Dusting Off The Wok (Fried Rice)

Whenever I see recipes for fried rice, they always talk about leftover takeout rice. This is not a thing in my house. I ordered extra rice along with takeout to get the leftover rice...
Then I dug out the wok that's over 30 years old (still in fine condition). It was part of my mother's kitchen collection, acquired when she and my father took a Chinese cooking class when they were in college (my dad still makes the Chinese mushroom recipe he learned in that class regularly). For whatever reason, the has rarely been used in recent years. This was a good excuse to have it justify it's presence.

Never Buying Unshelled Edamame Again

Fried rice isn't something I normally measure ingredients for, but for this batch I followed the recipe. Alton's version is vegetarian with tofu as a the protein, edamame, scallions, basil, soy sauce, chili paste, and sesame oil. Prep time is low as long as long as you buy pre-shelled edamame, which I forgot to check for this time >_< . After shelling a bunch of edamame, it came together fast.

Wok On

Difficulty Level: Easy
Will It Get Made Again? I was pleasantly surprised that the 2 tablespoons of chili paste was a good heat level, since I was concerned it would be too spicy for me. I'm not in love though. I won't be repeating this exact version of fried rice, but I think I should be using the wok for fried rice (or stir fry) more. Time to hunt up some pineapple fried rice recipes.