I’ve been following for years now and made their recipes numerous times so can vouch :))
Uncle Lau has always gave very straight forward instructions on how to cook and to make substitutions if certain ingredients aren’t around your neck of the woods.
he is my favourite cooking channel
Mr Lau is incredible!! Look up his egg foo young! It’s INSANE
I like how pragmatic he is. He's trying to show you how to make tasty food, not how to honour some old tradition.
Yes! That's what we strive for :) My dad learned to cook in China then had to adapt to American ingredients, too.
@@aldazorYou are correct... Uncle Roger criticism are mostly impractical for daily cooking. Like who tf have time to leave their rice overnight just to get dry rice. Regarding the type of rice, tbh you can use any kind of rice. I have been cooking fried rice on a daily basis and I don't even follow exactly on how Uncle roger cooks his sht.
I just started watching MadeWithLau and it's so nostalgic, all his cooking tips. Made me realise that I've left it behind for far too long living on my own and going fusion. I love how Uncle Lau teaches step by step and imparts techniques patiently so that it's as clueless as can be for his son to pick it up. It's such an ideal channel for beginner cooks.
I think we need to remember this is a _ex-professional_ chef who's made fried rice many thousands of times in this video. He and Chef Wang Gang are probably the closest we'll see to how a decent egg fried rice (especially the best-known version, _Yangzhou Fried Rice_ ), is made at most authentic Chinese restaurants.
Why do we need to remember anything? It’s just a guy cooking fried rice on the internet, I don’t need a full back story or need to know his turn ons and turn offs.
@@kiriakoz who hurt you?
@@Mr.Rabot6688 you should ask yourself that question, if you need the life story of a cook on YT who shows how one of the most basic recipes is prepared
@@kiriakoz such disrespect haiyaaa
I respect your videos, but if someone actually listened to you, scurvy.
I swear this man has taught me more about cooking than any professional chef could.
Edit: Wow didn't expect this many likes it was just a normal comment😭❤️ Daddy Lau and Uncle Roger ontop
for real though
this man was professional chef when he was young
I was proud of my Egg Fried Rice before I discovered Uncle Roger... It was tasty, I always used left over rice... But since finding Uncle Roger... My Egg Fried Rice is on another Level! Its Soooo Fecking Moorish, I just cant make enough Egg Fried Rice! FUIYOH!!!!
I mean u don't have to become a chef to be a homecook, but a homecook can learn a lot of techniques from the chef.
For real, 100s of cooking channels and not many warned me about using metal on non stick pans. Ruined my ns pan. Just got stainless steel to not deal with hassle.
Of course uncle Lau is deserves the title!! He's the best, so many years of experience and everything he teaches is authentic!
Omg! I love Made with Lau! Uncle Lau deserves title for sure
you made love with him?
Fuyiuh
Me too!
Me too! I have made some incredibly authentic tasting dishes thanks to Mr. Lau!!
I like the chef, he knows what he is doing in kitchen. I don't like the son, he doesn't know what he is saying.
Daddy Lau is an OG, he reminds me of my YeYe so damn much. He was also a chef who came over from Guangdong, had his own soy recipe that was good he took it to the grave with him & left us one bottle that we still haven’t opened. Daddy Lau deserves Uncle or YeYe title cuz he has those recipes that you know are from back home.
Yeye is definitely a bit obscure for the wider audience, but if anyone deserves a title beyond Uncle, it'd be Made with Lau. I love how Daddy Lau always calls his grandkids to the table with that Toisan twang at the end of the videos to further solidify his OG status.
I’ve been watching this family for a few years… I use a lot of his recipes and they’re very informative… congratulations Randy and family
@@rayquon my family is Toisanese and it's always cool to hear people speaking it, especially outside of my local neighborhood.
Your YeYe loved his soy sauce more than he loved you or the rest of your family and family's future! Haaiyaaa
Messed up he took his recipe all the way to the grave. Kind of a D move
6:08 uncle rodger did not let that slide
Daddy Lau is amazing! As many of the traditional chefs in our area have retired, I've been using their channel so that I can make our favourites that are no longer available. The best part is how responsive they are, taking suggestions and questions from viewers (like the wok vs pan) and making them a part of their videos. They also make the recipes accessible to home cooks without a pro kitchen
Thanks for the love!!
