In the Kitchen with Amelia & Teddy: How to Season a Wok & Fried Rice
byAmelia MorrisFeb 17, 2017
How to Season a Wok & Fried Rice
4-5 cups of cooked long-grain rice, leftover/cold rice works
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
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
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
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.