Pratique du Shadowing: Uncle Roger Roasted This Chef. HE RESPONDED - Apprendre l'anglais à l'oral avec la vidéo
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284 phrases
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1
Ah Uncle Roger are you okay?
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Nephew Nigel, what kind of basement is this?
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Why the stairs so steep?
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Niece and nephew first video of 2026
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Welcome to Uncle Roger new home this creepy basement today We're
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gonna review nephew Barry Lewis again last time he made the saddest Sogiest fried rice.
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But this time he said he's taking Uncle Roger advice and recreating it.
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Let's see if we improve.
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Today I'm attempting to make a better egg fried rice and if you're gonna be a nephew, nephew Barry, you might as well do it properly or at least try and do a botched version.
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Orange polo, nice.
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Uncle Roger love it when people dress like me.
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Who put full stop after their name?
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Right, I feel like I work at a summer camp.
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I couldn't find an official Uncle Roger egg fried rice recipe.
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What?
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Unless I've missed it.
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No, you missed it in Uncle Roger 3 million subscriber video.
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I make egg fried rice use that recipe.
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The creator that I enjoy, Joshua Wiseman, is actually quite good pals with Uncle Roger, and has actually done his egg fried rice, but better.
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It looks absolutely good.
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I'm called Josh our recipe not bad also.
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There are some quirky ingredients in this.
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So there's rice, eggs, oil, some shallots instead of onions.
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Okay, not too bad.
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But then it get onto some really interesting things.
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Sweet soy sauce.
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I've never seen sweet soy sauce before.
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Double aged soy sauce.
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Something called sambal and even something called galangal.
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Yes, I have 100% pronounced that wrong.
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But to give myself the best chance possible, yesterday I popped to a massive Asian supermarket.
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We are going to Asian supermarket to buy ingredients.
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He already puttin more effort in than Jamie Oliver This place is massive
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This place so massive you even got dentist and ear clinic in there Nice!
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That's the good thing about Asian supermarket Just go there and you can do everything
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Look at all of this soy sauce This is crazy
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I don't know what lemon sauce is but I want some of
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that Sweet soy sauce this might be the biggest bottle I've ever seen Looks like a beer
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but that will do That is Galengal, amazing That's the one I need Sambal Olek.
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Apparently.
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Never knew there were so many sambals.
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But I couldn't get the aged soy sauce.
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There's so many there so I've got this.
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Ah, Kim Lan brand.
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Kim Lan is soy sauce brand from Taiwan.
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Kim Lan is real soy sauce, but Taiwan, not a real country.
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Ayya, so many mosquitoes in my basement.
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I'll tell you what, some of those ingredients in there, I really could not have got hold of in my standard supermarket.
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Even got myself a proper wok.
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Wok nice, Fuyo!
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And look how excited he is.
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This is the best unboxing video.
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Fuck little kid in their PS5.
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This is a carbon steel one, and I think we've got a seasoning.
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I've never done that before.
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I found some carbonara bacon noodles, and something called Calpis soda.
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Ooh, that's nice.
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That tastes like- Don't get distracted, ADD nephew.
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Make your fire rice.
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And this is the premium dark soy sauce, which cost an absolute fortune, but the guy was raving about it in there.
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Yep, that looks like chili paste, all right?
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This is the sambal.
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Smells really good though.
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All right, so, like ginger.
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It looks just like ginger.
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No, galanggau is not ginger.
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Hopefully it tastes like creamy Sprite.
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No, don't try, no. Gosh.
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That's like eating a tree.
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It tastes like tree and it going back for seconds.
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This guy crazy.
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No. Let's try the Sambao Sambao, sure you can try straight Oh that's...
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Wooo!
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Haiya, don't pee pussy Little bit of Sambao, fuck you up Oh, that's lovely Really intense Where is this from?
