Pro Chef Reacts... To Uncle Roger RECREATE JAMIE OLIVER EGG FRIED RICE
Let's see Uncle Roger RECREATE Jamie Oliver's egg Fried Rice with Chilli Jam and pre-cooked rice! He is making it at the restaurant Mei Mei, run by @Chef Elizabeth Haigh
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@mrnigelng • Uncle Roger RECREATE J...
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Here is the video that you guys were talking about last week! hope you like my breakdown of it! Join to help support the channel here! www.patreon.com/chefjamesmakinson 🔴My New Cooking Course! james-makinson-s-school.teachable.com/
Hello James I Like Uncle Roger Too But I Live In America
Pls try uncle Roger fried rice recipe
Can u do a reaction video to uncle roger reacting to vincenzos plate egg fried rice video.
@@nikolakrstic1177 of course I don't know when it will be but I will make it
the rice in those kinds of packets stinks of plastic. It really is disgusting.
I made a few Jamie Oliver recipes early on and thought I was a terrible cook because they tasted awful. Videos like this make me realise I maybe wasn’t the problem
you are not the only one!
Many moons ago I did purchase one of his cookbooks - never cracked it open. Thank you for protecting me from them!
Just need to marry that westerner camerawoman.
I almost followed his "15 minute meals" on TV. Good thing I am too lazy to cook.
@@gjfwang Haiyaa!🤣
Jamie Oliver is really fascinating. I used to love watching his shows as a kid but the more I learn about cooking the more I realise he isn't a particularly great chef. When you read about him you realise that he was only cooking professionally for a few years before transitioning to being a celebrity chef and doing TV shows in his early 20s. He started out cooking what he knows, and when he sticks to Italian or traditional kinda modern British stuff he isn't that bad but he seems to love muddling his way through other culture's cuisines without actually taking the time to learn about them. He absolutely deserves a ton of credit for starting some conversations that needed to be had around nutrition, what kids get fed at schools, and getting people confident in the kitchen, but somewhere along the way especially in the past 10 years or so he fell down this rabbit hole of what I call 'cheat cooking' - 5 ingredient meals, 10 minute meals, every show started being about food hacks and using stuff out of packets and jars to save time, it's actually really sad to contrast his early stuff with his more recent stuff.
He did do many things to try and help people but that has also had some consequences. The BBC picked him up a long time ago and things have changed. I used to watch Jamie cook when I was little and after the past 14 years of cooking, every recipe of his that I have tried, I have had to modify, some completely.
@@ChefJamesMakinson I agree, I don't have any professional training but I often found myself disappointed at the results of his recipes. I think the final straw for me was reading his recipes for indian curries where he started off by saying you should just buy jars of Pataks curry paste because it was just as good as what you could make yourself, or that he recommends using stock cubes. I like to experiment with other cuisines in the kitchen but my natural inclination is to do tons of research and to try and be as authentic as possible; I think it's important to be respectful to other people's cuisines and the cultures that go with it.
While he was a proponent of Healthy cooking, often his "shortcuts" were too posh and expensive. Like "Don't use plain rice, add quinoa" which is significantly more expensive (also has food politics problems). When he visited schools in the US, for example, he was telling inner city kids, "You should have a garden." So some of his advice came off tone deaf. 'cause often it felt like he was looking down on poor people for being fat and poor, but he should have thought more carefully and thought about how to make it accessible, within price range and healthy. I have a firm belief that healthy food doesn't have to be disgusting or expensive. And also you can have healthy, local, tasty, accessible food for poor people and thought through how people can manage in a small flat in an inner city. For the original of this recipe-Oliver could have made it cheaper by not using packet rice, but using leftover rice. Packet rice is significantly more expensive than getting a bag of rice. If he wanted healthier, he could have used more nutritious vegetables. And he at least could have used sesame oil, which while a little expensive for the average person has similar health benefits to olive oil. And garlic is fairly cheap. And he could have at *least* used extra firm tofu, which isn't that hard to access. Also chili jam has too much sugar, which is bad for health, so he should have used something like chili flakes (or straight up chilis) Overall, it was murder on several points--it wasn't significantly healthier than the original. It wasn't that much easier, and it looks disgusting.
@@jonathont7866 as a Asian i thank you for this, because he really goes off the rails; and never even tries to learn the fundamentals. When improving or putting your own spin/creativity into a dish you need to at the very f-in least keep the basics, as shown from uncle roger he didn’t do that; and it tastes like sad.
