Fried Rice (generic template)

By Snowy0wl

This is a overall guide to making fried rice.

All product is to be 'raw'
Refer to 'wok-hei' if you want a to understand how to get a proper 'cook' taste.
Do not use non stick wear wok. old school season carbon steel that has been seasoned works the best with a high temperature stovetop.
Vegetables should be cut to the size relative to how hard it is to heat them. you want them slightly crunchy and not mushy
Cook in small batches as most stovetops less than 20,000btu cannot do 4 servings at a time.

Ingredients

• 1 egg
• 2-3 cups of refrigerated day old rice, broken up and not in big clumps
• 1-2 cups of vegetables cut into 1/4" cubes, less small if the vegetable is less fibrously. (broccoli stems are edible just remove hull) carrots cubed
• frozen corn and peas also are used, snow peas are also used.
• 1/4-1/2 of a onion
• 2 tsp of sliced ginger (optional)
• 1-2 garlic cloves, sliced thin
• 1 cup of thinly sliced cut meat chicken ( to add in browning/cooking)
• 2 tsp dark soy sauce
• salt to taste

Details

Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

Prepare all ingredients, do in small batches if your stove can not sustain a high temperature (most can't). Prepare to following very fast and prepare for oil splatter. Toss continuously do not let sit (use the wock to toss it or use a spatula)

1. heat your wok that with around 2 tablespoons of high temperature oil (canola) till it smokes.
2.put in the proteins like chicken or beef to provide a proper sear ( you don't want it to boil, so don't overcrowd and do batches if needed ) a bit of salt and pepper.
3. take out chicken and set aside
4. with more oil put in cloves, onion and ginger let sizzle for a moment but not too long it will burn
5. add the hard vegetables first such as raw carrots, broccoli stems etc
add egg, and toss
6. add the softer vegetables that cook faster
add the soy sauce, season with salt
7. add the broken up cold rice and toss till soya is mixed evenly
8. serve

PS: beef substitute

mix 2 tablespoons cornstarch, 2 tablespoons water and 1/2 teaspoon garlic powder until smooth and 1 lb of 1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips

shrimp/scallops substitute

These meats cook very fast so should be added at the end of cooking the main vegetables. When shrimp is pink it's done