How to Season a Wok & Fried Rice
Prep 45 minutes
Cook 10 minutes
Total 55 minutes
- 4-5 cups of cooked long-grain rice, leftover/cold rice works the best
- 8 oz. ground pork
- 1 large shallot, minced
- half a head of cabbage, chopped
- 8 oz. mushrooms, thickly sliced
- 2-3 tbsp. fish sauce
- 2 tsp. sugar
- 4 tbsp. vegetable oil
- 4 large eggs, beaten
- 2 Tbsp. garlic, chopped
- 2 Tbsp. ginger, chopped
- 4 scallions, sliced, white and green parts separated
- 1 cup, chopped herbs like cilantro, mint, and/or basil
- 2 limes
- Sriracha and salt, to serve
- 1. Break up the rice so that it’s not clumpy. Set aside.
- 2. Put the shallot and pork in a bowl. Put the cabbage and mushrooms in a bowl. And in another bowl goes the garlic, ginger, and white parts of the scallions.
- 3. Mix the fish sauce and sugar together and place in a separate bowl.
- 4. Heat about 2 tablespoons of the oil in a wok or a heavy, nonstick skillet. Pour in the eggs and cook. Fold the egg up and over itself, kind of like you’re cooking an omelet. Cook until just set but still glossy—should take about 30 seconds if your pan is hot enough. Remove the eggs to a plate and set aside.
- 5. Add 2 more tablespoons of oil to the pan, then a moment later, the garlic, ginger, and scallion whites. Fry for just a few seconds and then add the shallots and pork. Go ahead and also add the cabbage and mushrooms. Stir-fry all of this until the pork is cooked through, about 3-4 minutes.
- 6. Dump the rice into the pan and mix. You want to spread the rice out so each granule gets some time on the surface of the pan. Stir and fold once a minute for about 4 minutes. (A sturdy spatula really helps here.)
- 7. Pour the fish sauce mixture over the rice and toss to coat.
- 8. Keep cooking and tossing until the rice is evenly colored. Return the eggs to the pan, breaking them up as you go. Turn off the heat. Add the chopped herbs and scallion greens, and juice of one lime. Taste for seasoning. It will probably need a few nice pinches of salt.
- 9. Serve with additional lime.
Adapted from Lucky Peach