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Can my fried rice impress the internet's harshest critic. Ah yeah, you tricked me to come here again. I thought I gonna meet Rhett and Link this time. Welcome back to Mythical Kitchen where we all got to eat even if you're Jamie Oliver. Yes. And for those of you who don't get that reference, that is because we have Nigel long in house. Give it UP FOR NIGEL. HEY, thank you. Good to be back. Good to be I do need you to know that at some point Lily was like, "Do you want to use olive oil in your fried rice today?" And I had to tell her under no circumstance am I going to do that. Uh because what we're
doing today, we have the cheapest fried rice in Los Angeles, Panda Express. And then we have the most expensive fried rice. Uh this is from Tao. This is the lobster fried rice. And then you and I are going to make our own versions of fried rice. And I'm a little scared to actually make an earnest version of fried rice for you. It's okay. My uncle's NOT HERE TODAY. THIS IS THE FIRST time that you and I will actually be cooking together on an induction stove. We got some bigger hardware for you. Well, you'll see when it comes out.
Uh, the stakes today are extra high because of course you just came out with Don't Mess Up Your Rice. Oh, yes. 70 recipes to impress Uncle Roger. You're officially the world's expert on fried rice from this book. Oh, thank you. Well, this is a collaboration between me and Uncle Roger and our wonderful writer and recipe developer, Jen Garvey. Shout out. Uh, and we're all very proud of this book, so please go get it. Comes out November 3rd, and it will make you a better chef when it comes to all things Asian cuisine. All right, before we get cooking, do you want to try the cheapest
and most expensive fried rice to see if there's anything we can glean from it? Yeah. What else are we going to do here? Do you mess with Panda Express? You like it? It's It's fine. It's not bad. You know, people on it so much, but um as someone who runs restaurants, I appreciate the consistency. You can go to any Panda Express. It tastes the same. Yeah, they actually do like a lot more fresh cooking than you'd expect. Like they're they're really hitting it with a lot.
Everybody likes it. Fine. It t it kind of tastes like the box. The box kind of infuses the box flavor to it now. But I wonder if the box tastes like fried rice. I wonder if you lick the sides of it. Let's just eat the box. Eat the box, man. Probably the same thing. Here. Cheers. You don't actually have to swallow it. I just need to Yeah. Tastes like the rice. Tastes like box. That's interesting. Let's munch on some box today. I'm mythical. That's the clip, fellas.
Yeah. I bet Red and Ling don't do these kinds of jokes. Yeah, they've been married for too long. They don't do that anymore. That's true. All right, so we lobster fried rice. This is from Tao. So, this is $38. Tao is like a It's like a cluby restaurant. Oh, no. One of those. But it's kind of Asian themed. Anytime they combine a restaurant with a club, I'm like, I'm not going to have fun at this place. It's going to make both of them worse.
How is it going to be good food? Clubbing is the antithesis of a restaurant. You know, that's the last thing I want to do, too, after I've eaten a giant meal. You go to a club to get laid. Mhm. This is the opposite of what you do at a restaurant. That's why I go to a restaurant to be a slob. Eat everything. I'm going to TGI Fridays. I'm posting up in the corner looking for a friend. Exactly. Hey, you want to share this triple threat appetizer combo? Not triple dipper, that's Chili's, baby. You know, people in Malaysia love TJ Fridays, man. You know, I was checking my Google reviews for my restaurant in
Malaysia and I checked TJ Friday. It's 4.9. I'm like, who are these people? What do you think of this fried rice? It's not bad. You know, it's not bad for a club. You told me this came from a club. Oh. Oh, really? Big chunks of lobster in there, but this isn't what I personally look for in a fried rice. Has kimchi. There's kimchi in lobster is fine. It's like a bougie thing to put in there, but it's a very delicate flavor. So, the kimchi overpowers it.
Lobster dries out, too, when you're hitting in the fried rice. I haven't eaten. Where's the lobster? Come on. Camera closer. Let's Let's do this game, you know. Kind of Let's unearth the lobster. There's a tiny little claw. That's very stingy. The tiny the tiniest little piece of lobster. I heard they're watering down their drinks at tow. Remind me to not go there. And that sometimes they and they lied and said that it was Da Punk, but it was just guys in masks.
