Welcome back to Mythical Kitchen. We are always trying to break boundaries here, and today we’re going to break the boundaries of fried rice. We’ll be cooking five increasingly complex versions of the dish, and we have the world’s preeminent fried rice expert in house to taste all of them and give their opinions. Uncle Roger, welcome back! Thank you, nephew Josh, good to see you. Anytime. How you been? I’ve been good, my hips have been tight, you have the loosest hips in the game. Yeah, yeah, every day I sit like this, this classic Asian pose, you know. That’s good, that’s good. But if this leg come down, then you know you [bleep] up. I, and I’m sure I will. throughout this episode. We’re going with a really classic egg fried rice here. I know you like the simple, the classic, so we’re starting this off. We’re gonna get some wok hay building right here. We’re gonna really burn this oil into the wok. We’re gonna discard it, get some fresh oil in there. Good, good. Nice wok. The rice look nice and dry. Good. This is the oldest rice, we’ve been aging it in the parking lot for about three weeks. How you gonna get close up shot of food? All the cameras so far away. Sorry, I, oh. You guys shooting in 4k? That one, that one, okay, good, good, good. Shoot, shoot, shoot the food. Josh not interesting, show the food. I agree with that entirely. They’ve seen way too much of me. Would you say you have control issues? No, no, no! It’s only when I film my YouTube video, and then I forget to shoot the food, and my audience complain. They leave comments. The Uncle Roger [bleep] off, show me the rice. Alright, the oil’s reached it’s smoking point right now, I’m gonna discard it back here, swing it around. Okay, good, good. Back on. Little bit of fresh oil. You gotta work quickly here. I’m open to criticism, I need somebody to take a strong hand in my life, I need a sort of like, mentor figure, so if you wanna yell at me, do whatever. It’s just level one, if you mess up level one, then you hopeless. Okay, garlic, shallot, going in nice. That’s nice. You know, Uncle Roger got fried rice restaurant now in Malaysia. How’s the restaurant business treating you though? How are you enjoying it? It’s good. It’s good. Uncle Roger learning a lot. Because making one fried rice easy, but when we open, every day we serve 800 to 900 plate of fried rice per, per outlet, per branch. And we got five branches now, and keeping consistency, that a challenge. How are you finding, uh, managing people and different personalities in the restaurant? That can be difficult. Fortunately, we got good restaurant operator group. They handle that. Uncle Roger just go there and meet and greet, sign some t shirt. That all I do, and I taste test. You’re just the face, so you do nothing. You profit off the labor of other people. That what, that what Rhett and Link doing right now, you know? Yeah, correct. I’m saying they built the model. This poor guy cooking in kitchen. They don’t even show up. Uncle Roger never even met them once before. Wait, have you not met them? Yeah, you write the cookbook, you work so hard, write the cookbook. They on the cower. Aiyah. I didn’t say it, he said it. All right, now we got to get the rice in there. I’m going to try and really smash it down. Get a good toss, but then you let the rice sit. You got to let the rice sit. You got to let it actually build some heat, soak up a little bit of that oil. Okay, I feel good about the level of heat going to the rice. We got a little bit of soy, a little bit of sesame oil, a little bit of that magic dust, the MSG. It’s good for you. Some chilies. Here we go. Now we’re cooking. Gotta move quick. Gotta get the soy all distributed. Gotta do some tossing. Everybody like it? It’ll lift that. Here we go. Camera will catch it. I’m trying to go high. I got shoulder mobility issues. I need the Uncle Roger stretching program. You should come out with a calisthenics DVD series. How old are you? Your shoulder got problem. You younger than me, you know? I know, but I got terrible genes though, man. Maybe next time we can practice wok tossing with left hand. Because in restaurant setting, every chef they cook lay dough in right hand, and if you need to change hand to toss that, losing too much time. That is true, I never thought about that. In our restaurant, the whole fried rice cooking process take 100 seconds. Really? Per portion. Damn. I’m calling this done. Scallions in there, just get a little bit of heat on it. Good, good. Plate it up in the bowl. It smell nice? Uncle Roger, first fried rice. Simple egg fried rice. No garnish, nothing fancy. Mmm, nice and smoky. Camera, you should get this shot, it looks so pretty. Put shallow depth of focus, make me blurry. Make the shot, make the rice nice. There are cathedrals everywhere. For the, what is it? There are cathedrals