There is nothing authentic about this recipe. I am not Chinese. I am not Thai. I didn't get this recipe from a well-researched publication about the way of fried rice. However, this is how I make fried rice, and some day, far into the future, when someone researches how Asia has influenced home cooking in nations far from the homeland, this kind of recipe will become authentic in its own right. Right? Plus, it's a good way to use up bits of meat and vegetables with hard leftover rice.
I've made what feels like a million different versions, but although you can change it up quite a bit, there are a few rules. 1) No cheese- too inauthentic, even for me! 2) There must be enough oil to coat every grain of rice. 3) If there's too much rice to the amount of meat and vegetables this will not only be cheap and filling, but it will really FEEL cheap and filling. Yuck.
2 cups of old, refrigerated rice (fresh rice doesn't fry up well)
2 Chinese sausages (or some ham or leftover meat, but the Chinese sausage is the best)
3 eggs, lightly beaten
leftover bacon grease, coconut oil, or peanut oil
about 2 cups of chopped vegetables such as (zucchini, bell pepper, mushrooms, peas, etc.)
1 cup of pork stock
optional: 10-spice powder, chopped cilantro
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