Simon and I went to a fancier than your average chinese restaurant for my birthday the other night and had some leftovers that needed to be consumed but were missing their best friend in crime: fried rice. (run-on sentence who?). This recipe can be changed up according to your vegetable likes and dislikes of course.
For two hungry persons:
1/2 cup of dry long grain rice
1 cup of chicken broth or water
a few shakes of salt
a generous pour of oil
1/2-3/4 cup of vegetables (we like bell peppers, onions, asparagus, sugar snap peas and yellow squash)
a generous pour of soy sauce
pour the rice and the broth/water into a medium-sized sauce pan. Bring the water/broth to a roaring boil and then turn the burner down to medium-lowish and cover for about 9 minutes. Saute the vegetables in the oil-if you are using onions-begin with those. Once the vegetables have taken on a pretty brown color, crack the egg over them and stir quickly so that the egg scrambles and meshes nicely with its new pan mates. The rice should be nice and fluffy and soft by now so you can just dump the rice into the saute pan and stir around. Turn the heat way down/off and pour the soy sauce over everything that has been sufficiently fried.
Serve and enjoy.