Three Nation Fried Rice

     This stuff might be even more international than that; you decide.  Yum, tasty globalism!

     Tam ordered Indian food last night, which meant there'd be a take-out box of nice basmati rice, gently seasoned with a little of this and that, waiting for me in the fridge.

     I had a bag of American frozen vegetables, the good old corn, peas and carrots stuff, and I microwaved about half of it with dried onion and chives while frying a few slices of lightly-peppered, applewood-smoked bacon and then gently browned a couple of slices of sopressata.  Set all that on a plate with paper toweling under it to dry.

     Poured off about three-quarters of the fat, added the rice and once it had warmed, gave it a good sprinkle of shoyu, Japanese soy sauce, and got it nice and toasty.  Added the cooked vegetables and got a lot of moisture off them before pushing it all to the sides and scrambling a couple of eggs over high heat (keep that spatula or chopstick moving!).

     Eggs cooked, I turned the heat way down and snipped the meat into little bits while adding it.  I gave it a good stir, and there you go.  I added cilantro to this batch before plating, but only do that if you're sure you like the stuff!*

     A darned good breakfast.  I'm thinking about taking the leftovers to work for lunch.
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* Liking or not liking cilantro isn't a learned taste like olives.  It's genetic; either it tastes strongly soapy to you or pleasantly herbal.  So this isn't a "try it, you might like it," but more of a "find out by taking a small taste of the plain herb before proceeding."