Breaking Down the Physics of Wok Tossing

(via Atlas Obscura)  Although it might look simple, cooking fried rice with a wok is a subtle art and an even subtler science. Rice grains need to be in constant motion, moving up and sideways, flying through the air without leaving the bowl. The Mandarin word is chǎo, where ingredients are tossed in hot oil, cooking but never burning. You’ll never take fried rice for granted ever again.