Andy, always demonstrating his ability to maintain his Uncle status

@agingerbeard

Ай бұрын

100% 😅❤

@akagenius

Ай бұрын

@@agingerbeard honestly fried rice is just a simple dish in Asian,you can put random shit in it,except broken tofu and splash of water xD

@agingerbeard

Ай бұрын

@@akagenius I don't judge food on complexity, it's all about taste and feel for me 🤷‍♂️

@kuldana413

Ай бұрын

@@akagenius and *shudders* chili jam

@georgesandeodede9203

Ай бұрын

He knows what is important😑😊😊

12:58 Nori is the Japanese word, and Koreans call it “gim”. Great job, Andy! You deserve Uncle status for sure. Manseh!! (Korean for fuiyoh / hooray!)

@Daniel-kl7sj

11 күн бұрын

To help some folks out, phonetically it’s pronounced “gh-eem”

@szszszsz95395

5 күн бұрын

만세!!🇰🇷

@szszszsz95395

5 күн бұрын

Thank you for correcting Andy and the viewers.👏👏👏👏👏👏👏

The interesting thing is that for us Chinese folk, fried rice is almost always considered a full meal. It's our favourite way of cooking leftovers. So while there are specific dishes like Yang Zhou fried rice, Hokkien fried rice, or even just the typical Chinese takeaway fried rice, for us it is made differently every time depending on what's left in the fridge from yesterday's dinner. My personal favourites are Char Siu or Lap Cheong egg fried rice with a hint of chili oil.

@wed3k

29 күн бұрын

Fried rice with an egg is a great breakfast choice.

@jasonyau1536

29 күн бұрын

I did just this for lunch the other day, used up leftover Char siu in Fried rice. However, what I do have is either lap cheong, Smokey bacon or Frankfurters as the "seasoner" to give it that salty umami hit 😋

@yangerlang9040

27 күн бұрын

I am from the Northeast part of China, and fried rice is not likely being considered as a full meal based on where I came from. But I would say the fried rice is being considered as a full meal in lots of other regions.

@jedijoelam

25 күн бұрын

@@jasonyau1536 I know right? All types of salted or processed meats work great in fried rice!

@ericfreeman8658

17 күн бұрын

​@@yangerlang9040 korean fried rice is also popular in NE china. The Korean (or korean Chinese?) food there is sweeter than Korean food in Korea. They put more sugar in kimchi fried rice, kimchi and cold noodles.

The kimchi one is great!!! Thanks mate!

Folks, do yourself a favor and buy Andy's cookbook! It is great!

@yoddy0

Ай бұрын

Are there meals in there great for meal prepping for the week?

@andy_cooks

Ай бұрын

thanks legend!

@fabe61

Ай бұрын

Alas as a student I can only afford cookbooks second hand. Immediately checked it out when he said free shipping (I’m in the U.K.) and I’m very sad I still won’t be getting it. One day a copy will appear on WoB…

@leesteal4458

29 күн бұрын

I would but cook videos, actually. 😊 I will check out the cook book. Love Andy.

@kevincourville1164

28 күн бұрын

This and Vincent Price's cookbooks are what I want on my shelf

Andy as a 90's kid from America that Eminem reference you made was an instant like for this video lol.

@davs11

Ай бұрын

Same here, but I think Andy was paying homage to the great Chef John from Foodwishes Dot Com. who does that exact bit all the time

@andy_cooks

Ай бұрын

😆

@jameschoi9005

Ай бұрын

As an 80's kid, it was a Malcolm McLaren reference for me... Buffalo Girls... where Eminem sampled it from...

@Sharky762

29 күн бұрын

​@@jameschoi900570s kid agrees

@kevincourville1164

28 күн бұрын

I just got to that part as I read it lol.

as an asian kid who grew up eating all three types of fried rice you showcased, thank you for informing people there are different ways to make fried rice!

@Hullj

21 күн бұрын

But the absolute best fried rice is the whichever one I'm eating right now.

