Actually I made more effort this time. I made the rice the day before and spread it out on a pan left in the fridge so it wouldn’t be clumpy. I think I just don’t get my pan hot enough to get some sizzle to the rice, so no “wok hay” (and as Uncle Roger says, there is no such thing as “pan hay”). I have a heavy cast iron wok that was a wedding present forever ago but I never use it and I don’t feel like it gets hot enough. The flavor is good, but it lacks something in texture and is always a bit too wet.
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