Today’s economy lunch: chicken fried rice. As requested, here’s the sequence: it starts with onion, ginger, red pepper flakes in hot grapeseed oil. Then in goes some chicken (I’m using cutlets trimmed from breasts), diced and well-seasoned, until barely cooked. Then veggies: frozen peas, corn, carrots, and a bit of yellow bell pepper. A quick toss before dumping in leftover rice, somewhat dried out and perfect for frying. Once it’s all brought together, tossed vigorously, fluffed up and rehydrated with a splash of wine and soy sauce, I cracked two eggs right into the center of the pan. Quick stir and served. A hearty meal made mostly from leftovers, freezer, and pantry.