- 6 cups cooked white rice, cooled overnight in fridge
- 4 eggs
- 1 cup Chinese sausage / bacon, cooked and finely chopped (can sub with mushrooms, quartered)
- 1 large garlic, finely minced
- 1/2 cup carrots, roughly chopped or diced
- 1/2 cup frozen peas
- other vegetables (corn, chopped lettuce, spinach, etc.)
- 4 stalks scallions (about 10 shoots total), chopped into 1/8″ segments
- vegetable oil
- sesame oil
- soy sauce
- rice or sherry wine (optional)
- white pepper (optional)
- Heat up skillet over high heat. Add a drizzle of grape-seed oil or other neutral vegetable oil.
- Add garlic and then white and light green scallions to infuse the oil. Slightly sauté until the garlic turns golden.
- Once oil is ready, add the cooked rice and use a spoon or rice paddle to break up the rice and mix with the garlic and scallions. Add the salt and pepper. Mix.
- Fold in the veggies and dark green scallions.
- Pour the eggs over the rice and continue to mix until the egg and mixture is dry. Taste and top with extra slices of veggies.
- Serve hot
Fried rice (蛋炒飯, dàn chǎofàn) is an amazing standby, the perfect comfort food. I had spinach, and I garnished with just a bit of kimchi for some zing. With the pandemic shelter-in, I’m developing a fondness for eating preserved vegetables at my own pace (getting too many vegetables usually means some portion of rot before I can finish it on my own).