Fried Rice

At least a day before, get a large (quart, I believe) order of Roast Pork Fried Rice from Ming's Wok and, optionally, an order of Ribs Honey Boneless. The rice should go into the 'fridge in it's cardboard container overnight, so as to dry out the rice a bit. It can then be transferred to a plastic bag (ribs go into a bag immediately).

To cook:
-Put 1/8 cup water in non-stick pan, enough to cover bottom. Heat on med-high. Wait for it to get hot.
Optional: mince 1/2 cup or so of the Ribs Honey Boneless, add to water when hot with garlic (preferably powder, actually) and pepper, stirring until steaming/boiling.
-Add rice, as much as you want to eat. Let sit a bit. Stir. Let sit. Add more water. Let sit. Stir.
-Add packet of soy sauce and stir it in. At this point, the rice may indeed be a bit sticky, but in a good way! It should also be well-heated through, but don't plate it! Stir it off the bottom, mixing it while shaking the pan in the most chef-like manner, adding pepper at this stage and mixing it some more.
-Serve in bowl. Don't add anything because it's plenty savory and spicy and so very tasty. Can eat it with chopsticks pretty easily, but don't be a pretentious boob. Entire process shouldn't take longer than 5 minutes. Good for breakfast, lunch, or dinner.

Substitue Pork Lo Mein for rice for variety.

The point being: The Chinese win the take-out leftovers prize, hands-down. They make almost nothing that can't be reheated in the way above, or by throwing it in the oven for 10 minutes. (Cold egg rolls from Ming's are also a tasty, quick breakfast with a packet of Duck Sauce! But perhaps I've said too much...)

Utterly beside the point: Per This American Life, Italians have a tradition where when they sell their house, they bury a statue of St. Joseph upside down in the yard. You see, this will motivate St. Joseph to give a little helping hand in getting the deal done or he ain't getting out, capiche? This is awesome.