1 splash canola oil
Chopped ginger and garlic
A bunch of leftover rice

Fry the ginger and garlic in the oil in a wok for a minute, then add the rice.

Fry for a couple of minutes. Add light and dark soy sauces, and a little bit of mirin, and blend well. Then push to the side.

Add more oil if necessary.

Crack two eggs in the empty part of the wok. Scramble, then fry until soft-set. Chop into little pieces, mix with the rice.

Add some thawed peas and carrots.

Look around for other stuff to add.

Add some leftover tonkatsu (from a restaurant the night before), cut into tiny pieces. Decide whether to add katsu sauce to the mix. (Decision: No.)

Smell some pineapple that has been festering in the fridge for too long. If it smells OK, add it too.

Stir-fry until everything is warmed through. Adjust the seasoning. Watch the SO enjoy it and the three year old go "eeeew."