Do they still teach home economics in junior high — or as it’s probably commonly known, “middle school.” When I was in the seventh grade, they still taught home economics. Our instructor taught us simple recipes such as sugar and peanut butter cookies. She also taught us the basic recipe for fried rice. Mind you, growing up, my parents always fried up their version of fried rice. But, it was usually garlic fried rice — as basic as you can get. It was until that 7th grade class that I learned you can add other ingredients as desired. My basic fried rice recipe calls for ham or some other meat, couple of eggs, green onions and green peas. But, I’ve also added more ingredients such as seafood, corn and chinese brocoli. One of the best tasting fried rice that I have had included dried fish. Here’s some tips to make your fried rice even better: Avoid using medium and short-grained rice as they tend to be sticky. Also, the rice should not be warm fresh rice, otherwise it will also tend to be sticky. I use leftover or day-old rice. I have fried rice as a meal or as a side dish to a main dish. And, it can be served any time of day, breakfast, lunch or dinner.
2 green onions, chopped
2 cups ham or any other meat you desire
1/2 cup peas or any other vegetable you desire
6 tablespoons oil for stir-frying, or as needed
4 cups cold cooked rice
1 teaspoon garlic salt
2 tablespoons light soy sauce or oyster sauce, add more for taste
2 stalks, green onions, chopped (optional to garnish)
Lightly beat the eggs. Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled. Remove the eggs and clean out the pan. Add 2 tablespoons oil. Add green onions, ham and peas. Stir-fry for a few minutes, until warm. Remove mixture and clean out the pan. Add remaining oil. Add the rice. Stir-fry for a few minutes making sure you break rice apart. Stir in the garlic salt, soy sauce or oyster sauce to taste. When the rice is heated through, add the scrambled egg and meat mixture back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.