The Runaway Wok

Thomas said, "The fried rice is good!"

After reading The Runaway Wok, Miss Fry led the class in making fried rice.  It was a big hit!  

Here's the recipe directly from the book:

3 large eggs

1/2 tsp salt

2 finely chopped green onions

3 Tbsp olive oil (divided)

3 Cloves of garlic, chopped

1.5 shelled frozen green soybeans (edamame) or green pea

1 medium yellow or red bell pepper, seeded, and chooped into 1 in. cubes

3 cups cooked rice

3 Tbsp dried cranberries or raisins

3 Tbsp. soy sauce

2 Tbsp. sesame oil

3 Tbsp. pine nuts or other nuts.

1. Beat eggs, green onions, and salt in medium bowl. Heat 2 Tbsp. olive oil in a nonstick wok or skillet over medium high heat; swirl to coat pan. Add egg mixture; swirl to evenly cover bottom of pan. Cook, without stirring, for 30 to 40 seconds or until eggs are firm and brown on bottom.  Turn eggs and brown on other side. Cut eggs into small pieces with spatula. Remove from pan.

2. Heat remaining oil in the same pan. Add garlic; stir-fry until fragrant, about 30 seconds.

3. Stir in soybeans; cook, stirring constantly, for 1 minute. Add bell pepper; cook, stirring constantly for  1 minute. Stir in rice, dried cranberries, and soy sauce; cook, stirring constantly until rice is heated through. 

4. Return egg mixture to pan; mix well. Garnish will sesame oil and toasted nuts.

Modifications we made:

• We did not use garlic, but added garlic powder at the end.
• We used green peas, not edamame.
• We skipped the dried cranberries, sesame oil and pine nuts.
• We used more than three cups of rice.(Approximately 5 cups).