Fried Rice

Base

• Barley Rice [more fiber]
  • Day only makes it less mushy and more crispy... less moisture [not necessary]

Main Veggies

• Onion (diced)
• Garlic (minced)
• Green peas
• Carrots (diced)
• Green onions (chopped) [Fry for 1 min at end]

Secondary Veggies

• Bell peppers (diced)
• Broccoli (small florets, pre-steamed or stir-fried)
• Zucchini (cubed or thinly sliced)
• Corn
• Mushrooms (shiitake, button, etc.)
• Cabbage (shredded)
• Bean sprouts
• Bok choy or choy sum (Asian greens)

Protein

• Eggs
• Tofu
• Chicken
• Ham

Seasoning

• Soy Sauce
• Salt/Pepper
• Oyster/Fish for umami flavor (optional)
• Sugar (optional)
• Chili oil / Siracha

Secondary Seasonings

• Ginger
• Chili flakes or chili paste (like sambal oelek or gochujang).
• Turmeric (Indonesian-style)
• Curry powder
• Cumin & coriander

Finishing

• Sesame oil – nutty finishing oil (use sparingly at the end)
• Fresh herbs – cilantro, Thai basil, scallions
• Lime wedges – especially with Thai or Southeast Asian rice
• Kimchi – in Korean fried rice
• Seaweed [Nori Strips]

Marination

Unsure, generally just boil in salt before frying

• Chatgpt Recommended: Simmer chicken breast or thigh with a few slices of ginger, garlic, and scallions

Sit for 10–15 minutes:

• 1 tsp soy sauce
• ½ tsp sesame oil
• garlic/ginger