by Dennis Seid
This classic Chinese recipe is one of my favorites. A caveat: these are approximate measurements! Like many cooks, I do a dash here, a pinch there and adjust on the fly. For practical purposes, you have the basic outline for the recipe, and feel free to improvise. Also, a wok works best with the fried rice, but a large skillet will work, too.
Ingredients:
2 cups rice
3 large eggs
Green onions
1/2 onion, diced
6-8 oz. Chinese roast pork (or cooked chicken, beef, ham)
4-6 oz. shrimp
Cooking oil (vegetable, canola or peanut, NOT olive oil)
Light soy sauce (optional)
Salt and white pepper
Crushed garlic
Method:
Rinse the rice three to four times in water (put about an inch of water above the rice), pouring out the starchy water after each rinse.
Cook the rice either on the stovetop or in a rice steamer. After cooking, refrigerate overnight.
Chop two green onion stalks into small-medium size pieces. Separate white from green parts.
Dice up proteins into small cube-sized pieces. Cut the shrimp into halves or thirds depending on size.
Crack and beat eggs in a bowl. Add a touch of salt, but not too much.
Heat wok, add a little oil and scramble eggs for 20-30 seconds. They don't have to be thoroughly done as they'll go back into the heat later.
Set eggs aside and wipe down wok.
Heat wok with oil, add one teaspoon (or as much as you want) crushed garlic and the onion and cook until translucent.
Add meat, then slowly add in rice, being sure to break up the clumps of rice. Constantly stir so as not to burn the proteins and/or rice.
Add about 1 Tablespoons of light soy sauce (optional) or salt (sea or kosher) and white pepper to taste.
Add eggs back into the rice mixture, continue stirring.
Once thoroughly cooked, add green onions, stir, take off heat and serve. Top with fresh green onion if desired.