Fried Rice

That is a goose egg! And yes, I threw some tomatoes into the fried rice...

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. 

Ingredients:
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

Directions:

Heat up some oil (or bacon grease) in a wok or frying pan and scramble the eggs. Season with salt.  Set them aside and wipe out the pan. 

Heat more oil in your pan and fry the vegetables and meat. Season with salt. If you have 5-spice powder or 10-spice powder, sprinkle some in now. 

When the vegetables are mostly cooked, push them to the sides of the pan and add more oil or bacon grease. When that has melted, 

Add the rice and start breaking it up with a spoon, mixing it into the hot oil. Add the stock. 

(I usually cook with the flame too high, so the rice sticks immediately and I pour in the pork stock to prevent it from burning. Telling you this may not build your confidence in me, but this is how I decide when to add the stock. Fortunately, this makes it taste good too.) 

Stir everything together, and add the egg back in. Season it with salt and pepper, and sprinkle some chopped cilantro over it. 

Done. Enjoy!

The egg in this recipe was from a goose. What a monstrosity!