When I think of fried rice, I think of, well, takeout containers, but I also think of vegetables that have a lot of crunch. This is one of the primary principles behind the stir-fry method: vegetables get a shock of very high heat, are tossed—literally tossed in a wok by a flick of the wrist—and that’s about it.
To accomplish this, each ingredient is cooked separately. This may seem tedious on paper, but trust me, it’s so not a big deal. The only real elbow grease required in a dish like this is to chop all the vegetables, and if you eat vegetables with any frequency at all, those are some familiar muscles you’ll be flexing. Continue reading
