Popular in different versions all over Asia, this fried rice is inspired by the popular Chinese renditions. Once you have the basic technique down, the rest is up to you and what you have in your fridge. It’s a great way to use up any vegetables that may otherwise languish in the crisper as well as whatever meat, fish or tofu you fancy.
Author: Katherine Martinelli
Recipe Type: Entree, Side
Cuisine: Chinese
Yield: 4
Ingredients
2 eggs, lightly beaten
¼ cup canola or vegetable oil
4 cloves garlic, minced
1 teaspoon minced ginger
¼ cup diced bell pepper
½ cup shredded white or red cabbage
4 shitake mushrooms, chopped
3 scallions (green and white parts), sliced, plus more for garnish
2 teaspoons soy sauce
1 teaspoon fish sauce
2 cups cubed tofu or leftover boneless chicken or pork
3 cups cold, cooked white rice
Salt
Directions
Put the eggs in a small nonstick pan over medium heat. Allow to set on the bottom, then flip like an omelet. Cook until set all the way through, slide onto a plate and allow to cool slightly. Slice into bite-sized strips and set aside.