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1
Remember to have everything measured out and ready before you start, because with high-heat stir-frying, everything happens pretty quickly.
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2
Heat a 14-inch flat-bottomed wok over high heat until a drop of water vaporizes within a second or two.
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3
Swirl in the oil to coat the sides and bottom.
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4
Add the cauliflower and stir-fry until it softens and starts to brown, 3 to 4 minutes.
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5
Resist the urge to turn down the heat, and keep everything moving.
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6
Add the rice, breaking it up with your fingers as you toss it into the wok.
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7
Use a heatproof spatula to keep the rice moving for 2 to 3 minutes, scooping and tossing and pressing the rice against the bottom and sides of the wok to sear it.
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8
Add the kimchi and scallion, and stir-fry until the kimchi heats through and the scallion softens, 30 to 60 seconds.
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9
Season to taste with soy sauce, transfer to a dinner plate, and eat.
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10
Youd think a wok would be too big for single-serving meals, but youd be wrong.
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11
I use mine for fried rice and wouldnt want to make it any other way.
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12
Even with smaller amounts, a regular-size wok (14 inches) provides the room you need to keep all the ingredients moving.
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13
I dont have a wok ring on my stove, but these days you can buy woks that are flat on the very bottom but still have the bowl-like shape that allows such great tossing, scooping, and turning.
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14
Buy a carbon-steel wok, not a nonstick one.
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15
The carbon steel conducts heat so efficiently that you can get the thing blazing hot, which is what you want for effective stir-frying.
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16
Once the wok is properly seasoned (I am a devotee of Grace Youngs instructions in The Breath of a Wok), it will turn as slick as glassmuch more nonstick than anything coated.