@@MadeWithLau Uncle Lau is now 5 star chef 😊
Uncle Lau’s pan-fried chicken is the best thing I’ve made in the past year of learning to cook. So happy he gets the Uncle title.
What's the title of the video?
Love how he used FRESH rice while the other video poured SOUP on the rice, both making Uncle Roger (and us) at his words later when they revealed the technique.
Thx Uncle Roger! My son and I were watching "Gremlins" the other night and had a good laugh. At the end of the movie, the old Chinese gentleman comes to pick up Gizmo after the disaster and says, "Hiyaaa!" at one point. We both looked at each other and laughed, knowing we learned the word from you!
Uncle Lau actually was a Chef in a Hong Kong style Restaurant in USA, before his family went to USA, he was a Chef in a local chinese restaurant in Hong Kong.
and the fresh rice has better rice flavour than the leftover rice and restaurant can't have lots of left over rice for fried rice, so they always use cooled fresh rice.
And typical Hong Kong Chinese restaurants and "Cha chaan teng" always use freshly cooked rice for your fried rice dish.
Yeah but Uncle Roger's point is that it's infinitely easier to f--k up for the home cook watching a "how to cook fried rice" UA-cam video, and he's not wrong.
You are though. Restaurants don't have time to make fresh rice then cool it. They *might* do that near the end of the night if they made too little the night before. But restaurants don't have time to cook rice prior to. That's the easiest night before prep.
Don't incorrect people. @@jenelaina5665
I once worked in a cafeteria that serve hundreds of police officer for 24 hours so yeah in that kind of environment we really have no time to cook our rice and let it sit for a day for fried rice. What I did instead was use 1 of our rice cooker (we have 3 big rice cooker) to cook rice specifically for fried rice and use less water on it just like what the video said, when it runs out of rice and we had to use the regular rice though, the result is a very sad looking fried rice with poorly mixed salt and sore shoulders from tossing and mixing the rice lol
If rice is difficult to cook you shouldnt be in the kitchen, especially as an asian@@jenelaina5665
Nah, no matter how much you let out the steam, fried rice using cooked rice would still be mushy and wouldn’t have that perfect al dente texture, compared to day-old rice. Day old rice’s texture is superior and it’s easier to do. It just needs patience. Fresh rice is for those in the rush / too lazy.
Also, restaurants CAN chill it fast enough. When they ran out of rice and had to make a serving of fried rice, restaurants obviously wouldn’t be using conventional fridges overnight. They’re using blast chiller.
Made With Lau is my favourite. I was worried that you would roast them too badly, but I know Daddy Lau knows his stuff, so he will definitely impress you.
用新鮮的飯做炒飯還挺正常的，主要是米香味足夠，水分足夠炒完後比較順口，飯店很少會特地為了炒飯而準備大量隔夜飯，還有衛生安全問題
許多人其實也不喜歡太過乾燥的炒飯，雖然粒粒分明看起來很美觀，但吃起來口感乾澀，甚至會有卡喉嚨的感覺
就跟之前影片炒飯加湯一樣，重點在於炒飯整體水分的控制
Lau is a professional chef. The Lau's have owned multiple Chinese restaurants. I love the videos, and trust most of the recipes.
I have tried so many of Made with Lau recipes. they were all amazing. Really like the ginger chicken fried rice. I have learned so many cooking tips and tricks from Mr Lau. Amazing channel was so happy to see you review his cooking.
Uncle Lau is honestly my go to for chinese food. I have learned many techniques from their channel
Nice tip on the scoop and flip technique to prevent fresh rice from clumping, I'll keep that in mind. The rice cooker brand name was a killer, I mean who wouldn't want a rice cooker named after an adorable animal!
is Tiger not an adorable animal?
In Japan Zojirushi is the more premium brand while Tiger is more budget friendly.
cuckoo birds are annoying. Hate them for using other bird's nest.
@@RandomUserX99 This. Though as long as you get one made in Japan from either brand you're gonna cook up some good rice.
