Tonight's Dinner - The Fried Rice Chronicles, Vol. 3

Leftovers, ho! While, sadly, I ate the green beans before remembering that fried rice was an option, the tuna and a nearly-dead shallot were welcome additions. Skipped the egg this time.

• 2 tbsp. peanut oil
• 1 heaping tsp. garlic, chopped
• 1 heaping tsp. ginger, minced
• 2 heaping tbsp. scallion, chopped, plus some minced scallion for garnish
• 1 tsp. shallot, chopped
• 1-1/2-2 cups day-old rice, mashed and de-clumpified (a fork works well)
• 3 or so oz. leftover seared tuna, chopped
• 1 tbsp. soy sauce
• salt and pepper to taste

Place oil in a skillet or pan, preferably nonstick, then turn the heat to high. Wait a minute or so, then add garlic, ginger, scallions and shallots. Cook, stirring almost constantly, for about a minute.

Turn the heat down to medium-high. Add the rice, de-clumping with your hands if you haven't already. Stir often for 1-2 minutes.

Add the chopped tuna and stir until no longer red. Add the soy sauce and stir till it's incorporated into the rice. Correct seasoning.

Garnish with scallions and serve.

Now that that's all in my belly, let's see if I actually get around to cooking my chicken or succumb to satiation and/or food coma.