This is an easy, tasty, flexible recipe. I was surprised
by how well it turned out the first time I made it,
and I've made it many times since.
What you need:
2.5 cups of cooked & cooled sticky rice.
(Leftover is fine!)
1 large carrot
cup frozen peas
shrimp, ham, chicken,
beef, squid (no kidding!), or some other meat. (Leftovers are also fine
here. Can be left out if you don't want it.)
other stuff if desired, like thinly
sliced salad mushrooms, shiitake mushrooms, celery, or sesame seeds
Cook the rice as usual, if you're not using leftover
rice. Dice the carrot up into little bits. Cut the onion
up small. Beat the eggs, then heat a teaspoon or two
of cooking oil in a large skillet and cook like an omelet.
When they're cooked, chop them up into small bits with
the edge of the spatula.
Take the eggs out of the skillet and put in a tablespoon
of cooking oil, then fry the carrots and the shrimp,
ham, or other meat. When the carrots are starting to
soften, turn the heat down and add a few scoops of rice.
Mix. Add more rice. Mix. Keep going until all
the rice is in. Then add in the eggs, onion, and peas
and mix gently, adding soy sauce as you go until the
rice turns golden brown. Fry it for 5-10 minutes, then
If you add in extra stuff, common sense will tell
you when to add it in. If it needs a lot of cooking
to make it tender - celery, for example - start it out
with the carrots. If it needs less cooking, you can
add it after the rice is in.
Variations: I really like bacon
& egg fried rice. Make it with rice, soy sauce,
carrot, egg, and 4 slices of bacon cut into 1/2"
squares. Use real bacon; turkey bacon isn't fatty enough.
Anyway, first fry & chop up the eggs, then
cook the carrots in a little oil for a few minutes.
Dump the bacon in, let it cook and release some grease,
then turn down the heat to medium and throw in the cut-up
eggs and rice. Cook covered, stirring occasionally to
give the rice a change to soak up the bacon flavor.
Finally, add the soy sauce.