I have an awesome fried rice recipie culled from a few other's I've read on the Net. This recipie uses some Chinese Food leftovers and some uncommon ingredients for a unique combination.
The key to any good fried rice reciepe is the rice. If you've ever tried fresh rice, it never comes out right. That's because the secret is cold, cooked rice. Preferably that white rice you get from Chinese restaurants when you order your Pu Pu or Entre and never use, but it sits in the fridge until it gets old and crusty. Don't let it get old and crusty, make good use of that rice, use it in this recipie.
I also use the leftover pork shortribs from the Pu Pu. Ours comes boneless, making it easy to prep. I cut the strips into small cubes.
Software:
1 Pint White Rice, leftovers, cold.
Leftover pork ribs from Pu Pu, cubed and de-boned. (lucky me, mine come boneless)
tofu
zucchini
half a small onion
a large clove of garlic, or two small ones
ginger, fresh or dry. use more if it's dried.
seasame oil, blend
authentic soy sauce, regular
kosher salt
pepper
a stalk of celery
Hardware:
Chef's or Santoku Knife
Cutting board
large non-stick deep sided skillet or Wok. A saucier or frying pan will not work as well (if at all). If you don't have this equipment, you're going to have to experiment.
large spatula
Prep:
Measure out 1-2 cups soy sauce, depends on your taste.
Measure out 4 tablespoons sesame oil
Cut zucchini into slices, then quarter. Or just coarsely chop.
Mince garlic
Slice onion
Take rice out of the box, crumble with fingers into a bowl.
Cube leftover pork.
Slice tofu. Oil lightly on both sides.
Take cover off dried ginger, or grate fresh ginger.
Chop celery
Cook tofu:
Grill on both sides.
Cube.
Cook rice:
Heat pan on high, add oil, pinch of kosher salt. Let this get real hot. Wait about 5 to 10 min. depending on your stove. The hotter, the better. This action is fast, so keep everything handy. Keep things moving in the center constantly once you start adding things.
The key here is to be able to keep some things on the heat, while moving others off. If you lack a deep sided frying pan or Wok you'll have to figure out how to do this.
Add garlic, onion and celery all at once.
Add ginger.
Add zucchini. Push garlic/onion/celery up the side of the pan, away from the heat.
Turn zucchini over and cook on other side.
Add pork to center, stir with zucchini.
Add tofu to pork/zucchini in center. Keep those aromatics up there on the sides.
Move everything up around the side and make room for the rice.
Add rice.
Fry rice for about 2 to 3 minutes.
Add soy sauce and stir everything together.
Shut heat off and move pan off burner.
Serve.
One pint of rice and about a cup or so of pork will feed two people.