I instantly watched when I saw it was Made with Lau! Uncle Lau is a really really humble and good cook.
I had wondered when will Uncle Roger review Made With Lau's fried rice.. and here you are... Uncle Lau is an amazing man.. his Cantonese is so authentic, the real Guang Dong Cantonese spoken by the immigrants that left the province in the 50s/60s.. really nice... all his recipes and ways of cooking is just so authentic...it's a gem...
Growing up in a large Asian family (with VERY big eaters) we always used freshly cooked rice.....because we never had leftovers. Didn't know what leftovers were till I got married and saw how the rest of the world ate.....lol. Another great video!! Good way to start my day!!
Lovewatching made with lau! This is the first time that I actually know the channel Uncle Roger’s reacting to before the reaction video!
"Leave rice to us and we'll leave school shootings to you" 😅
I can't believe I laughed my arse off at this one
Lol as a white American I laughed suspiciously hard at that. I put myself on a watch list.
South Korean be like 😢
I laughed out loud too....
Uncle Roger is hilarious and I'm glad the lefts cancel attempts have failed.
They need to leave comedians alone.
Bunch of unhappy people who are offended at everything and can't laugh about anything !
@@John-ir2zf Lefts cancel attempts? you are being played
@@T26OG. Omg 😆 thanks for that
I love uncle Rodger’s advertising, its not a long sponsor segment and doesn’t interrupt the video.
My English ancestors say add more grey
My French ancestors say add more snail
My Irish ancestors say add more potato
If I find Asian wife will their ancestors help me?
😂😂😂😂
No way you can complain about Uncle Lau’s way! He’s an OG and I’ve learned so much from watching both of you!
6:12 Damn Uncle Roger... That's some seriously dank humour 😮
Lol I know right?? Not sure if any white people are watching but thats a deep cut right there
That’s uncle Roger for you .
@@Schoolskipperz Lol now I understand why you skipz school
He is correct, America is full of school shootings…..
@@oompahloompah2 hol' up.
Made With Lau is one of my favorite videos. Just good, authentic Cantonese cooking! Daddy Lau is the boss!
I've been watching both of these channels for years now. I'm amazed it has taken this long to review the Made With Lau channel. Lau has some great food recipes. Worth every moment to watch.
That side eye when he referred to Uncle Roger's day-old rice technique was elite 😂
The best part of daddy lau is that he reminds me of my own grandpa with his accent. Always gots of things to say, but you miss him when he's gone. So let the man talk... There's wisdom in those words. Listen well.
So happy to see you reviewed Made with Lau. I knew you would have to give them the Uncle title before I even watched. Between your channel and theirs, best two Asian cooking channels on youtube by a wide margin.
I'd say pailins kitchen, seonkyoung longest and maangchi are right up there with them tbh, different recipes, but of similar quality. Not in production quality though.
Bro this ain't a cooking channel, this man is a comedian on Fried Rice. You need help.
Uncle Lau is the only youtuber i trust to show me how to make proper Cantonese-American ABC Food like I got back home in Chinatown. Up here in Ontario everything is Hong Kong style.
What is HK style? HK is Canton style
9:26 Little nephew don't ask Uncle stupid question LMAO
I've always used fresh hot rice to make fried rice. This method allows for even temperature when the hot rice hits the hot wok; if you use cold rice, you have to bring that rice to temperature which could compromise the fried rice if you're not careful (meaning it has an easier chance to stick to the wok).
Completely agree with this. Especially when using an electric cooktop that is not as powerful as gas.
Uncle Lau worked in an Chinese restaurant, where leftover rice is not always readily available for fried rice
BTW their channel worths a visit tbh
Edit: why I get ad. from Lee Kum Kee after each view???
I think many people already know that the name for fried rice in Indonesia is "Nasi Goreng", but many people (including Indonesians) don't know that the word "Nasi Goreng" can be translated again into Sundanese (one of Indonesia's regional languages).
If translated from Indonesian "Nasi" is "Rice" and "Goreng" is "Fried", but if translated from Sundanese "Nasi" still means "Rice" but "Goreng" means "Bad" or "Rice that has (nearly) gone bad".
