What's 4 Dinner, by Marie: Fried Rice

Cold rice, 3 cups or so
1 large egg
soy sauce
Optional:
cold leftover meat (chicken, pork, shrimp)
green onion
mushrooms
snow peas
carrot
White Pepper

Into your frying pan, pour about a tablespoon of cooking oil and your cold leftover rice. Turn this over and over in the pan until you hear it starting to cook. While you are waiting for your rice to heat up, cut up the optional ingredients that you'll add. I had a leftover chicken thigh, a few snow peas and a carrot. I chopped the meat and snow peas and grated the carrot. Pretty much everything that goes into fried rice is already cooked, so you don't have enough cooking time to cook thickly cut carrots. They would stay raw. So, grated is a good way to get some color without slowing down the cooking time. Once the rice seems to be heated and not cold anymore, add a nice sprinkling of soy sauce, not too much, you can always add more at the table. Mix that in gently. Add all the chopped additional ingredients and turn over and over to fold into the rice.

Make a well in the center of the pan of rice. Whip up the raw egg, like you're making scrambled eggs. Pour it into the well and stir until nearly set. Fold it into the cooked rice. The only thing I add at this point is a quick sprinkling of white pepper.

One key to making Chinese food is having all of your ingredients ready to roll. Pre-cut and chop before the pan is hot. Cooking is the quickest part of Chinese cooking.