Fried rice was often served growing up to use random leftover ingredients from the fridge. Now I do the same at my house. Mom always served this by filling a small bowl, then un-molding it onto a plate. I have no idea why this was necessary, but I always do the same because it doesn’t seem right not to.
Helen
- 1/4 cup vegetable oil
- 1 1/2 cups white rice
- 1 onion, diced
- 2 carrots, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 1 cup diced chicken, ham, pork, shrimp, tofu, etc. (optional)
- 2 eggs, scrambled
- 1 cup frozen peas
- 1 cup refrigerator items including but not limited to greens, cabbage, herbs, broccoli, cauliflower, kimchi, etc…(optional)
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
Bring rice and 2 cups of water to a boil in a medium saucepan. Reduce heat to low, cover, and let cook for 20 minutes. Turn off heat.
In a large pan or wok, scramble 2 eggs in a little bit of vegetable oil. Transfer to a bowl and reserve.
Heat remaining vegetable oil and sauté onion, carrot and celery until tender. Add garlic and sauté another minute. Add meat and any other vegetables, cooked rice and sauces. Stir until rice is well coated and vegetables are mixed. Add scrambled egg. Season to taste.
Spencer Family Cookbook 