Fond memories of places that looked like salad (and meat) bars with a giant gong shaped griddle at the end, along with a diverse group of eaters incl. a vegetarian and a “pescatarian,” and a want for no waste led us to this.
Instead of a big stir fry with leftovers and some stuff on side, or a single dish, for family of 4
I made 3 cups of koshihikari rice in rice cooker - gotta rinse that off well, it’s great.
diced up some ginger scallion and garlic and put next to stove with oils and soy and fish sauce and spices
a few peppers
10 or so asparagus
a few mushrooms
some napa cabbage
a few celery sticks
a carrot stick
some leftover tofu
a small steak cut into small slices
defrosted 1/2lb shrimp
a few eggs
my 3 customers got to choose their ingredients and decide their bowls
kid one: vegetarian, aromatics, all the veg, some tofu, shrooms, then added rice and egg, so fried rice
kid 2: aromatics, asparagus, steak, shrimp, served on top of rice
mom: veggies and shrimp on top of rice
dad: this is the best part, I just used all the rest cuz i like it all (and eat the most of course!), and of ample amounts of chili and fish sauce
folks can spice and sauce up stuff extra as they want
used up all what we cut up and didn’t overdo it, no leftovers except some rice
sounds like a pain but 2 frying pans at a time and quick cooking time without overcrowded pans, this was really ez.
anyways, my family loved it and it seems a receptical for whatever we may have on hand, could be leftover noodles, half an onion, bok choy, a bit of bacon, whatevs…
anyways not sure if this is something other folks do or any tips to improve