Use a mix of whatever meat you have on hand in this combination fried rice. Spicy chili-garlic sauce adds a kick and, once opened, it keeps indefinitely in the refrigerator.
3 tablespoons vegetable oil, divided
2 large eggs, lightly beaten
1/2 cup diced onion
1/2 cup diced bell pepper
1 cup chopped cooked meat, poultry, or shrimp
1/2 cup frozen English peas
3 cups cooked rice
1/4 cup soy sauce
1 teaspoon Asian chili-garlic sauce
Garnishes: sliced green onions
How to Make It
Heat 1 Tbsp. oil in a large skillet or wok over medium-high heat 1 to 2 minutes; add eggs, and gently stir 1 minute or until softly scrambled. Remove eggs from skillet; chop.
Heat remaining 2 Tbsp. oil in skillet; add onion and bell pepper, and stir-fry 3 minutes. Add chopped cooked meat and peas; stir-fry 2 minutes. Add rice, soy sauce, and chili-garlic sauce; stir-fry 5 minutes or until thoroughly heated. Stir in eggs. Garnish, if desired.