Serves 8, 6-ounce portions
- 2 pounds cold, cooked rice
- 2-3 ounces oil
- ½ pound cooked meat (chicken, beef, pork, duck, ham), cut into shreds (if seafood—like shrimp, crab, lobster—should be sliced, minced, or flaked)
- 1 ½ ounces scallion, sliced into thin rings
- 1 ½ ounces vegetables (can be a combination: peas, bamboo shoots, mushrooms, onions, water chestnuts, bean sprouts), shredded or small dice
- 2-3 ounces soy sauce
- To taste kosher salt
- 2-4 eggs, beaten
1. Break up rice, removing lumps.
2. Heat a small portion of oil in a wok or wide-bottom pan. When hot, add meat and cook for several minutes.
3. Add scallions and cook briefly. If working with raw vegetables, add them now and cook until nearly done.
4. Add rice and cook until hot and evenly coated with oil. If working with cooked vegetables, add them now. Add soy sauce; if needed, adjust with salt.
5. Add beaten egg and stir into rice. Continue to cook until egg is firm, then serve immediately.
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