I’m still learning to film and to show you guys my cooking. Please bare with me! My videos will get better!

@Tochiee.

2 жыл бұрын

Yes

@jeremyhamilton3106

2 жыл бұрын

Been cooking 25 years in restaurants, casual dining nothing super fancy, enjoy the content. Looking to maybe also do some filming at home myself. Thought it was great 👍 subscriber here. What is the six one seasoning, can’t remember exactly what you said? What/where to get that seasoning and chicken powder is that like powdered chicken stock? Cheers to the content

@girldoesalot579

2 жыл бұрын

Im a big fan of chinese cooking (im malay) and really appreciate your videos! keep it going dude!!

@carbonlodi8405

2 жыл бұрын

Whats the difference of your fried rice? You cook same ingredients

@jeremyhamilton3106

2 жыл бұрын

@@carbonlodi8405 much higher cook temperature, faster cooking at high temps makes a difference

That pre-seasoning the rice is the cheat code I needed. 😂

I'm loving both your short and long form videos, they're so much fun to watch and your positive demeanor and show don't tell talent really makes your content stand out! Also props to your film crew and editor, they do a great job putting these together. Keep cooking my man and sharing your love of cooking 😁

@NB.867.

Жыл бұрын

@Genius Eats ​ watching the fried rice video and I just had a quick question. You add the chicken powder but then adds something called 6 2 1 ??? What does that mean. Any info would be greatly appreciated……. And thanks love the videos

@fussyrenovator7551

Жыл бұрын

@@NB.867. I just googled it and it is MSG. He often calls it Yum Yum.

@NB.867.

Жыл бұрын

@@fussyrenovator7551 thank you very much. Very appreciated the info 👍🏻👍🏻👍🏻

Found you on YT shorts and then subscribed. Would definitely try this on Sunday. Thank you Dim. You have such a contagious chuckle. Love from Nigeria 🇳🇬

i tried the home cooking one yesterday and this was soooo gooooddd!! definitely gonna use this recipe every time i make fried rice. thank you so much 😋😋

Your channel is fantastic and it's good to see wholesome young Aussies doing good things.

@Jejdjejbfjf

2 жыл бұрын

He’s Malaysian, not aussie

@Nae395

2 жыл бұрын

@@Jejdjejbfjf well pal, he sounds Aussie. Thanks for your input anyhow Karen

@Jejdjejbfjf

2 жыл бұрын

@@Nae395 I guess I’m a Karen for exposing how ignorant you are assuming someone’s nationality 😂

@chrissymong

2 жыл бұрын

@@Nae395 why call him a Karen tho? He just informing you man

@michaelbee8263

2 жыл бұрын

@@Jejdjejbfjf He’s definitely Aussie, can vouch, his accent, swag and banter. Obviously with Asian background.

Also, another great technique is to wash the rice thoroughly, blanch it for 3 mins, drain it with a colander, add it into a steam basket, poke some holes in the rice, and allow the rice to steam through and spread into a plate. Steaming it will make the grains more separate, and more fried rice friendly. A chinese from a Cantonese restaurant taught me this trick. And to Uncle roger! Yes, steaming is good for fried rice. Don't question the colander always!

The biggest difference here is the heat. At home we dont have burners that burn that hot. So you dont get that nice char on the outside but also cooked well on the inside. Its similar to wood oven pizzas that cook a pizza under 4 minutes at 1000 degrees celsius. At home the pizza doesnt fluff up as much. Nor does it get those beautiful burnt spots but also soft inside.

All of your dishes look so delicious!!!!

Fluffy steam rice is ok, IF you dont have it more on the soggy/wet side. Day old rice heats up to be unsticky good rice. So either can be used, just depends on how the rice was cooked.

enjoyed this video, it was informative and pls make more longer utube vids - love chinese food hahah

Love the gratuitous slow mo shots, but mostly the golden smiles and sign are what one stays for.

His wholesome smile is make this vid more perfect, keep it up!! :DD

I like your relaxing and smiling demonstration it says your are professional thank you 🙏

Your a great cook from Adelaide ❤ love your cooking techniques you've taught me alot thank you 😊❤🎉

Thank you. I have been trying to make great fried rice for a long time 🍻

Love these vids!

