😂😂😂

Well, in Mediterranean countries they do use it for deep frying, but yes, you have to watch the temperature. Extra virgin olive oil is most preferable if using olive oil for deep frying.

I use sunflower and soya oil and both taste great with fried rice.

peanut oil is the one for me

Hahaha wok would be ideal for that. I know that sounds sooo weird to me 😿 even though it’s chilli jam my mind keeps thinking it’ll taste somewhat sweet. 😂😂 it was congee with jam at that point

HAHAHA noooo the jam was so weird!! I can't imagine how chilli jam would taste like but I don't want to try it myself - it'll be too weird to me, ahahah. Thank you so much for watching!! 💞

Hahah perhaps I'll do him next!

Thank you 🥺

Ur welcome queen!!!😘❤️🥰👑 imma always show my support

Thank you so much!!

@@CynthiaCho You're welcome!

Ahh, right right!!! Thank you for letting me know. I definitely won’t be using olive oil for cooking from now on

It’s not an absolute rule, but since olives taste different depending where they grow you need to know what you’re cooking. Definitely not easy mode though. Good on salads because leaves taste boring.

Hahahah the side dish was so weird - who would have fried rice as a side dish ahahah

Hahaha legit he is 😂😂

Glad you enjoyed it!

Hahaha read your comment so I had to do another one 😂 after this back to my normal content. Omgsh I can’t with the dish - so many odd combos in it 😂😢

I no like wok. My copper cookware so superior. Wok too thin. Garlic burn to easy. Thick copper Williams Sonoma kick your thin bad heat conductor wok in bad place. Sort of kidding. Wok I like. But Willams Sonoma copper is just spectacular.

Interesting, interesting! Thank you for your insight! HahHa 50usd is quite a bit! Hahaha, that’s a long time using woks - I must invest in one soon 😂 Haha! Until I saw the video I didn’t know that chilli jam existed! Maybe I’ll see more of it around since I know about it, haha.

Cynthia Cho BTW I think you're right about rice cookers. I can't justify the investment, although I used a friends. I just use a small pot. It's not the difficult if you do everything consistent. Also for many dishes from Latin America you toast your rice before cooking it. Not sure how you'd do that in a cooker.

Hahaha oooo that's interesting!! Perhaps it was a strategic move then?!

Hahah thank you!!

Thank you! Will do!💞

Glad you enjoyed it! 💞

You are the sweetest!! 🥲🌸🥲!!

Hahah perhaps i'll do that video next!

Thank you! Cheers!💞

😂😂😂 so true

Oh, thank you for letting me know!

Hahaha fingers crossed 🥺👉🏻👈🏻

Oh my goodness 3 woks!! Hahaha yes that is quite tiny but I can see the novelty!!

Wow! Thank you for letting me know - I will not use olive oil for that use!

ahahhahah yes it can serve another purpose 😂

Omgsh yesss 😂😂😂

Ahh, thank you so much!!

Hahaha thank you!!

Just uploaded another one!

Thank you!

Hmm interesting! I wouldn’t have known that since I don’t watch many cooking shows. I was struck at how much he didn’t age since I haven’t seen him for years. Thank you for sharing!

Oh! How interesting! That would be very practical to cook with. We only have pots and pans in our household ahaha!

If you camp with a wok and are slightly out of range you can use it as a parabolic antenna. Just put phone on speaker and place about 4 inches from the wok and aim at the tower.

😂😂 thats the general consensus

I'm outside Seattle so I'm sure this is NOT traditional. For tofu in fried rice I'd microwave extra firm tofu then fry the tofu. Or that pack of deep fried tofu sliced as shown in the video. Either case they would be last step. The water step can be defended as we are talking about day old rice. But not packet rice. But 100% on the oil issue. On my counter I have 3 bottles of oil. You have the fine olive oil, and the seasoned olive oil (dried garlic, oregano, onion, parsley). Then we have the coconut or avocado oil. I have many more put away but many recipes call for "vegetable oil" which is just a way of saying high temp oil.

@@mattzukowski1207 In the end you can do whatever you want with your food, the issue with JO was that he's a chef and he implies this is the asian dish but doesn't specify he's doing his own thing to it, no matter how weird that is. I've only ever had tofu in stews, but frying it is still way better than leaving it moist from the juice box as in the video. What do you mean the water step can be defended? You're not supposed to put in water while it's stir frying, and the whole point of using day old rice is that it's almost dry. Did I misunderstand?

In Cantonese style some water is added at the end, just not very much. kzfaq.info/get/bejne/grupeZiQvrzbqYU.html

@@mattzukowski1207 Hmm interesting. I wonder if this is supposed to act like when you make Nurungji(korean). You sprinkle water to make the rice that sticks to the pot harden quickly making a crust. Considering restaurants use woks and high temps, this water probably has a short term effect, but this def won't work with a regular pan and olive oil.

Gen Z in wealthier countries in asia (Mostly east asia countries like Korea, China, Japanese, Vietnam, etc.) grew up with rice cooker. They had never cook with a pot their entire life. But cooking with pot is completely normal. Just that cooking with rice cooker is way more convinient. put rice + water in, press button, go do something else done.

@@Frzned9x ah, I see. Thx for the info ☺️ I’m Gambian and we grew up using a pot. It’s nice to know how other cultures cook their rice

Omgsh Hahaah I must admit it is healthier compared to normal fried rice 😂

😂😂😂 ok I will watch it but I’ll probably won’t be doing a reaction video any time soon! Thank you for watching this one! Thank you, hope you are doing well in Swan hill!

@@CynthiaCho So you gonna watch it and RECORD it. But you don't have to publish it. Just take it as your own personal video. :D

Hahaha ok 👌🏻

@@CynthiaCho Annyeong

Gordon Ramsay too nice. Did I really say that? A nasal blowout is right on call. But it was true. He really was nice.

😂😂 seems like an unanimous reaction!!

😂😂😂

@@CynthiaCho Use Takamaki Gold California Rice after rinsing a dozen times.Use Zoroshi rice cooker. Rice cannot have milky color in water. You so correct. Sprinkle MSG. Recipe is 1.1 cups of water to one cup of rice. That ok but not perfect. Let dried Shitake mushrooms sit in water for a long time. When water dark brown use that for the 0.1 cups of water. Make sure rice is rinsed at least 8 times. Water needs to be totally clear. I Wushu kick you if you use cloudy water. Let stand overnight. Chop baby bamboo shoots. Diagonal cut Chinese Cabbage with green onion (do not worry green onion also used as garnish). Mince bacon. So wrong, but bear with me. Render your bacon in your wok, when the wok gets very greasy drop in chopped garlic and ginger. With some red pepper. Take pinch of white pepper and sprinkle. One drop fish sauce with big spash of Tamari with a tablespoon of potato starch in measuring cup. But do not use it yet. Drop your cold Takamaki Gold Rice from yesterday in a hot wok, with cold Rice bran oil to complement bacon fat. Cold oil and hot pan does not make food stick. This bald dude on Top Chef taught me that one. Omit carrot. Seems like all fried rice has carrot but it totally sucks. Another pinch of MSG. And another Umami in a tiny amount. I will not tell you what Bonito is. If you use katshuobushi you are very brave. But possibly tasty.

If you are annoying you can use chopped celery. But I never date you unless you you water chestnut instead.

I have no idea how the fuck I came up with that. So sorry lady Cynthia. I so firing on all rockets. But I think you will find my recipe very delicious.

Hahaha perhaps at a later date 😂

😅😅 hahaha ok!!! Thank you

😂😂😂

Hahahah taking a break from it! Miss my usual content~

Hahaah, yes 😅😅

Hahaha!