I did a mexican fried rice for exes family(Chinese). I used day old rice but fried it on a wok set up with salt cumin and corriender and a bit of rehydrated mexican peppers blended with garlic, water, lime and “caldo”(basic taqueria salsa)Used peas and carrots with carnitas or cabeza or whatever mexican meat I’d have. When we broke up her mom called me for the recipe 😂
the first method way of making rice, is almost the same we use in Brazil, but we add garlic to the oil, brazilian rice is always with garlic we love the stuff
I am Chinese, egg fried rice is something I cook when I really miss home. My Filipino flatmate made us champurrado days ago and it absolutely blew my mind. I was like, "What?!" But you just take this to another level. Well done!
Part of the joy of cooking is the creativity. There's no "you must do it this way" or "we (insert your nationality here) never do it like that". Are all creative cooking tasty? Not likely. But with experiments, they will be.
@@bohoc4 God I can't wait until those morons stop mentioning him, he's not the god of fried rice he's literally just an average Asian person, and the way he likes fried rice isn't the only way to make it or enjoy it.
As a bengali (south asain) we call that first rice dish paulaw and we basically cook it like that but we sauté some onions and spices like cinnamon and cloves before we put in the rice.
Ok, here we go: - spaghetti cabonara style fried rice - banana split fried rice - mac and cheese fried rice - christmas style fried rice (maybe a full curse) - Knorr stock pot
Closer to clay pot rice. In Japan it's called "takikomi gohan". They sell ingredient packs to throw in your rice cooker or nabe (clay pot). Your method is getting awesome crispy rice outcomes, and I am definitely trying cheeseburger style!
Honestly man, this is great! I recently moved from lebanon to montpellier france, and have been cooking some traditional lebanese stews, they mostly involve rice, and with all the leftover rice i've been cooking some fried rice(a personal favourite) ! I loved this video and will definitely try the falafel one obviously... then maybe experiment following your method with some shawarma with tarator sauce, and definitely the chocolate one whenever i'm feeling like something sweet (90% of the time)
I have been using your method for years after my mum taught be a basic recipe that she calls "katalanisches Reisfleisch". I am pretty sure that it does not have anything to do with actual catalan dishes, but it still tastes pretty good. In case someone wants to know how to make it: Fry your favorit ground meat (beef, prok, beff&pork or whatever else you like). When it starts to get brown add tomato paste (like a lot of tomato paste, maybe 4 Tablespoons for 300g of meat) and also fry that for a few minutes. Season your mixture to your liking with salt, pepper, chilli flakes, cayenne pepper, paprika and whatever else you like in there. Add your rice. Fry the rice with the meat tomato mixture for a few minutes. Add enough vegetable broth for your chosen amout of rice and add the lid. If using an electric stove, turn the tempruature down now and wait until the rice is done. I've changed that recipe in several ways already. For example: fry a white onion with beef and add chopped paprika along with the tomato paste. Also add cumin to your spices. Do the rest as described above. If the rice is done, add kidney beans. That way you get a Chili-esk rice dish. You can also do a vegetarian version and skip the meat, but then don't skip the onion. The result tastes different but still good.
I love how your so non discriminatory, your so culturally interested, it’s nice to see someone credit food withought any cultural biases YOUR KINDNESS IS VERY MUCH APPRECIATED. THANKYOU FOR YOUR CONTENT ✊ keep doing what your doing Ps: we forgive you for your mispronunciations, don’t listen to any haters STAY HAPPY 👍👍👍
Listening to one of the most adorable guys in existence while he's making sacrilegious fried rice recipes, is somewhat exciting and hypnotizing... damn this guy is addictive :(
*Challenge Accepted* RICE NOT WASHED? YOU FRIED YOUR RICE? YOU MAKE FRIED RICE IN PAN? NO MSG RICE? YOUR RICE DIDNT HAVE CRUST, ITS BURNT! CHEESE ON RICE? DESSERT RICE? NOT LEFTOVER RICE?
No no no no no no!! Putting chocolate and sprinkles in rice. This is disgusting! Who puts chocolate in rice?! Hai yaa!! You put pickles, ketchup and mustard as well?! Uncle Roger’s face have turned pale already. Uncle Roger now want to go toilet and puke.
