With school back in session and full time virtual learning hours, I'm heavily relying on quick and easy dinners.

Sometimes I forget to plan in advance. I'm totally under playing how often that happens by the way. Luckily, I'm a fan of leftovers. I like to make dishes that I can convert into another dish. Rice is no exception. White rice leftovers are perfect for fried rice. Cold rice is the most important part here. It's a win - win situation. If you can't make your rice the night before, I suggest making it in the morning well before you intend to prepare dinner.

Also, feel free to use any sauce you like. I'm not a fan of oyster sauce but I do like a sesame oil and soy sauce combo.

INGREDIENTS:

3 cups White Rice (chilled)

3-4 eggs

1 cup frozen pea & carrot (cooked)

1/4 cup diced onion (optional)

EVOO

Butter ( 1 tbsp - optional)

Soy Sauce - 1 tbsp (to taste)

Sesame Oil - 1 tbsp (to taste)

Green Onion (garnish - optional)

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Prep:

1. Scramble 3 eggs. Set aside.

2. Heat olive oil in a large pan or wok over medium high heat.

3. Cook scramble eggs and remove from the pan.

4. Add onion. Sauté for 3 minutes.

5. Add butter. Spread it around the pan for an even coat.

6. Add chilled rice, followed by peas and carrots.

7. Add soy sauce and oyster sauce. Salt & Pepper to taste.

8. Add eggs and combine well.

9. Remove from heat and garish with green onion.

Enjoy!

Xx Dee

Click here for "How to Make Rice"

For chicken fried rice:

After scrambling eggs, clean pan and...

Cut one large chicken breast in thin diagonal slices. Season with garlic salt and onion powder. Cook in a large skillet over medium high heat for about 8 minutes. Remove from heat. At this point remove chicken and clean pan. Add oil and continue at step 6 from above.