Italian Fried Rice - contributed by sjwaste

6 fl oz uncooked Rice	olive oil
1 small Onion (chopped)	salt and pepper
4 cloves garlic (sliced)	balsamic vinegar
1 egg	cut up pieces of roasted chicken
	

	The rice was measured in a measuring cup, so take note that it's fluid ounces, not metered weight. (Editor's note: 6 fl oz is equivalent to 3/4 cup.)
	
	To start, you'll want to boil a pot of water for the rice.  Once it reaches a boil, drop the rice in there and let it cook for about 20 minutes, depending on how you like it.  While the rice is cooking, you can chop up the onion and garlic.  I pre-seasoned the onion and garlic, with salt, pepper, and basil.

	Next, get out a stir fry pan (you can use a wok if you have one) and get it hot, then throw just a little bit of the olive oil in it.  In a bowl, beat the egg and season it with salt and pepper to taste (I seasoned with salt, pepper, basil, and actually a little Old Bay seasoning because I didn't have any celery seed and that happens to contain quite a bit of it).  Scramble the egg, but not dry, then chop it up and set it aside in a bowl.

	Assuming your rice is almost cooked, you again want to heat up and oil the stir fry pan.  This time, use quite a bit more oil.  Drop in the onion and garlic and let that fry for a little while.  In the meantime, drain the rice and rinse it under cold water.  This will make it less gluey and a whole lot better (trust me, the first time, I didnt do this and ended up with some nasty stuff).  After this is done, drop the chicken into the pan, just to brown it up a little (it's already cooked, but a little frying won't hurt).  

	Finally, add the cooled rice to the pan and mix everything together.  You might want to add some spicy olive oil (the kind you make when you throw some hot peppers in the oil bottle and let it sit for a week or so) and also the balsamic vinegar and egg.  A common misconception with fried rice is thinking you get the brown color from actually browning the rice.  This isn't true, as the color comes from the vinegar (or soy sauce, as is used traditionally), so you really don't want to leave the rice frying too long.  You just want to incorporate the ingredients for about 5 minutes.  A good gauge of whether it's done or not is the chicken will become very moist and soft.  About that time, you're done.  

	Serve it hot, because it's just not the same after it cools off.