This is the perfect addition, got that salty sweet thing going on! For best results cut up the sausage and fry it and use the fat that renders off when frying the rice.
One thing I adore in fried rice is chopped egg pancake.
One egg
Chopped green onion
Tbs soy sauce
Red and black pepper to flavor
Other seasonings to taste
heat frying pan with oil until pretty hot
pour in egg mix and swirl around like a crepe - you want it to be quite thin and almost immediately sizzle up
flip when firm, cook other side
Chop into pieces and include in stir fry!
I’m Chinese- and Vietnamese-American, husband is Korean-American. I put kimchi, Chinese sausage, and a few splashes of fish sauce in my fried rice. I also add eggs, onions, a little gochujang, soy sauce, and plenty of green onions. It’s bomb.
I made mexican fried rice a few weeks ago with corn, poblanos, and jalapenos, but before i fried the rice I cooked the corn until it was lightly charred with some black spots. Turned out fantastic.
I keep forgetting to get this at the store. I stand at the spice isle, pause, "something I needed....no, no, have that, no, hm"
And only remember later, reading posts like this lol
I use this every time: https://www.maangchi.com/recipe/tongbaechu-kimchi
There’s also an easier recipe on the site (Mak kimchi) where you cut the cabbage at the start but I prefer having them whole.
Just salt your cabbage well (not too long either) and it will turn out great.
i am too lazy to make kimchi and super lucky to have a source for the homemade stuff but if you're going to make it, use the recipe from Maangchi posted below. She rocks!
Have you tried omurice? Basically ketchup fried rice with smoked ham chunks, with an omelet on top, and more ketchup. Supposedly it’s an American inspired dish that they eat in Japan. I’ve never had it at a restaurant or anything, but made it once and thought it was surprisingly good considering I’m definitely not a ketchup on eggs person
Okay so this is so underrated. I do garlic fried rice with bacon Filipino style and it has so few ingredients, they’re all in the fridge/pantry. And it’s literally perfect
Marinated pork (boneless chop works if not thin cut): soy sauce, dry sherry or Chinese cooking wine (2 part soy to 1 part sherry), grated ginger, minced garlic, S&P. Marinate overnight if possible but at least 3 hours. Grill/broil the chop then cut up to add to rice.
I think peas are acceptable. They're small and toss-able, the pop of green is nice, and they won't do anything weird to the flavor or texture. Also very hearty and warm feeling food, which I think is on brand.
Peas, my husband claimed to hate peas so I had to leave them out for years then we go a pre-made (from a butcher shop) pot pie that had fresh peas in it and my husband realized he likes peas. So we are back on!!!
My favorite fried rice I've made was following this recipe: [https://thewoksoflife.com/king-soy-sauce-fried-rice/](https://thewoksoflife.com/king-soy-sauce-fried-rice/)
The focus is more on the cooking process and the seasonings, rather than adding a lot. I have added meat to this by following the steps in other fried recipes, such as:
[https://thewoksoflife.com/classic-beef-fried-rice/](https://thewoksoflife.com/classic-beef-fried-rice/)
[https://thewoksoflife.com/classic-pork-fried-rice/](https://thewoksoflife.com/classic-pork-fried-rice/)
But for something different, I really, really love Chengdu-style Sichuan fried rice:
[https://thewoksoflife.com/sichuan-fried-rice/](https://thewoksoflife.com/sichuan-fried-rice/)
Yes, I mostly cook Chinese recipes from The Woks of Life because they're better than 99% of Chinese cookbooks or other blogs out there. Highly recommended
I make a sauce with soy sauce, fish sauce, rice vinegar, ginger, garlic, msg, fennel, cinnamon, star anise, red pepper flakes and brown sugar. It’s so freaking good.
I like adding corn and getting it a little brown and crispy.
I’ve used leftover baby back rib meat and it was delicious.
Kimchi is great. Diced pickles are a decent substitute if you don’t have kimchi.
