Here is a basic fried rice that you can add and build on to make your own with veggies, meats, and other spices. The major thing you need to keep in mind is not to crowd the pan at any time; your veggies will steam and make everything soggy and your pan temperature will go up and down, making getting a crisp fried rice hard to do.
Makes 4 servings
Large nonstick Wok or Skillet
1 Yellow onion
3T Vegetable oil
1 Red bell pepper
1/2 cup Frozen Peas
1/2 cup Carrot
1/2 lb. Chicken
4 cups Cooked rice
3 Green onions
3T Oyster sauce
3T Soy sauce
Keep rice cold in refrigerator until ready for use.
Dice onion. Chop bell pepper and carrot. Slice green onions.
Scramble your eggs.
Heat 1T of oil in your wok over MED heat.
Add the eggs to heated your wok and cook thoroughly.
Use a spoon to break the eggs into small pieces. Remove from the wok and set aside.
Heat 1T oil and onion to your wok and cook until tender and translucent. Remove from wok.
Heat 1T oil to your wok and toss in chicken, bell pepper, carrots, and peas. Stir-fry for few minutes, until the chicken is cooked through and the veggies start to get tender.
Add the rice, green onions, and oyster and soy sauce. Mix until evenly combined.
Add back the cooked onions and eggs to your wok. Mix until evenly combined.
When everything is heated through, serve immediately.
Substitute chicken with shrimp, tofu, or beef, or go meatless.
Add a few drops of sesame seed oil and soy sauce to your meat choice before adding it to the wok for a bolder flavor.