1 lb. (16 oz.) steamed rice, cooled
2 eggs
1/4 yellow onion
2 tbsp. soy sauce
1/4 tsp. white pepper
1 lb. (16 oz.) mixed stir-fry vegetables

Cut all vegetables into small pieces and steam 5 minutes. Heat oil in wok. Beat the eggs and set aside. Cook onions in wok first. Add eggs and cook until firm. Add rice. Keep stirring until eggs and rice are well mixed. Add soy sauce, pepper and vegetables. Stir until rice is light brown.