Hi Eve,
That is exactly what I will do if I have a small stove.
Some Chinese restaurants with a high volume of fried rice actually fried it twice. The first round is to fry in a large batch until nearly done. Then they remove it and keep it aside.
When they want to serve the customer, they will take one portion (for one customer) and fry the second time. Your small stove cannot support a large batch sure will get the wok aroma for a small quantity.
KP Kwan

Hiya! I’ve used this recipe two times now. It is great. I know that the quality of my fried rice can still use improvement. I was reading the other comments about needing a high-powered stove. I have a fairly small regular gas stove. Would it be better to remove the rice after the first stage of cooking at low heat, then get the pan really hot, then return the rice to the pan for the final minute? I don’t see another way my pan can get hot enough in only one minute.

Thank you for your recipe, Kwan! It is the best I have used.

Hi Yaz,
Thanks so much for trying out the recipe and glad to know that it was a success 🙂
KP Kwan

Hi
I followed your tips on how to prepare fried rice and it came out better than I expected. What really impressed me is that you don’t need fancy ingredients which is quite pricey in my region.my family loved it was on the first try! Thanks so much.

Hi Francine.
Thank you for dropping by at my blog and read my article in detail.
Below is my answer:
1. I use medium grain rice to cook because that is the favorite at where I live (Malaysia). I would instead let the person who prepares to decide what type of rice use. You can control the stickiness of the rice by two ways. 1) Choose long grain rice if you do not want it to be too sticky, (Jasmin rice is about medium). Choose Japanese rice if you want it to be sticky (like Japanese garlic fried rice which is quite sticky). 2). Wash the rice many times with water before cooking the rice. This way, the starch will be washed away. If you want the rice to be sticky, wash twice with water.
2. Induction stove is not the best but can be used. If you want, buy a high power stove. If this is not practical, fried the rice in small batches. The limited heat from the induction stove can keep the rice hat enough throughout stir-frying. Again, there are two contributing factors to wok-hei. 1) The heat. You need high heat at the end of the stir-frying process for that.
2) Some cooks say that cast iron wok/carbon steel wok is the best to generate wok hei. Wok hei cannot be created in the stainless steel vessel, as it mainly arises from the burning of the patina of polymers and fats embedded themselves on the surface of a well-used carbon steel wok or cast iron wok.

Hope this is useful for you.

Francine