Fried Rice for Breakfast in a Cast Iron Wok
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- Опубліковано 9 лип 2019
- We made rice as part of our supper last night, and there was plenty of rice left over this morning. That meant, of course, it was time to make some fried rice for breakfast. And because fried rice is fast, easy, cheap, and fun to make, we present it here for your amusement. This rice was prepared in a Lodge 14-inch cast iron wok, which is the best cooking tool you can have if you want to stir fry on a cheap modern day electric stove. Some more information can be seen on my Web site, Cast Iron Chaos, at: www.modemac.com/wiki/Oriental_...
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That scraping sound is the beauty of using cast iron, real cooking and no damage. Let the haters go elsewhere. :)
I still like to use wood for these things. The video was good but I had to skip around because the scraping was too much.
Seems to me he is over doing with the scraping, that wok isn't so hot that it needed that much stirring.
If the wok is seasoned, I would use wooden spoon if I was scraping that much.
I just realized my wife is going to divorce me if I cook with that cast iron wok I just ordered and the metal spatula I ordered to go with it. Time to order bamboo.
No fish where I live 😂😂😂😂 teach a man how to make money not fish foo
This was so helpful!
I have been eating fried rice since I was in the Air Force and sent to Thailand my first tour of duty overseas during the Vietnam War. My mother didn't know how to cook rice properly and I avoided it until one guy there in Bangkok talked me into trying it and I loved it so much until I ate it since that time. That is a nice dish you cooked up and I hope you have inspired others to try out this dish.
Thank you for your service.
i tried this, it is really good, REALLY REALLY GOOD
Nice sir
Love the sound. Nice little 9" cast iron wok. I have one also, plus the 14". Both Lodge.
Thanks for the video-clip. Good idea for breakfast.
Your going ‘BOLD’ Mr. Modemac!
Looks good. Thank you for sharing your recipe with us.
Looks delicious! Thanks for sharing. I purchased a new Lodge 14" wok but have not used it yet. Can't wait to use it now
That now made me want to make some fried rice. Looks great. Thank you for the video. Enjoyed it.
I actually LOVE the sound of scraping onto the cast iron… it’s part of the beauty of it
I'm pretty new to wok cooking but really enjoying it. I use ginger paste and crushed garlic, both from common grocery stores. By browning them in the oil before other ingredients, the flavor seems to be fresher and more pervasive through the dish. Also a good helping of crushed pepper right before you take it out of the wok adds a lot. Soy brings all the salt needed. Thanks for your vid!
Nice job and filling too 😉👍🇺🇸
Love it. I bet it tasted great 😊
I guess I know what I’ll make for my first dish. Lol. I just got my first piece of Le Creuset, the wok in Marseille. I’ll start with frying some cut up boneless chicken thighs, then the egg, the veg and then assemble it. Thanks for the great video.
i was skeptical when you started......nice job!
Asmr sounds I love it (:
Not a bad little breakfast idea quick and easy clean up
Hey Eric, great video. It inspired me so much, I'm thinking about taking up bell ringing. 🤣🤣
The fried rice did look good though. 👍🏼👍🏼
Sanctuary! Sanctuary!
Woooweee! This looks so good l could inhale the whole plate in 2 seconds.
Perhaps you may want to try one of those portable induction cooktops. They heat up fast!
Great video! I love fried rice, I also put mushroom seasoning and a LOT more garlic 🤦🏻♂️ but I love garlic.
A bamboo spatula will work just as good and a lot quieter. Good job though, thanks for sharing.
They also hold bacteria!
Yummy 😋
your shoveling technique is very good!
It's an acquired skill from working in a cubicle at a corporation, where shoveling is mandatory.
@@castironchaos LOL
550° Fahrenheit is 287° Celsius. So no need to pause to google 😋
Definitely had to buy a wooden wok spatula for the wok. Great demo, but try the wood.
best thing about fried rice is you can eat it any time of the day for any meal- i myself prefer to top my fried rice with a soft fried egg or 2-- yummy any way you can fix it-- blessings and thanks for share- ...Glo
well done Sir! !