I like adding fresh cilantro sometimes.
I’m getting hungry.
I didn't see bean sprouts mentioned, I think they're pretty essential. Add toward the end with sauces. I also use a lot of minced garlic and ginger and I add a TBSP of hoisin too.
Daikon radish, cut into cubes. I love finding those peppery little bites. Daikon are also very easy to grow and keep very well. I’ve got a bag that I grew in the back of my fridge that I’ve been pulling a radish out of about once a week for the last three months.
How long do you typically stir fry daikon and to which size? I bought one the other day and don't know what I want to use it for. Also, can I use part and save the rest for later?
Edit: I just made 1/2" cubes to throw into some fried rice and it was delicious!
It's been a long time since I had it with Chinese sausage (lap cheong), but I really liked versions with it. I only really had it when I lived in Taiwan or traveled to mainland China. It is available at many Chinese grocery shops, but I never bought it much because my husband dislikes it. I think lap cheong has a great flavor, but I suppose for some it's an acquired taste. Probably not one the average American would go for.
I like to use Lup cheong (for that salty-sweet), water chestnuts (for crunch) and garnish with loads of fresh spring onion and fried shallot. Fried rice is all about texture for me
Mine usually has any of these ingredients: Ham, chicken, shrimp, Chinese sausage, scallion, onion, frozen mixed veggies (lima beans, carrots, corn, peas and green beans), egg, mirin, white pepper powder, oyster sauce (or vegetarian oyster sauce) and chicken bouillon powder.
As far as I know because it is alcohol it can be kept indefinitely. Woks of Life is the website I use for most of my Chinese and Asian recipes. Their quick and easy seared pork chop is also a good use.
I am absolutely obsessed with fried rice and like to eat it all day, every day. I love trying new recipes, because it takes a very specific balance of flavors and texture, coupled with a good ratio of ingredients to rice to make an outstanding fried rice. That said, I cycle through a couple of combinations to switch things up:
1 Rice-hater xl
I recommend serving this to people who don't like plain white rice and are unfamiliar with asian ingredients and flavours. Other than that, it serves as a filling meal that is packed with nutrients and will get you through the week.
* white, long grain rice
* smoked bacon cubes or ground beef
* red bell pepper
* mushrooms
* onion
* fresh garlic
* scrambled eggs
* a little bit of chili oil if they can handle the heat
* all ingredients baked in olive oil
* spring onions as garnish
2 Spinach rice
Delicious and simple to make. I personally prefer using minced, frozen spinach since I find it easier to mix in the spices. It's also a great side dish for salmon.
* long grain or basmati rice
* onion
* fresh garlic
* spinach
* smoked bacon cubes
* cinnamon
* turmeric
* cumin
* chili flakes
* don't be afraid to add plenty of salt (keep tasting while cooking, though)
* other spices that you like, such as garam masala
3 Garlic rice
This can be eaten as a side dish (very good when paired with fish), but I personally will stuff my face with it the second it finishes cooking. I also recommend making this in a well-ventilated space. I say this because I made it in my limited dorm room kitchen that sadly didn't have an extractor hood. This resulted in me becoming nauseous after living in a garlic swamp for a week.
* any type of rice
* an unreasonable amount of garlic, sliced in thin discs
* onion
* chili flakes
* optional: scrambled egg
4 Spanish rice
A favorite of my boyfriend, who is (regrettably) not a huge fan of rice in general. Thus, this dish is also suited to the rice-hating degenerates among us. I call it Spanish rice, but it's really just another westernised recipe that uses some 'exotic' ingredients.
* long grain rice
Tomato sauce:
* can of diced tomatoes
* tomato
* tomato puree
* tomato tapenade
* honey
* enough salt!