@@kimyoonmisurnamefirst7061 I agree, and it's actually very interesting to watch him change over the years - he likes giving advice on how to eat healthy and eat well on a budget but at the same time he's gone from being a young chef from a working class background that lives in a small flat and drives around on a scooter to a man worth hundreds of millions of dollars who lives in a 450 year old mansion on a 70 acre estate and he's really lost touch, so a lot of his advice comes across as condecending and really clueless about the real challenges that people face
My Lao/Vietnamese ancestors weep every time I see Jamie's version of fried rice. Even when you're just reacting, your videos are always so fun and informative. Keep up the great work, James!
thank you!
Indonesian and Malaysian Ancestors crying too. Look how he destroyed our national dish, Gado-Gado. Very simple dish yet he f****d up so bad
The most embarrassing thing about this recipe is he actually put this out for people to see… the fact uncle roger remade it and had people taste it and people gave their opinions just shows you how bad it is
He exposed him so bad. Haha
Am I a particular fan of his? Not really. But I can understand why he did this recipe the way he did. The reason is the reaction of the girl with the camera. Ask the people who first brought Chinese food to the US. What they cooked in the USA was not real Chinese food. And they never claimed it was. It was a fusion of Chinese, Brazilian and regular USA food. The problem is that most of the rest of the planet is not used to the taste of the vast majority of dishes from this part of the world. And if you have a restaurant somewhere outside, you have to modify almost all the recipes to make a significant profit. Does his dish really work? I do not know. I've never tried it. But I tried some original dishes from this part of the world, and as a European, something like this was not particularly tasty for me. I know, I haven't tried Malaysian food. But of the Chinese dishes (China is much closer to Malaysia than Europe), only a few of them are tasty to me. If we are talking about original Chinese recipes. By the way - soy milk is disgusting. I almost threw up. At least for me and most Europeans.
@@nneesskkee I agree but he’s saying authentic in most of his videos if he simply put “my version” of what ever dish he was making then he can do what he wants
@@marklock6421 he'd be even more free if he said it's just some inspiration from the said dish
@@nneesskkee I'm American in the U.S. and prefer authentic anytime over the crap they try to reinvent and make sweeter.
My ancestors in Malaysia crying again… twice!! Chef, you are so calm watching this recipe again 😄
haha thank you!
12:38 The juxtaposition here between Uncle Roger’s utter chaos and destruction and James’ calm professional commentary is pure comedy gold! 👏🤣
😂
What a lovely woman with lots of patience to be next to Uncle Roger messing up her kitchen. God bless her and her beautiful family.
I dont only love when uncle roger roasts jamie Oliver by recreating his dishes but also how he promotes local restaurants. He has me wanting to go to Mei Mei as well as the Ramen shop in Cardiff. Awesome stuff😉
I just love the Auntie's in Uncle Roger's videos. They're all so sweet and good sports in their own way. And in general I really enjoy the comedy mixed with a professional Chef's commentary. It's a fun way to learn about cooking techniques and ingredients. Love your videos!
Glad you like them!
Auntie Liz is next level amazing.
Silken tofu is used for soups and salads, firm tofu is used for frying or to put in stir fries
Always appreciate the commentary with insight. On a side note, I'm pretty sure Liz said at some point in one of the videos she's been in that there's no gas hookups at the location she's at so she's stuck with the induction burners but, they're the most powerful burners you can get.
im sure they are the best!
I think she said her range cost 30,000 -- Euros, pounds, or USD, I don't know though. But not cheap.
Chili jam on crackers or toast. Maybe in a BBQ sauce. But never in fried rice. Thanks for your content...I appreciate professional chef takes on these videos.
Thanks for watching!
Chili jam is a bit thicker version of Thai "chicken dipping". As its name suggests, it goes well with chicken, fried or roasted. It also is used to season "kao-mok-kai" or Thai modified version of chicken biryani. Never tried nor seen anyone use chicken dipping on toast nor cracker and, I don't think that is a good idea.
I’d drizzle chile jam over some goat cheese.
I like chili jam on a fried egg sandwich
I really love watching both yours and Chef Brian Tsao's vids. Chef Brian Tsao covers the techniques being done while you tackle the ingredients more. (That's what I noticed at least. 😅) It's pretty informative. I love it. 🤩
Really?! Haha thank you!
@@ChefJamesMakinson Yes! I'm learning stuff about ingredients I haven't even seen in my entire existence. (Which is not that long, but oh well....) Just getting an idea on how it taste was enough for me to know what I'd try and do with it once I got my hands on it. 🤩
Brian rocks!!!!
Would love to see a Chef Brian/Chef James collab.
The fun thing is that, I once worked in a Chinese-Malaysian restaurant in Australia, marketing themselves as Penang crusine. They actually have chilli jam on their menu. It is savory and spicy instead of sweet. I went back to ask them about this. The chef said the "chilli jam" they use is never meant to be sweet so it could be just a bad menu translation.
whatvyou had..that sounds more like "sambal" ..chilli jam. i tasted it once too sweet for cooking use..only thing i might wanna put it on is mayb on top of egg toast for breakfast
Yea, I think the "chili jam" you had is sambal.. not chili jam
Doesn't sound like "chili jam" at all.
