Cornish Game Hens & Fried Rice

A cornish game hen can't be beat for ease of cooking
 and guarantee of a succulent piece of meat.
When hens are cooked, I like to cut them in half for one serving.

Fried rice goes with just about any protein and is so satisfying.
To get a head start on my fried rice, the day before 
I chopped four scallions, grated 2 garlic cloves, and
grated one inch piece of fresh ginger. I only pre-steamed

 two carrots and celery stalks chopped in uniform pieces. and
put all in a bowl and refrigerated them overnight.

Preheat oven to 450 F.
Take game hens and vegetables out of fridge,
as well as four large eggs. Beat eggs and set aside.
Cook one cup of brown rice and set aside.

 Rinse and pat dry game hens and
let sit out at room temperature for at least half an hour.
Rub exterior of game hens with olive oil.
Salt and pepper inside and exterior of game hens.
Stuff each game hen with sliced garlic cloves and half a cut up lemon.
Place game hens on rack in a roasting pan.
Bake at 450 F for half an hour then
 turn down heat to 350 F and bake for another half hour.

Internal temperature should be 165 F when checked with thermometer.
Remove hens from oven and let rest for 10 minutes.

The last half hour hens are in the oven saute vegetable mixture,

then add beaten eggs stirring constantly over medium heat
until the eggs are scrambled in small pieces.
Add some soy sauce, a few dashes of hot sauce, and
salt and apper to taste. Last add rice into the mix and
stir the rice incorporating it into the vegetable egg mixture.
Serve immediately and enjoy!