@chanonwisanmongkol2254

14 күн бұрын

As an Asian, guy, we never put a corn in fried rice. It might be interesting but I'm not a fan of dessert.

@AdamFloro

14 күн бұрын

@@chanonwisanmongkol2254 you put corn in dessert?

@chanonwisanmongkol2254

14 күн бұрын

@@AdamFloro YES, corn, coconut, taro, etc.

Told myself I'd skip to the end for your verdict... but you're so enjoyable to listen to that I watched the whole video! Unscripted, a little scattered and very genuine commentary as you cook! Fun stuff and thank you!

Andy knowing the drama behind chilli crunch and David Chang made my day.

@PassiveAgressive319

29 күн бұрын

What’s the drama?

@Blamm83

29 күн бұрын

@@PassiveAgressive319 he tried to trademark the name "Chili Crunch"

@azzythehero

27 күн бұрын

That's like trying to copyright brown mustard

@mitchellstott8620

27 күн бұрын

So funny! But David finally backed down I believe so he can say it now 😂

@dianew2007

26 күн бұрын

Aaaand turned out his restaurant’s name is in trademark violation against the Japanese guy who invented the first cup of instant ramen… karma guys

In case you are still wondering, seaweed in Korean is 'Gim' just like the word gim from gimbap (Seaweed Rice) from your other videos. Another great video mate!

@Anti-FreedomD.P.R.ofSouthKorea

Ай бұрын

In korean it is, but for anyone to pronounce it overseas, it can still be said as nori since Japan is still the place of the ingredient's origination. Not like Gim is different from Nori either, just softer texture and that's it. Like we don't call pasta "kuksu" or "noodles", do we

@NuttyV2

Ай бұрын

All three countries ate gim from the start but Korea is the first country ever to farm the gim. ​@@Anti-FreedomD.P.R.ofSouthKorea

@daepappy

Ай бұрын

@@Anti-FreedomD.P.R.ofSouthKorea An astoundingly wrong take on both fronts; roasted seaweed in sheets was first done in Japan in the mid-18th century, whereas the same process was done in Korea approximately at least 100 years before that. Also no, we don't call pasta "kuksu" or "noodles" nor do we call kuksu pasta, what's your argument there?

@kgtd2160

Ай бұрын

​@@Anti-FreedomD.P.R.ofSouthKoreafun fact: iirc one of the most popular exported goods from korea to japan is indeed gim. So there's definitely a difference between nori and gim. Gim to my knowledge is lightly roasted seaweed sheets with some sesame oil.

@boyle_seo

Ай бұрын

@@Anti-FreedomD.P.R.ofSouthKorea Please watch the video before saying some strong opinion. In 12:59, he looks curios what the Korean word for nori.

The one I grew up eating combines Chinese and Japanese and Korean 😂 We used Chinese sausage or sometimes shrimp and shrimp paste+ mushroom/mushroom powder, sesame oil, and soy sauce and fish sauce. Garlic, onion/shallots, peas and carrots. And egg.

@tae-whankim9821

18 күн бұрын

I also enjoyed Chinese sausages when I was in the US. I was surprised it was slightly sweet. Cut that bad boy up and cooked it with the kimchi fried rice (because the sausage was sweet didn't need to add much sugar) and the result? it was beautiful.

Andy is the only chef I get out of my way for to actually watch and cook after watching his videos. Like I watch other chefs and I either fast forward or skip to the next. But Andy just keeps making sure it’s simple cooking with simple instructions. Thanks a lot brother 👊🏽

One of the most awesome parts of kimchi fried rice is letting the rice cook.. no stirring.. and crisp up and caramelise the bottom layer. Adds texture and flavour!! The best part of the rice!!! All these rice dishes look awesome.. I luv the Japanese style garlic rice!! Just yum!! Keep going hard Mr ANdy!!

