For the rice, a long grain works well, because you want the grains to be separate and not stuck together. Shorter grains tend to be more sticky. I'm partial to Jasmine rice but you can make any rice work by cooling it. Day old rice works well because it's not as moist and won't be so sticky and disintegrate.
Fried rice is very versatile. I'm using ham, but any protein works here. My aunt uses beef and shrimp. My mom likes to use smoked sausage. Chicken and Chinese BBQ pork are also yummy. Scrambled egg is a nice add in, just make sure it is fully cooked and not runny.
For veggies, I go the easy route with a frozen mixed vegetable medley of peas, corn, carrots, and green beans. My aunt puts in broccoli. I've used zucchini and lettuce before too.
The only requirement is that everything should be a fine dice.
1 1/2 c long grain rice, cooked (day old is best)
3 T vegetable oil
1/2 c frozen mixed vegetables (I like corn, peas, carrots, & green beans)
1/2 c ham
1 T light soy sauce
1 t dark soy sauce
1/8 t garlic powder
1/8 t ginger powder
1/4 t salt
1/8 t black pepper
- Place wok or large sauté pan over high heat. When wok is hot, add vegetable oil. Tilt wok so oil covers cooking surface.
- Add ham and vegetables. Stir fry for 2-3 minutes.
- Add rice, soy sauces, garlic powder, ginger powder, salt, and pepper. Continuously mix until soy sauce is evenly distributed.
- Remove from wok and serve.