All right. Not impressed. Not impressed by that. I think we can make something better, man. I think we can. Let's do it. This is insane, man. I know. We're so stoked. How do you get this? Look at all these burners. This is cool. I used to use what was called, they call it a hillbilly fryer where it's kind of similar to this. You guys know a hillbilly fryer? It's kind of racist. No, I know 100%. I come from a long line of hillbillies, man. Come find us. Uh up in on the white trash grill, you know? That's what it sounds like.
Yeah, that's the thing, too. You take a Walmart shopping cart and you just put a great on top. You're just describing real cooking. That's street food. You know, you do it in Asia, Anthony Bourdain would go there and just sing the praises. But white people do it, they just call it. They do it outside the Poconos, Lake Wall, and Paw Pack. Yeah. No one thinks it's cool. Uh I had I don't know what you just said. What will and what? Never been to the Poconos. Lake Mall and Pawpack. Is that I perogis and a Yingling and a logger. Crush a couple loggers up at Lake Mall in the Poconos.
I don't know. Or do you have more down? Give me some subtitles, please. YouTube, give me some subtitles. Uh go get yourself a hiatawa. Okay. So, what are we cooking today? This is your signature fried rice. I'm impressed you guys actually found this because this is called the torch ginger flour. In Malay, it's mangant. In Indonesia, it's called Kachchambrang. It's very plentiful in Southeast Asia. But just so you guys know, audience watching at home, this is not food safe. This is for like weddings and funerals, you know. So this but it's okay. We'll be fine. It's just a flower, you know.
We did ask them. We were like, "Hey, we can eat this, right?" They're like, "Oh, yeah. Yeah, you'll be fine." Right? We did ask them. Uh, no. Okay, that's totally fine. You can eat it. Listen, you can eat most things if you try hard enough. In the book, it's called Uncle Roger Special Fried Rice because it is, you know, very special to us. Nobody's used this ingredient in fried rice before. And if you can grow this flour, if you can find some way to grow this flour uh in the US or in California, I will open a food truck just a fried rice food truck just to sell this.
How do we start to break it down? Okay, let's let's first cut. Usually in Malaysia, because we use it for cooking, you go to the markets, they already prepare it for you. You just have to shrink wrapped and you cut. This is just straight from the jungle, you know. So, you start peeling the flowers. You only eat the bud on the inside. You don't eat the flowers. So, that's why it's food safe, I think, because the pesticides you kind of peel up peel it off, right? Green, too. No, we slice it. You got to take over Red and Link's place. I think I got to do that. I think I got to like take over their families. You know what I mean?
You know, they're just eating food. How do they maintain their slim figures? I actually don't know. Link's a big morning smoothie guy and Rhett's just 6'8. So that just that's just a calorie burning machine, man. Look how humans, you know. That's just unfair. You know, they don't actually swallow any of the food. I'm watch Good Mythical Morning episode. And they cut before they swallow. Someone make find it, man. You're out there. You know the truth. Seek it. That smells familiar. Yeah. It's like uh fragrance. A little tangy.
Yeah, it's a little citrusy. Yeah, citrusy. A very nuance, complex flavor. I feel bad you guys can't smell this at home, but try to get it. What's the name of the shop we got it from? Let's give them a shout out. I want more people to cultivate this. Black Marketflowers.com. Yeah. 1 800 illegal. Smells good, right? That's really cool. Yeah. Okay. Flowers. 50 flowers. Go to 50 flowers.com and tell them Uncle Rogers sent you. No discount code. Just try to Google torch ginger flour how to prepare. you will get like the worst quality footage. Someone shooting you on a potato. There's no footage at
all. So that's why, you know, this will be actually the first the canonical. Oh my god. So much search engine optimization on this of how to prepare torch ginger flour. Opposite make it vertical. We're like the if I could go back in time, I'd kill Hitler. But then I would upload the first ever how to tie a tie video on YouTube. Ah, good idea. Billions of dollars. I've watched the same one every time I got to go to a buddy's wedding. I do the same thing with both ties. So you just, you know, do like a fine chop and then you do that. Um really cool.