NIce creativity! Love it! This is my go-to fitness meal because it's so versatile. You can choose the amount of protein, rice, oil, and veggies to go with your fitness needs. I make rice with the rice cooker leave it in the fridge, and I always have a quick meal in minutes. And you can use any leftover veggies, etc... Needless to say the fitness version uses less oily sauces and more soy sauce and other flavorings. ;) The secret to great fried rice with fewer oils is to use something acidic like lime juice or rice vinegar, and always add an egg and fresh green onions.
Although I would say it is more of a Pulao or Pilaf, than fried rice, I still liked it! The varieties that you showed here is awesome and opens up tons of possibilities. Will definitely try these out (and then experiment on some more) :D
Champurrado in Mexico is made from maíz, cinnamon, chocolate and piloncillo (raw brown sugar). I think the Mexican dish he was referring to is arroz con leche (rice pudding)
My Iranian people were rolling over when they saw the chocolate rice and immediate destruction of perfect, amazing, crunchy looking hakook just to add pickles. Bisha ramdigeh Andong!
Too bad, we Southeast Asians discovered rice cultivation first. So we can do whatever the hell we want with it. Chocolate rice is a traditional Filipino dish, and it's perfectly delicious.
@@hassangroof Because it's insulting to my culture for other people to tell us we are somehow "disrespecting" rice, when rice literally came from us. You act like you're the experts on how rice should be cooked when it isn't even native to your countries. It's like Italians making fun of how Native Americans cook tomatoes. Or Californians making fun of Japanese chefs for not adding avocados to sushi. And the worst part? You haven't even tasted it. You eat chocolate rice krispies and never think about what it actually is. And then you're disgusted with this? You Persians add cherries and figs to rice. Something that is weird to us. But will you see me insult you about that? No. I wonder how you'll react when you find out we have dishes that ferment fish or shrimp with rice for months. And it's a very ancient dish. You'll probably react with disgust and tell us how we're misusing rice or something. I wonder how you'll react further when I told you that this pickled rice and fish dish is a dish that we Southeast Asians introduced to Japan a thousand years ago, where it became known as "narezushi". And narezushi, in turn, is the origin of one of the most common dishes enjoyed today: sushi. My ancestors are kicking your ancestors for rolling in their graves. My ancestors domesticated rice, not yours. I'm angry, because there are so many of you in these comments. And all of them are invariably white people.
That was great! My family loves Peruvian Fried Rice, and I will be surprising them with the Falafel Fried Rice first. Thanks for sharing these culinary delights!
Another pro tip that makes the rice amaaaaziiiing. You pour oil in the pan and roast some onions until they are clear (1 onion for 1 cup of rice for superb results) . Then you add the rice and fry it some more, like you did in the video. Than you can either cook it or bake it in the oven. Baked rice is how my family and most other families here in Bulgaria do rice. My grandmothers usually put other vegetables like mushrooms, carrots, leeks, etc in as well. Usually 1:3 water to rice cups works best but it needs some experiments to get the perfect texture.
Well for rice another thing you can do is to make your rice the normal way and just divide the rice into thin layers onto many plates to dry them out. Rice sticks together due to the starch that coats them. So when you dry out the starch and then mix all of them back in, you get significantly less mushiness and stickiness.
Amaziiing!! I've been watching your videos for quite some time, dude... & honestly I just subscribed to your channel!! Amazing recipe... or recipes!! Since there were 3!! Jajaja Can't wait for more recipes like these!! Right on, Andong... Right on!!
@@sergeigen1 Wild take, but the objective is the actual food -- not making sure some chemical processes of questionable relevance happen. What's what people expect from the rice? It not to be mushy and soft. Yeah, you can totally achieve that by cooking fresh rice and drying it out in less than an hour.
