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

PEPPERY VEGETABLE RICE

  Date: December 15, 2012
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This was an interesting fried rice recipe. Although it had no meat in it, the recipe actually had the most flavors going on of the three fried rice recipes I have made to date. The recipe was like the other Grace Young fried-rice recipes in that it started out with a batch of rice that had been pre-cooked and refrigerated until it was cold. The cold rice is less likely to stick and clump on the wok. I will let the pictures tell the rest of the story and will cut to the chase. I did like this rice and find it an interesting flavor blend, but it was also a bit spicy. I generally look at the rice as a way to ramp down the spiciness of the main dishes. So for me I'd rather not have the fried rice itself be spicy.
Recipe Source:
Alt image
Webers Art of the Grill
Stir-Frying to the Sky's Edge - (Kindle Edition):
Peppery Vegetable Rice
Grill:
Alt image
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