everywhere for those with eyes to see. What that mean? I don’t know, man. Suddenly turn into some, some priest. Mmm, nice. Not bad. Classic. Classic. Very good. Level one. Uncle Roger has so much faith in you, Nephew Josh. I hope I do not abuse that faith. Magical Kitchen need to give you a raise. Thank you! Someone said it. Uh, or just donate directly to my Venmo, we’ll put the link up in the lower third right there. You should start only fan, you know? I’ve thought about it. I’ve thought about doing like an anonymous one. We’re just gonna call it Only Holes? You should go to Rhett and Link and tell them, if you don’t give me raise, I starting Only Fan right now. I got my finger on sign up. Uncle Roger, if you were to score this dish out of a thousand, that’s what Ben Schwartz set up. He ranked it out of a thousand Joshies. That was his scale. So now that’s the scale for the rest of the show, and it’s pretty upsetting. Thanks, Ben. Uncle Roger know, the fried rice coming later gonna be fancier, and tastier, and nicer. But I’m gonna just rank this based on what it is. Mm hmm. 800 out of 1000. We can reduce that down to a four out of five. Not bad, not bad. Math. You ready to go to number two? Of course, let’s do it. Uncle Roger, for level two, we’re going to Korea here. We’re doing a little kimchi fried rice, gochujang in there, a little bit of spam kind of playing on the purae jjigae. You know, a lot of kind of lunch meat things really popular in Korea. We’re gonna go a little fancier with the garnish here, get some fried egg on there, some seaweed, chili threads. How you feel about that? Uncle Roger like this. Uncle Roger served kimchi fried rice at my restaurant too, you know? Yeah? That one of the three main fried rice dishes. What are the other fried rice dishes that you serve? We got the regular egg fried rice, which is very similar to what you just made. Okay. And then we got kimchi fried rice. All similar ingredients, but of course no spam. Because our restaurant needs to be halal. Malaysia, majority Muslim country. Oh, I didn’t think about that. And then the third fried rice is my favorite. Uncle Roger’s special fried rice. So it’s just regular fried rice but with sambal and then this Malaysian flour, torch ginger flour you cannot get here in the U.S. Why don’t we have, there’s, there’s not a lot of Malaysian food specifically in L. A. Why couldn’t you open that restaurant here? L. A. too expensive. There’s so many cool restaurants here, business so good they still close down. Yeah, good point. We’re caramelizing the kimchi right now. We want to get a little bit of burn. Nice, nice idea. Into the kimchi. Good, good. Let some of that moisture cook out, otherwise you’re going to steam the rice. There we go. Okay, don’t cough. Don’t be performative about it. They’re weak. Why you hired them is every time I cook with fish sauce, one of my favorite things, fish sauce, caramel. You have to burn the fish sauce into the sugar. They all start coughing. Look at him right now. Now we’re on the same team. Camera guy coughing, also. Camera guy coughing all the time. Maybe they need to go work on Good Mythical Morning because all they eat on their show is snacks. Today, we’re gonna try 50 different types of Doritos, you know? I’m going with the rice, try and flatten that out, get that in the wok, prevent the steam. Good, good, good. Kimchi fried rice, sometimes Uncle Roger feels it can be too wet. Yeah. Korean version. But at my restaurant, we make it dry. We make it wok hei. Dry flavor. Almost Cantonese style. So, Uncle Roger, excited to see how you’re gonna make yours. I have a stupid question. What’s your favorite non Asian cuisine? Like, do you ever get down to some Western cuisine? Pizza, pasta, taco. That’s my favorite. That’s everybody’s favorite, correct? Correct. Yeah. What’s your favorite non Asian dish? My favorite non Asian dish? Pizza pasta taco. Yeah, number one. Number one. You know what I love though? A little Mexican Asian fusion. You ever had, uh, Mexican style sushi? Mexican sushi? Yeah, they put like carne asada and cream cheese in it. Of course, I like that. Like, Japanese food’s really big in Mexico right now. There’s a lot of exciting stuff happening. Dude, Japan is like gateway drug to Asia for white people. It’s, it’s true. It is true. If nobody’s scared of Japan, it’s not, it’s not too weird, it’s not too jungle. You go to Japan first, you get comfortable, then you go to Thailand, Bali, Indonesia. Yeah it’s like the kiddie pool, you start wading in slowly. All right, we’re going in with kimchi juice. We’re going in. Gochujang. Very nice, very nice. We want to make this spicy, man. We don’t want to disappoint. Okay, going into the spam. Do you like spam? Spam is processed meat, but it tastes so good. It’s like our version of pepperoni. Wait, is spam baked in