Jamaican Fried Rice

In a large high-sided skillet, melt 1 tablespoon butter (or use nonstick spray) over low heat. Once melted, pour half of your beaten egg into the pan and swirl the pan to coat with a thin layer of egg.

Allow egg to set and then flip. Finish cooking on the second side, slide out of the pan, and repeat with the remaining butter and egg.

You now have 2 large crepe-like egg pancakes. Slice them, and then dice in the opposite direction so that you have small squares of cooked egg. Set aside.

Turn heat under skillet up to medium, and add oil. Heat until almost smoking. Crumble in rice, being sure to seperate each grain, and sprinkle with garlic powder.

Turn rice around in the pan to coat each grain with oil. Stir in green onions (the key is to keep the rice moving, and scraping the sticky bits off the pan as you go).

Add in meat, and egg, keep stirring. Pour soy sauce over the rice, and stir, stir, stir, coating all of the rice. It may not look like enough at first, but keep the rice moving and it will eventually coat all the rice (if it doesn’t, add more soy sauce, 1 teaspoon at a time). Taste, and season with salt and pepper, or additional soy sauce, or garlic powder if needed.

Serve hot, and enjoy!