Asian - Japanese, Chinese, Korean, Other Main Dishes, Vegetarian (or easy fix)
Recipe:
Not so much of a recipe as a general outline. My fried rice is only about 50% rice, max.
1 cup dry rice - Jasmine is nice, but any will do
2-3 eggs
1/4 - 1/2 lb. meat - ham and/or shrimp are my favorites
a cutting board full of veggies, cut into bite-sized pieces - onions are a must, broccoli, mushrooms (shiitake if you've got 'em), zucchini or yellow squash (cut out center if it's spongy), (red) bell pepper, carrots (sliced thin), cabbage, peas or pea pods, or whatever sounds yummy.
butter (about half a stick) & salt
Cook the rice.
Whisk eggs and heat a large skillet or wok over high heat. Have a bowl with cover (I use a plate) ready. Put a little butter in the pan and add the egg. Cook, stirring until it's almost set. Put in bowl and cover. Add a bit more butter and cook (or brown if using ham) the meat; add meat to bowl. More butter and onions... cook until they start to carmelize/brown... add to bowl. Keep repeating, with butter, one or two veggies at a time, cooked until starting to brown on outside but still fresh inside, add to bowl... Cook the broccoli and other delicate, really-don't-want-to-overcook veggies last and add them to the bowl.
Break up rice in pan. Finally more butter in skillet and add rice. Salt heavily. Stir. Add more butter and let brown a little more. Repeat until rice looks yummy. Stir in stuff from bowl, breaking up the eggs as you go (they should be fully cooked by the residual heat).
Enjoy!
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Paleo Option:
If you want to go low carb or are avoiding grains, replace the rice with grated raw cauliflower. Use a food processor to grate if you're lazy. Then follow the instructions above, tossing the raw cauliflower into the pan when it calls for the rice. There is no need to pre-cook the cauliflower, the short browning/stir-fry time will get it cooked enough (I didn't thoroughly cook mine).