Fried Rice
Photo: Adonis Chen from Keelung, Taiwan, CC BY 2.0
Fried rice is a dish built to be rearranged, and this version leaves nearly every choice to the cook. Cold rice from the refrigerator is the best base, since the dry grains fry up separate instead of clumping. Add whichever vegetables, tofu, egg, or meat you have on hand. Bean sprouts and onion go in last so they stay crisp, and the whole pan can be ready in minutes.
Instructions
Cook the tofu first if you are using it, and dice any onion to the size you like. Slice any meat into pieces of the size you want and cook it through.
If using bok choy, separate the stalks from the leaves. Slice the leaves crosswise into strips about ¾ inch wide, then tear the strips into 2-inch pieces. Treat these like bean sprouts, with slightly longer cooking, and treat the stalks like celery.
If using bean sprouts, wash them and throw away any that are not white and crunchy.
Pour a generous amount of oil into a large frying pan, more than seems necessary, so the rice does not stick. Use less if your meat is very fatty, such as sausage, since it will release its own fat.
Add the rice and cook over medium-high heat. Stir in the soy sauce, the cooked meat, the eggs, and all the vegetables except the onion and bean sprouts.
Season with pepper, a pinch or two of sugar, and salt if you want it.
When the rice is almost done, add the tofu, bean sprouts, and onion. Stop as soon as they are heated to your liking, because they turn limp if overcooked.
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