Fried Rice
Like it were for me your first encounter with "Fried Rice" was dollars to donuts, you betcha for sure at a Chinese restaurant. A beautiful mélange of rice and eggs stir fried with a mix in of some vegetables for texture and usually some protein(s). On that "protein" bit, don't rule out Seitan. Best versions with plural such proteins. [Can't beat a combo of cured ham bits, Pork, Chinese Sausage, and Scrimpts.]
Actually, if you want a recipe for such a dish, just go out and have yourself an order, or so. The ingredients are all there on the plate. But, be advised, there are probably as many versions of Fried Rice as there are cooks.
Okay, you say, but how to make it?
Look, don't be an arsehole. The Intranet is awash with info on just about anything anyway. Look it up!
But, since you're here now, I'll oblige [attention, one John Geddie!] and put some words of my own to it.
First, there's the Rice. You do know how to cook rice, don't you? Make some plain Rice. Variety ... your choice. Basmati? Hell yes! As for that "plain" Rice, we had some left over Mid-East style Rice with toasted Vermicelli. It worked right nice.
Some think it has to be left over Rice. No. End of discussion.
Eggs. Now we're talking. Eggs. What kind? The best would be those raised by a happy family of multi-generation farmers their birdies fed with organic grains, culled fresh today from a farmhouse as close to your casa as possible. Better, like Martha Stewart, from your own hens. In a rainbow of colors, of course. Martha does it right! She may do it "white", but she keep it multi-ethnic don't you know.
Now it's decision time. Of course your gonna use a Wok. Lots of room to stir in one of those. Hey, look. Just because you prepare something in a Wok don't mean it is ipso facto "Chinese". C'mon. Alright, make yours in a large fry pan. Be that way. [We could get into a lively discussion on how a seasoned, well-used Wok will have a signature emparted to the dish. Well, that's a thing. Look up Wok Hay — "the breath of the Wok". But, hey, what the Wok.]
The big choice in making Fried Rice is in what you do first.
Cooky Cat stir fries the mix-ins first. Then set aside and mixed into the Rice/Eggs to finish.
So now to the real quandary of Fried Rice. Which comes first, the Rice, or the Eggs. If you take a gander on some videos you'll often see restaurant style cooking where the Rice and Eggs go in together and get the bejesus stir fried out of it. We like to stir fry the Rice [Peanut Oil, please — unless there's an allergy] then move it over and add the beaten Eggs to the empty side of the pan, scramble, then mix the Eggs and Rice. Or, scramble the Eggs separately, then add in later. That latter version gives lots of definition of Egg in the Rice. You can fry together for a more homogeneous texture.
The video below shows a rather persnickety process with the Rice. Honestly, we never went that far. And, probably won't. Really ... separate the Rice, lay out on a sheet pan, and let to dry overnight in the frig? GIVE ME A BREAK! But, I'll bet his version is pretty derned good.
What to add in? Here's the recipe I first learned. From the The Chinese Cookbook by Craig Claiborne and Virginia Lee. Like I said, Rice and Eggs with Protein(s). At my casa, that is what is on hand. Don't be a cooking arsehole and go shopping for every ingredient in a recipe. You'll go nuts. Which, by the way, add some in to the dish if you like. Like, toasted chopped Peanuts. Go nuts!
Seems Mung Bean Sprouts is a natural. Crunch factor. No Sprouts? We use shredded Cabbage. Celery, for sure! Also, gotta have Scallion. We like also Cilantro leaves chopped. From Claiborne and Lee, Peas please.
On those proteins. Best version: Pork, Skrimps, slices of Chinese Sausage, bits of cured Ham. Chicken instead of Pork. Beef ... nah. Chicken and Pork; hey, you're an adult now. If you want.
Flavorings. Soy sauce and Oyster sauce. Or, neither. If you want to ratchet it up Orientale, finish with toasted Sesame Oil. But, like I said, it doesn't have to be "Chinese". See what you like and use that. The proof will be in the pudding.
In conclusion, here's a video that takes the recipe for Fried Rice beyond to where probably even Martha Stewart would go. Adjust and adapt as you will yourself ...
