Is this helping? No! For a second, I was like, thank you. But then I was like, wait, I can’t see! Every chef knows there are unbreakable rules in the kitchen, but what happens when you actually break those rules? Does Uncle Roger reign fiery vengeance upon you and your family, or are they just arbitrary myths pedaled from chef to chef just waiting to be busted? That’s why we’ve assembled this highly-trained team of serious culinary professionals to put them to the test. Because this is… Myth Munchers. Yeah! Are you ready to take on our biggest myth munching challenge ever? You say that every episode. Yeah! Yeah, but this time it’s for real because we’re takin’ on the fried rice impresario Uncle Roger himself. No. But first, we gotta get into my official pyramid of eating utensils. Thank you. Okay, so first off, at the bottom of the pyramid, this is what you gotta use the most often. Hands are the original utensil. They are God’s utensil. You are meant to eat everything with your hands. If you’ve never eaten a bowl of soup with your hands, you just scoop the clam chowder and go . So that’s what your first line of attack is. Second, Chinese soup spoon. It’s the greatest spoon ever invented. Why? It almost becomes a mini bowl into itself. You can fill it with so much soup. Korean soup spoons, God bless you. You try. You’re just not up there with Chinese soup spoons. Next, chopsticks. Anything, you can use a fork for, chopsticks do better. You don’t need forks. Then we go to the spork. It’s just fun, it’s fun. Got a tattoo of a spork. It’s funny. Taco Bell has sporks, it’s funny. Then at the top, you should almost never use it. This is the fats and oils and all that they told us in the food pyramid, which has been absolutely debunked since we were kids. But fork, what’s it for? Caesar salad? Absolutely nothing. One Caesar salad that you eat every six weeks? That’s what we got. But mostly, look at hands, and look at all the beautiful pictures of these hands. This is kinda creepy. I wanna put this up in my room. Now. Whoa. So sorry, guys. So sorry. Tiger got out of the cage. Fried rice myths. So we are taking these all directly from Uncle Roger. Two second into video, and I already see saucepan. Ai ya. Where your wok, Jamie? Where your wok? He has come out, and he has criticized several people for their fried rice making abilities. Jamie Oliver has been a target. Tried to come after Gordon Ramsay. Man, Gordon Ramsay can really make the hell outta some fried rice. So we are taking his official egg fried rice method. He is from Malaysia. I stand by the fact that Malaysia has one of the best fried rice techniques out there, I’m just sayin’. True. So we’re taking his exact recipe that he diagrammed out in the video, and we’re gonna put all the pieces of that to the test. First up, wok versus saute pan. Listen, listen, listen, listen, listen. Hear me out. Most people makin’ fried rice at home, especially in America, they may not have a wok. True. I have made fried rice in a saute pan. Do I think it’s going to be better than a wok? Not necessarily, but this is the one thing that he really goes after people for, not having a wok. We’re gonna see just how much better a wok is versus a saute pan. Or maybe there’s a dark horse. Maybe the saute pan can actually work. I’m not hopeful, but we gotta test it out. Day-old rice versus fresh rice. Says that you gotta use day-old rice because it’s a little bit dehydrated. It soaks up with the oil more. It doesn’t create steam in the pan. You actually get some of that crispiness on it. Then we’re goin’ with the fat. Peanut oil, Uncle Roger has a lot of things against people with peanut allergies. I have said the same thing in the privacy of my own home, but I’ve never said it out loud because it’s disrespectful to people with peanut allergies, but I wanna eat them on airplanes again! We’re tryin’ peanut oil versus pork fat, which he actually goes to a restaurant and demos the fried rice and they use pork fat versus olive oil, which Jamie Oliver did use. And I hate when people use olive oil in any sort of East