Vietnamese Fried Rice

Andrea Nguyen is my new Asian cooking hero.  I owned three of her cookbooks before I bought Vietnamese Food Any Day, and I really hadn't much gotten in to any of them.  We have now had about 25 or more recipes from her new cookbook, and I have quite a few marked to try.  For example, the soup chapter is largely untouched and winter is coming.  This method for making a quick fried rice with what you have on hand is quick and easy--I had it on the table in less than 10 minutes with leftover rice.

• 3 cups cooked rice
  
• 2 tablespoooil or butter (I used butter)
  
• 2cloves chopped garlic
  
• 1 - 1 ¹⁄₂ cup cooked protein
• 1 egg, beaten
• 1 tablespoons fish sauce
• 1 scallion, white and green parts, chopped
• salt to taste
  

• Stir the rice to prevent lumps. Set with the remaining ingredients near the stove—this recipe comes together quickly.
• In a large nonstick or carbon-steel skillet over high heat, warm 1 tablespoon of the fat. When the fat is nearly shimmering, add the garlic and stir-fry for 10 to 15 seconds, until aromatic. Add the leftovers and cook, stirring, for 1 to 2 minutes to reheat and refresh. Add the rice and stir-fry for about 2 minutes, until warm and slightly revived.
• Push the rice to the skillet’s perimeter to create a 4-inch-well in the middle. Add the remaining 1 tablespoon fat to the well, pour in the egg, then pour the fish sauce around the rim of the well (onto the rice). Quickly stir-fry to break up, scramble,.
• and work the golden egg bits into the rice. Add the green onion and cook for 10 to 15 seconds longer, until just wilted. Turn off the heat, taste, and season with salt, if needed.
• Transfer the rice to a plate or shallow bowl. Serve with additional fish sauce, soy sauce, or Maggi Seasoning in case diners want an extra-savory punch.
• NOTES:
• Instead of cooked leftovers, use chopped raw meat, seafood, or veggies (try mushroom, green beans, or frozen peas or carrots, thawed). Heat 1½ tablespoons oil, add the raw ingredients, and lightly season with salt, fish sauce (or soy sauce, Bragg, or Maggi). When cooked through and hot, add the rice and continue as directed.