Malaysia or no? There’s like really not a lot of pork products in Malaysia. No, no, we eat pork a lot in Malaysia. It’s just if you’re Muslim, you cannot eat. And 60 percent of Malaysia is Muslim. So we have to respect and make it available for everyone. That’s why we don’t serve pork at our restaurant. I grew up eating a lot of turkey bacon. It’s not good. Not good, man. Not good. Don’t try to replace. And plate up back here. Turkey bacon is like gluten free waffle. Gluten free pancake. Like, if you’re allergic to gluten, just accept your sad existence. Okay. Nice fresh fried farm egg there. Nice, nice. Even the egg’s so Korean. The egg’s so organized and nice. I know, truly. In Southeast Asia, fried egg just crispy on the side. And then, chili threads. Chili threads are on top of every fancy Asian dish that I grew up ordering. You go get like a $20 sushi roll. Chili threads on top. That’s how you know it’s fancy. Only in America can chili be fancy. Yeah, a hundred percent. In Asia, chili just growing outside my mom’s house, nobody care. No, we turned them into pubes and charged ten extra bucks for them. Haiya. Uncle Roger, we have dish number two here. Slightly more complex. Fried egg, kimchi fried rice, chili threads, and some Korean shredded gim on top. Enjoy. Mmm. Uncle Roger will sprinkle sesame seed on top also. Yeah, yeah. That’s what those were there for. And then, if I serve this at my restaurant, I will tell the people working there to make sure don’t cover the egg yolk. Because the egg yolk, when you take a photo, just stealing all my tip. Spam, Spam is good shot. Uncle Roger think I gonna like this. We’ll break the egg. Okay, you not gonna eat? What? Can I eat? Yeah, yeah, yeah. Everybody eat together. American sized spoon. I’m a big boy. Mmm. Nice. Spam really improved the taste. Mm hmm. And Uncle Roger had to say, the quality of kimchi you have in L. A. is so good. Truly. That actually is a key. Amazing. Now, Uncle Roger would prefer this if it was a little bit drier. Mm hmm. Mm hmm. Maybe I wouldn’t put in so much of that kimchi juice. I respect the note. Yeah. I see you, Uncle Roger. But it okay. This one if it It was a little bit drier than it would have got, 900. But because it’s a little bit wet, and that’s just personal preference, you know? Some people like it wetter. That sounds so dirty, sorry. I like it wetter. Yes, I do. Yeah, baby, that’s what I’m talking about. Uncle Roger love it bone dry. Just, that’s it. Yeah, as long as you put a little baby powder in there, you know, just to keep it. No, no, I want to hear the sound of. Ssssshhhhhhhhh. Eight hundred fifty out of one thousand. I’ll take it. Uncle Roger, we’re taking a trip to Taiwan a little bit over here, we’re doing some XO sauce. We’re doing some chashu pork ribs here. We’re trying to get a little fancy with the plating and presentation. I think you’re gonna dig on this one. We’re gonna build, build some of that heat, build some of that wok with the peanut oil, but we’re actually gonna be frying this in duck fat. Ooh, very nice idea. We’ve killed a whole animal just to steal its fat, just to fry the rice. We’re not even eating the meat. We’ve thrown it away. That’s how luxurious this is. Correct. That animal die for a good cause to satisfy us. I think that’s what the duck would’ve wanted. Xo. Fried rice, Uncle Roger love. We serve that as special item for our Lunar New Year menu at restaurant. I’m about to be really ignorant. Is it Lunar New Year right now? Yeah. Today is the third day of Chinese New Year slash Lunar New Year. Happy Lunar New Year, Uncle Roger. I’m sorry I didn’t wish you that sooner. No problem, no problem. Lunar New Year is like holiday nobody care about in America, unless you’re Asian, you know. So it’s okay. I don’t care about your holiday also. You know? Which holidays? Yeah, Christmas. I don’t care. You call me, I don’t answer. What are you, what are you doing on Christmas? I, maybe I go around trying to buy a Christmas tree. Yeah. On 26th December, that way you get discount. I, I actually would get Halal, I’m a Jew and so I would get, Oh, you’re Jewish, oh you don’t care about Christmas. Yeah, I don’t care either. I’m so sorry, sorry. But I would use it, I would get Halal Chinese food. I would get like, like, uh, like Uyghur food. Because my grandma, we’d take her out, and she, you know, eats kosher, so halal’s like, pretty close. She could not comprehend a Muslim Chinese person, I swear to God. Anyways, we’re going. And she was old, and so she’d say stuff out loud. This shouldn’t be in the episode, but she just goes. Where are we going with this? I don’t know, I’ll just leave it back to my grandma. We’re hosting the show Daily Wire. Alright, we got the eggs going into the oil with the ginger, with the garlic. Let that sit. And then, have you made your XO sauce before? This