I can’t call this Chinese Fried Rice, since it is cooked in the microwave and not fried, but consider this a microcooked version of that popular Chinese restaurant menu item. You can take a mix-and-match approach to the ingredients, with an aromatic of some sort (onion, scallion, garlic, shallot), leftover cooked meat, and any vegetables that are quick-cooking and on hand. My favorites in this dish are napa cabbage, spinach, bok choy, mushrooms, celery, zucchini, green peas, water chestnuts, and carrots. Less is more here; choose just a few ingredients to mix with the rice, and all additions should be shredded, finely chopped, finely sliced, or julienned. Your seasoning can be as plain as a splash of soy sauce or fish sauce, or you can get a little fancier with bottled condiments such as toasted sesame oil, or hoisin sauce. You can cook the rice right before making this recipe, but I love to use leftover rice.