Fried rice

Fried rice is always best done with loftover rice. (I always plan
ahead and cook extra rice.) Let it sit uncovered to dry out
overnight. At least. I've kept it 3-4 days in the fridge.

Fried rice is a leftocer dish so what goes into it depends on what
you got. Proportions are completely up to your personal taste.
Generally you will have a primary flavor: beef, pork, chicken,
shrimp, etc. This should be chopped or torn into small bite-sized
pieces.

Use an assortment of veggies, usually cut into pea-sized pieces:
peas, carrots, celery, mushrooms, bok-choy, asparagus, whatever!!

Heat a wok or heavy frying pan, Add 2-3 Tbsp oil, Quickly add a
cruched clove of garlic and an equal amount of grated fresh
ginger. When the oil begons to haze, add the rice and stir
vigorously to seperate the grians, Continue stirring until rice
is hot. Then begin adding other things generally in the order of
what takes the longest time to heat to the shortest. Keep
stirring (this is stir-fry!) You may have to add a bit more oil.
In the last minute or so, add a tbsp or so of soya sauce.

Take off the heat and sprinkle with some finely chopped green
onion. cover and let stand for a minute or so.