We actually eat the first one in our country. It's called "polaou" but we wash it and let it dry before cooking. And we also use chopped onions, garlic and ginger in it.💜
This is exactly what i've been doing backpacking in New Zealand. I only had a small camping gas stove in the back of my car and especially on windy nights, there was no way to get water boiling for pasta. Heat was definitely enough for rice tho. Just fry a few veggies first, unwashed rice on top (no need to waste water for it) and then add water and cover till done. Never had the idea to make it sweet as you did, but i'll definitely try them all out and then some. Great video
As a kid I used to "invent" several different dishes/meals by combining ingredients not normally thought of. One of these was home made red licorice similar in taste & texture to Red Vines, Twizzlers or Nibs. Simply cook rice in Koolaid. Grape & Cherry were my favorites but you can use any flavour. For a imaginative & curious kid, it was a fantastic discovery & an inexpensive alternative to spending my hard earned nickels & dimes at the corner store on candy. Also made chocolate rice but I used chocolate milk with extra Nestle's Quick powder & a little sugar instead of this more "adult" sophisticated recipe/method in this video. Again, a money saving treat for a little creative & adventurous kid. My mom already had rice, sugar, Koolaid packs & Nestle's Quick in the cupboards & milk in the fridge. Another good one was what my friend & I called "CharlieHash". (named for the Charlie Brown Peanuts character that was popular in the early 70's) You cook Kraft Dinner mac & cheese noodles/elbow macaroni in water & drain. Then add a can of condensed tomato soup (undiluted) stir & then add the cheese powder packet & mix well over low heat. Tastes very similar to Spaghetti O's, Alphaghetti or Chef Boyardee canned products which my mom never bought. All popular kids' food back then. Have fun in the kitchen kids but ask your mom or dad first & be safe.
I like my old rice as a rice salat. I add some lettuce and tomato to it and for the seasoning some oil (i use sunflower), citron juice, salt, pepper and optional mirin.
In Mexico we thoroughly fry the uncooked but washed rice with plenty of oil, I read somewhere that oil changes one of the proteins of the rice, preventing it from hardening back the way unfried rice does when cold.
He literally mentions it already exists. It's inspired by the Filipino champorado, and yes, it's delicious. Not too sure about the sprinkles and marshmallows though. Those are weird.
@Andy Bersal The Philippine one is made with rice and chocolate, and you're saying the third dish, also made with rice and chocolate, is closer to rice and milk? wut. Literally the only difference from Philippine champorado is that Andong's is purportedly "fried rice" (and the sprinkles and marshmallows of course).
In Brazil we use this 20m rice cooking method practically every day. Rice and beans are the most common side dish here. In my region the fried rice, usually made with left overs and eggs, is our options for the night at least once a week. It is like an easy way to "clean" the fridge.
Another outstanding video! You really rock Andong! I'm going to make the chocolate fried rice this weekend. You deserve and will get to a million+ subscribers.
Y'all quit it with uncle Roger, he doesn't have monopoly on fried rice, and it stops being funny when you see the same comment a hundred times. Anyway, the chocolate fried rice is pretty much damn near spot on with how I make my champorado, save for the lack of sticky rice, as well as the use of tablea chocolate instead of cocoa powder. Oh, and the omission of the tuyo (sun-dried anchovies) to balance the sweetness with saltiness.
I saw other comments about the first way to make rice being popular in other countries so I'll add mine: in the North of Italy we make risotto almost the same way, we put oil and chopped onion in a pan, cook till brownish, put the uncooked rice in and add stock whenever it gets too dry. Add saffron in the meanwhile. Butter and parmesan at the end. Delicious.
I took the falafel fried rice idea and well... used falafel. Crumbled up and stir fried until crunchy...with some malfouf for my veg. Tahina drizzle. Is tasty! Thanks for the idea~!
Add one or two moist paper towels or a moist chefs towel under your cutting board to prevent it from moving. It’ll help you stay safer so you don’t get cut and don’t have to constantly adjust it. Love your tadigh 👏🏽👏🏽
Made the falafel version for dinner tonight. No tahini sauce so left that off. Used chicken stock instead of water and added in ground pork and cashew nuts. Made a chick pea and pommegranate salad to go with it. The pommegranate mixed in with the rice ended up being a surprisingly good addition. 👍
My guy... you should visit Malaysia already if you haven't. We have literally exhausted every possibility with fried rice. Fried rice literally translates to Nasi Goreng and we've got Nasi Goreng everything! Even Nasi Goreng USA!
I am already working on Pizza Fried Rice and it's actually pretty good. What else should be in the next episode??
Lasagna fried rice would be great.
lasagne bolognese fried rice?
How about something fruity and tangy? like cherries, orange, you name it
mediterranean fried rice with eggplant and stuff. oatinspired fried rice with cinnamon and fruits. ramensoup inspired fried rice.
Maybe rice cookies on the pan? If we can get such a crust, we can make a cookie as well right?
Uncle roger has just had a stroke
exactly my thougths xD Uncle Roger would go crazy watching you....on the other hand he migth love you for your msg stance
BEWARE !!! Uncle ROGER!!!
