Julia: I fry rice too—my Taiwanese companions taught me how. I thought it was gourmet cooking for a long time. Then I discovered how fast it was and made it several times a week. The kids love it but it CAN be overdone.
Put a large frying pan over high heat and let it get hot while you beat 2 – 3 eggs well. Add chopped green onion if you like. Spray the pan lightly with non-stick spray and pour enough egg mixture in to barely cover the bottom—swirl the pan around until it does so. After the egg sets (this just takes a second—don’t overcook!) tilt the pan so the egg rolls up. Start it off with the spatula if you need to. Flip the roll onto a plate. Cook all the egg mixture in several batches.
Wipe out the pan and lower the heat to medium hot. Add a tablespoon or two of oil and let it heat well (but not smoke!) Add leftover rice (slightly dried out and stale is best—warm it first in the microwave for best results) to pan and break up with a spoon (I like to use the potato masher—much faster). Break up and stir fry til all rice is shiny and hot.
Add in chopped ham, frozen peas, whatever you like and stir. Add the rolled eggs back in and break them up as you stir fry. When everything is well combined and hot, pour in a little soy sauce and stir well. Taste it to see if the proportions are right. Serve. My Chinese companion adds pepper and tops with ketchup. No kidding.
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