How I make fried rice
In a big nonstick pan or wok, Sauté a large chopped onion in just enough oil (maybe 2 teaspoons or 1 tablespoon) to keep it from sticking and burning.
Then add about 4 cups of cooked rice - I use cold leftover rice and I always use parboiled or converted white rice (like Uncle Ben’s) that was cooked in a rice cooker.
I add about 1/3 cup or more water with the rice, cook it on high, stir often until it’s heated through.
Then I add low sodium soy sauce until the rice looks the right color (or to taste) Ive never measured the soy sauce, I’m guessing 3 tablespoons or so.
Now, add heated up vegetables -this time I used 2 cups of frozen corn and 2 cups of frozen peas and carrots that have been heated in the microwave.
The meat was about 1 cup off finely diced leftover roast beef.
Now stir and heat it all together.
I add black pepper and don’t usually add salt as even low sodium soy sauce has plenty of salt flavor.
I never add eggs like traditional fried rice.
Sometimes I sauté diced carrots and celery with the onion.
Sometimes I sauté diced bacon and use a bit of the bacon drippings to sauté the vegetables and then use the bacon as the meat.
Sometimes I don’t put any meat in it and sometimes I use leftover chicken. Roast beef is my favorite way.
If you’re not using a lot of oil like restaurant fried rice, your cold rice needs to not be sticky and clumpy. That’s why I like converted/parboiled rice as the grains don’t stick together.
I’ve been making fried rice like this for years.
And it’s just as good leftover as it was the first time.