One of my favorite one skillet dishes is fried rice. Use your leftover rice and add a little meat, veggies and scrambled eggs -- whatever's leftover in the fridge. We used Chinese sausage, shrimp, ham and green onions in this version. The key is to fry your rice in a bit of vegetable oil over medium-high heat stirring and tossing frequently to remove as much moisture as possible; just keeping frying until the grains of rice become loose and separate. Add soy sauce to achieve the desired color of light golden brown, stirring well and then add your meat, veggies and scrambled eggs. Finish with a drizzle of sesame oil; we use the Kadoya brand in our home.
Lately, my son loves and asks for the Pineapple Fried Rice from our favorite Thai place, Thai Emerald, so I've been sprinkling some Madras Curry Powder into our fried rice, along with some pineapple tidbits and cashews, and doing my own version of Pineapple Fried Rice at home.
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