Asian dish. It’s absolutely insane to me. And then finally, this is a very specific cooking technique thing. Do you dump the cooking fat to create what is called wok hei? Which is that, like, indelible wok charred flavor that fried rice is signature for, or do you not dump the oil? So like, can you just heat the oil directly, chuck it in, and will it create the same effect? We’re about to find out. We’re about to eat a hell of a lot of really delicious fried rice. Woo! Yes! Yeah! Are you excited? I’m so excited! Totally excited! I can’t hear you! I said it. I am excited! I’m being loud. I feel like you can hear me. All right, cool. So we’re gonna write down our official guesses. Here, everybody take a card, and then whoever loses, has to DM, Nigel Ng is the actual comedian’s name who plays Uncle Roger. He’s fantastic even outside of character. You have to DM him that he has to wear a different colored shirt and that we don’t like fried rice. Whoa! It’s gonna be uncomfortable. The stakes are high. But we’re stimulating meaningful conversations that, that’s what Mythical Kitchen does. Lily, dude, Uncle Roger’s gonna tear us apart for this. Yeah. We’re cookin’ in a saute pan right here. This is in the Jamie Oliver video. He said that wok hei is essential to fried rice. That literally translates to breath of the wok, and there’s no such thing as sauce pan hei. Egg fried rice need to use wok because you need the wok hei. Many people asking Uncle Roger, “What is wok hei?” It is the breath of wok. When you cook with wok, the wok give the food flavor. Get the wok hei. No such thing as sauce pan hei. We’re puttin’ that to the test right now. I mean, this wok is breathing. That wok is, literally, breathing. There’s no life coming from the saucepan right here. No, that one looks a little dead. We’re heating the oil right now to dump it out. Uncle Roger says that that is key. So you can get the pan super hot and all lubed up and seasoned, and then you add in fresh oil. You think we’re ready to go? We’re waiting for these to get up to what, 600 degrees? Yeah, so this one is actually surpassing 600 a little bit, so. Nice. Hey, I’m at 572. Okay. Okay. And this is a super high heat anodized non-stick, get up to 1500 degrees. So we’re not gonna get cancer from that. We’re gonna get cancer from all the other things that we do in life. Yes, that’s true. All the lead paint that I drink. Pan’s smokin’ hot. Oil. Oil. Garlic and shallot. Garlic and shallot. Go, go, go. Go, go, it’s gotta go quick. That’s the point of wok cookery, you gotta go quick. You gotta just do a little toss. Oh God, I have to go lefty? Oh, this sucks. Okay, you’re on, toss. We’re gonna add in the eggs. Can you smell the aromatics? He said when you smell it, yep okay. We’re adding the egg. I’m smelling hard, I’m smelling hard. We’re adding the egg. And the egg, you’re breaking up with the spat, right? Yep. We’re stirring. I’m turning this up. Yeah, we’re cranking. We’re cranking all the way to high heat. We’re cranking, Lily. We gotta go, we gotta go. I’m getting a little bit of browning on the garlic. That is, literally, why the saucepan doesn’t work. It’s because you don’t get constant movement like that. Okay, okay, egg’s almost cooked. Also, it’s very hard on a camp stove. Yeah, yeah, yeah. The camp stove sucks. Normally, you use what’s called, like, a turbo burner for a wok. Yeah, this is not that. This is not a turbo burner, but we’re trying our best, Uncle Roger. I’m so sorry. Please don’t come for us. Rice in there, breakin’ it up. And you wanna pat the rice down, right? Yeah, pat. He flattens the rice with his spoon so there’s no clumps. Okay. We gotta do some flips. Flipping’s so much better in a wok than a saute pan. Okay. Okay. I’m gettin’ flippage. I’m seeing pretty equivalent flippage right here, Lily. Okay. I’m not strong. Soy sauce. Soy sauce. We’re going soy sauce. Is this dark soy, regular soy? Regular soy. He uses, like, regular, what’s the blue-bottle brand? Blue Moon, the beer. No, no, no, no, no. Not that one has. Perhaps the Blue Ribbon. You know what’s