Posting another “fried rice” as is again!
Shanghai Veggie Rice 上海菜饭, only salt and white pepper as seasoning. Not even scallions this time! (This is the traditional way of doing it. Look it up, I dare you)
This time, it’s even a little mushy!
So enjoy this on your feed! I’ll be prepping another one next week!
Butane wok burners are a thing and pretty cheap!
You can also use a charcoal chimney starter for wok cooking.
While I think this is great out-of-the-box thinking, it sounds a bit unsafe.
I can’t find the clip online, but I learned it from an episode of Good Eats.
While looking for it, I ran across a different video from Alex “French Guy Cooking”, who has an improved design. In it, he says he heard about the idea of using a chimney starter for wok cooking from Kenji Lopez-Alt, so that’s at least three pretty-famous TV cooking people who endorse the idea.
Wok on 🤘