Serves: 5

I've always been a fan of Chinese food, so I was thrilled when Weber came out with a grilltop wok in the mid-1970s. I was so eager to teach America how to cook fried rice on the grill that I begged my favorite Chinese restaurant chef to teach me the ins and outs of this wonderful dish. I figured I could easily translate the technique to the grill.

The moment of truth arrived at a grilling demonstration in Milwaukee. We had a great feast planned, with Peking duck, sweet and sour pork, and other delicacies being cooked to perfection on Weber charcoal grills. The scene was truly a culinary symphony, with the sound of the spatulas hitting the woks, the steam and aromas from the sauces and meats, and the happy chatter of the hungry observers. I could hardly contain my joy as I "conducted" the fried-rice portion of the feast. I was in my element. I was having fun. I was…on fire! Literally! Fortunately, the smell of singed polyester reached my nose before the melting fibers of my pants reached the skin on my leg.

Luckily the demonstration was in the parking lot of a shopping center, so I ducked into a men's store and bought a pair of cotton pants.

I learned a potentially painful lesson about grilling attire: Before you fire up the grill, ditch the synthetics and any loose-flowing garments in favor of more close-fitting, natural, and less volatile ones. And never let your zealous love of the grill draw you too close to the fire.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

More Recipes from the Weber's Big Book of Grilling Cookbook:
01-The Grilling Gospel According To Weber
02-The Birth Of American Grilling: Sparking A Passion
03-Choosing A Grill: Features Are A Grill's Best Friend
04-The Griller's Toolboox: The Right Stuff
05-Grilling And Food Safety: Be Careful Our There
06-Hot Pants Are Out: Lesson Learned
07-Mastering The Fire: Direct Cooking
08-Mastering The Fire: Indirect Cooking
09-Mastering The Fire: Charcoal Grilling
10-The Briquet Shuffle: Tricks Of The Trade
11-Mastering The Fire: Gas Grilling
12-Check Your Char-O-Scope: Free Your Inner Griller
13-Grilling In The Elements: Grillers In The Mist
14-Mastering The Fire: Smoke Cooking On The Grill
15-Tips For Beginners: Getting Started
16-Smoking Woods: Where There's Smoke, There's Flavor
17-A Match Made In Heaven: Beer And A Barbecue
18-Perfect Margaritas
19-Sippin' In The Shade: Summertime Lemonade
20-Which Wine? Drink What You Like
21-The Fifth Taste: Umami
22-Classic Iced Tea: With Lemon, Please
23-Life's A Party: What To Serve
24-What You Need To Know About The Recipes
25-Is It Done Yet? A Word Or Two About Doneness