Fried rice is typically made to use up leftover rice and food from the night before. There are no set ingredients to use other than rice, oil, and whatever meat and veggies you have in your fridge. One important lesson in stir-frying is that it is done to produce ‘wok hei’; the heat of that wok that enhances the flavor of the ingredients, NOT generous amounts of soy sauce. Authentic fried rice is not painted a glossy dark brown by a bottle of soy sauce and heaping amounts of oil; the soy is used to enhance the flavors of the ingredients, and the rice should appear fluffy in texture.
I’m using leftover cooked ham, green peas, and egg since that’s what I have. If you don’t have ham, you can use leftover barbeque pork, spam, chicken, shrimp, etc. If you don’t have peas, substitute another vegetable that you can dice up. If you like pineapple, put some in. If you don’t like veggies or fruit, don’t use them, as this is a means to use up leftovers from your fridge.
- • 5-6 cups leftover cooked rice (if you are making fresh rice, cook 1 ¼ cups and set aside to cool)
- • 2 eggs
- • 1 cup of chopped ham
- • 1 cup of green peas
- • Vegetable oil
- • Sesame oil
- • Soy sauce
- • Handful of green onion or scallion, chopped (optional)
- • Wok
- Step 1 Whisk 1 tsp. of vegetable oil into 2 eggs. On medium heat, pour eggs into wok. Gently scramble, set aside.
- Step 2 Increase heat to high on stove. Coat wok with 3 tbsp. of vegetable oil. Pour rice in. Fold rice over itself with spatula, add swigs of oil in increments as you are mixing rice until the kernels look separated and not like sticky clumps.
- Step 3 Add egg, diced ham, and peas, stir. Add 1 tsp. sesame oil, stir. Add soy sauce until desired saltiness/color. I personally don’t like my rice to taste like salt, so my rice comes out a light brown color.
- Step 4 Garnish with green onion/scallion.