Yeah. What is this technique called? I call the rock the rocket socket robots. The rock socket. Okay. What I do a double I Can I show you my technique? I do a double tap. Okay, let's do it. What I do is I go here and I go. Are you impressed? A little bit. It's making a mess. Yeah, I'm making a horrible mess. Most of the time I do it on better. It's good in like a quick cut, you know? Yeah. Yeah, just put a B-roll over it and nobody knows what. Just try a couple pieces. Of course, there's a bit of bitterness because we're going to cook bitterness.
I'm I'm surprised how like gingery it is though. Like that is tremendously fragrant. That's really awesome. That's a flavor I've never had before. That's why I want to grow this man. Yeah, you should. I think it can grow in Florida cuz it needs like tropical wet environment. It needs a humid environment. Yeah. Or maybe like a very intense greenhouse in LA. I've looked into this too much. I met a guy that was um growing uh chocolate in a greenhouse in LA. Oh Yeah. He invented the Xbox. Wow. Oh, okay. Randy.
Also, do you remember the guy that uh he like scraped yeast out of a mummy's sarcophagus and used it to make bread? No. What? Same guy. Why do you know all these facts? That's so cool. I don't know. I just I met this guy. What's your algorithm like? Oh, just a mess. It's a lot of uh Inuit uh throat singing, you know, they do like Yeah. But they do it and they're really close to each other. And then that of course goes into maktokt. So maktok is where they'll be like a cured narwhal or like
you know some sort of sea creature and it's frozen and they slice it off with like a really cool hand knife and then uh they'll put soy sauce on it and eat it. That's called maktok. Wow. And then of course the Tik Tok side of MKT talk is MKT talk. So that's my algorithm. What's yours like? Mine says like Asia. Yeah. Parenting. Apparently everything I do is wrong. That's the that's parenting talk for you. You know, back when I was growing up, my mom was raising us. There was no Google. There was no Tik Tok. You just kind of went with the flow. If the baby's alive,
you're doing a good job. You know, now there's too much, man. My wife is trying to buy the kid a lot of toys, right? And you know the toys I grew up playing, apparently it's all bad for you. All the battery operated stuff with lights and sound. No, you swallow. Kids can swallow those batteries pretty easily. That was that was a battery. My wife thinks those are too interesting. You know what? You know what we buy for our kid? Like blocks. Oh, we're back to blocks. Yeah, we're back to just wooden blocks. What is No, all I had no toys. I had a ball and I had uh used books from the library and I turned out awesome. That's how I know all these facts. That's why I'm really good at basketball.
And then I asked her why the blocks? This is like the worst toy ever, you know, a cube. And then she's like, "Oh, it's like Monttoauri style, you know." I don't know what that means. I think it just means boring. Yeah. I went to a monastery school for a year. What do you learn in there? Um blocks. Oh gosh. Yeah. Mostly how to stack them. Uh how to arrange them. What did you play with when you were a kid? Just everything. The remote, you know, remote. Yeah. A ceiling fan. Yeah. or like a remote control like Hot Wheels type things, you know, or the little army soldier thingies, the green ones, you know.
Were you playing video games when you were a kid? No, not at this age. My child like 3 months. So, yeah. Well, what do you remember what you were doing at 3 months? I'll crush him at Smash Brothers. Should I give these to my wife? Yeah, give it to your wife. She didn't think she'd be a little confus. Well, yeah. I kind of want to give it to her and then I'll give me one so I can make this video at home. would give it to your wife. I'm going to compete. Make a competing video on the day it comes out. No, it just be an Instagram reel and then people watch it and it's so ephemeral people forget about it.
Oh my god. I Yeah, this is offensive. There's so many short form content creators and I love their content and I don't know their name. That's the clip right there. I love it when you preface a sentence with this is offensive. I love all of you. And then I'll go do you see that one French chef? Come on. You know, no, he made the coriander rub duck. He made and then he has like the French wrap in the back and this one will go, "What's his name?" And I'll go, "Have you seen those ones where they kind of like sexualize food?" Yeah. Like the put fingers through a donut and Yeah. No, not donut daddy.