is a personal hobby of yours. Oh, no, no, no, we just buy it from shop. We just taste test many different XO sauce and pick our favorite. Did you make this one from scratch? I, well, we did. Lily, Lily did this specifically. I’m really proud of her. Guys, so we have a bunch of like shredded, dried scallops in there. We have the very specific kind of Chinese ham. Uh, that is, uh, smoked and shredded in there. A lot of chilies, a little bit of burnt sugar. Who this Lily woman? Uncle Roger have to hire her. Lily, where you at? Where? Come, come on camera. Yeah, you’re on Uncle Roger’s team. Come on, get out of here. This is a nephew, remember what she look like. Uncle Roger gonna kidnap her to cook for me. That’s a fair point. Fair point. You want to work at my restaurant? Yeah. Nice. We talk later, Lily. We’re getting the rice there. Dust it up. Smashing around. I gotta do some tossing. Uncle Roger’s gonna yell at me again. No, no. It good. It good. You’re improving, You’re improving. Left hand tossing feels good, I do feel. Because you switch hand, you look like amateur. It’s true. What, if I did some sort of like flair, kinda like Benny Hana, like. Some of that. Is that, that’s looking good? Yeah, that good, that good. Do you want me to work in your restaurant? No, no, no. It’s too big, I take up too much space in the kitchen. You take up too much space, everybody’s scared. You know in Asia, we all tiny people. And then you’re this giant walking into restaurant, scaring all the customer. I do have a buddy that’s like 6’6 that went to Japan. Everyone took pictures with him the entire time. People call him Godzilla. They did! They thought it was him, man. Godzilla is a story about a white guy going to Japan, destroying all the shops everywhere. Rice is looking pretty good. I’m gonna take a bunch of that XO sauce. This is, you can’t stop eating. I know, it’s so good. So good. And it’s hot also. Yeah, a lot of chili in there. It’s got super deep flavor from all that scallop. I’m going to get some of that oil in there too, because the oil is really going to like color this. Yeah, I’m going to, don’t even need to taste test it. I know it’s going to be good already. The XO sauce, this, this level. I hope so, man. Also, we got a couple other surprises going on in this rice though. I think you’re going to get it. Okay. Okay. There we go. Good amount of XO. Keep that toasting. Nice, nice. Scallions. Get a little bit of scallion in there. I’m going to top it with some more scallion. What do you guys think of the show Hot Ones? Do you guys like them? Or do you guys view them as competition? I think it can be like a bit of a friendly competition. You can have like a ton of respect for somebody and really love what they do. And I think Sean is fantastic at what he does. Hot Ones is an absolutely brilliant show. We would have never had Last Meals without Hot Ones. They set the tone. But yeah, that said, we had Sean on Last Meals. He never invited me on Hot Ones. You know? They’ve never invited you on Hot Ones either? Yeah, yeah. We’re not famous enough. You’re famous enough, I’m not famous enough. They want Ariana Grande. But Uncle Roger liked that very nice PR answer. For what you think of Hot Ones, right? Sean Evans, you bald [bleep]. What? Sorry, camera’s rolling? I’m kidding. I love Sean and I think he really makes the baldness work. Okay, so we have no don’t move on yet, clip this up. This is the Instagram real for this episode. Okay, so we have some char siu pork ribs here. We’re gonna do we’re gonna ladle the fried rice. Did Lily make this char siu? Yes, she did. Lily did pretty much everything, man. Lily does 90 percent of the work around here. She’s crushing this episode. She really is. Lily, I’m very proud of you. You should take her recipe, put it in your cookbook, and take her credit. Hey man. Classic mythical style. Lily, if he sends you a real offer, just make sure you come to the table. We have rights of first refusal, we’ll do a. We’re gonna garnish it. Scallions on top. And just some microgreens here. Microgreens. No, Uncle Roger, what’s going to happen is these ribs are going to be deboned, and they’re tender enough to be tossed directly with the XO fried rice. I can debone your ribs for you if you’d like. Please, please go ahead, Uncle Roger, on my day off today. Thank you for choosing to dine at Mythical Kitchen, it really means a lot. Ah, look at that, cooked perfectly. Look at this. Nice souvenir. Hollins doesn’t give out souvenirs like that. They just leave people with gastrointestinal distress. Yeah, try to kill people. Now the rib meat is just gonna get beautifully shredded up in there. The beautiful sweetness from the char siu, a little bit of sweetness from that XO. Spiciness, porkiness, scallopiness. Dig in. Okay, okay. Mhmm. Uncle Roger have a soft spot for XO fried