INGREDIENTS:
3 1/2 tablespoons olive oil, divided
4 eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
4 cloves garlic, minced
salt and pepper
4 cups cooked and chilled short grain rice
4 green onions, thinly sliced
4 tablespoons soy sauce
1 tablespoon teaspoons oyster sauce

DIRECTIONS:

1. Heat 1 tablespoon of olive oil in large sauté pan over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate bowl.
2. Add an additional 1 tablespoon olive oil to the pan. Add carrots, onion, and garlic. Season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft.
3. Increase heat to high, add in the remaining 1 1/2 tablespoons of olive oil. Immediately add the rice, green onions, soy sauce and oyster sauce, and stir until combined. Continue stirring for an additional 3 minutes to fry the rice.
4. Add the scrambled eggs and stir to combine. Remove from heat, and serve immediately.​

P.S. Most Fried Rice recipes include peas - I am not a big fan of peas so I don't make it with them. If you would like to make it traditionally, add 1/2 cup of peas when you add the carrots, onions, and garlic.

INGREDIENTS
1.5 lbs ground turkey
1/2 cup chili powder
2 tbsp extra virgin olive oil
1 medium onions diced
2 cloves of garlic minced
1 29 oz can diced tomatoes
1 29 oz can crushed tomatoes
1 small can tomato sauce
2 cups chicken or vegetable stock
1 can rinsed & drained black beans
kosher salt to taste

DIRECTIONS
In a large pot, heat olive oil on medium, add onions. Cook onions for about 5 minutes, stirring regularly. Add garlic, cook until fragrant - about 1-2 minutes. Add chili powder, cayenne pepper, and 1/2 tbsp kosher salt. Stir for about 2-3 minutes to bloom the spices.

Add stock and ground turkey. Stir until ground turkey is separated (no large chunks). Turn up to med-high heat, bring to boil. Add diced tomatoes, tomato sauce, and beans. Stir and bring back to a boil. Turn down to simmer, cover and cook for 30-45 minutes.

Taste and adjust the spices as needed.

INGREDIENTS
olive oil, for cooking
1 large onion, chopped
1 cup diced celery
1 cup diced carrots
2 cups diced ham steaks
4 cups green dried split peas
1 tablespoon summer savory or dried thyme
10 cups chicken stock
freshly ground black pepper

DIRECTIONS

1. In a large pot, heat 2 tablespoons olive oil over medium-high heat and saute the onion, celery and carrots for 3-4 minutes, until soft. Add the diced ham steaks, split peas, thyme and stock, grind over a good amount of pepper and bring to a simmer.
   
2. Cover and cook soup on medium simmer, stirring occasionally, for 45 - 60 minutes, or until the peas are nice and soft.
   
3. Stir, mashing the mixture up against the side of the pot with the back of a spoon to create some pea puree along with the chunks. Taste and season with salt and pepper if it needs it, and serve hot.