Left over rice, refrigerated overnight.
Green onions, cut on diagonal , ½-1 inch pieces
Veggie: bok choy, kale, rapini, lettuce, cabbage, broccoli, mushrooms, etc.,
cut into bite size pieces or coarsely shredded
Soy sauce, to taste
Salt & white pepper, to taste
Garlic, left whole, slightly smashed
some kind of pre-cooked meat or tofu, cut in to small pieces.
red pepper: cayenne, togarashi, chili paste
kimchi (allow kimchi to be heated through, use juices instead of soy sauce)
sesame oil, for flavor
Heat oil or lard or use bacon cut into small bits as both the fat and the meat. Use fairly high heat, what your pan can stand (med-high).
Add ginger stir until fragrant (very quick) then add green onions and stir fry until edges begin to brown.
Quickly add veggies and meat, turn heat to medium and stirfry until veggies are almost cooked and meat is heated through.
Push mixture to edge of pan and break eggs into pan (make sure that pan has some oil thinly coating bottom, okay to add a little sesame oil at this time.) Mix eggs with fork and season with with salt/white pepper. Then let cook until almost done but top of eggs are still wet.
Add rice folding eggs into rice, making sure to break egg into small pieces, mixing veggies in also. At this point you can season with a little soy and red pepper.
Note: I usually don’t use garlic but if I do I add at the same time as ginger and green onions and then remove when brown.
Here are a few variations on the theme:
Jean-Geoges Fried Rice - http://www.nytimes.com/2010/01/27/dining/27mini.html?ref=dining
Shanghai, Yangzhou version - http://www.youtube.com/watch?v=w5yDSxXlNKQ
Japanese style - http://www.youtube.com/watch?v=Zfub_GqhpbI
Korean style - http://www.maangchi.com/recipe/kimchi-bokkeumbap
I could go on and on. There are as many versions of fried rice as there are countries that eat rice.
How do you make fried rice?