Recipe - Fried Rice

I've made fried rice for years without a recipe. My trick is to cook the rice the day before. Cold rice is the key to making non-gooey fried rice! I found this recipe and kinda/sorta follow it. Click on over to her site because she has some wonderful pictures!

Stoney's Crew Fried Rice
2-3 cups of cooked rice
5 eggs beaten (this looks "eggy" when done, but it's delicious!)
Lots o' meat cut into small pieces (leftover roast beef, ham, chicken)
Chopped onion and garlic (she suggestions green onion, but I don't ever have these on hand)
Shredded carrots
Peas that have been thawed
Soy Sauce

1. Saute onions in bacon grease, coconut oil, olive oil, butter until they are done (we like them a bit crispy).
2. Scramble eggs - Use a whisk to make them fluffy while cooking.  This tip makes the eggs so much better in the fried rice!
3. Mix in the meat when the eggs are done.
4. Move to one side of skillet.
5. In the other half of skillet add grease/oil and the rice. Fry this a bit.
6. Mix everything together now.
7. Add soy sauce to taste.
8. Mix in peas and take the pan off of the stove. You don't want shriveled up peas!

As I get better about adding veggies to our foods, I see that I could add bok choy, celery (for the crunch), cabbage, etc.

This recipe review is being submitted to the Grocery Cart Challenge.