Fried rice isn’t complicated to make, since all you need is some rice and anything else that you have on hand, which means it’s the perfect thing to make in quarantine. There’s no need for any fancy equipment or exact measurements, and it can easily be tailored to your personal preferences. For example, my sister is extremely picky, so whenever I make fried rice for her, I put in only corn, peas and eggs.
A general rule of thumb when it comes to making fried rice is to use day-old, leftover rice. Leftover rice is dried out, so it won’t get soggy.
Another thing I like to do is to cook the eggs first and then put them aside, saving them to add at the end. Otherwise, it could get overcooked.
My family likes to stock up on frozen vegetables, so that’s what we tend to use in fried rice. If you do use frozen vegetables, you don’t have to defrost them, just add them in the beginning and give them time to cook.
2 or 3 cloves garlic, minced
2 scallions, thinly sliced, white and green parts divided
1 tbsp ginger, minced (optional)
2-3 tbsp. sesame oil or any neutral oil
2-3 tbsp. soy sauce (to taste)
3 cups cooked rice (preferably leftover)
1 cup vegetables like peas, carrots, broccoli or cabbage
Other common ingredients you can add are Spam or Chinese sausage
Heat a large skillet over high heat until very hot, add 1 tbsp of oil.
Beat the eggs and add to skillet. Using a spatula, scramble the eggs (partially, so it’s not fully cooked) and set aside.
Add the remaining oil and cook the garlic, whites of the scallions, and ginger until fragrant (about one minute).
Add vegetables and stir-fry until tender. Add Spam or Chinese sausage, if desired. Stir to combine well.
Add rice and cooked eggs. Pour in soy sauce and cook, stirring until heated through. Season with salt and pepper and stir in remaining scallions. Serve immediately.