Last year, Pam Anderson updated and revised her excellent “How to Book Without a Book” (Clarkson Potter), providing masterful guidance on techniques for a host of popular dishes.
One of those is fried rice. The way Anderson wrote the book is to include a master recipe and then suggest variations.
For the fried-rice recipe, variations include shrimp, broccoli and water chestnuts; tofu, carrots and celery; pork, Brussels sprouts and mushrooms; and chicken, cauliflower and peppers.
A key to good fried rice is having all the ingredients out and measured and chopped or prepped as needed before you start cooking.
The recipe below is written for uncooked meat or other protein, but Anderson says that leftover cooked meat can be substituted. Figure 1½ to 2 cups cooked protein, and stir-fry just long enough to get it heated through.