@@workdesu No, they have chilli jam, and sambal, both spicy and savory. I thought the chilli jam they have is sweet and spicy at beginning, but turned out it isn't.
@@vang-toulee8351 Yea, I guess that's why even the crews think it is a bad translation.
i think it really would be great if you try out jamie oliver's disaster recipes to see if they're as bad as they look, like his green curry with 3 tiny chillies or his butter chicken with no butter, and give us your review! compared to the standard of regular home cooks like uncle roger and the rest of us, it would be interesting to see how a professional chef does them
That's a good idea!!
Very interesting idea, would love to see it. Was wondering myself if some of these are somewhat tasty even though they are not traditional. This one definitely is not though LOL
@@ChefJamesMakinson please start with chili jam egg fried rice 🥺🥺🥺
Yea that would awesome! :D
Your calm demeanor and informational reviews are so calming ❤️
Oh thank you!
You are getting better and better with these videos chef! love the explanations. Keep it up!
I appreciate that!
I love you for taking the time to explain how to do things properly etc. it's not only entertaining but I'm also learning new things.
I'm glad to hear that!
Well done as always Chef. I enjoyed your reactions and take on this Jamie Oliver recipe. I always look forward to your videos. Keep up the great work!
Thank you very much! have a great week Jeff!
Clean-as-you-cook is something I've been doing for the past several years and I swear by it. There's ALWAYS time to clean, you never need to be hovering over the food you're cooking the whole time. And the feeling of having no dishes to do after you're done is very relaxing. You can really just eat and then relax. The only thing left to clean by the time I'm done is the very last pan/pot I used to pour into my serving dish/bowl and if you just do it and don't let it get crusted on, you can clean it out very quickly and be 100% done. Any home cook still making a huge mess and leaving it for later, you're living a hard life for no reason!
the last thing I want to see in the kitchen is a mountain of dishes! haha 🤣
Uncle Roger recommend, don't clean as you go, just beat your kids if they don't clean up later, haiyaaa!
My friend's parents live on an orchid and they jar their own jams. They do a chili pepper jam, so one day, my friend and I decided to make this on a lark. A few notes: -Uncle Roger obviously didn't really put any real effort into it, but the end result is still the same. The rice is wet, slimy, mushy, and has a weird sweet taste. -The jam basically starts to burn the second you put it in. This is why it's absolutely stupid to put the chili jam in because you're stir frying the rice on a very hot pan. That's probably why Jamie put the water. I don't know why Jamie Oliver doesn't just put the jam in towards the end on a lower heat... then again, it really won't make much of a difference. -The tofu and half cooked egg congeals into nasty, mushy bits. -Salt. Any bit of salt, please. This recipe makes the rice taste so sickeningly sweet. Maybe my friend's jam just had a higher sugar content, but I don't really see any jam product making any difference. -Packet rice is every bit as disgusting as it looks and sounds. -"sizzling" the scallions not only makes them wilt, but gives them a slimy texture, which I suppose is par for the course for this recipe. It also gives it a bitter taste that occasionally breaks up the disgusting sweetness. So...that's something I guess? -My ancestors probably had a meeting and decided that if a war breaks out, they're not sending me Mushu to protect me.
They live on a flowering plant?
I am sorry that you have to go through that. Ugh
I just realized that the recipe literally had no seasoning lol. No salt, pepper, msg, soy sauce, no nothing. All you have is shitty packet rice, wilted spring onions, burnt olive oil, unseasoned eggs and tofu, and a fucking chili jam.
I used to learn how to cook from KZhead videos because my mom comes from the best potato producing part of Ukraine and her curse is that she can't cook any protein correctly unless it is in a potato stew. So I thought I had inherited my mom's curse when I tried cooking Jamie Oliver's recipes. That was until I visited a village in Hungary where every grandma has "the best ... " and there were even mini wars between families (it is the scariest thing ever sitting at a table and a few neighbors coming with pots with the same dishes saying "my stew tastes better" and asking you to taste and confirm). Anywho now I don't measure and I don't follow recipes, I either combine a few recipes according to what I have in the fridge or adjust everything according to my taste (the cheesiest the better), it may not be authentic but I never have to throw food away ever again 🤣
@@imhappy._. Jeez, I never even noticed that. It's like when you read right past a typo, like, "of course it's 'rogue angels of Satan,' why would anyone ever write 'rouge angles of satin? '" Same thing, "of course there's salt, who would cook without salt? " Except he really never adds salt! Guys, are we sure Jaime has taste buds?
