Something for Everyone Fried Rice

“Something for Everyone Fried Rice” literally means, everyone in the group gets to add something to the fried rice. Seriously, how cool is that?  We decided to try it. The Kid chose “lots of peas,” and Bert chose bacon. After that, they had no opinion. Sounds about right. That’s about the level of participation I have come to know and love.

This recipe/family fun comes from Martin Yan’s Chinatown Cooking. Anything and everything is fair game, as long as you stick to the amount guidelines — 4 cups rice and 2 cups meat/vegetables. The only tricky part is knowing when to add the chosen ingredients to the wok. Usually, the order is: oil, aromatics, meat, veg, egg, rice, sauce. But, that often depends on the type and size of meat and/or vegetables.

For a whole lot of tips, check out: Troubleshooting Fried Rice

Something for Everyone Fried Rice

Adapted from Chinatown Cooking by Martin Yan
You can use more meat and less vegetable, or vice versa, or make it completely vegetarian. Just be sure to not exceed 2 cups.

Sauce: 

• 2 Tbs. chicken stock (omit, for a stronger sauce)
• 1 to 2 Tbs. soy sauce
• 1 to 2 Tbs. oyster sauce
• 1 tsp. sesame oil

Main Ingredients:

• 3 Tbs. peanut or grapeseed oil, divided
• 1 cup uncooked meat or seafood, cut into 1/2-inch pieces
• Kosher salt and ground Sichuan pepper, to season
• 2 tsp. minced garlic
• 2 tsp. minced ginger
• 1 cup assorted vegetables cut into 1/2-inch pieces (carrots, celery, bok choy, peas, snap peas, long beans, zucchini, scallions, peppers, etc.)
• 2 eggs, lightly beaten with pinch of salt
• 4 cups cold, cooked day-old rice

Garnishes:

• 1/4 cup sliced scallions
• 1/4 cup chopped nuts like macadamias, almonds, peanuts or cashews, optional

Method:

Combine sauce ingredients in small bowl; set aside.

Heat 14″ wok over high heat until a bead of water evaporates in a second. Swirl in 1 tablespoon of the oil. Add seafood or meat, a pinch of salt and pepper. Stir-fry until nearly done; transfer to plate and set aside.

Wipe out wok and swirl in 1 tablespoon of the oil. Add garlic, ginger and harder vegetables (onion, carrots, celery); stir-fry for about one minute. Scatter medium vegetables (bok choy, pea pods, blanched beans) over the top, and stir-fry another minute or so.  Scatter soft vegetables (thawed peas) over the top and bring together.

Push vegetables up sides of wok. Add remaining tablespoon of oil to well of wok. Pour eggs into center; stir until lightly scrambled.  Add rice and stir-fry until everything is mixed together. Swirl in sauce around sides of wok and return meat or seafood to wok; stir-fry until everything is cooked and mixed together nicely.  Garnish with scallions and nuts.