This is sort of an intro-to-fried-rice recipe. Fried rice is a gigantic family of dishes, with different versions all around the world. The vast majority of these are pretty inexpensive and quick to prepare, which means they get cooked often and modified often. You can pretty much use any produce, fresh or frozen, raw or cooked. You can even use leftover rice. This particular recipe is an intentionally simplified version, so that I can focus on the theory and technique. For veggies I’ve just used my two stir fry favorites, napa cabbage and mushrooms, but you can use anything. In future posts I’ll explore some more exotic flavor combinations.