Best Ever Fried Rice

 

Ingredients:

• Vegetable oil
• 6 eggs, lightly beaten
• 1 small onion, chopped
• 2 green onions, trimmed and sliced into rounds
• 1 clove garlic, minced
• 1 tablespoon anchovy paste (or fish sauce)
• 2 cups cooked and chilled long-grain rice
• 1 tablespoon light soy sauce (plus more to taste)
• 1 tablespoon low-sodium dark soy sauce (for color)
• Ground black pepper to taste
• 1 cup leftover chicken or other meat (optional)

Instructions:

1. Heat a wok or large skillet over high heat. Add a tablespoon of oil and swirl to coat the bottom of the pan.
2. Pour in the eggs and scramble until cooked through. Remove from the pan and set aside.
3. Add a bit more oil to the pan, if needed. Add the onion, green onion, and garlic and cook until fragrant. Stir in the anchovy paste (or fish sauce).
4. Add the rice, soy sauces, and pepper to the pan. Increase the heat and stir-fry until heated through, about 2-3 minutes.
5. Add the scrambled eggs and leftover meat (if using) to the pan and stir-fry until combined.
6. Taste and adjust seasonings as needed. Serve immediately.

Notes:

• For best results, use day-old cooked rice. Freshly cooked rice is too soft and will become overcooked when stir-fried.
• Don't overcook the eggs. They should be slightly undercooked when you remove them from the pan. This will prevent them from becoming rubbery.
• If you don't have anchovy paste, you can use fish sauce instead. However, be careful, as fish sauce is salty.
• Dark soy sauce is used for color, so be sure to check the sodium content of your brand and adjust the amount of light soy sauce accordingly.
• This dish is best served immediately. Reheating will overcook the rice.

Enjoy!