Found your reaction videos a few days ago and I have been binging them since then your very calm voice and the information you give are pure gold keep up the great work and keep reacting to Uncle Roger videos 😃
Glad you like them! :)
You should also watch his cooking videos, they are very good quality and you can learn a ton from them, but KZhead doesn't like recommending those.
@@lollertoaster already did and indeed they are great and really detailed and easy to follow
Before seeing Uncle Roger's review on Jamie Oliver's Egg Fried Rice, I had no idea Chilli Jam was a thing. Can you believe I've never made Fried Rice? I might give it a try one day. Oh, and by the way, for those who are curious, I often post photos of the dishes I cook on the community section of my channel. I'm a gaming nerd with zero chef skills, so don't expect gourmet! Feel free to check it out if you're interested in seeing what kind of food I whip up.
I've eaten packet rice before. I don't know if all packs say it but you're supposed tear slightly on the sides then microwave it for 90 seconds and it's ready. It doesn't replace fresh rice whether you have time or not in my personal opinion. Jasmine rice didn't taste too bad at first but after a few more tries it started to taste more artificial and plasticity
It's basically parboiled rice that's already almost fully cooked and sealed IIRC. I think it tastes like a very dry parboiled rice, it's fine if you really crave some rice and don't want to cook it fresh for 20+ minutes or something. I think some rice types only take 10-15 minutes but they are mostly parboiled as well
They've also done tests and basically discovered that when you eat packet rice you're also eating a ton of micro plastics, it's gross.
The best packet rice I had is the Korean CJ brand Instant rice. It is legit good but expensive to buy here in Sydney. So it can't be considered as a substitute for homecook rice.
When I first saw this product, when we already have Minute Rice available, I thought how Lazy can people be?! I am lazy, mind you, however I would never even buy minute rice. It's just disgusting and I would rather not have any rice. For goodness sake, it does not take very long to make and I don't even have a rice cooker!!
I love it that we not only get your reaction but also lots of useful information and explanation, so thank you for that~! New subscriber here.
Thank you so much!!
Love watching your videos! Your commentary is very informative for beginner cook like me. Thanks Chef James! :D
Thank you very much! Let me know if you have any questions!
My dad always says it is good to clean while you cook.. he is a homechef in heart.. he knows his kitchen.
I can't imagine ever making this for my family. I learned to cook from my Italian/French sister and my best friend in Japan. My husband's family is from Norway, and his mom taught me their recipes when I married him too. I am crying from laughing so hard at even thinking of what my family would do to me if I made this egg fried rice.
I always appreciate that you add valuable commentary to what you're reacting to. Makes my own kitchen experiemnts a bit safer.
I appreciate that!
James! Your subscribers count is through the roof! Been following for a few months and you've already doubled (or even more, I don't think you'd reached 10k back then). This is a testament to your great work!
thank you so much Nicolás!! I hope all is well with you and your family! little by little! haha :)
They are a great par when filming, very entertaining. Love your input brother ties the video all together. Keep up the great work and keep on cooking! 🙌👍
Thanks! Will do!
Hi! I'm a fan of yours and uncle Roger from the Philippines. I also recreated the Jamie Oliver egg Fried rice with Chili Jam and pre-cooked rice. It was like egg fried rice with a lot of banana ketchup (if you tasted one) or some sort of sweet ingredient. I ended up throwing it away unfortunately. About the rice, if you don't know it was a packed rice and you're not that very meticulous about what you're eating, it's actually not that noticeable. It is different having a sweet ingredient like fresh shrimp or other type of food + egg fried rice and adding chili jam, it's just not working well together.
thank you! yeah i can image, just from what Uncle Roger made of Jamie's fried rice I would not like to try it
Bro I can't even imagine how it tastes like :"))
As a filipino who likes hotdog fried rice ( a recipe of my older sister) adding chili jam, tofu and prepackaged rice would send me into my graves early on what i expect.
You can buy pre-cooked rice here in the Philippines? Is that grocery-bought?
@@ChefJamesMakinson try it😂 pro chef recreate jamie egg fried rice..we will love to watch it hahahaa
To be fair with the cleaning part, this was kind of like a show of Uncle Roger, therefore he had a crowd to entertain and probably no time to clean while cooking. Apart from that, youre correct.
Yes I know he is not use to it, but that is even more of a reason to work cleanly in front of others.
@@ChefJamesMakinson that is very much true tho.
I get what you're saying and if this was someone's home kitchen I'd be inclined to let it slide. But not only is he in a commercial kitchen, it's visible to the buying public. So I was wincing at the mess he was making there. It was still a fun video though. And we got confirmation that the dish was as unappetizing as we initially thought it would be (except to that camera woman). ;)
Thank you so much, your added info makes it so much more interesting.