happening? I’m getting stickage on the bottom here, and I think it’s because I can’t get that constant motion. Yeah, this is pretty non-stick. Yeah, but it’s not a non-stick wok. Like, this is, what do they call it, carbon? Blue carbon steel. This is a blue carbon steel wok. No, this is blue carbon steel. Oh. You do it, you do it. Lily, you do it. This is blue carbon steel. Do you feel the energy? We’re dumpin’ in the scallion, chili. You just wanna get, like, a little bit of heat and warmth on it, right? Like, you don’t actually want to cook it, ’cause that’s the freshness in your fried rice. It’s the aromatics. Cheese and rice, this looks so good. How much fried rice are you losin’? I’m losin’ a fair amount. Yeah, I think I got a lot on the floor, but you know. I got some fried rice in the Vans. Oh, oh, nice snack for later. Shoot, I’m almost seeing a little bit more browning on mine, but I don’t know if that’s a good thing, right? And that could just be a heat differential. Like, that could be the fact that we’re using crappy camp stoves. Yes. ‘Cause Burbank Fire Marshal, until Taylor gets anointed as Burbank Fire Marshal, the coronation ceremony is gonna be absolutely beautiful. I mean, this looks very- It looks good. Both of them look good. I’m sayin’, this looks good. Yeah. All right, plate up? Yeah. Let’s do it. Which one do you think looks better? Like, which one would you go for? Actually, initially, this looks better to me. Yeah. But I think it’s just, I like those little charred bits. So, but we’ll see. Let’s see, let’s see. Oh, the spoon just feels good sinking in there. It’s just such a good fried rice recipe. Uncle Roger, dude, like, you know what’s up. Not that we had any doubts, but the recipe is great. It tastes very good. You tasting wok hei? I do get a smokey flavor from it. Same, same, same. And that’s probably from, especially you’re not using a non-stick wok, you’re using the carbon steel. It’s gonna get a lot of, like, actual heat and flavor in there. You’re not just gonna get like the, you know, Teflon-ass flavor. Let’s try this. There’s something that I’m seeing here. You can, literally, see the unevenness in the browning. Like, you’re getting crispy bits right here. Yeah, you’re right, but there’s still, like, some white pieces too. Yeah, yeah, yeah. Mm. The texture is very different. The texture is so different. It’s not bad. I mean, it’s not bad. It’s not bad. You know what this tastes like? The BS fried rice that I make at home. It’s, like, almost chewy. Like, not in a good way. No, it’s too chewy. Yeah. It’s too chewy, and that’s because with a wok, literally the concave shape of it, Yep. you’re getting constant movement, and constant even cooking on it. Whereas this, paella is something where you’re supposed to let it lay flat, and you’re supposed to get that crust from the bottom, right? Or something like a tahdig, you’re supposed to get that crust. Fried rice, it should be evenly browned all throughout. You simply can’t get that to the same degree with a saute pan as you can the wok. Yeah, definitely. So ultimately, the saute pan fried rice isn’t terrible, but the wok is definitely the way to go. And you know what that means, Lily? That myth munched us! That myth munched us! We’re trying a new thing, please bear with us. Trevor! Nicole! Guess what? What? Fried rice! Woo! Uncle Roger. Oh my God, what a guy. I know, this is incredible. I’m really excited to learn about fried rice because I don’t make a lot of fried rice. Neither do I. I also don’t eat a lot of fried rice. I’m more of a noodle girl. Whoa, whoa, whoa. Yeah. So we’re testing fresh rice versus day-old rice. Uncle Roger says you gotta use day-old rice. And of course for egg fried rice, you have to use leftover rice. Because it loses a lot of that moisture, and it doesn’t stick together as much, and you get these little, like, it separates well, which yeah, you don’t want your fried rice to be super sticky and clumped together. It should be very easy to eat. And you have fresh rice. I do have fresh rice. I have hella fresh rice, literally still a