- Cooking oil
- 3 cups cooked cold or frozen rice (I used frozen rice packets from Trader Joe’s)
- 1/2 small onion, chopped
- 1 cup fresh sweet corn
- 7 ounces (1/2 packet) ring bologna, cut in small chunks
- 1 egg
- 1 tablespoon soy sauce or coconut aminos
- 1 teaspoon garlic powder
- Salt, to taste
- Fresh parsley, for topping
Heat a tablespoon or so of oil in a large frying pan over medium-high heat. Add chopped onion, and cook for about 2 minutes, stirring occasionally, until onions begin to soften. Next, add the sweet corn, and cook for 2 to 3 more minutes. Finally, add the ring bologna and cook for 2 more minutes, until the meat begins to brown.
Remove these ingredients from the pan and set them aside on a plate. Clean out the pan, and heat another tablespoon of oil over medium-high heat. Add cold or frozen rice, and cook, stirring, for about 5 minutes, until rice browns.
Move some of the rice aside, add a drizzle of oil, and add the egg to the pan. Stir to scramble the egg, and then mix it in with the rice mixture.
Add the ring bologna mixture to the rice. Stir in soy sauce, garlic powder, and salt. Add more of any spice, if desired. Top with chopped parsley and serve.