@@ismailelkatrani5746 they should have a collab, pretty sure its hard to travel between EU and UK right now though
can't wait for uncle Roger to react to this one @mrnigelng
No MSG. You fucked up
I did a mexican fried rice for exes family(Chinese). I used day old rice but fried it on a wok set up with salt cumin and corriender and a bit of rehydrated mexican peppers blended with garlic, water, lime and “caldo”(basic taqueria salsa)Used peas and carrots with carnitas or cabeza or whatever mexican meat I’d have. When we broke up her mom called me for the recipe 😂
Damn why the breakup
Hope you didn't share the recipe. lol No seriously, don't.
My man!! Your recipe was emanating BIG ALPHA kitchen energy and her mom could tell.
@@NeneSimone if you likethe parents of your ex, why not?
@@NeneSimone what if you broke up on good terms?
the falafel fried rice is a masterstroke
I liked it the most out of the 3!
@@mynameisandong to the surprise of nobody lol
Please don't let it be the last episode of fried rice Friday.
the first method way of making rice, is almost the same we use in Brazil, but we add garlic to the oil, brazilian rice is always with garlic we love the stuff
perfect with garlic!!!
Also a thing done here in the Philippines! Garlic rice is the besssst ❤️
Dale brasil parceiro
E cebola (and onion)
Patch Dizon Me too!
I just love this guy's personality and attitude towards food. Just so positive and energetic
As an Asian but still a fan of Andong, I don't know what to say
just say Haiyaa
Einfalsslos as a green person, I can’t say haiyaa enough
@@ganjafi59 that's the spirits
Say yes lol
@@Einfalsslos I hate haiya
I am all about this.
Hi chef
Nephew was impressed by your odorless fried rice Chef PK
Collab time?????
WAAAAAAIIIIIIT!! YOU ARE EVERYWHERE CHEF
@@sidecharacterC Hi brother
I am Chinese, egg fried rice is something I cook when I really miss home.
My Filipino flatmate made us champurrado days ago and it absolutely blew my mind. I was like, "What?!"
But you just take this to another level. Well done!
try champorrado with some orange zest then eat it cold :3 it's soooo good
Part of the joy of cooking is the creativity. There's no "you must do it this way" or "we (insert your nationality here) never do it like that". Are all creative cooking tasty? Not likely. But with experiments, they will be.
Are you trying to give Uncle Roger a heart attack?!
I hope he gets one lol
Haiya
thanks to your comment I discovered Uncle Roger. Comedy Gold xD
@@bohoc4 God I can't wait until those morons stop mentioning him, he's not the god of fried rice he's literally just an average Asian person, and the way he likes fried rice isn't the only way to make it or enjoy it.
@@rileywebb4178 Uncle Roger is just a character played by a comedian. No need to be so serious about it.
Persian Here, Your cheeseburger fried rice definitely developed a beautiful "Tahdig" (Crust). Nice job!
Please make a series from this to ensure both more Andong and Uncle Roger content
As a bengali (south asain) we call that first rice dish paulaw and we basically cook it like that but we sauté some onions and spices like cinnamon and cloves before we put in the rice.
yeah, that's plain polau. He did mention pilaf though as example inspiration.
Ok, here we go:
- spaghetti cabonara style fried rice
- banana split fried rice
- mac and cheese fried rice
- christmas style fried rice (maybe a full curse)
- Knorr stock pot
I thought of the carbonara too
That looks like a death wish for a person who wants every single foreign nationals hate on him. Especially Italians
@@redacted8983 that's where the fun begins
How about a German styled fried rice. Similarly to how he did his Ramen in.
Leave carbonara alone.
Someone better know CPR cause I think Uncle Roger will have a cardiac arrest from watching this.
I wonder what will cause it, the thumbnail or the first pan he grabs is not a Wok
Yeh, funny for now but I wonder how long he can go with that shtick
Him: put coconut milk in rice
Me: nasi lemak?
I think the chocolate one will work better with pulut (glutinous rice)
@@CjxJamie broooo true
@@CjxJamie you mean ketan?
@@riantoo Different.. Ketan taste good if it's "soupy". Don't think it would taste as nice if it's "dry" like in this video. My own opinion..
OH MY GOSH MALAYSIA REPRESENTATION???
