Whenever I cook rice, I always make at least double the amount I need. This is so I can knock together some fried rice the next day.
It's so simple - the main ingredient is day-old cooked rice. You can use white or brown but I think white works best. Brown long-grain could work equally as well though.
All you need to worry about is getting a flavour base going. Once that's done, just throw in the rice!
I hadn't been shopping in a while, but here's what I managed to scrounge together:
- half a red onion
- two small carrots
- handful of green beans from the garden
- red chilli
- soy sauce
- thumb-sized piece of ginger
- pack of lup cheong (chinese cured) sausages
- brown sugar
Finely dice onion, chilli and ginger, throw into a hot wok with about a tablespoon of vegetable oil. Stir fry for a minute until softened and fragrant. Add lup cheong - this is quite a fatty sausage and will impart some more juices and flavour into the pan, stir fry one minute. You could instead use some chorizo, chicken or prawns, or for a vegetarian option, add firm tofu. Add carrot (you could also use frozen peas, tinned corn, capsicum, etc) and stir fry for another minute or two until cooked. Add cooked rice (about 2-3 cups worth), a splash or two of soy sauce, sugar and season with a few shakes of white pepper. Stir fry until combined.
I like to spoon over some chilli oil for a little extra kick.