After having our wok for several months, I finally decided today was the day to make use of it. I decided to make some Egg Fried Rice. I’ve been watching Uncle Roger recently. I wanted to make something fairly authentic but something my family would like. Thankfully, the ever helpful J. Kenji Lopez-Alt was there to help. I started with his recipe and tweaked it a bit. I needed a bit more than his recipe called for, so I upped the recipe to 3 cups rice and 5 eggs. I also added about 2/3 lb of fresh, sliced mushrooms and 1/2 lb of shrimp. Finally, my wife chopped up two cloves of garlic for me to add to it. I did make one substitution. On step 5, it says to use just oil. I used Sesame oil to give it some more depth of flavor with the soy sauce.

All in all, this recipe was a hit with the family. You want to prep everything, since cooking is pretty much just dump, this in, cook for a bit, dump that in, cook a bit, and you are just adding and adding to build it up. It goes very fast. For a first try using the Wok and a new recipe, I was VERY happy. This is definitely something going into the rotation. I know Uncle Roger would be disappointed, I totally forgot to add the MSG.