Closer to clay pot rice. In Japan it's called "takikomi gohan". They sell ingredient packs to throw in your rice cooker or nabe (clay pot). Your method is getting awesome crispy rice outcomes, and I am definitely trying cheeseburger style!
"I think i'm triggering some Persians here" lmfao
Laughed out loud at that
🤣
CARBONARA FRIED RICE. As an italian, I can't believe I'm actually writing it LOL
The actual UA-cam Döner King, should do a Döner variety of fried rice. ;)
omg, yes please! that would be amazing!!!
Honestly man, this is great! I recently moved from lebanon to montpellier france, and have been cooking some traditional lebanese stews, they mostly involve rice, and with all the leftover rice i've been cooking some fried rice(a personal favourite) ! I loved this video and will definitely try the falafel one obviously... then maybe experiment following your method with some shawarma with tarator sauce, and definitely the chocolate one whenever i'm feeling like something sweet (90% of the time)
"HAIYAAAAHH" - Uncle Roger 2020
"Human rights don't matter"
- Nigel Ng (Uncle Roger)
@Cai MacCoinnich He never said that. You’re putting words in his mouth.
@@thegoodwitchluzura Look it up
I have been using your method for years after my mum taught be a basic recipe that she calls "katalanisches Reisfleisch". I am pretty sure that it does not have anything to do with actual catalan dishes, but it still tastes pretty good.
In case someone wants to know how to make it:
Fry your favorit ground meat (beef, prok, beff&pork or whatever else you like). When it starts to get brown add tomato paste (like a lot of tomato paste, maybe 4 Tablespoons for 300g of meat) and also fry that for a few minutes. Season your mixture to your liking with salt, pepper, chilli flakes, cayenne pepper, paprika and whatever else you like in there. Add your rice. Fry the rice with the meat tomato mixture for a few minutes. Add enough vegetable broth for your chosen amout of rice and add the lid. If using an electric stove, turn the tempruature down now and wait until the rice is done.
I've changed that recipe in several ways already. For example: fry a white onion with beef and add chopped paprika along with the tomato paste. Also add cumin to your spices. Do the rest as described above. If the rice is done, add kidney beans. That way you get a Chili-esk rice dish. You can also do a vegetarian version and skip the meat, but then don't skip the onion. The result tastes different but still good.
I love how your so non discriminatory, your so culturally interested, it’s nice to see someone credit food withought any cultural biases
YOUR KINDNESS IS VERY MUCH APPRECIATED.
THANKYOU FOR YOUR CONTENT ✊ keep doing what your doing
Ps: we forgive you for your mispronunciations, don’t listen to any haters STAY HAPPY 👍👍👍
Andong is a mad genius he’s created a series to perfectly leech off the uncle roger hype
Reverse fried rice - fry the rice before you boil them! Genius!
Also RIP Uncle Roger
I tried this reverse fried rice method some months ago but it turned out bad 🤣🤣
But he actually nailed it tho
Listening to one of the most adorable guys in existence while he's making sacrilegious fried rice recipes, is somewhat exciting and hypnotizing... damn this guy is addictive :(
Insert your uncle Roger memes here
fried rice with chocolate?
haiyaa
Egg fired rice with chocolate instead of egg? No wok? Haiyaa
*Challenge Accepted*
RICE NOT WASHED? YOU FRIED YOUR RICE? YOU MAKE FRIED RICE IN PAN? NO MSG RICE? YOUR RICE DIDNT HAVE CRUST, ITS BURNT! CHEESE ON RICE? DESSERT RICE? NOT LEFTOVER RICE?
No no no no no no!! Putting chocolate and sprinkles in rice. This is disgusting! Who puts chocolate in rice?! Hai yaa!!
You put pickles, ketchup and mustard as well?! Uncle Roger’s face have turned pale already. Uncle Roger now want to go toilet and puke.
Haiya!! This is why rice doesn’t grow in Europe !
NIce creativity! Love it! This is my go-to fitness meal because it's so versatile. You can choose the amount of protein, rice, oil, and veggies to go with your fitness needs. I make rice with the rice cooker leave it in the fridge, and I always have a quick meal in minutes. And you can use any leftover veggies, etc... Needless to say the fitness version uses less oily sauces and more soy sauce and other flavorings. ;) The secret to great fried rice with fewer oils is to use something acidic like lime juice or rice vinegar, and always add an egg and fresh green onions.
