Here are the "essentials": long grain white jasmine rice, eggs, carrots, lots of fresh ginger and garlic, and lots of soy sauce.
Anything else is just a bonus.
So, for today's recipe, keep in mind that any ingredient I use that is not on the list of essentials is completely open to substitution depending on your personal preferences and taste, but DO NOT MESS WITH THE ESSENTIALS! I promise you that you will not be disappointed as long as you start with the basic recipe and then, build to suit.
I've learned a few things about cooking Asian style dishes, but the number one thing I've learned is that Asian cooking is about 80% prep work and 20% actual cooking. Keeping that in mind, there are a few things we need to do before we get this dish under way:
1. Make some rice. It works best if you have the rice prepared and waiting at least 30-45 minutes before you intend to use it. Letting it rest allows the rice to dry ever-so-slightly so that it more easily absorbs the oil when frying and you don't end up with a sticky, oily, wet mess.
2. If you're going to add meat, cook it first and set it aside. I cubed up some chicken for today's recipe.
Add some oil to a large pan or wok (if you have one. I don't.) Let it get very hot.
This will allow the rice to begin to develop a subtle crispness on the underside.
Now go ahead give in to your heart's innermost desire and stir that stuff up. Press it all against the sides of the pan, creating a ring with a large open center in the middle of the pan.
Now add your green veggies. Drop them right on top. I used broccoli and sugar snap peas. I also threw in a handful of sliced green onions (not steamed).
5 cups cooked long grain white jasmine rice
1/2 c diced carrots
2 eggs, slightly beaten
1 tbsp freshly grated ginger
1 tbsp freshly minced garlic
3/4 -1 c soy sauce
1/4 c vegetable oil, divided
1 c. cooked, diced chicken breast
1/2 c. diced mushrooms
1/2 c. steamed broccoli
1/2 c. steamed sugar snap peas
1/4 c. sliced green onions
Other Add-in options/substitutions
1 c. cooked shrimp
1/2 c. baby corn
1/2 c. peas
1/2 c. diced bell peppers (any color)
Cook rice 30-45 minutes prior to use. Cook meat, set aside. Steam green veggies, set aside. Chop all other veggies, mince garlic and ginger. Fry rice for 3-4 minutes letting it crisp slightly. Flip rice and fry for 3-4 minutes longer. Push rice to the side of the pan, add egg and scramble in the center of the rice ring. Move egg to the side of the pan, as well. Stir-fry crispy veggies with garlic and ginger until softened slightly. Add steamed veggies, meat, and soy sauce. Gently incorporate rice into the center of the pan, mixing with other ingredients until fully incorporated and soy sauce is uniformly distributed throughout the rice.