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It's from Taiwan but bottled in Nottingham There's someone in Nottingham in England Putting Marmite in that bottle
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It's from Taiwan and then bottled in Nottingham
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That Taiwan and Nottingham Two of the most different places One is beautiful
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and full of culture And the other one is Nottingham But what about this much thicker Thicker sweet soy sauce
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Ooh, that's gorgeous!
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I hope you wash your hand first before you finger your soy sauce like that Thicker sweet soy sauce Oh,
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that is not salty at all That is pretty much like a black honey
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That's the name of Uncle Roger's favourite stripper Good memories!
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So we can actually overnight chill our rice Giving it a good old...
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You're washing rice, correct Starch Oh wow, look at that colour change Once I was happy with the drain Wee-oh, rice cooker, nice!
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From the bowl, which was one of the most fiddliest...
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This must be one of the first time white people take Uncle Roger advice and use rice cooker.
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...water and getting the rice cooker going.
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By washing off the starch, hopefully we're gonna stop it sticking together so much.
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Er, look at the rice all cut together, it's not!
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I was genuinely a little bit worried.
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Oh!
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I don't know about this, look, it's really sticky and clumping together.
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Yeah, of course.
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Because you just finished cooking it?
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Now apparently I don't understand this
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but by putting it in the fridge that's actually gonna dry
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out the moisture from it Correct Sticky as it is to hopefully- Wait but but but why your fridge so empty?
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I thought you got family Are you stowing them or something?
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What what kind of the war sky fridge is this?
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I uh...
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It feel like you just bought it today And the next morning
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which is actually this morning I have been pleasantly surprised Morning This tray is blooming freezing.
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Look, it has actually, oh my gosh, that is crazy.
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It was so gummy last night.
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And it is still held together a little bit, but it does separate.
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Yeah.
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How the fridge has basically...
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Now it's nice and separate and loose.
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Let's at least start to get the stir-fry sauce ready.
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All right, the only other thing to really prep is three garlic cloves that I've just been rocking with my seesaw. So let's...
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Garlic correct.
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First, garlic cloves.
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Galanggau, good.
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Soy sauce, sweet soy sauce, dark soy sauce, okay.
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There's sambal.
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Sambal, amount look okay.
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Some sesame oil.
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Aiya, no, no, no. First mistake, Asian sesame oil should just be finishing oil.
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So you don't want to mix them all together with all other seasoning like this.
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Sambal, soy sauce, garlic, kalang kao should go in rice first.
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Sesame oil last thing.
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And to be honest, kalang kao, a bit unusual ingredient.
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Uncle Roger won't put it in my fried rice.
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But it's not wrong.
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So yeah, I bought this carbon steel wok.
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It's really nice and light.
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The pan I used was actually flat bottom.
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This is round intentionally.
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Round bottom good.
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Heat up the sides apparently.
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Correct.
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And easier to toss also.
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Whatever they call them, I've got my standard one.
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That very hard to cook on stove like that.
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See the wok, can't even sit properly.
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I've got my standard one.
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But we have to season the pan.
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I've never seasoned the pan before.
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Never seasoned pan before?
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You British.
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You never season anything before
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Always gone like easy
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and done the nonstick ones they make me feel really comfortable It had a much more flat bottom
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so I can't get the heats that these can wait But apparently on the- why your sink look like this?
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Why there's so many compartments and why that middle sink so small haiya Are you storing your leggo in there?
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What that use for?
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First wash what you want to do is get some very hot dish water to get rid of
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that and You don't need to show us every step of seasoning wok, please.
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...wet for too long.
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Seven minutes into video, he haven't start cooking.
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Haiyaa.
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He's smoking, is that good?
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He's still seasoning wok.
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Don't need to show us how you season wok.
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There are 100 videos on YouTube showing that already Haiyaa Fast forward What are we doing?
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He's still seasoning He's still seasoning In fact, he will help Wok hei?
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Wok er?
