(Note: This thread was split from the LA board at: http://chowhound.chow.com/topics/7403... -- The Chowhound Team)
It's super easy the way my mom taught me.
Steam some white rice. Take a skillet or wok, heat on med-high. If not using bacon or spam, melt a tablepoon of butter. Saute meat, diced finely, until browned. Saute onion, diced finely until soft and slightly browned (optional, but highly recommended). Add rice, stirring constantly. Fry for 1-2 min. Add soy sauce (I'd say about a tbs per cup of rice, but this it's really just to taste), still stirring constantly for 1-2 min longer. Sprinkle a small pinch of sugar and a bit of sesame oil, still stirring. Remove from heat, stir in diced green onion and plate rice. Fry egg over easy, slide onto plates, on top of the rice. Squirt a little Sriracha on there and you're golden.
BTW, kimchee fried rice is essentially the exact same recipe, but add the chopped kimchee with the onion (I use a ton; about a 1:1 kimchee-to-rice ratio) and substitute out the soy sauce with a bit of gochujang.
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