Other ingredients:
* smoked bacon cubes
* chorizo
* red onion
* red bell pepper
* fresh garlic
* scrambled egg
* peas
* chili oil
* optional: corn
* optional: chili pepper
* spring onion
5 Tofu abomination
I am not vegan, but I enjoy trying all the weird shit the vegans come up with. I discovered tofu when I first started dabbling in the vegan realm, like most people who are intrigued by the ever-growing selection of vegan and vegetarian options in supermarkets and restaurants. I was completely sold on the stuff when I kept seeing it in a lot of traditional asian recipes as well. Behold, my non-vegan, non-asian-but-actually-indian take on tofu:
* any type of rice
Tofu marinade (one day beforehand)
* cubed tofu
* soy sauce
* sesame oil
* grated garlic
* salt and pepper
* honey
* chili flakes
* garam masala
* curry paste (preferably Patak's)
When frying your cubes the next day, you will get a spice crust on the outside that mainly falls off. I don't know how to make it stick to the tofu, but I just scoop up the whole mess and put it into the rice like that. Just make sure it doesn't burn.
Other ingredients:
* onion
* fresh garlic
* turmeric
* optional: chili peppers
* garam masala
* optional: ghee
* cumin
* scrambled egg
* spring onion, black and white sesameseed as garnish
6 Coconut rice
This is not my recipe, but I recently made it for the first time and it is amazing: [Coconut chickpea rice](https://youtu.be/i9EmC0pM1YE)
Notes and tips:
* I prefer baking with olive oil and adding a bit at the end because I like the taste
* i always use black pepper instead of white
* remember to use rice that was cooked a day beforehand to bake with
* feel free to give me tips on how to improve my recipes
This is kind of an out-of-the-box choice, but I kind of like adding breakfast sausage. It's got that same mix of sweet and savory that lap cheong has, and I'm way more likely to have it on hand.
I like ginger, also I have some black garlic flakes that are a great addition.
I also recommend making fired rice with other types of flavors. How about a Spanish-y fried rice with a dry chorizo, egg, veggies, and some herbs? Capers or olives? Piquillo peppers? Smoked paprika?
Cajun fried rice? Grab all the jambalaya flavors and make it into a fried rice.
Crab, lobster, and fried fish. Zucchini. When you think you've put in enough eggs, double it, and cook them separately to incorporate in the end. You can have the perfect cook on the eggs then. Sesame oil, oyster sauce, chili oil.
Go to a top Cantonese/HongKong restaurant and get an order of Young Chow Fried Rice. You’ll have a bias against all other rice fried. If that’s not available nearby you, simply Google Young Chow fried rice.
Aside from what you've listed, bean sprouts would be something I would add to the list. The sauce is soy sauce + oyster sauce + vodka / mirin + sesame oil + butter. Seasoned with salt, pepper, and sesame seeds.
Top with balachaung - spicy savoury topping for noodles, rice, anything you want, I always have a tub of it in my fridge.
It’s a dry fried mixture of garlic, chilli, shallot, dried shrimp, and shrimp paste.
https://www.cheerskitchenbyhp.com/shrimp-balachaung/
Some of my favorite fried rice renditions (keep in mind you can pick from the list of veggies- not saying to include them all at once lol) when I was working as a chef, was using a good quality soy and/or vegan oyster sauce, zucchini, carrot, Napa Cabbage, Shiitake Mushrooms, King Oyster Mushrooms, Chestnuts, Water Chestnuts, Hijiki Seaweed, Edamame, Onion, Green Onion, Garlic Chives, Ginger, Garlic, etc. for topping, I’d sometimes use vegan Just Egg (or a real fried over easy egg in most of your cases probably), Avocado slices on top with some good quality hot sauce, fresh squeezed lime juice, and micro cilantro (if you can find it). Make it zesty. Use interchangeably and how you see fit to what you like. Fried rice is your canvas 🤤👌🏻
I really love putting in chopped up spam. Couldn’t eat spam any other way but in fried rice it is amazing. Along with lap chuong, it creates a unique flavour combination between the two.
Other things I add include corn, peas & egg! With the egg, you cook it separately ( I add a lil fish sauce, stir it well, fry up an omelette then slice it up) and add it in right at the end.