Yummyyyyy
I love how the wok sings when make love to it's foood
Good morning to you
I never could get used to my cast iron wok so it's retired. I use a carbon steel wok instead on my gas stove and over my fire pit in the back yard.
How did you season your wok and clean after each use?
I don’t know if you like very well done/cooked eggs, but if you like them cooked through but not dry, you can cook them till the glistening surface is gone, then immediately turn off the heat and remove. I would say eggs take about 2-3 min for scrambled and about 5 min for an omelet. You can move the cooked portions towards the center (thereby creating an empty spot on the pan) and then tilt the pan so the raw egg goes into that space, and keep doing that until when you tilt the pan no more raw egg runs into the empty spot.
Great additions to stir fry rice is ginger and garlic pieces; either fresh (best) or freeze dried small pieces (also very good), which you can find at the grocery store in glass jars (like a spice glass jar), sesame seed (toasted or plain shelled, also in glass jars), green onion diced (I add last with the cooked scrambled eggs), and fresh parsley!
Looks good! I love rice, so I thank you for the video!
I own that lodge cast iron wok and it is very heavy so you have to wait longer for it to heat up cant remember a time if any when something stuck to it
Good video bro
Looks delicious. I use avocado oil instead of canola. Canola is very inflammatory to your body. Avocado oil has a high smoke point and is better for you. Just my $0.02 :)
In China, we just cook fried rice with egg (3x per person) and spring onion (more the merrier). One of the most simple dish that every child can master.
What type of oil did you use?
How long did you have to preheat it?
I like to use sesame oil for fried rice. It adds an authentic flavor that is so good. Also I don't add the egg til the end after everything is already hot. Thanks for the video. It makes it look a lot easier in a wok which I don't have yet but looks like I might have to get one.
@@beverlyfitzgerald7675 I have recipe for Fried Rice that calls for 3 Tblsp of sesame oil. That's all I use at one time.
@@beverlyfitzgerald7675 Not true. High heat sesame oil is great for stir frying. It is the roasted sesame oil that you add a few drops of for flavor at the end.
@@beverlyfitzgerald7675 They do make a high temperature sesame oil which is perfect for stir frying. And it does have a high smoke point.
OH yeah! That really looks great. I think I would add some baby shrimp or diced ham to the mix. This is just me, usually I have some type of meat for breakfast.
I've just got to buy myself a Wok. I've been saying that for some time now.
Thanks for sharing another great video Eric.
Stan
I was thinking sausage would be good with that too!
Hi..What is the size of ur wok?
I watch all the ads before the video so you will get credit. But today that St Jude’s ad about killed me 😩😢. Good job!
Unfortunately, I have no control over which ads are played on UA-cam. At this point I'm kind of tired of hearing, "I discovered I was pregnant, and there were *two* babies..."
I just bought a Lodge wok, but don't understand why this can't be done in my cast iron skillet.
What can be done in a wok that can't be done in my skillet? ty
You can do just about anything in a skillet that you can do with a wok. The wok does it better. I'm not being facetious or sarcastic - try it yourself and you'll see it's easier, and better cooked, with a wok.
Eric, you don't have to constantly stir anything that is completely submerged in oil. Just let it cook already. Add the egg last.
If you do that, the egg gets all stuck to the rice in a weird way, you have to cook the egg first, take it out, then add it back in.
@@matthewpham9525 No you don't. You cook everything else, then push it up on the sides, or out of the way, to clear a spot to cook the egg in. After the egg is cooked, you mix it in.
sesame oil will add to the flavor
Y u no sesame oil
Ok
Thanks
No meat?????….LOL. Thanks for the video.
Wow i would never think of eati g rice for breakfast but this looks delicious, i may try it one day, but do u have to u se a wok? I do t have a cast iron wok, i have a cast iron frying pan though, lol tfs
Stir fries will work fine in a cast iron pan, go ahead and do it.
@@castironchaos thanks for quick response!! Sorry about the spelling, smart phones aren't all that smart! Lol
kikoman is a japanese soy sauce what, chinese and japanese soy sauce are very different
Can't stand kikoman.