rice. I think a very underrated dish. Mmm. Mmm. Very nice. Uncle Roge wish you actually put more of the XO sauce to make that the star ingredient. Coming in hot, Uncle Roger. Dig in, man. Mmm. How’s the char siu ribs? Do you think the char siu ribs and the XO sauce step on each other a little bit? See, when you take one bite, big [bleep] piece of char siu like this and then it will overpower the rice because the rice just little bit extra sauce just little grain in there, but that not, that not big problem because you can just not eat the char siu until later, you know. Exactly, it’s your dessert pork. Correct. And also we wanted to give you these bones as souvenirs. Oh, thank you. It’s the theater of it. The mythical bone. Cheers. You can exchange one of those to meet Rhett and Link Well, actually just Rhett or Link. Uncle Roger if you’re scoring this out of a thousand Joshies. Mmm. What are we giving it? Uncle Roger love the XO. If I just rate only the XO, well, 1, 000 out of 1, 000 Lilies. Not Joshies. He didn’t make [bleep]. But I think in this fried rice, maybe the proportion of thing can be improved. So unfortunately, this one, Uncle Roger have to give just 600 out of 1, 000. A gasp? Wait, that means we created actual steaks that people care about. That’s incredible. Uncle Roger, see that pan. I know what this level gonna be. Omurice! We’re doing omurice. This, this face has mocked me in the past, Uncle Roger, but now I’m getting my revenge. So I’m gonna try and do, this is the fanciest fried rice up until this point. XO sauce is fancy, but, we talked earlier, Japan, they’re seen as fancy. Gyudon, a little bit of Japanese A5 Wagyu. Really fancy technique with the omurice. I think it’s gonna be good. This is my biggest test yet, and I’m curious to see how you’re gonna enjoy this one. This stressful, you have one chance. One chance. Yeah. Uncle Roger fly to make egg with Sensei Motokichi also. I go to Kyoto, he teach me how to make it. How is he as a teacher? Is he like one of the cool senseis or one of the abusive ones? No, he, he, he very nice guy. He not abusive to me. I wonder if he abusive to his wait staff. I don’t know, you know, it’s like you watch the movie Jiro Dreams of Sushi and. You have to be little bit abusive. Little, little, I don’t know if you have to, but you know, he happen, but he happen to. And he makes the best sushi, so, you know, it’s tough to say. He absent father, that why the food good. Yeah? He care about salmon more than his son. Yeah, you can’t, listen, you can either have a son that loves you or the best octopus sashimi, you can’t have both. Alright. We’re gonna drop, we’re doing some different aromatics here, cause we’re playing on the idea of gyudon. We’re actually gonna salt it up to get some of that moisture cooking out of the veg. So we’re doing carrots, oyster mushrooms. Little bit of onion here. We’re just gonna wait. That like, that like their version of mirepoix. Yeah, pretty much. Okay. Uncle just wants to see your omurice skill. I’m waiting for that. We gotta build the fried rice first. We gotta build just a good fried rice before we get to the omu. Don’t worry, if you mess up, you can always ask Lily. Now this is the revenge game against Lily. Lily, you’re very talented, and I’m very grateful that you’re here. Okay, pat that in there. How do you feel about this one conceptually? Uncle Roger, I know that this one’s supposed to be level 4, but to me, XO Fire Rice, I would rank that as level 4 and this one level 3. Yeah? Because XO got scallop and they all mix together nicely. This one just fancy egg technique, you know? Yeah, this is, uh, very much playing on the theatricality of it. Correct. And Uncle Roger don’t care about that. You want theatrical, go to Broadway. Benny Hanna is my version of Broadway, though. That’s what I want, you know what I mean? That’s, that’s theater to me. We should write an Asian food musical together. Yeah, do you think I’d be the best choice for that to write? Yeah? Okay, good. Uncle Roger see you doing live show with Mythical, you know you do the live show at theater. Yeah, yeah, yeah. You always take your shirt off, why? I want to say that that’s never exactly my choice. Like, someone comes up to me from the company and they’re like, hey are you cool taking your shirt off? and I say, Yeah, I want you to know that it’s never my idea to do it. I’m happy to. You say yes, multiple times. I’m happy to. Every time I wake up, I check your Instagram story. Oh, there we go. Nephew Josh shirt off again. Don’t hate me because you ain’t me. Okay, rice is good. I’m just gonna let this sit over here. Okay, let’s sit over there. Why are they laughing? This so ghetto? The most ghetto method. How’s that ghetto? I’m resting a walk, get a tree with or something. I, uh, okay. Now, we have to remember how to make