Wok Fried Rice (Pic Heavy)

stemc33

O-my-G. This wasn't only a fun cook, but also tasted excellent. First time frying rice in a wok for me. I made a pork batch and a beef batch. Rice doesn't make for the best of pics, but I wanted to document my cook and share it with you all.
Ingredients included:
  Long grain rice
  Bacon and beef
  Peanut oil
  Fish sauce & Soy sauce 1:3  
  Eggs
  Peanuts
  Carrots/peas
  Bean sprouts 
  Fresh garlic
  Green onions
  Black Pepper

First task was to get the MM off the ground and semi level. 

 
 First batch underway, hoping for the best. 



Rice pushed to the sides and in go the eggs



Stirring it up



Fire after second batch was completed



Pork fried



Beef fried



Beef and pork combined 

texaswig

That's what I'm talking about. I gotta get me one of those mm's. Take my show on the road. 

stemc33

texaswig said:

That's what I'm talking about. I gotta get me one of those mm's. Take my show on the road. 

You could fit a gigantic wok in the XL. 

texaswig

Haha. Yeah. I've been wanting one. I will get one,  one day. 

Smokehouse33

Beautiful!!! I need to get a real wok! Nice cook!

Durangler

Chop sticks?? Where's the fork? 
That looks great indeed!

DMW

Looks great, love some fried rice!

johnkitchens

Wow does that look good. Great job!

Mattman3969

Nice job.   Did you use day old rice?

SciAggie

Very nice! I love making fried rice. 

Legume

That looks amazing.

Wanasmoke

Wow that looks incredible!  Nice job

stemc33

Durangler said:

Chop sticks?? Where's the fork? 
That looks great indeed!

No fork. Chop sticks only used for the pic. Actually ate the rice with a spoon. Just didn't seem right putting a spoon in the pic. 

stemc33

Mattman3969 said:

Nice job.   Did you use day old rice?

Half-day old rice. I left it on the counter cover with a paper towel. It was still sticky after a couple of hours so I tossed it in the freezer for a bit. That sucked some more of moisture out. I didn't know I was supposed to use old rice to make fried rice until after I cooked it and did a web search on it. 

Canugghead

Great job, did you taste the 'wok hei' ?

jakebge

Looks great.  When is the best time time to add the eggs?

i typically cook the meats & veggies, remove and then add the eggs into wok seperately...finally add back the meats, veggies, and rice.

Adding the egg into all the other items might be more flavorful and easier.

Richard Fl

jakebge said:

Looks great.  When is the best time time to add the eggs?

i typically cook the meats & veggies, remove and then add the eggs into wok seperately...finally add back the meats, veggies, and rice.

Adding the egg into all the other items might be more flavorful and easier.

I usually add the eggs and garlic chives/scallions by them selves, cook and remove to add back at end.  Found out years ago that if you have too much going on in the wok there is a tendency to over cook or have a mushy meala.

Dyal_SC

Looks awesome!!!   

stemc33

jakebge said:

Looks great.  When is the best time time to add the eggs?

i typically cook the meats & veggies, remove and then add the eggs into wok seperately...finally add back the meats, veggies, and rice.

Adding the egg into all the other items might be more flavorful and easier.

I have no idea when the best time to add any ingredient really. I watched a few YouTube videos and it seems people do things differently from one chef to another during their cooks. In one of the videos the guy par cooked the eggs until soft and chunky but still a little runny first then removed them and added later. His had more egg pieces as opposed to egg mixed throughout. I think I could of achieved more egg chunks by pushing the rice higher to the sides and cooking the egg longer in the bottom of the wok. I was afraid if I didn't keep things moving I'd scorch it. 

I really didn't have much to go by and from looking at the videos it seemed the more I watched the more it felt like I was getting advice from the forum. So many techniques/methods to Egging like cooking steaks, butts, ribs etc..so I just decided to wing it. 

This was the best fried rice I've ever eaten. I'm sure it was luck. I have no idea what to contribute it too. Maybe it was the fish sauce, maybe using all five senses during the cook, the excitement of cooking with the wok, etc.., who knows, but it was good. 

tarheelmatt

Annnnd then.....

Looks good brother!  And then!  


https://youtu.be/GKNX6dieVcc

stemc33

tarheelmatt said:

Annnnd then.....

Looks good brother!  And then!  

Too funny  

tarheelmatt

stemc33 said:

tarheelmatt said:

Annnnd then.....

Looks good brother!  And then!  

Too funny  

And then?

stemc33

Thanks for the PM @Richard Fl . Great links so I'm pasting here for others to see. 

Chicken
http://eggheadforum.com/discussion/1140713/wokking-some-chicken-fried-rice#latest ;

Pork:

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1160288&catid=1

A movie by Spring Chicken and some notes by me and a few fellow eggers..

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1277637&catid=1

stemc33

tarheelmatt said:

stemc33 said:

tarheelmatt said:

Annnnd then.....

Looks good brother!  And then!  

Too funny  

And then?

I had a feeling that was coming. 

stemc33

Canugghead said:

Great job, did you taste the 'wok hei' ?

Yes...I had to look up wok hei. 

northGAcock

SciAggie said:

Very nice! I love making fried rice. 

You mean frylice don't you?

NPHuskerFL

Good golly!  Nice falls short of describing this.  

rmercier

Well done! I need to do this.

Canugghead

northGAcock said:

SciAggie said:

Very nice! I love making fried rice. 

You mean frylice don't you?

you mean flylice? please be consistent.

Jaime

@tarheelmatt that was hilarious!

SGH

Damn brother Stem, I'm not normally a vegetable guy, but that looks great. It would look even better smothered in ribeye Just messing with you buddy, awesome job.