Quick Fried Rice

This recipe is designed to make a simple skillet version of fried rice. It is based on some similar recipes like: https://omnivorescookbook.com/egg-fried-rice/

I have maid it with a bunch of different leftovers, it is always good. It is more about the procedure than the specific ingredients and ratios. There are many little tricks. One of the big ones is don't overcrowd the pan. The process is closer to making an omelet and then cooking rice in the same pan. The initially greasy slightly undercooked eggs help act as a buffer to protect the dish from overcooking.

Ingredients

• lots Oil
• 1/2 Onion, sliced
• 1 c Meat, optional
• 2-3 Eggs,scrambled
• 1-3 c Rice, leftover
• 1 c Veges, frozen or leftover
• a big splash of soy sauce (or stock or wine)

Procedure (if you don't have a rice cooker)

1. Heat oil. over medium heat. Temperature control is key. you want everything to cook together but not over cook.

2. cook onions and ground meat or other parts that you want cooked down.

3. After everything starts to be cooked down nicely, pour over the scrambled eggs

4. When the eggs are cooked, but still a little runny, add the rice.

5. Sir the rice into the eggs breaking it all up.

6. Cook the rice until it is browned nicely. 3 alternating runs of letting it sit for a minute then string it up works well.

7. Add some ingredient that don't want tocook to much, like some frozen vegetable.

8. Deglaze the pan with a little soy sauce to pull up any chared bits or rice starch

9. Get it off the heat pretty quickly after that so it doesn't dry out or burn. Transfer to a bowl or container where everything can meld as it cools a little.