Fried rice is one of those dishes like a stir fry or a stew or a salad that has endless possibilities for customization - which has never been more important. All you need is soy sauce, egg, and rice to make this delicious dish. The rest is up to you! It is also a perfect way to use up any vegetables or herbs that are thinking about turning bad.
My dad fancies himself quite the hibachi chef and loves any excuse to use his "griddle". We have a Blackstone griddle on the deck that is perfect for dishes like this with many ingredients that all need to be fried up at the same time.
DISCLAIMER: I live in a house with people who cannot handle very much spice at all. Please add all the hot sauce and chili flakes to your recipe that I cannot.
Ingredients (again, these are just suggestions and the possibilities are endless):
2 cups uncooked rice (I used brown but you can do white, sushi, jasmine, basmati, literally anything)
1/2 pound raw shrimp (also good with chicken, pork, tofu, tempe, or no protein)
1/2 - 1 cup soy sauce (plus more for serving)
3 eggs
1 cup frozen peas (lots of frozen veggies work like corn or broccoli)
1 head Swiss chard (use any hearty green like bok choy, escarole, Chinese cabbage)
1 head garlic
1 large bunch of scallions
2 large onions
1/2 cup chopped cilantro
1/2 cup chopped shisho mint
1 cup cubed pineapple
1 jar or can of anchovies
1 tablespoon fresh grated ginger
rice wine vinegar
sesame oil
sesame seeds
olive oil
1 lime, sliced into rounds, for serving
Prepare your ingredients. Everything should be chopped (onions, scallions, herbs, pineapple, garlic) or shredded (Swiss chard).
Cook the rice on stovetop to the package's specifications (this can be done ahead of time). Remove the rice from heat when it is about 3-4 minutes from desired doneness.
Over medium heat in a large sauce pan or on griddle, mix onions, anchovies (with their oil) and some sesame oil until onions soften and become translucent.
In a small bowl, beat eggs with 1/2 cup of soy sauce, set aside.
Add rice to griddle with onions and add soy sauce/ egg mixture. Using a long spatula, combine ingredients, adding more oil if it feels sticky.
Add scallions, garlic, ginger, Swiss chard, and any other greens that need to be cooked (wait on the peas!). Add sesame seeds and rice vinegar to taste. Add any additional spices or sauces that you are feeling - maybe turmeric, sriracha, gochujang, citric salt. If you skipped the anchovies, add fish sauce!
This will differ for other proteins but place your shrimp on the griddle when you feel the rice is about 4-6 minutes from being done. I like my shrimp cooked just seconds past losing their last bit of translucence, otherwise they can be too dry and tough.
At this point, add everything else to the griddle that is still sitting on your ingredients table like the peas and pineapple, reserving half of the fresh herbs (mint and cilantro) for serving.
Do a final stir to combine all the ingredients, then top with mint, cilantro, lime, and more sesame seeds
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