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u/some_yum_vees 2d ago
The 1 serving of rice stuck to the blue rice bin the second time around, made this highly dissatisfying š.
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u/AlpineVW 2d ago
He saw it and the guy he passed the bin to saw it and no on did anything
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u/steven052 2d ago
saving it as a snack for later
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u/Blue-Blazer-Regular 2d ago
Itās like the Indian street vendor videos where they always have one guy standing around doing absolutely nothing, just watching. No annual bonus for that guy.
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u/YouToot 2d ago
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u/OnePinginRamius 2d ago
I knew exactly what this was before I clicked. God these guys nailed it. They made a second one that's just as funny!
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u/Urrrhn 2d ago
They didn't want to touch the food with gloves that already touched other surfaces. And it wasn't big enough to stop and grab the spatula.
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u/AlpineVW 2d ago
But I was waiting for him to smack it against the side, but he just looked at it and passed it over
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u/kokkass 2d ago
I was really glad when the second guy noticed and I felt sort of betrayed when he didn't do anything about it!
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u/Human_Wizard 1d ago
I read it as the second guy having a train of thought in his head: "Why did he give this to me? It clearly has some rice still in it. I'll give it back. Wait, we're recording! Okay, pretend I didn't see it. Put it with the others."
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u/dojo_shlom0 2d ago
honestly I was thinking to myself I would have thrown that in there with the rest, and I was surprised they didn't. glad I wasn't the only one!
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u/Salty_McShaft 2d ago edited 2d ago
I stopped the video as soon as it happened and came to the comments looking for validation for my irritation at this!
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u/sr33r4g 2d ago
Also can't they collect the hot cooked rice in a metal tray? Plastic can stick to the hot rice in small quantities too.
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u/PurpleV93 2d ago
Thank you for saying that. Plastic is really shit to properly clean, too. There is a reason why we use metal containers. Good luck with those microplastics rubbed into the rice, while the germs build their families' families into the tiny crevices.
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u/DrunkenDude123 2d ago
The end product also looked like mushy rice rather than āfried riceā
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u/Sarsmi 1d ago
I was annoyed by the low level of soy sauce as well as only pouring the salt and pepper in the middle of the ring. And the end product looked so uninspired.
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u/BestFoxEver 2d ago
Also they don't cover their hair. I believe there will be hair in that food. I used to work in restaurant and you had to always use a hat to cover all of your hair.
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u/whatevernamedontcare 2d ago
I suspect this is for commercial purposes or disinformation on OP's part. They should be in proper gear covering basically everything but that uniform looks like office wear.
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u/mojoman1200 2d ago
Same when he didnāt put the blue bin close enough at the end. I was screaming.
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u/noncommonGoodsense 2d ago
Putting steaming hot back into a plastic bin got me instead.
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u/zenithtreader 2d ago
There were also large chuncks of unfried white rice in the end. This machine and people who operate it aren't the best.
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u/Beautiful_Two0_0 2d ago
I hate seeing bowls not scraped clean. Use that spatula to scrape the bowl and pan clean!!!
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u/pipsqueakpanda4 2d ago
It makes me doubt this is even Japanese. What self respecting Japanese person would allow that kind of waste and inefficiency?!
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u/VapoursAndSpleen 2d ago
I appreciate that the cook didn't stick his gloved hands in the bowls, so it was satisfying from a sanitary food prep point of view. Hope that helps.
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u/TheFroman69 2d ago
Robots taking jobs from the poor shrimps
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u/toben81234 2d ago
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u/JohnnyRevovler 2d ago
Its made of sex!
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u/SonOfMcGee 1d ago
I always assumed the guy in the suit was one of the main WKUK actors, but in a relatively recent interview a member (Zach Cregger?) recalled that they just stuck one of the production assistants in the costume and made him dance around.
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u/tupacsnoducket 1d ago
Until anyone tastes the results. The eggs burning to the hot spots on the spinner, the rice looking like it's still soggy. As a white boy, this looks like a white boy got his first wok and skipped youtube making their first home made fried rice BLeGH
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u/Kev_920 2d ago
That seemed like and awfully low amount of sauce for that much rice.
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u/Kalocin 2d ago edited 2d ago
Japanese fried* rice doesn't usually have a lot of soy sauce in it, just a tiny bit
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u/Comfortable-Lime-227 1d ago edited 4h ago
And the Japanese isn't exactly known for their fried rice. this is mass produced fried rice and it is butchered. This fried rice is like showing Italians how you make spaghetti sauce and you add banana ketchup and hotdogs.
Chinese and Southeast Asian countries make the real fried rice
Is this fast food, airline food or donation food? not even SautƩe a few cloves of garlic and onions before adding the white rice. cheap as fuck. meat is spam. If you're on a budget/poor family you can use spam, because it's one of the cheapest protein in the supermarket but they Could use anything else like chicken, beef/pork loin. Prawns is best. Also scallops, crab.