omurice. Okay. Here we go. We have to make omurice. Hold on. Give me a sec. Give me a sec. You can take your shirt off if you’re going to help. Do you want to plate your, um, bowl of your rice first? Oh, dude, you’re so smart, Lily. See? Lily’s the smartest person. Niece Lily should be advisor for this show. Ow. This is, this is so hot. Should we do the plating on camera? No! The mold here, so this is some, uh, Japanese Wagyu carpaccio here. It’s been gently blowtorched. Now Okay. Rice molded, it’s almost centered. Good shape, good shape. Nephew Josh, I see you have Omurice video on your channel. Did you really make 100 Omurice attempts? I did. I did all 100 of them. I even did some extra for practice, but we did all of them and we really did hit the best Omurice on the last one, which was really crazy. None of us expected that. I was genuinely right. I struggle sometimes with self worth. I’m sure Uncle Roger can understand. Oh, self worth? No, no, Uncle Roger, full of that. But I was actually really proud of myself, uh, for that video and that final attempt. That was, uh, that was something, man. Yeah. Very impressive. Thank you so much. How long did that whole 100 attempt, how long were you guys in studio? Like 12 hours, 14 hour shoot. This is stupid. That dedication. So stupid. I feel bad for the editor. Have to go through all the egg. Do you feed all the egg to your, to your coworker? Oh, we actually did. Yeah. No, we set up, we, we set up like a dim sum cart, uh, with every omelet and we just rolled it around to random people’s desks. We had like interns that had never met me before because they’re on the other side and I was like. Happy omurice day. I love you. And handing it to them. It was a weird day in the office, man. Yes. Here, have this undercooked egg here. All right. Okay, here we go. It’s going in. I’m glad you’re gonna be quiet. Okay. Start working quickly. Little pinch of salt. Gotta get the curds forming. Correct. Correct. Nice small curds. Cut to the sound effect. Now we gotta set the omelet. I’ve already [bleep], I’ve already [bleep] it, Uncle Roger, I need your, I need your spoon. Okay. Okay. Okay. I need your spoon. I gotta triage it. Uncle Roger. Just, can everyone shut the [bleep] up? I’m sorry. No, I, I went a little crazy. I went a little crazy there. Nobody talking. Crazy there and then, now I just didn’t put enough eggs in. Man. We need to start, I gotta start over. I gotta start over. I gotta start over. I gotta start over. I gotta start over. Okay. I gotta start over. I gotta start over. It’s time to lock in what you have. Sorry, I’m watching myself make omurice. Attempt, attempt number one. Put some oil in there. It can’t, the pan can’t be too hot. The pan can’t be too hot, but it can’t be too cold. Alright. Alright. Okay. Shouldn’t be any sizzle when it hits the pan. No sizzle. Sizzle. A little salt. Build the curd slowly. Build the curd slowly. Here we go, bring it in, bring it in. Get the air out. Already much better. Wait. Bring it in. Bring it in. Bring it in. Can’t get too much. Tuck it. Tuck it, and then one little Oh, now we’re there. Now we’re there. Now we’re there, we remember this. Tuck the sides. Switch hands like an amateur. No, it’s not going anywhere. Hold on, we gotta triage it. We’re, we’re going though, this is it. This is it. Come on, no, that’s close enough, dude. I don’t, hold on, that’s, that’s close enough. We’re, we’re plating. Ow, Jesus Christ. Relax, relax. You look pretty good, nephew Josh. Very nice. Okay. Moment of truth. I’m just gonna center it a little bit. No! I sliced all the way in half! God damn it! Gonna put a little bit of demi on there. Yeah, just cover the hole with the demi. I know, that’s what I’m trying. See? You gotta really fill up the hole. Ah, demi on top. I tried for you, Uncle Roger, I really did. Don’t get all depressed, don’t worry. I’ll just take it out on someone online. Alright. Reply to some YouTube comments. Exactly. Here we have it, level 4, the Omurice with the A5 Wagyu ribeye right here. Demi Gloss on top. We tried. Nice, nice, nice. Not bad for two attempts. I almost forgot, we actually have a special bone broth tea that we made for you. And the last time we used this tea kettle was during your last meal. Oh, nice. Oh, the Asian guy coming again. Bring out the Asian kettle. Like literally, yes. Uh huh. Absolutely. Uncle Roger dig in. Okay, let’s have the broth first. Mmm. This good. This good. Yeah. Mmm. I can taste it. Made with the wagyu. So this reduced was actually turned into the demi glace for your beautiful omurice. Mmm. I’m glad you like that. Okay, so you eat the wagyu first? Absolutely. Mmm. Wagyu nice. Mm hmm. Wagyu is wagyu. You can’t really mess it up. Mm hmm. You know? Okay. Now it’s time to try the omurice. Not bad, not bad. How does this succeed as, like, an actual fried rice dish? Mmm. Omurice rice, it’s kind of fried rice, but it’s also, that’s not the main focus of the dish. I think Uncle Roger think a lot of people would like this because this one, it nice mixture of salty and a bit sweet also. Mmm. And then the egg. That’s what you call it, the theatricality of the egg. Nice, nice texture, give it a bit of nice mouthfeel. It’s smooth, velvety, nice. So I think, Uncle Roger think many people will like it. Alright. And as far as rating for this one, I enjoyed this. I didn’t show you, didn’t make it perfect. But it’s so difficult, you know? So this one, 850 out of 1,000. 