I've been making fried rice since I was a young girl living in Okinawa. Sometimes it's been good and sometimes not. This last batch turned out so good that I wanted to write it down. Of course you can use chicken or shrimp instead of pork. You can put in broccoli or cauliflower, snow peas.... or any semi-firm vegetable. My family was delighted with this fried rice.
Notes from the Test Kitchen:
This really is a slammin' fried rice. Each bite is filled with distinct flavors from the assortment of ingredients. I love how the peas give it a pop of sweetness in contrast to the spicy and robustness of the sauce. This makes a wonderful meal or a side dish. Delish!
1Get the rice cooked in the morning so it can cool down before you need it for the fried rice. Make according to directions on the package. Make sure you salt the rice.
2Mix up the sauces, the garlic/chili paste, and the sesame oil in a small bowl or measuring cup and set aside.
Scramble the eggs in a small non-stick skillet.
3Put 2 tbsp oil in large pan like a wok or a large pot ... what ever you have. Saute the carrots and celery for a few minutes. Then add the rest of the vegetables (except the peas and the green onions) and cook two or three more minutes. Stir in the diced roast pork.
4Add the rice to the pan and stir with the veggies really well. Add the sauces to the rice mixture and mix in well. Then add the eggs and the peas. Salt and pepper to taste.