Fried rice

Great use for leftover takeout rice or make some ahead and use cold

2 TBS oyster sauce
1 TSP soy sauce
2 TBS oil
1 eggs, beaten lightly (optional)
½ cup frozen peas
2 cloves garlic, minced
2 cups cooked white rice (cold), large clumps broken up with fingers
Couple of scallions, sliced thin or use sliced onion from salad bar

Combine oyster sauce and soy sauce in small bowl; set aside.

Heat pan over medium heat until hot, about 2 minutes;

Add oil and swirl to coat pan bottom. Add egg (if using)and cook without stirring, about 20 seconds, then scramble and break into small pieces with wooden spoon; continue to cook, stirring constantly, until eggs are cooked through but not browned, about 1 minute longer. Transfer eggs to small bowl and set aside.

Return skillet to burner, increase heat to high, and heat skillet until hot, about 2 minutes. Add remaining 2½ tablespoons oil and swirl to coat pan bottom. Add peas and cook, stirring constantly, 30 seconds; stir in garlic and cook until fragrant, about 30 seconds. Add rice and oyster sauce mixture; cook, stirring constantly and breaking up rice clumps, until mixture is heated through, about 3 minutes. Add eggs and scallions; cook, stirring constantly, until heated through, about 1 minute. Serve immediately.

1-2 servings

10 min

Variations at the end:
Add cooked chopped meat
Add other frozen vegetables
Add leftover Chinese food
Hot sauce is good here too