850, that’s a high mark, I’ll take it. If I got B’s, my parents were so happy. Really? Yeah, yeah, B’s were the most. The difference between white people and Asian people. Truly. That’s the main difference. Truly. Uncle Roger for the flip. Final, fanciest, most complex fried rice preparation. This is actually my personal favorite fried rice dish. I’ve had it mostly in Thai restaurants. This is the crab fried rice. Mmm. Are you a crab fan? Yeah, everybody like crab. Everybody like crab. Everybody likes crab. Yeah. So we have some fresh Dungeness crab meat. You should try the Dungeness crab meat. This is my favorite crab. in the entire world, uh, fished off the pacific coast, San Francisco, Oregon. Fresh, very nice crab flavor. Again, we’ve killed, we’ve taken so many whole lives to create these fried rice dishes. I hope you, uh, respect them and donate to whatever wildlife preservation charity of your choice. Yeah, donate them so we can get more wildlife to eat. Exactly. They’re actually, I once, you know, I once ate a pig that there were only six of their entire breed left in the entire planet, and I ate one of them. What? Where? How? Don’t ask questions, man. I don’t know if it’s technically legal. No, it was, it was raised by, uh, an incredible heritage pig farm called Cook Pig’s Ranch. And they told me, yeah, there’s only six of these left now. And I was like, oh my god, did I just commit like a, a war crime here? It’s a genocide, you know? Literally, yeah. To kill one sixth of the population. But, they need people to eat them to actually be able to raise them. Because they’re like, we can’t keep these as pets, we need to start a demand. So tell people how good, it was called, it was simply called a large black, I believe, the large black pig. And um they might be all dead now. I don’t know. Anyways, let’s make some rice. What happened to my uh, wox bat? Ha ha ha! Oh god. The ADHD, man. All the kids today, ADHD and peanut allergies is what we do. Too much TikTok, too much TikTok. Truly, I’m watching your videos too much, man. What? My video, okay. Do you feel YouTube long form is dying art form? I hope not, man, but I do feel like that. We’re trying to keep it alive, you know, because before it used to be we’d just cook one type of fried rice, but now we gotta cook five types of fried rice, you know? Yeah. Have a guest come in. YouTube used to be just about like two friends cooking, and that’s the whole video. They just cook something. We put a Big Mac inside of a burrito! Ten million views! Now we gotta do that and we gotta put a Lamborghini in a trash compactor. Correct. And explosion sound. Editor, put something there. So the egg in there is quail egg? The egg in here is quail eggs. Yeah, are you a fan of quail eggs? Yeah. Very good, we have a lot of them in Malaysia. They’re like nature’s gushers, you know? Pop one in, it explodes in your mouth. I don’t know what gusher is. You’ve never eaten a gusher? It’s an American candy. Yes, but we give them to children for nutrition break at school. What? But it’s just candy filled with goo. That’s why everybody fat here in this country. Actually, probably, yeah, part of it. Rice is going. We have some Shaoxing cooking wine right here. Beautiful. A little bit of white pepper. I think white pepper has a great flavor baseline. Love the smell of cooking Shaoxing wine. All right, fry that into there. And now the crew’s favorite ingredient. Little bit of fish sauce. Fish sauce. Three crabs. Not one, not two, but three crabs. Everybody gonna start coughing. A hundred percent. Yeah, get it Taylor. You ever spill a bunch of fish sauce on yourself? Yeah, I just make myself delicious. I agree. And then I’m gonna take all this crab meat, all this crab. I want to break this up. I want the crab to really like mix with char siu pork rib where you had big bites of rib. Then you should have cut the crab before you throw it in. No way, man. Ooh, the theatricality. It’s too hot. Ow. Look at this. Ow. Serving with stone. Ow. Everything hurts. From the beach. Hiyah. We did. We just found this. It washed right up from the Santa Monica Pier. Alright, this is the actual body of the Dungeness Crab, whose meat is inside the rice. So we’re gonna fill up the