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Found 3 results

  1. 4 cups cauliflower rice (make from whole cauliflower in food processor) 8 oz diced chicken breast (or your favorite meat/protein) tossed in 1 tsp oil 1 cup fresh or frozen green peas 1 cup diced carrots 1 cup diced onion 2 cloves minced garlic 1 tablespoon sesame oil 2-3 tablespoons soy sauce 2 beaten eggs Preheat your Kamado Joe to about 400 degrees in the dome. Place the cast iron wok on the lower position with the accessory rack and let the wok preheat with the grill. Brown the chicken in the wok, remove and set aside. Add the sesame oil and saute the onions and the carrots until the carrots soften, about 5 minutes. Add the garlic and continue stirring for about one minute. Add the cauliflower rice and stir constantly for 5-6 minutes. Add the peas and stir for another minute or two. Add the chicken back to the wok and mix completely. Push the mixture to the back of the wok and add the beaten eggs. Cook the eggs and mix with the rice. Add the soy sauce and stir for another minute or two. Remove from the wok and serve hot! Enjoy!
  2. Served with Asian Honey Glazed Ribs: Fried Rice 6 servings Ingredients: 2 cups rice, cooked 4-6 eggs, lightly beaten salt as per taste 1 & 1/2 tsp Black Pepper 1 & 1/2 tsp White pepper 1 tbsp Sesame Oil 1 tbsp Peanut Oil 1/4 cup Peas 1/4 cup Carrot , cubed 1/4 cup Corn Kernels 3 tbsp Soy Sauce 1 tsp White vinegar 1/4 cup sliced Scallion greens 2 tbsp vegetable oil Method: Wash and cook rice till its 90% done. Keep it aside to cool off. Heat wok over high heat. Add black pepper, salt and peanut oil to eggs. When the wok is very hot, add the eggs mixture in batches to wok. Tilt the wok and make swirls of egg to spread it properly. Put your cooking skills to test now.....and make as fluffy scrambled eggs as you can!! Pour this in a separate bowl. Now in the same wok, add vegetable oil, add all veggies and stir on high heat. Swirl the wok continuously so that veggies wont burn. Add rice, salt, white pepper, soy sauce, vinegar and top it off with sesame oil. Keep stirring the rice so that it does not stick or burn and continuously swirl the wok. Add scrambled eggs and scallion green. Turn off the heat and serve with any sides of your choice.
  3. As promised, here is my second cook with the #KamadoJoe cast Iron wok. It is classical Chinese fried rice. Onions were diced, then tossed into the heated wok until golden brown and set aside. The wok was pulled from the heat an put on a ceramic surface and two eggs seasoned with soy, Kosher salt and pepper were tossed in to start cooking from the heat stored in the wok. The wok was moved back to the heat to finish the eggs, and when complete, the eggs were removed and set to the side. Chicken breast strips were seasoned with soy, Kosher salt and pepper, then tossed into the wok to cook. As the chicken approached completion, the bulk of the ingredients were tossed in with some soy and additional oil. Jasmine rice had been prepared about 12 hours before and left resting (critical for good fried rice). The rice, peas, diced carrots, bean sprouts, the already cooked eggs, previously cooked onions and chives were tossed in with the nearly cooked chicken. Some shrimp was cooked separately (not pictured), as one of the people at the table has seafood allergies. The contents of the wok cooked for about 12 minutes until complete.
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