Leftovers Friendly Fried Rice

This is a great way to use up small amounts of leftover meat and veggies. (If you have enough leftover rice, then it's a real dollar-stretcher!) Depending on what I have in fridge, it's a little different each time I make it. It seems that no matter what combination of meats and veggies I use, if it is eaten with chop sticks, the kids love it!

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2  cups  cold cooked white rice, better if it day old
• 3  tablespoons  oil
• 1⁄2 cup  leftover cooked pork or 1⁄2 cup ham, cut in strips
• 1⁄2 cup  leftover  cooked chicken, cut in strips
• 1⁄4 cup  tiny canned shrimp, if desired
• 1  cup  leftover peas or 1  cup carrots or 1  cup corn (If you don't have leftover veggies, thawed frozen veggies work well)
• 1 (8 ounce) can sliced water chestnuts, drained
• 1⁄4 cup  fresh green onion, chopped
• 1  egg, fried,cut in small strips
•  soy sauce (I like to use the lite kind)

Directions

1. In a wok or large frying pan, cook meats in 1 tablespoon oil until brown.
2. Add shrimp to meats and cook together.
3. Take out of pan and set aside.
4. Crumble the rice in the same pan and fry it with 2 tablespoons oil.
5. Add cooked meats, veggies and water chestnuts to rice.
6. Add soy sauce to taste.
7. In another pan, scramble an egg and cook flat in a small amout of oil (do not scramble egg in the pan, but let it cook flat, like an omelet).
8. Cut into strips.
9. Add fried egg strips and green onion just before serving.