Is using a wok better than a deep skillet to make fried rice?

Name: Basic Fried Rice (Restaurant Style)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 tablespoons vegetable oil or peanut oil; 1/2 cup onion, finely chopped; 2 garlic cloves, minced; 1 medium carrot, finely diced; 6 button mushrooms, chopped; 1/2 cup frozen green peas, thawed; 2 1/2 cup cooked day old rice – use long grain jasmine rice for a Chinese style fried rice, or short grain Japanese rice for a Japanese style fried rice (brown rice also works as a healthier option); 2 large eggs whisked; 2 tablespoons soy sauce; 1/2 teaspoon toasted sesame oil; Salt and ground white pepper; 2 scallions, finely chopped

Question

Accepted Answer

Yes if you work at a restaurant and have access to a commercial stove top. Those big flames that wrap around the wok in Chinese restaurants? That’s how much power you need to cook vegetables quickly and evenly – something you just can’t achieve at home. The biggest advantages in using a wok at home are that the heat is distributed more evenly and that you can toss the food around without having to worry about it landing on your stove. Personally, I prefer a deep skillet because it's less heavy and uses less oil. My food also cooks pretty evenly and the sides are tall enough to air flip my ingredients if I feel like it.

Basic Fried Rice (Restaurant Style)

Ingredients

Instructions

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Nutrition