Fried Rice Is So Easy!

I keep a few staples in the cupboard: a couple oils, a few vinegars, some basic condiment sauces. So when I find myself with leftover steamed rice from Chinese delivery, or with extra meat from the grill the night before, here's something that's easier than falling down the stairs.
Take a decent wok. I'm a packrat, and have a couple. What you need is one that heats up quickly and evenly. Get it good and hot, and toss some oil (or bacon fat) in and follow it with some chopped onion, and a little crushed garlic. Cook them until soft, and add a crushed dried chili pepper (buy them at the farmers' market in September at a bargain and string them up to dry) with whatever veggies you care for (choose two or more of the following: bell peppers, celery, bean sprouts, snow peas, julienne carrots, water chestnuts, bok choy), along with whatever leftover meat you have (chopped into 1/2 inch squares or so) and one egg.
Meanwhile, in a rice cooker (or sauce pan, or refrigerated take-out container) prepare about a cup of white rice. When all the veggies and meats are tender, add the rice and splash it with some soy, fish sauce, a little rice vinegar, and if you like it spicy, some Sambal Oelek. Man, that stuff is good. If you are of the vegetarian/vegan persuasion leave out the meat and fish sauce/egg, or subsitute tofu. However, if you leave out the fish sauce you may want to supplement the mix with more salt before it's done cooking. Stir until tasty, and serve with a cold beer for taste bud preservation. I personally added more soy and a little more Sambal afterwards, and was not at all disappointed.