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In a minute, we've got a deep fry, this is what happens Finally, he start chopping, 10 and a half minutes into video He only get to chopping stage,
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haiyaa This is so much foreplay, Uncle Roger getting blue ball And his voice stressed me out also Wok hei?
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Wok ee?
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Wok ee?
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This video, the opposite of ASMR.
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Apparently we do it whilst the oil warms up.
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And it might pop up in a minute.
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So he deep-fry shallot first as topping, okay?
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Nice idea.
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It better be good though, otherwise I'll stop.
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And that's shallot.
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Dad joke.
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They look absolutely gorgeous.
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Alright, so I've just been slicing up some more shallots, slightly more fine.
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Okay.
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Spring onion, we've got some more for garnish too.
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Correct.
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Red chilli, white pepper, Some more garlic cloves
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And of course our good old friend the MSG Weeho Actually
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telling me to add Two teaspoons of MSG Nice MSG mistakes seasoned gracefully Another bad joke
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If you don't start cooking soon MSG gonna stand for My saucepan going up your ass Oh gosh Wish me luck Okay, eight correct In a bowl,
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little mix with a fork Right, that's our prep done Shall we do this?
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Finally he start cooking This pan Ah, just take so long By the time he done,
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Uncle Roger gonna have grandkid About to get some duck fat added to it Duck fat, two fans?
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Stuff is cheeky, make some amazing roast potatoes What?
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Oh my gosh, this stuff is cheeky This stuff is cheeky What is cheeky?
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Why duck fat cheeky?
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Only British chef will describe ingredient as cheeky What you gonna say next?
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Oh spring onion the dog's bollocks Garlic going in 30 seconds on its own
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Haiyaa this guy go all the way to Chinese grocery store to buy wok
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But he forgot to buy proper spatula Get proper wok spatula like this Not
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that children toy spatula Use the real thing like a real man In go the shallots the chilies
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Okay I know uncle Joshua put spring onion at beginning also
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but Uncle Josh a professional chef he can control heat I think for nephew Barry you put spring onion in
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so early I predict your spring onion gonna wilt let's see
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if Uncle Roger correct stand for a few seconds
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and then start okay it going good as it cooks oh
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my god texture look good I see it we want to
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get it into little pieces like this in goes our rice rice going good okay now
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that looks a lot more like egg fried ratio correct tossing
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it around a little bit he's a nephew look at that
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Notice how half the wok still empty
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Fried rice is just like your partner who about to break
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up with you You need to give it space There's heat then, someone just hit me Oh, okay it smells brilliant Rice stock clumping together,
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good, big improvement already All of that fat has been completely absorbed
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The white pepper goes on White pepper good MSG MSG FUIIIO Oh my god, you just chucked that rice everywhere It's so fast so good
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But what is this epic lot of the ring music In fairness, I think I've got that half left in my pan And the other half all over my hob Right,
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let's get this off I'm gonna have to pour this on a little bit at a time Okay, sauce going good But of course we've not added any soy at all Oh my word,
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that's just completely transformed it Wait, after you pour sauce What?
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After you pour sauce, you should put it back on fire To dry sauce out
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a little bit Otherwise rice is gonna be wet from soy sauce and the fire bring out flavour also
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hmm yeah I think we're done uncle what? no? you haven't even tried one spoon to taste test
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and you think you done? how you know
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if that's enough seasoning? every soy sauce brand in Asian grocery
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store they all taste different you have to taste it haiya
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there is rice all over my floor That's the tastiest floor in all of Britain Right, let's finish, yeah?
