Who doesn’t like fried rice, right? This family favorite tastes just as good as take-out, plus you can add or leave out anything you want. It’s a quick recipe to begin with, but if you make the rice in advance and chop the veggies ahead of time it only takes a few minutes to whip this up on a busy night. I use a cast iron wok, but you can use your biggest frying pan if you don’t have one.
VARIATIONS: It’s super easy to make this just the way you want it. The recipe is basically vegetarian but carnivores can add meat if they want, and vegans just need to leave out the eggs. Pescatarians can toss in cooked scallops, shrimp, lobster, or fish.
NOTE: If you’re having people over for dinner, you can make this a real crowd pleaser by whipping up the recipe below, then have bowls of add-ins already cooked so people can add whatever they want to their plate. Tofu, shrimp, chicken, etc. If vegans are coming, omit the eggs but have a bowl of chopped scrambled ones on the side.
cooked white rice, about 6 or 7 cups
a small onion, chopped, about 1/2 a cup
1 garlic clove, minced
ginger root, minced or grated, 1 teaspoon or to taste
1 carrot, grated
1 cup green peas (I use frozen)
3 or 4 green onions, chopped
3 TBSP soy sauce or tamari, or to taste
3 eggs, beaten
olive oil, about 3 TBSP
Heat the olive oil in your wok, then stir fry the onion a couple minutes. Stir in the garlic and ginger, then add carrots and peas and cook about two more minutes. Add the rice, soy sauce, eggs*, and green onions, combining everything and cooking until heated through.
*On the EGGS: I usually make a well in the center of the wok and add a splash of oil to scramble the eggs in, mixing them into the rest of the rice as they finish cooking. OR you could scramble them in a separate pan, chop them up into really small pieces, and mix them in if you’d rather.
Makes about 8 servings