Pro Chef Reacts... To Uncle Roger Reviewing Nick DiGiovanni's Fried Rice

Hope you guys enjoy this one! Be sure to Like and Subscribe if you haven't already! Here is my last video! https://youtu.be/mIcJfiLaorM

You and uncle Roger fit perfectly together, he is the funny one and ur the serious one 🤣

I always love having your more serious counterpart to Uncle Roger's deadpan roasting, but I also really enjoy whenever you end up giggling at his antics, haha! Thanks for another great video, Chef James!

Noticed he didn't scrub the new wok, there's normally a coating to prevent corrosion in the shop which you need to remove first. You'd also season your wok in advance and "burn" the oil on to change the colour of the pan.

Modern cars have different levels of autonomous driving. One feature is where your car is able to see the road lanes and it is able to turn the wheels for you. It is not supposed to be used for hand free driving, but allows you to not touch the driving wheel for a few seconds even in a curve.

For a regular new wok from a grocery store, one shall wash it with hot water and soap before seasoning because most wok come with industrial wax on the surface to prevent erosion.

Chef James Makinson. Now I know why you are so successful. Because not only do you have the talent to be an excellent cook and chef. You also have one of the dreamiest and smoothes voice I've ever heard. Asides from charming your way into the hearts of your viewers. You can charm your way into the hearts of the Olympian Greek gods themselves.

In my family (we’re part Indonesian) we do add crispy rice, not all the times but a lot, and a lot of them do try to crisp up the rice a lot on the pan as well. Sometimes we leave some white crispy rice in chunks sometimes not. The reason being that Indonesian fried rice is extremely intense and packed with flavour so it offsets the intensity and makes the following bites more interesting rather than every bite being the same. But it depends! Also depends on the dishes and sambal were using around it. So I don’t have much of a problem with what he did, though I can imagine other cuisines would. My African dad sometimes does it too, yes a lot of times being lazy but it makes for very interesting contrasting bites.

I can’t begin to tell you how much I was looking forward to your next video. I know you’re probably super busy working but me personally, I would love to see more reaction videos. Your attention to detail is phenomenal. I can’t wait for more of your content thank you for always being kind.

"Ehh, so he's ½ Italian..." lol

Recently binged your content chef James, and I gotta say, one of the most rewarding things is when you chuckle a lot!

It's very cool how you interact with both Roger and Nick to make a very useful and fun instructional video. I'm eager to watch more of your stuff in the future. Great job!

cant we just have a colab already? James and Uncle Roger commenting on stuff...that would be hilarious! Also we have to get James his uncle title, since he's been cooking for many many many years. :D #UNCLEJAMES

didn't know nick was half persian james if you can share some videos on persian cuisine, i would be really happy there is almost no videos on our cuisine in proper english

It's Lunar new year in my place Vietnam, happy new year! Love your new vids, can't wait for your next upload

Steak master GugaFoods ate at Salt Bae's restaurant. He declares it the biggest waste of money a man could spend money on when you could order a wagyu steak delivery instead.

Nothing better than watching a guy watching a guy watching a guy making fried rice.

We appreciate your effort and hard work, Chef James. Keep up the good work.

Love your videos. I was wondering what would a Spanish inspired fried rice taste like and what would the ingredients be?

Greetings from a warm Northern Alberta 🇨🇦! Absolutely love the vid!! I like how you always look for a positve reason for um..unique cooking choices. 😊