2 Tablespoons vegetable oil (I use grape seed oil as it is a healthy high temperature oil)
1 onion, chopped
2 cloves garlic, minced
1 egg, beaten
2 cups veggies, diced or sliced, fresh, frozen or cooked vegetables (basically, whatever veggies you have kicking around!) celery, peppers, mushrooms, broccoli, zucchini, peas, spinach, carrots, corn, cabbage, cauliflower, bean sprouts, green beans.
2 cups diced COOKED meat or fish of any kind (chicken, beef, pork, shrimp, turkey) A lot of the time I leave out this ingredient and double the veggies and make veggie fried rice but all these protein options are delicious as well! The possibilities are endless!
3 cups leftover cooked rice
2 Tablespoons soy sauce (In order for this recipe to be gluten free, you must use a gluten free soy sauce or tamari. I use San-J Brand gluten free tamari.)
1 Teaspoon sesame oil
4 green onions, sliced
I am going to use some of Evelyn's words because that is half the fun of this recipe!
In a wok, heat the oil over high heat. Add the onion and garlic, and stir-fry for 1 to 2 minutes, until onion is softened. Stir in the the egg and cook the mixture just until the egg is scrambled, this will only take a minute.
Toss in the vegetables- whatever you're using- the ones that take the longest time to cook first, then the next, and so on, adding any cooked vegetables only at the last minute. "Don't go all technical about this. It isn't rocket science- it's just dinner".
When vegetables are all in the wok, throw in the cooked meat if you are adding any and stir everything a bit. Or, if you are making veggie fried rice just skip this step!
Now add the rice and keep stirring. Add the soy sauce or tamari and cook the whole business, stirring for 2 to 3 minutes until everything is hot and well mixed.
Add sesame oil and green onions.
Toss it all around, remove from heat and serve!