How to fry rice without sticking on stainless steel wok

My family love eating fried rice. Recently I switched from hard anodised wok to stainless steel wok. From many reviews learnt that stainless steel wok stick easily. Many find stainlese steel wok stick more than other wok, so how to use little oil to fry rice yet rice doesn't stick on wok?
In the past, when i was using hard anodized wok,  after heat up wok, i will lower the heat first then crack an egg onto the wok then i put in the rice.
I find stainless steel wok is more hot than other wok when it is heated up. When i do the same hard anodised wok method on stainless steel wok,  before i could even put in the rice, the egg cooked immediately.

So how to solve this problem?
I did these 2 methods and both work.

1. Put 1- 2 spoons of oil in the stainless steel wok. Let the wok heat up a while, oil the wok. off the fire then crack an egg into the wok so that the egg will not cook too fast. You need runny egg. Quickly add in the cooked rice when egg is still runny. With very quick "action" stir the rice in the wok to coat every grains of rice with the egg. Then on the fire again. With high fire fry the rice. When rice is coated with egg, it will not stick on wok.

2. Crack an egg onto cooled cooked rice. And mixed them together. Do this process just before frying. Make sure every grains is coated with egg. Put 1-2 spoons of oil into cleaned and dry stainless steel wok then on the fire. Pour in the egg coated cooked rice. With high heat fry them.
This method give a very egg fragranced rice. Taste very good as every grains had been coated with egg.

Suggestion rice vs egg:
1) 2-3 cups of rice (measure before cooked). Cooked then cool down at room temperature or overnight rice is the best for doing fried rice.
2) 1-2 eggs

You may like to try these egg recipes
1) pan-fry-prawn-omelette
2) rice-omelette-pancake

All Times Favorite Deep Fried Meat Balls

Ingredients:
550g minced pork
1 egg
4 stalks spring onion - chopped
1 carrot -chopped
2 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tsp pepper
1 tbsp sesame oil
2 tbsp cornflour
1 tbsp breadcrumb

Some oil for deep fry

Method:
Combine all ingredients. Let it seasoned for at least 20mins.
Heat up oil. Using 2 spoons to scoop the meat and make it into small meat balls. Deep fry  the meat until golden brown.
Remove from oil and place them on a plate lay with thick kitchen paper towel to absorb extra oil from the meat.
Serve.

You may be interested in my Homemade Fried Meat Balls. For healthier choice, you may want to try Steam Minced Meat and also this Char Siew/BBQ pork

Black Pepper Stir Fry Meat

Ingredients:
300-400g pork fillets thinly sliced ( can replace with beef)
1 tbsp black pepper sauce
1 tbsp dark soy sauce
1/2 tbsp mushroom sauce
1/2 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp corn flour (can substitute wt potatoes flour, but reduce to half tbsp)
1 tbsp water

Ingredients for stir fry:
1 tbsp sesame oil
1/2 tbsp olive oil
2 cloves of garlic -minced
1 small red onion/shallots  - minced
Thumb size old ginger thinly shredded

Garnish:
2 stalks of spring onion cut into 1 inch length
1 red chilli padi cut into slices (optional)

Method:
1. Place sliced meat into a bowl or plate, add all the ingredients together and mix them well. Set it a side to let the meat season for at least 20min. Seasoning of meat can be done earlier the day and use clingwrap to cover and leave it in refrigerator to keep fresh.

2. In a wok over a medium fire, i use a stainless steel chinese wok but sometime I do use non-stick, put in all the stir-fry ingredients and fry until the garlic and red onion turn light golden brown.

3. Put in the seasoned sliced meat  and stir fry until the colour of meat turn pale colour. If the fire is too strong, it will dry up the sauce, so add about 1-2 tablespoon of water and continue to stirfry 2-3min or until meat is tender and cooked. Put in the garnish and stir fry for another few sec when the spring onion turn a little darker tone. Off fire and dish up the meat into a plate and serve with white rice.

Enjoy cooking. Do leave your comments. 😊

You may be interseted in Steam Minced Meat

No Knead Sandwich Buns

Ingredients:
1 1/2 cups lukewarm water
1 1/2 tsp instant yeast
1 tsp sea salt
1 tbsp fine sugar
2 1/2 cups bread flour
1/2 cup plain flour

Glazing :
1 egg beaten
Some white sesame

Method :
In a big bowl , add flour, salt, sugar and yeast. Use a spoon to simply mix them together.  Pour in the water and use a pair of chopstick or a rubber spatula to mix all wet and dry ingredients well. This whole process take about 5min.
The dough should be wet and loose.

Use cling wrap to cover the bowl. Allow the mixture to rise at room temperature until it is double in size( or at least flattens on top and dough has  many small holes),  take about two hours. Longer rising times will not hurt the dough.
Allow the dough proof for minimum 3hours. I proof it for 6hours. You may allow dough to proof overnight in the refrigerator and then shape it in the morning.

Shape the buns
After 6 hours proof in room temperature, shape the dough into desire shape.
Prepare a piece of baking parchment paper on a aluminum baking tray. Sprinkle  about 2 spoons of flour on a working surface. Pour out the dough from the bowl onto the floured surface using a rubber spatula. Using a pastry cutter divide dough into 6 portions. DO NOT KNEAD. Dust hands with flour and shape dough into oval shape with the help of the pastry cutter. Then place them on the tray lay with parchment paper.
Cover the shaped dough with a dry towel or clingwrap. Let the dough proof for another 1 - 1.5hours.

Preheat oven at 210°C and the rack placed in the middle.

After 1.5 hours proofing, eggwash the uncook bun with brush. Sprinkle some sesame on top of the dough.  Use a kitchen scissor to cut the top of the uncook bun. Put into preheated oven to bake to 20 minutes.

For this same recipe without the sugar, you may use it to make No Knead Artisan Bread and for pizza base