Fried Rice
A use-up-what-you-got recipe. The "Flavorings" section is more a list of suggested add-ins and definitely not a list of requirements. One key is to get all the stuff around before you start cooking, because stuff goes fast once you start the cooking process.
Chemistry
- 1.5 c uncooked rice (cooked according to package instructions)
- ~1/3 c high-heat cooking oil (like vegetable oil or peanut oil), divided
- Mix-and-match add-ins from the Flavorings section
Flavorings
- 3 eggs, lightly beaten
- 1 lb chicken (cut into 1" pieces) or shrimp or some other protein
- 1-3 (depending on size) carrots, cut into 0.25" pieces
- 1 green or red bell pepper, sliced
- ~4 green onions, sliced, dark green parts separated from the light green and white parts
- 1-2 tsp minced fresh ginger
- 1-2 serrano peppers or other spicy peppers
- 1-2 tsp minced garlic (~2-3 cloves)
- 0.5 c cashews or peanuts
- 1-2 tbsp soy sauce
- 1 tsp sesame oil
- Juice from 1/2 a lime
- Additional salt, to taste (if using low-sodium soy sauce)
Procedure
Heat some oil in a skillet (the bigger the better) over medium-high heat. Once the oil starts to smoke, dump in the eggs and use a spatula to break up into small bits. Cook for a minute until the bits just start to brown and evacuate onto a plate.
Add some more oil to the pan and put in your protein (chicken or shrimp). Sautee until cooked through and pieces have started to brown a little bit. Evacuate to a plate.
Add some more oil to the pan and add any vegetables. The tougher vegetables (carrots, bell peppers) should go in first and cook for a minute or two, then add the softer stuff like ginger and the light green/white parts of the green onions and the serrano peppers and let that cook for a minute. Finally, throw any garlic in and let that cook for about 20-30 seconds. Evacuate all the vegetables on to a plate. Ideally, the carrots and bell peppers should still have a bit of bite or crunch to them.
If you're using any nuts, at this point, add a bit more oil to the skillet and toss them in and sautee them for a bit, just to pick up a bit more color. Evacuate them to a plate.
Finally, add oil to the skillet and throw in the rice. The goal is to coat each grain of rice with the oil, so you might need more oil than you think. Break up the rice as it's sauteeing. Once the rice has fried for a minute or two, clear a space in the center of the skillet and dump in the soy sauce directly onto the skillet. Mix with the rice to achieve a light-to-medium brown color. Add the sesame oil, if you're using it.
Reduce the heat to low and add all the other add-ins and any accumulated oil on the plate back into the skillet. Also add the dark green parts of the green onion and the lime juice. Stir to combine. Add salt to taste and serve.