How to Make Uncle Roger Approved Egg Fried Rice

[00:00] Dude, no, a honey badger could absolutely take out a human being. No, it couldn't. Yes, it can. Not over 15. Look, they don't. I think we're live. They don't abide by the same laws of nature and physics that other animals do.

[00:15] Signing work. If an ant can carry something 20 times its size, a honey badger can take out a human 100 times its size. We live? Yeah. Alright, what's up guys? We'll finish that later.

[00:29] You got to earn a hat like this, you don't just get this, you can't just pay for this, you have to earn this, okay? It's just an honor. My God, we're making egg fried rice. Let's go.

[00:41] Cheese. My wife's not here today, right? So the questions are going to be a little hard, it's going to be a little hard for us to keep up the chat. She was the question lady, but she's on a plane on the way to the buy. I make the money. She spends it.

[00:53] No, I'm kidding. She does amazing things around here. All the back of the house. We are fired up. This might be the best start so far. Alright, here we go guys, so make an egg fried rice, and I already started this off camera because I'm just doing a little addition of ground pork, my God, splattering.

[01:10] You don't have to put meat in egg fried rice, but you can, and so I'm going to do that, right? Because I had this on hand. So I got a walk. If you don't have a walk, use a big pan, you know, it's fine, just use what you have at

[01:22] your disposal. That is how you cook. And especially when you're making egg fried rice, right? Because it's one of those dishes where you just use up what you have. I think I got my, like, what you see up in red?

[01:35] Yes, yes, yes. So I'm getting this nice and brown. You guys, you can use this. You can use one of these. It's a, what do they call it? It's a matcher. Yeah, you can break up the meat with this.

[01:47] Get it into smaller pieces. Isn't that fun? I've never seen that. Smashed meat. Never seen this, Marcus. I've only seen it for two years. Oh my God. What makes grandma strong?

[01:59] I'm fired up today. Yeah. Are you checking the chat work? It's because I'm blind. No, I'm blind out here, bro. I haven't checked anything. I'm trying to check the food and make sure. You guys have questions. We'll try to answer them.

[02:12] But honestly, it's a little tricky today. You see that? Look at this. Look at all these little pieces I'm getting. Wow. This was some ground pork. I made myself. And so there's so much fat in there. You see that fat coming out?

[02:24] Oh, yeah. That's a beautiful thing. Wake up. Especially, especially nice today. Oh, dude, that hair is the hairy fat. I grow it fast, man.

[02:36] Some people do. Some people don't. That's fun. Okay, so I'm getting that pork kind of browned off. Color is flavor. Think about each little piece of pork like a mini steak, right? It's seared.

[02:48] It has an edge-to-edge brown crust of perfection. All that color is flavor, right? Color is flavor. It's one of the most important principles of cooking. Color is flavor. Jeez. People.

[03:00] Come on. All right, spider. Let's get this out. Here we go. Oh, I'm going to start my stopwatch. I have a stopwatch here, you guys. So I can see how long I've been going. I can't reset it.

[03:12] Mark, it's bigger this out. I know. Okay. I've used it less than two. Reset it. Oh, got reset. Reset. Sonny, it appears the reset button is in this. Oh, got it.

[03:24] Okay. Okay, then put it back up. Here we go. Thank you very much, sir. Thank you very much. Thank you, sir. Now, here's what I'm doing, guys. I'm taking the ground pork out. But I'm leaving the fat in.

[03:36] Wow. Yeah. Oh, yeah. Oh, got a question. Yeah. Can you use ground beef? Yeah, yeah, sorry. That's a great question. Yes. You can use ground beef. You can use whatever you want.

[03:48] You can use ground chicken. If you want to, although I do like having the fat, right? Because we're going to use this fat to cook more of the... Oh, got it. Jesus. Oh, we're live. Baby, anything can happen. I got it.

[04:00] Oh, I got it. Oh. Good angle of that. I click the camera for. Sometimes when you're cooking things, especially meat, it just decides to explode on your face. So just be careful about that. Dude, you're going to love that.

[04:14] I got such a good shot. Did you? I'm just trying to get these little scraping out this little bottom thing, because I'm afraid some things might stick. But actually, we're pretty much good. I just burnt my eyelid. I'm not going to lie.

[04:26] That doesn't feel good. It doesn't feel good. But the show must go on. Fortune favors the bold. Here we go. Okay, guys. Spring onions. Now, those are the bottoms of the spring onion.

[04:40] It's not the top. It's the white part. A lot of people criticize me. I thought I was cooking the green part of the spring onion. No. I've done a lot of research on an egg fried rice. This is how you do it, man. I'm telling you, some people cooked the eggs beforehand.

[04:54] Someone said all that fat stays in. All the fat stays in. And not only that, my friends. It's egg fried rice. It's full of oil. It's the whole name of the dish. Look at this. I have beef fat.

[05:06] I'm adding the beef fat, too. Oh. Oh, and I'm not done there. I'm not done. We're making a lot of fried rice. Guys, this is the oil left over from an onion's, I fried it, blooming onion, oil going in. That's onion flavored oil.