little bit warm. But yeah, our oil is up to temp. Let’s get to tossin’, shall we? You dump first? Yeah. After you. Goodness, that’s scary. I wasn’t ready for how scary that is. Yeah, it’s intense. You gotta have good wrist strength, you know? Which I don’t have. Oh God. LOL. Oh God, okay. Okay, so let’s start. We start with oil. Oil goin’ in. And then we add in our garlic and shallot. Woo! Okay, let’s add our aromatics. Oh God! Let’s get to cookin’. Oh yeah, let’s get that outta there. Let me scoot her over. All right, we’re goin’. Gettin’ this aromatizing. Yeah. And you have the Hainanese rice, right? That’s right. Uncle Roger says you have to use Hainanese chicken rice, which is rice cooked with chicken stock, ginger, and garlic. Eggs are goin’ in? Yeah, let’s do eggs. Fantastic. Let’s give it a zuzh. Let’s give it a zuzh. Oh my God, it’s so fast. Yeah. It’s so fast! Hey, this is gonna make me wanna buy a wok. Yeah? I’m kinda down to buy a wok. This feels like so much stress. Reminder, I have the fresh rice. You have the fresh rice. Yeah. I’ve got the old rice. Well, it was just one big-ass lump. So let’s see what happens with that. All right, all right. No, it’s breaking apart. It’s breaking apart. It’s just cold. Uncle Roger, I’m sorry if you’re watching this and you’re lookin’ at me and you’re sayin’, “That white boy cannot cook fried rice.” I’m really trying my darnedest. We got sesame oil and soy. Plop, plop. Soy. Sesame oil. MSG? Oh my God, yeah, MSG, MSG. How could I forget? How could I forget? This is fun to me. Yeah, this is the good part. This is fun to me. When the metal isn’t clanging, Trevor is happy. Do you think that, you know, do you think that there’s merit to the day-old rice? ‘Cause he says that’s his secret. Yeah. He’s like, that’s his number one. He’s like, you gotta use day-old rice. As someone who’s been watching Food Network since the womb, yeah. Everyone’s been saying day-old rice. They’ve been saying it since the beginning of time. Yeah. Okay, let’s add our aromatics. Oh, sorry. Green and red! Green and red goin’ in! Let’s add our happy colors. Christmas. I say we plate this up and give it a little tasty taste. All right. Let’s do it. Trevor, look what I can do. What? Nope. Didn’t work. You just got nose on that spoon, and it’s goin’ into our rice. It doesn’t matter at this point. What? What? No, please go ahead. Well, it’s here. That’s all I was gonna say. That’s right. This is our fresh rice, and this is our day-old rice. They look dramatically different. Yes. Zoom in, if you will. So you can see the rice here is, like, hella clumpy, really wet. And actually, I can see some of the rice granules are actually broken. Yeah. Which is not good. It also looks like because of the clumps, it got unevenly coated. Like, it’s not fully coated in the soy sauce. Totally. And the sesame oil just looks like, you know, it doesn’t look even. It looks clumpy. This looks gorgeous. Looks beautiful. I’m really excited. Should we dig into the constant? Yeah. Let’s do it. Just have a little bite. Just a taste. Uncle Roger, you know how to make a good fried rice. It’s delicious. You know, I saw “Pitch Perfect” last night. Yeah? Yeah. For, like, the eighth time. Mm-hm. Gummy. Mm-hm, it’s almost like the starch sticks to the roof of your mouth. Yeah. It’s not an enjoyable eating, it tastes delicious. It still has all the key notes and all the tastes because they’re exactly the same, but the texture and the mouth feel on the experience just doesn’t cut it. There’s no, like, crispiness to it. No, there’s no dimension. It’s just mush and mush. Yeah. Well, you know, Uncle Roger, you know what you’re doin’. You really do. You know what you’re doin’. The chicken rice I love. Chicken rice is great. So, oh my God. Ready to say the thing that we say? This came out of my mouth. Puttin’ it back in. Yeah, what? Okay, so, use day-old rice in your fried rice. Uncle Roger’s right. And this myth munched us! This myth munched us! Gobble, gobble, gobble. So we are testing out different fats. Uncle Roger said that you should use peanut oil even though