This is the most delicious use of left-over rice. In South-East Asia it is a common breakfast served with a lots of sambal (chili sauce) and a fried egg on top.
Heat 2 Tbsp. (or a slosh) of vegetable oil in a wok or big frying pan on medium high heat. Cook 1 chopped onion until translucent. At this point you can add 8 cloves of crushed garlic, carrots cut into small strips and cubed chicken, prawns or tofu and stir until cooked through (chicken 5-10 minutes, prawns 3 minutes, tofu until golden ). If you have left-over cooked chicken or other meats you can add them with the rice instead.
When carrots and your protein are just cooked, add 3- 5 cups of cooked rice and any other veggies (slivered red peppers, sliced kale, beans, snow peas, small bits of broccoli or bok choy . . . . .. whatever you have on hand). Stir until everything is hot and lightly cooked but the veggies are still bright green and crispy. Sprinkle on salt and add 2 Tbsp. of Thai fish sauce, 1 tsp of sambal or crushed chili flakes and juice from two limes.
This meal is very flexible – use what you have in your fridge. The combination of fish sauce, limes, garlic and chilies give the distinctive Thai taste.
Indonesian fried rice uses a bit of Ketjap Manis (sweet soya sauce) for a different, but equally delicious Nasi Goreng (fried rice).
Serve hot with more sambal, chunks of lime with or without a fried egg on top!