Categories: Asian
Ingredients
- Rice:
- 3 cups cold cooked long-grain white or brown rice
- Proteins (1 cup total; choose up to 2; do not precook):
- Bacon, roughly chopped
- Canadian bacon or ham, diced
- Ground beef or pork
- Pancetta, cut into 1/4-inch cubes
- Cured chorizo, cut into 1-inch cubes
- Rotisserie chicken, cut into 1-inch cubes
- Mix-Ins (1 cup total; choose up to 3):
- Baby bok-choy, chopped
- Mushrooms, sliced
- Kale, spinach or watercress, chopped
- Red onion, chopped
- Bell pepper, chopped
- Broccoli or cauliflower, chopped
- Carrots, shredded
- Pineapple, chopped
- Green beans, chopped
- 1 tbsp. vegetable oil
- 1 egg, beaten
- 1 tsp soy sauce or Asian chili sauce
- 1 tsp grated ginger or garlic
- Toppings (up to 2):
- Chopped cashews or peanuts
- Chili oil
- Fresh cilantro
- Lime juice
- Sliced scallions
- Toasted sesame oil
Directions
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Start with 3 cups rice. Prepare your proteins and mix-ins.
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Heat 1 tbsp. vegetable oil in a large nonstick skillet or wok over high heat. Add egg, swirl the pan to coat and cook until half set, about 10 seconds. Remove to a plate.
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Add your proteins to the skillet, season with salt and stir-fry until golden brown and almost cooked through. Remove to a bowl.
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Add 1/2 to 1 tbsp. more vegetable oil to the skillet, then stir in your mix-ins. Season with salt and add soy sauce or chili sauce and ginger or garlic. Stir-fry until crisp-tender, 2 minutes.
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Add the cooked rice, spreading it out; heat through, about 3 minutes. Return the egg and proteins to the pan, stirring to break up the egg. Divide among bowls.
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Top the fried rice with your toppings.