just like my pasta salads, i try to make my fried rice more veggie than carb.
this one started with a large serving of leftover rice from the last time we went out for chinese food (to our favorite, dumpling house, the cambridge location)
for veggies, i used one carrot, half a red bell pepper, a couple handfuls of snow peas, a small head of bok choy (cut the leaves from the stems – you’ll want to add the stems to the pan earlier than the leaves because they take longer to cook) and about a cup of frozen peas.
i also marinated half a block of tofu, cubed, in just about equal parts sesame oil, oyster sauce, rice wine vinegar, soy sauce and sriracha, and scrambled in two eggs. at the last minute, i stirred in a large handful of chopped cilantro.
cooking with the wok is great fun. it takes some confidence (show it who’s boss) and some thought (what order the veggies should go in to all cook the right amount), but i do find it’s pretty forgiving, too. you just crank it up as high as your (gas) burner goes and start tossing things in. of course if you don’t have a wok, you can use a large frying pan or cast iron skillet for your fried rice – i did for years.
as i’ve said before, the only place you can really go wrong with fried rice is adding too much soy sauce and ending up with a too-salty product. otherwise, there’s really no right or wrong answer for what you put in it.