TWO KEY THINGS YOU MUST HAVE:
- LEFTOVER rice (at least one night in the fridge, ideally a few days old). If you try to make it with fresh rice it will be mushy.
- A BIG-ASS non-stick pan. Don't try to be a cowboy with cast iron or some other shiz.
For rice I recommend a long-grain Thai jasmine rice, but other types will work.
If you don't have a GOOD non-stick pan, I recommend Swiss Diamond. If you are concerned about carcinogens or whatever tin-foil hat bullshit you ascribe to, these high-quality pans do not contain PFOA and they are highly resistant to chipping or scratching. Seriously--I bought a whole bunch of fancy (useless) stainless/aluminum pans, but 80% of the time I use my 13" Swiss Diamond nonstick.
- 6 c. leftover long-grain rice
- 3 green onions, cut into 1/2" pieces
- 2 eggs, lightly beaten
- 3-4 Tbsp. oyster sauce
- 3-4 Tbsp. cooking oil
- 1-2 tsp. chili-garlic sauce
|OPTIONAL INGREDIENT IDEAS|
My favorite additions:
- Leftover chicken
- Ground pork
NOTE: I like to add half of the green onions at the beginning and half at the end, so they are not all super raw, but still give good flavor.