On 2009-10-09, Dimitri > wrote:

> Don't leave us hanging.....

Oops. Sorry.

Fried rice is about as easy as it gets. I start by making rice the
night before, but doing it in the morning and letting it sit in the
fridge all day is good enough. I make true steamed rice. Take about
1 to 1-1/4 cup of rice and wash it till water is not cloudy. Put rice
in heat proof bowl, SS if you have it, and fill the bowl with water so
the water level is about half a finger knuckle (1/2") above the rice.
Put in steamer for 30 mins. Pull out, fluff rice, and chill. I chill
in a sealed container like tupperware or the rice dries out too much,
IMO.

Have all these ingredients ready to go:

pork, chicken, or beef, cut into 1/2" pieces
1 bunch grn onions, chopped
1-2 cups frozen mixed vegetables[1]
2 cooked chopped eggs[2]
rice
soy sauce
oyster sauce
rice wine vinegar (opt)
oil

It's pretty straight forward from he

In a very hot wok or large skillet, add oil, and fry up the meat jes a
tad under fully cooked, then remove and put aside.

Add some more oil, then stir-fry vegetables and grn onions. Keeping
everything hot and moving, add rice, and stir fry till all rice is
coated with some oil. Add soy and oyster sauce to your taste. I use
about 50/50. I like to toss in a couple heathy shots of vinegar.
Keeping it hot and moving, add egg and meat. Stir to get it all hot
and hot and you're done! Good eats.

[1] I nuke the veggies till they are at least no longer frozen. Drain
any water. I prefer the carrot, corn, pea, string bean mixture (NO
LIMAS!), but use what you like. Peas are almost di rigueur, while
corn makes the dish sweet.

[2] I jes take two eggs and beat'em, then cook in skillet so I get a
flat thoroughly cooked omelet. When cool, chop it up in little
1/2" squares and set aside.

Natch, you can do about anything. Add garlic or ginger. Use grn/red
bell peppers for visual, regular onions, etc. I'd stay away from
celery, but chile peppers and even raisins could be fun. Try other
Chinese sauces, too. Hoisin is very sweet. I may try black bean,
tonight.

This dish is great cuz you control the meat and veggies, unlike a
Chinese restaruant where it's mostly rice with little seasoning and
just an obligatory smattering of meat n' veggies. When I first make
it, it's so good I gotta force myself to back off or I'll stuff
myself. A single pork chop, cube steak, or chicken breast is usually
more than enough for a batch. Yum!!

I'm off to steam some rice for tonight!

Enjoy =D
nb