The trick is to smoke the meat and not make the meat smoke

CLASSIC GINGER FRIED RICE

  Date: November 08, 2014
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This was one of three dishes I made this date from Grace Young’s THE ART OF STIR-FRYING video course. I cooked up the rice the night before and made two batches of the fried rice which I held in my food warmer while I made the SPICY BEEF and then. the SIMPLE STIR-FRIED SPINACH. What I liked about this recipe is it gave you flexibility in the meats and veggies you used. I used diced ham for the meat and peas, diced carrots and diced pepper for the veggies. The veggies are cut up in different sizes to suit their hardness. This is a relatively quick stir fry of under 4 minutes. I made a double batch of this dish and it was a good thing because people couldn’t seem to get enough of this dish.
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Recipe Source:
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Webers Art of the Grill
The Art of Stir Frying:
Classic Ginger Fried Rice - Video Class
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • CGS Wok Spider
  • 16" Hand Hammered Wok
  • Wok Chuan (Spatula)
  • Wicked Good Weekend Warrior Lump Charcoal