Instructions: * Shiitake mushrooms, bok choy (Chinese cabbage), water chestnuts, bamboo shoots, chopped green onions, peas, leftover veggies, celery, Maui onion, shredded carrot, etc.

** any leftover meat (chicken, pork, beef, char siu).

Although most people will tell you the rice should be cold, mine usually isnt. In our home we rarely chill the rice. When dinner is finished, we leave the rice in the rice cooker right on the counter, where it stays until we use it for breakfast or lunch the next day.

The "real" trick to fried rice is having
*EVERYTHING* ready to go - right at hand just like the TV cooking shows! Thats because the actual cooking only takes a very few minutes and you should not leave it (once you start)

until the fried rice is ready to serve. When I make fried rice (usually for breakfast), I put a little olive oil in with the rice and break up the lumps. BTW, we use sticky rice (Calrose). I heat the wok really hot (single most important thing in Chinese cooking) and add minced garlic, ginger and some veggies (we like shiitake mushrooms, bok choy (Chinese cabbage), water chestnuts, bamboo shoots and chopped green onions). Last nights leftover veggies are always part of the dish, as is any leftover meat (char siu is especially good). When the veggies have been toss fried for a minute or two, then I add the leftover cooked meat and a minute or two later, the rice. I add a little sesame oil, oyster sauce and soy sauce. Immediately after, I stir in a couple beaten eggs and turn off the heat. Finally, I stir in a couple chopped up green onions. Serve immediately. Hope you enjoy it! Me ke aloha, Mary

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