Start with brown rice. In this case I made 12 cups (12 cups water, six cups rice, boil on low temp until done) because we like leftovers.
While the rice was cooking, I fetched some of last year's bacon bits I had canned up in the pantry (though I ended up only using two jars).
We like a bit of scrambled eggs in our fried rice, so I used four.
When the rice finished cooking, I blasted the temperature and added a bit of oil and a generous amount of soy sauce. I added it to the same pot because I didn't really have anything bigger. A wok would work better, but ya make do with what ya have.
Adding the eggs...
...and the bacon...
...and added a jar of mixed veggies.
Stir frequently and keep the heat high. Like quiche, you can add anything you like to fried rice.
Separately I chopped up some onions. I love tons of onion in my fried rice but onions make Older Daughter gag, so I keep them apart.
And the pièce de résistance, Mongolian fire oil. I don't add this to the big pot of rice, but instead let everyone add it for himself since we all have different tolerances for this spicy addition.
Fried rice is a good filling meal by itself, though I know others make it as a side dish.
