The great thing about fried rice is you can use up whatever leftovers you have around, so take this as a general guideline:

2 Tbsp. peanut or canola oil
½ onion, diced
1 bell pepper, diced
2 cloves garlic, minced

  • Heat oil in wok and stir fry vegetables until softened
  • Other vegetables can be added, such as broccoli, baby corn, water chestnuts

1 lb. chicken, cubed (or whatever leftover meat)

  • Add to vegetables and stir fry until browned, 3-5 minutes

2-3 cups rice, cooked
3 Tbsp. soy sauce, or to taste
salt and pepper, to taste
2 eggs
1 Tbsp. sesame oil

  • Add rice to wok and stir fry until warmed, breaking up any lumps in cold rice
  • Season with soy sauce, salt and pepper
  • Make a well in the wok and scramble the eggs, then mix into the rice when cooked
  • Mix in sesame oil then immediately remove from heat