2 T peanut or canola oil
3/4 c carrots, small dice
3/4 c red pepper, small dice
3/4 c broccoli, cut into tiny florets and stems trimmed and cut into small pieces
1 T minced ginger
2 cloves garlic, minced
2 green onions, finely chopped
4 c cooked rice, cold
3/4 c edamame
1/2 c baby spinach cut into strips
2 eggs, beaten
3 T soy sauce
Optional: 3/4 c chopped Canadian bacon or chopped cooked shrimp
In a large nonstick saute pan, heat the oil over medium-high until it is shimmering hot. Add broccoli, red pepper and carrots and cook until the vegetables begin to soften, about five minutes. Stir in garlic, green onions and ginger and cook one more minute. Add rice, edamame and spinach. Stir and then leave it alone for two minutes. If you are using Canadian bacon or cooked shrimp add it here. Stir again, then make a well in the center of the rice mixture. Add beaten eggs and cook, stirring, until they are scrambled. Distribute eggs through rice and remove from heat. Stir in soy sauce and serve.
Notes: Total leftover dinner. A few days prior I made extra rice that I intended to freeze because someone here mentioned that rice can be frozen but I had never tried it. Then I had a whats-for-dinner crisis with not really enough of anything to be useful (the refrigerated rice, a little broccoli, half a pepper, some almost empty bags of frozen stuff.) I remembered that Fine Cooking had done a fried rice at some point but I couldn't find the actual issue (I have since looked it up: Fine Cooking issue 97) so I winged it.
PS I have been having major problems with my internet provider trying to upload pictures. Sorry for the delay in getting things up here; I have a backlog of recipes to post so check back.