In an act of desperation

What I have never understood is how people have recipes for fried rice. It is just the Asian version of using up leftovers.
It's like bubble and squeak,
a fritatta,
a toasted sandwich.

And I know that you're probably thinking that a toasted sandwich isn't that, but I have had friends put leftover pasta from the night before in a toastie with cheese.
Or maybe that is just freakish eating.

The thing is here is that this is kind of me using up leftover rice, and also being too piss-weak to wander to the markets today in the heat, despite my determination.
That dissipated when I went to the gym for two hours this morning and decided I had become mildly insane, and if it were not for the Amnesty International people giving me ice in the street, I would probably still be sweating.

So, I scrounged this together and now, I definitely have to go to the market tomorrow.

Fried Rice
Yes, I do know that I am hypocritically putting up a recipe, but really, it isn't like I cooked the rice and let it cool on the bench and sit in the fridge for the day for this purpose.

1 onion, diced
1 chili, finely diced
as much ginger as you like, grated and finely chopped
2 eggs, beaten
leftover brown rice that has been in the fridge for at least a day (yes, I used brown, it is tasty and also what I had left. so...ner)
light soy sauce (My Cantonese background makes me loyal to the Lee Kum Kee brand)
dark soy sauce (As with above)
salt
sugar
1/2 a bunch of garlic chives, chopped

Heat oil in a wok and throw in the onion, chili and ginger with a pinch of salt. Allow to cook for a couple of minutes, or till fragrant. Throw in the egg and break it up in the wok while it cooks and then add the cold rice, mushing it down, to let the heat and flavours penetrate. Add a glug of light soy and a dash of dark (for colour) and a pinch or two of sugar as well as salt to taste.
When the rice has heated through, add the garlic chives and toss till evenly distributed.
Eat with chopsticks or you'll just end up inhaling it.

This is the only thing I condone eating with Sriracha chili sauce as opposed to my big evil chili that gives other people ass-burn.
Obviously you can add what you want, like left over roast pork, chinese sausage, fresh peas, bacon, roast duck, xo sauce, bean shoots, spring onion, tofu (and that is a fine line) etc.


BUT
I swear to god, if you add anything freakish like corn, pineapple, carrot, tempeh or something stupid like that, I will really have to take my mad Asian skills out on your ass!