• A skillet will be too shallow. You need to use a 10-12 inch nonstick sauté pan such as an “everyday” pan/sauté pan  which has 3” sides and a lid.
• 2 long spatulas or 2 spatulas

• 4 cups cooked rice
• 1/2 cup soy sauce (vegans use alternative)
• 1/2 cup oil- toasted sesame is the most flavorful
• 1 T garlic powder
• 2 tsp onion powder
• 2-3 tsp coarse ground black pepper
• 1 tsp ground ginger
• about 12 ounces chicken or pork (or meat alternative or nothing) IF using Shrimp or Squid, add at the end and cook quickly
• 4-8 eggs, according to your taste (leave out if vegan)
• 1/2 cup green onions
• 1/2 cup matchstick carrots
• 1/2 cup green beans cut into 1 inch lengths
• 1/2 cup frozen peas
• 1/2 cup diced bell peppers, any color
• 4-8 ears of baby corn from the can

Here are a few notes about the recipe and preparation:

• The amount of seasonings may seem extraordinary to you. Do not be afraid! You may wish to reduce the amount of black pepper, but unless you are really sensitive to black pepper, don’t! This will taste like authentic Chinese takeout fried rice, but it won’t be greasy! The seasoning measurements will take you out of your comfort zone, but please use as written and trust me!
• Typically, we use plain, unseasoned steamed rice and the “older” and “staler” the rice, the easier it will be to fry. If you want to make fried rice right away, I suggest using a parboiled rice such as Uncle Bens, because it is not sticky when cooked, so it does not need a day or two to dry out before frying.
• You may or may not want to use chicken, pork, or eggs.
• Some like tiny pieces of meat and others like chunks. Cut pieces the size you want. You can also use precooked chicken or pork; just be sure it doesn’t have a strong seasoning flavor already.
• You can use ground chicken or pork, but brown it first, drain, and set it aside.
• You can use firm tofu, but press it, drain it, cube it, and brown it first.
• I like a lot of egg in my version, regardless of whether I use any meat. Eggs are not necessary, so you don’t have to use them. Use them or not- or use fewer. Break all eggs into a bowl, whisk thoroughly, and cook by themselves on medium heat until dry and fluffy. Do not let the eggs brown! Set aside. They can sit in whatever container the meat or other protein is in.
• The vegetables you choose are optional!  If you are planning to freeze your fried rice, then do not add vegetables like broccoli or asparagus, unless you don’t mind them becoming soft.  I suggest freezing the fried rice and then adding fresh broccoli and/or asparagus when you reheat it in the microwave. Broccoli and asparagus take only 2 minutes to cook to a tender/crisp in the microwave, so add them after the rice is warm and cook 2 minutes lightly covered and then serve immediately. If you leave the lid on, they will steam more and very quickly and become soft, so watch out for that!

Instructions:

1. Prep your vegetables. There is really no rule about what you can or can’t use!
2. Mix soy sauce, oil, and all spices in a 2-cup measuring cup.
3. If using eggs, whisk, scramble over medium heat until hard cooked, chop with spatula, and put in a bowl.
4. If using meat, cook thoroughly and put in bowl. (If using shrimp or squid, add at step 9) You can use the bowl that the eggs are in.
5. Put rice in the sauté pan and use your hands, spatula, or spoon to break up any chunks.
6. Turn burner on HIGH heat.
7. Begin drizzling the soy sauce mix around the edges of the pan, working to coat all the rice while using the other hand to stir the rice. The idea is to keep from dumping a bunch of the liquid on a small amount of rice. You want a light coating over each grain. You should hear sizzling!
8. Put all vegetables, except frozen peas, into the pan with the rice. Stir to combine.
9. Put the lid on and let the vegetables steam and the rice fry for about 1 minute. Continue opening the lid, stirring the rice, and then steaming for about a minute, until about a third of the rice is fairly brown but not burned.
10. Turn heat to low, put the lid on, and simmer until the vegetables are steamed to the desired consistency. Turn off burner.
11. Taste and adjust the garlic and pepper, as needed. I will usually add an additional teaspoon to tablespoon of each! I also wait until the dish is finished to add any salt besides the soy sauce. You can’t fix food that is too salty, so just shake some salt lightly over the top of the rice, stir, taste and get it the way you like it.

This fried rice will reheat perfectly, so freeze it in whatever size containers you wish. Now you can have “takeout” anytime you want it and right out of your own freezer! It usually takes about 6 minutes to heat from frozen solid. Heat three minutes, stir, and heat another 2-3 minutes.