You mean to tell me a Founding Father fried this rice???

There’s something to be said for dishes that started as methods to use up potentially stale leftovers, preserve foods that would normally go bad, or were otherwise created out of necessity: they have become culinary staples in recent times. Even with the advent of industrialized refrigeration, we still pickle and create preserves, let bread sit out to make French toast, and keep a stash of stolen rice from the dining halls for whenever the fried rice muse strikes.

Fried rice in particular is great because you likely won’t have the same ingredients nor quantity of each ingredient every time, which teaches you how to adapt in the kitchen.

Here are the necessary ingredients for any kind of fried rice:

  • Rice: Duh. Any kind will do, jasmine or basmati are my favorites. You can make it yourself, but if you have an EcoReps container and little shame, head to the dining hall and shovel away. Regardless of your rice’s source, let it sit in the fridge for at least a day, such that it dries out and doesn’t create a gummy, mushy final product.
  • Some kind of allium (onion, shallot, scallion): I used scallions, with which you can optionally save the greens for garnish. I use roughly 1 scallion for every 2 cups of rice, conversion to onions pending.
  • Garlic: Always a must, I love garlic and ended up using about 2 cloves for every 3 cups of rice.
  • Soy sauce/gluten-free alternative: 1 to 1.5 teaspoons per cup of rice, or to taste.
  • Some kind of acid: I prefer rice wine vinegar, 1 tsp per cup of rice, but keep in mind the strength of your vinegar and how much acidity you need to create balance in the flavors of the dish.
  • Toasted sesame oil: Non-negotiable barring allergies, add as much as your heart desires.
  • MSG: Ah yes, the make-shit-good powder, the key to the kingdom of flavor. ½ tsp/cup of rice.
  • Salt & pepper to taste. Remember it’s far easier to add salt than it is to take it away.

What I typically add to mine:

  • Eggs: Scrambled, I like 1 egg per 2 cups of rice.
  • Additional protein: Be it tofu, chicken, shrimp, pork, or anything else under the sun, just make sure it’s fully cooked (Bwog is not to be held legally responsible for any foodborne illnesses).
  • Butter: All the teppanyaki-style restaurants do this, it makes the rice richer, but isn’t necessary, especially for those that are dairy-avoidant.
  • Vegetables: Typically carrots, peas, or edamame. You can get them frozen in bags at your grocery store of choice, or frozen and thawed at your local dining hall vegan station. Regardless, they should be cooked beforehand.
  • Literally anything else: Experimentation is key, add any complimenting or major flavor that you think would sound good!

Frying the rice:

  1. Prepare all ingredients that require preparation—chop your garlic and onions, mix your eggs if that’s your preferred method of scrambling.
  2. Heat a good amount of oil (the higher the smoke point, the better) to medium-high in a large frying pan (if you have a wok, more power to you). Cook/warm your proteins one at a time and set aside.
  3. Add extra oil if necessary and throw in your garlic and onions, cooking until fragrant, should take about 1-2 minutes.
  4. Add in whatever vegetables you choose and cook for another minute.
  5. Add back your proteins and rice, and mix everything around. Add your soy sauce/replacement, acid, MSG, and butter if you’re using it, continuing to mix until fully combined. Add salt and pepper to taste, keeping in mind that MSG doesn’t make food ‘salty’ like salt does.
  6. Toss with toasted sesame oil, serve, garnish, and enjoy!

Header image via Author