New favorite quick

I’ve never been a big fan of fried rice ordered in a restaurant, but since last week, when my roommate had a big tub of leftover rice she couldn’t finish on her own, it has become my new favorite weeknight supper.It does depend on having some slightly unusual ingredients in your pantry, but they are worth it. Or just go without. Here’s how it goes:

some peanut and/or untoasted sesame oil (a tablespoon or two?)
some garlic, minced (a tablespoon or two?)
some ginger, grated (a tablespoon?)
some cooked rice (a generous cup or maybe cup and a half for each person you want to serve)
many splashes of soy sauce, Chinese black vinegar, and Chinese rice wine
some edamame (a handful or two; frozen work really well); cubed tofu, either plain or smoked/seasoned, would also be great in this
some green vegetable, coarsely chopped (as much as you want to eat)—I used baby bok choy one night and pea tendrils the other, and I think it would also be great with snow peas, spinach, broccoli, and pretty much any green you find at an Asian farmers market
1-2 eggs, beaten with a little water (optional)
some toasted sesame oil (a teaspoon or less)
Heat the oil in a large skillet or saute pan over high heat. Add the garlic and ginger and cook for a minute or two, stirring constantly and not letting them burn.
Add the rice and stir to get each grain coated with garlicy, gingery oil.
Add splashes of soy, vinegar, and wine. Keep stirring.
Add the edamame if they’re frozen. If not, or if you’re using tofu, you can let the rice cook alone a bit and get crispy bits before adding them. Also add more oil if you need to.
Add the green vegetable and slap a lid on there for a minute or two to get things wilted/steamed.
Keep stirring, being sure to scrape any crispy bits off the bottom of the pan.
Make a well in the middle and add some egg. Stir  it up until you’ve got some cooked curds, then stir those into the rice and make another well, and do the same with more egg. Continue until all the egg is cooked.
Turn off the heat and add some toasted sesame oil for the final bit of flavor.
If you’re using broccoli or something else that’s harder/takes longer to cook, add it in step 4 instead of 5.

Some other things to try: onions, scallions (step 1); cilantro (step 7-1/2 or 8); chili oil (step 8), sriracha (step 1 or 8 or both).

P.S. No pic of this meal, since it’s not particularly photogenic—esp on my cameraphone. I am no food stylist. Nuff said.