if people have peanut allergies, you’re weak. You’re weak! So we’re gonna try that out. We’re also gonna try pork fat and olive oil, which I really don’t think is gonna be good. But Jamie Oliver uses olive oil. No. With one tablespoon of olive oil and- One tablespoon of what? I don’t know. Rachael Ray olive oil pilled everybody, I swear to God. Do not use olive oil for Asian cookery. Just simply, olives didn’t exist there, you know what I mean? Okay, what? There we go. Well, technically, the Middle East is like West Asia. Oh. Okay, we gotta dump out the oil, right? Yes. Let me bring this over. This is gettin’ smokey. This is gettin’ smokey. I don’t know how we’re gonna do this with two people, Josh. We need reinforcements. Yeah, I need help. We need help. We need the freakin’ Navy SEAL wokers over here. Nicole, you gotta be like a 70-year-old lady at the Westfield Mall in Sherman Oaks at 6:30 AM on a Sunday. You got this? I got the bones for it. Let’s do it. Yes, you do. One, two, go. I don’t know about pork fat, man. Do I add my aromatics now? Add your aromatics. Add aromatics and go. Ow. Shaky, shaky. Shaky, shaky. A lot of smoke. I’m smellin’ a lot of pork fat here. Nicole, how’s that olive oil doin’? Is it burnin’? It’s burnin’ my- It is, literally, already burning. Okay, we’re goin’, we’re goin’. We gotta go eggs, we gotta go eggs. We gotta go eggs. Eggs, eggs, eggs. Aromatics are going, all right. Yep, okay. Eggs slow down the burning on the aromatics. Beautiful, beautiful, beautiful. There it is! There it is. Guys, we gotta start a hibachi restaurant together. God dang, this is fun! I’m so concentrated right now. This is fun! It’s hurting my head. Everything is, like, burnt on my side. Yeah, your aromatics went real quick. So olive oil, literally, it just smokes so freakin’ quickly. It denatures and then it’s gonna make your food taste worse. How does it smell? Smells all right. It smells fine. I think it might taste perfectly fine, I suppose. Okay, I’m gettin’ color. Gotta go right handed. Wait for us. We’re turnin’ and burnin’. Go, Lily, two hand it! I can’t. Nicole, we’re flippin’. I have really bad wrist strength! Figure it out! Have you seen that wok girl that’s gone viral? And she really puts her body into it. Yeah, dude. She’s like, she’s here. She goes like this. She’s here. It’s like riding a bucking bronco. Whoa! Okay. Okay. That’s all she rode? Yeah, let’s do it. I guess. That’s ridiculous. I don’t know what the hell I did that for. We got all the rices in front of us. Which one do you gonna try first? Which one are you most optimistic about or pessimistic about? I feel very pessimistic about… I do too, should we go first? Or should we enjoy good fried rices before we ruin? No, no, no. What? That’s antithetical to the spirit of Myth Munchers. This one. This is normal. We had this before, this is good. We know this is good. They all look very similar. I think we’re just… God dang, it’s so great. It’s still so good. It’s just good. Peanut oil is very neutral. It can carry a very high heat. I’ve found that peanut oil and canola oil or vegetable oil under the same heat, peanut oil actually gets hotter. Oh! I didn’t know that. So you put it in the deep fryer, yeah. Right about 10 degrees hotter, in my experience at least. We do like peanut oil for our deep fryer. Sure do. Pork fat. It is porky, which makes sense. And it’s good. It’s very porky, and it’s very good. It’s really good. It is really good. Well, hold on though. There’s already so much MSG in here, right? Yep. Which is good. MSG gives you that meat flavor, that umami. Yep. Which one between these two tastes actually better? ‘Cause to me, this is giving this a lot more meat flavor. It does, yeah. Right? But this, you get the meat flavor coming from the MSG. I feel like the mix of our amazing wok hei and the pork fat, it’s just this really nice smokey flavor. It adds, like, another dimension. Damn, that’s really close for me. That’s really close for me. Let’s mull it over while eating the olive oil one. Maybe this is gonna win. Our minds are open. It’s more neutral