What are ways to showcase my skills to a master chef, by preparing fried rice?

Question

Can anyone lend me advice on how to wow a master at their craft with my fried rice skills?

Answer 1

Fallow entering the culinary cinematic universe

Comments

Oh great, the religion bots have even made it here.

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Cringe

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I love how uncle Rodger forged his cooking persona to look authentic without actually being a chef that puts in hard work. Very impressive man  

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Uncle Roger is gonna pull an endgame battle against Jamie Oliver at the end. All chefs unite

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What you mean “entering” they been there

Answer 2

I know you boys are professional chefs, but trying to tackle that egg technique for the first time while on content is a ballsy move. Kudos for the attempt.

Comments

It actually looked pretty good when plated too. I think the induction doesn't reheat the oil fast enough when the egg goes in. Also had a lot of smoke when cooking the rest.

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It's not that hard, the trick is the oil must be super hot. Like when the wok started to smoke a little bit, spread a little bit of hot oil on the side of the wok, and wait again, then you can start to put whatever you wanted to cook, it will turn out crispy. Especially eggs. That is it..

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the oil wasn't hot enough

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I reckon they attempted it before chief!... Still big up the Fallow, smashing it guys

Answer 3

Not bad! Next time use more rice and less soy sauce HAIYAAA

Comments

He's talented enough to know when to pull the plug on Uncle Roger, but it's amazing how he's knitted it in to be a playful badge of honour. It's just a 'bit of fun' which is difficult to achieve.

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the green Kikkoman?

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They outlaw flavour in this country

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Uncle is your rice really that good?

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We're getting closer to that Jolly/Korean Englishman and Uncle Roger collaboration...

Answer 4

Love it, real chefs.
Not afraid to show that cooking means trying and improving. Nothing comes out flawless in one try but you’re not afraid to show the process. Best real chefs right now. Hard work dedicated and down to earth honest guys that put in the time. Great inspiration for the younger generations ..

Comments

Or you make it perfect your first time then spend the rest of your like trying to recreate it.

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man Im feeling this. I got my hands on an absolutely amazing cinnamon curry recipe and promptly lost it after the first time I made it....never managed to recreate it

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praying that you manage to recreate it... gl!

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I made something when I came home very drunk one night many years ago and it was the nicest thing I'd ever made, and to this day I haven't got a clue what I put in it.

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I love how uncle Rodger forged his cooking persona to look authentic without actually being a chef that puts in hard work. Very impressive man  

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Uncle Roger is always so straightforward, dont give damn if they're really good and talented chefs hahaha

Answer 5

Love how well humoured you lot are. That’s Fallow energy.

Comments

I'm only here for uncle roger

Answer 6

I absolutely adore their "no bullshit or faking it" take on cooking content and having the guts to show spotty (= realistic kitchen) surroundings and being true to yourself whether things worked or not. Without a doubt this just shows the pure essence of real professionalism - reflecting how you did and still standing proud without faking if everything ended up perfect even when that wasn't the case. Keep it up!

Answer 7

"They outlaw flavor in this country"

Comments

Absolutely first class comedy and the truth! What a great character to have in their program!

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No flavour and no free speech

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these days if you say you're English you get thrown in Jail

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, people actually get jail detentions for saying something about immigrants in UK, meanwhile we can say racial slurs to our full content here in Poland

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. One example please. Not contempt of court or incitement cases either….

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. You'll pretend like 12000 Brits yearly ain't arrested for posts? Or that a woman wasn't arrested for praying in front of an abortion clinic?

Answer 8

As someone who came to England from HK 20-ish years ago, I actually really appreciate the use of in-season British asparagus in a fried rice dish. A lot of quality restaurants in HK are using Kai-Lan (something similar to asparagus and stem broccoli) in fried rice and they are amazing.

Great thanks to the 2 great chefs of Fallow, I have learnt a lot from your content. Thanks for sharing a lot of insights on making refined dishes at home. I am looking forward to visit Fallow on my wife's BD.

Answer 9

Going to give the pros a tip for the egg floss: Put a small amount of rice flour in the egg. It makes it super crispy and puffy. Absolutely delicious.

Comments

’s fried rice dude

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Do you realise that rice flour is ground up rice? What do you think fried is? lol

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I actually think the floss wasn't right because the temp wasn't high enough yet. Also if the tip on bottle is decreased, I think I would recommend straining the egg mixture before bottling to make sure chunks don't get stuck inside the bottle tip.

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​@fobinctoo cold oil, too much egg + induction stove is just recipe for a disaster lol.
You can't do that trick on induction stove, because it does not reheat the oil properly. You need big ass burner for it. Tried it with wok burner and it still wasn't enough.

