Who would you take in a match-up, Jacques Pipin with a basic, average American kitchen or an amateur with access to everything from Williams Sonoma and any other place you can think of?
I’d take Mr. Pepin (even at 90 y.o.) in a heart beat and I’d put money on it too. Equipment can make a difference but it can not replace skill, knowledge and wisdom. Skill, knowledge and wisdom brings creative solutions.
Fry bacon. Pop popcorn in the bacon grease. Crumble the bacon over the top. Repeat. You’re welcome!
Also:
https://www.recipething.com/recipes/show/34913-serious-eats-bacon-banh-mi
Make a bacon mat to wrap around a turkey or pork roast:
Your scenario has nothing to do with the topic at hand: whether it is possible for you to create wok hei in your home kitchen with the appliances available to you 
Hahaha…you’re wrong.
You are generalizing and avoiding being specific - I am sure Pepin would agree that for fried rice (and that’s what we are talking about) he wouldn’t have a chance to make restaurant quality one (that’s what you claimed you could easily do at home) without the right tools.
And you still haven’t described your home set up for your wok
And now a word from our sponsor:
I’ll start a new thread about skill vs. equipment. And then we’ll get into it.
But I will restate my position; I’d take a professional witha basic American kitchen over an amateur with access to everything and anything available.
That wasn’t the question
I’d love to know more about the model / brand of the electric stove that you are using, and how you manage to create upwards of 50,000 BTU or higher.
Or at least have the courtesy to share the skill you have that recreates wok hei at lower heat, bc I clearly haven’t figured it out.
TIA!
So you are saying you can’t create fried rice with wok hei at home (because we are only talking about fried rice and you are continuously deflect by avoiding being specific about this dish)
Quick Bacon & Spaghetti - similar concept to the Amatriciana mentioned above but cooks the dry pasta in the skillet along with the sauce.
Quick Bacon and Spaghetti
Full recipe is about 6 servings
½ lb lean bacon slices, cut into squares
½ cup chopped onions
1 chopped green pepper
½ lb. spaghetti, broken into 4 or 5-inch pieces
1 ½ cup water - bring to a boil in skillet before adding spaghetti (USE FULL AMOUNT OF WATER even for half recipe, add more after 10 minutes if needed))
1 large can tomatoes (3 ½ cups, chopped) – 1 lb 13 oz
½ teaspoon salt (optional - I omit)
1 Tablespoon Worcestershire sauce (optional - I omit)
Shredded Parmesan cheese (optional – to top each serving at table)
Cook (microwave) most of bacon until crisp. Use only a couple of squares in skillet with onions & green pepper and remove if not crisped.
In large skillet, cook 2 squares of bacon, onions and green pepper about 5 minutes until lightly browned. Add warm water, bring to a boil, add uncooked spaghetti, cooked bacon, tomatoes (and optionally, salt). Simmer covered 20 minutes. Add more water after 10 minutes, if needed. (Optional - Stir in Worcestershire sauce). Top each serving with shredded parmesan cheese.
Half recipe makes generous meal for 2, plus 1 serving of leftovers.
Side dish ideas – salad, fresh pear
My homemade fried rice is usually pretty awful LOL. I have made one good fried rice in my entire life
Absolutely agree with the idea. I rarely order cabbage rolls out for this same reason . And I’m disappointed by 95 percent of restaurant spanakopita
He didn’t claim that. He said his partner finds the fried rice from the restaurant up the street to be too oily.
With the grating on the stove, I can get just a little bit (maybe 500ms of flame in the pan). With the grating off (Kenji style), I can get about 1-2 seconds of flame.
But nothing like the 5+ seconds of flames dancing around the pan like the pros get.
Indeed.
Yes… as @CCE pointed out, I try to make meals to fit my girlfriend’s preference.
Sunshine likes her fried rice with less oil. I also make up an oyster & soy sauce concoction that she dibbles in until it’s just to her liking.
The whole process is kind of fun and she enjoys it.
I don’t want to beat a dead horse but he wrote “ never order something you can make at home (and make better). So I’ve never ordered fried rice at a restaurant. ” - So he clearly stated that he can make fried rice at home which is better than restaurant quality - and we were just curious which hone set up he has to create enough wok hei
Do you then use a wok ring or how is your set up in that case ?
I also just like to oven cook a pound or so, let it cool, and then package it so I can pull a strip or two from the freezer to add to things as needed. Like guacamole topped with blue cheese and bacon 
