Making nice fried rice does not require almost as a lot fuss as some individuals suppose. Sadly, most Western stoves do not burn scorching sufficient to get the savory, smoky notes of wok hei that units actually nice fried rice above the remaining. This recipe calls upon the facility of a kitchen blowtorch to drag off an ingenious wok hei hack that provides that particular “breath of the wok” dimension to the dish—even when you do not have a gas-powered range or grill.
This fried rice stars candy and salty Chinese language sausage and tender leaves of Napa cabbage, set off with juicy inexperienced peas and sliced scallions. A sauce of Shaoxing wine, soy sauce, and sesame oil provides taste with out drowning out the “torch hei.” As a result of an excessive amount of time beneath the torch can simply burn particular person grains of rice, we as a substitute elect to cook dinner the rice and the cabbage individually, giving the cabbage a quick 30-second remedy with the blowtorch earlier than folding it again in with the cooked rice and sausage. A last move with the dwell flame simply earlier than taking it off the warmth ensures that signature smoky aroma permeates the dish.