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

1. Start with 3 cups rice. Prepare your proteins and mix-ins.

2. 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.

3. Add your proteins to the skillet, season with salt and stir-fry until golden brown and almost cooked through. Remove to a bowl.

4. 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.

5. 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.

6. Top the fried rice with your toppings.

Email to a friend | Print this recipe | Back