And that meaning to me makes a lot of sense, because Indonesia is not a rich country, and rice is the main meal from morning to night, Indonesians don't make fried rice because they want it, we make fried rice because we have leftover rice from the day before and are forced to eat it because we don't want to waste food.
So using yesterday's rice is not a myth but a cultural thing, if it makes the rice taste better, it's just a bonus.
i disagree a bit, i am sundanese while "goréng" indeed means "bad", "goreng" in Indonesian simply means "fried" and I also find the word getting traced to sundanese very plausible since indonesian is based on simplified malay (in which "goreng" also means "fried")
Iv had fresh-fried rice. It was a Vietnamese restraunt who makes really good food. (Pho especially). And their fried rice is fresh rice, and yes you can taste the difference, along with more grains being broken. Clumps arent really as bad, as long as you know what your are doing. I still prefer day old- fried rice.. it’s texture and taste is different, and it’s easier to work with.
This man has been making fried rice longer than I’ve been alive. If he says chili jam goes in fried rice, then it does 😂
Definitely not the chili jam
Uncle Lau would bitch slap the people who legit say to add chilli jam. I'd imagine that someone with his pedigree would consider that a form of fried rice heresy. He'd probably smack them on principle alone.
NO CHILI JAM PLEASE
@@MadeWithLauagree.
Hey uncle Im gonna cook my own unique version of fried rice Im sure youll love it.
Uncle Roger: no nephew, there are rules to this shit.
I love made with Lau, it’s great to see an Uncle Roger review on them🎉 such respect from Uncle Roger!!! Forever sub from me 😊
I am so excited seeing Uncle Roger watching this video! I tried it out when I saw cooking with Lau and it has saved me so much time ! Please reviews more of his videos!
1:37 Speaking of rice cookers, now I wanna see Uncle roger review different types of rice cookers, from the cheapest one to the most expensive.
I wanna see what's the difference you can get with each prices. 😅
I’ve been waiting for Lau to get the uncle title. He truly deserves it. But we already knew that.
Using less water for the rice helps a lot to prevent the rice from clumping when we fried it. Or, if you are Indonesian, you can use a type of rice called "beras pera" since it has a characteristic to not clumping together even if it was freshly cooked. The majority of Indonesia's street vendor who sells fried rice use this type of rice. You can also find this type of rice on a Padang's Restaurant in Indonesia (preferably not the fancy restaurant but the one they open in front of their house).
I have relatives live in Canada, if you want to enjoy super nice (almost authentic) Hong Kong food outside Hong Kong, North American region is the first choice.
Of course, Made with Lau cooking instruction is easy to understand
2:48 "gone forever"
Just like my dad when i was born
The main thing is everyone else whos used fresh rice didnt do what Uncle Lau did. He's obviously really good in the kitchen and can get around techniques that someone trying it for the first time would skip or mess up.
How am I watching another fried rice review video? I can’t count how many of these you’ve roped me into watching. And I have yet to attempt to make my own fried rice.
You look at that man and already know that he's got it handled. That's a cook, right there.
Made With Lau's chicken congee recipe is awesome too. Plus, after I wash my rice, I can use the starchy water to feed my plants. Helped to save my Christmas cactus. :)
Sounds like it helped the soil health, since even if the cactus wasn't able to benefit from the starches, the soil's bacteria will definitely benefit, and they help provide nutrients to your plants. Plus there will be free nutrients in the water as well in addition to the starch that are ready to go before the soil bacteria get to doing their thing.
I feed the plants with the water too
"They all go well with rice, "had me cracking up😂😂
I love this channel. Made with Lau is awesome, and I agree with him. Fried Rice is literally a "let's use leftovers" type of meal. Make whatever combo fried rice you have ingredients for ~ perk of being a home cook
Agree, but if you made a specific type of fried rice (ie. Yang chou, thai, etc), you need to follow the recipe.
I got my first bag of MSG yesterday. Ordered on Amazon. Bought a fancy jar to keep it in. Tried some on its own. The flavor stayed on my tongue for like an hour i couldn't get it off lol. Put it on a steak tho and it was delicious. Thank you Uncle Roger you have truly changed my life
Fuiyohhh!