Glad it was helpful!
My new favorite food reaction channel! Keep up with the great content
Thank you!
Great video as always. Love that you explain how it's done in a professional kitchen. Maybe you could try to cook some of Jamie's recipes and then compare it to how you would do it yourself
That's a great idea!
Actually it's really nice to see how you respond to all the comments. I actually watch Uncle Roger and maybe because of that your content was recommended and have been watching your videos too for quite a while now and i like them too 😊
Thank you very much! :)
Like your video. Like how calm you explain everything. Keep it up chef 👏🏻
Thank you!
Always good to see a new video James
thank you Mark!
Ok now YOU make Jamie Oliver's fried rice we'll be waiting
I believe he won't. Imagine Chef James makes Paella using packet rice.
🤣🤣
I did try to make this recipe but I started out with arachis oil because I did not have olive oil. Also I did not have chili jam or prepackaged rice so used basmati rice instead and put some homemade sambal bawang at the end on the plate to replace the chili jam. Forgot to add spring onions at the beginning so I put them on top at the end.
So you just made normal fried rice?
@@pabbaditya yeah that’s the joke
Arachis oil? What is that, oil made out of spiders?
@@dingfeldersmurfalot4560 it's peanut oil. Has a high smoking point and is therefore used in stirfrying or deepfrying.
I like the way you speaking, so heartwarming, watching you and uncle roger in one frame is a happy cooking class for me
thank you!
I have to say one of the more interesting things is starting cooking at home 4 years using people like Gordon Ramsay and Jamie Oliver for a lot of the food I made. There definitely were interesting recipes but the more I exposed to other cuisines and cultures, the more I found how some celebrity, Western chefs tend to deviate from what the actual recipe entails. I think the best way to start with cooking is to learn the basics from people like Gordon and to go learn about other cuisines from channels or cooks who are from that culture or experienced in that cuisine. Love your videos and really find them informative, keep up the great work!
thank you!
I made this recipe, i used bagged rice but not that brand, i used bagged white rice rather then basmati as used in JO video and uncles, i used chilly jam in a similar manner but also soy sauce, fish sauce and a little bit of shrimp paste. I used the jam mainly to add sweetness along with some fresh chillies for the heat. I also drained and fried the tofu on the side with the same mix of sauces putting it all together at the end. It came out pretty decently, i didn't add water as i could not reason why water was needed so it looked a lot more pleasant, all and all pretty cheap and quick dish to make but far cry from properly made rice
So you basicly didn't follow Jamie Olivers steps.. obviously making this completely different :P we wanted to hear if it is ba or not if you follow his steps exactly.
Bro that rice, shredded tofu and no seasoning with only chilli jam is the treason that fried rice became popular. U basically made a fried rice like how many make at home 😂😂
The most important fix to this recipe is to make rice the day before properly and have it from the fridge. I agree , you almost fixed the recipe! :)
@@maxkruger3662I don't think the rice is the problem. But the way he prepared it. Wilted soggy spring onions, sweet Chili jam, soggy torn to pieces tofu, olive oil and the extra water ruined it. I haven't made it but I would imagine it would taste like failed risotto with sickening sweetness from the jam(with absolutely no heat at all)and some nasty slimy textures from the spring onion and tofu.
Did anyone notice the baby was trying to smack the fried rice spoon out of Uncle Roger’s hand? 😂 It’s like the baby is saying “Get that away from me!”
In my almost 40 years working in the industry, you are the calmest Chef I have ever come across. I had to pinch myself.
You should see me at work, I can get angry very easily haha
@@ChefJamesMakinson , always watch out for the quiet ones, lol. I've been around chefs that throw things. Sharp things. It'a not for the meek, that's for certain.
GOOD TO SEE A NEW VIDEO AND THANK FOR THE TIPS BRO
In India we use unscented basmati rice for egg fried rice, it has long grain and perfect texture that you need in rice.
I learned how to cook from youtube. I am very grateful I never found Jamie Olivier when I first started. I would have been so discouraged when everything tasted bad I would have given up thinking I just couldn’t cook.
That's such a tricky part about learning cooking at home, you initially think all those chefs on TV or internet are your guide to excellent dishes. I definitely had that phase as well and I only blamed myself. I got better and as I got better I started to fish out bad eggs with more and more ease. Cooking well is about both experience, and ability observe and taste the difference after you make any adjustment to the dish. Only advice I have is to avoid any chef that will mention tricks to make it quick, putting their own touches on things and the biggest red flag using pre-cooked or canned products or the ones they made "ahead of time", all those three come together very often and you can be sure you won't learn anything good form it.
Oh Hey! nice reaction! tbh i was surprised when you said in my last comment that you already made the video and i waited for it to come out :> (until the wifi suddenly decided to stop working for a day XD). Anyways continue the great content!
