Claire
Master Chef
I probably would use peanut or generic vegetable oil rather than butter. I wouldn't use filet mignon unless I happened to have leftovers I took home in a doggie bag. The chili I use is a Vietnamese chili/garlic sauce unless I happen to have fresh from the garden. To make it taste more southeast Asian (rather than Chinese or Korean), add lemon grass (lemon verbena, lemon balm, or lemon zest if unavailable) and lots of herbs (mint, basil, parsley, chives, cilantro) at the last minute. Oh, and yes fish sauce (again, if stuck anchovie paste or worcestershire sauce). In fact, in my family, fried rice is what we do with leftovers, so there is no set recipe. Mine never tastes the same twice depending on what's sitting in the fridge or garden!
