Mix-and-Match Fried Rice

1. Pick Your Rice

Start with 3 cups cold cooked long-grain white or brown rice. (Or cook 1 1/2 cups rice as the label directs, using 1/4 cup less water than recommended and no butter or oil; spread out on a baking sheet and let cool.)

2. Prep Your Proteins

Prepare 1 cup total of the following ingredients (choose up to 2; do not precook).

• Bacon, roughly chopped
• Canadian bacon or ham, diced
• Skinless, boneless chicken thighs, cut into 1-inch cubes
• Cured chorizo or Chinese sausage, cut into 1-inch cubes
• Deli-sliced pastrami, cut into 1/2-inch strips
• Firm tofu, cut into 1-inch cubes
• Ground beef or pork
• Pancetta, cut into 1/4-inch cubes
• Shrimp, peeled, deveined and roughly chopped
• Rotisserie chicken, cut into 1-inch cubes

3. Choose Your Mix-Ins

Prepare 1 cup total of the following ingredients (choose up to 3).

• Baby bok choy, chopped
• Kale, spinach or watercress, chopped
• Bell pepper, chopped
• Broccoli or cauliflower, chopped
• Pineapple, chopped
• Mushrooms, sliced
• Red onion, chopped
• Snow peas, thinly sliced
• Carrots, shredded
• Green beans, chopped

4. Make the Fried Rice

Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over high heat. Add 1 beaten egg, swirl the pan to coat and cook until half set, about 10 seconds. Remove to a plate.

Add your proteins to the skillet, season with salt and stir-fry until golden brown and almost cooked through. Remove to a bowl.

Add 1/2 to 1 tablespoon more vegetable oil to the skillet, then stir in your mix-ins. Season with salt and add 1 teaspoon soy sauce, fish sauce or Asian chili sauce and 1 teaspoon grated ginger or garlic. Stir-fry until crisp-tender, 2 minutes.

Add the cooked rice, spreading it out; heat through, about 3 minutes. Return the egg and proteins to the pan, stirring to break up the egg. Divide among bowls.

5. Finish the Dish

Top the fried rice with up to 2 of the following.

• Chopped cashews or peanuts
• Chili oil
• Fresh cilantro
• Lime juice
• Sliced scallions
• Toasted sesame oil