I grew up with rice. In our corner of the world, bread was not the carbohydrate of choice (although it is growing exponentially in popularity). We had rice for breakfast, rice for lunch and more rice for dinner… This means that we always have leftover rice, in one form or another.
In the morning, leftover rice would become garlic fried rice (Filipino-style). For lunch or dinner, we would have the Chinese-style fried rice.
When I was way younger, I would watch my mom make fried rice. (My dad would occasionally make sinangag, but for Chinese style fried rice, mommy was the cook.) I remember that the egg went in the pan last and it would make the rice look yellowish. But that meant there were little, if any at all, egg bits in the fried rice. (and I wanted lots of egg bits!)
Later on, I noticed that she would make scrambled eggs BEFORE the frying the rice and then add it last, stirring everything together and breaking up the already scrambled eggs. And that’s when I saw my preferred egg bits!
Another thing about fried rice, especially those in Chinese restaurants, there are usually vegetables such as diced carrots, corn, green peas, and even shredded lettuce, and definitely spring onions. In my version, I usually skip the veggies, except for the spring onions (and of course the standard garlic and onions). Almost always, though, there’s some form of meat – shrimp almost always, and pork or chicken, or the famous Chinese sausage!
Also, I don’t really have a recipe for fried rice. It was one of those things that we learn “by feel”, and by estimation… trial and error, if you will.
Frist thing to do is get out a Chinese wok – it is the best to cook fried rice in! Heat it until smoking before adding some oil. Pour in 2 beaten eggs and stir to scramble, remove from the pan (it’s ok it it slightly undercooked).
Heat the pan again and add some oil. Saute minced garlic and onions, until they are soft and fragrant. Add the protein you prefer – my favorites are shrimp and Chinese sausage (diced, in chunks, or sliced, whichever you prefer) and stir around the pan for a minute or two. (if you like some vegetables, this is when you add them too – diced carrots, peas and shredded lettuce are most common.) Add day-old rice (2 or 3 cups worth?) and a light dash of light soy sauce (not too much because I find that the rice tends to get mushy, as well as get an unappetizing color). Stir-fry until done, season with salt as preferred. Add the scrambled eggs back in, stirring lightly to break up the curds.
Transfer to a serving platter, garnish with spring onions and serve!