You can't get MSG in your supermarkets?
@lawcane not anywhere within an hour driving distance. I live in the middle of nowhere michigan. All I have is Meijer, walmart and family fare. No msg sadly. It's upsetting because they actually have a lot of niche Asian ingredients. Just no msg
@@lawcane I can even get black or white truffle oil at meijer but no msg lmfao
@@appreciatizer5911 oh wow. I didn't know that. I live in South America and it's pretty much in all the stores, big and small. Well, at least amazon delivers it.
The “scoopy thing” is called a bench scraper, and it’s not really made for picking up chopped vegetables. It’s much more useful for making bread and pastries, when you get a lot of bits and pieces of dough stuck to your countertop, the bench scraper picks them right up, along with the flour you got everywhere. Very useful tool, but not really meant for fried rice.
I love cooking Made with Lau and of course Uncle Roger. I don't think it gets much better than this having both in one video.
6:18 I swear, Uncle Roger will someday get another cancellation from one of this jokes. It's hilarious to watch and entertaining
cancelled by two of the biggest country lol
not a joke tho :P US has more school shootings in a year if not a month, than the rest of the world has in 200++ years .
Comedians don't get cancelled.
that one was unexpected but funny
Honestly, let’s have Uncle Roger review Louisiana dirty rice, red beans and rice, or other classic American rice dishes.
This is awesome! I actually really like cooking with Lau, I'm glad he got Uncle title!
About 16 years ago I tried making egg fried rice from freshly cooked rice. It was NOT good! At the time I didn't know about the "leftover rice only" rule and decided it was just my bad cooking skills. But now it all changed thanks to a certain youtube guy in an orange polo.😄Mr Roger's channel is educational!
you can use fresh rice if you let it cool first, so that the moisture can escape into the air as steam
@@cyclopsvision6370 I know it now after watching this video.😄
@@cyclopsvision6370Nah, too difficult. Just use leftover rice for that perfect al dente texture.
People only make fried rice using fresh rice when they’re in a pinch, and the result isn’t as good. No need to make our life harder than it already is.
@@gurugurumawaru7869 Leftover rice was used because nothing-goes-to-waste in the olden days. Leftover rice, leftover char shiu (BBQ pork), a few tiny dried shrimps and an egg make for a quick dish.
@@gurugurumawaru7869 Sometime people have a craving for fried rice when they not have any leftover rice. No way im waiting for more hours just to rest my fresh rice in the refrigerator when i want some fried rice at that moment.
6:24 😳🫣😲 LMFAOO 🤣🤣🤣🤣🤣🤣
😂 cracked me up
6:13 BOOM! USA roasted
I've been experimenting with Egg Fried Rice (EFR) for a couple of years now. I was apprehensive of it at the start, but its great. You can put virtually anything into it and make a nice meal. Pick from the left over ingredients you have to hand. We've tried lots of combinations including some/all of scrambled eggs, Fried slices of spam (in soy sauce), Polish Sausage (Kielbasa, which is not authentic, but nice), cashew nuts, peas, carrots, onions, prawns, peppers, etc. Sauce wise, a bit of light soy, a little Sesame oil and anything from Gochujang paste, Broad bean paste, Shaoxing Cooking wine, oyster sauce, fish sauce, Hoisin Sauce, Chinkiang rice vinegar. Just go with what you have and adjust next time around if its not to your taste. I've even made some Char Siu and put some of that in, its great.
I'm not claiming its authentic, but it is very tasty and it uses up what you have lying around in the fridge and cupboard and most important, you feel satisfied at the end once you've eaten it.
I just wouldn't want Uncle Roger to review it as it not fully authentic.
like @MattRoadhouse said, I think it sounds okay...
Ofc fried rice is a poor person dish after all. Just put anything in there as long as you season your rice.
ChatGPT chats better than u
I’m so happy you reviewed him! I love his channel and knew he’d be perfect for you to review 🤩 now y’all just have to make a video cooking something together!! 😄
I'm bengali. I've never seen rice cooker at home, we don't even use a cooker except for making pulao which we learnt while living in Delhi. In fact a lot of Indian households, temples don't use rice cooker, they just pour the excess water after cooking and put a lid, leave a small gap and shake the rest of the water out. My friends were at awe how the grains don't stick to eat other.
