The true beauty of fried rice is that it can be a vehicle for just about anything you have in the fridge. You can toss in any kind of cooked meat, fish, or vegetable, or even cubes of tofu, cooked squash, or salad greens. Just make sure they are cut small enough to heat through quickly and, in the case of tender greens, will wilt from the heat of the hot rice.
The Easiest Fried Rice
- 2 tablespoons soy sauce
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon rice wine vinegar
- 1 teaspoon chili sauce such as sriracha
- 3 tablespoons vegetable oil
- 1 bunch scallions sliced into thin rounds
- 2 garlic cloves chopped fine
- 2 teaspoons grated ginger (about a 2-inch
- 1/8 teaspoon kosher salt
- 3 cups cooked day-old brown rice
- 1 cup frozen peas thawed
- 2 eggs beaten
- In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, and chili sauce. Set aside. Heat a large skillet over high heat. When the pan is hot, add the oil followed by the scallions, garlic, ginger and salt. Cook for about 30 seconds or until the mixture is fragrant.
- Turn the heat down to medium high and add the rice. Using a wooden spoon or rubber spatula, toss the rice in the oil to coat. Then, spread the rice evenly over the skillet and let it be. Fry for about 2 minutes. Stir the rice and cook for an additional 2 minutes, until the rice is hot all the way through.
- Add to the skillet the peas and the liquid mixture and stir well. Push the rice off to one side, making a little open space on one side of the skillet. Pour the beaten eggs into the space, and cook for 30 seconds before scrambling gently with a spatula. When soft curds have formed, stir the egg into the rice and serve.