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Uncle Roger Comes to the Wagon to Teach Me Egg Fried Rice (ft. @mrnigelng)
14K views
Dec 11, 2023
Uncle Roger travels to the wagon to teach me how to make Asian fried rice the RIGHT way! #friedrice #cowboycooking Original Uncle Roger Review video: https://www.youtube.com/watch?v=pWgJI_Q5gC8 Used in this video: Enamelware https://amzn.to/3m07G9k Kent Rollins Whisk https://www.kentrollins.com/shop Cowboy Apron https://www.kentrollins.com/shop Bertha Cowboy Wood Stove https://bit.ly/3AOYB8y Rode wireless mic: https://amzn.to/2ShDyEq Cowboy Hat: Chazhatz.com ARIAT Clothing: Kent’s Favorite Ariat products - https://bit.ly/3LdR2gn Save 10% off your first Ariat order: http://bit.ly/3JXvfst For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ======================
View Video Transcript
0:00
One, two, three. Whee-yo
0:03
Again? One more time for the camera. One, two, three. Whee-yo! It has been three years
0:17
since I did a video about cowboy fried rice. And I get this call and these people are telling me
0:22
there's this Asian guy who's making fun of the way you cook there on the cookwagon
0:26
And then she got me to try some of this rice that goes with it. Ooh, folks, I can founder up in there
0:32
like a dead tarp laid in the sunshine for a week. I mean, it's hurting
0:35
Uncle Roger doesn't understand what he's got to say. I can founder up in there like a dead tarp laid
0:41
in the sunshine for a week. It increases the second layer. Oh, so cowboy can
0:46
Someday, I'm gonna get this guy to the wagon. I am. And we had to hunt for him
0:51
We did, but guess who is in camp today? Uncle Roger, oh my God
0:55
Oh my God, cowboy can. Where am I? You are in the middle of nowhere
1:00
I haven't seen an Asian person for three days now. Three days
1:05
You put me in this tent over there. Cameraman, look. Look at that
1:08
How would that look? No wifi. It looks good though. Wifi is basic human right
1:16
You're gonna show me how you think we should do fried rice the right way
1:21
Asian uncle approved egg fried rice, but in your little farm thing
1:25
No, on birthday. Oh, this birthday? Don't touch, hot. Why you name her Bertha
1:31
Is that your ex wife name? No, because she's hot and heavy. Hot and heavy
1:34
Hot and heavy. You like women that are hot and heavy? They're just hot, no heavy
1:39
Uncle Roger still wants to suffocate. So before we get started, you know what this is, right
1:44
No, this is a stroller. What is this? This is truck box for truck wagons. Oh
1:49
This is my kitchen. Oh, this stroller actually works? You know, you're selling that studio kitchen
1:55
all the stroller. Last time, uncle wants to review your fried rice video
1:59
I complained that you don't use the right ingredient. So today, I come all the way here
2:03
Let's see what ingredient you've got. I did travel to a ladies and girls' store
2:09
What does that say? This is lobster, Chinese sausage. Wee-yo, did you get Chinese sausage at Oklahoma? Yes
2:17
Wee-yo, nice. Maybe uncle wants to meet here. But I'm Chinese. Cowboy can not stand lobster
2:23
You must be so out of place in Chinese culture. I couldn't find anything
2:28
And then when you look at this, you know, I can't read this. Uncle wants to cut me this also. Okay
2:34
This is Vietnamese. Not all Asian people are saying, you know? Kikoman
2:39
Last time, uncle wants to make fun of how you pronounce it. How you say it? Kikoman. Kikoman. Yeah
2:44
Make it sound like superhero. Kikoman. He's fight against food with no flavor. Kikoman
2:51
So now, and I have rice that we have cooked and it is chilled
2:55
because that is very important. Chilled rice. Mm-hmm. Where's the rice? It is in an ice chest before
3:00
We'll have to find it. Oh. Is this chance to hunt for rice
3:05
You saw rice is icebox? Yeah. How's that? Like an Easter egg, huh? Hi-ya
3:12
Okay, what about eggs? What do you call an egg? What kind of egg? What
3:17
You said egg? No, taco bird. Taco berry. Yeah. What is that
3:22
What is taco berry? What does a chicken sound like? Ho, ho, ho, ho, ho, ho, ho, ho. Berry
3:27
Taco berry. Yes. Or a ham fruit. Why people got too much time on their hands
3:32
Just say egg. All the ingredients look good so far, but they have the magic white powder
3:38
the cocaine of cookies. We don't do that here. Free-o. Nice. Look at this
3:45
We're gonna introduce MSG to cowboy cookies. That's it. Let's do it
3:49
Let's do it. You know, I don't use MSG when I cook
3:55
MSG's getting fat-wrapped in America. But that's not true. Monosodium glutamate found in all natural ingredients
4:02
like tomato, cheese, mushroom got MSG also, you know? Come, Uncle Raj will show you how harmless it is
4:13
See? Want to try? Come, Uncle Raj will feed you. Mmm. Harmless
4:20
What does it taste like? It tastes like little, little, little sacks that they put in pill bottles
4:25
to keep the moisture out. What? This is first time in history of internet
4:30
cowboy cooking Chinese sausage. Free-o. Step to close-up camera. You want me to talk about this side
4:37
You don't have any food allergy, Papa Chen. No, sir. Good? Just MSG. What
4:43
So how was staying in the teepee? Teepee. Not good, not good
4:46
Not correct. You're almost dying. Almost dying? You just hear weird noise
4:51
Nobody tell you this. It's very quiet out there, very peaceful. But every now and then you hear some sort of rustling noise
4:59
and you go, is that raccoon or serial killer? You don't know. No reception, no Uber, no internet
5:06
Stop whining. It's just a thought. Green onion. Chopped? Correct, correct. Then when you chop green onion
5:12