[05:18] All these fats, the pork fat, the beef fat, the onion flavored oil. Can you imagine how good this is going to be? That's the difference between good fried rice and great fried rice. Starting with the green onions, the bottom part.

[05:32] I'm telling you, I watched a lot of Chinese dudes making fried rice, and this is how they made it. So obviously, they know they're better at fried rice than I am, so I'm just going with their techniques. Somebody says, can I make this on an electric range without a wok?

[05:47] You can. You can do a course. So the whole thing with wok cooking is you want to maintain a really high heat. And it can be sometimes hard on an electric range, but you can do it, right? You might not be able to shake the pan as much, because every time you lift up the pan, you're going to be losing your heat.

[06:01] Okay, next. I'm going in with Fresno Chili's. Chili's? Chili's? Chili's? Shut up Fresno. Shut up Fresno Chili's. Love them. Love them. And we're going to get those going in.

[06:16] Some of the food fried rice. Egg fried rice. Yeah, wow. Look at that. The smell of this is just insane, right? Everything is getting unlocked right now. Okay, then right after the chili's I'm going in with a whole bunch of garlic.

[06:29] This is the kind of thing, like say you have some, that old, like, quarter of a bell pepper sitting in your fridge. You got, like, a, a sad little half-core jet. You know, go get all that stuff and just throw it in your fried rice. It's a use-up dish, right?

[06:42] So it's a dish you, like, clean out your fridge and you're like, let's make some kind of weird fried rice. And I would encourage you to get creative with this, you know? Have fun with it. Do what you want. You want to add sausage to it?

[06:54] Add sausage, man. There's no, there's no rules. You can do that. You can do anything you want. Okay, but we don't want to do it right now is burn the garlic. Do not burn the garlic.

[07:08] Okay, keep it going, keep it going. I'm turning up that heat a little bit now. Ooh, it smells good. Now I'm going in with the egg. Going in with the egg. Bang, bang, bang. I got a little tray down here.

[07:21] That's right, the egg goes first and then the rice. This is how I've seen it made. This is how it's made. Okay. Well, look at that. Look at that. That's beautiful.

[07:33] I love this walk, by the way. I found this deep on the pits of Amazon. I had to go to, like, page seven to find this thing. It's a blue carbon seal, I believe it's worth it.

[07:46] Okay. We got a hello from Siberia. What's up, Siberia? America here? Check it in. Here's my rice. Okay. So, can we see this on the top down? Wait, wing cam. Okay.

[07:59] So the rice? Yes. I'm going to turn that down a little bit. What I like to do is just kind of start breaking it up a little bit before you put it in. It's going to make it a little bit easier. This rice is actually cooked it today.

[08:11] People say, oh, you can't use rice. That's fresh. Yeah, you can. You know, you can use day-old rice. It's dried out a little bit, so it can be preferred sometimes. But, like, imagine you go to a Chinese restaurant and they run out of fried rice.

[08:23] What are they going to do? Make more rice. You know, and it's not going to be a day-old. So if you want to make fried rice, you can. But, again, it's a use-up dish. So you generally make this with your leftover rice.

[08:35] So we get to my hand-washing station down here. Okay. I'll turn that heat off just for a second because I want to overcook the egg. Now we start mixing, right?

[08:48] And we're just trying to essentially declump the rice. Well, man, this looks so good already. So anybody got a question?

[09:00] Hit me! Hit me! I'm struggling with these questions. Okay, okay. We'll do a top-down. Woo! How often do you go grocery shopping? Like, pretty much every day. Basically, every day.

[09:13] It's like, always where I get recognized, too, because I guess people who like food are in grocery stores, but it's kind of how that goes. But, yeah, I go every day, man. I mean, pretty much.

[09:25] I go to HEB. I shouldn't be plugging HEB, but, you know. That's what you lost a bet. I literally don't know what they're even working on. I don't know what he's talking about. Yeah, I literally don't know what he's talking about. Okay.

[09:37] There we go. Look at this. Look at this. Isn't that exciting? Someone said, why are you rushing? It's not really rushing. No, it's not fired up. I just killed my MSG! Oh my God! I'm going to get the MSG!

[09:49] I got it back. I'm not rushing. This is just how you make fried rice. What am I going to do? I'm going to slowly make the fried rice and barely talk. It's going to be a stupid live.

[10:01] No, man. Fortune favors the bowl. Fortune favors the bowl. Fortune favors the bowl. Fortune favors the bowl. All right. So, we're going to cook this for a few minutes.

[10:14] And all I'm doing right now is like using the back of this little ladle to sort of declump that rice. That's it. And we're frying the rice, right? We're getting all toasty. Oh, man. Yeah.

[10:28] Wow. Yum, yum, yum, yum, yum. I make this pretty frequently, you guys. This is... I don't have an exact recipe, but I have my best guests in the description. It will be underneath this once it's posted.

[10:42] My God. It's freaking hot in here today. It's so hot! Ah! Someone asked who your stylist is. Hair stylist? I mean, we got a girl. You don't get the number. It depends. It depends like...

