Day 10: fried rice in the wok
Link: n/a
What: I made fried rice in the wok, with turkey and bok choy; recipe below
Who: Told my parents about it
Notes:
- The biggest takeaway here is that I wish my stove had a higher heat output. Alas.
- Used some suggestions from the J Kenji Lopez Alt book:
- Break up rice before cooking. Not sure if this helped, but was easy enough.
- Go light on the sauce. This was a good call.
- Cook rice in batches; around 1 C. I think this helped. But really it would just be better if I had a stove with more heat output.
- I boiled the bok choy for 45s before stir frying. I was worried about burning it before it was cooked through. Next time I wanna stir fry the bok choy straight from raw -- I bet it will be fine.
- The turkey breast was really watery. Next time I'd like to try patting it down with paper towel -- I think it would get a better char that way.
- This recipe would benefit from more color! Perhaps: orange carrots? Green onions? Red peppers?
Recipe:
- Dice turkey breast. I used the precooked turkey breast from costco.
- Separate the leftover rice. I used brown rice this time.
- Cut bok choy into bite sized pieces.
- Boil bok choy for ~45s.
- Put wok on highest heat output my stove could offer.
- Stir fry turkey breast. Transfer to bowl.
- Stir fry bok choy. Transfer to bowl.
- Stir fry rice in batches of ~1 C. Transfer to bowl.
- Reduce heat.
- Toss everything together with a touch of soy sauce, sesame oil, and MSG.