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Fried rice is a 1500-year-old dish that is prepared using wok tossing, a technique that enables food to undergo temperatures of 1200°C without burning.

Tossing of the heavy wok at high speed needs a huge amount of strength. This task may sound easy and injury free, however, according to a study, 64.5% of Chinese restaurant chefs who prepare the iconic dish in their country, suffers from shoulder pain. 

However, it appears that an alternative way of making fried rice have been introduced which prevents risks of shoulder pain and burns. A cleverly programmed robotic wok makes cooking fried rice a very simple task. The pan rotates over the oven's flames while automatic tools descend to beat the eggs and mix the rice with the remaining ingredients, ensuring each ingredient is properly cooked.

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