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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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lysthequeen t1_jcquw9g wrote

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

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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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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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koopa72 t1_jcrkwns wrote

You telling me an egg fried this rice?

Looks great

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AceOfShapes t1_jcrpn3d wrote

You're telling me an Egg fried that Rice?

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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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dedicated-pedestrian t1_jcsa4e0 wrote

Replying to Prinzka (#2,267,867)

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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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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