Faced with leftover corn, pork tenderloin, and shrimp there was only one clear answer: Grab the garlic and fire up the wok. If you don't have a wok ... get a wok. Seriously though, a skillet will do quite nicely. A couple of tablespoons of oil, I use peanut or coconut oil, and you are on your way to fried rice.
In addition to the oil and some soy sauce I also reached for a few other friends and dropped an egg into the mix. A lot of fried rice recipes suggest cooking the egg first or making some kind of nest in the rice but I just lightly beat an egg, pour it in with the rest and keep it moving. The heat does the rest.
Depending on the leftovers I'm working with I also like to use a little shot of five spice powder on the meat portion. And yes, grind your own. I've seen ingredients run between five and seven spices but the basics are: Star anise, cinnamon, cloves, Sichuan pepper and fennel.
It came out great. My fridge had more room and my stomach didn't, as it should be. This works with a variety of leftovers. If rice isn't among your leftovers you can make some when you notice a good combination of leftovers piling up and keep the rice in the fridge overnight.
There you go. Everything but the paper box. Enjoy.