Chinese Fried Rice

The variations are endless.

1/2 cup cut-up vegetables (broccoli, carrots, green beans, squash, sweet potatoes, [thawed] frozen green peas and cooked chicken, pork (diced or slivered) or cooked shrimp or fish (chopped)

4 eggs

1/2 teaspoon salt

4 tablespoons Cannabis Infused Vegetable (or Peanut) Oil**

4 cups cooked rice

1 teaspoon fresh ginger, peeled and minced

1/2 cup scallions, thinly sliced

Toasted sesame oil or soy sauce

Toasted sesame seeds, chopped peanuts or cashews (optional)

Whisk together the eggs and salt. Heat 1 tablespoon of Cannabis Infused Oil in a large nonstick skillet or wok over medium heat, tilting the skillet (or wok) to evenly coat the cooking surface. Add the eggs all at once. As the eggs set, push the edges toward the center and tilt the skillet to redistribute the uncooked egg. When completely set, break the egg into clumps and remove to a bowl. Pour 3 tablespoons of Cannabis Infused Oil into the skillet and heat. Add the rice, stirring to coat with oil, ginger and the 1/2 cup of cut-up vegetables and meat, cooking for about 3 minutes. Stir in the cooked eggs along with the scallions and 1/2 cup of cut-up vegetables (plus the toasted sesame seeds, chopped peanuts or cashews if desired). Before serving, drizzle with toasted sesame oil or soy sauce.