I did not know that fried rice recipes are intended to use up left over rice from the previous day or two until I looked for recipes for (something) fried rice to make tonight for dinner.

Yesterday when Cheryl was making me nervous in the kitchen that is what she kept talking about, fried rice. So last night after I apologized profusely I told her tonight we would make fried rice together. We did. She did some of the chopping and egg scrambling. I did the frying over the hot part of the stove. It worked and it was pretty darn good.

In preparation last night I cooked some rice and put into the fridge. I took some frozen chicken out of the freezer and put it in the fridge to thaw. Tonight we chopped and fried and stirred and cooked.

The general activity:

• 1 chicken breast – pounded, salt and peppered, chopped into thin strips
• 3 large eggs – scrambled with a little water
• 1 C. frozen mixed veggies, pick out the big green beans and chop them smaller. My package has peas, carrots, corn and green beans
• 1 medium size yellow onion chopped
• 1/2 tsp. of garlic pepper. I was out of garlic cloves. I usually have some. Use two if you have some.
• 2-3 tsp. of sesame oil
• 2-3 tsp of soy sauce (plain old LaChoy)
• salt and pepper
• vegetable oil for frying

I don’t own a wok. I used to own a wok. I am more familiar with a 12 inch cast iron skillet that I own. It works fine for this kind of stuff. We have had it for fifty years or so so it is well seasoned.

Fry the eggs after Cheryl turns them into scrambled mix. I add a little water to them like the Frugal Gourmet taught me years ago. (Remember him? Sad. He has some good recipes though. I kept his books.) Fry the eggs with about a tsp. of vegetable oil. remove them to a plate and chop them into pieces you will add them back later. After marinating the chicken chopped into thin strips for a bit in sesame oil and salt and pepper (I also pounded it out into a flat shape as though I was going to make chicken-fried-chicken ala Cracker Barrel) add a tablespoon or so of vegetable oil in the skillet and cook the chicken to golden brown. (Gently you can go too far.) Toss in the onion and garlic. Keep frying. Toss in the frozen veggies. (At some point you may feel the need to add more vegetable oil. Be careful.) Keep frying. Dump in the pre-cooked rice. Keep frying. Add a little sesame oil and taste it. Keep frying. when you are ready add the soy sauce. I guessed two tablespoons or so, but I do not measure at this point. I taste. It might need a little salt or more soy sauce. — Probably 30 minutes from beginning to the end and eating.

I should have taken a picture but we ate most of it before I thought to do that. I gotta get more Tik Tok. I rarely think to photograph foods that I am preparing unless I have impressed myself.

Carpe Diem.