Egg Fried Rice in a Wok
Can anyone help? I’ve been wok cooking now with for around 6 month with a fair degree of confidence and success. My carbon steel wok has now developed a nice dark patina and natural non-stick surface. I mainly cook dry fried rice and noodle dishes using a combinaton of meat Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude