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

Great collaboration content. It is a high-end fried rice that I want to try.

Answer 2

Calling uncle roger the master of fried rice is insanity.

Answer 3

Induction wok burner! X-)

Answer 4

unexpected and welcome collab. Fun content!

Answer 5

Ok this made my day. Well played.

Answer 6

I love the channel crossovers!! Keep it up!!

Answer 7

There’s another chef that makes true YangZhou fried rice where the fried rice is gradually infused with the broth, its such a unique, unheard of technique when making fried rice. I’ve had it and its phenomenal, the fried rice is almost juicy. Thats the actual proper way to make it. Head chefs of Fallow please check it out!

Answer 8

The squeeze bottle does seem like a smart way to make the thin strands. Using a tiny bit of modern tools do do a traditional component is fine

Answer 9

Still milking the fried rice meme in 2025, Jesus Christ

Answer 10

Oh my god, the collab I never knew i desperately needed!

Answer 11

I enjoyed this collaboration with Uncle Roger as the teacher of technique. Well done chefs. A fun episode, Haiyaaa

Answer 12

Outstanding

Answer 13

Nice. Funny as hell. Lol would love to try his rice some time, everything he said made perfect sense. Nice raw dog trial run.

Answer 14

Fuuiiyooooooh! Massive crossover from Uncle Roger!

Answer 15

Here's a 76-year-old ex-chef who loves this content. I LOVED how Uncle Roger owned you. But every fried rice I ever made was made with left-overs and most were awesome. What a great content. Beats the shit of most everything across the pond.

Answer 16

Why is he everywhere man

Answer 17

Uncle status right off the bat. I don't know if I've ever seen that level of respect from Roger.

Answer 18

Please dont lessen the cooking part of this show, dont turn into slop like so many other cooking channels

Answer 19

The amount of knowledge I have obtained from Jack and Will and utilised in my kitchen is astronomical. Thank you gentlemen, from all the way in Sydney, Australia.