Egg fried rice with "the mix" from The Wok - Recipes and Techniques (page 281) by J. Kenji López-Alt

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute shoyu for light soy sauce.

  • amy_kr61bp on April 17, 2026

    Great base. The timing is very quick once you get to the final stage, so have all the mise en place done. Sauce seemed light, but with all the flavors, I wouldn’t make adjustments other than adding a little MSG as an umami boost. Cha siu pork (https://thewoksoflife.com/chinese-bbq-pork-cha-siu/) is a fantastic protein! Deliberately undercooked the rice by ~10% so it’d finish in the wok, and that was a good call. Torching the rice in the wok with my blowtorch adding a nice nutty flavor.

  • sbrooksh on December 29, 2022

    Very good, though double the sauces

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