Get a rice cooker, sneha. Gas e jibon chole na.
Thank you Nigel for posting this video today! I was just told that I have a non cancerous brain tumor which I did surgery for yesterday. This video has really brightened my day!
4:00 Joke is on you, Uncle Roger. I already put msg in my salt
Made with Lau is amazing and they have so many HK staples! Glad they will get more exposure from this.
6:20 OMG So bad but so funny!🤣🤣🤣🤣
"and we leave school shooting to you"💀💀
Uncle Roger has no chill
I always use fresh cooked rice.While the rice is cooking, I prepare the ingredients. By the time the rice is cooked, all the ingredients are ready
Made with Lau has so many good recipes.
Almost every one has got sugar, soy sauce, oyster sauce and cornstarch so if you just mix up some of that with your other ingredients you can pretty much make up his recipes.
Daddy Lau is where I always go first to cook any Asian dish. Legend!
OMG… he got Uncle title… that’s great… that channel is so well run, well done guys 👏🏻👏🏻👏🏻
But his recipes flop american recipes.
This is a good review! Thankyou 😘 I ❤ Uncle Lau ! He is the one the Best who has generously shared his cooking skills n tips. So Precious 😊
1:59 National Geographic shaking in their Asian made boots.
I cook fried rice all the time with fresh rice. Sometimes I don't have old rice and I want fried rice.
It's not complicated, just make your rice with a little bit less water than you usually would in other words, you want the rice to be a little more firm than normal.
It turns out just fine.
Ive learned so much from Chef Uncle Lau since they started their YT channel. Its sets the bar for the most comprehensive and practical way of cooking delicious chinese food. Moreso luv his explanations of methods and techniques.
4:14 since watching your channel for the first time in October, we have msg and a rice cooker in our house now! I just made an adobo for the first time this week ❤
I've cooked many of Mr Lau dishes and they are always a banger! His chilli sauces are amazing and I've got two huge jars of it in the fridge.
LOL great idea to invite Uncle Roger to comment! Thanks!! I am now washing some rice as often as possible. It’s way cheaper than therapy!
Uncle Roger, we've just got to admit that uncle Wang gang and uncle Lau are the men for fried rice 😁👍
We need an Uncle Wang, Uncle Lau, and Uncle Roger collab.
*Uncle Xia entered the chat*
Feels like I've been waiting forever for Uncle Roger to check out the master Uncle Lau!
Tip also for fresh rice usage: when water gets close to the bubbling hole phase, mix in a half cup of seasame and canola oil mixture. As it boils to finish it'll keep the rice less likely from clumping as it cools and gives the rice a light sesame flavor. In my restaurant my night shift cook would barely leave me rice for my afternoon openings so too many times i had to rely on fresh rice.
So glad you are showing respect to daddy Lau. He’s one of my go-to’s for any Chinese style recipes.
My favourite rice to make fried rice is brown rice. They naturally don't clump together so you'll never have lump of rice and don't need to pound it to separate the grains, and also the colour is perfect for fried rice.
It's so heartening to see a good chef around here!
That dynamic serving size feature is something I’ve been wanting recipe sites/apps to offer for years!
Got nothing with the cooking to complain about. Goes to the interior design got me 😂😂 12:29
Two of my favorite UA-camrs at once! This episode deserves five dtars on Yelp.
Even when a video is straight forward and approved, Uncle Roger still makes it funny. I did a fried rice that wouldn't have Uncle Roger drop his leg, but a drop a log, as I use GABA rice, but lost my rice measure and made the mistake of going by weight off the internet and ended up with gelatinous rice for frying instead. Hey, I was in the mood for fried rice and worked out a way to make it work. Not the best look or texture, but still tasted great!
Congrats Uncle Lau for your new title 🎉
Uncle Lau is an expert,did you expect something else from a Chinese chef with so much experience? 😂❤
Uncle Roger is like an advisor for cooking, if cooking was the president and uncle Roger is the advisor, everyday we will be hearing HAIYAAA and eating Msg