This is the basic recipe. Feel free to improvise around it. The real trick to fried rice is using rice that's already cooked and has been refrigerated. It's best if it's not all stuck together, but you can always break it apart in the pan if it is.
Serves two (multiply for more, but don't make more than the pan will hold).
- About 1/4 pound lean meat for two people - leftovers are fine.
- 1 cup cooked rice (best if it's been refrigerated).
- 5 spring onions, chopped.
- 1/4 - 1/2 green bell pepper, chopped.
- 2 eggs.
- Soy sauce.
- 1/3 cup sprouts.
- Peanut oil.
- Sesame oil.
- Put a skillet on the fire. Medium heat's about right. The higher the temp, the faster you'll have to work.
- Put in enough peanut oil to cover the bottom of the pan.
- Slice the meat into thin slices. I like to cut it into pieces about 1" by 1/2" by about 1/8". The idea is to have bite-sized pieces that will cook quickly.
- Put the meat into the pan.
- Add onions and green pepper as soon as the meat is cooked on one side. If it's already cooked meat, add the veggies immediately. Stir the bits around.
- As soon as the onions start to go translucent, add the rice and enough soy sauce to give it a bit of brown (a couple tablespoons is what I use).
- Stir the rice into the meat and veg.
- When the rice is warm, add a teaspoon or so of sesame oil, followed by the eggs.
- Keep stirring until the egg is just about cooked. It may look like it's mostly disappeared into the mix.
- Add the sprouts, and stir things up one more time. Shut off the heat and gets the plates ready.
- Shovel the yumminess out onto plates, add more soy sauce if desired, and eat.
Under 5 minutes.
5-10 minutes, depending on whether the meat is cooked and how thick you cut it.