Many of you like Chinese food, and if you do, I’ll bet that you have probably tried fried rice before. Now, I understand that many people think that fried rice is Japanese cuisine, not Chinese, but for the remainder of this article, I will be referring to it as Asian food. Now, enough chitchat, let us get cooking. First, we need ingredients, which are: yesterday’s leftover Japanese sticky rice, diced carrots, diced broccoli, chives, some sort of meat (my personal preference is chicken and bacon, but you can also use steak or pork), soy sauce, sesame oil, and eggs.

        First, get a pan big enough to easily hold all of your rice, and put it on the stove. Turn up the heat to medium-high, and once the pan is hot, put in a little bit of sesame oil. Once that has coated the bottom of the pan, add the veggies, a.k.a. broccoli, carrots, and chives. Once those ingredients have been cooked to your liking, add the rice. This rice is from yesterday or has been cooked in advance. I’m not sure why it’s made like that, and I’ll bet that fresh rice will work just fine, but make sure you cook it before adding it to the dish. 

       Once that has been added, add some soy sauce, until it is evenly distributed in the rice. Also, add some sesame oil. Once the rice is done cooking, add your meat. This should be diced, but if you are feeling gutsy, go ahead and put a huge lump of meat in that pan. That’s not how I would do it, but who cares! Anyway, you don’t need to recook the meat, just warm it up a little. 

       Lastly, add the egg. You can either clear an empty spot in your pan with the rice and make it there, or you can use a new pan. Whatever you do, it doesn’t matter how many eggs you put in. Just eyeball it. Haphazardly scramble the eggs, allow them to fully cook, break them up, and mix them into the fried rice. Turn down the heat, and serve the fried rice. Enjoy your fried rice, and you can request more cooking articles by leaving a comment. Bye!