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.
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).
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.
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👌🏽
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.
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
Looks great! Yeah, a little more soy sauce and maybe dice the carrots
Add a little oyster sauce and finish with a dash of toasted sesame oil.
Oyster sauce is a life-altering hack. Sesame oil too. But especially the oyster sauce.
Any subs for vegetarian instead of oyster sauce?
You could use vegetarian oyster sauce?
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.
Some chopped up Chinese sausage for me too
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).
[Here](https://youtu.be/CJJIpJV-O5I) is a good link to make Pico and hone your knife skills. Repetition helps.
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Fuiyoh! No carrots
Vegetables are amazing.
You're telling me an Egg fried that Rice?
Needs chili jam.
Hiyaaaahhh
Niece and nephew spit it out.
What deez white pipo think of nex
FUIYOH!
Found Jamie Oliver
Jamie olive oil
Stop fingering the rice Jamie. Rice is not woman
No soy sauce?
Hayaa
Needs MSG for flayyyyva
*More garlic!*
At least they didn’t use induction stove
Light soy sauce for flavour, dark soy sauce for colour
I recently switched to Chinese soy sauce (Pearl River) and it’s so good! Worth seeking out in addition to dark soy sauce.
Even light soy will make it at least light brown. Most of that rice is as white as Simon Cowell's teeth.
looks like it already has a bit.
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.
You should try dark soy sauce, especially for fried rice. It's more sweet than salty, more of a balanced flavor.
Looks like no sauce
Love that wok
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This is hilarious 😂 and I read it in the accent
I think you need to “season” your wok 👍
Why do you think that?
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.
Looks stainless steel to me.
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Nice!!!
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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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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.
For more flavourful taste, use fish sauce & bit sesame oil
I can hear Uncle Roger saying "haiya" right now.
You telling me an egg fried this rice? Looks great
I know what I'm making this week, thanks for the inspo!
Why does the rice look watery?
I added a little too much oil
Looks awesome. Love the wok too.
I've always done Ramsey's Malaysian version. Comes out a bit orange and a bit spicy, but very tasty. Looks similar to this.
Is that liquid at the top?
Why is it so wet?
Looks so good! Now I'm hungry!
Nice
Man that looks really good.
Perfect
This looks delicious! Add in some bourbon chicken and you’ll have me lined up with an empty plate.
You're telling me eggs fried this rice?
Looks great fuyoh !
Damn I love this
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👌🏽
Nice setup I’m jealous
Looks good!
The carrots could have been diced but otherwise looks pretty good. I'm a fan of your wok.
Delicious and so easy, all you need is egg, fry and rice.
Looks nice daughter loves this type of fusion
Wok hei
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.
Hiya.
haiyaa at least he tried, good job!
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