I have no idea how this specific version ended up being the best fried rice I’ve ever made. It’s literally just cleaning out the bits and bobs of vegetables I collect in my freezer.
I wrote it down because I might be lucky again and get it right, but if you choose to make this, my estimates of liquids especially could be wildly off. Adjust to your taste. I have cute little bottles for cooking oils and squeeze bottles for liquid seasonings, and I just make squiggles in the pan so it looks attractive to me for the two seconds it exists before meeting other food.