Wok
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A wok is a deep round-bottomed cooking pan of either indigenous Chinese origin or derived from the South Asian karahi. It is common in Greater China, and similar pans are found in parts of East, South
A wok being used for stir frying
A wok (left) and karahi on a Western-style gas stove. Note that the karahi is sitting on an ordinary burner cover, while the round-bottomed wok is balanced on a wok-ring.
A stick-handled flat-bottomed "Peking pan". While the surface looks like Teflon, it is actually well-seasoned carbon steel
Preparing food over a modern gas-fired, pit-type wok stove
Fried rice
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Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten as a mai
Wok
…comparable role in distributing high heat evenly over a large surface, ideal for cooking food quickly and uniformly. Chinese cuisine Cantonese cuisine Egg fried rice List of cooking techniques…
Thai-style seafood fried rice
Arroz chaufa, Peruvian-Chinese fried rice
Korean kimchi-bokkeum-bap
Fried rice served in a pineapple