I use a large flat-bottomed, non-stick wok for this. Please use this as a guideline. Improvise according to your contents of your fridge and pantry. Be creative. 2 cups of raw rice (I prefer basmati or short-grain rice cooked in chicken or vegetable stock) becomes 4 cups of cooked rice, preferably cooked a day ahead. I chop ingredients in small pieces. I usually add chopped chicken breast or leftover cooked pork or beef. I sometimes toss in small shrimp. My favourite frozen veg are small peas and corn kernels – I always keep them on hand. You can add chopped bacon or uncased sausage meat if you don’t want a vegetarian meal. If you need it, add vegetable oil at each stage. I repeat: Please use this as a guideline!
2 bacon slices, chopped
3 eggs, lightly beaten
About 2 tbsp vegetable oil
1 small onion, chopped
4 garlic cloves, minced
1 tsp fresh ginger root, finely chopped
2 tbsp fresh coriander roots and stems, finely chopped
About 1 cup each: frozen peas and corn kernels
4 cups cooked, chilled rice
Salt and pepper to taste
2 tbsp Chinese (shao hsing) wine or dry sherry
½ tsp sesame oil
3 green onions, thinly sliced
1 to 2 tbsp soya or ponzu sauce
Fresh coriander leaves
Heat chopped bacon in large, non-stick wok or skillet on medium-high until it is crisp. With slotted spoon, transfer bacon to paper towel. Add eggs; scramble them slightly with a spatula until almost cooked through. Drain them on paper towel. Break up cooked eggs in small pieces.
Heat vegetable oil in the same wok on medium-high. Add to wok and stir-fry, one at a time for a few minutes, onion, garlic, ginger, coriander, peas, corn and rice. Add salt, pepper, Chinese wine, sesame oil, cooked bacon and cooked egg pieces. Before serving, top with green onions. Sprinkle fried rice with soya or ponzu sauce (I prefer ponzu) and coriander leaves.
Makes about 6 servings.