Russel Lissau's Fried Rice

Like most of my best dishes, the ingredients of this dish depend most on what's leftover in the fridge/cabinets. Likewise, use whatever amounts you deem tasty. It's totally a seat-of-the pants recipe. FRIED RICE
Needed: one egg, at least a few cups of cold/room temperature (but previously cooked) rice, wok oil, one egg, meat (if you're carnivorous), soy sauce, onion/scallion, various veggies of your choice. And a large wok or large frying pan. Also, a few bowls to hold various ingredients until they're ready to be mixed at the end.

Like all stir fry, this works best if you have a gas stove for better heat circulation.

1. The prep work: Dice onion/scallion, ginger, garlic, veggies or whatever non-meat ingredients you want to use. Put aside.
2. Dice the meat you want to use. If it's already cooked (ie: pork, steak or chicken leftover from the night before), that's even better. Put aside. If you're using raw meat, DO NOT CROSS CONTAMINATE.
3. Crack egg into bowl and mix.
4. Heat wok on high. When hot (sprinkle some water, see if it sizzles), add a tablespoon or so of the oil to the wok. Lower temp to medium
5. Carefully add egg to wok. Scramble, dice.
6. Remove egg to a clean bowl (don't cross-contaminate with the old icky one, folks.)
7. Add another tablespoon of oil to wok.
8. Put meat in wok. If it's cooked already, just warm it up. If it's fresh/raw, cook it thoroughly. Check cookbooks or thermometer for proper cooking temps of meat.
9. If the meat is raw, add a splash of soy sauce, garlic powder, pepper or other spices for flavor as it's cooking.
10. When cooked/heated, remove meat to another new bowl. DO NOT CROSS CONTAMINATE.
11. For third time, put a tbsp. of oil in the wok. Heat on high.
12. Dump rice into wok. Add soy sauce, spices. Mix and heat.
13. When the rice is hot and flavored to your liking, add the veggies and meat that you cooked in earlier steps.
14. Mix all of that together.
15. Sample. Is it bland? Add spice. Sometimes I like to add plum sauce for flavor, too.
16. When all mixed and yummy, serve. To really impress, serve in Asian-style bowls with chopsticks.