Helpful tip: Make sure all your ingredients are prepped and ready before you start frying.
Cook the egg: Heat 1 tbsp (15 ml) canola oil in a wok or a large nonstick skillet over medium-high heat. When it’s hot, pour in the beaten eggs and stir constantly until puffed and cooked. Remove from the wok and set aside for later. Wipe out or clean the wok.
Cook the vegetables: Heat 1 tbsp (15 ml) canola oil the wok over high heat until it’s shimmering. Add the 2 cups vegetables (cauliflower to green peas) and season with a pinch of kosher salt. Stir-fry until the vegetables are crisp-tender, about 5 minutes. Remove from the pan and set aside with the eggs. Wipe the wok clean.
Cook the proteins: Chinese sausage and tofu are fully cooked, so you only need to heat them. Heat 1 tbsp (15 ml) canola oil to the wok over high heat and add the diced sausage and tofu and sauté until they’re golden and a little crisp. Careful not to overcook the sausage so it doesn’t get dry and tough. Remove the meat (set it aside with the eggs and veggies) and keep any rendered fat in the pan. Note: if you’re using bacon, sauté it for 2-3 minutes before adding the tofu to make sure it’s cooked.
Cook the aromatics: Add the remaining 1 tbsp (15 ml) canola oil to the hot wok. When it shimmers, add the onion and sauté until it starts to soften, about 3 minutes. Add the ginger, garlic and chilies and sauté for 2 minutes more.
Add the rice: When the ginger and garlic are starting to turn golden, add the rice all at once. Gently poke the rice to separate chunks, tossing it to make sure every grain touches the hot canola oil and the aromatics are well incorporated. Stir-fry until the rice is very hot and looks dry and separate. If you don’t have a really hot burner, it’s ok to let the rice sit for a few seconds at a time before stirring; less agitation is actually better than more as long as nothing is scorching. Season wtih a few pinches of kosher salt, keeping in mind that the fish sauce in the next step will also add saltiness.
Mix in all the cooked ingredients and seasonings: Toss in the cooked egg, vegetables, sausage and tofu, and mix well over high heat. Clear a spot in the center of the wok for the wets seasonings. Pour the fish sauce and rice wine vinegar into the wok. Let them become hot and bubbly before stirring the rice into it. Keep cooking and tossing until the rice is dry again.
SERVING: Add the sliced green onion. Mix well. Serve each portion very hot, topped with chopped fresh basil.
STORAGE: Leftover homemade fried rice will keep refrigerated for a couple of days. I love to reheat it for breakfast! I even like to enjoy it cold, straight out from the fridge, as a snack.
Recipe Credit: Adapted from a technique and recipe by Whitney Chen.
Use any kind of vegetable you have on hand: snow peas, green beans, celery, mushrooms, broccoli, edamame and cabbage all work wonderfully.
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