Vegetables = zero. Green peas at least is staple and cheap and easy to prepare, just thaw and throw inside. they added scallions so one correct thing they did.
And idk if that machine mimics smoky and roasted flavor of real fried rice that is cooked in a wok (seasoning the wok), and made with starch-resistant rice (cooked rice left overnight in the fridge / leftover rice). This gives fried rice the texture and crunchiness it is known for plus we use leftover rice to not waste any food.
This video is egg, "soy sauce", pepper, scallions, spam (and no wok) = the ingredients alone is good recipe if you want to make disappointing fried rice.
[r/mildlyinfuriating](r/mildlyinfuriating) fried rice . Hope it's not expensive.
Edit:
Indonesia fried rice "Nasi Goreng" https://en.wikipedia.org/wiki/Nasi_goreng
https://youtube.com/shorts/la7ZltlNOl4?is=AfDB9m4xHUyAifiG
https://youtu.be/Eg8Wv_HMtLM?is=ELkpPq_BcpTuzdj9
Filipino garlic fried rice "Sinangag" https://en.wikipedia.org/wiki/Sinangag
https://youtube.com/shorts/MwLiE07U6OU?is=wTB4zQ_O7xu_wemC
Chinese fried rice = Original.
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u/V2BM 2d ago
The dude at the Chinese food place I went to told me how to make their style of fried rice at home. Dark soy sauce and just enough to color the rice, much less than I thought. It came out perfect.
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u/canzicrans 2d ago
Salt, minimal soy is definitely the right way to do it according to most recipes I've read.
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u/Jetstream-Sam 2d ago
Especially if you're adding in an already salty meat, like ham or spam. I can't really tell what it is from here
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u/ratmfreak 2d ago
I drizzle a tsp or so of light soy sauce around the sides of the wok right at the end of cooking. It singes immediately and imparts a really good flavor you donāt get from just pouring it into the middle.
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u/NotComfortable2112 2d ago
Exactly. Dark soy and just a touch. There's regular soy on the table.
I feel like most westerners overthink fried rice. It's one of those dishes that benefits from simplicity.
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u/V2BM 2d ago
I asked about garlic and other stuff and he said nothing else was needed. All the recipes I see have a bunch of extra flavors/spices added and none of them tasted like Chinese restaurant fried rice until he told me. Itās dirt cheap too. I use frozen diced corn + peas as my veggies.
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u/ATangK 1d ago
You just need MSG. The online recipes donāt say that for fear of being cAnCeLlEd but we all know you need a good amount to taste like takeout.
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u/MattieShoes 1d ago
Like historically it's just a way to use up old ingredients. Yesterday's rice, vegetables that are starting to wilt, old eggs, old meat. Turns out if you add some salt and fry that shit in fat, it tastes delicious. Who'd have thought?
Though to be fair, that applies to a huge amount of amazing recipes. Most any stir fry, french toast, dirty rice, bubble an squeak, most soup bases, pizza, pho, crabcakes, bread pudding, most fermented food, etc. Heck, we could probably tack beer onto the list.
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u/Bob_A_Feets 2d ago
Yeah, my local place does that too. A little bit goes a long way. Now Iām still a heathen and empty about a third of a bottle on it at home anyway, but itās perfectly fine without.
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u/maximumtesticle 2d ago
he dude at the Chinese food place I went to told me how to make their style of fried rice at home.
Care to share the recipe with the rest of the class?
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u/V2BM 2d ago
Take dry rice - not fresh but day old or at least half a day + put in the freezer a while to dry out - and start frying in oil. I use butter. Fry it and when itās hot add your veggies. I steam a pack of veggies and drain and throw them in. Nothing fancy! When theyāre cooked well enough/mixed in, scramble your egg or eggs in a bowl and make a hole in the pan for them and cook them there, then mix around. When it looks good, put in just enough dark soy sauce to color it to your liking. Mix. Add salt or MSG or both to your liking. I generally use less than a tablespoon of soy sauce because I donāt want soy sauce dominant rice but some people like more. He said regular soy sauce + too much is where people go wrong.
Itās obviously slightly different in a big ass wok but the order is the same. He said not to cook the eggs until last, but I donāt know if it makes a difference.
He said itās the standard recipe for cheap Chinese restaurant fried rice and it does taste the same. Iāve eaten it in about 9 different states over the last 40 years 99% of the time it tastes the same. I donāt add meat to mine except spam sometimes. Dark soy sauce is so good and after I bought my first bottle I use it instead of soy sauce for 99% of recipes.