@mkoo7000

Ай бұрын

I actually like making my kimchi fried rice sometimes in a nonstick for this very reason. Let the entire bottom just crisp, then fold it in, let more fresh bottom crisp, it's almost like a kimchi fried rice hashbrown by the end and excellent

@afscrew123

Ай бұрын

@@mkoo7000 kind of like a bibimbap when ur serverd in those clay pots and the rice underneath has crisped up! delicious

@newgrl

Ай бұрын

@@afscrew123 Dolsot Bibimbap.

@davidbae6128

Ай бұрын

Kimchi fried rice is always one pick. Can eat every day.

@MrKhankab

29 күн бұрын

The crispy part is the best! That's what people fight over when they eat paella.

One of the few times I saw someone fry the kimchi first before adding to the fried rice. Critical step for both flavor (roasted kimchi is amazing) and texture (gets excess liquid out)

@daepappy

Ай бұрын

you mean most people who do this on the internet put the kimchi and rice in together??

@thepotter1641

27 күн бұрын

Yep. Tragedy. Haha

@kimsuhanmu1

12 күн бұрын

김치랑 돼지고기를 같이 볶으면 훨씬 맛있다

A chef that I can relate too! And his enthusiasm for lesser known foreign cuisine, esp Korean, is genuine. Thoroughly enjoy his snappy videos. What a legend!

Bought the book, can’t wait to read it! Thank you for the great content.

Just grabbed the cookbook, thank you for the free delivery! ❤

Thanks for the tip with the cookbook, just ordered mine

I'm passionate about watching you cook as well, you're a great gift to us all. Thank you Andy

Another great video Andy! I always look forward to your uploads. Thanks for shouting the postage, your cook book has been ordered.

Just ordered. Love your down to earth approach

Hey, note about cooking with freshly done rice. You can totally do it, I've done it, it's talked about in "The Wok" from Kenji Lopez. In my experience as soon as the rice is done cooking you need to dump it out onto a tray straight away so a lot of that moisture steams off in the first couple of minutes. It sticks way less. Day old rice works better though, no question about it.

@mhordijk0871

Ай бұрын

Yep. Been doing it like that with good result. Just boil an hour before using it. On a tray with some parchment paper and break it up and toss it about a few times, in the first 20 minutes. When it is cold, it is old enough. Day old works better. 'Frech' tastes better.

Wanted to support you even more so I bought your cookbook, Chef! Just know that every video of yours gives me a flashback to my days as a chef so I have been making sure my children try all of the cuisines around the world that you spend so much time mastering!

Love your passion for cooking and sincerely appreciate you wanting to keep sharing this stuff with us (for free as you say)!

Loved this post Andy... Very informative and easy to follow... Plus I loooooove fried rice. Thank you 😊

As a korean here are some final tips for the fried rice: 1. use a scissor to cut the nori 2. use salted und roasted nori, it's called "gim" (김) 3. the fried rice should be roasted on a pan to finish. there has to be a sticky, roasted, almost brown/black bottom. that's how korean cook and enjoy a common fired rice 👍

@HugoWolf71

25 күн бұрын

actually, nori is gim(kim) in korean, whether it’s roasted or not.

@joonchoi1191

24 күн бұрын

yes and don't use jasmine rice lol

@handcreamcake

24 күн бұрын

​@@Jj-ih7ou뭐래 저거 한국에서 대중적으로 쓰이는 방법 맞음 니가 한국인이 아니겠지

@handcreamcake

23 күн бұрын

​@@Jj-ih7ouIf you're really Korean then say some Korean. You weird.

@handcreamcake

22 күн бұрын

​@@Jj-ih7oujin ji Zou Chinese. Period.

It's always a pleasure to watch your cooking videos. Mix of technique, tips and pleasure of cooking. And thanks for your free shipping operation on your book ! It convinced me to buy some to offer 😊

Cheers for the reminder Andy, I love your content but must remember to like your videos because they're gold mate 👌🏼 take care.