Oh, yeah. Donut daddy block, you know, don't do that I know donut daddy. Oh, I know donut Just start talking Only Fans, bro. What are you doing on TikTok? Only Fans reached out to me about starting uh like cooking on Only Fans a while ago to make it. Well, that's that's sort of what I asked and they were like, "Yeah, well, you know, that could be lucrative." Yeah. They said, "You could be donut whole daddy." Oh, but then just shorten it to whole daddy. Look at the groans. Nobody wants to see Josh naked on Only Fans here. Boom. I like to arrange things by order. They go so it doesn't confuse me too much and I don't forget.
Real cooking is in the preparation. Like seriously. Yeah. The me the mison plow or something. Yeah. French for get your together, you know. It really is. Okay. I love pork lard because it gives fried rice such a uh very savory, very uh very satisfying. Oh. Oh man, I love it. What do you think the best substitute for pork lime would be? Olive oil? No. Butter? No. Butter burns too fast. Clarified butter kind of nice. Okay. So, you're just trying to like kind of control the heat a little bit.
Just make sure it doesn't scorch. Yeah. You only really need the big heat after the rice goes in. I mean, if you have skill, you can have the hot uh heat on the max from the beginning. But if you see stuff start to burn, is there any like technique that you have to get it to stop? Like, would you put water in and just away? No. Move it away from the stove. Egg. Then before it starts to get too solid and uh coagulated, time to put the rice in. If you need my help on anything, I'm here. You know that I can be your spiritual leader. I can be your guide. I used to coach youth basketball.
So, I got a lot of like you inspiring things. Be like, it doesn't matter if your parents are getting a divorce. All you have is this game today. You know, I like that. Yeah. Sometimes the walk station usually they're like set lower. They're like a cutout in your interesting. So cuz that's how you kind of hear. Yeah. Here. But this is I'll do what I can with this, you know. Do what I can. I know. We can get you an apple to stand on this.
Oh yeah. Let's do that. Oh. Wow. He knows. He's like, look at this short king. There he is. So this is live from Rhett and Link's perspective. Okay. So, you want to keep stirring it. You don't want it to form clumps and you don't want it to burn. So, yeah. This is one technique. This circle. Okay. Little soy sauce on the sides on the walk always. And so, the sides is that just to get it to like start to sort of like dehydrate and start to lose some of that. Caramelize a bit. Uh yeah. And then you don't get clumps of like really salty rice.
Yeah. Interesting. like the walk. That's part of the walk. You know, the ingredients touching the hot walk and just steaming up and you know, there's also the flavor with woke that I would describe as like it's just the flavor of heat. Yes. You know what I mean? Exactly. And it literally is that soy like dehydrating and toasting. It's the flavor of fire instead of water. If the fire is too small, Yeah. you get it starts to steam if it's not hot enough. It just steams, you know. So, you add some sambal in. Woo! girl. So, at this point, of course, you want some MSG. You want some white pepper.
Yeah. Okay. And then let's start the first batch of the torch ginger flour. The hell yeah, dude. Those are legitimately aromomas that I've like never smelled before. That torch ginger with that sombo balachan. Mhm. So, now time to take a little peek. Want to get after it. You need a little bit more something sambal. Dude, that sambal hefty. And then we have a special treat here because um you know in my cookbook I talk about how to improve your fried rice because think about it as like components and building blocks. If you want to increase the texture, you can make something crispy in it that really adds the fried rice. So, we made some crispy rice. So, sprinkle it on.
That right there, Nigel, this is the only flavor that I ever want in my mouth. It's good, eh? That is incredible. Now, we can put the spring onion in. And then, because this is such a high heat walk, Damn, dude. I would turn off the Oh, sorry. I'll turn off the fire before I add sesame oil. But if you're cooking at home, sesame oil going in while the fire is on, that's okay. Dude, this took some intense smoke is. So, look at how loose the rice is. Yeah, for real. Final taste test. Let's see. Hold on. Just want to get just a little bit.
