Are you tired of my "wok into mordor" joke yet? No? Good.

For my fried rice, I scoured the internet (first result on google then on foodnetwork.com) for just how to go about such a thing. I had help with this one, so I cannot claim all the culinary genius for myself, but it turned out very well. The basic framework of pretty much every recipe I found was to:

Throw a bunch of oil in the wok
Quickly scramble some eggs
Take the eggs out
More oil, cook the slow cooking veggies (we had onions, garlic, and ginger)
Put in the fast cooking veggies (we had bell peppers, green onions, and
Add the rice and flavor stuff (soy sauce, also had some rice wine vineger yum)
Add the eggs back in
Consume and become fat.

Obviously you're a-mixing and a-stir fryin' the whole time. We did it on pretty high heat, so the garlic was terrifyingly close to being burnt, but we avoided it by being totally awesome. An interesting thing to note is that it's apparently (never tried it any other way) much better to use cooked rice that's been sitting in the fridge for a day, as the dryness absorbs the flavor better. I accomplished this only halfway, as I did not have any tupperwares that were large enough to accomodate 4 cups of rice and I finished cooking pretty late, so I just kind of shoved it all into a too-small tupperware a little under cooked- this resulted in a very very solid cylindrical block of cold but still wet rice. We chopped at it mightily with the spatulas- hewing, if you will (or if you won't). Eventually that, the heat, and the soy sauce airdrops broke it up enough for us to spread the flavor evenly, and delicious flavor it was. Total success- it will be repeated.