Andy, your Egg Fried Rice changed my life since you drop a short. So tasty. Can’t stop having it. Your videos are so so good. Teaching me massively! Thank you! ❤️

I'm always ridiculously excited to watch Andy cook, and realise l already have all the ingredients l need. Korean fried rice tomorrow.😊 Also, l have a round bottom wok and gas burners. l use the X shaped cradle that the espresso pot (moka) rests on, on the wok burner to stabilise it.

i feel like liking this video for another 10 times. Its just too good and detail enough. Absolutely flawless

Andy, watching your videos is part of my pre-bedtime relaxation. You’re so chill in the kitchen and your cooking rocks. I’ve been subscribed for a while and I get a lot out of your techniques. It’s reconnected me to cooking as a hobby. I love what you do brother - and I bought your cookbook tonight as a way of saying thanks for all the great content you produce. Special request - a French Canadian comfort food delicacy - Smoked Duck Poutine - would love to see your take on it!

This may be one of your best videos yet! Incredible knowledge and execution.

I love leaving the fried rice on the wok for a while and carmelizing the bottom, sort of like a paella. Get a nice crunch and flavour

Thanks so much for the free shipping my man, you really are a bloody legend!! I’ve been dying to buy the book but shipping was more expensive than the book and I’m broke as f**k at d mo!! Much love from Ireland ☘️

Andy, I adore your cooking styles and when you explained it. Keep it up

Andy, I absolutely love your reference to chef John with your “around the outside, around the outside”!!

@tolgabarlak6654

25 күн бұрын

I thought it was an Eminem Reference

FYI, the whole Chili Crunch issue with David Chang is no longer an issue as him and his company are no longer trying to trademark "chili Crunch" since there was a LOT of complaints.

@sharonadlam3195

Ай бұрын

Yep, it was a marketing fuck up that one

@tj323i

Ай бұрын

Of course it was David Chang... 🤡

@sleepyearth

Ай бұрын

His brand name is not only massively impacted by this but he also being threatened to be sued by the Japanese netizens because he used the trademark name of Momofuku Ando without permission.

@ABCantonese

29 күн бұрын

Someone should trademark his name if he hasn't yet....

@TheOtherChef

29 күн бұрын

more like he was gonna get canceled by the ENTIRE APPI community.

I had seriously never seen a longform Chef Andy video only his shorts. This is more my style, wow, now I'll watch 'em all

Fantastic video, chef! Everything looks delicious!

Correct, no chili on traditional Cantonese fried rice because Cantonese people used to be highly "allergic" to chili. In fact traditionally the cuisine, is more on the blander side not as bland as some other cuisines because it's still quite flavorful. But lot's of dishes don't much spice. The standard seasoning salt, sugar, white pepper (depends on family), soya sauce (light and sometimes dark), and fermented bean pastes. But depending on the dish, spices are use generously, like roast pork belly. If you hear Cantonese people boasts about retaining original taste, because spices are not used often including chilies. But ginger is the god spice in Cantonese cooking. Uncle Roger's fried rice is the Malaysian Chinese style which does come from the Cantonese style but it's Southeast Asia so chilies are inevitable. So, what I meant by allergic to chilies. It's because of the concept of yeethai or hot air. Eat to much food that gives you hot air, you become sick. There is also cold air, same thing happens but with cold foods. Chilies are by far the number 1 enemy because it's spicy gives heat to your body. If you grew up with Canto parents you will hear them yelling "YEETHAI AH!" It's a complicated mess some foods you don't expect to have hot air has hot air an example, chocolate. So you will even see some families don't even use white pepper.

100% Korean version best, literally had those for lunch every week back in high school.

i subbed a short while back but was watching longer. cuz i give mad respect to your cooking skills. such a variety of cuisines!

These are great and easy to do. Thanks for putting all three in one video.

