I always thought fried rice should be easy to make (well!), but had sad results until I learned this recipe.
| Amount | Ingredient |
|---|---|
| 2 tablespoons | canola oil |
| 2 | eggs |
| 3 tablespoons | minced scallions (or onions in a pinch) |
| 1/3 pound | diced 叉燒肉 or ground pork or diced ham (Plumrose canned ham worked fine for me) |
| 1 cup | diced mixed vegetables (if using frozen vegetables [I'd recommend peas and carrots], it's probably beneficial to heat them up first, e.g., in a microwave oven), such as 青江菜 or bean sprouts |
| 3 cooked cups | rice |
| 1 tablespoon | low sodium soy sauce |
| 1/2 teaspoon (less if the meat is fairly salty, like ham is) | salt |
| 1/2 teaspoon | sugar |
Notes: If you're cooking the rice immediately before making the fried rice, some sources recommend reducing the water so the rice will be drier. Day-old rice is fine and quite normal to use. As you add new ingredients to the skillet, push the previously cooked ingredients aside to where they won't be directly over the heat source. The second half of the oil can be added at any time, but I recommend waiting until at least after the eggs are cooked, since I think that if you add all the oil at the beginning, too much of it will immediately mix with the eggs.
Caution: I normally make this for 3 times the above quantities, which might make a difference most significantly for the oil.
Mix soy sauce, salt, and sugar together in a small bowl and set aside. Heat 1 tablespoon of oil in a large non-stick skillet. Stir-fry eggs until dry. Add scallions and stir-fry until fragrant. Add meat and stir fry until cooked. Add the mixed vegetables and stir-fry till halfway cooked, then add rice, soy sauce mixture, remaining oil, and continue stir-frying until rice is hot and all ingredients are mixed well (perhaps 3 minutes).
Mild modifications to Fried Rice from Wei-Chuan's Chinese Cooking Made Easy.