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Here we go, oh it's like falling apart Mmmmm That rice
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But honestly it don't look bad Look pretty good Whatsoever Akawaja
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like this Smells out of this world Every rice grains separate
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and it look nice and fragrant Good colour Old
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but I have to admit I was like a little worried
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the color was like well it's a bit plain Normally you like make see here see here
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so what's during making it was just see this spring onion here
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Wilting a little bit like how uncle roger predicted but at least he's sprinkling on more fresh spring onion
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And uncle roger think
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that fried rice can be a little bit drier see a little bit too much sauce collecting right here
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that what happened when you put sauce in there
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but you don't put back on stove just doing
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that off the heat but we really did fry
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that rice there's some real it's hard to show on the camera like some nicely charred edges
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but not completely obliterated it's been really cool to get called out though like i don't get to collaborate
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that often so this is i guess it's kind of like
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that ah okay topped with fried shallot i cannot wait to
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try this this is not the greatest photo in the world
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but uncle roger and i have been messaging
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and i've literally just sent in that photo
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that right nephew barry actually slide into uncle roger dm usually youtuber get dm from celebrity
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or instagram model but uncle roger get this guy six
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or something like that but to be honest i'm
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so relieved we've even got to this point here we go okay hope you like it
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it did smell a bit peppery it's got really strong peppery depth to it
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and the heat from that sang Sambao I said sanggau
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That is without a shadow of a doubt The best egg
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fried rice I have ever ever tried Possibly slightly too much heat for Mrs B
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and the kids That is incredible That's the best egg fried rice I've ever eaten
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This guy don't even know his wife Possibly slightly too much heat for Mrs B
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and That's the best egg fried rice I've ever eaten Nephew
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Barry in 2026 White people can handle spice now The biggest
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show on internet is this bald white guy forcing people to eat spicy wings.
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That how popular spicy food is with white people, you know?
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Anytime white people discover new type of food, they're the best at monetizing it and making a trend.
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Spicy food is the new avocado toast.
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Hop.
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The rice is mildly toasted but flavored by that sauce and not greasy and overpowering.
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The egg is woven through it, the chili, the spring onion, the shallots as well.
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Absolutely outstanding.
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I've loved today.
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Yes, I got slated.
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Huge improvement huge improvement good work i don't mind in a
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strange way maybe that's the key thing about uncle roger's trying
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to be he wants people to like force themselves to push themselves
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and i've learned so much today correct using this blooming thing here
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but it's been fun so
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if josh wiseman is watching fantastic recipe my friend absolutely out of this world yeah very good fire rice
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but uncle roger still cannot give you uncle title
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because this is not your recipe uncle roger
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if you're watching i've learned i've grown i've even i've not stamped my foot
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But I know this is just the start of it.
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It could be so much better.
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Maybe I could fly over to do a video with you in person.
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You can show me how it's done.
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As you've said when you're in London.
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Of course, come to LA sometime, Uncle Roger show you.
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But wait till I finish building my outdoor kitchen.
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Nephew Nigel agreed to let Uncle Roger build outdoor kitchen in his backyard.
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So Uncle Roger can show you how to make fire rice on high powered gas burner.
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As you've said when you're in London, I don't live anywhere near London.
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I live in a place where there's probably more cows than there are people.
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What?
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Incredible.
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Hopefully you can come to London when Uncle Roger open restaurant there.
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Why don't you ride one of your many cows to come to Uncle Roger restaurant in London?
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Opening late March, early April this year.
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And niece and nephew, let Uncle Roger know how should I decorate my new home?
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What I should put all behind here?
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And don't say my ex-wife Auntie Helen dead body.
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Thank you.
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Vocabulaire et conseils d’expression pour cette leçon
Cette leçon d’expression orale de niveau B1 s’appuie sur la vidéo « Uncle Roger Roasted This Chef. HE RESPONDED ». Les mots qui reviennent le plus souvent : rice, uncle, sauce, roger, soy. Cette vidéo contient 284 phrases et 2860 mots à répéter en shadowing. La partie parlée dure 16:25. Le locuteur parle à un rythme naturel d’environ 174 mots par minute, proche d’une conversation courante. Seuls 77 % des mots font partie des 3 000 mots les plus courants en anglais, le vocabulaire est donc exigeant.
