Sinangag

Ingredients

Yesterday's left-over fried rice (say 1 cup of cooked rice)
1 small onion, sliced thinly
2 cloves garlic, chopped into small bits
1 small piece ginger, also chopped into small bits (yes, we like ginger in our sinangag!
1/2 c peas (we generally use the frozen kind)
salt and pepper to taste
toyo (soy sauce) for colour

Directions

Heat about 1-2 tbsp veg oil in a skillet or karajay (wok) until hot. Add garlic, saute until light brown, then add onions and ginger. Fry until onions are translucent, around 3-4 minutes. Add the peas, fry for around 2 minutes, then add the rice, salt and pepper. Fry for around 2-3 minutes. Add toyo to colour the rice. If you can eat eggs, then consider stirring in some scrambled egg bits into the rice before removing from heat.
This dish is quite versatile. My dad loves putting in vetsin (MSG) in the rice as well (I think that's what makes it really yummy!) but that is optional since there may be some people allergic to it. Instead of peas, you can add capsicum, celery, whatever vegetable you want.