The best cooking channel on youtube

love you dims!!!

Your recipes have been very helpful in making good food for my family

Good 2 see you are making more dope ass videos my friend! me as a home chef enjoy your content so muts!! Your a netural talent 💪🏼 all the best from thé Netherlands 🇳🇱

@wokgod

2 жыл бұрын

My guy ♥️♥️♥️

@user-tl1bh2vi3g

2 жыл бұрын

😍😍😍

This is awesome man! My favourite, even on its own its a complete meal!

Uncle roger should watch this lol

@daaksbgmi2441

2 жыл бұрын

I commented on one of his shorts to make uncle roger egg fried rice and 2 hours later this video pops up lol

@wokgod

2 жыл бұрын

He should.

@daaksbgmi2441

2 жыл бұрын

@@wokgod yaa

@onceuponatime8864

2 жыл бұрын

He should!

@cex6

2 жыл бұрын

FUYIOOOOOOO!

This is the best fried rice recipe I’ve seen thanks for going in-depth on the steamed rice section

It would be nice if you put recipes in the description, or in the future on your own website!

@gayle-aka-ideaswoman

Жыл бұрын

Totally agree. Not difficult to do

Learn something new today - to season my ride before frying. Thanks!

That's new cooking rice method for me,big thanks bro 😊

Very educational. And looks tasty!

I’m newer to wok cooking. What is your preferred oil? When you strain the oil after the chicken/prawns, are you reusing? If so, how many times before discarding. Thanks!

@bcamplite621

Жыл бұрын

I can't speak for him but I've read somewhere that these chefs usually have a deep-frying vat of oil somewhere that they reuse for all their deep-frying, usually simple cheap vegetable oil like canola. Then for the actual stir-fry they use separate fresh oil each time, usually peanut oil.

Please tell me where I can get on of those burners... awesome skills as always.

sick burner! but yeah great information and technique! love how u did the rice, and it all makes sense

Looks yummy 🤤 😊

😍😍😍 Wow going to make this tomorrow !!

It’s great to see you cook in all of your videos, I really appreciate the effort you put into it. Just two questions: Can you do an equipment video (about what cookware you are using) and what brand/model is the wok burner you are using? Cheers 🥂

I love how he pronounced rice cooka!

Cooking nice dishes...tasty😍...my mouth is full of water😛

Good wok cooking! Very knowledgeable chef

Thanks for sharing this nice recipe. I heard you called some powder "six two one" or something . What is it? Is it seasoning powder?

@afiqharith

2 жыл бұрын

621 aka msg

You are a very good young chef. Thanks for sharing this video

dude, you are nailing it with every video...

This is the first time I've seen someone explicitly use fresh rice instead of dried old rice. I think it''s the oil that probably makes the fresh rice not stick.

i dont know your fried rice is legendary but i know your pan skills and tossing skills are legendary i wish you luck brother

Hello! I was wondering if you have the list of recipe. ☺️

Love your techniques and mise en place.

Everything look so good!! 😍 feel like eating it, except for the prawns cause I allergic to it 🙈

Really enjoying your content lately! Cheers mate!

Mmm yummy I love it gave you a thumbs up just subscribed to your wonderful channel thank you for sharing can’t wait to try

Not only uncle roger, but multiple chinese and malasian chefs would criticise this video hard. Style of cooking matters and your cooking looks absolutely delicious. Will definitely try your homemade fried rice soon!

@boredniko2406

Жыл бұрын

I mean any sins he committed cooking here is still less then what I've seen from multiple Chinese restaurants who do stuff like use Spanish yellow rice instead of white rice.

@Runamok3

Жыл бұрын

@@boredniko2406 what sins where there, could you please emphasize so I can do it right?

Great Vids! Any Information about this amazing Wok-Burner?

fried rice isn't supposed to be fluffy. the water detracts from the flavor of the rice. you can store the rice in a fridge over night, or you can fry the rice separately, to remove excess water. the trick is not to over do it, because the rice will begin to clump, if you cook too long - use oil. the point of it all, is to maximize the flavor of the rice, by reducing the water volume in the rice - that makes it 'fried rice', as opposed to just rice.

@harrymok1809

Жыл бұрын

You can also cook the rice with less water

Your such a good cook watching here.frm philippines

621 is MSG folks

@christophermitchell7925

6 ай бұрын

Yum Yum is MSG unless it has multiple names.

@user-og6db2uz4u

5 ай бұрын

Yes, definately a precursor to his signature yum yum msg

@chadbaier2557

3 ай бұрын

Msg is awesome

@slugnoid

23 күн бұрын

The myth that MSG is bad for you comes from a racist joke a guy made in the 60's (look it up) which everyone just took to be true. Believing msg is bad for you is like believing the moon is made out of cheese.

@user-vp3sf7vj3s

20 күн бұрын

my friend had Chinese food every day(almost) for 2 years and had serious health issues (I think its because MSG)

Fantastic dish , i love fried Rice with shrimp and chicken….yummy 🍹

I am curious though why you flavour the rice in the rice cooker rather than when it's in the pan like most cooks?

Good afternoon chef cooking is simple to follow. I like.Tqvm❤

Man u r just great! Thanks! ;)

Where can I get that wok burner?

Uncle Roger comments incoming 😂 Keep up the long form videos dude, just watching ya cook is a pleasure, especially on that outdoor kitchen

Just beautiful!

Killin it Mr yum yum

I like your style will try both

Your wok is also seasoned, do you recommend any sets or specific knives that you like?

the black wok is nice to use in cooking i love it❤

Just tried this, it was great. On par with Indonesian nasi goreng. Well done

I've never touched a wok before.. Now after a few shorts of urs I wanna buy one 😂😂😂 great videos!

Plot twist: he can't tell the difference so he keeps eating it until its gone.

@vincentlim464

2 жыл бұрын

That explains why I’m getting fat 😂

@vincentlim464

2 жыл бұрын

That explains why I’m getting fat 😂

I want to cook this with our wok one day but I don't know if my dad will let me🥺 because we've got a gas oven🙄. My mum used to cook with the wok alot before and my mum always washed our rice before she cooked it. But I don't wash my rice, and it tastes the same as when it's washed, it just becomes more like sticky rice. I think it tastes nice both washed and unwashed but my way is alot easier to make(obviously lol) , and everyone who eats my rice says it tastes really nice and is light and fluffy 🙂 Ok ok, yes I'm just lazy lol 😂 but I have my secret ingredients in it also so maybe that's why everyone likes it lol 🤐😜

I loved the way you cook both rices.I love it!. I’m going to try it hand say it’s your recipe on my KZread channel. Thank you.

Excellent chef

Love it!

This has to be the "Greatest Amateur Asian Chef On YT" I've ever seen No doubt 100%

@wilsonxavier8276

2 жыл бұрын

you should check out sherson lian

@wilsonxavier8276

2 жыл бұрын

kzread.info

@mcp866

2 жыл бұрын

I'm pretty sure he's professional

@arkram_68

2 жыл бұрын

@@mcp866 ikr

Hi - I’m just wondering why you wouldn’t be adding the egg at the end? I would have thought you would want the egg to be just cooked and semi-runny?

Looks great

Is there a reason why you pour out the chicken oil and use new oil for the prawns? Is this just a general practice? Wouldn't using the same oil add more flavour to the prawns and be more efficient?

@KTham-li1fe

2 жыл бұрын

I'm gonna say temperature control, adding new oil is easier to judge how hot the oil is base on the time heating it up

Chef Lim, what ingredient do the Chinese restaurants use to keep their prawns so firm?... Almost like their is a crunch in the prawn.

@djprima555

2 жыл бұрын

baking soda, not too much though as it will change the texture too much. It can be used for beef as well

Really like your channel 👍

My fave take-out. Now Im really hungry 🤤😰

Every dish seems so delicious! What are these *six two one* and *yum yum* powders? Is *yum yum* MSG?

@chopztixagonos3434

2 жыл бұрын

i am.also thinking

@Runamok3

Жыл бұрын

Yea wits up with that?

Sorry to ask, what is the 6-2-1 you put in rice after chicken powder?

@godsleftcheek

2 жыл бұрын

Its msg

@khaynayn347

2 жыл бұрын

@@godsleftcheek then what us the yum yum?

