Michelle's Combo Fried Rice

This is dinner tonight. We had chicken fried rice on the menu for last night, but we were out at the Pinewood Derby and had food from the snackbar there. So tonight I am using my leftover pork chops that I diced up and threw in the freezer over the weekend, and leftover chopped chicken, and making my chinese delivery favorite- combo fried rice. This recipe is fun because it really is versatile. Use the meats and veggies you have.

5 cups cold cooked brown rice (tip- if you are making something else with rice earlier in the week, cook extra and refrigerate. Fried rice is best with day or two old rice. Really.)
1T canola oil
1T butter
1/2T sesame oil
3 cups chopped cooked meat (chicken, pork, beef, etc---you can use whatever you have)
1 onion, chopped
1 carrot, grated
1 cup mushrooms, sliced (optional)
2 cups mixed frozen veggies (optional)
1 can water chestnuts, drained (optional)
1/3 cup soy sauce
couple splashes of sherry (optional)
2T garlic, crushed
2 eggs
pepper to taste
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Heat wok or large skillet to medium high heat. Add oils and butter. Add onion, mushrooms and carrot and cook for 3 minutes. Add veggies if using, and cook for 2 min. Add meat, rice, garlic and water chestnuts. After 3 minutes, move rice to side and make room for place to cook eggs ( you may also cook in a separate pan and add). Whisk eggs, add to pan and cook. Add soy sauce, sherry, pepper to taste (if you like a kick you can add some crushed red pepper) (I usually add an additional splash of sesame oil for flavor here). Serve!

See Gayle at Grocery Cart Challenge for more great recipes.