I’m really getting into wok cooking. Here a cook I did last Sunday for Dinner.
Here are most the ingredients.
2 Tbsp light soy sauce
1 Tbsp oyster sauce
1 Tsp Siracha
1 Tbsp butter
2 eggs, beaten, seasoned with salt
2 Tbsp cooking oil (I used Sesame)
2 cloves garlic, chopped (approximately 1 1/2 tsp)
1 1/2 tsp chopped ginger
1/2 cup small diced onion (approximately 1/2 of medium size onion)
1 boneless skinless chicken thighs (approximately 4 to 5 oz) (I used Chicken Breast)
1/4 cup carrot, small diced
2 cups cold jasmine rice, or brown jasmine rice, recommended a day old (I used Cauliflower Rice)
1/4 cup frozen peas, optional (I added Celery)
4 green onions, chopped
sesame seeds for garnish
salt and pepper
I heated up the wok and put in 1 tbsp. of sesame oil. I then put in the ginger, garlic and onion and let them start to soften.
Next was the carrots. (Cooked for approximately 1 minute)
Next was the chicken. (Cooked until it was opaque)
Next was the celery including some leaves. (Cooked for approximately 1 minute)
Now I added the rice and the sauce. (Mixed it together and cooked for approximately 1 minute)
Next, I moved the mixture aside and added another tbsp. of sesame oil
and added the beaten eggs. (Cooked until it had mostly formed solid. Approximately 1 minute)
I then mix everything together. (Cooked for approximately 1 minute)
And finally, I added the green onion.
I cooked it for approximately 30 seconds and served.
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!