I recommend a large spoon for frying rice, it will be very powerful and easy to stir-fry

i was watching a ton of your videos and checked if i was subriced as you said it. i wasnt. now i am. keep on doing what you are doing, you guys are great fun and im learning a lot. greetings from germany.

@andy_cooks

Ай бұрын

thanks legend!

@antoblazanovic

Ай бұрын

Same by me

I love your videos thank you so much, for teaching how to be a braver cook. To be more efficient, and to just have fun. Your recipes look so delicious. You are the best. Have a great day, thanks so much again.

Subscribed. One of the best food content creators out there, the fact that you've yet to disappoint Uncle Roger speaks for itself

Love your work Andy

@andy_cooks

Ай бұрын

Much appreciated!

Andy, I always watched your videos with happiness, and joy. Korean Kimchi Fried rice(김치볶음밥) looked great, and very luxurious, cause most Kimchi Fried Rice(you might already know) is very humble and non-formal food and mostly raised Mom's touch. Always thank you for your marvelous cooking and the the foods I've watched.

They all look amazing 👏. Thank you, Chef 👩‍🍳

man ususally watch you in short but when with calm vibe plus this video long. It really do be like solid tv show cooking channel. ITS REALLY GOOD

For freshly cooked rice, you can add an egg yolk into the rice and mix it well. It keeps rice from sticking together

@benj0

Ай бұрын

Can you elaborate a bit a on this? I heard this recently for the first time, supposedly magic

@shepardice3775

Ай бұрын

​@@benj0Im assuming the fat from the egg yolk keeps the rice starch from sticking together, similar to how a little oil can keep cooked pasta from sticking together

@yeacheehong3782

Ай бұрын

@@benj0 Separate egg yolk from white. You will need a few depending on how much rice is cooked. For me, 6 egg yolks for 4 portions of rice. Mix into rice (make sure rice is at room temperature and not hot out of the cooker or it will cook the yolk). This will form a coat which you then wok fry the rice as per usual. You will end up with golden egg fried rice!

@DaveDuncanMusic

Ай бұрын

Thats called golden fried rice.

@kamiros9739

Ай бұрын

Just let cooked rice cool down for an hour and break apart lumps without breaking grains, it’s not hard

YES! I can finally purchase your cook book! Thanks! Love your stuff! Always great to watch. So many tips

Just got the cook book. Can’t wait to try some recipes!

Got your Book Andy, truly my favorite uncle on KZread

Korean flavors seem to vibe very well with chefs and people who cook for a living, because the flavors are very strong and bold and cuts through palette fatigue. Dishes with milder flavors are still delicious and may be the favorite of someone who doesn't taste things all day every day, but for a lot of cooks, they need that punch of spice/acid/fermentation Korean foods seem to have.

@tony2shanks

28 күн бұрын

palette fatigue... so that's why foods taste better after a break? lmao. TIL.

@Galactic123

28 күн бұрын

@@tony2shanks Pretty much. I used to be a line cook and I was constantly tasting things all day, palette fatigue hit me pretty hard and eventually everything I ate in my off days I had to add a ton of salt or drench in hot sauce.

@handcreamcake

27 күн бұрын

Yeah, Fried kimchi with fried rice is like da Perfect match. I can tell you that.

Dried seaweed is called '김' , gim in Korean and Yup! It's also in the '김밥' , gimbap! Gimbap straughtly means dried seaweed and rice tbh.

@Isiod

19 күн бұрын

I think Kim is a better translation than gim

@charleslee58

18 күн бұрын

​@@Isiod Korean pronounced Gim.No K sounds. G as "g"reat "Gim"

@robertsandiford6223

17 күн бұрын

Koreans pronounce ㄱ like a gentle "k" at the start of a sentence/speech, or when sounding out syllables. Otherwise ㄱ is pronounced like a "g". Due to this unique behaviour it's not possible to convert it precisely into Roman (abc) letters. Both are fine I think, but g is used in the standardized Romanisation which helps to separate it from ㅋ which always sounds like a hard "k", and is romanised as "k". 안녕!