I know how the WIFI can be! haha not a problem! let me know if you would like to see anything else!
Something I do when making stuff like fried rice or stir fry,since I usually cut the leeks while seperating the whites and greens,I usually fry the whites until fragrant first,and then add the other ingredients and finally finish with the greens. Frying the white parts of the onion first makes the oil into a sort of leek oil,which is quite a versatile ingredient,especially in chinese cooking since it adds fragrance to stir fry,noodles,etc. Fragrant oil and lard is really useful in chinese cooking,another type of oil we use is what we call pork oil,basically fry the fatty pork meat until it's crispy and the oil can be used for noodles,wontons,dumplings,etc. It give more fragrance.
Love your reactions, the combination of you and uncle roger is brilliant. Just made fried rice today and it was really good, thanks to your tipps and the negative example of Oliver ;)
Hi Chef James. I've just subscribed to your channel and I been really enjoying watching your reaction videos and listening to your opinions and feedback. Best wishes on your career as a Chef and I hope that you will continue to keep making reaction videos.
thank you so much!! I already have over 14 years cooking, I started early! haha
@@ChefJamesMakinson Are you the executive chef at your restaurant?
@@guardianangel7047 I'm not working at a restaurant right now so no haha
@@ChefJamesMakinson ah ok. Well you seem very knowledgeable and have a great background.
@@guardianangel7047 thank you! My dad was an executive chef and worked as a chef for more than 50 years so I learned a lot from him
Im actually learning a lot from these videos. Love it!
Awesome! Thank you!
Appreciated that u recommend Mei Mei restaurant
Okay, first, AMAZING videos, Chef. I really love to watch your videos both at home as inspiration and at work. My job is very demanding at times, and I watch top-quality content to help me throughout the day/evening/night at work. You tick all the boxes, and thank you !! Second. I LOVE RICE...... I. Love. Rice. I've travelled to 21 different countries to find the best dishes with rice, and to find the best types of rice. The find the best techniques, condiments and meats to go with rice. Rice is a huge passion for me, and it's a massive staple in my life ! I have tried Jamie Oliver's recipy, and it's maybe THE worst plate of food I've ever made. I did make it four times, just to make sure that I did what he wanted me to do, and it's amazingly horrible! And listen, you do you. Eat what you want, drink what you want, change what you want. You do you. Take a national dish and change it, if you want to. I will root for you. BUT, when you have authority over something as important as food, and when people sees you as a authority, you have a responsibility to put out foods that are OK (at the least). And again, I don't mean the ingredients, and the fact he changes the dish, I'm fine with that. HE makes HIS version of "egg fried rice". I've got no problem with that. But, HIS dish is terrible. As a stand-alone dish, it's terrible. The flavors don't compliment each other, they almost fight each other. He ruins the spring onion. He burns the oil. I can accept the rice used (even though it tastes bland and boring!), because he makes the dish "available" and "acceseble" to the common people, I can accept that. But the dish as a whole stand-alone dish tastes terrible! And for him, with his name, authority and experience, should be ashamed of the dish... But, great wijo, both from you and our Uncle :) Have a great day, Chef.
Thank you Mike! it means a lot to hear that!
No no : that rice is totally unacceptable; should not even be sold at supermarkets! He is, by using that rice, that tofu mushed up, and using spring onions first : totally destroying the recipe : that's not good! And if you know rice: why would you even try this recipe once? You know it won't work if you know rice!
There is something similar to chili jam in Thai cuisine called "chicken dipping". It is mostly use to dip roasted or fried chicken in and not toasted bread nor cracker. You have "nam-prik-pao", aka "chili paste" for that purpose. Never done it myself but, I've watched 2 Thai youtubers recreating the menu and they found - The burnt spring onion, despite its sad look, did not taste nor smell bad. Actually, burnt spring onion is used to aromatize some Chinese menu. - Both youtubers had no idea what "chili jam" was and assumed it was similar to "nam-prik-pao" and used the nam-prik-pao as substitute since that chili jam was not available in Thailand. So, they had no problem with the chili jam. Nam-prik-pao already is a fairly common seasoning for Thai fried rice dish. - Neither had any issue with the rice, they did not find them soggy/mushy. - They both thought the crushed tofu looked bad and gave bad texture to the dish. Both questioned why not Jamie added 1 more egg if he wanted more protein. - Both found the menu tasted very bland and it could have tasted alright with some soy sauce instead of a pinch of salt.