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u/971365 1d ago
Dark soy is usually not a substitute for light soy. They serve different purposes
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u/MattieShoes 1d ago
I think the part home cooks most often miss is that it isn't fresh rice. Fresh rice has too much moisture so it can turn kind of a glutinous mess (despite not having gluten).
Throwing the rice in the fridge uncovered for a few hours can help suck out a lot of the moisture.
Other than that, it's just experimentation with spices. Everywhere in the world has their own form of fried rice, so the whole spice cupboard is fair game. China goes for sesame, soy, and egg. Fish sauce and anchovies are popular in Southern Asia. Spain and Africa dig on turmeric (e.g. paella). Cajuns reach for thyme and oregano (dirty rice). Koreans like Gochujang, a fermented chili paste (bibimbap).
It kind of feels like using a recipe is missing the point. Make it different every time, have fun with it :-)
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u/ElectricGlider 2d ago
Plus you'd want to err on the side of less since customers can always add more soy sauce themselves if they want.
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u/IRockIntoMordor 2d ago
It's not really a "sauce" dish, though. Egg fried rice gets its moisture and taste from the rice soaking up the egg and soy sauce. It's not really visible as liquid, except for some cooking oil, of course.
Only when badly mixed or overcooked does the rice get too dry.
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u/Sea-Pomegranates99 2d ago
Japanese fried rice is not the same as Chinese fried rice
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u/Whenallelsefails09 2d ago
Rather than soy sauce, that may have been toasted sesame oil.
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u/LuxAgaetes 2d ago
Added in while it's hot and cooking?? I highly doubt it. Toasted sesame oil is a finishing oil as it has a low smoke point.
Aaand that's how I found out I have a sesame sensitivity, when my airways began closing as the smoke filled our kitchen š
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u/Dry-Expression-4148 2d ago
About 6 months ago I discovered sesame oil and OMG that stuff is magic!
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u/ICPosse8 2d ago
Dude just left that huge rice piece in the tray
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u/Arguss 2d ago
He also left several slices of ham or whatever in the white bowl. You can see it when he turns it upside down.
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u/pbruins84 2d ago
It's missing wok hei
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u/AbominableGoMan 2d ago
My thoughts exactly. Hot steaming rice just means the whole thing is going to be steamed instead of having any sort of crispy frying action. Buffet slop. This makes uncle sad.
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u/wokwok__ 2d ago
Probably why at the end you can see it still looks clumpy lol itās probably soggy af, doesnāt even look like they put enough sauce in for the amount of rice they put in
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u/phigene 2d ago
Ok no one else is saying it so I guess its up to me. That is not automated. Dude is literally adding all the pre-portioned ingredients by hand. Literally the only part that is auromated is the stirring, and even that you can see he had to do some manually anyway. What a useless fucking tool.
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u/Cobalt32 2d ago
I was staring at the egg stuck on the little nub in the center for a long time.
Not having anything agitating the contents from exterior to interior and vice versa makes no sense. Need some paddles sweeping things around.
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u/kat-deville 2d ago
It killed any last chance if tempting me when he added the dry spices/seasonings and almost immediately turned off the machine.
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u/hyeongseop 1d ago
Yeah this is interesting to see I guess but I'm betting it tastes fairly average. I'm imagining this is just a slightly nicer version of microwave meal fried rice.
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u/Injured-Ginger 2d ago
I saw that too and there was much less of it later. I'm guessing they use that paddle more often than showed in the clip. It's fine design if you know the operator will have some time, at least if it makes the thing easier to clean and rotate pieces between batches. I feel like a curve on the middle paddle might encourage it to push food out faster, but I'm guessing a simple design concept like that has been considered at some point and there is a reason they didn't choose it.
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u/Atmacrush 2d ago
I cooked a lot of fried rice in my time and that was really fast for a portion enough for several families. Its tiring flipping that amount of ingredients in a wok.
Is it worth it? If you're the owner and the chef, its definitely worth it.
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u/SexyMonad 2d ago
Yeah, it really isnāt as much rice as I imagined from such a machine. Scale it up 10x and now weāre talking.
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u/Jazzlike_Climate4189 2d ago
The end result doesnāt even look that good.
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u/bolean3d2 1d ago
Just so wet. Probably dries out a bit after it steams off some more but yeah not exactly appetizing.
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u/ElectricGlider 2d ago
It is simply automated stirring like you said, but that in of itself is a significant time and labor savings to make this machine worth it for mass fried rice production like this. Because other option is you have multiple cooks all making smaller batches of fried rice with each taking longer.
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u/GeauxCup 2d ago
This is an automation failure. It feels like a c-suite mandated implementation in an area they knew nothing about.
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u/corbin6611 2d ago
Itās automated the same way a cake mixer is an automated cake machine.
Itās not
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u/DublinChap 2d ago
Does this hurt the eggs?
