Fried Rice

Ingredients

For every 200g rice:

Plus a similar volume of veggies.

About 400g rice (+ other ingredients) fit comfortably in the big cast iron skillet.

"Ingredients" (from original recipe):

3 tbsp canola oil
2 eggs, beaten
1 bunch scallions, roughly chopped
1 cup leftover pork, chicken, or beef, diced
1 cup frozen peas and carrots, thawed (plus any leftover vegetables you have on hand)
4 cups cold cooked white or brown rice
4 tbsp soy sauce
Salt and pepper to taste

Ingredients (meats & vegetables) 1:2 by volume with rice.

Soy sauce 1 tbsp per cup of rice, mixed 50/50 with water before adding.

1 cup leftover rice: 140g

1 cup peas & carrots: 140g

Procedure:

Chop up carrots, peas, spam, green onions
Beat eggs, add pepper
Cook eggs, set in metal bowl
Heat to 80%
Cook spam until color changes (not brown exactly, but looking less spammy more tasty)
Reduce heat to 40%
Add garlic to spam until smells right, set in metal bowl (with eggs)
Increase heat back to 75%
Cook rice and peas & carrots, adding oil as needed, until rice starts to change color (getting kinda crispy)
Add contents of metal bowl and mix well
Reduce heat to 50%
Add soy sauce & water mixture, mix well
Cook, keeping moving & scraping until moisture is absorbed/evaporated and rice moves independently (not mushily) and it looks fuckin' delicious. Add green onions near the end, so they're still crunchy.
Serve!

2/22/2020

Review:

Really fuckin' good apparently!
Carrot still pretty crunchy, but pleasingly so (to me)
Maybe a third egg?
Less salt flavor?
- Lower sodium soy sauce?
- Less soy sauce?
- Lower sodium spam?

6/13/2020

Rice is 140g / cup

1/9/2022

Bok choy added with green onion. So good. Savory, crunchy, umami, etc.
Next time, try egg rule plus one extra egg. Or maybe a ceiling function? For example, 460g rice should get 3 eggs instead of just two.
- Also, just use pepper. The egg acts as kind of a respite from the intense flavors of the spam, soy sauce, and chili.