[10:54] Yeah. I mean, I got a lot of hair stylist, right? But the pen's like, you know, how big the event is or what's going on. But yeah. Okay. At this point, I'm getting ready to start seasoning it up. Okay.

[11:06] Okay, okay, okay. So, white pepper. Not black pepper. White pepper for this dish. I love white pepper. I don't know if you guys ever use it. I freaking love it. Do as much or as little as you like.

[11:19] I like to put a little... Do a little toss. Someone said best spices go. Give your top five. Top five. Spices? Yeah, top five. Good like Vindaloo curry powder. Smoke paprika. I love onion powder.

[11:32] Garam masala. Rosalhenutes. Kashmiri chili powder. Cumin. Coriander. I don't know. Man, the list goes on. It just depends what you're using it for, right? See if I can... Ah, scrape it, scrape it.

[11:45] Marcus? Yep. Get in here, bud. Oh, god. This is not the best. Get in here, bud. Let's see what you got. All right. Wait, let me make sure I'm on the main speed.

[11:58] All right, bud. A little embarrassed. Let's go. All right. What am I doing? What am I doing? You know what to do. Just easy. Easy does it. Oh. Oh, the front to the back.

[12:10] Hold on, hold on. Set it down. Set it down. Set it down. A little looser, see? The bottom drops. And then it comes back to the top. See that? All right. I'm learning how to do this live on camera. Yeah, there you go. Let the bottom fall.

[12:22] Back up to the top. I'm awesome. It was in our last video. So, just, you know what, you have to get your day. It's not my day. You're not the last. It's not the last. It's not my day. I'm the last. I'm the last. It's not your day. It's not my day.

[12:34] Whether we move it, another time. I'm the last. Another time. Let's keep it moving. And it's our, let's keep it moving now. Here's what we do. Did I just embarrass my family? This soy sauce makes all other soy sauce taste like, not-well, not quite like that. But it's really good. So what I like to do.

[12:46] So what I like to do. Soy sauce in. To the label. Now watch this. everywhere. You know, we're doing everything to taste, right? You want more soy sauce to,

[13:00] more soy sauce? Now, the one thing, some people might not agree, but MSG. That makes it good. I like it. I'm not against MSG. If you think it gives you a headache, or maybe

[13:14] it does, then don't use it. That's okay, too, you know? All right. So at this point, basically done, right? All you got to do is spoon flip the taste. Here we go. Oh, I've got

[13:28] some of my hair on my mouth. I've got lots of long. Okay, for me, touch more soy, a little more sesame. All right, to taste. There's no real recipe here, guys. It's fried rice.

[13:41] All right, like this. Clear down. Clear your station down. Okay, here we go. Now, all I'm going to do now, add the pork back in, since that's done. Okay, toss, toss, toss. Woo-hoo!

[14:06] Someone wants to know, is there any alternative for MSG? Just leave it out. It's going to be just as good, you know? Well, maybe not, maybe not just as good, but it's going to be pretty good. It's going to be fine without MSG. Absolutely fine. Just leave it out. Divers between

[14:22] white and black pepper. White peppers is kind of totally unique, different flavor to it. You have to try it. If you never tried it, you've got to try it to experience it. Let me try this again.

[14:36] Oh, baby. There's a touch more soy. I'm just bringing the salt up to where I want it. It's all I'm doing. It tastes amazing. It really does. That rice has that little crispy kind of chewiness to

[14:51] it. The pork is really nice in there. Now, here we go. Watch this, you guys. Here's like bonus points for the serve. I love doing this. Go for cam too. You're going to do that same toss,

[15:09] but into the ladle, right? Bang, bang, bang. Like that. Oh, I just, I don't know. It's something cool about that. I just like it a lot. I lock it, look. Okay, is that here? Is that here? Clear down, clear down. Clear down, clear down.

[15:26] Camera two. Camera two. Let's go. Let's finish with green onion. All right, this is, so this is the top of the green onion now, right? That's pretty clear, right? So before the video, I cut off the white parts, and then I went for the green parts just to garnish.

[15:41] Marcus, let's go. Taste. Taste. It's time to toast. I gotta always double check, though. Takes me a minute. Let's go. You got to make sure we're not taste. We're not here to waste your time.

[15:54] Here you go. Egg fried rice with pork. Quick, easy, delicious. 13 minutes. I love it, man. I don't know for me.

[16:16] It's just a fun dish to make. I love making it. I love eating it. It's fun to have around. You want to fry another egg, put that on top. You can do that. You can do whatever you want.

[16:29] This is great. Let's go. One more thing. Light it up.

[16:41] All right. I got it. It's a little hectic. I got it. You got to lower that brightness, honey. I'm on it. You know what's happening. I'm on it. I'm on it. I'm on it. I'm on it. I'm on it. I'm on it. You're gonna whoop this

[17:07] thing. You've got it. You've got it.

[17:27] Nice, nice. Yo, that was sweet. That was sweet. Go back in frame. Haha. Woo. All right, my friends. That was a lot of fun. I'll see you on the next one.

[17:42] We're live. Friday's at 3 p.m., and we're not messing around. Until next time, you know I love you in