2 eggs, beaten
1 small onion, chopped
Assorted chopped vegetables, about 1 quart
3 cups cold cooked brown rice (long grain)
(1 cup before cooking)
Vegetable oil
Sesame oil
Salt
Soy sauce
Optional: ginger, garlic, chili peppers
Notes:
Rice should be old and cold.
Pan should be very hot.
Use salt as you cook to about 2/3 amount desired. Use soy sauce for the remainder (using all soy sauce makes it soggy).
Prepare all ingredients before starting to cook:
whisk eggs
chop vegetables, separate into onions, hard veggies, soft veggies
rice should be cold and as dry as possible.
Heat a tablespoon or more of the vegetable oil in a large skillet. Heat very hot. Add the eggs and cook in a large flat pancake. Flip if possible. Remove when set and cut into thin strips. Set aside.
Heat more oil and sauté’ onion at high heat until edges start to brown. Add hardest vegetables next, then softer veggies. Stir until just done and set aside.
Heat more oil and add cold rice to the very hot pan. Stir to coat. Cook very fast, scraping well so it doesn’t stick to the pan. Add soy sauce sparingly.
Add vegetables and eggs and mix well to reheat and combine. Season with more soy sauce if needed.
Suggested veggies:
Onion
Broccoli
Small zucchini
Green peas
Carrots
Peppers
Cabbage
Mushrooms (very wet, be careful)
Celery