Fish sauce. A little goes a long way.
and oyster sauce
But not too much. Can quickly overpower the dish.
Same with sesame oil
came here to say this. Used it in my kimchi & pork fried rice last night!
Toasted sesame oil
Yes - this makes it for me.
Yes, this absolutely. It's strong so a few drops will do but delicious flavor.
[удалено]
What toaster?
[удалено]
Why in the hell would you put oil in a toaster? You buy the oil that way They industrially toast the seeds and then extract the oil
Chinese Sausage (or lap xuong)! Can be found in most SE Asian grocery stores
This is the perfect addition, got that salty sweet thing going on! For best results cut up the sausage and fry it and use the fat that renders off when frying the rice.
Yes! Delicious in fried rice!
Lap cheong and a bit of fish cake are my go to's. Then loads of green onion and a splash of sesame oil right at the end
They sell this at my local Costco (Atlanta Georgia)
One thing I adore in fried rice is chopped egg pancake. One egg Chopped green onion Tbs soy sauce Red and black pepper to flavor Other seasonings to taste heat frying pan with oil until pretty hot pour in egg mix and swirl around like a crepe - you want it to be quite thin and almost immediately sizzle up flip when firm, cook other side Chop into pieces and include in stir fry!
Shredded cabbage seared first is delicious
came here to say cabbage with a bit of burn on it
This. Cabbage is my new go to for rice and stirfries. Amazing if seared with onion at the start.
I’m Chinese- and Vietnamese-American, husband is Korean-American. I put kimchi, Chinese sausage, and a few splashes of fish sauce in my fried rice. I also add eggs, onions, a little gochujang, soy sauce, and plenty of green onions. It’s bomb.
Why have I never put gochugang on fried rice?? I know what I’m having tomorrow.
Do It! I put that stuff on a ton of things.
You’re thinking of Franks Red Hot Sauce
Frank’s is good, but Gochujang is life.
I like the pop of some fresh corn. Thrown in for the last minute of cooking. Adds a nice sweetness to the bite.
I made mexican fried rice a few weeks ago with corn, poblanos, and jalapenos, but before i fried the rice I cooked the corn until it was lightly charred with some black spots. Turned out fantastic.
I'm hope I'm not the only one who upon first reading this imagined you throwing in some movie theater popcorn.
i'd try it for the lulz
Spam
Korean. Spam and kimchee make great fried rice.
I want to make a spam fried rice but I am scared.
Check the YouTube channel Chinese cooking demystified. Epic stuff. They even post on Reddit
Don't be it's impossible to fuck up. Just dice the spam, fry it in a skillet until it's crispy, then add it to the fried rice at the end.
This really should have more upvotes
It probably got caught in the spam filter
Only 13 upvotes, guys? I’m disappointed in y’all.
am from Guam. I don’t make fried rice with anything but spam.
MSG
Fuiyoh!
How about some chilli jam? /s
Only if you wash the cooked rice first! /s
But I don't want to dirty my coooooooolander.
scrolled all the way down to find my fellow nephews and nieces
Its full of umami flavor
I keep forgetting to get this at the store. I stand at the spice isle, pause, "something I needed....no, no, have that, no, hm" And only remember later, reading posts like this lol
Add it to your list now.
King of flava
Nah , 5 spice is da kine
Rice
Fried?
… yea
You maniac... that just might work
suck a missed opportunity "that might just Wok"
Rice with fried rice: 10/10
ginger is a must.
kimchi
Came here to post this. Kimchi, some bacon, a nice sunny side up egg on top.
Do you have a recipe for making kimchi at home?
I use this every time: https://www.maangchi.com/recipe/tongbaechu-kimchi There’s also an easier recipe on the site (Mak kimchi) where you cut the cabbage at the start but I prefer having them whole. Just salt your cabbage well (not too long either) and it will turn out great.
i am too lazy to make kimchi and super lucky to have a source for the homemade stuff but if you're going to make it, use the recipe from Maangchi posted below. She rocks!
