Fried Rice with Cauliflower and Kimchi

1. 1

   Remember to have everything measured out and ready before you start, because with high-heat stir-frying, everything happens pretty quickly.

2. 2

   Heat a 14-inch flat-bottomed wok over high heat until a drop of water vaporizes within a second or two.

3. 3

   Swirl in the oil to coat the sides and bottom.

4. 4

   Add the cauliflower and stir-fry until it softens and starts to brown, 3 to 4 minutes.

5. 5

   Resist the urge to turn down the heat, and keep everything moving.

6. 6

   Add the rice, breaking it up with your fingers as you toss it into the wok.

7. 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.

8. 8

   Add the kimchi and scallion, and stir-fry until the kimchi heats through and the scallion softens, 30 to 60 seconds.

9. 9

   Season to taste with soy sauce, transfer to a dinner plate, and eat.

10. 10

    Youd think a wok would be too big for single-serving meals, but youd be wrong.

11. 11

    I use mine for fried rice and wouldnt want to make it any other way.

12. 12

    Even with smaller amounts, a regular-size wok (14 inches) provides the room you need to keep all the ingredients moving.

13. 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.

14. 14

    Buy a carbon-steel wok, not a nonstick one.

15. 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.

16. 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.

* Per serving · 4 servings · Values may vary.