Step 1: You need to have rice. Most importantly, leftover rice. If you don't have leftover rice, then make sure you make the rice the night before, ideally, stays in the fridge over night. Make sure the rice is not mushy. Each grain should be whole and separable. If you can't see the shape of the grain, it's too moist for fried rice.
Step 2: Lots of chopping. Go through your fridge and see what you have.
No need to buy new material unless your fridge is empty. So, I found these ingredients in my fridge: green pea, carrots, pepperoni. Usually I would prefer to add an onion, but since I don't have any, I cut some green onion from the garden. (I love my garden!) Last but not the least, eggs. Decide for yourself whether you want more rice or more veggie, or more meat. Adjust the amount to your liking.Step 3: Beat up the eggs. Add a pinch of salt. Warm up the wok under high heat. Add 2 table spoon of cooking oil. Add the egg mixture in and cook it as if you are doing scrambled egg, but leave it in the wok longer so it's dryer than the usual scrambled egg. Take out the cooked egg and put it aside.
Step 4: (Optional: Add a little bit of oil to the wok.) Add meat, in my case, pepperoni into the wok. Stir fry it. Once it's cooked, add the rest of the vegetable in. Stir until cooked. Take it out of the wok and put it aside.
Step 5: Add 2 table spoon of cooking oil to the wok and warm it up. Add rice to the wok. Use spatula to break rice chunks into smaller pieces. It will be difficult at first, but will get easier as the rice warms up. Continue to stir and break until each grain is separated and until the rice has a faint brown tone to it.
Step 6: Add the cooked egg, meat, and veggie into the wok and mix with rice. Add salt for flavour and voila, here is your fried rice.