@donkemp8151

3 күн бұрын

My last name is Kemp. When I was stationed in Korea, my nickname was Kempap.

Amazing video ❤love all the efforts put into this ❤❤❤❤

love your content Andy!! Great video 😊!

저는 한국인으로서 내가 좋아하는 유튜버가 한국의 음식을 멋지게 요리하고 그것에 끝나지 않고 제일 마음에 든다고까지 표현하니 기쁘기 그지없습니다. As a Korean, I am very happy that my favorite KZreadr cooks Korean food in a wonderful way and even expresses that he likes it the most without ending it.

@andy_cooks

Ай бұрын

Korean fried rice is one of my go-to dishes, i love it! thanks for watching!

@ashercarson2192

29 күн бұрын

His Korean sounds like directly coming from the Google translator. lol

@user-oq3gm5vd4g

29 күн бұрын

@@ashercarson2192 좋아하는 유튜버라 점잖게 쓴다는게 한국인처럼 안보이게 느껴졌을까요 조금 딱딱하게 느껴졌을수도 있겠네요 ㅋㅋㅋ 그렇다면 ㅎaㄴㄱuk이nman이ㄹㄱㅇLㅅuㅇ/ssㄱㅔd0ㅆuboㄱㅔsssbㄴIdㅏ :)

@handcreamcake

26 күн бұрын

​@@ashercarson2192전혀요? 그냥 formal한 톤인데

@deanjung4196

24 күн бұрын

@@user-oq3gm5vd4gㅋㅋㅋㅋㅋ 대박 ㅋㅋㅋㅋ

Thai fried rice is my favorite. It's such a light, sweet flavor, served with fresh lemon on top. Delicious! I need to try Japanese fried rice rice though. That looks amazing!

@ouichtan

Ай бұрын

I actually don't like Thai fried rice as much...I used to live there for years and I always had issues with adding tomatoes to it (and too much sugar in the area I was living in at the time). Just a preference of course!

@David.D3

27 күн бұрын

I agree. Chinese fried rice is too bland. Thai is the best. Second best is mine made from leftovers.

Definitely have become a more thoughtful with my cooking at home because of your videos. Thanks Uncle Andy!

Amazing!! Thanks for this.

i'm not a fan of kimchi, but man you made that last fried rice look so good, i'd eat it. it's color, the garnish, the fluff and the saucy crackle, egg, plating. that's fried rice level 100. all three look good of course, but the kimchi one surprised me because i don't like it but now i want that fried rice the most. blew my stomach lmaoooo uncle Andy, the legend. fuiyyooh

@andrecanis4894

3 күн бұрын

I think there’s a big difference in taste if you eat just plain kimchi (as banchan), or fried/cooked in a dish like this (or kimchi jjigae, kimchijeon, creamy kimchi pasta, or even in gimbap or ssam)

@rihamkarim3644

3 күн бұрын

@@andrecanis4894 probably. as most things that get cooked end up with a different taste. i don't like Kimchi as a topping, a side or straight up like that. pasta sounds next level so does the kimchijeon, it looks perfect and i'd give it a try.

Looks delicious.

Just orderd the book ❤thanks for the free shipping, the shipping cost was truly holding me back.

To be 100% honest andy is by far my favorite cook to watch videos he is really down to earth even though he’s famous wich is amazing he still the auss cook that loves having fun and loves cooking i love the workand i can’t wait to watch all your videos from quebec 🙏

I was one of the unsubscribed, apologies! All resolved now. 🙃

@andy_cooks

Ай бұрын

thanks legend!

@enzovanoni96

25 күн бұрын

Same here! Fixed it

@aimisakee5446

Күн бұрын

Why?

@shanebrownen972

Күн бұрын

@@aimisakee5446 What are you asking? Why I wasn't subscribed?

I bought a wok on Temu. My house almost burned down.