Uncle Roger : Oh No! No! No!...You killing me!
I just tried this fried rice technique. It's amazing! A great way to mop up all the flavor left after frying something in the pan!
At least Uncle Roger won't get him on the stale rice!
I'm a Filipino and that chocolate fried rice is an interesting take on champorado. Looking forward to trying this technique myself! Thanks Andong!
'Why do I hear boss music?'- Andong when Uncle Roger starts recording his reaction vid.
I just love the teeny, tiny whisk he used. 😍
Oh yeah, those who came from the Babish land
Although I would say it is more of a Pulao or Pilaf, than fried rice, I still liked it! The varieties that you showed here is awesome and opens up tons of possibilities. Will definitely try these out (and then experiment on some more) :D
So am I! It's actualy the pulao experiments, presented as a fried rice.
Champurrado in Mexico is made from maíz, cinnamon, chocolate and piloncillo (raw brown sugar).
I think the Mexican dish he was referring to is arroz con leche (rice pudding)
i just cant stop watching this channel
My Iranian people were rolling over when they saw the chocolate rice and immediate destruction of perfect, amazing, crunchy looking hakook just to add pickles. Bisha ramdigeh Andong!
Too bad, we Southeast Asians discovered rice cultivation first. So we can do whatever the hell we want with it. Chocolate rice is a traditional Filipino dish, and it's perfectly delicious.
@@AngryKittens I know you discovered it and all, but in one culture it’s delicious, in another it’s a crime against humanity
@@AngryKittens it’s not all too bad imo, but I know that Iranians and most middle eastern people would find this disgusting
@@AngryKittens also, just because you discovered rice doesn’t mean that other people can’t have opinions about it, why were you so aggressive?
@@hassangroof Because it's insulting to my culture for other people to tell us we are somehow "disrespecting" rice, when rice literally came from us. You act like you're the experts on how rice should be cooked when it isn't even native to your countries.
It's like Italians making fun of how Native Americans cook tomatoes. Or Californians making fun of Japanese chefs for not adding avocados to sushi.
And the worst part? You haven't even tasted it. You eat chocolate rice krispies and never think about what it actually is. And then you're disgusted with this?
You Persians add cherries and figs to rice. Something that is weird to us. But will you see me insult you about that? No.
I wonder how you'll react when you find out we have dishes that ferment fish or shrimp with rice for months. And it's a very ancient dish. You'll probably react with disgust and tell us how we're misusing rice or something.
I wonder how you'll react further when I told you that this pickled rice and fish dish is a dish that we Southeast Asians introduced to Japan a thousand years ago, where it became known as "narezushi". And narezushi, in turn, is the origin of one of the most common dishes enjoyed today: sushi.
My ancestors are kicking your ancestors for rolling in their graves. My ancestors domesticated rice, not yours.
I'm angry, because there are so many of you in these comments. And all of them are invariably white people.
I was very confused about this method of making rice because that's just how my family does rice normally
This is how my father taught me to make rice. He was born and raised in the Caribbean. How I still make till this day.
You can put a wet towel underneath the chopping board so it doesn't move around when you work on it. It works, I do it all the time! :)
Chefs hate this one trick!
What a surreal experience. I sit down to eat, pick a video, and I see you cook almost exactly what I'm eating.
How to collab with Uncle Roger:
Make a twisted fried rice cooking video
That was great! My family loves Peruvian Fried Rice, and I will be surprising them with the Falafel Fried Rice first. Thanks for sharing these culinary delights!
I can’t really agree on calling this “Fried rice” as it is actually “Pilaf”
Lol yea, he kind of says the same thing in the video
Agreed! I wouldn't call this "fried rice" either..
That's true and he even admitted that by saying that he is "triggering some Persians here" I love this crust on pilaf, it's so great.
Spectrum Yup, it’s pretty similar to Biryani.
r u telling me the very first villain of Dragonball was named after a fried rice dish?!
Another pro tip that makes the rice amaaaaziiiing. You pour oil in the pan and roast some onions until they are clear (1 onion for 1 cup of rice for superb results) . Then you add the rice and fry it some more, like you did in the video. Than you can either cook it or bake it in the oven.
Baked rice is how my family and most other families here in Bulgaria do rice. My grandmothers usually put other vegetables like mushrooms, carrots, leeks, etc in as well. Usually 1:3 water to rice cups works best but it needs some experiments to get the perfect texture.
