Uncle Roger’s Fried Rice Recipe

If you love fried rice, then you’ve probably heard of Uncle Roger, the internet-famous comedian and food critic known for his hilarious takes on cooking. After watching his viral critiques, I decided to try his legendary egg fried rice recipe myself. Let me take you through my experience making it, along with tips, proper storage methods, and all the necessary details to help you recreate this dish perfectly.

Ingredients

Here's what you need to make authentic Uncle Roger-style egg fried rice:

Main Ingredients:

• 2 cups of cooked, day-old rice (Preferably jasmine rice, chilled overnight)
• 2 eggs (For that signature fluffy texture)
• 1 cup of shrimp, chicken
• 2 tablespoons of cooking oil (Vegetable or peanut oil works best)
• 2 cloves garlic, minced (Adds an aromatic depth)
• 2 stalks of spring onions, finely chopped (For garnish and flavor)
• 1 teaspoon MSG (Uncle Roger’s signature touch!)

Seasoning & Sauces:

• 1 tablespoon soy sauce (Adds umami richness)
• 1 teaspoon oyster sauce (Optional but enhances taste)
• 1 teaspoon sesame oil (For fragrance)
• ½ teaspoon white pepper (For mild heat)
• 1 teaspoon salt (Adjust to taste)

Kitchen Equipment Needed

Before starting, make sure you have the right equipment:

1. Wok or a Large Frying Pan (Essential for high-heat cooking)
2. Spatula (Preferably a wok spatula for easy tossing)
3. Cutting Board & Knife (For chopping ingredients)
4. Bowl (To store prepped ingredients)
5. Rice Cooker (Optional, but helpful for perfect rice)

How to Make Uncle Roger’s Fried Rice?

Step1: Prep the Ingredients

1. Ensure the rice is cold and separate the grains with your hands to avoid clumps.
2. Beat the eggs in a bowl and set aside.
3. If adding protein like shrimp or chicken, cook it separately and set aside.

Step 2: Heat the Wok

1. Heat your wok over high heat until it starts to smoke slightly.
2. Add 2 tablespoons of oil and swirl to coat the wok.

Step 3: Scramble the Eggs

1. Pour the beaten eggs into the wok. Let them sit for 5 seconds, then scramble lightly until just cooked.
2. Remove them from the wok and set aside.

Step 4: Stir-Fry Garlic & Rice

1. Add another tablespoon of oil if needed, then sauté the minced garlic for a few seconds.
2. Add the cold, cooked rice and stir-fry on high heat for 2–3 minutes, breaking up any clumps.

Step 5: Add the Eggs & Seasonings

1. Toss in the scrambled eggs and mix well with the rice.
2. Add soy sauce, oyster sauce, white pepper, and MSG. Stir quickly to distribute flavors evenly.

Step 6: Final Touches

1. Sprinkle in the spring onions and sesame oil for a fragrant finish.
2. Give everything one last toss, ensuring the rice grains are well-coated and not soggy.

Step 7: Serve & Enjoy!

1. Serve hot, garnished with extra spring onions.
2. Enjoy it on its own or pair it with a protein like crispy pork or grilled chicken.

Some Tips!

• Use Day-Old Rice: Freshly cooked rice is too moist and sticky. Refrigerating it overnight gives the perfect texture.
• Cook on High Heat: This prevents the rice from becoming soggy and helps achieve that signature wok hei (smoky wok flavor).
• Don’t Overload the Wok: Too many ingredients can cause the rice to steam instead of fry.
• MSG is the Secret Ingredient: It enhances the umami flavor. If you don’t want to use it, a bit more soy sauce can help.
• Toss, Don’t Stir: Keep the rice moving with a tossing motion to prevent sticking.

How to Store Leftover?

If you have leftovers, here’s how to store them:

Refrigeration:

1. Store in an airtight container and refrigerate for up to 3 days.

Freezing:

1. Place in a freezer-safe container and freeze for up to 1 month.
2. When ready to eat, reheat directly from frozen in a hot wok or microwave.

Reheating Tips:

1. Wok/Pan Method: Heat a small amount of oil in a pan, then stir-fry for 2–3 minutes.
2. Microwave Method: Add a splash of water and microwave in 30-second intervals, stirring in between.

FAQs

Can I use freshly cooked rice instead of day-old rice?

It's best to use day-old rice because fresh rice is too moist and sticky. If you must use fresh rice, spread it on a tray and let it cool in the fridge for at least 2 hours before frying.

What can I use instead of MSG?

MSG enhances umami, but if you prefer to skip it, try using a bit more soy sauce or a pinch of mushroom powder as a natural alternative.

Why does my fried rice turn out mushy?

Mushy fried rice happens when the rice is too wet or if you stir too much. Use cold, dry rice, cook on high heat, and toss instead of stirring for the best texture.

Conclusion

After making Uncle Roger’s fried rice, I finally understand why he emphasizes cold rice, wok hei, and MSG. The texture was spot on, with fluffy eggs and well-separated grains, and the taste was incredibly umami-packed. This recipe is quick, easy, and perfect for a delicious homemade meal.

Would I make it again? Absolutely! Next time, I might try adding lap cheong (Chinese sausage) for an extra layer of sweetness and smokiness.

If you’re a fried rice lover like me, I highly recommend trying this at home! Let me know how it turns out for you.