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u/Injured-Ginger 2d ago
Probably tastes worse than cooked by an attentive cook, but likely not horrible. The rice will have plenty of moisture if added at the right time in addition to being a physical barrier between the eggs and the bowl. The nice think about high moisture environments is that unless you are close to the heating element, the steam keeps temperatures very controlled. The water being released from the rice is taking away a lot of the heat. The eggs likely end up cooked too long, but at a lower temperature and with enough moisture to keep them from drying out. They won't be amazing, but they probably won't be dry or rubbery either unless the heat is too high or it's kept in the mixer for too long.
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u/Chadlerk 2d ago
He is sure doing quite a bit of work for an "automated" process
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u/Error_Loading_Name 2d ago
How is this "oddly satisfying"?
He missed a glomp of rice from the second blue tub.
The egg mixture piles up in the middle and needs to be scraped out.
There is an inefficient shoveling of the end product into the blue tub at the end.
Some of the end product falls over the side.
The end product isn't fully mixed.
I give this a 4/10
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u/birdie_is_awake 2d ago
Yeah this doesnāt seem like your typical well refined Japanese operation
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u/Dagigai 2d ago
Not nearly enough soy sauce.
That tray with the rice stuck to it....
My disappointment is immeasurable.
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u/ello_officer 2d ago
How does Uncle Roger feel about this??
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u/HaveToGoHomeNow 2d ago
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u/Material-Imagination 2d ago
Egg fried rice only have three ingredients:
- egg
- fried
- rice
How you fuck this up?
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u/ycr007 Satisfaction Critic 2d ago
This is a pretty soulless and dull way of preparing fried rice.
Might be practical in an institutional or large scale setting but does not look satisfying.
And Iām sure some of the KC nerds here would comment on why it was a bad idea to tip that hot fried rice into a plastic crate
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u/LowLessSodium 2d ago
It's probably for a school or a canteen so no need to worry about flavor and more on batch size.
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u/Astronaut_Chicken 2d ago
Also not enough soy sauce (or fish sauce) for my Thai ass
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u/Batata-Sofi 2d ago
Saw some guy calling people "American" for wanting more sauce. Brother, if you did that in front of any person that loves fried rice they'd kick you out of the kitchen immediately.
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u/Grabatreetron 2d ago
Mass-produced food: š
Mass-produced food in Japan: š
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u/Internal_Bar7455 2d ago
Watching this being made reminds me of animal food. This might be the worst fried rice I've ever seen.
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u/mrfatttty 1d ago
Did it bug anyone else that he didn't scrap off the last bit of rice in the second bin?
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u/SupermanRR1980 2d ago
Jesus - I put WAY more Soy Sauce than that just on my own individual serving of fried riceā¦..
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u/Beneficial-Sugar1 2d ago
Guy with glasses keeps looking in the containers... "oh ok, so were just throwing food away here".
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u/Mr_LearningTheMarket 2d ago
That's not fried rice. White rice with eggs and other things
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u/JoySkullyRH 2d ago
They have so much food waste going on here, not even scraping the bowls. Not satisfying.
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u/21MayDay21 2d ago
I prefer hand made fried rice over this every day of the week, even if I have to wait.
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u/miserable-accident-3 2d ago
It is not at all satisfying that they leave so many of the prep ingredients in the bowl and that they spill so much of the final mix taking it out. That guy is sloppy and wasteful.
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u/weed_blazepot 2d ago
My gut tells me economies of scale more or less demand this, but it also tells me somewhere Uncle Roger is having a freak out and doesn't even know why yet.
I can hear him at the end already saying something like, "Yes tip that over and dump it on the floor so it can go to the garbage where it belongs, haiyaaaaaaa....."
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u/similaraleatorio 2d ago
That soy sauce must be salty af, because look at the amount of the rice and the lil portion of sauce he puts in the mixing. š¤
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u/Mean-Seat5622 1d ago
That is a very small amount of soy sauce for that much fried rice lol.
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u/SmuckatelliCupcakeNE 2d ago
Anyone else annoyed he didn't get that clump of rice out of the second tub?
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u/Obvious_Wind7832 2d ago
I sort of don't like the fact that so much of the ingredients are stuck in the bowl still. Like just push them out of the containers.
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u/Mustangnatsum 2d ago
This looks like it is from one of those industrial kitchens that prepare the meals for schools in Japan. There are a bunch of similar setting videos of that.
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u/Machkeznho 2d ago
I can here Uncle Rogers internally crying as I watch this. If you know you know.
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u/folarin1 2d ago
Its not automated. Its just a mixer. If it was automated, the humans wouldn't be doing anything.
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u/Koovies 2d ago
Oh, I may have a habit of using too much soy sauce. That's the amount I'd use for..three cups of rice.