Hi!
I want to make a good fried rice with that nice Wok Hei taste. But, I don’t have a wok and I only have an induction stove. Is there a way to fake it with flavors, sauces, spices?
UPDATE:
I've found a master in achieving Wok Hei at home: Wok with Tak
He goes in depth on how to achieve the effect simply, by using the Maillard reaction with the right order of ingredients, without a torch nor flames. But with a good stainless steel wok (which he also teaches you how to season).
Other hacks mentioned in the comments and others I've found deep diving in the Wok Hei rabbit hole are:
- Torch Hei (charring the ingredients with a blow torch while stir frying)
- IMPORTANT: Use day old cooked rice, preferably Jazmin rice.
- Smoky Soy Sauce(a combination of a dash of liquid smoke and soy sauce, that will add more of that smoky flavor)
- Refined Peanut Oil, a high smoke point oil that will not burn.
- Roasted Black Sesame oil (for more of the roasted effect. Add this at the end of the stir fry session as part of the seasoning)
- Grill Flavor Powder. By using a pin point of this powder you can intensify the effect even more, especially when you don’t have the essential equipments (stainless steel woks, blow torch and so on)
by Zeta-Splash
8 Comments
You can spritz a bit of liquid smoke to get that charred aroma.. But calling it ‘wok hei’ would be a long stretch.
Also, you know about MSG right?
Depending on what you’re adding to your rice and your pan, you can get a nice char by jacking up the heat as high as it will go on a flat pan with big surface area, letting it heat up and adding your ingredients. Doesn’t fully mimic a wok hei of course
Maybe infuse some oil with a piece of burned lump wood charcoal and then use a little of the oil to cook rice
Torch it!
https://www.seriouseats.com/hei-now-youre-a-wok-star-a-fiery-hack-for-stir-frying-at-home
It’s not the tool, but the chef.
My wife makes the most amazing fried rice 2x a month in a deep pan. You can use a 12″ CI skillet or other cheap deep pan.
It’s how yiu prep the rice, coke the eggs, add veggies, Chinese sweet sausage, soy sauce, housin, shrimps, etc. It’s simple.
You don’t cheat by sauces, yiu just cook it properly. A wok just let’s you make more at a time.
To mimic the coveted “Wok Hei” flavor without a wok and using an induction stove, maximize heat, choose high-smoke-point oils like peanut or avocado, incorporate smoky ingredients such as smoked paprika or soy sauce, and ensure proper preheating and stir-frying techniques.
It can work with a well-seasoned cast iron pan. The concept is similar. Make sure the pan is screaming hot but the oil isn’t burning. The rice has to be day-old. Freshly made rice doesn’t have the same texture or taste.
You could obtain a cast iron skillet or wok. They cost a bit, but less than a tank of gas.
Which brings me to the next point:
You can buy a portable propane range and a tank to fuel it for a fairly modest price, as well.
As to recipe:
Use a good oil and/or fat (peanut is a good choice) and make garlic oil to fry your rice in. Mince some garlic and toss it into hot oil until it turns brown to really dark brown. You might pick out the charred garlic bits or not by preference, but the oil will gain a nice flavor. that you use to fry your rice (White onion can be processed similarly, and both are good, though I generally char some garlic and brown some onions for a fried rice.)
Oyster sauce is good in fried rice.
Fish sauce and fresh lime juice, mixed, and then added to fried rice is good, too.