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hugoboss78 t1_jcqs7xk wrote

Looks great! Yeah, a little more soy sauce and maybe dice the carrots

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heidimark t1_jcr6lgi wrote

Add a little oyster sauce and finish with a dash of toasted sesame oil.

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r3dditr0x t1_jcshk3q wrote

Oyster sauce is a life-altering hack.

Sesame oil too. But especially the oyster sauce.

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lolkoala67 t1_jcuakk1 wrote

Any subs for vegetarian instead of oyster sauce?

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ParaponeraBread t1_jcuhlkw wrote

You could use vegetarian oyster sauce?

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r3dditr0x t1_jcuq0sl wrote

I think Amazon has a few brands that are vegan.

I can't vouch for them personally but I know I can sautee any vegetable with onions, garlic, and oyster sauce and it always, always works.

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UnicornFarts1111 t1_jcsjpsq wrote

I don't really care for canned carrots, but I've found they are great for fried rice, and I can get them chopped up nice and tiny, very easily (I've got no knife skills, lol).

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mr_ryno27 t1_jcso86s wrote

Here is a good link to make Pico and hone your knife skills. Repetition helps.

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AceOfShapes t1_jcrpn3d wrote

You're telling me an Egg fried that Rice?

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greenflash1775 t1_jcs551n wrote

Needs chili jam.

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Kisame-hoshigakii t1_jcqp2j5 wrote

No soy sauce?

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Kaballis t1_jcrga0b wrote

Light soy sauce for flavour, dark soy sauce for colour

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finlyboo t1_jcrqq8l wrote

I recently switched to Chinese soy sauce (Pearl River) and it’s so good! Worth seeking out in addition to dark soy sauce.

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Esord t1_jcssxpe wrote

Even light soy will make it at least light brown. Most of that rice is as white as Simon Cowell's teeth.

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yg2522 t1_jcrli4g wrote

I actually prefer the Kikkoman Teriyaki Marinade & Sauce. It's pretty much a sweet soy sauce and is great in place of a light/sweet soy.

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FutureFruit t1_jcrn35i wrote

You should try dark soy sauce, especially for fried rice. It's more sweet than salty, more of a balanced flavor.

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alixbd t1_jcqo1op wrote

Love that wok

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FieldMarchalQ t1_jcro6jc wrote

I think you need to “season” your wok 👍

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Prinzka t1_jcs5sb4 wrote

Why do you think that?

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dedicated-pedestrian t1_jcsa4e0 wrote

The parent commenter may be thinking this wok is carbon steel, which is silvery to start with but must be seasoned (which is to say, allowed to heat up with oil on it to form a nonstick layer). You can easily tell a seasoned carbon steel pan because it has the black look of cast iron, another type of pan that is seasoned.

Whether the pan is actually carbon steel or just stainless that has some accumulation, I don't know.

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0bservation t1_jcr3rnb wrote

Between the Lodge cast iron and that wok; that could be my kitchen if I had a gas range. Looks great!

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trashtrampoline t1_jcthbmw wrote

I can hear Uncle Roger saying "haiya" right now.

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lysthequeen t1_jcquw9g wrote

I know what I'm making this week, thanks for the inspo!

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fromSaugus t1_jcqynia wrote

Looks awesome. Love the wok too.

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koopa72 t1_jcrkwns wrote

You telling me an egg fried this rice?

Looks great

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Fascinatedwithfire t1_jcs2nm5 wrote

I've always done Ramsey's Malaysian version. Comes out a bit orange and a bit spicy, but very tasty. Looks similar to this.

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TalkLezz t1_jcs6gl6 wrote

Light amounts of soy sauce is good too so don’t mind the more soy sauce comments.

Your rice looks good. Leftover refrigerated white rice I’m assuming.

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OrgJoho75 t1_jcso4cy wrote

For more flavourful taste, use fish sauce & bit sesame oil

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ArcaneWolf957 t1_jcsr2le wrote

Yes!! The wok is the way to go for making fried rice! This looks delicious! Maybe add some vegetarian/oyster sauce along with some Kikkoman soy sauce, and you’re golden👌🏽

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kynthrus t1_jct6a6k wrote

The carrots could have been diced but otherwise looks pretty good. I'm a fan of your wok.

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Juuna t1_jctc9gk wrote

Delicious and so easy, all you need is egg, fry and rice.

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incawill t1_jctdyeu wrote

Looks nice daughter loves this type of fusion

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brettjv t1_jcts89n wrote

My two most important fried rice tips: 1) day old rice, leftover takeout rice from a day or two ago is perfect, and 2) don't cook the eggs separately and then add them later. Whisk the eggs together if using >1, and you want to add them to the hot wok with some oil right before you serve. Stir them very gently to get them maybe 1/2 'done' (like 10 secs), then toss them into the already-done rice to get some coating on the rice. The hot rice will finish the egg cooking process. Makes a HUGE difference in flavor.

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mighty_mouse70 t1_jcvh34h wrote

Hiyaaah nephew! Not all individual rice grains are coated with seasoning. Some dark some white. Its a no no. You have wok spatula you press and slide the rice on the bottom of the spatula. High heat until the rice grains jump. Then you know it's good

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Curvysage42 t1_jcr7qug wrote

Looks so good! Now I'm hungry!

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C205- t1_jcqx8gy wrote

This looks delicious! Add in some bourbon chicken and you’ll have me lined up with an empty plate.

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