I keep a few odd items on hand for this dish, but they are not essential. If you happen to have an Asian grocer near by, or a very well-stocked specialty isle at the local super market, look for Oyster Flavor Sauce, fresh ginger (although prepared minced ginger works too), and soy sauce (yes, available everywhere, but at an Asian market you pay less by buying it by the gallon).
Day-old rice works best, but any steamed rice works. I use a wok, but again, almost any deep pan suitable for frying will work. I heat oil to smoking (I don't use non-stick pans so I can cook with high heat), add garlic, then throw in whatever meat I have left over. The picture below is some beef steak; ham, chicken, sausage, pork, or fish all work. Add some soy sauce and heat through. I move the meat to a dish, reheat the pan, add more oil, the in go the veggies. These can be left-overs, or fresh veggies, or frozen veggies, or a combination of all three. Shown below are fresh carrots, celery, and onion, and frozen beans and corn. The fresh carrots were cooked a minute in the microwave to soften them a bit. For a picky eater, chop the veggies fine enough that she cannot pick them out. As this cooks I add the ginger and a dash of Oyster Flavor Sauce. This stuff is not fishy, it just adds a nice flavor to the vegetables, and rounds out the flavor. Splash in some soy sauce, and add the meat back in. Here you go:
Pretty, huh? Next, add enough cooked rice that you think it will fill the kids, then add more. This can be tricky, because the rice will want to stick, so I turn the heat down and add more oil, or some butter. Stir it up, add more soy sauce, and serve it.
My kids love it, my wife loves it and asked me fix it for dinner tonight (well, she did most of the work while I was in my home office - I just cooked it and accepted the accolades), and I think we fed the whole clan, including second helpings, for under $3.00.
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