We say “dorm room” because this dish is cheap, simple, fast, and super clutch for cleaning out your fridge. You don’t need a lot of space, time, or expertise, just a few ingredients and a wok. There are one million ways to make fried rice, so we tried to keep this one as close to the classic streetside yangzhou chao fan as possible. Students rejoice.
- white rice (you can really get this however you want — rice cooker, microwaveable pack, leftover side dish, etc.)
- diced chicken (pork is more common, but we’re using chicken because it’s healthier)
- mixed veggies (peas, carrots, corn; whatever you want)
- one or two eggs
- minced garlic
- cooking oil
- Optional: soy sauce, fish sauce, salt and pepper, green onions
- Get your wok nice and hot, and add about a tablespoon of oil.
- Throw in your garlic and mixed veggies. Sauté it all up for a sec.
- Mix up the eggs in a bowl, and scramble them into the veggie mix.
- Toss that rice in. Actually, day-old or fridge-chilled rice is ideal — the less moisture, the less chance your fried rice will turn out mushy.
- At this point, add those optional elements. Soy sauce, fish sauce, salt and pepper, and green onions. Chinese chefs generally don’t use soy sauce in fried rice, but we won’t tell if you don’t.
- Actually, you’re done. We said it was easy right?
- Eat that sh*t.