Fried Rice (AI Generated)

Ingredients

• 4 cups cooked rice (day-old, cold from the fridge)
• 3 eggs, beaten
• 3 tbsp neutral oil (vegetable or peanut)
• 1 cup protein (diced chicken, shrimp, spam, tofu — whatever)
• 1 cup vegetables (peas, diced carrots, corn — frozen is fine)
• 3 green onions, sliced (whites and greens separated)
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• White pepper

Instructions

1. Break up cold rice with your hands so there are no clumps.
2. Heat wok or large skillet over high heat until smoking. Add 1 tbsp oil.
3. Cook protein until done. Remove, set aside.
4. Add 1 tbsp oil. Scramble eggs, break into small pieces. Remove, set aside.
5. Add remaining oil. Cook garlic and green onion whites for 30 seconds.
6. Add vegetables, stir-fry 1 minute.
7. Add rice. Press it flat against the pan, let it sit 30 seconds to get some char, then toss. Repeat.
8. Add soy sauce, toss to coat.
9. Add protein and eggs back in, toss.
10. Kill heat. Add sesame oil, white pepper, green onion tops. Toss once more.

Notes

• Day-old rice is non-negotiable. Fresh rice is too wet and will steam instead of fry.
• If you don’t have leftover rice, spread freshly cooked rice on a sheet pan in the fridge for an hour.
• High heat the entire time. If your pan isn’t screaming hot, you’re making rice porridge.