Got leftover rice? Got other stuff in the fridge? Then let's take 10 minutes, some oil and some heat make it into a delicious fried rice.
Ensure that all your ingredients are prepped and near at hand. We're going to be dealing with significant heat, and some things can burn if you're digging other things out of the fridge instead of paying attention.
Heat oil in a wok or nonstick frying pan over medium-high heat until shimmering or very thin whisps of smoke are apparent. Add in garlic and onions, stirring constantly. Fry for about 60 to 90 seconds but don't let the garlic burn. If you're using ginger, add that along with the garlic and onions.
If you are including meat and your meat is raw, add the meat now and cook until it's done. If all your add-ins are cooked, dump them into your pan at this time. The goal here is to get everything hot before we deal with the rice.
Once all the ingredients are hot, it's time to add the rice. Make sure there is a healthy amount of hot oil still in the pan. If it seems a bit dry, add another tablespoon or two of vegetable oil.
Stir rice to incorporate it with all the other ingredients. Add the hoisin and soy sauces and stir until rice starts to take on a brownish color. Fry in the oil, stirring every 30 seconds or so, for about 5 minutes.
If you are going to add an egg, do it right at the end of cooking. Use your spoon to make a well in the middle of your fried rice. Add a little more oil and pour in the beaten egg. Roughly scramble it. When it looks nearly cooked to your liking, stir it into the rice and serve immediately.