Fried Rice

Got a wok? Going to be home for lunch? How about fried rice? Make too much rice for dinner the night before, then put the leftovers in the fridge. Next day you're ready to go. This is a wildly adaptable dish, and frugal as all get out. Most of us are familiar with the pork fried rice from Chinese take out joints. That's just the tip of the iceberg. Whatever you have lying around can be thrown in, but some combinations work better than others. Here are a few favorites:

Chinatown $1 cart special: carrots, peas, onion, egg, soy sauce
Korean style: chopped up hot dog, kimchi, soy sauce
Southeast Asia style: pork or shrimp, onion, hot pepper, garlic, ginger, fish sauce, egg, pinch sugar (top with chopped peanuts and cilantro)
My Winter lunch: cabbage, onion, carrot, garlic, egg, soy sauce.
My wife's favorite: leftover salmon, onion, garlic, peas, green onion, soy sauce

This is a dish for using up leftovers, so protein from previous meals (pork, shrimp, chicken, fish) can be chopped up and thrown in. If you make fried rice frequently you'll find yourself making a little too much protein at dinner, and squirreling some away just for this purpose.

My preference is to really load the rice with vegetables, so the finished result is about a 2:1 rice to veggies ratio. I think of it like this: in frontier camps scurvy was common among westerners, yet rare among Chinese laborers. Why? Because the Chinese tended to eat their vegetables. I make it a point to eat mine.

If you've tried making fried rice before and it didn't work out you probably missed one or more of these critical factors:

- Wok must be hot before the oil hits it (the thinner the metal the faster it'll heat, and gas burners generally heat a wok quicker than electric)
- Use a little more oil for fried rice than a stir-fry; you want the veggies to fry, not saute
- Rice must be cold
- Once rice hits the wok it shouldn't be in there for more than 20-30 seconds
- While in wok rice must be kept moving or it will stick (it will stick a little anyways)

Method:

Heat wok. Add oil. Add veggies in order of how long they take to cook - longest (onion, cabbage, carrot, pepper) first. If using egg, push veggies to sides of wok once they're cooked, then crack egg into center. Scramble quickly, then mix into veggies. It's OK if a little bit of egg sticks to bottom of wok. If using, add chopped pieces of leftover protein. Break up cold rice and toss into wok with a splash or two of soy sauce. Keep rice moving in wok to heat rice through and mix everything together. The rice will want to stick to the wok; your job is to keep it moving fast enough so it only sticks a little. Cut the heat and get the rice out of wok immediately.

I serve the rice with a dollop of chili garlic sauce on top.

Tip: The wok is easiest to clean while it's still hot. Pour in a liter or so of water, and let sit for few minutes. Dump out most of the water and clean wok with a sponge. Do not use soap. Use your thumbnail or a scrubber (gently) to remove any stuck bits. Rinse and dry. Use a paper towel to coat inside of wok with a small amount of oil. Bring it back up to heat, then let it cool. Your wok can now be put away, and you've made sure it'll be ready to go the next time you need it.

I find fried rice fulfilling aesthetically and philosophically. It tastes good. It uses up leftovers. It costs next to nothing. It takes very little time to make. There's a strategy involved, as you scan your fridge and larder to determine just what you're going to use for today's batch. Clean up is quick. And while I'm well aware fried rice will never be considered health food, it's healthier than many other quick lunch options. Not to mention how a bowl of fried rice will keep you going for half a day, at least.