Whatever You’ve Got Fried Rice

Updated Dec. 16, 2020

Introduction

"Whatever You’ve Got Fried Rice" is a versatile, no-recipe-required dish designed to transform leftover ingredients into a satisfying, restaurant-quality meal. Perfect for busy households or impromptu gatherings, this fried rice relies on flexibility—swap proteins, vegetables, or seasonings to suit what’s on hand. Below is a structured guide to replicating this flavorful, customizable classic.

Ingredients (Yields 2–3 servings)

Core Components

• Cooked Rice: 3–4 cups (preferably cold, day-old or pre-frozen; frozen rice works best for texture—thaw overnight in the fridge or 10 minutes at room temperature).

• Protein: 200–250g (choose from: chopped BBQ brisket, diced pastrami, ground pork, crumbled bacon, roasted chicken, or 1 boneless pork chop (cubed)).

• Vegetables:

• 1 cup frozen mixed veggies (e.g., peas, corn, green beans)

• 1.5 cups fresh diced salad mix (cabbage, broccoli, carrots, onion, celery, red pepper—all耐炒)

• Aromatics:

• 3–4 stalks scallions (whites and greens separated, chopped)

• 2–3 cloves garlic (chopped)

• 1–2 slices ginger (chopped, optional—skip for time savings)

• Eggs: 2–3 eggs (beaten with a pinch of salt)

Seasonings & Optional Additions

• Base Sauce:

• 2–3 tbsp soy sauce (adjust to taste)

• 1–2 tsp sesame oil

• Enhancements:

• 1–2 tbsp oyster sauce (replace 1/3–1/2 soy sauce for umami depth)

• "Umami joy sauce" (alternative to soy sauce if unavailable)

• 1–2 tsp spicy chili crunch (topping)

Preparation Steps

Step 1: Prep All Ingredients

• Dice meat into 0.5cm cubes; crumble ground meats/pork.

• Chop fresh veggies into 0.5cm pieces (cabbage, carrot, onion, etc.).

• Separate scallions: reserve whites for sautéing, greens for garnish.

• Beat eggs with a pinch of salt until smooth.

Step 2: Scramble Eggs

• Heat 1 tsp oil in a large wok/pan over medium-high heat.

• Pour in beaten eggs; stir continuously with a spatula for 1–2 minutes until softly set (curds form).

• Transfer eggs to a plate to cool slightly (faster than letting them cool in the pan).

Step 3: Sauté Aromatics & Protein

• Add scallion whites, garlic, and ginger (if using) to the pan. Sauté 30 seconds until fragrant (do not burn).

• Add meat: cook 3–4 minutes until browned and heated through (add 1 tbsp water if needed to prevent sticking).

• If using frozen veggies, add them now (thawed fresh ones will be added later to preserve texture).

Step 4: Cook Vegetables

• Add fresh diced veggies (salad mix) to the pan. Stir-fry 2–3 minutes until they begin to soften but retain crunch.

• Add frozen veggies (if using) and cook 1 minute more to heat through.

Step 5: Combine Rice & Flavors

• Add cold, cooked rice (break up clumps with a spatula to ensure fluffiness).

• Stir rice into meat/veggies for 1 minute to coat with flavors.

• Pour soy sauce + oyster sauce (if using) slowly, stirring constantly to distribute evenly.

• Critical Tip: Taste as you pour—adjust saltiness gradually; soy sauce is potent!

Step 6: Reintroduce Eggs & Finish

• Add scrambled eggs back to the pan. Stir 1 minute to combine with rice/meats/veggies.

• Add scallion greens and sesame oil. Stir 30 seconds until everything is hot and well-mixed.

Step 7: Serve

• Transfer to a warmed platter. Garnish with extra scallions or a sprinkle of spicy chili crunch (optional).

Chef’s Tips

• Texture Mastery: Use cold, dry rice (preferably day-old) to avoid sogginess. Spread fresh rice on a tray to cool 30 minutes first.

• Flexible Substitutions: Swap proteins (e.g., leftover roast chicken, canned tuna) or veggies (zucchini, snap peas) as needed.

• Sauce Balance: Oyster sauce adds depth; replace 1/3–1/2 soy sauce for richer flavor. Start with less salt and adjust to taste.

• Time-Saving Hack: Skip fresh veggies and use only frozen mixed veggies; omit ginger/garlic if short on time (scallions alone suffice for aroma).

Enjoy this adaptable fried rice—perfect for using up leftovers or as a quick, comforting weeknight meal!