Just a whole sle. Yeah, buddy. Of course, sambong. What does bellachan mean? Shrimp paste. Ah, I don't want to make mine now. And then Southeast Asian fried rice is street food. So we don't cup it and make it look good. You know, we just kind of whack it on the spot like that. Maybe sprinkle with a little bit more of the crispy rice bits. Little bit more of the torch ginger flour for color. And there you have it. Maybe a food stylist make it look a little more volume, but that's it. Yeah. So we had Uncle Roger's special fried rice. Um, and I told you very earnestly how it was one of the most special things I've ever had and flavors that I've never even tried before. Um, this in a good way.
A dirty sock into a fried rice. You never tried that before, but it's not good. Well, no, but that might be a good segue. So, as you can see, we do have some hot dogs, some American cheese, and some spam. This is Josh's special fried rice. It's very Korean influence, though. You have the kimchi. It's almost like a bud jig man. Yeah, that was the idea. I see what you're trying to do. I see what you're trying. I was kind of thinking like I can't just, you know, make I'm not going to make you a dintai perfect egg fried rice, you know, whatever. Um, but there's a dish that had a lot of similarities to things that I grew up eating. American cheese is hot dog,
spam, uh, that I've eaten a lot, pur chig from Korean restaurants, also known as army based stew, uh, and was influenced a lot by American neoc colonialism. And so I'mma rip some spam and hot dogs in here. This is also inspired by Roy Choy had this recipe for uh spam and kimchi fried rice that I used to make out of his first book, LA Sun, which is a really special book to me. So that's what I'm doing today. So uh much like how you broke down the torch ginger flour. I mean this is not the same man. Are you comparing torch ginger flour to this processed meat a little bit in a way? You know they're both regionally specific.
Yeah. Do you get down to spam? Spam is good. It depends how you use it, right? Yeah. You got to get some crisp on it. Korean fried rice is an interesting fried rice because it's the only one I think in Asian culture that doesn't really use heat as much. They just fry it in a pan over the most pathetic like birthday candle fire sizes, you know? No, that's that's an interesting thing at least that I've found with a lot of Korean food. Like if you ever go to Korean barbecue and if you're controlling the heat on the burner for something like bulgogi, I would want to get it like a little bit burnt and caramelized and get some crunchy bits.
They don't do that. No, they kind of like cook it. Uh it's kind of like sweaty and gray. Yeah. Uh but again, we were talking earlier about like kind of these culturally relative terms that like it's kind of not everything needs to have that browning on it, you know? No, I beg to differ. Everything should have that browning. Every meal should be almost like a fire hazard, dude. Fair point. Okay, so we got our spam cubed up. Now we're going to the hot dogs now. Um, that's a lot of spam. It's a lot of hot dogs. Yeah, we don't have to use all of it, but that can be for fried breakfast.
Every time I do a fried rice cook off with people, my fried rice portion always ends up smaller. And that's that's not because, you know, I'm just being stingy. It's because it's easier to control the heat if you have less rice in there. More heat gets to go in. No, I don't want to eat this raw. H. It's less good than I remember it. So, normally you would have in bud chik the stew. There'd be some like Vienna sausages, some cocktail wieners, but I thought [snorts] let's get some Hebrew national hot dogs in there. But bud is a stew. How are you going to do a stew fried rice? So, we're going to take some of like the flavors, a little bit of fish sauce, kimchi, and then we also have there's often a brick of ramen in pur chig.
Yeah, it is. So, I thought if you could crush that up, much like your crispy rice, we're going to see if we can use that to kind of get it in there. And then I don't know if we need to use this absolutely nuclear bulldog sauce, but this stuff, they just had this at Coachella in like dispensers. Wow. That was a thing that happened. Terrible idea in 105° heat. I think that's the best way to kill white people. You sell hot sauce at Coachella. It really is, dude. Was that Were you guys laughing at me doing this?