That's interesting. I think the Nam Prik Pao and Jamie Oliver's chili jam are quite different, however. When making Nam Prik Pao, people maybe use things like shallots, a bit of tamarind paste, a bit of palm sugar, but sugar isn't usually the main component. The chili jam we see in his video I think is similar to the Tracklements brand in the UK, which is much sweeter; almost half of it is cane sugar (44g per 100g). Also, some British recipes for chili jam would mainly be tomato marmalade with a bit of chili as an afterthought (e.g. the one on the BBC website). Usable, but I don't think they fit well. I also agree that frying the spring onions is ok. It is like a kind of spring onion oil (葱油). Chef Wang has a video on making it. I'm not a good cook, but I would still prefer adding spring onion at the end. Frying the spring onion at the start seems to have minimal benefit and doesn't look as nice.
I've never heard of burnt spring onion being used in any Chinese dishes. At most you take the spring onion and throw it into sizzling oil for maybe 30-60 seconds, they are still green when you use the oil as a whole to aromatize a dish. Burnt and wilted like that just looks kind of sad
You always add value to uncle Roger comedy reaction. Seems like you are like MSG for it 😂. Thank you James it always fun to watch you and Nigel reaction and made my day.
Thank you so much!
Thanks for the tips
Everything uncle roger says is just too funny 😂
He does repeat the same joke 10000 times but yes
I would love to see you and Uncle Roger have a cook off side by side! Would make for a great video!
That would be fun!
@@ChefJamesMakinson making a Jamie Oliver dish
Uncle Roger is a GENIUS!!! Thanks for this gem!!!
I'm not profesional in kitchen, but like to cook. So, loved to hearing your opinion and advice ( about using knife and about wok or pan ) Loved to know more, so thank you and i totally respect what u doin👏👍
Thank you very much!
I always have packet rice but it’s usually just there for when I’m drunk and don’t want to be messing with anything other than a microwave, as the rice cooker takes too long, I’ll end up passed out on the kitchen table 😂
Hey James! Do you think you will be doing some more recipe videos soon? I do like to see you cook as well.
I will but I don't have any plans for the moment. Still trying to enjoy summer! :)
I really love to see you also make Jamie Oliver's recipe and see your opinion, really waiting for that 😍
Recently found out about your channel through uncle rogerxs recommendations. And I'm not sad about it. You give amazing tips abour cooking and you objectively say what is good or not when someone make a dish. I don't cook myself but I'm a food lover so i can understand why some dishes from Jamie Oliver look rather questionable... I would really like to see you remake some of his dishes that does look bad recipe and cooking wise to see if it's really that bad or if he's just bad at cooking? (That one was a little sarcastic). Thank you for the moments of joy.
French cuisine is known for its combination of sweet and salty ingredients (along with bitter and sour ones). I wonder if this particular dish ,or some variation of it, would be considered "Approved". Great video as always Chef!
French cuisine is much more complicated than just the basic tastes, and this would not be accepted at all. Haha
@@ChefJamesMakinson Thanks for the answer Chef. I hope all French cooks and French cuisine lovers around the world forgive my question! 😃
Also found in some Italian cooking -- see "agradolce".
Hearing you saying that you'd eat chili jam on some toast made me think of eating it with a sunny side up egg on some toast and it actually sounds pretty good.
for breakfast it would be
I'm sure chili jam is great. This is not how you use it.
I have red pepper jam I use to make breakfast wraps and such. It’s very good as a breakfast condiment sort of thing.
toasted baguette and cream cheese or Brie with some chilli jam nice when doing a cheese board
I love red pepper jelly on toast with butter, or in a sandwich with cream cheese.
I’m impressed how fast she was ready with the replacement spatula.
Loved the light ribbing about the book 😁
And Mei Mei is defiantly worthy of her Michelin star, her Nasi Lamak is fabulous
Ill have to visit when I'm in London!
@@ChefJamesMakinson let me know I’ll join you for lunch 👍
''This stickier than teenager's sock'' I inhaled my cheesecake and died when I heard this
Just leaving a comment to help with the algorithm, awesome work as always 👏
You're the best!
from what I learn adam ragusea vid about virgin Olive oil, It's doesn't different much when use in cooking like stir fried or heavy seasoned dish but chef recipe tend not to use because it's cost not taste. I try packaged rice before but it's Jasmine rice, It's quite good tbh, but still can't beat freshly cooked rice. maybe good for westerner or camping?. Sweet fried rice I like is Ketchup fried rice(like fried rice for Omurice) and Sweet soy sauce fried rice(with chinese sausage).
I would love to see your Version of Egg Fried rice and it will be awesome if Uncle Roger reacts to it !
I would love that!
@@ChefJamesMakinson Yes Please! I so want to see that interchange. I'm a new subscriber, btw. Just found your channel. I can tell you are going to take my cooking up several notches. Because you don't just say what to do or what not to do, you give me the why behind it. Thanks for all you do.
