Fried rice, in the pan.
The leftovers from above (see this post) simmered down a bit to generate some caramelization (the fish sauce aroma is quite clear... 
), then pushed to the side of the pan; oil added in the middle, sliced young reddish onions [Nading Farm] (lower parts) added, tossed/stirred around briefly; two farm-fresh eggs [Schacht Farm] broken into the puddle of hot oil, scrambled/marbled in situ; day-old white rice [Z Reserve] added in, plus a bit of salt. Stirred/tossed around just to mix in; chopped mizuna [Wild's Apple Farm] then chopped green parts of those reddish young onions added in, everything stirred/tossed around, scraping up the caramelized bits. Covered, heat turned off, stood for a minute. Cover removed, flowering tops plus some leaves of Siam Queen Thai basil (from my deck) scattered over (this is when the pic was taken), then folded in. Served.
