Fried Rice – Heres Some Food

Fried Rice! This is completely inauthentic, but it’s super fun and tasty, so, let’s get to it! The recipe here is basically what I did, but feel free to change things up!

Necessary Ingredients:
2 tbsp cooking fat (butter or oil works great)
1/2 diced onion (or the whole thing if you’re feeling sassy)
2-17 cloves of garlic
2-3 cups leftover rice*
Protein of choice (eggs, tofu, seitan, chicken, pork, whatever)

Optional Ingredients:
Veggies! If they’re being used from frozen, thaw them out first or they can make things a little weird. If they’re being used from fresh, and aren’t small and quick-cooking (like peas), cook them in some salted boiling water until soft, prior to adding to the fried rice.
KIMCHI (seriously)

Seasoning Ingredients:
Soy sauce
Rice vinegar
Mirin
Sesame oil (ADD THIS LAST)
Fish sauce / worchestershire
Sriracha

What do:
-OPTIONAL: If you’re using meat, cook that first and season to taste, then set aside. Similarly, if you need to thaw or cook your veggies, do that here.
-Find your largest pan, and put it on a medium-high burner. Add some of your cooking fat and saute your onions/garlic until see-through-ish and soft.
-Add more fat, then add your rice. Get it all mixed, and make sure to salt it. Mix it up a lot. If you’re adding veggies, those go in now as well.
-Once the rice is warm and doing its thing, add your seasoning components and taste constantly.
-Once everything tastes great, make a well and add your eggs if you’re using them. This is also a good time to add your protein, and any other optional ingredients (like kimchi).
-Once everything is in the pan, taste again and do any tweaking to the flavor that you need. The sesame oil should be added when you’re basically done, because it has a very low smoke point and can taste burnt easily.
-Garnish with sesame seeds and some green stuff.
-Eat the food!

*Yes, I do mean leftover rice. Letting the rice chill and dry out in the fridge for a couple of days is how you get that awesome fried rice texture we all know and love. In a pinch, you can make some rice, then spread it into a thin layer on a plate or baking sheet and put it in the freezer for a bit, but it won’t be the same.