Fried Rice

• Old ass rice
• 3 eggs – not beaten
• Good soy sauce, not the kikoshit
• Sesame seed oil
• Green onions
• Sesame seeds if you have them
• 1/2 Onion
• 4 garlic cloves rough chopped
• 1/2 teaspoon MSG
• Fresh cracked pepper
• Fresh chili if you have
• Peanut / canola oil

WOK HIGH – Smoking you’ll have to get used to yours, mine is never full blast, it’s way too hot.

Squirt a ring or 2 of oil starting at the top of the work

Swirl oil around with bottom of ladle for a few seconds

WOK LOW

Dump oil out

WOK HIGH

Squirt oil in again, enough to make these eggs flow, this is oil for the rest of the dish

Dump Eggs in they will dance, let them simmer for a second and then swirl around, Yes a nice hot ass wok keeps the eggs from sticking, eggs always always go first. Cook until about 80%

WOK LOW

Dump onions and garlic is, only for 10 seconds, they soften up while cooking

WOK MED

Dump Rice in, about two handfuls no crowding don’t be a hero

Break rice up with bottom of ladle, flip ladle over to use edge and stir

Repeat this, toss rice, break up with ladle, flip ladle and stir. A few minutes

WOK LOW

Dump pepper, MSG and any chicken base if using

Toss wok

WOK HIGH, but act fast on next step

Drizzle sesame seed oil, a little

A good splash right above rice on the far side of wok

Toss and stir, toss and stir

Rice should be easy to toss and light when done, not heavy and wet.

WOK LOW

Green onions and sesame sees in.

Toss toss toss

WOK OFF

Damn good reference

https://www.youtube.com/watch?v=5M_Z0ARqol8