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I got a Chinese import flamethrower one. It brings me indescribable level of joy, especially cooking with alcohol. Maybe that's why the trick worked for me lol. Also, induction stoves can go to appliance hell.

Answer 10

Whether or not this was truly their first time trying, it was ballsy to 'misstep' on camera when you could go back and redo. It definitely felt authentic, and chefs trying new recipes is SO fun and inspiring to read. I have been following Fallow for awhile and they never seem flustered and it still didn't happen here. Just two experienced chefs experimenting and I bet that dish tasted great still! Plus gotta love Uncle Roger's commentary, comedy and guidance!!

Comments

It's an interesting one though. In their context they'd just bin the egg and redo if it wasn't 100%.

Answer 11

The Fallow Boys are too kind, and generous with their time, and expertise.

Answer 12

Love how Uncle Roger collabs with all my other favorite creators.

Comments

I dislike how my favourite food personalities keep collaborating with a guy whose whole stage persona is a minstrel act-level racist stereotype and who also happens to be a defender of the Chinese government's crimes against humanity.

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​@@IaCthulhuFthagnhe doesn't defend the Chinese government now after his account got banned check his recent standup about huawei phones

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I bet ur fun at parties @@heaterparker

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I was disappointed as well to find it was an act but not disappointed enough to stop reading, people shouldn't care that much. I'm not that invested in internet personalities.

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he was a famous comedian before he got famous

Answer 13

The fact that a character comedian who blew up during Covid is now a standard for food AND that genuine masters of cooking play along the bit is something I take immense joy in.

Answer 14

From 10k subs to 1.2 million. Glad to have been on this journey with you guys :D

Answer 15

Can’t help but admire these guys. They are top professionals but still put it on the line to be better all the time. Would honestly dream of being able to book a table at their restaurant. Kudos!

Answer 16

Some recommendations,
Yangzhou fried rice relies on umami and minimal soy sauce.
Eggs can be mixed with starch and poured thinner. The squeeze bottle tip is a little too big.
I heavily recommend thinly chopped scallions, half stir fried when cooking is about finished, and half for garnish.

Answer 17

Keep up the good work Fallow!! You guys are legends!

Answer 18

Fried rice is surprisingly difficult to do well. Somethings that I have learned after trying to cook it more that 20 times (at home) are the following:

1. If you are going to boil the rice and add it directly to the fried rice (without refrigeration): Make sure to reduce the water to rice ratio so that the rices comes out drier. (You add in the moister later.)

2. It is better to take your rice and break it up into small grains in a bowel as if you add your rice in large stuck together clumps, it won't really separate into the individual grains as well in the wok.

3. Don't be afraid to cook your egg first then remove it from the pan (the egg should cook quickly if your wok is very hot). Similarly, don't be afraid to cook your vegetables and protein in stand alone batches to then add in all in one go later. Cooking in batches allows you to get the perfect cook and char on each of the individual main ingredients.

4. Do not pour the soya sauce directly onto the rice. Pour the soya sauce around the edge of the wok and give it a little bit to cook off. Then mix it into the rice.

5. Make sure to only use a little bit of soya sauce. Too much soya sauce makes the rice gloopy and can lead to it becoming too salty. The saltiness comes more from the fine salt, rather than the soya sauce. The soya sauce is more so there for the aroma and a slight bit of color.

6. Season the rice with salt / pepper / msg(if you have if).

7. Set your burner or stove top to its highest heat. You should be able to cook all your ingredients / fried rice very quickly as long as you have prepped all of your ingredients in advance.

Comments

Point 3 is useful for all stir fry type dishes - makes it much easier to manage.

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Great list! One personal tip for point 1 & 2 - what we do if we need to cook & then fry the rice at the same time is to spread it onto a large baking pan so there's more surface area for the heat & moisture to escape quicker. Throw in some cashew oil if you want the extra color or regular oil once the rice cools down a bit to help separate the grains, which also allows it to crisp more evenly once you bring it back into the wok.

Answer 19

Always love how humble these two chefs are.

Answer 20

Absolutely love that one of the best chefs around goes home and sometimes cooks his chicken dinner in the microwave

Comments

Most chefs do! The reason we do this job most of the time is because we love cooking for others, not so much for ourselves. When you've just finished a 10-12 hours shift of pure cooking, often the last thing you want to do when you get home is to cook some more.

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​@@MikeOfMikes83

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The head chef at my work is really good but according to his son who’s a waiter with me he refuses to cook at home lmao

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I'm known to eat strange things like cheese sandwiches with sriracha or ketchup or jam, or pbj with the jam replaced with sriracha, but that last recipe of yours leaves me flabbergasted.

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every chef, almost always - used to live with one, KFC and kebabs or something nice when they wanted to cook for me