fried rice/wok questions

I use a 14 inch with the spider low position or wok ring on the fire ring. Get lots of heat. I would guess that the 16 on the firebox wouild work just fine as it is low over the coals. Try it and report back. Here is a way I like to make flied lice. Works with any kind of meat or poultry, seafood even vegetarian.

Rice, Fried, Shrimp

The secret to making perfectly cooked fried rice is to use rice that has been cooked and cooled a day in advance. I like to use day old rice because when I stir in the soy sauce, it is not as readily absorbed and therefore does not make the rice mushy. High volume restaurants use the new stuff and that works well just be careful about the liquid amount or you will have mush. You may also take the eggs, scramble them and then drizzle over the rice in the wok and stir rapidly on high heat. Add the egg last.


INGREDIENTS:
1/2 Lbs Shrimp, Raw, Shelled, Deveined and cut into 1/2 inch Pieces.
1 Tsp Medium-Dry Sherry
1/2 Tsp Salt
1 Tsp Water chestnut powder or corn starch
2 Tbs Water
1 Tbs Dark Soy Sauce
1 Tbs Oyster Sauce
1/2 Tsp Sugar
5 Tbs Peanut oil
2 Eggs, Lightly Beaten
1/2 Cup Frozen Peas
1/4 Cup Carrots, Diced Small
1 Cup Mung Beans or Bean Sprouts
1/3 Cup Sliced, Scallions
1/2 Cup Red Bell Peppers, chopped small
1/2 Cup Zucchini, 1/2 inch pieces
3 Cups Cooked White Rice




Procedure;
1 Beat eggs and 2 tbs water together just to blend; set aside. Heat oil until hot in large wok over medium heat. Add green onions and stir-fry 30 seconds. Add eggs and scramble. Stir in rice and cook until heated, gently separating grains. Add shrimp other veggies and soy sauce and other liquids and cornstarch; cook and stir until thoroughly heated.


Yield: 6 Servings

Recipe Type
Seafood, Side Dish

Recipe Source
Source: Egg Foo Looey's, Richard Howe, 1994/05/25

I would think that putting your wok on the fire ring might create an air flow problem but maybe not.Try it!If you got a ring to set your wok on put it directly on the grate then your wok.
Me... I heat my lrg egg up to 450 dome closed and let temp stabilize. Then I open the dome and close the lower damper about halfway.I use a spider legs down to set my 16" wok on.The wok gets plenty hot .Your wok is hot enough when you put a couple of drops of water on your wok and it vaporizes in 1-2 seconds. Here's a link to get a spider if interested
http://www.ceramicgrillstore.com/ceramicgrillstore/index.php?option=com_content&view=article&id=45&Itemid=229
Here's how my set up looks.

Shrimp Fried Rice

You can also use the spider (legs up) to place the wok down closer to the coals for more heat.

Not visible in the photo but there is still about an inch gap between the edge of the fire ring and the wok.

Gee, Jon. I had run out of Muriatic acid so I had to make do. :laugh:
Actually, I had been trying to clean the rim of the Egg where I had fried my gasket so I could put on a new one.

I've decided just to cook naked. Oh yeah, I'm not going to put on a new gasket either. :laugh: