Gyoza Fried Rice:
I had about a cup of leftover filling but any amount will work - fried rice is good like that.
Heat a generous amount of vegetable oil in a frying pan/wok. Don't be shy with the oil since you need enough to fry the rice in as well. Toss in a carrot, half a medium onion, and a few garlic cloves, all finely chopped. When the onions start to brown, add the gyoza filling and break it up into small pieces as it cooks. When the filling is cooked through, I put in a quarter of a chopped head of cabbage. (I had it left over from when I made the gyoza and I though it would add some nice color and texture) Let the cabbage start to wilt and then dump in 4 cups of cooked rice (2 cups uncooked). I seasoned mine with soy sauce, rice vinegar, and ginger (get it, just like gyoza). Let the rice fry, turning occasionally until a crust starts to form on the bottom. Serve immediately and reminisce about the wonderful gyoza of days gone by.

