Fried Rice any style

You can make any type you want but the salient facts remain the same. 

You need day old white long grain rice. The best results come from using long grain and jasmine rice. The jasmine enhances the flavor and aroma of the cooked rice. Use oyster sauce for most of the salt. Use a good portion of Chinese cooking wine for aroma and flavor. Use tofu to add more protein.I prefer extra firm tofu for frying cut into small pieces. Ginger, garlic, bean sprouts, finely shredded cabbage like Napa, shallots, scallion, carrots, peas, mukimame (shelled edamame), water chestnut cut up, chicken or pork or shrimp or a mixture of one or more of these, Marin and sugar for sweetness, white pepper. Some chefs use turmeric to add color, but there is plenty of things that have color. Each of these must be quickly stir fried in a hot wok, the set aside to be added once everything is added. All ingredients must be ready to be used. The rice needs to be separated from big chunks into free kernels. The best tool is slightly wet hands. Whip the eggs. Add liquid ingredients to a bowl. Fish sauce and sesame oil (hot) are often used for extra flavor. To the oyster sauce, add rice wine so it’s not forgotten, Marin, Fisk sauce, sesame oil. It’s okay to add the sugar to the liquid!

2 cups Day old rice ( jasmine or long grain)

3 Shallots

4 scallions

1/2 cups finely chopped carrots

1/3 cup frozen baby peas (can’t get fresh)

1/2 cup mung bean shoots

1/2 cup very fine chopped cabbage

Shaoxing wine

Marin

Fish sauce

Sesame oil, hot

Oyster sauce (about 1/4 cup to start, use more for added salt)

Thumb of Ginger

2 or more cloves of garlic 

A few fermented black beans

Eggs, farm fresh, scrambled, three or more

Pepper, white

Tamari( for saltiness)

Pork, chicken or shrimp (protein) pork should be pork butt, chicken prefer dark meat like thigh, shrimp should be peeled, can use small octopus, small clams shelled, lobster, or scallops or some combination of one or more of them. If using a combination of these, cook them separately, so each cooks at their own rate which will be different!

Cook each in a hot wok, and set aside

Cook the whites of the scallion. Save the greens, to add lastly.

Cook eggs in a bit oil (hot is  better)

Cook meat or shellfish, one at a time.

Cook shallots

Cook ginger, garlic, black beans then add carrots, mung bean, cabbage, mukimame

Cook rice then add all liquids including all sauces and hot oil.

Combine all cooked ingredients. Adding in all, eggs, shallots, meat, shellfish, vegetables mixture, rice with all liquids. Add pepper, green’s of the scallions. Correct the seasonings! Toss to combine all ingredients and serve.

Notes:

1. Use jicama radish or water chestnuts in lieu of bean sprouts to minimize the chance that the sprouts have bacteria bad for human consumption.

2. If adding tofu, use the firm type that has been first fried in order to make taste better.