meat:5 pieces shortcut bacon, rind removed, cut into strips
2 choritzo sausages, sliced into rounds
1 onion, finely chopped
2 cloves garlic, finely diced
3 spring onions/shallotts, finely chopped
1 broccoli, chopped into florettes and sliced
1 carrot, diced
2 cups shredded chinese cabbage
6 cherry tomatos, halved
1/2 cup coriander, finely chopped
garlic powder, nutmeg, blachan/shrimp paste, soy sauce, ketcap manis sambal olek, idk I just kind of throw these things in “to taste”, maybe some ground peanuts, or toasted sesame seeds.
step one: do your prep. all of that shit up there should be chopped, poured, measured, and partitioned into three (vegetables, meat, spices) ready to be used.
step two: cook some jasmine rice. about a cup dry. fried rice is best made with day-old rice that’s been in the fridge for a while, but you can make it fresh, too. use your microwave, a saucepan, a rice cooker, whatever, have it ready before you start.
step three: heat a quarter cup oil in a wok until it spits when a piece of onion is tossed in. fry the bacon brown, toss in the choritzo and brown onion and garlic and spring onion, stir-fry rapidly until the onion is soft/translucent.
step four: add your spices. crack the eggs in and stir fry rapidly to separate them, make sure everything is mixed. don’t let any of it burn!
step five: add all your vegetables. use a large spatula or tongs to stir-fry them, working the spice-egg-meat mix all the way through. the best way is to slip your spatula down the side of the wok, lift out a section of vegetables, and flip it over like you turn soil.
step six: once the cabbage is looking wilted and there’s room in the wok again, add the cooked rice, continue to turn and mix it all through. taste, add more soy sauce as required.
step seven: once everything is brown and shiny and delicious looking and the rice is crackling against your too-hot wok, turn off the heat, and serve into four bowls. put out ketcap manis and hot sauce for people to flavor to taste.