Here's is a recipe I developed to use up leftover vegetables and meat. It's for when you have those little bits that aren't enough to reheat by themselves.
4-5 cups cooked rice
Any meat or vegetables diced
1 small onion diced
1 1/2 tsps. finely grated ginger
2 minced garlic cloves
2 Tbsp. soy sauce
2 Tbsp. fish sauce
1 tsp. sesame oil
2 Tbsp. canola oil
Heat oil in nonstick wok or large nonstick pan. Add onions and stir until translucent. Add meat and vegetables and stir until cooked through. Add garlic and ginger, cook stirring for a minute, then add rice. Mix well, add soy, fish sauce and sesame oil, then stir. Push everything to the side and break eggs into empty side of wok. Slightly scramble eggs, then mix into other ingredients.
Do all of your prep work in advance. This moves fast and you don't have time to chop or measure while cooking. Enjoy!