In mexiko they also Used the "toasting the rice before cooking" Method
Well for rice another thing you can do is to make your rice the normal way and just divide the rice into thin layers onto many plates to dry them out. Rice sticks together due to the starch that coats them. So when you dry out the starch and then mix all of them back in, you get significantly less mushiness and stickiness.
Uncle Roger wants to know your location
He didn't used a sieve so it's OK😁
@@e_3261 but no wok
The last one is like a mix of traditional asian sweets and chocolate rice krispies!
Uncle Roger is gonna have a heart attack for sure😂
Amaziiing!! I've been watching your videos for quite some time, dude... & honestly I just subscribed to your channel!! Amazing recipe... or recipes!! Since there were 3!! Jajaja Can't wait for more recipes like these!! Right on, Andong... Right on!!
I always use fresh rice in my fried rice, and it turns out fine.
Theres actual science behind it, something about the starch in the fridge changes
@@sergeigen1 Wild take, but the objective is the actual food -- not making sure some chemical processes of questionable relevance happen.
What's what people expect from the rice? It not to be mushy and soft. Yeah, you can totally achieve that by cooking fresh rice and drying it out in less than an hour.
Usually i let my rice cool for about an hour in the rice cooker and fluff it up with a fork. It turns out absolutely fine.
I've been looking for something delicious to eat with roasted veggies -- falafel fried rice coming up tomorrow, thank you! I needed that inspiration.
As an Asian: this is clearly blasphemy of fried rice. May you have Uncle Roger's mercy
Haiyaa
Uncle Roger sucks
HAND PULLED NOODLES DAMN!!!! And Lan Zhou beef stew!! You promised it to be continued
That last recipe remember me the "arroz con leche" (rice with milk), we do here in colombia, i´m going to try it with chololate. THX
We actually eat the first one in our country. It's called "polaou" but we wash it and let it dry before cooking. And we also use chopped onions, garlic and ginger in it.💜
Uncle Roger would be proud
Guess he had three strokes while watching this video
This is exactly what i've been doing backpacking in New Zealand. I only had a small camping gas stove in the back of my car and especially on windy nights, there was no way to get water boiling for pasta. Heat was definitely enough for rice tho. Just fry a few veggies first, unwashed rice on top (no need to waste water for it) and then add water and cover till done. Never had the idea to make it sweet as you did, but i'll definitely try them all out and then some. Great video
Ok you're leaning all the way into being experimental, and I think I might be fine with that
As a kid I used to "invent" several different dishes/meals by combining ingredients not normally thought of. One of these was home made red licorice similar in taste & texture to Red Vines, Twizzlers or Nibs. Simply cook rice in Koolaid. Grape & Cherry were my favorites but you can use any flavour. For a imaginative & curious kid, it was a fantastic discovery & an inexpensive alternative to spending my hard earned nickels & dimes at the corner store on candy.
Also made chocolate rice but I used chocolate milk with extra Nestle's Quick powder & a little sugar instead of this more "adult" sophisticated recipe/method in this video. Again, a money saving treat for a little creative & adventurous kid. My mom already had rice, sugar, Koolaid packs & Nestle's Quick in the cupboards & milk in the fridge.
Another good one was what my friend & I called "CharlieHash". (named for the Charlie Brown Peanuts character that was popular in the early 70's) You cook Kraft Dinner mac & cheese noodles/elbow macaroni in water & drain. Then add a can of condensed tomato soup (undiluted) stir & then add the cheese powder packet & mix well over low heat. Tastes very similar to Spaghetti O's, Alphaghetti or Chef Boyardee canned products which my mom never bought. All popular kids' food back then.
Have fun in the kitchen kids but ask your mom or dad first & be safe.
I really want uncle roger to react
I like my old rice as a rice salat. I add some lettuce and tomato to it and for the seasoning some oil (i use sunflower), citron juice, salt, pepper and optional mirin.
Wait until “Uncle Roger” sees this video 😀
Great job with the videos really enjoy them!
He might actually approve. 😉 Mostly because it doesn't try to imitate a well-known type of fried rice.
In Mexico we thoroughly fry the uncooked but washed rice with plenty of oil, I read somewhere that oil changes one of the proteins of the rice, preventing it from hardening back the way unfried rice does when cold.
