Fried Rice

• 3 cups cooked white rice - leftover is best
• chopped chicken or pork (optional)
• vegetable oil or pam
• 1/2 cup shredded carrots
• 1/2 cup frozen peas
• other vegetables optional - broccoli, bell peppers, edamame
• 3 eggs, beaten
• 1/2 Tbsp sesame oil
• 2 Tbsp soy sauce
• 1 Tbsp rice wine vinegar
• 1 tsp rooster hot sauce (with the green cap)
• 3 green onions, chopped

If using meat, add oil or pam to wok and stir-fry until cooked through. Set aside, wipe out wok. Add oil or pam to wok, stir-fry vegetables over high heat until tender. Set aside, wipe out wok. Add more oil or pam, pour in eggs and cook for 20 seconds stirring constantly until starting to get solid but still semi-runny. Add rice, sesame oil, and soy sauce, stir until rice is coated with eggs. Allow to cook for 3 minutes, stirring occasionally. Return vegetables (and meat, if used) to wok, add remaining ingredients and stir to combine.