"Nice try. We are going out for dinner tomorrow night."
"Don't be sarcastic. I forgot. I will make it tonight then."
I put the proper recipe up years ago and it is nothing special but the only thing I cook and is quite tasty. Just a few details.
I leant a lesson very early when making fried rice don't put all your eggs into one glass. I was breaking the third egg to the glass and it was off and so had ruined the first two. Now I break each egg into a glass and pour it into the another glass once I am sure it ok. While this only happened once, I hated wasting two eggs.
A congealment? of garlic, ginger and chilli. About two teaspoons of each for a cup of uncooked rice, a bit heavier with ginger and chilli.
Ingredients are prepared. The rice is cooked. That is the hard work done. The egg will be fried in the wok first and chopped as it cooking. I don't blend it in the glass too much. I like a bit of cooked white and a bit of cooked yellow. I kind of break it up in the glass and into the hot peanut oil it goes.
Wok must be hot.
Red capsicum has been briefly cooked with the spices after the egg was removed and then the Chinese pork sausage was cooked for less than a minute, until the fat became clear. The peas were microwaved. The spring onions go in uncooked.
The wok was cleaned, more oil and sesame oil heated and the whole lot goes in together and the rice thoroughly heated as your throw the mixture around the work, and with a dash of fish sauce mixed through, it is ready to serve. I've tried it with lean bacon, but it is not as good. It would probably be quite healthy if it wasn't for the fatty pork sausage..........and the salty fish sauce, and the peanut oil