There are few recipes more flexible or forgiving than fried rice… all it really needs is rice, veg, a protein, and some sort of soy sauce. It’s flexibility is only limited by what is in your fridge.
The origin of the dish, as I understand it, is a way to make use of leftovers. You take your rice, your protein, and your veg, sautee it all up on high temperature, and douse it in soy sauce.
The “traditional” ingredients consist of long grain rice, chicken, shrimp, or pork, onion, carrot, egg, soy sauce, lard, salt, and pepper. However when one is trying to eliminate animal products, one must get creative… which is how something like this happens:
Instead of meat and egg, I substituted scrambled tofu (dofu) that had nutritional yeast, salt, pepper, and olive oil for flavoring. The soy sauce that I found in the fridge was tamari style, and because I have no lack of them, I used red and green peppers and a small onion. I didn’t have any leftover rice, so I made some and stuck it in the fridge before I started so it could cool off. Take it from me, that step is very important. If you don’t have rice that has been cooled off completely, you’ll end up with a soggy, gloppy, disgusting mess. Not fun.
Anyhow, start with your rice. You don’t need a lot, but it’s best to have about a 2:1 rice to everything else ratio. Usually, about 1.5-2 cups of prepared rice is sufficient. Again, you don’t have to be super exact, as long as you have more rice than veg.
Once you’ve made the rice and stuck it in the fridge, get to work making your favorite iteration of scrambled egg substitute. That gets to cool off on the counter while you go on to the next step:
Sautee the veg. However crunchy or soft you prefer your veg, cook it to that temp and add the cold rice.
Break up the rice with your favorite cooking utensil, dump the “egg” in, douse the whole thing with soy sauce, stir well, and put it on a plate.
Add your favorite eating utensil, and go to town. On the food, I mean… don’t leave it there and drive to actual town… that’d be weird.