Matt loves rice. He'd eat it every single day if I made it that often. He loves fried rice so much, he eats it as an entree.
This recipe is pretty easy to prepare. Just make sure you've got all your mise en place (that is to say, all ingredients prepped and measured) before you begin! It comes together so quickly that there's no time to stop and chop!
Source: How to Boil Water
1/3 cup plain vegetable oil (corn, peanut, canola), divided
1 onion diced
Salt and pepper
3 garlic cloves, minced
2-inch piece fresh ginger, peeled and minced
3 whole scallions, thinly sliced on the bias, separate whites and greens
1 1/3 cups (6 oz) medley frozen corn, peas and carrots
4 large eggs, lightly beaten
4 cups cold cooked long-grain rice
3 tablespoons soy sauce
Heat a large heavy-bottomed nonstick skillet over high heat. When hot, add 1 tablespoon of the oil. Add the onions to the pan, season with salt and pepper and cook for 1 to 2 minutes, until onion is fragrant. Add the garlic, ginger and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl.
Return the pan to the heat ad add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon.
Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry rice to coat evenly with oil. Stop stirring and then let the rice cook undisturbed until it gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens and the soy sauce. Transfer to the bowl. Stir contents of the bowl well. Taste and adjust the seasoning with salt and pepper, if necessary.