Making great fried rice requires a number of tricks: - A wok - it is the best tool for fried rice. If you don't, it can be tricky but still manageable. - High heat - you want your pan as hot as possible. That's why it frequently tastes so much better at a restaurant. - Dry rice - Making your rice a little drier than normal or using day-old rice keeps the rice from clumping together and turning into wok-concrete. - Ground black or white pepper and lime - You'll be surprised how much flavor the ground pepper and lime can bring to fried rice.

Ingredients

	Vegetable oil	3 Tablespoon
	Tomato	1 , thinly sliced
	Soy sauce mushroom	2 Teaspoon
	Ground pepper	1 Pinch
	Cooked rice	1 Cup (16 tbs)
	Chili pepper	3 Teaspoon
	Onion	1⁄2 , chopped
	Lime	1
	Green onion	1
	Garlic	2 Clove (10 gm), minced
	Eggs	2

Nutrition Facts

Serving size

Calories 426 Calories from Fat 247

% Daily Value*

Total Fat 28 g42.9%

Saturated Fat 4.6 g22.8%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 76.5 mg3.2%

Total Carbohydrates 35 g11.8%

Dietary Fiber 2.5 g10%

Sugars 4.3 g

Protein 10 g20%

Vitamin A 21.9% Vitamin C 61.6%

Calcium 6.3% Iron 16.3%

*Based on a 2000 Calorie diet

Directions

When the pan is extremely hot (smoking hot), pour in the oil.
Add the egg and scramble the egg until the egg is all cooked. Put the egg aside or just push it aside and make some room on the bottom of the wok. Add soy sauce and stir.
Keep stirring and mixing the rice with ingredients. Add all vegetables. Stir for 1 or 2 more minutes. Sprinkle ground pepper.
Some people like to add a fried egg on top of the fried rice. If you do, add 2 teaspoons of oil, crack the egg and fry until the egg white is crispy. Put the egg on top of fried rice.
Serve hot with a 1/4 wedge of lime and whole green onion.