than I thought it was gonna be. It smells like olive oil right when I put it in my mouth, and it’s weird. It’s just kinda, like, not that flavorful. I don’t know, I’m gettin’ this, like, terrible bitterness at the end of it that comes from burnt olive oil, right? Yeah. But like, if you’re in a pinch, and you don’t wanna go to the store. Okay, check this out. So if you’ve been drinking, and you’re in your home and you wanna make fried rice, it’s better to use olive oil than it is to hop behind the wheel of a car. So, Lily, I think we got a clear winner here, right? Yeah. It’s pork fat! Pork fat! This myth has been munched! This myth munched! That was so good. That felt really natural. I messed up. No, I think you did good. That felt natural, right? Ah, welcome back. We got a bunch of burning hot pork fat. Also to be clear, Uncle Roger never said that he was expressly against pork fat. He said that he liked peanut oil, and then he was like, “Wow, I didn’t know you can use pork fat.” But anyways, pork fat won, so we got the burning pork fat in here. Lily’s gonna dump out her pork fat, and I’m gonna leave my pork fat in burning. Oh! The idea is that this is definitely gonna scorch the aromatics. Nicole, drop the aromatics. Oh God, it’s goin’ so fast. This is gonna burn this second, Nicole. This is how we make fried rice at home. Okay, there you go. Get the egg ready, get the egg ready. Goin’ nice. It’s goin’ nice. All right, dump in the eggs. Dump in the eggs, dump in the eggs. Goin’ in, goin’ in. Dump in the eggs. They say this is also key to getting wok hei. And I see the benefit, right? When you bring the oil up to temp, you’re getting a lot of heat on that wok, but you’re not gonna burn your oil. You get fresh oil in there. It totally works. Smells really good in here. I wish you had smellovision. Just goofing around over there. Yeah, no, they’re not taking this seriously. They are not taking this seriously. I feel like we’re in a race. It’s a race. A rat race. Yeah, that’s good, that’s good. It’s like the loading screen stance. Yeah, you gotta keep the knees bouncing. Dump it in, dump in the rice. Dump in the rice. Goin’ in. Okay, I’m losing the beat. I’m losing the beat. No, no, no, no, no. You can’t lose the beat. Wait, wait. You mean the . It’s a funny song. Are we gonna flip? Okay, yeah, we’ll flip. We’re not taking it seriously. Oh, you got it, you got it. Two-hands clunker over there. I don’t see any, like, I’m not smelling the crazy burnt oil. Again, this is pork fat, so it has a super, super, super high smoke- Higher. Higher? I’ll guard against your face. Is this helping? No! For a second, I was like, thank you. But then I was like, wait, I can’t see! I’m gonna dunk this. I’m gonna dunk it when it’s time. Dunk it. Yeah, but, like, be safe. No. Nicole, throw me the alley. You’re gonna throw this in the air, and I’m gonna windmill it. Okay. Seriously, throw the bowl in the air. Throw the bowl in the air, yeah, yeah. Really? Yeah, yeah. You’re crazy, bro. Sorry, I thought we were gonna get it right. I didn’t think she’d flip it. We got it. Ha! They looked so silly. And we look like professionals. Let’s pull it. Pull. Yeah. We’re pullin’ it, right? Pull and plate, pull and plate. All right, so we have the fried rice where we got the pork fat well past its smoke point, ’cause pork fat’s smoke point, about 375. We got this, like, 550 when we dropped it in. And this is with it dumped out in fresh oil. So in theory, in this one, you would taste the burn on that oil. It should taste a little bit acrid, a little bit bitter, but we don’t know for sure. Let’s dig in. What do you guys wanna eat? I just want a Diet Coke. Let’s try with dump fat, just ’cause that’s been our constant so we know what we’re… You guys ever think that doing this cooking show kinda ruins food for us, ’cause we eat in excess ’til we don’t want to anymore? Don’t get me started. I mean, it looks pretty identical, right? Yeah. Who’s to say? That is a world of difference. What are you tasting? Less char flavor. More char flavor. Yeah. And we had them at the same