FRIED RICE

Peas, carrots, and corn are a good choice because they are all about the same size so they will cook at the same temperature and time. In addition, they are a good size ration to the rice. Other vegetables can be used but do not put too many veggies in ratio to rice or the rice will get soggy. The egg is cooked right before the rice because it has a tendency to stick to the pan and remnants in the pan burn as other ingredients are cooked. When cooked right before the rice, any remnants become incorporated into the rice. Although jasmine rice is preferable, any kind of long grain rice can be used. Avoid using medium and short-grained rice as they tend to be sticky. Also, the rice should not be warm fresh rice, otherwise it will also tend to be sticky.

1/3 cup plain vegetable oil, like soy, corn, or peanut

1/3 pound chicken, seafood, or beef-diced, or about 2 cups cooked, cubed or shredded meat

1 onion, diced

salt and pepper

3 cloves garlic, freshly chopped

2-inch piece fresh ginger, peeled and finely chopped

3 whole scallion, thinly sliced on the bias, white and green separated

1 1/3 cups (6 ounces) medley corn, peas, carrots

4 large eggs, lightly beaten

4 cups cold cooked long-grain rice, white or jasmine rice, grains separated

Heat a large heavy bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. Add the chicken, beef, or seafood, and cook stirring occasionally until lightly browned. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant. Add the garlic, ginger, and scallion whites and stir-fry until garment about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl

Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula.

Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until it gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste, and adjust the seasoning with salt and pepper, if necessary. Serve