Traditions and proper equipment aside, you still can whip up a quick stir fry and have it taste wonderful. Just go to any Asian restaurant or take-out and you can see how many variations of fried rice are out there. Of course, I've always loved pork fried rice. It can be a side dish or featured as a main dish compiled with more ingredients.
The key way to make fried rice is to use previously cooked, cold rice. It will not work if you use rice that you just steamed. So make rice a day ahead or hours before and chill until cold.
Fried rice lends itself to whatever style of cuisine you want. Any type of meat or vegatable works well as do various garnishes and sauces. That is what I really enjoy about it. You can make fried rice out of most things in the pantry.
Ham and Egg Fried Rice
- 2 cups of cold, cooked white rice