Chicken Fried Rice

Well, after a week of takeout food, I decided it was time to try my hand at cooking again. The meat was easy enough: I'd prepared a couple of boneless turkey breasts, wrapped them in foil, and frozen them. Plop one in a pan, add a little water around it, order someone to put it in the oven, and there's the basis for dinner. What about the starch, though? Having a quart of leftover rice from a Chinese restaurant, and knowing where to find a recipe for guidance, I knew I had a 10 minute answer!

CHICKEN FRIED RICE

3 tbsp oil
1 minced onion
2 minced garlic cloves
1 grated carrot
6 scallions, sliced
2 tbsp soy sauce
1/2 cup cooked, chopped chicken
2 cups cold, dry rice
1 raw egg, lightly beaten

Heat the oil in a pan, then cook the onion and garlic for a minute. Add the carrot, and cook 2 minutes more, stirring so they don't burn. Stir in the scallions and chicken, cook for about a minute, then stir in the rice and soy sauce. Cook a couple of minutes, until the rice is hot, then make a hole in the middle of the rice mixture. Pour the egg in, let it partially cook, then stir the pan vigorously, scrambling the egg and mixing it in with the rice, veggies and chicken. Serve at once.

The original recipe called for rendering pork fat in which to cook this. That wasn't happening here, although I could see it with a little bacon. The chicken was my addition; pork or beef would also be tasty. The original recipe didn't call for the carrot, either, but it did call for bean sprouts; since I had the carrot and no bean sprouts, I changed it to suit. It was a great side dish; there was none left for poor Thor.
And you don't see any veggies on my plate because I served canned pears with this. My standing abilities are not all that stellar yet, so I have to choose my plan of action wisely. I'm sure none of my guys objected!