You’ll need:
- rice
- bacon or cooking oil
- stir fry veggies…the more the merrier
- 1 egg (unless you’re making a fuckload or just want more eggy protein)
- soy sauce

Make your rice separately. For doG’s sake don’t use that crappy American rice if possible. Jasmine, or just asian white…

To make this dish as an entree, make it roughly half rice, half veggies. Keep in mind the veggies will reduce.

As a side, use less.

Chop your veggies very small (diced maybe to 0.5-1 cm cuboids).Standard staples include onions, carrots, bell peppers. I prefer to have a major mix and include mushrooms (you may add these last as they cook fast), bamboo shoots, baby corn, garlic (which should be in everything you cook anyway). You don’t have to cut the veggies small, but this makes their size more comparable to the rice itself, and this approach is more traditional. Larger cuts are fine for a more stir fry-like finish.

If you have bacon, damn, this’ll be good. Cook the bacon normally. Cut the bacon up, leave grease in pan, and add diced veggies and soy sauce.

If you are not using bacon, just use cooking oil, which you can infuse with spices before adding veggies. A random dash of ever spice (but not enough to pick any one spice out) often makes for delicious food.

After bringing the oiled/greased pan to medium heat, add veggies, then splash liberally with soy sauce. Stir fry the veggies. You can give a light browning, or allow the veggies to reduce to about half their original size and total volume in the pan. If you’re doing this, you may wish to add brown sugar to carmelize the veggies. This also aids browning.

When the veggies are done enough for your preference, scoot them to one side, and add one egg. Scramble it beforehand or in the pan. Move it around the pan so it breaks into small pieces. This will allow the egg to mix well.

When the egg is done, add cooked rice, and mix everything well. Taste the dish. Add more soy sauce if necessary.

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