Yeah. I don't know. It just seemed right, dude. No, it's just fine. That's good. Yeah, just rip that off. cuz I'm getting all my misan plas here. And misan plus is French for what? Get your together. Get your together, man. I hate it when uh you know, western cooking shows use these big words. Nah, Julian Bruno. Just say chop, bro. Just say chop. What? What else? My art reaction. Yeah. To get it. This is kimchi from MDK. This is the best kimchi in the entire world.
Oh, it is, brother. This is deep and funky. Oh man, this is good. This beats the BB go I used to buy. Dude, the mother-in-law like God bless them. The mother-in-law brand. They're the first one that Whole Foods had introduced a lot of white people came to you. But this that's not makeup fried rice. I just eat this. Honestly, this is what we were doing yesterday. All right, I'm going chop this up. I want more. That's cheating though. You kind of using this like I'm using a raw plant from the highway. That's true.
Yeah. using like this beautifully prepared MDK. Mhm. Now, real Korean people did the actual labor on that. Yeah, it's not fair. I think I'm ready to just rip this on fire and we'll see what happens. Just going to scoop it. Some spam. It's a lot of spam. Especially cuz it's going to be competing with the hot dogs. Okay. Yeah. So, this is We're so good. So, now the hot dogs and the spam are going to perfume the oil. And I'm like dead serious.
I heard the words perfume and spam in the same sentence. I'm going to go kimchi in next. That's going to take a while to sort of like really caramelize down. Do you think I should put this in there or no? I think the idea is good, but you're basically eating raw ramen. Well, so this isn't raw. So, this is uh cooked and then deep fried and dehydrated. So, this is like instant ramen. You know what I mean? I grew up eating a lot of spam. You have protein in your fried rice. Now, I feel like I'm I'm on the back foot here. I should You should have given me some shrimp.
You want some hot dogs? No. Oh, no. Not. You're going to ruin the flour. There we go. Okay. Kimchi. All right. A little bit of kimchi in there. There's no way this is not GOING TO BE GOOD. YES. SO, I'm trying to like fry a little bit of that moisture out. Yeah. Oh, fried kimchi tastes even better. Cut me right in the eyes. Hold on, man. I need to get back in there. I need to get a little bit of kimchi in me. I used to train next to one of Korea's top bull vulturters and he told me that I should chew if I ever feel any pain or tiredness I should chew eccentric. So I got that from him.
Eric, it's a ibuprofen but with caffeine in it. Why are you with the pull vter? Well, so I was shot putting and there was a Korean palter and then a Korean-American beatboxer named Beat Rhino who would train right next to us. What were you doing in college? 10 times I'm making this up. It's crazy. All right, crack an egg. Get a little bit of a little bit more oil in there. There we go. Crack an egg right into that little bottom. That's feeling [clears throat] pretty good. My favorite part about kimchi, Korean fried rice, is how red it gets from the rules.
I used to go to uh Kong Hoang Bejang. You ever go there? I think I've been there before. Bech. But they would have they called it the Korean lunchbox fried rice and it would just be literally a lunch box filled with kimchi fried rice. And then so many of like Royy's restaurants like honestly meant so much to me in terms of like my own kind of food awakening, you know what I mean? Mhm. All these new flavors. Truly. What did you eat growing up? Uh dude, like literally like Hot Pockets, Lean Cuisines, like McDonald's and Taco Bell. But then truly, but then I also like, you know, lived in an area that was like
really diverse in Southern California. So I would have Lebanese friends, Indian friends, Taiwanese friends, Japanese friends. So I'd go over to their house and I would like learn so much about their, you know, foods and I was always really interested in it. So their parents like loved it. So they'd just be like, "Oh, dude, check it out. This is like Koshari from Egypt or this is, you know, Palaji from India." Cuz I was watching Bourdain. I was watching Andrew Zimmer and I was watching Martin Yan, you know, the um in the US as an Asian experience, right? The smelly lunchbox thing.
Yeah. Yeah, you know, and I like to say, you know, it's not just an Asian-American thing. In Malaysia, if you brought a lunch box with some stinky we will make fun of you, too, you know. So, a little bit of ramen. That's a lot, bro. We're going to see how this goes. Uh, kojong. So, we had real kojang. My prediction is But then we had gobbot for lunch yesterday, and I just stole this off the table. All right, let me try some. Give me a little spoon. I'm out of spoons. Chef. Okay. It's a little sweet, but I kind of want some of that sweetness in there.
