I’ve learned the secret to fried rice is cooking the rice the night before and putting it in the fridge so that it’s cool when it hits the wok. This keeps it from getting overly gooey in the wok. You’ve gotta make sure the wok is HOT. A quick hand and a decent sized wok for vigorous stir frying, you’lI won’t need that much oil, but that’s totally up to you. I scramble fried the egg first, used frozen mix veges and leftover baby bok choy, and marinated the pork in mirin and soy sauce. I do miss cooking.

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