Chinese Take-Out (cont'd)

Using the leftover beef and rice from the night before, along with some random items in the fridge, I made beef fried rice. This is a very easy and versatile recipe. Whenever I make rice, I usually double the recipe and make fried rice later in the week. Use cold rice because it soaks up the flavor better.

For this recipe, cook frozen corn and peas in the microwave. Meanwhile scramble two eggs and saute half an onion. When the onion is just about done, add the rice. Then add vegetable oil and soy sauce. Break up the rice and add the beef. Cook until rice and beef are hot and then add the cooked vegetables and eggs. At this point, the dish is basically done. Adding rice wine vinegar, or any other mild vinegar, helps to punch up the rice a bit.