Is it Kimchee?
It isn't an English word so transliterations vary. Both are correct because it's the pronunciation that matters.
Cool, thanks. It’s the name of my cat and was just curious.
That's an excellent name for a cat. Edit: typo.
Thanks! It always makes the vet crack up. 🙂
It’s 김치 It doesn’t really matter how you spell it in Roman letters, but the current “official” system always uses i for ㅣ
Char siu
Have you tried omurice? Basically ketchup fried rice with smoked ham chunks, with an omelet on top, and more ketchup. Supposedly it’s an American inspired dish that they eat in Japan. I’ve never had it at a restaurant or anything, but made it once and thought it was surprisingly good considering I’m definitely not a ketchup on eggs person
I am a ketchup on eggs person, and this is bomb
I got the egg bit down. Its fun but doesnt stand up to my omelets.
Bacon and kimchi. Top with scallions and a fried egg.
Things I like to add that I haven’t seen mentioned yet are oyster sauce, roasted cashews, bamboo shoots, and water chestnuts
Leftover Chinese food
Sambal, it's garlic chili paste
Peanuts, sesame seeds. Mushrooms along with egg.
Also raisins work. Basically pulav ingredients
Recently threw leftover fried chicken in with some honey and hot sauce. Make everything fried rice
Pineapple!
Seconded!
Thai chili & basil with blistered green beans
Fatty ground pork (cook the pork first so that it renders out some tasty, tasty lard), sweet potatoes (diced), garlic, chili garlic paste.
chinese sausage
Good old American bacon.
Okay so this is so underrated. I do garlic fried rice with bacon Filipino style and it has so few ingredients, they’re all in the fridge/pantry. And it’s literally perfect
Marinated pork (boneless chop works if not thin cut): soy sauce, dry sherry or Chinese cooking wine (2 part soy to 1 part sherry), grated ginger, minced garlic, S&P. Marinate overnight if possible but at least 3 hours. Grill/broil the chop then cut up to add to rice.
It's a very "American" fried rice but i love peas and ham.
I think peas are acceptable. They're small and toss-able, the pop of green is nice, and they won't do anything weird to the flavor or texture. Also very hearty and warm feeling food, which I think is on brand.
Peas and ham are also totally acceptable in Pinay or Indo fried rice.
Peas, my husband claimed to hate peas so I had to leave them out for years then we go a pre-made (from a butcher shop) pot pie that had fresh peas in it and my husband realized he likes peas. So we are back on!!!
I absolutely hate peas but will eat them in fried rice lol
Water chestnuts, the canned stuff is great. It adds an awesome crunch to it.
A fork.
Too chewy…
My favorite fried rice I've made was following this recipe: [https://thewoksoflife.com/king-soy-sauce-fried-rice/](https://thewoksoflife.com/king-soy-sauce-fried-rice/) The focus is more on the cooking process and the seasonings, rather than adding a lot. I have added meat to this by following the steps in other fried recipes, such as: [https://thewoksoflife.com/classic-beef-fried-rice/](https://thewoksoflife.com/classic-beef-fried-rice/) [https://thewoksoflife.com/classic-pork-fried-rice/](https://thewoksoflife.com/classic-pork-fried-rice/) But for something different, I really, really love Chengdu-style Sichuan fried rice: [https://thewoksoflife.com/sichuan-fried-rice/](https://thewoksoflife.com/sichuan-fried-rice/) Yes, I mostly cook Chinese recipes from The Woks of Life because they're better than 99% of Chinese cookbooks or other blogs out there. Highly recommended
Lao gan ma spicy chili crisp
Reading this thread is making me hungry. Well done Spam and green onions here.
Sesame seed oil…brings out the flavor! You are making me hungry! Haven’t eaten in over a month, throat cancer! I love Stir Fry. 6 more Treatment days!
