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Still love my wok cooking and my fried rice has ruined my family for any restaurant version. Just did pork fried rice Saturday with my daughter while wife and son were away. Was windy and cold outside so we used a flat bottom carbon steel wok on the stove. Worked just fine.
It's a handicap but my secret to great fried rice is a quart of white rice from the local chinese carry out. Just haven't mastered getting a good sticky batch at home.
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Well i had #6 adjusted perfectly but then just before i tightened it a butterfly in Zimbabwe farted and now i have to start all over again!
I believe we all make mistakes but I will not validate your poor choices and/or perversions and subsidize the results your actions.
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