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Do a breakfast bowl, usually on a weekend and much closer to lunch than a normal breakfast, but it’s still great:

Leftover rice; breakfast ham, sausage,or chicken; sautéed red and green onion, sautéed tomato chunks; and eggs both folded into the rice before frying and separately scrambled and quick fried.

The key is the sauce: light and dark soy, rice vinegar, oyster sauce, brown sugar or honey, minced garlic, and a cornstarch slurry.

This combo is sweet, salty, savory, and still pretty complete.

If you’re doing one wok or sauté pan, get your ingredients ready and turn up the heat.

I do the eggs in a clean pan with only hot oil. I pour in scrambled eggs (with a little soy and parsley). This cooks them instantly, puffs them up, and browns them soon after. They’re meaty and fluffy. It’s great.

Next is the meat. In the pan, cook it through, add a little sauce, out to the side, staying warm with the eggs somewhere.

After that are veggies chopped to be picked up. I save the very top of the green onions for garnish and the very bottom for the fried rice. The middle gets cut into logs and sautéed with thicker-cut onion slices (half-onion, pole-to-pole) and cubes quarters or sixths of tomatoes, salted and seasoned. Cut, salted, cooked in a little oil or butter until lightly charred, then out and warmed.

The rice should also get an egg stirred in during prep and a little soy sauce and garlic, parsley, etc. to preference. Then oil the hot pan with a little more than you’d think and once the eggs are in, stir vigorously then stop and let cook, repeating every 30 seconds or so until each piece is a little brown and golden. Then add back everything, coat it all in sauce and stir vigorously. Alternatively, sauce the rice with half and add the rest back for the other half.

It’s delicious and gets plenty of protein and veg. It’s DEFINITELY healthy for you if you don’t think about it and just take my word.