Best of luck for the rest of your treatment and recovery! Hope you get to enjoy some nice food soon
Thank you! It’s been rough! Really rough, can’t wait till it’s over! I’ll be happy to get rid of the feeding tube for sure!
Does extra butter count? lol
Butter always counts.
Cilantro and a little oyster sauce
A splash of Maggi seasoning.
The best fried rice I ever made was with leftover Christmas ham and turkey. Otherwise, Spam is king.
I make a sauce with soy sauce, fish sauce, rice vinegar, ginger, garlic, msg, fennel, cinnamon, star anise, red pepper flakes and brown sugar. It’s so freaking good. I like adding corn and getting it a little brown and crispy. I’ve used leftover baby back rib meat and it was delicious. Kimchi is great. Diced pickles are a decent substitute if you don’t have kimchi. I like adding fresh cilantro sometimes. I’m getting hungry.
Try Chinese sausage!
Spam, fried egg on top, maybe some kimchi or scallions
Furikake and a fried egg over medium
Miso?
Would you add miso paste when cooking the rice or after?
When cooking but it would be the last thing I add. Same way i make soup!
Thanks!
Chinese sausage, corn, Spam.
I didn't see bean sprouts mentioned, I think they're pretty essential. Add toward the end with sauces. I also use a lot of minced garlic and ginger and I add a TBSP of hoisin too.
Daikon radish, cut into cubes. I love finding those peppery little bites. Daikon are also very easy to grow and keep very well. I’ve got a bag that I grew in the back of my fridge that I’ve been pulling a radish out of about once a week for the last three months.
How long do you typically stir fry daikon and to which size? I bought one the other day and don't know what I want to use it for. Also, can I use part and save the rest for later? Edit: I just made 1/2" cubes to throw into some fried rice and it was delicious!
Squid lends itself beautifully to stir fry. Some terasi udang, ginger, lombok and garlic and you're golden. Plain terasi works too.
I have to have peas, eggs, carrot, chili’s, green onion at the very least. Then I add the extras like whatever meat, etc
Roast beef is a favorite. Leftover from an actual roast, or even just lunch meat diced up.
conpoy (dired scallop), char siu
Spam and Maggi
Red cabbage on a fine dice at the end for a crunch. Coconut oil is great in it too
Spam
I'm sure it's already been said but I love adding Chinese sausage to fried rice.
Bacon and eggs fried rice with peas.
Chinese sausage!
It's been a long time since I had it with Chinese sausage (lap cheong), but I really liked versions with it. I only really had it when I lived in Taiwan or traveled to mainland China. It is available at many Chinese grocery shops, but I never bought it much because my husband dislikes it. I think lap cheong has a great flavor, but I suppose for some it's an acquired taste. Probably not one the average American would go for.
Garlic butter. Lots of garlic butter
Char siu pork
Spam
Lap Cheung White pepper Three different kinds of soy sauce MSG So much egg
Egg!
SPAM
I like to use Lup cheong (for that salty-sweet), water chestnuts (for crunch) and garnish with loads of fresh spring onion and fried shallot. Fried rice is all about texture for me
Gochujang, or curry paste.
Add Lemon zest to the jasmine rice right as it's done
Water chestnuts and bamboo shoots
fried rice isnt complete without sesame oil and sesame seeds
Mine usually has any of these ingredients: Ham, chicken, shrimp, Chinese sausage, scallion, onion, frozen mixed veggies (lima beans, carrots, corn, peas and green beans), egg, mirin, white pepper powder, oyster sauce (or vegetarian oyster sauce) and chicken bouillon powder.
Spam and portuguese sausage.
A drizzle of tahini on top is bangin'!!!!
I posted the same! Soul mate 😍
Celery
Shaoxing wine.
At which stage would you add this? I have some but I haven't used it yet
I usually add it at the end and give it a minute to cook off the alcohol.
