In the orient, fried rice is a traditional next-day dish made with left-overs, oriental breakfast hash, if you will. From the humble beginnings as an economy measure, fried rice has developed into a featured dish in oriental cuisine prepared for western diners. But true to its roots, there is no defining recipe for fried rice, it all depends on what you have on hand. There are countless variations. In this version, the allure of the fresh smell of the scrambled eggs and the sautéing scallions, garlic and ginger is almost too much to resist. This is not an anemic fried rice like the side-dishes in some Chinese restaurants. This is a dish that can and does stand alone as a main dish. You wont be hungry again in half an hour.
I learned to make this version from my father, Lawrence Andersen. As kids, my sister and I would forego those extra helpings of roast beef or chicken so that there would be left-overs and that way we could have a big batch of fried rice for dinner the next day.
The recipe calls for instant rice. It is the rice we learned to make as children. It was the rice our family usually used in the kitchen way back then. Since then we have learned to make regular rice and it is frequently the rice used in the recipe. If you are planning to use regular rice, make it the day before and store it in the refrigerator overnight. Use the bouillon cubes or broth to flavor the rice when cooking.
Although the recipe calls for left over chicken or beef, there isn't any reason that you can't use any other left over or fresh meat or shellfish.