Chocolate fried rice isn’t so crazy when there’s arroz con leche
Coming to the comments section to sy this. Looks delicious as well!!
He literally mentions it already exists. It's inspired by the Filipino champorado, and yes, it's delicious. Not too sure about the sprinkles and marshmallows though. Those are weird.
@Andy Bersal The Philippine one is made with rice and chocolate, and you're saying the third dish, also made with rice and chocolate, is closer to rice and milk? wut. Literally the only difference from Philippine champorado is that Andong's is purportedly "fried rice" (and the sprinkles and marshmallows of course).
Definitely more #FriedRiceFriday ! Love it!
Uncle Roger is coming for you :P
This chocolate fried rice reminds me of this saying from Lebanon, "If you add sugar to an old shoe, it will become delicious."
Uncle roger is gonna have a field day with this
You need to make a part 2 of this with more rice recipes cooked like this. From different parts of the world.
JOSHUA AND YOU SHOULD DO A COLLAB
falafel fried rice reminded me of my grandmother's sopa seca. i loved it, but all three were things of beauty
Uncle Roger spared Gordon Ramsay. Will Uncle Roger spare this chef?
In Brazil we use this 20m rice cooking method practically every day. Rice and beans are the most common side dish here. In my region the fried rice, usually made with left overs and eggs, is our options for the night at least once a week. It is like an easy way to "clean" the fridge.
Uncle roger need to see this
Another outstanding video! You really rock Andong! I'm going to make the chocolate fried rice this weekend. You deserve and will get to a million+ subscribers.
Y'all quit it with uncle Roger, he doesn't have monopoly on fried rice, and it stops being funny when you see the same comment a hundred times.
Anyway, the chocolate fried rice is pretty much damn near spot on with how I make my champorado, save for the lack of sticky rice, as well as the use of tablea chocolate instead of cocoa powder. Oh, and the omission of the tuyo (sun-dried anchovies) to balance the sweetness with saltiness.
Thanks, so f*ing annoying...
you telling people to stop will only make people do it more
Oh my gosh I hear you I love fried rice to. I came across this rice toasting method at a Jamaican cooking class!
That mean that restaurants sell an old rice for higher price
Extra time, labor and an opportunity cost for 'saving' rice for a future date. Effectively youre earning interest on rice.
I saw other comments about the first way to make rice being popular in other countries so I'll add mine: in the North of Italy we make risotto almost the same way, we put oil and chopped onion in a pan, cook till brownish, put the uncooked rice in and add stock whenever it gets too dry. Add saffron in the meanwhile. Butter and parmesan at the end. Delicious.
Everyone want uncle Roger to make a video about them
I took the falafel fried rice idea and well... used falafel. Crumbled up and stir fried until crunchy...with some malfouf for my veg. Tahina drizzle. Is tasty! Thanks for the idea~!
Uncle Roger has left the chat.
i was thinking that it looks like champorado, and there he said it 😂
You're just begging for Uncle Roger's intervention 😀
Slapping the pepper grinder should be Andong's trademark
Slapping is already Davie504's signature so nah
my man knows how underrated he is, therefore trying to disgust uncle roger as much as possible to get da clout. i seeee you
What!what! I can't believe you didn't know about toasting the rice first. I've been making it like that for a long while. So yummy 😋😋
Uncle Roger is about to end your entire career
I made the falafel fried rice out of curiosity but it was actually pretty amazing. Thank you for the recipe.
Add one or two moist paper towels or a moist chefs towel under your cutting board to prevent it from moving. It’ll help you stay safer so you don’t get cut and don’t have to constantly adjust it. Love your tadigh 👏🏽👏🏽
Made the falafel version for dinner tonight. No tahini sauce so left that off. Used chicken stock instead of water and added in ground pork and cashew nuts. Made a chick pea and pommegranate salad to go with it. The pommegranate mixed in with the rice ended up being a surprisingly good addition. 👍
My guy... you should visit Malaysia already if you haven't. We have literally exhausted every possibility with fried rice. Fried rice literally translates to Nasi Goreng and we've got Nasi Goreng everything! Even Nasi Goreng USA!
Not my first time posting but falafel fried rice is GOOD. I have made it a few times now, I love it!
The Rice Cooking at the Beginning - is the Turkish way of making rice :)
Thank you! Definitely some great ideas for week night meals here!