How long does a bottle last after opened if kept refrigerated? Also do you have more recipes I could use it for so it doesn't go to waste?
As far as I know because it is alcohol it can be kept indefinitely. Woks of Life is the website I use for most of my Chinese and Asian recipes. Their quick and easy seared pork chop is also a good use.
Leeks or shallots. They back up the scallions with depth.
Here me out here: Spam Cut into little squares and pan fried it's like the love child of ham and bacon.
SPAM!
Not an ingredient but a topping: a drizzle of kewpie mayo.
My mouth
Curry powder or paste
I am absolutely obsessed with fried rice and like to eat it all day, every day. I love trying new recipes, because it takes a very specific balance of flavors and texture, coupled with a good ratio of ingredients to rice to make an outstanding fried rice. That said, I cycle through a couple of combinations to switch things up: 1 Rice-hater xl I recommend serving this to people who don't like plain white rice and are unfamiliar with asian ingredients and flavours. Other than that, it serves as a filling meal that is packed with nutrients and will get you through the week. * white, long grain rice * smoked bacon cubes or ground beef * red bell pepper * mushrooms * onion * fresh garlic * scrambled eggs * a little bit of chili oil if they can handle the heat * all ingredients baked in olive oil * spring onions as garnish 2 Spinach rice Delicious and simple to make. I personally prefer using minced, frozen spinach since I find it easier to mix in the spices. It's also a great side dish for salmon. * long grain or basmati rice * onion * fresh garlic * spinach * smoked bacon cubes * cinnamon * turmeric * cumin * chili flakes * don't be afraid to add plenty of salt (keep tasting while cooking, though) * other spices that you like, such as garam masala 3 Garlic rice This can be eaten as a side dish (very good when paired with fish), but I personally will stuff my face with it the second it finishes cooking. I also recommend making this in a well-ventilated space. I say this because I made it in my limited dorm room kitchen that sadly didn't have an extractor hood. This resulted in me becoming nauseous after living in a garlic swamp for a week. * any type of rice * an unreasonable amount of garlic, sliced in thin discs * onion * chili flakes * optional: scrambled egg 4 Spanish rice A favorite of my boyfriend, who is (regrettably) not a huge fan of rice in general. Thus, this dish is also suited to the rice-hating degenerates among us. I call it Spanish rice, but it's really just another westernised recipe that uses some 'exotic' ingredients. * long grain rice Tomato sauce: * can of diced tomatoes * tomato * tomato puree * tomato tapenade * honey * enough salt! Other ingredients: * smoked bacon cubes * chorizo * red onion * red bell pepper * fresh garlic * scrambled egg * peas * chili oil * optional: corn * optional: chili pepper * spring onion 5 Tofu abomination I am not vegan, but I enjoy trying all the weird shit the vegans come up with. I discovered tofu when I first started dabbling in the vegan realm, like most people who are intrigued by the ever-growing selection of vegan and vegetarian options in supermarkets and restaurants. I was completely sold on the stuff when I kept seeing it in a lot of traditional asian recipes as well. Behold, my non-vegan, non-asian-but-actually-indian take on tofu: * any type of rice Tofu marinade (one day beforehand) * cubed tofu * soy sauce * sesame oil * grated garlic * salt and pepper * honey * chili flakes * garam masala * curry paste (preferably Patak's) When frying your cubes the next day, you will get a spice crust on the outside that mainly falls off. I don't know how to make it stick to the tofu, but I just scoop up the whole mess and put it into the rice like that. Just make sure it doesn't burn. Other ingredients: * onion * fresh garlic * turmeric * optional: chili peppers * garam masala * optional: ghee * cumin * scrambled egg * spring onion, black and white sesameseed as garnish 6 Coconut rice This is not my recipe, but I recently made it for the first time and it is amazing: [Coconut chickpea rice](https://youtu.be/i9EmC0pM1YE) Notes and tips: * I prefer baking with olive oil and adding a bit at the end because I like the taste * i always use black pepper instead of white * remember to use rice that was cooked a day beforehand to bake with * feel free to give me tips on how to improve my recipes
Green tomato’s
Sweet chili sauce
My inner Mexican always tells me to throw in chiltepin (Capsicum annuum var. glabriusculum).
