Fried Rice with Cauliflower and Kimchi

  1. Remember to have everything measured out and ready before you start, because with high-heat stir-frying, everything happens pretty quickly.
  2. Heat a 14-inch flat-bottomed wok over high heat until a drop of water vaporizes within a second or two.
  3. Swirl in the oil to coat the sides and bottom.
  4. Add the cauliflower and stir-fry until it softens and starts to brown, 3 to 4 minutes.
  5. Resist the urge to turn down the heat, and keep everything moving.
  6. Add the rice, breaking it up with your fingers as you toss it into the wok.
  7. Use a heatproof spatula to keep the rice moving for 2 to 3 minutes, scooping and tossing and pressing the rice against the bottom and sides of the wok to sear it.
  8. Add the kimchi and scallion, and stir-fry until the kimchi heats through and the scallion softens, 30 to 60 seconds.
  9. Season to taste with soy sauce, transfer to a dinner plate, and eat.
  10. Youd think a wok would be too big for single-serving meals, but youd be wrong.
  11. I use mine for fried rice and wouldnt want to make it any other way.
  12. Even with smaller amounts, a regular-size wok (14 inches) provides the room you need to keep all the ingredients moving.
  13. I dont have a wok ring on my stove, but these days you can buy woks that are flat on the very bottom but still have the bowl-like shape that allows such great tossing, scooping, and turning.
  14. Buy a carbon-steel wok, not a nonstick one.
  15. The carbon steel conducts heat so efficiently that you can get the thing blazing hot, which is what you want for effective stir-frying.
  16. Once the wok is properly seasoned (I am a devotee of Grace Youngs instructions in The Breath of a Wok), it will turn as slick as glassmuch more nonstick than anything coated.

vegetable, cauliflower, cold cooked white, cabbage, scallion, soy sauce

Taken from www.epicurious.com/recipes/food/views/fried-rice-with-cauliflower-and-kimchi-382562 (may not work)

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