I want to show you one cool technique. So you chop green onion like this? Yeah
5:17
You can chop normally. This okay. But if you want something nicer, you chop at the bias
5:24
Like this. It make the tasting look good. Do you all have to make your food look good to taste good
5:31
It depend how much you like the person. Are there any vegan people in Oklahoma
5:36
No, there's probably some. We don't have too many. Yeah, you kill them off? No
5:40
Once they identify as vegan, you bring them here and shoot them. Next, shallot, garlic, and of course, bird eye chili
5:47
Chop them all up. So they are hot? Yeah, just a bit too hot
5:50
The smaller the chili, the angrier it is. Garlic, very important ingredient
5:55
Asian people love garlic. Garlic is also have many medicinal properties. Ah, like what
6:03
It is a great antibiotic. Yeah, you won't get sick because nobody want to be close to you
6:08
That's right. Maybe I retire out there. Live on the prairie. Prairie? Yeah
6:14
Yeah, is this called prairie? Yeah, for the waves and the planes. Ah
6:19
Oh my God, is that called this grass? Cowboy can, you should eat one first
6:23
just to tell you how much you put in later. There's some heat there
6:28
but there's also a little bit of sweet, you know? These are very nice
6:33
First time ever. Cowboy, you're using bird eye chili? Yes. This we kill just for Guinness World Record
6:39
Cacao berry. Right. Tinned fruit. Tinned fruit. And do you do this at home
6:44
Just throw them out here for the possums and the raccoons? Again, depends how much you like the possum
6:51
If cooking in the ex-wife's house, I throw everything on the floor. And interior jokes? Yes
6:57
And just do it on the floor? Uncle Wajah loves this kitchen
7:03
Uncle Wajah loves cooking in warehouse because there's no food hygiene inspectors. Right
7:07
Just do whatever you want. If people eat your food and die, you just push this cart away
7:12
nobody can find you. Yes, there you go. You use this. Nice, nice
7:17
Asian people just use chopsticks. Can't roll in. Cowboy can't whisk. Yes
7:22
You can let your go-by-it from your local store. Usually you just whisk with chopsticks. Chopsticks
7:31
Do you have chopsticks here? No, no, no. We can go pick up some branches off the tree. Haiya, that takes too long
7:36
Now you're ready for what? What, you didn't bring one? No, no
7:40
TFA confiscate my wok, you know? They take a weapon. What kind of terrorist take over pain with wok
7:47
That is true. Yeah? But I have one. Oh, you got wok? I have cowboy wok
7:51
Oh yeah. Look at this. Oh, this wok too heavy. Let me help hold that in
8:01
You have to mix with the fat. This wok heavier than my ex-wife
8:05
and she got diabetes. Ah, nice. What's this wok made of? It is a tandem disc
8:12
that they would plow the highway with. What? And it used to be bolted on like a whole bunch of them
8:18
So you take that off. Take this on the highway? Yeah. You're just eating the road
8:22
No, no, it's been cleaned and seasoned. Marcia has got it thousand degrees hot
8:28
Killed all the germs. It is good. Let me put the fire down there
8:34
Uncle, what is that food poisoning? It's from cowboy can cooking. I know why you need so heavy wok
8:39
Because it's so windy. Putting the little pork bread in there first. Start with pork bread, correct? Yes
8:47
First step, garlic and shallot. Nice. You want it sizzling like that
8:52
It's about to start to smell good and little bit brown, we put Chinese sausage in there
8:56
Egg and rice have to go in very quickly. Keep stirring. Don't let the egg get too solid
9:02
Good, good, good. Egg a little bit fluffy. Put the rice in
9:08
Maybe a bit more pork blood also. If you get a good size, put a bit more pork blood in
9:15
You don't want it to be just used to use. Yes. It's just a cold style
9:20
Yes, correct, correct. Soy sauce go in. Kikkoman. Kikkoman. Oh my god
9:27
Soy sauce always pour on the side, let it float down. Don't pour directly on rice
9:31
Because you pour on rice, it's gonna be uneven. Let it sink to the bottom
9:35
Yeah, or you flip it like this. That's a great tip. Yeah
9:40
You can see it just starts with your eye winking. Yeah. Of course, I like it a bit browner
9:45
You go like this more. White pepper. And then MSG. Booyah! Just sprinkle little bit
9:55
Ooh, chili go in. You ready to walk talk together? Oh, one, two, three
10:04
You're making it up. Ready? One, two, three. Booyah! Again? One more time for the camera
10:14
One, two, three. Booyah! Mmm. Mmm. Not bad, not bad
10:25
Sesame oil, she forgot to mention earlier. The sesame oil has a very good flavor
10:33
Bit more soy sauce. Spring onion go in. Oh my god, that's what I was waiting on
10:39
was the spring onion. In Chinese cooking, the wok is quite small
10:45
so the fire can come into the wok and char the rest of it. Do you have flame thrower
10:50
Do I have one? Yeah. Oh, yeah. Yes, except you can't use fire. Oh
10:56
Nice! Booyah, look at this! Yeah
11:25
Yeah, cheers. Cheers, my friend. Hot. Woo! Mm-hmm. That is good. Mm-mm. Mm
11:37
Crispy also. Yeah, when you toast the rice, you get that crispness
11:42
That's why if you have small woks, you don't need the flame thrower. The fire can come in
11:46
And I really like that we toasted it. That makes such a difference to me
11:50
So, you know, when I taste food, and if it's really good, you've watched our videos, you know
11:56
we have to do a little dance. Let's do it. You ready to go? I mean, let's go. Mm-hmm. Mm-hmm
12:02
Oh, yeah. Woo! Yes! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo! Woo
13:04
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