Comments on: Shrimp fried rice – how to cook to get the best result (trade secrets)

By: KP Kwan

KP Kwan — Tue, 27 Aug 2019 00:25:22 +0000

In reply to kingsley. You are welcome!

By: kingsley

kingsley — Tue, 27 Aug 2019 00:09:40 +0000

I love all this and I want to learn more

By: Yang Chow fried rice - How make cook wthout using high power stove

Yang Chow fried rice - How make cook wthout using high power stove — Sun, 02 Dec 2018 11:13:05 +0000

[…] out these articles which provide all the information you need to prepare Chinese fried rice: 1. Shrimp fried rice – how to cook to get the best result (trade secrets) 2. How to cook the best Chinese fried rice with only six ingredients 3. How to cook the best […]

By: KP Kwan

KP Kwan — Wed, 31 Oct 2018 23:07:28 +0000

In reply to eric. You are welcome, Eric. All the best.

By: eric

eric — Wed, 31 Oct 2018 00:28:25 +0000

Thanks KP Kwan for your reply.
You are one of those rare people who explain things so clearly. It takes a lot of effort to be able to do that. It is your strength and gift. Inspiring.
God bless you.
eric

By: KP Kwan

KP Kwan — Tue, 30 Oct 2018 10:53:02 +0000

In reply to eric.

Hi Eric,
Thanks for dropping by at my post about shrimp fried rice.
The new cast iron wok is not as dark as what you see in the video.
Once you purchase the wok, clean it and apply a thin layer of oil (with a brush or paper) and heat it on the stove. The heat should be sufficient until you can see smoking rising. Tilt the wok from time to time so that all part of the wok will be heated up.
The high heat will cause a chemical reaction between the oil and the iron of the wok to form a layer on the surface. The chemical changes will also darken the color of the wok. This process is called season the wok. Keep heating it to about 10 minutes, remove from heat to cool. Wash with water.
You will see the water forms droplets on the surface and slip away. It is now no–stick!
If you want, dry the wok and repeat the same process once more. This additional step will thicken the coating.
Now it is ready to use.

Hope this helps.

KP Kwan

By: eric

eric — Tue, 30 Oct 2018 08:06:29 +0000

Hi KP Kwan
Mouth-watering fried rice. And the instructions were so clearly presented.
May I ask a question: How to recognise a cast iron wok- is the original colour of the wok black when you first bought it ?
Thanks very much for sharing your ideas on how to make Asian food go to the next level. Two thumbs up!

By: KP Kwan

KP Kwan — Mon, 29 Oct 2018 04:41:30 +0000

Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am glad to reply to any questions and comments as soon as possible