@@winterwolf2012 ok
I almost bought a lodge wok bit decided the price tag was too steep.
Just got mine for $50 at Target, which was about $25 less than on the Lodge site.
It’s a shame we can’t smell it
Took forever to make.
I would recommend a quality Japanese soy sauce like Marukin or Yamasa. They list the actual ingredients (in english) so you know what it is made with. Most Chinese brands don't do this and use Chinese symbols (which I can't read), chemicals and additives.I've cooked many stir fries in my light weight cast iron wok. I didn't know about powdered ginger. I need to get some of that. I like how you did the eggs first. I tried adding the raw egg to the pan with the other stuff and it was a mess. I'll never do that again! I use shredded carrots in mine. I only do mine for dinner so I add all kinds of stuff from broccoli, mushrooms, oyster or hoisin sauce, and sesame oil. Of course I don't always use all this stuff, just what I feel like at the time.
It’s kind of loud
Pick up fresh garlic and ginger while you’re at “Oriental” market. Probably less than $1. Don’t use American powder garlic. Fresh garlic will taste more oriental. Trust me. I’m oriental. 😂
More like a Deep Fry ! LOL
Next time do everything the same but cook the egg last with in everything.
Scott Calvillo The last time I did that, the UA-cam comments said to cook the egg first.
Lol
@@castironchaos ask a Asian!
@@castironchaos The Chinese chefs cook everything else first, then clear a spot to cook the egg. They cook the egg, then mix it in with everything else.
you forgot the bacon, ham and sausage.
No, no conola oil....uggggg
SOYBOYS commenting over the notice of the spatula
As the only non Asian I've ever heard of as the second chef in a Chinese restaurant, I was yelling at my screen. You start by light seasoning the rice in oil, soy and oyster sauce (half of what's needed) and then to a bowl. Keep the heat at medium max. Then crank it up and oil plus egg. Egg gets swirled in the oil with spoon for 7 seconds. Introduce half of the rice and mix quickly and then add veggies with the remainder of the soy and oyster. Less than 10 seconds later, the remainder of the rice. Mix with spoon and shovel vigorously breaking up any clumps and add extra oil or soy or oyster sauces as needed. We batched the first step before every evening so I could scoop from a mountain of rice ready to go. Always was yesterday's leftover white rice.
I'll need to practice that, yes.
@@castironchaos bet it still tasted awesome. That wok must weigh a ton
Not being critical, but they prefer Asian as opposed to oriental these days.
That's a lifelong habit, as "Oriental" wasn't a racist term when I grew up; it referred to "From the Orient." I'll make a note of that.
What difference does it make? Who knows what term will be preferred many years from now when this video is watched.
ur moving it to much
Never use metal against metal
aaron wood why not? i feel like eventually the rough cast iron would smooth out?
That's what I don't understand about people and cast iron. It's not supposed to be smooth. You're season won't stick to smooth. Look up king of random smoothing the cast iron on here and see what happens. Also the reason lodge cast is now rougher than it used to be is because of their spray on seasoning. It would not stick to the surface so they had to redesign there mold for a rougher finish. You can look that up too. Long story short, it's supposed to be rough, the seasoning is what makes it appear smooth.
aaron wood actually the reason their pans are not smooth anymore was to save on production cost. the pans are rough coming out of the sand mold at which point they would normally sand down the cast iron. seasoning will most definitely stick to smooth cast iron it just takes more work. smooth seasoned cast iron is much much more non-stick than rough seasoned cast iron, i have both.
That's definitely not the reason. I watched a 2 hour documentary on it. But you're welcome to believe what you want
aaron wood i believe that the company said that the pans were easier to season that way but the real reason was because it was much easier to manufacture this way. it not like they had to do something special to make the pans rougher. they literally just removed a step. also smooth iron just feels and sounds way better and is much easier to cook/clean. its actually pretty annoying that people like you fell for that and actually think a rough pan is better in some way. owning both, i’ll tell you the rough surface is much more tedious.
rice, so many carbs it's like eating raw sugar.
Then don't eat it. Most Asian diets contain a lot of rice. They are healthier than we are..