Riced cooly beatnik.
I love ramen. I spent many mealtimes at the counter of my local ramen joints while I was living in Tokyo, enjoying their various specialities.
One place down the road from my apartment did a mean plate of fried rice. When I first arrived, I was able to shovel it down with a bowl of tonkotsu (pork broth) ramen and a plate of gyōza (dumplings). After my appetite had adjusted to Japanese portions, just the fried rice was enough.
This is a recipe I derived from watching the chef at work. It is quick and easy. After all, ramen shops are in the fast food business. It is also an excellent way to make use of leftover rice.
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