always puzzled by why a lot of places feel the need to dump the standard diced carrots + peas mix into their fried rice. good fried rice doesn't need those. it needs eggs, rice, salt (or MSG!), and to be tossed in a wok over a jet burner. maybe scallions for garnish, maybe some garlic as a treat, maybe whatever protein you choose if The Holy Ova is not enough for you. but the Standard Veggie Mix does nothing but make me go "ugh... vegetables..."
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in reply to @bazelgeuse-apologist's post:
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My white ass has only ever been exposed to fried rice through places that add those veggies to it, so it's always been just... Part Of Fried Rice to me. Honestly I like it? Adds a bit more variety to the texture. But also I just like vegetables in general. You can put veg in nearly anything and I'd be happy.
Meanwhile the only reason I'll tolerate fried rice is the veg. It's not that the other components are bad (I keep my rice consumption rate where it is purely so I don't turn into a fishbirdthing onigiri, not for lack of desire!!) it's just that the way most fried rices I've met go, they're so damn oily & salty it tastes like someone brined them in a deep fryer. The rice is Doing Its Best to counter that but not winning; the eggs are too few to provide a meaningful assist. Vegetables, being the food most opposite Fried Salt, are the only power strong enough to get the overall rice back into an edible state for me.
That said carrots/peas are pretty obviously the Caucasian Compromise. So boring. It could be broccoli and water chestnuts instead! Maybe bamboo shoots? Can I get a vote for snow peas?? Anyways my usual solution when I eat out is "I'll have the plain rice...."
ps. I met someone who fries rice correctly and finding out it is, in fact, 100% possible to make fried rice that wasn't rawed by the ghost of the Texas state faire was revolutionary. Curse you USAmerican food norms, it's so tasty if only you can be reasonable about the salt....