Wokam

Wokam is a term that refers to a type of rice cooked in a wok. The wok, a round-bottomed cooking pan originating from China, is known for its versatility and efficient heat distribution, making it ideal for various cooking methods including stir-frying, steaming, and deep-frying. When used for cooking rice, the wok's shape allows for rapid and even cooking.

The process of making wokam typically involves rinsing the rice, then cooking it with water or broth in the wok over high heat. The rapid evaporation of the liquid and the constant tossing and stirring characteristic of wok cooking result in a fluffy and slightly toasted texture for the rice. This method is often employed when preparing fried rice dishes, where the rice is cooked separately before being incorporated into the stir-fry.

While the term "wokam" is not a universally recognized culinary term like "pilaf" or "risotto," it effectively describes the specific method of cooking rice using a wok. This technique is particularly prevalent in East and Southeast Asian cuisines, where the wok is a staple kitchen implement. The resulting rice is often used as a base for a wide array of flavorful dishes.