Cook Date: March 19, 2021
In early March we decided to buy a new wok; you can read here about cleaning it and seasoning it. Now it was time to try it out. I had grand visions of cooking pepper and salted dry fried shrimp, but then thought the best first dish would be the dish that drove us to buy a wok in the first place: bacon and egg fried rice. We got the recipe from the Washington Post: https://www.washingtonpost.com/food/2021/02/09/bacon-egg-fried-rice-recipe/
If you’ve read many any of my cooking posts you know I’m a big fan of getting everything together before cooking (it’s an old software developer habit I suppose). But it is especially important for stir fry where everything goes in without a lot of time in between for prep.
I lined things up on the cooking island in the order they would go in the wok. You can see the wok is warming up.
Boom! Those eggs scrambled in no time in the hot wok. I took them out and set them aside. Next was the bacon, onion, and garlic.
When the bacon mixture is done, drain off all but 2 Tablespoons of fat and toss in carefully place the cooked rice, stirring and chopping with the wok spatula to get rid of clumps.
Mix in some sesame oil, and soy sauce. Then add back the scrambled eggs and peas to warm through. We used Japanese soy sauce; the dark Chinese soy sauce we originally bought for this broccoli and beef in oyster sauce dish was a bit too bitter for our taste when we made this dish in the non stick skillet.
Dinner was served. Yes, you see a fork over there, I need to re-practice eating with chop sticks.
And how did the newly seasoned wok perform? The eggs didn’t stick in the first step, but I was a bit concerned about the “stuff” on the bottom. Will that buff out?
Not to worry; it cleaned up beautifully. I like this wok.
Rating: ★★★ It’s very good and will stay in our rotation but it doesn’t have that extra oomph for company. Although, cooking stir fry with company around can be fun.