I'm going to add some gim. Ooh, you know, usually I would put go jang, but because this kimchi is so good, I would have just put the kimchi juice. Oh, that's probably smarter for being honest. It's under season. Oh, you forgot your fish sauce. There we go. What? Oh, boo yourselves. I'll throw it in there. Actually, when you make a nice Italian dish, cabonara, you use the best tasting cheese, the best tasting guanchal, best pasta, everything tastes good already. But Asian food, you start with like the most disgusting fish sauce, shrimp paste, you know, all that stuff. The I think I actually agree with that.
Fibrous lemongrass, but then the end result is phenomenal, which means like Asian food is like is next level. How do you turn this disgusting thing into this wonderful concoction? You know, I'm calling it. I'm done. This is nice and wet. It's so clumpy, bro. What? That's Korea, man. You can't up and call it Korea. You know that's so unfair to them. I'm so sorry to the entire Proud Nation of Korea. Notice that move I made in the fried rice where I was shaking it and it just fell off. Look at this. I hope the camera catches this in 4K.
You think I just You think I should just let it rip? You think I should just let No, it's it's too late now. Yeah, we're doing Hey, it's going to be a tasty bowl of food. It's got It will still be tasty. Mainly because of the beautiful kimchi. You know, just cheating. If you don't like it, just eat a side of kimchi. I'll make you a sandwich. Okay, we have one more addition. Oh god, I'm starting to regret my choices. No, I'm not. Well, I'm Oh, I'm so sorry. I have to get the American cheese.
Cheese? American cheese right on top. This is traditional in Pune Ch. This is traditional in pud. Then we're going to hit it with a little bit of scallion. It's not even melting. You're doing the Gordon thing again. The Gordon grew cheese where it's not melted and you just you're just going to gaslight people. Put it in the microwave. See? Just breathe on it. Breathe on it and it'll melt. All right, camera. C catch this. Show the solid square. I regret that. You're not the one that's judging the food. Speaking of which, where do we find an unbiased judge around here? Is there anyone we can call?
We found this guy rumaging out back of the Outback Steakhouse. Hi. Yeah, nephew Josh. Every year I see you twice and every year you force me to eat terrible fire rice. I think you might like some of these fried rice a little bit because we have the cheapest fried rice. You're familiar with Pandex Express. Of course. You said it's your favorite restaurant in the world. No. Uh I think I heard you say my favorite restaurant is Olive Garden. That's right. Get this guy into a bowl of shrimp Alfredo and see what he does to it. Uh, and then we have the most
expensive fried rice in the city. This is a lobster fried rice from Tao. And then we have what I've made, which is um Do you have any guesses of what that is? It's like some sort of kimchi Korean bout GK unmelted cheese fire rice. They call it the Gordon Ramsay special. The unmelted cheese that I'm going to try and gaslight you into thinking is melted even though you can clearly see it's not a man of culture. And then uh your nephew Nigel actually came in and made this. I haven't seen him. He said he was having some really bad stomach problems. I think he's been in the bathroom for 15 minutes. What? But nephew Nitro can cook.
It's actually really cool. So, this is your special fried rice uh from the book. I can tell. See all the pink flour. This one very hard to get. So, good job, Mythical. Thank you for spending your whole budget on one flower. Try the Panda Express just to get a little baseline of uh Panda Express is not baseline. Panda Express is underground. No, cannot. Let me jump in there. Throw this away. This shouldn't even be in mythical kitchen. This like some good mythical morning thing. Trying everything at Panda Express, you know. Have they done that? I sure do.
No, but now they will. And we're going to coordinate it for that episode to come out with this episode. Uncle Ro need to get part of that YouTube income if you use my We're going to put your face in the thumbnail, too. Good, good, good. Okay. What next we try? I think we should just go here. M Uncle Roger like sometime some parts clumpy but you can still tell it very loose. You can still tell the little char bit on there that the walk. Hey. Yeah. Cheers. M. Oh, crispy rice bit. Good. I was worried about that crispy rice bit cuz like it's very it's really crispy when you just eat it by itself. It's such a beautiful texture.
