Fried rice

Fried rice is one of those dishes that occur in cuisines worldwide that evolved as a way to utilize extras when food was such a precious commodity that nothing went to waste. When making fried rice, it’s actually necessary to use rice that’s been previously cooked and cooled; otherwise the finished product will be mushy. Fresh ingredients can be prepared for the condiments, but it’s a great way to turn bits of leftovers — none of which would be enough to use on their own — into a satisfying meal. It’s not even necessary that the leftovers were initially prepared in an Asian style.

Cold cooked rice, brown or white

Beaten eggs

Vegetable possibilities: snow peas, peas, shredded carrots, broccoli, green, red, yellow, or orange bell peppers onions, scallions, bean sprouts asparagus, mushrooms edamame (green Japanese soybeans), grilled eggplant or other grilled vegetables

Protein possibilities: shrimp, crab, scallops Chinese sausages, ham barbequed pork, chicken, thinly sliced steak, fried tofu

And anything else you’d like!

Soy sauce

Oyster sauce (optional)

Peanut or vegetable oil

Use 1 egg, 1 T. soy sauce,1 tsp. oyster sauce, and 1 T. oil (plus additional for stir-frying any uncooked additions) for every 1 ½ c. rice. This should make about enough for one adult serving. If you are not using the oyster sauce, you will probably want additional soy sauce. Use as many ingredients as you want, but they should total approximately ¾ c. of additional ingredients for every 1 ½ c. rice (although it is perfectly possible to add more or less if you want).

Method: Cut additions into bite-sized pieces or thin slices as appropriate. Stir-fry items not already cooked in a little oil to desired doneness.

Stir-fry separately ingredients that take different cooking time. Be sure not to overcook vegetables that you want crisp/tender. They will cook a little longer when combined with the rice. Some items such as scallions and bean sprouts, you may not want to precook, but add at the end. Remove each item from the pan when done, place in a bowl and keep warm.

Stir-fry precooked items just to warm through.

When the additions are done, heat the oil in a wok or skillet over medium high heat. Add the rice and stir gently to heat thoroughly without breaking the grains, but do not brown. Quickly make a well in the center and add the eggs, stirring constantly. When they have a soft-scrambled consistency, start incorporating the rice, stirring in a circular pattern. When the eggs and rice are combined, add the additions, then stir in the soy sauce and oyster sauce. Toss gently to combine, taste for seasoning and serve.