Heat 1 tablespoon oil in a large skillet over medium-high heat; add eggs, and gently stir 1 minute or until softly scrambled. Rremove eggs from skillet; chop and set aside.
Heat 2 tablespoons oil in skillet; add onion and bell pepper, and stir-fry 3 minutes. Add chopped cooked meat, poultry, or shrimp and peas; stir-fry 2 minutes. Add rice, soy sauce, and chili-garlic sauce; stir-fry 3 to 4 minutes or until thoroughly heated. Stir in scrambled eggs; sprinkle with green onions and almonds, if desired.
This was great! My little siblings loved it and so did I. Of course, I did have to tweak it because I didn't have all the ingredients at hand. I replaced the bell pepper with zucchini, omitted the green peas, chili-garlic sauce, and the optional ingredients. I put the zucchini in first so it could soften before adding the onion. Although the recipe doesn't call for seasoning the frying vegetables and meat of choice before the rice is added, it could be helpful for flavor's sake to lightly salt them. I also did cool my rice before stir-frying as advised by a previous reviewer
This was a delicious and easy fried rice recipe. My family loves it and I make it often. I would look for the chili garlic sauce in the Asian section of the grocery store. It really adds a lot of flavor. I agree with another reviewer - the rice must be leftover, or at least cold. If I have no leftover rice, I steam some rice, spread it on a rimmed baking sheet, and let it get cold in the refrigerator for a couple of hours. Sounds crazy, but it makes a big difference.
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