Vocabulaire clé de cette vidéo
Les 15 mots les plus avancés de la vidéo, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| fry verbe | /fɹaɪ/ | faire frire |
| nephew nom | /ˈnɛf.ju/ | neveu |
| onion nom | /ˈʌn.jən/ | oignon, ognon |
| shallot nom | /ˈʃælət/ | échalote |
| cheeky adjectif | /ˈt͡ʃiːki/ | effronté, impertinent |
| garlic nom | /ˈɡɑɹlɪk/ | ail |
| ingredient nom | /ɪnˈɡɹiːdi.ənt/ | ingrédient |
| chili nom | /ˈt͡ʃɪli/ | piment |
| supermarket nom | /ˌsupɚˈmɑɹkət/ | supermarché |
| gosh | /ɡɑːʃ/ | bon sang |
| clove nom | /kloʊv/ | clou de girofle |
| sesame nom | /ˈsɛsəmi/ | sésame |
| spatula nom | /ˈspætjʊlə/ | spatule |
| spicy adjectif | /ˈspaɪsi/ | épicé, piquant |
| ginger nom | /ˈd͡ʒɪnd͡ʒɚ/ | gingembre |
Les verbes à particule que vous entendrez
| Mot | Prononciation | Sens |
|---|---|---|
| call out verbe | préciser, spécifier | |
| fall apart verbe | tomber en morceaux | |
| go up verbe | monter, s'élever | |
| heat up verbe | chauffer | |
| warm up verbe | /ˌwɔː(ɹ)m ˈʌp/ | se réchauffer, se chauffer |
Des phrases à répéter
Des phrases courtes et complètes de la vidéo, à réutiliser dans la conversation de tous les jours :
- Let's see if we improve.
- I've never seen sweet soy sauce before.
- There's so many there so I've got this.
- Because you just finished cooking it?
- What I should put all behind here?
La grammaire de cette vidéo
Les structures que le locuteur utilise le plus, avec les mots exacts de la vidéo :
| Structure | Dans la vidéo |
|---|---|
| Present perfect continu have/has been + -ing — une action commencée avant et toujours en cours | I've just been rocking · I've just been slicing · have been messaging |
| Present perfect have/has + participe passé — une action passée qui compte encore maintenant | I've missed · has actually done · I've never seen |
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | is still held · has been completely absorbed · is mildly toasted |
| Propositions relatives who / which + proposition — une précision sur une personne ou une chose | bowl, which was · kids That is |
Prononciation à surveiller
Le locuteur utilise 77 contractions et formes réduites, comme I've, don't, gonna. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « sh » et « zh »: shallot /ˈʃælət/, gosh /ɡɑːʃ/, preposition /ˌpɹɛpəˈzɪʃən/, chef /ʃɛf/, garnish /ˈɡɑːnɪʃ/
- Mots longs — placez bien l’accent: ingredient /ɪnˈɡɹiːdi.ənt/, supermarket /ˌsupɚˈmɑɹkət/, preposition /ˌpɹɛpəˈzɪʃən/, avocado /ˌɑvəˈkɑdoʊ/, carbonara /ˌkɑɹbəˈnɑɹə/
Les sons difficiles pour les francophones :
- /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: cheeky /ˈt͡ʃiːki/, chili /ˈt͡ʃɪli/, ginger /ˈd͡ʒɪnd͡ʒɚ/, starch /ˈstɑɹt͡ʃ/, chop /t͡ʃɑp/
- /r/ anglais — langue recourbée, sans frotter la gorge: fry /fɹaɪ/, garlic /ˈɡɑɹlɪk/, ingredient /ɪnˈɡɹiːdi.ənt/, recipe /ˈɹɛs.ɪ.pi/, barry /ˈbɑɹ.i/
Comment s’entraîner avec cette vidéo
- Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
- Commencez à la vitesse 0,75×, répétez phrase par phrase, puis revenez à la vitesse normale quand cela devient facile.
- Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme fry, nephew, onion.
Qu'est-ce que la technique du Shadowing ?
Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.