@TomTom-ru8tx

Ай бұрын

hahahahaha also don't forget that the Chinese gov is monitoring ya 😂

@Martin_Priesthood

Ай бұрын

😮😂🤣

@freudianslip2192

Ай бұрын

@@TomTom-ru8tx I take it back, everything is great! One China!

@hz3917

Ай бұрын

​@@freudianslip2192 your social credit score has increased 3 points.

@wesleyalejandre2964

Ай бұрын

"Good food is worth burning your house down." - Uncle Roger

The techniques you used for these and the special sauces will be nice to try out, thanks!

I absolutely love your video's. Thank you for sharing your techniques.

Korean is the winner for me. You can hardly go wrong with fried rice (except Jamie). I have tried eating fried rice using basmati and it is still nice.

Some ingredients that can always give a boost to your fried rice game up a bit: Oyster Sauce, Ginger, and even Sesame oil added when finishing. Those can also be used to add to any instant ramen.

Chef Andy, you're right. I enjoy your content, so Subscribed!

that looked amazing. respect chefski

Korean fried rice was Andy’s favorite and was the most simple and cheapest to make 👏👏👏

@oawf5657

19 күн бұрын

cheapest? Do you have any idea how expensive that Kimchi alone is? Korean Fried rice is the one that has most expensive ingredients here.

@user-mn2ju7tv8f

19 күн бұрын

@@oawf5657 where do you live? Wyoming? Even then you can get “premium” kimchi for $15/16 oz. 4 oz of kimchi for less than $3. I live in Ohio (not the Mecca of Korean food….i am Korean though) and can get a 32 oz jar for $8. That’s less than a dollar for the fried rice. If you live in either coasts you could probably find kimchi even cheaper. $hit…..order to Korean take out and use the free kimchi! If your situation makes kimchi that expensive for you I hope your luck turns around!

@user-mn2ju7tv8f

19 күн бұрын

@@handcreamcake I assume you are aware of the baking culture in Korea…..I guarantee a baguette is cheaper in Seoul than in Paris and is just as good or better 😊 Ok….maybe I was stretching a bit on my last point. But food is insanely inexpensive in Korea. Good god….a huge glass jar of kimchi (if you’re Korean you know what I’m talking about) can be had for less than $10!

@handcreamcake

19 күн бұрын

​@@user-mn2ju7tv8fPlain American buying Kimchi in a jar. Yeah I can see why you think Kimchi the cheapest. If you buy A baguette for 7$ in Korea, Korean people wouldn't think that's expensive, but for a French person It would be considered that is quite expensive enough.

@handcreamcake

19 күн бұрын

​@@user-mn2ju7tv8fExcuse me? France have a law about the restriction of prices when it comes to baguette. Are you sure about that?

For Chinese people, fried rice is actually a main dish and not a side dish. You're usually pretty informed about most things Andy, but had to correct you in this one. As far as I'm aware, it's only really treated as a side dish in western countries because rice is a side dish in western countries. Rice is always the main dish to Chinese in the rice eating regions of China because 'to eat' is actually 'to eat rice' in Chinese. I said rice eating regions because areas where rice doesn't grow well, noodles or bread are eaten more commonly as the main dish. Chinese fried rice always has protein unless it's for a vegetarian or from a Chinese restaurant in a western country.

@TheSpeedsters86

24 күн бұрын

Thank you for all these info

@ausy705

23 күн бұрын

That's not 100% true. Fried rice is nearly always accompanied with other fried dish or other type of dishes. A normal Chinese family would not have fried rice as the only food to eat during a meal. Based on that, it is actually correct to make it less seasoned or make the other dishes less seasoned.

@ervinzhou8251

23 күн бұрын

Chinese people don't eat anything by itself we always have multiple dishes. All those dishes are mains we don't really do sides. ​@@ausy705

@michaelu8474

22 күн бұрын

Okay let's add a bit more context. Chinese people almost never eat one plate of food for a meal, maybe except the northern regions when they are eating noodles. They always have other dishes to go with the carbs(which is the fried rice in this case), a plate of veggies, and a plate of protein. So the idea of a main dish isn't really a thing. The idea of side dishes are clear tho, and those would be something quick and easy to whip up on a plate, such as fermented vegetables, or some sort of appetizer, and usually small in portion size.

