A great tip for fried rice: use cold cooked rice. I don't know the science of it, but suspect it has to do with the starch bonds not breaking down as easily if you start with cold rice, which leaves you with fried 'rice' rather than fried gooey blob.
This morning's scoping of the fridge was downright easy and pleasant because of the refrigerator reorg I performed yesterday. I was hankering for pastured eggs (I love love love our pastured eggs), but wanted to keep it light and have only one (but one egg is so lonely whether it's scrambled or poached). I saw the leftover 'ketchup rice' and my breakfast was born.
I seasoned the rice with cayenne, smoked paprika and garlic powder and once it was heated through added the egg and scrambled it in. I remembered the spring onion in the crisper a bit late and so tossed them in after the rice was off the heat (I prefer my eggs 'just' cooked). The spring onion was pretty strong but the added color was crucial and I wasn't going to be facing any strangers in the next few hours so it worked :-)
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