temperature. Well, we had this side at an initial higher temperature. I’m wondering if like, I, literally, have no idea why that would be the case, ’cause we cooked it identically too. We did. Like, we were pretty lockstep with each other. You know what? Some things in food are just indescribable. They’re indelible, right? They’re inextricable. You can’t actually define what they are. It’s the ghost in the machine, and that’s called love. That was beautiful. Thank you. It was. That means ultimately, dumping the oil first wins, which means that myth munched us! This myth munched us! Let us know in the comments whether you want us to keep doing the bit about myth bunching and bunching us. What’s this called, Myth Bunchers? Myth Bunchers, what we found out today in busting Uncle Roger’s fried rice myths, we found out that the wok really is better than the saute pan. Saute pan, you can still get some solid results, but it is a much different product, and the wok does have a much better even heat distribution. Definitely buy a wok. It’s fun. Then day-old rice, pretty significantly better than fresh rice. Y’all said the fresh rice was just clumpy, and it was soft, and it was wet. Again, an edible product, but like, we’re not going for edibility. We’re goin’ for greatness. Ding! That was me. I said that. And then in the issue of fat, we had peanut oil versus pork fat versus olive oil, courtesy of Jamie Oliver. Turns out that was pretty bad. But peanut oil versus pork fat was quite close except for pork fat really does just have a big meaty punch. Peanut oil was Uncle Roger’s pick, but he also said he did like pork fat. Still, we’re callin’ that a loss for Uncle Roger on there. Sorry about it. Then finally, we have dumping out the cooking fat and starting with fresh oil or not dumping it and just putting your aromatics in scorching oil. We found out that for whatever mysterious reason, dumping out the cooking fat really does work. It gets that wok hei in there. The the old oil scorches the aromatics really quick, causes you to dump more stuff in there, creating more steam. So, Lily, how many did you get right? I said wok, day-old, pork fat, and dump. Hi, Uncle Roger. I got 100% on my test. Wow, overachiever. You think that makes you better than us? Yes. It does, literally. Actually, yes, it does. Trevor. Yo, what’s up? I trust Uncle Roger implicitly. I’m goin’ wok, day-old rice, peanut oil, and dump the oil. Uncle Roger, please do right by me. I got a 75% on my test. C, pretty average. Good for you, man. Nicole. Hey! I said wok, day-old, peanut, and dump it. Kiss. Little kiss here, here, here, here. I got three out of four, also 75%. Wow, very good! And that makes the loser, someone ask me. What did you get? Josh, what did you get? Wok, day-old, peanut, don’t dump. I lost. I got 50%. I failed. I’m gonna drop out of fried rice school just like I had dropped outta UCLA. You still hit me up for donations. You’re like, “You dropped.” What, I get no benefit? I paid you thousands of dollars, you hit me up for donations. No, you should donate to me. Myth Bunchers, thank you for bunchin’ out these munchers with me. You know, we had the muths, we bunched ’em, we benched ’em, and here we are. We had a lot of good fried rice. Why do you keep saying that? My brain is fried. And most of all, thank you all so much for coming out. I think what we learned today is that love is, I mean, it’s just MSG if we’re being honest. It’s not love. It’s a delicious chemical called monosodium glutamate that is perfectly safe to consume, and it was originally distilled out of the natural properties of seaweed in Japan in the early 20th century. Is that the out? I can’t imagine we’d need to say anymore, right? You feel satisfied? We all feel satisfied with that? I feel satisfied. Yeah. I’m just dancin’ back here. I think pretty good episode, you know, at the end of the day. Yeah, let’s wrap it up. Comment below what else you want me to say. What’s better than a Mythical Beast? A hydrated Mythical Beast. Shop Mythical Beast-iary and Always Hydrated Nalgenes at mythical.com.