Oh, squeeze some lime. and lime because this torch ginger flour a lot of citrus overtone lime going to enhance it the amount of like the heat and the depth that you get from the wa and that like burnt soy in there but then for that to be cut with all the fragrance and citrusy notes of that flour Mhm. And then if that wasn't enough like just this huge massive umami punch from that sambal that's like truly that's one of my favorite things that I've eaten in this kitchen. That's so cool for you. Thank you. Uncle Roger cookbook. I got recipe for the samba also. And that's a cut. ALL RIGHT. THANK you so much, Uncle Ro.
No, we have to try this abomination. So, this is my uh pur ch. So, we have all the elements of Korean army based stew except the stew. Except for the stew, but the idea. It's just Korean army based. Korean army base. It's got the spam. It's got the hot dogs. It's got the American cheese. And a lot of this has to do with like neo colonial history. American giser during World War II and the Korean War. Okay. Don't eat history recipes. We watch this for a light-hearted moment. Dig in, man.
I'm going to get a little bit of the cheese. I mean, it good for what it is. Yeah. The Uncle Roger like the taste of the spam, the sausage, the kimchi. The kimchi really nice, but that a bit cheating, you know. Yeah. 100%. But the kimchi really flavored this nice big chunks of hot dog. And so these are Hebrew National Hot dogs. That's how I infuse my Jewish heritage into this dish. What's the difference between Jewish hot dog and regular hot dog? Uh, so they take off just about a/4 in of the hot dog skin.
Nice. Nice circumcision joke. They got it. They get it. This is the lobster fried rice from Tao. Most expensive in the city. About $40. Almost as much as half of a flower. What? No. Don't say the flour in Malaysia very cheap. You know, it's just in this country for some reason nobody want to grow. Maybe after they watch this video, everybody try to grow this. Uncle Roger will buy from you. I hope they do. And if I can find this really, I going to start food truck selling this flour fire rice. But this one looks so the color looks so compared to these two like no color. And lobster fire rice
sometimes they just put it in there as a high margin item in restaurant just to make money. There barely any lobster. Yeah. As expected. Roger taste ginger more than I taste lobster. Rip off. Uncle Roger, are you willing to crown a champion? I think I know which one you prefer. But on three, you're going to put your hand over the winning dish. On one, two, three. Fuo. In a fuyo. Indeed. No, no. Listen, listen. I'm Everybody, all your audience going to think I just biased. So maybe what you think, you tell me which one you like also.
Yeah. No, I mean this from the technique to the taste uh to you know the tremendous pungency coming out of that sambal like this has every single thing you want in a fried rice. I'm not going to lie like I still do this one pretty good too like mine it doesn't have the traditional hallmarks of you know a fried rice like that. Um but all the crispy pork products again I think it's a fun riff but this is like yeah I mean I'm I'm dead serious when I say this is one of the best things that I've eaten in this kitchen. This is a really special thing. Every time you and I get to eat together, like I think it's a really important thing to like admit stuff that you don't know in the kitchen. And that actually
allows you to learn new techniques and flavors. Like even when we had you for your last meal or well you kind of crash your nephew's last meal. Um but like the fact like we weeded up the kaya toast, you know what I mean? With like the egg, but like those are actually the moments that allow you to get better as a cook and to learn stuff. So, it's like genuinely really awesome to have you in here and show us how to make this gun. Uncle Roger, see you in 6 months and go get my cookbook. It out now. Link in descriptions. Link in description somewhere.
You're going to be too famous in 6 months. And this is like a New York Times bestseller. You're going to go on is Alen show still around? New York Time bests seller. Very hard to go on. Every week the atomic habit is Yes. Why always? Who need atomic habit? Just have good habit and bad habit. Don't need atomic habit. What the hell? Shop hour. We all got to eat teas and sticker now at mythical.com.