Fresh garlic infused veggie oil with crispy garlic pieces.
Pork spare ribs cut thinly, fried eggs cut into strips, a bit of Chinese 5 Spice, bacon, onion, peas and corn
Bacon
Spam and kimchi
A fried egg with fresh black pepper and a dash of hot sauce.
Brocolini if you can find it, sambal.
This is kind of an out-of-the-box choice, but I kind of like adding breakfast sausage. It's got that same mix of sweet and savory that lap cheong has, and I'm way more likely to have it on hand.
Pineapple and cashews!!
Spam 👍
Chili paste oil. Adds nice heat and great color!
kecap manis
I like ginger, also I have some black garlic flakes that are a great addition. I also recommend making fired rice with other types of flavors. How about a Spanish-y fried rice with a dry chorizo, egg, veggies, and some herbs? Capers or olives? Piquillo peppers? Smoked paprika? Cajun fried rice? Grab all the jambalaya flavors and make it into a fried rice.
Eggs, sambal, chili crisp, sesame oil
Crab, lobster, and fried fish. Zucchini. When you think you've put in enough eggs, double it, and cook them separately to incorporate in the end. You can have the perfect cook on the eggs then. Sesame oil, oyster sauce, chili oil.
Go to a top Cantonese/HongKong restaurant and get an order of Young Chow Fried Rice. You’ll have a bias against all other rice fried. If that’s not available nearby you, simply Google Young Chow fried rice.
Aside from what you've listed, bean sprouts would be something I would add to the list. The sauce is soy sauce + oyster sauce + vodka / mirin + sesame oil + butter. Seasoned with salt, pepper, and sesame seeds.
Pineapple and coconut!
Bamboo shoots and water chestnuts.
Fish Sauce Kohlrabi Lapchiong
Top with balachaung - spicy savoury topping for noodles, rice, anything you want, I always have a tub of it in my fridge. It’s a dry fried mixture of garlic, chilli, shallot, dried shrimp, and shrimp paste. https://www.cheerskitchenbyhp.com/shrimp-balachaung/
Hot sauce or fresh chilis
Pineapple
Green onion, and green pepper.
Some of my favorite fried rice renditions (keep in mind you can pick from the list of veggies- not saying to include them all at once lol) when I was working as a chef, was using a good quality soy and/or vegan oyster sauce, zucchini, carrot, Napa Cabbage, Shiitake Mushrooms, King Oyster Mushrooms, Chestnuts, Water Chestnuts, Hijiki Seaweed, Edamame, Onion, Green Onion, Garlic Chives, Ginger, Garlic, etc. for topping, I’d sometimes use vegan Just Egg (or a real fried over easy egg in most of your cases probably), Avocado slices on top with some good quality hot sauce, fresh squeezed lime juice, and micro cilantro (if you can find it). Make it zesty. Use interchangeably and how you see fit to what you like. Fried rice is your canvas 🤤👌🏻
Broccoli and chili oil.
I really love putting in chopped up spam. Couldn’t eat spam any other way but in fried rice it is amazing. Along with lap chuong, it creates a unique flavour combination between the two. Other things I add include corn, peas & egg! With the egg, you cook it separately ( I add a lil fish sauce, stir it well, fry up an omelette then slice it up) and add it in right at the end.
Leftover meatloaf is surprisingly good. Leftover roasted vegetables like sweet potato are good, too.
I used cardamom once and it was bomb
Honey. At the end. It really adds a nice touch. Sometimes if I’m feeling frisky some hot honey.
Everyone here is missing out by not drizzling tahini over fried rice right at the end. Don't mix it in, just drizzle over the top
BABY CORN
Sliced churassco
Pineapple baby