carcass. I think serving something inside of a carcass is very fancy. Yeah. Sort of like very modern art, in a way. Yeah, you can charge more, if you serve like this. You really can. Perfect. Okay. Now, we’re gonna go, we have a little crab fat emulsion. We want to use the entire body of the crab here. Let me taste just the crab fat emulsion. Uncle Roger curious. Anytime the squeeze bottle come out, Uncle Red will go, Okay, the theatricality coming. Oh, the dots. Classic Michelin star behavior. The steam is making the dots completely melt. And that’s fine. Mmm. Tastes like crab mayo. Yeah, it really is. Basically what it is. And now we have a little bit of crab foam. What? You want some more of that, bro? You want to try some crab foam? Sure, sure, sure. Somebody just bought Paco Jet. We really did. Okay, nice. Mmm. Uh oh. I know Uncle Roger’s [bleep] on this fancy Michelin star [bleep], but it actually tastes pretty good. It does taste pretty good. A little bit of chives on top for some green. Mmm. Very nice, very nice. And now we have. What is that? Some rice chips. Let me try one. With scallion powder. Scallion powder? We dehydrated some scallions. Put that right on there. Mmm. A couple flowers tucked in. Make it look nice and pretty. Do the flowers have flavor? No, but I’ll eat them off of your dish after we take the picture, so you don’t have to eat them. Okay, this is just for show. When I mentioned my flower earlier, torch ginger flower, that one actually tastes good. These might taste good. No. Tastes flower from Trader Joe’s. They do good work. Oh, [bleep]. Now, Uncle Roger, we are going to applewood smoke. Your crab. Uncle Roger, I’m gonna cover it for you. Okay. As the smoke comes in. Pop this guy in there. Gonna light it. Just like the college days, man. Oh, this, this like bong. We’re 2001 A Space Odyssey for the first time. Uh, no. Harold and Kumar. Alright, cover it, cover it, cover it. [bleep], too many stones. Wait, wait, wait. Hold on. A little bit more, a little bit more, a little bit more. Uncle Roger, take it. Pull it off, pull it off, it’s fancy. Okay. Camera, get your shot. You got it? Uncle Roger, eye watering. I’m gonna throw up. Uncle Roger, here you have. Your dungeness crab. Smoked fried rice. Was that worth the trouble? Absolutely not. So we have the crab foam. How much you like the presentation? Almost like a crab bisque, we used a shell for that. And we had all the crab fat emulsified in there. Plus you throw out the flower. Enjoy. Table side service. Mmm. Nice. Yeah. Maybe can be a bit saltier. What are you doing that for? Try some of that with it. What if you did it sort of like nacho style? Like chips and queso. Nobody eat fried rice like this, you know. Thank you, Josh. Welcome to America, land of possibilities. Not everything is guacamole. It is when you’re in the Mythical Kitchen, man. Was that really good or am I crazy? If you add this extra foam. Yeah, yeah. It becomes good. Uncle Roger, I have to say, because you want to make it fancy, correct? I wish there was a little bit more color. Maybe some ikura on top. Oh, ikura would have been good. Yeah, yeah. Because it fit with the whole seafood theme. We could have done smoked ikura too, to go with the smoking gun. Lily, you’re fired. Yeah. Now Uncle Roger doesn’t want you either. No, no, I think Lily messed this up on purpose. Because nobody eat fried rice from crab. Haiya. Lily, I’m kidding. This is fantastic. Uncle Roger, how many Lilies or Joshies out of a thousand do you give this dish? Okay, this is by far the fanciest one so far. But fancy doesn’t always mean it tastes best. You know, so, Uncle Roger actually thinks the kimchi and the regular egg fried rice taste better than this, sadly. Yeah, it makes sense. I have to give this maybe 7 out of 10. 700 Lily’s. I will take it. I will take 700 Lily’s on this. Did you learn anything about fried rice going through this journey? Learn anything about me from this journey? Uncle Roger learned that maybe you need therapy, nephew Josh. You’ve got this weird self worth issue. Do you want to be my new therapist? No, no, no. Too much package. He’s gonna sit on the couch and take his shirt off. Are you not supposed to do that at therapy? Uncle Roger, thank you so much for going along this journey with us today. Truly, it was an absolute honor. from the maestro himself. Uh, where can people find you? You got anything to plug? You can find me on my YouTube channel, just search Uncle Roger. And you can find me at my restaurant if you in Asia. And of course, on February 28th, we gonna have my first stand up special, dropping on Hulu. Hell yeah, and you can take that crab carcass home. Thank you, Enjoy. It’s your new pet. See y’all next time. Pick up our Mythical Kitchen apron and oven mitt bundle to save while you cook in style. Available now at mythical. com.