@yugiutsunomiya565

2 жыл бұрын

Dunno why he use diff terms for it lol

@ita7289

2 жыл бұрын

'621' is the code for msg and im exactly not sure what 'yum yum' is but it's a type of msg, i googled it and a thailand product called 'tom yum powder' popped up, it's made of salt, sugar, chili powder, dried shrip powder, citric acid, lemongrass powder, kaffir lime leaf powder galangal powder, lime juice powder and msg so basically all of the ingredients that is familiar with asian i hope this helped a little ＾-＾

i never thought of preseasoning the rice and getting everything in it, before it hits the wok!

Your home style fried rice is really better than the average persons would be, thats why there wasn't much difference. Compare it with the average joe making it at home.

You're probably the first guy I've seen that says that fresh rice is better than old rice. I've never had a problem with using fresh rice either, as long as you cook it properly. It didn't really make sense to me, since fried rice as you said is about the texture and how well the grains separate. It just seemed easier for me to get nice fluffy separated rice with fresh rice. I mean, there might be an issue with moisture potentially, but like I said, if you cook it properly and it's nice an d fluffy I feel like it's better than cold hard left over rice..... Also idk how you feel about this, but I add the soy sauce into the water that cooks the rice as opposed to after.

@TheSteam02

Жыл бұрын

People use dry rice because turning day-old rice into fried rice just makes economical sense. With the way on how a lot of Asians eat, they cook plain rice in nothing but water and whatever isn't eaten one night gets turned to fried rice the next night. Also, dried rice doesn't easily clump together like fresh rice does. This method of using fresh rice seems to work with the addition of oil into the cooking process.

@emmansanchez2575

7 ай бұрын

⁠@@TheSteam02yeah thats mainly the difference is seperation and texture which is why most will say day old rice is best but that only stands if you cant achieve the same textures and seperation with fresh rice... which you can. Also what if theres no day old rice prepped/leftover and you want fried rice for today?

I got hungry with that fried rice it’s just a meal for me super duper delicious I guess for both Thx for sharing

May i know where you get your wok from? Thank you, i really need one, hard to find in aus WA for me.

@wokgod

2 жыл бұрын

I used to live in Perth! You can buy one from Lucky grocery store in NB

@jerrylim8884

2 жыл бұрын

@@wokgod ahhhh ok ok thank you very much haha 🙏🏼🙏🏼😄😄

What about the sesame oil at the end of restaurant one?

im gonna follow your recipe next time I make fried rice, and I also have all the ingredients, looks really good!

won't the bigger heat from professional stove give more "wok hei" to the fried rice? At home we can hardly reproduce the aroma from restaurant quality dish, its because we go easy on the oil and 2nd is because our stove just simple couldn't produce enough heat. Just my guess :/

Love your channel where can I get one of those burners from

You know it's good fried rice if it's cook in the outside kitchen

Yesi do this i even add more at times but the oil is a must for me no matter what I'm going to use it for....yes yes 👍👏👏 thank you

Do Chicken in black bean sauce my guy 🙌

Love ur slower videos 👍👍👍

Freakin delicious 🤤

I appreciate learning your fresh rice technique. But your "home" version has the prawns and chicken cooked restaurant style though, I think the chicken would be hardest to do just as well at home.

@emmansanchez2575

7 ай бұрын

ehh u can still cook the proteins however u want, sometimes u can just use takeout proteins like from a resto and put it in your fried rice.

Dimsim is so cute and skillful at the same time.. Hi Dimsim.. 🤗🥰

Hi, what do you mean six to one is that 6 teaspoon? I didn’t get it. How about the shrimp, did you marinate or season it. Please let me know since I’d love to make this soon, thanks.

@davaboy8478

Жыл бұрын

621 is msg

What type of oil do you use please? How much rice for these two recipes?

What is that powder he added to the rice after the sugar? I'm hearing 6 2 1. Sorry, I'm new here. Thanks.

So, one curious question, why did you always ‘ fry ‘ the chicken, with that amount of oil, if you’re not gonna fry them? Just for the speed of getting the chicken cooked?

how would you know when to use potato starch,corn starch or rice flour as a thickener?