Left Over Chinese Food Fried Rice

I love going out to get Chinese family-style food because I always know I'm coming home with left overs. Well in my book, "left overs" is synonymous with "Surprise! Ingredients!". Yesterday in the thralls of being devastatingly ill, yes I was so very very sick, or at least I whined like I was...

Anyway! My sweet husband was kind enough to bring me pan-fried chicken from my favorite Chinese restaurant, and tonight I returned the favor by transforming the remains into fried rice.

I chopped up the remaining chicken into small cubes but removed the vegetables because by this time they are soggy and not so great. The rice was refrigerated, which actually makes it better for frying.

Here are my personal absolute essentials for making fried rice:

Rice (DUH)
green onion
Soy sauce
Vegetable oil
Sesame Seed oil
salt

(If adding eggs you'll need 2 eggs)

If you've got these in your kitchen, you're golden. Nonessentials include eggs, soybeans, carrot, and any spices or ingredients you might want to throw in.

Start by heating your vegetable oil on medium high in a wok or large frying pan. Add your salt and green onions NOTE: if you have any frozen veggies or frozen cooked shrimp etc. you should add them in now as well. I added frozen edamame (soybeans). Stir for about 1 minute. If you're adding eggs, you'll add 1 here, and scramble it. This gives you the tiny threads of egg you see in the restaurants. Then add your rice, soy sauce, and your second egg. The second egg helps bind the rice together. Toss for... I don't know, until you've cooked the eggs. Then splash with sesame seed oil and give it one final stir before serving immediately.

Super delicious! Super awesome! Super... not wastey...? It's SUPER.