Most people think of fried rice as a side dish, but I am here to present an argument for its inclusion as a main dish. If you add meat to it, you have all the elements of a meal all rolled into one: protein, grains, and vegetables. And even if you don't have the meat, you still have eggs for your protein. And if you're a vegetarian, you can always use tofu. See? It's not just a main dish. It's a whole meal!
Fried rice is a pretty versatile dish, so it's perfect for using up leftovers. In fact, it actually works better with leftover rice than with fresh rice (though I rarely make it with leftover rice because the only other ways we eat rice is in etouffee or red beans and rice). I usually use onions, carrots, and peas for the veggies, but just about any combination would work, and I would encourage you to experiment. Now, onto the recipe.
2 cloves garlic
1 small to medium onion, diced
1 medium to large carrot, quartered and sliced (1/8" thick)
3 cups cooked long grain white rice
1 t ginger
1) Saute garlic, onion, and carrot over medium to medium-high heat in a little bit of canola oil (just enough to coat the pan) until nearly tender, about 6-8 minutes.
2) Add rice and stir to incorporate. You're not trying to put color on the rice, just heating it up and getting it mixed in with the vegetables.
3) Make a well in the rice. Pour sesame oil and then eggs into the well. Stir the eggs until they are partly scrambled, and then incorporate them into the rice.
4) Add ginger and frozen peas and stir until the peas are heated through.
5) Add soy sauce to taste.