@@keepdancingmaria thank you! :)
ngl when Uncle Roger used packet rice I felt like he crossed a line. Like, yeah, that's what makes it "authentic Jamie Oliver", but doing that at an actual restaurant location really gets to me.
Here watching and enjoying your vlog my good good friend. Keep your amazing content coming. Keep sharing. Have a wonderful day. Stay connected!
Thank you! You too!
I usually use the white part of green onions during cooking and add the green part in the end as garnish.
after watching this i realise the only taste is mainly from chili jam, so this fried rice probably taste like watered chili jam 😬 only taste sweet i dont mind my fried rice a little sweet but i prefer savory and spicy i really enjoy your reaction & commentary, can you please react to one of other uncle roger's vid about jamie Almost make ramen? that was so hilarious, so curious how you would react 🤣
I will put it on the list!
I try to made this at home, I don't know how to describe it, it is like eating a sweet mushy rice. How mushy ? I wish I was eating soup rather than continuing it. Great video as always, thank you :D.
thank you!
The difference is that soup can be good, mushy fried rice with jam tastes like sad and weird.
oo00o your voice is so sooothing. You are very relaxing to listen to :)
Oh thank you!
found your channel from uncle roger video and am so happy i found it!
Awesome! Thank you! :)
I've used packet rice before. Its fine, but usually best heated with a microwave. Nowhere near good as rice I make now, it's got a clamminess to it. But, its good when you don't have time, space or health to do it properly. It's very expensive though for the amount you get.
10:03 - "If you are feeding children that's one thing..." to quote Uncle Roger's response (From Kay's Cooking) "Don't feed to children! This is child abuse! Haiyah!"
I’m thinking it was the eye catching title that put him over. Jamie Oliver (born May 27, 1975, Clavering, Essex, England) British chef who achieved worldwide fame with his television shows THE NAKED CHEF (1999) and Jamie Oliver's Food Revolution (2010-11) and as author of a number of cookbooks with a variety of culinary themes.
Thank you for such an amazing and informative video! My Chinese ancestors cry watching fried rice be cooked this way! 😮
As a chef….. I think you need to make the Jamie Oliver authentic.. yeee haaa egg fried rice and do a taste test It may taste amazing 😂… and no cheating with using real rice
haha 🤣
I bought chilli jam because of uncle rog's jamie review. Never tried on fried rice, because it tasted awfull, its good on chips thought. And as indonesian i could say, my hand made sambal was better than chilli jam. You know even as boy, the first recipe our mother teach us was to make sambal. Thats why in the other video, chef purnomo said "our culture"
Hell yeah..... Indonesian Sambal.... The best but not for your stomach sometimes😂
I collect cook books from all over the place. One of my British cook books happens to be Jamie Oliver's, and I never tried to make anything in it because it was all overly complicated and flamboyant 😆. Glad my instinct was correct on that.
I use that brand of rice - you need to massage the bag before emptying it, this breaks up the big clumps and then running wet fingers through it breaks up any that are left. However, if you do the 2 minute microwave that they suggest the rice has a bit of a plastic taste to it
I'm a filipino and i only use chilli jam for dipping sauce. It has a sweet, spicy and sour taste that's good for spring rolls or shanghai. But for fried rice? Hell nah
for dipping sauce sounds good!
Is pursuing a culinary career worth the long shot? Does it pay well on your side? I am very curious as I am considering myself to learn this trade and to cook professionaly. I heard that it is also a very demanding job.
It takes years of learning and working for little to no money, before before coming a Head chef. Not a places are the same, but you will be working very long hours, just about every holiday and weekends, if you are in a busy kitchen.
@@ChefJamesMakinson So it's a hard knock life behind the stove. But then again there is plenty of ways to harness cooking skills such as opening one's own restaurant or even assigned to a job at a high paying institution, but for the most part I just LOVE to cook no matter what.
@@ChefJamesMakinson Thank You for replying 💖 I hope all is well.
@@motorola9956 You can open your own restaurant, but restauranting is a high risk business.
Love your work!
Thank you!
The packet basmati is fairly good as a side for curries, but it really doesn't work for fried rice (I've only used it for that once because it was the only rice my parents had)
Please can we see how you make your own version of fried rice it would be amazing chef!
in time i will!
Pls try reacting to Nick digiovani
okay!
@@ChefJamesMakinson thanks man you have great potential for being a great KZhead chef 👨🍳 I love your recepies
Thank you for the amazing video and new knowledge as always chef! I always thought that when we dropped utensils in the professional kitchen we can just washed and reuse them but apparently it’s not like that. Btw I still can’t figure out why did he have to put tofu in egg-fried rice until now.
You are very welcome
🤣 Funniest thing I've seen for a looong time!! Thank you Chef James!
Glad you enjoyed it!