Fried Rice

Cook your rice in advance and refrigerate. To help it cool quickly and not clump, lay it out on a baking sheet. When it cools, cover with plastic wrap.

Get all of your ingredients ready- put the rice in bowl, measure out veggies, chop the onion, break the eggs into a bowl, measure out the soy sauce.

Heat your wok up with some oil on medium heat.

Add your veggies and onions, and cook until tender.

Push the veggies up onto the sides of the wok, add more oil if needed, and pour your eggs into the center.

Cook, stirring frequently until they are mostly cooked and broken up.

Add the rice and stir everything together. (If your wok isn't big enough, cook the rice in batches, adding oil as needed, and stir it all together in a large dish or bowl afterwards.)

Cook until the rice is heated through and stir in the soy sauce.

Serve with Stir Fry and egg rolls or spring rolls.

Add ins:
Additional veggies.

Additional eggs.

Ham. After pushing the veggies to the sides add 1-2 lbs. of cooked, diced ham. Heat through, then push to the sides and continue with the eggs and rice.

Chicken. Cube 1-3 chicken breasts. Whisk together:
1/8 - 1/4 cup soy sauce
2 T. + 2 tsp. - 1/3 cup honey
4 1/2 tsp. - 3 T. vinegar
1\2 - 1 tsp. garlic powder
1\2 - 1 cup water

Marinate the chicken for several hours to a day, then drain.

Fry in your wok after adding oil. When done, move to a plate, add more oil if needed, and continue with the recipe as written. Stir the chicken back in once everything is ready.