@tubulartuber

22 күн бұрын

this and also I've never seen Chinese fried rice that dark in color before

Great content. I was finally able to get your book. I am looking forward to some cooking. Thank you for the shipping discount.

Classic Andy, back at it again. Man, i wish i can buy your cookbook one day.

Fuiyoh! Uncle Andy please do an Indonesian Nasi Goreng.... or a beef rendang

@swisski

Ай бұрын

He did both already 😋

@Anti-FreedomD.P.R.ofSouthKorea

Ай бұрын

Rendang is crazy good

@justrk3980

25 күн бұрын

Not as good as chinese fried rice

Fuyooooh❤

just bought the cookbook, thanks Andy for free shipping to UK!

Picked up a copy of the book! Thanks Andy!

I've seen a lot of Japanese fried rice being made by Japanese cooks and they never use garlic.

@petebrooksbank

21 күн бұрын

​@@Sleepyhead1258 Strange, because there are loads of recipes online for Japanese fried rice by Japanese cooks and many of them use garlic... is it a regional thing?

@sc1217

21 күн бұрын

I’ve lived in japan for over 10yrs and a lot(especially ramen restaurants) of the fried rice here use garlic. Not a regional thing.

@Sleepyhead1258

20 күн бұрын

@@sc1217 can I know those ramen shops you said using garlic ?

@JustinChung-jb8sv

18 күн бұрын

Was I the only one that hear him say it's HIS version of Jap fried rice??? Thought that meant it ain't claimed as traditional on that premise alone

@Its-Kat_

17 күн бұрын

Have yet to see it myself and I've been here 5 years too.

I want to see dirty rice.

@VicariousLord

Ай бұрын

This. Dirty rice is king.

I love kimchi fried rice! I make my own kimchi from the garden and let it ferment for a month or more to get a real good funk on it. Toss in some diced pork belly in addition to the other ingredients and you've got a meal.

I’ve watched a lot of your shorts but this is the first long form video of yours I watched. I loved it. As a Korean, I’m so happy that you like kimchi fried rice!! Also, since you seemed to be curious, we call nori “gim”. It’s because the guy who introduced gim to the king had the last name “Kim”!

I knew about the korean and cantonese but had no idea how good the japanese fried rice looks like. I'm making it this weekend uncle Andy.

Andy! Yes Chef! They all looked delicious. Thanks for sharing! Peace and ❤ to you and all of the team. 🙂😋😎

Thank you Uncle Andy for this video. Now I am able to fry rice the correct way for each version. Thanks for the tips and techniques. 🙏🏽🙏🏽🙏🏽

Bought the book. Looking forward to it. You've become my favorite KZread chef.

@TimEasterling

27 күн бұрын

Book came today. Love the vivid pictures. I was looking through the recipes and telling my wife, "I saw him cook that one. Yep, that one too. It looked really tasty." Looking forward to trying them out!

Love your show and try a lot of your recipes.

I’m subscribed and loving it 😊😊

Simple Quick and I'm sure delicious!!!! Another winner!

Outstanding recreations.

Andy, you're the best. Your cutting board however is larger than all my kitchen counter. Also, of course I'm subscribed. Hoping to up my kitchen game soon, space constraints is a thing. Ordered your book too.

I'm korean and I have never heard of putting gochujang in kimchi fried rice in my life. Kimchi fried rice usually tastes light, while using gochujang gives little bit of heavy flavor and sweetness. But there is no absolute rules for every recipe. I will definitely try Andy's style. Thank you for your recipe!

Love your channel, thanks for not pay walling it

Okay. I have a new subscription. No nonsense cooking with a lot of great tips.